Great Taste. Mixes Instantly. Complete Broad Spectrum. Tri-Part Protein®. Non-GMO. Yeast Free. Vegetarian. Spirutein is scientifically formulated with Isolated soy protein from only non-genetically modified (non-GMO) soybeans--As Nature Intended. 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. A serving of and cholesterol may reduce the risk of heart disease. A serving of SPIRUTEIN supplies 6.25 grams of soy protein. Nature's Plus Spiru-Tein Powder features a unique blend of ingredients including:. SUPERIOR TRI-PART PROTEIN BLEND: Rice Pea Soy. 100% Daily Value Of All Vitamins. BROAD PROFILE of Essential Minerals. ENERGY NUTRIENTS: High Quality Tri-Part Protein and Bee Pollen. DIET-AIDS: Lecithin Spirulina Choline And Inositol. ENZYMES: Bromelain and Papaya. CLEANSING: Chlorophyll. FIBER: Bran Cellulose and Apple Pectin
(2 reviews) 2
Rating breakdown2 reviews
1 out of 2(50%)customers recommend this product.
Customer reviews for Nature's Plus Spiru-Tein® Shake Red Velvet -- 1.26 lbs
Review 1 for Nature's Plus Spiru-Tein® Shake Red Velvet -- 1.26 lbs
delicious, as always!!
April 17, 2014
"this is extremely tasty. it doesn't quite taste like red velvet, but it's still good. it's very sweet (better than a dessert), which makes it highly addicting. it's more satiating than other products. it does have a lot of weird ingredients, so beware of that if you're keeping "clean." this is on the higher end, price wise, of the "flavored" proteins. it comes out pretty thick with almond milk or water, so keep that in mind. it's great with berries mixed in!"
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Review 2 for Nature's Plus Spiru-Tein® Shake Red Velvet -- 1.26 lbs
fromLos Angeles, CA
Dont do it!
March 28, 2014
"I love Spirutein and have been literally buying and sampling every flavor. Most are pretty good, some are really great, especially cause I have a sweet tooth.
Then I got Red Velvet. OMG. Horrid. Don't waste your money on it.. Somehow achieves the dual experience of being both amazingly bland, and tasting like vomit, simultaneously -- an achievement for food scientists?