Super-convenient, super-delicious, and super-good for you! Atkins Ready-To-Drink Shakes will satisfy your appetite on-the-go! Serving Size: one 11-oz. can Total Servings: 4 Net Carbs: 2 grams Qty. Per Product: four 11-oz. cans Amount Per Serving: Calories: 170 Calories from fat: 80 Product Info This product is yeast, wheat & gluten free. No sugar added. Sugar is naturally occurring from milk protein. %DV Total Fat 9 g 14% Saturated Fat 2 g 10% Cholesterol 15 mg 5% Sodium 140 mg 6% Potassium 440 mg 13% Total Carbohydrate 4 g 1% Dietary Fiber 2 g 8% Sugars 2 g % Protein 20 g 40% Biotin 30% Calcium 30% Chromium 15% Copper 20% Folic Acid 30% Iodine 20% Iron 15% Magnesium 20% Manganese 25% Molybdenum 15% Niacin 30% Pantothenic Acid 30% Phosphorus 35% Riboflavin 30% Selenium 20% Thiamin 30% Vitamin A 30% Vitamin B12 30% Vitamin B6 30% Vitamin C 30% Vitamin E 30% Vitamin K 30% Zinc 30% **Net Atkins Carbohydrates include only those carbohydrates that cause a noted impact on blood sugar. These values have been extrapolated from existing data available from the United States Department of Agriculture and other analytical sources. Net Carbs = 2g. *Percent Daily Values are based on a 2,000-calorie diet. Ingredients: Ingredients: Water, calcium caseinate, soybean oil, whey protein concentrate, cellulose gel, contains 0.5% or less of the following: natural and artificial flavor, potassium phosphate, cellulose gum, soy lecithin, carrageenan, sucralose (a non-nutritive sweetener), cochineal extract (color), magnesium chloride, magnesium phosphate, tricalcium phosphate, d-biotin, d-calcium pantothenate, folic acid, niacinamide, pyridoxine hydrochloride, sodium ascorbate, thiamin mononitrate, vitamin A palmitate, vitamin B12, riboflavin, vitamin E acetate, vitamin K1, chromium chloride, copper sulfate, ferrous sulfate, manganese sulfate, potassium chloride, potassium citrate, potassium iodide, sodium citrate, sodium molybdate, sodium selenite, zinc sulfate, maltodextrin.
Current Reviews: 0
This product was added to our catalog on Tuesday 31 May, 2005.






