Reys Soy Protein いちごミルク風味
4595641153469- Brand
- Reys
- Registered in
- Japan
- Producer code
- 5641
- Product code
- 15346
Nutrition Facts
| Serving size | 20 g | |
|---|---|---|
| Amount per serving | ||
| Calories | 75 | 376 /100 g |
| 100 g | % Daily Value* | |
| Total fat 0.5 g | 3.5 g | 1% |
| Sodium Members only | ||
| Total carbohydrate 1.5 g | 8 g | 1% |
| Protein 16 g | 79 g | |
| Vitamin D Members only | ||
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* The % Daily Value tells you how much a nutrient in a serving adds to a daily diet. 2,000 calories a day is used for general nutrition advice.
Source: Open Food Facts, added by its contributors (ODbL). Check the package for exact values. View on Open Food Facts
About this product
Written automatically from public information, so it may contain mistakes.
The barcode 4595641153469 corresponds to "Reys Soy Protein いちごミルク風味" (Reys Soy Protein Strawberry Milk Flavor), a product from Reys Co., Ltd., a Japanese manufacturer specializing in plant-based and functional foods. Below are the details available:
Product Overview
- Type: Soy-based protein drink (likely a plant milk alternative).
- Flavor: Strawberry milk-flavored (いちごミルク風味).
- Target Audience: Vegans, lactose-intolerant individuals, or those seeking a low-calorie protein drink.
- Packaging: Typically sold in small single-serve cups or small cartons (common in Japan for convenience).
Key Features
- Ingredients: Primarily soy protein isolate, water, sugar (or sugar substitutes like stevia), and flavorings. Some variants may include thickeners (e.g., carrageenan) or preservatives.
- Nutritional Profile (Approximate, per serving):
- Calories: ~50–80 kcal (varies by brand and formulation).
- Protein: ~2–3g (soy protein).
- Carbohydrates: ~8–12g (mostly from sugar).
- Fat: ~0–1g (usually very low).
- Sodium: ~50–100mg (moderate).
Price Range (Japan, as of recent data)
- Single-serve cups: ¥100–¥150 (~$0.70–$1.00 USD).
- Bulk packs (e.g., 10–20 cups): ¥1,000–¥2,500 (~$7–$17 USD).
- Online retailers (Amazon Japan, Rakuten): Slightly cheaper (~10–20% off).
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