Supplement | High Protein Low Carb

Whey Protein

N/A (Processed food) Allergens: Milk
Whey Protein

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Milk

The Forktionary Angle

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Definition

A complete protein derived from milk, a byproduct of cheesemaking, widely used as a dietary supplement for muscle growth and repair.

Sensory Profile

TasteMild, Milky (unflavored), Sweet (flavored)
TextureFine powder (dry), Smooth (mixed)
AromaMildly Milky (unflavored)
AcidityLow

Technical Metrics

Nutrition Facts

Per 1 scoop (30g)
Calories380 kcal
Total Fat5 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol100 mg
Protein80 g
Total Carbohydrate8 g
Dietary Fiber0 g
Total Sugars5 g
Calcium200 mg
Iron1 mg
Potassium500 mg

Chef’s Secret

When baking with whey protein, reduce other liquids slightly and consider adding a binding agent like xanthan gum to prevent dryness and maintain texture.

Substitutions

Best Match

Casein Protein

1:1

Slower digestion, good for sustained release.

Soy Protein

1:1

Plant-based alternative, complete protein.

Egg White Powder

1:1

Excellent protein source, different texture in baking.

Pea Protein

1:1

Plant-based, often used for texture in baking.

Buying Guide

Consider concentrate vs. isolate (isolate has lower lactose/fat). Check for third-party testing for purity.

Flavor Pairings

Smoothies shakes protein bars oatmeal baking (muffins pancakes).