NOW Foods Hydrolyzed Beef Gelatin, 200 Capsules (550 mg per Capsules)
UPC: 733739065056
NOW Foods Hydrolyzed Beef Gelatin is a protein supplement derived from bovine sources, designed to provide a convenient source of amino acids for nutritional support. The hydrolyzed form has been enzymatically predigested, which the manufacturer states enhances absorption, and it contains approximately 90% protein per serving.
This product is notable for its hydrolyzed processing and sourcing details: it is BSE-free, made and quality-tested in the USA with globally sourced ingredients, and the bottle is produced from 100% post-consumer recycled resin. The manufacturer highlights certifications such as Non-GMO and Intertek GMP Supplement Certification, which are common but align with the brand's quality standards. It comes in a 200-capsule bottle providing 50 servings, with a suggested usage of 4 capsules daily.
At a glance
Supplement Facts
| Ingredient | Amount Per Serving | % Daily Value |
|---|---|---|
| Calories | 10 | † |
| Protein | 2 g | † |
| Beef Gelatin Powder | 2.2 g (2,200 mg) | † |
| † Daily Value not established | ||
Other Ingredients
Bovine gelatin (capsule), stearic acid (vegetable source) and silicon dioxide.
Made an quality tested in the USA with globally sourced ingredients. Not manufactured with wheat, gluten, soy, corn, milk, egg, fish, shellfish, tree nut or sesame ingredients. Produced in a GMP facility that processes other ingredients containing these allergens.
Certifications & Claims
Label Information
Directions, warnings, and other information directly from the product label.
Suggested Use
Take 4 capsules daily.
Warning
For adults only. Consult physician if pregnant/nursing, taking medication, or have a medical condition. Keep out of reach of children.Natural color variation may occur in this product.Store in a cool, dry place after opening.
Product Info
- Brand
- NOW Foods
- UPC
- 733739065056
- Package Qty
- 200 count
- Dimensions
- 2.9 x 2.9 x 5.1 in
- Shipping Weight
- 0.4 lb
- First Available
- 05/2007
