Both whey protein and egg white protein are complete proteins, meaning that they have all 9 essential amino acids. However, egg white protein has fewer calories per serving, as well as no fat and fewer carbs than whey.

Whey and egg white protein also have the highest protein digestibility corrected amino acid score (PDCAAS) than any other proteins on the market. With a score of 1.0, egg white protein delivers 100% of amino acids after digestion.

Similarly, eggs have a Protein Efficiency Ratio of 3.9 (See Table Above), compared to whey protein isolate's score of 3.2 and soy protein of 2.2. The Protein Efficiency Ratio is the ratio of grams of body weight gain to the grams of protein consumed and is used to determine the quality of proteins, with higher values representing higher quality protein.

Protein Quality Chart above is based off data from this study.

With the help from our shaker bottle or blender, you can rest assured that blending will be a breeze. We've noticed that we almost never get the unwanted dry clumps on the side of a blender or at the bottom of a shaker bottle. Blending is as easy as 1, 2, 3 shakes!

One of the best attributes of egg white protein is that it is 100% dairy-free, which offers a protein choice that is fantastic and nutritious for individuals with lactose/dairy intolerance and/or sensitivities.