Ascent Whey + Plant Protein Powder - Unflavored 2 lb & Chocolate 18 Servings

Ascent Whey Protein Powder: A Product Comparison

Ascent's Native Whey Protein Powder Isolate Blend stands out for its unparalleled quality. As the least-processed unflavored whey protein available, it boasts a naturally higher leucine content, crucial for muscle synthesis. This protein powder mixes silky smooth every time, effortlessly blending with just cold water.

In contrast, Ascent's vegan chocolate protein powder offers a plant-based, post-workout recovery solution. This powder is packed with naturally occurring amino acids, yet contains zero added sugar, making it a clean and versatile option.

Both products are designed with post-workout recovery in mind, supporting fitness goals by providing pure protein that rapidly digests to fuel muscle growth and recovery. Ascent's protein powders are a staple for any protein smoothie routine.

Ascent's commitment to quality is evident in the absence of artificial flavors, sweeteners, and added sugars. These clean, pure proteins easily fit into low-carb and keto diets, making them perfect for recipes and high-protein snack preparation.

The whey protein powder boasts an impressive 25 grams of protein per serving, along with 5.5 grams of BCAAs. The plant-based protein powder matches this protein content, while delivering 11 grams of BCAAs per serving.

Across the board, Ascent's protein powders prioritize purity and performance. Whether you're seeking a whey-based or plant-based option, Ascent has you covered with products that mix smoothly, support your fitness goals, and adhere to the highest standards of clean, natural ingredients.

In summary, Ascent's whey and plant-based protein powders offer uncompromising quality, exceptional mixability, and a focus on post-workout recovery and muscle support. With no artificial additives and a dedication to natural, high-performance nutrition, these protein powders are a standout choice for fitness enthusiasts and health-conscious individuals alike.

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