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EGG&OAT is particularly useful for sportsmen that wish to have more energy and increase their strength and muscle mass, supporting the muscles during and after exercise. Comprising egg white proteins and slowly-digested oatmeal, it has high satiating power, keeps glycaemia stable and gives a constant protein and carbohydrate support to muscles.


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Oat flour, Egg albumen, Flavour, Sweetener: sucralose; Vitamin B6 (pyridoxine hydrochloride), Riboflavin, Thiamine (thiamine hydrochloride).


Mix 3 full scoops (50 g) with 200 ml of water, fruit juice or skimmed milk and take it once a day, preferably at breakfast.


Egg white proteins are an alternative to whey proteins. In fact, they have biological value, protein efficiency and other very similar protein quality indexes. With regard to plant sources, they have a better amino acid profile due to the superb balance of essential amino acids. Important indexes such as the chemical score and biological value (BV) use egg as a reference protein. As a matter of fact, the whole egg is given the highest value (100). Digestion time of egg proteins is intermediate between the quicker whey protein and slower caseins, giving a good satisfying power. Egg albumins are a good solution for those who wish to increase the protein intake in their diets without introducing excessive lipids.


Oatmeal comes from the Avena sativa cereal, of the Graminaceae family, by grinding the seeds. It contains mainly starch (70%), proteins (17%), fat (7%) and fibre apart from vitamins and mineral salts. The percentage of proteins is high if we consider they are 50% more than the proteins in wheat flour and contain a good amino acid profile. They are a superb alternative, above all for their high content of the Lysine amino acid, which cereal often lacks. Moreover, oatmeal is rich in fibre that helps the bowel and digestion to function correctly. Starch is digested and absorbed slowly to the benefit of the glycaemic index that shows no peaks and it can be used by diabetics. The fibre part contains high percentages of beta-glucans, beneficial molecules for some metabolic therapies. When they deposit in the bowel, beta-glucans trap food cholesterol in a gel that cannot be absorbed and crosses the bowel taking cholesterol away. This is their cholesterol-lowering property. Finally, oats contain nitrogenous phenolic compounds, the avenanthramides, which are powerful anti-inflammatories capable of protecting from cancers and inhibiting cell proliferation.


Vitamin B1 contributes to maintain the normal energy metabolism while vitamins B2 and B6 contribute to reduce tiredness and fatigue.


EGG & OAT is particularly indicated for the diet of sportsmen that do intense and demanding physical exercise. Perfect to make your breakfast favourite pancake!


Contraindicated in cases of coeliac disease and Nickel intolerance.


Nutrition Facts
30 servings per container
Serving size 50 g

Amount per serving
Calories 186 Kcal
Total Fat 2.6 gg 4%
Total Carbohydrate 22 gg 8%
Protein 18 gg

Salt 0.65 g
Fibers 3 g
Vitamin B6 1.4 g
Vitamin B2 1.4 g
Vitamin B1 1.1 g