Looking for extra protein to start your morning? Flex your smoothie muscles with an almondmilk that has 8g of complete plant protein per serving* plus less sugar than dairy chocolate milk.** Made with real cocoa and made to make your day a bit sweeter.
BUY ONLINE WHERE TO BUY
| Servings Per Container About 8 | ||
| Serving Size | 1 Cup (240ml) | |
| Amount per serving | ||
| Calories | 110 | |
| % Daily Value* | ||
| Total Fat: 2g | 3% | |
| Saturated Fat: 0g | 0% | |
| Trans Fat: 0g | ||
| Polyunsaturated Fat: 0.5g | ||
| Monounsaturated Fat: 1g | ||
| Cholesterol: 0mg | 0% | |
| Sodium: 250mg | 11% | |
| Total Carbohydrate: 15g | 5% | |
| Dietary Fiber: 1g | 4% | |
| Total Sugars: 14g | ||
| Includes 13g Added Sugars | 26% | |
| Protein: 8g | 15% | |
| Vitamin D: 2mcg | 10% | |
| Calcium: 470mg | 35% | |
| Iron: 2.3mg | 15% | |
| Potassium: 200mg | 4% | |
| Vitamin A: 140mcg | 15% | |
| Riboflavin: 0.3mg | 25% | |
| Vitamin B12: 2.4mg | 100% | |
| *Percent Daily Values are based on a 2,000 calorie diet | ||
Almondmilk (Water, Almonds), Cane Sugar, Soy Protein Isolate, Contains 1% or less of: Cocoa Powder (Processed With Alkali), Vitamin and Mineral Blend (Calcium Carbonate, Vitamin A Palmitate, Vitamin D2, Riboflavin [B2], Vitamin B12) Calcium Phosphate, Sea Salt, Soy Lecithin, Sodium Ascorbate (Vitamin C To Preserve Freshness), Gellan Gum, Natural Flavor.
CONTAINS SOY & ALMOND.
We work hard to keep the information on this website up-to-date, but please check the label on your product for the most current ingredient statement.
59 OZ Refrigerated Half Gallon
*Silk Protein Almondmilk has 8g protein per serving versus Silk Almond milk which has 1g of protein per serving.
**40% less sugar than dairy milk; 14g sugar in Silk Protein Chocolate Almondmilk vs 24.7g sugar in lowfat chocolate dairy milk per serving.
***Silk Protein Chocolate Almondmilk: 470mg calcium per cup vs 309mg calcium per cup of reduced fat dairy milk. USDA FoodData Central, 2023.
Dairy-free recipes you can
whip up with
almondmilk,
creamer and more.
