Supplement comparison results

Primary ingredients How we evaluate

We evaluate total protein content (g) per intake and particularly focus on protein type and raw material sources. We examine whether isolate whey protein (WPI) or hydrolyzed protein is included for high absorption, and if casein, soy, or blend protein is appropriate for purpose (muscle growth, satiety maintenance, etc.). We verify whether BCAA and EAA essential amino acids are added, and whether carbohydrate-to-protein ratio is appropriate.

Price How we evaluate

We calculate per-gram unit price basis for ingredient cost-effectiveness comparison. Beyond just product price, we consider protein purity, hydrolysis status, and additional amino acid content in practical value assessment. Same-price-range products are compared considering raw material quality, protein type, and absorption efficiency.

Brand How we evaluate

We evaluate production facility GMP and ISO certification, product quality/safety certification marks, and raw material origin and manufacturing process transparency. We particularly verify main protein raw material supply chain and CoA provision status, and batch consistency management. We prioritize brands with clinical/research evidence.

Quality How we evaluate

We comprehensively evaluate protein processing form (isolation, hydrolysis, etc.) and absorption speed, solubility, and digestive absorption capacity. Taste, aroma, solubility, digestive stomach burden, and leftover additives are important quality criteria. We also examine product storage stability, moisture-barrier packaging, shaking post-clumping degree, and consumption convenience.

Additional ingredients How we evaluate

We verify muscle synthesis/recovery-supporting amino acids (BCAA, leucine, glutamine, etc.) addition. We examine whether vitamin/mineral (calcium, magnesium, zinc, etc.) combination is balanced. We verify unnecessary sweetener/flavor/color minimization and allergen-component clear marking. We positively evaluate digestive enzyme, prebiotic fiber, and other function-complementing ingredient inclusion.