Hydrolyzed Bovine Collagen Type II

Price range: R383,99 through R877,68

Description

Fyra Hydrolyzed Bovine Collagen Type II is a high-protein collagen supplement designed to support active lifestyles, training, recovery and everyday joint and connective tissue nutrition.

Made from hydrolysed bovine collagen peptides, the powder is broken down into smaller peptides for easy mixing and convenient daily use. Each scoop provides approximately 4.5g of collagen peptides, making it simple to add to your sports nutrition routine.

For athletes and active individuals, collagen provides amino acids that form part of the normal structure of connective tissue, tendons, ligaments, cartilage, skin and bone. This makes it a useful addition to a balanced diet for people who train regularly, participate in high-impact sports, or want additional nutritional support during demanding training periods.

With 0g fat and 0g carbohydrates per scoop, Fyra Collagen is an easy way to increase collagen protein intake without adding unnecessary extras to your nutrition plan.

Ideal for:

  • Athletes and active individuals
  • Gym and strength training
  • Running and endurance sports
  • High-impact training
  • Sports recovery nutrition
  • Supporting daily joint and connective tissue nutrition

Each scoop provides: approximately 4.5g Hydrolyzed Collagen Peptides.

Suggested use: Take 1–3 scoops daily as part of a balanced sports nutrition and recovery routine.

Pack size: 600g

Ingredient: Type II Hydrolysed Collagen Peptides derived from bovine sources.

Food supplements should not replace a varied, balanced diet and healthy lifestyle.

Nutritional Information Per 100g Per 1 Scoop
Energy 1530 kJ 76.5 kJ
Protein (Hydrolyzed Collagen Peptides) 90g 4.5g
Total Fat 0g 0g
Total Carbohydrates 0g 0g
Dietary Fibre 0g 0g
Sodium 0g 0g
Potassium 0g 0g
Calcium 30mg 1.5mg

Serving size: 1 scoop
Suggested daily intake: 1–3 scoops per day

Additional information

Weight 1 kg
Dimensions 20 × 20 × 15 cm
Size

250g, 600g

Hydrolyzed Bovine Collagen Type II