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Amino Animo Almond Protein
€25.50
Size (1)*: 500gr clear please select size
1 2
Amino Animo Almond Protein
€25.50
Size (1)*: 500gr clear please select size

The Almond protein by Physis Laboratory has a high content of essential minerals such as potassium, magnesium, calcium and iron. It is an organic protein of high purity, rich in fiber.

Details

What it offers

  • Contributes to muscle building

  • Contributes to muscle maintaining

  • Contributes to healthy bone maintaining

  • Contains all the essential amino acids

  • Contributes to the good health of the gastrointestinal system

  • Supports the immune system

  • Is rich in minerals

Almond

Almond is a valuable nut with multiple health benefits. Almonds contain unusually high amounts of alpha-tocopherol compared to all the other nuts. Recent studies have shown that Almond consumption contributes to lowering the risk of coronary heart disease. Almond consumption is advised by the American Heart Association in an effort to replace the saturated fats with unsaturated. In a recent dose-response study that was conducted, Almond consumption decreased the risk factors of coronary heart disease and that is due to the fact that Almonds are a rich source of protein, fiber and lipids rich in oleic acid. A study has shown that Almond consumption by healthy and slightly hyperlipidemic adults contributes to the improvement of the serum lipid profile.

Usage

How to use

  • Completely dissolve one tablespoon (25g) of protein powder in water.

  • Completely dissolve one tablespoon (25g) of protein powder in any plant-based milk of your choice, such as Almond or Oat milk, or animal milk of your choice.

  • Add a tablespoon (25g) of protein powder into your breakfast cereal, oats, muesli or smoothies and shakes that you prepare.

  • Completely dissolve one tablespoon (25g) of protein powder in water and then add a shot of espresso to enjoy a filling and quick breakfast.

  • Prepare your own savory or sweet recipes, such as cereal bars, cakes and bread, by replacing part of the flour with plant-based protein.

Precautions

Caution

It may contain traces of milk and nuts.

 

Storage

Store the product in a cool dry place, away from heating sources and direct sunlight.

 

Lifespan
Do not use after the expiration date printed on the packaging. The expiration date refers to the product in its original saleable condition, kept under proper storage conditions.

Ingredients

Formulated with
100% Almond protein

Formulated WITHOUT
Sugars, Artificial Dyes, Preservatives, Flavor Enhancers, Soy, Lactose, Gluten

 

Average Values

Per 100 g

Per 25g

%RDI *

Energy

1567 Kj / 375 Kcal 414,4 Kj / 93,7 Kcal

4.7 %

Fats

16 g 3 g

4,3 %

Of which 

 

Saturates

2 g 0.4 g

2 %

Carbohydrates

7 g 1.7 g

0,7 %

Of which 

 

Sugars

7  g 1.7 g

1,9 %

Protein

55 g 13.2 g

13.2 g

Salt

0.05 g 0.01 g

0,2 %

Contains 20 (Tablespoons, 25 g) portions per package.

*RDI = Reference Daily Intake of an average adult (8400 kj/2000 kcal) ανά μερίδα.

 

Amino Acids Table

Amino Acids

Per 100 g

Per 25 g

Histidine

1,40 g

0,35 g

Isoleucine

2,06 g

0,51 g

Lefkine

3,56 g

0,89 g

Lysine

1,31 g

0,33 g

Methionine

0,32 g

0,08 g

Phenylalanine

3,01 g

0,75 g

Tyrosine

1,54 g

0,38 g

Threonine

1,55 g

0,39 g

Valine

2,61 g

0,65 g

Alanine

2,57 g

0,64 g

Arginine

5,87 g

1,47 g

Asparagine acid

5,85 g

1,46 g

Glutamic acid

12,59 g

3,15 g

Glycine

3,38 g

0,84 g

Proline

2,12 g

0,53 g

Serine

2,98 g

0,74 g

Cysteine

0,42 g

0,10 g

Tryptophan

10,51 g

0,13 g

Bibliography
  1. Almario, Rogelio U., et al. "Effects of walnut consumption on plasma fatty acids and lipoproteins in combined hyperlipidemia." The American journal of clinical nutrition 74.1 (2001): 72-79.

  2. Spiller, Gene A., et al. "Nuts and plasma lipids: an almond-based diet lowers LDL-C while preserving HDL-C." Journal of the American College of Nutrition 17.3 (1998): 285-290.

  3. Jenkins, David JA, et al. "Effect of a very-high-fiber vegetable, fruit, and nut diet on serum lipids and colonic function." Metabolism-Clinical and Experimental 50.4 (2001): 494-503.

  4. Edwards, Karen, et al. "Effect of pistachio nuts on serum lipid levels in patients with moderate hypercholesterolemia." Journal of the American College of Nutrition 18.3 (1999): 229-232.

  5. O’Byrne, Dawn J., David A. Knauft, and Rachel B. Shireman. "Low fat-monounsaturated rich diets containing high-oleic peanuts improve serum lipoprotein profiles." Lipids 32.7 (1997): 687-695.

  6. Rajaram, Sujatha, et al. "A monounsaturated fatty acid–rich pecan-enriched diet favorably alters the serum lipid profile of healthy men and women." The Journal of nutrition 131.9 (2001): 2275-2279.

  7. Krauss, Ronald M., et al. "AHA Dietary Guidelines: revision 2000: A statement for healthcare professionals from the Nutrition Committee of the American Heart Association." Circulation 102.18 (2000): 2284-2299.

  8. Cleeman, J. I., et al. "Expert panel on detection, evaluation and treatment of high blood cholesterol in adults. Executive summary of the third report of the National Cholesterol Education Program (NCEP) Adult Treatment Panel (ATP III)." Jama 285.19 (2001): 2486-2497.

  9. Jenkins, David JA, et al. "Dose response of almonds on coronary heart disease risk factors: blood lipids, oxidized low-density lipoproteins, lipoprotein (a), homocysteine, and pulmonary nitric oxide: a randomized, controlled, crossover trial." Circulation 106.11 (2002): 1327-1332.

  10. Sabaté, Joan, et al. "Serum lipid response to the graduated enrichment of a Step I diet with almonds: a randomized feeding trial." The American journal of clinical nutrition 77.6 (2003): 1379-1384.

  11. Sabaté, J., H. E. T. Bell, and G. E. Fraser. "Nut consumption and coronary heart disease risk." Handbook of Lipids in Human Nutrition (1996): 145-51.

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