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The Pea protein by Physis Laboratory has a balanced amino acid profile, resembles casein of milk and provides a prolonged sense of satiety. It is an organic protein of superior quality and slow absorption rate.
What it offers
Contributes to muscle building
Contributes to muscle maintaining
Contributes to healthy bone maintaining
Contains all the essential amino acids
Resembles casein of milk
Provides a prolonged sense of satiety
Has a slow absorption rate
Has a balanced amino acid profile
Peas
Pea is a rich protein, complex carbohydrates, vitamins and minerals source. It contains Potassium, Phosphorus, Magnesium and Calcium as well as Iron, Selenium and Zinc. In addition, peas have antioxidant properties thanks to the abundance of phytochemicals it contains. It is a rich amino acid source such as glutamine, aspartic acid, arginine and lysine. Peas are rich in fiber and thus mitigates the glycemic response. Furthermore, the addition of pea flour to food preparation reduces the glycemic index of the finished product. Studies have shown that a diet high in fiber contributes to lowering blood pressure, improved blood lipid levels, reduced signs of inflammation in the body, and improving the function of the gastrointestinal system.
How to use
Completely dissolve one heaped tablespoon (12.5g) of protein powder in water.
Completely dissolve one heaped tablespoon (12.5g) 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 heaped tablespoon (12.5g) of protein powder into your breakfast cereal, oats, muesli or smoothies and shakes that you prepare.
Completely dissolve one heaped tablespoon (12.5g) 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.
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.
Formulated with
100% Pea protein
Formulated WITHOUT
Sugars, Artificial Dyes, Preservatives, Flavor Enhancers, Soy, Lactose, Gluten
Nutrition Decleration
|
Average Values |
Per 100 g |
Per 25g |
%RDI * |
|
Energy |
1673 Kj / 400 Kcal |
418 Kj / 100 Kcal |
5 % |
|
Fats |
5 g |
1,25 g |
1,8 % |
|
Of which |
|||
|
Saturates |
1 g |
0.2 g |
1,3 % |
|
Carbohydrates |
2 g |
0,5 g |
0,2 % |
|
Of which |
|||
|
Sugars |
2 g |
0,37 g |
0,4 % |
|
Protein |
80 g |
17,5 g |
35 % |
|
Salt |
0.0 g |
0.0 g |
0.0 % |
Contains 40 (Heaped tablespoons, 12.5g) 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 |
2,55 g |
0,64 g |
|
Isoleucine |
4,84 g |
1,21 g |
|
Lefkine |
8,64 g |
2,16 g |
|
Lysine |
7,61 g |
1,90 g |
|
Methionine |
1,00 g |
0,25 g |
|
Phenylalanine |
5,57 g |
1,39 g |
|
Tyrosine |
3,91 g |
0,98 g |
|
Threonine |
3,73 g |
0,93 g |
|
Valine |
5,13 g |
1,28 g |
|
Alanine |
4,38 g |
1,10 g |
|
Arginine |
8,78 g |
2,20 g |
|
Asparagine acid |
12,06 g |
3,02 g |
|
Glutamic acid |
17,47 g |
4,37 g |
|
Glycine |
4,21 g |
1,05 g |
|
Proline |
4,36 g |
1,09 g |
|
Serine |
5,53 g |
1,38 g |
|
Cysteine |
0,93 g |
0,23 g |
|
Tryptophan |
1,01 g |
0,25 g |
Dahl, Wendy J., Lauren M. Foster, and Robert T. Tyler. "Review of the health benefits of peas (Pisum sativum L.)." British Journal of Nutrition 108.S1 (2012): S3-S10.
Slavin, Joanne L. "Position of the American Dietetic Association: health implications of dietary fiber." Journal of the American Dietetic Association 108.10 (2008): 1716-1731.
Sandström, Brittmarie, Lene Trond Hansen, and Annemarie Sørensen. "Pea fiber lowers fasting and postprandial blood triglyceride concentrations in humans." The Journal of nutrition 124.12 (1994): 2386-2396.
Dahl, Wendy J., et al. "Increased stool frequency occurs when finely processed pea hull fiber is added to usual foods consumed by elderly residents in long-term care." Journal of the American dietetic association 103.9 (2003): 1199-1202.
Flogan, Carla, and Wendy Dahl. "Effects of Fiber-Fortified Foods on Children With Constipation." Infant, child & adolescent nutrition (2010).
