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

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



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.



It may contain traces of milk and nuts.


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


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 *


1673 Kj / 400 Kcal

418 Kj / 100 Kcal

5 %


5 g

1,25 g

1,8 %

Of which 



1 g

0.2 g

1,3 %


2 g

0,5 g

0,2 %

Of which 



2  g

0,37 g

0,4 %


80 g

17,5 g

35 %


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


2,55 g

0,64 g


4,84 g

1,21 g


8,64 g

2,16 g


7,61 g

1,90 g


1,00 g

0,25 g


5,57 g

1,39 g


3,91 g

0,98 g


3,73 g

0,93 g


5,13 g

1,28 g


4,38 g

1,10 g


8,78 g

2,20 g

Asparagine acid

12,06 g

3,02 g

Glutamic acid

17,47 g

4,37 g


4,21 g

1,05 g


4,36 g

1,09 g


5,53 g

1,38 g


0,93 g

0,23 g


1,01 g

0,25 g



  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Flogan, Carla, and Wendy Dahl. "Effects of Fiber-Fortified Foods on Children With Constipation." Infant, child & adolescent nutrition (2010).

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