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

Organic Sunflower seed protein by Physis Laboratory has high Vitamin E, B1, B6 content and folic acid. It is a high purity organic protein free from allergens.



What it offers

  • Contributes to build muscles

  • Contributes to maintain muscles

  • Contributes to maintain healthy bones

  • Contains all the necessary amino acids

  • It has a very low fat content


The Sunflower

Sunflower seed is a food of great nutritional value. It is a rich source of unsaturated fatty acids, protein, fibre, vitamin E, vitamin B complex (B1, B5, B6), selenium, copper, zinc, folic acid and iron. It has antioxidant, anti-inflammatory and bactericidal action. Thanks to the content of fibre contributes to the proper functioning of the digestive system. The Sunflower seed is a rich source of magnesium, which is necessary for maintaining healthy bones and energy production.Furthermore, contributes to muscles’ building and at the same time it is stored on the surface of the muscles for future usage. Magnesium contributes to balance calcium in the body, contributing to keep muscles, arteries and nerves relaxed.



How to use

  • Dissolve well one tablespoon (25g) of protein powder in water.

  • Dissolve well one tablespoon (25g) of protein powder in vegetable milk of your choice, such as Almond or Oat milk or animal milk of your choice.

  • Add a tablespoon (25g) of protein powder to your breakfast cereal, oats, muesli or smoothies and shakes you make

  • Dissolve well one tablespoon (25g) of protein powder in water and then add in a dose of espresso to enjoy a hearty and quick breakfast.

  • Make your own savory or sweet recipes, such as cereal bars, cakes and bread, replacing some of the flour with vegetable 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% Sunflower seed’s Protein


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


Nutrition Decleration


Μέσες τιμές

Ανά 100 g

Ανά 25g

%ΠΠΑ *


1276 Kj / 305 Kcal

317 Kj / 76 Kcal

3.8 %


2 g

0.5 g

0.7 %

Of which 



0 g

0 g

0.4 %


9 g

2.2 g

0.9 %

Of which 



2 g

0.5 g

0.6 %


55 g

13.7 g

27.5 %


0.0 g

0.0 g

0.0 %


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

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


Amino Acids Table

Amino Acids

Per 100 g

Per 25 g


1,42 g

0,36 g


2,49 g

0,62 g


3,58 g

0,90 g


1,97 g

0,49 g


1,16 g

0,29 g


2,73 g

0,68 g


1,36 g

0,34 g


1,99 g

0,50 g


3,04 g

0,76 g


2,49 g

0,62 g


4,65 g

1,16 g

Asparagine acid

5,07 g

1,27 g

Glutamic acid

10,85 g

2,71 g


3,42 g

0,86 g


2,25 g

0,56 g


2,15 g

0,54 g


0,67 g

0,17 g


0,83 g

0,21 g




  1. Pal, Dilipkumar. "Sunflower (Helianthus annuus L.) Seeds in health and nutrition." Nuts and Seeds in Health and Disease Prevention. Academic Press, 2011. 1097-1105.

  2. Pal, D. K., and S. Dutta. "Evaluation of the Antioxidant activity of the roots and Rhizomes of Cyperus rotundus L." Indian journal of Pharmaceutical sciences 68.2 (2006).

  3. Pal, D. K., and S. B. Nimse. "Screening of the antioxidant activity of Hydrilla verticillata plant." Asian Journal of Chemistry 18.4 (2006): 3004.

  4. Pal, D. K., et al. "Evaluation of the antioxidant activity of aerial parts of Cynodon dactylon." Asian Journal of Chemistry 20.3 (2008): 2479.

  5. Pal, D. K., et al. "A study on the antioxidant activity of Semecarpus anacardium Lf nuts." Journal of Natural remedies 8.2 (2008): 160-163.

  6. Díaz-Viciedo, Rodrigo, et al. "Modulation of inflammatory responses by diterpene acids from Helianthus annuus L." Biochemical and biophysical research communications 369.2 (2008): 761-766.


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