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Amino Animo Rice Protein
€19.80
Size (1)*: 500gr clear please select size
1 2
Amino Animo Rice Protein
€19.80
Size (1)*: 500gr clear please select size

The Rice protein by by Physis Laboratory is characterized by its high protein (at least 80%) and very low carbohydrate content (about 0.1%). It is an organic protein with a balanced amino acid profile.

Details

 

What it offers

  • Contributes to muscle building

  • Contributes to muscle maintaining

  • Contributes to healthy bone maintaining

  • Contains all the necessary amino acids

  • Has a balanced amino acid profile

  • Has a very low carbohydrate content

 

Rice

Rice is a widely used staple food. The amino acid profile of Rice bran shows that aspartic and glutamic acid are the amino acids with the highest concentration. Additionally, it is a good source of thiamine (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) as well as of antioxidants. Rice bran contains high levels of fiber as well as calcium, magnesium, zinc and phosphorus. Studies have shown that consuming whole grain foods is associated with reducing obesity and maintaining weight at normal levels. Increased consumption of Rice bran as a whole grain food is associated with a decreased risk of hypertension and also stroke, due to the association of increased blood pressure with strokes. In addition, fiber and wholegrain food consumption seems to reduce the risk of metabolic syndrome and should generally be part of a balanced and healthy diet.

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% Rice protein

 

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

 

Nutrition Decleration

Average Values

Per 100 g

Per 25g

%RDI *

Energy

1794 Kj / 429 Kcal

447 Kj / 107 Kcal

5,4 %

Fats

8 g

2 g

2,9 %

Of which 

 

Saturates

5 g

1,25 g

6,3 %

Carbohydrates

2 g

0,5 g

0,2 %

Of which 

 

Sugars

2  g

0,5 g

0,6 %

Protein

80 g

20 g

40 %

Salt

0.0 g

0.0 g

0.0 %

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

1,80 g

0,45 g

Isoleucine

3,91 g

0,98 g

Lefkine

6,76 g

1,69 g

Lysine

5,74 g

1,44 g

Methionine

0,85 g

0,21 g

Phenylalanine

4,16 g

1,04 g

Tyrosine

3,01 g

0,75 g

Threonine

2,82 g

0,71 g

Valine

4,22 g

1,06 g

Alanine

3,33 g

0,83 g

Arginine

6,40 g

1,60 g

Asparagine acid

8,96 g

2,24 g

Glutamic acid

12,85 g

3,21 g

Glycine

3,11 g

0,78 g

Proline

2,31 g

0,58 g

Serine

3,45 g

0,86 g

Cysteine

0,77 g

0,19 g

Tryptophan

0,73 g

0,18 g

Bibliography

 

  1. Rohman, A., et al. "Rice in health and nutrition." International Food Research Journal 21.1 (2014): 13-24.

  2. Deepa, G., Vasudeva Singh, and K. Akhilender Naidu. "Nutrient composition and physicochemical properties of Indian medicinal rice–Njavara." Food Chemistry 106.1 (2008): 165-171.

  3. McKeown, Nicola M., et al. "Whole-grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study." The American journal of clinical nutrition 76.2 (2002): 390-398.

  4. Rose, Nick. Whole Grain Intake in College Students and its Association with Body Mass Index. Diss. Virginia Tech, 2005.

  5. Newby, P. Kristen, et al. "Dietary patterns and changes in body mass index and waist circumference in adults." The American journal of clinical nutrition 77.6 (2003): 1417-1425.

  6. Slavin, Joanne L. "Dietary fiber and body weight." Nutrition 21.3 (2005): 411-418.

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