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

Organic Rice protein 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.



What it offers

  • Contributes to build muscles

  • Contributes to maintain muscles

  • Contributes to maintain healthy bones

  • Contains all the necessary amino acids

  • It has balanced amino acids profile

  • It has very low carbohydrates content


The Rice

Rice is a widely used food. The amino acid profile of Rice bran shows that aspartic and glutamic acid are the most concentrated amino acids. In addition, it is a good source of thiamine (vitamin B1), riboflavin (vitamin B2) and niacin (vitamin B3) as well as antioxidants. Rice bran contains high levels of fiber as well as calcium, magnesium, zinc and phosphorus. Studies have shown that consuming  whole grains foods is associated with lowering 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 but stroke due to the association of increased blood pressure with strokes. In addition, fiber and wholegrain foods consumption seems to reduce the risk of metabolic syndrome and should generally be part of a balanced and healthy diet.



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% Rice Protein


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


Nutrition Decleration


Average Values

Per 100 g

Per 25g

%RDI *


1794 Kj / 429 Kcal

447 Kj / 107 Kcal

5,4 %


8 g

2 g

2,9 %

Of which 



5 g

1,25 g

6,3 %


2 g

0,5 g

0,2 %

Of which 



2  g

0,5 g

0,6 %


80 g

20 g

40 %


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


1,80 g

0,45 g


3,91 g

0,98 g


6,76 g

1,69 g


5,74 g

1,44 g


0,85 g

0,21 g


4,16 g

1,04 g


3,01 g

0,75 g


2,82 g

0,71 g


4,22 g

1,06 g


3,33 g

0,83 g


6,40 g

1,60 g

Asparagine acid

8,96 g

2,24 g

Glutamic acid

12,85 g

3,21 g


3,11 g

0,78 g


2,31 g

0,58 g


3,45 g

0,86 g


0,77 g

0,19 g


0,73 g

0,18 g




  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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