These proteins are essential for proper body functioning, have less calories
and are more easily digested than proteins of animal origin.
CHICKPEA
60% PROTEIN
Chickpeas are a fundamental source of protein in the vegetarian diet thanks to its content of essential amino acids. Chickpea flour is another very versatile source of nutrients to add more vegetable protein to many preparations.
It is a food rich in fiber, which favors intestinal transit and keeps constipation at bay.
It has a better taste, friendlier color and better functional characteristics which facilitates the formulation of finished products.
QUINOA
80% PROTEIN
It is an excellent food that provides a good base of carbohydrates with a low glycemic index, is gluten-free, and provides quality, complete plant proteins, as it has all the essential amino acids, with a satiating effect.
It is a gluten-free food, therefore, it can enrich the usual diet of a celiac person.
Since it does not contain saturated fat or gluten, it is very easy to digest.
FLAX
25% PROTEIN
The nutritional benefits of flax have certainly added to the grain’s reputation as indispensable: its seeds contain high concentrations of unsaturated fatty acids, most notably omega-3 essential oils. They also feature high levels of both soluble and insoluble dietary fiber, other micronutrients such as antioxidants that promote overall wellness as well as manage specific medical conditions.
CHIA
45% PROTEIN
Chia seeds are bursting with nutritional value. In addition to be an excellent source of minerals, mainly manganese, necessary for the metabolism of carbohydrates, as well as for promoting calcium absorption and regulating blood sugar levels; selenium, which protects the integrity of the cells and supports thyroid hormone metabolism; copper, crucial for the generation of new red blood cells and essential for bodily functions; magnesium, an important nutrient that supports energy production and blood pressure regulation; and phosphorus, which help in the metabolism of carbohydrates and fats, as well as in protein production.
RICE
80% PROTEIN
Although white rice is widely preferred worldwide, it is the product of a process that strips the grains off their exterior husk and their seed coat, a natural layer known as rice bran, where most nutrients are concentrated, in order to “polish” them. The nutritional value of brown rice is far superior and can greatly contribute to overall health as part of a balanced diet.
LENTIL
80% PROTEIN
Lentils are a great source of dietary fiber, but also provide a wide range of nutrients, such as carbohydrates, protein, minerals, and vitamins.
The most abundant nutrient in lentils is vitamin B9, better known as folate, a nutrient that plays an essential role in brain development and fetal growth. It is also crucial for
other bodily functions, such as protein metabolism, red blood cell production, and the formation of DNA and RNA.
HEMP
80% PROTEIN
Lentils are a great source of dietary fiber, but also provide a wide range of nutrients, such as carbohydrates, protein, minerals, and vitamins.
The most abundant nutrient in lentils is vitamin B9, better known as folate, a nutrient that plays an essential role in brain development and fetal growth. It is also crucial for
other bodily functions, such as protein metabolism, red blood cell production, and the formation of DNA and RNA.
