Vegan Mango Matcha Protein

Description

Vegan Protein is a vegan protein composed of essential amino acids with high nutritional value.

Properties and benefits of Vegan Mango Matcha Protein

Pea Protein Isolate (PISANE C9) : protein with excellent amino acid content that covers practically 100% of the essential amino acid recommendations, it is rich in BCAAs, lysine and arginine.

Rice protein: made from organic brown rice. Protein with high digestibility and medium assimilation speed, which benefits the maintenance and development of muscles.

ModCARB: cutting-edge ingredient made from organic cereals that modulates glucose absorption and metabolism, preventing cravings and energy slumps.

Acacia Fiber: 100% vegetable ingredient naturally extracted from the Acacia Senegal tree. It is important to help maintain a diet rich in fiber due to its importance for intestinal transit.

Stevia : Vegan Protein has been sweetened with Stevia. It is a natural sweetener because it is extracted from Stevia leaves, which gives sweetness without providing calories.

Vitamin B12 : essential for the formation of red blood cells and the nervous system.

How to take Vegan Mango Matcha Protein?

Mix 30 g of powder (1 heaping scoop) in 300 ml of water.

Precautions

A varied, balanced diet and a healthy lifestyle are important. Proteins contribute to increasing and preserving muscle mass. (¹) Protein extraction process free of chemical solvents. Manufactured in facilities where sulfites, crustaceans, eggs, fish, soy, milk, mustard and derivatives thereof are also processed.

Composition of Vegan Mango Matcha Protein

90.5% pea protein isolate¹, flavor, 3% rice protein concentrate, mixed grains and seeds² (oat bran (gluten-free), quinoa, amaranth, buckwheat (gluten-free), millet), 1% fiber acacia, maltodextrin, sweetener: enzymatically produced steviol glycosides, matcha green tea powder (Camellia sinensis), vitamin B12 (methylcobalamin), ¹Pisane® C9, ²ModCarb™.

Per 100g:

Vitamin B12 4.2 µg (168%)

Matcha Green Tea 100 mg

-of which EGCG 5.8 mg