Pea Protein Powder Organic

Protein Supplement: It’s a great source of protein for athletes and active individuals, helping to build and repair muscle after workouts.
Smoothies and Shakes: Pea protein powder can be easily added to smoothies, shakes, and protein drinks for an extra protein boost.
Baking: It can be used in baking recipes, such as protein bars, pancakes, muffins, and breads, to increase the protein content.
Thickening Agent: Pea protein can act as a thickening agent in soups and sauces.
Vegan and Vegetarian Meals: It’s commonly used in vegan and vegetarian recipes to enhance protein content without animal products.
Meal Replacement: Pea protein powder can be used in meal replacement shakes to provide balanced nutrition.

Pea protein is a type of food. It is a source of protein derived and extracted in powder from the yellow and green split peas, Pisum sativum, classified in the legume food group. It can be used as a supplement to increase an individual’s protein or other nutrient intake, or as a substitute for other food products (e.g. the substitution of dairy milk by pea milk). It is also used as a functional ingredient in food-manufacturing, such as a thickener, foaming agent, or an emulsifier. It’s typically used to increase the protein content of smoothies and shakes and is a great fit for almost any diet since it’s naturally vegan and hypoallergenic. Pea protein is a high-quality protein and a great source of iron. It can aid muscle growth, weight loss and heart health.

Pea protein is high in fibre, which aids in mediating glycaemic response, and is able to help prevent cardiovascular disease and reduce blood pressure by decreasing the levels of cholesterol and post-brandial triglyceride in humans. Studies have found the intake of pea protein to reduce blood pressure in hypertensive rats and humans. It can also be used for the prevention and control of diabetes as it has minimal effect on blood glucose levels and insulin response. Due to its high fibre content, pea protein has a 94% rate of digestibility, which minimises stomach and gastrointestinal digestion issues, such as flatulence, and discomfort from bloating. Its starch content also aids digestibility as it is attributed to the nonavailability to amylases of starch granules enclosed in intact cell wall structures, the presence of anti-nutrients such as amylase inhibitors, phytates and phenolics.