Pea protein - vegan & well-tolerated source of protein with a good amino acid balance
Pea protein is a vegan, well-tolerated protein powder with a high lysine content. Ideal for muscle building, regeneration and allergy sufferers - also in combination with rice protein.
Wissenswertes über "Pea protein"
Pea protein is a vegetable protein powder obtained from yellow shelling peas (Pisum sativum).
Pea protein is considered one of the best tolerated and most versatile sources of protein in a plant-based diet. With a protein content of around 80-85%, a good biological value and a relatively high lysine content, it stands out from many other vegan proteins. It is also hypoallergenic, gluten-free, lactose-free and easily digestible, which makes it particularly interesting for sensitive people or allergy sufferers.
Compared to rice or hemp protein, pea protein has a balanced amino acid structure, but it is relatively low in methionine - another essential amino acid. It therefore makes sense to combine it with rice protein or other sources richer in methionine to further increase its biological value.
Pea protein is ideal for use in shakes, smoothies, mueslis or plant-based meat alternatives and has a neutral to slightly nutty flavour. Nutritionally, pea protein supports muscle building, satiety, maintenance of muscle mass during diet phases and regeneration after sport. Studies show that it can achieve comparable effects to whey protein when consumed in sufficient quantities.
It also appears to be well tolerated by intestinal health due to its low FODMAP content. In plant-based sports nutrition, pea protein is therefore rightly a popular alternative to animal protein sources.
Important characteristics of pea protein:
- 80-85 % protein, rich in lysine, good bioavailable
- Free from lactose, gluten, soya, allergens
- Low in methionine→ ideal to combine with rice protein
- Supports muscle building, saturation, regeneration
- Neutral flavour, versatile in the kitchen
Literature references
- Babault, N. et al. (2015). "Pea proteins oral supplementation promotes muscle thickness gains during resistance training." Journal of the International Society of Sports Nutrition.
- Boye, J. et al. (2010). "Pulse proteins: Processing, characterisation, functional properties and applications in food and feed." Food Research International.
- Mariotti, F. et al. (2008). "Plant vs animal protein sources and their effects on body composition." Current Opinion in Clinical Nutrition & Metabolic Care.
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