Plant proteins

Plant proteins are proteins obtained from plants, most commonly soy, hemp, pea, rice, and others. Plant proteins are cholesterol-free, with very low fat content, supplying the body with a balanced amount of essential amino acids. They are an excellent alternative to traditional protein sources and are suitable for vegetarians and vegans.

The main characteristics of plant proteins are that they are lactose and cholesterol-free, rich in vitamins and minerals, as well as fiber, in contrast to proteins from milk and beef. They have a lower biological value and are absorbed more slowly and to a lesser extent in digestion.

Plant proteins are consumed most by individuals who avoid any animal-derived proteins (typically vegans and vegetarians) and anyone who is lactose intolerant and avoids dairy protein sources. We use them like any other protein source—to complement daily intake or achieve better results in muscle mass building or maintenance. They can also be our protein base if we don't have a protein-rich food for a specific meal.