Vegan & Plant Proteins

Plant proteins are proteins obtained from plants, most commonly from soy, hemp, pea, rice, etc. Plant proteins are cholesterol-free, have very little fat, and provide 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, and contain fiber, unlike dairy and beef proteins. They have a lower biological value and are absorbed more slowly and to a lesser extent in digestion.

Plant proteins are consumed mainly by individuals who avoid animal protein (most commonly vegans and vegetarians) and those who are lactose intolerant and avoid dairy protein sources. We use them like any other protein source – to supplement daily intake or achieve better results in building or maintaining muscle mass. They can also be our protein base when we don't have animal-based protein for a specific meal.