Vegan Rice Protein - Vanilla 21 oz

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  • $ 19

Vegan Rice Protein - Vanilla 21 oz

Manufacturer: Nutribiotic

Product code: VEGA2

Dietary Supplement

Supplement Facts
Serving Size: 1 heaping Tbsp. (15 g)
Servings Per Container: 40

Amount Per Serving:

Calories 55
Calories from Fat 2
Vitamin C (0%DV)
Total Fat 0.3 g
Saturated Fat 0.1 g
Trans Fat 0 g
Cholesterol 0
Sodium 8 mg
Potassium 0 mg
Total Carbohydrate 1.8 g
Dietary Fiber .5 g
Sugars 1 g
Protein 12 g

Amino Acid Ratios Per Serving or Rice Protein
Alanine 652 mg
Arginine 1098 mg
Aspartic Acid 1034 mg
Cystine/2 293 mg
Glutamic Acid 2066 mg
Glycine 510 mg
Histidine* 254 mg
Isoleucine* 528 mg
Leucine* 998 mg
Lysine* 408 mg
Methionine* 381 mg
Phenylalanine* 654 mg
Proline 598 mg
Serine 576 mg
Threonine* 442 mg
Tryptophan*† 144 mg
Tyrosine 648 mg
Valine* 720 mg

*Essential Amino Acids
†Naturally Occuring

Ingredients: Enzymatically processed rice protein from whole grain brown rice and vanilla flavor. Completely vegetarian. Contains no soy, milk, egg, yeast, corn, wheat, sugars or preservatives

Directions for use: As a protein source, mix one or more servings into a glass of water or juice, or add to your favorite recipes. Use one to three times daily or as directed by a health-care professional

NutriBiotic Rice Protein is free of the common food allergens normally associated with soy, milk and egg proteins.
Free of Gluten, Pesticides, Herbicides, PCBs & GMOs

80% Protein Content!
Whole Grain Brown Rice

NutriBiotic® RICE PROTEIN is a great tasting vegetable protein free of the common food allergens normally associated with products such as soy, milk, egg, wheat and yeast. NutriBiotic® RICE PROTEIN is a highly soluble powered formula that mixes easily into a glass of water or juice. Add to beverages or meals for an extra protein boost. All that we use to process our rice protein is purified water and natural enzymes.

The whole brown rice is first ground into a fine flour. Pure filtered water is then added, forming a thick slurry (called liquefaction). Natural enzymes are added in at different stages to break down and separate the carbohydrate and fiber from the protein portion of the whole grain. All processing temperatures are kept below 90° F. The low temperature and chemical free processing prevents denaturing of the amino acids. The final stage involves filtering, drying and low temperature milling. Due to this process, color and texture may vary.