MUNG BEAN PROTEIN
- Bean Protein.
- 81% Protein.
- Complete Aminogram. High in Leucine.
- Gluten free.
- Sugar free.
- Suitable for vegans.
Table of contents
Proteína de Frijol by EssentialSeries is a type of vegetable protein made exclusively from beans. (Vigna radiata).
This protein is very unknown in the food industry, but for decades it has attracted the attention of nutritionists due to its nutritional richness and good organoleptic properties. The lack of supply limits its use, but at HSN we bring it to you at the best price!
Bean protein is suitable for vegan diets.
Tired of the same old vegetable sources of protein powder? Try a new source!
Bean protein is a great option for vegans and non-vegans alike.
It stands out for its high protein content, its high % of essential amino acids being especially rich in some of them that are characteristically poor in vegetable sources, and more!
Bean protein provides 81% protein, a high protein content ideal for increasing the dietary intake of this nutrient in athletes and people looking for a concentrated source of vegetable protein.
Needless to say, bean protein is an excellent source of protein, ideal for increasing the variety of plant proteins and enriching amino acids from other sources in vegan diets.
Protein contributes to the increase of muscle mass.
Bean protein has no sugar, nothing!
0% of its composition is sugars, and it contains less than 1g net carbohydrates per serving, which are fibrous and characteristic of bean processing residues.
It is an ideal protein for dietary care, for people following real food diets and those seeking to reduce or eliminate sugars in the diet.
Bean protein has been rated as an excellent source of protein by authors such as Murabark (2005) who calculated its chemical score (index established by FAO/WHO for the calculation of protein quality) at 76%, a very high value, especially for a vegetable protein.
This makes it an excellent choice, due to its good digestibility and amino acid composition, for vegan diets.
Bean protein is very rich in amino acids that are of interest to people following plant-based or vegan diets, as they are usually found in relatively low concentrations in these non-animal sources.
- Very high content in L-Leucine, L-Lisine and L-Tyrosine.
- High content in L-Valine, L-Isoleucine and L-Histidine.
Bean protein is a vegetable protein source that is in short supply on the European market, as many companies are not aware of this excellent protein source.
In HSN we bring you the latest and most exclusive products on the market.
Bean protein is obtained by processing the seeds of the Vigna radiata plant, and therefore, thanks to the processing used to obtain the proteins, it is considered a minimally processed product, with the following characteristics.
- Sugar free.
- No additives.
Pure Bean Protein Powder!
Bean protein is an excellent source for vegan diets, as in addition to its high protein content, it contains amino acids rarely found in plant-based diets.
For example, L-Leucine is an important amino acid, very present in sports performance, but it is little linked to vegetables, even though they are high in protein, whereas bean protein is very rich in Leucine.
Therefore, bean protein is an excellent option to increase the daily intake of these highly sought after amino acids, which are part of the group of nutritionally indispensable amino acids.
The solubility of the protein powder is an important factor in the selection of the raw material to manufacture the product.
Vegetable proteins can undergo processes such as dehulling that improve the solubility rate of the powder obtained from their treatment.
HSN Bean Protein has an excellent solubility index at neutral pH characteristic of water as a drink in which the powder is mixed.
This makes it easy to obtain homogenous shakes using only a shaker or blender.
A versatile and convenient way of use!
Do you want to use protein for your plant-based dishes? Go ahead!
Not all proteins respond equally to temperature perturbations, as many proteins are not thermostable and lose their structural configuration quickly, which can make the rheology of the recipe significantly worse (e.g. making a pancake more rubbery and dense).
This is not the case for bean protein, which is thermostable up to temperatures of 160°C and can therefore be used in recipes:
- In the microwave,
- In the frying pan,
- And even in the oven at medium heat
Without suffering any alteration of its native nutritional composition.
You can use it together with:
- Brishti, F. H., Zarei, M., Muhammad, S. K. S., Ismail-Fitry, M. R., Shukri, R., & Saari, N. (2017). Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein. International Food Research Journal, 24(4), 1595–1605.
- Butt, M. S., & Batool, R. (2010). Nutritional and functional properties of some promising legumes protein isolates. Pakistan Journal of Nutrition, 9(4), 373–379.
- Mubarak, A. E. (2005). Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry, 89(4), 489–495.
- Yi-Shen, Z., Shuai, S., & Fitzgerald, R. (2018). Mung bean proteins and peptides: Nutritional, functional and bioactive properties. Food and Nutrition Research, 62.
|per 100gper serving|
|Serving size: 1 dosificador (30g)|
|Servings per container: 67|
|Amount per 100g|
|of which saturated||2.3g|
|of which sugars||0g|
|Proteína calculada en materia seca (nitrógeno *6,25)|
MUNG BEAN PROTEIN 2Kg ingredients:Mung bean protein.
How to take MUNG BEAN PROTEIN 2Kg:Mix 1 scoop (30g) with 150-250ml of skimmed milk or water.
Warnings de MUNG BEAN PROTEIN 2Kg:Keep in a cool and dry place.
Amino Acids Profile
|Amino Acids Profile||x100g|