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Rice Protein, Vanilla 650g
23,95 €
35,75 €/kg
In stock
PLANT BASED SMOOTHIES WITH RICE PROTEIN
Mix 0.5 – 1 dl of rice protein to 3 dl of water or any other liquid of your choosing. Rice protein works well in smoothies, recovery drinks and other cooking – it increases the protein content in pastries and other bakes. The dietary supplement is not a substitute for a varied and balanced diet or a healthy lifestyle.
The delicious vanilla taste of the rice protein comes from authentic vanilla and sweetener extracted from the stevia plant.
The plant-based protein is high in protein and supports an active lifestyle as well as the maintenance of muscle mass. Proteins are made up of amino acids that perform essential functions in the body. Since the body cannot produce all of them on its own, it is important to ensure an adequate protein intake based on your individual needs. And when choosing your protein, a natural source is a great choice.
May contain nuts (cashew, Brazil, pecan, macadamia, hazelnut, and walnut), almonds, sesame seeds, milk protein, and gluten-free oats.
| Country of manufacturing | Finland |
|---|---|
| Ingredients | Biofermented rice protein 93 %, vanilla extract, natural flavour, thickener (xanthan gum), sweetener (steviol glycosides derived from stevia). |
| Nutritional value 100 g | Energy: 1729 kJ / 413 kcal Amino acid profile per 100 g: |
| Size | 650 g |
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Foodin – Better food for a better tomorrow
Foodin is a Finnish family business that produces and imports organic and natural foods and delicacies. We want to enable and promote a better food culture and offer everyone the opportunity to choose and feel better. The basic principle of our products is simple: they must be good for the wellbeing of the consumer, the farmer and the environment. By choosing our products, you can enjoy high-quality products and be sure of their sustainability and production. With your choice, you support Nordic and Finnish craftsmanship and entrepreneurship as well as provide a better future for farmers and their families.
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