500g powder (chocolate and mint flavour)
RiceNourish (Choc & Mint Flavour) provides complete, balanced and natural protein from rice protein isolate (78%) (66.7g of protein per 100g), with all of the essential amino acids. It is also high in fibre (10.3g per 100g) and low in saturated fat (1.4g per 100g).
This plant protein powder is a source of vitamins, minerals, dietary fibre and phytonutrients from both the rice and other foods and herbs included in the blend, namely: psyllium husks, alfalfa, green tea and guarana seed.
It is easily digestible and does not cause bloating or flatulence, which many people experience with dairy-based protein powders – an ideal alternative to whey and soya. It is vegan, dairy-free and gluten-free.
Plant protein from rice protein isolate (16.7g per serving)
Complete amino acid profile
With psyllium husks, alfalfa, green tea and guarana seed
High in fibre (2.6g per serving)
Low in saturated fat (0.35g per serving)
No artificial flavours or sweeteners
Dairy, gluten and soya free
Suitable for vegetarians and vegans
More about the ingredients…
Rice protein is a vegetarian protein isolate that is an alternative to the more common whey and soy protein isolates. Rice offers a surprisingly good source of lean, quality and balanced protein – a perfect option for vegetarians and vegans. What’s more, it is dairy and gluten free, making it ideal for coeliacs, as well as those with dairy, lactose and gluten intolerances or allergies. With a 98% correlation to mother’s milk and a 97% correlation to whey protein, rice protein is one of nature’s most complete and readily-digested protein sources, providing a good balance of essential amino acids (comparable to dairy or egg proteins). Sourced from rice protein isolate (78%) and providing 66.7g of protein per 100g, RiceNourish offers a naturally nutritious way to up your intake of protein. Plus, it is low in saturated fat.
Psyllium is a form of dietary fibre sourced from the Plantago ovata plant, specifically from the husks of the plant’s seed. It sometimes goes by the name Ispaghula. Psyllium is produced commercially mainly for its mucilage content. The term “mucilage” describes a group of clear, colourless gelling agents derived from plants. The mucilage obtained from psyllium comes from the seed coat. Mucilage is obtained by mechanical milling (i.e. grinding) of the outer layer of the seed. Mucilage yield amounts to about 25% (by weight) of the total seed yield. Plantago-seed mucilage is often referred to as husk, or psyllium husk. The milled seed mucilage is a white fibrous material that is hydrophilic, meaning that its molecular structure causes it to attract and bind to water. Upon absorbing water, the mucilaginous gel that forms increases in volume by ten times or more.
The alfalfa sprout contains alkaloids, isoflavones, coumarins and sterols. It also contains 8 essential enzymes: amylase (digests starches), coagulase (coagulates milk), invertase (converts sugar into dextrose), emulsin (acts upon sugars), peroxidase (oxidases blood), lipase (fat-splitting enzyme), pectinase (forms a vegetable jelly from pectin) and protease (digests protein). Together with its rich content of enzymes, alfalfa offers a broad spectrum of vitamins and minerals including pro-vitamin A (B-carotene), B6, C, D, E, K and P. It also yields 10 times more mineral value than average grains. The roots penetrate sub-soil as far as 125 feet, thereby enabling the plant to absorb vital mineral nutrients beyond the reach of other vegetation (including calcium, magnesium, phosphorous and potassium).
Camellia thea, or green tea, is a source of catechin polyphenols – Epigallocatechin gallate (EGCG), in particular. It also contains various vitamins (such as vitamin A, D, E, C, B, H and K) and minerals (such as manganese, zinc, chromium and selenium).
Originally discovered by an Amazonian tribe (the Guaranis, who the fruit was named after), Paullinia cupana(guarana) contains 3 – 7% caffeine from guaranine (coffee contains between 1 and 2%). However, while this substance is chemically identical to caffeine, it has one key difference: its stimulating component is released more slowly.