RAW Vegan Protein 25 Servings | 4 Protein Sources | Complete Amino Profile
If you're on the hunt for a pure and clean plant based protein you've found it. RAW Vegan Protein is put together using a diverse collection of 4 protein sources which provide a complete amino profile, those protein sources are Pea Protein, Brown Rice Protein, Fava Bean Protein, and Mung Bean Protein. This protein has a great taste and texture for a plant based protein, mixes easily, and comes in 3 tasty flavors.
RAW Vegan Protein Product Highlights
- Plant Based Protein Fortified With Vitamins
- Contains a Complete Amino Profile
- Contains 4 Protein Sources
- Protein Sourced From Pea, Brown Rice, Fava, & Mung Beans
- Made in the USA
Consume approximately 1 gram of protein per pound of body weight. Mix 1 scoop with 6-8 ounces of water.
RAW Vegan Protein 25 Servings Supplement Facts
Serving Size: 1 Scoop (36 grams)
Servings Per Container: 25
Calories From Fat 18
Total Fat 2g
Saturated Fat 0.5g
Total Carbohydrate 2g
Vitamin A 900mcg
VItamin B1 1.2mg
Vitamin B2 1.3mg
Vitamin B3 16mg
Vitamin B5 5mg
Vitamin B12 2.4mcg
Vitamin C 300mg
Vitamin D3 20mcg
*Daily Values based on a 2,000 calorie diet.
*Daily Value (DV) Not Established
Other Ingredients: pea protein isolate, brown rice protein, fava bean protein, mung bean protein, sweetly stevia (organic erythritol (Non GMO), Trehalose, Organic Steviol, Glycosides (Rebaudioside Reb A 98%), Cocoa (processed with Alkali) Natural Flavors, Xanthan Gum, Sunflower (Non-Dairy) Creamer, Salt, Steviol Glycoside (95%).
Keep out of reach of children. Store in a cool dry place. Do not use for weight reduction.
Yi-Shen Z, Shuai S, FitzGerald R. Mung bean proteins and peptides: nutritional, functional and bioactive properties. Food Nutr Res. 2018;62:10.29219/fnr.v62.1290. Published 2018 Feb 15. doi:10.29219/fnr.v62.1290
Le Roux L, Ménard O, Chacon R, et al. Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach. Foods. 2020;9(3):362. Published 2020 Mar 20. doi:10.3390/foods9030362