Our Prebio Fibre vegan protein powder consists of 6 plant proteins, 4 oilseeds and 3 plant fibres and contains a total of 56% pure plant protein and 13% fibre enhanced by the ingredients' naturally occurring compounds including plant fats, essential nutrients and fibre. Supplemented by fibre-rich guar bean fibres, konjac glucomannan and agave inulin.
Brown Rice
Brown rice is a wholegrain rice with the inedible, hard outer husk removed. The nutrient-rich, pigmented brown skin and germ remain on the grain. Brown rice grains are rich in magnesium, phosphorus, selenium, thiamine, niacin, vitamin B6 and manganese, among other valuable compounds, and have a high content of fibre as well as plant-based fats and proteins.
Mung Beans
The mung bean (Vigna radiata) is a legume from the papilionaceous family. The beans can be green, yellow or black and have been cultivated and eaten for centuries in regions such as India and Southeast Asia. The mung bean is relatively high in protein (24%) and is valued for its high content of the amino acid lysine. Mung beans are also rich in dietary fibre, vitamins A, B1, B2, niacin, B9, C and E and the minerals potassium, phosphorus, calcium, iron and magnesium.
Peas
The pea (Pisum sativum) is also a legume belonging to the papilionaceous family. Rich in protein, peas have been cultivated all over the world for thousands of years. They are high in fats, dietary fibre, minerals and trace elements such as calcium, phosphorus, sodium, potassium, magnesium, iron, zinc, manganese and copper. The protein found in peas contains all 9 essential amino acids, plus cysteine and tyrosine.
Pumpkin Seeds
Pumpkins are from a large genus within the gourd (Cucurbitaceae) family, whose species have been cultivated around the world for centuries. Pumpkin seeds, which are flat and oval-shaped, are rich in nutrients and calories and contain an abundance of fatty acids (including linoleic and oleic acids), protein, fibre and numerous micronutrients, including the B vitamins niacin, riboflavin, folic acid and pantothenic acid, as well as the trace elements iron, zinc, manganese and the minerals magnesium, phosphorus, sodium and potassium.
Sunflower Seeds
The seeds of the sunflower (Helianthus annuus) are rich in monounsaturated and polyunsaturated fatty acids, such as linoleic and oleic acid. Botanically speaking, unshelled sunflower seeds are achenes, not seeds. When the hard outer shell is removed, the inner edible seed, or heart, is revealed. The seeds of several different sunflower species are consumed all over the world. They contain over 20% protein and are also high in fibre, vitamins B and E and minerals such as magnesium, manganese, phosphorus, iron and zinc.
Hemp Seeds
For centuries, the nutrient-rich, intensely nutty-tasting seeds of the hemp plant (Cannabis sativa) have been eaten all over the world. Technically, the small, roundish seeds are actually nuts. They are protein-rich and contain all 9 essential amino acids. They are also rich in vitamins B1, B2 and E, the minerals calcium, magnesium, potassium and iron, as well as omega-3 and omega-6 fatty acids and fibre.
Brown Linseeds
Linseeds are the fruits of the common linseed (Linum usitatissimum) plant, which is also known as flax or common flax. As one of the oldest crops, it is grown around the world and valued for both its fibre and oil. Brown linseeds contain mainly alpha-linolenic acid (omega-3 fatty acids) and have a weaker swelling capacity than golden linseeds, despite their high fibre content. In addition to plenty of vegetable protein, the small seeds provide valuable micronutrients such as iron, magnesium, calcium and vitamins B1, B2, B6, B9 and E.
Germinated golden linseed
The native flax is known for its bright blue flowers and is one of the oldest cultivated plants in the world. The blossoms turn into pea-sized balls filled with precious linseed. In addition to a high content of mucilage, flaxseed has high levels of the omega-3 fatty acid alpha-linolenic acid (ALA). The mucilages (polysaccharides) can bind water and have an effect on stool consistency and intestinal motility. Golden flaxseed is a special breed and differs from brown flaxseed in fatty acid composition and swelling number: golden flaxseed contains more linoleic acid (an omega-6 fatty acid) and less alpha-linolenic acid (omega-3 fatty acid) and has a higher swelling capacity.
Green Olives
Our organic olive powder is a gently dried product made from the full flesh of the olive, which is left over from the production of cold-pressed virgin olive oil. The pulp, which is particularly rich in nutrients, is rich in all the natural ingredients of olives and is particularly characterized by the very high content of bioactive polyphenols and prebiotic fiber. The certified organic green olives used to produce our powder contain all the natural ingredients of the olive, which are normally lost when the fruit is pickled. The olive powder comes from 100% untreated green olives and contains the full range of natural plant compounds in their natural compound: polyphenols, bitter compounds and prebiotic fiber, but also numerous vitamins and minerals (vitamins A, B6, E, potassium, phosphorus, calcium, iron, magnesium and zinc).
Tiger Nuts
The tiger nut (Cyperus esculentus), botanically is not a nut at all. The plant, which is native to tropical to subtropical regions and belongs to the sour grass family, forms the thickenings known as tiger nuts or tiger nuts on its roots. Because of their sweet taste, reminiscent of almonds or hazelnuts, the small tubers are called tiger nuts. Tiger nuts are a valuable natural source of dietary fiber. The peeled, sun-dried organic tiger nuts in premium raw food quality from the resource-saving organic cultivation in Niger are ground into an extra fine flour, which is characterized by its highly aromatic, sweet almond-like taste. The irrigation of the fields on site takes place only with rainwater, so that the surrounding nature is not deprived of valuable water. Tiger nuts are particularly rich in fiber, unsaturated fatty acids (omega 6), iron, vitamin E and potassium.
Agave Inulin, Guar Gum and Konjac Glucomannan
Prebiotic inulin from agave, fine guar gum and konjac glucomannan provide naturally rich complex carbohydrates (dietary fiber). Agave inulin consists almost entirely of oligo- and polysaccharides. These are particularly long fructose molecule chains. Guar gum in particular has a high content of guar gum (also called guaran). This is a polysaccharide that can be described as a plant mucilage. Konjac glucomannan is a starch-like substance consisting of branched carbohydrate chains obtained from konjac roots (Amorphophallus konjac). The branched polysaccharide chains consist of D-mannose and D-glucose. All of these complex carbohydrates are indigestible to human digestive enzymes. However, the microbiome of the colon can use these complex carbohydrates as a food source, which is why they are considered prebiotic.
Health Benefits of Konjac Glucomannan (According to the EFSA)
Glucomannan contributes to weight loss in the context of a low-calorie diet
Glucomannan contributes to the maintenance of normal blood cholesterol levels
Health claims for guar gum (according to EFSA):
Guar gum contributes to the maintenance of normal blood cholesterol levels.
