Our Nuts & Seeds vegan protein powder is made from 7 organic natural seeds and 7 nuts and contains a total of 58% pure plant protein naturally enhanced by the ingredients' naturally occurring vegetable fats, vital substances and fibre, supplemented by fibre-rich guar bean fibres and konjac glucomannan.
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.
Almonds
Almonds are the fruits of the almond tree with the botanical name Prunus dulcis. The use of the kernels has a long tradition worldwide and they are prepared in many ways. In addition to eating the pure, dried fruit, the tasty almond kernels are often used to make flour, marzipan, mush or pressed into oil. Almond fruits have a sweet, nutty taste and are rich in healthy fatty acids, vitamin E, folic acid, calcium, magnesium and potassium.
Tiger nuts
Tiger nuts do not belong to nut or stone fruit genera as their name suggests, but to the cyper grasses. They are known as tigernuts, among other things, and are the small root tubers of the herbaceous tiger nut plant. Originally distributed in West Africa and Southern Europe, the plant gained increasing popularity due to its taste reminiscent of hazelnut and almond. Tiger nuts are rich in fiber, healthy fats, potassium, magnesium, calcium and phosphorus.
Pistachios
Pistachios are the fruit of the pistachio tree which belongs to the sumac family. The pistachio tree can grow up to 12 meters tall and originates from the Middle East. Today, the tasty nuts are grown in Iran, Turkey, Sicily, Greece and Andalusia, among other places. The tasty nuts are used for a variety of culinary purposes, both savory and sweet. They are particularly rich in healthy fats and proteins as well as potassium, phosphorus and magnesium. After harvesting the pistachios, they are partially oiled by mechanical pressing to preserve the vital substances and then finely ground using Kryonert ® technology.
Macadamia
The macadamia nut is the seed of the macadamia tree and belongs to the silver tree family. The macadamia tree grows several meters high and originates from eastern Australia. Today, Hawaii, New Zealand, Paraguay Brazil and California are among the main cultivation areas of this uniquely tasty nut. In addition to their delicious nutty flavor, macadamias are also known for their high levels of healthy fats, minerals such as potassium, phosphorus and magnesium, and B vitamins such as niacin.
Coconut milk powder
Coconut milk is obtained from the fruit of the coconut palm, the coconuts. For this purpose, the extremely popular sweet and fatty white pulp of the coconut is processed together with water to a milk-like liquid. Our tasty coconut milk powder is obtained from coconut milk, paste & flour by a patented, gentle freeze-drying process. It captivates with its aromatic-sweet taste typical of coconut and is rich in healthy fats as well as calcium, magnesium and potassium.
Guar bean fibre and konjac glucomannan
Premium guar bean fibres and konjac glucomannan provide naturally rich complex carbohydrates (dietary fibre). Guar bean fibres in particular have a high content of guar gum (also called guaran). This polysaccharide can be described as a plant mucilage. Konjac glucomannan is a starch-like substance made of branched carbohydrate chains, which is extracted from the konjac roots (Amorphophallus konjac). The branched polysaccharide chains consist of D-mannose and D-glucose. All these complex carbohydrates are indigestible for human digestive enzymes. However, the microbiome of the colon can use these complex carbohydrates as a food source, making them prebiotic.
