The pea protein is distinguished by being one of the vegetable sources with the highest protein intake.
The pea is a seed that belongs to the family of legumes. It is obtained from the plant Pisum Sativum, and although it is consumed all over the world, it is native to the Mediterranean basin; because it needs temperate and humid places to live.
The pea is sheltered inside green pods (a penetrating green), as if the plant protected it naturally.
Inside that pod it grows, and meanwhile it is getting rich in carbohydrates, vitamins, fiber, minerals and proteins.
Almost all of us know green peas, but there are many varieties that differ in appearance, size and color. They also have many names. In China they are eaten whole, with pod included. Amazing traditions. Although it makes sense. There the “Chinese pea” is smaller and flattened.
A large amount of Arginine
The green and yellow peas are characterized by being one of the vegetable sources with the highest protein intake. They contain 80% proteins with a high proportion of essential and non-essential amino acids.
We find ourselves with the richest natural source of the amino acid Arginine. Known for its great contribution in the repair and growth of muscle tissue.
Arginine, in addition:
- Participates in the endogenous synthesis of creatine. (Increasing energy reserves of muscle mass).
- It helps in the process of releasing growth hormone (somatropin). (Favoring muscle development).
- Participates in the elimination of waste generated by our body with the practice of exercise. (Facilitating the recovery of the person who practices sports).
** The information presented is informative, never prescriptive.