It is a supplemental source of dietary protein for vegetarians and/or vegans who cannot use animal proteins, and contains nine essential amino acids.
Being allergen- and lactose-free, it may also be a good choice for individuals with dairy, soy and/or gluten allergies, and lactose intolerance.
Rice protein has a high NPU (net protein utilisation) and BV (biological value) than any other vegetable protein source, which means that this is absorbed by the human body better than a pea protein or wheat protein, for example.
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