What is HS Labs Vegan Protein?
Meeting your protein needs through whole foods is quite a challenge as a plant-based dieter. Unfortunately, the vegan protein powder options on the market are limited compared to animal-based counterparts like whey protein and casein protein.
As such, we created a great tasting plant-based protein powder featuring three high-quality vegan-friendly protein sources, including soy and pea protein isolates plus pumpkin protein. These ensure that your body gets all the essential amino acids necessary for muscle recovery and repair.
Not only does HS Labs Vegan Protein come packed with essential amino acids from 22-23 grams of protein per serving, it’s also exceptionally “lite” with just 110 kcal and minimal fat and sugar.
Each serving (30 g) of HS Labs Vegan Protein contains:
- 22-23 g of high-quality plant protein per serving (30 g)
- Just 110 kcal
- Virtually no carbohydrates or sugar
- Available in delicious strawberry and chocolate flavors
- No artificial flavors, sugar alcohols, or aspartame
Benefits of HS Labs Vegan Protein
Scientific evidence indicates that healthy, active individuals should about 1.3-1.5 g of protein per kilogram of body weight, daily.1 Unfortunately, being on a vegan or plant-based diet makes it very challenging to meet your protein needs solely through whole foods since most plant foods have a much higher carbohydrate content than they do protein.
For example, 200 grams of green peas provides roughly 160 calories, 29 grams of carbohydrates (11 of which are sugars), and 10 grams of protein. That means an active vegan weighing 75 kg would have to eat upwards of 2,700 grams of green peas every day just to meet their protein needs. 2,700 grams of green peas packs over 400 grams of carbs and 140 grams of sugar. Obviously, that’s not the most sensible macronutrient breakdown for health and longevity.
This is where HS Labs Vegan Protein comes in handy by providing a complete amino acid profile (like whey protein does) from three unique, highly bioavailable, and easily digestible plant sources. Research suggests that these plant proteins may also play a role in promoting cardiovascular function and fighting chronic inflammation.2,3,4
Whether you’re a vegan athlete looking to build and repair muscle or a health-enthusiast that wants a high-quality plant-based protein to add to your morning green smoothie, HS Labs Vegan Protein can help add a much-needed protein boost to your day.
What Makes HS Labs Vegan Protein the Best Plant-Based Protein Powder?
HS Labs Vegan Protein is designed for those on a vegan/plant-based diet but is also suitable for those who eat meat and dairy. We use three distinct plant proteins from pumpkin, soy, and peas to create a synergistic essential amino acid profile that’s perfect for stimulating muscle protein synthesis.
To maintain complete compilability with plant-based lifestyles, HS Labs Vegan Protein is made with natural flavors from beet juice concentrate and cocoa powder. We also made sure to omit sugar alcohols that can be tough to digest.
Mix one serving/30 g (roughly 2 heaping scoops) in 250 - 300 mL of water or plant-based milk in a shaker cup and consume daily, preferably after exercising. Additional servings may be used to help meet your daily protein needs. Do not use protein powder as a replacement for a balanced diet.
1. Layman, D. K. (2009). Dietary Guidelines should reflect new understandings about adult protein needs. Nutrition & Metabolism, 6(1), 1.
2. Krajcovicova-Kudlackova, M., Babinska, K., & Valachovicova, M. (2005). Health benefits and risks of plant proteins. Bratislavske lekarske listy, 106(6/7), 231.
3. Rigamonti, E., Parolini, C., Marchesi, M., Diani, E., Brambilla, S., Sirtori, C. R., & Chiesa, G. (2010). Hypolipidemic effect of dietary pea proteins: Impact on genes regulating hepatic lipid metabolism. Molecular nutrition & food research, 54(S1), S24-S30.
4. Ndiaye, F., Vuong, T., Duarte, J., Aluko, R. E., & Matar, C. (2012). Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds. European journal of nutrition,51(1), 29-37.