Pea and rice protein blend (proprietary) (Pisum sativum & Oryza sativa)
Synopsis of pea and rice protein blend (proprietary)
A pea and rice protein blend is a proprietary combination of plant-based proteins derived from yellow peas (Pisum sativum) and brown rice (Oryza sativa), often used as a vegan alternative to animal-based protein powders. These two plant proteins are complementary: pea protein is rich in lysine but lower in methionine, while rice protein is higher in methionine but lower in lysine. Together, they form a complete amino acid profile, making the blend suitable for supporting muscle repair, immune health, and metabolic function.
This protein combination is typically hypoallergenic, easily digestible, and free of dairy, soy, and gluten, making it ideal for people with food sensitivities. It is widely used in sports nutrition, meal replacement formulas, and weight management programs due to its high protein content, satiety-promoting effect, and low glycemic impact.
Medicinally, pea and rice protein blends are used to help maintain muscle mass in aging populations, support recovery in physically active individuals, and promote metabolic balance in those with insulin resistance or obesity. They are often included in medical foods for individuals with malabsorption issues, post-surgical recovery, or vegetarian/vegan nutritional deficiencies.
Modern proprietary blends may also be fermented, enzymatically processed, or micronized to improve bioavailability, flavor, and digestibility, and are often fortified with vitamins, minerals, and digestive enzymes.
Historical Use in Medicine
While the proprietary blend itself is a modern innovation, its components—pea and rice—have long-standing roles in traditional diets and healing systems. In Ayurveda, rice is considered nourishing and easy to digest, used in foods like kitchari to restore strength during convalescence. Peas were also used for their sattvic (pure) qualities, particularly for building lean tissue and supporting blood sugar balance.
In Traditional Chinese Medicine, rice is believed to tonify qi and support the spleen and stomach, while peas were used to detoxify the body, reduce inflammation, and ease digestion. Neither was used as a concentrated protein extract in these traditional systems, but both formed the dietary foundation for recovery and maintenance of health.
The extraction and concentration of plant proteins for medicinal use began in the 20th century, gaining popularity in the 1970s and 1980s as concerns about cholesterol, allergies, and sustainability led to increased demand for plant-based alternatives. Rice protein was first used in infant formulas and medical foods, while pea protein gained attention as a low-allergen, sustainable crop with excellent protein yield.
Pea and rice protein blend (proprietary) is used for these health conditions
Athletic and Exercise Aids (Scientific)
Body Building (Scientific)
Convalescence (Scientific)
Diabetes (Scientific)
Energy (lack of) (Scientific)
Hypertension (Scientific)
Muscle Tone (lack of) (Scientific)
Protein Digestion (poor) (Scientific)
Weight Gain (Scientific)
Weight Loss (Scientific)
pea and rice protein blend (proprietary) is used to support these body systems
Intestinal System (Scientific)
Muscles (Scientific)
Structural System (Scientific)