Vegetable Proteins and Flours

In its portfolio, Ecil has alternative and innovative vegetable proteins from lupine, yellow peas and chickpeas, in addition to rice, soy and pea proteins.

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Plant-based proteins are an ideal option for people following a vegetarian or vegan diet!

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Some fun facts about lupins, yellow peas, and chickpeas:

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Lupine: The legume protein in question has 20% more arginine than other legumes. Arginine is an amino acid that helps with muscle recovery.

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Yellow peas: Peas are an excellent source of vegetable protein, are rich in fiber and contain essential vitamins such as vitamin C, vitamin K, vitamin B6, as well as minerals such as iron and zinc. They are low in saturated fats and contain healthy fatty acids, such as omega-3 fatty acids.

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Chickpeas: They are an excellent source of protein and complex carbohydrates, making them an energetic and nutritious food. They are rich in fiber and vitamins such as vitamin B6 and folic acid, as well as minerals such as iron, calcium and zinc.

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Discover some of the applications of our products and find the perfect one for you.

For protein enrichment, we also offer plant-based flours such as lupine, chickpeas and yellow peas to the market.

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Lupine flour: Nutritional additive in the preparation of baked goods and dry pasta. Ideal to be mixed with other types of flour, such as wheat flour, oats, rice, among others. By replacing 10% to 15% of flours with lupine flour, the protein content can be increased in baked goods.

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Chickpea and yellow pea flour: It is a functional ingredient, nutritional enhancer and thickener. Yellow peas and chickpeas, when incorporated into wheat flour, offer a good alternative to complement the amino acid profile.