Protein extracted from split yellow peas — the same pulse family as the matar in your pulao, concentrated until it is mostly protein and very little else. It is the backbone of most serious plant protein blends because it is high in lysine, the amino acid Indian cereal-heavy diets most often run short of.
Supplies the amino acids your body uses to repair and build muscle tissue. Pea protein is well tolerated by people who react to dairy, and it carries no lactose, which is the usual reason whey disagrees with people.
Whole peas, chana, rajma and other pulses give you the same amino acids at lower concentration — a katori of cooked dal is roughly 6–8 g of protein against 25 g in a sachet.
Pea is low in methionine; rice and yeast protein are high in it. That is exactly why they appear together in this formula.
KABO does not publish a milligram-by-milligram breakdown of every micronutrient, so this page describes what the ingredient is and what it is needed for rather than how much of it a serving contains. The full ingredient list is printed on every pack and set out at kabo.co.in/pages/ingredients. This is general nutrition information, not medical advice — if you are pregnant, managing a medical condition or taking medication, talk to your doctor before changing what you take.