Most ‘best protein for sensitive stomach’ articles compare brands. This one compares the actual ingredients — faba bean, pea and rice — since that's the level the real differences actually sit at.

Rice protein

Rice protein is widely considered one of the most hypoallergenic plant proteins available, generally very well tolerated even by people with multiple sensitivities. Its trade-off is a comparatively weaker amino acid and mouthfeel profile alone, which is why it's rarely sold as a sole ingredient in a serious protein blend.

Pea protein

Modern isolate-grade pea protein is generally well tolerated, with the main caveats being the natural compounds covered in Week 1's digestion post and a small share of people noticing mild gas during initial introduction.

Faba bean protein

Faba bean protein isolate is generally well tolerated by most people, with the specific G6PD deficiency caveat covered in Tuesday's allergen post being the one condition worth flagging directly rather than glossing over.

Why a blend beats picking just one

•      No single plant protein is universally the gentlest for every gut — individual tolerance varies more than ingredient marketing suggests.

•      A blend spreads any single ingredient's individual load across three sources rather than concentrating your whole serve into one.

•      If you've tried a single-source plant protein and had a rough experience, that doesn't necessarily predict how you'll respond to a well-formulated three-source blend at isolate grade.

This article is general nutrition information, not medical advice. Protein, sugar and label figures reflect GC Proteins' published nutrition panel; always check the pack in front of you, since formulations can be updated. Speak with a doctor or accredited dietitian about your individual protein needs.