Faba bean protein carries a genuinely strong overall amino acid load — like most legumes, its limiting factor sits with the sulphur-containing amino acids, methionine and cysteine, rather than with the branched-chain amino acids that matter most for muscle repair.

Where faba bean is strong

Faba bean protein is a good source of lysine (like pea protein) and carries a reasonable overall essential amino acid spread, making it a genuinely useful protein source in its own right, not just a bulking ingredient.

Where it runs light

Like pea protein, faba bean is comparatively lower in sulphur amino acids. This is a shared trait across most legumes — it's not a faba-specific weakness, and it's exactly why GC Proteins doesn't rely on faba bean alone.

Why the three-way blend matters here specifically

•      Rice protein's naturally higher methionine content complements both pea and faba bean in the same way.

•      Having three plant protein sources rather than two spreads the amino acid coverage further and reduces reliance on any single crop's harvest or supply.

•      Faba bean also contributes a different overall texture and mouthfeel profile than pea alone, which factors into the taste work covered in Week 1's taste posts.

The practical takeaway is the same one covered for pea protein in Week 1: no single plant source needs to be ‘complete’ on its own if the blend it sits inside is doing that job collectively — and that's the entire logic behind GC Proteins' three-ingredient protein blend.

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.