Faba Bean Protein vs Pea Protein: Which is Better?

Faba bean has an overall well-balanced amino acid profile that is similar to pea and soy, containing a high amount of lysine, leucine, isoleucine, threonine, histidine, and aromatic amino acids.

The protein content of pea protein is 80%, while faba bean protein is 90%. The real answer? Both are excellent plant-based proteins—the choice depends on your specific fitness goals, digestive needs, and taste preferences.

Faba bean edges ahead for raw protein content and arginine (cardiovascular health), while pea protein wins for BCAAs (muscle building) and digestibility. For most people, combining both creates the ultimate amino acid profile.

Why This Comparison Matters for Australians

If you're following a plant-based diet in Australia, you've likely encountered both faba bean and pea protein powders. Both are sustainable, locally-friendly options that are increasingly available in Australian health food stores and online. But which one should you choose?

The short answer: it depends on your goals. But understanding the science behind each will help you make the right choice for your body.

Protein Content: Faba Bean Takes the Crown

When it comes to raw protein concentration, faba bean protein is the clear winner.

The protein content of pea protein is 80%, while the protein content of faba bean protein is 90%. This means faba bean protein powders deliver more protein per scoop—a significant advantage if you're trying to hit daily protein targets efficiently.

Faba bean had protein contents of ~31.4% and a small amount of fat (~1.2%), higher than pea (23.1%).

What this means for you: If maximising protein intake per serving is your priority, faba bean protein is the more concentrated option.

Amino Acid Profiles: The Real Difference

Both proteins are excellent, but their amino acid compositions differ in important ways.

Faba Bean Protein: The Arginine Champion

Faba bean protein powder is known for its high levels of arginine, an amino acid associated with cardiovascular health and immune function. It also contains significant amounts of glutamine, which is necessary for gut health, immune support, and muscle recovery.

The protein in faba beans contains all nine essential amino acids, making it a complete protein source.

Key strengths:

High in arginine (cardiovascular & immune support)
High in glutamine (gut health)
Complete amino acid profile
Rich in lysine

Limitation: Sulfur-containing amino acids (methionine and cysteine) and tryptophan are present in lower amounts than soy.

Pea Protein: The BCAA Powerhouse

Pea protein powder is particularly high in lysine, an amino acid that plays a crucial role in protein synthesis and repair. It is also abundant in branched-chain amino acids (BCAAs) such as leucine, isoleucine, and valine, which are essential for muscle growth, recovery, and overall exercise performance.

Pea protein was rich in lysine and tryptophan, and protein in vitro digestibility was 88.6%.

Key strengths:

Highest in BCAAs (muscle building)
High in lysine (protein synthesis)
Excellent digestibility (88.6%)
Rich in tryptophan

Limitation: Like other pulses, pea seeds are generally low in sulfur amino acids (SAA, methionine and cysteine).

Digestibility: How Well Your Body Absorbs It

Digestibility is crucial—it doesn't matter how much protein you consume if your body can't absorb it.

Faba Bean Digestibility

The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for faba bean infant formula (73%) and the lowest for reference milk-based formula (50%). In vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for reference milk formula and faba bean formula (90% digestibility).

Heat treatment significantly increased the in vitro protein digestibility in cooked flour (94.15 ± 2.45%).

Pea Digestibility

The mean real ileal amino acid digestibility (RIDAA) values were 93.6% ± 2.9% for pea protein and 96.8% ± 1.0% for casein, with no difference between the sources.

The DIAAS of 1.00 obtained for pea protein demonstrated its ability to meet all amino acid requirements.

Verdict: Both are highly digestible. Pea protein edges slightly ahead with a DIAAS of 1.00 (meeting all amino acid requirements), but faba bean is equally impressive when properly processed.

Head-to-Head Comparison Table

Factor	Faba Bean Protein	Pea Protein	Winner
Protein Content	90%	80%	Faba Bean
Digestibility	90-94%	93.6%	Tie
BCAAs (Muscle Building)	Moderate	High	Pea Protein
Arginine (Cardiovascular)	High	Moderate	Faba Bean
Lysine	High	Very High	Pea Protein
Glutamine (Gut Health)	High	Moderate	Faba Bean
Taste	Nutty, earthy	Mild, neutral	Pea Protein
Cost	Moderate	Moderate	Tie
Environmental Impact	Low	Low	Tie

Which Should You Choose? A Goal-Based Guide

Choose Faba Bean Protein If You:

✅ Want maximum protein per serving (90% concentration)
✅ Prioritise cardiovascular health (high arginine)
✅ Have gut health concerns (high glutamine)
✅ Prefer a more complete nutrient profile
✅ Don't mind an earthy flavour

Choose Pea Protein If You:

✅ Are focused on muscle building (high BCAAs)
✅ Want the highest digestibility (DIAAS 1.00)
✅ Prefer a neutral, mild taste
✅ Have sensitive digestion
✅ Want the most research-backed option for athletes

Choose Both If You:

✅ Want the ultimate amino acid profile
✅ Can afford to blend them
✅ Want to cover all nutritional bases
✅ Are serious about plant-based fitness

The Science: Why Combine Them?

Combining cereals and pulses can provide a complete indispensable amino acid profile, enhancing the protein quality and nutritional value.

While both are complete proteins on their own, combining faba bean and pea protein creates a synergistic effect:

Faba bean provides arginine and glutamine
Pea protein provides BCAAs and superior digestibility
Together they create an amino acid profile that rivals whey protein

This is why many premium plant-based protein blends combine multiple legume sources.

Nutritional Benefits Beyond Protein

Faba Bean's Unique Advantages

The faba bean, beyond its nutritional value, is also a rich source of bioactive compounds that have reported health-enhancing properties. These include phenolic compounds, resistant starch, dietary fibres, non-protein amino acids (L-DOPA, GABA), and, foremost, bioactive peptides.

Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects.

Pea Protein's Unique Advantages

Pea seeds are also a rich source of minerals and vitamins, such as folic acid, riboflavin, pyridoxine, and niacin.

Pea protein is also a good source of iron, making it a suitable choice for vegetarians and vegans who may have higher iron needs.

Botanika Blends: The Best of Both Worlds

At Botanika Blends, we understand that choosing between plant proteins shouldn't be complicated. Our plant protein collection features carefully formulated blends that combine the best of both worlds.

Why our approach works:

We blend multiple plant sources for complete amino acid profiles
Every serving delivers 20-25g of clean, plant-based protein
Packed with probiotics, digestive enzymes, and prebiotic fibres
No nasties, no artificial ingredients

Try our range:

Browse our complete plant protein collection or explore all products.

Useful Sources

Australian Health & Nutrition:

Nutrition Science:

Plant-Based Living:

Vegan Australia – Living Healthily on a Vegan Diet

Ready to fuel your plant-based fitness journey? Explore Botanika Blends' plant protein range and discover the magic of real food, real flavour, real impact. 🌱

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Frequently Asked Questions

Not necessarily. Faba bean has higher protein concentration (90% vs 80%) and more arginine, while pea protein has more BCAAs and slightly better digestibility. The "better" choice depends on your specific goals. For muscle building, pea wins. For cardiovascular health and maximum protein per serving, faba bean wins.
Yes. Faba bean protein powder has gained popularity among fitness enthusiasts, particularly for its muscle-building and recovery benefits. The protein in faba beans contains all nine essential amino acids, making it a complete protein source. This is particularly advantageous for those looking to support muscle growth and repair.
Both are excellent. Pea protein has a DIAAS of 1.00 (meeting all amino acid requirements), while faba bean achieves 90-94% digestibility when properly processed. The difference is minimal in practical terms.
Absolutely and we recommend it. Combining them creates a more complete amino acid profile that rivals animal-based proteins. This is why many premium blends use both.
Pea protein has a milder, more neutral taste. Faba bean has a slightly nutty, earthy flavour. Taste preference is individual, try both to see which you prefer.
For most people, yes. However, vicine and convicine are main antinutritional compounds present in faba beans that are known to cause haemolytic anemia (called favism). Favism is one of the prime reasons for restricted use of faba beans. This only affects people with G6PD deficiency. If you have Mediterranean heritage or a family history of this condition, consult your doctor.
Both are highly sustainable compared to animal proteins. Pea and faba bean production requires significantly less water and land than dairy or meat production.
Yes, both work well in baking. Faba bean protein has better water-holding capacity, making it ideal for moist baked goods. Pea protein works well in cookies and cakes.
Most people benefit from 1-2 servings per day (20-50g protein). If you're very active, you may need more. Consult a dietitian for personalised advice.
No, both are complete proteins on their own. However, combining them throughout the day with other plant sources (grains, legumes, nuts) creates an even more complete nutritional profile.

Not necessarily. Faba bean has higher protein concentration (90% vs 80%) and more arginine, while pea protein has more BCAAs and slightly better digestibility. The "better" choice depends on your specific goals. For muscle building, pea wins. For cardiovascular health and maximum protein per serving, faba bean wins.
Both are excellent. Pea protein has a DIAAS of 1.00 (meeting all amino acid requirements), while faba bean achieves 90-94% digestibility when properly processed. The difference is minimal in practical terms.
Pea protein has a milder, more neutral taste. Faba bean has a slightly nutty, earthy flavour. Taste preference is individual, try both to see which you prefer.
Both are highly sustainable compared to animal proteins. Pea and faba bean production requires significantly less water and land than dairy or meat production.
Most people benefit from 1-2 servings per day (20-50g protein). If you're very active, you may need more. Consult a dietitian for personalised advice.

Yes. Faba bean protein powder has gained popularity among fitness enthusiasts, particularly for its muscle-building and recovery benefits. The protein in faba beans contains all nine essential amino acids, making it a complete protein source. This is particularly advantageous for those looking to support muscle growth and repair.
Absolutely and we recommend it. Combining them creates a more complete amino acid profile that rivals animal-based proteins. This is why many premium blends use both.
For most people, yes. However, vicine and convicine are main antinutritional compounds present in faba beans that are known to cause haemolytic anemia (called favism). Favism is one of the prime reasons for restricted use of faba beans. This only affects people with G6PD deficiency. If you have Mediterranean heritage or a family history of this condition, consult your doctor.
Yes, both work well in baking. Faba bean protein has better water-holding capacity, making it ideal for moist baked goods. Pea protein works well in cookies and cakes.
No, both are complete proteins on their own. However, combining them throughout the day with other plant sources (grains, legumes, nuts) creates an even more complete nutritional profile.

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