Vegetable Amino Acids

OriginTypically derived from plant-based protein sources such as soy, wheat, corn, or pea plants. Obtained through complete enzymatic or acid hydrolysis of hydrolyzed vegetable protein into individual amino acids.

Vegetable Amino Acids are the amino acids obtained by the complete hydrolysis of Hydrolized Vegetable Protein (q.v.)

The paper trail

Counts, not a verdict. A listing isn't a study. The trail, you decide.