The Huel Hot & Savoury Formula Explained

Huel Hot & Savoury is a delicious nutritionally complete food that is high in protein, fibre and essential fats, and contains a balanced macro split of 38:25:30:7 (carbohydrate, protein, fat, fibre), phytonutrients and all 26 essential vitamins and minerals.

Additionally, it contains no lactose or any animal products, no soy, and no GMO.

Huel Hot & Savoury meets the UK and EU Reference Nutrient Intake (RNI), Reference Intake (RI) and Nutrient Reference Value (NRV) for all macro- and micronutrients [1, 2, 3], it is a sustained source of energy and has a wealth of other nutritional benefits.

Continue reading to find out more about Huel Hot & Savoury.

The Huel Hot & Savoury Formula Explained

Nutritional Information and Ingredients of Huel Hot & Savoury

Huel Hot & Savoury is 38:30:25:7 Macro Split

The principle macronutrients that we obtain energy from food are carbohydrate, fat, protein and fibre, and in Huel Hot & Savoury they’re at the ratio of 38:30:25:7 respectively; i.e. 38% of the energy comes from carbohydrates, 30% from fats, 25% from proteins and 7% from fibre.

Amino acids are the simplest units of protein, and several amino acids are essential for life, with others being crucial for good health, so any diet has to contain a significant amount of protein.

Some fatty acids that are required for life and good health, so including sources of essential fat is crucial too.

Carbohydrates, whilst not essential per se, have significant benefits and help maintain energy levels.

These ratios in Huel Hot & Savoury are within the parameters of the healthy eating guidelines and provide optimum, sustained energy release whilst covering macronutritional requirements for disease prevention.

Carbohydrate in Huel Hot & Savoury

The carbs in Huel Hot & Savoury are mainly provided by the brown rice, quinoa and corn starch. However, a number of the other ingredients also contribute to the carb content and this differs between the varieties. We’ve chosen brown rice and quinoa as they’re ideal grains for a tasty meal and, in combination with the other ingredients, allow for a slow-release of energy[4]. Plus, as rice and quinoa are wholefoods, they provide so much more than just carbohydrates: many vitamins and minerals too.

Fat in Huel Hot & Savoury: Flaxseed, Sunflower and Coconut

The fats in Huel Hot & Savoury provide 30% of the total energy and are principally provided by flaxseed and sunflower oil to ensure that essential omega-3 and omega-6 fatty acids are in optimum amounts. We’ve included medium-chain triglycerides (MCTs) from coconut. MCTs are treated much like carbs, i.e. they provide an energy-rich, sustained fuel and are perfect for those of us with busy lifestyles[5]. But MCTs have another invaluable quality: they are not susceptible to oxidation and rancidity, meaning that they do not contribute to the formation of atherosclerotic plaques which increase the risk of cardiovascular disease. In short, MCTs from coconut are a healthy and efficient source of energy.

There are two completely essential fatty acids (EFAs) that humans require: linoleic acid (LA – an omega-6 fatty acid) and alpha-linolenic acid (ALA – an omega-3)[6]. Using our blend of flaxseeds and sunflower oil powder, we’ve ensured Huel Hot & Savoury contains sufficient amounts of both of these EFAs as well as other omega-3 and -6 fatty acids. Moreover, these natural seed powders provide antioxidants and other vitamins and minerals. Free radicals may be involved in the pathology of cancer, cardiovascular disease and ageing, so it’s desirable to keep their formation to a minimum, and this is the role of antioxidants[7].

Huel Hot & Savoury is High-protein

The RI for protein is 50g per day, but this only covers our very basic needs and prevents protein deficiency[1,2,3]. The Western diet typically provides more[8], and Huel Hot & Savoury does too. All essential amino acids are included in adequate amounts from vegan protein sources. Most of the protein is supplied by pea protein and the pulses (lentils), with a significant amount provided by the brown rice, quinoa and flaxseeds and smaller amounts coming from several of the other ingredients depending on the variety. Based on an average 2,000-calorie intake, you’ll be consuming 117-120g protein per day (varies depending on the variety) from Huel Hot & Savoury. This provides ample for optimal health as well as building and maintaining a healthy body. Furthermore, protein is more satiating (appetite suppressing) than other macronutrients[9], and we've designed Huel Hot & Savoury to stop unwanted hunger pangs.

Amino Acid Profile of Huel Hot & Savoury

Protein is made up of amino acids. There are over 500 amino acids in nature, 20 of which are known as the standard amino acids, as these are the ones that are coded for genetically and are subsequently involved in primary protein synthesis in animals. Of these 20, nine are essential as they cannot be synthesised from other amino acids.

The nine essential amino acids are:

  • Histidine
  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Phenylalanine
  • Threonine
  • Tryptophan
  • Valine

The other 11 are:

  • Alanine
  • Arginine
  • Asparagine
  • Aspartic acid
  • Cysteine
  • Glutamine
  • Glutamic acid
  • Glycine
  • Proline
  • Serine
  • Tyrosine

Amino Acid Content of Huel Hot & Savoury (based on Thai Green Curry v1.0 - amounts will differ slightly for other flavours)

Amino Acid (mg) Per 94g Per 2000kcal RDA* %RDA per 94g
Tryptophan 319 1597 280 114%
Threonine 798 3992 1050 76%
Isoleucine 989 4946 1400 71%
Leucine 1476 7379 2730 54%
Lysine 1255 6276 2100 60%
Methionine 241 1205 1050** 61%
Cysteine 403 2017
Phenylalanine 997 4986 1750*** 102%
Tyrosine 783 3915
Valine 925 4624 1820 51%
Histidine 898 4492 700 128%
Arginine 1499 7496
Alanine 1086 5430
Aspartic acid**** 2553 12765
Glutamic acid***** 3128 15640
Glycine 925 4625
Proline 893 4467
Serine 1038 5190


*WHO (2007) recommended daily amounts for essential amino acids for a 70kg adult
**Combined total for methionine + cysteine
***Combined total for phenylalanine + tyrosine
****Figure includes asparagine
*****Figure includes glutamine

All protein sources are not equal: some are classed as ‘complete proteins’ and some are not. A complete protein is one that contains sufficient quantities of all nine essential amino acids.

Generally, proteins derived from animal foods (meats, fish, poultry, milk and eggs) are complete. Indeed, some proteins derived from plant foods (legumes, seeds, grains and vegetables) are often complete as well; examples include quinoa, buckwheat and soya. Many plant foods have insufficient amounts or one or more of the essential amino acids. Some are notably low, such as corn protein, which is low in lysine and isoleucine.

The protein in Huel Hot & Savoury comes from pea protein (powder and nuggets), pulses (lentils) brown rice, quinoa and flaxseed. This ensures a good range of all amino acids and that there are sufficient amounts of the essential amino acids. The protein from rice is high in the sulphur-containing amino acids cysteine and methionine, plus it contains good amounts of all the others, but is very low in lysine. Pea protein is low in cysteine and methionine but high in lysine. Combining ingredients ensures everything is covered whilst keeping Huel Hot & Savoury vegan.

Huel Hot & Savoury is High-fibre

One serving of Huel Hot & Savoury contains 37-47% (varies between varieties) of the recommended daily amount of fibre. The fibre in Huel Hot & Savoury is a mixture of soluble and insoluble forms and is naturally supplied from most of the ingredients, including the brown rice, quinoa, pulses and vegetables and provides more than most standard meals. The high-fibre content helps to ensure the formation of normal, solid stools in healthy users[10].

Fibre acts like a sponge, so try to consume more water than you might usually when using Huel Hot & Savoury[11]. The Huel Hot & Savoury formula supports optimum digestive system health.

Vitamins and Minerals in Huel Hot & Savoury

A bulk of the vitamins and minerals – also known as micronutrients – in Huel Hot & Savoury are from natural ingredients. However, in order to meet the demands of a Western lifestyle, we've added a unique vitamin and mineral formula to provide, in some cases, more than 100% of the recommended amounts.

Since the UK Dietary Reference Values were compiled in 1991[1], there have been numerous studies in the past 20 years demonstrating that, for many micronutrients, levels higher than the RNI may have beneficial effects to health.

For example, it’s widely considered that the amount of vitamin C we’re recommended to consume is too low[12,13,14], so we've reflected this in the Huel Hot & Savoury formula. Benefits of consuming more vitamin C include a healthy immune system, healthy skin and antioxidant properties[12,14,15].

With calcium, the US recommended amount is more than the UK RNI (1,300mg vs 800mg per day)[1,2,16], and we feel the US recommendation is more than sufficient to protect against osteoporosis. With some of the trace elements, the levels are far higher than the recommended amounts. This is because we only need tiny amounts of them, but the natural ingredients in Huel Hot & Savoury are a rich source.

Choline is a conditionally essential B vitamin, and although, strictly speaking, it can be synthesised in our bodies, it’s more efficient to obtain it from our diets[17]. It’s of particular importance for post-menopausal women[18,19]. As Huel Hot & Savoury is all about optimum health, having a high amount of choline was felt to be fundamental.

Phytonutrients in Huel Hot & Savoury

Phytonutrients are substances found in plant foods which, whilst not essential, may exhibit some health benefits like disease risk prevention. Junk food diets are often deficient in phytonutrients, and thus consumers miss out on invaluable health benefits and antioxidant effects.

Huel Hot & Savoury’s fundamental ingredients are plant-based foods, which are already phytonutrient-rich and so the benefits are passed onto anyone consuming Huel Hot & Savoury. Additionally, we've also included some extra phytonutrients to optimise the Huel Hot & Savoury formula and to complement the antioxidant nutrients vitamins C and E and selenium.

Polyphenols in Huel Hot & Savoury have antioxidant activity and could help protect against cardiovascular disease, some cancers and age-related conditions. Huel Hot & Savoury's beneficial phytonutrients include:

  • Betalains: antioxidant polyphenols found in quinoa that also help with the function of antioxidant systems in the body[20,21].
  • Ferulic acid: from quinoa and brown rice, a potent antioxidant and antibacterial agent that has also been shown to have anti-cancer properties[22,23].
  • Lutein: from the flaxseed powder and we've also added additional lutein in our vitamin and mineral blend. Although not essential, there is concern that diets low in lutein may lead to macular degeneration of the eye in the elderly, as lutein is involved in eye pigment development[24,25]. Lutein is also an antioxidant.
  • Zeaxanthin: another antioxidant, this has been added as it also has a role in long-term eye health[24].
  • Lycopene: added as it's a potent antioxidant and has been shown to reduce the risk of cardiovascular disease and some cancers[26].
  • Other carotenoids are also present from the quinoa as well as the tomato ingredients in the Tomato & Herb variety.
  • Several minor polyphenols that are naturally present from the pulses and vegetables.

Summary

As you can see, Huel Hot & Savoury has far superior nutrition compared to most conventional diets. Say goodbye to expensive and low nutrition meals because convenience is a priority. Huel Hot & Savoury ensures you’re giving your body what it needs through a warm, easy-to-prepare meal.

Ingredients of Huel Hot & Savoury

Thai Green Curry v1.0

Dried Grains (29%) (Brown Rice, Quinoa), Pea Protein, Flaxseed, Coconut Milk Powder, Dried Vegetables (6%) (Sweetcorn, Bell Pepper, Spring Onion), Lentils, Thai Green Style Flavouring (5%), (Natural Flavourings, Salt, Coriander, Chilli, Cumin, Ginger, Black Pepper, Citric Acid, Coconut Oil, Sunflower Oil), Rice Flour, Rice Starch, Corn Starch, Medium-Chain Triglycerides Powder (from Coconut), *Micronutrient Blend, Spinach Powder, Coconut Sugar, Sunflower Oil Powder.

*Potassium Chloride, Calcium Carbonate, Potassium Citrate, Vitamin C (as Ascorbic Acid), Nicotinamide, Vitamin E (as D-Alpha Tocopheryl), Lutein, Pantothenic Acid (as Calcium-D-Pantothenate), Lycopene, Zinc Oxide, Vitamin A (as Retinyl Acetate), Vitamin B6 (as Pyridoxine Hydrochloride), Riboflavin, Thiamine Mononitrate, Calcium-L-methyfolate, Vitamin K2 (as Menaquinone-7), Zeaxanthin, Potassium Iodide, Plant-Derived Vitamin D3, Vitamin D2 (as Ergocalciferol), Vitamin B12 (as Cyanocobalamin).

Allergy advice: May contain: Mustard.

Tomato & Herb v1.0

Flaxseed, Dried Grains (19%) (Brown Rice, Quinoa), Pea Protein, Tomato Powder (14%), Lentils, Dried Vegetables (7%) (Green Beans, Tomato, Onion), Rice Flour, Rice Starch, Tomato & Herb Flavouring (2.3%) (Natural Flavouring, Tomato Flavouring, Garlic Extract, Basil Flavouring), Corn Starch, Sunflower Oil Powder, Medium-Chain Triglycerides Powder (from Coconut), *Micronutrient Blend, Salt, Dried Herbs (0.5%) (Basil, Coriander), Colour (Concentrate of Radish and Carrot).

*Potassium Chloride, Calcium Carbonate, Potassium Citrate, Vitamin C (as Ascorbic Acid), Nicotinamide, Vitamin E (as D-Alpha Tocopheryl), Lutein, Pantothenic Acid (as Calcium-D-Pantothenate), Lycopene, Zinc Oxide, Vitamin A (as Retinyl Acetate), Vitamin B6 (as Pyridoxine Hydrochloride), Riboflavin, Thiamine Mononitrate, Calcium-L-methyfolate, Vitamin K2 (as Menaquinone-7), Zeaxanthin, Potassium Iodide, Plant-Derived Vitamin D3, Vitamin D2 (as Ergocalciferol), Vitamin B12 (as Cyanocobalamin).

Allergy advice: May contain: Mustard.

Nutritional Profile of Huel Hot & Savoury

Thai Green Curry v1.0

Each bag contains 658g

Serving size: 94g x 1-2 meals per day

Per 94g serving Per 2000kcal % RI* per
94g serving
% RI* per
2000kcal
Energy 1680kJ 8400kJ 20% 100%
400kcal 2000kcal
Fat 13g 65g 19% 93%
- of which saturates 3.5g 18g 18% 90%
- of which monounsaturates 2.6g 13g
- of which polyunsaturates 5.6g 28g
Carbohydrate 40g 200g 15% 74%
- of which sugars 5g 25g 6% 28%
Fibre 11g 55g (37%) (183%)
Protein 24g 120g 48% 240%
Salt 1.1g 5.5g 18% 92%

*Reference Intake

**Nutrient Reference Value

Vitamins & Minerals

 

Per 94g serving Per 2000kcal % RI* (NRV**)
per 94g serving
% RI* (NRV**)
per 2000kcal
Vitamin A (µg) 180 900 23% 113%
Vitamin D (µg) 4 20 80% 400%
Vitamin E (mg) 2.9 14.7 24% 123%
Vitamin K (µg) 36 180 48% 240%
Vitamin C (mg) 60 300 75% 375%
Thiamin (mg) 0.28 1.4 25% 127%
Riboflavin (mg) 0.30 1.5 21% 107%
Niacin (mg) 3.2 16 20% 100%
Vitamin B6 (mg) 0.34 1.7 24% 121%
Folate (µg) 80 400 40% 200%
Vitamin B12 (µg) 0.8 4 32% 160%
Biotin (µg) 10 50 20% 100%
Pantothenic Acid (mg) 1.2 6 20% 100%
Potassium (mg) 940 4700 47% 235%
Chloride (mg) 160 800 20% 100%
Calcium (mg) 260 1300 33% 163%
Phosphorus (mg) 260 1300 37% 186%
Magnesium (mg) 84 420 22% 112%
Iron (mg) 3.6 18 26% 129%
Zinc (mg) 2.8 14 28% 140%
Copper (mg) 0.30 1.5 30% 150%
Manganese (mg) 0.80 4.0 40% 200%
Selenium (µg) 12 60 22% 109%
Chromium (µg) 8 40 20% 100%
Molybdenum (µg) 60 300 120% 600%
Iodine (µg) 36 180 24% 120%

Additional Information

Per 94g Serving Per 2000kcal
Choline (mg) 110 550
Lycopene (mg) 1 5
Lutein (mg) 1.2 6
Zeaxanthin (mg) 0.1 0.5
Omega 3 (g) 2.8 14
Omega 6 (g) 1.8 9.2
MCTs (g) 1.0 5.0
Trans Fat (g) <0.5 <0.5

*Reference Intake

**Nutrient Reference Value

Tomato & Herb v1.0

Each bag contains 665g

Serving size: 95g x 1-2 meals per day

Per 95g serving Per 2000kcal % RI* per
95g serving
% RI* per
2000kcal
Energy 1680kJ 8400kJ 20% 100%
400kcal 2000kcal
Fat 12g 62g 17% 89%
- of which saturates 2.3g 11g 12% 55%
- of which monounsaturates 2.2g 11g
- of which polyunsaturates 7.1g 36g
Carbohydrate 35g 177g 13% 66%
- of which sugars 10g 52g 11% 58%
Fibre 14g 70g (47%) (233%)
Protein 23g 117g 46% 234%
Salt 1g 5g 17% 83%

*Reference Intake

**Nutrient Reference Value

Vitamins & Minerals

Per 95g serving Per 2000kcal % RI* (NRV**)
per 95g serving
% RI* (NRV**)
per 2000kcal
Vitamin A (µg) 300 1500 38% 188%
Vitamin D (µg) 4 20 80% 400%
Vitamin E (mg) 3 15 25% 125%
Vitamin K (µg) 31 155 41% 207%
Vitamin C (mg) 60 300 75% 375%
Thiamin (mg) 0.28 1.4 25% 127%
Riboflavin (mg) 0.32 1.6 23% 114%
Niacin (mg) 3.2 16 20% 100%
Vitamin B6 (mg) 0.34 1.7 24% 121%
Folate (µg) 80 400 40% 200%
Vitamin B12 (µg) 0.8 4 32% 160%
Biotin (µg) 10 50 20% 100%
Pantothenic Acid (mg) 1.2 6 20% 100%
Potassium (mg) 940 4700 47% 235%
Chloride (mg) 460 2300 58% 288%
Calcium (mg) 260 1300 33% 163%
Phosphorus (mg) 280 1400 40% 200%
Magnesium (mg) 100 500 27% 133%
Iron (mg) 3.6 18 26% 129%
Zinc (mg) 2.3 12 23% 120%
Copper (mg) 0.20 1.0 20% 100%
Manganese (mg) 0.46 2.3 23% 115%
Selenium (µg) 13 65 24% 118%
Chromium (µg) 8 40 20% 100%
Molybdenum (µg) 40 200 80% 400%
Iodine (µg) 30 150 20% 100%

Additional Information

Per 95g Serving Per 2000kcal
Choline (mg) 110 550
Lycopene (mg) 1 5
Lutein (mg) 1.2 6
Zeaxanthin (mg) 0.1 0.5
Omega 3 (g) 4.6 23
Omega 6 (g) 2.4 12
MCTs (g) 1.0 5.0
Trans Fat (g) <0.5 <0.5

*Reference Intake

**Nutrient Reference Value

Huel Hot & Savoury Cautions and Allergen Advice

Huel Hot & Savoury is suitable for people with most conditions. However, as some conditions require dietary intervention, like with any food, please heed the notes below for the following conditions:

  • Diabetes mellitus - Huel Hot & Savoury is suitable for type 1 and type 2 diabetics. As with all food, if you're using medication to help control your diabetes you should structure your intake of Huel Hot & Savoury appropriately.
  • Inborn errors of metabolism - if you have a glycogen storage disorder (GSD) or other inborn error of metabolism where you require dietary manipulation, you should consult your doctor or specialist clinician before using Huel Hot & Savoury.
  • Pregnancy & lactation - Huel Hot & Savoury is fine to use during pregnancy and for nursing/lactating mothers, but it should not be the sole source of nutrition as there are different nutritional requirements during this period.
  • Children - Huel Hot & Savoury is not suitable for children under 4 years of age. However, older children may include Huel Hot & Savoury as part of a balanced diet that includes a variety of other foods; Huel Hot & Savoury should not be their sole source of nutrition as they have different nutritional requirements to adults; for more information see our Children, Adolescents and Huel article.
  • Eating disorders - Huel Hot & Savoury may be consumed by individuals with anorexia or bulimia nervosa as a useful source of complete nutrition. However, we recommend that individuals with eating disorders only use Huel Hot & Savoury after discussing it with their doctor or relevant clinician.
  • FODMAP - Huel Hot & Savoury is not low FODMAP.
  • Huel Hot & Savoury is not suitable for those who suffer from phenylketonuria (PKU).

Medication Interactions

Huel Hot & Savoury is fine to consume if you’re using most medication. Although there are no obvious reasons why Huel Hot & Savoury should be an issue, there may be specific drug-nutrient interactions relating to a particular medicine you're using, so we recommend you read the drug information provided with your prescription, and if you have any further concerns, please discuss them with your doctor.

Allergen Advice

All Huel products are 100% vegan. We thoroughly assess our ingredients and the processes we use to make Huel and whenever we identify potential routes of allergen contamination we will first take steps to eliminate the possibility of any contamination of our product. However, where it is not possible to remove the risk we will clearly highlight any allergens that might be present on our product packaging in line with current UK and EU food safety guidelines.

Huel Hot & Savoury is Gluten-Free.

However, we recognise that individuals can have allergies to any protein in any ingredient therefore if you have a specific allergy that is outside of the remit above, please contact us directly and we will do our best to guide you on which products are suitable.

Further reading

References

  1. Dietary reference values for food energy and nutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. Reports on health and social subjects. 1991; 41:1-210.
  2. Europe F. Guidance on the Provision of Food Information to Consumers 2013. Available from: https://www.fooddrinkeurope.eu/uploads/publications_documents/FDE_Guidance_WEB.pdf.
  3. England PH. Government Dietary Recommendations. In: Health Do, editor. 2016.
  4. Atkinson FS, et al. International Tables of Glycemic Index and Glycemic Load Values: 2008. Diabetes Care. 2008; 31(12):2281.
  5. Marten B, et al. Medium-chain triglycerides. International Dairy Journal. 2006; 16(11):1374-82.
  6. Institute LP. Oregon State University Essential Fatty Acids. Date Accessed: 15/07/20. [Available from: https://lpi.oregonstate.edu/mic/other-nutrients/essential-fatty-acids]
  7. Lobo V, et al. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogn Rev. 2010; 4(8):118-26.
  8. Cordain L, et al. Origins and evolution of the Western diet: health implications for the 21st century. The American journal of clinical nutrition. 2005; 81(2):341-54.
  9. Weigle DS, et al. A high-protein diet induces sustained reductions in appetite, ad libitum caloric intake, and body weight despite compensatory changes in diurnal plasma leptin and ghrelin concentrations. The American journal of clinical nutrition. 2005; 82(1):41-8.
  10. Gallaher D. Dietary Fiber. Washington, D.C: ILSI Press; 2006.
  11. Anderson JW, et al. Health benefits of dietary fiber. Nutrition Reviews. 2009; 67(4):188-205.
  12. Deruelle F, et al. Vitamin C: is supplementation necessary for optimal health? Journal of alternative and complementary medicine (New York, NY). 2008; 14(10):1291-8.
  13. Combs J, et al. The Vitamins. 4th ed. Burlington: Elsevier Science; 2012.
  14. Hathcock JN, et al. Vitamins E and C are safe across a broad range of intakes. American Journal of Clinical Nutrition. 2005; 81(4):736-45.
  15. Institute LP. Oregon State University. Vitamin C. Date Accessed: 12/04/19. [Available from: https://lpi.oregonstate.edu/mic/vitamins/vitamin-C]
  16. Administration USFaD. Nutrition Labeling of Food. 2018.
  17. Zeisel SH, et al. Choline: an essential nutrient for public health. Nutr Rev. 2009; 67(11):615-23.
  18. Fischer LM, et al. Dietary choline requirements of women: effects of estrogen and genetic variation. The American journal of clinical nutrition. 2010; 92(5):1113-9.
  19. Fischer LM, et al. Sex and menopausal status influence human dietary requirements for the nutrient choline. The American journal of clinical nutrition. 2007; 85(5):1275-85.
  20. Tang Y, et al. Phytochemicals in quinoa and amaranth grains and their antioxidant, anti-inflammatory, and potential health beneficial effects: a review. Mol Nutr Food Res. 2017; 61(7).
  21. Miguel MG. Betalains in Some Species of the Amaranthaceae Family: A Review. Antioxidants. 2018; 7(4).
  22. Adom KK, et al. Antioxidant activity of grains. Journal of Agricultural and Food Chemistry. 2002; 50(21):6182-7.
  23. Ravichanthiran K, et al. Phytochemical Profile of Brown Rice and Its Nutrigenomic Implications. Antioxidants (Basel). 2018; 7(6):71.
  24. Semba RD, et al. Are lutein and zeaxanthin conditionally essential nutrients for eye health? Medical hypotheses. 2003; 61(4):465-72.
  25. Richer S, et al. Double-masked, placebo-controlled, randomized trial of lutein and antioxidant supplementation in the intervention of atrophic age-related macular degeneration: the Veterans LAST study (Lutein Antioxidant Supplementation Trial). Optometry (St Louis, Mo). 2004; 75(4):216-30.
  26. Institute LP. Oregon State University. Carotenoids. Date Accessed: 15/07/20. [Available from: https://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids]
  27. Ganesan K, et al. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. International journal of molecular sciences. 2017; 18(11):2331.
  28. Reverri EJ, et al. Black Beans, Fiber, and Antioxidant Capacity Pilot Study: Examination of Whole Foods vs. Functional Components on Postprandial Metabolic, Oxidative Stress, and Inflammation in Adults with Metabolic Syndrome. Nutrients. 2015; 7(8):6139-54.

Please log in to your store account

To share with your friends, log in is required so that we can verify your identity and reward you for successful referrals.

Log in to your account If you don't have a store account, you can create on here

Follow us on Instagram @huelglobal

#huel your Instagram photo for chance to feature here, and win a pouch of Huel.

Special Offers, Recipes & Ideas

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Huel Privacy Policy