Introduction to Plenny Pot v1.0

Macronutrients
• Proteins
• Fats
• Carbohydrates

Micronutrients

Nutritional Breakdown

Ingredients

Mushroom Risotto & Satay Noodles White rice Buckwheat Vegetable protein Pea protein isolate Soy protein isolate Mushroom Carrot Onion Spinach Coconut milk powder Coconut oil powder Sunflower oil powder Flax seed Natural flavour: celery, mustard Mushroom extract powder Potato starch Onion powder Garlic powder Ground black pepper Thyme Salt Probiotic: Bacillus Coagulans Whole grain noodles Vegetable protein Pea protein isolate Soy protein isolate Green pepper Green pea Carrot Onion Coconut milk powder Sunflower oil powder Linseed oil powder brown sugar Potato starch Curry seasoning (celery, mustard) soy sauce powder Salt Cilantro Ground black pepper, Ginger Garlic Barley Lime powder Probiotic: Bacillus Coagulans

Macronutrients

Proteins

Proteins are essential in your diet, they are the building block of essential compounds in your body and give your body its structure. Since we cannot do without this nutrient, each serving of Plenny Pot provides 20 grams of protein so that you reach the recommended daily intake. You can read more about how much protein you really need here ! A Plenny Pot meal, which is rich in protein, can make you feel more satiated during the day because proteins take longer to digest than carbohydrates. The main protein sources of the product are soy and pea protein . In addition, the black beans added to the Tikka Masala also contribute to its protein content. Do you want to read more about vegan protein sources? Read this article ! (1,2)

 

Fats

Most of the fats in Plenny pot come from sunflower oil. Sunflower oil has mostly monounsaturated fats and a high amount of omega-6 and omega-3. Your body cannot produce these omega-3 and omega-6 on its own; which is why it must be present in your food. Since we don't want to be beholden to omega-3, we also add flaxseed due to its high content of α-linolenic acid (omega-3) and linoleic acid (omega-6). Lastly, coconut milk adds to the total fat content. Coconut milk is often frowned upon due to its saturated fatty acids. However, Plenny pot has a saturated fatty acid content of between 2.1 – 4.5 grams, well below the recommended upper limit of 10% E. Additionally, coconut milk consists of medium chain triglycerides (MCTs), which ongoing research suggests have a positive effect on weight loss, fat loss, energy burning, and improving the gut environment (3–11).

  

Carbohydrates

Carbohydrates are a nutrient that provides your body with glucose, the main source of energy for the brain (8). The group of carbohydrates can be divided into categories such as sugars and starches, which provide you with this essential nutrient. The Institute of Medicine (IOM) has set a required daily intake of 130 grams per day for adults to provide this fuel to the brain (9). Plenny Pot contains 45-52 grams of carbohydrates per meal, making a diet based solely on this meal provide you with a sufficient amount of this nutrient. The carbohydrates present in Plenny Pot are a combination of complex and easier to digest. More specifically, white rice, glucose syrup, and maltodextrin are added and work as an immediate form of energy. To provide long-lasting energy and prevent a sugar spike or crash, some complementary sources have been added: Tikka Masala and Vegetable Korma rice varieties contain potato starch, which is a resistant starch that works as a fermentable fiber. Creamy Cajun pasta and satay noodles contain whole grains, which also contribute to slower digestion and increased blood glucose. Resistant starch has been shown to improve insulin sensitivity and reduce blood glucose levels after meals. Additionally, it feeds beneficial bacteria in the gut and contributes to a healthy gut environment.

 

Fibers

To smooth out your digestive system, some additional fibers have been added to Plenny Pot in amounts of 6.5-12 grams per serving. This amount is based on recommendations from authorities such as the Dutch Health Council and the American Heart Association, which define 30-40 grams of fiber per day or 25 grams of fiber in a 2000 calorie diet (15,16). The main sources of fibers in Plenny Pot are chicory root fiber, whole grain pasta, potato starch, flaxseed, and legumes. They help lower blood pressure and smooth digestion. In particular, chicory root fiber is added to achieve a wider variety of fiber sources and improve the number of fibers per serving. This results in Tikka Masala Rice, Mushroom Risotto , Satay Noodles, and Vegetable Korma Rice being a source of fiber and Creamy Cajun Pasta being high in fiber. (12,20-22)

In addition, probiotics are added due to their ability to improve and possibly strengthen our gut microbiome. Probiotics have a symbiotic effect with the high fiber content of Plenny Pot. This means that the probiotics become more resistant and provide a stronger health effect thanks to the fibers they eat and live on. You can read more about gut health in this article (23).

Micronutrients

The blend of vitamins and minerals we add to the product provides all 26 necessary micronutrients. We use the most bioavailable forms of the micronutrients so that your body can absorb each serving of all the vitamins and minerals easily and at the highest rate. For example, we add vitamin D in the form of cholecalciferol (D3) and vitamin K in the form of menaquinone-7 (K2 MK7). You can read more about our micronutrient blend here .

It is said that vitamins can be degraded by heat, so to ensure we are giving you the correct amounts, excess amounts have been included in the formula to account for this loss. Excess amounts can range from 20-50% depending on the vitamin. Minerals, however, are not affected by heat.

In addition to the nutritional benefits of Plenny Pot, they get their flavor from a bunch of spices and dried vegetables. Can't wait to try our first tasty product? Order yours here !

 

*% of the daily reference intake (RI) of vitamins and minerals
** Reference intake for an average adult (8400 kJ / 2000 kcal)

Sources

1. WHO | Protein and amino acid requirements in human nutrition [Internet]. WHO. World Health Organization; [cited 2020 Apr 7].

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4. Baba N, Bracco EF, Hashim SA. Enhanced thermogenesis and diminished deposition of fat in response to overfeeding with diet containing medium chain triglyceride. Am J Clin Nutr. 1982 Apr;35(4):678–82.
5. Dulloo AG, Fathi M, Mensi N, Girardier L. Twenty-four-hour energy expenditure and urinary catecholamines of humans consuming low-to-moderate amounts of medium-chain triglycerides: a dose-response study in a human respiratory chamber. Eur J Clin Nutr. 1996 Mar;50(3):152–8.
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12. EFSA. Nutrition claims [Internet]. Food Safety - European Commission. 2016 [cited 2020 Oct 9].
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