Vegetables and wheat Bolognese-style Lasagna

Water  ·  No known concerns

The most common ingredient in processed foods.

Semolina  ·  No known concerns

Coarse flour milled from durum wheat, used for pasta, couscous, and some breads. Contains gluten.

EggPowder  ·  No known concerns

Whole eggs dehydrated to powder form. Common allergen; used in baked goods and pasta.

sunflower oil  ·  No known concerns

Vegetable oil pressed from sunflower seeds, commonly used for cooking and frying due to its light flavor.

Malt  ·  No known concerns

Barley grain sprouted and dried to make a natural sweetener and flavoring. Used in bread, beer, and breakfast cereals; contains gluten.

E100  ·  No known concerns

Natural yellow food coloring derived from turmeric root. Safe and beneficial.

Bamboo Shoots  ·  No known concerns

Edible shoots of bamboo plants, used as a vegetable in Asian cooking.

Zucchini  ·  No known concerns

Mild, tender summer squash eaten raw, grilled, roasted, or baked into breads.

Carrot  ·  No known concerns

Crunchy orange root vegetable eaten raw or cooked, a good source of beta-carotene.

BellPepper  ·  No known concerns

Sweet pepper variety eaten raw or cooked, available in green, red, yellow, and orange. High in vitamin C.

Tofu  ·  No known concerns

Soft food made by coagulating soy milk into curds and pressing it into blocks. Contains soy allergen.

MgChloride  ·  No known concerns

Mineral salt used as a coagulant in tofu production and as a firming/anti-caking agent in processed foods.

SnowPeas  ·  No known concerns

Flat-podded pea variety eaten whole, pod and all, raw or lightly cooked.

Shiitake  ·  No known concerns

Meaty, umami-rich mushroom popular in Asian cooking, used fresh or dried in soups and stir-fries.

WoodEarMushroom  ·  No known concerns

Edible fungus (Auricularia) used in Asian cuisine.

SplitPeas  ·  No known concerns

Dried, split field peas, used as a vegetable/protein ingredient.

WaterChestnut  ·  No known concerns

Aquatic vegetable tuber used in Asian cuisine for its crunchy texture.

Onion  ·  No known concerns

Pungent bulb vegetable used raw or cooked as a base flavoring in savory dishes worldwide.

Garlic  ·  No known concerns

Pungent bulb from the allium family, used fresh, dried, or powdered as a flavoring in savory cooking.

RiceStarch  ·  No known concerns

Starch from rice grains. Mild flavour, gluten-free, used as thickener and coating agent.

TomatoPaste  ·  No known concerns

Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.

Ginger  ·  No known concerns

Pungent, spicy root used fresh, dried, or ground in cooking and drinks.

ChicoryFibre  ·  No known concerns

Prebiotic fiber extracted from chicory root, added to processed foods to boost fiber content.

Coriander  ·  No known concerns

Fresh herb (also called cilantro) with a bright, citrusy flavor, used in many world cuisines.

Basil  ·  No known concerns

Aromatic herb with a sweet, peppery flavor, used fresh or dried in Mediterranean and Asian dishes.

Vinegar  ·  No known concerns

Sour liquid made by fermenting alcohol into acetic acid, used as a preservative and flavoring in dressings and pickles.

Chili  ·  No known concerns

Hot pepper used fresh, dried, or ground to add heat to dishes.

Lemongrass  ·  No known concerns

Citrus-scented herb used in Southeast Asian cooking and teas, typically the lower stalk is used fresh or dried.

Paprika  ·  No known concerns

Ground dried red peppers used as a spice, ranging from mild and sweet to hot, common in stews and rubs.

Turmeric  ·  No known concerns

Bright yellow spice from a root related to ginger, used in curries and valued for its curcumin content.