Пълнозърнест хляб с лен, слънчоглед, овесени ядки, мак, сусам и соя

wheat  ·  No known concerns

Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.

RyeFlour  ·  No known concerns

Cereal grain containing gluten. Used to make dark rye bread, rich in dietary fiber.

Water  ·  No known concerns

The most common ingredient in processed foods.

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.

YogurtCult  ·  No known concerns

Live active bacterial cultures responsible for traditional yogurt fermentation and gut health.

Flaxseed  ·  No known concerns

Small oilseed rich in fiber and omega-3 fatty acids (ALA), eaten whole, ground, or as flaxseed oil.

SunflowerSeed  ·  No known concerns

Seeds of the sunflower plant, eaten roasted as a snack or pressed for sunflower oil.

Oats  ·  No known concerns

Whole grain cereal rich in soluble fibre (beta-glucan).

PoppySeed  ·  No known concerns

Tiny, crunchy seeds from the poppy plant, used in baking and as a topping for breads and pastries.

SesameSeed  ·  No known concerns

Small oilseeds with a nutty flavor, used whole, ground into tahini, or pressed for oil. Contains sesame allergen.

Yeast  ·  No known concerns

Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).

EnzymeUnspecified  ·  No known concerns

Processing aid enzyme listed on the label without further specification (common for e.g. amylase in baked goods).