Noodles And Chicken

Carrot  ·  No known concerns

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

Onion  ·  No known concerns

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

Green Beans  ·  No known concerns

Young, tender pods of the common bean plant, eaten whole steamed, boiled, or stir-fried.

Broccoli  ·  No known concerns

Green cruciferous vegetable eaten steamed, roasted, or raw, high in vitamin C and fiber.

Water  ·  No known concerns

The most common ingredient in processed foods.

DurumWheatFlour  ·  No known concerns

High-protein flour milled from durum wheat, used to make pasta and some breads. Contains gluten.

Egg  ·  No known concerns

Whole chicken egg, used as a binding, leavening, and enriching ingredient in countless recipes. Contains egg allergen.

ChickenMeat  ·  No known concerns

Poultry meat from chicken, a lean source of protein used fresh, frozen, or processed.

SoybeanOil  ·  No known concerns

Vegetable oil pressed from soybeans, widely used for cooking and in processed foods. Contains soy allergen.

Mushroom  ·  No known concerns

Edible fungus eaten cooked in a wide range of savory dishes, a source of B vitamins and umami flavor.

sunflower oil  ·  No known concerns

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

Parsley  ·  No known concerns

Fresh herb used as a garnish and flavoring in a wide range of savory dishes.

Nutmeg  ·  No known concerns

Warm, aromatic spice ground from the seed of the nutmeg tree, used in baking and sauces.

BlackPepper  ·  No known concerns

Pungent dried berry ground as the world's most common spice, used to season nearly any savory dish.