Ghiveci de legume din belşug

Water  ·  No known concerns

The most common ingredient in processed foods.

Potato  ·  No known concerns

Starchy root vegetable eaten boiled, baked, fried, or mashed, a staple food in many cuisines.

Green Beans  ·  No known concerns

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

Carrot  ·  No known concerns

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

SesameOil  ·  No known concerns

Edible vegetable oil derived from sesame seeds. Frequently used in Asian cuisine.

BellPepper  ·  No known concerns

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

Rosemary  ·  No known concerns

Fragrant, pine-scented herb used fresh or dried to season roasted meats and vegetables.

TomatoPaste  ·  No known concerns

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

sunflower oil  ·  No known concerns

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

potato starch  ·  No known concerns

Starch extracted from potatoes, used as a thickener and binder in sauces, baked goods, and gluten-free recipes.

wheat  ·  No known concerns

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

VegOil  ·  No known concerns

General term for oil pressed from plant sources such as soybean, sunflower, or rapeseed, used for cooking and frying.