Бисквити със семена

wheat  ·  No known concerns

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

sunflower oil  ·  No known concerns

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

WheatBran  ·  No known concerns

Outer layer of the wheat kernel, high in fiber, added to bread and cereals for texture and nutrition.

Quinoa  ·  No known concerns

Protein-rich seed cooked like a grain, popular as a gluten-free alternative to rice or couscous.

Amaranth Grain  ·  No known concerns

Amaranth grain, distinct from the E123 amaranth dye.

Flaxseed  ·  No known concerns

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

Oats  ·  No known concerns

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

SesameSeed  ·  No known concerns

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

PoppySeed  ·  No known concerns

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

ChiaSeed  ·  No known concerns

Tiny seeds that form a gel when soaked in liquid, high in fiber and omega-3s, used in puddings and as an egg substitute.

Starch  ·  No known concerns

Generic starch, source unspecified on the label (not further identified as corn, potato, wheat, etc).

OatHulls  ·  No known concerns

Fibrous outer husk of the oat grain, added to foods to boost fiber content.

Yeast  ·  No known concerns

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

E500  ·  No known concerns

Common raising agent and acidity regulator. Safe at normal food use levels.

SoyLecithin  ·  No known concerns

Emulsifier derived from soybean oil. Widely used in chocolate and baked goods. Generally safe.