Hrono stanglice

Water  ·  No known concerns

The most common ingredient in processed foods.

WholeWheatFlour  ·  No known concerns

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.

Buckwheat  ·  No known concerns

Gluten-free seed cooked like a grain or milled into flour for pancakes and noodles like soba.

SourdoughStarter  ·  No known concerns

Live fermentation culture of wild yeast + lactobacilli used to leaven bread.

sunflower oil  ·  No known concerns

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

Flaxseed  ·  No known concerns

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

SesameSeed  ·  No known concerns

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

SunflowerSeed  ·  No known concerns

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

PumpkinSeed  ·  No known concerns

Flat, oval seeds from pumpkins, eaten roasted as a snack or pressed for pumpkin seed oil.

Oats  ·  No known concerns

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