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OatFlour  ·  No known concerns

Whole-grain flour made from finely ground oats. Nutritious and fiber-rich.

Water  ·  No known concerns

The most common ingredient in processed foods.

Yeast  ·  No known concerns

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

Oats  ·  No known concerns

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

SunflowerSeed  ·  No known concerns

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

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.

Cornflour  ·  No known concerns

Finely ground flour milled from whole corn kernels, used in breads, tortillas, and batters.

RyeFlour  ·  No known concerns

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

sunflower oil  ·  No known concerns

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

PeaFiber  ·  No known concerns

Insoluble fiber extracted from peas, added to processed foods to boost fiber content.

BarleyFlour  ·  No known concerns

Gluten-containing grain used in bread, soups, and beer production.

Cumin  ·  No known concerns

Warm, earthy spice from dried seeds, a key ingredient in curries, chili, and Middle Eastern cooking.