Soy Flour

Allergic sensitization in soy-allergic individuals, potential estrogenic effects from isoflavones, hexane extraction residues in processed forms

Rice Semolina

Gluten-free, easily digestible carbohydrate source

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Sea salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Citric acid

Flavor enhancement, pH regulation, preservative effect

Wheat Flour

Provides carbohydrates and some protein, commonly used in food production

Rice Flour

Gluten-free carbohydrate source, used in baking and thickening, generally safe for consumption

Spices

Flavor enhancement, some antioxidant and antimicrobial properties

Parmesan Cheese

Provides protein, calcium, and natural flavor enhancement

Oregano

Provides flavor, contains phenolic compounds with antioxidant properties

Basil

Provides flavor, aroma, contains antioxidants and bioactive compounds

Water

Essential for hydration, solvent for food ingredients

Sourdough Starter

Improves bread digestibility, enhances nutrient availability, contains beneficial probiotics, produces natural sour flavors

Extra virgin olive oil

Rich source of monounsaturated fats, antioxidants, supports cardiovascular health

Yeast

Fermentation agent, enhances flavor and texture; source of B vitamins and proteins

Tomato Puree

Source of antioxidants like lycopene, vitamins A and C, enhances flavor

Garlic

Flavor enhancer, contains bioactive sulfur compounds with antimicrobial and antioxidant properties

Citrus Flour

High in dietary fiber, contains antioxidants (flavonoids), may support digestive health, provides vitamin C

Mozzarella Cheese

Source of protein, calcium, and vitamin D, provides fat for energy

Provolone Cheese

Romano Cheese

Source of protein, calcium, and vitamin B12, provides savory flavor in foods

Granulated Garlic

Adds flavor to foods, contains bioactive sulfur compounds, potential antimicrobial properties