Water

Essential for hydration and biological functions

Yellow Corn Flour

High glycemic carbohydrate, potential for aflatoxin contamination if improperly stored

Coating set in Vegetable Oil

Oxidative instability, high omega-6 fatty acids, potential contamination depending on oil source

Natural flavor

Lack of transparency, possible solvents, ultra-processed, no nutritional value

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Citric acid

Preservative, pH buffering agent, enhances product stability

Xanthan Gum

Improves texture and stability, prevents ingredient separation, low-calorie thickening

Chicken Broth

Provides umami flavor, contains water-soluble nutrients and flavor compounds

Potato Starch

Improves texture and flow properties of powdered products

Cream Of Tartar

Enables leavening in baked goods, stabilizes egg whites

Sodium Bicarbonate

Neutralizes acid, leavening agent in baking, mild abrasive for cleaning

Torula Yeast

Source of protein and nutrients, flavor enhancing properties in food products

Onion powder

Flavor enhancer, source of dietary antioxidants and organosulfur compounds

Garlic powder

Flavoring agent, may have antioxidant properties

Paprika

Flavoring, source of carotenoids and antioxidants

Chicken Breast with Rib Meat

Good source of lean protein, essential amino acids

Rice Flour

Gluten-free carbohydrate source, suitable for celiac disease or gluten intolerance, easily digestible

Chickpea Flour

High protein content, good source of dietary fiber, gluten-free alternative

Dried Cauliflower

Rich in vitamin C, vitamin K, dietary fiber, antioxidants, low-calorie, supports digestive health, anti-inflammatory properties

Spices [Including Celery Seed]

Natural flavoring agents, commonly used in culinary applications

Extractives of Paprika