Vegetable Oil

High omega-6 fatty acid content, oxidative instability, potential for intake of processing residues such as hexane, possible association with lipid oxidation and cardiovascular risk at excessive consumption

Natural Flavours

Lack of ingredient transparency, potential for allergens, processing solvents residues, ultra-processed additive

Hydrolysed Vegetable Protein

Potential allergenicity (especially wheat, soy sources), high glutamate content which may cause sensitivity in some individuals, risk of processing contaminants such as chloropropanols if acid-hydrolyzed, possible presence of residual solvents if industrially processed

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Powdered Cooked Chicken

Source of protein, source of essential amino acids, convenient form of animal protein

Noodles (wheat flour, wheat gluten)

Source of carbohydrates, provides structure and texture in baked products

Maltodextrin

Provides bulk and texture in food products, easily digestible carbohydrate source

Corn

Source of carbohydrates, dietary fiber, vitamins, and minerals

Onion powder

Provides flavor and seasoning, contains trace amounts of antioxidants and micronutrients

Red Capsicum

Flavor enhancement, source of antioxidants and vitamins in dietary use

Sugar

Provides energy, improves taste and palatability of foods

Parsley

Source of vitamins A, C, K, antioxidants, contributes to flavor enhancement

Potato

Source of dietary carbohydrates, vitamin C, potassium, and dietary fiber

Carrot

Source of beta-carotene (provitamin A), dietary fiber, antioxidants, supports eye health

Mineral salt (potassium chloride)

Potassium source, helps regulate blood pressure, electrolyte balance, reduces sodium intake

Natural Colour (Turmeric)

Natural coloring agent, antioxidant properties, culinary flavoring

Herb Extract