Canola Oil

PUFA oxidation instability, potential processing contaminants in refined oil

Soybean oil

High omega-6 content, oxidative instability, ingestion toxicity at high intake, potential endocrine activity related to soy components, hexane extraction residues

White Wine

Alcohol ingestion toxicity, potential irritant to skin and mucous membranes, possible sensitization with repeated exposure

Xanthan Gum

Mild gastrointestinal discomfort at high intake, potential for allergic reactions in sensitive individuals

Croutons

Added sodium, refined carbohydrates, potential trans fats if fried in hydrogenated oils, possible preservatives

Iron

Excessive intake can cause gastrointestinal irritation, iron overload leading to tissue damage, and interference with absorption of other minerals

Folic acid

Potential masking of vitamin B12 deficiency at high intake, rare hypersensitivity reactions

Natural flavor

Lack of transparency, potential presence of solvents or processing residues, ultra-processed nature, no nutritional value

Caramel color

Potential contamination with 4-methylimidazole (4-MEI), a possible carcinogen at high exposure, regulatory limits apply

Romaine Lettuce

Provides dietary fiber, vitamins A and K, hydration, low calorie content

Water

Hydration, essential for physiological functions

Parmesan Cheese

Source of protein, calcium, and vitamins, provides flavor enhancement

Part Skim Milk

Culture

Improves food preservation, may support gut health, produces beneficial metabolites (e.g., lactic acid), can enhance flavor and texture

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Enzymes

Enhances food processing efficiency, aids digestion when ingested, reduces processing time and energy

Egg Yolk

Source of essential nutrients including choline, vitamins A, D, E, and B-complex, supports nutrition

Dijon Mustard

Flavor enhancement, low calorie condiment, contains spices with antioxidant properties

Distilled Vinegar

Antimicrobial properties, food preservation, flavor enhancer

Mustard Seed

Contains bioactive compounds with antimicrobial properties, culinary flavoring, traditional use in food preservation

Citric acid

Acidity regulator, preservative, enhances flavor balance

Turmeric

Culinary flavoring, colorant, antioxidant properties at dietary levels

Tartaric acid

Improves flavor by providing acidity, acts as a preservative by lowering pH, enhances stability of food products

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Pepper Sauce

Potential antioxidant activity, possible metabolism boosting effects, may promote satiety

Cayenne Peppers

Boosts metabolism, may improve digestion, potential pain relief, supports cardiovascular health

Dried Garlic

Flavor enhancement, contains organosulfur compounds with antioxidant properties

Lemon Juice Concentrate

Natural flavoring agent, source of citric acid and some antioxidants

Sugar

Provides energy as a carbohydrate source, enhances flavor and palatability

Anchovy Paste (Anchovy (Fish), Salt)

Source of protein, omega-3 fatty acids, enhances flavor

Anchovies

Source of omega-3 fatty acids, protein, and essential nutrients

Spice

Flavor enhancement, potential antioxidant content, culinary use

Acacia gum

Edible fiber source, stabilizer, emulsifier, improves texture and shelf-life of food products

Romano Cheese

Source of protein, calcium, and other minerals

Pasteurized Milk

Source of protein, calcium, and vitamins; supports nutrition

Cheese Culture

Supports cheese fermentation, contributes to flavor and texture development

Powdered Cellulose

Prevents caking, improves texture and flow of powdered foods, source of dietary fiber

Natamycin

Effective mold and yeast inhibitor in foods, extends shelf life, reduces spoilage

Organic Enriched Unbleached Wheat Flour

Source of dietary energy, contains B vitamins and iron (if enriched), organic status reduces pesticide exposure

Niacin

Supports energy metabolism, DNA repair, skin health, and nervous system function

Thiamine Mononitrate

Essential nutrient for energy metabolism, supports nervous system function

Riboflavin

Essential nutrient, supports energy metabolism

Onion powder

Flavoring agent, contains bioactive sulfur compounds

Garlic powder

Provides flavor, contains organosulfur compounds with antioxidant properties

Maltodextrin

Provides quick source of glucose for energy, improves texture and stability in food products

Yeast

Leavening agent in baking, fermentation starter, source of B vitamins and nutrients

Tomato Powder

Provides natural flavor, color, and some antioxidant compounds such as lycopene

Parsley

Source of antioxidants, vitamins A and C, culinary flavor

Ascorbic Acid

Antioxidant, color stabilizer, nutrient (vitamin C)

Sorbitan Monostearate

Emulsifier improving texture and stability of formulations

Black Pepper

Enhances flavor, contains antioxidants, may aid digestion