Sunflower Seed

High omega-6 fatty acids associated with oxidative instability and excessive intake linked to weight gain

Kale

Rich in antioxidants, high in dietary fiber, supports cardiovascular health, anti-inflammatory effects, source of vitamins and minerals, may support healthy cholesterol levels

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Flour

Source of carbohydrates, provides some protein and dietary fiber

Wheat Protein

Source of protein, improves texture and binding in food products

Cranberry

Source of antioxidants, supports urinary tract health, provides flavor and color

Disodium Phosphate

Improves texture and stability in processed foods, controls acidity

Tapioca Flour

Gluten-free, easily digestible carbohydrate source, useful for thickening and baking

Chickpea Protein

Plant-based protein source, supports dietary protein intake, potential functional benefits in food texture

Broccoli

Source of dietary fiber, vitamins, antioxidants, and compounds supporting detoxification pathways

Spinach

Rich source of micronutrients and antioxidants, supports nutritional health

Pumpkin

Rich source of dietary fiber, vitamin A (beta-carotene), antioxidants, supports digestive health

Sweet Potato

Rich source of beta-carotene (vitamin A precursor), dietary fiber, antioxidants, supports nutritional intake

Chlorella

Rich source of nutrients including protein, vitamins (B12), minerals, and antioxidants, supports nutritional supplementation

Maitake Mushroom

Shiitake Mushroom

Source of dietary fiber, vitamins, antioxidants, and bioactive polysaccharides with immune modulation potential

Cultured Milk

Source of probiotics, may support gut health, provides calcium and protein

Whey

Rich source of high-quality protein, supports muscle synthesis and repair

Buttermilk

Source of calcium, protein, probiotics, and B vitamins

Lactic Acid

Effective pH regulator, antimicrobial properties, contributes to food preservation

Enzymes

Aid in food digestion, improve processing efficiency, reduce energy and chemical use in manufacturing

Nonfat dry milk

Source of protein, calcium, and essential vitamins, used for nutritional fortification

Butter

Provides fat-soluble vitamins (A, D, E, K), enhances flavor and texture in foods

Cream

Source of fat and fat-soluble vitamins, contributes to flavor and texture in foods