Non-GMO Soybean Oil

High omega-6 content associated with oxidative instability and potential pro-inflammatory effects, processing residues depending on extraction method, risk of oxidation when used in high heat cooking

Water

Universal solvent, supports hydration and formulation stability

Salt

Essential electrolyte, supports nerve transmission, aids fluid balance

Wheat Flour

Source of carbohydrates and protein, provides structure in baked goods

Soy Sauce

Flavor enhancer, source of umami taste

Green Onion

Source of dietary fiber, vitamins, antioxidants

Brown Sugar

Provides sweetness and flavor enhancement

Garlic

Contains bioactive compounds with antioxidant properties, may support cardiovascular health, antimicrobial effects

Mushroom Powder

Spices

Flavor enhancement, potential antimicrobial effects, antioxidant properties

Yeast Extract

Enhances savory flavor (umami), provides free amino acids and peptides beneficial for taste

Fermented Soybean Paste

Source of protein, probiotics, bioactive peptides, vitamins, may support gut health and have antioxidant properties