PROTEIN PLUS Protein Fit Wraps

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any calories or nutrients. It is essential for the dough's consistency and texture.

Resistant wheat starch is a type of dietary fiber that aids in digestion. It is minimally processed and helps improve gut health. It can also contribute to a feeling of fullness.

Wheat protein is a plant-based protein source that provides essential amino acids. It is less bioavailable compared to animal proteins. It is used to increase the protein content of the product.

Coconut flour is a gluten-free flour alternative rich in fiber and healthy fats. It is minimally processed and retains many nutrients. It can help improve the texture and nutritional profile of baked goods.

Pea protein is a plant-based protein that is hypoallergenic and easily digestible. It is often used as an alternative to animal-based proteins. It provides a good amino acid profile but is less complete than animal proteins.

Cellulose is a plant-derived fiber used as a bulking agent and to improve texture. It is not digestible by humans and passes through the digestive system. It is commonly used in processed foods to add fiber content.

Avocado oil is a high-quality monounsaturated fat with anti-inflammatory properties. It is cold-pressed, preserving its beneficial compounds. It supports heart health and provides a rich source of antioxidants.

Allulose is a low-calorie sweetener that provides sweetness without the calories of sugar. It is naturally found in small quantities in some fruits. It does not significantly impact blood sugar levels.

Salt is used to enhance flavor and act as a preservative. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.

Yeast is a microorganism used in baking to leaven dough. It ferments sugars, producing carbon dioxide that helps dough rise. It is a natural ingredient with no significant health concerns.

Leavening agents are used to help dough rise and improve texture. Sodium bicarbonate and monocalcium phosphate are common baking ingredients. They are generally recognized as safe when used in moderation.

Preservatives like calcium propionate and sorbic acid are used to extend shelf life. They prevent mold and bacterial growth in baked goods. However, they are synthetic additives and may cause sensitivities in some individuals.

Dough conditioners are used to improve dough handling and texture. They are synthetic additives that can include emulsifiers and preservatives. Frequent consumption of such additives may pose health concerns.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced through fermentation and is commonly used in gluten-free baking. It is generally recognized as safe when consumed in moderation.