Shrimp Wonton Ramen with Bok Choy

Fried garlic adds flavor and potential health benefits due to its antioxidant properties. It is fried in soybean oil, which is a concern, but garlic itself is beneficial. Garlic is known for its potential cardiovascular benefits.

Onion powder is a dehydrated form of onion that retains its beneficial compounds. It provides flavor and potential health benefits such as anti-inflammatory properties. It is a natural ingredient with minimal processing.

Spring onion is a fresh ingredient that adds flavor and nutrients. It is rich in vitamins A and C and provides dietary fiber. It is minimally processed and retains its natural benefits.

Garlic powder is a concentrated form of garlic that retains its beneficial compounds. It is known for its antioxidant and potential cardiovascular benefits. It is a natural ingredient with minimal processing.

Whiteleg shrimp is a high-quality source of protein and essential nutrients. It provides omega-3 fatty acids and is low in calories. It is a beneficial ingredient for its nutritional profile and minimal processing.

Sesame oil is a healthy fat rich in antioxidants and beneficial compounds. It provides a distinct flavor and supports heart health. It is minimally processed and retains its natural benefits.

White pepper powder adds flavor and contains beneficial compounds like piperine. It may aid digestion and enhance nutrient absorption. It is a natural ingredient with minimal processing.

Yu choy is a leafy green vegetable rich in vitamins and minerals. It provides dietary fiber and antioxidants that support overall health. It is minimally processed and retains its natural benefits.

Water is a neutral ingredient used as a solvent and to provide moisture. It does not contribute any nutritional value or health risks. It is essential for the preparation and texture of the product.

Salt is used for flavor enhancement and preservation. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.

Yeast extract is used for its umami flavor and as a natural flavor enhancer. It is a source of B vitamins and amino acids. It is generally considered safe for consumption.

Soybean is a source of protein and healthy fats, but its use in processed forms like oil can be concerning. It is often genetically modified and heavily processed. Whole soybeans provide nutrients but are less beneficial in processed forms.

Silicon dioxide is used as an anti-caking agent in food products. It is generally recognized as safe and does not contribute to nutritional value. It helps maintain the free-flowing nature of powdered ingredients.

Potassium phosphate monobasic is used as a buffering agent and to maintain pH levels. It is generally recognized as safe in food products. It does not provide significant nutritional benefits.

Coloring with fruit juice is a natural alternative to artificial dyes. It provides color without synthetic additives. The nutritional impact is minimal as it is used in small amounts.

Wheat gluten is a protein derived from wheat used to improve texture and elasticity in foods. It is a common allergen for those with gluten sensitivity or celiac disease. It provides protein but lacks the nutritional diversity of whole grains.

Sodium carbonate is used as a leavening agent and pH regulator in food products. It is generally recognized as safe and does not contribute nutritional value. It helps achieve desired texture and consistency in baked goods.

Potassium carbonate is used as a pH regulator and leavening agent. It is generally recognized as safe in food applications. It does not provide significant nutritional benefits.

Guar gum is a thickening agent derived from guar beans. It is used to improve texture and stability in processed foods. It is generally recognized as safe but can cause digestive issues in large amounts.

Disodium phosphate is used as an emulsifier and stabilizer in food products. It is generally recognized as safe and helps maintain product consistency. It does not provide significant nutritional benefits.

Sodium pyrophosphate is used as a leavening agent and emulsifier. It is generally recognized as safe in food applications. It does not contribute significant nutritional value.

Sodium hexametaphosphate is used as an emulsifier and sequestrant in food products. It is generally recognized as safe and helps maintain product quality. It does not provide significant nutritional benefits.

Xanthan gum is a thickening and stabilizing agent used in food products. It is produced by fermenting sugars with bacteria and is generally recognized as safe. It helps improve texture and consistency in processed foods.

Tapioca starch is used as a thickening agent and is derived from cassava root. It is gluten-free and provides texture to food products. It is generally recognized as safe but lacks significant nutritional value.

Modified tapioca starch is used to improve texture and stability in processed foods. It is chemically altered to enhance its properties. It is generally recognized as safe but lacks significant nutritional value.

Refined sugar is associated with negative health impacts such as increased risk of obesity and diabetes. It is a high-calorie ingredient with no essential nutrients. Excessive consumption can lead to metabolic issues.

Maltodextrin is a highly processed carbohydrate with a high glycemic index. It can cause rapid spikes in blood sugar levels. It is often used as a thickener or filler in processed foods.

Palm oil is high in saturated fats and its production raises environmental concerns. It is often used in processed foods for its stability and texture. Excessive consumption of saturated fats can impact heart health.

Refined grain flour stripped of bran and germ.