Spicy Kung Pao Bowl

Dry roasted peanuts are a good source of protein, healthy fats, and various vitamins and minerals. They are minimally processed and retain most of their nutritional value. They provide a crunchy texture and nutty flavor to dishes.

Dehydrated cabbage retains many of the nutrients found in fresh cabbage, including vitamins C and K. It is a low-calorie, high-fiber ingredient that adds texture and flavor to dishes. Dehydration preserves the cabbage for longer shelf life.

Dehydrated bok choy is a nutrient-rich vegetable that provides vitamins A, C, and K, as well as calcium and fiber. Dehydration helps preserve its nutrients while extending shelf life. It adds flavor and nutritional value to meals.

Dehydrated carrot retains many of the nutrients found in fresh carrots, including beta-carotene, fiber, and antioxidants. It is a low-calorie ingredient that adds sweetness and color to dishes. Dehydration preserves the carrot for longer shelf life.

Dehydrated green onion retains many of the nutrients found in fresh green onions, including vitamins A and C. It adds flavor and aroma to dishes while providing some nutritional benefits. Dehydration extends its shelf life.

Roasted sesame seeds are a good source of healthy fats, protein, and minerals like calcium and magnesium. They add a nutty flavor and crunchy texture to dishes. Roasting enhances their flavor and aroma.

Water is a neutral ingredient used as a base in many food products. It does not provide any nutritional value but is essential for hydration. It is typically free from additives and processing concerns.

Salt is used to enhance flavor and preserve food. It is a source of sodium, which is essential for fluid balance and nerve function. However, excessive consumption can lead to health issues such as hypertension.

Lactic acid is used as a preservative and acidity regulator in foods. It is naturally occurring and can be produced through fermentation. It helps maintain freshness and extends shelf life.

Wheat gluten is a protein found in wheat that provides elasticity and structure to dough. It is commonly used in baking and processed foods. It is a good source of protein but can cause issues for those with gluten intolerance.

Refined grain flour stripped of bran and germ.

Chemically modified starch additive.

Glucose is a simple sugar used as a sweetener and energy source in foods. It is rapidly absorbed and can cause spikes in blood sugar levels. Excessive consumption may contribute to metabolic disorders.