Recommended Foods

Ashwagandha

Ashwagandha, also known as winter cherry, is a powerful medicinal herb that has incredible adaptogenic properties that can significantly reduce stress related conditions such as adrenal fatigue, adrenal exhaustion.

Astragalus

Astragalus is an essential herb for cold and flu season and is well known to help fight viral and bacterial infections, inflammation, and even cancer.

Ginseng

Ginseng has often been referred to as a general panacea for its ability to promote healing for almost every type of ailment.

Tart Cherry

Melatonin and anthocyanins in tart cherry improve sleep duration and reduce post-exercise inflammation.

Aloe Vera Juice

Aloe vera juice is a beverage made from the inner leaf gel of the aloe vera plant, often diluted and sometimes filtered or decolorized. It is commonly consumed as a drink and may vary in composition depending on processing.

Apple Juice

Apple juice is a beverage made by pressing or extracting liquid from apples, and it may be sold filtered or unfiltered. It is commonly consumed on its own or used in cooking and beverages.

Chamomile Tea (Brewed, Cooled)

Coconut Water

Coconut Water that comes from young green coconuts is a highly nutritious, cleansing, and refreshing juice that is lightly sweet and packed with B-complex vitamins and minerals such as calcium, iron, magnesium.

Fresh Orange Or Fruit Juice

Fresh orange and orange juice are citrus foods commonly consumed whole or as a beverage. Whole oranges provide fiber, while juice is more concentrated in natural sugars and contains little to no fiber unless pulp is retained.

Green Tea (Brewed, Cooled)

Hemp Seed Milk

Hemp seed milk is a plant-based beverage made by blending hemp seeds with water, often with added vitamins, minerals, or stabilizers. It has a mild, nutty flavor and is used as a dairy-free milk alternative.

Liquid Of Choice

Matcha

Matcha is a finely ground powder made from specially grown green tea leaves and consumed as a beverage or ingredient. It provides concentrated tea polyphenols along with naturally occurring caffeine and L-theanine.

Nondairy Milk

Nondairy milk is a beverage made from plant ingredients such as soy, almonds, oats, coconut, rice, or peas, often used as a milk alternative. Its nutrition varies widely by base ingredient and whether it is fortified or sweetened.

Orange Juice

Fresh pressed orange juice is a beverage made by extracting juice from oranges, typically without concentration or major processing. It has a bright citrus flavor and naturally contains fruit sugars and organic acids.

Plant-Based Milk

Plant-based milk is a beverage made from plant ingredients such as soy, oats, almonds, rice, or coconut, often used as a dairy milk alternative. Its nutrition varies widely by base ingredient and whether it is fortified or sweetened.

Tart Cherry Juice

Bone Broth

Collagen, glycine, and minerals in bone broth support joint health, gut lining integrity, and skin.

Chia Seed Egg

Chia seed egg is a plant-based egg substitute made by mixing ground or whole chia seeds with water until it forms a gel. It is commonly used in baking as a binder and moisture-retaining ingredient.

Apple Cider Vinegar

Acetic acid in ACV improves insulin sensitivity, supports digestion, and may aid weight management.

+ 2 Tablespoons Dijon Or Yellow Mustard

Dijon or yellow mustard is a condiment made primarily from mustard seeds, vinegar, water, and seasonings. It is typically used in small amounts to add sharp, tangy flavor to foods.

+ 2 Tablespoons Vegan Gluten-Free Chocolate Chips

¼ Cup Aquafaba

Aquafaba is the viscous cooking liquid from chickpeas or other legumes, often used as an egg substitute in baking and whipping applications. A 1/4 cup serving is low in calories and contains small amounts of protein and minerals.

¼ Cup White Vinegar

White vinegar is a clear, acidic liquid made by fermenting alcohol into acetic acid. It is commonly used in cooking, pickling, and food preservation.

5 Ounces Diced Tomatoes With Green Chilies Reserve Juices For Sauce

Applesauce, Unsweetened

Unsweetened applesauce is a smooth puree made from cooked apples without added sugar. It is commonly used as a snack, side dish, or baking ingredient.

Aquafaba Whipped Cream

Aquafaba whipped cream is a dairy-free whipped topping made by whipping the cooking liquid from chickpeas, often with sugar and flavorings. It is used as a vegan alternative to traditional whipped cream.

Arrowroot Or Cornstarch

Arrowroot Starch

Avocado Oil Spray

Avocado oil spray is a cooking oil made from avocado oil and packaged for aerosol or pump application. It is used to lightly coat pans or foods and is nutritionally similar to avocado oil, though some sprays may include propellants or anti-stick additives.

Barbecue Sauce

Barbecue sauce is a condiment typically made from tomatoes, vinegar, sweeteners, and spices, with recipes varying widely by brand and style. It is usually used in small amounts as a flavoring rather than a major source of nutrition.

Batch Special Sauce

Batch Vegan Nacho Cheese Sauce

Bbq Sauce

Blackstrap Molasses

Bragg Liquid Amino

Bragg Liquid Aminos is a savory seasoning sauce made primarily from soy protein and water, used as a soy sauce alternative. It provides flavor but is relatively high in sodium.

Buffalo-Style Hot Sauce

Buffalo-style hot sauce is a spicy condiment typically made from cayenne pepper sauce and vinegar, often with added salt and sometimes butter or oil. It is used to add heat and tangy flavor rather than significant nutrition.

Can Tomato Sauce ; Look For No Added Sugar

Castelvetrano Olive

Castelvetrano olives are a mild, buttery green olive variety from Sicily, commonly eaten cured as a table olive. They are typically brined and have a softer texture and less bitterness than many other olives.

Cheddar Or Vegan Nacho Cheese Sauce

Chickpea Miso

Chickpea miso is a fermented paste made from chickpeas, salt, and a grain or starter culture, used to add savory umami flavor to soups, dressings, and marinades. It is similar to traditional soybean miso but made with chickpeas instead.

Chipotle Chiles In Adobo Sauce

Chipotle chiles in adobo sauce are smoked, dried jalapeo peppers packed in a tangy, seasoned tomato-vinegar sauce. They are commonly used as a spicy condiment or flavoring ingredient in Mexican and Tex-Mex cooking.

Chocolate

Chocolate Plant Milk

Cider Vinegar

Cider vinegar is a fermented vinegar made from apple cider or apple juice. It is highly acidic and used mainly as a flavoring, preservative, and pickling ingredient.

Cider Vinegar Or Lemon Juice

Cider vinegar or lemon juice are acidic flavoring ingredients commonly used in dressings, marinades, and beverages. Lemon juice provides vitamin C, while cider vinegar contributes acetic acid with minimal calories.

Coarse Ground Mustard

Coarse ground mustard is a condiment made from cracked mustard seeds mixed with liquid such as vinegar, water, or wine. It has a pungent flavor and is typically used in small amounts as a seasoning or spread.

Coarse-Grain Mustard

Cocoa Cacao Or Carob Powder

Cocoa, cacao, and carob powders are dry flavoring powders used in baking and beverages; cocoa and cacao come from cacao beans, while carob comes from the pod of the carob tree and is naturally caffeine-free. Grouping them as condiments is not ideal, but among the available categories they fit best under Other.

Containers Low-Sodium Vegetable Broth

Low-sodium vegetable broth is a savory liquid made by simmering vegetables, herbs, and seasonings in water. It is commonly used as a cooking base for soups, grains, sauces, and braised dishes.

Cornstarch Or Arrowroot Powder

Cornstarch and arrowroot powder are refined starches used mainly as thickening agents in cooking and baking. They provide carbohydrates with little protein, fat, fiber, or micronutrients.

Cornstarch Plus 1 Tablespoon Water

A simple slurry made from cornstarch mixed with water, commonly used as a thickening agent in cooking. It is primarily refined starch and provides texture rather than significant nutritional value.

Dark Chocolate Shavings

Dark chocolate shavings are thin pieces of chocolate made from cocoa solids, cocoa butter, and usually some sugar. They are commonly used as a topping or garnish and provide the same core nutrients and compounds as dark chocolate in small amounts.

Dark Cocoa Powder

Dark cocoa powder is the unsweetened powdered solids left after most cocoa butter is removed from cacao beans. It has a concentrated chocolate flavor and is rich in polyphenol compounds compared with many other cocoa products.

Date Paste

Date paste is a thick puree made from dates and commonly used as a natural sweetener or spread. It retains much of the fruit's fiber, minerals, and natural sugars.

Date Sugar

Del’S Basic Barbecue Sauce

A prepared barbecue sauce used as a condiment, typically made from tomato paste, vinegar, sweeteners, salt, and spices. It is generally used in small amounts to add sweet, tangy, and smoky flavor to foods.

Dijon Mustard

Dijon mustard is a prepared condiment made primarily from mustard seeds, vinegar, water, and salt, often with white wine or verjuice. It is used in small amounts to add sharp, tangy flavor to dressings, sauces, and sandwiches.

Dijon Or Spicy Brown Mustard

Dijon and spicy brown mustard are pungent condiments made primarily from mustard seeds, vinegar, water, and seasonings. They are typically low in calories and used in small amounts to add flavor.

Dijon-Style Mustard

Dijon-style mustard is a condiment made primarily from mustard seeds, vinegar, water, salt, and seasonings. It is commonly used in dressings, sauces, marinades, and as a spread.

Dijon-Style Or English Mustard

Dill Pickle

Dill pickle is a cucumber preserved in a brine of water, salt, vinegar, and dill, sometimes with garlic and spices. It is a low-calorie fermented or pickled food commonly used as a condiment or side.

Dill Pickle Juice

Dill pickle juice is the brine from pickled cucumbers, typically made with water, vinegar, salt, dill, and spices. It is a very high-sodium condiment liquid sometimes consumed in small amounts or used in marinades.

Dill Pickle Relish

Dill pickle relish is a chopped pickle condiment typically made from cucumbers, vinegar, dill, and salt, often with added sweeteners or spices depending on the style. It is generally used in small amounts as a flavoring rather than a major nutrient source.

Dressing Of Choice

Dry White Wine

Dry white wine is an alcoholic beverage made by fermenting white or green grapes with little residual sugar. It is used both as a drink and as a cooking ingredient in sauces, braises, and marinades.

Dry White Wine Or Low-Sodium Vegetable Broth

Dry white wine or low-sodium vegetable broth are savory cooking liquids commonly used to add moisture, acidity, and depth of flavor to sauces, soups, and braised dishes. White wine contributes alcohol and organic acids, while low-sodium vegetable broth is a lighter, nonalcoholic option.

Enchilada Sauce

Enchilada sauce is a savory sauce typically made from chili peppers, tomatoes or tomato paste, broth, spices, and sometimes oil or flour. It is used to flavor enchiladas and other Mexican-style dishes.

Extra-Virgin Olive Oil As Needed For Greasing The Pan

Extra-Virgin Olive Oil Cooking Spray

Extra-virgin olive oil cooking spray is a spray form of extra-virgin olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

Frank’S Hot Sauce Or Barbecue Sauce

A sauce category that includes hot sauces and barbecue sauces, typically used as condiments or flavoring ingredients. These products vary widely but are often made from peppers, vinegar, tomatoes, sweeteners, salt, and spices.

Fruit-Sweetened Jam

Fruit-sweetened jam is a fruit preserve typically made from fruit and concentrated fruit juice or puree instead of refined sugar. It is used as a spread or condiment and still tends to be a concentrated source of sugars.

Gluten-Free Miso Paste

Gluten-free miso paste is a fermented seasoning typically made from soybeans and a gluten-free grain such as rice, using salt and koji culture. It has a savory umami flavor and is commonly used in soups, marinades, dressings, and sauces.

Gluten-Free Tamari

Gluten-free tamari is a Japanese-style soy sauce typically made primarily from fermented soybeans with little or no wheat, giving it a rich, savory umami flavor. It is commonly used as a seasoning, marinade, or dipping sauce.

Grain-Sweetened Chocolate Chips

Grain-sweetened chocolate chips are chocolate baking chips sweetened with grain-derived syrups such as barley malt, rice syrup, or similar sweeteners instead of refined cane sugar. They are a processed sweet ingredient used in baking and snacks rather than a standalone whole food.

Grain-Sweetened Vegan Mini Chocolate Chips

Green Onion Hummus

Green Sauce Or Your Favorite Salsa More As Desired

Guacamole Salsa Lettuce Etc

Hard Boiled Eggs

High-Quality Balsamic Vinegar

High-quality balsamic vinegar is a dark, aged vinegar made from cooked grape must, valued for its concentrated sweet-tart flavor. It is typically used in small amounts as a condiment, dressing ingredient, or finishing drizzle.

Hot Sauce

Hot sauce is a spicy condiment typically made from chili peppers, vinegar, and salt, with ingredients and sodium levels varying widely by brand and style. It is used primarily for flavor and is usually consumed in small amounts.

Kalamata Olive

Kalamata olives are a dark purple variety of cured olive with a rich, fruity, slightly salty flavor. They are commonly eaten whole or used in salads, spreads, and Mediterranean dishes.

Kalamata Or Niçoise Olive

Kalamata and Niçoise olives are brined varieties of cured olives commonly eaten whole or used in salads and Mediterranean dishes. They provide mostly monounsaturated fat and are typically high in sodium due to curing.

Kelp Granules Or Kelp Powder

Kelp granules or kelp powder are dried, ground seaweed used as a seasoning and mineral-rich food ingredient. They are especially known for their naturally high iodine content.

Ketchup

Ketchup is a tomato-based condiment typically made from tomatoes, vinegar, sweeteners, salt, and spices. It is commonly used in small amounts to add sweetness, acidity, and savory flavor to foods.

Liquid Amino

Liquid aminos are a savory seasoning sauce made from soybeans or coconut sap and used as a soy sauce alternative. They provide free-form amino acids but are primarily used as a condiment rather than a significant protein source.

Liquid Smoke

Liquid smoke is a concentrated flavoring made by capturing and condensing smoke from burning wood, then filtering it for culinary use. It is used in small amounts to add smoky flavor to foods and is commonly treated as a condiment or seasoning ingredient.

Low-Sugar Ketchup

A reduced-sugar condiment typically made from tomatoes, vinegar, seasonings, and less added sugar than regular ketchup. It is still generally a processed sauce and may vary widely in sodium and sweetener content by brand.

Low-Sugar Strawberry Preserves

Mango Salsa And/Or Choice Of Hot Sauce

Mango salsa and hot sauce are condiments typically made from fruit or peppers with ingredients such as onions, vinegar, salt, and spices. Their nutrition varies by recipe, but they are generally used in small amounts to add flavor, acidity, and heat.

Mango Salsa Recipe Or Store Bought Mango Salsa

Mango salsa is a condiment made primarily from mango with ingredients such as onion, peppers, tomato, cilantro, and lime juice. Its nutrition varies by recipe or brand, especially for sodium and added sugar in store-bought versions.

Maple Syrup Or Agave Nectar

Maple syrup and agave nectar are liquid sweeteners used as alternatives to table sugar in cooking and baking. Both provide mainly simple carbohydrates with minimal protein or fiber, though maple syrup contains small amounts of minerals while agave nectar is mostly refined fructose-based sugar.

Marinara Sauce

Marinara sauce is a tomato-based sauce typically made with tomatoes, garlic, onions, herbs, and olive oil. It is commonly used as a savory accompaniment for pasta, pizza, and other dishes.

Mild Miso

Mild miso is a fermented soybean paste, often made with rice or barley, used to add savory umami flavor to soups, sauces, and marinades. It is a traditional condiment and source of fermented food compounds.

Mini Nondairy Chocolate Chips

Mini Vegan Chocolate Chips

Miso Paste

Miso paste is a traditional Japanese fermented soybean paste, often made with rice or barley and salt. It is used to add a savory umami flavor to soups, marinades, dressings, and sauces.

Mustard

Mustard typically refers to the pungent condiment made from ground mustard seeds, often mixed with vinegar, water, and seasonings. It is used in small amounts to add flavor rather than as a major source of calories.

Olive

Olives are the small, oily fruit of the olive tree, commonly eaten cured or brined. They are valued for their monounsaturated fat content and savory flavor.

Olive Oil Cooking Spray

Olive oil cooking spray is a spray form of olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

One Recipe No-Cheese Sauce Recipe

A dairy-free cheese-style sauce recipe typically used as a condiment or topping, often made from blended vegetables, nuts or seeds, and seasonings. Its nutrition varies widely depending on the specific ingredients used.

Optional Toppings Avocado Guacamole Fresh Cilantro Green Onions Salsa Lime Wedges

Optional Toppings Shredded Lettuce And/Or Pico De Gallo

A simple fresh topping combination of shredded lettuce and/or pico de gallo, commonly used as a condiment-like garnish. It adds moisture, crunch, and light vegetable content with minimal calories.

Pea Guacamole

Pepper Sauce

Pepper sauce is a spicy condiment typically made from hot peppers, vinegar, salt, and sometimes additional seasonings. It is used in small amounts to add heat and flavor to foods.

Pico De Gallo

Pico de gallo is a fresh salsa typically made from chopped tomatoes, onions, chili peppers, cilantro, lime juice, and salt. It is commonly used as a condiment or topping, so keeping it in that category is reasonable.

Pizza Or Marinara Sauce

Pizza Sauce

Ponzu Sauce

Ponzu sauce is a Japanese citrus-based condiment typically made from soy sauce, citrus juice, vinegar, and seasonings such as bonito or seaweed. It is used to add salty, tangy, umami flavor to dishes and marinades.

Potato Starch Or Cornstarch

Potato starch and cornstarch are refined starches used primarily as thickening agents in cooking and baking. They provide carbohydrate with very little protein, fat, fiber, vitamins, or minerals.

Powdered Or Finely Granulated Pure Cane Sugar

Pure cane sugar is a refined sweetener made from sugarcane and composed primarily of sucrose. It is commonly used to sweeten foods and beverages and to provide texture in cooking and baking.

Powdered Pure Cane Sugar

Powdered Sugar

Powdered sugar is finely ground refined sugar, usually made from sucrose and often blended with a small amount of anti-caking starch. It is primarily used as a sweetener in baking, frostings, and desserts.

Prepared Horseradish

Prepared horseradish is a pungent condiment made from grated horseradish root, often preserved with vinegar and salt. It is used in small amounts to add sharp heat and flavor to foods.

Prepared Hummus

Prepared Mustard

Prepared mustard is a condiment made primarily from ground mustard seeds blended with liquid such as water, vinegar, or wine, often with salt and spices. It is typically used in small amounts to add sharp, tangy flavor to foods.

Prepared Salsa

Prepared Yellow Mustard

Purchased Barbecue Sauce

Purchased Guacamole

Purchased guacamole is a prepared avocado-based dip or spread, often made with lime juice, salt, onions, tomatoes, and seasonings. It provides mostly unsaturated fat and can vary widely in sodium and additives depending on the brand.

Purchased Hummus

Purchased Oil-Free Marinara Sauce

Purchased oil-free marinara sauce is a tomato-based prepared sauce typically made from tomatoes, onions, garlic, herbs, and seasonings without added oil. It is commonly used as a pasta sauce or cooking ingredient.

Purchased Oil-Free Salsa

Purchased oil-free salsa is a prepared condiment typically made from tomatoes, onions, peppers, herbs, and seasonings without added oil. It is generally low in calories and can add flavor and some vegetable-derived nutrients to meals.

Purchased Pico De Gallo

Purchased pico de gallo is a fresh salsa typically made from chopped tomatoes, onions, chili peppers, cilantro, and lime juice. It is generally low in calories and adds flavor along with small amounts of vegetables and herbs.

Purchased Pico De Gallo Or Salsa

Purchased pico de gallo or salsa is a tomato-based condiment typically made with chopped tomatoes, onions, peppers, cilantro, and lime juice. It is generally low in calories, with nutrition varying based on sodium level and added ingredients.

Recipe Aquafaba Whipped Cream

Aquafaba whipped cream is a dairy-free whipped topping made by whipping chickpea cooking liquid, usually with sugar and flavorings. It is used as a vegan alternative to traditional whipped cream in desserts and beverages.

Recipe Homemade Vegan Pesto Or ¾ Cup Purchased Oil-Free Vegan Pesto

Vegan pesto is a blended sauce typically made from basil, garlic, nuts or seeds, and seasonings; oil-free versions often use water, vegetable broth, or aquafaba instead of oil. It is used as a condiment or sauce and can provide concentrated flavor along with some nutrients from herbs and nuts or seeds.

Recipe Homemade Vegan Pesto Sauce

Red Or White Miso Paste

Red Wine Or Low-Sodium Vegetable Broth

Red wine is an alcoholic beverage made from fermented dark grapes. It is not a condiment; in this mixed entry, red wine is the clearer recognizable food item than low-sodium vegetable broth.

Red Wine Vinegar

Red wine vinegar is a fermented vinegar made from red wine, commonly used to add acidity and flavor to dressings, marinades, and sauces. It is very low in calories and typically used in small amounts.

Red Wine Vinegar Or White Wine Vinegar

Reduced Sodium Soy Sauce

Reduced sodium soy sauce is a fermented liquid seasoning made primarily from soybeans, wheat, salt, and water, with less sodium than regular soy sauce. It is used mainly to add salty, savory umami flavor to foods.

Reduced-Sodium Soy Sauce Or Tamari

Reduced-sodium soy sauce or tamari is a fermented seasoning made from soybeans, usually with wheat in soy sauce and typically little or no wheat in tamari. It is used in small amounts to add salty, savory umami flavor to foods.

Refrigerated Fresh Salsa

Salsa

Salsa is a savory condiment typically made from tomatoes, onions, peppers, herbs, and seasonings. It is generally low in calories and can add flavor with modest amounts of vitamins and phytochemicals.

Salsa Guacamole And Any Other Toppings

Salsa Of Your Choice

Salsa Or Pico De Gallo

Salsa or pico de gallo is a fresh tomato-based condiment typically made with tomatoes, onions, peppers, cilantro, and lime juice. It is low in calories and can add flavor with modest amounts of vitamins and antioxidants.

Salsa Verde

Salsa verde is a green sauce or condiment commonly made from tomatillos or green herbs, along with chili peppers, onions, garlic, and acid such as lime or vinegar. It is typically low in calories and used to add flavor rather than substantial nutrition.

Sauce

Sauce is a broad culinary category rather than a single whole food, covering preparations made from ingredients such as tomatoes, herbs, oils, dairy, soy, or spices. Its nutrition and health effects vary widely depending on the specific sauce.

Sauce And Topping

Sauce Of Choice

Sherry Vinegar

Sherry vinegar is a fermented vinegar made from sherry wine, known for its complex, mildly sweet and nutty flavor. It is used primarily as a condiment or cooking ingredient rather than a significant source of calories or nutrients.

Sherry Vinegar Or White Wine Vinegar

Soy Sauce

Soy sauce is a salty liquid seasoning traditionally made by fermenting soybeans with wheat, salt, and microbial cultures. It is used in small amounts to add umami flavor to savory dishes.

Spicy Brown Mustard Or

Sriracha

Sriracha is a spicy chili sauce typically made from chili peppers, vinegar, garlic, sugar, and salt. It is used as a condiment and flavoring rather than a significant source of nutrition.

Sriracha Sauce

Sriracha sauce is a spicy condiment made primarily from chili peppers, vinegar, garlic, sugar, and salt. It is used in small amounts to add heat and flavor rather than as a major source of nutrition.

Stone-Ground Mustard

Stone-ground mustard is a coarse condiment made from partially crushed mustard seeds, typically mixed with vinegar, water, and seasonings. It has a pungent flavor and is commonly used to add sharpness to dressings, sandwiches, and marinades.

Store-Bought Oil-Free Hummus

Store-bought oil-free hummus is a chickpea-based spread typically made with tahini, lemon juice, garlic, and seasonings, without added oil. It is commonly used as a dip, spread, or condiment.

Store-Bought Or Homemade Marinara Sauce

Marinara sauce is a tomato-based sauce typically made with tomatoes, olive oil, garlic, onions, and herbs. Store-bought versions may contain added sodium, sugar, or preservatives compared with homemade sauce.

Store-Bought Salsa Verde

Store-bought salsa verde is a savory green sauce typically made from tomatillos, chili peppers, onions, cilantro, and lime or vinegar. It is generally used as a condiment or flavoring ingredient rather than a major source of calories or protein.

Sweet Mustard Sauce

Sweet mustard sauce is a condiment made primarily from mustard, sweeteners, and seasonings, with flavor and ingredients varying by style and brand. It is typically used as a dipping sauce, spread, or glaze.

Tabasco Sauce

Tablepoon Maple Syrup

Tablespon Extra-Virgin Olive Oil

Tahini Or Almond Butter

Tahini and almond butter are nutrient-dense spreads made from ground sesame seeds and ground almonds, respectively. They are commonly used as condiments, spreads, or ingredients in both savory and sweet dishes.

Tamari

Tamari is a Japanese-style fermented soy sauce, typically made primarily from soybeans and often brewed with little or no wheat. It is used as a savory, umami-rich seasoning and condiment.

Tamari Or Soy Sauce

Tamari and soy sauce are savory fermented seasonings made from soybeans; tamari is typically less wheat-heavy than regular soy sauce and is sometimes gluten-free. They are used in small amounts to add umami flavor to dishes.

Tamari Or Soy Sauce Bragg's Liquid Aminos Or Fresh Lime Juice

A grouped condiment entry that includes tamari, soy sauce, Bragg's Liquid Aminos, or fresh lime juice. These items differ nutritionally, but tamari/soy sauce/liquid aminos are savory, sodium-rich seasonings, while fresh lime juice is a citrus juice used for flavor and acidity.

Tamarind Paste

Tamarind Paste Or Lemon/Lime

Tamarind paste is a concentrated souring ingredient made from the pulp of tamarind fruit, while lemon and lime are citrus fruits commonly used for their acidic juice and zest. They are typically used to add tartness and brightness in cooking rather than as stand-alone condiments.

Tapioca Starch

Tapioca starch is a refined starch extracted from cassava root and commonly used as a thickener or gluten-free baking ingredient. It is mostly carbohydrate with very little protein, fiber, fat, or micronutrients.

Teriyaki Sauce

Tomato Salsa

Tomato salsa is a condiment made primarily from tomatoes, often mixed with onions, peppers, herbs, and lime or vinegar. It is generally low in calories and can add flavor with modest amounts of vitamins and phytonutrients.

Tomato Salsa Or Use Store-Bought

Tomato salsa is a condiment made primarily from tomatoes, often mixed with onions, peppers, herbs, and acidic ingredients like lime juice or vinegar. Nutritional content varies widely between fresh and store-bought versions, especially for sodium.

Tomato Sauce

Tomato sauce is a cooked product made primarily from tomatoes, sometimes with added salt, oil, herbs, or other seasonings. It is commonly used as a base or topping in many savory dishes.

Turbinado Sugar Or Pure Cane Sugar

Turbinado sugar and pure cane sugar are caloric sweeteners made from sugarcane, with turbinado being less refined and retaining a small amount of molasses. They are used primarily to add sweetness and provide energy, but they are not a significant source of essential nutrients.

Two Of Tabasco Or Other Hot Sauce

Hot sauce is a condiment made primarily from chili peppers, vinegar, and salt, often with additional spices. It is used in small amounts to add heat and acidity to foods.

Unsulphured Molasses

Vegan Potato “Cheese” Sauce

A plant-based cheese-style sauce typically made from potatoes blended with ingredients such as nutritional yeast, plant milk, oil, and seasonings. It is used as a condiment or topping and is generally dairy-free.

Vegan Sriracha Mayo

Vegan Vegetable Stock

Vegan vegetable stock is a savory liquid made by simmering vegetables, herbs, and seasonings in water, commonly used as a cooking base for soups, grains, and sauces. It is typically low in calories and nutrient density varies widely by recipe or brand.

Vegan Worcestershire Sauce

Vegan Worcestershire sauce is a savory, tangy condiment typically made from vinegar, molasses or sugar, tamarind, seasonings, and fermented or umami-rich plant-based ingredients instead of anchovies. It is used in small amounts to add depth and flavor to sauces, marinades, and dressings.

Vegan Worcestershire Sauce Or 2 Tablespoons Low-Sodium Soy Sauce

Vegan Yuzu Ponzu

Vegan yuzu ponzu is a citrusy Japanese-style sauce typically made from yuzu juice, soy sauce, vinegar, and seasonings, used as a condiment, dipping sauce, or marinade. It is generally low in calories but often high in sodium.

Vegetable Broth Or Water

Vegetable broth or water is primarily used as a cooking liquid or base ingredient. Water provides hydration, while vegetable broth may contribute small amounts of minerals and flavor depending on preparation.

Vegetable Broth Or Low-Sodium Vegetable Broth

Vegetable broth is a savory liquid made by simmering vegetables, herbs, and seasonings in water; low-sodium versions provide similar flavor with less salt. It is commonly used as a cooking base or light beverage rather than a major source of calories or protein.

Vegetable Stock

Vegetable stock is a savory liquid made by simmering vegetables, herbs, and seasonings in water. It is primarily used as a cooking base for soups, sauces, grains, and braised dishes.

Vegetable Stock Or Low-Sodium Vegetable Broth

Vegetable stock or low-sodium vegetable broth is a savory liquid made by simmering vegetables, herbs, and seasonings in water. It is used as a flavor base for soups, grains, sauces, and other cooked dishes.

Vegetable Stock Or No-Oil Low-Sodium Store-Bought Vegetable Stock

Vegetable stock is a savory liquid made by simmering vegetables, herbs, and seasonings; store-bought low-sodium, no-oil versions are primarily used as a cooking base rather than a significant source of calories or nutrients. The imported "Condiments" categorization is acceptable for this ingredient.

Vegetable Stock Or Low-Sodium Vegetable Stock

Vegetable stock is a savory liquid made by simmering vegetables, herbs, and seasonings in water; low-sodium versions contain less salt but are otherwise similar. It is primarily used as a cooking base rather than a significant source of calories or protein.

Veggie Hummus Or Spread

A vegetable-based hummus or spread is typically a blended savory dip made from chickpeas or other legumes, tahini or oil, and added vegetables such as roasted peppers, beets, or carrots. It is commonly used as a condiment, dip, or sandwich spread.

White Balsamic Vinegar

White balsamic vinegar is a mild, light-colored vinegar made from white grape must and wine vinegar. It is used mainly as a condiment or dressing ingredient to add acidity and subtle sweetness.

White Wine Vinegar

White wine vinegar is a fermented vinegar made from white wine, commonly used to add acidity and brightness to dressings, marinades, and sauces. It is very low in calories and used primarily as a flavoring ingredient rather than a significant source of nutrition.

White Wine Vinegar Or Cider Vinegar

White wine vinegar and cider vinegar are acidic condiments made by fermenting alcohol into acetic acid. They are commonly used in dressings, marinades, and pickling, with minimal calories when used in small amounts.

Yellow Miso Paste

Yellow miso paste is a fermented soybean paste, often made with rice or barley, with a mild, slightly sweet-savory flavor used in soups, marinades, and dressings. It is a traditional Japanese ingredient and a source of concentrated umami.

Yellow Mustard

Yellow mustard is a prepared condiment made primarily from mustard seeds, vinegar, water, and spices, often including turmeric for color. It is commonly used in small amounts to add tangy flavor to foods.

• ¼ Cup Plain Greek-Style Vegan Yogurt

Plain Greek-style vegan yogurt is a cultured plant-based yogurt alternative with a thick texture and tangy flavor. It is commonly made from soy, coconut, almond, oat, or other plant bases and may provide probiotics when it contains live active cultures.

• ¼ Cup Shredded Mozzarella Or Dairy-Free Cheese

Shredded mozzarella is a mild, semi-soft cheese commonly used as a topping or ingredient in cooked dishes. It provides protein and calcium, though nutrition varies if a dairy-free cheese alternative is used instead.

• ½ Cup Of Unsweetened, High-Protein Greek-Style Yogurt

Unsweetened high-protein Greek-style yogurt is a strained cultured dairy product with a thick texture and tangy flavor. It is typically higher in protein and lower in sugar than regular yogurt when unsweetened.

• ½ Cup Plain Greek Yogurt

Plain Greek yogurt is a strained cultured dairy food with a thick texture and tangy flavor. It is commonly used as a protein-rich dairy option in meals and snacks.

• 1 Tablespoon Crumbled Feta Or Dairy-Free Alternative

Crumbled feta is a salty, tangy cheese typically made from sheep's milk or a sheep-and-goat milk blend; dairy-free alternatives are usually plant-based products designed to mimic its texture and flavor. A 1 tablespoon serving is small but adds concentrated flavor and some calcium if dairy-based.

¼ Cup Milk

Milk is a dairy food that provides protein, calcium, and fluid in a small serving. A ¼ cup portion is nutritionally modest but still contributes key dairy nutrients.

½ Cup All-Natural Peanut Butter

All-natural peanut butter is a spread made primarily from ground peanuts, often with little or no added sugar or stabilizers. It is energy-dense and commonly used as a source of plant protein and healthy fats.

½ Cup Almond Milk Or Milk Of Choice

A half-cup serving of milk or almond milk is commonly used to add creaminess, moisture, and mild flavor to recipes. Nutritional content varies substantially depending on whether it is dairy milk or a plant-based alternative and whether it is fortified or sweetened.

½ Cup Non-Dairy Coconut Yogurt

Non-dairy coconut yogurt is a plant-based yogurt alternative made from coconut milk or cream and live cultures. It is typically creamy, dairy-free, and may be fortified depending on the brand.

½ Cup Plain Coconut Yogurt Or 0% Fat Greek Yogurt

Plain coconut yogurt or 0% fat Greek yogurt are unsweetened yogurt options used as creamy dairy or dairy-alternative foods. Greek yogurt is high in protein, while coconut yogurt is dairy-free and may contain live cultures depending on the product.

½ Cup Plain Whole-Fat Greek Yogurt

Plain whole-fat Greek yogurt is a strained cultured dairy food with a thick texture and tangy taste. It is higher in protein and lower in lactose than regular yogurt.

½ Cup Unsweetened Organic Soy Milk

Unsweetened soy milk is a plant-based beverage made from soybeans and water, commonly used as a milk alternative. A 1/2-cup serving is typically low in sugar and provides modest protein.

½ Cups Unsweetened Almond Milk

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is naturally low in calories and contains little carbohydrate when unsweetened.

½ Cups Vegan Cheddar Cheese, Shredded

Shredded vegan cheddar cheese is a plant-based cheese alternative typically made from oils, starches, and seasonings rather than dairy milk. It is used similarly to shredded cheddar for melting or topping foods.

Add Almond Milk To A Blender.

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. The phrase appears to be an instruction rather than a pure ingredient name, but almond milk is the recognizable food item.

Add Almond Milk To The Blender First.

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is not a dairy food, so the import category appears incorrect.

Add Banana, Blueberries, Yogurt, Flaxseed, Chia Seeds, Almond Butter, And Spinach.

A blended smoothie-style combination of banana, blueberries, yogurt, flaxseed, chia seeds, almond butter, and spinach. It provides a mix of protein, fiber, healthy fats, probiotics, and fruit- and vegetable-derived micronutrients.

Almond Milk Or Coconut Creamer

Almond milk or coconut creamer is a plant-based dairy alternative used in beverages and cooking. Nutrition varies widely by product, especially depending on fortification, sweeteners, and added oils or gums.

C Organic Cottage Cheese

Organic cottage cheese is a fresh dairy food made from curds, typically mild in flavor and high in protein. It is commonly used as a savory or sweet ingredient and is often lower in fat than many aged cheeses, depending on the variety.

Cashew Lime Cream

A creamy sauce or topping typically made by blending cashews with lime juice and water, often used as a dairy-free alternative to cream-based dressings or sauces. Despite the import category, it is generally not a true dairy food unless dairy ingredients are added.

Cheddar Cheese, Low-Fat, Shredded

Low-fat shredded cheddar cheese is a reduced-fat dairy product made from cheddar cheese and commonly used for topping, melting, and cooking. It provides concentrated protein and calcium with less fat than regular cheddar.

Coconut Cream

Coconut cream is a thick, rich product made from coconut flesh and water, commonly used in cooking and desserts. It is plant-based and not a dairy food, so the imported Dairy category is clearly incorrect.

Coconut Yogurt

Coconut yogurt is a dairy-free yogurt alternative made from coconut milk or cream and typically cultured with live bacteria. It is often chosen as a plant-based substitute for traditional yogurt, though nutrition varies widely by brand and whether it is fortified or sweetened.

Cotija Cheese, Crumbled, To Taste

Cotija is a firm, salty Mexican cow's milk cheese often used crumbled as a finishing cheese. It adds concentrated savory flavor and is typically eaten in small amounts.

Cottage Cheese

Cottage cheese is a fresh, mild cheese made from curds of cow’s milk. It is commonly eaten as a high-protein dairy food and varies in fat and sodium content by brand.

Cream Cheese Topping

Cream cheese topping is a soft, creamy dairy-based spread or topping typically made from cream cheese and often sweetened or flavored. It is generally rich in fat and relatively low in protein compared with many other dairy foods.

Crumbled Feta Cheese

Crumbled feta cheese is a brined, tangy cheese traditionally made from sheep's milk or a mix of sheep's and goat's milk. It is commonly used as a salty topping or ingredient in salads, grain dishes, and baked foods.

Crumbled White Cheese (E.G., Feta Or Queso Fresco)

Crumbled white cheeses such as feta and queso fresco are fresh to brined dairy cheeses with a tangy, salty flavor and soft, crumbly texture. They are commonly used in salads, tacos, grain dishes, and savory baked foods.

Crunchy Peanut Butter, Unsweetened

Unsweetened crunchy peanut butter is a spread made primarily from ground peanuts, often with small peanut pieces for texture and sometimes a small amount of salt. It is calorie-dense and provides plant-based protein and unsaturated fats.

Drizzle Or Dip With Almond Butter.

This appears to refer to almond butter, a spread made from ground almonds. Almond butter is not a dairy food, so the imported category is clearly incorrect.

Fat-Free Cream Cheese

Fat-free cream cheese is a soft, spreadable dairy product made from milk and/or cream with most of the fat removed. It has a tangy flavor similar to regular cream cheese but typically contains more additives for texture and stability.

Feta Or Vegan Feta, Crumbled

Feta is a brined, crumbly cheese traditionally made from sheep's milk or a sheep-goat milk blend; vegan feta-style products are plant-based alternatives designed to mimic its salty, tangy flavor and texture. As labeled, this ingredient fits Dairy for conventional feta, though vegan feta varies nutritionally by brand.

Fill Celery Grooves With Peanut Butter.

Celery filled with peanut butter is a simple snack combining crisp celery stalks with peanut butter. It is not a dairy food; it fits best as a combination food outside the listed single-ingredient categories.

Firm Tofu – The Base Of The Creamy Sauce

Firm tofu is a soybean curd with a dense texture that works well in creamy sauces and savory dishes. It is a plant-based protein food and is not dairy, despite some import categorizations.

Full‑Fat Coconut Milk

Full-fat coconut milk is a rich, creamy liquid made from blended coconut flesh and water. It is plant-based but is not dairy, so the import category is clearly wrong.

Goats Cheese

Goat cheese is a soft to semi-firm cheese made from goat's milk, with a tangy flavor and creamy texture. It provides protein and fat along with minerals important for bone health.

Grated Parmesan Cheese

Grated Parmesan cheese is a hard, aged Italian cheese with a savory, salty flavor, commonly used as a topping or ingredient. It is a concentrated source of protein and minerals because much of its moisture is removed during aging.

Greek Yogurt

Probiotics and protein in Greek yogurt support gut microbiome health and muscle repair.

In A Jar Or Container, Combine Oats, Almond Milk, Protein Powder, Pumpkin Purée, Chia Seeds, Flaxseeds, And Spices.

A prepared oat-based breakfast mixture made with oats, almond milk, protein powder, pumpkin purée, chia seeds, flaxseeds, and spices. It is generally a fiber-rich, nutrient-dense mixed dish rather than a dairy food.

In A Mason Jar Or Airtight Container, Combine Oats, Almond Milk, Protein Powder, Flaxseeds, Chia Seeds, Cinnamon, And Maple Syrup.

A prepared oat-based breakfast mixture made with oats, almond milk, protein powder, flaxseeds, chia seeds, cinnamon, and maple syrup. It is a fiber-rich, mixed-ingredient food rather than a dairy product.

Low-Fat Cream Cheese, Room Temperature

Low-fat cream cheese is a soft, spreadable fresh cheese made from milk and cream with reduced fat compared with regular cream cheese. Room temperature refers to its softened serving state and does not change its nutritional profile.

Low-Fat Milk

Low-fat milk is cow's milk with part of the fat removed while retaining much of its protein, calcium, and other micronutrients. It is commonly consumed as a beverage and used in cooking and baking.

Low-Fat Sour Cream (Or Fat-Free)

Low-fat or fat-free sour cream is a cultured dairy product made by fermenting cream or milk, resulting in a tangy, creamy topping or ingredient with reduced fat compared with regular sour cream. It is commonly used in dips, sauces, baked dishes, and as a garnish.

Milk Or Unsweetened Non‑Dairy Milk

Milk or unsweetened non-dairy milk is a beverage commonly used for drinking, cooking, and as a dairy substitute. Because this entry combines dairy milk with plant-based alternatives, nutritional content can vary widely depending on the product and fortification.

Milk, Non-Fat

Non-fat milk is skim milk with most of the fat removed while retaining its protein, lactose, and many naturally occurring minerals. It is commonly used as a low-fat dairy food and beverage.

Mix Oats, Almond Butter, Honey, Vanilla, And Cinnamon In A Bowl.

A simple oat-based mixture made with oats, almond butter, honey, vanilla, and cinnamon, commonly used as a no-bake snack or breakfast base. It provides a mix of carbohydrates, unsaturated fats, and some protein.

Natural Creamy Peanut Butter

Natural creamy peanut butter is a spread made primarily from ground peanuts, often with little or no added sugar and minimal ingredients. It is energy-dense and commonly used as a source of plant protein and healthy fats.

Natural Peanut Butter

Natural peanut butter is a spread made primarily from ground peanuts, sometimes with added salt. It is not a dairy food, so the imported category appears incorrect.

Nut Butter (Sunflower Or Almond Recommended)

Nut butter is a spread made from ground nuts or seeds, commonly including almond butter or sunflower seed butter. It provides concentrated energy and can be a useful source of unsaturated fats, protein, and micronutrients.

Oat Milk, Unsweetened

Unsweetened oat milk is a plant-based beverage made by blending oats with water and usually straining the mixture. It is commonly fortified to provide nutrients similar to those found in dairy milk alternatives.

Of Shredded Cheese

Shredded cheese is cheese that has been grated into small pieces for convenient use in cooking and topping dishes. It is a dairy food that provides concentrated protein, fat, and minerals.

Optional Toppings Chopped Pecans, Coconut Yogurt, Extra Sprinkle Of Cinnamon

A topping combination of chopped pecans, coconut yogurt, and cinnamon that adds crunch, creaminess, and warm spice. Nutrition varies by proportions and whether the coconut yogurt is sweetened.

Paneer

Paneer is a fresh, non-aged Indian cheese made by curdling milk with an acid such as lemon juice or vinegar. It has a mild flavor, firm texture, and is commonly used in savory dishes.

Part‑Skim Mozzarella Cheese

Part-skim mozzarella is a semi-soft cheese made from partially skimmed milk, offering a lower-fat option than whole-milk mozzarella. It is commonly used in cooking and provides concentrated dairy protein and minerals.

Part‑Skim Ricotta Cheese

Part-skim ricotta cheese is a soft, mild fresh cheese made from whey and milk with less fat than whole-milk ricotta. It is commonly used in both savory and sweet dishes and provides concentrated dairy protein and minerals.

Plain Cream Cheese Or Vegan Cream Cheese

Plain cream cheese is a soft, mild spread traditionally made from milk and cream; vegan cream cheese is a plant-based alternative typically made from nuts, soy, coconut, or oils. Nutritional content varies substantially between dairy and vegan versions, but both are generally used as rich spreads or ingredients rather than major protein sources.

Plain Low-Fat Yogurt

Plain low-fat yogurt is a cultured dairy food made by fermenting milk with beneficial bacteria. It is commonly eaten as a protein-rich, minimally sweetened dairy option.

Plain Nonfat Greek Yogurt

Plain nonfat Greek yogurt is a strained cultured dairy product with a thick texture and tangy flavor. It is high in protein and typically lower in lactose than regular yogurt.

Plain Yogurt

Plain yogurt is a cultured dairy food made by fermenting milk with live bacteria. It is commonly eaten on its own or used in cooking, sauces, and breakfasts.

Plain Yogurt, Non-Dairy

Plain non-dairy yogurt is a cultured plant-based yogurt alternative, commonly made from soy, coconut, almond, oat, or other plant milks. It can provide probiotics similar to dairy yogurt, though nutrient content varies widely by base ingredient and fortification.

Plant Milk, Unsweetened

Unsweetened plant milk is a non-dairy beverage made from plants such as soy, almonds, oats, coconut, peas, or rice, typically formulated as a milk alternative. Nutritional content varies widely by base ingredient and whether it is fortified.

Prepare The Salad Base In A Large Bowl, Combine Greens, Tomatoes, Cucumber, Chickpeas, Onion, Olives, Feta, Sunflower Seeds, And Avocado.

A mixed salad base made with leafy greens, tomatoes, cucumber, chickpeas, onion, olives, feta, sunflower seeds, and avocado. It provides a combination of vegetables, legumes, dairy, seeds, and healthy fats.

Press Cherries Into The Peanut Butter.

Reduced-Fat Ricotta Cheese (Or Part-Skim Mozzarella)

Reduced-fat ricotta cheese and part-skim mozzarella are lower-fat dairy cheeses that provide high-quality protein and calcium. They are commonly used in savory dishes and offer a milder fat content than full-fat versions.

Roasted Butternut Squash

Roasted butternut squash is a cooked winter squash with a sweet, nutty flavor and soft texture. It is commonly served as a side dish or added to soups, salads, and grain bowls.

Serve Hot In Bowls. Top Each Serving With Shredded Cashew Cheese And Garnish With Lime Wedges, If Desired.

Shredded Cashew Cheese

Shredded cashew cheese is a dairy-free cheese alternative typically made from cashews and seasonings, and sometimes cultured for flavor. Despite the import category, it is generally not a true dairy product unless it contains added milk ingredients.

Shredded Monterey Jack Cheese (Or Cheddar)

Shredded Monterey Jack or cheddar cheese is a semi-hard dairy product made from cow's milk and commonly used for melting, topping, or mixing into savory dishes. It is energy-dense and provides concentrated protein, fat, calcium, and sodium.

Shredded Mozzarella Cheese Or Vegan Mozzarella Cheese

Shredded mozzarella cheese is a mild, semi-soft cheese commonly used for melting; vegan mozzarella-style shreds are plant-based alternatives made from ingredients such as coconut oil, starches, and sometimes nuts or soy. The two products differ substantially in protein, calcium, saturated fat, and additives depending on the brand.

Sour “Cream" For Serving

Sour cream is a cultured dairy product made by fermenting cream with lactic acid bacteria, giving it a tangy flavor and creamy texture. It is commonly used as a topping or ingredient in savory dishes.

Sour Cream (Reduced-Fat)

Reduced-fat sour cream is a cultured dairy product made from cream with part of the milk fat removed. It has a tangy flavor and creamy texture, and is commonly used as a topping, dip base, or cooking ingredient.

Soya Milk

Soya milk is a plant-based beverage made from soybeans and commonly used as a milk alternative. It provides protein and, when fortified, can offer nutrients similar to cow's milk.

Spread Almond Butter Evenly Over The Rice Cake.

Almond butter is a spread made from ground almonds. It is clearly not a dairy food; it belongs with nuts and seeds.

Spread The Melted Peanut Butter And Jam Over The Apple Slices.

Apple slices topped with peanut butter and jam are a mixed snack or dish rather than a single whole food ingredient. It combines fruit with a nut spread and sweet fruit preserve.

Tahini Or Cashew Butter

Tahini and cashew butter are creamy spreads made from ground sesame seeds or cashews, respectively. They are plant-based foods commonly used in sauces, spreads, and dressings.

To Assemble, Gently Warm The Pita Wraps, Then Fill Each With Greens, Cucumber, Tomato, Onion, And Three Falafel Patties. Top With A Drizzle Of The Yogurt-Tahini Sauce And Sprinkle With Feta If You Like.

A composed pita wrap meal with falafel, vegetables, yogurt-tahini sauce, and optional feta. It is a mixed prepared dish rather than a single whole food ingredient.

Tofu Cream

Tofu cream is a smooth, dairy-free cream substitute made from soy-based tofu, often blended for use in sauces, desserts, or spreads. The import category appears incorrect because it is generally a soy product rather than a dairy food.

Unsweetened Almond Milk (Or Milk Of Choice)

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is commonly used as a milk alternative and is typically low in calories and carbohydrates compared with dairy milk.

Unsweetened Non-Dairy Yogurt

Unsweetened non-dairy yogurt is a plant-based yogurt alternative typically made from soy, coconut, almond, oat, or other plant ingredients and fermented with live cultures. It can provide probiotics and, when fortified, nutrients similar to conventional yogurt.

Unsweetened Plant Milk (Organic Soy Or Pea Milk For Higher Protein)

Unsweetened soy or pea milk is a plant-based milk alternative often chosen for its higher protein content compared with other non-dairy milks. When fortified, it can provide nutrients similar to cow's milk, though composition varies by brand.

Unsweetened Soy Milk

Unsweetened soy milk is a plant-based beverage made from soybeans and commonly used as a milk alternative. A 1/2-cup serving is typically low in sugar and may be fortified with vitamins and minerals.

Unsweetened Yogurt

Unsweetened yogurt is a cultured dairy food made by fermenting milk with live bacterial cultures. It is commonly eaten plain and can provide protein, calcium, and beneficial microbes depending on the product.

Vanilla Almond Milk, Unsweetened

Unsweetened vanilla almond milk is a plant-based beverage typically made from almonds and water, often flavored with vanilla and fortified with vitamins and minerals. Despite some import categorizations, it is generally considered a non-dairy milk alternative.

Vegan Feta Cheese

Vegan feta cheese is a plant-based alternative to traditional feta, typically made from ingredients such as coconut oil, nuts, tofu, or starches and formulated to have a salty, tangy flavor. Its nutrition varies widely by brand and base ingredients.

Whipping Cream

Whipping cream is the high-fat portion of milk that can be whipped to add volume and richness to foods. It is a dairy ingredient commonly used in desserts, sauces, soups, and coffee.

Yogurt

Yogurt is a cultured dairy food made by fermenting milk with beneficial bacteria. It is commonly eaten plain or flavored and can vary in fat, protein, and sugar content.

Almond Milk

Almond milk is a plant-based beverage made by blending almonds with water, often strained and sometimes fortified with vitamins and minerals. Unsweetened varieties are typically low in calories compared with dairy milk.

Almond Milk Or Water

Extra Virgin Olive Oil

Extra virgin olive oil is a minimally processed oil pressed from olives, commonly used in dressings, cooking, and finishing dishes. It is rich in monounsaturated fats and naturally occurring polyphenols.

Kefir

Kefir is a fermented milk drink made by culturing milk with kefir grains, producing a tangy beverage that contains live microorganisms. It is commonly used as a probiotic dairy food.

Kimchi

Kimchi is a traditional Korean fermented vegetable dish, most commonly made from napa cabbage and radish with seasonings such as chili, garlic, ginger, and salt. It is tangy, spicy, and typically eaten as a condiment or side dish.

Miso

Miso is a traditional Japanese seasoning made by fermenting soybeans, often with rice or barley and salt. It is commonly used in soups, marinades, and sauces.

Salmon

Rich in omega-3 fatty acids that reduce inflammation and support cardiovascular and brain health.

9- To 10-Oz. Green Plantain Or 6 Oz. Yukon Gold Potatoe

Green plantain is a starchy, unripe banana commonly cooked before eating. It is a carbohydrate-rich staple food with more resistant starch than ripe bananas.

Apple Cider

Apple cider is a beverage made by pressing apples; it may be sold fresh, pasteurized, or fermented depending on the product. Nonalcoholic apple cider retains some of the fruit's natural sugars, acids, and polyphenols.

Bartlett Pear

Bartlett pear is a sweet, juicy variety of pear commonly eaten fresh or used in cooking. It is a fruit that provides hydration and dietary fiber with relatively modest calories.

Blood Orange

Blood orange is a citrus fruit variety with deep red to crimson flesh and a sweet-tart flavor. It is commonly eaten fresh or used in juices, salads, and desserts.

Blood Orange Juice

Blood orange juice is the juice extracted from blood oranges, a citrus fruit with a sweet-tart flavor and red to deep orange pigmentation from anthocyanin antioxidants. It is commonly consumed as a beverage and as a source of vitamin C.

Cherry Or Grape Tomatoe

Cherry or grape tomatoes are small, sweet varieties of tomato commonly eaten raw or cooked. Botanically they are fruits, so keeping the import category as Fruit is reasonable.

Clementine

Clementine is a small, sweet citrus fruit that is easy to peel and typically eaten fresh. It is a type of mandarin orange and is valued for its vitamin C content and hydration.

Fresh Or Thawed Frozen Blueberrie

Blueberries are small sweet-tart berries eaten fresh or thawed from frozen, with similar nutritional value in either form. They are widely recognized for their polyphenol content, especially anthocyanins.

Frozen Chopped Mangoe

Frozen chopped mango is simply mango fruit that has been peeled, cut, and frozen for convenience. It retains the sweet tropical flavor and much of the fruit's nutritional value.

Frozen Mango

Frozen mango is mango fruit that has been peeled, cut, and preserved by freezing, retaining much of the fresh fruit’s flavor and nutrient content. It is commonly used in smoothies, desserts, and fruit-based dishes.

Frozen Pineapple

Frozen pineapple is pineapple that has been peeled, cut, and preserved by freezing, retaining much of the fruit’s flavor and nutrient content. It is commonly used in smoothies, desserts, and fruit dishes.

Fruit And/Or Veggie Stick

A generic fruit and/or vegetable stick product, typically made from cut raw produce or a processed snack shaped like sticks. Because the exact ingredient is unclear, nutrition can vary widely and specific benefits are uncertain.

Gala Apple

Gala apple is a sweet, crisp variety of apple commonly eaten fresh as a snack or added to salads and cooked dishes. It is a fruit that provides water, carbohydrates, and dietary fiber.

Gala Or Fuji Apple

Gala and Fuji apples are sweet, crisp apple varieties commonly eaten fresh or used in salads, sauces, and baking. They are whole fruits that provide water, carbohydrates, and dietary fiber.

Golden Raisin

Golden raisins are dried grapes with a sweet flavor and chewy texture, often made from light-colored grape varieties and sometimes treated to preserve their golden color. They are a concentrated source of natural sugars and some minerals compared with fresh grapes.

Green And/Or Red Seedless Grape

Seedless green and red grapes are sweet, juicy fruits commonly eaten fresh as a snack or added to salads and desserts. They provide water, natural carbohydrates, and a range of antioxidant plant compounds.

Green Grape

Green grapes are small, sweet-tart fruits commonly eaten fresh or used in salads, snacks, and juices. They provide hydration and a range of plant compounds along with natural sugars.

Half Of An Apple Diced

Diced apple is fresh apple cut into small pieces, typically eaten raw as a snack or added to salads, oatmeal, or yogurt. Apples are a fruit known for their fiber, water content, and naturally occurring polyphenols.

Kiwifruit

Kiwifruit is a small edible fruit with green or golden flesh and a sweet-tart flavor. It is commonly eaten fresh and is known for its high vitamin C content.

Lemon Or Orange Zest

Lemon or orange zest is the fragrant outer peel of citrus fruit, used in small amounts to add concentrated flavor and aroma. It contains citrus essential oils and small amounts of fiber and phytonutrients.

Lemon Zest

Lemon zest is the thin outer peel of the lemon, prized for its concentrated citrus aroma and flavor. It comes from a fruit and contains fragrant oils along with small amounts of nutrients and plant compounds.

Lemongras

Lemongrass is a fragrant tropical herb with a citrus-like flavor commonly used in teas, soups, curries, and seasoning blends. It is clearly an herb rather than a fruit.

Lime Wedges For Garnish

Lime wedges are pieces of fresh lime typically served as a garnish to add tart citrus flavor and aroma to foods and drinks. They are a source of vitamin C and small amounts of beneficial plant compounds.

Lime Zest

Lime zest is the fragrant outer peel of the lime, used in small amounts to add intense citrus flavor and aroma. It contains concentrated citrus oils and some of the fruit's phytonutrients.

Mangoe

Mango is a tropical fruit with sweet, juicy orange flesh and a fragrant flavor. It is commonly eaten fresh and used in smoothies, salads, salsas, and desserts.

Mission Fig

Mission fig is a dark purple to black variety of fig with sweet, richly flavored flesh and edible skin. It is commonly eaten fresh or dried and is correctly categorized as a fruit.

Nectarine Or Peach

Nectarines and peaches are stone fruits with juicy flesh and a naturally sweet flavor. They are commonly eaten fresh and provide water, fiber, and antioxidant compounds.

Optional Toppings Fresh Raspberrie

Fresh raspberries are small red aggregate berries with a sweet-tart flavor and soft texture. They are commonly eaten fresh and are a nutrient-dense fruit.

Orange Or Purple Sweet Potatoe

Sweet potato is a starchy root vegetable with sweet flesh that may be orange or purple depending on the variety. It is commonly baked, roasted, mashed, or steamed and is nutritionally distinct from true potatoes.

Orange Sweet Potato

Orange sweet potato is a starchy root vegetable with naturally sweet orange flesh. It is commonly baked, roasted, mashed, or added to soups and stews.

Orange Zest

Orange zest is the fragrant outer peel of the orange, used in small amounts to add concentrated citrus flavor and aroma. It contains aromatic oils and some of the fruit’s protective plant compounds.

Pearl Onion

Pearl onion is a small, mild onion commonly used whole in roasts, pickles, and stews. It has a similar nutritional profile to other onions, with low calories and small amounts of beneficial phytochemicals.

Plantain

Plantain is a starchy tropical fruit related to the banana, commonly eaten cooked when green or ripe. It is used as both a savory staple and a sweet ingredient depending on ripeness.

Pomegranate Aril

Pomegranate arils are the juicy, edible seed sacs found inside the pomegranate fruit. They have a sweet-tart flavor and are commonly eaten fresh or added to salads, yogurt, and grain dishes.

Pomegranate Juice

Pomegranate juice is the liquid extracted from pomegranate arils, with a tart-sweet flavor. It is commonly consumed as a fruit juice and is known for its high polyphenol content.

Red Grape

Red grapes are sweet, juicy fruits commonly eaten fresh or used in juices, salads, and desserts. They contain natural sugars along with water, fiber, vitamins, and polyphenol antioxidants.

Seedless Red Grape

Seedless red grapes are sweet, juicy fruits commonly eaten fresh as a snack or added to salads and desserts. They are a source of water, natural carbohydrates, and plant polyphenols.

Sweet Apple

Sweet apple is the edible fruit of the apple tree, commonly eaten fresh or used in cooking. It is a naturally sweet fruit that provides fiber, water, and a range of plant compounds.

Sweet Cherrie

Sweet cherries are small stone fruits with juicy flesh and a naturally sweet flavor, commonly eaten fresh or used in desserts. The import category of Fruit is correct.

Sweetened Dried Cranberrie

Sweetened dried cranberries are cranberries that have been dehydrated and typically infused or coated with added sugar to balance their natural tartness. They are commonly used in snacks, salads, baked goods, and grain dishes.

Thin Spears Asparagu

Thin spears asparagus is a tender form of asparagus, a green non-starchy vegetable commonly eaten steamed, roasted, sautéed, or raw in salads. It has a mild, slightly grassy flavor and cooks more quickly than thicker spears.

Unsweetened Dried Mango

Unsweetened dried mango is mango fruit that has been dehydrated, resulting in a chewy, naturally sweet snack with concentrated flavor and nutrients. It is generally more calorie- and sugar-dense per serving than fresh mango because the water has been removed.

Watermelon Radishe

Watermelon radish is a large heirloom radish with mild peppery flavor and distinctive green skin with bright pink flesh. It is a root vegetable in the cruciferous family, typically eaten raw, pickled, or roasted.

Zest And Juice Of 1 Lime

Lime zest and juice come from the peel and pulp of lime, a citrus fruit used to add tart flavor and aroma to foods and drinks. They provide vitamin C and citrus phytochemicals, with zest contributing concentrated aromatic oils.

Zest Of 1 Lime And 2 Tablespoons Fresh Lime Juice

Lime zest and fresh lime juice are citrus fruit ingredients used to add bright acidity and aroma to foods and drinks. They provide small amounts of vitamin C and citrus flavonoids, though the serving is modest.

/3 Cranberrie

Cranberry is a tart red berry commonly used fresh, dried, or in juice and sauces. The provided name appears misspelled, but it most likely refers to cranberry.

• ½ Cup Chopped Strawberries (Fresh Or Frozen)

Strawberries are a sweet, red berry commonly eaten fresh or frozen. A 1/2-cup serving provides flavor, hydration, and beneficial plant compounds with relatively few calories.

• ½ Cup Frozen Strawberrie

Frozen strawberries are strawberries that have been picked and preserved by freezing, retaining much of their flavor and nutritional value. They are commonly used in smoothies, desserts, and cooking.

• 1 Cup Frozen Raspberrie

Frozen raspberries are whole raspberries that have been preserved by freezing and retain most of the fruit’s fiber and micronutrients. They are tart, seed-bearing berries commonly used in smoothies, baking, and sauces.

• 1 Cup Mixed Berries (Frozen Or Fresh)

Mixed berries are a blend of fruits such as strawberries, blueberries, raspberries, and blackberries, served fresh or frozen. They are widely used in breakfasts, snacks, smoothies, and desserts.

• 1½ Cups Frozen Cherrie

Frozen cherries are sweet-tart stone fruit typically used in smoothies, desserts, and sauces. They retain most of the nutrients of fresh cherries when frozen soon after harvest.

¼ Cup Orange Segment

Orange segments are the juicy, edible sections of the orange fruit. A 1/4-cup serving provides a small portion of naturally sweet citrus with vitamin C and water.

½ Cup Fresh Or Frozen Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are widely recognized for their high antioxidant content and nutrient density.

½ Cup Mixed Berrie

Mixed berries are a blend of small fruits such as strawberries, blueberries, raspberries, and blackberries. They are commonly eaten fresh or frozen and are valued for their fiber and antioxidant content.

1 Packet Frozen, Or 2 Wild Blueberrie

Wild blueberries are small, dark-blue berries typically eaten fresh or frozen and used in smoothies, baking, and sauces. They are known for their dense polyphenol content compared with many other berries.

1/2 Pitted Firm Date

A firm pitted date is the edible fruit of the date palm, commonly eaten dried and naturally sweet. A half date is a small portion often used for sweetness in snacks or recipes.

2 Red Apples, Cored, Handle)

Red apples are crisp, sweet-tart fruits commonly eaten fresh or used in cooking. Coring removes the central seed-containing portion while leaving the edible flesh and skin.

Amla Berry

Amla Berry, also known as Indian Gooseberry, is an amazing fruit that contains a phenomenal amount of vitamin C and antioxidants such as ellagic acid and quercetin.

Apples

Apples are a crunchy, sweet, and satisfying snack that have immune boosting and disease preventing properties.

Apricots

Apricots are incredibly high in minerals and rich in beta carotene and are one of the most healing fruits you can eat.

Bananas

Bananas are one of the most nutritional and healing fruits readily available today.

Bananas Or ½ Maradol Papaya, Cubed

This entry appears to describe a fruit serving option: bananas or half of a Maradol papaya, cubed. Both are sweet tropical fruits commonly eaten fresh.

Blackberries

Blackberries are nutritionally packed with vitamins C, E, A, and K, minerals magnesium, potassium, manganese, copper, and antioxidants such as ellagic acid.

Blueberries

Blueberries are small sweet-tart berries known for their deep blue-purple color and high antioxidant content. They are commonly eaten fresh or frozen and used in breakfasts, snacks, and desserts.

Cantaloupe

Cantaloupe is an amazing fruit that has over 19 vitamins and minerals that help to boost the immune system, detoxify the organs, and deeply hydrate and alkalinize the body.

Cherries

Cherries are a medicinal powerhouse fruit that are packed with vitamins A, C, E, and minerals such as iron, copper, zinc, potassium, and manganese.

Cranberries

Cranberries are an excellent source of vitamin C, A, and beta carotene.

Currants

Currants and their juice are highly nutritious and have been used medicinally and therapeutically for hundreds of years.

Cutie (Mandarin Orange), Peeled And Segmented

Cuties are small, easy-peel mandarin oranges that are typically sweet, juicy, and seedless. Peeled and segmented, they are a convenient fresh citrus fruit snack.

Dates

Dates are an ideal food for improved energy and brain function.

Dried Cherrie

Dried cherries are dehydrated cherries with a sweet-tart flavor and concentrated natural sugars. They are commonly eaten as a snack or used in baking, cereals, and trail mixes.

Dried Figs, Chopped

Dried figs are sweet, chewy dried fruit made from ripe figs, often chopped for baking or cereal mixes. They provide concentrated natural sugars along with fiber and minerals.

Elderberries

Elderberries are one of the most effective remedies for viral and bacterial infections such as colds and flu and can substantially shorten the duration of your illness if you get sick.

Figs

Figs are a highly prized and nourishing fruit that have been used to treat nearly every known disease since ancient times.

Fresh Strawberrie

Fresh strawberries are sweet, juicy berries commonly eaten raw or used in desserts, salads, and smoothies. They are naturally low in calories and rich in vitamin C and protective plant compounds.

Frozen Mixed Berrie

Frozen mixed berries are a blend of berries such as strawberries, blueberries, raspberries, and blackberries preserved by freezing. They retain much of the fruit’s fiber, vitamins, and antioxidant compounds.

Grapefruits

Grapefruits are an exceptional fruit that have very strong anti-viral and anti-bacterial properties.

Grapes

Grapes have been called the “queen of fruits” due to being one of the most nutritious and medicinal foods available since ancient times.

Green Plantains, Peeled & Cut Into 1-Inch Chunk

Green plantains are starchy, unripe bananas commonly cooked before eating. They are used as a carbohydrate-rich staple in savory dishes and become softer and sweeter as they ripen.

Guava

Guava is a sub tropical sweet fruit that has several healing properties.

Hawthorn Berry

Hawthorn Berry has been treasured for centuries for its heart promoting and cardiovascular strengthening abilities.

Honeydew Melon

Honeydew Melon is a hydrating fruit that has wonderful nutritional and healing benefits.

Kiwi

Kiwi fruit is exceptionally high in vitamin C, in fact it contains even more vitamin C than an orange.

Lemons

Lemons are a powerful healing fruit that contain phenomenal antibiotic, antiseptic, and anti-cancer properties.

Lychee

Lychee are a superfruit that are revered around the world for their delicious flavor and their numerous health promoting properties.

Mamey

Mamey is a sweet, creamy fruit that grows in Florida, Texas, California, Hawaii, Mexico, and South America.

Mandarin Orange

Mandarin orange is a small, easy-to-peel citrus fruit with sweet, juicy segments. It is commonly eaten fresh and used in salads, desserts, and snacks.

Mango Into Strips Or Cubes.

Mango is a tropical fruit with sweet, juicy orange flesh, commonly cut into strips or cubes for fresh eating or use in salads, smoothies, and desserts.

Mangos

Mangos are one of the most popular and nutritionally rich fruits in the world and are often referred to as “The King of the Fruits”.

Medium Apples, Sliced (14 Oz. Of Sliced Apples)

Sliced medium apples are a fresh fruit with a crisp texture and naturally sweet-tart flavor. They are commonly eaten raw as a snack or added to salads, oatmeal, and baked dishes.

Medium Banana, Frozen

Frozen medium banana is a naturally sweet fruit commonly used in smoothies, baking, and frozen desserts. It provides carbohydrates for energy along with fiber and potassium.

Medium Red Apple

A medium red apple is a crisp, sweet-tart pome fruit commonly eaten fresh with the skin. It is a whole fruit that provides fiber, water, and plant compounds with relatively low calorie density.

Medium Red Apple, Such As Jonathan Or Gala (Halved, Cored, And Diced, About 1 1/2 Cup Total)

A red apple such as Jonathan or Gala is a sweet, crisp fruit commonly eaten fresh or used in salads, baking, and snacks. It provides fiber and water with relatively low calorie density.

Medjool Dates, Pits Removed

Medjool dates are large, soft, naturally sweet dried fruits from the date palm, commonly eaten as a snack or used as a natural sweetener. Pits removed means the inedible seed has been taken out for convenience.

Mulberries

Mulberries are small, sweet-tart berries from trees in the Morus genus, eaten fresh or dried. They are nutrient-dense fruits that provide fiber, vitamin C, and plant antioxidants.

Orange, Peeled And Segmented

Peeled and segmented orange is a sweet-tart citrus fruit commonly eaten fresh as a snack or used in salads and desserts. It is juicy and naturally rich in vitamin C and water.

Oranges

Oranges have been called a “perfect food” and contain an amazing array of healing vitamins, minerals, antioxidants, and phyto-nutrients.

Papaya

Papaya is one of the most nutrient dense and healing fruits on the planet.

Peach

Peach is a sweet, juicy stone fruit commonly eaten fresh, cooked, or preserved. It provides water, fiber, and a range of vitamins and antioxidant compounds.

Peache

A likely misspelling of peach, a sweet stone fruit with juicy flesh and edible skin. Peaches are commonly eaten fresh, cooked, or added to desserts and salads.

Pears

Pears, once called the “gift of the gods”, are a juicy, sweet, and easily digested fruit that are rich in vitamins and alkaline minerals such as vitamins A, C, E, folic acid, niacin, copper, and boron.

Persimmons

Persimmons are a sweet and delicious fruit that are an excellent source of vitamin A, C, and B-complex and minerals such as potassium, manganese and copper.

Pint Fresh Raspberrie

Fresh raspberries are edible aggregate berries with a sweet-tart flavor and high water content. The import category appears clearly wrong; raspberries belong in Fruits.

Pitaya

Pitaya, also called dragon fruit, is a tropical cactus fruit with mildly sweet flesh and edible seeds. It is commonly eaten fresh and comes in white, pink, or red-fleshed varieties.

Pitted Dark Sweet Cherries

Pitted dark sweet cherries are sweet stone fruits with deep red to purple flesh and skins. They are commonly eaten fresh or frozen and provide natural sugars along with fiber and polyphenol antioxidants.

Pitted Fresh Or Frozen Dark Sweet Cherries

Dark sweet cherries are a stone fruit with juicy flesh and a naturally sweet flavor, available fresh or frozen with similar core nutrition. They are commonly eaten as a snack, in desserts, or added to smoothies and salads.

Plums

Plums are a sweet, juicy, low-calorie fruit that are a powerhouse in vitamins, minerals, antioxidants, and phytonutrients.

Pomegranates

Pomegranates are one of the healthiest and most healing fruits available today.

Raisin

Raisin is a dried grape with a sweet flavor and chewy texture, commonly eaten as a snack or used in baking and savory dishes.

Raspberries

Raspberries are one of the top antioxidant fruits and are an essential food for optimum health.

Red Apples, Such As Braeburn, Empire, Or Fuji (Chopped, Skin On)

Red apples such as Braeburn, Empire, and Fuji are sweet, crisp fruits commonly eaten raw with the skin on. Chopped apples provide natural carbohydrates, water, and fiber, especially when the peel is included.

Rose Hips

Rose Hips from the rugosa rose plant are an exceptional healing fruit that grow abundantly in the wild and in home gardens.

Sapodilla

Sapodilla is a tropical fruit that readily grows in florida and central america and has many nutritional and health benefits.

Strawberries

Strawberries are a sweet, delicious fruit that are also a nutritional powerhouse and an all around amazing superfood.

Sweet Cherries

Sweet cherries are small stone fruits with juicy flesh and a naturally sweet flavor, commonly eaten fresh or used in desserts. They are a source of antioxidants and water, making them a refreshing fruit choice.

Tangerines

Tangerines may be smaller than oranges, but they are several times higher in vitamins, minerals, and antioxidants such as vitamins C and A, calcium, magnesium and selenium, and beta-carotene and luteins.

Tart Apple, Cored & Chopped

Tart apple is a crisp, acidic apple variety commonly eaten raw or used in cooking. It provides fiber and polyphenol antioxidants with relatively low calories.

Watermelon

Watermelon is an excellent fruit that effectively hydrates, detoxifies, and cleanses the entire body on a cellular level.

Wild Blueberries

There are two types of blueberries, the larger cultivated berries that are commonly seen in the fresh produce section in the supermarket, and the smaller, more flavorful wild blueberries.

Oats

Beta-glucan fiber in oats lowers LDL cholesterol and stabilises blood sugar levels.

- 3/4 Box Lasagna Noodles, Uncooked

Dry lasagna noodles are a refined wheat pasta product used as a staple grain in layered pasta dishes. They primarily provide carbohydrate for energy, with modest protein and typically low fiber unless made from whole wheat.

(15 Oz) Reduced Sodium Cannellini Bean

Reduced sodium cannellini beans are white kidney beans that are fully cooked and canned with less added salt than standard varieties. They have a mild flavor and creamy texture, and are commonly used in soups, salads, and pasta dishes.

*Chickpeas Offer Plant Protein And Fiber For Blood Sugar And Gut Health. Roasting With Spices Like Cumin And Paprika Provides Flavor And Some Great Polyphenols That Improve Metabolic Health.

Chickpeas are legumes with a firm texture and mild, nutty flavor that are commonly eaten whole, mashed, or roasted. They provide plant protein and fiber and are often used in savory dishes such as salads, stews, and hummus.

+ 1 Tablespoon Unbleached All-Purpose Flour

Unbleached all-purpose flour is a refined wheat flour commonly used in baking and cooking. It provides carbohydrate with small amounts of protein but less fiber and fewer micronutrients than whole-grain flour.

+ 1 Tablespoon White Whole Wheat Flour

White whole wheat flour is a milled whole-grain flour made from hard white wheat, retaining the bran, germ, and endosperm. It has a lighter color and milder flavor than traditional red whole wheat flour.

⁄3 Cup Pearled Barley

Pearled barley is a refined barley grain with the outer bran removed, resulting in a chewy texture and mild, nutty flavor. It is commonly used in soups, salads, and grain-based side dishes.

• ½ Cup Cooked Quinoa (Side)

Cooked quinoa is a mild, fluffy pseudocereal commonly used as a grain side dish. It provides complex carbohydrates along with some protein and fiber.

• 1 Cup Frozen Riced Cauliflower

Frozen riced cauliflower is finely chopped cauliflower sold frozen as a low-starch vegetable alternative to rice or grains. It has a mild flavor and is commonly used in stir-fries, bowls, and side dishes.

• 1 Scoop Vegan Protein Powder (Pea Or Rice-Based, ~20–25G Protein)

Vegan protein powder is a concentrated protein supplement typically made from pea or rice protein isolates or concentrates. It is commonly used to increase protein intake, especially in plant-based diets.

¼ Cup Organic Oat Flour

Organic oat flour is a finely ground whole-grain flour made from oats. It has a mild flavor and is commonly used in baking and as a gluten-free alternative when certified gluten-free.

¼ Cup Red Lentils, Dry

Red lentils are split legumes that cook quickly and become soft, making them common in soups, stews, and dals. Dry red lentils provide a nutrient-dense source of plant protein, complex carbohydrates, and fiber.

½ C Cooked Red Lentils (About ¼ C Dry Lentils)

Cooked red lentils are split legumes with a soft texture and mild, earthy flavor. They are commonly used in soups, stews, curries, and purees.

½ Cup Canned Chickpeas, Rinsed And Drained

Canned chickpeas are cooked garbanzo beans that provide plant protein, fiber, and complex carbohydrates. Rinsing and draining helps reduce sodium from the canning liquid.

½ Cup Cooked Black Lentil

Cooked black lentils are small, firm legumes with an earthy flavor that hold their shape well after cooking. They are a nutrient-dense plant food commonly used in soups, salads, and side dishes.

½ Cup Cooked Brown Rice

Cooked brown rice is a whole grain with the bran and germ intact, giving it a nuttier flavor and more fiber than white rice. A half-cup serving provides steady carbohydrate energy and small amounts of protein and minerals.

½ Cup Cooked Green Or Brown Lentil

Cooked green or brown lentils are edible legumes with a mild, earthy flavor and soft texture. They are commonly used in soups, stews, salads, and side dishes.

½ Cup Cooked Oat

Cooked oats are a whole-grain cereal commonly eaten as porridge or oatmeal. They provide soluble fiber and complex carbohydrates that can support fullness and heart-healthy eating patterns.

½ Cup Cooked Quinoa

Cooked quinoa is a mild, fluffy pseudocereal commonly eaten like a grain. It provides complex carbohydrates along with some plant protein and fiber.

½ Cup Cooked Whole Grain (Quinoa, Farro, Or Brown Rice)

A half-cup serving of cooked whole grains such as quinoa, farro, or brown rice provides complex carbohydrates and varying amounts of fiber, protein, and minerals. These grains are commonly used as nutrient-dense staples in balanced meals.

½ Cup Dry Millet

Millet is a small gluten-free cereal grain commonly used in porridges, pilafs, and baked goods. A 1/2 cup dry portion provides complex carbohydrates and modest amounts of protein and fiber.

½ Cup Dry Orzo

Orzo is a small rice-shaped pasta typically made from refined or whole wheat semolina. A 1/2 cup dry portion cooks into a carbohydrate-rich grain-based side or ingredient.

½ Cup Reserved Pasta Water

Reserved pasta water is the starchy, salted cooking water left after boiling pasta. It is mainly water with dissolved starch and sodium, and is typically used in sauces rather than consumed as a standalone food.

½ Cup Roasted Chickpea

Roasted chickpeas are cooked legumes with a firm, crunchy texture and nutty flavor. A 1/2-cup serving provides plant protein and fiber, making them a filling snack or topping.

½ Cups Chickpeas (~1 ½ Cans Of Chickpeas)

Chickpeas are edible legumes with a mild, nutty flavor commonly used in salads, stews, curries, and hummus. They provide plant-based protein and fiber and are a staple in many cuisines.

½ Cups Leftover Jasmine Rice

Cooked jasmine rice is a refined white rice with a soft texture and fragrant aroma. Leftover rice provides mainly carbohydrate energy and is commonly used as a side or base for meals.

¾ Cup Cooked Black Beans (1/2 Can Black Beans)

Cooked black beans are legumes with a dense, earthy flavor and a soft texture. They are commonly used as a plant-based protein and fiber-rich staple in soups, bowls, salads, and Latin American dishes.

¾ Cup Cooked White Beans, Rinsed

Cooked white beans are mild, creamy legumes commonly used in soups, stews, salads, and side dishes. They provide substantial plant protein and fiber with relatively little fat.

¾ Cup Long-Grain White Rice, Rinsed

Long-grain white rice is a refined grain with the bran and germ removed, resulting in a mild flavor and soft, fluffy texture when cooked. It is primarily a source of easily digested carbohydrates.

¾ Cup Organic Rolled Oat

Rolled oats are whole oat groats that have been steamed and flattened for quicker cooking. They are a whole grain commonly used in oatmeal, baking, and cereal products.

1/4 Buckwheat Or Millet Flour

Buckwheat flour and millet flour are gluten-free flours made from ground buckwheat seeds or millet grains and are commonly used in baking and cooking. They provide complex carbohydrates and some protein, with nutrient profiles that vary slightly between the two.

1/4 Buckwheat Or Millet Flour (Store-Bought I

1½ Cups Cooked Brown Lentil

Cooked brown lentils are edible legumes with a mild, earthy flavor and soft texture when cooked. They are commonly used in soups, stews, salads, and grain-free side dishes.

4-6 Corn Tortilla

Corn tortillas are flatbreads made primarily from ground corn, typically using nixtamalized maize. They are a staple grain-based food used in many cuisines.

8- To 9-Inch Oil-Free Whole Wheat Tortilla

An oil-free whole wheat tortilla is a flatbread typically made from whole wheat flour, water, and salt. It is generally used as a grain-based wrap or bread substitute.

8-10 Oz Rice Noodle

Rice noodles are noodles made primarily from rice flour and water, commonly used in Asian dishes. They are a refined grain product that is typically low in fiber unless made from whole grain rice.

9- To 10- Inch Whole Grain Flour Tortillas

A Bunch Japanese Chives Or Regular Chives

Japanese chives and regular chives are mild allium vegetables used as herbs or green vegetables in many dishes. They have a delicate onion-garlic flavor and are typically eaten fresh or lightly cooked.

All-Purpose Flour

All-purpose flour is a refined wheat flour commonly used in baking and cooking. It is made from wheat with the bran and germ removed, resulting in a fine texture and milder flavor.

All-Purpose Flour, Sifted

All-purpose flour is a refined wheat flour commonly used in baking and cooking. Sifted flour is lighter in volume because air has been incorporated and some clumps removed.

All-Purpose Or Oat Flour

A blend or option of all-purpose flour and oat flour used in baking and cooking; both are grain-based flours, though they differ notably in fiber and gluten content.

All-Purpose Or Whole Wheat Flour

Almond Flour Or Meal

Almond Milk Or Rice Milk

Almond Or Oat Milk

And 1/2 Cups Panko Breadcrumb

Panko breadcrumbs are coarse, flaky breadcrumbs typically made from white wheat bread and used as a crunchy coating or topping. They are a refined grain ingredient rather than a whole grain food.

Arrowroot

Arrowroot is a starchy ingredient derived from the rhizomes of tropical plants and commonly used as a gluten-free thickener in cooking and baking. It is bland, easy to digest, and provides mostly carbohydrate with little protein or fat.

Barley

Barley is a whole cereal grain commonly used in soups, stews, breads, and porridges. It is known for its chewy texture and high soluble fiber content, especially in less-refined forms.

Black Rice

Black rice is a whole-grain rice variety with a dark purple-black bran layer and a slightly nutty flavor. It is commonly used in savory dishes, rice bowls, porridges, and desserts.

Blanched Almond Flour

Bowtie (Farfalle) Pasta – Use Chickpea Or Lentil-Based Pasta For Extra Protein

Bowtie (farfalle) pasta is a grain-based pasta typically made from refined or whole wheat semolina. Chickpea- or lentil-based versions are commonly used as higher-protein, higher-fiber alternatives.

Bread

Bread Crumb

Bread crumbs are dried, ground pieces of bread used as a coating, binder, or topping in cooking. They are typically made from wheat bread and provide mainly refined carbohydrate unless made from whole-grain bread.

Breadcrumbs

Breadcrumbs are small dried crumbs made from bread and commonly used as a coating, binder, or topping in cooked dishes. They are typically made from wheat bread and are primarily a refined grain ingredient unless made from whole-grain bread.

Breading

Breading is a coating mixture, usually made from breadcrumbs or flour, used to cover foods before cooking. It is a processed ingredient rather than a single whole food and is typically grain-based.

Brown And Wild Rice Blend

A brown and wild rice blend is a whole-grain rice mix that combines nutty brown rice with aromatic wild rice. It is commonly used as a fiber-rich side dish or base for grain bowls and mixed meals.

Brown Basmati Or Long-Grain Rice

Brown basmati or other long-grain brown rice is a whole grain with the bran and germ intact, giving it a firmer texture and nuttier flavor than white rice. It is commonly used as a staple carbohydrate in many cuisines.

Brown Basmati Rice

Brown basmati rice is a whole-grain, aromatic long-grain rice with the bran and germ intact. It provides more fiber and micronutrients than white basmati rice.

Brown Jasmine Rice

Brown Lentils Are Rich In Plant-Based Protein And Iron, While Turmeric And Cumin Offer Anti-Inflammatory Benefits. Pairing Lentils With Whole Grains Boosts The Amino Acid Profile—Making This A Complete And Heart-Healthy Meal That Supports Blood Sugar Balance And Digestive Health.

Brown lentils are edible legumes with an earthy flavor that soften when cooked. They are commonly used in soups, stews, curries, and grain-based dishes.

Brown Rice

Brown rice is a whole grain with the bran and germ intact, giving it a nuttier flavor and chewier texture than white rice. A 1/2-cup serving provides complex carbohydrates along with some fiber and minerals.

Brown Rice And Millet Ramen Noodle

Brown rice and millet ramen noodle is a grain-based noodle product typically made from brown rice flour and millet flour. It is generally gluten-free if produced in a certified gluten-free facility.

Brown Rice Fettuccine Noodles Or Whole-Wheat Pasta

Brown rice fettuccine noodles and whole-wheat pasta are grain-based staple foods used as carbohydrate-rich bases for meals. Whole-wheat pasta provides more fiber and micronutrients than refined pasta, while brown rice pasta is a common gluten-free alternative.

Brown Rice Flour

Brown rice flour is a whole-grain flour made by grinding brown rice. It is commonly used in baking, thickening, and gluten-free cooking.

Brown Rice Noodle

Brown rice noodles are noodles made primarily from brown rice flour, often used as a gluten-free alternative to wheat-based pasta. They provide carbohydrate energy with modest amounts of fiber and minerals compared with refined rice noodles.

Brown Rice Noodles Or Other Whole-Grain Noodles

Brown Rice Or 3 Cups Penne Pasta

Brown rice and penne pasta are grain-based staple foods that primarily provide carbohydrates for energy. Brown rice is a whole grain with more fiber and micronutrients than refined pasta, while penne pasta is typically made from refined wheat unless specified whole grain.

Brown Rice Or Barley

Brown rice and barley are whole grains commonly used as staple carbohydrate foods. Both provide complex carbohydrates, fiber, and a range of vitamins and minerals, though barley contains gluten while brown rice does not.

Brown Rice Or Whole Grain Noodle

Brown rice and whole grain noodles are grain-based staple foods made from whole grains that retain the bran and germ, providing more fiber and micronutrients than refined grain versions. They are commonly used as energy-providing carbohydrate sources in balanced meals.

Brown Rice Paper Wrapper

Brown rice paper wrapper is a thin edible sheet typically made from brown rice flour, tapioca or cassava starch, water, and salt, and used for spring rolls and similar dishes. It is generally a refined, low-fat grain-based wrapper rather than a significant source of protein or fiber.

Brown Rice Penne Or Fusilli Pasta

Brown rice penne or fusilli pasta is a gluten-free pasta made primarily from milled brown rice. It serves as a grain-based alternative to traditional wheat pasta and provides complex carbohydrates for energy.

Brown Rice Rotini Pasta

Brown rice rotini pasta is a pasta made primarily from brown rice flour and shaped into spirals. It is commonly used as a gluten-free alternative to traditional wheat pasta.

Brown Rice Syrup

Brown Rice Syrup Or Maple Syrup

Brown Rice Vermicelli Noodles

Brown rice vermicelli noodles are thin noodles made primarily from brown rice flour and water. They are a gluten-free grain product commonly used as a lighter alternative to wheat-based pasta or noodles.

Brown Rice Vinegar

Brown rice vinegar is a mild, fermented vinegar made from brown rice, commonly used as a seasoning, marinade, or dressing ingredient. It has a gentler acidity and slightly more complex flavor than distilled white vinegar.

Brown Rice Wrapper

Brown rice wrapper is a thin edible sheet typically made from brown rice flour, water, and sometimes tapioca starch, commonly used for spring rolls and wraps. It is a grain-based processed ingredient with a mild flavor and chewy texture when hydrated.

Buckwheat

Buckwheat Flour

Buckwheat flour is a gluten-free flour milled from buckwheat seeds, a pseudocereal commonly used in baking and noodles. It has an earthy, nutty flavor and is categorized here as a grain-based ingredient.

Bulgur

Bulgur is a whole grain made from parboiled, dried, and cracked wheat kernels, commonly used in dishes such as tabbouleh and pilafs. It cooks quickly and has a mild, nutty flavor.

Bulgur Or Quinoa

Bulgur and quinoa are both whole-grain-style staple foods used in salads, bowls, soups, and side dishes. Bulgur is a minimally processed wheat product, while quinoa is a gluten-free pseudocereal with a slightly higher protein content.

Bunches Radishes With Green Tops

Radishes are crisp root vegetables in the Brassica family, and the green tops are also edible and nutritious. Both the roots and greens are commonly eaten raw or cooked in salads, sautés, and soups.

C Lentils, Cooked

Cooked lentils are edible legumes with a mild, earthy flavor and soft texture. They are a nutrient-dense plant food commonly used in soups, stews, salads, and side dishes.

Canned Black Beans, Rinsed And Drained

Canned black beans that have been rinsed and drained are a convenient legume with a mild flavor and soft texture. Rinsing helps reduce some of the added sodium from canning liquid.

Cassava Flour

Cassava flour is a gluten-free flour made from the whole cassava root. It is commonly used as a wheat flour alternative in baking and cooking.

Chickpea Pasta

Chickpea pasta is a pasta alternative made primarily from chickpea flour. It is typically higher in protein and fiber than traditional refined wheat pasta.

Chilled Black Or Brown Rice

Chilled black or brown rice is a whole grain rice dish or ingredient served cold after cooking. Black rice is noted for its dark pigments, while brown rice retains its bran and germ, giving both more fiber and micronutrients than white rice.

Chilled Cooked Bulgur

Chilled Wheat Berrie

Wheat berries are whole wheat kernels with only the inedible hull removed; served chilled, they are a chewy whole grain often used in salads and grain bowls.

Coarse Cornmeal

Combine Cooked Lentils, Marinara, Roasted Garlic, Nutritional Yeast, Hemp Seeds, Herbs, Salt, And Pepper.

A savory mixed dish made from cooked lentils, marinara, roasted garlic, nutritional yeast, hemp seeds, herbs, salt, and pepper. It is a plant-based, fiber-rich combination that provides protein along with minerals and B vitamins.

Cooked Black Bean

Cooked black beans are edible legumes with a soft texture and earthy flavor commonly used in soups, stews, salads, and rice dishes. They are a nutrient-dense plant food that provides fiber, protein, and complex carbohydrates.

Cooked Chickpeas (Or Canned, Rinsed)

Cooked chickpeas are edible legumes with a mild, nutty flavor and firm texture. They are commonly eaten whole in salads, stews, and grain bowls, and canned chickpeas remain nutritious when rinsed.

Cooked Instant Brown Rice

Cooked instant brown rice is a whole-grain rice product that has been partially precooked and dried for faster preparation. It provides a mild, nutty flavor and a softer texture than standard cooked brown rice.

Cooked Organic Black Bean Pasta

Cooked organic black bean pasta is a pasta alternative made primarily from black beans. It is typically higher in protein and fiber than refined wheat pasta while remaining naturally gluten-free if not blended with wheat.

Cooked Quinoa (Cooled)

Cooked and cooled quinoa is a mild, gluten-free pseudograin often used like a whole grain in bowls, salads, and side dishes. Cooling may modestly increase resistant starch compared with freshly cooked quinoa.

Cooked Rice Noodle

Cooked rice noodles are soft noodles made primarily from rice flour and water. They are a mild, easily digestible grain-based food commonly used in soups, stir-fries, and noodle dishes.

Cooked Whole Grain Pasta (Elbow Or Shells)

Cooked whole grain pasta such as elbow macaroni or shells is made from whole grains and provides complex carbohydrates for energy. Compared with refined pasta, it generally retains more fiber and micronutrients from the grain.

Cooled Farro

Corn Meal

Corn meal is a coarse flour made from dried corn and commonly used in breads, porridges, batters, and polenta. It is a starchy grain ingredient that provides energy primarily from carbohydrates.

Corn Tortillas No Salt Or Oil Added

Corn Tortillas Or Steamed Rice

Corn tortillas or steamed rice are staple grain-based foods that primarily provide carbohydrates for energy. Corn tortillas are typically made from nixtamalized corn, while steamed rice is cooked whole or refined rice.

Corn Tortillas Strips

Cornhusk

Cornhusk is the fibrous outer leaf covering of an ear of corn. It is generally used as a wrapper or culinary material rather than eaten as a significant food ingredient.

Cornmeal

Cornmeal is a coarse flour made from dried corn and commonly used in breads, porridges, batters, and polenta. It is a grain ingredient that provides primarily carbohydrates, with nutrient content varying by whether it is whole-grain or enriched.

Cornstarch

Cornstarch is a refined starch extracted from the endosperm of corn and commonly used as a thickening agent in cooking and baking. It provides mostly carbohydrate with very little fiber, protein, fat, vitamins, or minerals.

Crispbread Crackers

Crispbread crackers are dry, shelf-stable crackers usually made primarily from whole grain rye, wheat, or other cereals. They are commonly used as a crunchy bread alternative and can vary widely in fiber, sodium, and seed content by brand.

Crispy Brown Rice Cereal Lightly

A packaged ready-to-eat breakfast cereal made primarily from brown rice, typically toasted or crisped for a light texture. It is a grain-based food and is often lower in fiber and protein than less processed whole-grain options.

Crunchy Cereal

Crunchy cereal is a processed breakfast grain product, often made from wheat, corn, oats, or rice and sometimes fortified with vitamins and minerals. Nutrition varies widely depending on whether it is whole grain, sweetened, or fiber-fortified.

Crusty Whole Grain French Bread

Crusty whole grain French bread is a yeast-leavened bread made primarily from whole grain flour, giving it a firmer texture and more fiber than white French bread. It is commonly used as a source of carbohydrates for meals and snacks.

Date Molasses Or Brown Rice Syrup

Dried Pad Thai Brown Rice Noodle

Dried Pad Thai brown rice noodles are a gluten-free pasta-style product made primarily from brown rice flour and water. They are a starchy grain food used as a base for stir-fries and noodle dishes.

Dried Quinoa

Dried quinoa is the uncooked seed of the quinoa plant that is commonly prepared and eaten like a grain. It has a mild, nutty flavor and becomes light and fluffy when cooked.

Dried Whole Grain Macaroni

Dried whole grain macaroni is pasta made from whole grain flour, typically whole wheat, and dried for storage and cooking. It provides more fiber and retained grain nutrients than refined pasta.

Dried Whole Grain Rotini Or Penne Pasta

Dried whole grain rotini or penne pasta is a grain-based staple made from whole wheat or other whole grains, retaining the bran and germ. It provides more fiber and micronutrients than refined pasta and is commonly used as a carbohydrate source in meals.

Dried Whole Wheat Spaghetti

Dried whole wheat spaghetti is a pasta made from whole durum wheat, retaining the bran and germ for more fiber and nutrients than refined pasta. It is a staple grain food commonly used as a source of complex carbohydrates.

Dry Brown Arborio Or Short Grain Rice

Dry brown Arborio or other short-grain brown rice is a whole grain rice with the bran and germ intact, giving it a chewy texture and nuttier flavor than white rice. It is commonly used as a starch source and provides more fiber and micronutrients than refined rice.

Dry Brown Rice Noodle

Dry brown rice noodles are dried pasta-like noodles made primarily from brown rice flour and water. They are a gluten-free grain product that provides mostly carbohydrates with modest amounts of fiber compared with white rice noodles.

Dry Chickpeas Thoroughly.

Dry chickpeas are dried mature garbanzo beans, a staple pulse commonly cooked for soups, stews, salads, and hummus. They are not a grain; they are a legume.

Dry Chickpeas, Toss With Oil And Seasonings.

Dry chickpeas are mature garbanzo beans, a legume commonly cooked and eaten whole or roasted with oil and seasonings. They have a firm texture and provide a nutrient-dense source of plant protein and fiber.

Dry Long Grain Brown Rice

Dry Pasta

Dry Quinoa, Cooked (About 1 ½ Cups Cooked)

Dry quinoa cooked into about 1½ cups is a nutrient-dense pseudocereal commonly used like a grain. It has a mild, nutty flavor and provides both complex carbohydrates and plant protein.

Dry Ramen Noodle

Dry ramen noodles are a shelf-stable, pre-cooked wheat noodle product typically made from refined flour, salt, and oil. They are commonly used as a quick-cooking grain-based food but are often highly processed and usually paired with high-sodium seasoning packets.

Dry Short Grain Brown Rice

Dry short grain brown rice is a whole grain rice that retains its bran and germ, giving it a chewier texture and nuttier flavor than white rice. It provides complex carbohydrates and modest amounts of fiber, vitamins, and minerals.

Dry Short Grain Brown Rice Or Brown Arborio Rice

Dry short grain brown rice, including brown Arborio rice, is a whole grain rice with the bran and germ intact, giving it a chewier texture and nuttier flavor than white rice. It is commonly used in grain bowls, risottos, and other hearty dishes.

Dry Short Whole Wheat Pasta

Dry Soba Noodles

Dry Soba Or Udon Noodle

Dry soba or udon noodles are traditional Japanese noodles typically made from buckwheat and wheat flour (soba) or wheat flour (udon). As a dried pantry staple, they are primarily a carbohydrate-rich grain food used as a base for many meals.

Dry Tricolor Quinoa

Dry tricolor quinoa is a blend of white, red, and black quinoa seeds commonly cooked like a grain. It is naturally gluten-free and provides a balanced mix of plant protein, fiber, and minerals.

Dry White Rice

Dry Whole Grain Linguine Or Fettuccine

Dry whole grain linguine or fettuccine is a long ribbon-style pasta made from whole grain flour, typically wheat. Compared with refined pasta, it retains more bran and germ, providing more fiber and micronutrients.

Dry Whole Grain Long Noodle

Dry whole grain long noodles are a pasta-style grain product made from whole grain flour and dried for storage. They provide complex carbohydrates and typically retain more fiber and micronutrients than refined noodles.

Dry Whole Grain Pasta Any Variety

Dry whole grain pasta is a grain-based staple made from whole wheat or other whole grains, retaining the bran and germ. Compared with refined pasta, it generally provides more fiber and micronutrients.

Dry Whole Grain Penne Or Rigatoni

Dry whole grain penne or rigatoni is a whole-wheat pasta made from the entire grain, providing more fiber and micronutrients than refined pasta. It is a staple carbohydrate food commonly used as a base for balanced meals.

Dry Whole Grain Rotini Or Bow-Tie Pasta

Dry whole grain rotini or bow-tie pasta is a shelf-stable pasta made from whole grain flour, typically whole wheat, shaped into spirals or bow ties. Compared with refined pasta, it retains more fiber and naturally occurring vitamins and minerals from the grain.

Dry Whole Grain Rotini Or Penne Pasta

Dry Whole Wheat Breadcrumbs

Dry whole wheat breadcrumbs are made from dried, ground whole wheat bread and are commonly used as a coating, binder, or topping in cooking. They provide carbohydrate with some fiber and are usually more nutrient-dense than refined breadcrumbs.

Dry Whole Wheat Couscous

Dry whole wheat couscous is a quick-cooking grain product made from whole wheat semolina, with the bran and germ retained for more fiber and nutrients than refined couscous. It has a light texture and is commonly used as a base for savory dishes and salads.

Dry Whole Wheat Elbow Macaroni

Dry whole wheat elbow macaroni is a pasta made from whole wheat flour, retaining the bran and germ of the grain. It is a carbohydrate-rich staple that typically provides more fiber and micronutrients than refined pasta.

Dry Whole Wheat Fettuccine Or Linguine

Dry whole wheat fettuccine or linguine is a whole-grain pasta made from durum whole wheat flour and water. It provides complex carbohydrates and retains more fiber and micronutrients than refined pasta.

Dry Whole Wheat Lasagna

Dry whole wheat lasagna is a dried pasta made primarily from whole wheat flour and formed into flat sheets for layered baked dishes. As a whole grain product, it generally provides more fiber and micronutrients than refined wheat pasta.

Dry Whole Wheat Linguine

Dry whole wheat linguine is a pasta made from whole durum wheat flour, retaining the bran and germ of the grain. It is a complex carbohydrate food that provides more fiber and micronutrients than refined pasta.

Dry Whole Wheat Macaroni

Dry whole wheat macaroni is a pasta made from whole grain wheat flour, retaining the bran and germ. It provides more fiber and micronutrients than refined pasta and is commonly used as a carbohydrate-rich staple food.

Dry Whole Wheat Orzo

Dry whole wheat orzo is a small rice-shaped pasta made from whole wheat flour. It provides more fiber and micronutrients than refined pasta while serving as a grain-based staple food.

Dry Whole Wheat Pearl Couscous

Dry whole wheat pearl couscous is a toasted, pasta-like grain product made from whole wheat semolina and formed into small pearls. It provides more fiber than refined couscous and is commonly used as a hearty base for salads, bowls, and side dishes.

Dry Whole Wheat Penne Pasta

Dry whole wheat penne pasta is a whole-grain pasta made from durum whole wheat flour and shaped into short tubes. It provides complex carbohydrates and more fiber and micronutrients than refined white pasta.

Dry Whole Wheat Rotini Pasta

Dry whole wheat rotini pasta is a dried pasta made from whole wheat flour, retaining the bran and germ of the grain. It provides more fiber and micronutrients than refined pasta.

Dry Whole Wheat Shell Pasta

Dry whole wheat shell pasta is a whole-grain pasta made from durum whole wheat flour and shaped into shells. It provides complex carbohydrates and more fiber than refined pasta.

Dry Whole-Grain Elbow Macaroni

Each Black Beans, Kidney Beans, Pinto Beans (Drained)

A drained mix of black beans, kidney beans, and pinto beans is a legume blend commonly used as a hearty source of plant protein and fiber in meals. These beans have a mild, earthy flavor and are nutrient-dense when prepared plainly.

Elbow Noodles

Elbow Or Shell Pasta Of Choice

Farro

Fat-Free Pasta Sauce

Fat-free pasta sauce is typically a tomato-based prepared sauce made without added fat. It is commonly used as a savory topping or cooking ingredient for pasta and other dishes.

Fettuccine Pasta, Dry

Dry fettuccine pasta is a ribbon-shaped pasta typically made from refined or durum wheat semolina and used as a carbohydrate-rich staple food. It provides energy and has a neutral flavor that pairs with many sauces and proteins.

Flour

Flour is a powder made by grinding grains, most commonly wheat, and is widely used in baking and cooking. Its nutrition varies significantly depending on the grain source and whether it is refined or whole grain.

Flour Tortillas

Flour, Sifted

Sifted flour is refined flour that has been aerated and had lumps removed; in common usage it usually refers to white wheat flour. It is widely used in baking and cooking as a base ingredient.

Forbidden Black Rice

Forbidden black rice is a whole-grain rice variety with a dark purple-black bran layer and a slightly nutty flavor. It is commonly used as a side dish, in grain bowls, porridges, and desserts.

Fresh Or Frozen Broad Bean

Broad beans, also called fava beans, are edible green seeds from a legume eaten fresh or frozen as a starchy, protein-rich vegetable. They have a mild, earthy flavor and are commonly used shelled or with tender pods when very young.

Fusili Pasta

Gluten-Free Flake Cereal

Gluten-free flake cereal is a processed breakfast cereal typically made from gluten-free grains such as corn, rice, or oats. Its nutrition varies by brand, especially for fiber, sugar, and fortification.

Gluten-Free Flour Blend

Gluten-free flour blend is a mixed flour product made from gluten-free ingredients such as rice flour, tapioca starch, potato starch, sorghum, or other alternative flours and starches. It is commonly used as a substitute for wheat flour in baking and cooking.

Gluten-Free Oat

Gluten-free oats are oats processed and handled to avoid cross-contact with wheat, barley, and rye. They are commonly used as a whole-grain cereal ingredient in porridge, baking, and snack products.

Gluten-Free Pasta

Gluten-free pasta is pasta made without wheat, typically from rice, corn, legumes, or other gluten-free grains and starches. Its nutrition varies by ingredients, but it is commonly used as an alternative for people avoiding gluten.

Gluten-Free Rolled Oat

Gluten-free rolled oats are whole oat groats that have been steamed and flattened, with processing intended to avoid gluten cross-contact. They are commonly used as a whole-grain cereal or baking ingredient.

Gluten-Free Vegan Bread

Gluten-free vegan bread is a plant-based bread made without wheat, barley, rye, eggs, or dairy, often using gluten-free flours and starches such as rice flour, tapioca, or potato starch. Its nutrition varies widely by brand and ingredients.

Goat Cheddar

Goat Cheddar Cheese

Grain Artisan Bread

Artisan grain bread is a baked bread product typically made from wheat flour, water, yeast, and salt, sometimes including whole grains or seeds. It is a staple carbohydrate food and may vary widely in fiber and nutrient content depending on whether it is made with refined or whole grain flour.

Grain English Muffins Split And

English muffins are a yeast-leavened bread product typically made from wheat flour and commonly eaten toasted. This item appears to refer to split grain English muffins, which are generally a refined or mixed-grain baked grain food.

Grain Fusilli Pasta

Grain fusilli pasta is a dry, spiral-shaped pasta typically made from wheat flour, such as semolina or refined durum wheat. It is primarily a carbohydrate-rich staple food used as a base for many meals.

Grain Hamburger Buns Split And

Split grain hamburger buns are a bread product made primarily from wheat flour and other grain ingredients, intended for sandwiches and burgers. They are a processed grain food that provides carbohydrates for energy.

Grains Or Whole Wheat Naan

Whole wheat naan is a leavened flatbread typically made from whole wheat flour, water, yeast, and often yogurt or oil. It is a grain-based food that provides carbohydrates with more fiber than naan made from refined flour.

Grit

Grits are a porridge made from ground corn, commonly eaten as a cooked grain side or breakfast dish. Their nutrition varies depending on whether they are refined or stone-ground/whole grain.

Hot Cooked Brown Rice

Hot cooked brown rice is a whole grain food made by cooking rice kernels that retain the bran and germ layers. It has a mildly nutty flavor and a chewy texture compared with white rice.

Hot Cooked Wild Rice

Hot cooked wild rice is a cooked whole-grain food with a chewy texture and nutty flavor. Despite the name, it is the cooked seed of an aquatic grass and is commonly used similarly to rice.

Hulled Barley

Hulled barley is a minimally processed whole grain with only the inedible outer hull removed, so it retains most of its bran and germ. It has a chewy texture and a mild, nutty flavor.

Kasha

Kasha is toasted buckwheat groats, a gluten-free pseudocereal commonly used like a grain in porridges, pilafs, and side dishes. It has a nutty flavor and is typically sold whole or cracked.

Lavash Wraps Or Large Wheat Tortilla

Lavash wraps and large wheat tortillas are flatbreads typically made from wheat flour, water, and salt, sometimes with oil, yeast, or preservatives. They are commonly used as a grain-based carrier for sandwiches, wraps, and meals.

Linguine Noodles

Loaf Fresh 100% Whole-Grain Bread

Long Grain Brown Rice

Long grain brown rice is a whole grain rice with the bran and germ intact, giving it a firmer texture and nuttier flavor than white rice. It is a staple carbohydrate source and provides more fiber and micronutrients than refined rice.

Long-Grain Rice

Long-grain rice is a cereal grain with slender kernels that cook up light and separate. It is commonly sold as white or brown rice and used as a staple carbohydrate in many cuisines.

Masa Harina

Masa harina is a finely ground flour made from dried corn that has been treated with limewater through nixtamalization, commonly used to make tortillas, tamales, and related foods. It is a grain-based staple and is naturally gluten-free when made from corn alone.

Medium-Grain Brown Rice

Medium-grain brown rice is a whole grain rice that retains its bran and germ, giving it a slightly chewy texture and nuttier flavor than white rice. It is a staple carbohydrate source that provides fiber and several essential minerals.

Millet Flour (I Make My Own In The Vitamix For

Mini Corn Tortillas

Much Cheaper By Blasting Buckwheat Groats Or Millet

Multigrain Bread

Multigrain bread is a bread made from two or more grains, though the exact mix and fiber content vary widely by product. Whole-grain versions are generally more nutrient-dense than refined multigrain breads.

Multigrain Penne Pasta

Multigrain penne pasta is a dry pasta made from a blend of grains, often including wheat and other cereals such as corn, rice, barley, or oats. It is primarily a carbohydrate-rich staple food and may provide more fiber and micronutrients than refined pasta, depending on the grain mix.

No-Boil Lasagna Noodle

No-boil lasagna noodles are dried pasta sheets, typically made from refined durum wheat semolina, designed to soften during baking without pre-cooking. They are a grain-based pantry ingredient used as a structural component in lasagna rather than a standalone nutrient-dense food.

Noodles And Topping

A generic noodles-and-topping dish is typically made from refined grain noodles with added savory toppings or sauce. As a broad mixed food label, its nutrition can vary widely depending on the specific noodles, toppings, and preparation method.

Noodles Of Choice

Oat Flour

Oat flour is a whole-grain flour made by grinding oats into a fine powder. It has a mild, slightly sweet flavor and is commonly used in baking, pancakes, and thickening recipes.

Oat Flour Or Ground Flax Seeds

Oat Flour Or Whole Wheat Flour

Oat flour and whole wheat flour are minimally refined grain flours used in baking and cooking. Oat flour is naturally higher in soluble fiber, while whole wheat flour provides fiber, protein, and nutrients from the bran and germ.

Oats, Uncooked

Uncooked oats are whole cereal grains commonly eaten as rolled, steel-cut, or quick oats. They are valued for their soluble fiber content and steady-release carbohydrate profile.

Of Kidney Beans, No Salt Added, Drained And Rinsed

Kidney beans are mature legumes with a firm texture and mild flavor; this product is drained and rinsed with no salt added, which lowers sodium compared with canned beans packed in brine. They are commonly used in chili, soups, salads, and rice dishes.

Of Low-Sodium Chickpeas, Drained And Rinsed

Low-sodium chickpeas that have been drained and rinsed are cooked legumes with a mild, nutty flavor and firm texture. They are commonly used in salads, soups, stews, and spreads like hummus.

Of Whole-Grain Bread (E.G., Ezekiel)

Whole-grain bread such as sprouted varieties like Ezekiel bread is made from whole grains and sometimes legumes, retaining more fiber and micronutrients than refined white bread. It is a staple carbohydrate food that can support fullness and steady energy when minimally processed.

Of Whole-Grain Bread, For Dipping

Whole-grain bread is bread made from whole grains that retain the bran, germ, and endosperm, providing more fiber and micronutrients than refined white bread. It is commonly used for dipping, sandwiches, or as a side.

Optional 1 Cup Mung Bean Sprouts, 1 Bunch Thai Basil

Mung bean sprouts and Thai basil are a fresh, aromatic combination commonly used in Southeast Asian dishes. They provide light crunch, herbal flavor, and a modest amount of vitamins and phytonutrients.

Orzo Pasta

Orzo pasta is a small, rice-shaped pasta typically made from refined or whole wheat semolina. It is used in soups, salads, and grain-style side dishes.

Panko Bread Crumb

Panko bread crumbs are coarse, flaky bread crumbs typically made from wheat bread and used as a crunchy coating or topping. They are a refined grain ingredient rather than a whole grain food.

Pasta

Pasta Bow

Pasta Of Choice

Pearl Barley

Pearl barley is a polished form of barley grain with some or all of the bran removed, giving it a softer texture and shorter cooking time than hulled barley. It is commonly used in soups, stews, salads, and grain dishes.

Pearled Farro

Pearled farro is a partially polished ancient wheat grain with a chewy texture and nutty flavor. It is commonly used in soups, salads, and grain bowls.

Penne Pasta

Pepita

Pepitas are edible pumpkin seeds, typically sold hulled and eaten raw or roasted. They have a mild, nutty flavor and are commonly used in snacks, salads, and baking.

Pepitas Or Raw Cashews

Pepitas are edible pumpkin seeds, while raw cashews are kidney-shaped tree nuts with a mild, creamy flavor. Both are nutrient-dense plant foods commonly eaten as snacks or added to savory and sweet dishes.

Pita Bread

Pita bread is a soft, round flatbread traditionally made from wheat flour, water, yeast, and salt. It is commonly used for wraps, dipping, or as a side with meals.

Plain Rice Cake

Plain rice cakes are light, puffed cakes made from pressed rice, typically low in fat and minimally seasoned. They are commonly used as a crunchy snack or bread substitute.

Plus 1 Tablespoon Bread Flour

Bread flour is a refined wheat flour with a higher protein content than all-purpose flour, used to provide structure and chew in baked goods. One tablespoon is a very small portion.

Polenta

Polenta is a cooked dish made from coarsely ground cornmeal and is commonly served soft or allowed to set and then sliced. It is a starchy grain food that can be prepared plain or enriched with ingredients like cheese, milk, or butter.

Polenta Or Grit

Polenta or grits are cooked dishes made from ground cornmeal, commonly served soft or allowed to set and slice. They are a starchy grain food that can be made from whole-grain or more refined corn.

Polenta Or Yellow Cornmeal

Polenta or yellow cornmeal is a coarsely ground corn product commonly cooked into a porridge or used in baking. It is a starchy grain ingredient that can provide energy and some fiber, especially when less refined.

Potato Flour

Potato flour is a fine flour made from whole cooked, dried potatoes and is commonly used to add moisture, tenderness, and binding in baking and cooking. It is naturally gluten-free but is not the same as potato starch.

Precooked Whole-Grain Pizza Crust

Precooked whole-grain pizza crust is a prepared grain-based crust made from whole-grain flour and intended as a convenient base for pizza. Compared with refined crusts, it typically provides more fiber and some additional micronutrients from the intact grain.

Puffed Rice

Puffed rice is rice that has been expanded by heat and pressure into a light, crisp grain product. It is low in fat and often used in cereals, snacks, and traditional dishes.

Pumpkin Is Rich In Beta-Carotene, Which Supports Immune Health And Vision. Combined With Plant-Based Protein, Fiber From Oats And Seeds, And Warming Spices That May Help Regulate Blood Sugar, This Breakfast Is Both Comforting And Functional.

A pumpkin-based breakfast dish made with oats, seeds, plant-based protein, and warming spices. It is a fiber-rich, nutrient-dense meal that can support satiety and steady energy.

Quick Oat

Quick oats are rolled oats that have been cut and steamed longer so they cook faster than old-fashioned oats. They are a whole-grain cereal ingredient commonly used in porridge, baking, and smoothies.

Quick Oats Or Oat Flour

Quick oats and oat flour are minimally processed forms of whole oats commonly used in porridge, baking, and thickening. They are whole-grain ingredients that provide complex carbohydrates and soluble fiber.

Quinoa

Quinoa is a small seed commonly cooked and eaten like a grain, with a mild, nutty flavor and fluffy texture when prepared. Rinsing helps remove its natural saponin coating, which can taste bitter.

Quinoa (Or Half Quinoa/Millet)

Quinoa is a small edible seed commonly cooked like a grain, and millet is a group of small cereal grains. This mixed item is generally used as a grain-based side or base in meals.

Quinoa (Or Quinoa/Millet)

Quinoa is a small edible seed commonly prepared like a grain, and millet is a group of small cereal grains. Both are versatile staples with a mild flavor and are often used in porridges, salads, and side dishes.

Quinoa Or Desired Whole Grain

Quinoa is a gluten-free pseudocereal commonly used like a whole grain. It has a mild, nutty flavor and provides more protein than many grains.

Quinoa Or Millet

Quinoa Salad

Recipe Homemade Oil-Free Pizza Dough

Homemade oil-free pizza dough is a grain-based dough typically made from flour, water, yeast, and salt, then baked as a pizza crust. It is primarily a source of carbohydrates, with nutrition varying by the type of flour used.

Recipe Homemade Oil-Free Pizza Dough Or 1 Lb. Refrigerated Whole Wheat Pizza Dough

Pizza dough is a grain-based dough typically made from wheat flour, water, yeast, and salt; whole wheat versions provide more fiber and micronutrients than refined dough. Homemade oil-free or refrigerated whole wheat pizza dough is primarily a source of complex carbohydrates.

Red Kidney Beans, Low-Sodium, Drained And Rinsed

Red kidney beans are firm, dark red legumes commonly eaten canned or cooked in soups, chili, salads, and rice dishes. Low-sodium beans that are drained and rinsed provide plant protein and fiber with less added sodium than standard canned versions.

Red Lentil

Red Or Tricolor Quinoa

Red and tricolor quinoa are gluten-free pseudograins commonly cooked and eaten like whole grains. They have a slightly nutty flavor and provide more protein and fiber than many refined grain products.

Red Quinoa

Red quinoa is a nutrient-dense pseudocereal with a slightly firmer texture and nuttier flavor than white quinoa. It is naturally gluten-free and commonly used as a grain alternative in savory and sweet dishes.

Ribs From 1 Bunch Kale

Kale ribs are the firm stems from kale leaves. They are edible and provide fiber and micronutrients, though they are tougher than the leafy parts and are usually cooked.

Rice

Rice is the edible seed of grasses in the Oryza genus and is a staple food in many cuisines worldwide. It is commonly eaten as white, brown, or specialty varieties and serves as a primary source of carbohydrate.

Rice (Optional) Served On The Side

Rice is a cereal grain and a widely used staple food, typically served cooked as a side dish. Its nutrition varies by type, with brown rice retaining more fiber and micronutrients than white rice.

Rice Chilled From The Fridge

Rice Lasagna Noodle

Rice lasagna noodle is a pasta sheet made primarily from rice flour and used as a gluten-free alternative to traditional wheat lasagna noodles. It is mainly a source of carbohydrates and is typically low in fiber unless made with whole grain rice.

Rice Or Cauliflower "Rice "

Rice Or Potatoe

Rice and potatoes are staple starchy foods that primarily provide carbohydrate for energy. This entry appears to combine two foods; the import category of Grains is acceptable for review, though potatoes are botanically vegetables.

Rice Or Quinoa

Rice Paper Wrapper

Rice paper wrappers are thin edible sheets typically made from rice flour or tapioca starch, used for spring rolls and similar dishes. They are low in fat and usually provide mostly refined carbohydrate with little protein or fiber.

Rice Quinoa Or Cauliflower Rice

Rice Vermicelli Or Glass Noodles, Cooked

Cooked rice vermicelli and glass noodles are thin noodles typically made from rice flour or starches such as mung bean, potato, or tapioca. They are mild in flavor and primarily provide easily digested carbohydrate with relatively little fiber, protein, or fat.

Rice Vinegar

Rice vinegar is a mild, lightly acidic vinegar made by fermenting rice or rice wine. It is commonly used in Asian cooking for dressings, pickling, sauces, and seasoning rice.

Rice Wine Vinegar

Rice wine vinegar is a mild, lightly sweet vinegar made by fermenting rice into alcohol and then into acetic acid. It is commonly used in East Asian cooking for dressings, pickling, and seasoning.

Riced Butternut Squash

Riced butternut squash is butternut squash cut into rice-sized pieces, commonly used as a lower-carbohydrate alternative to grains or rice. It has a mildly sweet flavor and soft texture when cooked.

Riced Cauliflower

Riced cauliflower is cauliflower that has been finely chopped into rice-sized pieces and used as a low-carbohydrate substitute for grains. It is a non-starchy vegetable with a mild flavor and versatile culinary use.

Rolled Oat

Rolled oats are whole grain oats that have been steamed and flattened for quicker cooking. A 1/2 cup dry serving is a fiber-rich grain commonly used in hot cereal, baking, and snacks.

Rotini Pasta

Rounds Whole Wheat Pita Bread

Serve With Steamed Broccoli And Quinoa.

Shell Pasta

Shell pasta is a shaped pasta typically made from refined or whole wheat semolina and used as a carbohydrate-rich staple in many dishes. It is a grain-based food that mainly provides energy, with nutrition varying by whether it is refined, whole grain, or enriched.

Short Grain Brown Rice

Short grain brown rice is a whole grain rice that retains its bran and germ, giving it a chewier texture and nuttier flavor than white rice. It is commonly used as a staple carbohydrate in savory dishes, bowls, and side dishes.

Short Pasta

Slice Rustic Bread

Rustic bread is a baked grain food typically made from wheat flour, water, yeast or sourdough starter, and salt. A slice mainly provides carbohydrates for energy, with nutrient content varying by whether it is made from refined or whole grain flour.

Small Flatbread

Small flatbread is a broad grain-based bread category that includes thin, often unleavened or lightly leavened breads made primarily from wheat or other cereal flours. It is commonly used as a staple carbohydrate food in many cuisines.

Small Soft Flour Tortilla

A small soft flour tortilla is a flatbread typically made from refined wheat flour, water, fat, and salt. It is commonly used for wraps, tacos, and quesadillas.

Sorghum Flour

Sorghum flour is a gluten-free flour milled from whole sorghum grain, commonly used in baking and porridges. It has a mild flavor and provides complex carbohydrates along with some fiber and plant compounds.

Sourdough Bread, Toasted

Sourdough bread, toasted, is bread made from fermented dough and then browned by toasting. It is a carbohydrate-rich grain food with a tangy flavor and a firmer texture than untoasted sourdough.

Soy Or Rice Milk

Spaghetti Noodles

Spelt Flour

Spelt flour is a flour milled from spelt, an ancient wheat species, and is used in breads, pasta, and baked goods. It has a mildly nutty flavor and contains gluten.

Spiralized Zucchini "Noodles" Or Cooked Pasta

Spread Hummus Generously Over The Rice Cake.

Spread Hummus On The Rice Cake.

Sprouted Whole Grain Bread Lightly

Sprouted Whole Grain English Muffins Split And

Steamed Basmati Rice, To Serve

Steamed basmati rice is a long-grain white rice known for its light texture and aromatic flavor. It is primarily a source of carbohydrate and is commonly served as a staple side dish.

Steamed Grains Whole Grain Crackers Or Bread

Whole grain crackers or bread are grain-based foods made from whole grains, which retain the bran, germ, and endosperm. They are commonly used as staple carbohydrate foods and can provide more fiber and micronutrients than refined grain versions.

Steel-Cut Oat

Steel-cut oats are whole oat groats that have been chopped into pieces, producing a chewy texture and slower cooking grain. A 1/4 cup dry serving is a minimally processed whole grain commonly used for hot cereal.

Stone-Ground Grit

Stone-ground grits are a coarsely ground corn product, typically made from whole dried corn kernels and cooked into a porridge-like dish. They are a grain food that provides mainly carbohydrate with small amounts of protein and fiber.

Store-Bought Or Homemade Corn Tortillas Each Cut Into 6 Triangles

Corn tortillas are thin flatbreads made primarily from ground corn, often treated with lime in the nixtamalization process. Cut into triangles, they are commonly used for chips, tostadas, or baking and frying preparations.

Sweet Purple Sticky Rice

Sweet purple sticky rice is a whole-grain glutinous rice variety with a naturally dark purple color from anthocyanin pigments. It is commonly used in Asian dishes and desserts and provides carbohydrate with some fiber and minerals.

Tapioca Flour

Teff Flour

Teff flour is a whole-grain flour made from teff, a tiny ancient cereal grain native to Ethiopia and Eritrea. It has a mild, nutty flavor and is naturally gluten-free.

Thai-Style Brown Rice Noodles

Thin Brown Rice Vermicelli Or Capellini Noodle

Thin brown rice vermicelli or capellini noodles are slender pasta-like strands made primarily from brown rice flour. They are a grain-based staple that cook quickly and are commonly used in soups, stir-fries, and noodle dishes.

Thin Noodles

Thin Zucchini Noodles

Thin zucchini noodles are spiralized strips of zucchini often used as a low-carbohydrate, gluten-free pasta alternative. Although imported as a grain, they are clearly a non-starchy vegetable preparation.

This Overnight Oats Recipe Delivers A Powerful Combo Of Plant-Based Protein, Omega-3S, And Fiber—Supporting Muscle Recovery, Heart Health, And Blood Sugar Balance. Chia And Flaxseeds Also Promote Good Cholesterol And Gut Health, While Cinnamon May Help Improve Insulin Sensitivity.

A prepared overnight oats dish typically made from oats soaked with ingredients such as chia seeds, flaxseeds, and cinnamon. It is a fiber-rich, plant-forward breakfast that can provide sustained energy and a mix of complex carbohydrates, healthy fats, and plant protein.

To 1 Cup Chickpea Flour

Chickpea flour is a gluten-free flour made from ground chickpeas, commonly used in flatbreads, batters, and baking. Despite the import label, it is more accurately a legume-based ingredient rather than a true grain.

Toast Whole Grain Bread And Serve Alongside The Soup For Dipping Or Topping.

Tortillas

Tortillas Of Choice

Tortillas Or Cooked Rice

Tricolor Quinoa

Tricolor quinoa is a blend of white, red, and black quinoa seeds cooked and eaten like a grain. It has a mild, nutty flavor and is naturally gluten-free.

Unbleached All-Purpose Flour Or Brown Rice Flour

A refined wheat flour with the bran and germ removed, unbleached all-purpose flour is commonly used in baking and cooking. It provides mostly carbohydrates with some protein but less fiber and micronutrients than whole-grain flours.

Unbleached All-Purpose Flour Or Whole Wheat Flour

Unbleached all-purpose flour and whole wheat flour are milled wheat flours commonly used in baking and cooking. Whole wheat flour retains the bran and germ, so it is generally higher in fiber and micronutrients than unbleached all-purpose flour.

Uncooked Arborio Rice

Uncooked Arborio rice is a short-grain white rice traditionally used for risotto because of its high starch content and creamy texture when cooked. As a refined grain, it provides mainly carbohydrate with less fiber than whole-grain rice.

Uncooked Brown Jasmine Rice

Uncooked brown jasmine rice is a whole-grain aromatic rice with the bran and germ intact, giving it a nuttier flavor and chewier texture than white jasmine rice. It is commonly used as a staple carbohydrate in savory and sweet dishes.

Uncooked Brown Rice Spaghetti

Uncooked brown rice spaghetti is a dry pasta made primarily from whole-grain brown rice flour. It is a gluten-free grain product that serves as an alternative to wheat-based spaghetti.

Uncooked Elbow Or Small-Shell Pasta

Uncooked elbow or small-shell pasta is a dried grain-based food, most commonly made from refined or whole wheat semolina. It is primarily a source of carbohydrates and is commonly used as a base for many meals.

Uncooked Penne

Uncooked penne is a tubular pasta typically made from refined durum wheat semolina, though whole-grain and gluten-free versions also exist. It is primarily a source of carbohydrate used as a staple grain food.

Uncooked Quinoa

Uncooked White Rice

Uncooked Whole-Grain Elbow Macaroni Or Quinoa

A dry pasta or grain product made from whole-grain elbow macaroni or quinoa, typically used as a carbohydrate-rich staple in meals. It provides more fiber and micronutrients than refined pasta when made from whole grains or quinoa.

Unsalted Roasted Pepitas

Unsalted roasted pepitas are edible pumpkin seeds that have been dry-roasted without added salt. They are a nutrient-dense seed commonly eaten as a snack or used as a topping.

Unseasoned Rice Vinegar

Unseasoned rice vinegar is a mild, lightly acidic vinegar made by fermenting rice. It is commonly used in dressings, pickling, marinades, and sushi rice.

Vermicelli Rice Noodle

Vermicelli rice noodles are thin noodles made primarily from rice flour and water. They are a gluten-free grain product commonly used in soups, stir-fries, and cold dishes.

Wheat Berrie

Wheat berries are the whole, unprocessed kernels of wheat with the bran, germ, and endosperm intact. They have a chewy texture and are used in grain bowls, salads, soups, and hot cereals.

Wheat Berries

Wheat Berries Farro Or Bulgur

Wheat berries, farro, and bulgur are minimally processed forms of wheat grain commonly used as whole grains in salads, soups, and side dishes. They provide a chewy texture and are generally more nutrient-dense than refined wheat products.

Wheat Bread Crumbs

Wheat Breadcrumbs

Wheat breadcrumbs are dried, ground bread particles made from wheat and commonly used as a coating, binder, or topping in cooking. They are a refined grain ingredient unless specifically labeled whole wheat.

Wheat Flour Or Brown Rice Flour

Wheat Flour Or White Whole Wheat Flour

Wheat flour is a milled grain product made from wheat; white whole wheat flour is milled from a lighter-colored variety of whole wheat and retains the bran and germ. Compared with refined white flour, white whole wheat flour generally provides more fiber and micronutrients.

Wheat Gnocchi

Wheat gnocchi is a soft pasta dumpling made primarily from wheat flour, often combined with potato, water, and sometimes egg. It is a refined or semi-refined grain-based starchy food commonly served boiled with sauces.

Wheat Hamburger Buns Split And

Wheat Israeli Couscous

Wheat Israeli couscous is a toasted, pearl-shaped pasta made from wheat flour, commonly used as a grain-like side or base in meals. It provides carbohydrate energy and is often enriched with B vitamins and iron in packaged forms.

Wheat Or Corn Tortillas

Wheat or corn tortillas are flatbreads commonly used as a staple grain food in many cuisines. Their nutrition varies by ingredients and processing, with corn tortillas typically higher in fiber and whole-grain character than refined flour tortillas.

Wheat Panko Bread Crumbs

Wheat panko bread crumbs are light, flaky bread crumbs made from wheat bread and commonly used as a coating or binder in cooking. They are a refined grain ingredient that adds crisp texture more than significant nutrition.

Wheat Penne Or Rotini Pasta

Wheat penne or rotini pasta is a refined grain pasta made primarily from wheat flour and water. It is a common carbohydrate-rich staple used in many hot and cold dishes.

White Rice

White Whole Wheat Or Spelt Flour

White whole wheat or spelt flour is a milled grain flour used in baking; white whole wheat comes from a lighter-colored variety of whole wheat, while spelt is an ancient wheat species. It generally provides more nutrients than refined white flour because it retains the bran and germ.

Whole Grain

Whole grains are grains that retain the bran, germ, and endosperm, such as oats, brown rice, barley, and whole wheat. They are staple carbohydrate foods that generally provide more fiber and micronutrients than refined grains.

Whole Grain Bread (Toasted)

Whole grain bread is bread made primarily from whole grain flour, retaining the bran and germ; toasting changes texture and flavor but does not substantially change its core nutrition. It is a common grain-based staple that can provide carbohydrates, fiber, and some micronutrients.

Whole Grain Burger Bun

A whole grain burger bun is a bread roll made primarily from whole grain flour, commonly used for sandwiches and burgers. It generally provides more fiber and micronutrients than refined white buns.

Whole Grain Cracker

Whole grain crackers are snack crackers made primarily from whole grain flours, often wheat, and may include added oil, salt, seeds, or seasonings. They provide more fiber and micronutrients than refined crackers, but nutrition varies widely by brand and ingredients.

Whole Grain Macaroni

Whole grain macaroni is pasta made from whole wheat or other whole grain flours, retaining the bran and germ. It is a starchy staple that generally provides more fiber and micronutrients than refined macaroni.

Whole Grain Macaroni Or Spiral

Whole grain macaroni or spiral is pasta made from whole wheat or other whole grains, retaining the bran and germ. It is a staple grain food that provides more fiber and micronutrients than refined pasta.

Whole Grain Pita Bread Round

Whole grain pita bread is a round flatbread made from whole wheat flour, yeast, water, and salt. It provides more fiber and micronutrients than refined white pita.

Whole Grain Spelt Flour

Whole grain spelt flour is flour milled from the entire spelt kernel, an ancient wheat species. It has a mildly nutty flavor and retains the bran, germ, and endosperm, providing more fiber and micronutrients than refined flour.

Whole Grain Tortilla

A whole grain tortilla is a flatbread typically made from whole wheat or other whole grain flours. It provides more fiber and micronutrients than refined-flour tortillas.

Whole Wheat

Whole wheat is the intact grain form of wheat, containing the bran, germ, and endosperm. It is commonly used in breads, pasta, cereals, and flour products.

Whole Wheat Angel Hair Pasta

Whole wheat angel hair pasta is a thin pasta made from whole wheat flour, retaining the bran and germ of the grain. It generally provides more fiber and micronutrients than refined pasta.

Whole Wheat Bread, Toasted

Whole wheat bread that has been toasted, typically made from whole wheat flour and retaining the bran and germ of the grain. Toasting changes texture and flavor but does not substantially alter the core nutrient profile.

Whole Wheat Couscou

Whole wheat couscous is a small pasta made from whole durum wheat semolina. It cooks quickly and provides more fiber than regular couscous.

Whole Wheat Flour

Whole wheat flour is flour made by grinding the entire wheat kernel, including the bran, germ, and endosperm. It is commonly used in breads, baked goods, and other grain-based foods.

Whole Wheat Flour Tortilla

Whole wheat flour tortilla is a flatbread typically made from whole wheat flour, water, fat, and salt. It provides more fiber and micronutrients than tortillas made with refined flour.

Whole Wheat Hamburger Bun

A whole wheat hamburger bun is a bread product typically made from whole wheat flour, yeast, water, and other baking ingredients. It provides more fiber and micronutrients than a refined white bun, but is still a processed grain food.

Whole Wheat Macaroni

Whole wheat macaroni is pasta made from whole wheat flour, so it retains the bran and germ of the grain. It generally provides more fiber and micronutrients than refined macaroni.

Whole Wheat Orzo Pasta

Whole wheat orzo pasta is a small rice-shaped pasta made from whole wheat flour. It provides the texture of traditional pasta with more fiber and micronutrients than refined varieties.

Whole Wheat Panko

Whole wheat panko is a coarse Japanese-style breadcrumb made from whole wheat bread and used as a crispy coating or binder in cooking. It is generally more fiber-rich than regular refined breadcrumbs but remains a processed wheat-based grain product.

Whole Wheat Pasta

Whole wheat pasta is pasta made from whole grain wheat flour, retaining the bran and germ. It generally provides more fiber and micronutrients than refined pasta.

Whole Wheat Pastry Flour

Whole wheat pastry flour is a finely milled flour made from soft whole wheat, retaining the bran and germ while producing a lighter texture than regular whole wheat flour. It is commonly used in tender baked goods such as muffins, pancakes, and pastries.

Whole Wheat Penne Pasta

Whole wheat penne pasta is a pasta made from whole wheat flour, so it retains the bran and germ of the grain. It is a grain-based food that generally provides more fiber and micronutrients than refined pasta.

Whole Wheat Pita Bread

Whole wheat pita bread is a round flatbread made from whole wheat flour, typically containing more fiber and micronutrients than refined white pita. It is commonly used for sandwiches, dips, and wraps.

Whole Wheat Pita Round

Whole wheat pita round is a flatbread made primarily from whole wheat flour, water, yeast, and salt. It is a grain-based food that provides carbohydrates for energy along with some fiber and protein.

Whole Wheat Pretzel

Whole wheat pretzel is a baked snack made primarily from whole wheat flour, often shaped into twists or sticks and typically seasoned with salt. Compared with refined-flour pretzels, it generally provides more fiber and some additional micronutrients from the whole grain.

Whole Wheat Spaghetti

Whole wheat spaghetti is pasta made from whole wheat flour, so it retains the bran and germ of the grain. It generally provides more fiber and micronutrients than refined white spaghetti.

Whole Wheat Tortilla

Whole wheat tortilla is a flatbread typically made from whole wheat flour, water, fat, and salt. It provides more fiber and micronutrients than tortillas made with refined flour.

Whole-Grain Bread

Whole-grain bread is bread made from flour that retains the bran, germ, and endosperm of the grain. It generally provides more fiber and micronutrients than refined white bread.

Whole-Grain Pasta

Whole-grain pasta is pasta made from whole wheat or other whole grains, so it retains the bran and germ. It is typically higher in fiber and micronutrients than refined pasta.

Whole-Grain Penne Or Fusilli Pasta

Whole-grain penne or fusilli pasta is pasta made from whole grains, typically whole wheat, retaining the bran and germ for more fiber and nutrients than refined pasta. It is a staple carbohydrate food commonly used as a base for savory meals.

Whole-Grain Penne Pasta

Whole-grain penne pasta is a pasta made from whole wheat flour, retaining the bran and germ of the grain. It is a staple carbohydrate food that generally provides more fiber and micronutrients than refined pasta.

Whole-Grain Spaghetti

Whole-grain spaghetti is pasta made from whole wheat flour, retaining the bran and germ of the grain. It has a firmer texture and typically provides more fiber and micronutrients than refined spaghetti.

Whole-Grain Wrap

A whole-grain wrap is a flatbread-style product made primarily from whole-grain flour, often wheat, and used for sandwiches or wraps. Compared with refined wraps, it generally provides more fiber and some additional micronutrients.

Whole-Wheat Or Gluten-Free Pasta

Whole-wheat pasta is a grain-based pasta made from whole wheat flour, while gluten-free pasta is typically made from rice, corn, legumes, or other gluten-free grains and starches. Nutritional value varies by product, but both are commonly used as carbohydrate-rich staple foods.

Whole-Wheat Or Oat Flour

Whole-wheat flour and oat flour are milled whole-grain flours used in baking and cooking. They provide more fiber and micronutrients than refined white flour because the bran and germ are retained.

Whole-Wheat Orecchiette

Whole-wheat orecchiette is a pasta made from whole durum wheat flour, retaining the bran and germ of the grain. It is a grain-based staple food that provides more fiber and micronutrients than refined pasta.

Wide Whole-Grain Noodles, Cooked And Rinsed

Wide whole-grain noodles are pasta made from whole-grain flour and cooked until tender, then rinsed. They provide a starch-based grain option with more fiber and micronutrients than refined noodles.

Wild Rice

Wild rice is an aquatic grass seed traditionally eaten like a whole grain, with a chewy texture and nutty flavor. It is naturally gluten-free and generally higher in protein and fiber than many common white rice varieties.

Yellow Corn Tortilla

Yellow corn tortilla is a flatbread made primarily from nixtamalized yellow corn masa and water. It is a staple grain food that provides carbohydrates and small amounts of fiber, minerals, and plant compounds from corn.

Yellow Cornmeal

Yellow cornmeal is a coarse flour made from dried yellow corn and commonly used in breads, porridges, and coatings. It is a grain-based ingredient that provides primarily carbohydrate energy with modest amounts of fiber and minerals.

Chamomile

Apigenin in chamomile binds GABA receptors to promote calm and improve sleep quality.

¼ Tsp Dried Rosemary

Dried rosemary is an aromatic culinary herb used to season savory dishes. In small amounts such as 1/4 teaspoon, it contributes flavor with minimal calories.

A Few Fresh Sage Leave

Fresh sage leaves are an aromatic culinary herb used in small amounts to add earthy, savory flavor to dishes. They provide phytochemicals and small amounts of vitamins and minerals.

Basil

Basil is an herbal antibiotic, antiseptic, carminative, and appetizer that has an special affinity for the stomach.

Bay Leaf, Roughly Torn

Bay leaf is an aromatic culinary leaf, usually used dried to flavor soups, stews, sauces, and braised dishes rather than eaten in large amounts. Roughly torn bay leaf releases more of its essential oils during cooking.

Borage

Cooling herb supporting hormones, joints, and nervous system

Borage (bee plant or starflower)

Borage, also known as bee plant or starflower, functions as a diaphoretic, emollient, and tonic.

Bunches Of Cilantro Leave

Cilantro leaves are the fresh leafy parts of the coriander plant, commonly used as an herb to add a bright, citrusy flavor to foods. The imported category is clearly wrong; cilantro belongs in Herbs.

Calendula

Calendula is a medicinal flower that has several health benefits.

California Poppy

California Poppy is a medicinal herb and flower that is rich in vitamins A, C, and E as well as minerals such as calcium and magnesium.

Cat’s Claw

Cat’s Claw is a tropical woody vine whose bark has been harvested for hundreds of years for medicinal purposes.

Chives, Finely Chopped

Chives are a mild, onion-like herb typically used fresh as a garnish or flavoring. Finely chopped chives add a subtle savory taste with very few calories.

Cilantro

Cilantro is a phenomenal herb that is packed with vitamins A, K, and C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits or vegetables.

Cilantro Leaves, Finely Chopped

Cilantro leaves are the fresh leafy parts of the coriander plant, commonly used as an herb for their bright, citrusy flavor. They are typically eaten raw or lightly added to dishes as a garnish or seasoning.

Cleavers

Cleavers is a medicinal wild herb that grows throughout the United States, Britain, Europe, Siberia, and the Himalayas.

Coriander Leave

Coriander leaves, also known as cilantro, are the fresh leafy parts of the coriander plant used as a culinary herb. They have a bright, citrusy flavor and are commonly used fresh in many cuisines.

Dill

Dill is an ancient herb that contains medicinal compounds including flavoniods and monoterpenes.

Dong Quai

Dong Quai has been used for thousands of years as a medicinal herb and is prized for its ability to benefit both the female and male reproductive system.

Dried Chive

Dried chive is the dehydrated leaf of a mild allium herb used to add onion-like flavor to savory dishes. It provides small amounts of nutrients and phytochemicals, though typically in modest serving sizes.

Echinacea

Immune-stimulating herb fighting infections

Echinacea (Coneflower)

Echinacea, also known as coneflower, is a medicinal plant that has been used for centuries to help keep the immune system active and healthy.

Eyebright

Eyebright is a tiny herb that grows readily in backyards, fields, and pastures.

Flat-Leaf Parsley

Flat-leaf parsley is a leafy green herb with a fresh, mildly peppery flavor commonly used in cooking and as a garnish. It is widely used in Mediterranean, Middle Eastern, and European cuisines.

Fresh Basil Leave

Fresh basil leaves are aromatic green herb leaves commonly used to flavor savory dishes, salads, sauces, and soups. The import category is clearly wrong; basil belongs in Herbs.

Fresh Cilantro Leaves, For Garnish

Fresh cilantro leaves are the tender, aromatic leaves of the coriander plant, commonly used as a garnish or flavoring in savory dishes. They add a bright, citrusy, herbal note and contribute small amounts of nutrients.

Fresh Cilantro, Chopped, For Garnish

Fresh cilantro is the leafy herb from the coriander plant, commonly used as a garnish for its bright, citrusy flavor. It is low in calories and typically used in small amounts.

Fresh Cilantro, For Topping

Fresh cilantro is the leafy herb from the coriander plant, commonly used raw as a garnish or topping for bright, citrusy flavor. It adds minimal calories while contributing small amounts of vitamins and phytonutrients.

Fresh Dill, Finely Chopped

Fresh dill is a fragrant culinary herb with feathery green leaves and a bright, slightly tangy flavor. It is commonly used fresh in salads, dressings, seafood dishes, and pickled foods.

Fresh Parsley (Finely Chopped)

Fresh parsley is a leafy herb commonly used as a garnish and flavoring ingredient. It has a bright, mildly peppery taste and is typically eaten in small amounts.

Fresh Rosemary Leave

Fresh rosemary leaves are aromatic needle-like leaves from the rosemary plant, commonly used as a culinary herb to flavor savory dishes. They have a strong piney, earthy taste and are typically used fresh or dried in small amounts.

Fresh, Chopped Cilantro (If Desired)

Fresh chopped cilantro is the leafy herb from the coriander plant, commonly used as a garnish or flavoring in many savory dishes. It has a bright, citrusy flavor and is typically eaten in small amounts.

Freshly Sage Leave

Sage leaves are the aromatic leaves of the sage plant, commonly used fresh or dried to flavor savory dishes. Fresh sage has a strong, earthy taste and is typically used in small amounts.

Goldenseal Root

Goldenseal Root is a popular herb from North America that works as a powerful herbal antibiotic and immune system enhancer.

Gotu Kola

Gotu Kola is a medicinal herb that has tremendous healing properties that are known to benefit a wide variety of ailments.

Honeysuckle

Honeysuckle is a medicinal flower that has been revered for thousands of years for its anti-inflammatory, anti-bacterial, and calming and relaxing properties.

Hops

Hops are a medicinal herb that are packed with antioxidants and vitamins E, A, C, and B-complex.

Horsetail

Mineral-rich herb strengthening bones

Horsetail (aka shavegrass)

Horsetail, also known as shavegrass, is a wonderful medicinal herb that grows wild throughout much of the world.

Lavender

Lavender is a sedative, diuretic, carminative, antiseptic, anti-viral, and anti-inflammatory herb that has been medicinally used for centuries.

Lemon Verbena

Lemon Verbena is a fragrant medicinal herb that has mild antiseptic, anti-inflammatory, and expectorant properties.

Lightly Packed Fresh Cilantro Leave

Fresh cilantro leaves are the leafy herb of the coriander plant, commonly used to add a bright, citrusy flavor to foods. Despite the import label, it is more accurately categorized as an herb.

Lomatium

Lomatium is a powerful herbal antibiotic that is highly effective for the respiratory ailments such as COPD, pneumonia, tuberculosis, bronchitis, chronic cough, and asthma.

Loosely Packed Cilantro

Loosely packed cilantro refers to fresh cilantro leaves and tender stems measured without compression. It has a bright, citrusy, herbal flavor and is commonly used as a garnish or ingredient in many cuisines.

Loosely Packed Parsley

Parsley is a leafy green herb commonly used fresh as a garnish or flavoring in salads, sauces, and cooked dishes. Loosely packed parsley typically refers to fresh parsley leaves measured without compressing them.

Marshmallow Root

Marshmallow Root has been traditionally used as an expectorant and cough remedy for thousands of years.

Meadowsweet

Meadowsweet is a wild herb and flower that is rich in vitamin C, antioxidants, and bioflavonoids and works as a natural digestive aid and pain reliever.

Milk Thistle

Milk Thistle is a potent detoxifying herb that can help to aid liver function, manage cholesterol, prevent cancer, and lower blood glucose levels.

Mullein Flowers and Leaves

Mullein Flowers and Leaves contain powerful anti-bacterial and expectorant properties that have the ability to substantially remove phlegm from the lungs and mucous from the body.

Nasturtiums

Nasturtiums are an edible and medicinal flower and herb that are high in vitamin C and have potent anti-viral and antibiotic properties.

Nettle Leaves

Nettle Leaves are a powerful herbal medicine that grow abundantly in the wild.

Oat Straw

Oat Straw is a wonderful healing herb that is rich in vitamins A, C, E, K, and B-complex and minerals such as iron, calcium, magnesium, silica, and zinc.

Olive Leaf

Olive Leaf is a powerful and effective medicinal that contains tremendous healing properties for the immune, cardiovascular, circulatory, respiratory, digestive, and lymphatic system.

Oregano

Oregano is an ancient medicinal and culinary herb that contains some of the highest antioxidant properties in the plant kingdom.

Oregano Leaf

Oregano leaf is a strongly aromatic culinary herb used fresh or dried in Mediterranean and Latin cuisines. It is typically used in small amounts as a seasoning rather than eaten as a bulk food.

Parsley

Parsley is a leafy herb commonly used fresh or dried to add a bright, slightly peppery flavor to foods. It is used as both a garnish and an ingredient in many cuisines.

Pau d’Arco

Pau d’Arco is a powerful medicinal herb that is widely used in the treatment of cancer, arthritis, candida, and bacterial and viral infections.

Periwinkle

Periwinkle is a medicinal flower and herb that has been used for thousands of years due to its antibiotic, antibacterial, analgesic, and hypotensive properties.

Raspberry Leaf Herb

Raspberry Leaf Herb is a rich source of vitamin C, calcium, iron, magnesium, bioflavonoids and antioxidants.

Red Root

Red Root is an herb that has effective antibiotic, antispasmodic, antiviral, and expectorant properties.

Rosemary

Rosemary has had the reputation for miracles for thousands of years.

Roses

Roses are a medicinal flower that have been used since ancient times for their nutritional and healing benefits.

Sage

Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties.

Sarsaparilla

Sarsaparilla is a medicinal herb that is known to be an excellent detoxifier and blood purifier.

Schisandra

Schisandra is a medicinal berry that has been used for thousands of years for its exceptional health promoting benefits.

Self Heal

Medicinal herb supporting wound healing

Self heal (or heal-all)

Self heal (or heal-all) is a wonderful medicinal flower and herb which as the name suggests has tremendous healing properties.

Skullcap

Nervine herb calming nervous system

Skullcap (Scutellaria Laterifolia)

Skullcap (Scutellaria Laterifolia) is a well respected North American medicinal herb that is an excellent remedy for anxiety, stress, headaches, exhaustion, and depression.

Sprig Curry Leaves, Roughly Torn

Curry leaves are aromatic leaves from the curry tree commonly used in South Asian cooking to add a citrusy, savory flavor. They are typically used fresh or lightly cooked in tempering, curries, and chutneys.

Sweet Violet

Sweet Violet is a medicinal flower and herb that has been used for thousands of years for its healing properties.

Tarragon

Tarragon is a culinary and medicinal herb that is rich in vitamins A, C, and B-complex and minerals such as zinc, copper, iron, and magnesium.

Thyme

Thyme has a powerful ability to kill off bacteria and viruses and should be taken at first signs of a cold or illness.

Wild Cherry Bark

Wild Cherry Bark is a medicinal herb derived from the black cherry tree that has been used for hundreds of years due to its antiviral, antibacterial, and anticancer properties.

Yarrow

Yarrow is a medicinal flower that has been used for centuries due to its ability to act as an effective health tonic for the whole body.

Spinach

Rich in iron, folate, and lutein, spinach supports blood health, vision, and energy.

Lentils

High-fiber, high-protein lentils stabilise blood sugar and feed beneficial gut bacteria.

½ Cooked Brown Lentils (Or One 15 Oz Can)

Cooked brown lentils are edible legumes with a mild, earthy flavor and soft texture. They are commonly used in soups, salads, curries, and grain-free plant-based meals.

½ Cup Edamame (Cooked)

Cooked edamame are immature green soybeans commonly eaten as a protein-rich vegetable side or snack. They have a mild, slightly sweet flavor and a firm, tender texture.

12- To 14-Oz. Package Fresh Or Frozen Petite Whole Green Bean

Petite whole green beans are immature green bean pods eaten as a vegetable, available fresh or frozen. They are low in calories and provide fiber, vitamins, and plant compounds.

A 12-Oz. Package Extra-Firm Silken Tofu

Extra-firm silken tofu is a soy-based food made by coagulating soy milk into a smooth, delicate block that still holds its shape. It is commonly used as a plant-based protein in savory dishes, soups, sauces, and desserts.

A 12-Oz. Package Light Firm Tofu

A 12-Oz. Package Light Silken Tofu

Light silken tofu is a soft, delicate soybean curd with a smooth texture and high water content, often used in soups, sauces, smoothies, and desserts. It is a minimally seasoned soy food that provides plant protein with relatively few calories.

A 14- To 16-Oz. Package Extra-Firm Water-Packed Tofu

Extra-firm water-packed tofu is a soy-based food made by coagulating soy milk and pressing the curds to remove much of the water. It is a versatile plant protein commonly used in savory dishes.

A 15-Oz. Can Oil-Free Refried Beans

Oil-free refried beans are cooked and mashed beans prepared without added oil, typically providing a convenient, fiber-rich legume option. Canned versions may contain added salt and seasonings depending on the brand.

Adzuki Bean

Adzuki bean is a small reddish-brown legume commonly used in East Asian cuisines in both savory dishes and sweet pastes. It is valued for its fiber, plant protein, and mineral content.

Assorted Dry Lentils And/Or Legumes

Dried lentils and other legumes are edible pulses valued for their protein, fiber, and complex carbohydrates. They are staple pantry foods commonly used in soups, stews, curries, and salads.

Baba Ghanoush Or Hummu

Baba ghanoush and hummus are savory Middle Eastern dips; baba ghanoush is primarily made from eggplant, while hummus is primarily made from chickpeas and tahini. Since this entry is ambiguous and imported as Legumes, that category is reasonable only for hummus, not baba ghanoush.

Baked Tofu

Bean Sprout

Bean sprouts are young shoots of germinated beans, most commonly mung beans or soybeans, eaten raw or cooked in many cuisines. They are crisp, low in calories, and provide modest amounts of vitamins, minerals, and plant compounds.

Beans Or 1 Can Beans

Black Beans Or 1 15-Oz. Can Black Bean

Black beans are edible legumes with a dense, creamy texture and mild flavor. A 15-ounce can of black beans provides similar core nutrition to cooked black beans, though canned versions may be higher in sodium unless drained and rinsed.

Black Beans Or One 15-Ounce Can

Black beans are edible legumes commonly eaten cooked from dry or canned. A 15-ounce can provides a convenient source of plant protein, fiber, and minerals.

Black Beans Or Pinto Beans

Black beans and pinto beans are edible legumes commonly used as protein- and fiber-rich staple foods. They have a mild flavor and provide complex carbohydrates along with a broad range of micronutrients.

Black Lentil

Black lentils are small, dark legumes with a firm texture and earthy flavor that hold their shape well when cooked. They are commonly used in soups, salads, and side dishes.

Black Or Pinto Bean

Black or pinto beans are edible legumes commonly used as a protein- and fiber-rich staple in savory dishes. They provide complex carbohydrates and a range of vitamins, minerals, and plant compounds.

Black-Eyed Pea

Black-eyed peas are small cream-colored legumes with a mild, earthy flavor commonly used in soups, stews, salads, and side dishes. They are a nutrient-dense plant food that provides protein, fiber, and several important minerals.

Brown Lentil

Brown lentils are edible pulses with a mild, earthy flavor that hold their shape fairly well when cooked. They are commonly used in soups, stews, salads, and side dishes.

Brown Lentils Or Two Cans Lentils

Brown Or Green Lentil

Brown and green lentils are edible pulses with a mild, earthy flavor that hold their shape well when cooked. They are commonly used in soups, stews, salads, and side dishes.