Agar-agar
Agar-agar is obtained from algae and often used as a vegetarian substitute for gelatin. It is also used in research and medicine. Water 8.7% 93/07/00 LA : ALA
Tamarind
Tamarind varies in flavor from sour to sweet. Sweet tamarind works especially well in fruity drinks, as a seasoning for curry, and in desserts. Water 31.4% 95/04/01 LA : ALA
Beefsteak tomato
The large, flat beefsteak tomato is one of the most commonly cultivated varieties. Compared to smaller tomatoes, they are less juicy and have a thicker skin. Water 93.9% 77/19/04 LA : ALA
Apple juice concentrate
Apple juice concentrate is used to sweeten a wide variety of dishes. Using even small amounts gives dishes a nice sweet flavor. Water 9.6% 93/03/04 LA (1.3g) 6:1 (0.2g) ALA
Roasted pumpkin seeds
Roasted pumpkin seeds are rich in unsaturated fatty acids, vitamins, and minerals. It is healthier to eat raw, unsalted pumpkin seeds. Water 2.0% 16/32/52 LA (19.6g) 176:1 (0.1g) ALA
Carob powder
Carob powder is very low in fat and free of the stimulating substances contained in caffeine. It has a fruity, caramel flavor and can be substituted for cocoa. Water 3.6% 94/05/01 LA : ALA
Cornstarch
Cornstarch was was discovered in 1840 by Thomas Kingsford. It is normally used today, whereas potato starch or grain starches used to be more common. Water 8.3% 100/00/00 LA : ALA
Ribwort plantain
Ribwort plantain is used in salads and as a medicinal herb with anti-inflammatory and antibacterial qualities. 00/00/00 LA : ALA
Peanut oil
Peanut oil has a mild, savory flavor. It is a good choice to use with a number of dishes, for example, for stir-fries, deep-fried dishes, and salad dressings. Water 0.0% 00/00/100 LA (32g) !:0 (0g) ALA
Shiitake mushroom
Shiitake mushrooms have a pleasant, savory taste called “umami” and taste great eaten raw. They are the second most common edible mushroom in the world. Water 89.7% 71/24/05 LA : ALA
Black sesame seeds
Black sesame seeds are one of the oldest seeds. They are particularly rich in valuable nutrients and have a more intense flavor than white sesame seeds. Water 4.7% 26/20/55 LA (21.4g) 57:1 (0.4g) ALA
Soy milk, flavored (e.g., vanilla)
Soy milk, which is made from soy beans and water, can be used as a replacement for dairy milk. Flavored soy milk (e.g., vanilla) is good for dessert creations. Water 88.0% 56/29/15 LA : ALA
Passion fruit, skin removed
The most common types of passion fruit are the smaller dark purple variety and the larger yellowish green variety. Both are somewhat wrinkled when ripe. Water 72.9% 89/08/03 LA : ALA
Pomegranate syrup
Classic pomegranate syrup contains only the juice of pomegranates and sugar, without the addition of any ingredients that would change the taste. Water 67.9% 92/05/03 LA : ALA
Soy yogurt
Soy yogurt is made from soymilk using live bacteria cultures. It is gluten- and cholesterol-free and doesn’t contain any milk protein or lactose. Water 92.5% 39/51/10 LA : ALA
Lupine flour
Lupine flour contains all of the important amino acids and is also low in purine. It is suitable for baking and making protein-rich drinks. Water 6.2% 47/44/09 LA (2.1g) 4:1 (0.5g) ALA
Fresh cranberry
The raw cranberry, also known as fenberry, is very often used in Germany as an ingredient in baking. Unprocessed cranberries taste hard and bitter. Water 87.3% 95/04/01 LA : ALA
Rice flour
Rice flour is made from ground rice and is a gluten-free flour. In spite of having limited baking properties, it works well as a thickener and a binder. Water 11.9% 92/07/02 LA : ALA
Long-grain white rice
White long-grain rice is mainly used in salty and hearty dishes. It is served as a side dish or combined with other ingredients. Water 11.6% 91/08/01 LA : ALA
Sweet onion
Sweet onions don’t have the sharp, astringent taste of other varieties, can be white or yellow in color, and often have a flat saucer shape. Water 91.2% 90/09/01 LA : ALA