Red table wine
Red table wine is enjoyed as an alcoholic beverage and is used in the kitchen, where it is especially popular for use as a cooking liquid and in marinades. Water 86.5% 97/03/00 LA : ALA
Peanuts
Originating in the Andes, peanuts are not true nuts according to the botanical definition. Consuming peanuts is bad for your health. Water 6.5% 18/28/54 LA (15.6g) !:0 (0g) ALA
Nettles, (Young, Stinging)
Stinging Nettles (Urtica dioica, Young Nettles) have culinary and medicinal uses, especially in naturopathy. Water 87.7% 73/26/01 LA : ALA
Chickpeas, cooked
Chickpeas are generally eaten cooked. They have a mild, slightly nutty flavor and are used in many popular recipes such as curries, soups, stews, and hummus. Water 60.4% 72/24/04 LA : ALA
Dried marjoram
Dried marjoram is a popular seasoning that contains many essential oils. It is used primarily in sausages, potato dishes, and sauces. Water 7.6% 75/16/09 LA (1.2g) 1:3 (3.2g) ALA
Green peas
Green peas are crisp to the bite and can be used in a number of dishes. They can be eaten raw and contain lots of protein and carbohydrates. Water 78.9% 71/27/02 LA : ALA
Arugula
Arugula is used raw, primarily as a salad or, for example, as an ingredient in pesto. The bitter, almost sharp taste is reminiscent of cress and walnuts. Water 91.7% 53/37/10 LA (0.1g) 1:1 (0.2g) ALA
Pear
Raw pears contain valuable vitamins, minerals, and trace elements. Pears are also used in cooked, preserved, or dried form. Water 84.0% 97/02/01 LA : ALA
Green spelt, coarsely ground
Coarsely ground green spelt is made from unripened spelt wheat that is harvested, dried over a beechwood fire, and coarsely ground. Water 10.6% 84/13/03 LA : ALA
Pumpkin seed oil
Pumpkin seed oil has a greenish-brown color and an aromatic nutty flavor. It contains high levels of linoleic acid and phytosterols. 00/00/100 LA (49.2g) 102:1 (0.5g) ALA
White pepper
White pepper: read about the differences between green, white, black and red pepper in the link. Pepper owes its spicy heat primarily to the alkaloid piperine. Water 11.4% 85/13/03 LA : ALA
White beans, cooked (without salt)
The protein content and easy storage make beans a favorite staple foods. Cooking white beans at temperatures >70°C destroys the toxic substance phasin. Water 69.0% 71/28/02 LA : ALA
Orange peel
Orange peel contains fragrant essential oils and gives food a sweet or bitter flavor. You should only use the peel of organic oranges. Water 72.5% 94/06/01 LA : ALA
Rice syrup
Rice syrup is obtained by fermenting rice flour and can be used as a general sweetener and for baking. It has a mild, butterscotch flavor. Water 22.6% 100/00/00 LA : ALA
Jalapeño pepper
Thanks to their spicy flavor, jalapeños are very popular in Mexico and the US. They have a value between 2500–8000 on the Scoville scale. Water 91.7% 84/12/05 LA : ALA
Honey
Raw honey is honey that is extracted with a centrifuge and is never heated. Heating honey over 40 °C (104 °F) destroys important nutritional elements. Water 17.1% 100/00/00 LA : ALA
Spelt, uncooked
Spelt is closely related to wheat but contains different types of gluten. It does not contain omega-5 gliadin, the most potent wheat allergen. Water 11.0% 81/17/03 LA : ALA
Green olive
Green olives are picked unripe and are the precursor to fully ripened black olives. Olives are cured in liquids and in this way bitterness is eliminated. Water 77.5% 34/07/59 LA (1.1g) 11:1 (0.1g) ALA
Spelt flour (type 630)
Spelt flour (type 630) is used for baking rolls and pastries. Compared to bread flour (type 812 and 1050), it has similar properties that make it a good choice. Water 13.1% 84/14/02 LA : ALA
Orange, raw, with peel
The fruity flavor and high vitamin C content of oranges make them perfect for both raw and cooked food dishes — and orange peel also adds extra flavor. Water 82.3% 91/08/02 LA : ALA