ORIGINAL BURGER WITH QUINOA

Textured vegetable protein is a standard plant-based protein source generally recognized as safe for consumption, with allergen labeling required for individuals sensitive to soy.

Water is a fundamental and essential component of human nutrition with an established safety profile.

Cooked white quinoa is a well-tolerated, nutrient-dense pseudocereal suitable for general consumption with no significant associated safety concerns.

Soy sauce is a traditional condiment that contributes to sodium and allergen intake (soy and wheat), requiring balanced consumption patterns.

Soy protein concentrate is a commonly utilized plant-based protein source with a well-established safety profile, requiring consideration primarily for individuals with soy allergies.

Organic tapioca starch is a well-tolerated, plant-derived carbohydrate generally recognized as safe for regular consumption.

Cellulose gum is widely recognized as safe by global regulatory bodies, functioning primarily as an inert texturizer with minimal systemic absorption.

Widely utilized plant oils that provide essential fatty acids, though containing soy derivatives relevant to allergen considerations.

Dehydrated garlic and onion are standard culinary seasonings generally recognized as safe for regular consumption, though individuals following low-FODMAP diets may need to monitor intake.

Dried onions are a standard culinary ingredient generally recognized as safe for the general population, with considerations primarily related to individual digestive tolerances.