Beverages, Cocoa mix, no sugar added, powder
CACAO OR CHOCOLATE PRODUCT (US CFR) Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995]
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
FINELY GROUND
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SUGARS ADDED CLAIM OR USE A claim stating that sugars have not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: CONTAINS NATURALLY OCCURRING SUGARS [REGULATION (EC) No 1924/2006 Corrigendum].
No added sugars and 'without added sugars' are allowed if no sugar or sugar containing ingredient is added during processing. (28 Federal Register 2302, January 6, 1993)
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.4 G
Energy: 377 KCAL
Energy: 1576 kJ
Protein: 15.49 G
Total lipid (fat): 3 G
Ash: 6.18 G
Carbohydrate, by difference: 71.93 G
Fiber, total dietary: 7.5 G
Sugars, Total: 37.65 G
Calcium, Ca: 576 MG
Iron, Fe: 4.96 MG
Magnesium, Mg: 208 MG
Phosphorus, P: 893 MG
Potassium, K: 2702 MG
Sodium, Na: 876 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.73 MG
Manganese, Mn: 0.665 MG
Selenium, Se: 16.9 UG
Thiamin: 0.267 MG
Riboflavin: 1.4 MG
Niacin: 1.084 MG
Pantothenic acid: 3.826 MG
Vitamin B-6: 0.318 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 115.3 MG
Vitamin B-12: 1.18 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Carotene, beta: 1 UG
Vitamin A, IU: 15 IU
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 1.777 G
SFA 4:0: 0.023 G
SFA 6:0: 0.003 G
SFA 8:0: 0.004 G
SFA 10:0: 0.007 G
SFA 12:0: 0.005 G
SFA 14:0: 0.044 G
SFA 16:0: 0.817 G
SFA 18:0: 0.83 G
Fatty acids, total monounsaturated: 0.979 G
MUFA 16:1: 0.013 G
MUFA 18:1: 0.955 G
Fatty acids, total polyunsaturated: 0.088 G
PUFA 18:2: 0.078 G
PUFA 18:3: 0.003 G
Caffeine: 19 MG
Theobromine: 658 MG
Beverages, Cocoa mix, powder, prepared with water
CACAO OR CHOCOLATE PRODUCT (US CFR) Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995]
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 86.34 G
Energy: 55 KCAL
Energy: 229 kJ
Protein: 0.92 G
Total lipid (fat): 0.55 G
Ash: 0.65 G
Carbohydrate, by difference: 11.54 G
Fiber, total dietary: 0.5 G
Sugars, Total: 9.03 G
Calcium, Ca: 21 MG
Iron, Fe: 0.17 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 43 MG
Potassium, K: 99 MG
Sodium, Na: 73 MG
Zinc, Zn: 0.21 MG
Copper, Cu: 0.048 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 0.7 UG
Fluoride, F: 61.4 UG
Thiamin: 0.013 MG
Riboflavin: 0.078 MG
Niacin: 0.081 MG
Pantothenic acid: 0.123 MG
Vitamin B-6: 0.016 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 4.6 MG
Vitamin B-12: 0.05 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.328 G
SFA 4:0: 0.002 G
SFA 10:0: 0.001 G
SFA 14:0: 0.004 G
SFA 16:0: 0.15 G
SFA 17:0: 0.001 G
SFA 18:0: 0.163 G
SFA 20:0: 0.002 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 0.183 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.182 G
Fatty acids, total polyunsaturated: 0.016 G
PUFA 18:2: 0.015 G
Fatty acids, total trans: 0.104 G
Caffeine: 2 MG
Theobromine: 44 MG
Beverages, Cocoa mix, powder
CACAO OR CHOCOLATE PRODUCT (US CFR) Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995]
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.5 G
Energy: 398 KCAL
Energy: 1664 kJ
Protein: 6.67 G
Total lipid (fat): 4 G
Ash: 4.1 G
Carbohydrate, by difference: 83.73 G
Fiber, total dietary: 3.7 G
Sugars, Total: 65.55 G
Calcium, Ca: 133 MG
Iron, Fe: 1.19 MG
Magnesium, Mg: 83 MG
Phosphorus, P: 315 MG
Potassium, K: 712 MG
Sodium, Na: 504 MG
Zinc, Zn: 1.46 MG
Copper, Cu: 0.286 MG
Manganese, Mn: 0.269 MG
Selenium, Se: 5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.096 MG
Riboflavin: 0.565 MG
Niacin: 0.586 MG
Pantothenic acid: 0.893 MG
Vitamin B-6: 0.114 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 33.1 MG
Vitamin B-12: 0.35 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 2.377 G
SFA 4:0: 0.012 G
SFA 6:0: 0.002 G
SFA 8:0: 0.002 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.029 G
SFA 15:0: 0.001 G
SFA 16:0: 1.085 G
SFA 17:0: 0.004 G
SFA 18:0: 1.181 G
SFA 20:0: 0.012 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 1.325 G
MUFA 16:1: 0.004 G
MUFA 18:1: 1.318 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.114 G
PUFA 18:2: 0.107 G
PUFA 18:3: 0.003 G
Caffeine: 18 MG
Theobromine: 323 MG
Beverages, cocoa mix, with aspartame, powder, prepared with water
CACAO OR CHOCOLATE PRODUCT (US CFR) Any form of cacao, cacao product, chocolate, chocolate product or chocolate product analog except chocolate candy; includes such products as cacao beans, cacao nibs, chocolate liquor, sweet or milk chocolate, and chocolate syrup; excludes flavors and extracts derived from cacao beans and chocolate- or cacao-flavored foods (21 CFR 163). [FDA CFSAN 1995]
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW ENERGY FOOD Renamed from *LOW CALORIE FOOD* [LanguaL 2008]. A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA]
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 92.38 G
Energy: 29 KCAL
Energy: 123 kJ
Protein: 1.21 G
Total lipid (fat): 0.23 G
Ash: 0.57 G
Carbohydrate, by difference: 5.61 G
Fiber, total dietary: 0.6 G
Sugars, Total: 2.93 G
Calcium, Ca: 48 MG
Iron, Fe: 0.39 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 70 MG
Potassium, K: 211 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.052 MG
Selenium, Se: 1.3 UG
Fluoride, F: 65.7 UG
Thiamin: 0.021 MG
Riboflavin: 0.109 MG
Niacin: 0.085 MG
Pantothenic acid: 0.298 MG
Vitamin B-6: 0.025 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin B-12: 0.09 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.139 G
SFA 4:0: 0.002 G
SFA 10:0: 0.001 G
SFA 14:0: 0.003 G
SFA 16:0: 0.064 G
SFA 18:0: 0.065 G
Fatty acids, total monounsaturated: 0.076 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.074 G
Fatty acids, total polyunsaturated: 0.007 G
PUFA 18:2: 0.006 G
Caffeine: 2 MG
Theobromine: 51 MG
Beverages, coconut milk, sweetened, fortified with calcium, vitamins A, B12, D2
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
JUICE OR NECTAR (EUROFIR) The members of the work group in Action COST 99/Eurofoods considered it important to be able to separate fruit juices from both *NON-ALCOHOLIC BEVERAGE* and *FRUIT* in the EFG classification, in order to evaluate and compare consumption patterns across countries. Examples are orange juice, apple juice, tomato juice, fruit and vegetable nectars.
1400 BEVERAGES (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
NUT MILK A liquid enclosed by the endosperm of nuts.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
CALCIUM ADDED Used when calcium is added to a food product at any level.
VITAMIN D ADDED
VITAMIN A ADDED
VITAMIN B12 ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
FORTIFIED CLAIM OR USE Used when nutrients that were never present are added to the food. A food is 'fortified' when nutrients that were never present are added to it.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 94.57 G
Energy: 31 KCAL
Energy: 131 kJ
Protein: 0.21 G
Total lipid (fat): 2.08 G
Ash: 0.23 G
Carbohydrate, by difference: 2.92 G
Sugars, Total: 2.5 G
Calcium, Ca: 188 MG
Iron, Fe: 0.3 MG
Potassium, K: 19 MG
Sodium, Na: 19 MG
Vitamin B-12: 1.25 UG
Vitamin B-12, added: 1.25 UG
Vitamin A, RAE: 63 UG
Retinol: 63 UG
Vitamin A, IU: 208 IU
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D2 (ergocalciferol): 1 UG
Fatty acids, total saturated: 2.083 G
SFA 6:0: 0.013 G
SFA 8:0: 0.165 G
SFA 10:0: 0.131 G
SFA 12:0: 1.042 G
SFA 14:0: 0.411 G
SFA 16:0: 0.199 G
SFA 18:0: 0.122 G
Beverages, Coconut water, ready-to-drink, unsweetened
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
JUICE OR NECTAR (EUROFIR) The members of the work group in Action COST 99/Eurofoods considered it important to be able to separate fruit juices from both *NON-ALCOHOLIC BEVERAGE* and *FRUIT* in the EFG classification, in order to evaluate and compare consumption patterns across countries. Examples are orange juice, apple juice, tomato juice, fruit and vegetable nectars.
1400 BEVERAGES (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
NUT MILK A liquid enclosed by the endosperm of nuts.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNSWEETENED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 95.03 G
Energy: 18 KCAL
Energy: 75 kJ
Protein: 0.22 G
Ash: 0.52 G
Carbohydrate, by difference: 4.24 G
Sugars, Total: 3.92 G
Sucrose: 0.96 G
Glucose: 0.82 G
Fructose: 2.14 G
Calcium, Ca: 7 MG
Iron, Fe: 0.03 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 5 MG
Potassium, K: 165 MG
Sodium, Na: 26 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.008 MG
Manganese, Mn: 0.221 MG
Vitamin C, total ascorbic acid: 9.9 MG
Thiamin: 0.03 MG
Beverages, coffee and cocoa, instant, decaffeinated, with whitener and low calorie sweetener
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DECAFFEINATED
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SWEETENER ADDED Includes *NONNUTRITIVE SWEETENER ADDED*, and *NUTRITIVE SWEETENER ADDED*; see scope notes for these terms.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
SOY ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 440 KCAL
Energy: 1843 kJ
Protein: 9 G
Total lipid (fat): 13.21 G
Ash: 3.29 G
Carbohydrate, by difference: 71.4 G
Fiber, total dietary: 4.8 G
Sugars, Total: 34.98 G
Calcium, Ca: 60 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 122 MG
Phosphorus, P: 451 MG
Potassium, K: 1856 MG
Sodium, Na: 500 MG
Zinc, Zn: 1.01 MG
Copper, Cu: 0.56 MG
Manganese, Mn: 0.807 MG
Selenium, Se: 4 UG
Thiamin: 0.021 MG
Riboflavin: 0.109 MG
Niacin: 4.655 MG
Pantothenic acid: 0.063 MG
Vitamin B-6: 0.03 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 16.8 MG
Carotene, beta: 2 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 11.376 G
SFA 4:0: 0.002 G
SFA 6:0: 0.077 G
SFA 8:0: 0.954 G
SFA 10:0: 0.764 G
SFA 12:0: 5.672 G
SFA 14:0: 2.14 G
SFA 16:0: 1.233 G
SFA 18:0: 0.535 G
Fatty acids, total monounsaturated: 0.954 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.952 G
Fatty acids, total polyunsaturated: 0.349 G
PUFA 18:2: 0.338 G
PUFA 18:3: 0.011 G
Caffeine: 25 MG
Theobromine: 324 MG
Beverages, coffee substitute, cereal grain beverage, powder, prepared with whole milk
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
GRAIN ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 87 G
Energy: 65 KCAL
Energy: 272 kJ
Protein: 3.3 G
Total lipid (fat): 3.3 G
Ash: 0.8 G
Carbohydrate, by difference: 5.6 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 119 MG
Iron, Fe: 0.11 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 99 MG
Potassium, K: 172 MG
Sodium, Na: 49 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.012 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 5.5 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.038 MG
Riboflavin: 0.161 MG
Niacin: 0.293 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.042 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.35 UG
Vitamin A, RAE: 28 UG
Retinol: 28 UG
Vitamin A, IU: 124 IU
Fatty acids, total saturated: 2.061 G
SFA 4:0: 0.107 G
SFA 6:0: 0.063 G
SFA 8:0: 0.037 G
SFA 10:0: 0.083 G
SFA 12:0: 0.093 G
SFA 14:0: 0.332 G
SFA 16:0: 0.875 G
SFA 18:0: 0.4 G
Fatty acids, total monounsaturated: 0.958 G
MUFA 16:1: 0.074 G
MUFA 18:1: 0.834 G
Fatty acids, total polyunsaturated: 0.144 G
PUFA 18:2: 0.093 G
PUFA 18:3: 0.051 G
Cholesterol: 13 MG
Tryptophan: 0.046 G
Threonine: 0.15 G
Isoleucine: 0.199 G
Leucine: 0.323 G
Lysine: 0.26 G
Methionine: 0.083 G
Cystine: 0.031 G
Phenylalanine: 0.16 G
Tyrosine: 0.159 G
Valine: 0.221 G
Arginine: 0.121 G
Histidine: 0.089 G
Alanine: 0.115 G
Aspartic acid: 0.251 G
Glutamic acid: 0.695 G
Glycine: 0.072 G
Proline: 0.322 G
Serine: 0.18 G
Beverages, coffee substitute, cereal grain beverage, powder
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
GRAIN
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 7.99 G
Energy: 360 KCAL
Energy: 1508 kJ
Protein: 6.01 G
Total lipid (fat): 2.52 G
Ash: 5.06 G
Carbohydrate, by difference: 78.42 G
Fiber, total dietary: 23.3 G
Sugars, Total: 4.63 G
Calcium, Ca: 58 MG
Iron, Fe: 4.6 MG
Magnesium, Mg: 244 MG
Phosphorus, P: 580 MG
Potassium, K: 2443 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.208 MG
Manganese, Mn: 1.1 MG
Selenium, Se: 64.1 UG
Thiamin: 0.413 MG
Riboflavin: 0.095 MG
Niacin: 17.664 MG
Pantothenic acid: 1.41 MG
Vitamin B-6: 0.747 MG
Folate, total: 52 UG
Folate, food: 52 UG
Folate, DFE: 52 UG
Choline, total: 13.4 MG
Carotene, beta: 5 UG
Vitamin A, IU: 8 IU
Lutein + zeaxanthin: 194 UG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 0.603 G
SFA 8:0: 0.011 G
SFA 12:0: 0.001 G
SFA 14:0: 0.006 G
SFA 16:0: 0.522 G
SFA 18:0: 0.033 G
Fatty acids, total monounsaturated: 0.356 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.341 G
Fatty acids, total polyunsaturated: 1.225 G
PUFA 18:2: 1.134 G
PUFA 18:3: 0.083 G
PUFA 20:4: 0.003 G
Caffeine: 19 MG
Beverages, coffee substitute, cereal grain beverage, prepared with water
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
GRAIN
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 98.37 G
Energy: 6 KCAL
Energy: 25 kJ
Protein: 0.1 G
Total lipid (fat): 0.04 G
Ash: 0.18 G
Carbohydrate, by difference: 1.3 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.08 G
Calcium, Ca: 4 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 10 MG
Potassium, K: 41 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.013 MG
Manganese, Mn: 0.019 MG
Selenium, Se: 1.1 UG
Thiamin: 0.007 MG
Riboflavin: 0.002 MG
Niacin: 0.294 MG
Pantothenic acid: 0.023 MG
Vitamin B-6: 0.012 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.2 MG
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 0.01 G
SFA 16:0: 0.009 G
SFA 18:0: 0.001 G
Fatty acids, total monounsaturated: 0.006 G
MUFA 18:1: 0.006 G
Fatty acids, total polyunsaturated: 0.02 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.001 G
Beverages, coffee, brewed, breakfast blend
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.47 G
Energy: 2 KCAL
Energy: 8 kJ
Protein: 0.3 G
Ash: 0.06 G
Carbohydrate, by difference: 0.17 G
Calcium, Ca: 2 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 4 MG
Phosphorus, P: 3 MG
Potassium, K: 50 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.032 MG
Thiamin: 0.02 MG
Niacin: 0.8 MG
Caffeine: 37 MG
Beverages, coffee, brewed, espresso, restaurant-prepared, decaffeinated
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
DECAFFEINATED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 97.8 G
Energy: 9 KCAL
Energy: 37 kJ
Protein: 0.1 G
Total lipid (fat): 0.18 G
Ash: 0.23 G
Carbohydrate, by difference: 1.69 G
Calcium, Ca: 2 MG
Iron, Fe: 0.13 MG
Magnesium, Mg: 80 MG
Phosphorus, P: 7 MG
Potassium, K: 115 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.05 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.05 MG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.001 MG
Riboflavin: 0.177 MG
Niacin: 5.207 MG
Pantothenic acid: 0.028 MG
Vitamin B-6: 0.002 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 1 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.092 G
SFA 16:0: 0.046 G
MUFA 18:1 c: 0.015 G
Fatty acids, total polyunsaturated: 0.092 G
PUFA 18:2: 0.092 G
Caffeine: 1 MG
Beverages, coffee, brewed, espresso, restaurant-prepared
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 97.8 G
Energy: 9 KCAL
Energy: 36 kJ
Protein: 0.12 G
Total lipid (fat): 0.18 G
Ash: 0.23 G
Carbohydrate, by difference: 1.67 G
Calcium, Ca: 2 MG
Iron, Fe: 0.13 MG
Magnesium, Mg: 80 MG
Phosphorus, P: 7 MG
Potassium, K: 115 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.05 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.05 MG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.001 MG
Riboflavin: 0.177 MG
Niacin: 5.207 MG
Pantothenic acid: 0.028 MG
Vitamin B-6: 0.002 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 2.6 MG
Vitamin E (alpha-tocopherol): 0.01 MG
Tocopherol, gamma: 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.092 G
SFA 16:0: 0.046 G
MUFA 18:1 c: 0.015 G
Fatty acids, total polyunsaturated: 0.092 G
PUFA 18:2: 0.092 G
Caffeine: 212 MG
Beverages, coffee, brewed, prepared with tap water, decaffeinated
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
DECAFFEINATED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.3 G
Energy: 1 kJ
Protein: 0.1 G
Ash: 0.1 G
Calcium, Ca: 2 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 1 MG
Potassium, K: 54 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.007 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 0.1 UG
Fluoride, F: 52.4 UG
Niacin: 0.222 MG
Pantothenic acid: 0.001 MG
Choline, total: 1 MG
Tocopherol, gamma: 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.001 G
MUFA 18:1 c: 0.015 G
Fatty acids, total polyunsaturated: 0.002 G
PUFA 18:2: 0.002 G
Threonine: 0.001 G
Isoleucine: 0.002 G
Leucine: 0.005 G
Lysine: 0.001 G
Cystine: 0.002 G
Phenylalanine: 0.003 G
Tyrosine: 0.002 G
Valine: 0.003 G
Arginine: 0.001 G
Histidine: 0.002 G
Alanine: 0.003 G
Aspartic acid: 0.005 G
Glutamic acid: 0.02 G
Glycine: 0.004 G
Proline: 0.004 G
Serine: 0.001 G
Caffeine: 1 MG
Beverages, coffee, brewed, prepared with tap water
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.39 G
Energy: 1 KCAL
Energy: 2 kJ
Protein: 0.12 G
Total lipid (fat): 0.02 G
Ash: 0.35 G
Calcium, Ca: 2 MG
Iron, Fe: 0.01 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 3 MG
Potassium, K: 49 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.023 MG
Fluoride, F: 90.7 UG
Thiamin: 0.014 MG
Riboflavin: 0.076 MG
Niacin: 0.191 MG
Pantothenic acid: 0.254 MG
Vitamin B-6: 0.001 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 2.6 MG
Vitamin E (alpha-tocopherol): 0.01 MG
Tocopherol, gamma: 0.01 MG
Tocotrienol, alpha: 0.02 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.002 G
Fatty acids, total monounsaturated: 0.015 G
MUFA 18:1 c: 0.015 G
Fatty acids, total polyunsaturated: 0.001 G
PUFA 18:2: 0.001 G
Threonine: 0.001 G
Isoleucine: 0.002 G
Leucine: 0.005 G
Lysine: 0.001 G
Cystine: 0.002 G
Phenylalanine: 0.003 G
Tyrosine: 0.002 G
Valine: 0.003 G
Arginine: 0.001 G
Histidine: 0.002 G
Alanine: 0.003 G
Aspartic acid: 0.005 G
Glutamic acid: 0.02 G
Glycine: 0.004 G
Proline: 0.004 G
Serine: 0.001 G
Caffeine: 40 MG
Beverages, coffee, instant, chicory
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
FLAVORING, SPICE OR HERB ADDED, NATURAL
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
Water: 98.94 G
Energy: 3 KCAL
Energy: 14 kJ
Protein: 0.09 G
Ash: 0.17 G
Carbohydrate, by difference: 0.75 G
Calcium, Ca: 4 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 3 MG
Potassium, K: 35 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 0.1 UG
Riboflavin: 0.003 MG
Niacin: 0.218 MG
Pantothenic acid: 0.001 MG
Fatty acids, total saturated: 0.001 G
SFA 16:0: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
PUFA 18:2: 0.001 G
Caffeine: 21 MG
Beverages, coffee, instant, decaffeinated, powder
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
MEDIUM GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DECAFFEINATED
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.2 G
Energy: 351 KCAL
Energy: 1470 kJ
Protein: 11.6 G
Total lipid (fat): 0.2 G
Ash: 9 G
Carbohydrate, by difference: 76 G
Calcium, Ca: 140 MG
Iron, Fe: 3.8 MG
Magnesium, Mg: 311 MG
Phosphorus, P: 286 MG
Potassium, K: 3501 MG
Sodium, Na: 23 MG
Zinc, Zn: 0.11 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 1.222 MG
Selenium, Se: 17.3 UG
Riboflavin: 1.36 MG
Niacin: 28.075 MG
Pantothenic acid: 0.097 MG
Choline, total: 101.9 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.101 G
SFA 16:0: 0.075 G
SFA 18:0: 0.018 G
Fatty acids, total monounsaturated: 0.021 G
MUFA 18:1: 0.021 G
Fatty acids, total polyunsaturated: 0.101 G
PUFA 18:2: 0.093 G
PUFA 18:3: 0.008 G
Tryptophan: 0.028 G
Threonine: 0.136 G
Isoleucine: 0.164 G
Leucine: 0.456 G
Lysine: 0.092 G
Methionine: 0.022 G
Cystine: 0.193 G
Phenylalanine: 0.25 G
Tyrosine: 0.158 G
Valine: 0.263 G
Arginine: 0.05 G
Histidine: 0.158 G
Alanine: 0.32 G
Aspartic acid: 0.456 G
Glutamic acid: 1.937 G
Glycine: 0.421 G
Proline: 0.335 G
Serine: 0.121 G
Caffeine: 122 MG
Beverages, coffee, instant, decaffeinated, prepared with water
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
DECAFFEINATED
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 98.93 G
Energy: 2 KCAL
Energy: 9 kJ
Protein: 0.12 G
Ash: 0.19 G
Carbohydrate, by difference: 0.43 G
Calcium, Ca: 4 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 4 MG
Phosphorus, P: 3 MG
Potassium, K: 36 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 0.2 UG
Fluoride, F: 70.5 UG
Riboflavin: 0.014 MG
Niacin: 0.282 MG
Pantothenic acid: 0.001 MG
Fatty acids, total saturated: 0.001 G
SFA 16:0: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
PUFA 18:2: 0.001 G
Caffeine: 1 MG
Beverages, coffee, instant, mocha, sweetened
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
HYDROGENATED The saturating or hardening of a vegetable oil to which hydrogen has been chemically added to convert it to a fat.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.7 G
Energy: 460 KCAL
Energy: 1925 kJ
Protein: 5.29 G
Total lipid (fat): 15.87 G
Ash: 3.1 G
Carbohydrate, by difference: 74.04 G
Fiber, total dietary: 1.9 G
Sugars, Total: 58.2 G
Calcium, Ca: 271 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 251 MG
Potassium, K: 1033 MG
Sodium, Na: 317 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.435 MG
Manganese, Mn: 0.445 MG
Selenium, Se: 6.2 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.031 MG
Riboflavin: 0.028 MG
Niacin: 2.263 MG
Pantothenic acid: 0.052 MG
Vitamin B-6: 0.055 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 31.3 MG
Vitamin B-12: 0.45 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 2 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 4 UG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 4.934 G
SFA 4:0: 0.003 G
SFA 6:0: 0.001 G
SFA 8:0: 0.162 G
SFA 10:0: 0.179 G
SFA 12:0: 1.647 G
SFA 14:0: 0.737 G
SFA 16:0: 0.929 G
SFA 18:0: 1.276 G
Fatty acids, total monounsaturated: 8.934 G
MUFA 16:1: 0.034 G
MUFA 18:1: 8.899 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.053 G
PUFA 18:2: 0.995 G
PUFA 18:3: 0.058 G
Caffeine: 360 MG
Theobromine: 294 MG
Beverages, coffee, instant, regular, half the caffeine
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
MEDIUM GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DECAFFEINATED
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 352 KCAL
Energy: 1473 kJ
Protein: 14.42 G
Total lipid (fat): 0.5 G
Ash: 8.8 G
Carbohydrate, by difference: 73.18 G
Calcium, Ca: 141 MG
Iron, Fe: 4.41 MG
Magnesium, Mg: 327 MG
Phosphorus, P: 303 MG
Potassium, K: 3535 MG
Sodium, Na: 37 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 1.712 MG
Selenium, Se: 12.6 UG
Thiamin: 0.008 MG
Riboflavin: 0.074 MG
Niacin: 28.173 MG
Pantothenic acid: 0.097 MG
Vitamin B-6: 0.029 MG
Choline, total: 101.9 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.197 G
SFA 16:0: 0.146 G
SFA 18:0: 0.035 G
Fatty acids, total monounsaturated: 0.041 G
MUFA 18:1: 0.04 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.196 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.015 G
Caffeine: 1571 MG
Beverages, coffee, instant, regular, powder
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
MEDIUM GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 353 KCAL
Energy: 1479 kJ
Protein: 12.2 G
Total lipid (fat): 0.5 G
Ash: 8.8 G
Carbohydrate, by difference: 75.4 G
Calcium, Ca: 141 MG
Iron, Fe: 4.41 MG
Magnesium, Mg: 327 MG
Phosphorus, P: 303 MG
Potassium, K: 3535 MG
Sodium, Na: 37 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 1.712 MG
Selenium, Se: 12.6 UG
Thiamin: 0.008 MG
Riboflavin: 0.074 MG
Niacin: 28.173 MG
Pantothenic acid: 0.097 MG
Vitamin B-6: 0.029 MG
Choline, total: 101.9 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.197 G
SFA 16:0: 0.146 G
SFA 18:0: 0.035 G
Fatty acids, total monounsaturated: 0.041 G
MUFA 18:1: 0.04 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.196 G
PUFA 18:2: 0.18 G
PUFA 18:3: 0.015 G
Tryptophan: 0.03 G
Threonine: 0.142 G
Isoleucine: 0.172 G
Leucine: 0.478 G
Lysine: 0.096 G
Methionine: 0.023 G
Cystine: 0.202 G
Phenylalanine: 0.262 G
Tyrosine: 0.165 G
Valine: 0.276 G
Arginine: 0.053 G
Histidine: 0.165 G
Alanine: 0.335 G
Aspartic acid: 0.478 G
Glutamic acid: 2.03 G
Glycine: 0.441 G
Proline: 0.351 G
Serine: 0.126 G
Caffeine: 3142 MG
Beverages, coffee, instant, regular, prepared with water
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.09 G
Energy: 2 KCAL
Energy: 7 kJ
Protein: 0.1 G
Ash: 0.17 G
Carbohydrate, by difference: 0.34 G
Calcium, Ca: 4 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 4 MG
Phosphorus, P: 3 MG
Potassium, K: 30 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.011 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 0.1 UG
Riboflavin: 0.001 MG
Niacin: 0.236 MG
Pantothenic acid: 0.001 MG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.001 G
Fatty acids, total polyunsaturated: 0.002 G
PUFA 18:2: 0.002 G
Caffeine: 26 MG
Beverages, coffee, instant, vanilla, sweetened, decaffeinated, with non dairy creamer
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 0.16 G
Energy: 465 KCAL
Energy: 1946 kJ
Total lipid (fat): 13.33 G
Ash: 0.23 G
Carbohydrate, by difference: 86.28 G
Sugars, Total: 66.67 G
Potassium, K: 57 MG
Sodium, Na: 333 MG
Fatty acids, total saturated: 13.333 G
Beverages, coffee, instant, with chicory
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
FLAVORING, SPICE OR HERB ADDED, NATURAL
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 4.1 G
Energy: 355 KCAL
Energy: 1485 kJ
Protein: 9.3 G
Total lipid (fat): 0.2 G
Ash: 7.5 G
Carbohydrate, by difference: 78.9 G
Fiber, total dietary: 0.5 G
Calcium, Ca: 103 MG
Iron, Fe: 4.76 MG
Magnesium, Mg: 213 MG
Phosphorus, P: 271 MG
Potassium, K: 3395 MG
Sodium, Na: 277 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 1.2 MG
Selenium, Se: 9.4 UG
Riboflavin: 0.29 MG
Niacin: 21.667 MG
Pantothenic acid: 0.097 MG
Vitamin B-6: 0.029 MG
Fatty acids, total saturated: 0.071 G
SFA 16:0: 0.052 G
SFA 18:0: 0.012 G
Fatty acids, total monounsaturated: 0.015 G
MUFA 18:1: 0.014 G
Fatty acids, total polyunsaturated: 0.07 G
PUFA 18:2: 0.065 G
PUFA 18:3: 0.005 G
Tryptophan: 0.022 G
Threonine: 0.103 G
Isoleucine: 0.124 G
Leucine: 0.344 G
Lysine: 0.069 G
Methionine: 0.017 G
Cystine: 0.146 G
Phenylalanine: 0.189 G
Tyrosine: 0.119 G
Valine: 0.198 G
Arginine: 0.038 G
Histidine: 0.119 G
Alanine: 0.241 G
Aspartic acid: 0.344 G
Glutamic acid: 1.462 G
Glycine: 0.318 G
Proline: 0.253 G
Serine: 0.091 G
Caffeine: 2063 MG
Beverages, coffee, instant, with whitener, reduced calorie
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 6.16 G
Energy: 509 KCAL
Energy: 2132 kJ
Protein: 1.96 G
Total lipid (fat): 29.1 G
Ash: 2.84 G
Carbohydrate, by difference: 59.94 G
Fiber, total dietary: 0.5 G
Sugars, Total: 59 G
Calcium, Ca: 18 MG
Iron, Fe: 0.06 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 135 MG
Potassium, K: 909 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.011 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 0.9 UG
Niacin: 0.188 MG
Pantothenic acid: 0.001 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.7 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 9 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin K (phylloquinone): 3.8 UG
Fatty acids, total saturated: 25.128 G
SFA 16:0: 7.368 G
SFA 18:0: 17.761 G
Fatty acids, total monounsaturated: 1.705 G
MUFA 18:1: 1.705 G
Fatty acids, total polyunsaturated: 0.576 G
PUFA 18:2: 0.576 G
Caffeine: 21 MG
Beverages, coffee, ready to drink, iced, mocha, milk based
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FLAVORING, SPICE OR HERB ADDED, NATURAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 85.68 G
Energy: 60 KCAL
Energy: 253 kJ
Protein: 1.48 G
Total lipid (fat): 0.98 G
Ash: 0.44 G
Carbohydrate, by difference: 11.42 G
Sugars, Total: 9.23 G
Sucrose: 6.11 G
Glucose: 0.37 G
Lactose: 2.76 G
Calcium, Ca: 52 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 59 MG
Potassium, K: 136 MG
Sodium, Na: 31 MG
Zinc, Zn: 0.15 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.029 MG
Thiamin: 0.053 MG
Riboflavin: 0.16 MG
Niacin: 0.513 MG
Pantothenic acid: 0.285 MG
Vitamin K (phylloquinone): 0.1 UG
Caffeine: 20 MG
Beverages, coffee, ready to drink, milk based, sweetened
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FLAVORING, SPICE OR HERB ADDED, NATURAL
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 83.56 G
Energy: 71 KCAL
Energy: 296 kJ
Protein: 1.98 G
Total lipid (fat): 1.38 G
Ash: 0.47 G
Carbohydrate, by difference: 12.6 G
Sugars, Total: 10.67 G
Sucrose: 7.51 G
Glucose: 0.24 G
Lactose: 2.92 G
Calcium, Ca: 74 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 59 MG
Potassium, K: 175 MG
Sodium, Na: 26 MG
Zinc, Zn: 0.26 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.012 MG
Thiamin: 0.043 MG
Riboflavin: 0.193 MG
Niacin: 1.32 MG
Pantothenic acid: 0.33 MG
Vitamin B-12: 0.51 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total monounsaturated: 0.293 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.275 G
Fatty acids, total polyunsaturated: 0.038 G
PUFA 18:2: 0.033 G
PUFA 18:3: 0.005 G
Cholesterol: 5 MG
Caffeine: 28 MG
Beverages, coffee, ready to drink, vanilla, light, milk based, sweetened
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FLAVORING, SPICE OR HERB ADDED, NATURAL
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 92.06 G
Energy: 36 KCAL
Energy: 149 kJ
Protein: 2.14 G
Total lipid (fat): 1.07 G
Ash: 0.47 G
Carbohydrate, by difference: 4.27 G
Sugars, Total: 3.91 G
Calcium, Ca: 71 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 59 MG
Potassium, K: 175 MG
Sodium, Na: 34 MG
Zinc, Zn: 0.26 MG
Copper, Cu: 0.002 MG
Thiamin: 0.043 MG
Riboflavin: 0.193 MG
Niacin: 1.32 MG
Vitamin B-12: 0.51 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total monounsaturated: 0.293 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.275 G
Fatty acids, total polyunsaturated: 0.038 G
PUFA 18:2: 0.033 G
PUFA 18:3: 0.005 G
Cholesterol: 5 MG
Caffeine: 18 MG
Beverages, Cranberry juice cocktail
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
JUICE OR NECTAR (EUROFIR) The members of the work group in Action COST 99/Eurofoods considered it important to be able to separate fruit juices from both *NON-ALCOHOLIC BEVERAGE* and *FRUIT* in the EFG classification, in order to evaluate and compare consumption patterns across countries. Examples are orange juice, apple juice, tomato juice, fruit and vegetable nectars.
1400 BEVERAGES (USDA SR)
AMERICAN CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Ait. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23599]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Aiton ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=41030]
[https://plants.usda.gov/home/plantProfile?symbol=VAMA]
[EuroFIR-NETTOX 2007 289]
[DPNL 2003 13738]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,18280]
FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.39 G
Energy: 52 KCAL
Energy: 218 kJ
Total lipid (fat): 0.34 G
Ash: 0.03 G
Carbohydrate, by difference: 12.25 G
Sugars, Total: 11.41 G
Sucrose: 0.55 G
Glucose: 5.68 G
Fructose: 5.17 G
Calcium, Ca: 3 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 19 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.06 MG
Vitamin C, total ascorbic acid: 33.5 MG
Niacin: 0.025 MG
Pantothenic acid: 0.048 MG
Beverages, cranberry-apple juice drink, bottled
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 83.78 G
Energy: 63 KCAL
Energy: 263 kJ
Total lipid (fat): 0.11 G
Ash: 0.26 G
Carbohydrate, by difference: 15.85 G
Sugars, Total: 14.5 G
Calcium, Ca: 3 MG
Iron, Fe: 0.07 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 2 MG
Potassium, K: 17 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.029 MG
Fluoride, F: 82.7 UG
Vitamin C, total ascorbic acid: 39.5 MG
Choline, total: 0.7 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 0.013 G
SFA 16:0: 0.011 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.014 G
MUFA 18:1: 0.013 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.034 G
PUFA 18:3: 0.017 G
Beverages, cranberry-apple juice drink, low calorie, with vitamin C added
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
AMERICAN CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Ait. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23599]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Aiton ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=41030]
[https://plants.usda.gov/home/plantProfile?symbol=VAMA]
[EuroFIR-NETTOX 2007 289]
[DPNL 2003 13738]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,18280]
JUICE <DICTION> The liquid part of a plant, fruit, or vegetable (Source: Webster's)
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW ENERGY FOOD Renamed from *LOW CALORIE FOOD* [LanguaL 2008]. A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA]
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 95.2 G
Energy: 19 KCAL
Energy: 79 kJ
Protein: 0.1 G
Ash: 0.12 G
Carbohydrate, by difference: 4.7 G
Fiber, total dietary: 0.1 G
Sugars, Total: 4.6 G
Calcium, Ca: 10 MG
Iron, Fe: 0.06 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 1 MG
Potassium, K: 45 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.007 MG
Manganese, Mn: 0.014 MG
Selenium, Se: 0.1 UG
Fluoride, F: 70.1 UG
Vitamin C, total ascorbic acid: 32 MG
Thiamin: 0.003 MG
Riboflavin: 0.007 MG
Niacin: 0.028 MG
Pantothenic acid: 0.014 MG
Vitamin B-6: 0.019 MG
Choline, total: 0.4 MG
Carotene, beta: 6 UG
Vitamin A, IU: 10 IU
Lutein + zeaxanthin: 19 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Beverages, cranberry-apricot juice drink, bottled
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
AMERICAN CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Ait. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23599]
[https://www.sciname.info/Default.asp?SciName=Vaccinium macrocarpon Aiton ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=41030]
[https://plants.usda.gov/home/plantProfile?symbol=VAMA]
[EuroFIR-NETTOX 2007 289]
[DPNL 2003 13738]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,18280]
FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ACIDIFIED Used when acid is added to a food product at any level.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 83.5 G
Energy: 64 KCAL
Energy: 268 kJ
Protein: 0.2 G
Ash: 0.1 G
Carbohydrate, by difference: 16.2 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 9 MG
Iron, Fe: 0.15 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 5 MG
Potassium, K: 61 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.125 MG
Thiamin: 0.005 MG
Riboflavin: 0.01 MG
Niacin: 0.12 MG
Pantothenic acid: 0.036 MG
Vitamin B-6: 0.02 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin A, RAE: 23 UG
Vitamin A, IU: 463 IU
Beverages, cranberry-grape juice drink, bottled
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
GRAPE <SCIFAM>Vitaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28600]
<SCIGEN>Vitis L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28606]
<SCIGEN>Vitis L. [https://plants.usda.gov/home/plantProfile?symbol=VITIS]
[https://www.sciname.info/Default.asp?SciName=Vitis ][DPNL 2003 13866]
<DICTION><i>Vitis</i> (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family <i>Vitaceae</i>. The genus is made up of species predominantly from the Northern hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. [https://en.wikipedia.org/wiki/Vitis]
FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 85.6 G
Energy: 56 KCAL
Energy: 234 kJ
Protein: 0.2 G
Total lipid (fat): 0.1 G
Ash: 0.1 G
Carbohydrate, by difference: 14 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 8 MG
Iron, Fe: 0.01 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 4 MG
Potassium, K: 24 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.007 MG
Manganese, Mn: 0.158 MG
Fluoride, F: 65 UG
Vitamin C, total ascorbic acid: 32 MG
Thiamin: 0.01 MG
Riboflavin: 0.018 MG
Niacin: 0.12 MG
Pantothenic acid: 0.053 MG
Vitamin B-6: 0.028 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 0.033 G
Fatty acids, total monounsaturated: 0.004 G
MUFA 18:1: 0.004 G
Fatty acids, total polyunsaturated: 0.023 G
PUFA 18:2: 0.023 G
Beverages, CYTOSPORT, Muscle Milk, ready-to-drink
SUPPLEMENTAL FORMULATION (US CFR)
DIETARY SUPPLEMENT (EUROFIR) includes vitamin/mineral products, tonics, supplements. Vitamin and mineral food supplements are sources in concentrated forms of those nutrients alone or in combinations, marketed in forms such as capsules, tablets, powders, solutions etc., that are designed to be taken in measured small-unit quantities but are not in a conventional food form and whose purpose is to supplement the intake of vitamins and/or minerals from the normal diet (Codex CAC/GL 55 - 2005).
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
CASEIN Extract, concentrate or isolate high in casein, the predominant protein of milk.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
COLOR ADDED Used when a color substance is added to a food at any level.
MINERAL ADDED Used when a mineral is added at any level.
FRUCTOSE ADDED Used when pure fructose is added. Consider also the term *HIGH FRUCTOSE CORN SYRUP ADDED*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
WHEY ADDED
VEGETABLE FAT OR OIL ADDED
MALTODEXTRIN ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
MILK PROTEIN ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, ADULT
PROTEIN SPECIAL CLAIM OR USE Food that is promoted as being either high or low in protein.
BODYBUILDERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 89 G
Energy: 52 KCAL
Energy: 218 kJ
Protein: 5.87 G
Total lipid (fat): 2.17 G
Ash: 0.68 G
Carbohydrate, by difference: 2.28 G
Fiber, total dietary: 0.2 G
Sugars, Total: 0.78 G
Calcium, Ca: 69 MG
Iron, Fe: 1.3 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 101 MG
Potassium, K: 198 MG
Sodium, Na: 95 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.143 MG
Vitamin C, total ascorbic acid: 27.6 MG
Thiamin: 0.133 MG
Riboflavin: 0.139 MG
Niacin: 1.416 MG
Pantothenic acid: 0.604 MG
Vitamin B-6: 0.224 MG
Folate, total: 33 UG
Folic acid: 33 UG
Folate, DFE: 56 UG
Vitamin B-12: 0.69 UG
Vitamin B-12, added: 0.69 UG
Vitamin A, RAE: 88 UG
Retinol: 88 UG
Vitamin A, IU: 294 IU
Vitamin E (alpha-tocopherol): 0.83 MG
Vitamin E, added: 0.83 MG
Vitamin D (D2 + D3), International Units: 28 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin D3 (cholecalciferol): 0.7 UG
Fatty acids, total saturated: 0.362 G
SFA 16:0: 0.145 G
SFA 18:0: 0.217 G
Fatty acids, total monounsaturated: 1.449 G
MUFA 18:1: 1.394 G
MUFA 20:1: 0.037 G
MUFA 22:1: 0.019 G
Fatty acids, total polyunsaturated: 0.362 G
PUFA 18:2: 0.35 G
PUFA 18:3: 0.013 G
Cholesterol: 2 MG
Beverages, dairy drink mix, chocolate, reduced calorie, with aspartame, powder, prepared with water and ice
MILK OR MILK PRODUCT (US CFR) Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
PROCESSED MILK (EUROFIR) Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK OR MILK COMPONENT For 'whole milk' combine *MILK OR MILK PRODUCT* (A. PRODUCT TYPE) with *MILK* (C. PART OF PLANT OR ANIMAL); for 'lowfat cottage cheese' combine *UNCURED CHEESE* (A. PRODUCT TYPE) with *CURD* (C. PART OF PLANT OR ANIMAL) and *FAT PARTIALLY REMOVED* (H. TREATMENT APPLIED). A broad term that includes milk and its components, cream, curd and whey; use the appropriate specific term when milk or a milk product is the principal ingredient. Use the appropriate term under *MEAT ANIMAL* to index the source of the milk (note: 21 CFR 131.110 defines milk as cow's milk).
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 92.26 G
Energy: 29 KCAL
Energy: 121 kJ
Protein: 2.19 G
Total lipid (fat): 0.23 G
Ash: 0.81 G
Carbohydrate, by difference: 4.51 G
Fiber, total dietary: 0.8 G
Sugars, Total: 2.89 G
Calcium, Ca: 127 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 78 MG
Potassium, K: 197 MG
Sodium, Na: 61 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.064 MG
Selenium, Se: 1.9 UG
Fluoride, F: 65 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.01 MG
Riboflavin: 0.17 MG
Niacin: 0.11 MG
Pantothenic acid: 0.188 MG
Vitamin B-6: 0.01 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 18 UG
Retinol: 18 UG
Vitamin A, IU: 61 IU
Lutein + zeaxanthin: 1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.164 G
SFA 6:0: 0.001 G
SFA 8:0: 0.008 G
SFA 10:0: 0.007 G
SFA 12:0: 0.05 G
SFA 14:0: 0.019 G
SFA 16:0: 0.038 G
SFA 18:0: 0.04 G
Fatty acids, total monounsaturated: 0.043 G
MUFA 18:1: 0.043 G
Fatty acids, total polyunsaturated: 0.005 G
PUFA 18:2: 0.005 G
Cholesterol: 2 MG
Caffeine: 2 MG
Theobromine: 73 MG
Beverages, Dairy drink mix, chocolate, reduced calorie, with low-calorie sweeteners, powder
MILK OR MILK PRODUCT (US CFR) Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
PROCESSED MILK (EUROFIR) Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK OR MILK COMPONENT For 'whole milk' combine *MILK OR MILK PRODUCT* (A. PRODUCT TYPE) with *MILK* (C. PART OF PLANT OR ANIMAL); for 'lowfat cottage cheese' combine *UNCURED CHEESE* (A. PRODUCT TYPE) with *CURD* (C. PART OF PLANT OR ANIMAL) and *FAT PARTIALLY REMOVED* (H. TREATMENT APPLIED). A broad term that includes milk and its components, cream, curd and whey; use the appropriate specific term when milk or a milk product is the principal ingredient. Use the appropriate term under *MEAT ANIMAL* to index the source of the milk (note: 21 CFR 131.110 defines milk as cow's milk).
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 12.8 G
Energy: 329 KCAL
Energy: 1377 kJ
Protein: 25 G
Total lipid (fat): 2.6 G
Ash: 8.2 G
Carbohydrate, by difference: 51.4 G
Fiber, total dietary: 9.4 G
Sugars, Total: 32.94 G
Calcium, Ca: 1412 MG
Iron, Fe: 7.7 MG
Magnesium, Mg: 210 MG
Phosphorus, P: 893 MG
Potassium, K: 2240 MG
Sodium, Na: 659 MG
Zinc, Zn: 3.6 MG
Copper, Cu: 0.8 MG
Manganese, Mn: 0.73 MG
Selenium, Se: 21.5 UG
Vitamin C, total ascorbic acid: 5.6 MG
Thiamin: 0.112 MG
Riboflavin: 1.938 MG
Niacin: 1.25 MG
Pantothenic acid: 2.139 MG
Vitamin B-6: 0.11 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 128.3 MG
Vitamin B-12: 2.03 UG
Vitamin A, RAE: 209 UG
Retinol: 209 UG
Carotene, beta: 1 UG
Vitamin A, IU: 698 IU
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin D (D2 + D3), International Units: 188 IU
Vitamin D (D2 + D3): 4.7 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 1.871 G
SFA 6:0: 0.007 G
SFA 8:0: 0.096 G
SFA 10:0: 0.077 G
SFA 12:0: 0.571 G
SFA 14:0: 0.216 G
SFA 16:0: 0.43 G
SFA 18:0: 0.461 G
Fatty acids, total monounsaturated: 0.496 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.492 G
Fatty acids, total polyunsaturated: 0.061 G
PUFA 18:2: 0.06 G
PUFA 18:3: 0.002 G
Cholesterol: 24 MG
Caffeine: 25 MG
Theobromine: 833 MG
Beverages, DANNON, water, bottled, non-carbonated, with Fluoride
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
WATER (EUROFIR) Includes tap water, carbonated mineral water, still mineral water.
1400 BEVERAGES (USDA SR)
MINERAL WATER Potable water that has a high content of dissolved minerals and may contain natural carbon dioxide.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
FLUORIDE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.97 G
Energy: 1 kJ
Carbohydrate, by difference: 0.03 G
Calcium, Ca: 3 MG
Iron, Fe: 0.01 MG
Magnesium, Mg: 1 MG
Sodium, Na: 1 MG
Fluoride, F: 78 UG
Beverages, drink mix, QUAKER OATS, GATORADE, orange flavor, powder
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 2.51 G
Energy: 388 KCAL
Energy: 1621 kJ
Total lipid (fat): 1.23 G
Ash: 2.15 G
Carbohydrate, by difference: 94.11 G
Sugars, Total: 80.5 G
Sucrose: 59.9 G
Glucose: 20 G
Fructose: 0.2 G
Lactose: 0.2 G
Maltose: 0.2 G
Calcium, Ca: 40 MG
Iron, Fe: 0.34 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 120 MG
Potassium, K: 30 MG
Sodium, Na: 63 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.25 MG
Manganese, Mn: 0.05 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.011 MG
Riboflavin: 0.802 MG
Niacin: 0.22 MG
Pantothenic acid: 0.055 MG
Vitamin B-6: 0.022 MG
Beverages, Eggnog-flavor mix, powder, prepared with whole milk
MILK OR MILK PRODUCT (US CFR) Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
PROCESSED MILK (EUROFIR) Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 79.16 G
Energy: 95 KCAL
Energy: 396 kJ
Protein: 2.93 G
Total lipid (fat): 3.02 G
Ash: 0.69 G
Carbohydrate, by difference: 14.2 G
Sugars, Total: 12.66 G
Calcium, Ca: 92 MG
Iron, Fe: 0.12 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 77 MG
Potassium, K: 121 MG
Sodium, Na: 55 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 3.4 UG
Thiamin: 0.04 MG
Riboflavin: 0.166 MG
Niacin: 0.112 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.033 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.39 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Carotene, beta: 5 UG
Vitamin A, IU: 94 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 1.701 G
SFA 4:0: 0.067 G
SFA 6:0: 0.067 G
SFA 8:0: 0.067 G
SFA 10:0: 0.067 G
SFA 12:0: 0.069 G
SFA 14:0: 0.284 G
SFA 16:0: 0.751 G
SFA 18:0: 0.329 G
Fatty acids, total monounsaturated: 0.767 G
MUFA 16:1: 0.006 G
MUFA 18:1: 0.761 G
Fatty acids, total polyunsaturated: 0.186 G
PUFA 18:2: 0.118 G
PUFA 18:3: 0.067 G
PUFA 20:4: 0.001 G
Cholesterol: 11 MG
Tryptophan: 0.067 G
Threonine: 0.129 G
Isoleucine: 0.149 G
Leucine: 0.24 G
Lysine: 0.128 G
Methionine: 0.068 G
Cystine: 0.015 G
Phenylalanine: 0.133 G
Tyrosine: 0.137 G
Valine: 0.174 G
Arginine: 0.069 G
Histidine: 0.068 G
Alanine: 0.094 G
Aspartic acid: 0.215 G
Glutamic acid: 0.584 G
Glycine: 0.068 G
Proline: 0.307 G
Serine: 0.098 G
Beverages, Energy Drink with carbonated water and high fructose corn syrup
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
CARBONATED Used when carbon dioxide is added or introduced by processing. Excludes naturally carbonated water, which is indexed under food source *MINERAL WATER*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 84.52 G
Energy: 62 KCAL
Energy: 258 kJ
Protein: 0.42 G
Ash: 0.06 G
Carbohydrate, by difference: 15 G
Sugars, Total: 13.75 G
Potassium, K: 10 MG
Sodium, Na: 48 MG
Zinc, Zn: 0.63 MG
Selenium, Se: 7.3 UG
Vitamin C, total ascorbic acid: 25 MG
Vitamin B-6: 0.833 MG
Folate, total: 167 UG
Folic acid: 167 UG
Folate, DFE: 283 UG
Vitamin B-12: 2.5 UG
Vitamin B-12, added: 2.5 UG
Caffeine: 38 MG
Beverages, Energy drink, AMP, sugar free
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MALTODEXTRIN ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
TAURINE ADDED
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
SUGARS FREE FOOD A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA]
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 98.35 G
Energy: 2 KCAL
Energy: 9 kJ
Ash: 0.62 G
Carbohydrate, by difference: 1.03 G
Magnesium, Mg: 3 MG
Phosphorus, P: 17 MG
Potassium, K: 2 MG
Sodium, Na: 31 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Riboflavin: 0.142 MG
Niacin: 0.833 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.083 MG
Vitamin B-12: 0.25 UG
Vitamin B-12, added: 0.25 UG
Caffeine: 30 MG
Beverages, Energy drink, AMP
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
FRUIT JUICE ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.3 G
Energy: 46 KCAL
Energy: 192 kJ
Protein: 0.25 G
Total lipid (fat): 0.08 G
Ash: 0.28 G
Carbohydrate, by difference: 12.08 G
Sugars, Total: 12.08 G
Calcium, Ca: 13 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 17 MG
Potassium, K: 3 MG
Sodium, Na: 27 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Riboflavin: 0.34 MG
Niacin: 2 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.2 MG
Choline, total: 0.3 MG
Vitamin B-12: 0.6 UG
Vitamin B-12, added: 0.43 UG
Caffeine: 31 MG
Beverages, Energy drink, FULL THROTTLE
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
VITAMIN ADDED Used when a vitamin is added for nutrient supplementation at any level.
ACIDIFIED Used when acid is added to a food product at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
TAURINE ADDED
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.3 G
Energy: 46 KCAL
Energy: 192 kJ
Protein: 0.25 G
Total lipid (fat): 0.08 G
Ash: 0.28 G
Carbohydrate, by difference: 12.08 G
Sugars, Total: 12.08 G
Calcium, Ca: 13 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Potassium, K: 3 MG
Sodium, Na: 35 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Niacin: 1.667 MG
Vitamin B-6: 0.167 MG
Choline, total: 0.3 MG
Vitamin B-12: 0.25 UG
Vitamin B-12, added: 0.25 UG
Caffeine: 33 MG
Beverages, Energy Drink, Monster, fortified with vitamins C, B2, B3, B6, B12
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
VITAMIN B ADDED
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
VITAMIN B6 ADDED
VITAMIN B12 ADDED
TAURINE ADDED
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 88.05 G
Energy: 47 KCAL
Energy: 197 kJ
Protein: 0.47 G
Ash: 0.19 G
Carbohydrate, by difference: 11.28 G
Sugars, Total: 10.93 G
Sucrose: 4.43 G
Glucose: 4.11 G
Fructose: 2.39 G
Iron, Fe: 0.04 MG
Potassium, K: 2 MG
Sodium, Na: 77 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.005 MG
Thiamin: 0.04 MG
Riboflavin: 0.81 MG
Niacin: 10.16 MG
Vitamin B-6: 1.01 MG
Vitamin B-12: 2.57 UG
Vitamin B-12, added: 2.57 UG
Caffeine: 33 MG
Beverages, Energy drink, RED BULL, sugar free, with added caffeine, niacin, pantothenic acid, vitamins B6 and B12
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
VITAMIN ADDED Used when a vitamin is added for nutrient supplementation at any level.
CAFFEINE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
SUGARS FREE FOOD A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA]
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 98.35 G
Energy: 5 KCAL
Energy: 19 kJ
Protein: 0.25 G
Total lipid (fat): 0.08 G
Ash: 0.62 G
Carbohydrate, by difference: 0.7 G
Calcium, Ca: 13 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Potassium, K: 3 MG
Sodium, Na: 83 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Riboflavin: 0.575 MG
Niacin: 8.5 MG
Pantothenic acid: 1.9 MG
Vitamin B-6: 1.995 MG
Vitamin B-12: 1.99 UG
Vitamin B-12, added: 1.99 UG
Caffeine: 30 MG
Beverages, Energy drink, RED BULL
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VITAMIN ADDED Used when a vitamin is added for nutrient supplementation at any level.
CAFFEINE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 89.22 G
Energy: 43 KCAL
Energy: 179 kJ
Protein: 0.46 G
Ash: 0.1 G
Carbohydrate, by difference: 10.23 G
Sugars, Total: 10.22 G
Sucrose: 5.19 G
Glucose: 3.4 G
Fructose: 1.63 G
Calcium, Ca: 6 MG
Iron, Fe: 0.06 MG
Magnesium, Mg: 19 MG
Potassium, K: 3 MG
Sodium, Na: 39 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.04 MG
Riboflavin: 0.103 MG
Niacin: 9.827 MG
Pantothenic acid: 1.54 MG
Vitamin B-6: 2.167 MG
Choline, total: 0.3 MG
Vitamin B-12: 1.97 UG
Vitamin B-12, added: 1.96 UG
Caffeine: 29 MG
Beverages, Energy drink, ROCKSTAR, sugar free
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
TAURINE ADDED
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
SUGARS FREE FOOD A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA]
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 98.35 G
Energy: 4 KCAL
Energy: 17 kJ
Protein: 0.25 G
Total lipid (fat): 0.08 G
Ash: 0.62 G
Carbohydrate, by difference: 0.7 G
Calcium, Ca: 13 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Potassium, K: 3 MG
Sodium, Na: 52 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Riboflavin: 1.417 MG
Niacin: 8.333 MG
Pantothenic acid: 4.167 MG
Vitamin B-6: 0.833 MG
Vitamin B-12: 2.5 UG
Vitamin B-12, added: 2.5 UG
Caffeine: 33 MG
Beverages, Energy drink, ROCKSTAR
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
TAURINE ADDED
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.08 G
Energy: 58 KCAL
Energy: 244 kJ
Protein: 0.34 G
Total lipid (fat): 0.22 G
Ash: 0.05 G
Carbohydrate, by difference: 12.7 G
Sugars, Total: 12.26 G
Sucrose: 2.65 G
Glucose: 6.03 G
Fructose: 3.59 G
Calcium, Ca: 1 MG
Iron, Fe: 0.05 MG
Potassium, K: 6 MG
Sodium, Na: 16 MG
Zinc, Zn: 0.05 MG
Riboflavin: 1.6 MG
Niacin: 9.82 MG
Pantothenic acid: 4.167 MG
Vitamin B-6: 1.353 MG
Choline, total: 0.3 MG
Vitamin B-12: 3.77 UG
Vitamin B-12, added: 2.5 UG
Caffeine: 33 MG
Beverages, Energy Drink, sugar free
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
NO SUGARS ADDED CLAIM OR USE A claim stating that sugars have not been added to a food, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain any added mono- or disaccharides or any other food used for its sweetening properties. If sugars are naturally present in the food, the following indication should also appear on the label: CONTAINS NATURALLY OCCURRING SUGARS [REGULATION (EC) No 1924/2006 Corrigendum].
No added sugars and 'without added sugars' are allowed if no sugar or sugar containing ingredient is added during processing. (28 Federal Register 2302, January 6, 1993)
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.11 G
Energy: 4 KCAL
Energy: 17 kJ
Protein: 0.42 G
Ash: 0.06 G
Carbohydrate, by difference: 0.42 G
Sodium, Na: 42 MG
Vitamin C, total ascorbic acid: 25 MG
Vitamin B-6: 0.833 MG
Folate, total: 167 UG
Folic acid: 167 UG
Folate, DFE: 283 UG
Vitamin B-12: 2.5 UG
Vitamin B-12, added: 2.5 UG
Caffeine: 32 MG
Beverages, Energy drink, VAULT Zero, sugar-free, citrus flavor
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
FRUIT JUICE ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
CAFFEINE ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
SUGARS FREE FOOD A claim that a food is sugars-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of sugars per 100 g or 100 ml [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having less than 0.5 grams sugars per amount customarily consumed (or for meals and main dishes, less than 0.5 grams sugars per labeled serving). Such foods nust contain no ingredient that is a sugar or generally understood to contain sugars except where the ingredient listed is footnoted '*adds a trivial amount of sugars' [US FDA]
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 98.35 G
Energy: 1 KCAL
Energy: 6 kJ
Protein: 0.25 G
Total lipid (fat): 0.08 G
Ash: 0.62 G
Carbohydrate, by difference: 0.7 G
Calcium, Ca: 2 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Potassium, K: 3 MG
Sodium, Na: 14 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Niacin: 0.015 MG
Choline, total: 0.3 MG
Caffeine: 19 MG
Beverages, Energy drink, VAULT, citrus flavor
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
FRUIT JUICE ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
TEENAGERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 86.73 G
Energy: 49 KCAL
Energy: 204 kJ
Ash: 0.28 G
Carbohydrate, by difference: 12.99 G
Sugars, Total: 12.99 G
Calcium, Ca: 2 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Potassium, K: 3 MG
Sodium, Na: 12 MG
Copper, Cu: 0.005 MG
Selenium, Se: 0.2 UG
Thiamin: 0.025 MG
Niacin: 0.015 MG
Choline, total: 0.3 MG
Caffeine: 19 MG
Beverages, Fruit flavored drink containing less than 3% fruit juice, with high vitamin C
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
HIGH {NAME OF VITAMIN/S} AND/OR {NAME OF MINERAL/S} NUTRITION CLAIM A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S] [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 93.2 G
Energy: 27 KCAL
Energy: 112 kJ
Ash: 0.1 G
Carbohydrate, by difference: 6.67 G
Sugars, Total: 5 G
Calcium, Ca: 3 MG
Magnesium, Mg: 1 MG
Potassium, K: 31 MG
Sodium, Na: 36 MG
Copper, Cu: 0.009 MG
Vitamin C, total ascorbic acid: 25 MG
Beverages, Fruit flavored drink, less than 3% juice, not fortified with vitamin C
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVED BY HEAT TREATMENT Preserved by the use of high temperature for a time sufficient to reduce or destroy undesirable microorganisms and enzyme activity. [FDA CFSAN 1995]
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
FORTIFIED CLAIM OR USE Used when nutrients that were never present are added to the food. A food is 'fortified' when nutrients that were never present are added to it.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 83.87 G
Energy: 64 KCAL
Energy: 268 kJ
Ash: 0.1 G
Carbohydrate, by difference: 16.03 G
Sugars, Total: 15.85 G
Calcium, Ca: 3 MG
Magnesium, Mg: 1 MG
Potassium, K: 31 MG
Sodium, Na: 36 MG
Copper, Cu: 0.009 MG
Beverages, Fruit flavored drink, reduced sugar, greater than 3% fruit juice, high vitamin C, added calcium
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
CALCIUM ADDED Used when calcium is added to a food product at any level.
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SUGARS FOOD Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product.
HIGH {NAME OF VITAMIN/S} AND/OR {NAME OF MINERAL/S} NUTRITION CLAIM A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S] [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 93 G
Energy: 29 KCAL
Energy: 122 kJ
Total lipid (fat): 0.37 G
Ash: 0.06 G
Carbohydrate, by difference: 6.67 G
Sugars, Total: 5 G
Calcium, Ca: 42 MG
Magnesium, Mg: 1 MG
Potassium, K: 31 MG
Sodium, Na: 25 MG
Zinc, Zn: 0.04 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 25 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 0.1 MG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 2 UG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Beverages, fruit juice drink, greater than 3% fruit juice, high vitamin C and added thiamin
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VITAMIN C ADDED
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
FRUIT JUICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
HIGH {NAME OF VITAMIN/S} AND/OR {NAME OF MINERAL/S} NUTRITION CLAIM A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S] [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 86.39 G
Energy: 54 KCAL
Energy: 225 kJ
Protein: 0.13 G
Ash: 0.31 G
Carbohydrate, by difference: 13.16 G
Fiber, total dietary: 0.1 G
Sugars, Total: 12.11 G
Calcium, Ca: 3 MG
Iron, Fe: 0.25 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 7 MG
Potassium, K: 122 MG
Sodium, Na: 61 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.013 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 25.4 MG
Thiamin: 0.095 MG
Riboflavin: 0.014 MG
Niacin: 0.036 MG
Vitamin B-6: 0.032 MG
Choline, total: 1.8 MG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin E, added: 0.04 MG
Beverages, fruit juice drink, greater than 3% juice, high vitamin C
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
HIGH {NAME OF VITAMIN/S} AND/OR {NAME OF MINERAL/S} NUTRITION CLAIM A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S] [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 88.1 G
Energy: 46 KCAL
Energy: 192 kJ
Protein: 0.13 G
Total lipid (fat): 0.11 G
Ash: 0.31 G
Carbohydrate, by difference: 11.35 G
Fiber, total dietary: 0.1 G
Sugars, Total: 10.69 G
Calcium, Ca: 3 MG
Iron, Fe: 0.25 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 7 MG
Potassium, K: 122 MG
Sodium, Na: 8 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.013 MG
Manganese, Mn: 0.06 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 25 MG
Thiamin: 0.003 MG
Riboflavin: 0.014 MG
Niacin: 0.036 MG
Pantothenic acid: 0.06 MG
Vitamin B-6: 0.032 MG
Choline, total: 1.8 MG
Betaine: 0.1 MG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin E, added: 0.04 MG
Fatty acids, total saturated: 0.017 G
SFA 16:0: 0.015 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.002 G
MUFA 18:1: 0.002 G
Fatty acids, total polyunsaturated: 0.03 G
PUFA 18:2: 0.026 G
PUFA 18:3: 0.004 G
Beverages, fruit juice drink, reduced sugar, with vitamin E added
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
FRUIT-PRODUCING PLANT
JUICE <DICTION> The liquid part of a plant, fruit, or vegetable (Source: Webster's)
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
VITAMIN E ADDED
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SUGARS FOOD Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.58 G
Energy: 39 KCAL
Energy: 161 kJ
Total lipid (fat): 0.07 G
Ash: 2.35 G
Carbohydrate, by difference: 10 G
Sugars, Total: 9 G
Calcium, Ca: 5 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 11 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 0.2 UG
Fluoride, F: 70.7 UG
Niacin: 0.015 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.5 MG
Vitamin E (alpha-tocopherol): 0.68 MG
Vitamin E, added: 0.68 MG
Fatty acids, total saturated: 0.008 G
SFA 16:0: 0.007 G
Fatty acids, total monounsaturated: 0.012 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.014 G
PUFA 18:2: 0.01 G
PUFA 18:3: 0.004 G
Beverages, Fruit punch drink, frozen concentrate, prepared with water
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 88.15 G
Energy: 46 KCAL
Energy: 191 kJ
Protein: 0.06 G
Ash: 0.13 G
Carbohydrate, by difference: 11.66 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 4 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 13 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.032 MG
Manganese, Mn: 0.102 MG
Vitamin C, total ascorbic acid: 43.8 MG
Thiamin: 0.01 MG
Riboflavin: 0.013 MG
Niacin: 0.021 MG
Pantothenic acid: 0.008 MG
Vitamin B-6: 0.006 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 11 IU
Fatty acids, total saturated: 0.001 G
SFA 16:0: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
MUFA 18:1: 0.001 G
Fatty acids, total polyunsaturated: 0.002 G
PUFA 18:2: 0.001 G
PUFA 18:3: 0.001 G
Beverages, Fruit punch drink, frozen concentrate
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED TO RECONSTITUTION RATIO 3 PLUS 1 OR HIGHER
FRUIT ADDED
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, LIQUID
Water: 58.2 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 0.2 G
Ash: 0.2 G
Carbohydrate, by difference: 41.4 G
Fiber, total dietary: 0.4 G
Calcium, Ca: 8 MG
Iron, Fe: 0.3 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 2 MG
Potassium, K: 44 MG
Sodium, Na: 8 MG
Zinc, Zn: 0.07 MG
Copper, Cu: 0.09 MG
Manganese, Mn: 0.36 MG
Vitamin C, total ascorbic acid: 155.6 MG
Thiamin: 0.034 MG
Riboflavin: 0.046 MG
Niacin: 0.074 MG
Pantothenic acid: 0.028 MG
Vitamin B-6: 0.021 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 39 IU
Fatty acids, total saturated: 0.003 G
SFA 16:0: 0.003 G
Fatty acids, total monounsaturated: 0.003 G
MUFA 18:1: 0.002 G
Fatty acids, total polyunsaturated: 0.006 G
PUFA 18:2: 0.005 G
PUFA 18:3: 0.002 G
Beverages, Fruit punch drink, with added nutrients, canned
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NUTRITION-RELATED CLAIM OR USE Used for any claim which states, suggests or implies that a food has particular beneficial nutritional properties.
For European regulations, see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/nutrition_claims_en.htm As defined in Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, claim means any message or representation, which is not
mandatory under Community or national legislation, including pictorial, graphic or symbolic representation, in any form, which states, suggests or implies that a food has particular characteristics; specificly, nutrition claim means any claim which states, suggests or implies that a food has particular beneficial nutritional properties
due to:
(a) the energy (calorific value) it (i) provides; (ii) provides at a reduced or increased rate; or (iii) does not provide;
and/or
(b) the nutrients or other substances it (i) contains; (ii) contains in reduced or increased proportions; or (iii) does not contain.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 87.97 G
Energy: 47 KCAL
Energy: 195 kJ
Ash: 0.08 G
Carbohydrate, by difference: 11.94 G
Fiber, total dietary: 0.2 G
Sugars, Total: 11.29 G
Calcium, Ca: 8 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 3 MG
Potassium, K: 31 MG
Sodium, Na: 38 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 29.6 MG
Thiamin: 0.005 MG
Riboflavin: 0.023 MG
Niacin: 0.021 MG
Pantothenic acid: 0.014 MG
Vitamin B-6: 0.011 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.5 MG
Vitamin A, RAE: 2 UG
Carotene, beta: 14 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 28 IU
Lycopene: 1 UG
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Fatty acids, total monounsaturated: 0.002 G
MUFA 18:1: 0.002 G
Fatty acids, total polyunsaturated: 0.003 G
PUFA 18:2: 0.002 G
PUFA 18:3: 0.001 G
Beverages, fruit punch drink, without added nutrients, canned
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 87.97 G
Energy: 48 KCAL
Energy: 200 kJ
Ash: 0.05 G
Carbohydrate, by difference: 11.97 G
Sugars, Total: 11.29 G
Calcium, Ca: 8 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 3 MG
Potassium, K: 25 MG
Sodium, Na: 10 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 0.2 UG
Fluoride, F: 53.6 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.022 MG
Riboflavin: 0.023 MG
Niacin: 0.021 MG
Pantothenic acid: 0.014 MG
Vitamin B-6: 0.011 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 0.5 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Beverages, fruit punch juice drink, frozen concentrate, prepared with water
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
FRUIT-PRODUCING PLANT
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
LIQUID, LOW VISCOSITY A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 88.16 G
Energy: 42 KCAL
Energy: 177 kJ
Protein: 0.07 G
Total lipid (fat): 0.17 G
Ash: 0.2 G
Carbohydrate, by difference: 11.4 G
Sugars, Total: 11.4 G
Calcium, Ca: 7 MG
Iron, Fe: 0.2 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 3 MG
Potassium, K: 66 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.17 MG
Copper, Cu: 0.024 MG
Manganese, Mn: 0.051 MG
Vitamin C, total ascorbic acid: 4.8 MG
Thiamin: 0.001 MG
Riboflavin: 0.056 MG
Niacin: 0.05 MG
Pantothenic acid: 0.025 MG
Vitamin B-6: 0.011 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 0.021 G
SFA 16:0: 0.019 G
SFA 18:0: 0.001 G
Fatty acids, total monounsaturated: 0.021 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.011 G
Fatty acids, total polyunsaturated: 0.042 G
PUFA 18:2: 0.031 G
PUFA 18:3: 0.011 G
Beverages, fruit punch juice drink, frozen concentrate
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
FRUIT-PRODUCING PLANT
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
LIQUID, HIGH VISCOSITY A liquid that flows slowly at room temperature. Examples are: some heavy liqueurs, evaporated milk, vegetable oil, molasses and honey. The range of high viscosity liquids spans sucrose solutions between 45 and 70% solids (viscosity range from 10 to 500 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED TO RECONSTITUTION RATIO 3 PLUS 1 OR HIGHER
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, LIQUID
Water: 55.5 G
Energy: 175 KCAL
Energy: 732 kJ
Protein: 0.3 G
Total lipid (fat): 0.7 G
Ash: 0.5 G
Carbohydrate, by difference: 43.1 G
Fiber, total dietary: 0.2 G
Calcium, Ca: 20 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 12 MG
Potassium, K: 270 MG
Sodium, Na: 10 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.21 MG
Vitamin C, total ascorbic acid: 19.7 MG
Thiamin: 0.004 MG
Riboflavin: 0.23 MG
Niacin: 0.208 MG
Pantothenic acid: 0.103 MG
Vitamin B-6: 0.045 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 21 IU
Fatty acids, total saturated: 0.087 G
SFA 14:0: 0.002 G
SFA 16:0: 0.079 G
SFA 18:0: 0.004 G
Fatty acids, total monounsaturated: 0.086 G
MUFA 16:1: 0.007 G
MUFA 18:1: 0.047 G
Fatty acids, total polyunsaturated: 0.173 G
PUFA 18:2: 0.126 G
PUFA 18:3: 0.047 G
Beverages, fruit punch-flavor drink, powder, without added sodium, prepared with water
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 90.35 G
Energy: 37 KCAL
Energy: 155 kJ
Total lipid (fat): 0.01 G
Ash: 0.17 G
Carbohydrate, by difference: 9.47 G
Sugars, Total: 9.23 G
Calcium, Ca: 17 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 1 MG
Potassium, K: 1 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.021 MG
Manganese, Mn: 0.003 MG
Selenium, Se: 0.1 UG
Fluoride, F: 64.3 UG
Vitamin C, total ascorbic acid: 11.8 MG
Riboflavin: 0.002 MG
Niacin: 0.001 MG
Fatty acids, total saturated: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.001 G
SFA 16:0: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
MUFA 18:1: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
PUFA 18:2: 0.001 G
Beverages, fruit-flavored drink, dry powdered mix, low calorie, with aspartame
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
CHEMICAL FOOD SOURCE Used when the food product is derived from a nonliving source (e.g., salt, water or synthesized compounds).
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MALTODEXTRIN ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW ENERGY FOOD Renamed from *LOW CALORIE FOOD* [LanguaL 2008]. A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA]
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.84 G
Energy: 218 KCAL
Energy: 912 kJ
Protein: 0.45 G
Total lipid (fat): 0.04 G
Ash: 10.3 G
Carbohydrate, by difference: 87.38 G
Fiber, total dietary: 0.1 G
Calcium, Ca: 1047 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 1239 MG
Potassium, K: 498 MG
Sodium, Na: 404 MG
Manganese, Mn: 0.001 MG
Vitamin C, total ascorbic acid: 560 MG
Choline, total: 0.1 MG
Beverages, fruit-flavored drink, powder, with high vitamin C with other added vitamins, low calorie
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
CHEMICAL FOOD SOURCE Used when the food product is derived from a nonliving source (e.g., salt, water or synthesized compounds).
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
VITAMIN ADDED Used when a vitamin is added for nutrient supplementation at any level.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MALTODEXTRIN ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW ENERGY FOOD Renamed from *LOW CALORIE FOOD* [LanguaL 2008]. A claim that a food is low in energy, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 40 kcal (170 kJ)/100 g for solids or more than 20 kcal (80 kJ)/100 ml for liquids. For table-top sweeteners the limit of 4 kcal (17 kJ)/portion, with equivalent sweetening properties to 6 g of sucrose (approximately 1 teaspoon of sucrose), applies [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 40 calories or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 120 calories or less per 100 grams of food [US FDA]
HIGH {NAME OF VITAMIN/S} AND/OR {NAME OF MINERAL/S} NUTRITION CLAIM A claim that a food is high in vitamins and/or minerals, and any claim likely to have the same meaning for the consumer, may only be made where the product contains at least twice the value of source of [NAME OF VITAMIN/S] and/or [NAME OF MINERAL/S] [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.32 G
Energy: 227 KCAL
Energy: 951 kJ
Protein: 0.25 G
Total lipid (fat): 0.16 G
Ash: 7.27 G
Carbohydrate, by difference: 91 G
Fiber, total dietary: 2.2 G
Calcium, Ca: 800 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 245 MG
Phosphorus, P: 493 MG
Potassium, K: 2518 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.011 MG
Manganese, Mn: 0.008 MG
Vitamin C, total ascorbic acid: 2400 MG
Thiamin: 0.009 MG
Riboflavin: 6.8 MG
Niacin: 80 MG
Pantothenic acid: 0.018 MG
Vitamin B-6: 8 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 0.1 MG
Vitamin A, RAE: 5997 UG
Retinol: 5996 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 10 UG
Vitamin A, IU: 20000 IU
Lutein + zeaxanthin: 13 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 0.01 G
SFA 16:0: 0.01 G
Fatty acids, total monounsaturated: 0.038 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.037 G
Fatty acids, total polyunsaturated: 0.034 G
PUFA 18:2: 0.025 G
PUFA 18:3: 0.009 G
Beverages, FUZE, orange mango, fortified with vitamins A, C, E, B6
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
VITAMIN C ADDED
VITAMIN E ADDED
VITAMIN A ADDED
VITAMIN B6 ADDED
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.97 G
Energy: 38 KCAL
Energy: 159 kJ
Protein: 0.68 G
Total lipid (fat): 0.06 G
Ash: 2.09 G
Carbohydrate, by difference: 9.2 G
Fiber, total dietary: 0.2 G
Sugars, Total: 9 G
Calcium, Ca: 9 MG
Iron, Fe: 0.1 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 16 MG
Potassium, K: 192 MG
Sodium, Na: 10 MG
Zinc, Zn: 0.05 MG
Copper, Cu: 0.044 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 24 MG
Thiamin: 0.08 MG
Riboflavin: 0.018 MG
Niacin: 0.204 MG
Vitamin B-6: 0.16 MG
Folate, total: 44 UG
Folate, food: 44 UG
Folate, DFE: 44 UG
Choline, total: 5.7 MG
Vitamin A, RAE: 20 UG
Carotene, beta: 232 UG
Cryptoxanthin, beta: 15 UG
Vitamin A, IU: 400 IU
Lutein + zeaxanthin: 116 UG
Vitamin E (alpha-tocopherol): 1.08 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.007 G
SFA 16:0: 0.006 G
Fatty acids, total monounsaturated: 0.011 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.009 G
Fatty acids, total polyunsaturated: 0.012 G
PUFA 18:2: 0.009 G
PUFA 18:3: 0.003 G
Beverages, GEROLSTEINER BRUNNEN GmbH & Co. KG (Gerolsteiner), naturally sparkling, mineral bottled water
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
WATER (EUROFIR) Includes tap water, carbonated mineral water, still mineral water.
1400 BEVERAGES (USDA SR)
MINERAL WATER Potable water that has a high content of dissolved minerals and may contain natural carbon dioxide.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.95 G
Ash: 0.05 G
Calcium, Ca: 33 MG
Magnesium, Mg: 11 MG
Potassium, K: 2 MG
Sodium, Na: 13 MG
Beverages, GEROLSTEINER BRUNNEN GmbH & Co. KG,Gerolsteiner naturally sparkling mineral water,
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
WATER (EUROFIR) Includes tap water, carbonated mineral water, still mineral water.
1400 BEVERAGES (USDA SR)
MINERAL WATER Potable water that has a high content of dissolved minerals and may contain natural carbon dioxide.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
BOTTLE
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.95 G
Ash: 0.05 G
Calcium, Ca: 33 MG
Magnesium, Mg: 11 MG
Potassium, K: 2 MG
Sodium, Na: 13 MG
BEVERAGES, GINGER ALE
brand_owner: Polar Corporation
brand_name: ADIRONDACK
gtin_upc: 071698020007
ingredients: CRYSTAL CLEAR CARBONATED WATER, HIGH FRUCTOSE CORN SYRUP, CITRIC ACID, SODIUM BENZOATE (A PRESERVATIVE), CARAMEL COLOR, AND NATURAL FLAVOR.
serving_size: 240.0 ml
branded_food_category: Soda
package_weight: 2 L
market_country: United States
Energy: 38 KCAL
Carbohydrate, by difference: 9.17 G
Sugars, Total: 9.17 G
Sodium, Na: 17 MG
BEVERAGES, GINGER ALE
brand_owner: Polar Corporation
brand_name: ADIRONDACK
gtin_upc: 071698020007
ingredients: CRYSTAL CLEAR CARBONATED WATER, HIGH FRUCTOSE CORN SYRUP, CITRIC ACID, SODIUM BENZOATE (A PRESERVATIVE), CARAMEL COLOR, AND NATURAL FLAVOR.
serving_size: 240.0 ml
branded_food_category: Soda
package_weight: 67.6 fl oz/2 L
market_country: United States
Energy: 38 KCAL
Carbohydrate, by difference: 9.17 G
Sugars, Total: 9.17 G
Sodium, Na: 17 MG
Beverages, grape drink, canned
SOFT DRINK (US CFR) Nonalcoholic beverage made from potable water by adding one or more of the following: carbon dioxide, flavoring ingredients or sweeteners. Naturally or artificially carbonated mineral waters are also considered soft drinks. Excludes products containing 15% or more fruit juice, which are indexed by the appropriate narrower term under *FRUIT JUICE OR RELATED PRODUCT*. Includes beverage bases to make soft drinks. Carbonated fruit juices are indexed by *FRUIT JUICE* or *FRUIT JUICE, DILUTED* and *CARBONATED* or the appropriate narrower term.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 84.2 G
Energy: 61 KCAL
Energy: 257 kJ
Ash: 0.08 G
Carbohydrate, by difference: 15.72 G
Sugars, Total: 13.06 G
Calcium, Ca: 52 MG
Iron, Fe: 0.07 MG
Magnesium, Mg: 1 MG
Potassium, K: 12 MG
Sodium, Na: 16 MG
Zinc, Zn: 0.12 MG
Copper, Cu: 0.013 MG
Manganese, Mn: 0.027 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 31.4 MG
Thiamin: 0.001 MG
Riboflavin: 0.004 MG
Niacin: 0.01 MG
Pantothenic acid: 0.003 MG
Vitamin B-6: 0.002 MG
Choline, total: 0.3 MG
Lutein + zeaxanthin: 4 UG
Beverages, grape juice drink, canned
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
GRAPE <SCIFAM>Vitaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28600]
<SCIGEN>Vitis L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28606]
<SCIGEN>Vitis L. [https://plants.usda.gov/home/plantProfile?symbol=VITIS]
[https://www.sciname.info/Default.asp?SciName=Vitis ][DPNL 2003 13866]
<DICTION><i>Vitis</i> (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family <i>Vitaceae</i>. The genus is made up of species predominantly from the Northern hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. [https://en.wikipedia.org/wiki/Vitis]
FRUIT, PEEL PRESENT, CORE, PIT OR SEED PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT, CORE, PIT OR SEED PRESENT* in LanguaL 2008.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
VITAMIN C ADDED
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 85.3 G
Energy: 57 KCAL
Energy: 237 kJ
Ash: 0.12 G
Carbohydrate, by difference: 14.55 G
Fiber, total dietary: 0.1 G
Sugars, Total: 14.11 G
Calcium, Ca: 7 MG
Iron, Fe: 0.13 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 6 MG
Potassium, K: 33 MG
Sodium, Na: 9 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.2 MG
Selenium, Se: 0.1 UG
Fluoride, F: 32.1 UG
Vitamin C, total ascorbic acid: 26.5 MG
Thiamin: 0.225 MG
Riboflavin: 0.354 MG
Niacin: 0.142 MG
Pantothenic acid: 0.023 MG
Vitamin B-6: 0.035 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.3 MG
Carotene, beta: 3 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 19 UG
Vitamin K (phylloquinone): 0.2 UG
Beverages, Horchata, as served in restaurant
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
GRAIN OR SEED-PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
LIQUID A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
NO PRESERVATION METHOD USED Used when a food product is not treated to prevent or retard microbial or enzymatic spoilage. Note: wax coating is considered packaging and not preservation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 87.1 G
Energy: 54 KCAL
Energy: 228 kJ
Protein: 0.48 G
Total lipid (fat): 0.71 G
Ash: 0.19 G
Carbohydrate, by difference: 11.52 G
Sugars, Total: 9.36 G
Sucrose: 6.17 G
Glucose: 1.64 G
Fructose: 1.55 G
Starch: 0.99 G
Calcium, Ca: 18 MG
Iron, Fe: 0.01 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 15 MG
Potassium, K: 34 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.002 MG
Manganese, Mn: 0.01 MG
Selenium, Se: 0.4 UG
Niacin: 0.047 MG
Vitamin B-6: 0.017 MG
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.02 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.18 MG
Beverages, Kiwi Strawberry Juice Drink
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
GOLDEN KIWIFRUIT <SCIFAM>Actinidiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21393]
[https://www.sciname.info/Default.asp?SciName=Actinidia chinensis Planchon ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506775]
[https://www.sciname.info/Default.asp?SciName=Actinidia chinensis Planch. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=1405]
[https://www.sciname.info/Default.asp?SciName=Actinidia chinensis var. chinensis ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=420036]
[https://plants.usda.gov/home/plantProfile?symbol=ACCH5]
[DPNL 2003 7132]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,26714]
<DICTION><i>Actinidia chinensis</i> is a fruit tree and medicinal plant native to China. It is closely related to <i>Actinidia deliciosa</i>, the source of the common kiwifruit.
The fruits, the size of a walnut, are edible. It was first grown commercially in New Zealand, where it has been superseded by <i>Actinidia deliciosa</i>, or Kiwifruit. It is used in traditional Chinese medicine.[https://en.wikipedia.org/wiki/Actinidia_chinensis]
JUICE <DICTION> The liquid part of a plant, fruit, or vegetable (Source: Webster's)
LIQUID, LOW VISCOSITY A liquid that flows very easily at room temperature. Examples are: water, apple juice, sherry, acidophilus milk, whipping cream and some heavy liqueurs. The range of low viscosity liquid spans sucrose solutions between 0 and 45% solids (viscosity range from 1 to 10 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
FLAVORING, SPICE OR HERB ADDED, NATURAL
FRUIT JUICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.74 G
Energy: 47 KCAL
Energy: 195 kJ
Carbohydrate, by difference: 12.26 G
Sugars, Total: 11.63 G
Iron, Fe: 0.15 MG
Potassium, K: 14 MG
Sodium, Na: 11 MG
Vitamin C, total ascorbic acid: 24.7 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 9 UG
Carotene, alpha: 4 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 20 IU
Lutein + zeaxanthin: 25 UG
Beverages, KRAFT, coffee, instant, French Vanilla Cafe
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.5 G
Energy: 481 KCAL
Energy: 2013 kJ
Protein: 2.5 G
Total lipid (fat): 19.2 G
Ash: 2.2 G
Carbohydrate, by difference: 74.6 G
Fiber, total dietary: 1.4 G
Sugars, Total: 54.3 G
Calcium, Ca: 12 MG
Iron, Fe: 0.33 MG
Phosphorus, P: 203 MG
Potassium, K: 546 MG
Sodium, Na: 399 MG
Fatty acids, total saturated: 4.6 G
Beverages, Lemonade fruit juice drink light, fortified with vitamin E and C
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
VITAMIN E ADDED
FRUIT JUICE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LIGHT LABEL CLAIM A claim stating that a product is light or lite, and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term reduced, see *REDUCED {NAME OF NUTRIENT} NUTRITION CLAIM [P0132]*; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food light or lite [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Used for foods that have 33.3% fewer calories than a comparable product and a minimum reduction of more than 40 calories per serving. Any other use of 'light' must specify whether it refers to the look, taste or smell; for example, 'light in color'. (U.S. FDA proposed)
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 94.98 G
Energy: 21 KCAL
Energy: 87 kJ
Ash: 0.02 G
Carbohydrate, by difference: 5 G
Sugars, Total: 5 G
Calcium, Ca: 2 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 10 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.016 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 25 MG
Thiamin: 0.002 MG
Riboflavin: 0.003 MG
Niacin: 0.009 MG
Vitamin B-6: 0.004 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.5 MG
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin E, added: 0.56 MG
Beverages, lemonade, frozen concentrate, pink, prepared with water
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
LIQUID, LOW VISCOSITY, WITH SMALL PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FRUIT ADDED
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
COLOR ADDED Used when a color substance is added to a food at any level.
PREVIOUSLY FROZEN Used when the product or any indexed ingredient was frozen and then thawed. Excludes freeze-dried products and freeze-flo products.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 88.88 G
Energy: 43 KCAL
Energy: 178 kJ
Protein: 0.05 G
Total lipid (fat): 0.15 G
Ash: 0.11 G
Carbohydrate, by difference: 10.81 G
Fiber, total dietary: 0.1 G
Sugars, Total: 10.28 G
Sucrose: 1.64 G
Glucose: 4.11 G
Fructose: 4.44 G
Maltose: 0.1 G
Calcium, Ca: 4 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 2 MG
Potassium, K: 17 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.003 MG
Fluoride, F: 55.4 UG
Vitamin C, total ascorbic acid: 3.1 MG
Thiamin: 0.004 MG
Niacin: 0.027 MG
Pantothenic acid: 0.023 MG
Vitamin B-6: 0.003 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 0.4 MG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 0.006 G
SFA 16:0: 0.005 G
Fatty acids, total monounsaturated: 0.002 G
MUFA 18:1: 0.002 G
Fatty acids, total polyunsaturated: 0.013 G
PUFA 18:2: 0.009 G
PUFA 18:3: 0.004 G
Beverages, Lemonade, powder
FRUIT JUICE, DILUTED (US CFR) Beverage prepared by diluting fruit juice to less than single strength, based upon accepted soluble solids values. Include beverages containing 15 to 99% fruit juice. *WATER ADDED* or the appropriate narrower term should be used to specify the degree of dilution.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FRUIT JUICE ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 1.43 G
Energy: 376 KCAL
Energy: 1573 kJ
Total lipid (fat): 1.05 G
Ash: 0.47 G
Carbohydrate, by difference: 97.57 G
Fiber, total dietary: 0.4 G
Sugars, Total: 94.7 G
Sucrose: 74.45 G
Glucose: 2.75 G
Fructose: 17.5 G
Starch: 0.07 G
Calcium, Ca: 20 MG
Iron, Fe: 0.19 MG
Magnesium, Mg: 247 MG
Phosphorus, P: 4 MG
Potassium, K: 147 MG
Sodium, Na: 51 MG
Zinc, Zn: 0.1 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.016 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 39.9 MG
Thiamin: 0.015 MG
Niacin: 0.13 MG
Pantothenic acid: 0.06 MG
Vitamin B-6: 0.026 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 0.1 MG
Betaine: 0.7 MG
Vitamin E (alpha-tocopherol): 0.14 MG
Fatty acids, total saturated: 0.151 G
SFA 14:0: 0.001 G
SFA 16:0: 0.121 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.111 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.107 G
Fatty acids, total polyunsaturated: 0.457 G
PUFA 18:2: 0.405 G
PUFA 18:3: 0.052 G
Beverages, lemonade-flavor drink, powder, prepared with water
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
WATER Water is indexed as a food source if it is the only ingredient or if the product is a soft drink. Potable water.
PART OF PLANT OR ANIMAL NOT APPLICABLE Used only for chemical food products.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
COLOR ADDED Used when a color substance is added to a food at any level.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
VITAMIN C ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 92.87 G
Energy: 27 KCAL
Energy: 112 kJ
Total lipid (fat): 0.07 G
Ash: 0.13 G
Carbohydrate, by difference: 6.9 G
Sugars, Total: 6.87 G
Sucrose: 4.94 G
Glucose: 0.15 G
Fructose: 1.55 G
Calcium, Ca: 4 MG
Iron, Fe: 0.01 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 7 MG
Potassium, K: 3 MG
Sodium, Na: 13 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.011 MG
Manganese, Mn: 0.001 MG
Fluoride, F: 66.2 UG
Vitamin C, total ascorbic acid: 2.9 MG
Riboflavin: 0.001 MG
Betaine: 0.1 MG
Beverages, lemonade-flavor drink, powder
NONALCOHOLIC BEVERAGE (US CFR) Beverage containing no more than 0.5% alcohol; it may be flavored, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices, diluted fruit juices and vegetable juices.
SOFT DRINK (EUROFIR) Includes carbonated soft drinks (e.g. soda water, carbonated lemonade, cola, tonic), non-dilution still drinks (e.g. still lemonade), dilution drinks (concentrates which are diluted with water prior to consumption , e.g. rosehip syrup, fruit squash, lime cordial).
1400 BEVERAGES (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ACIDIFIED Used when acid is added to a food product at any level.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 0.52 G
Energy: 380 KCAL
Energy: 1592 kJ
Total lipid (fat): 1.01 G
Ash: 0.57 G
Carbohydrate, by difference: 97.9 G
Sugars, Total: 97.15 G
Sucrose: 72.16 G
Glucose: 2.26 G
Fructose: 22.73 G
Starch: 0.04 G
Calcium, Ca: 11 MG
Iron, Fe: 0.17 MG
Magnesium, Mg: 165 MG
Phosphorus, P: 99 MG
Potassium, K: 39 MG
Sodium, Na: 130 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.025 MG
Manganese, Mn: 0.011 MG
Selenium, Se: 0.3 UG
Vitamin C, total ascorbic acid: 40.6 MG
Thiamin: 0.002 MG
Riboflavin: 0.011 MG
Choline, total: 0.1 MG
Betaine: 0.7 MG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.183 G
SFA 8:0: 0.006 G
SFA 10:0: 0.005 G
SFA 12:0: 0.036 G
SFA 14:0: 0.014 G
SFA 16:0: 0.059 G
SFA 18:0: 0.014 G
Fatty acids, total monounsaturated: 0.129 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.092 G
Fatty acids, total polyunsaturated: 0.531 G
PUFA 18:2: 0.348 G
PUFA 18:3: 0.044 G
BEVERAGES, LEMONADE
brand_owner: The Minute Maid Company
brand_name: MINUTE MAID
gtin_upc: 025000017483
ingredients: CONTAINS PURE FILTERED WATER, HIGH FRUCTOSE CORN SYRUP, LEMON JUICE FROM CONCENTRATE, LESS THAN 1% OF: NATURAL FLAVORS, CITRIC ACID (PROVIDES TARTNESS), VITAMIN C (ASCORBIC ACID).
serving_size: 240.0 ml
branded_food_category: Soda
package_weight: 169 fl oz/5 L/1.3 GAL
market_country: United States
Energy: 50 KCAL
Carbohydrate, by difference: 13.33 G
Sugars, Total: 12.92 G
Sodium, Na: 6 MG
Vitamin C, total ascorbic acid: 25 MG
Beverages, LIPTON BRISK, tea, black, ready-to-drink, lemon
STEEPED BEVERAGE (US CFR) Beverage prepared by extrcting flavor and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature.
COFFEE, TEA, COCOA OR INFUSION (EUROFIR) Renamed from *COFFEE, TEA, COCOA (EUROFIR)* (LanguaL 2010). Beverage prepared by extracting flavour and other components from food sources by percolation and/or immersion in water, usually at near-boiling temperature. The group includes coffee (e.g. instant coffee, coffee and chicory essence), tea, herbal tea (e.g. green tea, black tea, tisane), cocoa beverage and beverage powder.
1400 BEVERAGES (USDA SR)
TEA <SCIFAM>Theaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21371]
[https://www.sciname.info/Default.asp?SciName=Camellia sinensis (L.) O. Kuntze ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506801]
[https://www.sciname.info/Default.asp?SciName=Camellia sinensis (L.) Kuntze ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=8732]
[https://plants.usda.gov/home/plantProfile?symbol=CASI16]
[EuroFIR-NETTOX 2007 68]
[DPNL 2003 8281]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,4999]
LEAF If the part indexed consists of a large leafstalk and a leaf blade, use *PLANT ABOVE SURFACE, EXCLUDING FRUIT OR SEED*. Compare *STEM, STALK (WITHOUT LEAVES)*. The flat or fleshy expanded blade (lamina) including a small and insignificant leafstalk but excluding a large and fleshy leafstalk such as celery stalks or rhubarb stalks.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
COLOR ADDED Used when a color substance is added to a food at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 91.06 G
Energy: 35 KCAL
Energy: 147 kJ
Ash: 0.12 G
Carbohydrate, by difference: 8.81 G
Sugars, Total: 8.69 G
Calcium, Ca: 1 MG
Phosphorus, P: 26 MG
Potassium, K: 19 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.146 MG
Fluoride, F: 72.2 UG
Caffeine: 2 MG
Beverages, Malt liquor beverage
MALT BEVERAGE (US CFR) Alcoholic beverage prepared from water, malted grain and hops (humulus) by brewing. Examples are beer, ale and malt liquor (27 CFR 7.10).
BEER OR BEER-LIKE BEVERAGE (EUROFIR) Renamed from *BEER OR OTHER MALT BEVERAGE (EUROFIR)* (LanguaL 2010). includes beer, barley beer.
1400 BEVERAGES (USDA SR)
BARLEY <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Hordeum vulgare L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40874]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=317403]
[https://plants.usda.gov/home/plantProfile?symbol=HOVU]
[DPNL 2003 10323]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,33890]
GERMINATED OR SPROUTED SEED A seed in the early stage of sprouting but with the endosperm still predominant. Sprouting is associated with enzymatic changes in the seed. Compare *SPROUT*.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
ALCOHOL FERMENTED
CARBONATED BY FERMENTATION Used when carbon dioxide produced by fermentation remains noticeable in the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, ADULT
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 94.5 G
Energy: 40 KCAL
Energy: 165 kJ
Protein: 0.35 G
Ash: 0.07 G
Calcium, Ca: 3 MG
Iron, Fe: 0.03 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 13 MG
Potassium, K: 33 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.08 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.005 MG
Thiamin: 0.03 MG
Riboflavin: 0.04 MG
Niacin: 0.4 MG
Pantothenic acid: 0.148 MG
Vitamin B-6: 0.037 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Alcohol, ethyl: 5.5 G
Beverages, Malted drink mix, chocolate, powder, prepared with whole milk
MILK OR MILK PRODUCT (US CFR) Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
PROCESSED MILK (EUROFIR) Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
1400 BEVERAGES (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.34 G
Energy: 85 KCAL
Energy: 357 kJ
Protein: 3.37 G
Total lipid (fat): 3.29 G
Ash: 0.79 G
Carbohydrate, by difference: 11.2 G
Fiber, total dietary: 0.5 G
Sugars, Total: 6.68 G
Calcium, Ca: 98 MG
Iron, Fe: 0.21 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 91 MG
Potassium, K: 172 MG
Sodium, Na: 60 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.08 MG
Selenium, Se: 5.4 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.054 MG
Riboflavin: 0.184 MG
Niacin: 0.259 MG
Pantothenic acid: 0.354 MG
Vitamin B-6: 0.046 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Carotene, beta: 5 UG
Vitamin A, IU: 95 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 1.883 G
SFA 4:0: 0.076 G
SFA 6:0: 0.073 G
SFA 8:0: 0.071 G
SFA 10:0: 0.075 G
SFA 12:0: 0.077 G
SFA 14:0: 0.297 G
SFA 16:0: 0.838 G
SFA 18:0: 0.375 G
Fatty acids, total monounsaturated: 0.827 G
MUFA 16:1: 0.006 G
MUFA 18:1: 0.822 G
Fatty acids, total polyunsaturated: 0.208 G
PUFA 18:2: 0.133 G
PUFA 18:3: 0.074 G
Cholesterol: 10 MG
Tryptophan: 0.074 G
Threonine: 0.143 G
Isoleucine: 0.165 G
Leucine: 0.268 G
Lysine: 0.142 G
Methionine: 0.074 G
Cystine: 0.023 G
Phenylalanine: 0.15 G
Tyrosine: 0.152 G
Valine: 0.193 G
Arginine: 0.085 G
Histidine: 0.077 G
Alanine: 0.109 G
Aspartic acid: 0.252 G
Glutamic acid: 0.677 G
Glycine: 0.079 G
Proline: 0.35 G
Serine: 0.119 G
Caffeine: 3 MG
Theobromine: 28 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org