Beverages, malted drink mix, chocolate, 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.
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
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*.
MILK ADDED
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*.
WHEAT 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: 1.3 G
Energy: 411 KCAL
Energy: 1720 kJ
Protein: 5.1 G
Total lipid (fat): 4.76 G
Ash: 1.9 G
Carbohydrate, by difference: 86.94 G
Fiber, total dietary: 4.8 G
Sugars, Total: 66.67 G
Calcium, Ca: 60 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 175 MG
Potassium, K: 618 MG
Sodium, Na: 190 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.2 MG
Selenium, Se: 6.9 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.173 MG
Riboflavin: 0.2 MG
Niacin: 2.003 MG
Pantothenic acid: 0.316 MG
Vitamin B-6: 0.156 MG
Folate, total: 37 UG
Folic acid: 18 UG
Folate, food: 19 UG
Folate, DFE: 50 UG
Choline, total: 27.2 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 33 UG
Retinol: 32 UG
Carotene, beta: 5 UG
Vitamin A, IU: 117 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 2.381 G
SFA 4:0: 0.111 G
SFA 6:0: 0.031 G
SFA 8:0: 0.034 G
SFA 10:0: 0.076 G
SFA 12:0: 0.079 G
SFA 14:0: 0.362 G
SFA 16:0: 1.152 G
SFA 18:0: 0.412 G
Fatty acids, total monounsaturated: 1.167 G
MUFA 16:1: 0.158 G
MUFA 18:1: 0.941 G
Fatty acids, total polyunsaturated: 0.669 G
PUFA 18:2: 0.583 G
PUFA 18:3: 0.085 G
Cholesterol: 1 MG
Caffeine: 37 MG
Theobromine: 345 MG
Beverages, Malted drink mix, chocolate, with added nutrients, 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*.
CALCIUM ADDED Used when calcium is added to a food product at any level.
IRON ADDED Used when iron 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.
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.
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*.
WHEAT 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.26 G
Energy: 87 KCAL
Energy: 365 kJ
Protein: 3.29 G
Total lipid (fat): 3.26 G
Ash: 0.99 G
Carbohydrate, by difference: 11.19 G
Fiber, total dietary: 0.4 G
Sugars, Total: 10.49 G
Calcium, Ca: 139 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 109 MG
Potassium, K: 217 MG
Sodium, Na: 87 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.054 MG
Selenium, Se: 3.6 UG
Vitamin C, total ascorbic acid: 12 MG
Thiamin: 0.287 MG
Riboflavin: 0.484 MG
Niacin: 4.164 MG
Pantothenic acid: 0.398 MG
Vitamin B-6: 0.383 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 13.6 MG
Vitamin B-12: 0.42 UG
Vitamin A, RAE: 357 UG
Retinol: 357 UG
Carotene, beta: 6 UG
Vitamin A, IU: 1199 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.07 MG
Vitamin D (D2 + D3), International Units: 123 IU
Vitamin D (D2 + D3): 3.1 UG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 1.873 G
SFA 4:0: 0.076 G
SFA 6:0: 0.073 G
SFA 8:0: 0.071 G
SFA 10:0: 0.074 G
SFA 12:0: 0.077 G
SFA 14:0: 0.295 G
SFA 16:0: 0.831 G
SFA 18:0: 0.371 G
Fatty acids, total monounsaturated: 0.823 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.815 G
Fatty acids, total polyunsaturated: 0.205 G
PUFA 18:2: 0.131 G
PUFA 18:3: 0.074 G
Cholesterol: 10 MG
Caffeine: 2 MG
Theobromine: 28 MG
Beverages, Malted drink mix, natural, powder, dairy 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.
NON ALCOHOLIC BEVERAGE (EUROFIR) Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices.
1400 BEVERAGES (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
MILK ADDED
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: 2 G
Energy: 428 KCAL
Energy: 1789 kJ
Protein: 14.29 G
Total lipid (fat): 9.52 G
Ash: 2.98 G
Carbohydrate, by difference: 71.21 G
Fiber, total dietary: 0.1 G
Sugars, Total: 47.62 G
Calcium, Ca: 298 MG
Iron, Fe: 0.7 MG
Magnesium, Mg: 93 MG
Phosphorus, P: 358 MG
Potassium, K: 758 MG
Sodium, Na: 405 MG
Zinc, Zn: 0.99 MG
Copper, Cu: 0.2 MG
Manganese, Mn: 0.237 MG
Selenium, Se: 16.4 UG
Vitamin C, total ascorbic acid: 2.9 MG
Thiamin: 0.505 MG
Riboflavin: 0.92 MG
Niacin: 5.246 MG
Pantothenic acid: 0.624 MG
Vitamin B-6: 0.41 MG
Folate, total: 46 UG
Folate, food: 46 UG
Folate, DFE: 46 UG
Choline, total: 58.7 MG
Vitamin B-12: 0.8 UG
Vitamin A, RAE: 63 UG
Retinol: 62 UG
Carotene, beta: 11 UG
Vitamin A, IU: 224 IU
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 5.4 UG
Fatty acids, total saturated: 4.762 G
SFA 4:0: 0.22 G
SFA 6:0: 0.061 G
SFA 8:0: 0.068 G
SFA 10:0: 0.151 G
SFA 12:0: 0.156 G
SFA 14:0: 0.719 G
SFA 16:0: 2.343 G
SFA 18:0: 0.799 G
Fatty acids, total monounsaturated: 2.157 G
MUFA 16:1: 0.29 G
MUFA 18:1: 1.741 G
Fatty acids, total polyunsaturated: 1.429 G
PUFA 18:2: 1.254 G
PUFA 18:3: 0.174 G
Cholesterol: 24 MG
Beverages, Malted drink mix, natural, 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
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*.
WHEAT 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.4 G
Energy: 88 KCAL
Energy: 369 kJ
Protein: 3.86 G
Total lipid (fat): 3.62 G
Ash: 0.89 G
Carbohydrate, by difference: 10.23 G
Fiber, total dietary: 0.1 G
Sugars, Total: 9.56 G
Calcium, Ca: 117 MG
Iron, Fe: 0.09 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 106 MG
Potassium, K: 183 MG
Sodium, Na: 79 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.021 MG
Selenium, Se: 5.2 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.081 MG
Riboflavin: 0.242 MG
Niacin: 0.519 MG
Pantothenic acid: 0.402 MG
Vitamin B-6: 0.066 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 33 UG
Retinol: 32 UG
Carotene, beta: 6 UG
Vitamin A, IU: 117 IU
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 2.039 G
SFA 4:0: 0.085 G
SFA 6:0: 0.078 G
SFA 8:0: 0.074 G
SFA 10:0: 0.081 G
SFA 12:0: 0.085 G
SFA 14:0: 0.324 G
SFA 16:0: 0.916 G
SFA 18:0: 0.397 G
Fatty acids, total monounsaturated: 0.903 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.892 G
Fatty acids, total polyunsaturated: 0.276 G
PUFA 18:2: 0.191 G
PUFA 18:3: 0.085 G
Cholesterol: 12 MG
Tryptophan: 0.079 G
Threonine: 0.155 G
Isoleucine: 0.18 G
Leucine: 0.298 G
Lysine: 0.154 G
Methionine: 0.082 G
Cystine: 0.034 G
Phenylalanine: 0.167 G
Tyrosine: 0.165 G
Valine: 0.209 G
Arginine: 0.103 G
Histidine: 0.087 G
Alanine: 0.127 G
Aspartic acid: 0.291 G
Glutamic acid: 0.796 G
Glycine: 0.089 G
Proline: 0.407 G
Serine: 0.15 G
Beverages, Malted drink mix, natural, with added nutrients, 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
IRON ADDED Used when iron 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.
MILK 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.
WHEAT 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 81.49 G
Energy: 86 KCAL
Energy: 359 kJ
Protein: 3.67 G
Total lipid (fat): 3.21 G
Ash: 0.97 G
Carbohydrate, by difference: 10.67 G
Sugars, Total: 8.37 G
Calcium, Ca: 123 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 107 MG
Potassium, K: 200 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.41 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.037 MG
Selenium, Se: 4.2 UG
Vitamin C, total ascorbic acid: 10.4 MG
Thiamin: 0.277 MG
Riboflavin: 0.455 MG
Niacin: 3.993 MG
Pantothenic acid: 0.353 MG
Vitamin B-6: 0.325 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 281 UG
Retinol: 280 UG
Carotene, beta: 5 UG
Vitamin A, IU: 942 IU
Vitamin K (phylloquinone): 0.4 UG
Fatty acids, total saturated: 1.83 G
SFA 4:0: 0.074 G
SFA 6:0: 0.072 G
SFA 8:0: 0.07 G
SFA 10:0: 0.073 G
SFA 12:0: 0.075 G
SFA 14:0: 0.291 G
SFA 16:0: 0.817 G
SFA 18:0: 0.357 G
Fatty acids, total monounsaturated: 0.802 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.798 G
Fatty acids, total polyunsaturated: 0.213 G
PUFA 18:2: 0.139 G
PUFA 18:3: 0.074 G
Cholesterol: 11 MG
Beverages, Meal supplement drink, canned, peanut flavor
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]
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 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*.
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.
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.
FAT FULLY REMOVED Used for products that contain less than 10-20% of the fat naturally present in the food source. Examples are skim milk, low-fat cocoa and dry-curd cottage cheese.
VEGETABLE FAT OR OIL ADDED
SOY 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.
HIGH ENERGY FOOD Renamed from *HIGH CALORIE FOOD* [LanguaL 2008]. [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18]
HUMAN CONSUMER, ADULT
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 77.79 G
Energy: 101 KCAL
Energy: 421 kJ
Protein: 3.5 G
Total lipid (fat): 3.07 G
Ash: 0.9 G
Carbohydrate, by difference: 14.74 G
Sucrose: 6.06 G
Glucose: 0.37 G
Lactose: 3.41 G
Starch: 1.4 G
Calcium, Ca: 110 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 110 MG
Potassium, K: 160 MG
Sodium, Na: 54 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.071 MG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.43 MG
Riboflavin: 1.3 MG
Niacin: 6.6 MG
Pantothenic acid: 1.7 MG
Vitamin B-6: 0.54 MG
Vitamin B-12: 0.53 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.52 MG
Tocopherol, delta: 0.17 MG
Tocotrienol, gamma: 0.04 MG
Fatty acids, total saturated: 0.571 G
SFA 10:0: 0.011 G
SFA 12:0: 0.002 G
SFA 14:0: 0.006 G
SFA 15:0: 0.001 G
SFA 16:0: 0.248 G
SFA 17:0: 0.003 G
SFA 18:0: 0.204 G
SFA 20:0: 0.025 G
SFA 22:0: 0.05 G
SFA 24:0: 0.022 G
Fatty acids, total monounsaturated: 1.922 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 18:1: 1.899 G
MUFA 18:1 c: 1.532 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 0.178 G
PUFA 18:2: 0.173 G
PUFA 18:2 n-6 c,c: 0.13 G
PUFA 18:3: 0.005 G
PUFA 18:3 n-3 c,c,c (ALA): 0.005 G
Fatty acids, total trans: 0.411 G
Fatty acids, total trans-monoenoic: 0.367 G
TFA 18:1 t: 0.367 G
TFA 18:2 t not further defined: 0.044 G
Fatty acids, total trans-polyenoic: 0.044 G
Tryptophan: 0.04 G
Threonine: 0.11 G
Isoleucine: 0.145 G
Leucine: 0.335 G
Lysine: 0.225 G
Methionine: 0.1 G
Cystine: 0.01 G
Phenylalanine: 0.18 G
Tyrosine: 0.15 G
Valine: 0.195 G
Arginine: 0.12 G
Histidine: 0.06 G
Alanine: 0.135 G
Aspartic acid: 0.325 G
Glutamic acid: 0.775 G
Glycine: 0.1 G
Proline: 0.425 G
Serine: 0.205 G
Beverages, milk beverage, reduced fat, flavored and sweetened, Ready-to-drink, added calcium, vitamin A and vitamin D
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.
0100 DAIRY AND EGG PRODUCTS (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
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SWEETENER ADDED Includes *NONNUTRITIVE SWEETENER ADDED*, and *NUTRITIVE SWEETENER ADDED*; see scope notes for these terms.
VITAMIN A OR CAROTENES ADDED
VITAMIN D 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*.
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 FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 82.32 G
Energy: 77 KCAL
Energy: 322 kJ
Protein: 3.05 G
Total lipid (fat): 1.83 G
Ash: 0.73 G
Carbohydrate, by difference: 12.08 G
Fiber, total dietary: 0.4 G
Sugars, Total: 11.4 G
Calcium, Ca: 164 MG
Iron, Fe: 0.03 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 85 MG
Potassium, K: 130 MG
Sodium, Na: 49 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.006 MG
Manganese, Mn: 0.013 MG
Selenium, Se: 2.3 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.036 MG
Riboflavin: 0.172 MG
Niacin: 0.085 MG
Pantothenic acid: 0.328 MG
Vitamin B-6: 0.035 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 15.1 MG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 51 UG
Retinol: 51 UG
Carotene, beta: 4 UG
Vitamin A, IU: 175 IU
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin D (D2 + D3), International Units: 45 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 1.124 G
SFA 4:0: 0.071 G
SFA 6:0: 0.037 G
SFA 8:0: 0.019 G
SFA 10:0: 0.045 G
SFA 12:0: 0.05 G
SFA 14:0: 0.162 G
SFA 16:0: 0.516 G
SFA 18:0: 0.224 G
Fatty acids, total monounsaturated: 0.47 G
MUFA 16:1: 0.03 G
MUFA 18:1: 0.437 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.075 G
PUFA 18:2: 0.063 G
PUFA 18:3: 0.012 G
Cholesterol: 8 MG
Beverages, MINUTE MAID, Lemonada, Limeade
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 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.
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
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 86.08 G
Energy: 50 KCAL
Energy: 209 kJ
Ash: 0.02 G
Carbohydrate, by difference: 13.75 G
Sugars, Total: 12.92 G
Calcium, Ca: 2 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 10 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.016 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 3.1 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
Beverages, Mixed vegetable and fruit juice drink, with added nutrients
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
PLANT USED AS FOOD SOURCE For unicellular plants as well as for algae, mushrooms and yeast, use the appropriate narrower term under *ALGAE OR FUNGUS USED AS FOOD SOURCE*. Multicellular plants.
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*.
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.
VEGETABLE 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 92.34 G
Energy: 29 KCAL
Energy: 122 kJ
Protein: 0.04 G
Total lipid (fat): 0.01 G
Ash: 0.13 G
Carbohydrate, by difference: 7.47 G
Sugars, Total: 2.1 G
Calcium, Ca: 3 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 2 MG
Potassium, K: 19 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.012 MG
Selenium, Se: 0.1 UG
Fluoride, F: 12.2 UG
Vitamin C, total ascorbic acid: 32.5 MG
Thiamin: 0.003 MG
Riboflavin: 0.004 MG
Niacin: 0.018 MG
Pantothenic acid: 0.013 MG
Vitamin B-6: 0.01 MG
Choline, total: 5.2 MG
Vitamin A, RAE: 104 UG
Carotene, beta: 1178 UG
Carotene, alpha: 144 UG
Vitamin A, IU: 2083 IU
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 1.63 MG
Vitamin K (phylloquinone): 0.5 UG
Beverages, MONSTER energy drink, low carb
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.
GUARANA 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.
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: 98.35 G
Energy: 5 KCAL
Energy: 23 kJ
Ash: 0.4 G
Carbohydrate, by difference: 1.38 G
Sugars, Total: 1.38 G
Sodium, Na: 75 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Vitamin B-6: 0.833 MG
Vitamin B-12: 2.5 UG
Vitamin B-12, added: 2.5 UG
Caffeine: 30 MG
Beverages, MOTTS, Apple juice light, fortified with vitamin C
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
APPLE <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Malus domestica Borkh. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=104681]
[EuroFIR-NETTOX 2007 174]
[DPNL 2003 11049]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,8860]
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
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.
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)
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: 94.8 G
Energy: 22 KCAL
Energy: 92 kJ
Total lipid (fat): 0.1 G
Carbohydrate, by difference: 5.1 G
Sugars, Total: 4.8 G
Calcium, Ca: 3 MG
Iron, Fe: 0.2 MG
Potassium, K: 51 MG
Sodium, Na: 13 MG
Vitamin C, total ascorbic acid: 24 MG
Beverages, NESTEA, 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*.
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: 91.18 G
Energy: 36 KCAL
Energy: 152 kJ
Ash: 0.12 G
Carbohydrate, by difference: 9.09 G
Sugars, Total: 9.09 G
Calcium, Ca: 3 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 36 MG
Potassium, K: 19 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.008 MG
Manganese, Mn: 0.131 MG
Fluoride, F: 89.9 UG
Caffeine: 3 MG
Beverages, NESTLE, Boost plus, nutritional drink, ready-to-drink
DIETARY OR THERAPEUTIC FORMULATION (US CFR)
FOOD FOR SPECIAL NUTRITIONAL USE (EUROFIR) Foods for Special Dietary Uses are those foods that are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific diseases and disorders and that are presented as such. The composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist (CODEX STAN 146-1985). The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. The group includes infant formula, products designed for weight loss, instant breakfast, energy food stick, interal and parenteral complete nutrition solutions, etc.
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
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*.
MINERAL ADDED Used when a mineral is added 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.
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.
VEGETABLE FAT OR OIL ADDED
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
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 71.1 G
Energy: 138 KCAL
Energy: 579 kJ
Protein: 5.38 G
Total lipid (fat): 5.38 G
Ash: 0.97 G
Carbohydrate, by difference: 17.29 G
Fiber, total dietary: 1.2 G
Sugars, Total: 8.46 G
Calcium, Ca: 135 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 115 MG
Potassium, K: 138 MG
Sodium, Na: 77 MG
Zinc, Zn: 1.73 MG
Copper, Cu: 0.192 MG
Manganese, Mn: 0.269 MG
Selenium, Se: 6.7 UG
Vitamin C, total ascorbic acid: 23.1 MG
Thiamin: 0.144 MG
Riboflavin: 0.163 MG
Niacin: 1.537 MG
Pantothenic acid: 0.961 MG
Vitamin B-6: 0.269 MG
Folate, total: 38 UG
Folic acid: 38 UG
Folate, DFE: 65 UG
Choline, total: 21.1 MG
Vitamin B-12: 0.81 UG
Vitamin B-12, added: 0.81 UG
Vitamin A, RAE: 84 UG
Retinol: 72 UG
Carotene, beta: 144 UG
Vitamin A, IU: 480 IU
Vitamin E (alpha-tocopherol): 5.19 MG
Vitamin D (D2 + D3), International Units: 92 IU
Vitamin D (D2 + D3): 2.3 UG
Vitamin D3 (cholecalciferol): 2.3 UG
Vitamin K (phylloquinone): 12.3 UG
Fatty acids, total saturated: 0.42 G
SFA 4:0: 0.001 G
SFA 14:0: 0.004 G
SFA 15:0: 0.029 G
SFA 16:0: 0.139 G
SFA 18:0: 0.158 G
SFA 22:0: 0.036 G
Fatty acids, total monounsaturated: 2.551 G
MUFA 16:1: 0.003 G
MUFA 18:1: 2.207 G
MUFA 20:1: 0.026 G
Fatty acids, total polyunsaturated: 0.122 G
PUFA 18:2: 0.101 G
PUFA 18:3: 0.006 G
Cholesterol: 4 MG
Beverages, nutritional shake mix, high protein, powder
DIETARY OR THERAPEUTIC FORMULATION (US CFR)
FOOD FOR SPECIAL NUTRITIONAL USE (EUROFIR) Foods for Special Dietary Uses are those foods that are specially processed or formulated to satisfy particular dietary requirements that exist because of a particular physical or physiological condition and/or specific diseases and disorders and that are presented as such. The composition of these foodstuffs must differ significantly from the composition of ordinary foods of comparable nature, if such ordinary foods exist (CODEX STAN 146-1985). The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. The group includes infant formula, products designed for weight loss, instant breakfast, energy food stick, interal and parenteral complete nutrition solutions, etc.
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.
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.
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 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.
MINERAL ADDED Used when a mineral is added 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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
FAT FULLY REMOVED Used for products that contain less than 10-20% of the fat naturally present in the food source. Examples are skim milk, low-fat cocoa and dry-curd cottage cheese.
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: 8.3 G
Energy: 392 KCAL
Energy: 1641 kJ
Protein: 53.57 G
Total lipid (fat): 10.71 G
Ash: 7.03 G
Carbohydrate, by difference: 20.38 G
Sugars, Total: 3.57 G
Calcium, Ca: 714 MG
Iron, Fe: 22.5 MG
Magnesium, Mg: 500 MG
Phosphorus, P: 1429 MG
Potassium, K: 1000 MG
Sodium, Na: 1214 MG
Zinc, Zn: 18.75 MG
Copper, Cu: 2.5 MG
Manganese, Mn: 125 MG
Selenium, Se: 87.5 UG
Vitamin C, total ascorbic acid: 75 MG
Thiamin: 2.143 MG
Riboflavin: 2.125 MG
Niacin: 25 MG
Pantothenic acid: 12.5 MG
Vitamin B-6: 2.5 MG
Folate, total: 571 UG
Folic acid: 571 UG
Folate, DFE: 971 UG
Choline, total: 179.7 MG
Vitamin B-12: 6.43 UG
Vitamin A, RAE: 1875 UG
Retinol: 1875 UG
Vitamin A, IU: 6250 IU
Vitamin E (alpha-tocopherol): 16.88 MG
Vitamin D (D2 + D3), International Units: 500 IU
Vitamin D (D2 + D3): 12.5 UG
Vitamin D3 (cholecalciferol): 12.5 UG
Vitamin K (phylloquinone): 125 UG
Fatty acids, total monounsaturated: 2.907 G
MUFA 18:1: 2.907 G
Fatty acids, total polyunsaturated: 7.268 G
PUFA 18:2: 6.478 G
PUFA 18:3: 0.794 G
Beverages, OCEAN SPRAY, Cran Cherry
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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 G
Energy: 46 KCAL
Energy: 194 kJ
Protein: 0.19 G
Ash: 0.1 G
Carbohydrate, by difference: 12.76 G
Fiber, total dietary: 0.6 G
Sugars, Total: 12.2 G
Sucrose: 0.3 G
Glucose: 5.8 G
Fructose: 6.1 G
Calcium, Ca: 3 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 2 MG
Potassium, K: 24 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.027 MG
Vitamin C, total ascorbic acid: 24.4 MG
Niacin: 0.026 MG
Folate, total: 22 UG
Folic acid: 22 UG
Folate, DFE: 37 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 20 UG
Vitamin A, IU: 33 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Cran Grape
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 86.5 G
Energy: 54 KCAL
Energy: 224 kJ
Protein: 0.21 G
Ash: 0.1 G
Carbohydrate, by difference: 13.16 G
Fiber, total dietary: 0.6 G
Sugars, Total: 12.6 G
Sucrose: 5.2 G
Glucose: 3.6 G
Fructose: 3.8 G
Calcium, Ca: 3 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 2 MG
Potassium, K: 11 MG
Sodium, Na: 19 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.034 MG
Vitamin C, total ascorbic acid: 28.1 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Cholesterol: 1 MG
Beverages, OCEAN SPRAY, Cran Lemonade
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 88.7 G
Energy: 45 KCAL
Energy: 188 kJ
Protein: 0.07 G
Ash: 0.1 G
Carbohydrate, by difference: 11.12 G
Fiber, total dietary: 0.6 G
Sugars, Total: 10.4 G
Sucrose: 8.2 G
Glucose: 1.1 G
Fructose: 1.1 G
Calcium, Ca: 2 MG
Iron, Fe: 0.03 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 10 MG
Sodium, Na: 52 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.017 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 32.6 MG
Niacin: 0.026 MG
Choline, total: 0.4 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Lutein + zeaxanthin: 19 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Cran Pomegranate
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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 G
Energy: 47 KCAL
Energy: 197 kJ
Protein: 0.07 G
Total lipid (fat): 0.01 G
Ash: 0.1 G
Carbohydrate, by difference: 12.56 G
Fiber, total dietary: 0.6 G
Sugars, Total: 12 G
Sucrose: 3 G
Glucose: 4.4 G
Fructose: 4.6 G
Calcium, Ca: 2 MG
Iron, Fe: 0.12 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 11 MG
Sodium, Na: 12 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.018 MG
Vitamin C, total ascorbic acid: 27.1 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 14 UG
Vitamin A, IU: 24 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Cran Raspberry 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.
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 87.5 G
Energy: 49 KCAL
Energy: 205 kJ
Protein: 0.28 G
Ash: 0.1 G
Carbohydrate, by difference: 11.96 G
Fiber, total dietary: 0.6 G
Sugars, Total: 11.4 G
Sucrose: 3.2 G
Glucose: 3.9 G
Fructose: 4.3 G
Calcium, Ca: 2 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 18 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.022 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 27.2 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folate, food: 4 UG
Choline, total: 0.4 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Lutein + zeaxanthin: 19 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Cran-Energy, Cranberry Energy 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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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 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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
FRUIT JUICE 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: 96.18 G
Energy: 15 KCAL
Energy: 61 kJ
Ash: 0.11 G
Carbohydrate, by difference: 3.75 G
Sugars, Total: 3.75 G
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.029 MG
Vitamin C, total ascorbic acid: 25 MG
Thiamin: 0.003 MG
Riboflavin: 0.354 MG
Niacin: 4.167 MG
Pantothenic acid: 2.083 MG
Vitamin B-6: 0.417 MG
Choline, total: 0.4 MG
Vitamin B-12: 1.25 UG
Vitamin B-12, added: 1.25 UG
Vitamin K (phylloquinone): 0.1 UG
Caffeine: 23 MG
Beverages, OCEAN SPRAY, 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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 86 G
Energy: 56 KCAL
Energy: 234 kJ
Protein: 0.29 G
Ash: 0.07 G
Carbohydrate, by difference: 13.68 G
Fiber, total dietary: 0.6 G
Sugars, Total: 13.12 G
Sucrose: 3.9 G
Glucose: 4.3 G
Fructose: 4.7 G
Calcium, Ca: 2 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 14 MG
Sodium, Na: 19 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.023 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 29.6 MG
Thiamin: 0.003 MG
Riboflavin: 0.007 MG
Niacin: 0.028 MG
Vitamin B-6: 0.019 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Choline, total: 0.4 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 14 UG
Vitamin A, IU: 24 IU
Lutein + zeaxanthin: 19 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Diet Cran Cherry
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.1 G
Energy: 4 KCAL
Energy: 15 kJ
Protein: 0.21 G
Ash: 0.1 G
Carbohydrate, by difference: 0.7 G
Fiber, total dietary: 0.6 G
Sugars, Total: 0.22 G
Glucose: 0.15 G
Fructose: 0.07 G
Calcium, Ca: 1 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Potassium, K: 12 MG
Sodium, Na: 8 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.012 MG
Vitamin C, total ascorbic acid: 32.8 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Diet Cranberry Juice
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
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: 99.2 G
Energy: 4 KCAL
Energy: 15 kJ
Protein: 0.07 G
Ash: 0.07 G
Carbohydrate, by difference: 0.8 G
Fiber, total dietary: 0.6 G
Sugars, Total: 0.25 G
Sucrose: 0.07 G
Glucose: 0.1 G
Fructose: 0.07 G
Calcium, Ca: 3 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 1 MG
Potassium, K: 8 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.015 MG
Vitamin C, total ascorbic acid: 39.1 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Light Cranberry and Raspberry Flavored Juice
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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 SPICE EXTRACT OR CONCENTRATE 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*.
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.
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: 93.8 G
Energy: 26 KCAL
Energy: 109 kJ
Protein: 0.73 G
Ash: 0.07 G
Carbohydrate, by difference: 5.77 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.02 G
Sucrose: 0.2 G
Glucose: 1.7 G
Fructose: 2.9 G
Calcium, Ca: 4 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 4 MG
Potassium, K: 47 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.031 MG
Vitamin C, total ascorbic acid: 32.9 MG
Niacin: 0.026 MG
Choline, total: 0.4 MG
Vitamin A, RAE: 1 UG
Carotene, alpha: 31 UG
Vitamin A, IU: 26 IU
Lutein + zeaxanthin: 19 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Beverages, OCEAN SPRAY, Light Cranberry, Concord Grape
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 93.4 G
Energy: 23 KCAL
Energy: 94 kJ
Protein: 0.36 G
Total lipid (fat): 0.02 G
Ash: 0.1 G
Carbohydrate, by difference: 5.78 G
Fiber, total dietary: 0.7 G
Sugars, Total: 5.02 G
Sucrose: 0.3 G
Glucose: 1.9 G
Fructose: 2.6 G
Calcium, Ca: 4 MG
Iron, Fe: 0.06 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 34 MG
Sodium, Na: 8 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.015 MG
Vitamin C, total ascorbic acid: 34.1 MG
Niacin: 0.026 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.006 G
Fatty acids, total monounsaturated: 0.007 G
Fatty acids, total polyunsaturated: 0.006 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Light Cranberry
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
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.
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: 95.3 G
Energy: 19 KCAL
Energy: 78 kJ
Protein: 0.22 G
Total lipid (fat): 0.01 G
Ash: 0.07 G
Carbohydrate, by difference: 4.72 G
Fiber, total dietary: 0.7 G
Sugars, Total: 3.97 G
Sucrose: 0.2 G
Glucose: 1.8 G
Fructose: 1.75 G
Lactose: 0.07 G
Maltose: 0.07 G
Galactose: 0.07 G
Calcium, Ca: 3 MG
Iron, Fe: 0.07 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 38 MG
Sodium, Na: 15 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.015 MG
Vitamin C, total ascorbic acid: 0.8 MG
Niacin: 0.026 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.004 G
Fatty acids, total monounsaturated: 0.004 G
Fatty acids, total polyunsaturated: 0.003 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, Ruby Red cranberry
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
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: 88.26 G
Energy: 45 KCAL
Energy: 187 kJ
Protein: 0.07 G
Total lipid (fat): 0.01 G
Ash: 0.1 G
Carbohydrate, by difference: 11.58 G
Fiber, total dietary: 0.6 G
Sugars, Total: 11.02 G
Sucrose: 6.1 G
Glucose: 2.3 G
Fructose: 2.4 G
Calcium, Ca: 5 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 4 MG
Potassium, K: 39 MG
Sodium, Na: 11 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.006 MG
Vitamin C, total ascorbic acid: 27.1 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 24 UG
Carotene, beta: 290 UG
Vitamin A, IU: 483 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.003 G
Fatty acids, total monounsaturated: 0.003 G
Fatty acids, total polyunsaturated: 0.004 G
Beverages, OCEAN SPRAY, White Cranberry Peach
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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
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*.
FRUIT JUICE 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: 87.8 G
Energy: 45 KCAL
Energy: 187 kJ
Protein: 0.13 G
Total lipid (fat): 0.01 G
Ash: 0.1 G
Carbohydrate, by difference: 11.88 G
Fiber, total dietary: 0.6 G
Sugars, Total: 11.32 G
Sucrose: 3.8 G
Glucose: 3.5 G
Fructose: 3.8 G
Calcium, Ca: 3 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 3 MG
Potassium, K: 22 MG
Sodium, Na: 11 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.021 MG
Vitamin C, total ascorbic acid: 27.1 MG
Niacin: 0.026 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 20 UG
Vitamin A, IU: 33 IU
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.002 G
Fatty acids, total monounsaturated: 0.003 G
Fatty acids, total polyunsaturated: 0.002 G
Fatty acids, total trans: 0.001 G
Beverages, OCEAN SPRAY, White Cranberry Strawberry Flavored 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.
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)
CRANBERRY <SCIFAM>Ericaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23463]
<SCIGEN>Vaccinium L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23571]
<SCISUBGEN>Oxycoccus
<DICTION>Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus <i>Oxycoccus</i> of the genus <i>Vaccinium</i>. In some methods of classification, <i>Oxycoccus</i> is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. [http://en.wikipedia.org/wiki/Cranberry]
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 SPICE EXTRACT OR CONCENTRATE 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*.
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: 88 G
Energy: 49 KCAL
Energy: 204 kJ
Protein: 0.22 G
Total lipid (fat): 0.01 G
Ash: 0.1 G
Carbohydrate, by difference: 11.98 G
Fiber, total dietary: 0.6 G
Sugars, Total: 11.42 G
Sucrose: 1.8 G
Glucose: 4.5 G
Fructose: 4.9 G
Calcium, Ca: 4 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 3 MG
Potassium, K: 14 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.026 MG
Selenium, Se: 0.1 UG
Vitamin C, total ascorbic acid: 26.7 MG
Thiamin: 0.02 MG
Riboflavin: 0.06 MG
Niacin: 0.21 MG
Vitamin B-6: 0.05 MG
Folate, total: 4 UG
Folic acid: 4 UG
Folate, DFE: 8 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 15 UG
Vitamin A, IU: 25 IU
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.002 G
Fatty acids, total polyunsaturated: 0.001 G
Fatty acids, total trans: 0.001 G
Beverages, orange and apricot 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)
ORANGE AND APRICOT
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.
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*.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 86.7 G
Energy: 51 KCAL
Energy: 213 kJ
Protein: 0.3 G
Total lipid (fat): 0.1 G
Ash: 0.2 G
Carbohydrate, by difference: 12.7 G
Fiber, total dietary: 0.1 G
Sugars, Total: 12.06 G
Calcium, Ca: 5 MG
Iron, Fe: 0.1 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 8 MG
Potassium, K: 80 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.032 MG
Manganese, Mn: 0.009 MG
Selenium, Se: 0.1 UG
Fluoride, F: 49.2 UG
Vitamin C, total ascorbic acid: 20 MG
Thiamin: 0.02 MG
Riboflavin: 0.01 MG
Niacin: 0.2 MG
Pantothenic acid: 0.068 MG
Vitamin B-6: 0.037 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 0.5 MG
Vitamin A, RAE: 9 UG
Carotene, beta: 79 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 60 UG
Vitamin A, IU: 183 IU
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 0.11 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.01 G
SFA 16:0: 0.009 G
SFA 18:0: 0.001 G
Fatty acids, total monounsaturated: 0.031 G
MUFA 18:1: 0.029 G
Fatty acids, total polyunsaturated: 0.022 G
PUFA 18:2: 0.019 G
PUFA 18:3: 0.002 G
Beverages, orange breakfast drink, ready-to-drink, with added nutrients
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.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
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*.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 85.4 G
Energy: 53 KCAL
Energy: 221 kJ
Ash: 1.4 G
Carbohydrate, by difference: 13.2 G
Fiber, total dietary: 0.1 G
Sugars, Total: 8.02 G
Calcium, Ca: 100 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 5 MG
Phosphorus, P: 7 MG
Potassium, K: 83 MG
Sodium, Na: 54 MG
Zinc, Zn: 0.05 MG
Copper, Cu: 0.027 MG
Manganese, Mn: 0.013 MG
Vitamin C, total ascorbic acid: 24 MG
Thiamin: 0.12 MG
Riboflavin: 0.01 MG
Niacin: 0.09 MG
Pantothenic acid: 0.051 MG
Vitamin B-6: 0.02 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 0.5 MG
Vitamin A, RAE: 21 UG
Carotene, beta: 219 UG
Cryptoxanthin, beta: 62 UG
Vitamin A, IU: 417 IU
Lutein + zeaxanthin: 8 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Beverages, Orange drink, breakfast type, with juice and pulp, frozen concentrate, 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
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 SMALL PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 88.08 G
Energy: 45 KCAL
Energy: 186 kJ
Protein: 0.12 G
Ash: 0.48 G
Carbohydrate, by difference: 11.32 G
Sugars, Total: 11.05 G
Calcium, Ca: 118 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 33 MG
Potassium, K: 167 MG
Sodium, Na: 10 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.014 MG
Fluoride, F: 50.5 UG
Vitamin C, total ascorbic acid: 55.1 MG
Thiamin: 0.105 MG
Riboflavin: 1.042 MG
Niacin: 0.253 MG
Pantothenic acid: 0.189 MG
Vitamin B-6: 0.071 MG
Carotene, beta: 3 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.001 G
Beverages, Orange drink, breakfast type, with juice and pulp, frozen concentrate
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
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 SMALL PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED TO RECONSTITUTION RATIO 3 PLUS 1 OR HIGHER
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.
VITAMIN C ADDED
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*.
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
BEVERAGE BASE, LIQUID
FOOD INDUSTRY PREPARED
Water: 59.2 G
Energy: 153 KCAL
Energy: 640 kJ
Protein: 0.4 G
Ash: 1.4 G
Carbohydrate, by difference: 39 G
Fiber, total dietary: 0.1 G
Sugars, Total: 38.05 G
Calcium, Ca: 399 MG
Iron, Fe: 0.26 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 115 MG
Potassium, K: 465 MG
Sodium, Na: 26 MG
Zinc, Zn: 0.12 MG
Copper, Cu: 0.32 MG
Manganese, Mn: 0.048 MG
Vitamin C, total ascorbic acid: 189.7 MG
Thiamin: 0.363 MG
Riboflavin: 3.59 MG
Niacin: 0.87 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.244 MG
Choline, total: 1.7 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 11 UG
Vitamin A, IU: 21 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.002 G
Fatty acids, total monounsaturated: 0.003 G
Fatty acids, total polyunsaturated: 0.004 G
Tryptophan: 0.001 G
Threonine: 0.004 G
Isoleucine: 0.004 G
Leucine: 0.007 G
Lysine: 0.005 G
Methionine: 0.002 G
Cystine: 0.003 G
Phenylalanine: 0.005 G
Tyrosine: 0.002 G
Valine: 0.006 G
Arginine: 0.025 G
Histidine: 0.002 G
Alanine: 0.008 G
Aspartic acid: 0.04 G
Glutamic acid: 0.018 G
Glycine: 0.005 G
Proline: 0.023 G
Serine: 0.007 G
Beverages, orange drink, canned, with added vitamin C
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.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.47 G
Energy: 49 KCAL
Energy: 204 kJ
Total lipid (fat): 0.07 G
Ash: 0.11 G
Carbohydrate, by difference: 12.34 G
Sugars, Total: 11.03 G
Calcium, Ca: 5 MG
Iron, Fe: 0.04 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 18 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.02 MG
Manganese, Mn: 0.011 MG
Vitamin C, total ascorbic acid: 57.3 MG
Niacin: 0.011 MG
Pantothenic acid: 0.018 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 0.5 MG
Carotene, beta: 1 UG
Cryptoxanthin, beta: 7 UG
Vitamin A, IU: 8 IU
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.002 G
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, Orange juice drink
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
ORANGE <SCIFAM>Rutaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28848]
[https://www.sciname.info/Default.asp?SciName=Citrus sinensis (L.) Osbeck ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28889]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=10782]
[https://www.sciname.info/Default.asp?SciName=Citrus sinensis (L.) Osbeck (pro sp.) ][https://plants.usda.gov/home/plantProfile?symbol=CISI3]
[EuroFIR-NETTOX 2007 99]
[DPNL 2003 8703]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,7673]
<DICTION><i>Citrus sinensis</i>, also known as the <i>Citrus aurantium</i> Sweet Orange Group, includes the commonly cultivated sweet orange, blood oranges, and navel oranges. [https://en.wikipedia.org/wiki/Citrus__sinensis]
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.
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*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
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: 86.2 G
Energy: 54 KCAL
Energy: 228 kJ
Protein: 0.2 G
Ash: 0.19 G
Carbohydrate, by difference: 13.41 G
Fiber, total dietary: 0.2 G
Sugars, Total: 9.36 G
Calcium, Ca: 2 MG
Iron, Fe: 0.11 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 4 MG
Potassium, K: 42 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.018 MG
Manganese, Mn: 0.007 MG
Fluoride, F: 54.8 UG
Vitamin C, total ascorbic acid: 15 MG
Thiamin: 0.38 MG
Riboflavin: 0.43 MG
Niacin: 5 MG
Pantothenic acid: 0.06 MG
Vitamin B-6: 0.5 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 7 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 37 UG
Vitamin A, IU: 44 IU
Lutein + zeaxanthin: 29 UG
Vitamin E (alpha-tocopherol): 0.02 MG
Fatty acids, total monounsaturated: 0.01 G
Fatty acids, total polyunsaturated: 0.01 G
Beverages, Orange juice, light, No pulp
FRUIT NECTAR (US CFR) Pulpy, liquid food prepared from fruit puree, pulp, juice or concentrates thereof, water, and optional ingredients. It contains finely divided insoluble fruit solids but not seeds, pits, or other coarse or hard substances. The proportion of fruit ingredient used on an equivalent single strength basis is not less than 40% by weight of the finished food. It may be sweetened (21 CFR 146.113).
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)
ORANGE <SCIFAM>Rutaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28848]
[https://www.sciname.info/Default.asp?SciName=Citrus sinensis (L.) Osbeck ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28889]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=10782]
[https://www.sciname.info/Default.asp?SciName=Citrus sinensis (L.) Osbeck (pro sp.) ][https://plants.usda.gov/home/plantProfile?symbol=CISI3]
[EuroFIR-NETTOX 2007 99]
[DPNL 2003 8703]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,7673]
<DICTION><i>Citrus sinensis</i>, also known as the <i>Citrus aurantium</i> Sweet Orange Group, includes the commonly cultivated sweet orange, blood oranges, and navel oranges. [https://en.wikipedia.org/wiki/Citrus__sinensis]
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
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
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.
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: 94.19 G
Energy: 21 KCAL
Energy: 87 kJ
Protein: 0.21 G
Ash: 0.19 G
Carbohydrate, by difference: 5.42 G
Sugars, Total: 4.17 G
Magnesium, Mg: 10 MG
Phosphorus, P: 4 MG
Potassium, K: 188 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.018 MG
Vitamin C, total ascorbic acid: 30 MG
Thiamin: 0.063 MG
Riboflavin: 0.028 MG
Niacin: 0.333 MG
Vitamin B-6: 0.05 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Vitamin A, RAE: 10 UG
Carotene, beta: 79 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 60 UG
Vitamin A, IU: 208 IU
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 1.25 MG
Vitamin E, added: 1.25 MG
Beverages, Orange-flavor drink, breakfast type, low calorie, 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
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.
VITAMIN C ADDED
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.
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: 1.8 G
Energy: 217 KCAL
Energy: 908 kJ
Protein: 3.6 G
Ash: 8.7 G
Carbohydrate, by difference: 85.9 G
Fiber, total dietary: 3.8 G
Sugars, Total: 2.6 G
Calcium, Ca: 1378 MG
Iron, Fe: 0.07 MG
Magnesium, Mg: 275 MG
Phosphorus, P: 629 MG
Potassium, K: 3132 MG
Sodium, Na: 81 MG
Copper, Cu: 0.003 MG
Vitamin C, total ascorbic acid: 2400 MG
Riboflavin: 6.8 MG
Niacin: 80 MG
Vitamin B-6: 8 MG
Vitamin A, RAE: 6006 UG
Retinol: 6006 UG
Vitamin A, IU: 20000 IU
Beverages, orange-flavor drink, breakfast type, 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)
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
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.
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.
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: 87.15 G
Energy: 49 KCAL
Energy: 206 kJ
Ash: 0.2 G
Carbohydrate, by difference: 12.65 G
Fiber, total dietary: 0.1 G
Sugars, Total: 11.8 G
Calcium, Ca: 52 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 19 MG
Potassium, K: 25 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.007 MG
Selenium, Se: 0.1 UG
Fluoride, F: 64.5 UG
Vitamin C, total ascorbic acid: 29.5 MG
Riboflavin: 0.087 MG
Niacin: 1.023 MG
Pantothenic acid: 0.001 MG
Vitamin B-6: 0.102 MG
Vitamin A, RAE: 77 UG
Retinol: 77 UG
Vitamin A, IU: 256 IU
Beverages, orange-flavor drink, breakfast type, 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
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.
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.
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: 0.14 G
Energy: 386 KCAL
Energy: 1615 kJ
Ash: 0.92 G
Carbohydrate, by difference: 98.94 G
Fiber, total dietary: 0.4 G
Sugars, Total: 92.31 G
Calcium, Ca: 385 MG
Iron, Fe: 0.02 MG
Phosphorus, P: 151 MG
Potassium, K: 190 MG
Sodium, Na: 17 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.013 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 0.5 UG
Fluoride, F: 19 UG
Vitamin C, total ascorbic acid: 230.8 MG
Thiamin: 0.001 MG
Riboflavin: 0.68 MG
Niacin: 8 MG
Pantothenic acid: 0.007 MG
Vitamin B-6: 0.8 MG
Choline, total: 0.1 MG
Vitamin A, RAE: 599 UG
Retinol: 599 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 2000 IU
Lutein + zeaxanthin: 1 UG
Beverages, Orange-flavor drink, breakfast type, with pulp, frozen concentrate, 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
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 SMALL PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 87.18 G
Energy: 49 KCAL
Energy: 205 kJ
Protein: 0.03 G
Total lipid (fat): 0.14 G
Ash: 0.44 G
Carbohydrate, by difference: 12.21 G
Sugars, Total: 11.91 G
Calcium, Ca: 39 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 22 MG
Potassium, K: 124 MG
Sodium, Na: 10 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.018 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 0.1 UG
Fluoride, F: 50.9 UG
Vitamin C, total ascorbic acid: 69.2 MG
Thiamin: 0.12 MG
Riboflavin: 0.038 MG
Pantothenic acid: 0.007 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Fatty acids, total saturated: 0.022 G
SFA 16:0: 0.015 G
SFA 18:0: 0.007 G
Fatty acids, total monounsaturated: 0.064 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.063 G
Fatty acids, total polyunsaturated: 0.056 G
PUFA 18:2: 0.052 G
PUFA 18:3: 0.004 G
Beverages, Orange-flavor drink, breakfast type, with pulp, frozen concentrate.
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.
LIQUID, HIGH VISCOSITY, WITH SMALL PARTICLES
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
WATER REMOVED TO RECONSTITUTION RATIO 3 PLUS 1 OR HIGHER
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
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
FOOD INDUSTRY PREPARED
Water: 55.2 G
Energy: 172 KCAL
Energy: 720 kJ
Protein: 0.1 G
Total lipid (fat): 0.5 G
Ash: 1.3 G
Carbohydrate, by difference: 42.9 G
Fiber, total dietary: 0.2 G
Sugars, Total: 11.7 G
Calcium, Ca: 130 MG
Iron, Fe: 0.26 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 76 MG
Potassium, K: 435 MG
Sodium, Na: 24 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.039 MG
Manganese, Mn: 0.028 MG
Selenium, Se: 0.3 UG
Vitamin C, total ascorbic acid: 243.1 MG
Thiamin: 0.422 MG
Riboflavin: 0.133 MG
Pantothenic acid: 0.025 MG
Folate, total: 30 UG
Folate, food: 30 UG
Folate, DFE: 30 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.078 G
SFA 14:0: 0.001 G
SFA 16:0: 0.051 G
SFA 18:0: 0.026 G
Fatty acids, total monounsaturated: 0.226 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.223 G
Fatty acids, total polyunsaturated: 0.197 G
PUFA 18:2: 0.183 G
PUFA 18:3: 0.014 G
BEVERAGES, ORANGE
brand_owner: Twig's Beverage Incorporated
brand_name: TWIG'S
gtin_upc: 850174000531
ingredients: CARBONATED WATER, SUGAR, CITRIC ACID, SODIUM BENZOATE, MODIFIED FOOD STARCH, FLAVORING, GLYCEROL ESTER OF WOOD ROSIN, FD&C YELLOW 6, ETHYL ALCOHOL, FD&C RED #40, POTASSIUM SORBATE, TOCOPHEROLS AND TRIETHYL CITRATE.
serving_size: 355.0 ml
branded_food_category: Soda
package_weight: 12 fl oz/0.36 L
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 6 MG
Beverages, OVALTINE, chocolate malt 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.
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*.
MILK 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.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
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: 1.28 G
Energy: 372 KCAL
Energy: 1556 kJ
Ash: 5.76 G
Carbohydrate, by difference: 92.96 G
Sugars, Total: 72.73 G
Calcium, Ca: 909 MG
Iron, Fe: 16.36 MG
Magnesium, Mg: 218 MG
Sodium, Na: 530 MG
Zinc, Zn: 13.64 MG
Copper, Cu: 1.818 MG
Vitamin C, total ascorbic acid: 54.5 MG
Thiamin: 1.364 MG
Niacin: 18.182 MG
Vitamin B-6: 1.818 MG
Vitamin A, RAE: 1365 UG
Retinol: 1365 UG
Vitamin A, IU: 4550 IU
Vitamin E (alpha-tocopherol): 12.27 MG
Vitamin D (D2 + D3), International Units: 364 IU
Vitamin D (D2 + D3): 9.1 UG
Vitamin D3 (cholecalciferol): 9.1 UG
Beverages, OVALTINE, Classic Malt 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.
NON ALCOHOLIC BEVERAGE (EUROFIR) Beverage containing no more than 0.5% alcohol; it may be flavoured, sweetened or carbonated; includes soft drinks and steeped beverages; excludes milk in all forms, fruit juices and vegetable juices.
1400 BEVERAGES (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
MILK 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.
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: 372 KCAL
Energy: 1555 kJ
Ash: 5.24 G
Carbohydrate, by difference: 93.33 G
Sugars, Total: 63.64 G
Calcium, Ca: 909 MG
Iron, Fe: 16.36 MG
Magnesium, Mg: 218 MG
Sodium, Na: 636 MG
Zinc, Zn: 13.64 MG
Copper, Cu: 1.818 MG
Vitamin C, total ascorbic acid: 54.5 MG
Thiamin: 1.364 MG
Niacin: 18.182 MG
Vitamin B-6: 1.818 MG
Vitamin A, RAE: 1365 UG
Retinol: 1365 UG
Vitamin A, IU: 4545 IU
Vitamin E (alpha-tocopherol): 12.27 MG
Vitamin E, added: 12.27 MG
Vitamin D (D2 + D3), International Units: 364 IU
Vitamin D (D2 + D3): 9.1 UG
Vitamin D3 (cholecalciferol): 9.1 UG
BEVERAGES, PEACH PEAR
brand_owner: BLACK BEAR
gtin_upc: 746742290605
ingredients: CARBONATED WATER, PEAR JUICE, CITRIC ACID, POTASSIUM BENZOATE (PRESERVATIVE), SUCRALOSE, GREEN TEA EXTRACT, NATURAL FLAVOR, NIACINAMIDE (VITAMIN B3), FD&C YELLOW # 5, D-CALCIUM PANTOTHENATE (VITAMIN B5), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), FD&C BLUE # 1, BIOTIN CYANOCOBALAMIN (VITAMIN B12) AND VITAMIN D3.
serving_size: 240.0 ml
household_serving_fulltext: 8 OZA
branded_food_category: Water
market_country: United States
Niacin: 0.833 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.083 MG
Vitamin B-12: 0.25 UG
Vitamin D (D2 + D3), International Units: 17 IU
BEVERAGES, PEACH PEAR
brand_owner: WIT Group
brand_name: BLACK BEAR
gtin_upc: 746742290605
ingredients: CARBONATED WATER, PEAR JUICE, CITRIC ACID, POTASSIUM BENZOATE (PRESERVATIVE), SUCRALOSE, GREEN TEA EXTRACT, NATURAL FLAVOR, NIACINAMIDE (VITAMIN B3), FD&C YELLOW # 5, D-CALCIUM PANTOTHENATE (VITAMIN B5), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), FD&C BLUE # 1, BIOTIN CYANOCOBALAMIN (VITAMIN B12) AND VITAMIN D3.
serving_size: 240.0 ml
branded_food_category: Water
package_weight: 17 fl oz/502.8 mL
market_country: United States
Niacin: 0.833 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.083 MG
Vitamin B-12: 0.25 UG
Vitamin D (D2 + D3), International Units: 17 IU
BEVERAGES, PEACH PEAR
brand_owner: WIT Group
brand_name: BLACK BEAR
gtin_upc: 746742290605
ingredients: CARBONATED WATER, PEAR JUICE, CITRIC ACID, POTASSIUM BENZOATE (PRESERVATIVE), SUCRALOSE, GREEN TEA EXTRACT, NATURAL FLAVOR, NIACINAMIDE (VITAMIN B3), FD&C YELLOW # 5, D-CALCIUM PANTOTHENATE (VITAMIN B5), PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), FD&C BLUE # 1, BIOTIN CYANOCOBALAMIN (VITAMIN B12) AND VITAMIN D3.
serving_size: 240.0 ml
branded_food_category: Water
package_weight: 502.8 mL
market_country: United States
Niacin: 0.833 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.083 MG
Vitamin B-12: 0.25 UG
Vitamin D (D2 + D3), International Units: 17 IU
Beverages, PEPSICO QUAKER, Gatorade G2, 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)
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.
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*.
POTASSIUM ADDED
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
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
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.
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]
HUMAN CONSUMER, ADULT
TEENAGERS
ATHLETES
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 97.94 G
Energy: 8 KCAL
Energy: 33 kJ
Protein: 0.05 G
Total lipid (fat): 0.01 G
Ash: 0.07 G
Carbohydrate, by difference: 1.94 G
Sugars, Total: 1.3 G
Sucrose: 1.31 G
Fructose: 0.08 G
Phosphorus, P: 7 MG
Potassium, K: 13 MG
Sodium, Na: 45 MG
Vitamin B-12: 3.38 UG
Vitamin B-12, added: 3.38 UG
Vitamin K (phylloquinone): 0.2 UG
Beverages, PEPSICO QUAKER, Gatorade, G performance O 2, ready-to-drink.
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*.
POTASSIUM ADDED
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
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
GUM ADDED Used when a gum is added as a stabilizer to a food 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*.
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
TEENAGERS
ATHLETES
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 93.38 G
Energy: 26 KCAL
Energy: 110 kJ
Ash: 0.14 G
Carbohydrate, by difference: 6.43 G
Sugars, Total: 5.24 G
Sucrose: 0.92 G
Glucose: 2.19 G
Fructose: 1.82 G
Lactose: 0.2 G
Maltose: 0.2 G
Calcium, Ca: 1 MG
Iron, Fe: 0.05 MG
Phosphorus, P: 10 MG
Potassium, K: 15 MG
Sodium, Na: 39 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.006 MG
Manganese, Mn: 0.013 MG
Fluoride, F: 34 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.011 MG
Niacin: 0.22 MG
Pantothenic acid: 0.055 MG
Vitamin B-6: 0.022 MG
Vitamin K (phylloquinone): 0.2 UG
Beverages, pineapple and grapefruit 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.
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)
PINEAPPLE AND GRAPEFRUIT
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, 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.
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*.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 87.9 G
Energy: 47 KCAL
Energy: 197 kJ
Protein: 0.2 G
Total lipid (fat): 0.1 G
Ash: 0.2 G
Carbohydrate, by difference: 11.6 G
Fiber, total dietary: 0.1 G
Sugars, Total: 11.52 G
Calcium, Ca: 7 MG
Iron, Fe: 0.31 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 6 MG
Potassium, K: 61 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.045 MG
Manganese, Mn: 0.413 MG
Selenium, Se: 0.1 UG
Fluoride, F: 49.2 UG
Vitamin C, total ascorbic acid: 46 MG
Thiamin: 0.03 MG
Riboflavin: 0.016 MG
Niacin: 0.267 MG
Pantothenic acid: 0.053 MG
Vitamin B-6: 0.042 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 0.5 MG
Carotene, beta: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.006 G
SFA 16:0: 0.005 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.01 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.009 G
Fatty acids, total polyunsaturated: 0.028 G
PUFA 18:2: 0.017 G
PUFA 18:3: 0.011 G
Beverages, pineapple and orange 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.
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)
PINEAPPLE AND ORANGE
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, 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.
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*.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 86.9 G
Energy: 50 KCAL
Energy: 209 kJ
Protein: 1.3 G
Ash: 0.1 G
Carbohydrate, by difference: 11.8 G
Fiber, total dietary: 0.1 G
Sugars, Total: 11.59 G
Calcium, Ca: 5 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 4 MG
Potassium, K: 46 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.06 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.361 MG
Selenium, Se: 0.1 UG
Fluoride, F: 49.2 UG
Vitamin C, total ascorbic acid: 22.5 MG
Thiamin: 0.03 MG
Riboflavin: 0.019 MG
Niacin: 0.207 MG
Pantothenic acid: 0.057 MG
Vitamin B-6: 0.047 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 0.5 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 4 UG
Cryptoxanthin, beta: 15 UG
Vitamin A, IU: 19 IU
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 0.1 UG
Beverages, Powerade Zero Ion4, calorie-free, assorted flavors
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.
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.
ENERGY FREE FOOD Renamed from *CALORIE FREE FOOD* [LanguaL 2008]. A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0.4 kcal (1.7 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 less than 5 calories per amount customarily consumed. Calorie amount is not defined for meals or main dishes [US FDA]
HUMAN CONSUMER, ADULT
TEENAGERS
ATHLETES
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.89 G
Ash: 0.14 G
Calcium, Ca: 2 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 1 MG
Potassium, K: 10 MG
Sodium, Na: 42 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.006 MG
Vitamin C, total ascorbic acid: 2.5 MG
Thiamin: 0.011 MG
Niacin: 0.845 MG
Vitamin B-6: 0.056 MG
Vitamin B-12: 0.17 UG
Vitamin E (alpha-tocopherol): 0.57 MG
Vitamin K (phylloquinone): 0.2 UG
Beverages, POWERADE, Zero, Mixed Berry
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.
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.
ENERGY FREE FOOD Renamed from *CALORIE FREE FOOD* [LanguaL 2008]. A claim that a food is energy-free, and any claim likely to have the same meaning for the consumer, may only be made where the product does not contain more than 4 kcal (17 kJ)/100 ml. For table-top sweeteners the limit of 0.4 kcal (1.7 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 less than 5 calories per amount customarily consumed. Calorie amount is not defined for meals or main dishes [US FDA]
HUMAN CONSUMER, ADULT
TEENAGERS
ATHLETES
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 99.35 G
Ash: 0.51 G
Carbohydrate, by difference: 0.14 G
Potassium, K: 10 MG
Sodium, Na: 42 MG
Niacin: 0.833 MG
Vitamin B-6: 0.083 MG
Vitamin B-12: 0.25 UG
Beverages, Propel Zero, fruit-flavored, non-carbonated
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
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.
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.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 98.78 G
Energy: 5 KCAL
Energy: 19 kJ
Ash: 0.08 G
Carbohydrate, by difference: 1.14 G
Calcium, Ca: 1 MG
Iron, Fe: 0.03 MG
Phosphorus, P: 25 MG
Potassium, K: 16 MG
Sodium, Na: 33 MG
Fluoride, F: 2 UG
Vitamin C, total ascorbic acid: 8.8 MG
Niacin: 4.095 MG
Pantothenic acid: 1.57 MG
Vitamin B-6: 0.556 MG
Vitamin E (alpha-tocopherol): 1.67 MG
Vitamin E, added: 1.67 MG
Beverages, Protein powder soy based
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)
DIETARY SUPPLEMENT, AMINO ACID OR PROTEIN
SOYBEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Glycine max (L.) Merr. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26716]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17711]
[https://plants.usda.gov/home/plantProfile?symbol=GLMA4]
[EuroFIR-NETTOX 2007 141]
[DPNL 2003 10065]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27017]
<DICTION><i>Glycine max</i>, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.[https://en.wikipedia.org/wiki/Soybean]
PROTEIN EXTRACT, CONCENTRATE OR ISOLATE Extract, concentrate or isolate high in protein; may contain amino acids, polypeptides and enzymes. Includes casein, gelatin, and gluten.
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.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
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
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 4.13 G
Energy: 388 KCAL
Energy: 1622 kJ
Protein: 55.56 G
Total lipid (fat): 5.56 G
Ash: 5.87 G
Carbohydrate, by difference: 28.89 G
Fiber, total dietary: 6.7 G
Sugars, Total: 22.22 G
Calcium, Ca: 178 MG
Iron, Fe: 12 MG
Magnesium, Mg: 64 MG
Phosphorus, P: 1272 MG
Potassium, K: 933 MG
Sodium, Na: 733 MG
Zinc, Zn: 6.6 MG
Copper, Cu: 2.62 MG
Selenium, Se: 1.3 UG
Thiamin: 0.288 MG
Riboflavin: 0.164 MG
Niacin: 2.357 MG
Vitamin B-6: 0.164 MG
Folate, total: 289 UG
Folate, food: 289 UG
Folate, DFE: 289 UG
Choline, total: 312.9 MG
Fatty acids, total saturated: 1.111 G
SFA 14:0: 0.013 G
SFA 16:0: 0.508 G
SFA 18:0: 0.17 G
Fatty acids, total monounsaturated: 1.057 G
MUFA 16:1: 0.013 G
MUFA 18:1: 1.044 G
Fatty acids, total polyunsaturated: 2.701 G
PUFA 18:2: 2.381 G
PUFA 18:3: 0.32 G
Tryptophan: 0.722 G
Threonine: 2.169 G
Isoleucine: 2.762 G
Leucine: 4.602 G
Lysine: 3.551 G
Methionine: 0.722 G
Cystine: 0.722 G
Phenylalanine: 2.958 G
Tyrosine: 2.169 G
Valine: 2.827 G
Arginine: 4.273 G
Histidine: 1.511 G
Alanine: 2.433 G
Aspartic acid: 6.576 G
Glutamic acid: 10.849 G
Glycine: 2.367 G
Proline: 2.893 G
Serine: 2.958 G
Beverages, Protein powder whey based
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)
DIETARY SUPPLEMENT, AMINO ACID OR PROTEIN
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]
PROTEIN EXTRACT, CONCENTRATE OR ISOLATE Extract, concentrate or isolate high in protein; may contain amino acids, polypeptides and enzymes. Includes casein, gelatin, and gluten.
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.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
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 OR REDUCED ENERGY CLAIM OR USE Renamed from *NO OR REDUCED CALORIES CLAIM OR USE* [LanguaL 2008].
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
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 3.44 G
Energy: 352 KCAL
Energy: 1472 kJ
Protein: 78.13 G
Total lipid (fat): 1.56 G
Ash: 10.55 G
Carbohydrate, by difference: 6.25 G
Fiber, total dietary: 3.1 G
Calcium, Ca: 469 MG
Iron, Fe: 1.13 MG
Magnesium, Mg: 195 MG
Phosphorus, P: 1321 MG
Potassium, K: 500 MG
Sodium, Na: 156 MG
Zinc, Zn: 6.18 MG
Copper, Cu: 0.049 MG
Selenium, Se: 26.7 UG
Thiamin: 0.609 MG
Riboflavin: 2.017 MG
Niacin: 1.136 MG
Pantothenic acid: 5.516 MG
Vitamin B-6: 0.607 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 224 MG
Vitamin B-12: 2.45 UG
Fatty acids, total saturated: 0.781 G
SFA 4:0: 0.036 G
SFA 6:0: 0.012 G
SFA 8:0: 0.008 G
SFA 10:0: 0.016 G
SFA 12:0: 0.009 G
SFA 14:0: 0.073 G
SFA 16:0: 0.432 G
SFA 18:0: 0.142 G
Fatty acids, total monounsaturated: 0.158 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.135 G
Fatty acids, total polyunsaturated: 0.299 G
PUFA 18:2: 0.264 G
PUFA 18:3: 0.034 G
Cholesterol: 16 MG
Beverages, rice milk, unsweetened
MILK ANALOG (US CFR) Food product having functional characteristics similar to milk; it may be nutritionally equivalent or inferior to the product it purports to resemble.
IMMITATION MILK PRODUCTS (EUROFIR) The group includes soya milk, soya cheese, non-dairy coffee creamer.
1400 BEVERAGES (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION><i>Oryza sativa</i>, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. <i>Oryza sativa</i> contains two major subspecies: the sticky, short-grained <i>japonica</i> or <i>sinica</i> variety, and the nonsticky, long-grained <i>indica</i> variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
VEGETABLE FAT OR OIL 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*.
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
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: 89.28 G
Energy: 47 KCAL
Energy: 195 kJ
Protein: 0.28 G
Total lipid (fat): 0.97 G
Ash: 0.3 G
Carbohydrate, by difference: 9.17 G
Fiber, total dietary: 0.3 G
Sugars, Total: 5.28 G
Calcium, Ca: 118 MG
Iron, Fe: 0.2 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 56 MG
Potassium, K: 27 MG
Sodium, Na: 39 MG
Zinc, Zn: 0.13 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.282 MG
Selenium, Se: 2.2 UG
Thiamin: 0.027 MG
Riboflavin: 0.142 MG
Niacin: 0.39 MG
Pantothenic acid: 0.146 MG
Vitamin B-6: 0.039 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 2.1 MG
Vitamin B-12: 0.63 UG
Vitamin B-12, added: 0.63 UG
Vitamin A, RAE: 63 UG
Retinol: 63 UG
Vitamin A, IU: 208 IU
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin E, added: 0.13 MG
Vitamin D (D2 + D3), International Units: 42 IU
Vitamin D (D2 + D3): 1 UG
Vitamin D2 (ergocalciferol): 1 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total monounsaturated: 0.625 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.624 G
Fatty acids, total polyunsaturated: 0.313 G
PUFA 18:2: 0.305 G
PUFA 18:3: 0.008 G
Beverages, rich chocolate, 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
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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
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
FOOD INDUSTRY PREPARED
Water: 1.28 G
Energy: 372 KCAL
Energy: 1556 kJ
Ash: 5.76 G
Carbohydrate, by difference: 92.96 G
Sugars, Total: 81.82 G
Calcium, Ca: 909 MG
Iron, Fe: 16.36 MG
Magnesium, Mg: 218 MG
Sodium, Na: 636 MG
Zinc, Zn: 13.64 MG
Copper, Cu: 1.818 MG
Vitamin C, total ascorbic acid: 54.5 MG
Thiamin: 1.364 MG
Niacin: 18.182 MG
Vitamin B-6: 1.818 MG
Vitamin A, RAE: 1365 UG
Retinol: 1365 UG
Vitamin A, IU: 4545 IU
Vitamin E (alpha-tocopherol): 12.27 MG
Vitamin E, added: 12.27 MG
Vitamin D (D2 + D3), International Units: 364 IU
Vitamin D (D2 + D3): 9.1 UG
Vitamin D3 (cholecalciferol): 9.1 UG
Beverages, shake, fast food, strawberry
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, HIGH 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
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*.
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.
FLAVORING ADDED, ARTIFICIAL
MILK OR MILK PRODUCT 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 74.1 G
Energy: 113 KCAL
Energy: 473 kJ
Protein: 3.4 G
Total lipid (fat): 2.8 G
Ash: 0.9 G
Carbohydrate, by difference: 18.9 G
Fiber, total dietary: 0.4 G
Calcium, Ca: 113 MG
Iron, Fe: 0.11 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 100 MG
Potassium, K: 182 MG
Sodium, Na: 83 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 2.1 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.045 MG
Riboflavin: 0.195 MG
Niacin: 0.175 MG
Pantothenic acid: 0.492 MG
Vitamin B-6: 0.044 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 120 IU
Fatty acids, total saturated: 1.734 G
Cholesterol: 11 MG
Tryptophan: 0.047 G
Threonine: 0.152 G
Isoleucine: 0.204 G
Leucine: 0.329 G
Lysine: 0.266 G
Methionine: 0.084 G
Cystine: 0.031 G
Phenylalanine: 0.162 G
Tyrosine: 0.162 G
Valine: 0.225 G
Arginine: 0.121 G
Histidine: 0.092 G
Alanine: 0.116 G
Aspartic acid: 0.254 G
Glutamic acid: 0.703 G
Glycine: 0.072 G
Proline: 0.325 G
Serine: 0.183 G
Beverages, SLIMFAST, Meal replacement, High Protein Shake, Ready-To-Drink, 3-2-1 plan
MEAL REPLACEMENT (US CFR) Formulated and often nutritionally controlled product marketed for consumption in place of a conventional meal. The product may be used as the sole or major source of nourishment. It is frequently offered in a form convenient to use. Includes infant formula, products designed for weight loss, instant breakfast, interal and parenteral complete nutrition solutions, etc.
FOOD FOR WEIGHT REDUCTION (EUROFIR)
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 APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
MINERAL ADDED Used when a mineral is added at any level.
VITAMIN ADDED Used when a vitamin is added for nutrient supplementation 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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
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
HIGH PROTEIN FOOD A claim that a food is high in protein, and any claim likely to have the same meaning for the consumer, may only be made where at least 20 % of the energy value of the food is provided by protein [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
WEIGHT-REDUCERS
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 88.57 G
Energy: 61 KCAL
Energy: 255 kJ
Protein: 6.59 G
Total lipid (fat): 3.38 G
Ash: 0.61 G
Carbohydrate, by difference: 0.85 G
Fiber, total dietary: 0.4 G
Sugars, Total: 0.6 G
Calcium, Ca: 130 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 44 MG
Phosphorus, P: 136 MG
Potassium, K: 179 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.014 MG
Selenium, Se: 4.5 UG
Vitamin C, total ascorbic acid: 19.4 MG
Thiamin: 0.17 MG
Riboflavin: 0.19 MG
Niacin: 2.39 MG
Pantothenic acid: 1.195 MG
Vitamin B-6: 0.208 MG
Folate, total: 39 UG
Folic acid: 41 UG
Folate, DFE: 69 UG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 171 UG
Retinol: 171 UG
Vitamin A, IU: 571 IU
Vitamin E (alpha-tocopherol): 4.58 MG
Vitamin E, added: 4.58 MG
Vitamin D (D2 + D3), International Units: 45 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin D3 (cholecalciferol): 1.1 UG
Vitamin K (phylloquinone): 6.5 UG
Fatty acids, total saturated: 0.508 G
SFA 4:0: 0.003 G
SFA 6:0: 0.001 G
SFA 8:0: 0.002 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.015 G
SFA 16:0: 0.3 G
SFA 18:0: 0.14 G
SFA 20:0: 0.027 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 2.1 G
MUFA 16:1: 0.011 G
MUFA 18:1: 2.046 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 0.767 G
PUFA 18:2: 0.463 G
PUFA 18:3: 0.222 G
Cholesterol: 4 MG
Beverages, SNAPPLE, tea, black and green, ready to drink, lemon, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.8 G
Energy: 2 KCAL
Energy: 8 kJ
Protein: 0.1 G
Carbohydrate, by difference: 0.1 G
Potassium, K: 20 MG
Sodium, Na: 3 MG
Vitamin A, IU: 3 IU
Caffeine: 9 MG
Beverages, SNAPPLE, tea, black and green, ready to drink, peach, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.8 G
Energy: 2 KCAL
Energy: 8 kJ
Protein: 0.1 G
Carbohydrate, by difference: 0.1 G
Potassium, K: 19 MG
Sodium, Na: 3 MG
Vitamin A, IU: 3 IU
Caffeine: 8 MG
Beverages, Strawberry-flavor beverage 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
CERTIFIED COLOR ADDED Used when a color that must be certified by batch as safe to use is added 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*.
ACIDIFIED Used when acid is added to a food product at any level.
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 ADDED, ARTIFICIAL
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: 80.9 G
Energy: 88 KCAL
Energy: 368 kJ
Protein: 3 G
Total lipid (fat): 3.1 G
Ash: 0.7 G
Carbohydrate, by difference: 12.3 G
Calcium, Ca: 110 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 86 MG
Potassium, K: 139 MG
Sodium, Na: 48 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.009 MG
Manganese, Mn: 0.002 MG
Selenium, Se: 1.8 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.035 MG
Riboflavin: 0.158 MG
Niacin: 0.083 MG
Pantothenic acid: 0.288 MG
Vitamin B-6: 0.039 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 116 IU
Fatty acids, total saturated: 1.91 G
SFA 4:0: 0.099 G
SFA 6:0: 0.059 G
SFA 8:0: 0.034 G
SFA 10:0: 0.077 G
SFA 12:0: 0.086 G
SFA 14:0: 0.309 G
SFA 16:0: 0.808 G
SFA 18:0: 0.372 G
Fatty acids, total monounsaturated: 0.886 G
MUFA 16:1: 0.069 G
MUFA 18:1: 0.772 G
Fatty acids, total polyunsaturated: 0.114 G
PUFA 18:2: 0.069 G
PUFA 18:3: 0.045 G
Cholesterol: 12 MG
Tryptophan: 0.042 G
Threonine: 0.137 G
Isoleucine: 0.183 G
Leucine: 0.296 G
Lysine: 0.24 G
Methionine: 0.076 G
Cystine: 0.028 G
Phenylalanine: 0.146 G
Tyrosine: 0.146 G
Valine: 0.202 G
Arginine: 0.109 G
Histidine: 0.082 G
Alanine: 0.104 G
Aspartic acid: 0.23 G
Glutamic acid: 0.633 G
Glycine: 0.064 G
Proline: 0.293 G
Serine: 0.164 G
Beverages, tea, black, brewed, prepared with distilled 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)
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
DISTILLED
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: 99.7 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.02 G
Carbohydrate, by difference: 0.3 G
Iron, Fe: 0.01 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 21 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.008 MG
Manganese, Mn: 0.219 MG
Riboflavin: 0.014 MG
Pantothenic acid: 0.011 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.004 G
PUFA 18:2: 0.001 G
PUFA 18:3: 0.003 G
Caffeine: 20 MG
Beverages, tea, black, 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)
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.7 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.04 G
Carbohydrate, by difference: 0.3 G
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 1 MG
Potassium, K: 37 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.219 MG
Riboflavin: 0.014 MG
Pantothenic acid: 0.011 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 0.4 MG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.004 G
PUFA 18:2: 0.001 G
PUFA 18:3: 0.003 G
Caffeine: 1 MG
Beverages, tea, black, 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)
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.7 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.04 G
Carbohydrate, by difference: 0.3 G
Iron, Fe: 0.02 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 1 MG
Potassium, K: 37 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.219 MG
Fluoride, F: 372.9 UG
Riboflavin: 0.014 MG
Pantothenic acid: 0.011 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 0.4 MG
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.001 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.004 G
PUFA 18:2: 0.001 G
PUFA 18:3: 0.003 G
Caffeine: 20 MG
Theobromine: 2 MG
Beverages, tea, black, ready to drink, decaffeinated, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.14 G
Ash: 0.03 G
Carbohydrate, by difference: 0.83 G
Calcium, Ca: 11 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 4 MG
Potassium, K: 27 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.008 MG
Caffeine: 1 MG
Theobromine: 1 MG
Beverages, tea, black, ready to drink, 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)
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 91.22 G
Energy: 38 KCAL
Energy: 157 kJ
Ash: 0.03 G
Carbohydrate, by difference: 8.75 G
Sugars, Total: 7.92 G
Calcium, Ca: 11 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 4 MG
Potassium, K: 27 MG
Sodium, Na: 8 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.008 MG
Caffeine: 1 MG
Theobromine: 1 MG
Beverages, tea, black, ready to drink
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 97.89 G
Ash: 2.11 G
Sodium, Na: 2 MG
Caffeine: 11 MG
Beverages, tea, black, ready-to-drink, lemon, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.72 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.07 G
Carbohydrate, by difference: 0.22 G
Phosphorus, P: 33 MG
Potassium, K: 14 MG
Sodium, Na: 17 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.077 MG
Caffeine: 2 MG
Beverages, tea, black, ready-to-drink, lemon, 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)
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 88.95 G
Energy: 45 KCAL
Energy: 189 kJ
Total lipid (fat): 0.22 G
Ash: 0.03 G
Carbohydrate, by difference: 10.8 G
Sugars, Total: 9.49 G
Sucrose: 1.12 G
Glucose: 3.59 G
Fructose: 4.77 G
Calcium, Ca: 4 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 14 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.006 MG
Manganese, Mn: 0.113 MG
Caffeine: 9 MG
Beverages, tea, black, ready-to-drink, peach, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.68 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.07 G
Carbohydrate, by difference: 0.25 G
Calcium, Ca: 1 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 12 MG
Sodium, Na: 5 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.161 MG
Vitamin C, total ascorbic acid: 5.2 MG
Caffeine: 4 MG
Beverages, tea, green, brewed, 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)
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.93 G
Magnesium, Mg: 1 MG
Potassium, K: 15 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Thiamin: 0.007 MG
Riboflavin: 0.058 MG
Niacin: 0.03 MG
Vitamin B-6: 0.005 MG
Beverages, tea, green, brewed, regular
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.93 G
Energy: 1 KCAL
Energy: 4 kJ
Protein: 0.22 G
Iron, Fe: 0.02 MG
Magnesium, Mg: 1 MG
Potassium, K: 8 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.004 MG
Manganese, Mn: 0.184 MG
Thiamin: 0.007 MG
Riboflavin: 0.058 MG
Niacin: 0.03 MG
Vitamin B-6: 0.005 MG
Caffeine: 12 MG
Beverages, tea, green, instant, decaffeinated, lemon, unsweetened, fortified with vitamin C
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
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*.
VITAMIN C ADDED
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 5.09 G
Energy: 378 KCAL
Energy: 1581 kJ
Ash: 0.47 G
Carbohydrate, by difference: 94.45 G
Calcium, Ca: 2 MG
Iron, Fe: 0.21 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 2 MG
Potassium, K: 169 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.01 MG
Selenium, Se: 0.6 UG
Vitamin C, total ascorbic acid: 1342.3 MG
Thiamin: 0.011 MG
Niacin: 0.125 MG
Vitamin B-6: 0.015 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Beverages, tea, green, ready to drink, ginseng and honey, 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)
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE 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*.
HONEY ADDED
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 92.65 G
Energy: 30 KCAL
Energy: 127 kJ
Total lipid (fat): 0.18 G
Carbohydrate, by difference: 7.16 G
Sugars, Total: 6.87 G
Sucrose: 0.49 G
Glucose: 2.79 G
Fructose: 3.59 G
Calcium, Ca: 3 MG
Iron, Fe: 0.02 MG
Magnesium, Mg: 1 MG
Potassium, K: 5 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.12 MG
Vitamin C, total ascorbic acid: 7.7 MG
Thiamin: 0.04 MG
Caffeine: 4 MG
Beverages, tea, green, ready to drink, unsweetened
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.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.88 G
Ash: 0.12 G
Calcium, Ca: 1 MG
Phosphorus, P: 26 MG
Potassium, K: 19 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Caffeine: 12 MG
Beverages, tea, green, ready-to-drink, citrus, diet, fortified with vitamin C
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.
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*.
VITAMIN C ADDED
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.62 G
Energy: 1 KCAL
Energy: 5 kJ
Ash: 0.08 G
Carbohydrate, by difference: 0.31 G
Calcium, Ca: 1 MG
Phosphorus, P: 36 MG
Potassium, K: 13 MG
Sodium, Na: 26 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.077 MG
Vitamin C, total ascorbic acid: 39.3 MG
Caffeine: 5 MG
Beverages, tea, green, ready-to-drink, diet
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 98.71 G
Energy: 4 KCAL
Energy: 16 kJ
Ash: 0.36 G
Carbohydrate, by difference: 0.93 G
Sugars, Total: 0.93 G
Glucose: 0.4 G
Fructose: 0.53 G
Calcium, Ca: 1 MG
Magnesium, Mg: 1 MG
Potassium, K: 5 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.12 MG
Vitamin C, total ascorbic acid: 9.5 MG
Caffeine: 4 MG
Beverages, tea, green, ready-to-drink, 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)
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.
STEEPED Extracting flavor and other components from food sources by immersion in water, usually at near-boiling temperature.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 93.54 G
Energy: 27 KCAL
Energy: 112 kJ
Total lipid (fat): 0.22 G
Ash: 0.03 G
Carbohydrate, by difference: 6.2 G
Sugars, Total: 5.32 G
Glucose: 2.19 G
Fructose: 3.12 G
Calcium, Ca: 1 MG
Phosphorus, P: 31 MG
Potassium, K: 12 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.005 MG
Manganese, Mn: 0.073 MG
Caffeine: 5 MG
Theobromine: 1 MG
Beverages, tea, herb, brewed, chamomile
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)
CHAMOMILE <SCIFAM>Asteraceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=35420]
[https://www.sciname.info/Default.asp?SciName=Matricaria recutita L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=38079]
[https://www.sciname.info/Default.asp?SciName=Matricaria chamomilla L. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=23475]
[https://plants.usda.gov/home/plantProfile?symbol=MARE6]
[DPNL 2003 11102]
FLORET OR FLOWER The pigmented blossom of a plant that contains the reproductive organs; a floret is a single flower of a multiple flowered inflorescence. Also includes flower buds.
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*.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.7 G
Energy: 1 KCAL
Energy: 4 kJ
Ash: 0.01 G
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 2 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 1 MG
Potassium, K: 9 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.044 MG
Thiamin: 0.01 MG
Riboflavin: 0.004 MG
Pantothenic acid: 0.011 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 12 UG
Vitamin A, IU: 20 IU
Fatty acids, total saturated: 0.002 G
SFA 16:0: 0.002 G
Fatty acids, total monounsaturated: 0.001 G
MUFA 18:1: 0.001 G
Fatty acids, total polyunsaturated: 0.005 G
PUFA 18:2: 0.002 G
PUFA 18:3: 0.003 G
Beverages, tea, herb, other than chamomile, brewed
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)
PLANT USED FOR PRODUCING EXTRACT OR CONCENTRATE
PART OF PLANT <DICTION>Anatomical part of a plant, such as fruit, seed, pod, leaf, stem or flower as well as the whole plant.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.7 G
Energy: 1 KCAL
Energy: 4 kJ
Carbohydrate, by difference: 0.2 G
Calcium, Ca: 2 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 1 MG
Potassium, K: 9 MG
Sodium, Na: 1 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.044 MG
Thiamin: 0.01 MG
Riboflavin: 0.004 MG
Pantothenic acid: 0.011 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.4 MG
Fatty acids, total saturated: 0.002 G
Fatty acids, total monounsaturated: 0.001 G
Fatty acids, total polyunsaturated: 0.005 G
Beverages, tea, hibiscus, brewed
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)
HIBISCUS <SCIFAM>Malvaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21608]
<SCIGEN>Hibiscus L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21611]
<SCIGEN>Hibiscus L. [https://plants.usda.gov/home/plantProfile?symbol=HIBIS2]
<SCIGEN>Hibiscus [DPNL 2003 10291]
CALYX
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*.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 99.58 G
Ash: 0.42 G
Calcium, Ca: 8 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 1 MG
Potassium, K: 20 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.04 MG
Manganese, Mn: 0.477 MG
Niacin: 0.04 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.4 MG
Beverages, tea, instant, decaffeinated, lemon, diet
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.
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.
DECAFFEINATED
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.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 3.5 G
Energy: 338 KCAL
Energy: 1412 kJ
Protein: 3.3 G
Total lipid (fat): 0.6 G
Ash: 7.2 G
Carbohydrate, by difference: 85.4 G
Sugars, Total: 1.88 G
Calcium, Ca: 21 MG
Iron, Fe: 8.87 MG
Magnesium, Mg: 125 MG
Phosphorus, P: 140 MG
Potassium, K: 2568 MG
Sodium, Na: 412 MG
Zinc, Zn: 0.89 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 30.37 MG
Selenium, Se: 1.8 UG
Riboflavin: 0.335 MG
Niacin: 3.88 MG
Pantothenic acid: 1.54 MG
Vitamin B-6: 0.121 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Choline, total: 40.2 MG
Caffeine: 57 MG
Theobromine: 4 MG
Beverages, tea, instant, decaffeinated, lemon, 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)
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.
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
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 0.13 G
Energy: 401 KCAL
Energy: 1679 kJ
Protein: 0.12 G
Total lipid (fat): 0.73 G
Ash: 0.47 G
Carbohydrate, by difference: 98.55 G
Sugars, Total: 95.29 G
Calcium, Ca: 2 MG
Iron, Fe: 0.21 MG
Magnesium, Mg: 3 MG
Phosphorus, P: 2 MG
Potassium, K: 169 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.03 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 2.965 MG
Selenium, Se: 0.6 UG
Thiamin: 0.011 MG
Niacin: 0.125 MG
Pantothenic acid: 0.11 MG
Vitamin B-6: 0.015 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Fatty acids, total saturated: 0.091 G
SFA 14:0: 0.002 G
SFA 16:0: 0.084 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.027 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.025 G
Fatty acids, total polyunsaturated: 0.209 G
PUFA 18:2: 0.148 G
PUFA 18:3: 0.061 G
Caffeine: 5 MG
Beverages, tea, instant, decaffeinated, unsweetened
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.
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
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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.
UNSWEETENED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
BEVERAGE BASE, DRY
FOOD INDUSTRY PREPARED
Water: 5.09 G
Energy: 315 KCAL
Energy: 1320 kJ
Protein: 20.21 G
Ash: 16.04 G
Carbohydrate, by difference: 58.66 G
Fiber, total dietary: 8.5 G
Sugars, Total: 5.53 G
Calcium, Ca: 118 MG
Iron, Fe: 2.26 MG
Magnesium, Mg: 272 MG
Phosphorus, P: 239 MG
Potassium, K: 6040 MG
Sodium, Na: 72 MG
Zinc, Zn: 1.69 MG
Copper, Cu: 0.55 MG
Manganese, Mn: 133 MG
Selenium, Se: 5.3 UG
Riboflavin: 0.985 MG
Niacin: 10.8 MG
Pantothenic acid: 4.53 MG
Vitamin B-6: 0.356 MG
Folate, total: 103 UG
Folate, food: 103 UG
Folate, DFE: 103 UG
Choline, total: 118.3 MG
Caffeine: 169 MG
Theobromine: 11 MG
Beverages, tea, instant, lemon, diet
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
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
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*.
INSTANTIZED Used for food products modified to reduce cooking time or to enhance dispersion characteristics of powdered or granulated products.
ENZYMATICALLY MODIFIED Used for products in which one or more components were converted through the addition of enzymes or through activation of endogenous enzymes.
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: 99.41 G
Energy: 2 KCAL
Energy: 7 kJ
Protein: 0.02 G
Ash: 0.14 G
Carbohydrate, by difference: 0.44 G
Sugars, Total: 0.01 G
Calcium, Ca: 3 MG
Iron, Fe: 0.05 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 1 MG
Potassium, K: 14 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.01 MG
Manganese, Mn: 0.155 MG
Riboflavin: 0.002 MG
Niacin: 0.02 MG
Pantothenic acid: 0.008 MG
Vitamin B-6: 0.001 MG
Choline, total: 0.2 MG
Caffeine: 11 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org