Tone Yuen Tong

174100

Bread, gluten-free, white, made with rice flour, corn starch, and/or tapioca
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (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>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica 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, 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.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
LEAVENING AGENT 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.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 42.99 G
Energy: 248 KCAL
Energy: 1036 kJ
Protein: 4.31 G
Total lipid (fat): 5.24 G
Ash: 1.68 G
Carbohydrate, by difference: 45.78 G
Fiber, total dietary: 4.3 G
Sugars, Total: 3.53 G
Glucose: 0.99 G
Fructose: 1.01 G
Maltose: 1.53 G
Starch: 33.3 G
Calcium, Ca: 138 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 51 MG
Potassium, K: 75 MG
Sodium, Na: 447 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.21 MG
Selenium, Se: 0.4 UG
Thiamin: 0.375 MG
Riboflavin: 0.505 MG
Niacin: 2.775 MG
Vitamin B-6: 0.073 MG
Folate, total: 36 UG
Folate, food: 36 UG
Folate, DFE: 36 UG
Choline, total: 12.6 MG
Vitamin E (alpha-tocopherol): 0.6 MG
Tocopherol, beta: 0.15 MG
Tocopherol, gamma: 4.61 MG
Tocopherol, delta: 2.01 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.977 G
SFA 8:0: 0.018 G
SFA 10:0: 0.019 G
SFA 12:0: 0.015 G
SFA 14:0: 0.038 G
SFA 15:0: 0.004 G
SFA 16:0: 0.709 G
SFA 17:0: 0.005 G
SFA 18:0: 0.147 G
SFA 20:0: 0.013 G
SFA 22:0: 0.004 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.009 G
MUFA 15:1: 0.721 G
MUFA 16:1: 0.013 G
MUFA 16:1 c: 0.013 G
MUFA 17:1: 0.002 G
MUFA 18:1: 1.266 G
MUFA 18:1 c: 1.262 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.516 G
PUFA 18:2: 0.496 G
PUFA 18:2 n-6 c,c: 0.488 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.015 G
PUFA 18:3 n-3 c,c,c (ALA): 0.013 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:3: 0.002 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.003 G
Fatty acids, total trans: 0.01 G
Fatty acids, total trans-monoenoic: 0.004 G
TFA 18:1 t: 0.004 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G

174101

Bread, gluten-free, white, made with tapioca starch and brown rice flour
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
BREAD AND SIMILAR PRODUCTS (EUROFIR) Renamed from *BREAD (EUROFIR)* (LanguaL 2010). Products in the Bread categories normally have contents of sugars and fat neither exceeding 5% on a dry weight basis.
1800 BAKED PRODUCTS (USDA SR)
CASSAVA <SCIFAM>Euphorbiaceae
[https://www.sciname.info/Default.asp?SciName=Manihot esculenta Crantz ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=431678]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2228]
STARCH A primary carbohydrate source, produced by extraction from the seeds of cereal grains (primarily corn), and from tuberous plants (sago palm, etc.). Also used as a thickener, stabilizer, texture modifier, etc., in food processing.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
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*.
RICE 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].
LEAVENING AGENT 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.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 33.69 G
Energy: 298 KCAL
Energy: 1248 kJ
Protein: 5.4 G
Total lipid (fat): 8.02 G
Ash: 1.75 G
Carbohydrate, by difference: 51.15 G
Fiber, total dietary: 5.5 G
Sugars, Total: 11.3 G
Glucose: 1.66 G
Fructose: 1.54 G
Maltose: 8.1 G
Starch: 34.37 G
Calcium, Ca: 59 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 70 MG
Potassium, K: 107 MG
Sodium, Na: 515 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.053 MG
Manganese, Mn: 0.439 MG
Selenium, Se: 11 UG
Thiamin: 0.135 MG
Riboflavin: 0.27 MG
Niacin: 1.405 MG
Vitamin B-6: 0.095 MG
Folate, total: 19 UG
Folate, food: 19 UG
Vitamin E (alpha-tocopherol): 1.61 MG
Tocopherol, gamma: 2.76 MG
Tocotrienol, gamma: 0.83 MG
Fatty acids, total saturated: 0.629 G
SFA 12:0: 0.005 G
SFA 14:0: 0.011 G
SFA 15:0: 0.004 G
SFA 16:0: 0.379 G
SFA 17:0: 0.01 G
SFA 18:0: 0.136 G
SFA 20:0: 0.044 G
SFA 22:0: 0.024 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 4.721 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.028 G
MUFA 17:1: 0.011 G
MUFA 18:1: 4.546 G
MUFA 18:1 c: 4.533 G
MUFA 20:1: 0.119 G
MUFA 22:1: 0.006 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.011 G
Fatty acids, total polyunsaturated: 1.957 G
PUFA 18:2: 1.427 G
PUFA 18:2 n-6 c,c: 1.415 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.52 G
PUFA 18:3 n-3 c,c,c (ALA): 0.485 G
PUFA 18:3 n-6 c,c,c: 0.035 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.002 G
Fatty acids, total trans: 0.023 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.013 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Tryptophan: 0.08 G
Threonine: 0.23 G
Isoleucine: 0.25 G
Leucine: 0.46 G
Lysine: 0.35 G
Methionine: 0.19 G
Cystine: 0.14 G
Phenylalanine: 0.32 G
Tyrosine: 0.18 G
Valine: 0.28 G
Arginine: 0.37 G
Histidine: 0.13 G
Alanine: 0.33 G
Aspartic acid: 0.56 G
Glutamic acid: 0.75 G
Glycine: 0.23 G
Proline: 0.24 G
Serine: 0.37 G

174102

Bread, gluten-free, whole grain, made with tapioca starch and brown rice flour
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (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>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica 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, 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]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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*.
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].
LEAVENING AGENT 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.
GLUTEN FREE CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 32.36 G
Energy: 309 KCAL
Energy: 1295 kJ
Protein: 7.25 G
Total lipid (fat): 9.34 G
Ash: 1.96 G
Carbohydrate, by difference: 49.09 G
Fiber, total dietary: 4.9 G
Sugars, Total: 9.81 G
Glucose: 1.61 G
Fructose: 1.39 G
Maltose: 6.81 G
Starch: 32.5 G
Calcium, Ca: 60 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 77 MG
Potassium, K: 123 MG
Sodium, Na: 510 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.505 MG
Thiamin: 0.18 MG
Riboflavin: 0.32 MG
Niacin: 1.41 MG
Vitamin B-6: 0.09 MG
Fatty acids, total saturated: 0.266 G
SFA 14:0: 0.01 G
SFA 15:0: 0.004 G
SFA 17:0: 0.006 G
SFA 18:0: 0.162 G
SFA 20:0: 0.046 G
SFA 22:0: 0.023 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 5.438 G
MUFA 14:1: 0.002 G
MUFA 15:1: 0.428 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.028 G
MUFA 17:1: 0.01 G
MUFA 18:1: 4.837 G
MUFA 18:1 c: 4.827 G
MUFA 20:1: 0.123 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 2.415 G
PUFA 18:2: 1.569 G
PUFA 18:2 n-6 c,c: 1.555 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.835 G
PUFA 18:3 n-3 c,c,c (ALA): 0.799 G
PUFA 18:3 n-6 c,c,c: 0.036 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.019 G
Fatty acids, total trans-monoenoic: 0.01 G
TFA 18:1 t: 0.01 G
TFA 18:2 t not further defined: 0.009 G
Fatty acids, total trans-polyenoic: 0.009 G

1288752

BREAD, HEARTY RYE
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003400513
ingredients: ENRICHED WHEAT FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE MEAL, WHITE RYE FLOUR, VITAL WHEAT GLUTEN, MOLASSES, YEAST, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CARAWAY SEED, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, SALT, CULTURED WHEAT FLOUR, VINEGAR, MALT SYRUP, YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM SULFATE), DOUGH CONDITIONER (MONOGLYCERIDES, ASCORBIC ACID), ENZYME, SOY LECITHIN.
serving_size: 33.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 242 KCAL
Protein: 9.09 G
Total lipid (fat): 3.03 G
Carbohydrate, by difference: 45.45 G
Fiber, total dietary: 3 G
Sugars, Total: 3.03 G
Calcium, Ca: 61 MG
Iron, Fe: 2.18 MG
Sodium, Na: 348 MG
Riboflavin: 0.206 MG
Niacin: 3.636 MG

1580857

2080188

BREAD, HEARTY RYE
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003400513
ingredients: ENRICHED WHEAT FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE MEAL, WHITE RYE FLOUR, VITAL WHEAT GLUTEN, MOLASSES, YEAST, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CARAWAY SEED, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, SALT, CULTURED WHEAT FLOUR, VINEGAR, MALT SYRUP, YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM SULFATE), DOUGH CONDITIONER (MONOGLYCERIDES, ASCORBIC ACID), ENZYME, SOY LECITHIN.
serving_size: 33.0 g
branded_food_category: Breads & Buns
package_weight: 20 oz/567 g
market_country: United States
Energy: 242 KCAL
Protein: 9.09 G
Total lipid (fat): 3.03 G
Carbohydrate, by difference: 45.45 G
Fiber, total dietary: 3 G
Sugars, Total: 3.03 G
Calcium, Ca: 61 MG
Iron, Fe: 2.18 MG
Sodium, Na: 348 MG
Riboflavin: 0.206 MG
Niacin: 3.636 MG

645850

BREAD, HEARTY RYE
brand_owner: Giant Eagle, Inc.
gtin_upc: 03003400513
ingredients: ENRICHED WHEAT FLOUR BLEACHED (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RYE MEAL, WHITE RYE FLOUR, VITAL WHEAT GLUTEN, MOLASSES, YEAST, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CARAWAY SEED, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, SALT, CULTURED WHEAT FLOUR, VINEGAR, MALT SYRUP, YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM SULFATE), DOUGH CONDITIONER (MONOGLYCERIDES, ASCORBIC ACID), ENZYME, SOY LECITHIN.
serving_size: 33.0 g
household_serving_fulltext: 1 SLICE
branded_food_category: Breads & Buns
market_country: United States
Energy: 242 KCAL
Protein: 9.09 G
Total lipid (fat): 3.03 G
Carbohydrate, by difference: 45.45 G
Fiber, total dietary: 3 G
Sugars, Total: 3.03 G
Calcium, Ca: 61 MG
Iron, Fe: 2.18 MG
Sodium, Na: 348 MG
Riboflavin: 0.206 MG
Niacin: 3.636 MG

2343119

Bread, high protein, toasted
Water: 34.07 G
Energy: 269 KCAL
Protein: 13.3 G
Total lipid (fat): 2.42 G
Carbohydrate, by difference: 48.13 G
Fiber, total dietary: 3.3 G
Sugars, Total: 1.58 G
Calcium, Ca: 136 MG
Iron, Fe: 4.56 MG
Magnesium, Mg: 71 MG
Phosphorus, P: 203 MG
Potassium, K: 354 MG
Sodium, Na: 444 MG
Zinc, Zn: 2 MG
Copper, Cu: 0.458 MG
Selenium, Se: 36.2 UG
Thiamin: 0.316 MG
Riboflavin: 0.433 MG
Niacin: 4.713 MG
Vitamin B-6: 0.078 MG
Folate, total: 108 UG
Folic acid: 76 UG
Folate, food: 33 UG
Folate, DFE: 162 UG
Choline, total: 20.5 MG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 80 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.365 G
SFA 14:0: 0.001 G
SFA 16:0: 0.314 G
SFA 18:0: 0.023 G
Fatty acids, total monounsaturated: 0.201 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.2 G
Fatty acids, total polyunsaturated: 1.109 G
PUFA 18:2: 1.044 G
PUFA 18:3: 0.065 G

2343118

Bread, high protein
Water: 40 G
Energy: 245 KCAL
Protein: 12.1 G
Total lipid (fat): 2.2 G
Carbohydrate, by difference: 43.8 G
Fiber, total dietary: 3 G
Sugars, Total: 1.44 G
Calcium, Ca: 124 MG
Iron, Fe: 4.15 MG
Magnesium, Mg: 65 MG
Phosphorus, P: 185 MG
Potassium, K: 322 MG
Sodium, Na: 404 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.417 MG
Selenium, Se: 32.9 UG
Thiamin: 0.36 MG
Riboflavin: 0.394 MG
Niacin: 4.289 MG
Vitamin B-6: 0.071 MG
Folate, total: 116 UG
Folic acid: 81 UG
Folate, food: 35 UG
Folate, DFE: 173 UG
Choline, total: 18.7 MG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 77 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.332 G
SFA 14:0: 0.001 G
SFA 16:0: 0.286 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.183 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.182 G
Fatty acids, total polyunsaturated: 1.009 G
PUFA 18:2: 0.95 G
PUFA 18:3: 0.059 G

1921202

BREAD, HONEY & CRUNCHY OAT
brand_owner: Perfection Bakeries, Inc.
brand_name: AUNT MILLIE'S
gtin_upc: 071314047982
ingredients: WATER, WHOLE GRAIN WHEAT FLOUR, UNBLEACHED WHEAT FLOUR, WHEAT GLUTEN, OAT FIBER, SUNFLOWER KERNELS, WHOLE GRAIN ROLLED OATS, CORN FLAKES (MILLED CORN, MALT FLAVORING), HONEY, BROWN SUGAR, YEAST, RESISTANT CORN STARCH, SOYBEAN OIL, RESISTANT DEXTRIN, CULTURED WHEAT FLOUR, SALT SUBSTITUTE* (SALT, SODIUM GLUCONATE AND POTASSIUM CHLORIDE), RAISIN JUICE, CORNSTARCH, WHEAT STARCH, VINEGAR, MALTED BARLEY FLOUR, CALCIUM SULFATE, SODIUM CHLORIDE, ENRICHMENT [FERROUS SULFATE (IRON), THIAMINE HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], ASCORBIC ACID, SOY LECITHIN: TOPPED WITH ROLLED OATS.
serving_size: 45.0 g
branded_food_category: Breads & Buns
package_weight: 24 oz/794 g
market_country: United States
Energy: 244 KCAL
Protein: 11.11 G
Total lipid (fat): 4.44 G
Carbohydrate, by difference: 46.67 G
Fiber, total dietary: 11.1 G
Fiber, soluble: 2 G
Fiber, insoluble: 9 G
Sugars, Total: 4.44 G
Calcium, Ca: 44 MG
Iron, Fe: 6 MG
Potassium, K: 156 MG
Sodium, Na: 356 MG
Thiamin: 1 MG
Riboflavin: 0.378 MG
Niacin: 4.444 MG
Fatty acids, total monounsaturated: 1.11 G
Fatty acids, total polyunsaturated: 2.22 G

1904193

BREAD, HONEY OAT
brand_owner: Flowers Foods, Inc.
brand_name: NATURE'S OWN
gtin_upc: 072250092609
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHEAT GLUTEN, ROLLED OATS, YEAST, HONEY, OAT NUGGETS, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: BROWN SUGAR, SUGAR, BUTTER (MADE FROM MILK), SALT, CULTURED WHEAT FLOUR, VINEGAR, SOYBEAN OIL, CALCIUM SULFATE, SOY LECITHIN, CALCIUM PHOSPHATE, NATURAL FLAVORS, SOY FLOUR, MONOCALCIUM PHOSPHATE, CALCIUM CARBONATE, MONOGLYCERIDES, ENZYMES, ASCORBIC ACID. TOPPED WITH ROLLED OATS.
serving_size: 26.0 g
branded_food_category: Breads & Buns
package_weight: 20 oz/567 g
market_country: United States
Energy: 269 KCAL
Protein: 11.54 G
Total lipid (fat): 3.85 G
Carbohydrate, by difference: 50 G
Fiber, total dietary: 3.8 G
Sugars, Total: 7.69 G
Sugars, added: 7.7 G
Iron, Fe: 2.69 MG
Sodium, Na: 423 MG

1477240

BREAD, HONEY WHEAT
brand_owner: Bimbo Bakeries USA, Inc.
brand_name: BIMBO
gtin_upc: 074323054477
ingredients: ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, WHOLE WHEAT FLOUR, HONEY, YEAST, SUGAR, WHEAT GLUTEN, SALT, SOYBEAN OIL, ENRICHMENT (CALCIUM SULFATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D3), CALCIUM PROPIONATE (PRESERVATIVE), DATEM, GRAIN VINEGAR, MONOGLYCERIDES, SOY LECITHIN, CITRIC ACID, POTASSIUM IODATE.
serving_size: 52.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 250 KCAL
Protein: 9.62 G
Total lipid (fat): 2.88 G
Carbohydrate, by difference: 48.08 G
Fiber, total dietary: 3.8 G
Sugars, Total: 5.77 G
Sugars, added: 5.8 G
Calcium, Ca: 269 MG
Iron, Fe: 2.5 MG
Potassium, K: 115 MG
Sodium, Na: 462 MG
Riboflavin: 0.192 MG
Niacin: 3.462 MG
Vitamin E: 4 MG_ATE
Fatty acids, total polyunsaturated: 0.96 G

2017033

BREAD, HONEY WHEAT
brand_owner: Bimbo Bakeries USA, Inc.
brand_name: BIMBO
gtin_upc: 074323054477
ingredients: ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, WHOLE WHEAT FLOUR, HONEY, YEAST, SUGAR, WHEAT GLUTEN, SALT, SOYBEAN OIL, ENRICHMENT (CALCIUM SULFATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D3), CALCIUM PROPIONATE (PRESERVATIVE), DATEM, GRAIN VINEGAR, MONOGLYCERIDES, SOY LECITHIN, CITRIC ACID, POTASSIUM IODATE.
serving_size: 52.0 g
branded_food_category: Breads & Buns
package_weight: 567 g
market_country: United States
Energy: 250 KCAL
Protein: 9.62 G
Total lipid (fat): 2.88 G
Carbohydrate, by difference: 48.08 G
Fiber, total dietary: 3.8 G
Sugars, Total: 5.77 G
Sugars, added: 5.8 G
Calcium, Ca: 269 MG
Iron, Fe: 2.5 MG
Potassium, K: 115 MG
Sodium, Na: 462 MG
Riboflavin: 0.192 MG
Niacin: 3.462 MG
Vitamin E: 4 MG_ATE
Fatty acids, total polyunsaturated: 0.96 G

1155556

BREAD, HONEY WHEAT
brand_owner: Bimbo Bakeries USA, Inc.
gtin_upc: 074323054477
ingredients: ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, WHOLE WHEAT FLOUR, HONEY, YEAST, SUGAR, WHEAT GLUTEN, SALT, SOYBEAN OIL, ENRICHMENT (CALCIUM SULFATE, VITAMIN E ACETATE, VITAMIN A PALMITATE, VITAMIN D3), CALCIUM PROPIONATE (PRESERVATIVE), DATEM, GRAIN VINEGAR, MONOGLYCERIDES, SOY LECITHIN, CITRIC ACID, POTASSIUM IODATE.
serving_size: 52.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 250 KCAL
Protein: 9.62 G
Total lipid (fat): 2.88 G
Carbohydrate, by difference: 48.08 G
Fiber, total dietary: 3.8 G
Sugars, Total: 5.77 G
Sugars, added: 5.8 G
Calcium, Ca: 269 MG
Iron, Fe: 2.5 MG
Potassium, K: 115 MG
Sodium, Na: 462 MG
Riboflavin: 0.192 MG
Niacin: 3.462 MG
Vitamin E: 4 MG_ATE
Fatty acids, total polyunsaturated: 0.96 G

174912

Bread, irish soda, prepared from recipe
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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*.
EGG ADDED Used when whole egg or a whole egg product 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.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
MILK OR MILK PRODUCT ADDED
CHEMICAL LEAVENING AGENT 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].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
HOME PREPARED
Water: 30.1 G
Energy: 290 KCAL
Energy: 1213 kJ
Protein: 6.6 G
Total lipid (fat): 5 G
Ash: 1.9 G
Carbohydrate, by difference: 56 G
Fiber, total dietary: 2.6 G
Calcium, Ca: 81 MG
Iron, Fe: 2.69 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 114 MG
Potassium, K: 266 MG
Sodium, Na: 398 MG
Zinc, Zn: 0.57 MG
Copper, Cu: 0.13 MG
Manganese, Mn: 0.355 MG
Selenium, Se: 16 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.298 MG
Riboflavin: 0.269 MG
Niacin: 2.405 MG
Pantothenic acid: 0.25 MG
Vitamin B-6: 0.083 MG
Folate, total: 47 UG
Folic acid: 37 UG
Folate, food: 10 UG
Folate, DFE: 73 UG
Vitamin B-12: 0.05 UG
Vitamin A, RAE: 48 UG
Retinol: 45 UG
Vitamin A, IU: 194 IU
Fatty acids, total saturated: 1.111 G
SFA 4:0: 0.008 G
SFA 6:0: 0.005 G
SFA 8:0: 0.003 G
SFA 10:0: 0.006 G
SFA 12:0: 0.007 G
SFA 14:0: 0.036 G
SFA 16:0: 0.698 G
SFA 18:0: 0.342 G
Fatty acids, total monounsaturated: 1.999 G
MUFA 16:1: 0.018 G
MUFA 18:1: 1.976 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 1.478 G
PUFA 18:2: 1.396 G
PUFA 18:3: 0.074 G
PUFA 20:4: 0.006 G
PUFA 22:6 n-3 (DHA): 0.002 G
Cholesterol: 18 MG
Phytosterols: 13 MG
Tryptophan: 0.072 G
Threonine: 0.201 G
Isoleucine: 0.234 G
Leucine: 0.436 G
Lysine: 0.219 G
Methionine: 0.138 G
Cystine: 0.122 G
Phenylalanine: 0.3 G
Tyrosine: 0.201 G
Valine: 0.283 G
Arginine: 0.29 G
Histidine: 0.159 G
Alanine: 0.226 G
Aspartic acid: 0.39 G
Glutamic acid: 1.825 G
Glycine: 0.188 G
Proline: 0.597 G
Serine: 0.296 G

2343332

Bread, Irish soda
Water: 31.25 G
Energy: 301 KCAL
Protein: 6.44 G
Total lipid (fat): 8.96 G
Carbohydrate, by difference: 51.06 G
Fiber, total dietary: 2.3 G
Sugars, Total: 21.71 G
Calcium, Ca: 104 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 119 MG
Potassium, K: 274 MG
Sodium, Na: 460 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.122 MG
Selenium, Se: 8.4 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.282 MG
Riboflavin: 0.235 MG
Niacin: 2.201 MG
Vitamin B-6: 0.075 MG
Folate, total: 43 UG
Folic acid: 31 UG
Folate, food: 12 UG
Folate, DFE: 65 UG
Choline, total: 32.3 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 85 UG
Retinol: 83 UG
Carotene, beta: 16 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.16 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 4.516 G
SFA 4:0: 0.189 G
SFA 6:0: 0.131 G
SFA 8:0: 0.077 G
SFA 10:0: 0.175 G
SFA 12:0: 0.2 G
SFA 14:0: 0.656 G
SFA 16:0: 2.174 G
SFA 18:0: 0.751 G
Fatty acids, total monounsaturated: 1.924 G
MUFA 16:1: 0.113 G
MUFA 18:1: 1.725 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.545 G
PUFA 18:2: 0.478 G
PUFA 18:3: 0.045 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 54 MG

1362796

BREAD, ITALIAN PEASANT
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491480
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, RYE FLOUR, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 52.63 G
Fiber, total dietary: 3.5 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 596 MG

1654992

1943098

BREAD, ITALIAN PEASANT
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491480
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, RYE FLOUR, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 14 oz/397 g
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 52.63 G
Fiber, total dietary: 3.5 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 596 MG

674270

BREAD, ITALIAN PEASANT
brand_owner: Giant Eagle, Inc.
gtin_upc: 03003491480
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE WHEAT FLOUR, RYE FLOUR, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Breads & Buns
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 52.63 G
Fiber, total dietary: 3.5 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 596 MG

2343092

Bread, Italian, Grecian, Armenian, toasted
Water: 31.36 G
Energy: 285 KCAL
Protein: 10.43 G
Total lipid (fat): 3 G
Carbohydrate, by difference: 52.87 G
Fiber, total dietary: 2.3 G
Sugars, Total: 5.15 G
Calcium, Ca: 115 MG
Iron, Fe: 3.79 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 104 MG
Potassium, K: 136 MG
Sodium, Na: 679 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.133 MG
Selenium, Se: 18.9 UG
Thiamin: 0.512 MG
Riboflavin: 0.353 MG
Niacin: 4.987 MG
Vitamin B-6: 0.114 MG
Folate, total: 100 UG
Folic acid: 72 UG
Folate, food: 95 UG
Folate, DFE: 150 UG
Choline, total: 16 MG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.32 MG
Vitamin K (phylloquinone): 3.3 UG
Fatty acids, total saturated: 0.598 G
SFA 4:0: 0.008 G
SFA 8:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.004 G
SFA 16:0: 0.364 G
SFA 18:0: 0.195 G
Fatty acids, total monounsaturated: 0.542 G
MUFA 16:1: 0.009 G
MUFA 18:1: 0.522 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 1.442 G
PUFA 18:2: 1.289 G
PUFA 18:3: 0.149 G
PUFA 20:5 n-3 (EPA): 0.002 G

2343091

Bread, Italian, Grecian, Armenian
Water: 37.54 G
Energy: 259 KCAL
Protein: 9.49 G
Total lipid (fat): 2.73 G
Carbohydrate, by difference: 48.11 G
Fiber, total dietary: 2.1 G
Sugars, Total: 4.69 G
Calcium, Ca: 105 MG
Iron, Fe: 3.45 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 95 MG
Potassium, K: 124 MG
Sodium, Na: 618 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.121 MG
Selenium, Se: 17.2 UG
Thiamin: 0.582 MG
Riboflavin: 0.321 MG
Niacin: 4.538 MG
Vitamin B-6: 0.104 MG
Folate, total: 107 UG
Folic acid: 77 UG
Folate, food: 102 UG
Folate, DFE: 161 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 0.544 G
SFA 4:0: 0.007 G
SFA 8:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.004 G
SFA 16:0: 0.331 G
SFA 18:0: 0.177 G
Fatty acids, total monounsaturated: 0.493 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.475 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 1.312 G
PUFA 18:2: 1.173 G
PUFA 18:3: 0.136 G
PUFA 20:5 n-3 (EPA): 0.002 G

174913

Bread, Italian
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 37.54 G
Energy: 259 KCAL
Energy: 1083 kJ
Protein: 9.49 G
Total lipid (fat): 2.73 G
Ash: 2.13 G
Carbohydrate, by difference: 48.11 G
Fiber, total dietary: 2.1 G
Sugars, Total: 4.69 G
Glucose: 0.56 G
Fructose: 0.93 G
Maltose: 3.2 G
Starch: 38.99 G
Calcium, Ca: 105 MG
Iron, Fe: 3.45 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 95 MG
Potassium, K: 124 MG
Sodium, Na: 618 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.491 MG
Selenium, Se: 17.2 UG
Thiamin: 0.582 MG
Riboflavin: 0.321 MG
Niacin: 4.538 MG
Pantothenic acid: 0.371 MG
Vitamin B-6: 0.104 MG
Folate, total: 102 UG
Folic acid: 18 UG
Folate, food: 102 UG
Folate, DFE: 132 UG
Choline, total: 14.6 MG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 0.544 G
SFA 4:0: 0.007 G
SFA 8:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.004 G
SFA 15:0: 0.002 G
SFA 16:0: 0.331 G
SFA 17:0: 0.002 G
SFA 18:0: 0.177 G
SFA 20:0: 0.006 G
SFA 22:0: 0.007 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.493 G
MUFA 16:1: 0.008 G
MUFA 16:1 c: 0.008 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.475 G
MUFA 18:1 c: 0.461 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 1.312 G
PUFA 18:2: 1.173 G
PUFA 18:2 n-6 c,c: 1.17 G
PUFA 18:3: 0.136 G
PUFA 18:3 n-3 c,c,c (ALA): 0.133 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:5 n-3 (EPA): 0.002 G
Fatty acids, total trans: 0.017 G
Fatty acids, total trans-monoenoic: 0.014 G
TFA 18:1 t: 0.014 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G

1294210

BREAD, JEWISH RYE
brand_owner: Heidelberg Baking Co.
brand_name: HEIDELBERG
gtin_upc: 031711000348
ingredients: WHEAT FLOUR, MALTED BARLEY FLOUR, WATER, RYE CHOPS, CARAWAY SEEDS, SALT, YEAST.
serving_size: 56.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 232 KCAL
Protein: 8.93 G
Carbohydrate, by difference: 44.64 G
Fiber, total dietary: 1.8 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG

1586319

2083480

BREAD, JEWISH RYE
brand_owner: Heidelberg Baking Co.
brand_name: HEIDELBERG
gtin_upc: 031711000348
ingredients: WHEAT FLOUR, MALTED BARLEY FLOUR, WATER, RYE CHOPS, CARAWAY SEEDS, SALT, YEAST.
serving_size: 56.0 g
branded_food_category: Breads & Buns
package_weight: 25 oz/709 g
market_country: United States
Energy: 232 KCAL
Protein: 8.93 G
Carbohydrate, by difference: 44.64 G
Fiber, total dietary: 1.8 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG

1114713

BREAD, JEWISH RYE
brand_owner: Heidelberg Baking Co.
gtin_upc: 031711000348
ingredients: WHEAT FLOUR, MALTED BARLEY FLOUR, WATER, RYE CHOPS, CARAWAY SEEDS, SALT, YEAST.
serving_size: 56.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 232 KCAL
Protein: 8.93 G
Carbohydrate, by difference: 44.64 G
Fiber, total dietary: 1.8 G
Calcium, Ca: 36 MG
Iron, Fe: 1.29 MG
Sodium, Na: 464 MG

848344

BREAD, JEWISH RYE
brand_owner: Heidelberg Baking Co.
gtin_upc: 031711000348
ingredients: WHEAT FLOUR, MALTED BARLEY FLOUR, WATER, RYE CHOPS, CARAWAY SEEDS, SALT, YEAST.
serving_size: 56.0 g
household_serving_fulltext: 1 CENTER SLICE, PER CONTAINER
branded_food_category: Breads & Buns
market_country: United States
Energy: 232 KCAL
Protein: 8.93 G
Carbohydrate, by difference: 44.64 G
Fiber, total dietary: 1.8 G
Sodium, Na: 464 MG

167633

Bread, kneel down (Navajo)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
3500 ETHNIC FOODS (USDA SR)
CORN Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42269]
[https://www.sciname.info/Default.asp?SciName=Zea mays subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://plants.usda.gov/home/plantProfile?symbol=ZEMA]
[EuroFIR-NETTOX 2007 303]
[DPNL 2003 13973]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,36372]
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]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
ANIMAL FAT OR OIL ADDED Used when an animal fat or oil is the second or third ingredient in order of predominance, excluding water.
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*.
HUSK WRAPPER
HUSK, FOOD CONTACT SURFACE
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NAVAJO FOOD CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
HOME PREPARED
Water: 52.96 G
Energy: 195 KCAL
Energy: 816 kJ
Protein: 4.29 G
Total lipid (fat): 2.21 G
Ash: 1.07 G
Carbohydrate, by difference: 39.47 G
Sugars, Total: 3.74 G
Sucrose: 2.22 G
Glucose: 0.82 G
Fructose: 0.7 G
Starch: 28.25 G
Calcium, Ca: 5 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 164 MG
Potassium, K: 320 MG
Sodium, Na: 126 MG
Zinc, Zn: 1.46 MG
Copper, Cu: 0.095 MG
Manganese, Mn: 0.303 MG
Selenium, Se: 11.9 UG
Thiamin: 0.12 MG
Riboflavin: 0.132 MG
Niacin: 2.49 MG
Pantothenic acid: 0.354 MG
Folate, total: 98 UG
Folate, food: 98 UG
Tocopherol, gamma: 1.33 MG
Tocotrienol, gamma: 0.71 MG
Vitamin K (phylloquinone): 0.3 UG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 0.353 G
SFA 16:0: 0.286 G
SFA 18:0: 0.048 G
SFA 20:0: 0.012 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 0.603 G
MUFA 18:1: 0.595 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.847 G
PUFA 18:2: 0.816 G
PUFA 18:3: 0.031 G
PUFA 18:3 n-3 c,c,c (ALA): 0.031 G

2343083

Bread, lard, Puerto Rican style
Water: 31.78 G
Energy: 282 KCAL
Protein: 7.33 G
Total lipid (fat): 3.26 G
Carbohydrate, by difference: 56.1 G
Fiber, total dietary: 2 G
Sugars, Total: 7.05 G
Calcium, Ca: 14 MG
Iron, Fe: 3.57 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 75 MG
Potassium, K: 97 MG
Sodium, Na: 433 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.107 MG
Selenium, Se: 10 UG
Thiamin: 0.596 MG
Riboflavin: 0.297 MG
Niacin: 4.275 MG
Vitamin B-6: 0.054 MG
Folate, total: 97 UG
Folic acid: 61 UG
Folate, food: 36 UG
Folate, DFE: 139 UG
Choline, total: 7.7 MG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 0.05 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.98 G
SFA 10:0: 0.002 G
SFA 12:0: 0.005 G
SFA 14:0: 0.029 G
SFA 16:0: 0.63 G
SFA 18:0: 0.307 G
Fatty acids, total monounsaturated: 1.105 G
MUFA 16:1: 0.085 G
MUFA 18:1: 0.993 G
MUFA 20:1: 0.022 G
Fatty acids, total polyunsaturated: 0.51 G
PUFA 18:2: 0.474 G
PUFA 18:3: 0.036 G
Cholesterol: 2 MG

2343084

Bread, lard, toasted, Puerto Rican style
Water: 24.21 G
Energy: 314 KCAL
Protein: 8.14 G
Total lipid (fat): 3.62 G
Carbohydrate, by difference: 62.34 G
Fiber, total dietary: 2.2 G
Sugars, Total: 7.83 G
Calcium, Ca: 16 MG
Iron, Fe: 3.97 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 84 MG
Potassium, K: 107 MG
Sodium, Na: 482 MG
Zinc, Zn: 0.61 MG
Copper, Cu: 0.119 MG
Selenium, Se: 11.2 UG
Thiamin: 0.662 MG
Riboflavin: 0.33 MG
Niacin: 4.75 MG
Vitamin B-6: 0.06 MG
Folate, total: 107 UG
Folic acid: 67 UG
Folate, food: 40 UG
Folate, DFE: 155 UG
Choline, total: 8.6 MG
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 1.089 G
SFA 10:0: 0.002 G
SFA 12:0: 0.006 G
SFA 14:0: 0.032 G
SFA 16:0: 0.7 G
SFA 18:0: 0.341 G
Fatty acids, total monounsaturated: 1.228 G
MUFA 16:1: 0.095 G
MUFA 18:1: 1.103 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.566 G
PUFA 18:2: 0.526 G
PUFA 18:3: 0.04 G
Cholesterol: 2 MG

1898539

BREAD, LEMON BERRY
brand_owner: Aqualink Nevada, LLC
brand_name: SIMPLY DELISH
gtin_upc: 736211765284
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARELY FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN) BLUEBERRIES, BUTTERMILK (CULTURED REDUCED FAT MILK, FOOD STARCH-MODIFIED, SALT, MONO AND DIGLYCERIDES, CARRAGEENAN, CAROB BEAN GUM, VITAMIN A PALMITATE) NO RAW WITHOUT SKIN, CANOLA OIL, BROWN SUGAR, CAGE FREE EGGS, VANILLA, PURE CANE SUGAR, PURE LEMON EXTRACT, BAKING SODA, SALT.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 16 oz/453 g
market_country: United States
Energy: 316 KCAL
Protein: 5.26 G
Total lipid (fat): 17.54 G
Carbohydrate, by difference: 35.09 G
Fiber, total dietary: 1.8 G
Sugars, Total: 10.53 G
Calcium, Ca: 35 MG
Iron, Fe: 1.26 MG
Sodium, Na: 114 MG
Fatty acids, total saturated: 1.75 G
Cholesterol: 26 MG

1783034

BREAD, LEMON BERRY
brand_owner: Aqualink Nevada, LLC
brand_name: SIMPLY DELISH
gtin_upc: 736211765284
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARELY FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN) BLUEBERRIES, BUTTERMILK (CULTURED REDUCED FAT MILK, FOOD STARCH-MODIFIED, SALT, MONO AND DIGLYCERIDES, CARRAGEENAN, CAROB BEAN GUM, VITAMIN A PALMITATE) NO RAW WITHOUT SKIN, CANOLA OIL, BROWN SUGAR, CAGE FREE EGGS, VANILLA, PURE CANE SUGAR, PURE LEMON EXTRACT, BAKING SODA, SALT.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 453 g
market_country: United States
Energy: 316 KCAL
Protein: 5.26 G
Total lipid (fat): 17.54 G
Carbohydrate, by difference: 35.09 G
Fiber, total dietary: 1.8 G
Sugars, Total: 10.53 G
Calcium, Ca: 35 MG
Iron, Fe: 1.26 MG
Sodium, Na: 114 MG
Fatty acids, total saturated: 1.75 G
Cholesterol: 26 MG

2343068

Bread, made from home recipe or purchased at a bakery, NS as to major flour
Water: 34.18 G
Energy: 272 KCAL
Protein: 10.13 G
Total lipid (fat): 3.44 G
Carbohydrate, by difference: 50.26 G
Fiber, total dietary: 1.7 G
Sugars, Total: 3.11 G
Calcium, Ca: 38 MG
Iron, Fe: 3.61 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 104 MG
Potassium, K: 118 MG
Sodium, Na: 565 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.13 MG
Selenium, Se: 22 UG
Thiamin: 0.563 MG
Riboflavin: 0.303 MG
Niacin: 4.066 MG
Vitamin B-6: 0.063 MG
Folate, total: 79 UG
Folic acid: 51 UG
Folate, food: 28 UG
Folate, DFE: 114 UG
Choline, total: 9.4 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 19 UG
Retinol: 19 UG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 1.159 G
SFA 4:0: 0.031 G
SFA 6:0: 0.023 G
SFA 8:0: 0.014 G
SFA 10:0: 0.032 G
SFA 12:0: 0.037 G
SFA 14:0: 0.12 G
SFA 16:0: 0.615 G
SFA 18:0: 0.245 G
Fatty acids, total monounsaturated: 0.805 G
MUFA 16:1: 0.033 G
MUFA 18:1: 0.768 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.796 G
PUFA 18:2: 0.747 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 4 MG

2343069

Bread, made from home recipe or purchased at a bakery, toasted, NS as to major flour
Water: 27.68 G
Energy: 299 KCAL
Protein: 11.14 G
Total lipid (fat): 3.78 G
Carbohydrate, by difference: 55.23 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.42 G
Calcium, Ca: 42 MG
Iron, Fe: 3.96 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 114 MG
Potassium, K: 129 MG
Sodium, Na: 621 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.143 MG
Selenium, Se: 24.2 UG
Thiamin: 0.495 MG
Riboflavin: 0.333 MG
Niacin: 4.468 MG
Vitamin B-6: 0.069 MG
Folate, total: 74 UG
Folic acid: 47 UG
Folate, food: 26 UG
Folate, DFE: 107 UG
Choline, total: 10.3 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 1.274 G
SFA 4:0: 0.034 G
SFA 6:0: 0.025 G
SFA 8:0: 0.015 G
SFA 10:0: 0.035 G
SFA 12:0: 0.041 G
SFA 14:0: 0.132 G
SFA 16:0: 0.676 G
SFA 18:0: 0.269 G
Fatty acids, total monounsaturated: 0.885 G
MUFA 16:1: 0.036 G
MUFA 18:1: 0.844 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.875 G
PUFA 18:2: 0.821 G
PUFA 18:3: 0.057 G
PUFA 20:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 5 MG

1502777

BREAD, MADE WITH WHOLE GRAIN
brand_owner: Quality Bakers Of America Coop
brand_name: SUNBEAM
gtin_upc: 071301047179
ingredients: ENRICHED UNBLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, WHOLE GRAIN WHEAT FLOUR, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, WHEAT GLUTEN, SALT, VITAMIN D2 (ERGOCALCIFEROL), WHEAT PROTEIN ISOLATE, SWEET DAIRY WHEY, LACTIC ACID, NATURAL FLAVORS, MONOGLYCERIDES, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO-AND DIGLYCERIDE, CALCIUM SULFATE, CITRIC ACID, ASCORBIC ACID, SOY LECITHIN.
serving_size: 57.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 263 KCAL
Protein: 8.77 G
Total lipid (fat): 3.51 G
Carbohydrate, by difference: 49.12 G
Fiber, total dietary: 3.5 G
Sugars, Total: 5.26 G
Calcium, Ca: 351 MG
Iron, Fe: 3.16 MG
Sodium, Na: 491 MG
Riboflavin: 0.239 MG
Niacin: 3.509 MG
Fatty acids, total polyunsaturated: 0.88 G

2033107

BREAD, MADE WITH WHOLE GRAIN
brand_owner: Quality Bakers Of America Coop
brand_name: SUNBEAM
gtin_upc: 071301047179
ingredients: ENRICHED UNBLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, WHOLE GRAIN WHEAT FLOUR, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, WHEAT GLUTEN, SALT, VITAMIN D2 (ERGOCALCIFEROL), WHEAT PROTEIN ISOLATE, SWEET DAIRY WHEY, LACTIC ACID, NATURAL FLAVORS, MONOGLYCERIDES, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO-AND DIGLYCERIDE, CALCIUM SULFATE, CITRIC ACID, ASCORBIC ACID, SOY LECITHIN.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 24 oz/680 g
market_country: United States
Energy: 263 KCAL
Protein: 8.77 G
Total lipid (fat): 3.51 G
Carbohydrate, by difference: 49.12 G
Fiber, total dietary: 3.5 G
Sugars, Total: 5.26 G
Calcium, Ca: 351 MG
Iron, Fe: 3.16 MG
Sodium, Na: 491 MG
Riboflavin: 0.239 MG
Niacin: 3.509 MG
Fatty acids, total polyunsaturated: 0.88 G

401388

BREAD, MADE WITH WHOLE GRAIN
brand_owner: Quality Bakers Of America Coop
gtin_upc: 071301047179
ingredients: ENRICHED UNBLEACHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, THIAMINE MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), NIACIN (VITAMIN B3), FOLIC ACID], WATER, WHOLE GRAIN WHEAT FLOUR, YEAST, HIGH FRUCTOSE CORN SYRUP, SOYBEAN OIL, WHEAT GLUTEN, SALT, VITAMIN D2 (ERGOCALCIFEROL), WHEAT PROTEIN ISOLATE, SWEET DAIRY WHEY, LACTIC ACID, NATURAL FLAVORS, MONOGLYCERIDES, CALCIUM PROPIONATE (A PRESERVATIVE), SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO-AND DIGLYCERIDE, CALCIUM SULFATE, CITRIC ACID, ASCORBIC ACID, SOY LECITHIN.
serving_size: 57.0 g
household_serving_fulltext: 2 SLICES
branded_food_category: Breads & Buns
market_country: United States
Energy: 263 KCAL
Protein: 8.77 G
Total lipid (fat): 3.51 G
Carbohydrate, by difference: 49.12 G
Fiber, total dietary: 3.5 G
Sugars, Total: 5.26 G
Calcium, Ca: 351 MG
Iron, Fe: 3.16 MG
Sodium, Na: 491 MG
Riboflavin: 0.239 MG
Niacin: 3.509 MG
Fatty acids, total polyunsaturated: 0.88 G

1298684

BREAD, MAPLE STREUSEL, MAPLE STREUSEL
brand_owner: Alpha Baking Co., Inc.
brand_name: S. ROSEN'S
gtin_upc: 073711800214
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN, FRACTIONATED PALM KERNEL AND PALM OIL, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, WHEAT GLUTEN, WHITE WHEAT FLOUR, OAT FLOUR, POTATO FLAKES, NATURAL & ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), MAPLE SYRUP, SPICE, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYMES), VINEGAR, SOY LECITHIN, CALCIUM PROPIONATE (PRESERVATIVE), TURMERIC (COLOR), WHEAT STARCH.
serving_size: 35.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 314 KCAL
Protein: 5.71 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 51.43 G
Sugars, Total: 17.14 G
Iron, Fe: 2.06 MG
Sodium, Na: 371 MG
Fatty acids, total saturated: 4.29 G

1590792

2086204

BREAD, MAPLE STREUSEL, MAPLE STREUSEL
brand_owner: Alpha Baking Co., Inc.
brand_name: S. ROSEN'S
gtin_upc: 073711800214
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN, FRACTIONATED PALM KERNEL AND PALM OIL, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, WHEAT GLUTEN, WHITE WHEAT FLOUR, OAT FLOUR, POTATO FLAKES, NATURAL & ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), MAPLE SYRUP, SPICE, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYMES), VINEGAR, SOY LECITHIN, CALCIUM PROPIONATE (PRESERVATIVE), TURMERIC (COLOR), WHEAT STARCH.
serving_size: 35.0 g
branded_food_category: Breads & Buns
package_weight: 16 oz/453 g
market_country: United States
Energy: 314 KCAL
Protein: 5.71 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 51.43 G
Sugars, Total: 17.14 G
Iron, Fe: 2.06 MG
Sodium, Na: 371 MG
Fatty acids, total saturated: 4.29 G

1115092

BREAD, MAPLE STREUSEL, MAPLE STREUSEL
brand_owner: Alpha Baking Co., Inc.
gtin_upc: 073711800214
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN, FRACTIONATED PALM KERNEL AND PALM OIL, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, WHEAT GLUTEN, WHITE WHEAT FLOUR, OAT FLOUR, POTATO FLAKES, NATURAL & ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), MAPLE SYRUP, SPICE, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYMES), VINEGAR, SOY LECITHIN, CALCIUM PROPIONATE (PRESERVATIVE), TURMERIC (COLOR), WHEAT STARCH.
serving_size: 35.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 314 KCAL
Protein: 5.71 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 51.43 G
Sugars, Total: 17.14 G
Iron, Fe: 2.06 MG
Sodium, Na: 371 MG
Fatty acids, total saturated: 4.29 G

849924

BREAD, MAPLE STREUSEL, MAPLE STREUSEL
brand_owner: Alpha Baking Co., Inc.
gtin_upc: 073711800214
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN, FRACTIONATED PALM KERNEL AND PALM OIL, SUGAR, YEAST, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: SALT, WHEAT GLUTEN, WHITE WHEAT FLOUR, OAT FLOUR, POTATO FLAKES, NATURAL & ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), MAPLE SYRUP, SPICE, DOUGH CONDITIONERS (MONOGLYCERIDES, SODIUM STEAROYL LACTYLATE, ASCORBIC ACID, ENZYMES), VINEGAR, SOY LECITHIN, CALCIUM PROPIONATE (PRESERVATIVE), TURMERIC (COLOR), WHEAT STARCH.
serving_size: 35.0 g
household_serving_fulltext: 1 Slice
branded_food_category: Breads & Buns
market_country: United States
Energy: 314 KCAL
Protein: 5.71 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 51.43 G
Sugars, Total: 17.14 G
Sodium, Na: 371 MG
Fatty acids, total saturated: 4.29 G

2343238

Bread, marble rye and pumpernickel, toasted
Water: 31.1 G
Energy: 285 KCAL
Protein: 9.34 G
Total lipid (fat): 3.63 G
Carbohydrate, by difference: 53.08 G
Fiber, total dietary: 6.4 G
Sugars, Total: 4.23 G
Calcium, Ca: 80 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 44 MG
Phosphorus, P: 137 MG
Potassium, K: 182 MG
Sodium, Na: 663 MG
Zinc, Zn: 1.25 MG
Copper, Cu: 0.204 MG
Selenium, Se: 34 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.382 MG
Riboflavin: 0.368 MG
Niacin: 4.181 MG
Vitamin B-6: 0.082 MG
Folate, total: 103 UG
Folic acid: 55 UG
Folate, food: 48 UG
Folate, DFE: 141 UG
Choline, total: 16 MG
Carotene, beta: 4 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 56 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.688 G
SFA 14:0: 0.012 G
SFA 16:0: 0.423 G
SFA 18:0: 0.253 G
Fatty acids, total monounsaturated: 1.441 G
MUFA 16:1: 0.013 G
MUFA 18:1: 1.424 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.878 G
PUFA 18:2: 0.812 G
PUFA 18:3: 0.066 G

2343237

Bread, marble rye and pumpernickel
Water: 37.3 G
Energy: 259 KCAL
Protein: 8.5 G
Total lipid (fat): 3.3 G
Carbohydrate, by difference: 48.3 G
Fiber, total dietary: 5.8 G
Sugars, Total: 3.85 G
Calcium, Ca: 73 MG
Iron, Fe: 2.83 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 125 MG
Potassium, K: 166 MG
Sodium, Na: 603 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.186 MG
Selenium, Se: 30.9 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.434 MG
Riboflavin: 0.335 MG
Niacin: 3.805 MG
Vitamin B-6: 0.075 MG
Folate, total: 110 UG
Folic acid: 59 UG
Folate, food: 51 UG
Folate, DFE: 151 UG
Choline, total: 14.6 MG
Carotene, beta: 4 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 54 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.626 G
SFA 14:0: 0.011 G
SFA 16:0: 0.385 G
SFA 18:0: 0.23 G
Fatty acids, total monounsaturated: 1.311 G
MUFA 16:1: 0.012 G
MUFA 18:1: 1.296 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.799 G
PUFA 18:2: 0.739 G
PUFA 18:3: 0.06 G

1886174

BREAD, MICHIGAN CHERRY & WALNUT
brand_owner: Knickerbocker Baking Co. Inc.
brand_name: KNICKERBOCKER BAKING COMPANY
gtin_upc: 611625101708
ingredients: ENRICHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, WATER, CHERRIES, DRIED, WALNUTS, FERMENTED RYE FLOUR, SALT, YEAST.
serving_size: 43.0 g
branded_food_category: Breads & Buns
package_weight: 13 oz/368 g
market_country: United States
Energy: 279 KCAL
Protein: 6.98 G
Total lipid (fat): 6.98 G
Carbohydrate, by difference: 48.84 G
Fiber, total dietary: 2.3 G
Sugars, Total: 6.98 G
Potassium, K: 105 MG
Sodium, Na: 419 MG

168013

Bread, multi-grain (includes whole-grain)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
GRAIN ADDED
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
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].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid 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).
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 36.94 G
Energy: 265 KCAL
Energy: 1108 kJ
Protein: 13.36 G
Total lipid (fat): 4.23 G
Ash: 2.13 G
Carbohydrate, by difference: 43.34 G
Fiber, total dietary: 7.4 G
Sugars, Total: 6.39 G
Glucose: 1.69 G
Fructose: 2.45 G
Lactose: 0.57 G
Maltose: 1.67 G
Starch: 25.67 G
Calcium, Ca: 103 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 78 MG
Phosphorus, P: 228 MG
Potassium, K: 230 MG
Sodium, Na: 381 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.282 MG
Manganese, Mn: 2.025 MG
Selenium, Se: 32.9 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.279 MG
Riboflavin: 0.131 MG
Niacin: 4.042 MG
Pantothenic acid: 0.336 MG
Vitamin B-6: 0.263 MG
Folate, total: 75 UG
Folate, food: 75 UG
Folate, DFE: 75 UG
Choline, total: 22 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 94 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Tocopherol, beta: 0.09 MG
Tocopherol, gamma: 1.46 MG
Tocopherol, delta: 0.54 MG
Tocotrienol, alpha: 0.1 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.872 G
SFA 16:0: 0.51 G
SFA 18:0: 0.355 G
SFA 20:0: 0.002 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 0.76 G
MUFA 16:1: 0.017 G
MUFA 18:1: 0.73 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 1.872 G
PUFA 18:2: 1.667 G
PUFA 18:3: 0.205 G
Tryptophan: 0.124 G
Threonine: 0.271 G
Isoleucine: 0.323 G
Leucine: 0.556 G
Lysine: 0.289 G
Methionine: 0.138 G
Cystine: 0.176 G
Phenylalanine: 0.387 G
Tyrosine: 0.236 G
Valine: 0.397 G
Arginine: 0.485 G
Histidine: 0.198 G
Alanine: 0.341 G
Aspartic acid: 0.554 G
Glutamic acid: 2.195 G
Glycine: 0.374 G
Proline: 0.706 G
Serine: 0.381 G

174914

Bread, multi-grain, toasted (includes whole-grain)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
GRAIN ADDED
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
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].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid 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).
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 31.46 G
Energy: 288 KCAL
Energy: 1204 kJ
Protein: 14.52 G
Total lipid (fat): 4.6 G
Ash: 2.32 G
Carbohydrate, by difference: 47.11 G
Fiber, total dietary: 8.1 G
Sugars, Total: 6.94 G
Glucose: 1.84 G
Fructose: 2.67 G
Lactose: 0.62 G
Maltose: 1.82 G
Calcium, Ca: 111 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 85 MG
Phosphorus, P: 247 MG
Potassium, K: 250 MG
Sodium, Na: 414 MG
Zinc, Zn: 1.85 MG
Copper, Cu: 0.307 MG
Manganese, Mn: 2.201 MG
Selenium, Se: 35.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.243 MG
Riboflavin: 0.142 MG
Niacin: 4.394 MG
Pantothenic acid: 0.365 MG
Vitamin B-6: 0.286 MG
Folate, total: 70 UG
Folate, food: 70 UG
Folate, DFE: 70 UG
Choline, total: 28.8 MG
Lutein + zeaxanthin: 97 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 1.58 MG
Tocopherol, delta: 0.59 MG
Tocotrienol, alpha: 0.11 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.948 G
SFA 16:0: 0.554 G
SFA 18:0: 0.386 G
SFA 20:0: 0.003 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 0.826 G
MUFA 16:1: 0.019 G
MUFA 18:1: 0.793 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 2.035 G
PUFA 18:2: 1.812 G
PUFA 18:3: 0.223 G
Tryptophan: 0.135 G
Threonine: 0.294 G
Isoleucine: 0.351 G
Leucine: 0.604 G
Lysine: 0.314 G
Methionine: 0.15 G
Cystine: 0.191 G
Phenylalanine: 0.421 G
Tyrosine: 0.256 G
Valine: 0.432 G
Arginine: 0.527 G
Histidine: 0.215 G
Alanine: 0.371 G
Aspartic acid: 0.602 G
Glutamic acid: 2.386 G
Glycine: 0.407 G
Proline: 0.767 G
Serine: 0.414 G

2343261

Bread, multigrain, reduced calorie and/or high fiber, toasted
Water: 36.16 G
Energy: 228 KCAL
Protein: 9.79 G
Total lipid (fat): 2.8 G
Carbohydrate, by difference: 49.35 G
Fiber, total dietary: 11.8 G
Sugars, Total: 5.09 G
Calcium, Ca: 103 MG
Iron, Fe: 3.75 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 162 MG
Potassium, K: 120 MG
Sodium, Na: 511 MG
Zinc, Zn: 1.67 MG
Copper, Cu: 0.385 MG
Selenium, Se: 25.7 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.363 MG
Riboflavin: 0.327 MG
Niacin: 4.329 MG
Vitamin B-6: 0.088 MG
Folate, total: 88 UG
Folic acid: 55 UG
Folate, food: 33 UG
Folate, DFE: 127 UG
Choline, total: 18 MG
Vitamin B-12: 0.3 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 40 UG
Vitamin E (alpha-tocopherol): 0.25 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 0.605 G
SFA 14:0: 0.01 G
SFA 16:0: 0.365 G
SFA 18:0: 0.23 G
Fatty acids, total monounsaturated: 1.169 G
MUFA 16:1: 0.018 G
MUFA 18:1: 1.152 G
Fatty acids, total polyunsaturated: 0.669 G
PUFA 18:2: 0.633 G
PUFA 18:3: 0.035 G

2343260

Bread, multigrain, reduced calorie and/or high fiber
Water: 41.91 G
Energy: 207 KCAL
Protein: 8.91 G
Total lipid (fat): 2.55 G
Carbohydrate, by difference: 44.91 G
Fiber, total dietary: 10.7 G
Sugars, Total: 4.63 G
Calcium, Ca: 93 MG
Iron, Fe: 3.41 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 148 MG
Potassium, K: 109 MG
Sodium, Na: 465 MG
Zinc, Zn: 1.52 MG
Copper, Cu: 0.35 MG
Selenium, Se: 23.4 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.413 MG
Riboflavin: 0.298 MG
Niacin: 3.939 MG
Vitamin B-6: 0.08 MG
Folate, total: 95 UG
Folic acid: 59 UG
Folate, food: 35 UG
Folate, DFE: 136 UG
Choline, total: 16.4 MG
Vitamin B-12: 0.27 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 38 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.551 G
SFA 14:0: 0.009 G
SFA 16:0: 0.332 G
SFA 18:0: 0.209 G
Fatty acids, total monounsaturated: 1.064 G
MUFA 16:1: 0.016 G
MUFA 18:1: 1.048 G
Fatty acids, total polyunsaturated: 0.609 G
PUFA 18:2: 0.576 G
PUFA 18:3: 0.032 G

2343256

Bread, multigrain, toasted
Water: 30.7 G
Energy: 291 KCAL
Protein: 14.68 G
Total lipid (fat): 4.65 G
Carbohydrate, by difference: 47.63 G
Fiber, total dietary: 8.1 G
Sugars, Total: 7.02 G
Calcium, Ca: 113 MG
Iron, Fe: 2.75 MG
Magnesium, Mg: 86 MG
Phosphorus, P: 251 MG
Potassium, K: 253 MG
Sodium, Na: 419 MG
Zinc, Zn: 1.87 MG
Copper, Cu: 0.31 MG
Selenium, Se: 36.2 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.245 MG
Riboflavin: 0.144 MG
Niacin: 4.442 MG
Vitamin B-6: 0.289 MG
Folate, total: 70 UG
Folate, food: 70 UG
Folate, DFE: 70 UG
Choline, total: 24.2 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 98 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.958 G
SFA 16:0: 0.56 G
SFA 18:0: 0.39 G
Fatty acids, total monounsaturated: 0.835 G
MUFA 16:1: 0.019 G
MUFA 18:1: 0.802 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 2.057 G
PUFA 18:2: 1.832 G
PUFA 18:3: 0.225 G

2343259

Bread, multigrain, with raisins, toasted
Water: 28.34 G
Energy: 295 KCAL
Protein: 13.58 G
Total lipid (fat): 4.21 G
Carbohydrate, by difference: 51.58 G
Fiber, total dietary: 7.8 G
Sugars, Total: 13.48 G
Calcium, Ca: 109 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 81 MG
Phosphorus, P: 236 MG
Potassium, K: 309 MG
Sodium, Na: 380 MG
Zinc, Zn: 1.72 MG
Copper, Cu: 0.309 MG
Selenium, Se: 32.6 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.23 MG
Riboflavin: 0.143 MG
Niacin: 4.081 MG
Vitamin B-6: 0.279 MG
Folate, total: 64 UG
Folate, food: 64 UG
Folate, DFE: 64 UG
Choline, total: 23 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 88 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 0.873 G
SFA 4:0: 0.001 G
SFA 16:0: 0.511 G
SFA 18:0: 0.353 G
Fatty acids, total monounsaturated: 0.754 G
MUFA 16:1: 0.016 G
MUFA 18:1: 0.724 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 1.857 G
PUFA 18:2: 1.653 G
PUFA 18:3: 0.204 G

2343258

Bread, multigrain, with raisins
Water: 34.79 G
Energy: 268 KCAL
Protein: 12.35 G
Total lipid (fat): 3.83 G
Carbohydrate, by difference: 46.94 G
Fiber, total dietary: 7.1 G
Sugars, Total: 12.27 G
Calcium, Ca: 99 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 215 MG
Potassium, K: 281 MG
Sodium, Na: 346 MG
Zinc, Zn: 1.57 MG
Copper, Cu: 0.281 MG
Selenium, Se: 29.7 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.262 MG
Riboflavin: 0.13 MG
Niacin: 3.714 MG
Vitamin B-6: 0.254 MG
Folate, total: 68 UG
Folate, food: 68 UG
Folate, DFE: 68 UG
Choline, total: 20.9 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 85 UG
Vitamin E (alpha-tocopherol): 0.34 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 0.794 G
SFA 4:0: 0.001 G
SFA 16:0: 0.465 G
SFA 18:0: 0.321 G
Fatty acids, total monounsaturated: 0.686 G
MUFA 16:1: 0.015 G
MUFA 18:1: 0.659 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 1.69 G
PUFA 18:2: 1.504 G
PUFA 18:3: 0.186 G

2343257

Bread, multigrain
Water: 36.94 G
Energy: 265 KCAL
Protein: 13.36 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 43.34 G
Fiber, total dietary: 7.4 G
Sugars, Total: 6.39 G
Calcium, Ca: 103 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 78 MG
Phosphorus, P: 228 MG
Potassium, K: 230 MG
Sodium, Na: 381 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.282 MG
Selenium, Se: 32.9 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.279 MG
Riboflavin: 0.131 MG
Niacin: 4.042 MG
Vitamin B-6: 0.263 MG
Folate, total: 75 UG
Folate, food: 75 UG
Folate, DFE: 75 UG
Choline, total: 22 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 94 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.872 G
SFA 16:0: 0.51 G
SFA 18:0: 0.355 G
Fatty acids, total monounsaturated: 0.76 G
MUFA 16:1: 0.017 G
MUFA 18:1: 0.73 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 1.872 G
PUFA 18:2: 1.667 G
PUFA 18:3: 0.205 G

171845

Bread, naan, plain, commercially prepared, refrigerated
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
1800 BAKED PRODUCTS (USDA SR)
COMMON WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42237]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=410383]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum subsp. aestivum ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=40544]
[https://plants.usda.gov/home/plantProfile?symbol=TRAE]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ssp. aestivum ][EuroFIR-NETTOX 2007 284]
[DPNL 2003 13671]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34204]
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
MILK OR MILK PRODUCT ADDED
CHEMICAL LEAVENING AGENT 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].
YEAST ADDED
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 32.6 G
Energy: 291 KCAL
Energy: 1218 kJ
Protein: 9.62 G
Total lipid (fat): 5.65 G
Ash: 1.69 G
Carbohydrate, by difference: 50.43 G
Fiber, total dietary: 2.2 G
Sugars, Total: 3.55 G
Glucose: 0.65 G
Fructose: 0.85 G
Lactose: 0.25 G
Maltose: 1.8 G
Starch: 42.75 G
Calcium, Ca: 84 MG
Iron, Fe: 3.25 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 100 MG
Potassium, K: 125 MG
Sodium, Na: 465 MG
Zinc, Zn: 0.81 MG
Copper, Cu: 0.129 MG
Manganese, Mn: 0.514 MG
Selenium, Se: 27.9 UG
Thiamin: 0.78 MG
Riboflavin: 0.51 MG
Niacin: 5.84 MG
Pantothenic acid: 0.445 MG
Vitamin B-6: 0.095 MG
Folate, total: 102 UG
Folate, food: 102 UG
Vitamin E (alpha-tocopherol): 0.79 MG
Tocopherol, beta: 0.13 MG
Tocopherol, gamma: 1.41 MG
Tocopherol, delta: 0.42 MG
Tocotrienol, alpha: 0.11 MG
Tocotrienol, beta: 0.69 MG
Tocotrienol, gamma: 0.12 MG
Fatty acids, total saturated: 1.393 G
SFA 4:0: 0.014 G
SFA 6:0: 0.009 G
SFA 8:0: 0.007 G
SFA 10:0: 0.019 G
SFA 12:0: 0.021 G
SFA 14:0: 0.06 G
SFA 15:0: 0.012 G
SFA 16:0: 0.933 G
SFA 17:0: 0.006 G
SFA 18:0: 0.274 G
SFA 20:0: 0.02 G
SFA 22:0: 0.013 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 1.801 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.017 G
MUFA 16:1 c: 0.015 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.739 G
MUFA 18:1 c: 1.71 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 2.098 G
PUFA 18:2: 1.806 G
PUFA 18:2 n-6 c,c: 1.787 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.286 G
PUFA 18:3 n-3 c,c,c (ALA): 0.276 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.003 G
Fatty acids, total trans: 0.042 G
Fatty acids, total trans-monoenoic: 0.031 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.029 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G

174077

Bread, naan, whole wheat, commercially prepared, refrigerated
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
1800 BAKED PRODUCTS (USDA SR)
COMMON WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42237]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=410383]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum subsp. aestivum ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=40544]
[https://plants.usda.gov/home/plantProfile?symbol=TRAE]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ssp. aestivum ][EuroFIR-NETTOX 2007 284]
[DPNL 2003 13671]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34204]
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]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
MILK OR MILK PRODUCT 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].
YEAST ADDED
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 34.9 G
Energy: 286 KCAL
Energy: 1196 kJ
Protein: 10.2 G
Total lipid (fat): 6.7 G
Ash: 1.99 G
Carbohydrate, by difference: 46.21 G
Fiber, total dietary: 4.8 G
Sugars, Total: 3.4 G
Glucose: 0.6 G
Fructose: 0.8 G
Lactose: 0.5 G
Maltose: 1.5 G
Starch: 36 G
Calcium, Ca: 59 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 188 MG
Potassium, K: 185 MG
Sodium, Na: 467 MG
Zinc, Zn: 1.24 MG
Copper, Cu: 0.158 MG
Manganese, Mn: 1.4 MG
Selenium, Se: 11.4 UG
Thiamin: 0.176 MG
Riboflavin: 0.18 MG
Niacin: 3.58 MG
Vitamin B-6: 0.128 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 10.1 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 1.32 MG
Vitamin K (phylloquinone): 3.3 UG
Fatty acids, total saturated: 2.907 G
SFA 8:0: 0.002 G
SFA 10:0: 0.008 G
SFA 12:0: 0.026 G
SFA 14:0: 0.058 G
SFA 16:0: 2.486 G
SFA 18:0: 0.327 G
Fatty acids, total monounsaturated: 1.946 G
MUFA 16:1: 0.009 G
MUFA 18:1: 1.923 G
MUFA 20:1: 0.014 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.258 G
PUFA 18:2: 1.222 G
PUFA 18:3: 0.035 G
PUFA 20:4: 0.002 G
Cholesterol: 1 MG

2343090

Bread, naan
Water: 29.24 G
Energy: 311 KCAL
Protein: 11.09 G
Total lipid (fat): 7.28 G
Carbohydrate, by difference: 50.23 G
Fiber, total dietary: 5.2 G
Sugars, Total: 3.7 G
Calcium, Ca: 64 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 204 MG
Potassium, K: 201 MG
Sodium, Na: 508 MG
Zinc, Zn: 1.35 MG
Copper, Cu: 0.172 MG
Selenium, Se: 12.4 UG
Thiamin: 0.153 MG
Riboflavin: 0.196 MG
Niacin: 3.891 MG
Vitamin B-6: 0.139 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 11 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 1.44 MG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 3.16 G
SFA 8:0: 0.002 G
SFA 10:0: 0.009 G
SFA 12:0: 0.028 G
SFA 14:0: 0.063 G
SFA 16:0: 2.702 G
SFA 18:0: 0.355 G
Fatty acids, total monounsaturated: 2.115 G
MUFA 16:1: 0.01 G
MUFA 18:1: 2.09 G
MUFA 20:1: 0.015 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.367 G
PUFA 18:2: 1.328 G
PUFA 18:3: 0.038 G
PUFA 20:4: 0.002 G
Cholesterol: 1 MG

2343081

Bread, native, water, Puerto Rican style
Water: 32.28 G
Energy: 279 KCAL
Protein: 10.39 G
Total lipid (fat): 3.25 G
Carbohydrate, by difference: 52.16 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.79 G
Calcium, Ca: 28 MG
Iron, Fe: 3.89 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 101 MG
Potassium, K: 116 MG
Sodium, Na: 544 MG
Zinc, Zn: 0.93 MG
Copper, Cu: 0.141 MG
Selenium, Se: 23.4 UG
Thiamin: 0.559 MG
Riboflavin: 0.305 MG
Niacin: 4.281 MG
Vitamin B-6: 0.059 MG
Folate, total: 83 UG
Folic acid: 54 UG
Folate, food: 29 UG
Folate, DFE: 120 UG
Choline, total: 8.6 MG
Vitamin B-12: 0.02 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 49 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.708 G
SFA 14:0: 0.012 G
SFA 16:0: 0.425 G
SFA 18:0: 0.26 G
Fatty acids, total monounsaturated: 1.317 G
MUFA 16:1: 0.012 G
MUFA 18:1: 1.305 G
Fatty acids, total polyunsaturated: 0.752 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.042 G

2343082

Bread, native, water, toasted, Puerto Rican style
Water: 25.58 G
Energy: 306 KCAL
Protein: 11.41 G
Total lipid (fat): 3.58 G
Carbohydrate, by difference: 57.32 G
Fiber, total dietary: 2 G
Sugars, Total: 1.96 G
Calcium, Ca: 31 MG
Iron, Fe: 4.28 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 111 MG
Potassium, K: 128 MG
Sodium, Na: 598 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.155 MG
Selenium, Se: 25.7 UG
Thiamin: 0.491 MG
Riboflavin: 0.335 MG
Niacin: 4.704 MG
Vitamin B-6: 0.065 MG
Folate, total: 77 UG
Folic acid: 51 UG
Folate, food: 27 UG
Folate, DFE: 113 UG
Choline, total: 9.5 MG
Vitamin B-12: 0.02 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.778 G
SFA 14:0: 0.013 G
SFA 16:0: 0.467 G
SFA 18:0: 0.286 G
Fatty acids, total monounsaturated: 1.447 G
MUFA 16:1: 0.013 G
MUFA 18:1: 1.434 G
Fatty acids, total polyunsaturated: 0.826 G
PUFA 18:2: 0.78 G
PUFA 18:3: 0.046 G

2343067

Bread, NS as to major flour, toasted
Water: 29.34 G
Energy: 293 KCAL
Protein: 10.36 G
Total lipid (fat): 3.94 G
Carbohydrate, by difference: 54.07 G
Fiber, total dietary: 2.5 G
Sugars, Total: 5.87 G
Calcium, Ca: 232 MG
Iron, Fe: 3.69 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 124 MG
Potassium, K: 129 MG
Sodium, Na: 524 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.136 MG
Selenium, Se: 25.5 UG
Thiamin: 0.446 MG
Riboflavin: 0.264 MG
Niacin: 5.231 MG
Vitamin B-6: 0.101 MG
Folate, total: 104 UG
Folic acid: 80 UG
Folate, food: 23 UG
Folate, DFE: 160 UG
Choline, total: 16 MG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.902 G
SFA 4:0: 0.004 G
SFA 6:0: 0.001 G
SFA 8:0: 0.007 G
SFA 10:0: 0.005 G
SFA 12:0: 0.014 G
SFA 14:0: 0.015 G
SFA 16:0: 0.542 G
SFA 18:0: 0.277 G
Fatty acids, total monounsaturated: 0.788 G
MUFA 16:1: 0.024 G
MUFA 18:1: 0.779 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 2.055 G
PUFA 18:2: 1.846 G
PUFA 18:3: 0.22 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G

2343066

Bread, NS as to major flour
Water: 35.7 G
Energy: 267 KCAL
Protein: 9.43 G
Total lipid (fat): 3.59 G
Carbohydrate, by difference: 49.2 G
Fiber, total dietary: 2.3 G
Sugars, Total: 5.34 G
Calcium, Ca: 211 MG
Iron, Fe: 3.36 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 113 MG
Potassium, K: 117 MG
Sodium, Na: 477 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.124 MG
Selenium, Se: 23.2 UG
Thiamin: 0.507 MG
Riboflavin: 0.24 MG
Niacin: 4.76 MG
Vitamin B-6: 0.092 MG
Folate, total: 111 UG
Folic acid: 86 UG
Folate, food: 25 UG
Folate, DFE: 171 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 44 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.821 G
SFA 4:0: 0.004 G
SFA 6:0: 0.001 G
SFA 8:0: 0.006 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.014 G
SFA 16:0: 0.493 G
SFA 18:0: 0.252 G
Fatty acids, total monounsaturated: 0.717 G
MUFA 16:1: 0.022 G
MUFA 18:1: 0.709 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 1.87 G
PUFA 18:2: 1.68 G
PUFA 18:3: 0.2 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G

2343328

Bread, nut
Water: 21.63 G
Energy: 397 KCAL
Protein: 6.64 G
Total lipid (fat): 19.78 G
Carbohydrate, by difference: 49.85 G
Fiber, total dietary: 1.3 G
Sugars, Total: 26.01 G
Calcium, Ca: 162 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 142 MG
Potassium, K: 153 MG
Sodium, Na: 337 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.165 MG
Selenium, Se: 9.3 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.258 MG
Riboflavin: 0.213 MG
Niacin: 1.888 MG
Vitamin B-6: 0.08 MG
Folate, total: 45 UG
Folic acid: 28 UG
Folate, food: 17 UG
Folate, DFE: 64 UG
Choline, total: 41 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 37 UG
Retinol: 37 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 64 UG
Vitamin E (alpha-tocopherol): 2.3 MG
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 14.6 UG
Fatty acids, total saturated: 2.977 G
SFA 4:0: 0.013 G
SFA 6:0: 0.01 G
SFA 8:0: 0.007 G
SFA 10:0: 0.016 G
SFA 12:0: 0.018 G
SFA 14:0: 0.068 G
SFA 16:0: 2.07 G
SFA 18:0: 0.651 G
Fatty acids, total monounsaturated: 6.448 G
MUFA 16:1: 0.082 G
MUFA 18:1: 6.264 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 8.881 G
PUFA 18:2: 7.584 G
PUFA 18:3: 1.254 G
PUFA 20:4: 0.001 G
Cholesterol: 50 MG

1352496

BREAD, OAT & NUTS
brand_owner: Safeway, Inc.
brand_name: SIGNATURE SELECT
gtin_upc: 021130182589
ingredients: UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE GRAIN OATS, LIQUID SUGAR, YEAST, HAZELNUTS, MOLASSES, WHEAT GLUTEN, CONTAINS 2 PERCENT OR LESS OF: (SOYBEAN OIL AND/OR CANOLA OIL, SEA SALT, DOUGH CONDITIONERS (MAY CONTAIN ONE OR MORE OF: SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO- AND DIGLYCERIDES, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, ASCORBIC ACID), MONO- AND DIGLYCERIDES, WALNUTS, CALCIUM PROPIONATE AND SORBIC ACID (TO RETARD SPOILAGE), BABY OATS, CULTURED WHEAT, VINEGAR, ENZYMES.
serving_size: 43.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 256 KCAL
Protein: 9.3 G
Total lipid (fat): 4.65 G
Carbohydrate, by difference: 44.19 G
Fiber, total dietary: 2.3 G
Sugars, Total: 4.65 G
Sugars, added: 4.7 G
Calcium, Ca: 274 MG
Iron, Fe: 2.79 MG
Potassium, K: 133 MG
Sodium, Na: 395 MG
Riboflavin: 0.465 MG
Niacin: 4.651 MG
Folic acid: 35 UG
Fatty acids, total saturated: 0.93 G

1644672

2115457

BREAD, OAT & NUTS
brand_owner: Safeway, Inc.
brand_name: SIGNATURE SELECT
gtin_upc: 021130182589
ingredients: UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE GRAIN OATS, LIQUID SUGAR, YEAST, HAZELNUTS, MOLASSES, WHEAT GLUTEN, CONTAINS 2 PERCENT OR LESS OF: (SOYBEAN OIL AND/OR CANOLA OIL, SEA SALT, DOUGH CONDITIONERS (MAY CONTAIN ONE OR MORE OF: SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO- AND DIGLYCERIDES, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, ASCORBIC ACID), MONO- AND DIGLYCERIDES, WALNUTS, CALCIUM PROPIONATE AND SORBIC ACID (TO RETARD SPOILAGE), BABY OATS, CULTURED WHEAT, VINEGAR, ENZYMES.
serving_size: 43.0 g
branded_food_category: Breads & Buns
package_weight: 24 oz/680 g
market_country: United States
Energy: 256 KCAL
Protein: 9.3 G
Total lipid (fat): 4.65 G
Carbohydrate, by difference: 44.19 G
Fiber, total dietary: 2.3 G
Sugars, Total: 4.65 G
Sugars, added: 4.7 G
Calcium, Ca: 274 MG
Iron, Fe: 2.79 MG
Potassium, K: 133 MG
Sodium, Na: 395 MG
Riboflavin: 0.465 MG
Niacin: 4.651 MG
Folic acid: 35 UG
Fatty acids, total saturated: 0.93 G

869070

BREAD, OAT & NUTS
brand_owner: Safeway, Inc.
gtin_upc: 021130182589
ingredients: UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE GRAIN OATS, LIQUID SUGAR, YEAST, HAZELNUTS, MOLASSES, WHEAT GLUTEN, CONTAINS 2 PERCENT OR LESS OF: (SOYBEAN OIL AND/OR CANOLA OIL, SEA SALT, DOUGH CONDITIONERS (MAY CONTAIN ONE OR MORE OF: SODIUM STEAROYL LACTYLATE, ETHOXYLATED MONO- AND DIGLYCERIDES, MONOCALCIUM PHOSPHATE, CALCIUM SULFATE, ASCORBIC ACID), MONO- AND DIGLYCERIDES, WALNUTS, CALCIUM PROPIONATE AND SORBIC ACID (TO RETARD SPOILAGE), BABY OATS, CULTURED WHEAT, VINEGAR, ENZYMES.
serving_size: 43.0 g
household_serving_fulltext: 1 SLICE
branded_food_category: Breads & Buns
market_country: United States
Energy: 256 KCAL
Protein: 9.3 G
Total lipid (fat): 4.65 G
Carbohydrate, by difference: 44.19 G
Fiber, total dietary: 2.3 G
Sugars, Total: 4.65 G
Sugars, added: 4.7 G
Calcium, Ca: 274 MG
Iron, Fe: 2.79 MG
Potassium, K: 133 MG
Sodium, Na: 395 MG
Riboflavin: 0.465 MG
Niacin: 4.651 MG
Folic acid: 35 UG

1004751

172677

Bread, oat bran, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 38.5 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 11.4 G
Total lipid (fat): 4.8 G
Ash: 1.6 G
Carbohydrate, by difference: 43.7 G
Fiber, total dietary: 4.9 G
Sugars, Total: 8.46 G
Calcium, Ca: 71 MG
Iron, Fe: 3.43 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 116 MG
Potassium, K: 123 MG
Sodium, Na: 387 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.128 MG
Manganese, Mn: 0.76 MG
Selenium, Se: 33 UG
Thiamin: 0.443 MG
Riboflavin: 0.343 MG
Niacin: 4.778 MG
Pantothenic acid: 0.114 MG
Vitamin B-6: 0.04 MG
Folate, total: 69 UG
Folic acid: 50 UG
Folate, food: 19 UG
Folate, DFE: 104 UG
Choline, total: 16.1 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.766 G
SFA 12:0: 0.002 G
SFA 14:0: 0.006 G
SFA 16:0: 0.578 G
SFA 18:0: 0.172 G
Fatty acids, total monounsaturated: 1.748 G
MUFA 16:1: 0.033 G
MUFA 18:1: 1.714 G
Fatty acids, total polyunsaturated: 1.861 G
PUFA 18:2: 1.748 G
PUFA 18:3: 0.114 G
Tryptophan: 0.143 G
Threonine: 0.328 G
Isoleucine: 0.438 G
Leucine: 0.805 G
Lysine: 0.326 G
Methionine: 0.196 G
Cystine: 0.257 G
Phenylalanine: 0.57 G
Tyrosine: 0.356 G
Valine: 0.507 G
Arginine: 0.489 G
Histidine: 0.248 G
Alanine: 0.407 G
Aspartic acid: 0.601 G
Glutamic acid: 3.475 G
Glycine: 0.434 G
Proline: 1.159 G
Serine: 0.552 G

2343251

Bread, oat bran, toasted
Water: 30.44 G
Energy: 296 KCAL
Protein: 9.23 G
Total lipid (fat): 4.84 G
Carbohydrate, by difference: 53.3 G
Fiber, total dietary: 4.4 G
Sugars, Total: 8.94 G
Calcium, Ca: 73 MG
Iron, Fe: 2.97 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 138 MG
Potassium, K: 156 MG
Sodium, Na: 491 MG
Zinc, Zn: 1.12 MG
Copper, Cu: 0.23 MG
Selenium, Se: 27 UG
Thiamin: 0.351 MG
Riboflavin: 0.264 MG
Niacin: 3.446 MG
Vitamin B-6: 0.075 MG
Folate, total: 58 UG
Folic acid: 33 UG
Folate, food: 25 UG
Folate, DFE: 81 UG
Choline, total: 20.5 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Lutein + zeaxanthin: 75 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 0.773 G
SFA 12:0: 0.005 G
SFA 14:0: 0.008 G
SFA 16:0: 0.579 G
SFA 18:0: 0.163 G
Fatty acids, total monounsaturated: 1.734 G
MUFA 16:1: 0.025 G
MUFA 18:1: 1.709 G
Fatty acids, total polyunsaturated: 1.87 G
PUFA 18:2: 1.762 G
PUFA 18:3: 0.11 G

172676

Bread, oat bran
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 44 G
Energy: 236 KCAL
Energy: 987 kJ
Protein: 10.4 G
Total lipid (fat): 4.4 G
Ash: 1.5 G
Carbohydrate, by difference: 39.8 G
Fiber, total dietary: 4.5 G
Sugars, Total: 7.7 G
Calcium, Ca: 65 MG
Iron, Fe: 3.12 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 141 MG
Potassium, K: 147 MG
Sodium, Na: 353 MG
Zinc, Zn: 0.89 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.779 MG
Selenium, Se: 30 UG
Thiamin: 0.504 MG
Riboflavin: 0.346 MG
Niacin: 4.831 MG
Pantothenic acid: 0.581 MG
Vitamin B-6: 0.073 MG
Folate, total: 81 UG
Folic acid: 56 UG
Folate, food: 25 UG
Folate, DFE: 120 UG
Choline, total: 18.7 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.697 G
SFA 12:0: 0.002 G
SFA 14:0: 0.005 G
SFA 16:0: 0.526 G
SFA 18:0: 0.157 G
Fatty acids, total monounsaturated: 1.59 G
MUFA 16:1: 0.03 G
MUFA 18:1: 1.56 G
Fatty acids, total polyunsaturated: 1.694 G
PUFA 18:2: 1.59 G
PUFA 18:3: 0.103 G
Tryptophan: 0.131 G
Threonine: 0.299 G
Isoleucine: 0.399 G
Leucine: 0.733 G
Lysine: 0.297 G
Methionine: 0.179 G
Cystine: 0.234 G
Phenylalanine: 0.518 G
Tyrosine: 0.324 G
Valine: 0.461 G
Arginine: 0.445 G
Histidine: 0.225 G
Alanine: 0.37 G
Aspartic acid: 0.547 G
Glutamic acid: 3.162 G
Glycine: 0.395 G
Proline: 1.055 G
Serine: 0.502 G

2343250

Bread, oat bran
Water: 29.67 G
Energy: 299 KCAL
Protein: 9.33 G
Total lipid (fat): 4.89 G
Carbohydrate, by difference: 53.89 G
Fiber, total dietary: 4.4 G
Sugars, Total: 9.04 G
Calcium, Ca: 73 MG
Iron, Fe: 3 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 140 MG
Potassium, K: 158 MG
Sodium, Na: 497 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.232 MG
Selenium, Se: 27.3 UG
Thiamin: 0.443 MG
Riboflavin: 0.267 MG
Niacin: 3.484 MG
Vitamin B-6: 0.076 MG
Folate, total: 69 UG
Folic acid: 39 UG
Folate, food: 30 UG
Folate, DFE: 97 UG
Choline, total: 20.8 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 6 UG
Retinol: 6 UG
Lutein + zeaxanthin: 80 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 0.781 G
SFA 12:0: 0.006 G
SFA 14:0: 0.008 G
SFA 16:0: 0.586 G
SFA 18:0: 0.164 G
Fatty acids, total monounsaturated: 1.753 G
MUFA 16:1: 0.026 G
MUFA 18:1: 1.728 G
Fatty acids, total polyunsaturated: 1.891 G
PUFA 18:2: 1.781 G
PUFA 18:3: 0.111 G

172679

Bread, oatmeal, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 31.2 G
Energy: 292 KCAL
Energy: 1222 kJ
Protein: 9.2 G
Total lipid (fat): 4.8 G
Ash: 2.1 G
Carbohydrate, by difference: 52.7 G
Fiber, total dietary: 4.3 G
Sugars, Total: 8.84 G
Calcium, Ca: 72 MG
Iron, Fe: 2.94 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 137 MG
Potassium, K: 154 MG
Sodium, Na: 486 MG
Zinc, Zn: 1.11 MG
Copper, Cu: 0.227 MG
Manganese, Mn: 1.022 MG
Selenium, Se: 26.7 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.347 MG
Riboflavin: 0.235 MG
Niacin: 3.068 MG
Pantothenic acid: 0.241 MG
Vitamin B-6: 0.067 MG
Folate, total: 53 UG
Folic acid: 32 UG
Folate, food: 21 UG
Folate, DFE: 75 UG
Choline, total: 15.9 MG
Vitamin B-12: 0.02 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 15 IU
Lutein + zeaxanthin: 75 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 0.764 G
SFA 12:0: 0.006 G
SFA 14:0: 0.007 G
SFA 16:0: 0.573 G
SFA 18:0: 0.161 G
Fatty acids, total monounsaturated: 1.715 G
MUFA 16:1: 0.025 G
MUFA 18:1: 1.69 G
Fatty acids, total polyunsaturated: 1.85 G
PUFA 18:2: 1.742 G
PUFA 18:3: 0.108 G
Tryptophan: 0.126 G
Threonine: 0.268 G
Isoleucine: 0.353 G
Leucine: 0.661 G
Lysine: 0.294 G
Methionine: 0.166 G
Cystine: 0.226 G
Phenylalanine: 0.45 G
Tyrosine: 0.286 G
Valine: 0.428 G
Arginine: 0.429 G
Histidine: 0.202 G
Alanine: 0.357 G
Aspartic acid: 0.549 G
Glutamic acid: 2.623 G
Glycine: 0.372 G
Proline: 0.832 G
Serine: 0.443 G

2343249

Bread, oatmeal, toasted
Water: 30.44 G
Energy: 296 KCAL
Protein: 9.23 G
Total lipid (fat): 4.84 G
Carbohydrate, by difference: 53.3 G
Fiber, total dietary: 4.4 G
Sugars, Total: 8.94 G
Calcium, Ca: 73 MG
Iron, Fe: 2.97 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 138 MG
Potassium, K: 156 MG
Sodium, Na: 491 MG
Zinc, Zn: 1.12 MG
Copper, Cu: 0.23 MG
Selenium, Se: 27 UG
Thiamin: 0.351 MG
Riboflavin: 0.264 MG
Niacin: 3.446 MG
Vitamin B-6: 0.075 MG
Folate, total: 58 UG
Folic acid: 33 UG
Folate, food: 25 UG
Folate, DFE: 81 UG
Choline, total: 20.5 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Lutein + zeaxanthin: 75 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 0.773 G
SFA 12:0: 0.005 G
SFA 14:0: 0.008 G
SFA 16:0: 0.579 G
SFA 18:0: 0.163 G
Fatty acids, total monounsaturated: 1.734 G
MUFA 16:1: 0.025 G
MUFA 18:1: 1.709 G
Fatty acids, total polyunsaturated: 1.87 G
PUFA 18:2: 1.762 G
PUFA 18:3: 0.11 G

1898875

BREAD, OATMEAL
brand_owner: JH BIOTECH, INC.
brand_name: WILD OATS
gtin_upc: 848737004928
ingredients: WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, YEAST, OATS, WHEAT GLUTEN, WHOLE WHEAT, SOYBEAN OIL, SALT, GRAIN VINEGAR, MOLASSES, CULTURED WHEAT STARCH, CALCIUM SULFATE, CITRIC ACID, SOY LECITHIN, NONFAT MILK.
serving_size: 39.0 g
branded_food_category: Breads & Buns
package_weight: 22 oz/1.37 lbs/624 g
market_country: United States
Energy: 256 KCAL
Protein: 7.69 G
Total lipid (fat): 2.56 G
Carbohydrate, by difference: 51.28 G
Fiber, total dietary: 5.1 G
Sugars, Total: 7.69 G
Calcium, Ca: 103 MG
Iron, Fe: 2.77 MG
Sodium, Na: 436 MG
Riboflavin: 0.174 MG
Niacin: 3.077 MG

1783260

BREAD, OATMEAL
brand_owner: JH BIOTECH, INC.
brand_name: WILD OATS
gtin_upc: 848737004928
ingredients: WHOLE WHEAT FLOUR, WATER, ENRICHED WHEAT FLOUR (FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, YEAST, OATS, WHEAT GLUTEN, WHOLE WHEAT, SOYBEAN OIL, SALT, GRAIN VINEGAR, MOLASSES, CULTURED WHEAT STARCH, CALCIUM SULFATE, CITRIC ACID, SOY LECITHIN, NONFAT MILK.
serving_size: 39.0 g
branded_food_category: Breads & Buns
package_weight: 624 g
market_country: United States
Energy: 256 KCAL
Protein: 7.69 G
Total lipid (fat): 2.56 G
Carbohydrate, by difference: 51.28 G
Fiber, total dietary: 5.1 G
Sugars, Total: 7.69 G
Calcium, Ca: 103 MG
Iron, Fe: 2.77 MG
Sodium, Na: 436 MG
Riboflavin: 0.174 MG
Niacin: 3.077 MG

172678

Bread, oatmeal
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 36.7 G
Energy: 269 KCAL
Energy: 1125 kJ
Protein: 8.4 G
Total lipid (fat): 4.4 G
Ash: 2 G
Carbohydrate, by difference: 48.5 G
Fiber, total dietary: 4 G
Sugars, Total: 8.14 G
Calcium, Ca: 66 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 126 MG
Potassium, K: 142 MG
Sodium, Na: 447 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.209 MG
Manganese, Mn: 0.94 MG
Selenium, Se: 24.6 UG
Thiamin: 0.399 MG
Riboflavin: 0.24 MG
Niacin: 3.136 MG
Pantothenic acid: 0.341 MG
Vitamin B-6: 0.068 MG
Folate, total: 62 UG
Folic acid: 35 UG
Folate, food: 27 UG
Folate, DFE: 87 UG
Choline, total: 18.7 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.703 G
SFA 12:0: 0.005 G
SFA 14:0: 0.007 G
SFA 16:0: 0.527 G
SFA 18:0: 0.148 G
Fatty acids, total monounsaturated: 1.578 G
MUFA 16:1: 0.023 G
MUFA 18:1: 1.555 G
Fatty acids, total polyunsaturated: 1.702 G
PUFA 18:2: 1.603 G
PUFA 18:3: 0.1 G
Tryptophan: 0.116 G
Threonine: 0.247 G
Isoleucine: 0.325 G
Leucine: 0.608 G
Lysine: 0.27 G
Methionine: 0.152 G
Cystine: 0.208 G
Phenylalanine: 0.414 G
Tyrosine: 0.263 G
Valine: 0.393 G
Arginine: 0.395 G
Histidine: 0.186 G
Alanine: 0.328 G
Aspartic acid: 0.505 G
Glutamic acid: 2.413 G
Glycine: 0.343 G
Proline: 0.765 G
Serine: 0.408 G

2343248

Bread, oatmeal
Water: 36.7 G
Energy: 269 KCAL
Protein: 8.4 G
Total lipid (fat): 4.4 G
Carbohydrate, by difference: 48.5 G
Fiber, total dietary: 4 G
Sugars, Total: 8.14 G
Calcium, Ca: 66 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 126 MG
Potassium, K: 142 MG
Sodium, Na: 447 MG
Zinc, Zn: 1.02 MG
Copper, Cu: 0.209 MG
Selenium, Se: 24.6 UG
Thiamin: 0.399 MG
Riboflavin: 0.24 MG
Niacin: 3.136 MG
Vitamin B-6: 0.068 MG
Folate, total: 62 UG
Folic acid: 35 UG
Folate, food: 27 UG
Folate, DFE: 87 UG
Choline, total: 18.7 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.48 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 0.703 G
SFA 12:0: 0.005 G
SFA 14:0: 0.007 G
SFA 16:0: 0.527 G
SFA 18:0: 0.148 G
Fatty acids, total monounsaturated: 1.578 G
MUFA 16:1: 0.023 G
MUFA 18:1: 1.555 G
Fatty acids, total polyunsaturated: 1.702 G
PUFA 18:2: 1.603 G
PUFA 18:3: 0.1 G

2343111

Bread, onion, toasted
Water: 36.46 G
Energy: 262 KCAL
Protein: 9.68 G
Total lipid (fat): 3.24 G
Carbohydrate, by difference: 48.7 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.66 G
Calcium, Ca: 40 MG
Iron, Fe: 3.41 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 102 MG
Potassium, K: 136 MG
Sodium, Na: 530 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.129 MG
Selenium, Se: 20.7 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.427 MG
Riboflavin: 0.288 MG
Niacin: 3.825 MG
Vitamin B-6: 0.079 MG
Folate, total: 65 UG
Folic acid: 40 UG
Folate, food: 25 UG
Folate, DFE: 93 UG
Choline, total: 9.8 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 42 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 1.092 G
SFA 4:0: 0.03 G
SFA 6:0: 0.021 G
SFA 8:0: 0.013 G
SFA 10:0: 0.03 G
SFA 12:0: 0.035 G
SFA 14:0: 0.113 G
SFA 16:0: 0.582 G
SFA 18:0: 0.23 G
Fatty acids, total monounsaturated: 0.755 G
MUFA 16:1: 0.031 G
MUFA 18:1: 0.721 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.748 G
PUFA 18:2: 0.702 G
PUFA 18:3: 0.049 G
PUFA 20:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 4 MG

2343110

Bread, onion
Water: 42.18 G
Energy: 238 KCAL
Protein: 8.81 G
Total lipid (fat): 2.95 G
Carbohydrate, by difference: 44.32 G
Fiber, total dietary: 1.7 G
Sugars, Total: 3.33 G
Calcium, Ca: 36 MG
Iron, Fe: 3.11 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 93 MG
Potassium, K: 124 MG
Sodium, Na: 482 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.117 MG
Selenium, Se: 18.8 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.486 MG
Riboflavin: 0.262 MG
Niacin: 3.481 MG
Vitamin B-6: 0.072 MG
Folate, total: 70 UG
Folic acid: 43 UG
Folate, food: 26 UG
Folate, DFE: 100 UG
Choline, total: 9 MG
Vitamin B-12: 0.05 UG
Vitamin A, RAE: 17 UG
Retinol: 16 UG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 40 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 0.994 G
SFA 4:0: 0.027 G
SFA 6:0: 0.019 G
SFA 8:0: 0.012 G
SFA 10:0: 0.027 G
SFA 12:0: 0.032 G
SFA 14:0: 0.103 G
SFA 16:0: 0.53 G
SFA 18:0: 0.209 G
Fatty acids, total monounsaturated: 0.687 G
MUFA 16:1: 0.028 G
MUFA 18:1: 0.656 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.681 G
PUFA 18:2: 0.639 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Cholesterol: 4 MG

167935

Bread, pan dulce, sweet yeast bread
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
SUGAR COATED OR COVERED
YEAST 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: 21.54 G
Energy: 367 KCAL
Energy: 1537 kJ
Protein: 9.42 G
Total lipid (fat): 11.58 G
Ash: 1.08 G
Carbohydrate, by difference: 56.38 G
Fiber, total dietary: 2.3 G
Sugars, Total: 12.5 G
Sucrose: 3.86 G
Glucose: 3.58 G
Fructose: 4.05 G
Maltose: 1.01 G
Starch: 37.8 G
Calcium, Ca: 86 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 94 MG
Potassium, K: 103 MG
Sodium, Na: 228 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.46 MG
Selenium, Se: 26.2 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.377 MG
Riboflavin: 0.23 MG
Niacin: 3.463 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.057 MG
Folate, total: 108 UG
Folic acid: 68 UG
Folate, food: 40 UG
Folate, DFE: 155 UG
Choline, total: 29.1 MG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Carotene, beta: 3 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 23 IU
Lutein + zeaxanthin: 36 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 2.69 MG
Tocopherol, delta: 0.77 MG
Vitamin K (phylloquinone): 1.6 UG
Vitamin K (Dihydrophylloquinone): 10.4 UG
Fatty acids, total saturated: 2.183 G
SFA 10:0: 0.021 G
SFA 12:0: 0.002 G
SFA 14:0: 0.023 G
SFA 15:0: 0.004 G
SFA 16:0: 1.128 G
SFA 17:0: 0.012 G
SFA 18:0: 0.948 G
SFA 20:0: 0.021 G
SFA 22:0: 0.017 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.499 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.035 G
MUFA 16:1 c: 0.034 G
MUFA 18:1: 3.437 G
MUFA 18:1 c: 2.542 G
MUFA 20:1: 0.025 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.53 G
PUFA 18:2: 1.433 G
PUFA 18:2 n-6 c,c: 1.21 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.066 G
PUFA 18:3 n-3 c,c,c (ALA): 0.066 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.003 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.009 G
PUFA 22:4: 0.009 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 1.103 G
Fatty acids, total trans-monoenoic: 0.896 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.895 G
TFA 18:2 t not further defined: 0.207 G
Fatty acids, total trans-polyenoic: 0.207 G
Cholesterol: 30 MG

174076

Bread, paratha, whole wheat, commercially prepared, frozen
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
1800 BAKED PRODUCTS (USDA SR)
COMMON WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42237]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=410383]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum subsp. aestivum ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=40544]
[https://plants.usda.gov/home/plantProfile?symbol=TRAE]
[https://www.sciname.info/Default.asp?SciName=Triticum aestivum L. ssp. aestivum ][EuroFIR-NETTOX 2007 284]
[DPNL 2003 13671]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34204]
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]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
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.
COOKED IN SMALL AMOUNT OF FAT OR OIL Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. Use *GRIDDLED* when only enough fat or oil is used to prevent sticking.
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*.
VEGETABLE FAT OR OIL ADDED
VEGETABLE FAT OR OIL COATED
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 FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 33.5 G
Energy: 326 KCAL
Energy: 1362 kJ
Protein: 6.36 G
Total lipid (fat): 13.2 G
Ash: 1.59 G
Carbohydrate, by difference: 45.35 G
Fiber, total dietary: 9.6 G
Sugars, Total: 4.15 G
Sucrose: 1.75 G
Glucose: 0.35 G
Fructose: 0.35 G
Maltose: 1.7 G
Starch: 31.5 G
Calcium, Ca: 25 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 120 MG
Potassium, K: 139 MG
Sodium, Na: 452 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.146 MG
Manganese, Mn: 1.054 MG
Selenium, Se: 7.1 UG
Thiamin: 0.11 MG
Riboflavin: 0.076 MG
Niacin: 1.83 MG
Pantothenic acid: 0.465 MG
Vitamin B-6: 0.08 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 6.3 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 6 IU
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 1.35 MG
Tocopherol, beta: 0.09 MG
Tocopherol, gamma: 0.2 MG
Tocopherol, delta: 0.07 MG
Tocotrienol, alpha: 1.08 MG
Tocotrienol, beta: 0.41 MG
Tocotrienol, gamma: 3.36 MG
Tocotrienol, delta: 1.14 MG
Vitamin K (phylloquinone): 3.4 UG
Fatty acids, total saturated: 5.826 G
SFA 8:0: 0.004 G
SFA 10:0: 0.016 G
SFA 12:0: 0.051 G
SFA 14:0: 0.113 G
SFA 15:0: 0.009 G
SFA 16:0: 4.897 G
SFA 17:0: 0.013 G
SFA 18:0: 0.644 G
SFA 20:0: 0.049 G
SFA 22:0: 0.012 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 3.837 G
MUFA 16:1: 0.017 G
MUFA 16:1 c: 0.017 G
MUFA 17:1: 0.004 G
MUFA 18:1: 3.788 G
MUFA 18:1 c: 3.773 G
MUFA 20:1: 0.027 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.484 G
PUFA 18:2: 2.407 G
PUFA 18:2 n-6 c,c: 2.386 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.069 G
PUFA 18:3 n-3 c,c,c (ALA): 0.064 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.003 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4: 0.003 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.016 G
TFA 18:1 t: 0.016 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 1 MG

2343195

Bread, paratha
Water: 33.5 G
Energy: 326 KCAL
Protein: 6.36 G
Total lipid (fat): 13.2 G
Carbohydrate, by difference: 45.35 G
Fiber, total dietary: 9.6 G
Sugars, Total: 4.15 G
Calcium, Ca: 25 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 120 MG
Potassium, K: 139 MG
Sodium, Na: 452 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.146 MG
Selenium, Se: 7.1 UG
Thiamin: 0.088 MG
Riboflavin: 0.076 MG
Niacin: 1.83 MG
Vitamin B-6: 0.08 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 6.3 MG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 1.35 MG
Vitamin K (phylloquinone): 3.4 UG
Fatty acids, total saturated: 5.826 G
SFA 8:0: 0.004 G
SFA 10:0: 0.016 G
SFA 12:0: 0.051 G
SFA 14:0: 0.113 G
SFA 16:0: 4.897 G
SFA 18:0: 0.644 G
Fatty acids, total monounsaturated: 3.837 G
MUFA 16:1: 0.017 G
MUFA 18:1: 3.788 G
MUFA 20:1: 0.027 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 2.484 G
PUFA 18:2: 2.407 G
PUFA 18:3: 0.069 G
PUFA 20:4: 0.003 G
Cholesterol: 1 MG

1885522

BREAD, PEACH MANGO
brand_owner: United States Bakery
brand_name: FRANZ
gtin_upc: 072220110579
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, SUGAR, PEACHES, HIGH FRUCTOSE CORN SYRUP, BUTTERMILK, CONTAINS 2% OR LESS OF THE FOLLOWING: UNSALTED BUTTER MANGO, YEAST, SOYBEAN OIL, MONOGLYCERIDES (EMULSIFIER), POTATO FLAKES, OAT FLOUR, SALT, WHEAT GLUTEN, CULTURED WHEY, NATURAL FLAVORS, XANTHAN GUM, FRACTIONATED PALM KERNEL OIL, TURMERIC AND ANNATTO EXTRACTS (COLOR), CITRIC ACID, POTASSIUM SORBATE (PRESERVATIVE).
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 28 oz/794 g
market_country: United States
Energy: 298 KCAL
Protein: 8.77 G
Total lipid (fat): 4.39 G
Carbohydrate, by difference: 56.14 G
Fiber, total dietary: 1.8 G
Sugars, Total: 15.79 G
Calcium, Ca: 105 MG
Iron, Fe: 2.53 MG
Sodium, Na: 632 MG
Riboflavin: 0.298 MG
Niacin: 3.509 MG
Folate, total: 70 UG
Vitamin A, IU: 175 IU
Fatty acids, total saturated: 1.75 G
Fatty acids, total monounsaturated: 0.88 G
Fatty acids, total polyunsaturated: 1.75 G
Cholesterol: 9 MG

2343094

Bread, pita with fruit
Water: 29.42 G
Energy: 279 KCAL
Protein: 8.16 G
Total lipid (fat): 1.05 G
Carbohydrate, by difference: 59.51 G
Fiber, total dietary: 2.6 G
Sugars, Total: 11.61 G
Calcium, Ca: 82 MG
Iron, Fe: 2.49 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 97 MG
Potassium, K: 209 MG
Sodium, Na: 454 MG
Zinc, Zn: 0.76 MG
Copper, Cu: 0.18 MG
Selenium, Se: 22.8 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.516 MG
Riboflavin: 0.293 MG
Niacin: 3.996 MG
Vitamin B-6: 0.055 MG
Folate, total: 90 UG
Folic acid: 70 UG
Folate, food: 21 UG
Folate, DFE: 139 UG
Choline, total: 14 MG
Lutein + zeaxanthin: 44 UG
Vitamin E (alpha-tocopherol): 0.27 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 0.154 G
SFA 4:0: 0.001 G
SFA 14:0: 0.001 G
SFA 16:0: 0.14 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.092 G
MUFA 16:1: 0.011 G
MUFA 18:1: 0.081 G
Fatty acids, total polyunsaturated: 0.457 G
PUFA 18:2: 0.435 G
PUFA 18:3: 0.022 G

2343211

Bread, pita, wheat or cracked wheat
Water: 30.6 G
Energy: 262 KCAL
Protein: 9.8 G
Total lipid (fat): 1.71 G
Carbohydrate, by difference: 55.89 G
Fiber, total dietary: 6.1 G
Sugars, Total: 2.87 G
Calcium, Ca: 15 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 180 MG
Potassium, K: 170 MG
Sodium, Na: 421 MG
Zinc, Zn: 1.52 MG
Copper, Cu: 0.29 MG
Selenium, Se: 44 UG
Thiamin: 0.339 MG
Riboflavin: 0.08 MG
Niacin: 2.84 MG
Vitamin B-6: 0.265 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Choline, total: 26.5 MG
Carotene, beta: 4 UG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.208 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 16:0: 0.373 G
SFA 18:0: 0.022 G
Fatty acids, total monounsaturated: 0.349 G
MUFA 16:1: 0.037 G
MUFA 18:1: 0.312 G
Fatty acids, total polyunsaturated: 1.055 G
PUFA 18:2: 1.001 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.003 G

174915

Bread, pita, white, enriched
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
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].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid 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).
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.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 32.1 G
Energy: 275 KCAL
Energy: 1151 kJ
Protein: 9.1 G
Total lipid (fat): 1.2 G
Ash: 1.9 G
Carbohydrate, by difference: 55.7 G
Fiber, total dietary: 2.2 G
Sugars, Total: 1.3 G
Calcium, Ca: 86 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 97 MG
Potassium, K: 120 MG
Sodium, Na: 536 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.168 MG
Manganese, Mn: 0.481 MG
Selenium, Se: 27.1 UG
Thiamin: 0.599 MG
Riboflavin: 0.327 MG
Niacin: 4.632 MG
Pantothenic acid: 0.397 MG
Vitamin B-6: 0.034 MG
Folate, total: 107 UG
Folic acid: 83 UG
Folate, food: 24 UG
Folate, DFE: 165 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.166 G
SFA 16:0: 0.156 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.105 G
MUFA 16:1: 0.013 G
MUFA 18:1: 0.092 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.511 G
PUFA 18:3: 0.024 G
Tryptophan: 0.105 G
Threonine: 0.257 G
Isoleucine: 0.349 G
Leucine: 0.634 G
Lysine: 0.219 G
Methionine: 0.16 G
Cystine: 0.197 G
Phenylalanine: 0.446 G
Tyrosine: 0.257 G
Valine: 0.394 G
Arginine: 0.329 G
Histidine: 0.195 G
Alanine: 0.302 G
Aspartic acid: 0.408 G
Glutamic acid: 3.033 G
Glycine: 0.319 G
Proline: 1.012 G
Serine: 0.438 G

172816

Bread, pita, white, unenriched
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
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].
YEAST 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.
UNENRICHED CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 32.1 G
Energy: 275 KCAL
Energy: 1151 kJ
Protein: 9.1 G
Total lipid (fat): 1.2 G
Ash: 1.9 G
Carbohydrate, by difference: 55.7 G
Fiber, total dietary: 2.2 G
Calcium, Ca: 86 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 97 MG
Potassium, K: 120 MG
Sodium, Na: 536 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.168 MG
Manganese, Mn: 0.481 MG
Thiamin: 0.267 MG
Riboflavin: 0.097 MG
Niacin: 2.142 MG
Pantothenic acid: 0.397 MG
Vitamin B-6: 0.034 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Fatty acids, total saturated: 0.166 G
SFA 16:0: 0.156 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.105 G
MUFA 16:1: 0.013 G
MUFA 18:1: 0.092 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.511 G
PUFA 18:3: 0.024 G
Tryptophan: 0.105 G
Threonine: 0.257 G
Isoleucine: 0.349 G
Leucine: 0.634 G
Lysine: 0.219 G
Methionine: 0.16 G
Cystine: 0.197 G
Phenylalanine: 0.446 G
Tyrosine: 0.257 G
Valine: 0.394 G
Arginine: 0.329 G
Histidine: 0.195 G
Alanine: 0.302 G
Aspartic acid: 0.408 G
Glutamic acid: 3.033 G
Glycine: 0.319 G
Proline: 1.012 G
Serine: 0.438 G

2343210

Bread, pita, whole wheat
Water: 30.6 G
Energy: 262 KCAL
Protein: 9.8 G
Total lipid (fat): 1.71 G
Carbohydrate, by difference: 55.89 G
Fiber, total dietary: 6.1 G
Sugars, Total: 2.87 G
Calcium, Ca: 15 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 180 MG
Potassium, K: 170 MG
Sodium, Na: 421 MG
Zinc, Zn: 1.52 MG
Copper, Cu: 0.29 MG
Selenium, Se: 44 UG
Thiamin: 0.339 MG
Riboflavin: 0.08 MG
Niacin: 2.84 MG
Vitamin B-6: 0.265 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Choline, total: 26.5 MG
Carotene, beta: 4 UG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.208 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 16:0: 0.373 G
SFA 18:0: 0.022 G
Fatty acids, total monounsaturated: 0.349 G
MUFA 16:1: 0.037 G
MUFA 18:1: 0.312 G
Fatty acids, total polyunsaturated: 1.055 G
PUFA 18:2: 1.001 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.003 G

174916

Bread, pita, whole-wheat
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 30.6 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 9.8 G
Total lipid (fat): 1.71 G
Ash: 2 G
Carbohydrate, by difference: 55.89 G
Fiber, total dietary: 6.1 G
Sugars, Total: 2.87 G
Calcium, Ca: 15 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 180 MG
Potassium, K: 170 MG
Sodium, Na: 421 MG
Zinc, Zn: 1.52 MG
Copper, Cu: 0.29 MG
Manganese, Mn: 1.74 MG
Selenium, Se: 44 UG
Thiamin: 0.339 MG
Riboflavin: 0.08 MG
Niacin: 2.84 MG
Pantothenic acid: 0.831 MG
Vitamin B-6: 0.265 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Choline, total: 26.5 MG
Carotene, beta: 4 UG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 0.208 G
SFA 12:0: 0.001 G
SFA 14:0: 0.004 G
SFA 16:0: 0.373 G
SFA 18:0: 0.022 G
Fatty acids, total monounsaturated: 0.349 G
MUFA 16:1: 0.037 G
MUFA 18:1: 0.312 G
Fatty acids, total polyunsaturated: 1.055 G
PUFA 18:2: 1.001 G
PUFA 18:3: 0.052 G
PUFA 20:4: 0.003 G
Tryptophan: 0.149 G
Threonine: 0.282 G
Isoleucine: 0.367 G
Leucine: 0.671 G
Lysine: 0.265 G
Methionine: 0.153 G
Cystine: 0.228 G
Phenylalanine: 0.47 G
Tyrosine: 0.292 G
Valine: 0.441 G
Arginine: 0.455 G
Histidine: 0.226 G
Alanine: 0.343 G
Aspartic acid: 0.494 G
Glutamic acid: 3.153 G
Glycine: 0.394 G
Proline: 1.046 G
Serine: 0.469 G

2343093

Bread, pita
Water: 32.1 G
Energy: 275 KCAL
Protein: 9.1 G
Total lipid (fat): 1.2 G
Carbohydrate, by difference: 55.7 G
Fiber, total dietary: 2.2 G
Sugars, Total: 1.3 G
Calcium, Ca: 86 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 97 MG
Potassium, K: 120 MG
Sodium, Na: 536 MG
Zinc, Zn: 0.84 MG
Copper, Cu: 0.168 MG
Selenium, Se: 27.1 UG
Thiamin: 0.599 MG
Riboflavin: 0.327 MG
Niacin: 4.632 MG
Vitamin B-6: 0.034 MG
Folate, total: 107 UG
Folic acid: 83 UG
Folate, food: 24 UG
Folate, DFE: 165 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.166 G
SFA 16:0: 0.156 G
SFA 18:0: 0.009 G
Fatty acids, total monounsaturated: 0.105 G
MUFA 16:1: 0.013 G
MUFA 18:1: 0.092 G
Fatty acids, total polyunsaturated: 0.535 G
PUFA 18:2: 0.511 G
PUFA 18:3: 0.024 G

2343121

Bread, potato, toasted
Water: 26.98 G
Energy: 292 KCAL
Protein: 13.74 G
Total lipid (fat): 3.44 G
Carbohydrate, by difference: 51.72 G
Fiber, total dietary: 6.9 G
Sugars, Total: 10.31 G
Calcium, Ca: 207 MG
Iron, Fe: 2.47 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 405 MG
Potassium, K: 789 MG
Sodium, Na: 412 MG
Zinc, Zn: 1.58 MG
Copper, Cu: 0.103 MG
Selenium, Se: 10.4 UG
Thiamin: 0.165 MG
Riboflavin: 0.116 MG
Niacin: 1.374 MG
Vitamin B-6: 0.255 MG
Folate, total: 118 UG
Folic acid: 31 UG
Folate, food: 86 UG
Folate, DFE: 139 UG
Choline, total: 20.2 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 25 UG
Retinol: 25 UG
Carotene, beta: 6 UG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.52 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 7.5 UG

666136

BREAD, POTATO
brand_owner: PEPPERIDGE FARM INC
gtin_upc: 014100041559
ingredients: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, DEHYDRATED POTATOES, CONTAINS 2% OR LESS OF: NONFAT MILK*, SALT, SOYBEAN OIL, WHEAT FLOUR, MONOGLYCERIDES, CORN FLOUR, FERMENTED POTATO FLOUR, WHEAT GLUTEN, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, DEXTROSE, DATEM, NATURAL FLAVORS, MALTED BARLEY FLOUR, ANNATTO AND TURMERIC EXTRACTS FOR COLOR, SOY LECITHIN.
serving_size: 45.0 g
household_serving_fulltext: 1 SLICE
branded_food_category: Breads & Buns
market_country: United States
Energy: 267 KCAL
Protein: 8.89 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 51.11 G
Fiber, total dietary: 2.2 G
Sugars, Total: 8.89 G
Calcium, Ca: 89 MG
Iron, Fe: 2.4 MG
Sodium, Na: 422 MG
Riboflavin: 0.302 MG
Niacin: 3.556 MG
Folate, total: 71 UG

1928729

BREAD, POTATO
brand_owner: Pepperidge Farm, Inc.
brand_name: PEPPERIDGE FARM
gtin_upc: 014100041559
ingredients: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, DEHYDRATED POTATOES, CONTAINS 2% OR LESS OF: NONFAT MILK*, SALT, SOYBEAN OIL, WHEAT FLOUR, MONOGLYCERIDES, CORN FLOUR, FERMENTED POTATO FLOUR, WHEAT GLUTEN, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, DEXTROSE, DATEM, NATURAL FLAVORS, MALTED BARLEY FLOUR, ANNATTO AND TURMERIC EXTRACTS FOR COLOR, SOY LECITHIN.
serving_size: 45.0 g
branded_food_category: Breads & Buns
package_weight: 22 oz/1.37 lbs/624 g
market_country: United States
Energy: 267 KCAL
Protein: 8.89 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 51.11 G
Fiber, total dietary: 2.2 G
Sugars, Total: 8.89 G
Calcium, Ca: 89 MG
Iron, Fe: 2.4 MG
Sodium, Na: 422 MG
Riboflavin: 0.302 MG
Niacin: 3.556 MG
Folate, total: 71 UG

1800228

BREAD, POTATO
brand_owner: Pepperidge Farm, Inc.
brand_name: PEPPERIDGE FARM
gtin_upc: 014100041559
ingredients: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, YEAST, DEHYDRATED POTATOES, CONTAINS 2% OR LESS OF: NONFAT MILK*, SALT, SOYBEAN OIL, WHEAT FLOUR, MONOGLYCERIDES, CORN FLOUR, FERMENTED POTATO FLOUR, WHEAT GLUTEN, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, DEXTROSE, DATEM, NATURAL FLAVORS, MALTED BARLEY FLOUR, ANNATTO AND TURMERIC EXTRACTS FOR COLOR, SOY LECITHIN.
serving_size: 45.0 g
branded_food_category: Breads & Buns
package_weight: 624 g
market_country: United States
Energy: 267 KCAL
Protein: 8.89 G
Total lipid (fat): 2.22 G
Carbohydrate, by difference: 51.11 G
Fiber, total dietary: 2.2 G
Sugars, Total: 8.89 G
Calcium, Ca: 89 MG
Iron, Fe: 2.4 MG
Sodium, Na: 422 MG
Riboflavin: 0.302 MG
Niacin: 3.556 MG
Folate, total: 71 UG

1940327

BREAD, POTATO
brand_owner: United States Bakery
brand_name: FRANZ
gtin_upc: 072220000467
ingredients: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), WATER, SUGAR, YEAST, POTATO FLAKES, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: VEGETABLE OIL (CANOLA AND/OR SOY), VITAL WHEAT GLUTEN, SALT, CORN FLOUR, TURMERIC (COLOR), PAPRIKA (COLOR), SOY LECITHIN, CULTURED WHEAT FLOUR, NATURAL FLAVOR, XANTHAN GUM, ASCORBIC ACID, CALCIUM SULFATE, ENZYMES, NONFAT DRY MILK, SOY FLOUR.
serving_size: 40.0 g
branded_food_category: Breads & Buns
package_weight: 24 oz/680 g
market_country: United States
Energy: 250 KCAL
Protein: 7.5 G
Total lipid (fat): 2.5 G
Carbohydrate, by difference: 50 G
Fiber, total dietary: 2.5 G
Sugars, Total: 7.5 G
Iron, Fe: 2.7 MG
Sodium, Na: 425 MG
Thiamin: 1 MG
Riboflavin: 0.34 MG
Niacin: 5 MG
Folate, total: 100 UG
Fatty acids, total polyunsaturated: 1.25 G

167943

Bread, potato
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
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
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 33.55 G
Energy: 266 KCAL
Energy: 1115 kJ
Protein: 12.5 G
Total lipid (fat): 3.13 G
Ash: 3.76 G
Carbohydrate, by difference: 47.07 G
Fiber, total dietary: 6.3 G
Sugars, Total: 9.38 G
Calcium, Ca: 188 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 369 MG
Potassium, K: 718 MG
Sodium, Na: 375 MG
Zinc, Zn: 1.44 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.253 MG
Selenium, Se: 9.5 UG
Thiamin: 0.188 MG
Riboflavin: 0.106 MG
Niacin: 1.25 MG
Pantothenic acid: 0.817 MG
Vitamin B-6: 0.232 MG
Folate, total: 126 UG
Folic acid: 33 UG
Folate, food: 92 UG
Folate, DFE: 149 UG
Choline, total: 18.4 MG
Vitamin B-12: 0.15 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Carotene, beta: 6 UG
Vitamin A, IU: 89 IU
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.8 UG
Tryptophan: 0.081 G
Threonine: 0.224 G
Isoleucine: 0.268 G
Leucine: 0.44 G
Lysine: 0.311 G
Methionine: 0.112 G
Cystine: 0.086 G
Phenylalanine: 0.285 G
Tyrosine: 0.213 G
Valine: 0.305 G
Arginine: 0.265 G
Histidine: 0.143 G
Alanine: 0.243 G
Aspartic acid: 0.533 G
Glutamic acid: 1.352 G
Glycine: 0.204 G
Proline: 0.479 G
Serine: 0.275 G

2343120

Bread, potato
Water: 33.55 G
Energy: 266 KCAL
Protein: 12.5 G
Total lipid (fat): 3.13 G
Carbohydrate, by difference: 47.07 G
Fiber, total dietary: 6.3 G
Sugars, Total: 9.38 G
Calcium, Ca: 188 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 369 MG
Potassium, K: 718 MG
Sodium, Na: 375 MG
Zinc, Zn: 1.44 MG
Copper, Cu: 0.094 MG
Selenium, Se: 9.5 UG
Thiamin: 0.188 MG
Riboflavin: 0.106 MG
Niacin: 1.25 MG
Vitamin B-6: 0.232 MG
Folate, total: 126 UG
Folic acid: 33 UG
Folate, food: 92 UG
Folate, DFE: 149 UG
Choline, total: 18.4 MG
Vitamin B-12: 0.15 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Carotene, beta: 6 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.8 UG

167527

Bread, pound cake type, pan de torta salvadoran
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
CARBOHYDRATE FERMENTED
YEAST 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: 22.38 G
Energy: 390 KCAL
Energy: 1634 kJ
Protein: 7.06 G
Total lipid (fat): 17.45 G
Ash: 1.82 G
Carbohydrate, by difference: 51.29 G
Fiber, total dietary: 1.7 G
Sugars, Total: 18.1 G
Sucrose: 17.3 G
Glucose: 0.27 G
Fructose: 0.25 G
Maltose: 0.28 G
Starch: 25.2 G
Calcium, Ca: 46 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 300 MG
Potassium, K: 210 MG
Sodium, Na: 390 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.26 MG
Selenium, Se: 13.5 UG
Thiamin: 0.07 MG
Riboflavin: 0.18 MG
Niacin: 4.7 MG
Pantothenic acid: 0.55 MG
Vitamin B-6: 0.05 MG
Vitamin E (alpha-tocopherol): 1.42 MG
Tocopherol, beta: 0.77 MG
Tocopherol, gamma: 7.7 MG
Tocopherol, delta: 3.79 MG
Fatty acids, total saturated: 3.042 G
SFA 6:0: 0.003 G
SFA 8:0: 0.002 G
SFA 10:0: 0.024 G
SFA 12:0: 0.006 G
SFA 14:0: 0.033 G
SFA 15:0: 0.005 G
SFA 16:0: 2.028 G
SFA 17:0: 0.019 G
SFA 18:0: 0.804 G
SFA 20:0: 0.05 G
SFA 22:0: 0.051 G
SFA 24:0: 0.017 G
Fatty acids, total monounsaturated: 4.411 G
MUFA 16:1: 0.046 G
MUFA 16:1 c: 0.046 G
MUFA 17:1: 0.01 G
MUFA 18:1: 4.259 G
MUFA 18:1 c: 4.177 G
MUFA 20:1: 0.093 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 9.424 G
PUFA 18:2: 8.16 G
PUFA 18:2 n-6 c,c: 8.074 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 1.213 G
PUFA 18:3 n-3 c,c,c (ALA): 1.158 G
PUFA 18:3 n-6 c,c,c: 0.055 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.004 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.16 G
Fatty acids, total trans-monoenoic: 0.082 G
TFA 18:1 t: 0.082 G
TFA 18:2 t not further defined: 0.078 G
Fatty acids, total trans-polyenoic: 0.078 G
Tryptophan: 0.09 G
Threonine: 0.16 G
Isoleucine: 0.24 G
Leucine: 0.54 G
Lysine: 0.15 G
Methionine: 0.18 G
Cystine: 0.06 G
Phenylalanine: 0.35 G
Tyrosine: 0.17 G
Valine: 0.33 G
Arginine: 0.18 G
Histidine: 0.1 G
Alanine: 0.29 G
Aspartic acid: 0.39 G
Glutamic acid: 2.17 G
Glycine: 0.23 G
Proline: 1.09 G
Serine: 0.38 G

174917

Bread, protein (includes gluten)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
GRAIN ADDED
PROTEIN ADDED Used when a protein or high-quality protein source is the second or third ingredient in order of predominance. If the nutrient content is known, *PROTEIN ADDED* should be specified when the added protein amounts to more than 10% of the total protein content.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SOY 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 40 G
Energy: 245 KCAL
Energy: 1025 kJ
Protein: 12.1 G
Total lipid (fat): 2.2 G
Ash: 1.9 G
Carbohydrate, by difference: 43.8 G
Fiber, total dietary: 3 G
Sugars, Total: 1.44 G
Calcium, Ca: 124 MG
Iron, Fe: 4.15 MG
Magnesium, Mg: 65 MG
Phosphorus, P: 185 MG
Potassium, K: 322 MG
Sodium, Na: 404 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.417 MG
Manganese, Mn: 1.472 MG
Selenium, Se: 32.9 UG
Thiamin: 0.36 MG
Riboflavin: 0.394 MG
Niacin: 4.289 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.071 MG
Folate, total: 116 UG
Folic acid: 81 UG
Folate, food: 35 UG
Folate, DFE: 173 UG
Choline, total: 18.7 MG
Carotene, beta: 3 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 77 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.332 G
SFA 14:0: 0.001 G
SFA 16:0: 0.286 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.183 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.182 G
Fatty acids, total polyunsaturated: 1.009 G
PUFA 18:2: 0.95 G
PUFA 18:3: 0.059 G
Tryptophan: 0.148 G
Threonine: 0.366 G
Isoleucine: 0.471 G
Leucine: 0.858 G
Lysine: 0.372 G
Methionine: 0.199 G
Cystine: 0.247 G
Phenylalanine: 0.596 G
Tyrosine: 0.362 G
Valine: 0.518 G
Arginine: 0.548 G
Histidine: 0.271 G
Alanine: 0.414 G
Aspartic acid: 0.734 G
Glutamic acid: 3.689 G
Glycine: 0.444 G
Proline: 1.222 G
Serine: 0.605 G

172809

Bread, protein, (includes gluten), toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
GRAIN ADDED
PROTEIN ADDED Used when a protein or high-quality protein source is the second or third ingredient in order of predominance. If the nutrient content is known, *PROTEIN ADDED* should be specified when the added protein amounts to more than 10% of the total protein content.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SOY 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 34 G
Energy: 270 KCAL
Energy: 1130 kJ
Protein: 13.2 G
Total lipid (fat): 2.4 G
Ash: 2.1 G
Carbohydrate, by difference: 48.1 G
Fiber, total dietary: 3.3 G
Sugars, Total: 1.44 G
Calcium, Ca: 136 MG
Iron, Fe: 4.56 MG
Magnesium, Mg: 56 MG
Phosphorus, P: 189 MG
Potassium, K: 346 MG
Sodium, Na: 444 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.205 MG
Manganese, Mn: 0.803 MG
Selenium, Se: 36.2 UG
Thiamin: 0.317 MG
Riboflavin: 0.389 MG
Niacin: 4.241 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.07 MG
Folate, total: 99 UG
Folic acid: 72 UG
Folate, food: 27 UG
Folate, DFE: 149 UG
Choline, total: 20.3 MG
Carotene, beta: 3 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 73 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.364 G
SFA 14:0: 0.002 G
SFA 16:0: 0.315 G
SFA 18:0: 0.023 G
Fatty acids, total monounsaturated: 0.201 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.2 G
Fatty acids, total polyunsaturated: 1.109 G
PUFA 18:2: 1.044 G
PUFA 18:3: 0.065 G
Tryptophan: 0.163 G
Threonine: 0.402 G
Isoleucine: 0.518 G
Leucine: 0.943 G
Lysine: 0.409 G
Methionine: 0.218 G
Cystine: 0.272 G
Phenylalanine: 0.655 G
Tyrosine: 0.397 G
Valine: 0.569 G
Arginine: 0.602 G
Histidine: 0.297 G
Alanine: 0.455 G
Aspartic acid: 0.806 G
Glutamic acid: 4.054 G
Glycine: 0.488 G
Proline: 1.343 G
Serine: 0.664 G

2343241

Bread, pumpernickel, toasted
Water: 31.76 G
Energy: 275 KCAL
Protein: 9.56 G
Total lipid (fat): 3.41 G
Carbohydrate, by difference: 52.2 G
Fiber, total dietary: 7.1 G
Sugars, Total: 0.58 G
Calcium, Ca: 75 MG
Iron, Fe: 3.15 MG
Magnesium, Mg: 59 MG
Phosphorus, P: 196 MG
Potassium, K: 229 MG
Sodium, Na: 655 MG
Zinc, Zn: 1.63 MG
Copper, Cu: 0.315 MG
Selenium, Se: 26.9 UG
Thiamin: 0.287 MG
Riboflavin: 0.335 MG
Niacin: 3.397 MG
Vitamin B-6: 0.138 MG
Folate, total: 87 UG
Folic acid: 55 UG
Folate, food: 32 UG
Folate, DFE: 125 UG
Choline, total: 16 MG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.46 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.48 G
SFA 14:0: 0.002 G
SFA 16:0: 0.365 G
SFA 18:0: 0.112 G
Fatty acids, total monounsaturated: 1.024 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.002 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.359 G
PUFA 18:2: 1.258 G
PUFA 18:3: 0.101 G

174918

Bread, pumpernickel
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
GRAIN
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEAT ADDED
RYE 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 37.9 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 8.7 G
Total lipid (fat): 3.1 G
Ash: 2.6 G
Carbohydrate, by difference: 47.5 G
Fiber, total dietary: 6.5 G
Sugars, Total: 0.53 G
Calcium, Ca: 68 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 178 MG
Potassium, K: 208 MG
Sodium, Na: 596 MG
Zinc, Zn: 1.48 MG
Copper, Cu: 0.287 MG
Manganese, Mn: 1.305 MG
Selenium, Se: 24.5 UG
Thiamin: 0.327 MG
Riboflavin: 0.305 MG
Niacin: 3.091 MG
Pantothenic acid: 0.404 MG
Vitamin B-6: 0.126 MG
Folate, total: 93 UG
Folic acid: 59 UG
Folate, food: 34 UG
Folate, DFE: 134 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 0.437 G
SFA 14:0: 0.002 G
SFA 16:0: 0.332 G
SFA 18:0: 0.102 G
Fatty acids, total monounsaturated: 0.932 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.912 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.237 G
PUFA 18:2: 1.145 G
PUFA 18:3: 0.092 G
Tryptophan: 0.097 G
Threonine: 0.267 G
Isoleucine: 0.334 G
Leucine: 0.602 G
Lysine: 0.248 G
Methionine: 0.155 G
Cystine: 0.19 G
Phenylalanine: 0.422 G
Tyrosine: 0.238 G
Valine: 0.396 G
Arginine: 0.359 G
Histidine: 0.196 G
Alanine: 0.324 G
Aspartic acid: 0.475 G
Glutamic acid: 2.721 G
Glycine: 0.337 G
Proline: 0.95 G
Serine: 0.417 G

2343240

Bread, pumpernickel
Water: 37.9 G
Energy: 250 KCAL
Protein: 8.7 G
Total lipid (fat): 3.1 G
Carbohydrate, by difference: 47.5 G
Fiber, total dietary: 6.5 G
Sugars, Total: 0.53 G
Calcium, Ca: 68 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 178 MG
Potassium, K: 208 MG
Sodium, Na: 596 MG
Zinc, Zn: 1.48 MG
Copper, Cu: 0.287 MG
Selenium, Se: 24.5 UG
Thiamin: 0.327 MG
Riboflavin: 0.305 MG
Niacin: 3.091 MG
Vitamin B-6: 0.126 MG
Folate, total: 93 UG
Folic acid: 59 UG
Folate, food: 34 UG
Folate, DFE: 134 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 0.437 G
SFA 14:0: 0.002 G
SFA 16:0: 0.332 G
SFA 18:0: 0.102 G
Fatty acids, total monounsaturated: 0.932 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.912 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.237 G
PUFA 18:2: 1.145 G
PUFA 18:3: 0.092 G

718626

BREAD, PUMPKIN NUT
brand_owner: JENNY LEE SWIRL BREAD
gtin_upc: 0091296269257
ingredients: WHEAT FLOUR, WATER, PUMPKIN PUREE, SUGAR, SOYBEAN OIL, BUTTER BLEND (BUTTER (INCLUDES MILK], PALM OIL [SUSTAINABLE], SOYBEAN OIL), EGGS, WALNUTS. CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: YEAST, CINNAMON, SEA SALT, PUMPKIN PIE SPICES, CORN STARCH, ENZYMES, SORBITAN MONOSTEARATE, ASCORBIC ACID.
serving_size: 25.5 g
household_serving_fulltext: 25.5 GRM
branded_food_category: Breads & Buns
market_country: United States
Energy: 353 KCAL
Protein: 7.84 G
Total lipid (fat): 13.73 G
Carbohydrate, by difference: 47.06 G
Fiber, total dietary: 3.9 G
Sugars, Total: 15.69 G
Sugars, added: 11.8 G
Calcium, Ca: 39 MG
Iron, Fe: 1.18 MG
Potassium, K: 118 MG
Sodium, Na: 294 MG
Fatty acids, total saturated: 3.92 G
Cholesterol: 20 MG

1934805

BREAD, PUMPKIN RAISIN
brand_owner: West Coast Grocery Company
brand_name: JEWEL BAKE SHOP
gtin_upc: 041144652595
ingredients: ENRICHED FLOUR(WHEAT FLOUR, MALTED BARLEY FLOUR,NIACIN,REDUCED IRON, THIAMINE,RIBOFLAVIN,FOLIC ACID),RAISINS, SOYBEAN OIL,SUGAR,PUMPKIN,CONTAINS LESS THAN 2% OF SALT,BAKING SODA,SODIUM ACID PYROPHOSPHATE,CORN STARCH,MONOCALCIUM PHOSPHATE,CINNAMON,GINGER,MACE,COARSE SUGAR,YELLOW CORN FLOUR, TURMERIC, PAPRIKA,MONO& DIGLYCERIDES,NATURAL & ARTIFICIAL FLAVOR,SODIUM STEAROYL LACTYLATE,ASCORBIC ACID,WHEAT GLUTEN, ENZYMES.
serving_size: 28.0 g
branded_food_category: Breads & Buns
package_weight: 16 oz
market_country: United States
Energy: 321 KCAL
Protein: 7.14 G
Total lipid (fat): 8.93 G
Carbohydrate, by difference: 57.14 G
Fiber, total dietary: 3.6 G
Sugars, Total: 14.29 G
Iron, Fe: 2.57 MG
Sodium, Na: 643 MG
Vitamin A, IU: 357 IU

665478

BREAD, PUMPKIN SPICE
brand_owner: PEPPERIDGE FARM
gtin_upc: 014100098966
ingredients: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PUMPKIN, SUGAR, YEAST, WHEAT FLOUR, WHEAT GLUTEN, BROWN SUGAR (SUGAR, INVERT SUGAR, MOLASSES), SOYBEAN OIL, CONTAINS 2 PERCENT OR LESS OF: DEXTROSE, CINNAMON, SALT, MONOGLYCERIDES, NONFAT MILK*, CANOLA OIL, WHEAT STARCH, SPICES, BETA CAROTENE FOR COLOR, CARAMEL COLOR, NATURAL FLAVORS, VANILLA EXTRACT, CALCIUM PROPIONATE AND SORBIC ACID TO RETARD SPOILAGE, BUTTER*, MALTED BARLEY FLOUR, SOY LECITHIN.
serving_size: 38.0 g
household_serving_fulltext: 1.3 ONZ
branded_food_category: Breads & Buns
market_country: United States
Energy: 289 KCAL
Protein: 7.89 G
Total lipid (fat): 3.95 G
Carbohydrate, by difference: 57.89 G
Fiber, total dietary: 2.6 G
Sugars, Total: 18.42 G
Calcium, Ca: 53 MG
Iron, Fe: 2.84 MG
Sodium, Na: 316 MG
Riboflavin: 0.268 MG
Niacin: 3.158 MG
Folate, total: 84 UG
Vitamin A, IU: 263 IU
Fatty acids, total polyunsaturated: 2.63 G

1905111

BREAD, PUMPKIN SPICE
brand_owner: United States Bakery
brand_name: FRANZ
gtin_upc: 072220008920
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, PUMPKIN PUREE, CONTAINS 2% OR LESS OF THE FOLLOWING: YEAST, UNSALTED BUTTER, WHOLE GRAIN OATS, NONFAT MILK, APPLES, PALM OIL, PALM KERNEL OIL, FRACTIONATED PALM KERNEL OIL, POTATO FLAKES, OAT FLOUR, SOYBEAN OIL, SALT, BROWN SUGAR, SPICES, MOLASSES, DEXTROSE, SOY LECITHIN, CULTURED WHEY (MILK), NATURAL & ARTIFICIAL FLAVORS, WHEAT GLUTEN, WHOLE WHEAT FLOUR, VINEGAR, CITRIC ACID, CALCIUM SULFATE, WHEAT STARCH, YELLOW 5 LAKE, RED 40 LAKE, BLUE 1 LAKE.
serving_size: 38.0 g
branded_food_category: Breads & Buns
package_weight: 20 oz/567 g
market_country: United States
Energy: 289 KCAL
Protein: 7.89 G
Total lipid (fat): 3.95 G
Carbohydrate, by difference: 55.26 G
Fiber, total dietary: 2.6 G
Sugars, Total: 18.42 G
Calcium, Ca: 53 MG
Iron, Fe: 2.84 MG
Potassium, K: 171 MG
Sodium, Na: 355 MG
Thiamin: 1 MG
Riboflavin: 0.358 MG
Niacin: 4.211 MG
Vitamin A, IU: 789 IU
Fatty acids, total saturated: 1.32 G

2343329

Bread, pumpkin
Water: 37.1 G
Energy: 305 KCAL
Protein: 4.97 G
Total lipid (fat): 12.93 G
Carbohydrate, by difference: 43.21 G
Fiber, total dietary: 1.4 G
Sugars, Total: 22.59 G
Calcium, Ca: 137 MG
Iron, Fe: 2.15 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 108 MG
Potassium, K: 153 MG
Sodium, Na: 285 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.071 MG
Selenium, Se: 7.7 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.206 MG
Riboflavin: 0.183 MG
Niacin: 1.614 MG
Vitamin B-6: 0.05 MG
Folate, total: 35 UG
Folic acid: 24 UG
Folate, food: 12 UG
Folate, DFE: 52 UG
Choline, total: 34.6 MG
Vitamin B-12: 0.15 UG
Vitamin A, RAE: 209 UG
Retinol: 31 UG
Carotene, beta: 1585 UG
Carotene, alpha: 1095 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 2.16 MG
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 16 UG
Fatty acids, total saturated: 2.187 G
SFA 4:0: 0.011 G
SFA 6:0: 0.009 G
SFA 8:0: 0.006 G
SFA 10:0: 0.013 G
SFA 12:0: 0.016 G
SFA 14:0: 0.062 G
SFA 16:0: 1.513 G
SFA 18:0: 0.454 G
Fatty acids, total monounsaturated: 4.925 G
MUFA 16:1: 0.074 G
MUFA 18:1: 4.773 G
MUFA 20:1: 0.076 G
Fatty acids, total polyunsaturated: 4.722 G
PUFA 18:2: 4.16 G
PUFA 18:3: 0.526 G
PUFA 20:4: 0.001 G
Cholesterol: 42 MG

2343194

Bread, puri
Water: 27.99 G
Energy: 409 KCAL
Protein: 6.84 G
Total lipid (fat): 24.94 G
Carbohydrate, by difference: 39.23 G
Fiber, total dietary: 3.5 G
Sugars, Total: 0.18 G
Calcium, Ca: 16 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 120 MG
Potassium, K: 134 MG
Sodium, Na: 170 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.162 MG
Selenium, Se: 10.3 UG
Thiamin: 0.287 MG
Riboflavin: 0.137 MG
Niacin: 2.926 MG
Vitamin B-6: 0.078 MG
Folate, total: 35 UG
Folic acid: 24 UG
Folate, food: 11 UG
Folate, DFE: 51 UG
Choline, total: 10.4 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 52 UG
Vitamin E (alpha-tocopherol): 4.06 MG
Vitamin K (phylloquinone): 26.6 UG
Fatty acids, total saturated: 3.41 G
SFA 14:0: 0.012 G
SFA 16:0: 2.503 G
SFA 18:0: 0.702 G
Fatty acids, total monounsaturated: 9.707 G
MUFA 16:1: 0.083 G
MUFA 18:1: 9.441 G
MUFA 20:1: 0.167 G
Fatty acids, total polyunsaturated: 10.008 G
PUFA 18:2: 8.854 G
PUFA 18:3: 1.143 G
PUFA 20:4: 0.001 G

172681

Bread, raisin, enriched, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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*.
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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
DRIED OR CANDIED FRUIT 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].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid 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).
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.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 27.8 G
Energy: 297 KCAL
Energy: 1243 kJ
Protein: 8.6 G
Total lipid (fat): 4.8 G
Ash: 1.9 G
Carbohydrate, by difference: 56.9 G
Fiber, total dietary: 4.7 G
Sugars, Total: 6.18 G
Calcium, Ca: 72 MG
Iron, Fe: 3.15 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 118 MG
Potassium, K: 246 MG
Sodium, Na: 377 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.215 MG
Manganese, Mn: 0.545 MG
Selenium, Se: 21.7 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.294 MG
Riboflavin: 0.39 MG
Niacin: 3.391 MG
Pantothenic acid: 0.274 MG
Vitamin B-6: 0.068 MG
Folate, total: 98 UG
Folic acid: 72 UG
Folate, food: 26 UG
Folate, DFE: 148 UG
Choline, total: 15.9 MG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 1.175 G
SFA 14:0: 0.022 G
SFA 16:0: 0.635 G
SFA 18:0: 0.518 G
Fatty acids, total monounsaturated: 2.494 G
MUFA 16:1: 0.007 G
MUFA 18:1: 2.487 G
Fatty acids, total polyunsaturated: 0.738 G
PUFA 18:2: 0.697 G
PUFA 18:3: 0.041 G
Tryptophan: 0.09 G
Threonine: 0.241 G
Isoleucine: 0.312 G
Leucine: 0.561 G
Lysine: 0.217 G
Methionine: 0.139 G
Cystine: 0.166 G
Phenylalanine: 0.392 G
Tyrosine: 0.222 G
Valine: 0.358 G
Arginine: 0.394 G
Histidine: 0.182 G
Alanine: 0.29 G
Aspartic acid: 0.382 G
Glutamic acid: 2.559 G
Glycine: 0.293 G
Proline: 0.899 G
Serine: 0.388 G

172680

Bread, raisin, enriched
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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
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*.
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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
DRIED OR CANDIED FRUIT 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].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid 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).
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.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 33.6 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 7.9 G
Total lipid (fat): 4.4 G
Ash: 1.8 G
Carbohydrate, by difference: 52.3 G
Fiber, total dietary: 4.3 G
Sugars, Total: 5.68 G
Calcium, Ca: 66 MG
Iron, Fe: 2.9 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 109 MG
Potassium, K: 227 MG
Sodium, Na: 347 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.198 MG
Manganese, Mn: 0.501 MG
Selenium, Se: 20 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.339 MG
Riboflavin: 0.398 MG
Niacin: 3.466 MG
Pantothenic acid: 0.387 MG
Vitamin B-6: 0.069 MG
Folate, total: 106 UG
Folic acid: 72 UG
Folate, food: 34 UG
Folate, DFE: 156 UG
Choline, total: 14.6 MG
Lutein + zeaxanthin: 44 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 1.081 G
SFA 14:0: 0.02 G
SFA 16:0: 0.584 G
SFA 18:0: 0.476 G
Fatty acids, total monounsaturated: 2.294 G
MUFA 16:1: 0.006 G
MUFA 18:1: 2.288 G
Fatty acids, total polyunsaturated: 0.679 G
PUFA 18:2: 0.641 G
PUFA 18:3: 0.038 G
Tryptophan: 0.083 G
Threonine: 0.222 G
Isoleucine: 0.287 G
Leucine: 0.516 G
Lysine: 0.2 G
Methionine: 0.128 G
Cystine: 0.152 G
Phenylalanine: 0.361 G
Tyrosine: 0.204 G
Valine: 0.329 G
Arginine: 0.362 G
Histidine: 0.167 G
Alanine: 0.267 G
Aspartic acid: 0.351 G
Glutamic acid: 2.355 G
Glycine: 0.269 G
Proline: 0.828 G
Serine: 0.357 G

2343123

Bread, raisin, toasted
Water: 27.12 G
Energy: 297 KCAL
Protein: 9.69 G
Total lipid (fat): 3.58 G
Carbohydrate, by difference: 57.38 G
Fiber, total dietary: 2.8 G
Sugars, Total: 12.44 G
Calcium, Ca: 215 MG
Iron, Fe: 3.52 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 123 MG
Potassium, K: 197 MG
Sodium, Na: 475 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.153 MG
Selenium, Se: 23 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.413 MG
Riboflavin: 0.251 MG
Niacin: 4.792 MG
Vitamin B-6: 0.11 MG
Folate, total: 94 UG
Folic acid: 72 UG
Folate, food: 22 UG
Folate, DFE: 144 UG
Choline, total: 15.7 MG
Lutein + zeaxanthin: 41 UG
Vitamin E (alpha-tocopherol): 0.23 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.822 G
SFA 4:0: 0.005 G
SFA 6:0: 0.001 G
SFA 8:0: 0.006 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.014 G
SFA 16:0: 0.494 G
SFA 18:0: 0.251 G
Fatty acids, total monounsaturated: 0.712 G
MUFA 16:1: 0.022 G
MUFA 18:1: 0.704 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 1.855 G
PUFA 18:2: 1.666 G
PUFA 18:3: 0.199 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G

172817

Bread, raisin, unenriched
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FLAVORING, SPICE OR HERB ADDED, NATURAL
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
DRIED OR CANDIED FRUIT 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].
YEAST 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.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 33.6 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 7.9 G
Total lipid (fat): 4.4 G
Ash: 1.8 G
Carbohydrate, by difference: 52.3 G
Fiber, total dietary: 4.3 G
Calcium, Ca: 66 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 109 MG
Potassium, K: 227 MG
Sodium, Na: 390 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.198 MG
Manganese, Mn: 0.501 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.177 MG
Riboflavin: 0.173 MG
Niacin: 1.495 MG
Pantothenic acid: 0.387 MG
Vitamin B-6: 0.069 MG
Folate, total: 34 UG
Folate, food: 34 UG
Folate, DFE: 34 UG
Fatty acids, total saturated: 1.081 G
SFA 14:0: 0.02 G
SFA 16:0: 0.584 G
SFA 18:0: 0.476 G
Fatty acids, total monounsaturated: 2.294 G
MUFA 16:1: 0.006 G
MUFA 18:1: 2.288 G
Fatty acids, total polyunsaturated: 0.679 G
PUFA 18:2: 0.641 G
PUFA 18:3: 0.038 G
Tryptophan: 0.083 G
Threonine: 0.222 G
Isoleucine: 0.287 G
Leucine: 0.516 G
Lysine: 0.2 G
Methionine: 0.128 G
Cystine: 0.152 G
Phenylalanine: 0.361 G
Tyrosine: 0.204 G
Valine: 0.329 G
Arginine: 0.362 G
Histidine: 0.167 G
Alanine: 0.267 G
Aspartic acid: 0.351 G
Glutamic acid: 2.355 G
Glycine: 0.269 G
Proline: 0.828 G
Serine: 0.357 G

1889930

BREAD, RAISIN
brand_owner: Sogo Bakery, Inc.
brand_name: SOGO BAKERY
gtin_upc: 890476000822
ingredients: BREAD FLOUR (ENRICHED WHEAT FLOUR BLEACHED [FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, RAISINS, BROWN SUGAR, PALM SHORTENING, BREAD BASE, WHOLE EGGS, MILK POWDER, YEAST, SALT, CALCIUM PROPIONATE
serving_size: 43.0 g
branded_food_category: Breads & Buns
package_weight: 18 oz/516 g
market_country: United States
Energy: 302 KCAL
Protein: 9.3 G
Total lipid (fat): 6.98 G
Carbohydrate, by difference: 53.49 G
Fiber, total dietary: 2.3 G
Sugars, Total: 9.3 G
Calcium, Ca: 47 MG
Iron, Fe: 2.51 MG
Sodium, Na: 395 MG
Vitamin C, total ascorbic acid: 5.6 MG
Fatty acids, total saturated: 2.33 G
Cholesterol: 12 MG

1897773

BREAD, RAISIN
brand_owner: Supervalu, Inc.
brand_name: SHAW'S
gtin_upc: 045674340120
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, BARLEY MALT, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), RAISINS, WATER, YEAST, WHEAT GLUTEN, HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF THE FOLLOWING: SUGAR, SOYBEAN OIL, CINNAMON, SALT, DOUGH CONDITIONERS (ETHOXYLATED MONO AND DIGLYCERIDES, MONO AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, CALCIUM PEROXIDE, ASCORBIC ACID, ENZYMES), CALCIUM PROPIONATE (A PRESERVATIVE), YEAST NUTRIENTS (CALCIUM SULFATE, AMMONIUM CHLORIDE, AMMONIUM SULFATE), SOY LECITHIN.
serving_size: 28.0 g
branded_food_category: Breads & Buns
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 286 KCAL
Protein: 10.71 G
Total lipid (fat): 1.79 G
Carbohydrate, by difference: 53.57 G
Fiber, total dietary: 3.6 G
Sugars, Total: 21.43 G
Calcium, Ca: 71 MG
Iron, Fe: 2.57 MG
Sodium, Na: 375 MG
Riboflavin: 0.243 MG
Niacin: 2.857 MG

2343122

Bread, raisin
Water: 33.68 G
Energy: 270 KCAL
Protein: 8.82 G
Total lipid (fat): 3.26 G
Carbohydrate, by difference: 52.21 G
Fiber, total dietary: 2.5 G
Sugars, Total: 11.32 G
Calcium, Ca: 196 MG
Iron, Fe: 3.2 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 112 MG
Potassium, K: 180 MG
Sodium, Na: 432 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.139 MG
Selenium, Se: 20.9 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.467 MG
Riboflavin: 0.228 MG
Niacin: 4.361 MG
Vitamin B-6: 0.1 MG
Folate, total: 100 UG
Folic acid: 77 UG
Folate, food: 23 UG
Folate, DFE: 154 UG
Choline, total: 14.2 MG
Lutein + zeaxanthin: 40 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 0.748 G
SFA 4:0: 0.004 G
SFA 6:0: 0.001 G
SFA 8:0: 0.006 G
SFA 10:0: 0.004 G
SFA 12:0: 0.012 G
SFA 14:0: 0.013 G
SFA 16:0: 0.449 G
SFA 18:0: 0.228 G
Fatty acids, total monounsaturated: 0.648 G
MUFA 16:1: 0.02 G
MUFA 18:1: 0.64 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 1.688 G
PUFA 18:2: 1.516 G
PUFA 18:3: 0.181 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G

2343113

Bread, reduced calorie and/or high fiber, white or NFS, toasted
Water: 37.25 G
Energy: 227 KCAL
Protein: 9.56 G
Total lipid (fat): 2.75 G
Carbohydrate, by difference: 48.68 G
Fiber, total dietary: 10.7 G
Sugars, Total: 5.23 G
Calcium, Ca: 103 MG
Iron, Fe: 3.5 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 133 MG
Potassium, K: 84 MG
Sodium, Na: 526 MG
Zinc, Zn: 1.47 MG
Copper, Cu: 0.363 MG
Selenium, Se: 23.8 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.36 MG
Riboflavin: 0.318 MG
Niacin: 4.001 MG
Vitamin B-6: 0.046 MG
Folate, total: 89 UG
Folic acid: 57 UG
Folate, food: 32 UG
Folate, DFE: 129 UG
Choline, total: 16 MG
Vitamin B-12: 0.31 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 33 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 0.603 G
SFA 14:0: 0.01 G
SFA 16:0: 0.357 G
SFA 18:0: 0.235 G
Fatty acids, total monounsaturated: 1.184 G
MUFA 16:1: 0.018 G
MUFA 18:1: 1.166 G
Fatty acids, total polyunsaturated: 0.614 G
PUFA 18:2: 0.584 G
PUFA 18:3: 0.031 G

2343115

Bread, reduced calorie and/or high fiber, white or NFS, with fruit and/or nuts, toasted
Water: 32.39 G
Energy: 244 KCAL
Protein: 8.6 G
Total lipid (fat): 2.35 G
Carbohydrate, by difference: 54.89 G
Fiber, total dietary: 9.7 G
Sugars, Total: 15.94 G
Calcium, Ca: 97 MG
Iron, Fe: 3.26 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 129 MG
Potassium, K: 189 MG
Sodium, Na: 446 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.347 MG
Selenium, Se: 20.1 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.315 MG
Riboflavin: 0.288 MG
Niacin: 3.478 MG
Vitamin B-6: 0.068 MG
Folate, total: 75 UG
Folic acid: 48 UG
Folate, food: 27 UG
Folate, DFE: 109 UG
Choline, total: 15.4 MG
Vitamin B-12: 0.26 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 28 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.523 G
SFA 4:0: 0.001 G
SFA 14:0: 0.009 G
SFA 16:0: 0.31 G
SFA 18:0: 0.2 G
Fatty acids, total monounsaturated: 0.997 G
MUFA 16:1: 0.015 G
MUFA 18:1: 0.982 G
Fatty acids, total polyunsaturated: 0.524 G
PUFA 18:2: 0.497 G
PUFA 18:3: 0.029 G

2343114

Bread, reduced calorie and/or high fiber, white or NFS, with fruit and/or nuts
Water: 38.47 G
Energy: 222 KCAL
Protein: 7.83 G
Total lipid (fat): 2.14 G
Carbohydrate, by difference: 49.95 G
Fiber, total dietary: 8.9 G
Sugars, Total: 14.51 G
Calcium, Ca: 88 MG
Iron, Fe: 2.96 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 117 MG
Potassium, K: 172 MG
Sodium, Na: 406 MG
Zinc, Zn: 1.18 MG
Copper, Cu: 0.316 MG
Selenium, Se: 18.3 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.358 MG
Riboflavin: 0.262 MG
Niacin: 3.165 MG
Vitamin B-6: 0.062 MG
Folate, total: 80 UG
Folic acid: 51 UG
Folate, food: 29 UG
Folate, DFE: 116 UG
Choline, total: 14 MG
Vitamin B-12: 0.24 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 0.18 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.476 G
SFA 4:0: 0.001 G
SFA 14:0: 0.008 G
SFA 16:0: 0.282 G
SFA 18:0: 0.182 G
Fatty acids, total monounsaturated: 0.907 G
MUFA 16:1: 0.014 G
MUFA 18:1: 0.894 G
Fatty acids, total polyunsaturated: 0.477 G
PUFA 18:2: 0.452 G
PUFA 18:3: 0.026 G

2343112

Bread, reduced calorie and/or high fiber, white or NFS
Water: 42.9 G
Energy: 207 KCAL
Protein: 8.7 G
Total lipid (fat): 2.5 G
Carbohydrate, by difference: 44.3 G
Fiber, total dietary: 9.7 G
Sugars, Total: 4.76 G
Calcium, Ca: 94 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 121 MG
Potassium, K: 76 MG
Sodium, Na: 479 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.33 MG
Selenium, Se: 21.7 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.41 MG
Riboflavin: 0.289 MG
Niacin: 3.641 MG
Vitamin B-6: 0.042 MG
Folate, total: 95 UG
Folic acid: 61 UG
Folate, food: 34 UG
Folate, DFE: 138 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.28 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 32 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.549 G
SFA 14:0: 0.009 G
SFA 16:0: 0.325 G
SFA 18:0: 0.214 G
Fatty acids, total monounsaturated: 1.077 G
MUFA 16:1: 0.016 G
MUFA 18:1: 1.061 G
Fatty acids, total polyunsaturated: 0.559 G
PUFA 18:2: 0.531 G
PUFA 18:3: 0.028 G

172683

Bread, reduced-calorie, oat bran, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 35.7 G
Energy: 239 KCAL
Energy: 1000 kJ
Protein: 9.5 G
Total lipid (fat): 3.8 G
Ash: 1.8 G
Carbohydrate, by difference: 49.2 G
Fiber, total dietary: 14.3 G
Sugars, Total: 4.2 G
Calcium, Ca: 68 MG
Iron, Fe: 3.75 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 144 MG
Potassium, K: 122 MG
Sodium, Na: 547 MG
Zinc, Zn: 1.19 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 1.006 MG
Selenium, Se: 24.5 UG
Thiamin: 0.338 MG
Riboflavin: 0.217 MG
Niacin: 4.032 MG
Pantothenic acid: 0.166 MG
Vitamin B-6: 0.087 MG
Folate, total: 82 UG
Folic acid: 48 UG
Folate, food: 34 UG
Folate, DFE: 115 UG
Choline, total: 16.1 MG
Carotene, beta: 2 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 0.53 G
SFA 12:0: 0.002 G
SFA 14:0: 0.003 G
SFA 16:0: 0.439 G
SFA 18:0: 0.081 G
Fatty acids, total monounsaturated: 0.814 G
MUFA 16:1: 0.023 G
MUFA 18:1: 0.789 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.988 G
PUFA 18:2: 1.865 G
PUFA 18:3: 0.122 G
Tryptophan: 0.123 G
Threonine: 0.306 G
Isoleucine: 0.382 G
Leucine: 0.673 G
Lysine: 0.346 G
Methionine: 0.167 G
Cystine: 0.16 G
Phenylalanine: 0.196 G
Tyrosine: 0.459 G
Valine: 0.433 G
Arginine: 0.458 G
Histidine: 0.217 G
Alanine: 0.371 G
Aspartic acid: 0.627 G
Glutamic acid: 2.616 G
Glycine: 0.379 G
Proline: 0.848 G
Serine: 0.466 G

172682

Bread, reduced-calorie, oat bran
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 46 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 8 G
Total lipid (fat): 3.2 G
Ash: 1.5 G
Carbohydrate, by difference: 41.3 G
Fiber, total dietary: 12 G
Sugars, Total: 3.52 G
Calcium, Ca: 57 MG
Iron, Fe: 3.15 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 139 MG
Potassium, K: 102 MG
Sodium, Na: 459 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.291 MG
Manganese, Mn: 1.101 MG
Selenium, Se: 20.6 UG
Thiamin: 0.354 MG
Riboflavin: 0.203 MG
Niacin: 3.763 MG
Pantothenic acid: 0.492 MG
Vitamin B-6: 0.103 MG
Folate, total: 81 UG
Folic acid: 47 UG
Folate, food: 34 UG
Folate, DFE: 114 UG
Choline, total: 14.6 MG
Carotene, beta: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 42 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 0.445 G
SFA 12:0: 0.002 G
SFA 14:0: 0.002 G
SFA 16:0: 0.369 G
SFA 18:0: 0.068 G
Fatty acids, total monounsaturated: 0.684 G
MUFA 16:1: 0.019 G
MUFA 18:1: 0.663 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.67 G
PUFA 18:2: 1.567 G
PUFA 18:3: 0.102 G
Tryptophan: 0.103 G
Threonine: 0.257 G
Isoleucine: 0.321 G
Leucine: 0.565 G
Lysine: 0.291 G
Methionine: 0.14 G
Cystine: 0.135 G
Phenylalanine: 0.165 G
Tyrosine: 0.386 G
Valine: 0.364 G
Arginine: 0.384 G
Histidine: 0.183 G
Alanine: 0.312 G
Aspartic acid: 0.527 G
Glutamic acid: 2.197 G
Glycine: 0.318 G
Proline: 0.712 G
Serine: 0.391 G

174919

Bread, reduced-calorie, oatmeal
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
OAT 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 44 G
Energy: 210 KCAL
Energy: 879 kJ
Protein: 7.6 G
Total lipid (fat): 3.5 G
Ash: 1.6 G
Carbohydrate, by difference: 43.3 G
Calcium, Ca: 115 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 100 MG
Potassium, K: 124 MG
Sodium, Na: 388 MG
Zinc, Zn: 0.83 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.539 MG
Selenium, Se: 23 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.348 MG
Riboflavin: 0.28 MG
Niacin: 3.03 MG
Pantothenic acid: 0.431 MG
Vitamin B-6: 0.045 MG
Folate, total: 55 UG
Folic acid: 21 UG
Folate, food: 34 UG
Folate, DFE: 70 UG
Vitamin B-12: 0.1 UG
Vitamin A, IU: 6 IU
Fatty acids, total saturated: 0.599 G
SFA 4:0: 0.002 G
SFA 6:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.002 G
SFA 12:0: 0.01 G
SFA 14:0: 0.011 G
SFA 16:0: 0.504 G
SFA 18:0: 0.041 G
Fatty acids, total monounsaturated: 0.822 G
MUFA 16:1: 0.039 G
MUFA 18:1: 0.783 G
Fatty acids, total polyunsaturated: 1.351 G
PUFA 18:2: 1.289 G
PUFA 18:3: 0.063 G
Tryptophan: 0.096 G
Threonine: 0.234 G
Isoleucine: 0.312 G
Leucine: 0.562 G
Lysine: 0.259 G
Methionine: 0.138 G
Cystine: 0.161 G
Phenylalanine: 0.381 G
Tyrosine: 0.251 G
Valine: 0.359 G
Arginine: 0.327 G
Histidine: 0.17 G
Alanine: 0.274 G
Aspartic acid: 0.431 G
Glutamic acid: 2.235 G
Glycine: 0.282 G
Proline: 0.764 G
Serine: 0.376 G

174920

Bread, reduced-calorie, rye
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
RYE 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 46 G
Energy: 203 KCAL
Energy: 849 kJ
Protein: 9.1 G
Total lipid (fat): 2.9 G
Ash: 1.6 G
Carbohydrate, by difference: 40.5 G
Fiber, total dietary: 12 G
Sugars, Total: 2.29 G
Calcium, Ca: 76 MG
Iron, Fe: 3.1 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 78 MG
Potassium, K: 98 MG
Sodium, Na: 513 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.453 MG
Selenium, Se: 27.9 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.367 MG
Riboflavin: 0.24 MG
Niacin: 2.527 MG
Pantothenic acid: 0.297 MG
Vitamin B-6: 0.077 MG
Folate, total: 58 UG
Folic acid: 35 UG
Folate, food: 23 UG
Folate, DFE: 83 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.04 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 37 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.368 G
SFA 4:0: 0.001 G
SFA 6:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.012 G
SFA 16:0: 0.27 G
SFA 18:0: 0.075 G
Fatty acids, total monounsaturated: 0.672 G
MUFA 16:1: 0.034 G
MUFA 18:1: 0.638 G
Fatty acids, total polyunsaturated: 0.752 G
PUFA 18:2: 0.71 G
PUFA 18:3: 0.041 G
Tryptophan: 0.11 G
Threonine: 0.284 G
Isoleucine: 0.357 G
Leucine: 0.638 G
Lysine: 0.321 G
Methionine: 0.155 G
Cystine: 0.18 G
Phenylalanine: 0.457 G
Tyrosine: 0.288 G
Valine: 0.415 G
Arginine: 0.476 G
Histidine: 0.208 G
Alanine: 0.32 G
Aspartic acid: 0.556 G
Glutamic acid: 2.629 G
Glycine: 0.321 G
Proline: 0.86 G
Serine: 0.432 G

174921

Bread, reduced-calorie, wheat
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
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).
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 39.6 G
Energy: 217 KCAL
Energy: 907 kJ
Protein: 13.32 G
Total lipid (fat): 2.92 G
Ash: 1.68 G
Carbohydrate, by difference: 42.47 G
Fiber, total dietary: 11.1 G
Sugars, Total: 3.71 G
Glucose: 0.95 G
Fructose: 1.62 G
Maltose: 1.14 G
Starch: 26.05 G
Calcium, Ca: 163 MG
Iron, Fe: 2.91 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 149 MG
Potassium, K: 150 MG
Sodium, Na: 332 MG
Zinc, Zn: 1.35 MG
Copper, Cu: 0.171 MG
Manganese, Mn: 1.21 MG
Selenium, Se: 30.4 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.35 MG
Riboflavin: 0.14 MG
Niacin: 3.78 MG
Vitamin B-6: 0.06 MG
Folate, total: 91 UG
Folic acid: 63 UG
Folate, food: 28 UG
Folate, DFE: 135 UG
Choline, total: 18.7 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 41 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, beta: 0.09 MG
Tocopherol, gamma: 0.67 MG
Tocotrienol, alpha: 0.09 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.84 G
SFA 4:0: 0.007 G
SFA 8:0: 0.003 G
SFA 10:0: 0.025 G
SFA 14:0: 0.004 G
SFA 15:0: 0.002 G
SFA 16:0: 0.41 G
SFA 17:0: 0.005 G
SFA 18:0: 0.366 G
SFA 20:0: 0.008 G
SFA 22:0: 0.007 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.523 G
MUFA 16:1: 0.017 G
MUFA 16:1 c: 0.017 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.492 G
MUFA 18:1 c: 0.452 G
MUFA 20:1: 0.013 G
Fatty acids, total polyunsaturated: 1.196 G
PUFA 18:2: 1.1 G
PUFA 18:2 n-6 c,c: 1.094 G
PUFA 18:3: 0.088 G
PUFA 18:3 n-3 c,c,c (ALA): 0.088 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.003 G
Fatty acids, total trans: 0.046 G
Fatty acids, total trans-monoenoic: 0.04 G
TFA 18:1 t: 0.04 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G

174922

Bread, reduced-calorie, white
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED ENERGY FOOD Renamed from *REDUCED CALORIE FOOD* [LanguaL 2008]. A claim that a food is energy-reduced, and any claim likely to have the same meaning for the consumer, may only be made where the energy value is reduced by at least 30 %, with an indication of the characteristic(s) which make(s) the
food reduced in its total energy value [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having at least 25% fewer calories per amount customarily consumed from the calories of a comparable food product. The complarable food may not be 'low calorie' [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 42.9 G
Energy: 207 KCAL
Energy: 866 kJ
Protein: 8.7 G
Total lipid (fat): 2.5 G
Ash: 1.7 G
Carbohydrate, by difference: 44.3 G
Fiber, total dietary: 9.7 G
Sugars, Total: 4.76 G
Calcium, Ca: 94 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 121 MG
Potassium, K: 76 MG
Sodium, Na: 479 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.33 MG
Manganese, Mn: 0.391 MG
Selenium, Se: 21.7 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.41 MG
Riboflavin: 0.289 MG
Niacin: 3.641 MG
Pantothenic acid: 0.462 MG
Vitamin B-6: 0.042 MG
Folate, total: 95 UG
Folic acid: 61 UG
Folate, food: 34 UG
Folate, DFE: 138 UG
Choline, total: 14.6 MG
Vitamin B-12: 0.28 UG
Carotene, beta: 1 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 32 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 0.549 G
SFA 14:0: 0.009 G
SFA 16:0: 0.325 G
SFA 18:0: 0.214 G
Fatty acids, total monounsaturated: 1.077 G
MUFA 16:1: 0.016 G
MUFA 18:1: 1.061 G
Fatty acids, total polyunsaturated: 0.559 G
PUFA 18:2: 0.531 G
PUFA 18:3: 0.028 G
Tryptophan: 0.104 G
Threonine: 0.289 G
Isoleucine: 0.381 G
Leucine: 0.657 G
Lysine: 0.358 G
Methionine: 0.16 G
Cystine: 0.151 G
Phenylalanine: 0.419 G
Tyrosine: 0.296 G
Valine: 0.418 G
Arginine: 0.339 G
Histidine: 0.198 G
Alanine: 0.293 G
Aspartic acid: 0.504 G
Glutamic acid: 2.44 G
Glycine: 0.276 G
Proline: 0.881 G
Serine: 0.43 G

175044

Bread, rice bran, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (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>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica 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, 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]
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
MILK OR MILK PRODUCT 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].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 35.9 G
Energy: 264 KCAL
Energy: 1105 kJ
Protein: 9.7 G
Total lipid (fat): 5 G
Ash: 2.2 G
Carbohydrate, by difference: 47.3 G
Fiber, total dietary: 5.3 G
Sugars, Total: 5.08 G
Calcium, Ca: 75 MG
Iron, Fe: 3.92 MG
Magnesium, Mg: 76 MG
Phosphorus, P: 174 MG
Potassium, K: 212 MG
Sodium, Na: 292 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.182 MG
Manganese, Mn: 1.521 MG
Selenium, Se: 31.2 UG
Thiamin: 0.568 MG
Riboflavin: 0.293 MG
Niacin: 6.662 MG
Pantothenic acid: 0.26 MG
Vitamin B-6: 0.208 MG
Folate, total: 79 UG
Folic acid: 56 UG
Folate, food: 23 UG
Folate, DFE: 118 UG
Choline, total: 15.9 MG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.71 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.771 G
SFA 12:0: 0.001 G
SFA 14:0: 0.006 G
SFA 16:0: 0.576 G
SFA 18:0: 0.179 G
Fatty acids, total monounsaturated: 1.798 G
MUFA 16:1: 0.036 G
MUFA 18:1: 1.762 G
Fatty acids, total polyunsaturated: 1.913 G
PUFA 18:2: 1.797 G
PUFA 18:3: 0.115 G
Tryptophan: 0.116 G
Threonine: 0.292 G
Isoleucine: 0.377 G
Leucine: 0.679 G
Lysine: 0.282 G
Methionine: 0.169 G
Cystine: 0.206 G
Phenylalanine: 0.478 G
Tyrosine: 0.295 G
Valine: 0.437 G
Arginine: 0.412 G
Histidine: 0.215 G
Alanine: 0.357 G
Aspartic acid: 0.504 G
Glutamic acid: 2.938 G
Glycine: 0.374 G
Proline: 0.989 G
Serine: 0.471 G

174923

Bread, rice bran
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (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>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica 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, 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]
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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
EGG ADDED Used when whole egg or a whole egg product is added at any level.
MILK OR MILK PRODUCT 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].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 41 G
Energy: 243 KCAL
Energy: 1017 kJ
Protein: 8.9 G
Total lipid (fat): 4.6 G
Ash: 2 G
Carbohydrate, by difference: 43.5 G
Fiber, total dietary: 4.9 G
Sugars, Total: 4.67 G
Calcium, Ca: 69 MG
Iron, Fe: 3.61 MG
Magnesium, Mg: 80 MG
Phosphorus, P: 178 MG
Potassium, K: 215 MG
Sodium, Na: 269 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.184 MG
Manganese, Mn: 1.585 MG
Selenium, Se: 28.7 UG
Thiamin: 0.653 MG
Riboflavin: 0.3 MG
Niacin: 6.81 MG
Pantothenic acid: 0.776 MG
Vitamin B-6: 0.268 MG
Folate, total: 86 UG
Folic acid: 56 UG
Folate, food: 30 UG
Folate, DFE: 125 UG
Choline, total: 18.7 MG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 49 UG
Vitamin E (alpha-tocopherol): 0.65 MG
Vitamin K (phylloquinone): 1 UG
Fatty acids, total saturated: 0.709 G
SFA 12:0: 0.001 G
SFA 14:0: 0.006 G
SFA 16:0: 0.53 G
SFA 18:0: 0.165 G
Fatty acids, total monounsaturated: 1.654 G
MUFA 16:1: 0.033 G
MUFA 18:1: 1.621 G
Fatty acids, total polyunsaturated: 1.76 G
PUFA 18:2: 1.654 G
PUFA 18:3: 0.106 G
Tryptophan: 0.106 G
Threonine: 0.268 G
Isoleucine: 0.347 G
Leucine: 0.624 G
Lysine: 0.259 G
Methionine: 0.156 G
Cystine: 0.19 G
Phenylalanine: 0.439 G
Tyrosine: 0.271 G
Valine: 0.402 G
Arginine: 0.379 G
Histidine: 0.197 G
Alanine: 0.328 G
Aspartic acid: 0.464 G
Glutamic acid: 2.703 G
Glycine: 0.344 G
Proline: 0.91 G
Serine: 0.433 G

2343275

Bread, rice, toasted
Water: 37.35 G
Energy: 273 KCAL
Protein: 4.74 G
Total lipid (fat): 5.76 G
Carbohydrate, by difference: 50.31 G
Fiber, total dietary: 4.7 G
Sugars, Total: 3.88 G
Calcium, Ca: 152 MG
Iron, Fe: 2.89 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 56 MG
Potassium, K: 82 MG
Sodium, Na: 491 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.082 MG
Selenium, Se: 0.4 UG
Thiamin: 0.33 MG
Riboflavin: 0.555 MG
Niacin: 3.049 MG
Vitamin B-6: 0.08 MG
Folate, total: 34 UG
Folate, food: 34 UG
Folate, DFE: 34 UG
Choline, total: 13.8 MG
Vitamin E (alpha-tocopherol): 0.66 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 1.074 G
SFA 8:0: 0.02 G
SFA 10:0: 0.021 G
SFA 12:0: 0.016 G
SFA 14:0: 0.042 G
SFA 16:0: 0.779 G
SFA 18:0: 0.162 G
Fatty acids, total monounsaturated: 2.208 G
MUFA 16:1: 0.014 G
MUFA 18:1: 1.391 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.567 G
PUFA 18:2: 0.545 G
PUFA 18:3: 0.016 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.003 G

2343274

Bread, rice
Water: 42.99 G
Energy: 248 KCAL
Protein: 4.31 G
Total lipid (fat): 5.24 G
Carbohydrate, by difference: 45.78 G
Fiber, total dietary: 4.3 G
Sugars, Total: 3.53 G
Calcium, Ca: 138 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 51 MG
Potassium, K: 75 MG
Sodium, Na: 447 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.075 MG
Selenium, Se: 0.4 UG
Thiamin: 0.375 MG
Riboflavin: 0.505 MG
Niacin: 2.775 MG
Vitamin B-6: 0.073 MG
Folate, total: 36 UG
Folate, food: 36 UG
Folate, DFE: 36 UG
Choline, total: 12.6 MG
Vitamin E (alpha-tocopherol): 0.6 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.977 G
SFA 8:0: 0.018 G
SFA 10:0: 0.019 G
SFA 12:0: 0.015 G
SFA 14:0: 0.038 G
SFA 16:0: 0.709 G
SFA 18:0: 0.147 G
Fatty acids, total monounsaturated: 2.009 G
MUFA 16:1: 0.013 G
MUFA 18:1: 1.266 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.516 G
PUFA 18:2: 0.496 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.003 G

1362793

BREAD, ROASTED GARLIC
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491454
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, GARLIC, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), MALT (MALTED BARLEY, WHEAT FLOUR, DEXTROSE), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
branded_food_category: Breads & Buns
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 50.88 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 509 MG

1654989

1943095

BREAD, ROASTED GARLIC
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491454
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, GARLIC, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), MALT (MALTED BARLEY, WHEAT FLOUR, DEXTROSE), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 14 oz/397 g
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 50.88 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 509 MG

2315737

BREAD, ROASTED GARLIC
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491454
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, GARLIC, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), MALT (MALTED BARLEY, WHEAT FLOUR, DEXTROSE), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Breads & Buns
package_weight: 14 oz/397 g
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 50.88 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 509 MG

674264

BREAD, ROASTED GARLIC
brand_owner: Giant Eagle, Inc.
gtin_upc: 03003491454
ingredients: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, GARLIC, CONTAINS LESS THAN 2% OF DOUGH CONDITIONER (ENRICHED WHEAT FLOUR, ASCORBIC ACID, ENZYMES), MALT (MALTED BARLEY, WHEAT FLOUR, DEXTROSE), PRESERVATIVES (CULTURED WHEAT STARCH, WHEAT FLOUR, CITRIC ACID), SALT, WHITE DISTILLED VINEGAR, YEAST.
serving_size: 57.0 g
household_serving_fulltext: 2 ONZ
branded_food_category: Breads & Buns
market_country: United States
Energy: 246 KCAL
Protein: 8.77 G
Total lipid (fat): 0.88 G
Carbohydrate, by difference: 50.88 G
Fiber, total dietary: 1.8 G
Sugars, Total: 1.75 G
Iron, Fe: 3.16 MG
Sodium, Na: 509 MG

174078

Bread, roll, Mexican, bollilo
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
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: 26.05 G
Energy: 318 KCAL
Energy: 1330 kJ
Protein: 10.65 G
Total lipid (fat): 5.8 G
Ash: 1.73 G
Carbohydrate, by difference: 55.77 G
Fiber, total dietary: 2.2 G
Sugars, Total: 3.55 G
Glucose: 0.4 G
Fructose: 1.15 G
Maltose: 2 G
Starch: 46.95 G
Calcium, Ca: 41 MG
Iron, Fe: 3.9 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 111 MG
Potassium, K: 131 MG
Sodium, Na: 506 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.135 MG
Manganese, Mn: 0.68 MG
Selenium, Se: 38.8 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.68 MG
Riboflavin: 0.43 MG
Niacin: 5.585 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.105 MG
Folate, total: 127 UG
Folic acid: 70 UG
Folate, food: 57 UG
Folate, DFE: 176 UG
Choline, total: 14.3 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 14 UG
Tocopherol, gamma: 0.14 MG
Tocopherol, delta: 0.13 MG
Tocotrienol, beta: 0.19 MG
Vitamin K (phylloquinone): 10.9 UG
Fatty acids, total saturated: 1.401 G
SFA 10:0: 0.01 G
SFA 12:0: 0.005 G
SFA 14:0: 0.009 G
SFA 15:0: 0.006 G
SFA 16:0: 0.688 G
SFA 17:0: 0.008 G
SFA 18:0: 0.632 G
SFA 20:0: 0.019 G
SFA 22:0: 0.017 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.658 G
MUFA 16:1: 0.021 G
MUFA 16:1 c: 0.021 G
MUFA 17:1: 0.003 G
MUFA 18:1: 2.621 G
MUFA 18:1 c: 1.864 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 1.022 G
PUFA 18:2: 0.966 G
PUFA 18:2 n-6 c,c: 0.85 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.051 G
PUFA 18:3 n-3 c,c,c (ALA): 0.047 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.002 G
Fatty acids, total trans: 0.869 G
Fatty acids, total trans-monoenoic: 0.757 G
TFA 18:1 t: 0.757 G
TFA 18:2 t not further defined: 0.111 G
Fatty acids, total trans-polyenoic: 0.112 G
Cholesterol: 1 MG

1906784

BREAD, ROSEMARY OLIVE OIL
brand_owner: Wal-Mart Stores, Inc.
brand_name: MARKETSIDE
gtin_upc: 681131136228
ingredients: ENRICHED FLOUR, (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, CONTAINS 2% OR LESS OF: ROSEMARY, SALT, EXTRA VIRGIN OLIVE OIL, YEAST.
serving_size: 57.0 g
branded_food_category: Breads & Buns
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 263 KCAL
Protein: 7.02 G
Total lipid (fat): 1.75 G
Carbohydrate, by difference: 50.88 G
Fiber, total dietary: 1.8 G
Iron, Fe: 3.16 MG
Sodium, Na: 491 MG

1917621

BREAD, ROSEMARY
brand_owner: Cook's Gluten-Free Sourdough
brand_name: COOK'S GLUTEN-FREE SOURDOUGH
gtin_upc: 851903005018
ingredients: FERMENTED SOURDOUGH STARTER (FILTERED WATER, BROWN RICE FLOUR SORGHUM FLOUR), BROWN RICE FLOUR, TAPIOCA FLOUR, POTATO STARCH, ORGANIC EVAPORATED CANE SUGAR, SALT, XANTHAN GUM, GUAR GUM, ORGANIC ROSEMARY, ASCORBIC ACID (VITAMIN C POWDER USED TO PRESERVE FRESHNESS).
serving_size: 49.0 g
branded_food_category: Breads & Buns
package_weight: 2 lbs/907 g
market_country: United States
Energy: 224 KCAL
Protein: 4.08 G
Total lipid (fat): 2.04 G
Carbohydrate, by difference: 48.98 G
Fiber, total dietary: 4.1 G
Sugars, Total: 4.08 G
Iron, Fe: 0.73 MG
Sodium, Na: 388 MG

1793638

BREAD, ROSEMARY
brand_owner: Cook's Gluten-Free Sourdough
brand_name: COOK'S GLUTEN-FREE SOURDOUGH
gtin_upc: 851903005018
ingredients: FERMENTED SOURDOUGH STARTER (FILTERED WATER, BROWN RICE FLOUR SORGHUM FLOUR), BROWN RICE FLOUR, TAPIOCA FLOUR, POTATO STARCH, ORGANIC EVAPORATED CANE SUGAR, SALT, XANTHAN GUM, GUAR GUM, ORGANIC ROSEMARY, ASCORBIC ACID (VITAMIN C POWDER USED TO PRESERVE FRESHNESS).
serving_size: 49.0 g
branded_food_category: Breads & Buns
package_weight: 907 g
market_country: United States
Energy: 224 KCAL
Protein: 4.08 G
Total lipid (fat): 2.04 G
Carbohydrate, by difference: 48.98 G
Fiber, total dietary: 4.1 G
Sugars, Total: 4.08 G
Iron, Fe: 0.73 MG
Sodium, Na: 388 MG

172685

Bread, rye, toasted
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) 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.
SLICED Used for solid products that are divided into uniformly thin pieces (e.g., sliced bread).
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.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
CARBOHYDRATE FERMENTED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
RYE 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].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 31 G
Energy: 284 KCAL
Energy: 1188 kJ
Protein: 9.4 G
Total lipid (fat): 3.6 G
Ash: 2.7 G
Carbohydrate, by difference: 53.1 G
Fiber, total dietary: 6.4 G
Sugars, Total: 4.23 G
Calcium, Ca: 80 MG
Iron, Fe: 3.1 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 138 MG
Potassium, K: 183 MG
Sodium, Na: 664 MG
Zinc, Zn: 1.25 MG
Copper, Cu: 0.204 MG
Manganese, Mn: 0.905 MG
Selenium, Se: 34 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.382 MG
Riboflavin: 0.332 MG
Niacin: 3.763 MG
Pantothenic acid: 0.314 MG
Vitamin B-6: 0.074 MG
Folate, total: 103 UG
Folic acid: 64 UG
Folate, food: 39 UG
Folate, DFE: 148 UG
Choline, total: 16.1 MG
Carotene, beta: 4 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 56 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.688 G
SFA 14:0: 0.012 G
SFA 16:0: 0.423 G
SFA 18:0: 0.253 G
Fatty acids, total monounsaturated: 1.44 G
MUFA 16:1: 0.013 G
MUFA 18:1: 1.425 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 0.879 G
PUFA 18:2: 0.812 G
PUFA 18:3: 0.066 G
Tryptophan: 0.105 G
Threonine: 0.281 G
Isoleucine: 0.351 G
Leucine: 0.637 G
Lysine: 0.256 G
Methionine: 0.153 G
Cystine: 0.19 G
Phenylalanine: 0.451 G
Tyrosine: 0.235 G
Valine: 0.417 G
Arginine: 0.358 G
Histidine: 0.2 G
Alanine: 0.328 G
Aspartic acid: 0.486 G
Glutamic acid: 2.861 G
Glycine: 0.331 G
Proline: 0.999 G
Serine: 0.458 G

Data Sources
https://fdc.nal.usda.gov
https://langual.org