Tone Yuen Tong

1577618

CAKE WITH CHOCOLATE WHIPPY & FUDGE
brand_owner: Smith's Food & Drug Centers Inc.
brand_name: THE KROGER CO
gtin_upc: 041573259259
ingredients: CAKE [SUGAR, BLEACHED ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, MODIFIED CORN STARCH CONTAINS 2% OR LESS OF NONFAT MILK, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), SALT, CORN STARCH VITAL WHEAT GLUTEN, SORBITAN MONOSTEARATE, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SODIUM STEAROLYL LACTYLATE DEXTROSE, NATURAL AND ARTIFICIAL FLAVORS, RED 40 LAKE, BLUE 1 LAKE, YELLOW 5 LAKE, SOY LECITHIN ICING [SUGAR, WATER, VEGETABLE SHORTENING (PARTIALLY HYROGENATED SOYBEAN OIL AND COTTONSEED OILS), PARTIALLY HYROGENATED PALM KERNEL OIL, DEXTROSE, MONO AND DIGLYCERIDES, POLYSORBATE 60, VEGETABLE OIL (PALM, CANOLA), HIGH FRUCTOSE CORN SYRUP, COCOA (PROCESSED WITH ALKALI), CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), *SODIUM CASEINATE (A MILK DERIVATIVE), SOY PROTEIN CONCENTRATE CARBOHYDRATE GUM, SALT, SOY LECITHIN, CITRIC ACID, CELLULOSE GEL, CELLULOSE GUM PRESERVATIVES (CITRIC ACID, SODIUM BENZOATE POTASSIUM SORBATE), POLYGLYCEROL ESTERS OF FATTY ACIDS, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, ARTIFICIAL COLORS (RED 40, BLUE 2, YELLOW 5, YELLOW 6, BLUE 1), CARAMEL COLOR) CHOCOLATE CURLS [SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, BUTTER OIL (MILK), EMULSIFIER SOY LECITHIN, NATURAL VANILLA].
serving_size: 76.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 382 KCAL
Protein: 3.95 G
Total lipid (fat): 19.74 G
Carbohydrate, by difference: 50 G
Fiber, total dietary: 1.3 G
Sugars, Total: 36.84 G
Calcium, Ca: 26 MG
Iron, Fe: 1.89 MG
Sodium, Na: 355 MG
Fatty acids, total saturated: 9.21 G
Fatty acids, total trans: 0.66 G
Cholesterol: 26 MG

486625

CAKE WITH CHOCOLATE WHIPPY & FUDGE
brand_owner: Smith's Food & Drug Centers Inc.
gtin_upc: 041573259259
ingredients: CAKE [SUGAR, BLEACHED ENRICHED FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, MODIFIED CORN STARCH CONTAINS 2% OR LESS OF NONFAT MILK, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), SALT, CORN STARCH VITAL WHEAT GLUTEN, SORBITAN MONOSTEARATE, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SODIUM STEAROLYL LACTYLATE DEXTROSE, NATURAL AND ARTIFICIAL FLAVORS, RED 40 LAKE, BLUE 1 LAKE, YELLOW 5 LAKE, SOY LECITHIN ICING [SUGAR, WATER, VEGETABLE SHORTENING (PARTIALLY HYROGENATED SOYBEAN OIL AND COTTONSEED OILS), PARTIALLY HYROGENATED PALM KERNEL OIL, DEXTROSE, MONO AND DIGLYCERIDES, POLYSORBATE 60, VEGETABLE OIL (PALM, CANOLA), HIGH FRUCTOSE CORN SYRUP, COCOA (PROCESSED WITH ALKALI), CORN SYRUP, SWEETENED CONDENSED MILK (MILK, SUGAR), *SODIUM CASEINATE (A MILK DERIVATIVE), SOY PROTEIN CONCENTRATE CARBOHYDRATE GUM, SALT, SOY LECITHIN, CITRIC ACID, CELLULOSE GEL, CELLULOSE GUM PRESERVATIVES (CITRIC ACID, SODIUM BENZOATE POTASSIUM SORBATE), POLYGLYCEROL ESTERS OF FATTY ACIDS, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, ARTIFICIAL COLORS (RED 40, BLUE 2, YELLOW 5, YELLOW 6, BLUE 1), CARAMEL COLOR) CHOCOLATE CURLS [SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, BUTTER OIL (MILK), EMULSIFIER SOY LECITHIN, NATURAL VANILLA].
serving_size: 76.0 g
household_serving_fulltext: 0.33 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 382 KCAL
Protein: 3.95 G
Total lipid (fat): 19.74 G
Carbohydrate, by difference: 50 G
Fiber, total dietary: 1.3 G
Sugars, Total: 36.84 G
Calcium, Ca: 26 MG
Iron, Fe: 1.89 MG
Sodium, Na: 355 MG
Fatty acids, total saturated: 9.21 G
Fatty acids, total trans: 0.66 G
Cholesterol: 26 MG

1783477

CAKE WITH CREAMY FILLING, ICED VANILLA
brand_owner: Hostess Brands, LLC
brand_name: DOLLY MADISON BAKERY
gtin_upc: 888109300029
ingredients: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR [FLOUR, REDUCED IRON, ""B"" VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], PARTIALLY HYDROGENATED VEGETABLE AND/OR ANIMAL SHORTENING (SOYBEAN, COTTONSEED AND/OR CANOLA OIL, BEEF FAT), CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, EGG WHITES, WHOLE EGGS. CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, SOY LECITHIN, LEAVENINGS (CALCIUM SULFATE, FUMARIC ACID, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, AND MONOCALCIUM PHOSPHATE), SOYBEAN OIL, WHEY, PALM OIL, NONFAT MILK, SALT, SOY FLOUR, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS: CARAMEL COLOR), MONO AND DIGLYCERIDES, GLUCOSE, SORBIC ACID (TO RETAIN FRESHNESS), DEXTROSE, CELLULOSE GUM, GUAR GUM, POLYSORBATE 60, AGAR, LEMON OIL, SOY PROTEIN ISOLATE, CALCIUM AND SODIUM CASEINATE, YELLOW 5 AND 6.
serving_size: 108.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 108 g
market_country: United States
Energy: 389 KCAL
Protein: 1.85 G
Total lipid (fat): 12.04 G
Carbohydrate, by difference: 68.52 G
Sugars, Total: 54.63 G
Calcium, Ca: 37 MG
Iron, Fe: 0.67 MG
Sodium, Na: 333 MG
Fatty acids, total saturated: 5.56 G
Cholesterol: 19 MG

1899161

CAKE WITH CREAMY FILLING, ICED VANILLA
brand_owner: Hostess Brands, LLC
brand_name: DOLLY MADISON BAKERY
gtin_upc: 888109300029
ingredients: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR [FLOUR, REDUCED IRON, ""B"" VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], PARTIALLY HYDROGENATED VEGETABLE AND/OR ANIMAL SHORTENING (SOYBEAN, COTTONSEED AND/OR CANOLA OIL, BEEF FAT), CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, EGG WHITES, WHOLE EGGS. CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, SOY LECITHIN, LEAVENINGS (CALCIUM SULFATE, FUMARIC ACID, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, AND MONOCALCIUM PHOSPHATE), SOYBEAN OIL, WHEY, PALM OIL, NONFAT MILK, SALT, SOY FLOUR, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS: CARAMEL COLOR), MONO AND DIGLYCERIDES, GLUCOSE, SORBIC ACID (TO RETAIN FRESHNESS), DEXTROSE, CELLULOSE GUM, GUAR GUM, POLYSORBATE 60, AGAR, LEMON OIL, SOY PROTEIN ISOLATE, CALCIUM AND SODIUM CASEINATE, YELLOW 5 AND 6.
serving_size: 108.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 3.81 oz/108 g
market_country: United States
Energy: 389 KCAL
Protein: 1.85 G
Total lipid (fat): 12.04 G
Carbohydrate, by difference: 68.52 G
Sugars, Total: 54.63 G
Calcium, Ca: 37 MG
Iron, Fe: 0.67 MG
Sodium, Na: 333 MG
Fatty acids, total saturated: 5.56 G
Cholesterol: 19 MG

474217

CAKE WITH CREAMY FILLING
brand_owner: DOLLY MADISON BAKERY
gtin_upc: 888109300029
ingredients: SUGAR, WATER, ENRICHED BLEACHED WHEAT FLOUR [FLOUR, REDUCED IRON, "B" VITAMINS (NIACIN, THIAMINE MONONITRATE (B1), RIBOFLAVIN (B2), FOLIC ACID)], PARTIALLY HYDROGENATED VEGETABLE AND/OR ANIMAL SHORTENING (SOYBEAN, COTTONSEED AND/OR CANOLA OIL, BEEF FAT), CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, EGG WHITES, WHOLE EGGS. CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, SOY LECITHIN, LEAVENINGS (CALCIUM SULFATE, FUMARIC ACID, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, AND MONOCALCIUM PHOSPHATE), SOYBEAN OIL, WHEY, PALM OIL, NONFAT MILK, SALT, SOY FLOUR, NATURAL AND ARTIFICIAL FLAVOR (CONTAINS: CARAMEL COLOR), MONO AND DIGLYCERIDES, GLUCOSE, SORBIC ACID (TO RETAIN FRESHNESS), DEXTROSE, CELLULOSE GUM, GUAR GUM, POLYSORBATE 60, AGAR, LEMON OIL, SOY PROTEIN ISOLATE, CALCIUM AND SODIUM CASEINATE, YELLOW 5 AND 6.
serving_size: 108.0 g
household_serving_fulltext: 3 CAKES
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 389 KCAL
Protein: 1.85 G
Total lipid (fat): 12.04 G
Carbohydrate, by difference: 68.52 G
Sugars, Total: 54.63 G
Calcium, Ca: 37 MG
Iron, Fe: 0.67 MG
Sodium, Na: 333 MG
Fatty acids, total saturated: 5.56 G
Cholesterol: 19 MG

558757

CAKE WITH FUDGE ICING & CHOCOLATE SPRINKLES
brand_owner: NOT A BRANDED ITEM
gtin_upc: 085239011843
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SOYBEAN OIL, COCOA ALKALI PROCESSED, EGGS, SKIM MILK, CONTAINS LESS THAN 2% OF THE FOLLOWING: INVERT SUGAR, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, COCOA, WHEY, CORNSTARCH, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, MODIFIED TAPIOCA STARCH, MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, SODIUM CASEINATE, MODIFIED CORNSTARCH, POLYSORBATE 60, WHEAT STARCH, NATURAL FLAVOR, GUAR GUM, XANTHAN GUM, SODIUM STEAROYL LACTYLATE, DEXTRIN, CONFECTIONER'S GLAZE, CARNAUBA WAX, ARTIFICIAL COLORS (YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 1 LAKE, RED 40 LAKE).
serving_size: 85.0 g
household_serving_fulltext: 0.5 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 400 KCAL
Protein: 3.53 G
Total lipid (fat): 16.47 G
Carbohydrate, by difference: 60 G
Fiber, total dietary: 2.4 G
Sugars, Total: 42.35 G
Calcium, Ca: 24 MG
Iron, Fe: 3.18 MG
Sodium, Na: 400 MG
Fatty acids, total saturated: 5.88 G
Cholesterol: 18 MG

1304711

CAKE'S BY SUE, HALF CAKE, COCONUT
brand_owner: Coca-Cola Nestle Refreshments
brand_name: CAKE'S BY SUE
gtin_upc: 083900300050
ingredients: NON-DAIRY VANILLA FROSTING, YELLOW CAKE MIX, EGG, WHOLE MILK, EVAPORATED MILK, BUTTER, DRY COCONUT, VANILLA EXTRACT, SOY, WHEAT.
serving_size: 85.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 341 KCAL
Protein: 3.53 G
Total lipid (fat): 12.94 G
Carbohydrate, by difference: 50.59 G
Sugars, Total: 37.65 G
Calcium, Ca: 47 MG
Iron, Fe: 0.42 MG
Sodium, Na: 306 MG
Riboflavin: 0.12 MG
Niacin: 0.471 MG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 3.53 G
Cholesterol: 24 MG

1596819

2343334

Cake, angel food
Water: 32.9 G
Energy: 257 KCAL
Protein: 6.1 G
Total lipid (fat): 0.3 G
Carbohydrate, by difference: 58.7 G
Fiber, total dietary: 0.2 G
Sugars, Total: 30.51 G
Calcium, Ca: 84 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 232 MG
Potassium, K: 135 MG
Sodium, Na: 511 MG
Zinc, Zn: 0.13 MG
Copper, Cu: 0.068 MG
Selenium, Se: 15.3 UG
Thiamin: 0.074 MG
Riboflavin: 0.182 MG
Niacin: 0.154 MG
Vitamin B-6: 0.005 MG
Folate, total: 13 UG
Folic acid: 10 UG
Folate, food: 4 UG
Folate, DFE: 20 UG
Choline, total: 1.2 MG
Vitamin B-12: 0.03 UG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.043 G
SFA 16:0: 0.039 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.026 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.025 G
Fatty acids, total polyunsaturated: 0.124 G
PUFA 18:2: 0.117 G
PUFA 18:3: 0.007 G

172694

Cake, angelfood, commercially prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
EGG WHITE, ALBUMEN
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.
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.
VEGETABLE FAT OR OIL 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT 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
FOOD INDUSTRY PREPARED
Water: 33.2 G
Energy: 258 KCAL
Energy: 1077 kJ
Protein: 5.9 G
Total lipid (fat): 0.8 G
Ash: 2.3 G
Carbohydrate, by difference: 57.8 G
Fiber, total dietary: 1.5 G
Calcium, Ca: 140 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 324 MG
Potassium, K: 93 MG
Sodium, Na: 749 MG
Zinc, Zn: 0.07 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.085 MG
Selenium, Se: 7.3 UG
Thiamin: 0.102 MG
Riboflavin: 0.491 MG
Niacin: 0.883 MG
Pantothenic acid: 0.198 MG
Vitamin B-6: 0.031 MG
Folate, total: 35 UG
Folic acid: 32 UG
Folate, food: 3 UG
Folate, DFE: 57 UG
Vitamin B-12: 0.06 UG
Fatty acids, total saturated: 0.121 G
SFA 14:0: 0.001 G
SFA 16:0: 0.11 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.071 G
MUFA 16:1: 0.002 G
MUFA 18:1: 0.068 G
Fatty acids, total polyunsaturated: 0.367 G
PUFA 18:2: 0.346 G
PUFA 18:3: 0.021 G
Tryptophan: 0.075 G
Threonine: 0.248 G
Isoleucine: 0.312 G
Leucine: 0.481 G
Lysine: 0.364 G
Methionine: 0.183 G
Cystine: 0.149 G
Phenylalanine: 0.334 G
Tyrosine: 0.218 G
Valine: 0.354 G
Arginine: 0.303 G
Histidine: 0.131 G
Alanine: 0.31 G
Aspartic acid: 0.532 G
Glutamic acid: 1.025 G
Glycine: 0.206 G
Proline: 0.317 G
Serine: 0.389 G

172695

Cake, angelfood, dry mix, prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
EGG WHITE, ALBUMEN
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.
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.
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
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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT 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: 32.9 G
Energy: 257 KCAL
Energy: 1075 kJ
Protein: 6.1 G
Total lipid (fat): 0.3 G
Ash: 2 G
Carbohydrate, by difference: 58.7 G
Fiber, total dietary: 0.2 G
Sugars, Total: 30.51 G
Calcium, Ca: 84 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 232 MG
Potassium, K: 135 MG
Sodium, Na: 511 MG
Zinc, Zn: 0.13 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.063 MG
Selenium, Se: 15.3 UG
Thiamin: 0.092 MG
Riboflavin: 0.202 MG
Niacin: 0.171 MG
Pantothenic acid: 0.11 MG
Vitamin B-6: 0.006 MG
Folate, total: 19 UG
Folic acid: 14 UG
Folate, food: 5 UG
Folate, DFE: 29 UG
Choline, total: 1.3 MG
Vitamin B-12: 0.03 UG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.043 G
SFA 16:0: 0.039 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.026 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.025 G
Fatty acids, total polyunsaturated: 0.124 G
PUFA 18:2: 0.117 G
PUFA 18:3: 0.007 G
Tryptophan: 0.077 G
Threonine: 0.259 G
Isoleucine: 0.324 G
Leucine: 0.497 G
Lysine: 0.38 G
Methionine: 0.192 G
Cystine: 0.154 G
Phenylalanine: 0.343 G
Tyrosine: 0.226 G
Valine: 0.368 G
Arginine: 0.315 G
Histidine: 0.134 G
Alanine: 0.324 G
Aspartic acid: 0.561 G
Glutamic acid: 0.994 G
Glycine: 0.211 G
Proline: 0.306 G
Serine: 0.402 G

1782535

CAKE, APPLE SPICE
brand_owner: First Row Software Publishing
brand_name: BUFFALO VALLEY GRAINS
gtin_upc: 030955476612
ingredients: SUGAR FREE APPLESAUCE, GF ORGANIC BROWN RICE FLOUR, GF ORGANIC MILLET FLOUR, GF POTATO & TAPIOCA STARCH, GF SWEET RICE FLOUR, ORGANIC GF GOLDEN FLAX MEAL, ORGANIC GF AMARANTH FLOUR, NATURAL GF TEFF FLOUR, ORGANIC GF QUINOA FLOUR, ORGANIC CRYSTALLIZED CANE JUICE, RAISINS, ALUMINUM FREE BAKING & SODA, GF XANTHAN GUM, NATURAL SEA SALT, CINNAMON, NUTMEG, GINGER, OLIVE OIL, VANILLA, EGG. FROSTING (IF INCLUDED): POWDERED SUGAR, BUTTER, CREAM CHEESE, VANILLA
serving_size: 25.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 113 g
market_country: United States
Energy: 564 KCAL
Protein: 4 G
Total lipid (fat): 24 G
Carbohydrate, by difference: 88 G
Fiber, total dietary: 5.1 G
Sugars, Total: 48 G
Calcium, Ca: 52 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 116 MG
Potassium, K: 164 MG
Sodium, Na: 360 MG
Selenium, Se: 8 UG
Folate, total: 20000 UG
Cholesterol: 48 MG

1897672

CAKE, APPLE SPICE
brand_owner: First Row Software Publishing
brand_name: BUFFALO VALLEY GRAINS
gtin_upc: 030955476612
ingredients: SUGAR FREE APPLESAUCE, GF ORGANIC BROWN RICE FLOUR, GF ORGANIC MILLET FLOUR, GF POTATO & TAPIOCA STARCH, GF SWEET RICE FLOUR, ORGANIC GF GOLDEN FLAX MEAL, ORGANIC GF AMARANTH FLOUR, NATURAL GF TEFF FLOUR, ORGANIC GF QUINOA FLOUR, ORGANIC CRYSTALLIZED CANE JUICE, RAISINS, ALUMINUM FREE BAKING & SODA, GF XANTHAN GUM, NATURAL SEA SALT, CINNAMON, NUTMEG, GINGER, OLIVE OIL, VANILLA, EGG. FROSTING (IF INCLUDED): POWDERED SUGAR, BUTTER, CREAM CHEESE, VANILLA
serving_size: 25.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 4 oz/113 g
market_country: United States
Energy: 564 KCAL
Protein: 4 G
Total lipid (fat): 24 G
Carbohydrate, by difference: 88 G
Fiber, total dietary: 5.1 G
Sugars, Total: 48 G
Calcium, Ca: 52 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 116 MG
Potassium, K: 164 MG
Sodium, Na: 360 MG
Selenium, Se: 8 UG
Folate, total: 20000 UG
Cholesterol: 48 MG

1914282

CAKE, BANANA NUT
brand_owner: Xiphias
brand_name: DELISSA
gtin_upc: 728795157562
ingredients: INE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SUGAR, WATER, WHOLE EGGS, SOYBEAN OIL, BANANA PUREE, BANANA EMULSION, WALNUTS, WHEY, CORN STARCH, BAKING POWDER, (LEAVENING) BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A (PRESERVATIVE) TO (RETAIN FRESHNESS)
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 5 oz/142 g
market_country: United States
Energy: 387 KCAL
Protein: 4.23 G
Total lipid (fat): 21.13 G
Carbohydrate, by difference: 43.66 G
Sugars, Total: 26.76 G
Calcium, Ca: 42 MG
Iron, Fe: 1.27 MG
Sodium, Na: 317 MG
Vitamin A, IU: 211 IU
Fatty acids, total saturated: 4.23 G
Cholesterol: 70423 MG

172696

Cake, boston cream pie, commercially prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MILK OR MILK PRODUCT ADDED
CHEMICAL 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
FOOD INDUSTRY PREPARED
Water: 45.4 G
Energy: 252 KCAL
Energy: 1054 kJ
Protein: 2.4 G
Total lipid (fat): 8.5 G
Ash: 0.7 G
Carbohydrate, by difference: 42.9 G
Fiber, total dietary: 1.4 G
Sugars, Total: 36.11 G
Calcium, Ca: 23 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 49 MG
Potassium, K: 39 MG
Sodium, Na: 254 MG
Zinc, Zn: 0.16 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.408 MG
Riboflavin: 0.27 MG
Niacin: 0.191 MG
Pantothenic acid: 0.301 MG
Vitamin B-6: 0.026 MG
Folate, total: 14 UG
Folic acid: 6 UG
Folate, food: 8 UG
Folate, DFE: 18 UG
Choline, total: 17.4 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 24 UG
Retinol: 23 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 82 IU
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 2.445 G
SFA 4:0: 0.02 G
SFA 6:0: 0.012 G
SFA 8:0: 0.007 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.093 G
SFA 16:0: 1.265 G
SFA 18:0: 1.006 G
Fatty acids, total monounsaturated: 4.544 G
MUFA 16:1: 0.031 G
MUFA 18:1: 4.504 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.009 G
PUFA 18:2: 0.941 G
PUFA 18:3: 0.055 G
PUFA 20:4: 0.01 G
PUFA 22:6 n-3 (DHA): 0.003 G
Cholesterol: 37 MG
Tryptophan: 0.034 G
Threonine: 0.093 G
Isoleucine: 0.115 G
Leucine: 0.19 G
Lysine: 0.136 G
Methionine: 0.054 G
Cystine: 0.046 G
Phenylalanine: 0.119 G
Tyrosine: 0.089 G
Valine: 0.132 G
Arginine: 0.113 G
Histidine: 0.054 G
Alanine: 0.098 G
Aspartic acid: 0.175 G
Glutamic acid: 0.546 G
Glycine: 0.078 G
Proline: 0.191 G
Serine: 0.143 G
Theobromine: 6 MG

2343338

Cake, Boston cream pie
Water: 45.4 G
Energy: 252 KCAL
Protein: 2.4 G
Total lipid (fat): 8.5 G
Carbohydrate, by difference: 42.9 G
Fiber, total dietary: 1.4 G
Sugars, Total: 36.11 G
Calcium, Ca: 23 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 49 MG
Potassium, K: 39 MG
Sodium, Na: 254 MG
Zinc, Zn: 0.16 MG
Copper, Cu: 0.042 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.408 MG
Riboflavin: 0.27 MG
Niacin: 0.191 MG
Vitamin B-6: 0.026 MG
Folate, total: 14 UG
Folic acid: 6 UG
Folate, food: 8 UG
Folate, DFE: 18 UG
Choline, total: 17.4 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 24 UG
Retinol: 23 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 2.445 G
SFA 4:0: 0.02 G
SFA 6:0: 0.012 G
SFA 8:0: 0.007 G
SFA 10:0: 0.005 G
SFA 12:0: 0.013 G
SFA 14:0: 0.093 G
SFA 16:0: 1.265 G
SFA 18:0: 1.006 G
Fatty acids, total monounsaturated: 4.544 G
MUFA 16:1: 0.031 G
MUFA 18:1: 4.504 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.009 G
PUFA 18:2: 0.941 G
PUFA 18:3: 0.055 G
PUFA 20:4: 0.01 G
PUFA 22:6 n-3 (DHA): 0.003 G
Cholesterol: 37 MG
Theobromine: 6 MG

1777701

CAKE, BUTTER POUND
brand_owner: FGF LLC
brand_name: COFFEE HOUSE CAFE
gtin_upc: 883426140365
ingredients: CAKE MIX (SUGAR, ENRICHED FLOUR, BLEACHED [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, FOOD STARCH-MODIFIED, CONTAINS 2% OR LESS OF MONO AND DIGLYCERIDES, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), MODIFIED WHEY, SALT, SODIUM STEAROYL LACTYLATE, SORBITAN MONOSTEARATE, CALCIUM ACETATE, NONFAT MILK, XANTHAN GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVOR, VITAL WHEAT GLUTEN, POLYSORBATE 60, EGG, SOY FLOUR), EGG, SOUR CREAM (MILK AND MILK FAT, NONFAT MILK, FOOD STARCH, GUM ACACIA,GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN, WHEY, LACTIC ACID, CITRIC ACID, PHOSPHORIC ACID), WATER, SUGAR, SOYBEAN OIL, UNSALTED BUTTER (PASTEURIZED CREAM, NATURAL FLAVORS), NATURAL FLAVOR, PALM AND PALM KERNEL OIL, POTASSIUM SORBATE PRESERVATIVE, MILK, WHEY POWDER, CULTURED BUTTERMILK, LACTOSE, LOCUST BEAN GUM, SOY LECITHIN, SODIUM BENZOATE PRESERVATIVE, XANTHAN GUM, METHYL PARABEN PRESERVATIVE, PROPYL, PARABEN PRESERVATIVE.
serving_size: 113.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 113 g
market_country: United States
Energy: 372 KCAL
Protein: 5.31 G
Total lipid (fat): 15.04 G
Carbohydrate, by difference: 53.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 32.74 G
Calcium, Ca: 53 MG
Iron, Fe: 1.59 MG
Sodium, Na: 363 MG
Vitamin A, IU: 265 IU
Fatty acids, total saturated: 6.19 G
Fatty acids, total trans: 0.44 G
Cholesterol: 97 MG

1889920

CAKE, BUTTER POUND
brand_owner: FGF LLC
brand_name: COFFEE HOUSE CAFE
gtin_upc: 883426140365
ingredients: CAKE MIX (SUGAR, ENRICHED FLOUR, BLEACHED [WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], SOYBEAN OIL, FOOD STARCH-MODIFIED, CONTAINS 2% OR LESS OF MONO AND DIGLYCERIDES, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), MODIFIED WHEY, SALT, SODIUM STEAROYL LACTYLATE, SORBITAN MONOSTEARATE, CALCIUM ACETATE, NONFAT MILK, XANTHAN GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVOR, VITAL WHEAT GLUTEN, POLYSORBATE 60, EGG, SOY FLOUR), EGG, SOUR CREAM (MILK AND MILK FAT, NONFAT MILK, FOOD STARCH, GUM ACACIA,GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN, WHEY, LACTIC ACID, CITRIC ACID, PHOSPHORIC ACID), WATER, SUGAR, SOYBEAN OIL, UNSALTED BUTTER (PASTEURIZED CREAM, NATURAL FLAVORS), NATURAL FLAVOR, PALM AND PALM KERNEL OIL, POTASSIUM SORBATE PRESERVATIVE, MILK, WHEY POWDER, CULTURED BUTTERMILK, LACTOSE, LOCUST BEAN GUM, SOY LECITHIN, SODIUM BENZOATE PRESERVATIVE, XANTHAN GUM, METHYL PARABEN PRESERVATIVE, PROPYL, PARABEN PRESERVATIVE.
serving_size: 113.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 4 oz/113 g
market_country: United States
Energy: 372 KCAL
Protein: 5.31 G
Total lipid (fat): 15.04 G
Carbohydrate, by difference: 53.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 32.74 G
Calcium, Ca: 53 MG
Iron, Fe: 1.59 MG
Sodium, Na: 363 MG
Vitamin A, IU: 265 IU
Fatty acids, total saturated: 6.19 G
Fatty acids, total trans: 0.44 G
Cholesterol: 97 MG

1786760

CAKE, BUTTERCREAM
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519220068
ingredients: POWDERED SUGAR, SUGAR, WHOLE EGGS, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, PALM OIL, CANOLA OIL, INVERT SUGAR, COCOA PROCESSED WITH ALKALI, WATER, FOOD STARCH-MODIFIED, BUTTER (PASTEURIZED CREAM AND SALT), EGG YOLK, NONFAT MILK, GLYCERIN, MONO & DIGLYCERIDES, EGG WHITES, CORN SYRUP, CHOCOLATE LIQUOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), POLYSORBATE 80, SALT, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, CORN STARCH, CORN FLOUR, METHYLCELLULOSE GUM, SOY LECITHIN, SODIUM PROPIONATE AND SORBIC ACID AND POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), DEXTROSE, NATURAL AND ARTIFICIAL FLAVORS, PROPYLENE GLYCOL, BLUE 1 LAKE, ARTIFICIAL COLOR, YELLOW 5 LAKE, YELLOW 6, YELLOW 5, TITANIUM DIOXIDE (COLOR), CITRIC ACID, HYDROXYLATED SOY LECITHIN, ARABIC GUM, CARNAUBA WAX, POLYSORBATE 60, SOY FLOUR, LACTIC ACID, AGAR, SORBITOL, XANTHAN GUM, BETA CAROTENE (COLOR), METHYLPARABEN, PHOSPHORIC ACID, PROPYLPARABEN, TURMERIC (COLOR), ALPHA TOCOPHEROLS (PRESERVATIVE).
serving_size: 82.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 1.3 kg
market_country: United States
Energy: 415 KCAL
Protein: 3.66 G
Total lipid (fat): 23.17 G
Carbohydrate, by difference: 47.56 G
Fiber, total dietary: 1.2 G
Sugars, Total: 36.59 G
Calcium, Ca: 24 MG
Iron, Fe: 1.32 MG
Sodium, Na: 293 MG
Riboflavin: 0.124 MG
Niacin: 0.488 MG
Vitamin A, IU: 122 IU
Fatty acids, total saturated: 7.32 G
Cholesterol: 73 MG

1904900

CAKE, BUTTERCREAM
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519220068
ingredients: POWDERED SUGAR, SUGAR, WHOLE EGGS, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, PALM OIL, CANOLA OIL, INVERT SUGAR, COCOA PROCESSED WITH ALKALI, WATER, FOOD STARCH-MODIFIED, BUTTER (PASTEURIZED CREAM AND SALT), EGG YOLK, NONFAT MILK, GLYCERIN, MONO & DIGLYCERIDES, EGG WHITES, CORN SYRUP, CHOCOLATE LIQUOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA), POLYSORBATE 80, SALT, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, CORN STARCH, CORN FLOUR, METHYLCELLULOSE GUM, SOY LECITHIN, SODIUM PROPIONATE AND SORBIC ACID AND POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), DEXTROSE, NATURAL AND ARTIFICIAL FLAVORS, PROPYLENE GLYCOL, BLUE 1 LAKE, ARTIFICIAL COLOR, YELLOW 5 LAKE, YELLOW 6, YELLOW 5, TITANIUM DIOXIDE (COLOR), CITRIC ACID, HYDROXYLATED SOY LECITHIN, ARABIC GUM, CARNAUBA WAX, POLYSORBATE 60, SOY FLOUR, LACTIC ACID, AGAR, SORBITOL, XANTHAN GUM, BETA CAROTENE (COLOR), METHYLPARABEN, PHOSPHORIC ACID, PROPYLPARABEN, TURMERIC (COLOR), ALPHA TOCOPHEROLS (PRESERVATIVE).
serving_size: 82.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 46 oz/1.3 kg
market_country: United States
Energy: 415 KCAL
Protein: 3.66 G
Total lipid (fat): 23.17 G
Carbohydrate, by difference: 47.56 G
Fiber, total dietary: 1.2 G
Sugars, Total: 36.59 G
Calcium, Ca: 24 MG
Iron, Fe: 1.32 MG
Sodium, Na: 293 MG
Riboflavin: 0.124 MG
Niacin: 0.488 MG
Vitamin A, IU: 122 IU
Fatty acids, total saturated: 7.32 G
Cholesterol: 73 MG

1947991

CAKE, CARROT
brand_owner: P & A
brand_name: ANTONINA'S
gtin_upc: 818703012462
ingredients: CAKE INGREDIENTS: PINEAPPLE, GLUTEN FREE FLOUR BLEND (WHITE RICE FLOUR, POTATO STARCH, SOY FLOUR), CANE SUGAR, CARROTS, CAGE FREE EGGS (CITRIC ACID TO MAINTAIN COLOR), CANOLA OIL, WHITE VINEGAR, BAKING SODA, CINNAMON, NUTMEG, SALT, GINGER, CLOVES, XANTHAN GUM, ENZYMES. FROSTING INGREDIENTS: POWDERED SUGAR, CREAM CHEESE (PASTEURIZED CULTURED MILK AND CREAM, SALT, STABILIZERS [XANTHAN AND/OR CAROB BEAN, AND/OR GUAR GUMS), UNSALTED BUTTER, VANILLA EXTRACT (WATER, ETHYL ALCOHOL, VANILLA BEAN EXTRACTIVES).
serving_size: 113.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 16 oz/454 g
market_country: United States
Energy: 504 KCAL
Protein: 3.54 G
Total lipid (fat): 22.12 G
Carbohydrate, by difference: 73.45 G
Fiber, total dietary: 1.8 G
Sugars, Total: 57.52 G
Sugars, added: 53.1 G
Calcium, Ca: 44 MG
Iron, Fe: 0.8 MG
Potassium, K: 177 MG
Sodium, Na: 336 MG
Fatty acids, total saturated: 8.85 G
Cholesterol: 71 MG

1566360

CAKE, CARROT
brand_owner: Xiphias
brand_name: DELISSA
gtin_upc: 728795156787
ingredients: ENRICHED WHEAT FLOUR (FERROUS SULFATE, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) SUGAR, WHOLE EGGS, SOYBEAN OIL, CARROTS, WALNUTS, WHEY, CORN STARCH, BAKING POWDER, BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A PRESERVATIVE.
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 369 KCAL
Protein: 4.23 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 43.66 G
Sugars, Total: 26.76 G
Calcium, Ca: 42 MG
Iron, Fe: 1.27 MG
Sodium, Na: 317 MG
Vitamin A, IU: 1408 IU
Fatty acids, total saturated: 4.23 G
Cholesterol: 70423 MG

2071658

CAKE, CARROT
brand_owner: Xiphias
brand_name: DELISSA
gtin_upc: 728795156787
ingredients: ENRICHED WHEAT FLOUR (FERROUS SULFATE, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) SUGAR, WHOLE EGGS, SOYBEAN OIL, CARROTS, WALNUTS, WHEY, CORN STARCH, BAKING POWDER, BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A PRESERVATIVE.
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 5 oz/142 g
market_country: United States
Energy: 369 KCAL
Protein: 4.23 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 43.66 G
Sugars, Total: 26.76 G
Calcium, Ca: 42 MG
Iron, Fe: 1.27 MG
Sodium, Na: 317 MG
Vitamin A, IU: 1408 IU
Fatty acids, total saturated: 4.23 G
Cholesterol: 70423 MG

1148091

CAKE, CARROT
brand_owner: Xiphias
gtin_upc: 728795156787
ingredients: ENRICHED WHEAT FLOUR (FERROUS SULFATE, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID) SUGAR, WHOLE EGGS, SOYBEAN OIL, CARROTS, WALNUTS, WHEY, CORN STARCH, BAKING POWDER, BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A PRESERVATIVE.
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 369 KCAL
Protein: 4.23 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 43.66 G
Sugars, Total: 26.76 G
Calcium, Ca: 42 MG
Iron, Fe: 1.27 MG
Sodium, Na: 317 MG
Vitamin A, IU: 1408 IU
Fatty acids, total saturated: 4.23 G
Cholesterol: 70423 MG

172711

Cake, cheesecake, commercially prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK OR MILK COMPONENT For 'whole milk' combine *MILK OR MILK PRODUCT* (A. PRODUCT TYPE) with *MILK* (C. PART OF PLANT OR ANIMAL); for 'lowfat cottage cheese' combine *UNCURED CHEESE* (A. PRODUCT TYPE) with *CURD* (C. PART OF PLANT OR ANIMAL) and *FAT PARTIALLY REMOVED* (H. TREATMENT APPLIED). A broad term that includes milk and its components, cream, curd and whey; use the appropriate specific term when milk or a milk product is the principal ingredient. Use the appropriate term under *MEAT ANIMAL* to index the source of the milk (note: 21 CFR 131.110 defines milk as cow's milk).
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.
LACTIC ACID-OTHER AGENT FERMENTED
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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
FOOD INDUSTRY PREPARED
Water: 45.6 G
Energy: 321 KCAL
Energy: 1343 kJ
Protein: 5.5 G
Total lipid (fat): 22.5 G
Ash: 0.9 G
Carbohydrate, by difference: 25.5 G
Fiber, total dietary: 0.4 G
Sugars, Total: 21.8 G
Calcium, Ca: 51 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 93 MG
Potassium, K: 90 MG
Sodium, Na: 438 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.02 MG
Manganese, Mn: 0.14 MG
Selenium, Se: 5.2 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.028 MG
Riboflavin: 0.193 MG
Niacin: 0.195 MG
Pantothenic acid: 0.571 MG
Vitamin B-6: 0.052 MG
Folate, total: 18 UG
Folic acid: 3 UG
Folate, food: 15 UG
Folate, DFE: 20 UG
Choline, total: 45.9 MG
Vitamin B-12: 0.17 UG
Vitamin A, RAE: 159 UG
Retinol: 156 UG
Carotene, beta: 34 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 547 IU
Lutein + zeaxanthin: 62 UG
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 4.4 UG
Fatty acids, total saturated: 9.921 G
SFA 4:0: 0.354 G
SFA 6:0: 0.134 G
SFA 8:0: 0.119 G
SFA 10:0: 0.246 G
SFA 12:0: 0.207 G
SFA 14:0: 1.266 G
SFA 16:0: 4.775 G
SFA 18:0: 2.49 G
Fatty acids, total monounsaturated: 8.634 G
MUFA 16:1: 0.346 G
MUFA 18:1: 8.119 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.602 G
PUFA 18:2: 1.364 G
PUFA 18:3: 0.223 G
PUFA 20:4: 0.012 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 55 MG
Tryptophan: 0.064 G
Threonine: 0.222 G
Isoleucine: 0.281 G
Leucine: 0.464 G
Lysine: 0.372 G
Methionine: 0.136 G
Cystine: 0.071 G
Phenylalanine: 0.258 G
Tyrosine: 0.222 G
Valine: 0.314 G
Arginine: 0.251 G
Histidine: 0.133 G
Alanine: 0.252 G
Aspartic acid: 0.406 G
Glutamic acid: 1.022 G
Glycine: 0.221 G
Proline: 0.481 G
Serine: 0.307 G

172712

Cake, cheesecake, prepared from mix, no-bake type
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
0100 DAIRY AND EGG PRODUCTS (USDA SR)
CAKE (EUROFIR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED
COOKING METHOD NOT KNOWN
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FAT REMOVED Used for products that contain less than 60% of the fat naturally present in the food source (more precisely, the part of the food source.) more specific fat levels, which vary from one product type to another, are specified in the extended scope notes for *FAT PARTIALLY REMOVED* and *FAT FULLY REMOVED* in the manual.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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: 44.2 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 5.5 G
Total lipid (fat): 12.7 G
Ash: 2 G
Carbohydrate, by difference: 35.5 G
Fiber, total dietary: 1.9 G
Calcium, Ca: 172 MG
Iron, Fe: 0.47 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 234 MG
Potassium, K: 211 MG
Sodium, Na: 380 MG
Zinc, Zn: 0.46 MG
Copper, Cu: 0.029 MG
Manganese, Mn: 0.12 MG
Selenium, Se: 4.7 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.121 MG
Riboflavin: 0.263 MG
Niacin: 0.493 MG
Pantothenic acid: 0.612 MG
Vitamin B-6: 0.052 MG
Folate, total: 30 UG
Folic acid: 12 UG
Folate, food: 18 UG
Folate, DFE: 38 UG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 96 UG
Retinol: 92 UG
Vitamin A, IU: 366 IU
Fatty acids, total saturated: 6.691 G
SFA 4:0: 0.282 G
SFA 6:0: 0.12 G
SFA 8:0: 0.096 G
SFA 10:0: 0.201 G
SFA 12:0: 0.181 G
SFA 14:0: 0.969 G
SFA 16:0: 3.109 G
SFA 18:0: 1.487 G
Fatty acids, total monounsaturated: 4.519 G
MUFA 16:1: 0.242 G
MUFA 18:1: 4.145 G
Fatty acids, total polyunsaturated: 0.808 G
PUFA 18:2: 0.65 G
PUFA 18:3: 0.157 G
Cholesterol: 29 MG
Tryptophan: 0.066 G
Threonine: 0.209 G
Isoleucine: 0.269 G
Leucine: 0.468 G
Lysine: 0.363 G
Methionine: 0.116 G
Cystine: 0.069 G
Phenylalanine: 0.264 G
Tyrosine: 0.22 G
Valine: 0.302 G
Arginine: 0.202 G
Histidine: 0.147 G
Alanine: 0.172 G
Aspartic acid: 0.345 G
Glutamic acid: 1.325 G
Glycine: 0.132 G
Proline: 0.519 G
Serine: 0.279 G

174933

Cake, cherry fudge with chocolate frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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 APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
FRUIT 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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MILK OR MILK PRODUCT 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
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: 46.1 G
Energy: 264 KCAL
Energy: 1104 kJ
Protein: 2.4 G
Total lipid (fat): 12.5 G
Ash: 1 G
Carbohydrate, by difference: 38 G
Fiber, total dietary: 0.5 G
Sugars, Total: 32.94 G
Calcium, Ca: 48 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 105 MG
Potassium, K: 166 MG
Sodium, Na: 164 MG
Zinc, Zn: 0.28 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.067 MG
Selenium, Se: 3.4 UG
Vitamin C, total ascorbic acid: 13.6 MG
Thiamin: 0.03 MG
Riboflavin: 0.19 MG
Niacin: 0.7 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.06 MG
Folate, total: 10 UG
Folic acid: 2 UG
Folate, food: 8 UG
Folate, DFE: 11 UG
Choline, total: 28.5 MG
Vitamin B-12: 0.21 UG
Vitamin A, RAE: 80 UG
Retinol: 69 UG
Carotene, beta: 131 UG
Vitamin A, IU: 448 IU
Lutein + zeaxanthin: 42 UG
Vitamin E (alpha-tocopherol): 0.75 MG
Vitamin D (D2 + D3), International Units: 14 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 2.4 UG
Fatty acids, total saturated: 5.066 G
SFA 4:0: 0.212 G
SFA 6:0: 0.124 G
SFA 8:0: 0.073 G
SFA 10:0: 0.163 G
SFA 12:0: 0.181 G
SFA 14:0: 0.66 G
SFA 16:0: 2.384 G
SFA 18:0: 1.123 G
Fatty acids, total monounsaturated: 4.4 G
MUFA 16:1: 0.183 G
MUFA 18:1: 4.113 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 2.34 G
PUFA 18:2: 2.084 G
PUFA 18:3: 0.24 G
PUFA 20:4: 0.008 G
PUFA 22:6 n-3 (DHA): 0.002 G
Cholesterol: 42 MG
Tryptophan: 0.03 G
Threonine: 0.104 G
Isoleucine: 0.109 G
Leucine: 0.18 G
Lysine: 0.148 G
Methionine: 0.047 G
Cystine: 0.04 G
Phenylalanine: 0.098 G
Tyrosine: 0.074 G
Valine: 0.124 G
Arginine: 0.111 G
Histidine: 0.046 G
Alanine: 0.118 G
Aspartic acid: 0.232 G
Glutamic acid: 0.42 G
Glycine: 0.116 G
Proline: 0.17 G
Serine: 0.126 G
Theobromine: 2 MG

1801564

CAKE, CHOCOLATE BANANA
brand_owner: Atlas Biomechanics
brand_name: TIA'S BAKERY
gtin_upc: 860535000438
ingredients: CANOLA OIL, POWDERED SUGAR (SUGAR, CORNSTARCH), BANANAS, NATURAL BUTTERY SPREAD (PALM FRUIT, CANOLA AND OLIVE OILS, FILTERED WATER, SALT, SUNFLOWER LECITHIN, LACTIC ACID {NON-DAIRY, DERIVED FROM SUGAR BEETS}, ANNATTO EXTRACT), PALM OIL, EGGS, SUGAR, POTATO STARCH, BROWN RICE FLOUR, UNSWEETENED COCOA, PURE VANILLA, BAKING POWDER (MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, CORNSTARCH), CINNAMON, XANTHAN GUM, SALT, BAKING SODA (SODIUM BICARBONATE)
serving_size: 57.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 114 g
market_country: United States
Energy: 363 KCAL
Protein: 3.68 G
Total lipid (fat): 15.79 G
Carbohydrate, by difference: 45.61 G
Fiber, total dietary: 2.6 G
Sugars, Total: 26.32 G
Calcium, Ca: 18 MG
Iron, Fe: 0.32 MG
Sodium, Na: 218 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 3.51 G
Cholesterol: 42 MG

1931081

CAKE, CHOCOLATE BANANA
brand_owner: Atlas Biomechanics
brand_name: TIA'S BAKERY
gtin_upc: 860535000438
ingredients: CANOLA OIL, POWDERED SUGAR (SUGAR, CORNSTARCH), BANANAS, NATURAL BUTTERY SPREAD (PALM FRUIT, CANOLA AND OLIVE OILS, FILTERED WATER, SALT, SUNFLOWER LECITHIN, LACTIC ACID {NON-DAIRY, DERIVED FROM SUGAR BEETS}, ANNATTO EXTRACT), PALM OIL, EGGS, SUGAR, POTATO STARCH, BROWN RICE FLOUR, UNSWEETENED COCOA, PURE VANILLA, BAKING POWDER (MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, CORNSTARCH), CINNAMON, XANTHAN GUM, SALT, BAKING SODA (SODIUM BICARBONATE)
serving_size: 57.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 4 oz/114 g
market_country: United States
Energy: 363 KCAL
Protein: 3.68 G
Total lipid (fat): 15.79 G
Carbohydrate, by difference: 45.61 G
Fiber, total dietary: 2.6 G
Sugars, Total: 26.32 G
Calcium, Ca: 18 MG
Iron, Fe: 0.32 MG
Sodium, Na: 218 MG
Vitamin C, total ascorbic acid: 1.1 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 3.51 G
Cholesterol: 42 MG

1885800

CAKE, CHOCOLATE BLACKOUT
brand_owner: Wal-Mart Stores, Inc.
brand_name: DAILY CHEF
gtin_upc: 078742065502
ingredients: SUGAR, WATER, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, FRACTIONATED PALM OIL, MONO- AND DIGLYCERIDES, POLYSORBATE 60), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM, GUAR GUM), SOYBEAN OIL, COCOA PROCESSED WITH ALKALI, CULTURED BUTTER (PASTEURIZED CREAM, STARTER CULTURE, LACTIC ACID), CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: CORN STARCH, EGG WHITES, VEGETABLE SHORTENING (PALM OIL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN), CORN SYRUP SOLIDS, VEGETABLE OIL (PALM OIL, CANOLA OIL), HIGH FAT COCOA PROCESSED WITH ALKALI, MODIFIED FOOD STARCH, CORN SYRUP, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, MONOCALCIUM PHOSPHATE), LOW FAT COCOA PROCESSED WITH ALKALI, NONFAT MILK, SALT, VEGETABLE OIL (CANOLA OIL, MONO- AND DIGLYCERIDES), DEXTROSE, PALM OIL, EGG YOLKS, NATURAL AND ARTIFICIAL FLAVORS, SORBITAN MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, POLYSORBATE 60, HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED PALM KERNEL OIL, SOY LECITHIN, SEMISWEET CHOCOLATE (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVOR), PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, XANTHAN GUM, ETHYL ALCOHOL, POLYGLYCEROL MONOSTEARATE, PROPYLENE GLYCOL, COCOA BUTTER, PROPYLPARABEN PRESERVATIVE, METHYLPARABEN PRESERVATIVE, CELLULOSE GUM, POTASSIUM SORBATE PRESERVATIVE, GUAR GUM, SODIUM BENZOATE PRESERVATIVE, CHOCOLATE LIQUOR, CITRIC ACID PRESERVATIVE, INVERT SYRUP, ARTIFICIAL COLOR, SILICON DIOXIDE, SOY FLOUR, TBHQ PRESERVATIVE, TOCOPHEROLS PRESERVATIVE, SODIUM CASEINATE, GUM ARABIC, SOY PROTEIN CONCENTRATE, POLYGLYCEROL ESTERS OF FATTY ACIDS, SODIUM LAURYL SULFATE, TURMERIC COLOR.
serving_size: 77.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 65 oz/1.84 kg
market_country: United States
Energy: 416 KCAL
Protein: 2.6 G
Total lipid (fat): 20.78 G
Carbohydrate, by difference: 55.84 G
Fiber, total dietary: 1.3 G
Sugars, Total: 41.56 G
Calcium, Ca: 26 MG
Iron, Fe: 1.4 MG
Sodium, Na: 247 MG
Vitamin A, IU: 130 IU
Fatty acids, total saturated: 9.09 G
Cholesterol: 19 MG

1543740

CAKE, CHOCOLATE CHERRY
brand_owner: CSM Bakery Products NA, Inc.
brand_name: NOT A BRANDED ITEM
gtin_upc: 715432002491
ingredients: SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, VEGETABLE SHORTENING (PALM OIL), SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CHERRY-FLAVORED GUMBITS (SUGAR, CORN SYRUP, CORN CEREAL, MODIFIED FOOD STARCH, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, ARTIFICIAL FLAVORS, RED 40), WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), NONFAT DRY MILK, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK, POWDER, LACTOSE, WHEY POWDER, SOY LECITHIN, NATURAL VANILLA, RED 40), EMULSIFIER (NONFAT DRY MILK, DISTILLED PROPYLENE GLYCOL MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), MODIFIED FOOD STARCH (CORN, TAPIOCA), DRIED EGG WHITES, SOY LECITHIN, SALT, CORN STARCH, CHERRY PUREE, SODIUM BICARBONATE, ACIDIC SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, EMULSIFIER (PROPYLENE GLYCOL MONO- AND DIESTER OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS (MILK), GUAR GUM, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, RED 40, SODIUM STEAROYL LACTYLATE, VANILLIN, LOCUST BEAN GUM, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SOY FLOUR
serving_size: 83.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 373 KCAL
Protein: 3.61 G
Total lipid (fat): 15.66 G
Carbohydrate, by difference: 55.42 G
Fiber, total dietary: 1.2 G
Sugars, Total: 38.55 G
Calcium, Ca: 48 MG
Iron, Fe: 1.73 MG
Sodium, Na: 301 MG
Fatty acids, total saturated: 5.42 G
Cholesterol: 30 MG

1112082

CAKE, CHOCOLATE CHERRY
brand_owner: CSM Bakery Products NA, Inc.
gtin_upc: 715432002491
ingredients: SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, VEGETABLE SHORTENING (PALM OIL), SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CHERRY-FLAVORED GUMBITS (SUGAR, CORN SYRUP, CORN CEREAL, MODIFIED FOOD STARCH, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, ARTIFICIAL FLAVORS, RED 40), WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), NONFAT DRY MILK, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK, POWDER, LACTOSE, WHEY POWDER, SOY LECITHIN, NATURAL VANILLA, RED 40), EMULSIFIER (NONFAT DRY MILK, DISTILLED PROPYLENE GLYCOL MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), MODIFIED FOOD STARCH (CORN, TAPIOCA), DRIED EGG WHITES, SOY LECITHIN, SALT, CORN STARCH, CHERRY PUREE, SODIUM BICARBONATE, ACIDIC SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, EMULSIFIER (PROPYLENE GLYCOL MONO- AND DIESTER OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS (MILK), GUAR GUM, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, RED 40, SODIUM STEAROYL LACTYLATE, VANILLIN, LOCUST BEAN GUM, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SOY FLOUR
serving_size: 83.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 373 KCAL
Protein: 3.61 G
Total lipid (fat): 15.66 G
Carbohydrate, by difference: 55.42 G
Fiber, total dietary: 1.2 G
Sugars, Total: 38.55 G
Calcium, Ca: 48 MG
Iron, Fe: 1.73 MG
Sodium, Na: 301 MG
Fatty acids, total saturated: 5.42 G
Cholesterol: 30 MG

1775895

CAKE, CHOCOLATE CHERRY
brand_owner: CSM Bakery Products NA, Inc.
gtin_upc: 715432002491
ingredients: SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, VEGETABLE SHORTENING (PALM OIL), SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CHERRY-FLAVORED GUMBITS (SUGAR, CORN SYRUP, CORN CEREAL, MODIFIED FOOD STARCH, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, ARTIFICIAL FLAVORS, RED 40), WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), NONFAT DRY MILK, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK, POWDER, LACTOSE, WHEY POWDER, SOY LECITHIN, NATURAL VANILLA, RED 40), EMULSIFIER (NONFAT DRY MILK, DISTILLED PROPYLENE GLYCOL MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), MODIFIED FOOD STARCH (CORN, TAPIOCA), DRIED EGG WHITES, SOY LECITHIN, SALT, CORN STARCH, CHERRY PUREE, SODIUM BICARBONATE, ACIDIC SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, EMULSIFIER (PROPYLENE GLYCOL MONO- AND DIESTER OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS (MILK), GUAR GUM, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, RED 40, SODIUM STEAROYL LACTYLATE, VANILLIN, LOCUST BEAN GUM, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SOY FLOUR
serving_size: 83.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 1.16 kg
market_country: United States
Energy: 373 KCAL
Protein: 3.61 G
Total lipid (fat): 15.66 G
Carbohydrate, by difference: 55.42 G
Fiber, total dietary: 1.2 G
Sugars, Total: 38.55 G
Calcium, Ca: 48 MG
Iron, Fe: 1.73 MG
Sodium, Na: 301 MG
Fatty acids, total saturated: 5.42 G
Cholesterol: 30 MG

1886425

CAKE, CHOCOLATE CHERRY
brand_owner: CSM Bakery Products NA, Inc.
gtin_upc: 715432002491
ingredients: SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, VEGETABLE SHORTENING (PALM OIL), SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CHERRY-FLAVORED GUMBITS (SUGAR, CORN SYRUP, CORN CEREAL, MODIFIED FOOD STARCH, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, ARTIFICIAL FLAVORS, RED 40), WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), NONFAT DRY MILK, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK, POWDER, LACTOSE, WHEY POWDER, SOY LECITHIN, NATURAL VANILLA, RED 40), EMULSIFIER (NONFAT DRY MILK, DISTILLED PROPYLENE GLYCOL MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), MODIFIED FOOD STARCH (CORN, TAPIOCA), DRIED EGG WHITES, SOY LECITHIN, SALT, CORN STARCH, CHERRY PUREE, SODIUM BICARBONATE, ACIDIC SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, EMULSIFIER (PROPYLENE GLYCOL MONO- AND DIESTER OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS (MILK), GUAR GUM, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, RED 40, SODIUM STEAROYL LACTYLATE, VANILLIN, LOCUST BEAN GUM, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SOY FLOUR
serving_size: 83.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 41.2 oz/1.16 kg
market_country: United States
Energy: 373 KCAL
Protein: 3.61 G
Total lipid (fat): 15.66 G
Carbohydrate, by difference: 55.42 G
Fiber, total dietary: 1.2 G
Sugars, Total: 38.55 G
Calcium, Ca: 48 MG
Iron, Fe: 1.73 MG
Sodium, Na: 301 MG
Fatty acids, total saturated: 5.42 G
Cholesterol: 30 MG

836936

CAKE, CHOCOLATE CHERRY
brand_owner: CSM Bakery Products NA, Inc.
gtin_upc: 715432002491
ingredients: SUGAR, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, VEGETABLE SHORTENING (PALM OIL), SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), HIGH FRUCTOSE CORN SYRUP, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: CHERRY-FLAVORED GUMBITS (SUGAR, CORN SYRUP, CORN CEREAL, MODIFIED FOOD STARCH, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OIL, ARTIFICIAL FLAVORS, RED 40), WHITE SYRUP (CORN SYRUP, WATER, FRUCTOSE, NATURAL AND ARTIFICIAL FLAVOR, SALT, POTASSIUM SORBATE [PRESERVATIVE]), NONFAT DRY MILK, WHITE CHOCOLATE (SUGAR, COCOA BUTTER, WHOLE MILK, POWDER, LACTOSE, WHEY POWDER, SOY LECITHIN, NATURAL VANILLA, RED 40), EMULSIFIER (NONFAT DRY MILK, DISTILLED PROPYLENE GLYCOL MONOSTEARATE, MONO- AND DIGLYCERIDES, SODIUM STEAROYL LACTYLATE, SOY LECITHIN), MODIFIED FOOD STARCH (CORN, TAPIOCA), DRIED EGG WHITES, SOY LECITHIN, SALT, CORN STARCH, CHERRY PUREE, SODIUM BICARBONATE, ACIDIC SODIUM ALUMINUM PHOSPHATE, MONOGLYCERIDES, EMULSIFIER (PROPYLENE GLYCOL MONO- AND DIESTER OF FATS AND FATTY ACIDS, MONO- AND DIGLYCERIDES, SOY LECITHIN, PRESERVATIVES [BHT, CITRIC ACID]), MONOCALCIUM PHOSPHATE, NATURAL AND ARTIFICIAL FLAVORS (MILK), GUAR GUM, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, RED 40, SODIUM STEAROYL LACTYLATE, VANILLIN, LOCUST BEAN GUM, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SOY FLOUR
serving_size: 83.0 g
household_serving_fulltext: 0.07 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 373 KCAL
Protein: 3.61 G
Total lipid (fat): 15.66 G
Carbohydrate, by difference: 55.42 G
Fiber, total dietary: 1.2 G
Sugars, Total: 38.55 G
Sodium, Na: 301 MG
Fatty acids, total saturated: 5.42 G
Cholesterol: 30 MG

1942542

CAKE, CHOCOLATE CHIP
brand_owner: Wal-Mart Stores, Inc.
brand_name: THE BAKERY
gtin_upc: 078742000534
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMISWEET CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, MILKFAT, COCOA BUTTER, SOY LECITHIN, NATURAL FLAVOR), SKIM MILK, SOYBEAN OIL, EGG WHITES, VEGETABLE SHORTENING (PALM AND SOYBEAN OILS, MONO- AND DIGLYCERIDES, POLYSORBATE 60, PRESERVATIVE [TBHQ]), EGGS, BROWN SUGAR, CONTAINS LESS THAN 2% OF THE FOLLOWING: INVERT SUGAR, WATER, MODIFIED CORNSTARCH, LEAVENING (BAKING SODA, SODIUM ALUMINUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), MONO- AND DIGLYCERIDES, SALT, WHEAT STARCH, MODIFIED WHEY, MODIFIED TAPIOCA STARCH, SODIUM STEAROYL LACTYLATE, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATS AND FATTY ACIDS, WHEY, DEXTROSE, SORBITAN MONOSTEARATE, NATURAL AND ARTIFICIAL FLAVOR, CALCIUM ACETATE, XANTHAN GUM, GUAR GUM, SOY LECITHIN, SODIUM CASEINATE, POLYSORBATE 60, ENZYMES, WHEAT GLUTEN, SOY FLOUR.
serving_size: 68.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 2.4 oz/68 g
market_country: United States
Energy: 382 KCAL
Protein: 4.41 G
Total lipid (fat): 13.24 G
Carbohydrate, by difference: 63.24 G
Fiber, total dietary: 1.5 G
Sugars, Total: 39.71 G
Sugars, added: 39.7 G
Calcium, Ca: 29 MG
Iron, Fe: 2.06 MG
Potassium, K: 88 MG
Sodium, Na: 324 MG
Fatty acids, total saturated: 5.15 G
Cholesterol: 15 MG

1886459

CAKE, CHOCOLATE CHIP
brand_owner: Xiphias
brand_name: DELISSA
gtin_upc: 728795156794
ingredients: ENRICHED WHEAT FLOUR (FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, SUGAR, WATER, WHOLE EGGS, SOYBEAN OIL, CHOCOLATE CHIPS (SUGAR, PARTIALLY HYDROGENATED VEGETABLE OILS (SOYBEAN, COTTON SEED), COCOA POWDER, SOY LECITHIN AND SORBITAN MONOSTEARATE AND POLYSORBATE-60 (ADDED AS EMULSIFIERS), VANILLIN, CORN STARCH, WHEY, BAKING POWDER (LEAVENING), BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A PRESERVATIVE (TO RETAIN FRESHNESS)
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 5 oz/142 g
market_country: United States
Energy: 369 KCAL
Protein: 4.23 G
Total lipid (fat): 5.63 G
Carbohydrate, by difference: 46.48 G
Sugars, Total: 28.17 G
Calcium, Ca: 42 MG
Iron, Fe: 1.27 MG
Sodium, Na: 317 MG
Vitamin A, IU: 211 IU
Fatty acids, total saturated: 5.63 G
Cholesterol: 70423 MG

1918482

CAKE, CHOCOLATE FUDGE
brand_owner: Wal-Mart Stores, Inc.
brand_name: SAM'S CHOICE
gtin_upc: 078742181288
ingredients: SUGAR, WATER, WHEAT FLOUR, CREAM, PALM OIL, EGGS, GLUCOSE SYRUP, INVERT SUGAR, CONTAINS LESS THAN 2% OF; MILK, COCOA POWDER, CORNSTARCH, COCOA PROCESSED WITH ALKALI, BUTTERMILK POWDER, UNSWEETENED CHOCOLATE, BAKING SODA, SALT, DEXTROSE, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, FOOD STARCH-MODIFIED, MONO- AND DIGLYCERIDES, PROPYLENE GLYCOL, SORBITON MONOSTEARATE, POLYSORBATE 60, THIAMINE, MONONITRATE, NIACIN, REDUCED IRON, RIBOFLAVIN, FOLIC ACID, SODIUM ACID PYROPHOSPHATE, COCOA BUTTER, BUTTERFAT, CELLULOSE GUM, CARAMEL COLOR, WHEY, MONOCALCIUM PHOSPHATE, VANILLA BEAN EXTRACTIVES.
serving_size: 85.0 g
branded_food_category: Other Frozen Desserts
package_weight: 30 oz/850 g
market_country: United States
Energy: 365 KCAL
Protein: 3.53 G
Total lipid (fat): 14.12 G
Carbohydrate, by difference: 56.47 G
Fiber, total dietary: 1.2 G
Sugars, Total: 42.35 G
Calcium, Ca: 47 MG
Iron, Fe: 3.18 MG
Sodium, Na: 329 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 7.06 G
Cholesterol: 35 MG

174934

Cake, chocolate, commercially prepared with chocolate frosting, in-store bakery
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
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
COMMISSARY PREPARED
Water: 22.04 G
Energy: 389 KCAL
Energy: 1629 kJ
Protein: 3.48 G
Total lipid (fat): 20.05 G
Ash: 1.58 G
Carbohydrate, by difference: 52.84 G
Fiber, total dietary: 2.2 G
Sugars, Total: 39.96 G
Sucrose: 37.12 G
Glucose: 1.42 G
Fructose: 0.82 G
Lactose: 0.46 G
Maltose: 0.12 G
Starch: 7.45 G
Calcium, Ca: 30 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 137 MG
Potassium, K: 270 MG
Sodium, Na: 348 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.216 MG
Manganese, Mn: 0.329 MG
Selenium, Se: 7.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Riboflavin: 0.057 MG
Niacin: 0.773 MG
Pantothenic acid: 0.19 MG
Folate, total: 17 UG
Folic acid: 9 UG
Folate, food: 8 UG
Folate, DFE: 23 UG
Choline, total: 22 MG
Betaine: 6.2 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 4.33 MG
Tocopherol, beta: 0.14 MG
Tocopherol, gamma: 7.48 MG
Tocopherol, delta: 1.96 MG
Tocotrienol, alpha: 0.45 MG
Tocotrienol, beta: 0.05 MG
Tocotrienol, gamma: 0.73 MG
Tocotrienol, delta: 0.22 MG
Vitamin K (phylloquinone): 28.9 UG
Vitamin K (Dihydrophylloquinone): 8.7 UG
Fatty acids, total saturated: 5.917 G
SFA 4:0: 0.013 G
SFA 6:0: 0.011 G
SFA 8:0: 0.021 G
SFA 10:0: 0.034 G
SFA 12:0: 0.197 G
SFA 14:0: 0.17 G
SFA 15:0: 0.011 G
SFA 16:0: 3.501 G
SFA 17:0: 0.023 G
SFA 18:0: 1.801 G
SFA 20:0: 0.069 G
SFA 22:0: 0.044 G
SFA 24:0: 0.019 G
Fatty acids, total monounsaturated: 7.343 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.039 G
MUFA 16:1 c: 0.036 G
MUFA 17:1: 0.009 G
MUFA 18:1: 7.229 G
MUFA 18:1 c: 6.1 G
MUFA 20:1: 0.059 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 4.622 G
PUFA 18:2: 4.122 G
PUFA 18:2 n-6 c,c: 3.918 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.482 G
PUFA 18:3 n-3 c,c,c (ALA): 0.454 G
PUFA 18:3 n-6 c,c,c: 0.027 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.003 G
PUFA 20:4 n-6: 0.003 G
PUFA 20:4: 0.01 G
Fatty acids, total trans: 1.318 G
Fatty acids, total trans-monoenoic: 1.131 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 1.128 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.187 G
Fatty acids, total trans-polyenoic: 0.187 G
Cholesterol: 22 MG
Tryptophan: 0.056 G
Threonine: 0.166 G
Isoleucine: 0.192 G
Leucine: 0.31 G
Lysine: 0.236 G
Methionine: 0.085 G
Cystine: 0.073 G
Phenylalanine: 0.203 G
Tyrosine: 0.155 G
Valine: 0.236 G
Arginine: 0.208 G
Histidine: 0.088 G
Alanine: 0.18 G
Aspartic acid: 0.341 G
Glutamic acid: 0.799 G
Glycine: 0.145 G
Proline: 0.268 G
Serine: 0.235 G
Caffeine: 6 MG
Theobromine: 215 MG

2343351

Cake, chocolate, flourless
Water: 26.66 G
Energy: 410 KCAL
Protein: 4.87 G
Total lipid (fat): 29.42 G
Carbohydrate, by difference: 37.93 G
Fiber, total dietary: 2.4 G
Sugars, Total: 34.01 G
Calcium, Ca: 29 MG
Iron, Fe: 1.7 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 102 MG
Potassium, K: 186 MG
Sodium, Na: 119 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.29 MG
Selenium, Se: 9.3 UG
Thiamin: 0.038 MG
Riboflavin: 0.135 MG
Niacin: 0.175 MG
Vitamin B-6: 0.029 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Choline, total: 77.1 MG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 179 UG
Retinol: 176 UG
Carotene, beta: 30 UG
Cryptoxanthin, beta: 5 UG
Lutein + zeaxanthin: 129 UG
Vitamin E (alpha-tocopherol): 0.36 MG
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 16.189 G
SFA 4:0: 0.364 G
SFA 6:0: 0.257 G
SFA 8:0: 0.15 G
SFA 10:0: 0.343 G
SFA 12:0: 0.393 G
SFA 14:0: 1.293 G
SFA 16:0: 7.357 G
SFA 18:0: 5.622 G
Fatty acids, total monounsaturated: 7.978 G
MUFA 16:1: 0.261 G
MUFA 18:1: 7.546 G
MUFA 20:1: 0.021 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.286 G
PUFA 18:2: 1.123 G
PUFA 18:3: 0.09 G
PUFA 18:4: 0.003 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.007 G
Cholesterol: 141 MG
Caffeine: 25 MG
Theobromine: 199 MG

172697

Cake, chocolate, prepared from recipe without frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CHEMICAL 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
HOME PREPARED
Water: 24.4 G
Energy: 371 KCAL
Energy: 1551 kJ
Protein: 5.3 G
Total lipid (fat): 15.1 G
Ash: 1.3 G
Carbohydrate, by difference: 53.4 G
Fiber, total dietary: 1.6 G
Calcium, Ca: 60 MG
Iron, Fe: 1.61 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 106 MG
Potassium, K: 140 MG
Sodium, Na: 315 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.207 MG
Manganese, Mn: 0.28 MG
Selenium, Se: 11.9 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.141 MG
Riboflavin: 0.213 MG
Niacin: 1.137 MG
Pantothenic acid: 0.304 MG
Vitamin B-6: 0.041 MG
Folate, total: 27 UG
Folic acid: 17 UG
Folate, food: 10 UG
Folate, DFE: 39 UG
Choline, total: 128.4 MG
Betaine: 47.7 MG
Vitamin B-12: 0.16 UG
Vitamin A, IU: 140 IU
Fatty acids, total saturated: 5.43 G
SFA 4:0: 0.017 G
SFA 6:0: 0.01 G
SFA 8:0: 0.006 G
SFA 10:0: 0.014 G
SFA 12:0: 0.015 G
SFA 14:0: 0.101 G
SFA 16:0: 2.836 G
SFA 18:0: 2.392 G
Fatty acids, total monounsaturated: 6.039 G
MUFA 16:1: 0.051 G
MUFA 18:1: 5.982 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 2.761 G
PUFA 18:2: 2.576 G
PUFA 18:3: 0.161 G
PUFA 20:4: 0.019 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 58 MG
Tryptophan: 0.068 G
Threonine: 0.202 G
Isoleucine: 0.24 G
Leucine: 0.407 G
Lysine: 0.268 G
Methionine: 0.116 G
Cystine: 0.098 G
Phenylalanine: 0.265 G
Tyrosine: 0.197 G
Valine: 0.283 G
Arginine: 0.253 G
Histidine: 0.12 G
Alanine: 0.22 G
Aspartic acid: 0.39 G
Glutamic acid: 1.177 G
Glycine: 0.179 G
Proline: 0.411 G
Serine: 0.301 G

1304497

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
brand_name: HERSHEY'S
gtin_upc: 049800159631
ingredients: SUGAR, HERSHEY'S SPECIAL DARK SYRUP (HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER, COCOA ALKALI PROCESSED, SUGAR, SALT, MONO AND DIGLYCERIDES, XANTHAN GUM, POLYSORBATE 60, ARTIFICIAL FLAVOR), ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), EGGS, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, TO PRESERVE FRESHNESS (CALCIUM DISODIUM EDTA), VITAMIN A PALMITATE), CULTURED BUTTERMILK (CULTURED MILK, NONFAT MILK, MODIFIED CORNSTARCH, SODIUM CITRATE, LOCUST BEAN GUM, CARRAGEENAN, MONO AND DIGLYCERIDES, SALT, VITAMIN A PALMITATE, VITAMIN D3), INVERT SUGAR, COCOA ALKALI PROCESSED, SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVOR, SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CREAM (CREAM, MILK, NONFAT MILK, CARRAGEENAN, CELLULOSE GUM, MONOGLYCERIDES, POLYSORBATE 80, SALT, GUAR GUM), NATURAL AND ARTIFICIAL FLAVOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, NONFAT DRY MILK, NATURAL FLAVOR, SALT, MILK, SOY LECITHIN, CORN SYRUP, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, PROPYLENE GLYCOL), CITRIC ACID.
serving_size: 80.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 425 KCAL
Protein: 3.75 G
Total lipid (fat): 17.5 G
Carbohydrate, by difference: 65 G
Fiber, total dietary: 2.5 G
Sugars, Total: 52.5 G
Iron, Fe: 2.25 MG
Sodium, Na: 212 MG
Vitamin A, IU: 250 IU
Fatty acids, total saturated: 7.5 G
Cholesterol: 38 MG

1596605

2089094

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
brand_name: HERSHEY'S
gtin_upc: 049800159631
ingredients: SUGAR, HERSHEY'S SPECIAL DARK SYRUP (HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER, COCOA ALKALI PROCESSED, SUGAR, SALT, MONO AND DIGLYCERIDES, XANTHAN GUM, POLYSORBATE 60, ARTIFICIAL FLAVOR), ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), EGGS, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, TO PRESERVE FRESHNESS (CALCIUM DISODIUM EDTA), VITAMIN A PALMITATE), CULTURED BUTTERMILK (CULTURED MILK, NONFAT MILK, MODIFIED CORNSTARCH, SODIUM CITRATE, LOCUST BEAN GUM, CARRAGEENAN, MONO AND DIGLYCERIDES, SALT, VITAMIN A PALMITATE, VITAMIN D3), INVERT SUGAR, COCOA ALKALI PROCESSED, SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVOR, SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CREAM (CREAM, MILK, NONFAT MILK, CARRAGEENAN, CELLULOSE GUM, MONOGLYCERIDES, POLYSORBATE 80, SALT, GUAR GUM), NATURAL AND ARTIFICIAL FLAVOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, NONFAT DRY MILK, NATURAL FLAVOR, SALT, MILK, SOY LECITHIN, CORN SYRUP, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, PROPYLENE GLYCOL), CITRIC ACID.
serving_size: 80.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 34 oz/963 g
market_country: United States
Energy: 425 KCAL
Protein: 3.75 G
Total lipid (fat): 17.5 G
Carbohydrate, by difference: 65 G
Fiber, total dietary: 2.5 G
Sugars, Total: 52.5 G
Iron, Fe: 2.25 MG
Sodium, Na: 212 MG
Vitamin A, IU: 250 IU
Fatty acids, total saturated: 7.5 G
Cholesterol: 38 MG

2289144

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
brand_name: HERSHEY'S
gtin_upc: 049800159631
ingredients: SUGAR, HERSHEY'S SPECIAL DARK SYRUP (HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER, COCOA ALKALI PROCESSED, SUGAR, SALT, MONO AND DIGLYCERIDES, XANTHAN GUM, POLYSORBATE 60, ARTIFICIAL FLAVOR), ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), EGGS, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, TO PRESERVE FRESHNESS (CALCIUM DISODIUM EDTA), VITAMIN A PALMITATE), CULTURED BUTTERMILK (CULTURED MILK, NONFAT MILK, MODIFIED CORNSTARCH, SODIUM CITRATE, LOCUST BEAN GUM, CARRAGEENAN, MONO AND DIGLYCERIDES, SALT, VITAMIN A PALMITATE, VITAMIN D3), INVERT SUGAR, COCOA ALKALI PROCESSED, SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVOR, SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CREAM (CREAM, MILK, NONFAT MILK, CARRAGEENAN, CELLULOSE GUM, MONOGLYCERIDES, POLYSORBATE 80, SALT, GUAR GUM), NATURAL AND ARTIFICIAL FLAVOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, NONFAT DRY MILK, NATURAL FLAVOR, SALT, MILK, SOY LECITHIN, CORN SYRUP, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, PROPYLENE GLYCOL), CITRIC ACID.
serving_size: 80.0 g
household_serving_fulltext: 0.083 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 34 oz/963 g
market_country: United States
Energy: 425 KCAL
Protein: 3.75 G
Total lipid (fat): 17.5 G
Carbohydrate, by difference: 65 G
Fiber, total dietary: 2.5 G
Sugars, Total: 52.5 G
Iron, Fe: 2.25 MG
Sodium, Na: 212 MG
Vitamin A, IU: 250 IU
Fatty acids, total saturated: 7.5 G
Cholesterol: 38 MG

1906981

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
brand_name: RICH PRODUCTS CORP
gtin_upc: 049800164239
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), COCOA ALKALI PROCESSED, VEGETABLE SHORTENING (PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60, TO PRESERVE FRESHNESS [TBHQ]), SOYBEAN OIL, INVERT SUGAR, EGGS, EGG WHITES, SKIM MILK, CONTAINS LESS THAN 2% OF THE FOLLOWING: LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), WHEY, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, NATURAL AND ARTIFICIAL FLAVOR, MODIFIED TAPIOCA STARCH, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM CASEINATE, MODIFIED CORNSTARCH, POLYSORBATE 60, WHEAT STARCH, GUAR GUM, XANTHAN GUM, SODIUM STEAROYL LACTYLATE.
serving_size: 110.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 3.9 oz/110 g
market_country: United States
Energy: 427 KCAL
Protein: 4.55 G
Total lipid (fat): 16.36 G
Carbohydrate, by difference: 66.36 G
Fiber, total dietary: 2.7 G
Sugars, Total: 50 G
Calcium, Ca: 36 MG
Iron, Fe: 3.27 MG
Sodium, Na: 373 MG
Fatty acids, total saturated: 5.45 G
Cholesterol: 14 MG

1009287

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
gtin_upc: 049800085213
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, VEGETABLE SHORTENING (PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60, TO PRESERVE FRESHNESS [TBHQ]), SOYBEAN OIL, EGGS, SKIM MILK, COCOA ALKALI PROCESSED. CONTAINS LESS THAN 2% OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), WHEY, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, NATURAL AND ARTIFICIAL FLAVOR, MODIFIED TAPIOCA STARCH, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM CASEINATE, POLYSORBATE 60, MODIFIED CORNSTARCH, WHEAT STARCH, GUAR GUM, XANTHAN GUM, SODIUM STEAROYL LACTYLATE.
serving_size: 82.0 g
household_serving_fulltext: 0.5 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 415 KCAL
Protein: 3.66 G
Total lipid (fat): 18.29 G
Carbohydrate, by difference: 58.54 G
Fiber, total dietary: 1.2 G
Sugars, Total: 42.68 G
Calcium, Ca: 24 MG
Iron, Fe: 2.2 MG
Sodium, Na: 402 MG
Fatty acids, total saturated: 6.1 G
Cholesterol: 18 MG

873604

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
gtin_upc: 049800085213
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, VEGETABLE SHORTENING (PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, POLYSORBATE 60, TO PRESERVE FRESHNESS [TBHQ]), SOYBEAN OIL, EGGS, SKIM MILK, COCOA ALKALI PROCESSED. CONTAINS LESS THAN 2% OF THE FOLLOWING: HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), WHEY, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, NATURAL AND ARTIFICIAL FLAVOR, MODIFIED TAPIOCA STARCH, MONO AND DIGLYCERIDES, SOY LECITHIN, SODIUM CASEINATE, POLYSORBATE 60, MODIFIED CORNSTARCH, WHEAT STARCH, GUAR GUM, XANTHAN GUM, SODIUM STEAROYL LACTYLATE.
serving_size: 82.0 g
household_serving_fulltext: 0.5 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 415 KCAL
Protein: 3.66 G
Total lipid (fat): 18.29 G
Carbohydrate, by difference: 58.54 G
Fiber, total dietary: 1.2 G
Sugars, Total: 42.68 G
Sodium, Na: 402 MG
Fatty acids, total saturated: 6.1 G
Cholesterol: 18 MG

873568

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
gtin_upc: 049800085237
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WHITES, VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), SOYBEAN OIL, COCOA ALKALI PROCESSED, EGGS, SKIM MILK, CONTAINS LESS THAN 2% OF THE FOLLOWING: INVERT SUGAR, CORNSTARCH, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, WHEY, PROPYLENE GLYCOL MONO AND DIESTERS OF FATS AND FATTY ACIDS, SALT, MODIFIED TAPIOCA STARCH, MONO AND DIGLYCERIDES, SOY LECITHIN, NATURAL AND ARTIFICIAL FLAVOR, SODIUM CASEINATE, POLYSORBATE 60, MODIFIED CORNSTARCH, WHEAT STARCH, NATURAL FLAVOR, GUAR GUM, XANTHAN GUM, SODIUM STEAROYL LACTYLATE, DEXTRIN, CONFECTIONER'S GLAZE, ARTIFICIAL COLORS (YELLOW 5 LAKE, YELLOW 6 LAKE, BLUE 1 LAKE, RED 40 LAKE, RED 3), CARNAUBA WAX.
serving_size: 85.0 g
household_serving_fulltext: 0.5 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 400 KCAL
Protein: 3.53 G
Total lipid (fat): 16.47 G
Carbohydrate, by difference: 60 G
Fiber, total dietary: 2.4 G
Sugars, Total: 42.35 G
Sodium, Na: 400 MG
Fatty acids, total saturated: 5.88 G
Cholesterol: 18 MG

652042

CAKE, CHOCOLATE
brand_owner: Rich Products Corporation
gtin_upc: 049800159631
ingredients: SUGAR, HERSHEY'S SPECIAL DARK SYRUP (HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, WATER, COCOA ALKALI PROCESSED, SUGAR, SALT, MONO AND DIGLYCERIDES, XANTHAN GUM, POLYSORBATE 60, ARTIFICIAL FLAVOR), ENRICHED BLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE SHORTENING (PALM OIL, MONO AND DIGLYCERIDES, POLYSORBATE 60), EGGS, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, TO PRESERVE FRESHNESS (CALCIUM DISODIUM EDTA), VITAMIN A PALMITATE), CULTURED BUTTERMILK (CULTURED MILK, NONFAT MILK, MODIFIED CORNSTARCH, SODIUM CITRATE, LOCUST BEAN GUM, CARRAGEENAN, MONO AND DIGLYCERIDES, SALT, VITAMIN A PALMITATE, VITAMIN D3), INVERT SUGAR, COCOA ALKALI PROCESSED, SEMISWEET CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, MILKFAT, SOY LECITHIN, NATURAL FLAVOR, SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: MODIFIED CORNSTARCH, CREAM (CREAM, MILK, NONFAT MILK, CARRAGEENAN, CELLULOSE GUM, MONOGLYCERIDES, POLYSORBATE 80, SALT, GUAR GUM), NATURAL AND ARTIFICIAL FLAVOR, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), PALM AND PALM KERNEL OILS, NONFAT DRY MILK, NATURAL FLAVOR, SALT, MILK, SOY LECITHIN, CORN SYRUP, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, TO PRESERVE FRESHNESS (POTASSIUM SORBATE, PROPYLENE GLYCOL), CITRIC ACID.
serving_size: 80.0 g
household_serving_fulltext: 0.083 CAKE
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 425 KCAL
Protein: 3.75 G
Total lipid (fat): 17.5 G
Carbohydrate, by difference: 65 G
Fiber, total dietary: 2.5 G
Sugars, Total: 52.5 G
Iron, Fe: 2.25 MG
Sodium, Na: 212 MG
Vitamin A, IU: 250 IU
Fatty acids, total saturated: 7.5 G
Cholesterol: 38 MG

1790392

CAKE, CHOCOLATE
brand_owner: Vollmer's Cheesecake Factory
brand_name: VOLLMER'S BAKERY
gtin_upc: 752716116284
ingredients: COCOA MASS, SUGAR, COCOA BUTTER, EMULSIFIER, SOY LECITHIN, FLAVORING, UNSALTED BUTTER, EGGS, MILK, CARAT CHOCOLATE CHIPS ((SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, SOY LECITHIN (AN EMULSIFIER) AND NATURAL FLAVOR - MAY CONTAIN TRACE AMOUNTS OF MILK), GRANULATED SUGAR, EGG YOLKS, WHIP TOPPING, HEAVY WHIPPING CREAM (HEAVY CREAM, CARRAGEENAN, MONO & DIGLYCERIDES, POLYSORBATE 80; CONTAINS MILK), CORN SYRUP, LIQUID INVERT SUGAR
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 20 oz
market_country: United States
Energy: 437 KCAL
Protein: 5.63 G
Total lipid (fat): 30.99 G
Carbohydrate, by difference: 32.39 G
Fiber, total dietary: 2.8 G
Sugars, Total: 26.76 G
Calcium, Ca: 113 MG
Iron, Fe: 0.51 MG
Sodium, Na: 77 MG
Vitamin C, total ascorbic acid: 1.7 MG
Vitamin A, IU: 704 IU
Fatty acids, total saturated: 18.31 G
Cholesterol: 113 MG

1915117

CAKE, CHOCOLATE
brand_owner: Wal-Mart Stores, Inc.
brand_name: HERSHEY'S
gtin_upc: 078742025605
ingredients: SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE EGGS, WATER, HERSHEY'S COCOA PROCESSED WITH ALKALI, SOYBEAN OIL, MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO & DIGLYCERIDES, COLORED WITH ANNATTO, CALCIUM DISODIUM EDTA ADDED AS PRESERVATIVE, ARTIFICIAL FLAVOR, VITAMIN A PALMITATE ADDED), PALM OIL, INVERT SUGAR, CANOLA OIL, GLYCERIN, EGG WHITES, MONO & DIGLYCERIDES, FOOD STARCH-MODIFIED, PROPYLENE GLYCOL MONO & DIESTERS OF FATTY ACIDS, NONFAT DRY MILK, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, MONOCALCIUM PHOSPHATE), CORN STARCH, SALT, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND/OR COTTONSEED OIL), POLYSORBATE 80, CORN FLOUR, POTASSIUM SORBATE AND SODIUM PROPIONATE AND SORBIC ACID (AS PRESERVATIVES), METHYLCELLULOSE GUM, SOY LECITHIN, CARAMEL COLOR, POLYSORBATE 60, DEXTROSE, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVOR, CORN SYRUP, CITRIC ACID, SOY FLOUR, TRICALCIUM PHOSPHATE.
serving_size: 76.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 24 oz/680 g
market_country: United States
Energy: 368 KCAL
Protein: 2.63 G
Total lipid (fat): 15.79 G
Carbohydrate, by difference: 53.95 G
Fiber, total dietary: 2.6 G
Sugars, Total: 40.79 G
Calcium, Ca: 26 MG
Iron, Fe: 1.89 MG
Sodium, Na: 329 MG
Riboflavin: 0.045 MG
Niacin: 0.526 MG
Vitamin A, IU: 132 IU
Fatty acids, total saturated: 5.26 G
Cholesterol: 33 MG

1920085

CAKE, CINNAMON BUTTER COFFEE
brand_owner: Something Sweet, Inc.
brand_name: SAM'S CLUB BAKERY
gtin_upc: 647466420807
ingredients: SUGAR, ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER (CREAM, SALT), WHOLE EGGS, WATER, BROWN SUGAR, SOYBEAN OIL, FOOD STARCH MODIFIED. CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: WHEY, GROUND CINNAMON, NATURAL & ARTIFICIAL FLAVORS, CORN SYRUP, CANOLA OIL, PALM OIL, SALT, PROPYLENE GLYCOL MONO-&DIESTERS OF FATTY ACIDS, VITAL WHEAT GLUTEN, BAKING SODA, SODIUM STEAROYL LACTATE, SODIUM ALUMINUM PHOSPHATE, CORNSTARCH, DEXTROSE, MONO-& DIGLYCERIDES, SOY FLOUR, CITRIC ACID, ARTIFICIAL COLOR, LOCUST SOY FLOUR, CITRIC ACID, ARTIFICIAL COLOR, LOCUST BEAN GUM, AGAR-AGAR, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), SOY LECITHIN.
serving_size: 54.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 42 oz/1190.68 g
market_country: United States
Energy: 463 KCAL
Protein: 3.7 G
Total lipid (fat): 22.22 G
Carbohydrate, by difference: 59.26 G
Sugars, Total: 37.04 G
Iron, Fe: 1.33 MG
Sodium, Na: 389 MG
Vitamin A, IU: 370 IU
Fatty acids, total saturated: 9.26 G
Cholesterol: 93 MG

1565183

CAKE, COCONUT PINEAPPLE CREME
brand_owner: Long Company, The/Variety Division
brand_name: OLD HOME KITCHENS
gtin_upc: 071214054301
ingredients: SUGAR, WATER, BLEACHED WHEAT FLOUR, SOYBEAN OIL, EGGS, PINEAPPLE, HIGH FRUCTOSE CORN SYRUP, DESICCATED COCONUT WITH SODIUM METABISULFITE PRESERVATIVE, CONTAINS LESS THAN 2 % OF EACH OF THE FOLLOWING: FOOD STARCH-MODIFIED, WHEY, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS, DEXTROSE, SALT, SOYBEAN OIL AND/OR CANOLA OIL, CORN STARCH, SODIUM ALUMINIUM PHOSPHATE, BAKING SODA, WHEAT GLUTEN, POTASSIUM SORBATE PRESERVATIVE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN, PROPYLENE GLYCOL, SODIUM ERYTHORBATE PRESERVATIVE, CITRIC ACID PRESERVATIVE, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, PARTIALLY HYDROGENATED CANOLA OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, SODIUM PROPIONATE PRESERVATIVE, YELLOW 5, TRICALCIUM PHOSPHATE, ETHYL ALCOHOL, ANNATTO EXTRACT COLOR, YELLOW 6, ENZYMES, TURMERIC COLOR, TBHQ PRESERVATIVE.
serving_size: 79.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 367 KCAL
Protein: 3.8 G
Total lipid (fat): 18.99 G
Carbohydrate, by difference: 48.1 G
Fiber, total dietary: 1.3 G
Sugars, Total: 27.85 G
Iron, Fe: 0.46 MG
Sodium, Na: 304 MG
Riboflavin: 0.086 MG
Folate, total: 10 UG
Fatty acids, total saturated: 4.43 G
Fatty acids, total monounsaturated: 5.06 G
Fatty acids, total polyunsaturated: 8.86 G
Cholesterol: 51 MG

2070920

CAKE, COCONUT PINEAPPLE CREME
brand_owner: Long Company, The/Variety Division
brand_name: OLD HOME KITCHENS
gtin_upc: 071214054301
ingredients: SUGAR, WATER, BLEACHED WHEAT FLOUR, SOYBEAN OIL, EGGS, PINEAPPLE, HIGH FRUCTOSE CORN SYRUP, DESICCATED COCONUT WITH SODIUM METABISULFITE PRESERVATIVE, CONTAINS LESS THAN 2 % OF EACH OF THE FOLLOWING: FOOD STARCH-MODIFIED, WHEY, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS, DEXTROSE, SALT, SOYBEAN OIL AND/OR CANOLA OIL, CORN STARCH, SODIUM ALUMINIUM PHOSPHATE, BAKING SODA, WHEAT GLUTEN, POTASSIUM SORBATE PRESERVATIVE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN, PROPYLENE GLYCOL, SODIUM ERYTHORBATE PRESERVATIVE, CITRIC ACID PRESERVATIVE, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, PARTIALLY HYDROGENATED CANOLA OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, SODIUM PROPIONATE PRESERVATIVE, YELLOW 5, TRICALCIUM PHOSPHATE, ETHYL ALCOHOL, ANNATTO EXTRACT COLOR, YELLOW 6, ENZYMES, TURMERIC COLOR, TBHQ PRESERVATIVE.
serving_size: 79.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 28 oz/794 g
market_country: United States
Energy: 367 KCAL
Protein: 3.8 G
Total lipid (fat): 18.99 G
Carbohydrate, by difference: 48.1 G
Fiber, total dietary: 1.3 G
Sugars, Total: 27.85 G
Iron, Fe: 0.46 MG
Sodium, Na: 304 MG
Riboflavin: 0.086 MG
Folate, total: 10 UG
Fatty acids, total saturated: 4.43 G
Fatty acids, total monounsaturated: 5.06 G
Fatty acids, total polyunsaturated: 8.86 G
Cholesterol: 51 MG

1156257

CAKE, COCONUT PINEAPPLE CREME
brand_owner: Long Company, The/Variety Division
gtin_upc: 071214054301
ingredients: SUGAR, WATER, BLEACHED WHEAT FLOUR, SOYBEAN OIL, EGGS, PINEAPPLE, HIGH FRUCTOSE CORN SYRUP, DESICCATED COCONUT WITH SODIUM METABISULFITE PRESERVATIVE, CONTAINS LESS THAN 2 % OF EACH OF THE FOLLOWING: FOOD STARCH-MODIFIED, WHEY, PARTIALLY HYDROGENATED SOYBEAN AND/OR COTTONSEED OILS, DEXTROSE, SALT, SOYBEAN OIL AND/OR CANOLA OIL, CORN STARCH, SODIUM ALUMINIUM PHOSPHATE, BAKING SODA, WHEAT GLUTEN, POTASSIUM SORBATE PRESERVATIVE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN, PROPYLENE GLYCOL, SODIUM ERYTHORBATE PRESERVATIVE, CITRIC ACID PRESERVATIVE, SODIUM STEAROYL LACTYLATE, CELLULOSE GUM, PARTIALLY HYDROGENATED CANOLA OIL AND/OR PARTIALLY HYDROGENATED COTTONSEED OIL, SODIUM PROPIONATE PRESERVATIVE, YELLOW 5, TRICALCIUM PHOSPHATE, ETHYL ALCOHOL, ANNATTO EXTRACT COLOR, YELLOW 6, ENZYMES, TURMERIC COLOR, TBHQ PRESERVATIVE.
serving_size: 79.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
market_country: United States
Energy: 367 KCAL
Protein: 3.8 G
Total lipid (fat): 18.99 G
Carbohydrate, by difference: 48.1 G
Fiber, total dietary: 1.3 G
Sugars, Total: 27.85 G
Iron, Fe: 0.46 MG
Sodium, Na: 304 MG
Riboflavin: 0.086 MG
Folate, total: 10 UG
Fatty acids, total saturated: 4.43 G
Fatty acids, total monounsaturated: 5.06 G
Fatty acids, total polyunsaturated: 8.86 G
Cholesterol: 51 MG

172699

Cake, coffeecake, cheese
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL 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: 32.2 G
Energy: 339 KCAL
Energy: 1418 kJ
Protein: 7 G
Total lipid (fat): 15.2 G
Ash: 1.2 G
Carbohydrate, by difference: 44.3 G
Fiber, total dietary: 1 G
Calcium, Ca: 59 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 101 MG
Potassium, K: 289 MG
Sodium, Na: 339 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.172 MG
Selenium, Se: 13.3 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.105 MG
Riboflavin: 0.125 MG
Niacin: 0.682 MG
Pantothenic acid: 0.4 MG
Vitamin B-6: 0.058 MG
Folate, total: 39 UG
Folic acid: 20 UG
Folate, food: 19 UG
Folate, DFE: 53 UG
Vitamin B-12: 0.34 UG
Vitamin A, RAE: 86 UG
Retinol: 86 UG
Vitamin A, IU: 287 IU
Fatty acids, total saturated: 5.391 G
SFA 4:0: 0.112 G
SFA 6:0: 0.032 G
SFA 8:0: 0.038 G
SFA 10:0: 0.075 G
SFA 12:0: 0.052 G
SFA 14:0: 0.452 G
SFA 16:0: 2.803 G
SFA 18:0: 1.701 G
Fatty acids, total monounsaturated: 7.129 G
MUFA 16:1: 0.166 G
MUFA 18:1: 6.903 G
MUFA 20:1: 0.005 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.645 G
PUFA 18:2: 1.488 G
PUFA 18:3: 0.125 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 85 MG
Tryptophan: 0.076 G
Threonine: 0.26 G
Isoleucine: 0.326 G
Leucine: 0.568 G
Lysine: 0.401 G
Methionine: 0.144 G
Cystine: 0.11 G
Phenylalanine: 0.352 G
Tyrosine: 0.263 G
Valine: 0.361 G
Arginine: 0.299 G
Histidine: 0.186 G
Alanine: 0.255 G
Aspartic acid: 0.47 G
Glutamic acid: 1.751 G
Glycine: 0.212 G
Proline: 0.625 G
Serine: 0.373 G

172700

Cake, coffeecake, cinnamon with crumb topping, commercially prepared, enriched
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT 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)
WHEAT ADDED
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
COATED OR COVERED
BARLEY MALT 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: 21.9 G
Energy: 418 KCAL
Energy: 1749 kJ
Protein: 6.8 G
Total lipid (fat): 23.3 G
Ash: 1.4 G
Carbohydrate, by difference: 46.7 G
Fiber, total dietary: 2 G
Calcium, Ca: 54 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 108 MG
Potassium, K: 123 MG
Sodium, Na: 351 MG
Zinc, Zn: 0.81 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 0.45 MG
Selenium, Se: 17.2 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.209 MG
Riboflavin: 0.229 MG
Niacin: 1.678 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.027 MG
Folate, total: 61 UG
Folic acid: 29 UG
Folate, food: 32 UG
Folate, DFE: 81 UG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 33 UG
Retinol: 33 UG
Vitamin A, IU: 111 IU
Fatty acids, total saturated: 5.797 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.114 G
SFA 16:0: 3.086 G
SFA 18:0: 2.575 G
Fatty acids, total monounsaturated: 12.976 G
MUFA 16:1: 0.059 G
MUFA 18:1: 12.905 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 3.12 G
PUFA 18:2: 2.944 G
PUFA 18:3: 0.151 G
PUFA 20:4: 0.019 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 32 MG
Tryptophan: 0.082 G
Threonine: 0.227 G
Isoleucine: 0.287 G
Leucine: 0.5 G
Lysine: 0.26 G
Methionine: 0.122 G
Cystine: 0.127 G
Phenylalanine: 0.324 G
Tyrosine: 0.218 G
Valine: 0.318 G
Arginine: 0.31 G
Histidine: 0.154 G
Alanine: 0.248 G
Aspartic acid: 0.415 G
Glutamic acid: 1.897 G
Glycine: 0.237 G
Proline: 0.634 G
Serine: 0.346 G

175052

Cake, coffeecake, cinnamon with crumb topping, commercially prepared, unenriched
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
COATED OR COVERED
BARLEY MALT 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
FOOD INDUSTRY PREPARED
Water: 21.9 G
Energy: 418 KCAL
Energy: 1749 kJ
Protein: 6.8 G
Total lipid (fat): 23.3 G
Ash: 1.4 G
Carbohydrate, by difference: 46.7 G
Fiber, total dietary: 2 G
Calcium, Ca: 54 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 108 MG
Potassium, K: 123 MG
Sodium, Na: 351 MG
Zinc, Zn: 0.81 MG
Copper, Cu: 0.125 MG
Manganese, Mn: 0.451 MG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.135 MG
Riboflavin: 0.095 MG
Niacin: 0.88 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.027 MG
Folate, total: 32 UG
Folate, food: 32 UG
Folate, DFE: 32 UG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 33 UG
Retinol: 33 UG
Vitamin A, IU: 111 IU
Fatty acids, total saturated: 5.797 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.114 G
SFA 16:0: 3.086 G
SFA 18:0: 2.575 G
Fatty acids, total monounsaturated: 12.976 G
MUFA 16:1: 0.059 G
MUFA 18:1: 12.905 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 3.12 G
PUFA 18:2: 2.944 G
PUFA 18:3: 0.151 G
PUFA 20:4: 0.019 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 32 MG
Tryptophan: 0.082 G
Threonine: 0.227 G
Isoleucine: 0.287 G
Leucine: 0.5 G
Lysine: 0.26 G
Methionine: 0.122 G
Cystine: 0.127 G
Phenylalanine: 0.324 G
Tyrosine: 0.218 G
Valine: 0.318 G
Arginine: 0.31 G
Histidine: 0.154 G
Alanine: 0.248 G
Aspartic acid: 0.415 G
Glutamic acid: 1.897 G
Glycine: 0.237 G
Proline: 0.634 G
Serine: 0.346 G

174938

Cake, coffeecake, cinnamon with crumb topping, dry mix, prepared
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
COATED OR COVERED
BARLEY MALT 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: 30.5 G
Energy: 318 KCAL
Energy: 1331 kJ
Protein: 5.5 G
Total lipid (fat): 9.6 G
Ash: 1.7 G
Carbohydrate, by difference: 52.8 G
Fiber, total dietary: 1.2 G
Sugars, Total: 29.53 G
Calcium, Ca: 136 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 215 MG
Potassium, K: 112 MG
Sodium, Na: 421 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.149 MG
Manganese, Mn: 0.31 MG
Selenium, Se: 16.7 UG
Fluoride, F: 1 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.167 MG
Riboflavin: 0.175 MG
Niacin: 1.519 MG
Pantothenic acid: 0.269 MG
Vitamin B-6: 0.05 MG
Folate, total: 48 UG
Folic acid: 36 UG
Folate, food: 12 UG
Folate, DFE: 73 UG
Choline, total: 28.5 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 139 IU
Lutein + zeaxanthin: 43 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 1.855 G
SFA 4:0: 0.017 G
SFA 6:0: 0.01 G
SFA 8:0: 0.006 G
SFA 10:0: 0.014 G
SFA 12:0: 0.016 G
SFA 14:0: 0.066 G
SFA 16:0: 1.186 G
SFA 18:0: 0.533 G
Fatty acids, total monounsaturated: 3.851 G
MUFA 16:1: 0.075 G
MUFA 18:1: 3.77 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 3.165 G
PUFA 18:2: 2.928 G
PUFA 18:3: 0.217 G
PUFA 20:4: 0.016 G
PUFA 22:6 n-3 (DHA): 0.004 G
Cholesterol: 49 MG
Tryptophan: 0.066 G
Threonine: 0.19 G
Isoleucine: 0.245 G
Leucine: 0.422 G
Lysine: 0.229 G
Methionine: 0.12 G
Cystine: 0.111 G
Phenylalanine: 0.271 G
Tyrosine: 0.185 G
Valine: 0.275 G
Arginine: 0.224 G
Histidine: 0.123 G
Alanine: 0.203 G
Aspartic acid: 0.332 G
Glutamic acid: 1.472 G
Glycine: 0.173 G
Proline: 0.511 G
Serine: 0.303 G

174936

Cake, coffeecake, creme-filled with chocolate frosting
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL 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: 29.1 G
Energy: 331 KCAL
Energy: 1385 kJ
Protein: 5 G
Total lipid (fat): 10.8 G
Ash: 1.1 G
Carbohydrate, by difference: 53.8 G
Fiber, total dietary: 2 G
Calcium, Ca: 38 MG
Iron, Fe: 0.51 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 75 MG
Potassium, K: 78 MG
Sodium, Na: 323 MG
Zinc, Zn: 0.44 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.19 MG
Selenium, Se: 14.4 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.08 MG
Riboflavin: 0.074 MG
Niacin: 0.84 MG
Pantothenic acid: 0.392 MG
Vitamin B-6: 0.041 MG
Folate, total: 41 UG
Folic acid: 24 UG
Folate, food: 17 UG
Folate, DFE: 58 UG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 37 UG
Retinol: 37 UG
Vitamin A, IU: 123 IU
Fatty acids, total saturated: 2.833 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.05 G
SFA 16:0: 1.571 G
SFA 18:0: 1.195 G
Fatty acids, total monounsaturated: 5.664 G
MUFA 16:1: 0.054 G
MUFA 18:1: 5.603 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 1.465 G
PUFA 18:2: 1.365 G
PUFA 18:3: 0.069 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 69 MG
Tryptophan: 0.058 G
Threonine: 0.161 G
Isoleucine: 0.203 G
Leucine: 0.362 G
Lysine: 0.168 G
Methionine: 0.092 G
Cystine: 0.102 G
Phenylalanine: 0.242 G
Tyrosine: 0.154 G
Valine: 0.229 G
Arginine: 0.207 G
Histidine: 0.112 G
Alanine: 0.182 G
Aspartic acid: 0.279 G
Glutamic acid: 1.498 G
Glycine: 0.178 G
Proline: 0.5 G
Serine: 0.256 G

174937

Cake, coffeecake, fruit
QUICK BREAD, SWEETENED (US CFR) Chemically leavened sweetened bakery product that may contain other ingredients such as fruits, nuts or that may be filled.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
FRUIT ADDED
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL 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: 31.7 G
Energy: 311 KCAL
Energy: 1301 kJ
Protein: 5.2 G
Total lipid (fat): 10.2 G
Ash: 1.2 G
Carbohydrate, by difference: 51.5 G
Fiber, total dietary: 2.5 G
Calcium, Ca: 45 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 118 MG
Potassium, K: 90 MG
Sodium, Na: 385 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.24 MG
Selenium, Se: 16.5 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.037 MG
Riboflavin: 0.19 MG
Niacin: 2.573 MG
Pantothenic acid: 0.66 MG
Vitamin B-6: 0.037 MG
Folate, total: 47 UG
Folic acid: 28 UG
Folate, food: 19 UG
Folate, DFE: 67 UG
Vitamin B-12: 0.02 UG
Vitamin A, RAE: 7 UG
Vitamin A, IU: 140 IU
Fatty acids, total saturated: 2.495 G
SFA 14:0: 0.048 G
SFA 16:0: 1.321 G
SFA 18:0: 1.117 G
Fatty acids, total monounsaturated: 5.557 G
MUFA 16:1: 0.012 G
MUFA 18:1: 5.543 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 1.473 G
PUFA 18:2: 1.39 G
PUFA 18:3: 0.079 G
PUFA 20:4: 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 7 MG
Tryptophan: 0.058 G
Threonine: 0.165 G
Isoleucine: 0.207 G
Leucine: 0.364 G
Lysine: 0.187 G
Methionine: 0.094 G
Cystine: 0.098 G
Phenylalanine: 0.249 G
Tyrosine: 0.153 G
Valine: 0.238 G
Arginine: 0.253 G
Histidine: 0.112 G
Alanine: 0.226 G
Aspartic acid: 0.328 G
Glutamic acid: 1.435 G
Glycine: 0.274 G
Proline: 0.516 G
Serine: 0.261 G

2343352

Cake, cream
Water: 47.56 G
Energy: 286 KCAL
Protein: 3.84 G
Total lipid (fat): 17.03 G
Carbohydrate, by difference: 30.02 G
Fiber, total dietary: 0.4 G
Sugars, Total: 16.46 G
Calcium, Ca: 114 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 151 MG
Potassium, K: 94 MG
Sodium, Na: 234 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.028 MG
Selenium, Se: 4.8 UG
Thiamin: 0.078 MG
Riboflavin: 0.133 MG
Niacin: 0.65 MG
Vitamin B-6: 0.045 MG
Folate, total: 21 UG
Folic acid: 12 UG
Folate, food: 9 UG
Folate, DFE: 29 UG
Choline, total: 37.1 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 104 UG
Retinol: 102 UG
Carotene, beta: 19 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 53 UG
Vitamin E (alpha-tocopherol): 1.47 MG
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 7.2 UG
Fatty acids, total saturated: 7.716 G
SFA 4:0: 0.324 G
SFA 6:0: 0.192 G
SFA 8:0: 0.112 G
SFA 10:0: 0.251 G
SFA 12:0: 0.281 G
SFA 14:0: 1.019 G
SFA 16:0: 3.747 G
SFA 18:0: 1.53 G
Fatty acids, total monounsaturated: 5.468 G
MUFA 16:1: 0.268 G
MUFA 18:1: 5.011 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 2.621 G
PUFA 18:2: 2.2 G
PUFA 18:3: 0.382 G
Cholesterol: 77 MG

1774952

CAKE, EYE POPPIN' PETALS
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519238360
ingredients: SUGAR, EGGS, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, PALM OIL, CANOLA OIL, CONTAINS 2% OR LESS OF: AGAR-AGAR, BLUE 1, CARRAGEENAN, CELLULOSE GEL, CELLULOSE GUM, CITRIC ACID, COCOA PROCESSED WITH ALKALI, CORN SYRUP, CORNSTARCH, EGG WHITES, EGG YOLKS, FOOD STARCH-MODIFIED, GLYCERIN, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, GUAR GUM, HIGH OLEIC SUNFLOWER AND/OR CANOLA OIL, HYDROGENATED COTTONSEED OIL, INVERT SUGAR, LACTIC ACID, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS, RED 3, RED 40, SALT, SOY FLOUR, SOY LECITHIN, TITANIUM DIOXIDE (COLOR), UNSWEETENED CHOCOLATE, XANTHAN GUM, YELLOW 5, YELLOW 6, YELLOW CORN FLOUR.
serving_size: 77.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 1.39 kg
market_country: United States
Energy: 481 KCAL
Protein: 3.9 G
Total lipid (fat): 25.97 G
Carbohydrate, by difference: 58.44 G
Fiber, total dietary: 1.3 G
Sugars, Total: 45.45 G
Calcium, Ca: 26 MG
Iron, Fe: 1.4 MG
Sodium, Na: 377 MG
Vitamin A, IU: 130 IU
Fatty acids, total saturated: 7.79 G
Cholesterol: 71 MG

1884328

CAKE, EYE POPPIN' PETALS
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519238360
ingredients: SUGAR, EGGS, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, PALM OIL, CANOLA OIL, CONTAINS 2% OR LESS OF: AGAR-AGAR, BLUE 1, CARRAGEENAN, CELLULOSE GEL, CELLULOSE GUM, CITRIC ACID, COCOA PROCESSED WITH ALKALI, CORN SYRUP, CORNSTARCH, EGG WHITES, EGG YOLKS, FOOD STARCH-MODIFIED, GLYCERIN, GLYCERYL-LACTO ESTERS OF FATTY ACIDS, GUAR GUM, HIGH OLEIC SUNFLOWER AND/OR CANOLA OIL, HYDROGENATED COTTONSEED OIL, INVERT SUGAR, LACTIC ACID, LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE), MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS, RED 3, RED 40, SALT, SOY FLOUR, SOY LECITHIN, TITANIUM DIOXIDE (COLOR), UNSWEETENED CHOCOLATE, XANTHAN GUM, YELLOW 5, YELLOW 6, YELLOW CORN FLOUR.
serving_size: 77.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 49 oz/1.39 kg
market_country: United States
Energy: 481 KCAL
Protein: 3.9 G
Total lipid (fat): 25.97 G
Carbohydrate, by difference: 58.44 G
Fiber, total dietary: 1.3 G
Sugars, Total: 45.45 G
Calcium, Ca: 26 MG
Iron, Fe: 1.4 MG
Sodium, Na: 377 MG
Vitamin A, IU: 130 IU
Fatty acids, total saturated: 7.79 G
Cholesterol: 71 MG

1915655

CAKE, FRUIT & NUT
brand_owner: Beatrice Bakery Company
brand_name: GRANDMA'S BAKE SHOPPE
gtin_upc: 824153027079
ingredients: RAISINS, GLACE PINEAPPLE (PINEAPPLE, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], OLEORESIN TURMERIC [COLOR], SULFUR DIOXIDE [PRESERVATIVE]), GLACE RED CHERRIES (CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], RED 40, SULFUR DIOXIDE [PRESERVATIVE]), FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PECANS, WHOLE EGG, SUGAR, WALNUTS, BUTTER (CREAM, SALT), SHORTENING (PALM OIL, PARTIALLY HYDROGENATED SOYBEAN/COTTONSEED OIL, MONO-& DIGLYCERIDES, POLYSORBATE 60), BRANDY, BOURBON, RUM, ALMONDS, SALT, HIGH FRUCTOSE CORN SYRUP, NATURAL & ARTIFICIAL FLAVORS
serving_size: 113.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 12 oz/340 g
market_country: United States
Energy: 398 KCAL
Protein: 4.42 G
Total lipid (fat): 15.93 G
Carbohydrate, by difference: 58.41 G
Fiber, total dietary: 2.7 G
Sugars, Total: 32.74 G
Calcium, Ca: 35 MG
Iron, Fe: 0.96 MG
Sodium, Na: 186 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 3.98 G
Cholesterol: 35 MG

1792369

CAKE, FRUIT & NUT
brand_owner: Beatrice Bakery Company
brand_name: GRANDMA'S BAKE SHOPPE
gtin_upc: 824153027079
ingredients: RAISINS, GLACE PINEAPPLE (PINEAPPLE, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], OLEORESIN TURMERIC [COLOR], SULFUR DIOXIDE [PRESERVATIVE]), GLACE RED CHERRIES (CHERRIES, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], RED 40, SULFUR DIOXIDE [PRESERVATIVE]), FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PECANS, WHOLE EGG, SUGAR, WALNUTS, BUTTER (CREAM, SALT), SHORTENING (PALM OIL, PARTIALLY HYDROGENATED SOYBEAN/COTTONSEED OIL, MONO-& DIGLYCERIDES, POLYSORBATE 60), BRANDY, BOURBON, RUM, ALMONDS, SALT, HIGH FRUCTOSE CORN SYRUP, NATURAL & ARTIFICIAL FLAVORS
serving_size: 113.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 340 g
market_country: United States
Energy: 398 KCAL
Protein: 4.42 G
Total lipid (fat): 15.93 G
Carbohydrate, by difference: 58.41 G
Fiber, total dietary: 2.7 G
Sugars, Total: 32.74 G
Calcium, Ca: 35 MG
Iron, Fe: 0.96 MG
Sodium, Na: 186 MG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 3.98 G
Cholesterol: 35 MG

2343355

Cake, fruit cake
Water: 25.3 G
Energy: 324 KCAL
Protein: 2.9 G
Total lipid (fat): 9.1 G
Carbohydrate, by difference: 61.6 G
Fiber, total dietary: 3.7 G
Sugars, Total: 27.42 G
Calcium, Ca: 33 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 52 MG
Potassium, K: 153 MG
Sodium, Na: 101 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.05 MG
Selenium, Se: 2 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.05 MG
Riboflavin: 0.099 MG
Niacin: 0.791 MG
Vitamin B-6: 0.046 MG
Folate, total: 20 UG
Folic acid: 17 UG
Folate, food: 3 UG
Folate, DFE: 32 UG
Choline, total: 8.9 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Carotene, beta: 3 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 21 UG
Vitamin E (alpha-tocopherol): 0.9 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.048 G
SFA 14:0: 0.02 G
SFA 16:0: 0.743 G
SFA 18:0: 0.267 G
Fatty acids, total monounsaturated: 4.2 G
MUFA 16:1: 0.044 G
MUFA 18:1: 4.1 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 3.323 G
PUFA 18:2: 2.959 G
PUFA 18:3: 0.336 G
PUFA 20:4: 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 5 MG

174939

Cake, fruitcake, commercially prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first 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 ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (Zea mays amylacea), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SUGAR SYRUP OR SYRUP SOLIDS Used when a sugar syrup or sugar syrup solids is the major ingredient. Sugar syrup is a liquid or semiliquid high in sugar content derived from a plant source through extraction possibly followed by conversion and/or concentration. A sugar syrup usually contains several sugars in varying proportions. Sugar syrup solids are derived by removing water from sugar syrup.
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.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL 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)
WHEAT ADDED
DRIED OR CANDIED FRUIT 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
FOOD INDUSTRY PREPARED
Water: 25.3 G
Energy: 324 KCAL
Energy: 1356 kJ
Protein: 2.9 G
Total lipid (fat): 9.1 G
Ash: 1 G
Carbohydrate, by difference: 61.6 G
Fiber, total dietary: 3.7 G
Sugars, Total: 27.42 G
Calcium, Ca: 33 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 52 MG
Potassium, K: 153 MG
Sodium, Na: 101 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.22 MG
Selenium, Se: 2 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.05 MG
Riboflavin: 0.099 MG
Niacin: 0.791 MG
Pantothenic acid: 0.226 MG
Vitamin B-6: 0.046 MG
Folate, total: 20 UG
Folic acid: 17 UG
Folate, food: 3 UG
Folate, DFE: 32 UG
Choline, total: 8.9 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Carotene, beta: 3 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 22 IU
Lutein + zeaxanthin: 21 UG
Vitamin E (alpha-tocopherol): 0.9 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.048 G
SFA 14:0: 0.02 G
SFA 16:0: 0.743 G
SFA 18:0: 0.267 G
Fatty acids, total monounsaturated: 4.2 G
MUFA 16:1: 0.044 G
MUFA 18:1: 4.1 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 3.323 G
PUFA 18:2: 2.959 G
PUFA 18:3: 0.336 G
PUFA 20:4: 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 5 MG
Tryptophan: 0.042 G
Threonine: 0.102 G
Isoleucine: 0.121 G
Leucine: 0.206 G
Lysine: 0.121 G
Methionine: 0.059 G
Cystine: 0.062 G
Phenylalanine: 0.14 G
Tyrosine: 0.095 G
Valine: 0.144 G
Arginine: 0.262 G
Histidine: 0.071 G
Alanine: 0.125 G
Aspartic acid: 0.27 G
Glutamic acid: 0.639 G
Glycine: 0.124 G
Proline: 0.167 G
Serine: 0.159 G

172701

Cake, gingerbread, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
MOLASSES ADDED
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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 Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL 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)
CHEMICAL LEAVENING AGENT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 4.4 G
Energy: 437 KCAL
Energy: 1828 kJ
Protein: 4.4 G
Total lipid (fat): 13.8 G
Ash: 2.8 G
Carbohydrate, by difference: 74.6 G
Fiber, total dietary: 1.7 G
Sugars, Total: 46.62 G
Calcium, Ca: 94 MG
Iron, Fe: 4.7 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 226 MG
Potassium, K: 341 MG
Sodium, Na: 657 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.246 MG
Manganese, Mn: 0.556 MG
Selenium, Se: 2.1 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.34 MG
Riboflavin: 0.24 MG
Niacin: 2.55 MG
Pantothenic acid: 0.235 MG
Vitamin B-6: 0.041 MG
Folate, total: 51 UG
Folic acid: 37 UG
Folate, food: 14 UG
Folate, DFE: 77 UG
Choline, total: 10.7 MG
Carotene, beta: 1 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 0.2 MG
Vitamin K (phylloquinone): 6.4 UG
Fatty acids, total saturated: 3.46 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.069 G
SFA 16:0: 1.792 G
SFA 18:0: 1.632 G
Fatty acids, total monounsaturated: 7.791 G
MUFA 16:1: 0.001 G
MUFA 18:1: 7.82 G
Fatty acids, total polyunsaturated: 1.804 G
PUFA 18:2: 1.675 G
PUFA 18:3: 0.091 G
Tryptophan: 0.062 G
Threonine: 0.138 G
Isoleucine: 0.175 G
Leucine: 0.309 G
Lysine: 0.187 G
Methionine: 0.068 G
Cystine: 0.087 G
Phenylalanine: 0.209 G
Tyrosine: 0.134 G
Valine: 0.196 G
Arginine: 0.211 G
Histidine: 0.096 G
Alanine: 0.15 G
Aspartic acid: 0.282 G
Glutamic acid: 1.256 G
Glycine: 0.161 G
Proline: 0.415 G
Serine: 0.233 G

172702

Cake, gingerbread, prepared from recipe
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
MOLASSES ADDED
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
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*.
CHEMICAL 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
HOME PREPARED
Water: 28 G
Energy: 356 KCAL
Energy: 1490 kJ
Protein: 3.9 G
Total lipid (fat): 16.4 G
Ash: 1.8 G
Carbohydrate, by difference: 49.2 G
Calcium, Ca: 71 MG
Iron, Fe: 2.88 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 54 MG
Potassium, K: 439 MG
Sodium, Na: 327 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.195 MG
Manganese, Mn: 0.683 MG
Selenium, Se: 16.3 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.19 MG
Riboflavin: 0.162 MG
Niacin: 1.738 MG
Pantothenic acid: 0.375 MG
Vitamin B-6: 0.19 MG
Folate, total: 33 UG
Folic acid: 25 UG
Folate, food: 8 UG
Folate, DFE: 51 UG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 48 IU
Fatty acids, total saturated: 4.122 G
SFA 12:0: 0.001 G
SFA 14:0: 0.064 G
SFA 16:0: 2.369 G
SFA 18:0: 1.684 G
Fatty acids, total monounsaturated: 7.124 G
MUFA 16:1: 0.022 G
MUFA 18:1: 7.099 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 4.216 G
PUFA 18:2: 3.948 G
PUFA 18:3: 0.254 G
PUFA 20:4: 0.011 G
PUFA 22:6 n-3 (DHA): 0.003 G
Cholesterol: 32 MG
Tryptophan: 0.047 G
Threonine: 0.124 G
Isoleucine: 0.151 G
Leucine: 0.279 G
Lysine: 0.131 G
Methionine: 0.08 G
Cystine: 0.083 G
Phenylalanine: 0.195 G
Tyrosine: 0.125 G
Valine: 0.173 G
Arginine: 0.173 G
Histidine: 0.087 G
Alanine: 0.145 G
Aspartic acid: 0.217 G
Glutamic acid: 1.096 G
Glycine: 0.136 G
Proline: 0.372 G
Serine: 0.214 G

2343358

Cake, jelly roll
Water: 30.05 G
Energy: 285 KCAL
Protein: 3.14 G
Total lipid (fat): 1.52 G
Carbohydrate, by difference: 64.54 G
Fiber, total dietary: 0.8 G
Sugars, Total: 41.99 G
Calcium, Ca: 48 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 84 MG
Potassium, K: 89 MG
Sodium, Na: 357 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.079 MG
Selenium, Se: 5.9 UG
Vitamin C, total ascorbic acid: 4 MG
Thiamin: 0.141 MG
Riboflavin: 0.182 MG
Niacin: 1.079 MG
Vitamin B-6: 0.038 MG
Folate, total: 31 UG
Folic acid: 19 UG
Folate, food: 12 UG
Folate, DFE: 44 UG
Choline, total: 25 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Carotene, beta: 2 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.446 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.006 G
SFA 16:0: 0.321 G
SFA 18:0: 0.106 G
Fatty acids, total monounsaturated: 0.539 G
MUFA 16:1: 0.04 G
MUFA 18:1: 0.48 G
MUFA 20:1: 0.012 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 0.246 G
PUFA 18:2: 0.214 G
PUFA 18:3: 0.008 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 56 MG

1914232

CAKE, LEMON
brand_owner: Leonard Novelty Bakery
brand_name: LEONARD NOVELTY BAKERY
gtin_upc: 096162619020
ingredients: BLEACHED WHEAT FLOUR, SUGAR, EGGS, WATER, SOYBEAN OIL, VEGETABLE SHORTENING (PALM OIL AND SOYBEAN OIL), LEMON FLAVORED FILLING [LEMON FLAVOR, MODIFIED FOOD STARCH, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL AND ARTIFICIAL FLAVORS, COLORING INCLUDES (YELLOW #5 AND YELLOW #6), POTASSIUM SORBATE, SODIUM BENZOATE, AND SULFUR DIOXIDE (TO PRESERVE FRESHNESS)], MODIFIED FOOD STARCH, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BECARBONATE, CORN STARCH, AND MONOCALCIUM PHOSPHATE), WHEY (FROM MILK), WHEAT GLUTEN, PROPYLENE GLYCOL ESTER AND SOY LECITHIN.
serving_size: 56.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 19 oz/539 g
market_country: United States
Energy: 321 KCAL
Protein: 3.57 G
Total lipid (fat): 16.07 G
Carbohydrate, by difference: 44.64 G
Fiber, total dietary: 1.8 G
Sugars, Total: 32.14 G
Iron, Fe: 1.29 MG
Sodium, Na: 71 MG
Vitamin A, IU: 179 IU
Fatty acids, total saturated: 3.57 G
Cholesterol: 45 MG

1917312

CAKE, PECAN PRALINE CREME
brand_owner: The Muffin Mam Inc.
brand_name: MUFFIN MAM
gtin_upc: 760366004073
ingredients: SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE EGGS, FOOD STARCH- MODIFIED, SOYBEAN OIL, WATER, WHEY, LEAVENING (SODIUM ALUMINUM PHOSPHATE, SODIUM BICARBONATE), SALT, PROPYLENE GLYCOL MONO AND DIESTERS OF FATTY ACIDS, BROWN SUGAR, PECAN PIECES, PALM OIL, VITAL WHEAT GLUTEN, SODIUM STEAROYL LACTYLATE, DEXTROSE, CORN STARCH, NATURAL AND ARTIFICIAL FLAVOR, CARAMEL COLOR, MON AND DIGLYCERIDES, SOY FLOUR, SODIUM PROPIONATE (PRESERVATIVE), VITAMIN E (USED TO PROTECT FRESHNESS)
serving_size: 80.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 794 g
market_country: United States
Energy: 450 KCAL
Protein: 3.75 G
Total lipid (fat): 21.25 G
Carbohydrate, by difference: 57.5 G
Fiber, total dietary: 1.2 G
Sugars, Total: 35 G
Calcium, Ca: 25 MG
Iron, Fe: 1.35 MG
Sodium, Na: 388 MG
Fatty acids, total saturated: 3.12 G
Cholesterol: 44 MG

1793521

CAKE, PINEAPPLE MACADAMIA NUT
brand_owner: Beatrice Bakery Company
brand_name: YE OLDE ENGLISH
gtin_upc: 824153027604
ingredients: GLACE PINEAPPLE (PINEAPPLE, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], OLEORESIN TURMERIC [COLOR], SULFUR DIOXIDE [PRESERVATIVE]), FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MACADAMIA NUTS, WHOLE EGG, SUGAR, SWEETENED COCONUT (COCONUT, SUGAR, WATER, PROPYLENE GLYCOL, SODIUM METABISULFITE [TO RETAIN WHITENESS]), BUTTER (CREAM, SALT), WATER, NONFAT DRY MILK, HONEY, SALT, POTASSIUM SORBATE [PRESERVATIVE], YELLOW 5, YELLOW 6.
serving_size: 85.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 170 g
market_country: United States
Energy: 365 KCAL
Protein: 3.53 G
Total lipid (fat): 11.76 G
Carbohydrate, by difference: 63.53 G
Fiber, total dietary: 2.4 G
Sugars, Total: 34.12 G
Calcium, Ca: 24 MG
Iron, Fe: 0.42 MG
Sodium, Na: 212 MG
Fatty acids, total saturated: 4.71 G
Cholesterol: 29 MG

1917493

CAKE, PINEAPPLE MACADAMIA NUT
brand_owner: Beatrice Bakery Company
brand_name: YE OLDE ENGLISH
gtin_upc: 824153027604
ingredients: GLACE PINEAPPLE (PINEAPPLE, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, WATER, CITRIC ACID, NATURAL & ARTIFICIAL FLAVOR, POTASSIUM SORBATE & SODIUM BENZOATE [PRESERVATIVES], OLEORESIN TURMERIC [COLOR], SULFUR DIOXIDE [PRESERVATIVE]), FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MACADAMIA NUTS, WHOLE EGG, SUGAR, SWEETENED COCONUT (COCONUT, SUGAR, WATER, PROPYLENE GLYCOL, SODIUM METABISULFITE [TO RETAIN WHITENESS]), BUTTER (CREAM, SALT), WATER, NONFAT DRY MILK, HONEY, SALT, POTASSIUM SORBATE [PRESERVATIVE], YELLOW 5, YELLOW 6.
serving_size: 85.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 6 oz/170 g
market_country: United States
Energy: 365 KCAL
Protein: 3.53 G
Total lipid (fat): 11.76 G
Carbohydrate, by difference: 63.53 G
Fiber, total dietary: 2.4 G
Sugars, Total: 34.12 G
Calcium, Ca: 24 MG
Iron, Fe: 0.42 MG
Sodium, Na: 212 MG
Fatty acids, total saturated: 4.71 G
Cholesterol: 29 MG

172703

Cake, pineapple upside-down, prepared from recipe
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
PINEAPPLE <SCIFAM>Bromeliaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42330]
[https://www.sciname.info/Default.asp?SciName=Ananas comosus (L.) Merr. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42335]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3074]
[https://plants.usda.gov/home/plantProfile?symbol=ANCO30]
[EuroFIR-NETTOX 2007 17]
[DPNL 2003 7482]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,25228]
FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED Renamed from *FRUIT OR BERRY, PEEL REMOVED, CORE, PIT OR SEED REMOVED* in LanguaL 2008.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
DRIED OR CANDIED FRUIT 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
HOME PREPARED
Water: 32.3 G
Energy: 319 KCAL
Energy: 1335 kJ
Protein: 3.5 G
Total lipid (fat): 12.1 G
Ash: 1.7 G
Carbohydrate, by difference: 50.5 G
Fiber, total dietary: 0.8 G
Calcium, Ca: 120 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 82 MG
Potassium, K: 112 MG
Sodium, Na: 319 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.087 MG
Manganese, Mn: 0.35 MG
Selenium, Se: 9.4 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.153 MG
Riboflavin: 0.156 MG
Niacin: 1.19 MG
Pantothenic acid: 0.202 MG
Vitamin B-6: 0.034 MG
Folate, total: 26 UG
Folic acid: 19 UG
Folate, food: 7 UG
Folate, DFE: 39 UG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 62 UG
Retinol: 59 UG
Vitamin A, IU: 253 IU
Fatty acids, total saturated: 2.915 G
SFA 4:0: 0.011 G
SFA 6:0: 0.007 G
SFA 8:0: 0.004 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.074 G
SFA 16:0: 1.692 G
SFA 18:0: 1.104 G
Fatty acids, total monounsaturated: 5.194 G
MUFA 16:1: 0.022 G
MUFA 18:1: 5.169 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 3.282 G
PUFA 18:2: 3.094 G
PUFA 18:3: 0.179 G
PUFA 20:4: 0.007 G
PUFA 22:6 n-3 (DHA): 0.002 G
Cholesterol: 22 MG
Tryptophan: 0.043 G
Threonine: 0.117 G
Isoleucine: 0.147 G
Leucine: 0.264 G
Lysine: 0.143 G
Methionine: 0.074 G
Cystine: 0.066 G
Phenylalanine: 0.173 G
Tyrosine: 0.121 G
Valine: 0.167 G
Arginine: 0.148 G
Histidine: 0.081 G
Alanine: 0.128 G
Aspartic acid: 0.216 G
Glutamic acid: 0.949 G
Glycine: 0.114 G
Proline: 0.338 G
Serine: 0.19 G

2343370

Cake, pineapple, upside down
Water: 45 G
Energy: 273 KCAL
Protein: 2.38 G
Total lipid (fat): 12.18 G
Carbohydrate, by difference: 39.11 G
Fiber, total dietary: 0.7 G
Sugars, Total: 28.16 G
Calcium, Ca: 80 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 104 MG
Potassium, K: 74 MG
Sodium, Na: 214 MG
Zinc, Zn: 0.24 MG
Copper, Cu: 0.058 MG
Selenium, Se: 4 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.074 MG
Riboflavin: 0.1 MG
Niacin: 0.644 MG
Vitamin B-6: 0.048 MG
Folate, total: 19 UG
Folic acid: 11 UG
Folate, food: 8 UG
Folate, DFE: 27 UG
Choline, total: 29.6 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 71 UG
Retinol: 69 UG
Carotene, beta: 18 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 1.08 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 6.4 UG
Fatty acids, total saturated: 4.552 G
SFA 4:0: 0.143 G
SFA 6:0: 0.101 G
SFA 8:0: 0.059 G
SFA 10:0: 0.134 G
SFA 12:0: 0.154 G
SFA 14:0: 0.513 G
SFA 16:0: 2.502 G
SFA 18:0: 0.809 G
Fatty acids, total monounsaturated: 3.534 G
MUFA 16:1: 0.11 G
MUFA 18:1: 3.323 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 2.232 G
PUFA 18:2: 1.958 G
PUFA 18:3: 0.243 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
Cholesterol: 56 MG

1810073

CAKE, PINK COCONUT
brand_owner: Wal-Mart Stores, Inc.
brand_name: MEMBER'S MARK
gtin_upc: 078742293479
ingredients: SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, PALM OIL, SOYBEAN OIL, CANOLA OIL, COCONUT (COCONUT, SUGAR, WATER, PROPYLENE GLYCOL, SALT, SODIUM METABISULFITE [PRESERVATIVE]), INVERT SUGAR, CONTAINS 2% OR LESS OF: AGAR-AGAR, BETA-CAROTENE (COLOR), CELLULOSE GUM, CITRIC ACID, CORN SYRUP, CORNSTARCH, DEFATTED SOY FLOUR, DEXTROSE, EGG WHITES, GLYCERIN, GUAR GUM, HIGH FRUCTOSE CORN SYRUP, LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE), MODIFIED FOOD STARCH, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, PHOSPHORIC ACID, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL MONO- AND DIESTERS OF FATTY ACIDS, RED 40, SALT, SODIUM STEAROYL LACTYLATE, SOY LECITHIN, TITANIUM DIOXIDE (COLOR), WHEY, XANTHAN GUM, YELLOW CORN FLOUR.
serving_size: 81.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 2.18 kg
market_country: United States
Energy: 420 KCAL
Protein: 2.47 G
Total lipid (fat): 19.75 G
Carbohydrate, by difference: 59.26 G
Fiber, total dietary: 1.2 G
Sugars, Total: 44.44 G
Calcium, Ca: 25 MG
Iron, Fe: 0.89 MG
Sodium, Na: 296 MG
Fatty acids, total saturated: 7.41 G
Cholesterol: 31 MG

167937

Cake, pound, Bimbo Bakeries USA, Panque Casero, home baked style
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
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)
CHEMICAL LEAVENING AGENT 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
FOOD INDUSTRY PREPARED
Water: 21.29 G
Energy: 418 KCAL
Energy: 1747 kJ
Protein: 6.62 G
Total lipid (fat): 21.7 G
Ash: 1.45 G
Carbohydrate, by difference: 48.94 G
Fiber, total dietary: 1 G
Sugars, Total: 28.77 G
Sucrose: 26.5 G
Glucose: 1.18 G
Fructose: 1.02 G
Maltose: 0.07 G
Starch: 19.6 G
Calcium, Ca: 52 MG
Iron, Fe: 1.51 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 119 MG
Potassium, K: 101 MG
Sodium, Na: 357 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.193 MG
Selenium, Se: 17 UG
Thiamin: 0.08 MG
Riboflavin: 0.15 MG
Niacin: 0.62 MG
Vitamin B-6: 0.03 MG

172704

Cake, pound, commercially prepared, butter (includes fresh and frozen)
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
WHEAT ADDED
CHEMICAL 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
FOOD INDUSTRY PREPARED
Water: 25.87 G
Energy: 353 KCAL
Energy: 1477 kJ
Protein: 5 G
Total lipid (fat): 13.96 G
Ash: 1.53 G
Carbohydrate, by difference: 53.64 G
Fiber, total dietary: 0.6 G
Sugars, Total: 33.36 G
Sucrose: 30.68 G
Glucose: 0.75 G
Fructose: 0.33 G
Lactose: 1.27 G
Maltose: 0.33 G
Starch: 17.36 G
Calcium, Ca: 47 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 140 MG
Potassium, K: 149 MG
Sodium, Na: 377 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.11 MG
Selenium, Se: 5 UG
Thiamin: 0.173 MG
Riboflavin: 0.249 MG
Niacin: 1.615 MG
Pantothenic acid: 0.485 MG
Vitamin B-6: 0.036 MG
Folate, total: 42 UG
Folic acid: 14 UG
Folate, food: 28 UG
Folate, DFE: 52 UG
Choline, total: 65.6 MG
Betaine: 10.1 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 70 UG
Retinol: 69 UG
Carotene, beta: 5 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 241 IU
Lutein + zeaxanthin: 203 UG
Vitamin E (alpha-tocopherol): 0.65 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 2.82 MG
Tocopherol, delta: 0.97 MG
Tocotrienol, delta: 0.32 MG
Vitamin D (D2 + D3), International Units: 34 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.811 G
SFA 4:0: 0.115 G
SFA 6:0: 0.09 G
SFA 8:0: 0.054 G
SFA 10:0: 0.156 G
SFA 12:0: 0.163 G
SFA 14:0: 0.538 G
SFA 15:0: 0.059 G
SFA 16:0: 2.418 G
SFA 17:0: 0.039 G
SFA 18:0: 1.13 G
SFA 20:0: 0.024 G
SFA 22:0: 0.018 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 3.02 G
MUFA 14:1: 0.055 G
MUFA 16:1: 0.117 G
MUFA 16:1 c: 0.101 G
MUFA 17:1: 0.015 G
MUFA 18:1: 2.81 G
MUFA 18:1 c: 2.68 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 3.419 G
PUFA 18:2: 2.972 G
PUFA 18:2 n-6 c,c: 2.895 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.388 G
PUFA 18:3 n-3 c,c,c (ALA): 0.372 G
PUFA 18:3 n-6 c,c,c: 0.015 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.192 G
Fatty acids, total trans-monoenoic: 0.147 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.131 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.045 G
Cholesterol: 66 MG
Tryptophan: 0.041 G
Threonine: 0.153 G
Isoleucine: 0.204 G
Leucine: 0.397 G
Lysine: 0.198 G
Methionine: 0.117 G
Cystine: 0.137 G
Phenylalanine: 0.239 G
Tyrosine: 0.112 G
Valine: 0.249 G
Arginine: 0.229 G
Histidine: 0.117 G
Alanine: 0.188 G
Aspartic acid: 0.346 G
Glutamic acid: 1.119 G
Glycine: 0.163 G
Proline: 0.504 G
Serine: 0.295 G

173243

Cake, pound, commercially prepared, fat-free
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
WHEAT ADDED
CHEMICAL 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.
FAT FREE FOOD A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as X % fat-free shall be prohibited [REGULATION (EC) No 1924/2006 Corrigendum].
Food having less than 0.5 grams fat per amount customarily consumed. Meals and main dishes have less than 0.5 grams fat per labeled serving. Such foods must contain no ingredient that is fat or understood to contain fat except when the ingredient listed has been footnoted '*adds a trivial amount of fat'.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 31 G
Energy: 283 KCAL
Energy: 1184 kJ
Protein: 5.4 G
Total lipid (fat): 1.2 G
Ash: 1.5 G
Carbohydrate, by difference: 61 G
Fiber, total dietary: 1.1 G
Sugars, Total: 34.34 G
Calcium, Ca: 43 MG
Iron, Fe: 2.06 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 146 MG
Potassium, K: 110 MG
Sodium, Na: 341 MG
Zinc, Zn: 0.31 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.137 MG
Selenium, Se: 5.3 UG
Thiamin: 0.125 MG
Riboflavin: 0.302 MG
Niacin: 0.686 MG
Pantothenic acid: 0.346 MG
Vitamin B-6: 0.012 MG
Folate, total: 43 UG
Folic acid: 39 UG
Folate, food: 4 UG
Folate, DFE: 70 UG
Choline, total: 6.8 MG
Vitamin A, RAE: 29 UG
Retinol: 29 UG
Vitamin A, IU: 95 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.01 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 0.259 G
SFA 4:0: 0.006 G
SFA 6:0: 0.004 G
SFA 8:0: 0.002 G
SFA 10:0: 0.005 G
SFA 12:0: 0.006 G
SFA 14:0: 0.02 G
SFA 16:0: 0.18 G
SFA 18:0: 0.029 G
Fatty acids, total monounsaturated: 0.166 G
MUFA 16:1: 0.007 G
MUFA 18:1: 0.159 G
Fatty acids, total polyunsaturated: 0.424 G
PUFA 18:2: 0.398 G
PUFA 18:3: 0.026 G
Tryptophan: 0.07 G
Threonine: 0.214 G
Isoleucine: 0.275 G
Leucine: 0.434 G
Lysine: 0.318 G
Methionine: 0.149 G
Cystine: 0.122 G
Phenylalanine: 0.288 G
Tyrosine: 0.197 G
Valine: 0.312 G
Arginine: 0.256 G
Histidine: 0.12 G
Alanine: 0.251 G
Aspartic acid: 0.434 G
Glutamic acid: 1.069 G
Glycine: 0.178 G
Proline: 0.358 G
Serine: 0.333 G

174940

Cake, pound, commercially prepared, other than all butter, enriched
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT 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: 23.1 G
Energy: 389 KCAL
Energy: 1628 kJ
Protein: 5.2 G
Total lipid (fat): 17.9 G
Ash: 1.4 G
Carbohydrate, by difference: 52.5 G
Fiber, total dietary: 1 G
Calcium, Ca: 64 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 134 MG
Potassium, K: 106 MG
Sodium, Na: 400 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.088 MG
Selenium, Se: 6.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.143 MG
Riboflavin: 0.26 MG
Niacin: 1.349 MG
Pantothenic acid: 0.285 MG
Vitamin B-6: 0.023 MG
Folate, total: 36 UG
Folic acid: 27 UG
Folate, food: 9 UG
Folate, DFE: 55 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 4.647 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.087 G
SFA 16:0: 2.478 G
SFA 18:0: 2.069 G
Fatty acids, total monounsaturated: 9.935 G
MUFA 16:1: 0.049 G
MUFA 18:1: 9.88 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 2.251 G
PUFA 18:2: 2.114 G
PUFA 18:3: 0.108 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 58 MG
Tryptophan: 0.069 G
Threonine: 0.196 G
Isoleucine: 0.244 G
Leucine: 0.403 G
Lysine: 0.283 G
Methionine: 0.125 G
Cystine: 0.111 G
Phenylalanine: 0.259 G
Tyrosine: 0.184 G
Valine: 0.276 G
Arginine: 0.247 G
Histidine: 0.115 G
Alanine: 0.216 G
Aspartic acid: 0.367 G
Glutamic acid: 1.194 G
Glycine: 0.17 G
Proline: 0.402 G
Serine: 0.323 G

175053

Cake, pound, commercially prepared, other than all butter, unenriched
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
WHEAT ADDED
CHEMICAL 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.
UNENRICHED CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 23.1 G
Energy: 389 KCAL
Energy: 1628 kJ
Protein: 5.2 G
Total lipid (fat): 17.9 G
Ash: 1.4 G
Carbohydrate, by difference: 52.5 G
Fiber, total dietary: 1 G
Calcium, Ca: 64 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 134 MG
Potassium, K: 106 MG
Sodium, Na: 400 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.054 MG
Manganese, Mn: 0.088 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.024 MG
Riboflavin: 0.124 MG
Niacin: 0.342 MG
Pantothenic acid: 0.285 MG
Vitamin B-6: 0.023 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 118 IU
Fatty acids, total saturated: 4.647 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.087 G
SFA 16:0: 2.478 G
SFA 18:0: 2.069 G
Fatty acids, total monounsaturated: 9.935 G
MUFA 16:1: 0.049 G
MUFA 18:1: 9.88 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 2.251 G
PUFA 18:2: 2.114 G
PUFA 18:3: 0.108 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 58 MG
Tryptophan: 0.069 G
Threonine: 0.196 G
Isoleucine: 0.244 G
Leucine: 0.403 G
Lysine: 0.283 G
Methionine: 0.125 G
Cystine: 0.111 G
Phenylalanine: 0.259 G
Tyrosine: 0.184 G
Valine: 0.276 G
Arginine: 0.247 G
Histidine: 0.115 G
Alanine: 0.216 G
Aspartic acid: 0.367 G
Glutamic acid: 1.194 G
Glycine: 0.17 G
Proline: 0.402 G
Serine: 0.323 G

2343362

Cake, pound
Water: 25.87 G
Energy: 353 KCAL
Protein: 5 G
Total lipid (fat): 13.96 G
Carbohydrate, by difference: 53.64 G
Fiber, total dietary: 0.6 G
Sugars, Total: 33.36 G
Calcium, Ca: 47 MG
Iron, Fe: 1.48 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 140 MG
Potassium, K: 149 MG
Sodium, Na: 377 MG
Zinc, Zn: 0.43 MG
Copper, Cu: 0.042 MG
Selenium, Se: 5 UG
Thiamin: 0.173 MG
Riboflavin: 0.249 MG
Niacin: 1.615 MG
Vitamin B-6: 0.036 MG
Folate, total: 42 UG
Folic acid: 14 UG
Folate, food: 28 UG
Folate, DFE: 52 UG
Choline, total: 65.6 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 70 UG
Retinol: 69 UG
Carotene, beta: 5 UG
Cryptoxanthin, beta: 4 UG
Lutein + zeaxanthin: 203 UG
Vitamin E (alpha-tocopherol): 0.65 MG
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.811 G
SFA 4:0: 0.115 G
SFA 6:0: 0.09 G
SFA 8:0: 0.054 G
SFA 10:0: 0.156 G
SFA 12:0: 0.163 G
SFA 14:0: 0.538 G
SFA 16:0: 2.418 G
SFA 18:0: 1.13 G
Fatty acids, total monounsaturated: 3.02 G
MUFA 16:1: 0.117 G
MUFA 18:1: 2.81 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 3.419 G
PUFA 18:2: 2.972 G
PUFA 18:3: 0.388 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.007 G
Cholesterol: 66 MG

174932

Cake, pudding-type, carrot, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
PLANT USED AS FOOD SOURCE For unicellular plants as well as for algae, mushrooms and yeast, use the appropriate narrower term under *ALGAE OR FUNGUS USED AS FOOD SOURCE*. Multicellular plants.
PART OF PLANT <DICTION>Anatomical part of a plant, such as fruit, seed, pod, leaf, stem or flower as well as the whole plant.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
DRIED OR CANDIED FRUIT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 3.6 G
Energy: 415 KCAL
Energy: 1736 kJ
Protein: 5.1 G
Total lipid (fat): 9.8 G
Ash: 2.4 G
Carbohydrate, by difference: 79.2 G
Calcium, Ca: 172 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 247 MG
Potassium, K: 169 MG
Sodium, Na: 567 MG
Zinc, Zn: 0.2 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.528 MG
Selenium, Se: 14.9 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.265 MG
Riboflavin: 0.17 MG
Niacin: 2.205 MG
Pantothenic acid: 0.294 MG
Vitamin B-6: 0.079 MG
Folate, total: 67 UG
Folic acid: 53 UG
Folate, food: 14 UG
Folate, DFE: 104 UG
Vitamin B-12: 0.04 UG
Vitamin A, RAE: 97 UG
Vitamin A, IU: 1930 IU
Fatty acids, total saturated: 1.472 G
SFA 12:0: 0.001 G
SFA 14:0: 0.012 G
SFA 16:0: 0.988 G
SFA 18:0: 0.47 G
Fatty acids, total monounsaturated: 4.036 G
MUFA 16:1: 0.039 G
MUFA 18:1: 3.988 G
Fatty acids, total polyunsaturated: 3.702 G
PUFA 18:2: 3.437 G
PUFA 18:3: 0.255 G
Tryptophan: 0.061 G
Threonine: 0.149 G
Isoleucine: 0.186 G
Leucine: 0.336 G
Lysine: 0.142 G
Methionine: 0.083 G
Cystine: 0.093 G
Phenylalanine: 0.238 G
Tyrosine: 0.15 G
Valine: 0.212 G
Arginine: 0.201 G
Histidine: 0.109 G
Alanine: 0.18 G
Aspartic acid: 0.286 G
Glutamic acid: 1.546 G
Glycine: 0.17 G
Proline: 0.513 G
Serine: 0.24 G

174935

Cake, pudding-type, chocolate, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 3.9 G
Energy: 391 KCAL
Energy: 1634 kJ
Protein: 4.6 G
Total lipid (fat): 8.14 G
Ash: 3.2 G
Carbohydrate, by difference: 80.16 G
Fiber, total dietary: 2.3 G
Sugars, Total: 39.53 G
Calcium, Ca: 133 MG
Iron, Fe: 2.92 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 286 MG
Potassium, K: 337 MG
Sodium, Na: 866 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.272 MG
Manganese, Mn: 0.213 MG
Selenium, Se: 3.3 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.21 MG
Riboflavin: 0.17 MG
Niacin: 2.417 MG
Pantothenic acid: 0.211 MG
Vitamin B-6: 0.031 MG
Folate, total: 54 UG
Folic acid: 44 UG
Folate, food: 10 UG
Folate, DFE: 85 UG
Choline, total: 3.3 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.65 MG
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 3.5 G
SFA 14:0: 0.011 G
SFA 16:0: 1.122 G
SFA 18:0: 0.779 G
Fatty acids, total monounsaturated: 3.688 G
MUFA 16:1: 0.031 G
MUFA 18:1: 3.649 G
Fatty acids, total polyunsaturated: 2.985 G
PUFA 18:2: 2.775 G
PUFA 18:3: 0.202 G
Tryptophan: 0.066 G
Threonine: 0.156 G
Isoleucine: 0.188 G
Leucine: 0.315 G
Lysine: 0.208 G
Methionine: 0.071 G
Cystine: 0.077 G
Phenylalanine: 0.218 G
Tyrosine: 0.156 G
Valine: 0.24 G
Arginine: 0.204 G
Histidine: 0.092 G
Alanine: 0.167 G
Aspartic acid: 0.303 G
Glutamic acid: 1.151 G
Glycine: 0.165 G
Proline: 0.39 G
Serine: 0.227 G
Caffeine: 6 MG
Theobromine: 207 MG

172708

Cake, pudding-type, white, enriched, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
VEGETABLE FAT OR OIL 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)
WHEAT ADDED
CHEMICAL LEAVENING AGENT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
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
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 3.5 G
Energy: 423 KCAL
Energy: 1771 kJ
Protein: 3.9 G
Total lipid (fat): 9.5 G
Ash: 2.2 G
Carbohydrate, by difference: 80.9 G
Fiber, total dietary: 0.7 G
Sugars, Total: 48.95 G
Calcium, Ca: 77 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 277 MG
Potassium, K: 72 MG
Sodium, Na: 665 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.278 MG
Selenium, Se: 2.7 UG
Thiamin: 0.28 MG
Riboflavin: 0.18 MG
Niacin: 2.425 MG
Pantothenic acid: 0.233 MG
Vitamin B-6: 0.018 MG
Folate, total: 91 UG
Folic acid: 63 UG
Folate, food: 28 UG
Folate, DFE: 135 UG
Choline, total: 3.9 MG
Vitamin B-12: 0.04 UG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.08 MG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 2.39 G
SFA 4:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.048 G
SFA 16:0: 1.234 G
SFA 18:0: 1.106 G
Fatty acids, total monounsaturated: 4.093 G
MUFA 16:1: 0.002 G
MUFA 18:1: 4.091 G
Fatty acids, total polyunsaturated: 1.244 G
PUFA 18:2: 1.18 G
PUFA 18:3: 0.064 G
Tryptophan: 0.055 G
Threonine: 0.119 G
Isoleucine: 0.162 G
Leucine: 0.284 G
Lysine: 0.165 G
Methionine: 0.071 G
Cystine: 0.075 G
Phenylalanine: 0.183 G
Tyrosine: 0.123 G
Valine: 0.185 G
Arginine: 0.146 G
Histidine: 0.083 G
Alanine: 0.119 G
Aspartic acid: 0.184 G
Glutamic acid: 1.194 G
Glycine: 0.122 G
Proline: 0.421 G
Serine: 0.204 G

175054

Cake, pudding-type, white, unenriched, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNENRICHED CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 3.5 G
Energy: 423 KCAL
Energy: 1770 kJ
Protein: 3.9 G
Total lipid (fat): 9.5 G
Ash: 2.2 G
Carbohydrate, by difference: 81 G
Fiber, total dietary: 0.7 G
Calcium, Ca: 77 MG
Iron, Fe: 0.52 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 277 MG
Potassium, K: 72 MG
Sodium, Na: 665 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.278 MG
Thiamin: 0.08 MG
Riboflavin: 0.06 MG
Niacin: 0.97 MG
Pantothenic acid: 0.233 MG
Vitamin B-6: 0.018 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Vitamin B-12: 0.04 UG
Fatty acids, total saturated: 2.34 G
SFA 14:0: 0.038 G
SFA 16:0: 1.338 G
SFA 18:0: 0.97 G
Fatty acids, total monounsaturated: 4.092 G
MUFA 16:1: 0.002 G
MUFA 18:1: 4.091 G
Fatty acids, total polyunsaturated: 2.544 G
PUFA 18:2: 2.389 G
PUFA 18:3: 0.156 G
Tryptophan: 0.055 G
Threonine: 0.119 G
Isoleucine: 0.162 G
Leucine: 0.284 G
Lysine: 0.165 G
Methionine: 0.071 G
Cystine: 0.075 G
Phenylalanine: 0.183 G
Tyrosine: 0.123 G
Valine: 0.185 G
Arginine: 0.146 G
Histidine: 0.083 G
Alanine: 0.119 G
Aspartic acid: 0.184 G
Glutamic acid: 1.194 G
Glycine: 0.122 G
Proline: 0.421 G
Serine: 0.204 G

174946

Cake, pudding-type, yellow, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 4 G
Energy: 423 KCAL
Energy: 1768 kJ
Protein: 4 G
Total lipid (fat): 9.8 G
Ash: 2.2 G
Carbohydrate, by difference: 80 G
Fiber, total dietary: 0.7 G
Sugars, Total: 44.21 G
Calcium, Ca: 115 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 253 MG
Potassium, K: 63 MG
Sodium, Na: 860 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.28 MG
Selenium, Se: 2.4 UG
Thiamin: 0.307 MG
Riboflavin: 0.188 MG
Niacin: 2.588 MG
Pantothenic acid: 0.242 MG
Vitamin B-6: 0.016 MG
Folate, total: 104 UG
Folic acid: 95 UG
Folate, food: 9 UG
Folate, DFE: 171 UG
Choline, total: 4.8 MG
Vitamin B-12: 0.05 UG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.77 MG
Vitamin K (phylloquinone): 2.5 UG
Fatty acids, total saturated: 2.469 G
SFA 14:0: 0.049 G
SFA 16:0: 1.277 G
SFA 18:0: 1.143 G
Fatty acids, total monounsaturated: 5.496 G
MUFA 16:1: 0.002 G
MUFA 18:1: 5.494 G
Fatty acids, total polyunsaturated: 1.295 G
PUFA 18:2: 1.229 G
PUFA 18:3: 0.066 G
Tryptophan: 0.056 G
Threonine: 0.12 G
Isoleucine: 0.163 G
Leucine: 0.286 G
Lysine: 0.162 G
Methionine: 0.072 G
Cystine: 0.079 G
Phenylalanine: 0.188 G
Tyrosine: 0.124 G
Valine: 0.186 G
Arginine: 0.15 G
Histidine: 0.084 G
Alanine: 0.122 G
Aspartic acid: 0.184 G
Glutamic acid: 1.239 G
Glycine: 0.127 G
Proline: 0.433 G
Serine: 0.209 G

1774955

CAKE, PUMPKIN PERFECTO
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519240851
ingredients: SUGAR, BROWN SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), EGGS, PUMPKIN, PECANS, PALM OIL, INVERT SUGAR, DEXTROSE, CONTAINS 2% OR LESS OF: BETA-CAROTENE (COLOR), BLUE 1 LAKE, BUTTER (CREAM, SALT), CANOLA OIL, CINNAMON, CITRIC ACID, COCOA PROCESSED WITH ALKALI, CORN SYRUP, CORNSTARCH, CREAM OF TARTAR, DATEM, EGG WHITES, FOOD STARCH-MODIFIED, GLYCERIN, GUAR GUM, GUM ARABIC, HIGH OLEIC SUNFLOWER AND/OR CANOLA OIL, HYDROGENATED COTTONSEED OIL, LEAF DECORATIONS (SUGAR, EGG WHITES, FOOD STARCH-MODIFIED, BLUE 1, RED 3, RED 40, YELLOW 5, YELLOW 6), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE), MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, POLYGLYCEROL ESTERS OF FATTY ACIDS, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL ALGINATE, SALT, SOY FLOUR, SOY LECITHIN, SPICE, TURMERIC (COLOR), UNSWEETENED CHOCOLATE, XANTHAN GUM, YELLOW 5, YELLOW CORN FLOUR.
serving_size: 77.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 1.16 kg
market_country: United States
Energy: 468 KCAL
Protein: 3.9 G
Total lipid (fat): 20.78 G
Carbohydrate, by difference: 68.83 G
Fiber, total dietary: 1.3 G
Sugars, Total: 50.65 G
Calcium, Ca: 26 MG
Iron, Fe: 1.4 MG
Sodium, Na: 442 MG
Vitamin A, IU: 649 IU
Fatty acids, total saturated: 5.84 G
Cholesterol: 32 MG

1884333

CAKE, PUMPKIN PERFECTO
brand_owner: Dawn Food Products, Inc.
brand_name: CAKE BOSS
gtin_upc: 029519240851
ingredients: SUGAR, BROWN SUGAR, ENRICHED WHEAT FLOUR BLEACHED (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), EGGS, PUMPKIN, PECANS, PALM OIL, INVERT SUGAR, DEXTROSE, CONTAINS 2% OR LESS OF: BETA-CAROTENE (COLOR), BLUE 1 LAKE, BUTTER (CREAM, SALT), CANOLA OIL, CINNAMON, CITRIC ACID, COCOA PROCESSED WITH ALKALI, CORN SYRUP, CORNSTARCH, CREAM OF TARTAR, DATEM, EGG WHITES, FOOD STARCH-MODIFIED, GLYCERIN, GUAR GUM, GUM ARABIC, HIGH OLEIC SUNFLOWER AND/OR CANOLA OIL, HYDROGENATED COTTONSEED OIL, LEAF DECORATIONS (SUGAR, EGG WHITES, FOOD STARCH-MODIFIED, BLUE 1, RED 3, RED 40, YELLOW 5, YELLOW 6), LEAVENING (BAKING SODA, SODIUM ACID PYROPHOSPHATE, SODIUM ALUMINUM PHOSPHATE), MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVOR, NONFAT MILK, POLYGLYCEROL ESTERS OF FATTY ACIDS, POLYSORBATE 60, POLYSORBATE 80, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), PROPYLENE GLYCOL, PROPYLENE GLYCOL ALGINATE, SALT, SOY FLOUR, SOY LECITHIN, SPICE, TURMERIC (COLOR), UNSWEETENED CHOCOLATE, XANTHAN GUM, YELLOW 5, YELLOW CORN FLOUR.
serving_size: 77.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 41 oz/1.16 kg
market_country: United States
Energy: 468 KCAL
Protein: 3.9 G
Total lipid (fat): 20.78 G
Carbohydrate, by difference: 68.83 G
Fiber, total dietary: 1.3 G
Sugars, Total: 50.65 G
Calcium, Ca: 26 MG
Iron, Fe: 1.4 MG
Sodium, Na: 442 MG
Vitamin A, IU: 649 IU
Fatty acids, total saturated: 5.84 G
Cholesterol: 32 MG

1914213

CAKE, PUMPKIN
brand_owner: Wal-Mart Stores, Inc.
brand_name: THE BAKERY
gtin_upc: 078742065113
ingredients: SUGAR, ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PUMPKIN, VEGETABLE SHORTENING (PALM AND SOYBEAN OILS, MONO- AND DIGLYCERIDES, PROPYLENE GLYCOL MONOESTERS, POLYSORBATE 60, SOY LECITHIN, PRESERVATIVE [TBHQ]), EGGS, CREAM CHEESE (MILK, CREAM [FROM MILK], CHEESE CULTURE, SALT, CAROB BEAN GUM), MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SALT, MONO AND DIGLYCERIDES, ARTIFICIAL FLAVOR, ANNATTO EXTRACT, PRESERVATIVE [CALCIUM DISODIUM EDTA], VITAMIN A PALMITATE), CONTAINS LESS THAN 2% OF THE FOLLOWING:S KIM MILK, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), CINNAMON, SALT, MODIFIED CORNSTARCH, SPICES, NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN, HIGH FRUCTOSE CORN SYRUP, YELLOW 6, YELLOW 5, BLUE 1.
serving_size: 83.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 5.85 oz/165 g
market_country: United States
Energy: 386 KCAL
Protein: 3.61 G
Total lipid (fat): 16.87 G
Carbohydrate, by difference: 54.22 G
Fiber, total dietary: 1.2 G
Sugars, Total: 37.35 G
Calcium, Ca: 24 MG
Iron, Fe: 1.3 MG
Sodium, Na: 349 MG
Vitamin A, IU: 2108 IU
Fatty acids, total saturated: 7.23 G
Cholesterol: 48 MG

1886463

CAKE, RAISIN
brand_owner: Xiphias
brand_name: DELISSA
gtin_upc: 728795156770
ingredients: ENRICHED WHEAT FLOUR (FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, WATER, WHOLE EGGS, SOYBEAN OIL, RAISINS, WHEY, CORN STARCH, BAKING POWDER, (LEAVENING), BAKING SODA, WHEAT GLUTEN, SALT, LECITHIN, MONO AND DIGLYCERIDES, NATURAL AND ARTIFICIAL FLAVORS, POTASSIUM SORBATE AND SODIUM PROPIONATE ADDED AS A (PRESERVATIVE) TO RETAIN FRESHNESS).
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 5 oz/142 g
market_country: United States
Energy: 369 KCAL
Protein: 5.63 G
Total lipid (fat): 4.23 G
Carbohydrate, by difference: 45.07 G
Sugars, Total: 11.27 G
Calcium, Ca: 42 MG
Iron, Fe: 0.76 MG
Sodium, Na: 334 MG
Vitamin A, IU: 211 IU
Fatty acids, total saturated: 4.23 G
Cholesterol: 70423 MG

1886683

CAKE, RASPBERRY
brand_owner: Mezonos Maven Bakery, Inc.
brand_name: LILLY'S BAKE SHOPPE
gtin_upc: 760672420284
ingredients: SUGAR, EGGS, POTATO STARCH, COTTONSEED OIL, PALM OIL, VEGETABLE SHORTENING, RASPBERRY JAM, COCONUT, SALT, FLAVORS: ALMOND, ORANGE, VANILLA.
serving_size: 28.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 28 oz/794 g
market_country: United States
Energy: 429 KCAL
Protein: 3.57 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 39.29 G
Sugars, Total: 32.14 G
Sodium, Na: 36 MG
Fatty acids, total saturated: 21.43 G
Cholesterol: 71 MG

174941

Cake, shortcake, biscuit-type, prepared from recipe
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
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
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: 28.4 G
Energy: 346 KCAL
Energy: 1448 kJ
Protein: 6.1 G
Total lipid (fat): 14.2 G
Ash: 2.8 G
Carbohydrate, by difference: 48.5 G
Calcium, Ca: 205 MG
Iron, Fe: 2.54 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 143 MG
Potassium, K: 106 MG
Sodium, Na: 506 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.33 MG
Selenium, Se: 17 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.311 MG
Riboflavin: 0.272 MG
Niacin: 2.573 MG
Pantothenic acid: 0.248 MG
Vitamin B-6: 0.03 MG
Folate, total: 53 UG
Folic acid: 43 UG
Folate, food: 10 UG
Folate, DFE: 83 UG
Vitamin B-12: 0.07 UG
Vitamin A, RAE: 18 UG
Retinol: 17 UG
Vitamin A, IU: 72 IU
Fatty acids, total saturated: 3.772 G
SFA 4:0: 0.022 G
SFA 6:0: 0.013 G
SFA 8:0: 0.008 G
SFA 10:0: 0.017 G
SFA 12:0: 0.02 G
SFA 14:0: 0.122 G
SFA 16:0: 2.095 G
SFA 18:0: 1.472 G
Fatty acids, total monounsaturated: 6.045 G
MUFA 16:1: 0.016 G
MUFA 18:1: 6.028 G
Fatty acids, total polyunsaturated: 3.632 G
PUFA 18:2: 3.402 G
PUFA 18:3: 0.23 G
Cholesterol: 3 MG
Tryptophan: 0.076 G
Threonine: 0.184 G
Isoleucine: 0.238 G
Leucine: 0.449 G
Lysine: 0.197 G
Methionine: 0.115 G
Cystine: 0.115 G
Phenylalanine: 0.302 G
Tyrosine: 0.203 G
Valine: 0.273 G
Arginine: 0.24 G
Histidine: 0.14 G
Alanine: 0.197 G
Aspartic acid: 0.292 G
Glutamic acid: 1.897 G
Glycine: 0.201 G
Proline: 0.681 G
Serine: 0.307 G

174082

Cake, snack cakes, creme-filled, chocolate with frosting, low-fat, with added fiber
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT 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)
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
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.
LOW FAT FOOD A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 11.31 G
Energy: 409 KCAL
Energy: 1712 kJ
Protein: 3.71 G
Total lipid (fat): 13 G
Ash: 2.62 G
Carbohydrate, by difference: 69.37 G
Fiber, total dietary: 14.9 G
Sugars, Total: 33.42 G
Calcium, Ca: 149 MG
Iron, Fe: 4.01 MG
Magnesium, Mg: 34 MG
Phosphorus, P: 146 MG
Potassium, K: 193 MG
Sodium, Na: 483 MG
Zinc, Zn: 0.73 MG
Copper, Cu: 0.243 MG
Selenium, Se: 20.5 UG
Thiamin: 0.276 MG
Riboflavin: 0.296 MG
Niacin: 2.102 MG
Pantothenic acid: 0.452 MG
Vitamin B-6: 0.046 MG
Folate, total: 69 UG
Folic acid: 51 UG
Folate, food: 18 UG
Folate, DFE: 105 UG
Choline, total: 68.4 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.13 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 7.5 UG
Fatty acids, total saturated: 5.57 G
SFA 4:0: 0.129 G
SFA 6:0: 0.067 G
SFA 8:0: 0.047 G
SFA 10:0: 0.103 G
SFA 12:0: 0.108 G
SFA 14:0: 0.351 G
SFA 15:0: 0.014 G
SFA 16:0: 3.203 G
SFA 17:0: 0.03 G
SFA 18:0: 1.435 G
SFA 20:0: 0.047 G
SFA 22:0: 0.028 G
Fatty acids, total monounsaturated: 3.517 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.058 G
MUFA 18:1: 3.417 G
MUFA 20:1: 0.036 G
Fatty acids, total polyunsaturated: 3.034 G
PUFA 18:2: 2.611 G
PUFA 18:3: 0.38 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.028 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.007 G
Cholesterol: 93 MG
Caffeine: 4 MG
Theobromine: 132 MG

174942

Cake, snack cakes, creme-filled, chocolate with frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT 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)
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
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
FOOD INDUSTRY PREPARED
Water: 18.57 G
Energy: 399 KCAL
Energy: 1670 kJ
Protein: 3.63 G
Total lipid (fat): 15.93 G
Ash: 1.56 G
Carbohydrate, by difference: 60.31 G
Fiber, total dietary: 3.2 G
Sugars, Total: 37.76 G
Calcium, Ca: 116 MG
Iron, Fe: 3.6 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 87 MG
Potassium, K: 176 MG
Sodium, Na: 332 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.305 MG
Manganese, Mn: 0.485 MG
Selenium, Se: 3.4 UG
Vitamin C, total ascorbic acid: 1.9 MG
Thiamin: 0.037 MG
Riboflavin: 0.075 MG
Niacin: 0.925 MG
Pantothenic acid: 0.083 MG
Vitamin B-6: 0.143 MG
Folate, total: 26 UG
Folic acid: 13 UG
Folate, food: 13 UG
Folate, DFE: 35 UG
Choline, total: 20.6 MG
Betaine: 36.4 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 1.09 MG
Vitamin K (phylloquinone): 10.6 UG
Fatty acids, total saturated: 4.884 G
SFA 12:0: 0.005 G
SFA 14:0: 0.159 G
SFA 15:0: 0.021 G
SFA 16:0: 2.632 G
SFA 17:0: 0.062 G
SFA 18:0: 1.93 G
SFA 20:0: 0.046 G
SFA 22:0: 0.03 G
Fatty acids, total monounsaturated: 8.525 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.005 G
MUFA 16:1: 0.119 G
MUFA 18:1: 8.349 G
MUFA 20:1: 0.016 G
Fatty acids, total polyunsaturated: 1.822 G
PUFA 18:2: 1.649 G
PUFA 18:3: 0.173 G
PUFA 18:3 n-3 c,c,c (ALA): 0.173 G
Tryptophan: 0.055 G
Threonine: 0.156 G
Isoleucine: 0.158 G
Leucine: 0.261 G
Lysine: 0.196 G
Methionine: 0.053 G
Cystine: 0.062 G
Phenylalanine: 0.156 G
Tyrosine: 0.116 G
Valine: 0.194 G
Arginine: 0.156 G
Histidine: 0.067 G
Alanine: 0.15 G
Aspartic acid: 0.296 G
Glutamic acid: 0.768 G
Glycine: 0.126 G
Proline: 0.249 G
Serine: 0.172 G
Caffeine: 6 MG
Theobromine: 215 MG

174943

Cake, snack cakes, creme-filled, sponge
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT 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)
CHEMICAL LEAVENING AGENT 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
FOOD INDUSTRY PREPARED
Water: 19.6 G
Energy: 374 KCAL
Energy: 1564 kJ
Protein: 3.47 G
Total lipid (fat): 11.54 G
Ash: 1.36 G
Carbohydrate, by difference: 64.03 G
Fiber, total dietary: 1 G
Sugars, Total: 37.3 G
Sucrose: 28.9 G
Glucose: 5.82 G
Fructose: 2.54 G
Starch: 17.7 G
Calcium, Ca: 24 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 185 MG
Potassium, K: 71 MG
Sodium, Na: 470 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.148 MG
Manganese, Mn: 0.305 MG
Selenium, Se: 3.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.181 MG
Riboflavin: 0.168 MG
Niacin: 1.549 MG
Pantothenic acid: 0.226 MG
Folate, total: 38 UG
Folic acid: 24 UG
Folate, food: 14 UG
Folate, DFE: 54 UG
Choline, total: 37.8 MG
Betaine: 12.4 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 17 IU
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.62 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 2.67 MG
Tocopherol, delta: 0.75 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 9.7 UG
Vitamin K (Menaquinone-4): 0.6 UG
Fatty acids, total saturated: 4.139 G
SFA 14:0: 0.122 G
SFA 15:0: 0.02 G
SFA 16:0: 1.981 G
SFA 17:0: 0.058 G
SFA 18:0: 1.888 G
SFA 20:0: 0.04 G
SFA 22:0: 0.03 G
Fatty acids, total monounsaturated: 4.906 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.121 G
MUFA 18:1: 4.739 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 1.86 G
PUFA 18:2: 1.729 G
PUFA 18:3: 0.131 G
Fatty acids, total trans: 1.621 G
Cholesterol: 41 MG
Tryptophan: 0.038 G
Threonine: 0.12 G
Isoleucine: 0.139 G
Leucine: 0.24 G
Lysine: 0.164 G
Methionine: 0.065 G
Cystine: 0.07 G
Phenylalanine: 0.138 G
Tyrosine: 0.079 G
Valine: 0.165 G
Arginine: 0.141 G
Histidine: 0.066 G
Alanine: 0.134 G
Aspartic acid: 0.232 G
Glutamic acid: 0.662 G
Glycine: 0.097 G
Proline: 0.221 G
Serine: 0.174 G

171839

Cake, snack cakes, not chocolate, with icing or filling, low-fat, with added fiber
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT 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)
CHEMICAL LEAVENING AGENT ADDED
SUGAR COATED OR COVERED
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.
LOW FAT FOOD A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.66 G
Energy: 412 KCAL
Energy: 1725 kJ
Protein: 3.71 G
Total lipid (fat): 11.14 G
Ash: 1.19 G
Carbohydrate, by difference: 74.3 G
Fiber, total dietary: 14.9 G
Sugars, Total: 29.71 G
Calcium, Ca: 223 MG
Iron, Fe: 1.34 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 98 MG
Potassium, K: 73 MG
Sodium, Na: 316 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.067 MG
Selenium, Se: 22.1 UG
Thiamin: 0.302 MG
Riboflavin: 0.301 MG
Niacin: 2.199 MG
Pantothenic acid: 0.523 MG
Vitamin B-6: 0.048 MG
Folate, total: 75 UG
Folic acid: 57 UG
Folate, food: 19 UG
Folate, DFE: 115 UG
Choline, total: 85.8 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 1.06 MG
Vitamin D (D2 + D3), International Units: 10 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 6.3 UG
Fatty acids, total saturated: 3.713 G
SFA 4:0: 0.044 G
SFA 6:0: 0.013 G
SFA 8:0: 0.016 G
SFA 10:0: 0.037 G
SFA 12:0: 0.041 G
SFA 14:0: 0.161 G
SFA 15:0: 0.016 G
SFA 16:0: 2.428 G
SFA 17:0: 0.016 G
SFA 18:0: 0.887 G
SFA 20:0: 0.03 G
SFA 22:0: 0.018 G
Fatty acids, total monounsaturated: 3.406 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.06 G
MUFA 18:1: 3.307 G
MUFA 20:1: 0.031 G
Fatty acids, total polyunsaturated: 3.179 G
PUFA 18:2: 2.779 G
PUFA 18:3: 0.344 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.037 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.009 G
Cholesterol: 93 MG

172706

Cake, sponge, commercially prepared
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
CHEMICAL 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
FOOD INDUSTRY PREPARED
Water: 29.7 G
Energy: 290 KCAL
Energy: 1213 kJ
Protein: 5.4 G
Total lipid (fat): 2.7 G
Ash: 1.2 G
Carbohydrate, by difference: 61 G
Fiber, total dietary: 0.5 G
Sugars, Total: 36.66 G
Calcium, Ca: 70 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 137 MG
Potassium, K: 99 MG
Sodium, Na: 623 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.21 MG
Selenium, Se: 9.1 UG
Thiamin: 0.243 MG
Riboflavin: 0.269 MG
Niacin: 1.932 MG
Pantothenic acid: 0.478 MG
Vitamin B-6: 0.052 MG
Folate, total: 47 UG
Folic acid: 34 UG
Folate, food: 13 UG
Folate, DFE: 71 UG
Choline, total: 37.1 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 44 UG
Retinol: 44 UG
Carotene, beta: 4 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 154 IU
Lutein + zeaxanthin: 85 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.802 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.011 G
SFA 16:0: 0.58 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 0.949 G
MUFA 16:1: 0.073 G
MUFA 18:1: 0.867 G
MUFA 20:1: 0.007 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.448 G
PUFA 18:2: 0.389 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.009 G
Cholesterol: 102 MG
Tryptophan: 0.072 G
Threonine: 0.213 G
Isoleucine: 0.251 G
Leucine: 0.419 G
Lysine: 0.297 G
Methionine: 0.126 G
Cystine: 0.119 G
Phenylalanine: 0.263 G
Tyrosine: 0.187 G
Valine: 0.281 G
Arginine: 0.264 G
Histidine: 0.119 G
Alanine: 0.231 G
Aspartic acid: 0.391 G
Glutamic acid: 1.223 G
Glycine: 0.178 G
Proline: 0.403 G
Serine: 0.342 G

172707

Cake, sponge, prepared from recipe
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
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.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
HOME PREPARED
Water: 29.4 G
Energy: 297 KCAL
Energy: 1243 kJ
Protein: 7.3 G
Total lipid (fat): 4.3 G
Ash: 1.3 G
Carbohydrate, by difference: 57.7 G
Calcium, Ca: 42 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 100 MG
Potassium, K: 141 MG
Sodium, Na: 228 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.167 MG
Selenium, Se: 18.5 UG
Thiamin: 0.159 MG
Riboflavin: 0.301 MG
Niacin: 1.204 MG
Pantothenic acid: 0.546 MG
Vitamin B-6: 0.059 MG
Folate, total: 39 UG
Folic acid: 20 UG
Folate, food: 19 UG
Folate, DFE: 53 UG
Vitamin B-12: 0.37 UG
Vitamin A, RAE: 77 UG
Retinol: 77 UG
Vitamin A, IU: 258 IU
Fatty acids, total saturated: 1.301 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.014 G
SFA 16:0: 0.943 G
SFA 18:0: 0.322 G
Fatty acids, total monounsaturated: 1.576 G
MUFA 16:1: 0.122 G
MUFA 18:1: 1.439 G
MUFA 20:1: 0.011 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.649 G
PUFA 18:2: 0.556 G
PUFA 18:3: 0.019 G
PUFA 20:4: 0.058 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 170 MG
Tryptophan: 0.089 G
Threonine: 0.308 G
Isoleucine: 0.35 G
Leucine: 0.59 G
Lysine: 0.418 G
Methionine: 0.192 G
Cystine: 0.161 G
Phenylalanine: 0.374 G
Tyrosine: 0.277 G
Valine: 0.395 G
Arginine: 0.404 G
Histidine: 0.172 G
Alanine: 0.35 G
Aspartic acid: 0.6 G
Glutamic acid: 1.427 G
Glycine: 0.25 G
Proline: 0.468 G
Serine: 0.498 G

2343366

Cake, sponge
Water: 29.7 G
Energy: 290 KCAL
Protein: 5.4 G
Total lipid (fat): 2.7 G
Carbohydrate, by difference: 61 G
Fiber, total dietary: 0.5 G
Sugars, Total: 36.66 G
Calcium, Ca: 70 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 137 MG
Potassium, K: 99 MG
Sodium, Na: 623 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.062 MG
Selenium, Se: 9.1 UG
Thiamin: 0.243 MG
Riboflavin: 0.269 MG
Niacin: 1.932 MG
Vitamin B-6: 0.052 MG
Folate, total: 47 UG
Folic acid: 34 UG
Folate, food: 13 UG
Folate, DFE: 71 UG
Choline, total: 37.1 MG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 44 UG
Retinol: 44 UG
Carotene, beta: 4 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 85 UG
Vitamin E (alpha-tocopherol): 0.24 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 0.802 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.011 G
SFA 16:0: 0.58 G
SFA 18:0: 0.193 G
Fatty acids, total monounsaturated: 0.949 G
MUFA 16:1: 0.073 G
MUFA 18:1: 0.867 G
MUFA 20:1: 0.007 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 0.448 G
PUFA 18:2: 0.389 G
PUFA 18:3: 0.015 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.009 G
Cholesterol: 102 MG

2343376

Cake, strawberry shortcake
Water: 51.04 G
Energy: 214 KCAL
Protein: 3.31 G
Total lipid (fat): 4.73 G
Carbohydrate, by difference: 40.09 G
Fiber, total dietary: 0.9 G
Sugars, Total: 25.89 G
Calcium, Ca: 55 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 86 MG
Potassium, K: 116 MG
Sodium, Na: 313 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.048 MG
Selenium, Se: 5 UG
Vitamin C, total ascorbic acid: 12.4 MG
Thiamin: 0.134 MG
Riboflavin: 0.156 MG
Niacin: 1.115 MG
Vitamin B-6: 0.041 MG
Folate, total: 29 UG
Folic acid: 17 UG
Folate, food: 12 UG
Folate, DFE: 41 UG
Choline, total: 22.8 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 51 UG
Retinol: 50 UG
Carotene, beta: 17 UG
Cryptoxanthin, beta: 1 UG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1 UG
Fatty acids, total saturated: 2.477 G
SFA 4:0: 0.109 G
SFA 6:0: 0.064 G
SFA 8:0: 0.038 G
SFA 10:0: 0.084 G
SFA 12:0: 0.094 G
SFA 14:0: 0.341 G
SFA 16:0: 1.168 G
SFA 18:0: 0.501 G
Fatty acids, total monounsaturated: 1.442 G
MUFA 16:1: 0.111 G
MUFA 18:1: 1.276 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2: 0.279 G
PUFA 18:3: 0.063 G
PUFA 20:4: 0.017 G
PUFA 22:6 n-3 (DHA): 0.004 G
Cholesterol: 62 MG

2343368

Cake, torte
Water: 50.98 G
Energy: 241 KCAL
Protein: 3.28 G
Total lipid (fat): 10.36 G
Carbohydrate, by difference: 33.78 G
Fiber, total dietary: 0.9 G
Sugars, Total: 19.2 G
Calcium, Ca: 93 MG
Iron, Fe: 1.02 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 144 MG
Potassium, K: 68 MG
Sodium, Na: 275 MG
Zinc, Zn: 0.33 MG
Copper, Cu: 0.057 MG
Selenium, Se: 5.1 UG
Vitamin C, total ascorbic acid: 13.4 MG
Thiamin: 0.081 MG
Riboflavin: 0.132 MG
Niacin: 0.83 MG
Vitamin B-6: 0.044 MG
Folate, total: 25 UG
Folic acid: 14 UG
Folate, food: 12 UG
Folate, DFE: 35 UG
Choline, total: 37.8 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 40 UG
Retinol: 39 UG
Carotene, beta: 6 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 68 UG
Vitamin E (alpha-tocopherol): 1.52 MG
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 8.1 UG
Fatty acids, total saturated: 3.008 G
SFA 4:0: 0.065 G
SFA 6:0: 0.038 G
SFA 8:0: 0.022 G
SFA 10:0: 0.05 G
SFA 12:0: 0.056 G
SFA 14:0: 0.217 G
SFA 16:0: 1.847 G
SFA 18:0: 0.618 G
Fatty acids, total monounsaturated: 3.627 G
MUFA 16:1: 0.096 G
MUFA 18:1: 3.452 G
MUFA 20:1: 0.04 G
Fatty acids, total polyunsaturated: 2.733 G
PUFA 18:2: 2.378 G
PUFA 18:3: 0.309 G
Cholesterol: 58 MG

2343369

Cake, tres leche
Water: 41.91 G
Energy: 269 KCAL
Protein: 6.48 G
Total lipid (fat): 8.72 G
Carbohydrate, by difference: 41.9 G
Fiber, total dietary: 0.3 G
Sugars, Total: 33.37 G
Calcium, Ca: 136 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 145 MG
Potassium, K: 193 MG
Sodium, Na: 72 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.026 MG
Selenium, Se: 10.5 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.125 MG
Riboflavin: 0.284 MG
Niacin: 0.764 MG
Vitamin B-6: 0.042 MG
Folate, total: 24 UG
Folic acid: 11 UG
Folate, food: 14 UG
Folate, DFE: 32 UG
Choline, total: 67.9 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 99 UG
Retinol: 97 UG
Carotene, beta: 13 UG
Cryptoxanthin, beta: 2 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.31 MG
Vitamin D (D2 + D3): 1 UG
Vitamin K (phylloquinone): 0.6 UG
Fatty acids, total saturated: 4.94 G
SFA 4:0: 0.177 G
SFA 6:0: 0.126 G
SFA 8:0: 0.072 G
SFA 10:0: 0.13 G
SFA 12:0: 0.179 G
SFA 14:0: 0.662 G
SFA 16:0: 2.225 G
SFA 18:0: 0.931 G
Fatty acids, total monounsaturated: 2.435 G
MUFA 16:1: 0.161 G
MUFA 18:1: 2.186 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.584 G
PUFA 18:2: 0.461 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Cholesterol: 82 MG

1886479

CAKE, VANILLA BEAN
brand_owner: Steven-Robert Desserts
brand_name: TICKLEBELLY
gtin_upc: 734781103390
ingredients: SUGAR, ENRICHED WHEAT FLOUR (BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MILK, CREAM, SOYBEAN OIL, EGGS, EGG WHITES, PALM OIL, NONFAT MILK, SALT, WATER, MODIFIED FOOD STARCH, CORN STARCH, XANTHAN GUM, SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, GUAR GUM, CARRAGEENAN, VANILLA BEANS, CELLULOSE GUM, VANILLA EXTRACT, MONOCALCIUM PHOSPHATE, CAROB BEAN GUM, TRIETHYL CITRATE, MONO- AND DIGLYCERIDES, POLYSORBATE 60, SORBITAN MONOSTEARATE, GUM TRAGACANTH (NATURAL THICKENER), ASCORBIC ACID, CITRIC ACID, MONOGLYCERIDES, NATURAL FLAVOR, WHEY, CARAMEL COLOR, SODIUM PROPIONATE (PRESERVATIVE), PHOSPHORIC ACID (PRESERVATIVE), CORN SYRUP
serving_size: 95.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 6.7 oz/190 g
market_country: United States
Energy: 347 KCAL
Protein: 3.16 G
Total lipid (fat): 16.84 G
Carbohydrate, by difference: 46.32 G
Sugars, Total: 33.68 G
Calcium, Ca: 42 MG
Iron, Fe: 1.14 MG
Sodium, Na: 337 MG
Vitamin C, total ascorbic acid: 5.1 MG
Vitamin A, IU: 211 IU
Fatty acids, total saturated: 6.32 G
Cholesterol: 42 MG

1905203

CAKE, VANILLA CREME
brand_owner: Wal-Mart Stores, Inc.
brand_name: THE BAKERY
gtin_upc: 078742037950
ingredients: SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, EGGS, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: FOOD STARCH-MODIFIED, CORN SYRUP, WHEAT FLOUR, WHEY, CANOLA OIL, AND/OR SOYBEAN OIL, MONO- AND DIGLYCERIDES, SOY LECITHIN, SALT, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), WHEAT GLUTEN, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, POLYGLYCEROL ESTERS OF FATTY ACIDS, MONOGLYCERIDES, TBHQ PRESERVATIVE, CITRIC ACID PRESERVATIVE), POTASSIUM SORBATE PRESERVATIVE, DISTILLED MONOGLYCERIDES, DISTILLED PROPYLENE GLYCOL MONOESTERS OF FATS AND FATTY ACIDS, SODIUM STEAROYL LACTYLATE, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN & COTTONSEED OILS, SOY LECITHIN), SILICON DIOXIDE, CORN STARCH, XANTHAN GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVORS, CALCIUM CARBONATE, EGG WHITES, CALCIUM SULFATE, PARTIALLY HYDROGENATED COTTONSEED OIL AND/OR PARTIALLY HYDROGENATED CANOLA OIL, CELLULOSE GUM, DEXTROSE, MALTODEXTRIN, ANNATTO EXTRACT COLOR, AGAR-AGAR, LOCUST BEAN GUM, SODIUM HEXAMETAPHOSPHATE, TURMERIC COLOR, TBHQ PRESERVATIVE, CITRIC ACID PRESERVATIVE, COCONUT OIL, ENZYMES, GUM TRAGACANTH, TITANIUM DIOXIDE COLOR, SODIUM BENZOATE PRESERVATIVE.
serving_size: 76.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 32 oz/2 lbs/907 g
market_country: United States
Energy: 395 KCAL
Protein: 3.95 G
Total lipid (fat): 19.74 G
Carbohydrate, by difference: 50 G
Sugars, Total: 28.95 G
Calcium, Ca: 53 MG
Iron, Fe: 1.89 MG
Sodium, Na: 342 MG
Riboflavin: 0.134 MG
Niacin: 1.053 MG
Folate, total: 42 UG
Fatty acids, total saturated: 3.95 G
Fatty acids, total monounsaturated: 5.26 G
Fatty acids, total polyunsaturated: 10.53 G
Cholesterol: 53 MG

2286761

CAKE, VANILLA CREME
brand_owner: Wal-Mart Stores, Inc.
brand_name: THE BAKERY
gtin_upc: 078742037950
ingredients: SUGAR, ENRICHED FLOUR BLEACHED (WHEAT FLOUR, FERROUS SULFATE, NIACIN, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, EGGS, CONTAINS LESS THAN 2% OF EACH OF THE FOLLOWING: FOOD STARCH-MODIFIED, CORN SYRUP, WHEAT FLOUR, WHEY, CANOLA OIL, AND/OR SOYBEAN OIL, MONO- AND DIGLYCERIDES, SOY LECITHIN, SALT, LEAVENING (SODIUM ALUMINUM PHOSPHATE, BAKING SODA), WHEAT GLUTEN, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN OIL, HYDROGENATED COTTONSEED OIL, POLYGLYCEROL ESTERS OF FATTY ACIDS, MONOGLYCERIDES, TBHQ PRESERVATIVE, CITRIC ACID PRESERVATIVE), POTASSIUM SORBATE PRESERVATIVE, DISTILLED MONOGLYCERIDES, DISTILLED PROPYLENE GLYCOL MONOESTERS OF FATS AND FATTY ACIDS, SODIUM STEAROYL LACTYLATE, VEGETABLE SHORTENING (PARTIALLY HYDROGENATED SOYBEAN & COTTONSEED OILS, SOY LECITHIN), SILICON DIOXIDE, CORN STARCH, XANTHAN GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVORS, CALCIUM CARBONATE, EGG WHITES, CALCIUM SULFATE, PARTIALLY HYDROGENATED COTTONSEED OIL AND/OR PARTIALLY HYDROGENATED CANOLA OIL, CELLULOSE GUM, DEXTROSE, MALTODEXTRIN, ANNATTO EXTRACT COLOR, AGAR-AGAR, LOCUST BEAN GUM, SODIUM HEXAMETAPHOSPHATE, TURMERIC COLOR, TBHQ PRESERVATIVE, CITRIC ACID PRESERVATIVE, COCONUT OIL, ENZYMES, GUM TRAGACANTH, TITANIUM DIOXIDE COLOR, SODIUM BENZOATE PRESERVATIVE.
serving_size: 76.0 g
household_serving_fulltext: 2.7 ONZ
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 32 oz/2 lbs/907 g
market_country: United States
Energy: 395 KCAL
Protein: 3.95 G
Total lipid (fat): 19.74 G
Carbohydrate, by difference: 50 G
Sugars, Total: 28.95 G
Calcium, Ca: 53 MG
Iron, Fe: 1.89 MG
Sodium, Na: 342 MG
Riboflavin: 0.134 MG
Niacin: 1.053 MG
Folate, total: 42 UG
Fatty acids, total saturated: 3.95 G
Fatty acids, total monounsaturated: 5.26 G
Fatty acids, total polyunsaturated: 10.53 G
Cholesterol: 53 MG

1775520

CAKE, VANILLA, BUTTER CREME
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS FOOD MKTS
gtin_upc: 077890391877
ingredients: VANILLA CAKE MIX (SUGAR, WHITE RICE FLOUR, POTATO STARCH, TAPIOCA STARCH, DEGERMINATED WHITE CORN FLOUR, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, BAKING SODA, CORNSTARCH, MONOCALCIUM PHOSPHATE), NATURAL VANILLA FLAVOR, SEA SALT, GUAR GUM, XANTHAN GUM, SALT, SOY FLOUR), MILK, UNSALTED BUTTER, EGGS, FROSTING (CONFECTIONERS SUGAR, UNSALTED BUTTER, MILK, PURE VANILLA EXTRACT).
serving_size: 71.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 567 g
market_country: United States
Energy: 380 KCAL
Protein: 2.82 G
Total lipid (fat): 18.31 G
Carbohydrate, by difference: 52.11 G
Sugars, Total: 36.62 G
Calcium, Ca: 28 MG
Iron, Fe: 0.51 MG
Sodium, Na: 310 MG
Vitamin A, IU: 563 IU
Fatty acids, total saturated: 11.27 G
Cholesterol: 70 MG

1928637

CAKE, VANILLA
brand_owner: McCain Foods USA, Inc.
brand_name: MCCAIN
gtin_upc: 072714003912
ingredients: SUGAR, WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, LIQUID WHOLE EGGS, HYDROGENATED COCONUT OIL, CORN SYRUP SOLIDS. CONTAINS 2% OR LESS OF AGAR, CITRUS FIBER, DEXTROSE, GLYCERIN, GROUND FLAXSEED, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), MILK CHOCOLATE CURLS [SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, WHOLE MILK POWDER, NONFAT DRY MILK, SOY LECITHIN (ADDED AS AN EMULSIFIER), NATURAL VANILLA FLAVOR], MONO- AND DIGLYCERIDES, NATURAL FLAVOR, NONFAT DRY MILK, RICE STARCH, SALT.
serving_size: 64.0 g
branded_food_category: Other Frozen Desserts
package_weight: 18 oz/510 g
market_country: United States
Energy: 359 KCAL
Protein: 3.12 G
Total lipid (fat): 17.19 G
Carbohydrate, by difference: 45.31 G
Sugars, Total: 31.25 G
Calcium, Ca: 31 MG
Iron, Fe: 1.12 MG
Sodium, Na: 328 MG
Fatty acids, total saturated: 9.38 G
Cholesterol: 31 MG

1800174

CAKE, VANILLA
brand_owner: McCain Foods USA, Inc.
brand_name: MCCAIN
gtin_upc: 072714003912
ingredients: SUGAR, WATER, ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL, LIQUID WHOLE EGGS, HYDROGENATED COCONUT OIL, CORN SYRUP SOLIDS. CONTAINS 2% OR LESS OF AGAR, CITRUS FIBER, DEXTROSE, GLYCERIN, GROUND FLAXSEED, LEAVENING (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE), MILK CHOCOLATE CURLS [SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, WHOLE MILK POWDER, NONFAT DRY MILK, SOY LECITHIN (ADDED AS AN EMULSIFIER), NATURAL VANILLA FLAVOR], MONO- AND DIGLYCERIDES, NATURAL FLAVOR, NONFAT DRY MILK, RICE STARCH, SALT.
serving_size: 64.0 g
branded_food_category: Other Frozen Desserts
package_weight: 510 g
market_country: United States
Energy: 359 KCAL
Protein: 3.12 G
Total lipid (fat): 17.19 G
Carbohydrate, by difference: 45.31 G
Sugars, Total: 31.25 G
Calcium, Ca: 31 MG
Iron, Fe: 1.12 MG
Sodium, Na: 328 MG
Fatty acids, total saturated: 9.38 G
Cholesterol: 31 MG

1925484

CAKE, VANILLA
brand_owner: Rich Products Corporation
brand_name: OUR SPECIALTY
gtin_upc: 049800040342
ingredients: SUGAR, ENRICHED UNBLEACHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, WHEAT STARCH, PALM KERNEL AND PALM OIL, PALM AND SOYBEAN OILS, SKIM MILK, CORN SYRUP, CONTAINS LESS THAN 2% OF THE FOLLOWING: DEXTROSE, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), SALT, NATURAL FLAVOR, CARBOHYDRATE GUM, SODIUM CASEINATE, SOY LECITHIN, GUM ARABIC, ENZYME, XANTHAN GUM, RICE EXTRACT, COLORED WITH BETA CAROTENE.
serving_size: 88.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 25 oz/708 g
market_country: United States
Energy: 409 KCAL
Protein: 3.41 G
Total lipid (fat): 19.32 G
Carbohydrate, by difference: 55.68 G
Fiber, total dietary: 1.1 G
Sugars, Total: 32.95 G
Calcium, Ca: 45 MG
Iron, Fe: 1.23 MG
Sodium, Na: 511 MG
Vitamin A, IU: 114 IU
Fatty acids, total saturated: 11.36 G
Cholesterol: 51 MG

1914322

CAKE, VANILLA
brand_owner: Yumbana LLC
brand_name: YUMBANA SHOPPE
gtin_upc: 811257020693
ingredients: CONFECTIONERS SUGAR (CANE SUGAR, CORNSTARCH), CANE SUGAR, PALM OIL, RICE MILK (FILTERED WATER, BROWN RICE, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, TRICALCIUM PHOSPHATE, NATURAL VANILLA FLAVOR WITH OTHER NATURAL FLAVORS, SEA SALT, VITAMIN A PALMITATE, VITAMIN D2, VITAMIN B12), WHITE RICE FLOUR, EGGS (WHOLE EGGS, CITRIC ACID), SORGHUM FLOUR, NON-GMO CANOLA OIL, POTATO STARCH, MODIFIED TAPIOCA STARCH, VINEGAR, NATURAL VANILLA EXTRACT, TAPIOCA STARCH, AI FREE BAKING POWDER (MONOCALCIUM PHOSPHATE, BICARBONATE OF SODA, NON-GMO CORNSTARCH), BAKING SODA, XANTHAN GUM, ENZYMES, CALCIUM SULFATE, IODIZED SALT.
serving_size: 181.0 g
branded_food_category: Cakes, Cupcakes, Snack Cakes
package_weight: 70 oz
market_country: United States
Energy: 409 KCAL
Protein: 2.76 G
Total lipid (fat): 22.1 G
Carbohydrate, by difference: 49.72 G
Fiber, total dietary: 1.1 G
Sugars, Total: 25.97 G
Calcium, Ca: 83 MG
Iron, Fe: 0.4 MG
Potassium, K: 39 MG
Sodium, Na: 110 MG
Vitamin A, IU: 55 IU
Fatty acids, total saturated: 8.29 G
Fatty acids, total monounsaturated: 9.39 G
Fatty acids, total polyunsaturated: 2.76 G
Cholesterol: 36 MG

172705

Cake, white, dry mix, special dietary (includes lemon-flavored)
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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 Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL 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)
CHEMICAL LEAVENING AGENT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NUTRITION-RELATED CLAIM OR USE Used for any claim which states, suggests or implies that a food has particular beneficial nutritional properties.
For European regulations, see http://ec.europa.eu/food/food/labellingnutrition/claims/community_register/nutrition_claims_en.htm As defined in Corrigendum to Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods, claim means any message or representation, which is not
mandatory under Community or national legislation, including pictorial, graphic or symbolic representation, in any form, which states, suggests or implies that a food has particular characteristics; specificly, nutrition claim means any claim which states, suggests or implies that a food has particular beneficial nutritional properties
due to:
(a) the energy (calorific value) it (i) provides; (ii) provides at a reduced or increased rate; or (iii) does not provide;
and/or
(b) the nutrients or other substances it (i) contains; (ii) contains in reduced or increased proportions; or (iii) does not contain.
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 6 G
Energy: 397 KCAL
Energy: 1661 kJ
Protein: 3 G
Total lipid (fat): 8.4 G
Ash: 2.9 G
Carbohydrate, by difference: 79.6 G
Calcium, Ca: 26 MG
Iron, Fe: 1.99 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 296 MG
Potassium, K: 149 MG
Sodium, Na: 260 MG
Zinc, Zn: 0.3 MG
Copper, Cu: 0.057 MG
Manganese, Mn: 0.3 MG
Selenium, Se: 2.5 UG
Thiamin: 0.289 MG
Riboflavin: 0.179 MG
Niacin: 2.395 MG
Pantothenic acid: 0.196 MG
Vitamin B-6: 0.018 MG
Folate, total: 69 UG
Folic acid: 60 UG
Folate, food: 9 UG
Folate, DFE: 111 UG
Fatty acids, total saturated: 1.251 G
SFA 14:0: 0.008 G
SFA 16:0: 0.836 G
SFA 18:0: 0.403 G
Fatty acids, total monounsaturated: 3.48 G
MUFA 16:1: 0.033 G
MUFA 18:1: 3.439 G
Fatty acids, total polyunsaturated: 3.183 G
PUFA 18:2: 2.957 G
PUFA 18:3: 0.218 G
Tryptophan: 0.044 G
Threonine: 0.084 G
Isoleucine: 0.115 G
Leucine: 0.206 G
Lysine: 0.105 G
Methionine: 0.051 G
Cystine: 0.066 G
Phenylalanine: 0.144 G
Tyrosine: 0.087 G
Valine: 0.133 G
Arginine: 0.116 G
Histidine: 0.062 G
Alanine: 0.092 G
Aspartic acid: 0.127 G
Glutamic acid: 1.002 G
Glycine: 0.103 G
Proline: 0.338 G
Serine: 0.16 G

172698

Cake, white, prepared from recipe with coconut frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
COCONUT ADDED
CHEMICAL LEAVENING AGENT ADDED
SUGAR COATED OR COVERED
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: 20.7 G
Energy: 356 KCAL
Energy: 1490 kJ
Protein: 4.4 G
Total lipid (fat): 10.3 G
Ash: 1.5 G
Carbohydrate, by difference: 63.2 G
Fiber, total dietary: 1 G
Sugars, Total: 57.39 G
Calcium, Ca: 90 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 70 MG
Potassium, K: 99 MG
Sodium, Na: 284 MG
Zinc, Zn: 0.33 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.277 MG
Selenium, Se: 10.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.128 MG
Riboflavin: 0.189 MG
Niacin: 1.063 MG
Pantothenic acid: 0.167 MG
Vitamin B-6: 0.029 MG
Folate, total: 31 UG
Folic acid: 27 UG
Folate, food: 5 UG
Folate, DFE: 51 UG
Choline, total: 6 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Carotene, beta: 1 UG
Vitamin A, IU: 42 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 3.897 G
SFA 4:0: 0.012 G
SFA 6:0: 0.017 G
SFA 8:0: 0.133 G
SFA 10:0: 0.113 G
SFA 12:0: 0.847 G
SFA 14:0: 0.402 G
SFA 16:0: 1.394 G
SFA 18:0: 0.978 G
Fatty acids, total monounsaturated: 3.692 G
MUFA 16:1: 0.008 G
MUFA 18:1: 3.683 G
Fatty acids, total polyunsaturated: 2.162 G
PUFA 18:2: 2.026 G
PUFA 18:3: 0.135 G
Cholesterol: 1 MG
Tryptophan: 0.054 G
Threonine: 0.157 G
Isoleucine: 0.199 G
Leucine: 0.338 G
Lysine: 0.204 G
Methionine: 0.107 G
Cystine: 0.091 G
Phenylalanine: 0.228 G
Tyrosine: 0.154 G
Valine: 0.229 G
Arginine: 0.213 G
Histidine: 0.099 G
Alanine: 0.183 G
Aspartic acid: 0.303 G
Glutamic acid: 1.035 G
Glycine: 0.146 G
Proline: 0.354 G
Serine: 0.247 G

172709

Cake, white, prepared from recipe without frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
CHEMICAL 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
HOME PREPARED
Water: 23.3 G
Energy: 357 KCAL
Energy: 1494 kJ
Protein: 5.4 G
Total lipid (fat): 12.4 G
Ash: 1.8 G
Carbohydrate, by difference: 57.2 G
Fiber, total dietary: 0.8 G
Sugars, Total: 35.49 G
Calcium, Ca: 130 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 93 MG
Potassium, K: 95 MG
Sodium, Na: 327 MG
Zinc, Zn: 0.32 MG
Copper, Cu: 0.059 MG
Manganese, Mn: 0.197 MG
Selenium, Se: 13 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.186 MG
Riboflavin: 0.242 MG
Niacin: 1.533 MG
Pantothenic acid: 0.184 MG
Vitamin B-6: 0.021 MG
Folate, total: 38 UG
Folic acid: 31 UG
Folate, food: 7 UG
Folate, DFE: 60 UG
Choline, total: 5.7 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Carotene, beta: 1 UG
Vitamin A, IU: 52 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 5.1 UG
Fatty acids, total saturated: 3.269 G
SFA 4:0: 0.018 G
SFA 6:0: 0.011 G
SFA 8:0: 0.006 G
SFA 10:0: 0.014 G
SFA 12:0: 0.015 G
SFA 14:0: 0.101 G
SFA 16:0: 1.812 G
SFA 18:0: 1.291 G
Fatty acids, total monounsaturated: 5.309 G
MUFA 16:1: 0.012 G
MUFA 18:1: 5.296 G
Fatty acids, total polyunsaturated: 3.148 G
PUFA 18:2: 2.949 G
PUFA 18:3: 0.199 G
Cholesterol: 2 MG
Tryptophan: 0.067 G
Threonine: 0.19 G
Isoleucine: 0.243 G
Leucine: 0.419 G
Lysine: 0.241 G
Methionine: 0.128 G
Cystine: 0.111 G
Phenylalanine: 0.281 G
Tyrosine: 0.191 G
Valine: 0.276 G
Arginine: 0.235 G
Histidine: 0.124 G
Alanine: 0.215 G
Aspartic acid: 0.35 G
Glutamic acid: 1.373 G
Glycine: 0.179 G
Proline: 0.483 G
Serine: 0.302 G

174944

Cake, yellow, commercially prepared, with chocolate frosting, in-store bakery
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
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
COMMISSARY PREPARED
Water: 22.38 G
Energy: 379 KCAL
Energy: 1584 kJ
Protein: 3.16 G
Total lipid (fat): 17.75 G
Ash: 1.35 G
Carbohydrate, by difference: 55.36 G
Fiber, total dietary: 1.5 G
Sugars, Total: 39.22 G
Sucrose: 36.51 G
Glucose: 1.29 G
Fructose: 0.62 G
Lactose: 0.59 G
Maltose: 0.21 G
Starch: 8.55 G
Calcium, Ca: 32 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 138 MG
Potassium, K: 187 MG
Sodium, Na: 310 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.159 MG
Manganese, Mn: 0.222 MG
Selenium, Se: 5.9 UG
Thiamin: 0.043 MG
Riboflavin: 0.093 MG
Niacin: 0.8 MG
Pantothenic acid: 0.165 MG
Folate, total: 22 UG
Folic acid: 14 UG
Folate, food: 8 UG
Folate, DFE: 32 UG
Choline, total: 17.4 MG
Betaine: 6.7 MG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 26 IU
Lutein + zeaxanthin: 14 UG
Vitamin E (alpha-tocopherol): 4.5 MG
Tocopherol, beta: 0.14 MG
Tocopherol, gamma: 7.65 MG
Tocopherol, delta: 2.09 MG
Tocotrienol, alpha: 0.5 MG
Tocotrienol, beta: 0.05 MG
Tocotrienol, gamma: 0.79 MG
Tocotrienol, delta: 0.28 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 25.1 UG
Vitamin K (Dihydrophylloquinone): 12.8 UG
Fatty acids, total saturated: 5.793 G
SFA 4:0: 0.012 G
SFA 6:0: 0.01 G
SFA 8:0: 0.017 G
SFA 10:0: 0.031 G
SFA 12:0: 0.144 G
SFA 14:0: 0.149 G
SFA 15:0: 0.011 G
SFA 16:0: 3.489 G
SFA 17:0: 0.023 G
SFA 18:0: 1.777 G
SFA 20:0: 0.066 G
SFA 22:0: 0.044 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 7.214 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.035 G
MUFA 16:1 c: 0.034 G
MUFA 17:1: 0.009 G
MUFA 18:1: 7.108 G
MUFA 18:1 c: 5.994 G
MUFA 20:1: 0.053 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 4.728 G
PUFA 18:2: 4.212 G
PUFA 18:2 n-6 c,c: 3.999 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.5 G
PUFA 18:3 n-3 c,c,c (ALA): 0.474 G
PUFA 18:3 n-6 c,c,c: 0.026 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.01 G
Fatty acids, total trans: 1.313 G
Fatty acids, total trans-monoenoic: 1.116 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 1.113 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.197 G
Fatty acids, total trans-polyenoic: 0.197 G
Cholesterol: 16 MG

174945

Cake, yellow, commercially prepared, with vanilla frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
SUGAR COATED OR COVERED
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: 22.1 G
Energy: 391 KCAL
Energy: 1636 kJ
Protein: 2.99 G
Total lipid (fat): 17.91 G
Ash: 0.81 G
Carbohydrate, by difference: 56.2 G
Fiber, total dietary: 0.3 G
Sugars, Total: 41.79 G
Calcium, Ca: 62 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 6 MG
Phosphorus, P: 143 MG
Potassium, K: 53 MG
Sodium, Na: 269 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.034 MG
Manganese, Mn: 0.095 MG
Selenium, Se: 5.5 UG
Thiamin: 0.1 MG
Riboflavin: 0.07 MG
Niacin: 0.5 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.043 MG
Folate, total: 27 UG
Folic acid: 18 UG
Folate, food: 9 UG
Folate, DFE: 40 UG
Choline, total: 61 MG
Vitamin B-12: 0.15 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 108 IU
Lutein + zeaxanthin: 104 UG
Vitamin E (alpha-tocopherol): 1.19 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 6.9 UG
Fatty acids, total saturated: 2.936 G
SFA 14:0: 0.022 G
SFA 16:0: 1.969 G
SFA 18:0: 0.934 G
Fatty acids, total monounsaturated: 7.563 G
MUFA 16:1: 0.114 G
MUFA 18:1: 7.428 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 6.378 G
PUFA 18:2: 5.902 G
PUFA 18:3: 0.43 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.006 G
Cholesterol: 75 MG
Tryptophan: 0.046 G
Threonine: 0.142 G
Isoleucine: 0.177 G
Leucine: 0.29 G
Lysine: 0.216 G
Methionine: 0.087 G
Cystine: 0.067 G
Phenylalanine: 0.174 G
Tyrosine: 0.136 G
Valine: 0.199 G
Arginine: 0.163 G
Histidine: 0.082 G
Alanine: 0.147 G
Aspartic acid: 0.263 G
Glutamic acid: 0.751 G
Glycine: 0.106 G
Proline: 0.271 G
Serine: 0.216 G

174947

Cake, yellow, enriched, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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 Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL 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)
CHEMICAL LEAVENING AGENT 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).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
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
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 7.18 G
Energy: 374 KCAL
Energy: 1563 kJ
Protein: 3.7 G
Total lipid (fat): 3.5 G
Ash: 3.7 G
Carbohydrate, by difference: 81.92 G
Fiber, total dietary: 1.2 G
Sugars, Total: 43.29 G
Calcium, Ca: 211 MG
Iron, Fe: 2.08 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 310 MG
Potassium, K: 47 MG
Sodium, Na: 728 MG
Zinc, Zn: 0.27 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.191 MG
Selenium, Se: 3 UG
Thiamin: 0.231 MG
Riboflavin: 0.231 MG
Niacin: 2.315 MG
Pantothenic acid: 0.364 MG
Vitamin B-6: 0.077 MG
Folate, total: 68 UG
Folic acid: 57 UG
Folate, food: 11 UG
Folate, DFE: 108 UG
Choline, total: 4.9 MG
Vitamin B-12: 0.1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 1.62 G
SFA 14:0: 0.024 G
SFA 16:0: 1.298 G
SFA 18:0: 0.298 G
Fatty acids, total monounsaturated: 0.694 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.69 G
Fatty acids, total polyunsaturated: 0.231 G
PUFA 18:2: 0.218 G
PUFA 18:3: 0.013 G
Fatty acids, total trans: 0.231 G
Tryptophan: 0.061 G
Threonine: 0.137 G
Isoleucine: 0.187 G
Leucine: 0.325 G
Lysine: 0.197 G
Methionine: 0.081 G
Cystine: 0.079 G
Phenylalanine: 0.204 G
Tyrosine: 0.144 G
Valine: 0.213 G
Arginine: 0.162 G
Histidine: 0.094 G
Alanine: 0.134 G
Aspartic acid: 0.216 G
Glutamic acid: 1.288 G
Glycine: 0.132 G
Proline: 0.463 G
Serine: 0.228 G

173244

Cake, yellow, light, dry mix
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
FINELY GROUND
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LIGHT LABEL CLAIM A claim stating that a product is light or lite, and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term reduced, see *REDUCED {NAME OF NUTRIENT} NUTRITION CLAIM [P0132]*; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food light or lite [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Used for foods that have 33.3% fewer calories than a comparable product and a minimum reduction of more than 40 calories per serving. Any other use of 'light' must specify whether it refers to the look, taste or smell; for example, 'light in color'. (U.S. FDA proposed)
UNITED STATES US FDA 1995 Code: US
DRY MIX A formulated mix with low water activity. Excludes dry beverage bases.
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 404 KCAL
Energy: 1690 kJ
Protein: 4.7 G
Total lipid (fat): 5.5 G
Ash: 2.6 G
Carbohydrate, by difference: 84.1 G
Fiber, total dietary: 1.3 G
Calcium, Ca: 155 MG
Iron, Fe: 1.31 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 324 MG
Potassium, K: 65 MG
Sodium, Na: 604 MG
Zinc, Zn: 0.33 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.228 MG
Selenium, Se: 3.1 UG
Thiamin: 0.172 MG
Riboflavin: 0.211 MG
Niacin: 1.569 MG
Pantothenic acid: 0.326 MG
Vitamin B-6: 0.026 MG
Folate, total: 76 UG
Folic acid: 71 UG
Folate, food: 5 UG
Folate, DFE: 126 UG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 13 IU
Fatty acids, total saturated: 1.367 G
SFA 14:0: 0.027 G
SFA 16:0: 0.718 G
SFA 18:0: 0.616 G
Fatty acids, total monounsaturated: 2.973 G
MUFA 16:1: 0.002 G
MUFA 18:1: 2.971 G
Fatty acids, total polyunsaturated: 0.796 G
PUFA 18:2: 0.754 G
PUFA 18:3: 0.042 G
Tryptophan: 0.065 G
Threonine: 0.14 G
Isoleucine: 0.185 G
Leucine: 0.324 G
Lysine: 0.191 G
Methionine: 0.074 G
Cystine: 0.09 G
Phenylalanine: 0.221 G
Tyrosine: 0.141 G
Valine: 0.208 G
Arginine: 0.207 G
Histidine: 0.098 G
Alanine: 0.15 G
Aspartic acid: 0.264 G
Glutamic acid: 1.352 G
Glycine: 0.16 G
Proline: 0.448 G
Serine: 0.241 G

172710

Cake, yellow, prepared from recipe without frosting
CAKE (US CFR) Sweetened bakery product that is leavened and baked.
1800 BAKED PRODUCTS (USDA SR)
CAKE (EUROFIR)
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.
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.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MILK OR MILK PRODUCT ADDED
CHEMICAL 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
HOME PREPARED
Water: 25.1 G
Energy: 361 KCAL
Energy: 1510 kJ
Protein: 5.3 G
Total lipid (fat): 14.6 G
Ash: 1.9 G
Carbohydrate, by difference: 53 G
Fiber, total dietary: 0.7 G
Calcium, Ca: 146 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 117 MG
Potassium, K: 91 MG
Sodium, Na: 343 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.19 MG
Selenium, Se: 13.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.183 MG
Riboflavin: 0.233 MG
Niacin: 1.456 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.036 MG
Folate, total: 34 UG
Folic acid: 24 UG
Folate, food: 10 UG
Folate, DFE: 51 UG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 40 UG
Retinol: 39 UG
Vitamin A, IU: 139 IU
Fatty acids, total saturated: 3.924 G
SFA 4:0: 0.019 G
SFA 6:0: 0.011 G
SFA 8:0: 0.007 G
SFA 10:0: 0.015 G
SFA 12:0: 0.017 G
SFA 14:0: 0.114 G
SFA 16:0: 2.235 G
SFA 18:0: 1.498 G
Fatty acids, total monounsaturated: 6.229 G
MUFA 16:1: 0.05 G
MUFA 18:1: 6.173 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 3.57 G
PUFA 18:2: 3.328 G
PUFA 18:3: 0.219 G
PUFA 20:4: 0.017 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 54 MG
Tryptophan: 0.066 G
Threonine: 0.191 G
Isoleucine: 0.236 G
Leucine: 0.414 G
Lysine: 0.246 G
Methionine: 0.12 G
Cystine: 0.103 G
Phenylalanine: 0.266 G
Tyrosine: 0.191 G
Valine: 0.268 G
Arginine: 0.238 G
Histidine: 0.124 G
Alanine: 0.206 G
Aspartic acid: 0.342 G
Glutamic acid: 1.329 G
Glycine: 0.171 G
Proline: 0.473 G
Serine: 0.303 G

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