Candies, jellybeans
JELLY CANDY (US CFR) Candy prepared by cooking together a mixture of sweeteners, water, acids, flavoring agents, other ingredients and jelling agents to a temperature of 226-230 degrees F, which results in a soft-solid product.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
COLOR ADDED Used when a color substance is added to a food at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
MODIFIED STARCH ADDED Used when modified starch is added at any level.
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.3 G
Energy: 375 KCAL
Energy: 1568 kJ
Total lipid (fat): 0.05 G
Ash: 0.1 G
Carbohydrate, by difference: 93.55 G
Fiber, total dietary: 0.2 G
Sugars, Total: 70 G
Calcium, Ca: 3 MG
Iron, Fe: 0.13 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 4 MG
Potassium, K: 37 MG
Sodium, Na: 50 MG
Zinc, Zn: 0.05 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.035 MG
Selenium, Se: 1.1 UG
Thiamin: 0.004 MG
Riboflavin: 0.011 MG
Niacin: 0.008 MG
Pantothenic acid: 0.009 MG
Vitamin B-6: 0.004 MG
Candies, KIT KAT Wafer Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
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.
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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.63 G
Energy: 518 KCAL
Energy: 2169 kJ
Protein: 6.51 G
Total lipid (fat): 25.99 G
Ash: 1.28 G
Carbohydrate, by difference: 64.59 G
Fiber, total dietary: 1 G
Sugars, Total: 48.68 G
Sucrose: 40.04 G
Glucose: 0.16 G
Fructose: 0.2 G
Lactose: 8.21 G
Maltose: 0.07 G
Starch: 10.6 G
Calcium, Ca: 125 MG
Iron, Fe: 1 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 135 MG
Potassium, K: 231 MG
Sodium, Na: 54 MG
Zinc, Zn: 0.09 MG
Copper, Cu: 0.22 MG
Manganese, Mn: 0.1 MG
Selenium, Se: 5 UG
Thiamin: 0.117 MG
Riboflavin: 0.21 MG
Niacin: 0.5 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.02 MG
Folate, total: 14 UG
Folic acid: 6 UG
Folate, food: 8 UG
Folate, DFE: 18 UG
Choline, total: 31 MG
Betaine: 6.1 MG
Vitamin B-12: 0.56 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Vitamin A, IU: 81 IU
Lutein + zeaxanthin: 23 UG
Vitamin E (alpha-tocopherol): 0.34 MG
Tocopherol, gamma: 4.13 MG
Tocopherol, delta: 0.22 MG
Tocotrienol, alpha: 0.14 MG
Tocotrienol, gamma: 0.11 MG
Vitamin K (phylloquinone): 5.2 UG
Vitamin K (Dihydrophylloquinone): 0.4 UG
Fatty acids, total saturated: 17.953 G
SFA 4:0: 0.136 G
SFA 6:0: 0.117 G
SFA 8:0: 0.502 G
SFA 10:0: 0.508 G
SFA 12:0: 4.913 G
SFA 14:0: 1.748 G
SFA 15:0: 0.049 G
SFA 16:0: 4.978 G
SFA 17:0: 0.05 G
SFA 18:0: 4.802 G
SFA 20:0: 0.15 G
Fatty acids, total monounsaturated: 5.844 G
MUFA 16:1: 0.149 G
MUFA 18:1: 5.696 G
MUFA 18:1 c: 5.596 G
Fatty acids, total polyunsaturated: 0.895 G
PUFA 18:2: 0.821 G
PUFA 18:3: 0.075 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
Fatty acids, total trans: 0.099 G
Fatty acids, total trans-monoenoic: 0.099 G
TFA 18:1 t: 0.099 G
Cholesterol: 11 MG
Tryptophan: 0.09 G
Threonine: 0.19 G
Isoleucine: 0.28 G
Leucine: 0.52 G
Lysine: 0.28 G
Methionine: 0.16 G
Cystine: 0.12 G
Phenylalanine: 0.27 G
Tyrosine: 0.15 G
Valine: 0.36 G
Arginine: 0.2 G
Histidine: 0.11 G
Alanine: 0.2 G
Aspartic acid: 0.47 G
Glutamic acid: 1.52 G
Glycine: 0.16 G
Proline: 0.65 G
Serine: 0.32 G
Caffeine: 14 MG
Theobromine: 116 MG
Candies, KRACKEL Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
FLAVORING ADDED, ARTIFICIAL
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
RICE 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.17 G
Energy: 523 KCAL
Energy: 2188 kJ
Protein: 6.62 G
Total lipid (fat): 26.58 G
Ash: 1.29 G
Carbohydrate, by difference: 64.34 G
Fiber, total dietary: 2.2 G
Sugars, Total: 52.53 G
Calcium, Ca: 158 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 123 MG
Potassium, K: 325 MG
Sodium, Na: 196 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.02 MG
Selenium, Se: 3.5 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.05 MG
Riboflavin: 0.19 MG
Niacin: 0.26 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.04 MG
Folate, total: 6 UG
Vitamin A, IU: 102 IU
Fatty acids, total saturated: 15.92 G
Fatty acids, total monounsaturated: 6.25 G
Fatty acids, total polyunsaturated: 0.57 G
Cholesterol: 11 MG
CANDIES, LEMON LIME, ORANGE, BANANA, CHERRY, GRAPE, BLUEBERRY, WINTERGREEN
brand_owner: Spangler Candy Company
brand_name: SWEETHEARTS
gtin_upc: 030800961003
ingredients: SUGAR, CORN SYRUP, CORN STARCH, DEXTROSE, GELATIN, GLYCERIN, NATURAL AND ARTIFICIAL FLAVORS, VEGETABLE GUMS (TRAGACANTH, XANTHAN, AND ARABIC), COLOR (YELLOW 5, BLUE 1, RED 3, RED 40 [CONTAINS SOY LECITHIN], YELLOW 6).
serving_size: 15.0 g
branded_food_category: Candy
package_weight: 10.5 oz/298 g
market_country: United States
Energy: 400 KCAL
Carbohydrate, by difference: 100 G
Sugars, Total: 93.33 G
Sugars, added: 93.3 G
Candies, M&M MARS 3 MUSKETEERS Truffle Crisp
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
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
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.
LECITHINS ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 0.18 G
Energy: 538 KCAL
Energy: 2250 kJ
Protein: 6.41 G
Total lipid (fat): 28.85 G
Ash: 1.41 G
Carbohydrate, by difference: 63.15 G
Sugars, Total: 57.69 G
Calcium, Ca: 150 MG
Iron, Fe: 1.88 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 165 MG
Potassium, K: 296 MG
Sodium, Na: 63 MG
Zinc, Zn: 1.83 MG
Copper, Cu: 0.391 MG
Manganese, Mn: 0.374 MG
Selenium, Se: 3.6 UG
Fluoride, F: 4 UG
Thiamin: 0.089 MG
Riboflavin: 0.239 MG
Niacin: 0.306 MG
Pantothenic acid: 0.375 MG
Vitamin B-6: 0.028 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 36.6 MG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 46 UG
Retinol: 46 UG
Vitamin A, IU: 155 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.6 MG
Tocopherol, gamma: 0.73 MG
Vitamin K (phylloquinone): 5.8 UG
Fatty acids, total saturated: 19.23 G
SFA 4:0: 0.287 G
SFA 6:0: 0.095 G
SFA 8:0: 0.287 G
SFA 10:0: 0.365 G
SFA 12:0: 2.52 G
SFA 14:0: 1.651 G
SFA 16:0: 6.984 G
SFA 17:0: 0.01 G
SFA 18:0: 6.959 G
SFA 20:0: 0.067 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 5.536 G
MUFA 16:1: 0.331 G
MUFA 18:1: 5.205 G
Fatty acids, total polyunsaturated: 1.091 G
PUFA 18:2: 0.991 G
PUFA 18:3: 0.1 G
Cholesterol: 18 MG
Caffeine: 16 MG
Theobromine: 163 MG
Candies, M&M MARS Pretzel Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
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
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.
LECITHINS ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.84 G
Energy: 447 KCAL
Energy: 1869 kJ
Protein: 5 G
Total lipid (fat): 15 G
Ash: 2.23 G
Carbohydrate, by difference: 72.94 G
Fiber, total dietary: 2.5 G
Sugars, Total: 50 G
Calcium, Ca: 50 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 135 MG
Potassium, K: 253 MG
Sodium, Na: 475 MG
Zinc, Zn: 1.25 MG
Copper, Cu: 0.271 MG
Manganese, Mn: 0.297 MG
Selenium, Se: 3.3 UG
Fluoride, F: 2.1 UG
Thiamin: 0.082 MG
Riboflavin: 0.203 MG
Niacin: 0.433 MG
Pantothenic acid: 0.314 MG
Vitamin B-6: 0.032 MG
Folate, total: 15 UG
Folic acid: 6 UG
Folate, food: 9 UG
Folate, DFE: 19 UG
Choline, total: 29.3 MG
Vitamin B-12: 0.45 UG
Vitamin A, RAE: 34 UG
Retinol: 34 UG
Carotene, beta: 3 UG
Vitamin A, IU: 116 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.37 MG
Tocopherol, gamma: 0.37 MG
Vitamin K (phylloquinone): 4.7 UG
Vitamin K (Dihydrophylloquinone): 0.1 UG
Fatty acids, total saturated: 8.986 G
SFA 4:0: 0.164 G
SFA 6:0: 0.047 G
SFA 8:0: 0.08 G
SFA 10:0: 0.146 G
SFA 12:0: 0.536 G
SFA 14:0: 0.688 G
SFA 16:0: 3.835 G
SFA 17:0: 0.007 G
SFA 18:0: 3.444 G
SFA 20:0: 0.036 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 3.302 G
MUFA 16:1: 0.2 G
MUFA 18:1: 3.102 G
Fatty acids, total polyunsaturated: 1.014 G
PUFA 18:2: 0.91 G
PUFA 18:3: 0.104 G
Cholesterol: 13 MG
Caffeine: 11 MG
Theobromine: 126 MG
Candies, MARS SNACKFOOD US, 3 MUSKETEERS Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
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.
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.
MILK OR MILK PRODUCT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 5.8 G
Energy: 436 KCAL
Energy: 1825 kJ
Protein: 2.6 G
Total lipid (fat): 12.75 G
Ash: 1.07 G
Carbohydrate, by difference: 77.77 G
Fiber, total dietary: 1.5 G
Sugars, Total: 66.89 G
Calcium, Ca: 54 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 69 MG
Potassium, K: 133 MG
Sodium, Na: 194 MG
Zinc, Zn: 0.55 MG
Copper, Cu: 0.155 MG
Manganese, Mn: 0.16 MG
Selenium, Se: 1.9 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.034 MG
Riboflavin: 0.056 MG
Niacin: 0.23 MG
Pantothenic acid: 0.231 MG
Vitamin B-6: 0.015 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 12.2 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 67 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.98 MG
Vitamin K (phylloquinone): 2.9 UG
Fatty acids, total saturated: 8.646 G
SFA 4:0: 0.216 G
SFA 6:0: 0.078 G
SFA 8:0: 0.045 G
SFA 10:0: 0.085 G
SFA 12:0: 0.093 G
SFA 14:0: 0.295 G
SFA 15:0: 0.033 G
SFA 16:0: 3.699 G
SFA 17:0: 0.039 G
SFA 18:0: 3.911 G
SFA 20:0: 0.106 G
SFA 22:0: 0.041 G
Fatty acids, total monounsaturated: 2.373 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.017 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.346 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.316 G
PUFA 18:2: 0.306 G
PUFA 18:3: 0.01 G
Fatty acids, total trans: 0.129 G
Cholesterol: 5 MG
Caffeine: 7 MG
Theobromine: 106 MG
Candies, MARS SNACKFOOD US, COCOAVIA Blueberry and Almond Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
GRAIN
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
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
DRIED OR CANDIED FRUIT ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.9 G
Energy: 525 KCAL
Energy: 2197 kJ
Protein: 6.35 G
Total lipid (fat): 28.68 G
Ash: 1.7 G
Carbohydrate, by difference: 60.37 G
Fiber, total dietary: 9.1 G
Sugars, Total: 38.99 G
Calcium, Ca: 985 MG
Iron, Fe: 3.18 MG
Sodium, Na: 8 MG
Vitamin C, total ascorbic acid: 34.2 MG
Vitamin B-6: 1.364 MG
Folate, total: 182 UG
Folate, food: 182 UG
Vitamin B-12: 2.73 UG
Vitamin A, IU: 25 IU
Vitamin E (alpha-tocopherol): 9.2 MG
Fatty acids, total saturated: 13.07 G
Candies, MARS SNACKFOOD US, COCOAVIA Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE 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*.
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.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 0.7 G
Energy: 539 KCAL
Energy: 2255 kJ
Protein: 5.81 G
Total lipid (fat): 29.3 G
Ash: 1.2 G
Carbohydrate, by difference: 62.99 G
Fiber, total dietary: 8.7 G
Sugars, Total: 39.19 G
Calcium, Ca: 1164 MG
Iron, Fe: 3.47 MG
Sodium, Na: 7 MG
Vitamin C, total ascorbic acid: 42.6 MG
Vitamin B-6: 1.364 MG
Folate, total: 273 UG
Folate, food: 273 UG
Vitamin B-12: 4.09 UG
Vitamin A, IU: 31 IU
Vitamin E (alpha-tocopherol): 12.27 MG
Fatty acids, total saturated: 15.703 G
Candies, MARS SNACKFOOD US, COCOAVIA Chocolate Covered Almonds
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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.
MILK OR MILK PRODUCT 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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.5 G
Energy: 573 KCAL
Energy: 2395 kJ
Protein: 9.51 G
Total lipid (fat): 37.07 G
Ash: 1.7 G
Carbohydrate, by difference: 50.22 G
Fiber, total dietary: 10.4 G
Sugars, Total: 26.92 G
Calcium, Ca: 840 MG
Iron, Fe: 3.56 MG
Sodium, Na: 9 MG
Vitamin C, total ascorbic acid: 27.3 MG
Vitamin B-6: 0.714 MG
Folate, total: 143 UG
Folate, food: 143 UG
Vitamin B-12: 2.14 UG
Vitamin A, IU: 20 IU
Vitamin E (alpha-tocopherol): 4.82 MG
Fatty acids, total saturated: 11.745 G
Candies, MARS SNACKFOOD US, COCOAVIA Crispy Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN 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*.
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.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.9 G
Energy: 517 KCAL
Energy: 2164 kJ
Protein: 8.21 G
Total lipid (fat): 26.23 G
Ash: 1.6 G
Carbohydrate, by difference: 62.06 G
Fiber, total dietary: 7.8 G
Sugars, Total: 34.96 G
Calcium, Ca: 1070 MG
Iron, Fe: 3.45 MG
Sodium, Na: 40 MG
Vitamin C, total ascorbic acid: 37.9 MG
Vitamin B-6: 1.5 MG
Folate, total: 200 UG
Folate, food: 200 UG
Vitamin B-12: 3 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 10.13 MG
Fatty acids, total saturated: 14.007 G
Candies, MARS SNACKFOOD US, DOVE Dark Chocolate
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VEGETABLE FAT OR OIL ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.66 G
Energy: 520 KCAL
Energy: 2176 kJ
Protein: 5.19 G
Total lipid (fat): 32.45 G
Ash: 1.3 G
Carbohydrate, by difference: 59.4 G
Fiber, total dietary: 7.6 G
Sugars, Total: 46.27 G
Calcium, Ca: 37 MG
Iron, Fe: 3.18 MG
Sodium, Na: 4 MG
Vitamin A, IU: 134 IU
Fatty acids, total saturated: 19.209 G
Fatty acids, total trans: 0.093 G
Cholesterol: 7 MG
Candies, MARS SNACKFOOD US, DOVE Milk Chocolate
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.61 G
Energy: 546 KCAL
Energy: 2282 kJ
Protein: 5.94 G
Total lipid (fat): 31.72 G
Ash: 0.95 G
Carbohydrate, by difference: 59.78 G
Fiber, total dietary: 2.4 G
Sugars, Total: 55.45 G
Calcium, Ca: 160 MG
Iron, Fe: 1.11 MG
Sodium, Na: 63 MG
Vitamin C, total ascorbic acid: 0.8 MG
Vitamin A, IU: 292 IU
Fatty acids, total saturated: 19.24 G
Fatty acids, total trans: 0.246 G
Cholesterol: 18 MG
Candies, MARS SNACKFOOD US, M&M's Almond Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.52 G
Energy: 522 KCAL
Energy: 2184 kJ
Protein: 7.53 G
Total lipid (fat): 27.76 G
Ash: 1.69 G
Carbohydrate, by difference: 60.5 G
Fiber, total dietary: 5.6 G
Sugars, Total: 49.22 G
Calcium, Ca: 155 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 116 MG
Phosphorus, P: 203 MG
Potassium, K: 381 MG
Sodium, Na: 45 MG
Zinc, Zn: 1.86 MG
Copper, Cu: 0.552 MG
Manganese, Mn: 1.03 MG
Selenium, Se: 2.7 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.11 MG
Riboflavin: 0.324 MG
Niacin: 0.952 MG
Pantothenic acid: 0.286 MG
Vitamin B-6: 0.055 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 37.7 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 24 UG
Retinol: 24 UG
Carotene, beta: 1 UG
Vitamin A, IU: 80 IU
Vitamin E (alpha-tocopherol): 9.52 MG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 9.435 G
SFA 4:0: 0.264 G
SFA 6:0: 0.095 G
SFA 8:0: 0.055 G
SFA 10:0: 0.104 G
SFA 12:0: 0.114 G
SFA 14:0: 0.348 G
SFA 15:0: 0.036 G
SFA 16:0: 4.736 G
SFA 17:0: 0.034 G
SFA 18:0: 3.549 G
SFA 20:0: 0.09 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 11.29 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.105 G
MUFA 17:1: 0.006 G
MUFA 18:1: 11.16 G
Fatty acids, total polyunsaturated: 3.753 G
PUFA 18:2: 3.741 G
PUFA 18:3: 0.012 G
Fatty acids, total trans: 0.072 G
Cholesterol: 8 MG
Caffeine: 7 MG
Theobromine: 73 MG
Candies, MARS SNACKFOOD US, M&M's Crispy Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
RICE ADDED
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.7 G
Energy: 475 KCAL
Energy: 1987 kJ
Protein: 4.28 G
Total lipid (fat): 19.32 G
Ash: 1.63 G
Carbohydrate, by difference: 72.4 G
Fiber, total dietary: 2 G
Sugars, Total: 58.94 G
Calcium, Ca: 90 MG
Iron, Fe: 0.86 MG
Sodium, Na: 136 MG
Vitamin C, total ascorbic acid: 0.5 MG
Vitamin A, IU: 167 IU
Fatty acids, total saturated: 11.651 G
Fatty acids, total trans: 0.131 G
Cholesterol: 12 MG
Candies, MARS SNACKFOOD US, M&M's Milk Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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.
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
MILK OR MILK PRODUCT ADDED
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.7 G
Energy: 492 KCAL
Energy: 2057 kJ
Protein: 4.33 G
Total lipid (fat): 21.13 G
Ash: 1.63 G
Carbohydrate, by difference: 71.19 G
Fiber, total dietary: 2.8 G
Sugars, Total: 63.68 G
Calcium, Ca: 105 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 44 MG
Phosphorus, P: 146 MG
Potassium, K: 261 MG
Sodium, Na: 61 MG
Zinc, Zn: 1.61 MG
Copper, Cu: 0.344 MG
Manganese, Mn: 0.329 MG
Selenium, Se: 3.3 UG
Fluoride, F: 17.5 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.079 MG
Riboflavin: 0.213 MG
Niacin: 0.27 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.025 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 21.7 MG
Betaine: 0.8 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 56 UG
Retinol: 56 UG
Vitamin A, IU: 187 IU
Vitamin E (alpha-tocopherol): 0.36 MG
Tocopherol, gamma: 0.64 MG
Vitamin K (phylloquinone): 4 UG
Fatty acids, total saturated: 13.08 G
SFA 4:0: 0.462 G
SFA 6:0: 0.167 G
SFA 8:0: 0.095 G
SFA 10:0: 0.181 G
SFA 12:0: 0.199 G
SFA 14:0: 0.609 G
SFA 15:0: 0.063 G
SFA 16:0: 5.465 G
SFA 17:0: 0.06 G
SFA 18:0: 5.605 G
SFA 20:0: 0.157 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 5.183 G
MUFA 14:1: 0.077 G
MUFA 16:1: 0.147 G
MUFA 17:1: 0.022 G
MUFA 18:1: 4.937 G
Fatty acids, total polyunsaturated: 0.921 G
PUFA 18:2: 0.864 G
PUFA 18:3: 0.057 G
Fatty acids, total trans: 0.167 G
Cholesterol: 14 MG
Caffeine: 14 MG
Theobromine: 143 MG
Candies, MARS SNACKFOOD US, M&M's MINIs Milk Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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.
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
MILK OR MILK PRODUCT ADDED
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.19 G
Energy: 502 KCAL
Energy: 2102 kJ
Protein: 4.78 G
Total lipid (fat): 23.36 G
Ash: 1.4 G
Carbohydrate, by difference: 68.4 G
Fiber, total dietary: 2.7 G
Sugars, Total: 62.54 G
Calcium, Ca: 116 MG
Iron, Fe: 1.23 MG
Sodium, Na: 68 MG
Vitamin C, total ascorbic acid: 0.6 MG
Vitamin A, IU: 224 IU
Fatty acids, total saturated: 14.466 G
Fatty acids, total trans: 0.184 G
Cholesterol: 15 MG
Candies, MARS SNACKFOOD US, M&M's Peanut Butter Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
MILK OR MILK PRODUCT ADDED
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2 G
Energy: 529 KCAL
Energy: 2214 kJ
Protein: 10.16 G
Total lipid (fat): 29.32 G
Ash: 1.75 G
Carbohydrate, by difference: 56.89 G
Fiber, total dietary: 4 G
Sugars, Total: 47.15 G
Calcium, Ca: 88 MG
Iron, Fe: 1.06 MG
Magnesium, Mg: 81 MG
Phosphorus, P: 191 MG
Potassium, K: 330 MG
Sodium, Na: 213 MG
Zinc, Zn: 1.49 MG
Copper, Cu: 0.452 MG
Manganese, Mn: 0.963 MG
Selenium, Se: 2.8 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.152 MG
Riboflavin: 0.074 MG
Niacin: 4.329 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.095 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Choline, total: 37.5 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 28 UG
Retinol: 28 UG
Vitamin A, IU: 92 IU
Vitamin E (alpha-tocopherol): 1.26 MG
Vitamin K (phylloquinone): 5.9 UG
Fatty acids, total saturated: 18.485 G
SFA 4:0: 0.153 G
SFA 6:0: 0.101 G
SFA 8:0: 0.626 G
SFA 10:0: 0.537 G
SFA 12:0: 6.611 G
SFA 14:0: 2.465 G
SFA 15:0: 0.019 G
SFA 16:0: 2.954 G
SFA 17:0: 0.019 G
SFA 18:0: 4.904 G
SFA 20:0: 0.088 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 4.448 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.079 G
MUFA 17:1: 0.012 G
MUFA 18:1: 4.314 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.542 G
PUFA 18:2: 0.515 G
PUFA 18:3: 0.026 G
Fatty acids, total trans: 0.21 G
Cholesterol: 7 MG
Caffeine: 6 MG
Theobromine: 63 MG
Candies, MARS SNACKFOOD US, M&M's Peanut Chocolate Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
MILK OR MILK PRODUCT ADDED
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.48 G
Energy: 515 KCAL
Energy: 2156 kJ
Protein: 9.57 G
Total lipid (fat): 26.13 G
Ash: 1.44 G
Carbohydrate, by difference: 60.48 G
Fiber, total dietary: 3.7 G
Sugars, Total: 50.75 G
Calcium, Ca: 102 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 190 MG
Potassium, K: 347 MG
Sodium, Na: 50 MG
Zinc, Zn: 1.76 MG
Copper, Cu: 0.505 MG
Manganese, Mn: 0.664 MG
Selenium, Se: 4.1 UG
Thiamin: 0.063 MG
Riboflavin: 0.106 MG
Niacin: 3.362 MG
Pantothenic acid: 0.627 MG
Vitamin B-6: 0.09 MG
Folate, total: 55 UG
Folate, food: 55 UG
Folate, DFE: 55 UG
Choline, total: 37.3 MG
Vitamin B-12: 0.32 UG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 74 IU
Vitamin E (alpha-tocopherol): 2.85 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 10.169 G
SFA 4:0: 0.3 G
SFA 6:0: 0.108 G
SFA 8:0: 0.062 G
SFA 10:0: 0.118 G
SFA 12:0: 0.129 G
SFA 14:0: 0.402 G
SFA 15:0: 0.041 G
SFA 16:0: 4.811 G
SFA 17:0: 0.039 G
SFA 18:0: 3.91 G
SFA 20:0: 0.102 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 8.086 G
MUFA 16:1: 0.062 G
MUFA 17:1: 0.009 G
MUFA 18:1: 7.853 G
MUFA 20:1: 0.131 G
Fatty acids, total polyunsaturated: 3.456 G
PUFA 18:2: 3.436 G
PUFA 18:3: 0.021 G
Fatty acids, total trans: 0.328 G
Cholesterol: 8 MG
Caffeine: 10 MG
Theobromine: 108 MG
Candies, MARS SNACKFOOD US, MARS Almond Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PROTEIN ADDED Used when a protein or high-quality protein source is the second or third ingredient in order of predominance. If the nutrient content is known, *PROTEIN ADDED* should be specified when the added protein amounts to more than 10% of the total protein content.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
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
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.5 G
Energy: 467 KCAL
Energy: 1954 kJ
Protein: 8.1 G
Total lipid (fat): 23 G
Ash: 1.6 G
Carbohydrate, by difference: 62.7 G
Fiber, total dietary: 2 G
Sugars, Total: 52.1 G
Calcium, Ca: 168 MG
Iron, Fe: 1.1 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 234 MG
Potassium, K: 325 MG
Sodium, Na: 170 MG
Zinc, Zn: 1.11 MG
Copper, Cu: 0.25 MG
Manganese, Mn: 0.367 MG
Selenium, Se: 1.6 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.041 MG
Riboflavin: 0.312 MG
Niacin: 0.945 MG
Pantothenic acid: 0.404 MG
Vitamin B-6: 0.06 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 37.1 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 15 UG
Retinol: 15 UG
Carotene, beta: 1 UG
Vitamin A, IU: 51 IU
Vitamin E (alpha-tocopherol): 7.75 MG
Vitamin K (phylloquinone): 10.9 UG
Fatty acids, total saturated: 7.268 G
SFA 4:0: 0.165 G
SFA 6:0: 0.081 G
SFA 8:0: 0.054 G
SFA 10:0: 0.164 G
SFA 12:0: 0.294 G
SFA 14:0: 0.637 G
SFA 16:0: 3.516 G
SFA 18:0: 2.192 G
Fatty acids, total monounsaturated: 10.693 G
MUFA 16:1: 0.215 G
MUFA 18:1: 10.315 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 3.98 G
PUFA 18:2: 3.7 G
PUFA 18:3: 0.261 G
Cholesterol: 17 MG
Caffeine: 4 MG
Theobromine: 29 MG
Candies, MARS SNACKFOOD US, MILKY WAY Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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.
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.
MILK OR MILK PRODUCT ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 6.3 G
Energy: 456 KCAL
Energy: 1907 kJ
Protein: 4.01 G
Total lipid (fat): 17.23 G
Ash: 1.3 G
Carbohydrate, by difference: 71.17 G
Fiber, total dietary: 1 G
Sugars, Total: 59.69 G
Calcium, Ca: 115 MG
Iron, Fe: 0.49 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 67 MG
Potassium, K: 124 MG
Sodium, Na: 167 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.147 MG
Manganese, Mn: 0.147 MG
Selenium, Se: 2 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.046 MG
Riboflavin: 0.103 MG
Niacin: 0.154 MG
Pantothenic acid: 0.155 MG
Vitamin B-6: 0.014 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 16.5 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 31 UG
Retinol: 31 UG
Carotene, beta: 4 UG
Vitamin A, IU: 110 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.89 MG
Vitamin D (D2 + D3), International Units: 16 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 12.016 G
SFA 4:0: 0.182 G
SFA 6:0: 0.093 G
SFA 8:0: 0.301 G
SFA 10:0: 0.335 G
SFA 12:0: 3.951 G
SFA 14:0: 1.593 G
SFA 15:0: 0.018 G
SFA 16:0: 2.558 G
SFA 17:0: 0.018 G
SFA 18:0: 2.884 G
SFA 20:0: 0.049 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 2.23 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.06 G
MUFA 17:1: 0.005 G
MUFA 18:1: 2.148 G
Fatty acids, total polyunsaturated: 0.26 G
PUFA 18:2: 0.231 G
PUFA 18:3: 0.029 G
Fatty acids, total trans: 0.206 G
Cholesterol: 9 MG
Caffeine: 6 MG
Theobromine: 64 MG
Candies, MARS SNACKFOOD US, MILKY WAY Caramels, milk chocolate covered
CARAMEL CANDY (US CFR) Candy prepared by heating together sugar, corn syrup, fat and cream or milk to 240-250 degrees F.
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 6.99 G
Energy: 463 KCAL
Energy: 1938 kJ
Protein: 4.28 G
Total lipid (fat): 19.17 G
Ash: 1.08 G
Carbohydrate, by difference: 68.49 G
Fiber, total dietary: 0.7 G
Sugars, Total: 58.65 G
Calcium, Ca: 141 MG
Iron, Fe: 0.34 MG
Sodium, Na: 273 MG
Vitamin C, total ascorbic acid: 0.7 MG
Vitamin A, IU: 262 IU
Fatty acids, total saturated: 13.157 G
Fatty acids, total trans: 0.293 G
Cholesterol: 20 MG
Candies, MARS SNACKFOOD US, MILKY WAY Caramels. dark chocolate covered
CARAMEL CANDY (US CFR) Candy prepared by heating together sugar, corn syrup, fat and cream or milk to 240-250 degrees F.
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 6.99 G
Energy: 458 KCAL
Energy: 1915 kJ
Protein: 3.82 G
Total lipid (fat): 20.42 G
Ash: 1.08 G
Carbohydrate, by difference: 67.56 G
Fiber, total dietary: 2.8 G
Sugars, Total: 54.08 G
Calcium, Ca: 83 MG
Iron, Fe: 1.2 MG
Sodium, Na: 246 MG
Vitamin C, total ascorbic acid: 0.4 MG
Vitamin A, IU: 246 IU
Fatty acids, total saturated: 13.814 G
Fatty acids, total trans: 0.274 G
Cholesterol: 17 MG
Candies, MARS SNACKFOOD US, MILKY WAY Midnight Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 7.2 G
Energy: 443 KCAL
Energy: 1855 kJ
Protein: 3.2 G
Total lipid (fat): 17.5 G
Ash: 1.02 G
Carbohydrate, by difference: 71.22 G
Fiber, total dietary: 2.9 G
Sugars, Total: 57.81 G
Calcium, Ca: 53 MG
Iron, Fe: 1.2 MG
Magnesium, Mg: 58 MG
Phosphorus, P: 75 MG
Potassium, K: 196 MG
Sodium, Na: 168 MG
Zinc, Zn: 0.89 MG
Copper, Cu: 0.344 MG
Manganese, Mn: 0.393 MG
Selenium, Se: 2.5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.037 MG
Riboflavin: 0.063 MG
Niacin: 0.218 MG
Pantothenic acid: 0.084 MG
Vitamin B-6: 0.02 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 16.8 MG
Vitamin B-12: 0.04 UG
Vitamin A, RAE: 42 UG
Retinol: 42 UG
Carotene, beta: 10 UG
Vitamin A, IU: 155 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 3.5 UG
Fatty acids, total saturated: 11.474 G
SFA 4:0: 0.13 G
SFA 6:0: 0.078 G
SFA 8:0: 0.046 G
SFA 10:0: 0.101 G
SFA 12:0: 0.108 G
SFA 14:0: 0.362 G
SFA 15:0: 0.001 G
SFA 16:0: 4.788 G
SFA 17:0: 0.037 G
SFA 18:0: 5.601 G
SFA 20:0: 0.141 G
SFA 22:0: 0.019 G
Fatty acids, total monounsaturated: 4.639 G
MUFA 16:1: 0.063 G
MUFA 18:1: 4.574 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.514 G
PUFA 18:2: 0.467 G
PUFA 18:3: 0.048 G
Fatty acids, total trans: 0.176 G
Cholesterol: 10 MG
Caffeine: 30 MG
Theobromine: 238 MG
Candies, MARS SNACKFOOD US, POP'ABLES 3 MUSKETEERS Brand Bite Size Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
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
WHEAT ADDED
BARLEY ADDED Used when barley is the second to fourth ingredient in order of predominance, excluding water.
SUGAR COATED OR COVERED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 5.3 G
Energy: 443 KCAL
Energy: 1852 kJ
Protein: 2.59 G
Total lipid (fat): 15.17 G
Ash: 1 G
Carbohydrate, by difference: 75.94 G
Fiber, total dietary: 1.3 G
Sugars, Total: 67 G
Calcium, Ca: 60 MG
Iron, Fe: 0.58 MG
Sodium, Na: 172 MG
Vitamin C, total ascorbic acid: 0.4 MG
Vitamin A, IU: 99 IU
Fatty acids, total saturated: 9.921 G
Fatty acids, total trans: 0.113 G
Cholesterol: 7 MG
Candies, MARS SNACKFOOD US, POP'ABLES MILKY WAY Brand Bite Size Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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.
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.
MILK OR MILK PRODUCT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 5.78 G
Energy: 463 KCAL
Energy: 1935 kJ
Protein: 3.3 G
Total lipid (fat): 18 G
Ash: 1.07 G
Carbohydrate, by difference: 71.85 G
Fiber, total dietary: 1 G
Sugars, Total: 61.08 G
Calcium, Ca: 91 MG
Iron, Fe: 0.5 MG
Sodium, Na: 146 MG
Vitamin C, total ascorbic acid: 0.6 MG
Vitamin A, IU: 137 IU
Fatty acids, total saturated: 8.889 G
Fatty acids, total trans: 0.201 G
Cholesterol: 11 MG
Candies, MARS SNACKFOOD US, POP'ABLES SNICKERS Brand Bite Size Candies
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
MILK OR MILK PRODUCT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 5.78 G
Energy: 480 KCAL
Energy: 2007 kJ
Protein: 7.15 G
Total lipid (fat): 24.32 G
Ash: 1.61 G
Carbohydrate, by difference: 61.07 G
Fiber, total dietary: 2.3 G
Sugars, Total: 51.69 G
Calcium, Ca: 96 MG
Iron, Fe: 0.72 MG
Sodium, Na: 224 MG
Vitamin C, total ascorbic acid: 0.5 MG
Vitamin A, IU: 174 IU
Fatty acids, total saturated: 9.891 G
Fatty acids, total trans: 0.405 G
Cholesterol: 13 MG
Candies, MARS SNACKFOOD US, SKITTLES Original Bite Size Candies
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
GELATIN ADDED used when gelatin is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 3.83 G
Energy: 405 KCAL
Energy: 1695 kJ
Protein: 0.19 G
Total lipid (fat): 4.37 G
Ash: 0.97 G
Carbohydrate, by difference: 90.78 G
Sugars, Total: 75.84 G
Magnesium, Mg: 1 MG
Phosphorus, P: 1 MG
Potassium, K: 12 MG
Sodium, Na: 15 MG
Zinc, Zn: 0.02 MG
Copper, Cu: 0.036 MG
Manganese, Mn: 0.063 MG
Selenium, Se: 1 UG
Vitamin C, total ascorbic acid: 66.8 MG
Riboflavin: 0.023 MG
Niacin: 0.007 MG
Pantothenic acid: 0.014 MG
Vitamin B-6: 0.003 MG
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 0.17 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 4.115 G
SFA 4:0: 0.003 G
SFA 6:0: 0.011 G
SFA 8:0: 0.145 G
SFA 10:0: 0.14 G
SFA 12:0: 2.151 G
SFA 14:0: 0.72 G
SFA 16:0: 0.344 G
SFA 18:0: 0.599 G
SFA 20:0: 0.002 G
Fatty acids, total trans: 0.074 G
Candies, MARS SNACKFOOD US, SKITTLES Sours Original
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
GELATIN ADDED used when gelatin is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 3.83 G
Energy: 401 KCAL
Energy: 1677 kJ
Protein: 0.18 G
Total lipid (fat): 4 G
Ash: 0.97 G
Carbohydrate, by difference: 91.02 G
Sugars, Total: 73.16 G
Iron, Fe: 0.01 MG
Sodium, Na: 14 MG
Vitamin C, total ascorbic acid: 61.1 MG
Fatty acids, total saturated: 3.765 G
Fatty acids, total trans: 0.068 G
Candies, MARS SNACKFOOD US, SKITTLES Tropical Bite Size Candies
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
GELATIN ADDED used when gelatin is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 3.83 G
Energy: 405 KCAL
Energy: 1693 kJ
Protein: 0.19 G
Total lipid (fat): 4.34 G
Ash: 0.97 G
Carbohydrate, by difference: 90.77 G
Sugars, Total: 75.76 G
Sodium, Na: 15 MG
Vitamin C, total ascorbic acid: 67.1 MG
Fatty acids, total trans: 0.074 G
Candies, MARS SNACKFOOD US, SKITTLES Wild Berry Bite Size Candies
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
GELATIN ADDED used when gelatin is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 3.83 G
Energy: 402 KCAL
Energy: 1682 kJ
Protein: 0.19 G
Total lipid (fat): 4.25 G
Ash: 0.97 G
Carbohydrate, by difference: 90.76 G
Sugars, Total: 75.92 G
Sodium, Na: 15 MG
Vitamin C, total ascorbic acid: 67.1 MG
Fatty acids, total saturated: 4.115 G
Fatty acids, total trans: 0.074 G
Candies, MARS SNACKFOOD US, SNICKERS Almond bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
MILK OR MILK PRODUCT 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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 5.45 G
Energy: 472 KCAL
Energy: 1974 kJ
Protein: 5.4 G
Total lipid (fat): 22.4 G
Ash: 1.5 G
Carbohydrate, by difference: 64.67 G
Fiber, total dietary: 2.6 G
Sugars, Total: 53.93 G
Calcium, Ca: 132 MG
Iron, Fe: 0.85 MG
Sodium, Na: 156 MG
Vitamin C, total ascorbic acid: 0.7 MG
Vitamin A, IU: 166 IU
Fatty acids, total saturated: 8.534 G
Fatty acids, total trans: 0.21 G
Cholesterol: 13 MG
Candies, MARS SNACKFOOD US, SNICKERS Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
MILK OR MILK PRODUCT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 5.55 G
Energy: 491 KCAL
Energy: 2053 kJ
Protein: 7.53 G
Total lipid (fat): 23.85 G
Ash: 1.57 G
Carbohydrate, by difference: 61.51 G
Fiber, total dietary: 2.3 G
Sugars, Total: 50.47 G
Calcium, Ca: 93 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 190 MG
Potassium, K: 323 MG
Sodium, Na: 239 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.27 MG
Manganese, Mn: 0.35 MG
Selenium, Se: 7.8 UG
Fluoride, F: 36.4 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.06 MG
Riboflavin: 0.13 MG
Niacin: 3.6 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.09 MG
Folate, total: 27 UG
Folic acid: 6 UG
Folate, food: 21 UG
Folate, DFE: 31 UG
Choline, total: 38.5 MG
Betaine: 0.9 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 46 UG
Retinol: 45 UG
Carotene, beta: 6 UG
Vitamin A, IU: 161 IU
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 1.5 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 3.95 MG
Tocopherol, delta: 0.42 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 9.069 G
SFA 4:0: 0.318 G
SFA 6:0: 0.142 G
SFA 8:0: 0.082 G
SFA 10:0: 0.167 G
SFA 12:0: 0.181 G
SFA 14:0: 0.575 G
SFA 15:0: 0.028 G
SFA 16:0: 4.181 G
SFA 17:0: 0.037 G
SFA 18:0: 3.145 G
SFA 20:0: 0.075 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 7.875 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.107 G
MUFA 17:1: 0.008 G
MUFA 18:1: 7.625 G
MUFA 20:1: 0.11 G
Fatty acids, total polyunsaturated: 3.014 G
PUFA 18:2: 2.966 G
PUFA 18:3: 0.048 G
Fatty acids, total trans: 0.436 G
Cholesterol: 13 MG
Caffeine: 8 MG
Theobromine: 85 MG
Candies, MARS SNACKFOOD US, SNICKERS CRUNCHER
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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.
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
RICE 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.47 G
Energy: 488 KCAL
Energy: 2041 kJ
Protein: 6.86 G
Total lipid (fat): 24.38 G
Ash: 1.43 G
Carbohydrate, by difference: 62.85 G
Fiber, total dietary: 1.9 G
Sugars, Total: 46.54 G
Calcium, Ca: 90 MG
Iron, Fe: 0.68 MG
Sodium, Na: 189 MG
Vitamin C, total ascorbic acid: 0.5 MG
Vitamin A, IU: 120 IU
Fatty acids, total saturated: 12.703 G
Fatty acids, total trans: 0.394 G
Cholesterol: 9 MG
Candies, MARS SNACKFOOD US, SNICKERS MUNCH bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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.
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
RICE 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.99 G
Energy: 536 KCAL
Energy: 2244 kJ
Protein: 15.25 G
Total lipid (fat): 36.22 G
Ash: 1.9 G
Carbohydrate, by difference: 43.64 G
Fiber, total dietary: 4.7 G
Sugars, Total: 30.87 G
Calcium, Ca: 54 MG
Iron, Fe: 1.02 MG
Sodium, Na: 358 MG
Vitamin A, IU: 314 IU
Fatty acids, total saturated: 8.819 G
Fatty acids, total trans: 0.272 G
Cholesterol: 24 MG
Candies, MARS SNACKFOOD US, STARBURST Fruit Chews, Fruit and Creme
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 8.7 G
Energy: 408 KCAL
Energy: 1707 kJ
Protein: 0.41 G
Total lipid (fat): 8.36 G
Ash: 0.1 G
Carbohydrate, by difference: 82.43 G
Sugars, Total: 57.98 G
Iron, Fe: 0.01 MG
Sodium, Na: 2 MG
Vitamin C, total ascorbic acid: 58.3 MG
Fatty acids, total saturated: 7.931 G
Fatty acids, total trans: 0.141 G
Candies, MARS SNACKFOOD US, STARBURST Fruit Chews, Original fruits
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
GELATIN ADDED used when gelatin is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 8.51 G
Energy: 408 KCAL
Energy: 1706 kJ
Protein: 0.41 G
Total lipid (fat): 8.21 G
Ash: 0.3 G
Carbohydrate, by difference: 82.57 G
Sugars, Total: 58.12 G
Iron, Fe: 0.01 MG
Magnesium, Mg: 1 MG
Phosphorus, P: 5 MG
Potassium, K: 2 MG
Sodium, Na: 2 MG
Copper, Cu: 0.012 MG
Manganese, Mn: 0.015 MG
Selenium, Se: 0.8 UG
Vitamin C, total ascorbic acid: 58.7 MG
Thiamin: 0.001 MG
Riboflavin: 0.002 MG
Niacin: 0.005 MG
Pantothenic acid: 0.035 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 7.778 G
SFA 4:0: 0.006 G
SFA 6:0: 0.027 G
SFA 8:0: 0.321 G
SFA 10:0: 0.259 G
SFA 12:0: 3.524 G
SFA 14:0: 1.226 G
SFA 16:0: 0.686 G
SFA 18:0: 1.708 G
SFA 20:0: 0.021 G
Fatty acids, total trans: 0.141 G
Candies, MARS SNACKFOOD US, STARBURST Fruit Chews, Tropical fruits
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
GELATIN ADDED used when gelatin is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 8.51 G
Energy: 409 KCAL
Energy: 1710 kJ
Protein: 0.41 G
Total lipid (fat): 8.31 G
Ash: 0.3 G
Carbohydrate, by difference: 82.76 G
Sugars, Total: 58.18 G
Iron, Fe: 0.01 MG
Sodium, Na: 2 MG
Vitamin C, total ascorbic acid: 59.4 MG
Fatty acids, total saturated: 8.048 G
Fatty acids, total trans: 0.143 G
Candies, MARS SNACKFOOD US, STARBURST Sour Fruit Chews
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
GELATIN ADDED used when gelatin is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 10.89 G
Energy: 400 KCAL
Energy: 1674 kJ
Protein: 0.39 G
Total lipid (fat): 7.78 G
Ash: 0.3 G
Carbohydrate, by difference: 79.73 G
Sugars, Total: 56.1 G
Iron, Fe: 0.01 MG
Sodium, Na: 89 MG
Vitamin C, total ascorbic acid: 56.6 MG
Fatty acids, total saturated: 7.52 G
Fatty acids, total trans: 0.136 G
Candies, MARS SNACKFOOD US, TWIX Caramel Cookie Bars
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING ADDED, ARTIFICIAL
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
WHEAT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.23 G
Energy: 502 KCAL
Energy: 2102 kJ
Protein: 4.91 G
Total lipid (fat): 24.85 G
Ash: 1.21 G
Carbohydrate, by difference: 64.8 G
Fiber, total dietary: 1.1 G
Sugars, Total: 48.25 G
Calcium, Ca: 106 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 105 MG
Potassium, K: 186 MG
Sodium, Na: 198 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.197 MG
Manganese, Mn: 0.273 MG
Selenium, Se: 4.3 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.155 MG
Riboflavin: 0.208 MG
Niacin: 1.109 MG
Pantothenic acid: 0.265 MG
Vitamin B-6: 0.025 MG
Folate, total: 26 UG
Folic acid: 18 UG
Folate, food: 9 UG
Folate, DFE: 39 UG
Choline, total: 20.9 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Vitamin A, IU: 67 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.74 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 18.96 G
SFA 4:0: 0.24 G
SFA 6:0: 0.118 G
SFA 8:0: 0.484 G
SFA 10:0: 0.513 G
SFA 12:0: 6.587 G
SFA 14:0: 2.474 G
SFA 15:0: 0.031 G
SFA 16:0: 3.803 G
SFA 17:0: 0.03 G
SFA 18:0: 4.588 G
SFA 20:0: 0.083 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 2.988 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.078 G
MUFA 17:1: 0.011 G
MUFA 18:1: 2.858 G
Fatty acids, total polyunsaturated: 0.628 G
PUFA 18:2: 0.594 G
PUFA 18:3: 0.034 G
Fatty acids, total trans: 0.342 G
Cholesterol: 7 MG
Caffeine: 7 MG
Theobromine: 70 MG
Candies, MARS SNACKFOOD US, TWIX chocolate fudge cookie bars
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING ADDED, ARTIFICIAL
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
WHEAT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.2 G
Energy: 553 KCAL
Energy: 2313 kJ
Protein: 7.3 G
Total lipid (fat): 33.3 G
Ash: 1.2 G
Carbohydrate, by difference: 56 G
Fiber, total dietary: 3 G
Sugars, Total: 53 G
Calcium, Ca: 130 MG
Iron, Fe: 1.31 MG
Magnesium, Mg: 46 MG
Phosphorus, P: 147 MG
Potassium, K: 309 MG
Sodium, Na: 266 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.293 MG
Selenium, Se: 7 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.14 MG
Riboflavin: 0.2 MG
Niacin: 1.11 MG
Vitamin B-6: 0.04 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 20.9 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 9 UG
Retinol: 9 UG
Vitamin A, IU: 32 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 2.71 MG
Vitamin K (phylloquinone): 18.6 UG
Fatty acids, total saturated: 4.962 G
SFA 14:0: 0.033 G
SFA 16:0: 3.263 G
SFA 18:0: 1.665 G
Fatty acids, total monounsaturated: 14.319 G
MUFA 16:1: 0.133 G
MUFA 18:1: 14.152 G
Fatty acids, total polyunsaturated: 12.521 G
PUFA 18:2: 11.622 G
PUFA 18:3: 0.866 G
Cholesterol: 6 MG
Caffeine: 10 MG
Theobromine: 212 MG
Candies, MARS SNACKFOOD US, TWIX Peanut Butter Cookie Bars
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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 ADDED, ARTIFICIAL
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
WHEAT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.82 G
Energy: 547 KCAL
Energy: 2290 kJ
Protein: 9.18 G
Total lipid (fat): 32.67 G
Ash: 2.18 G
Carbohydrate, by difference: 54.14 G
Fiber, total dietary: 3.1 G
Sugars, Total: 36.13 G
Calcium, Ca: 75 MG
Iron, Fe: 1.32 MG
Magnesium, Mg: 61 MG
Phosphorus, P: 173 MG
Potassium, K: 264 MG
Sodium, Na: 226 MG
Zinc, Zn: 1.61 MG
Copper, Cu: 0.29 MG
Manganese, Mn: 0.942 MG
Selenium, Se: 12.9 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.098 MG
Riboflavin: 0.145 MG
Niacin: 2.379 MG
Pantothenic acid: 0.468 MG
Vitamin B-6: 0.114 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 29.4 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 20 UG
Retinol: 20 UG
Carotene, beta: 1 UG
Vitamin A, IU: 68 IU
Lutein + zeaxanthin: 31 UG
Vitamin E (alpha-tocopherol): 3.42 MG
Vitamin K (phylloquinone): 6 UG
Fatty acids, total saturated: 15.758 G
SFA 4:0: 0.315 G
SFA 6:0: 0.114 G
SFA 8:0: 0.068 G
SFA 10:0: 0.123 G
SFA 12:0: 0.166 G
SFA 14:0: 0.487 G
SFA 15:0: 0.05 G
SFA 16:0: 7.301 G
SFA 17:0: 0.066 G
SFA 18:0: 6.358 G
SFA 20:0: 0.289 G
SFA 22:0: 0.337 G
SFA 24:0: 0.083 G
Fatty acids, total monounsaturated: 12.317 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.063 G
MUFA 17:1: 0.008 G
MUFA 18:1: 12.143 G
MUFA 20:1: 0.076 G
Fatty acids, total polyunsaturated: 3.407 G
PUFA 18:2: 3.351 G
PUFA 18:3: 0.055 G
Fatty acids, total trans: 0.505 G
Cholesterol: 6 MG
Caffeine: 7 MG
Theobromine: 70 MG
Candies, marshmallows
AERATED CONFECTIONERY (US CFR) Confectionery into which a substantial amount of air has been incorporated to produce a sponge-like or chewy texture. Examples are marshmallow and nougat.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
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.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
GELATIN ADDED used when gelatin is added at any level.
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 16.4 G
Energy: 318 KCAL
Energy: 1331 kJ
Protein: 1.8 G
Total lipid (fat): 0.2 G
Ash: 0.3 G
Carbohydrate, by difference: 81.3 G
Fiber, total dietary: 0.1 G
Sugars, Total: 57.56 G
Calcium, Ca: 3 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 2 MG
Phosphorus, P: 8 MG
Potassium, K: 5 MG
Sodium, Na: 80 MG
Zinc, Zn: 0.04 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.008 MG
Selenium, Se: 1.7 UG
Thiamin: 0.001 MG
Riboflavin: 0.001 MG
Niacin: 0.078 MG
Pantothenic acid: 0.005 MG
Vitamin B-6: 0.003 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 0.1 MG
Fatty acids, total saturated: 0.056 G
SFA 14:0: 0.001 G
SFA 16:0: 0.04 G
SFA 18:0: 0.015 G
Fatty acids, total monounsaturated: 0.08 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.076 G
Fatty acids, total polyunsaturated: 0.047 G
PUFA 18:2: 0.045 G
PUFA 18:3: 0.001 G
PUFA 20:4: 0.001 G
Threonine: 0.035 G
Isoleucine: 0.028 G
Leucine: 0.066 G
Lysine: 0.077 G
Methionine: 0.015 G
Cystine: 0.002 G
Phenylalanine: 0.042 G
Tyrosine: 0.01 G
Valine: 0.05 G
Arginine: 0.147 G
Histidine: 0.017 G
Alanine: 0.18 G
Aspartic acid: 0.121 G
Glutamic acid: 0.208 G
Glycine: 0.416 G
Proline: 0.275 G
Serine: 0.061 G
Candies, milk chocolate coated coffee beans
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
COFFEE <SCIFAM>Rubiaceae
[https://www.sciname.info/Default.asp?SciName=Coffea arabica L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300141]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,2900]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.42 G
Energy: 549 KCAL
Energy: 2298 kJ
Protein: 7.41 G
Total lipid (fat): 33.18 G
Ash: 1.75 G
Carbohydrate, by difference: 55.25 G
Fiber, total dietary: 5.7 G
Sugars, Total: 50.75 G
Calcium, Ca: 169 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 64 MG
Phosphorus, P: 188 MG
Potassium, K: 413 MG
Sodium, Na: 70 MG
Zinc, Zn: 2.02 MG
Copper, Cu: 0.492 MG
Manganese, Mn: 0.535 MG
Selenium, Se: 4.3 UG
Thiamin: 0.098 MG
Riboflavin: 0.315 MG
Niacin: 0.332 MG
Pantothenic acid: 0.453 MG
Vitamin B-6: 0.031 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 40.5 MG
Vitamin B-12: 0.65 UG
Vitamin A, RAE: 51 UG
Retinol: 51 UG
Vitamin A, IU: 168 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 5.4 UG
Fatty acids, total saturated: 18.138 G
SFA 4:0: 0.633 G
SFA 6:0: 0.229 G
SFA 8:0: 0.131 G
SFA 10:0: 0.248 G
SFA 12:0: 0.272 G
SFA 14:0: 0.835 G
SFA 15:0: 0.086 G
SFA 16:0: 7.652 G
SFA 17:0: 0.082 G
SFA 18:0: 7.717 G
SFA 20:0: 0.229 G
SFA 22:0: 0.023 G
Fatty acids, total monounsaturated: 13.735 G
MUFA 14:1: 0.203 G
MUFA 16:1: 0.386 G
MUFA 17:1: 0.057 G
MUFA 18:1: 13.089 G
Fatty acids, total polyunsaturated: 1.31 G
PUFA 18:2: 1.236 G
PUFA 18:3: 0.074 G
Cholesterol: 20 MG
Caffeine: 800 MG
Theobromine: 178 MG
Candies, milk chocolate coated peanuts
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.9 G
Energy: 519 KCAL
Energy: 2172 kJ
Protein: 13.1 G
Total lipid (fat): 33.5 G
Ash: 1.8 G
Carbohydrate, by difference: 49.7 G
Fiber, total dietary: 4.7 G
Sugars, Total: 37.59 G
Calcium, Ca: 104 MG
Iron, Fe: 1.31 MG
Magnesium, Mg: 96 MG
Phosphorus, P: 212 MG
Potassium, K: 502 MG
Sodium, Na: 41 MG
Zinc, Zn: 2.6 MG
Copper, Cu: 0.544 MG
Manganese, Mn: 0.945 MG
Selenium, Se: 5.4 UG
Thiamin: 0.116 MG
Riboflavin: 0.174 MG
Niacin: 4.249 MG
Pantothenic acid: 0.744 MG
Vitamin B-6: 0.1 MG
Folate, total: 51 UG
Folate, food: 51 UG
Folate, DFE: 51 UG
Choline, total: 47.8 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 41 UG
Retinol: 41 UG
Vitamin A, IU: 131 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 2.4 MG
Vitamin K (phylloquinone): 4 UG
Fatty acids, total saturated: 14.6 G
SFA 4:0: 0.453 G
SFA 6:0: 0.03 G
SFA 8:0: 0.04 G
SFA 10:0: 0.09 G
SFA 12:0: 0.09 G
SFA 14:0: 0.604 G
SFA 15:0: 0.062 G
SFA 16:0: 6.696 G
SFA 17:0: 0.059 G
SFA 18:0: 5.782 G
SFA 20:0: 0.154 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 12.92 G
MUFA 14:1: 0.047 G
MUFA 16:1: 0.091 G
MUFA 17:1: 0.013 G
MUFA 18:1: 12.55 G
MUFA 20:1: 0.137 G
Fatty acids, total polyunsaturated: 4.33 G
PUFA 18:2: 4.222 G
PUFA 18:3: 0.04 G
Cholesterol: 9 MG
Caffeine: 14 MG
Theobromine: 145 MG
Candies, milk chocolate coated raisins
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
GRAPE <SCIFAM>Vitaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28600]
<SCIGEN>Vitis L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28606]
<SCIGEN>Vitis L. [https://plants.usda.gov/home/plantProfile?symbol=VITIS]
[https://www.sciname.info/Default.asp?SciName=Vitis ][DPNL 2003 13866]
<DICTION><i>Vitis</i> (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family <i>Vitaceae</i>. The genus is made up of species predominantly from the Northern hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. [https://en.wikipedia.org/wiki/Vitis]
FRUIT, PEEL PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT* in LanguaL 2008.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 11.2 G
Energy: 390 KCAL
Energy: 1631 kJ
Protein: 4.1 G
Total lipid (fat): 14.8 G
Ash: 1.5 G
Carbohydrate, by difference: 68.4 G
Fiber, total dietary: 3.1 G
Sugars, Total: 62.22 G
Calcium, Ca: 86 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 143 MG
Potassium, K: 514 MG
Sodium, Na: 36 MG
Zinc, Zn: 1.25 MG
Copper, Cu: 0.373 MG
Manganese, Mn: 0.358 MG
Selenium, Se: 2.6 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.084 MG
Riboflavin: 0.161 MG
Niacin: 0.4 MG
Pantothenic acid: 0.264 MG
Vitamin B-6: 0.074 MG
Folate, total: 8 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Choline, total: 26.3 MG
Vitamin B-12: 0.37 UG
Vitamin A, RAE: 29 UG
Retinol: 29 UG
Vitamin A, IU: 91 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 3.9 UG
Fatty acids, total saturated: 10.272 G
SFA 4:0: 0.36 G
SFA 6:0: 0.13 G
SFA 8:0: 0.074 G
SFA 10:0: 0.141 G
SFA 12:0: 0.155 G
SFA 14:0: 0.475 G
SFA 15:0: 0.049 G
SFA 16:0: 4.301 G
SFA 17:0: 0.047 G
SFA 18:0: 4.403 G
SFA 20:0: 0.123 G
SFA 22:0: 0.014 G
Fatty acids, total monounsaturated: 3.134 G
MUFA 16:1: 0.101 G
MUFA 17:1: 0.013 G
MUFA 18:1: 3.019 G
Fatty acids, total polyunsaturated: 0.571 G
PUFA 18:2: 0.534 G
PUFA 18:3: 0.037 G
Cholesterol: 3 MG
Caffeine: 10 MG
Theobromine: 122 MG
Candies, milk chocolate, with almonds
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.5 G
Energy: 526 KCAL
Energy: 2200 kJ
Protein: 9 G
Total lipid (fat): 34.4 G
Ash: 1.7 G
Carbohydrate, by difference: 53.4 G
Fiber, total dietary: 6.2 G
Sugars, Total: 43.9 G
Calcium, Ca: 224 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 90 MG
Phosphorus, P: 264 MG
Potassium, K: 444 MG
Sodium, Na: 74 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.422 MG
Manganese, Mn: 0.624 MG
Selenium, Se: 4 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.06 MG
Riboflavin: 0.435 MG
Niacin: 0.742 MG
Pantothenic acid: 0.455 MG
Vitamin B-6: 0.045 MG
Folate, total: 14 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 46.8 MG
Vitamin B-12: 0.67 UG
Vitamin A, RAE: 52 UG
Retinol: 52 UG
Vitamin A, IU: 175 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 3.14 MG
Vitamin K (phylloquinone): 5.1 UG
Fatty acids, total saturated: 17.701 G
SFA 4:0: 0.611 G
SFA 6:0: 0.221 G
SFA 8:0: 0.126 G
SFA 10:0: 0.24 G
SFA 12:0: 0.263 G
SFA 14:0: 0.806 G
SFA 15:0: 0.083 G
SFA 16:0: 7.562 G
SFA 17:0: 0.079 G
SFA 18:0: 7.48 G
SFA 20:0: 0.208 G
SFA 22:0: 0.022 G
Fatty acids, total monounsaturated: 11.96 G
MUFA 14:1: 0.11 G
MUFA 16:1: 0.244 G
MUFA 17:1: 0.031 G
MUFA 18:1: 11.575 G
Fatty acids, total polyunsaturated: 3.019 G
PUFA 18:2: 2.937 G
PUFA 18:3: 0.082 G
Cholesterol: 19 MG
Caffeine: 18 MG
Theobromine: 183 MG
Candies, milk chocolate, with rice cereal
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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
RICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.52 G
Energy: 511 KCAL
Energy: 2136 kJ
Protein: 7.64 G
Total lipid (fat): 29.37 G
Ash: 1.78 G
Carbohydrate, by difference: 59.67 G
Fiber, total dietary: 3.3 G
Sugars, Total: 51.06 G
Calcium, Ca: 187 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 62 MG
Phosphorus, P: 207 MG
Potassium, K: 370 MG
Sodium, Na: 86 MG
Zinc, Zn: 2.29 MG
Copper, Cu: 0.488 MG
Manganese, Mn: 0.477 MG
Selenium, Se: 4.6 UG
Fluoride, F: 5.1 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.131 MG
Riboflavin: 0.323 MG
Niacin: 0.672 MG
Pantothenic acid: 0.471 MG
Vitamin B-6: 0.055 MG
Folate, total: 18 UG
Folic acid: 6 UG
Folate, food: 11 UG
Folate, DFE: 21 UG
Choline, total: 45.8 MG
Vitamin B-12: 0.8 UG
Vitamin B-12, added: 0.05 UG
Vitamin A, RAE: 65 UG
Retinol: 65 UG
Vitamin A, IU: 217 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Tocopherol, gamma: 0.91 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 15.89 G
SFA 4:0: 0.561 G
SFA 6:0: 0.203 G
SFA 8:0: 0.116 G
SFA 10:0: 0.22 G
SFA 12:0: 0.241 G
SFA 14:0: 0.74 G
SFA 15:0: 0.076 G
SFA 16:0: 6.64 G
SFA 17:0: 0.073 G
SFA 18:0: 6.808 G
SFA 20:0: 0.191 G
SFA 22:0: 0.02 G
Fatty acids, total monounsaturated: 8.64 G
MUFA 14:1: 0.129 G
MUFA 16:1: 0.244 G
MUFA 17:1: 0.037 G
MUFA 18:1: 8.231 G
Fatty acids, total polyunsaturated: 0.78 G
PUFA 18:2: 0.66 G
PUFA 18:3: 0.044 G
Cholesterol: 23 MG
Caffeine: 20 MG
Theobromine: 203 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000324386
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, YELLOW 6, RED 40, YELLOW 5, BLUE 1, RED 40 LAKE, BLUE 2 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
package_weight: 42.0 oz/1190.7 g
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 73.81 G
Fiber, total dietary: 2.4 G
Sugars, Total: 66.67 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000379515
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES YELLOW 6, YELLOW 5, BLUE 2 LAKE, RED 40, BLUE 1, BLUE 1 LAKE, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.4 G
Sugars, Total: 64.29 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000379515
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES YELLOW 6, YELLOW 5, BLUE 2 LAKE, RED 40, BLUE 1, BLUE 1 LAKE, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.4 G
Sugars, Total: 64.29 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000379515
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES YELLOW 6, YELLOW 5, BLUE 2 LAKE, RED 40, BLUE 1, BLUE 1 LAKE, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
package_weight: 42.0 oz/1190.7 g
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.4 G
Sugars, Total: 64.29 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
branded_food_category: Candy
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
branded_food_category: Candy
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
branded_food_category: Candy
package_weight: 1417.5 g
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Calcium, Ca: 98 MG
Iron, Fe: 0.88 MG
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
branded_food_category: Candy
package_weight: 50 oz/1417.5 g
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Calcium, Ca: 98 MG
Iron, Fe: 0.88 MG
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000500780
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDED BLUE 1 LAKE, YELLOW 6, RED 40, YELLOW 5, BLUE 1, RED 40 LAKE, BLUE 2 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
package_weight: 56 oz/1587.6 g
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 73.81 G
Fiber, total dietary: 2.4 G
Sugars, Total: 66.67 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000514794
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, YELLOW 6, RED 40, YELLOW 5, BLUE 1, RED 40 LAKE, BLUE 2 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
branded_food_category: Candy
package_weight: 56 oz/1587.6 g
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 73.81 G
Fiber, total dietary: 2.4 G
Sugars, Total: 66.67 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Vitamin A, IU: 238 IU
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
brand_name: M&M'S
gtin_upc: 040000514794
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, YELLOW 6, RED 40, YELLOW 5, BLUE 1, RED 40 LAKE, BLUE 2 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
household_serving_fulltext: 1.5 ONZ
branded_food_category: Candy
package_weight: 56 oz/1587.6 g
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 73.81 G
Fiber, total dietary: 2.4 G
Sugars, Total: 66.67 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Vitamin A, IU: 238 IU
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
gtin_upc: 040000379515
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES YELLOW 6, YELLOW 5, BLUE 2 LAKE, RED 40, BLUE 1, BLUE 1 LAKE, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
household_serving_fulltext: 1.5 ONZ
branded_food_category: Candy
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.4 G
Sugars, Total: 64.29 G
Calcium, Ca: 95 MG
Iron, Fe: 0.86 MG
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
gtin_upc: 040000379515
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES YELLOW 6, YELLOW 5, BLUE 2 LAKE, RED 40, BLUE 1, BLUE 1 LAKE, RED 40 LAKE, YELLOW 6 LAKE, YELLOW 5 LAKE, BLUE 2), GUM ACACIA.
serving_size: 42.0 g
household_serving_fulltext: 1.5 ONZ
branded_food_category: Candy
market_country: United States
Energy: 476 KCAL
Protein: 4.76 G
Total lipid (fat): 19.05 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 2.4 G
Sugars, Total: 64.29 G
Sodium, Na: 71 MG
Fatty acids, total saturated: 11.9 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
household_serving_fulltext: 15 PIECES
branded_food_category: Candy
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
CANDIES, MILK CHOCOLATE
brand_owner: Mars Chocolate North America LLC
gtin_upc: 040000490197
ingredients: MILK CHOCOLATE (SUGAR, CHOCOLATE, SKIM MILK, COCOA BUTTER, LACTOSE, MILKFAT, SOY LECITHIN, SALT, ARTIFICIAL FLAVORS), SUGAR, CORNSTARCH, LESS THAN 1% - CORN SYRUP, DEXTRIN, COLORING (INCLUDES BLUE 1 LAKE, RED 40, YELLOW 6, YELLOW 5, BLUE 1, RED 40 LAKE, YELLOW 5 LAKE, BLUE 2 LAKE, BLUE 2), GUM ACACIA.
serving_size: 41.0 g
household_serving_fulltext: 15 PIECES
branded_food_category: Chocolate
market_country: United States
Energy: 488 KCAL
Protein: 4.88 G
Total lipid (fat): 19.51 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 2.4 G
Sugars, Total: 63.41 G
Calcium, Ca: 98 MG
Iron, Fe: 0.88 MG
Sodium, Na: 73 MG
Fatty acids, total saturated: 12.2 G
Cholesterol: 12 MG
Candies, milk chocolate
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.5 G
Energy: 535 KCAL
Energy: 2239 kJ
Protein: 7.65 G
Total lipid (fat): 29.66 G
Ash: 1.78 G
Carbohydrate, by difference: 59.4 G
Fiber, total dietary: 3.4 G
Sugars, Total: 51.5 G
Calcium, Ca: 189 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 208 MG
Potassium, K: 372 MG
Sodium, Na: 79 MG
Zinc, Zn: 2.3 MG
Copper, Cu: 0.491 MG
Manganese, Mn: 0.471 MG
Selenium, Se: 4.5 UG
Fluoride, F: 5 UG
Thiamin: 0.112 MG
Riboflavin: 0.298 MG
Niacin: 0.386 MG
Pantothenic acid: 0.472 MG
Vitamin B-6: 0.036 MG
Folate, total: 12 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 46.1 MG
Betaine: 2.6 MG
Vitamin B-12: 0.75 UG
Vitamin A, RAE: 59 UG
Retinol: 59 UG
Vitamin A, IU: 195 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.51 MG
Tocopherol, gamma: 0.92 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 18.509 G
SFA 4:0: 0.358 G
SFA 6:0: 0.099 G
SFA 8:0: 0.111 G
SFA 10:0: 0.246 G
SFA 12:0: 0.254 G
SFA 14:0: 1.184 G
SFA 16:0: 8.332 G
SFA 17:0: 0.013 G
SFA 18:0: 7.836 G
SFA 20:0: 0.071 G
SFA 22:0: 0.007 G
Fatty acids, total monounsaturated: 7.186 G
MUFA 16:1: 0.407 G
MUFA 18:1: 6.076 G
MUFA 18:1 c: 6.076 G
Fatty acids, total polyunsaturated: 1.376 G
PUFA 18:2: 1.218 G
PUFA 18:3: 0.122 G
PUFA 18:3 n-3 c,c,c (ALA): 0.122 G
Cholesterol: 23 MG
Stigmasterol: 16 MG
Campesterol: 6 MG
Beta-sitosterol: 37 MG
Caffeine: 20 MG
Theobromine: 205 MG
Candies, MOUNDS Candy Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
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
MILK OR MILK PRODUCT ADDED
COCONUT 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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 9.05 G
Energy: 493 KCAL
Energy: 2064 kJ
Protein: 4.6 G
Total lipid (fat): 26.6 G
Ash: 0.87 G
Carbohydrate, by difference: 58.88 G
Fiber, total dietary: 3.7 G
Sugars, Total: 46.19 G
Calcium, Ca: 21 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 91 MG
Potassium, K: 321 MG
Sodium, Na: 145 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.4 MG
Manganese, Mn: 0.948 MG
Selenium, Se: 6.6 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.049 MG
Riboflavin: 0.058 MG
Niacin: 0.277 MG
Pantothenic acid: 0.245 MG
Vitamin B-6: 0.09 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Choline, total: 11.8 MG
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.19 MG
Vitamin K (phylloquinone): 1.6 UG
Fatty acids, total saturated: 20.58 G
SFA 6:0: 0.118 G
SFA 8:0: 1.356 G
SFA 10:0: 1.081 G
SFA 12:0: 7.92 G
SFA 14:0: 2.94 G
SFA 15:0: 0.012 G
SFA 16:0: 3.583 G
SFA 17:0: 0.012 G
SFA 18:0: 3.443 G
SFA 20:0: 0.105 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 0.39 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.026 G
MUFA 17:1: 0.009 G
MUFA 18:1: 0.338 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.14 G
PUFA 18:2: 0.118 G
PUFA 18:3: 0.005 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.009 G
Cholesterol: 2 MG
Caffeine: 17 MG
Theobromine: 130 MG
Candies, MR. GOODBAR Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
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
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
FLAVORING ADDED, ARTIFICIAL
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 0.45 G
Energy: 538 KCAL
Energy: 2252 kJ
Protein: 10.22 G
Total lipid (fat): 33.21 G
Ash: 1.53 G
Carbohydrate, by difference: 54.34 G
Fiber, total dietary: 3.8 G
Sugars, Total: 47.22 G
Calcium, Ca: 110 MG
Iron, Fe: 1.39 MG
Magnesium, Mg: 47 MG
Phosphorus, P: 163 MG
Potassium, K: 394 MG
Sodium, Na: 41 MG
Zinc, Zn: 0.93 MG
Copper, Cu: 0.17 MG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.14 MG
Riboflavin: 0.14 MG
Niacin: 3.44 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.07 MG
Folate, total: 38 UG
Folate, food: 38 UG
Folate, DFE: 38 UG
Choline, total: 47.4 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 35 UG
Retinol: 35 UG
Vitamin A, IU: 115 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 3.17 MG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 14.13 G
SFA 4:0: 0.339 G
SFA 6:0: 0.123 G
SFA 8:0: 0.07 G
SFA 10:0: 0.133 G
SFA 12:0: 0.146 G
SFA 14:0: 0.461 G
SFA 15:0: 0.046 G
SFA 16:0: 6.73 G
SFA 17:0: 0.044 G
SFA 18:0: 5.7 G
SFA 20:0: 0.115 G
SFA 22:0: 0.012 G
Fatty acids, total monounsaturated: 8.203 G
MUFA 14:1: 0.026 G
MUFA 16:1: 0.052 G
MUFA 17:1: 0.007 G
MUFA 18:1: 7.991 G
MUFA 20:1: 0.127 G
Fatty acids, total polyunsaturated: 4.366 G
PUFA 18:2: 4.365 G
PUFA 18:3: 0.001 G
Cholesterol: 10 MG
Caffeine: 18 MG
Theobromine: 198 MG
Candies, NESTLE, 100 GRAND Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
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
RICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 6.1 G
Energy: 468 KCAL
Energy: 1957 kJ
Protein: 2.5 G
Total lipid (fat): 19.33 G
Ash: 1.1 G
Carbohydrate, by difference: 70.97 G
Fiber, total dietary: 1 G
Sugars, Total: 51.9 G
Calcium, Ca: 76 MG
Iron, Fe: 0.34 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 86 MG
Potassium, K: 163 MG
Sodium, Na: 203 MG
Zinc, Zn: 0.99 MG
Copper, Cu: 0.185 MG
Manganese, Mn: 0.172 MG
Selenium, Se: 2.5 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.058 MG
Riboflavin: 0.119 MG
Niacin: 0.198 MG
Pantothenic acid: 0.182 MG
Vitamin B-6: 0.016 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 24.6 MG
Vitamin B-12: 0.29 UG
Vitamin A, RAE: 38 UG
Retinol: 37 UG
Carotene, beta: 3 UG
Vitamin A, IU: 127 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 6.2 UG
Fatty acids, total saturated: 11.9 G
SFA 4:0: 0.356 G
SFA 6:0: 0.169 G
SFA 8:0: 0.322 G
SFA 10:0: 0.329 G
SFA 12:0: 1.439 G
SFA 14:0: 1.026 G
SFA 15:0: 0.038 G
SFA 16:0: 4.314 G
SFA 17:0: 0.049 G
SFA 18:0: 3.751 G
SFA 20:0: 0.098 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 6.039 G
MUFA 14:1: 0.064 G
MUFA 16:1: 0.183 G
MUFA 17:1: 0.019 G
MUFA 18:1: 5.769 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 1.388 G
PUFA 18:2: 1.259 G
PUFA 18:3: 0.129 G
Cholesterol: 12 MG
Caffeine: 8 MG
Theobromine: 55 MG
Candies, NESTLE, AFTER EIGHT Mints
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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
SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 6.3 G
Energy: 432 KCAL
Energy: 1807 kJ
Protein: 1.67 G
Total lipid (fat): 11.9 G
Ash: 0.6 G
Carbohydrate, by difference: 79.53 G
Fiber, total dietary: 2.4 G
Sugars, Total: 66.6 G
Calcium, Ca: 13 MG
Iron, Fe: 0.57 MG
Sodium, Na: 1 MG
Fatty acids, total saturated: 8.33 G
Candies, NESTLE, BABY RUTH Bar
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, 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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 6.99 G
Energy: 475 KCAL
Energy: 1988 kJ
Protein: 5.4 G
Total lipid (fat): 21.6 G
Ash: 1.21 G
Carbohydrate, by difference: 64.8 G
Fiber, total dietary: 2 G
Sugars, Total: 54 G
Calcium, Ca: 47 MG
Iron, Fe: 0.63 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 94 MG
Potassium, K: 249 MG
Sodium, Na: 230 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.225 MG
Manganese, Mn: 0.351 MG
Selenium, Se: 2.5 UG
Thiamin: 0.058 MG
Riboflavin: 0.121 MG
Niacin: 1.251 MG
Pantothenic acid: 0.333 MG
Vitamin B-6: 0.042 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 34.9 MG
Vitamin B-12: 0.06 UG
Vitamin E (alpha-tocopherol): 0.93 MG
Vitamin K (phylloquinone): 2.3 UG
Fatty acids, total saturated: 12.1 G
SFA 4:0: 0.013 G
SFA 6:0: 0.061 G
SFA 8:0: 0.676 G
SFA 10:0: 0.569 G
SFA 12:0: 6.372 G
SFA 14:0: 2.327 G
SFA 16:0: 1.505 G
SFA 18:0: 0.53 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 5.557 G
MUFA 16:1: 0.007 G
MUFA 18:1: 5.45 G
MUFA 20:1: 0.096 G
Fatty acids, total polyunsaturated: 2.638 G
PUFA 18:2: 2.634 G
PUFA 18:3: 0.003 G
Fatty acids, total trans: 0.05 G
Caffeine: 4 MG
Theobromine: 119 MG
Candies, NESTLE, BIT-O'-HONEY Candy Chews
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
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.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
HONEY 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 WHITE ADDED Used when egg white or an egg white product is added at any level.
FLAVORING ADDED, ARTIFICIAL
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 8.3 G
Energy: 388 KCAL
Energy: 1621 kJ
Protein: 2 G
Total lipid (fat): 7.5 G
Ash: 1.31 G
Carbohydrate, by difference: 80.89 G
Fiber, total dietary: 0.2 G
Sugars, Total: 48 G
Calcium, Ca: 35 MG
Iron, Fe: 0.2 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 28 MG
Potassium, K: 44 MG
Sodium, Na: 295 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.026 MG
Manganese, Mn: 0.038 MG
Selenium, Se: 1.3 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.06 MG
Riboflavin: 0.044 MG
Niacin: 0.069 MG
Pantothenic acid: 0.082 MG
Vitamin B-6: 0.009 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 2.5 MG
Vitamin B-12: 0.06 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Fatty acids, total saturated: 5.5 G
SFA 4:0: 0.005 G
SFA 6:0: 0.047 G
SFA 8:0: 0.496 G
SFA 10:0: 0.352 G
SFA 12:0: 2.798 G
SFA 14:0: 1.05 G
SFA 16:0: 0.56 G
SFA 18:0: 0.189 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 1.03 G
MUFA 16:1: 0.005 G
MUFA 18:1: 1.025 G
Fatty acids, total polyunsaturated: 0.338 G
PUFA 18:2: 0.336 G
PUFA 18:3: 0.002 G
Candies, NESTLE, BUTTERFINGER Bar
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
MOLASSES ADDED
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
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
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 1.23 G
Energy: 459 KCAL
Energy: 1920 kJ
Protein: 5.4 G
Total lipid (fat): 18.9 G
Ash: 1.57 G
Carbohydrate, by difference: 72.9 G
Fiber, total dietary: 2 G
Sugars, Total: 45.9 G
Calcium, Ca: 36 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 97 MG
Potassium, K: 220 MG
Sodium, Na: 230 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.193 MG
Manganese, Mn: 0.49 MG
Selenium, Se: 2.9 UG
Thiamin: 0.121 MG
Riboflavin: 0.062 MG
Niacin: 2.649 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.069 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 15 MG
Vitamin B-12: 0.04 UG
Vitamin E (alpha-tocopherol): 1.72 MG
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 9.5 G
SFA 4:0: 0.007 G
SFA 6:0: 0.022 G
SFA 8:0: 0.282 G
SFA 10:0: 0.273 G
SFA 12:0: 4.183 G
SFA 14:0: 1.406 G
SFA 16:0: 1.763 G
SFA 18:0: 1.445 G
SFA 20:0: 0.003 G
Fatty acids, total monounsaturated: 5.119 G
MUFA 16:1: 0.002 G
MUFA 18:1: 4.983 G
MUFA 20:1: 0.134 G
Fatty acids, total polyunsaturated: 3.164 G
PUFA 18:2: 3.163 G
PUFA 18:3: 0.002 G
Fatty acids, total trans: 0.04 G
Caffeine: 1 MG
Theobromine: 36 MG
Candies, NESTLE, BUTTERFINGER Crisp
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
MOLASSES ADDED
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
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
MILK OR MILK PRODUCT ADDED
MALTODEXTRIN ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 5.05 G
Energy: 465 KCAL
Energy: 1947 kJ
Protein: 6.67 G
Total lipid (fat): 18.33 G
Ash: 1.5 G
Carbohydrate, by difference: 68.45 G
Fiber, total dietary: 1.7 G
Sugars, Total: 48.33 G
Calcium, Ca: 33 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 89 MG
Phosphorus, P: 153 MG
Potassium, K: 429 MG
Sodium, Na: 13 MG
Zinc, Zn: 1.23 MG
Copper, Cu: 0.421 MG
Manganese, Mn: 1.077 MG
Selenium, Se: 11 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.133 MG
Riboflavin: 0.094 MG
Niacin: 2.438 MG
Pantothenic acid: 0.348 MG
Vitamin B-6: 0.146 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 13.8 MG
Vitamin B-12: 0.05 UG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 28 UG
Vitamin E (alpha-tocopherol): 1.31 MG
Tocopherol, beta: 0.03 MG
Vitamin K (phylloquinone): 3.2 UG
Fatty acids, total saturated: 10.592 G
SFA 6:0: 0.023 G
SFA 8:0: 0.375 G
SFA 10:0: 0.421 G
SFA 12:0: 5.345 G
SFA 14:0: 1.87 G
SFA 16:0: 1.822 G
SFA 18:0: 0.736 G
Fatty acids, total monounsaturated: 4.465 G
MUFA 16:1: 0.001 G
MUFA 18:1: 4.386 G
MUFA 20:1: 0.077 G
Fatty acids, total polyunsaturated: 2.17 G
PUFA 18:2: 2.161 G
PUFA 18:3: 0.01 G
Phytosterols: 11 MG
Tryptophan: 0.072 G
Threonine: 0.205 G
Isoleucine: 0.223 G
Leucine: 0.4 G
Lysine: 0.238 G
Methionine: 0.084 G
Cystine: 0.086 G
Phenylalanine: 0.301 G
Tyrosine: 0.211 G
Valine: 0.285 G
Arginine: 0.485 G
Histidine: 0.143 G
Alanine: 0.237 G
Aspartic acid: 0.572 G
Glutamic acid: 1.344 G
Glycine: 0.294 G
Proline: 0.454 G
Serine: 0.284 G
Caffeine: 5 MG
Theobromine: 185 MG
Candies, NESTLE, CHUNKY Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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
DRIED OR CANDIED FRUIT ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
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: 2.9 G
Energy: 519 KCAL
Energy: 2172 kJ
Protein: 7.5 G
Total lipid (fat): 27.5 G
Ash: 1.7 G
Carbohydrate, by difference: 60.4 G
Fiber, total dietary: 2.5 G
Sugars, Total: 52.5 G
Calcium, Ca: 100 MG
Iron, Fe: 0.9 MG
Sodium, Na: 38 MG
Fatty acids, total saturated: 12.5 G
Fatty acids, total trans: 0.16 G
Cholesterol: 10 MG
Candies, NESTLE, CRUNCH Bar and Dessert Topping
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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.
SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually.
MILK OR MILK PRODUCT ADDED
RICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 0.65 G
Energy: 500 KCAL
Energy: 2092 kJ
Protein: 5 G
Total lipid (fat): 26 G
Ash: 1.35 G
Carbohydrate, by difference: 67 G
Fiber, total dietary: 1.9 G
Sugars, Total: 55 G
Calcium, Ca: 100 MG
Iron, Fe: 0.7 MG
Potassium, K: 305 MG
Sodium, Na: 150 MG
Vitamin C, total ascorbic acid: 0.5 MG
Vitamin A, IU: 107 IU
Fatty acids, total saturated: 16 G
Fatty acids, total trans: 0.137 G
Cholesterol: 13 MG
Caffeine: 30 MG
Theobromine: 168 MG
Candies, NESTLE, GOOBERS Chocolate Covered Peanuts
FRUIT OR NUT CANDY (US CFR) Candy in which fruit or nut is the first ingredient.
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.9 G
Energy: 512 KCAL
Energy: 2142 kJ
Protein: 9.7 G
Total lipid (fat): 34 G
Ash: 1.8 G
Carbohydrate, by difference: 53 G
Fiber, total dietary: 9.7 G
Sugars, Total: 43 G
Calcium, Ca: 89 MG
Iron, Fe: 1.1 MG
Potassium, K: 502 MG
Sodium, Na: 36 MG
Vitamin C, total ascorbic acid: 0.3 MG
Vitamin A, IU: 68 IU
Fatty acids, total saturated: 12.1 G
Fatty acids, total trans: 0.07 G
Cholesterol: 12 MG
Candies, NESTLE, OH HENRY! Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
EGG WHITE ADDED Used when egg white or an egg white 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.
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.
SOY PROTEIN ADDED
MILK OR MILK PRODUCT ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 2.3 G
Energy: 462 KCAL
Energy: 1933 kJ
Protein: 7.7 G
Total lipid (fat): 23 G
Ash: 1.5 G
Carbohydrate, by difference: 65.5 G
Fiber, total dietary: 1.9 G
Sugars, Total: 46.2 G
Calcium, Ca: 69 MG
Iron, Fe: 0.5 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 140 MG
Potassium, K: 259 MG
Sodium, Na: 193 MG
Zinc, Zn: 1.19 MG
Copper, Cu: 0.353 MG
Manganese, Mn: 0.535 MG
Selenium, Se: 3.2 UG
Thiamin: 0.149 MG
Riboflavin: 0.121 MG
Niacin: 2.545 MG
Pantothenic acid: 0.539 MG
Vitamin B-6: 0.086 MG
Folate, total: 44 UG
Folate, food: 44 UG
Folate, DFE: 44 UG
Choline, total: 37.1 MG
Vitamin B-12: 0.2 UG
Vitamin E (alpha-tocopherol): 2.21 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 9.6 G
SFA 4:0: 0.124 G
SFA 6:0: 0.055 G
SFA 8:0: 0.16 G
SFA 10:0: 0.156 G
SFA 12:0: 0.853 G
SFA 14:0: 0.471 G
SFA 15:0: 0.017 G
SFA 16:0: 2.869 G
SFA 17:0: 0.016 G
SFA 18:0: 1.815 G
SFA 20:0: 0.042 G
SFA 22:0: 0.004 G
Fatty acids, total monounsaturated: 5.53 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.024 G
MUFA 17:1: 0.003 G
MUFA 18:1: 5.376 G
MUFA 20:1: 0.116 G
Fatty acids, total polyunsaturated: 2.706 G
PUFA 18:2: 2.705 G
PUFA 18:3: 0.001 G
Fatty acids, total trans: 0.05 G
Cholesterol: 7 MG
Caffeine: 4 MG
Theobromine: 44 MG
Candies, NESTLE, RAISINETS Chocolate Covered Raisins
FRUIT OR NUT CANDY (US CFR) Candy in which fruit or nut is the first ingredient.
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
GRAPE <SCIFAM>Vitaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28600]
<SCIGEN>Vitis L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28606]
<SCIGEN>Vitis L. [https://plants.usda.gov/home/plantProfile?symbol=VITIS]
[https://www.sciname.info/Default.asp?SciName=Vitis ][DPNL 2003 13866]
<DICTION><i>Vitis</i> (grapevines) is a genus of 79 accepted species of vining plants in the flowering plant family <i>Vitaceae</i>. The genus is made up of species predominantly from the Northern hemisphere. It is economically important as the source of grapes, both for direct consumption of the fruit and for fermentation to produce wine. [https://en.wikipedia.org/wiki/Vitis]
FRUIT, PEEL PRESENT Renamed from *FRUIT OR BERRY, PEEL PRESENT* in LanguaL 2008.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 6.4 G
Energy: 422 KCAL
Energy: 1766 kJ
Protein: 4.4 G
Total lipid (fat): 17 G
Ash: 1.5 G
Carbohydrate, by difference: 71 G
Fiber, total dietary: 2.2 G
Sugars, Total: 59 G
Calcium, Ca: 85 MG
Iron, Fe: 1.2 MG
Sodium, Na: 33 MG
Vitamin C, total ascorbic acid: 1.6 MG
Vitamin A, IU: 77 IU
Fatty acids, total saturated: 11 G
Fatty acids, total trans: 0.08 G
Cholesterol: 11 MG
Candies, nougat, with almonds
AERATED CONFECTIONERY (US CFR) Confectionery into which a substantial amount of air has been incorporated to produce a sponge-like or chewy texture. Examples are marshmallow and nougat.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.15 G
Energy: 398 KCAL
Energy: 1665 kJ
Protein: 3.33 G
Total lipid (fat): 1.67 G
Ash: 0.46 G
Carbohydrate, by difference: 92.39 G
Fiber, total dietary: 3.3 G
Sugars, Total: 44.97 G
Calcium, Ca: 32 MG
Iron, Fe: 0.59 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 55 MG
Potassium, K: 105 MG
Sodium, Na: 33 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 0.304 MG
Selenium, Se: 2.6 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.013 MG
Riboflavin: 0.148 MG
Niacin: 0.478 MG
Pantothenic acid: 0.06 MG
Vitamin B-6: 0.02 MG
Folate, total: 5 UG
Folate, food: 4 UG
Folate, DFE: 5 UG
Choline, total: 5.1 MG
Vitamin B-12: 0.01 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 2.77 MG
Fatty acids, total saturated: 1.667 G
SFA 14:0: 0.002 G
SFA 16:0: 1.34 G
SFA 18:0: 0.324 G
CANDIES, PB 'N DARK CHOCOLATE WITH PEANUT BUTTER
brand_owner: Kar Nut Products Company
brand_name: KAR'S
gtin_upc: 077034086331
ingredients: BUTTER TOFFEE PEANUTS (PEANUTS, SUGAR, SALTED BUTTER [PASTEURIZED CREAM, SALT], SALT). PEANUTS (PEANUTS, PEANUT AND/OR SUNFLOWER OIL, SALT). DARK CHOCOLATE CHUNKS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, SALT AND VANILLA). PEANUT BUTTER CANDIES (PEANUT BUTTER FLAVORED COATING [SUGAR, PARTIALLY DEFATTED PEANUT FLOUR, HYDROGENATED PALM KERNEL OIL, NONFAT DRY MILK, DEXTROSE, SOY LECITHIN, SALT], SUGAR, HYDROGENATED PALM KERNEL OIL, GUM ARABIC, CORN SYRUP, ARTIFICIAL COLORING [INCLUDES YELLOW 5 LAKE, YELLOW 6 LAKE, YELLOW 6], CONFECTIONER'S GLAZE).
serving_size: 28.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
package_weight: 6 oz/170 g
market_country: United States
Energy: 536 KCAL
Protein: 14.29 G
Total lipid (fat): 35.71 G
Carbohydrate, by difference: 42.86 G
Fiber, total dietary: 7.1 G
Sugars, Total: 35.71 G
Calcium, Ca: 71 MG
Iron, Fe: 1.29 MG
Potassium, K: 446 MG
Sodium, Na: 179 MG
Fatty acids, total saturated: 10.71 G
Candies, peanut bar
BRITTLE (US CFR) Flat hard candy to which is added nuts, usually peanuts.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.6 G
Energy: 522 KCAL
Energy: 2184 kJ
Protein: 15.5 G
Total lipid (fat): 33.7 G
Ash: 1.9 G
Carbohydrate, by difference: 47.4 G
Fiber, total dietary: 4.1 G
Sugars, Total: 42.22 G
Calcium, Ca: 78 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 110 MG
Phosphorus, P: 308 MG
Potassium, K: 407 MG
Sodium, Na: 156 MG
Zinc, Zn: 3.94 MG
Copper, Cu: 0.774 MG
Manganese, Mn: 1.243 MG
Selenium, Se: 4.7 UG
Thiamin: 0.1 MG
Riboflavin: 0.14 MG
Niacin: 7.922 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.153 MG
Folate, total: 75 UG
Folate, food: 75 UG
Folate, DFE: 75 UG
Choline, total: 29.4 MG
Vitamin E (alpha-tocopherol): 4.1 MG
Fatty acids, total saturated: 4.678 G
SFA 14:0: 0.022 G
SFA 16:0: 3.528 G
SFA 18:0: 0.752 G
Fatty acids, total monounsaturated: 16.721 G
MUFA 16:1: 0.01 G
MUFA 18:1: 16.26 G
MUFA 20:1: 0.495 G
Fatty acids, total polyunsaturated: 10.65 G
PUFA 18:2: 10.647 G
PUFA 18:3: 0.002 G
Tryptophan: 0.149 G
Threonine: 0.52 G
Isoleucine: 0.534 G
Leucine: 0.986 G
Lysine: 0.545 G
Methionine: 0.185 G
Cystine: 0.194 G
Phenylalanine: 0.787 G
Tyrosine: 0.618 G
Valine: 0.638 G
Arginine: 1.818 G
Histidine: 0.385 G
Alanine: 0.604 G
Aspartic acid: 1.855 G
Glutamic acid: 3.178 G
Glycine: 0.916 G
Proline: 0.672 G
Serine: 0.753 G
Candies, peanut brittle, prepared-from-recipe
BRITTLE (US CFR) Flat hard candy to which is added nuts, usually peanuts.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 0.7 G
Energy: 486 KCAL
Energy: 2033 kJ
Protein: 7.57 G
Total lipid (fat): 18.98 G
Ash: 1.51 G
Carbohydrate, by difference: 71.24 G
Fiber, total dietary: 2.5 G
Sugars, Total: 51.33 G
Calcium, Ca: 27 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 106 MG
Potassium, K: 168 MG
Sodium, Na: 445 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.254 MG
Manganese, Mn: 0.593 MG
Selenium, Se: 2.6 UG
Thiamin: 0.134 MG
Riboflavin: 0.044 MG
Niacin: 2.646 MG
Pantothenic acid: 0.529 MG
Vitamin B-6: 0.079 MG
Folate, total: 46 UG
Folate, food: 46 UG
Folate, DFE: 46 UG
Choline, total: 13.5 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 39 UG
Retinol: 38 UG
Carotene, beta: 9 UG
Vitamin A, IU: 142 IU
Vitamin E (alpha-tocopherol): 2.56 MG
Vitamin K (phylloquinone): 0.4 UG
Fatty acids, total saturated: 4.144 G
SFA 4:0: 0.145 G
SFA 6:0: 0.09 G
SFA 8:0: 0.054 G
SFA 10:0: 0.114 G
SFA 12:0: 0.117 G
SFA 14:0: 0.342 G
SFA 16:0: 2.479 G
SFA 17:0: 0.025 G
SFA 18:0: 0.771 G
SFA 20:0: 0.006 G
Fatty acids, total monounsaturated: 8.064 G
MUFA 16:1: 0.046 G
MUFA 18:1: 7.821 G
MUFA 20:1: 0.197 G
Fatty acids, total polyunsaturated: 4.558 G
PUFA 18:2: 4.557 G
PUFA 18:3: 0.001 G
Cholesterol: 12 MG
Candies, praline, prepared-from-recipe
BRITTLE (US CFR) Flat hard candy to which is added nuts, usually peanuts.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 10.36 G
Energy: 485 KCAL
Energy: 2028 kJ
Protein: 3.3 G
Total lipid (fat): 25.9 G
Ash: 0.85 G
Carbohydrate, by difference: 59.59 G
Fiber, total dietary: 3.5 G
Sugars, Total: 55.79 G
Calcium, Ca: 43 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 49 MG
Phosphorus, P: 104 MG
Potassium, K: 217 MG
Sodium, Na: 48 MG
Zinc, Zn: 1.67 MG
Copper, Cu: 0.494 MG
Manganese, Mn: 1.682 MG
Selenium, Se: 1.8 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.203 MG
Riboflavin: 0.053 MG
Niacin: 0.415 MG
Pantothenic acid: 0.332 MG
Vitamin B-6: 0.077 MG
Folate, total: 6 UG
Folate, food: 6 UG
Folate, DFE: 6 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 10 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 19 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 2.224 G
SFA 16:0: 1.571 G
SFA 18:0: 0.628 G
SFA 20:0: 0.025 G
Fatty acids, total monounsaturated: 14.683 G
MUFA 18:1: 14.608 G
MUFA 20:1: 0.075 G
Fatty acids, total polyunsaturated: 7.778 G
PUFA 18:2: 7.423 G
PUFA 18:3: 0.355 G
Candies, REESE'S BITES
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
DEXTROSE ADDED Used when dextrose is the second or third ingredient in order of predominance, excluding water.
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.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.65 G
Energy: 521 KCAL
Energy: 2181 kJ
Protein: 11.34 G
Total lipid (fat): 29.85 G
Ash: 1.62 G
Carbohydrate, by difference: 55.18 G
Fiber, total dietary: 3.1 G
Sugars, Total: 48.03 G
Calcium, Ca: 112 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 194 MG
Potassium, K: 382 MG
Sodium, Na: 179 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.3 MG
Manganese, Mn: 0.65 MG
Selenium, Se: 1.6 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.15 MG
Riboflavin: 0.21 MG
Niacin: 4.33 MG
Pantothenic acid: 0.57 MG
Vitamin B-6: 0.1 MG
Folate, total: 42 UG
Vitamin A, IU: 60 IU
Fatty acids, total saturated: 18 G
Fatty acids, total monounsaturated: 7.06 G
Fatty acids, total polyunsaturated: 1.82 G
Fatty acids, total trans: 0.05 G
Cholesterol: 7 MG
Candies, REESE's Fast Break, milk chocolate, peanut butter, soft nougats, candy bar
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.66 G
Energy: 495 KCAL
Energy: 2070 kJ
Protein: 8.93 G
Total lipid (fat): 23.21 G
Ash: 2.3 G
Carbohydrate, by difference: 63.9 G
Fiber, total dietary: 3.6 G
Sugars, Total: 53.57 G
Calcium, Ca: 36 MG
Iron, Fe: 0.64 MG
Magnesium, Mg: 60 MG
Phosphorus, P: 156 MG
Potassium, K: 257 MG
Sodium, Na: 321 MG
Zinc, Zn: 1.45 MG
Copper, Cu: 0.322 MG
Manganese, Mn: 0.727 MG
Selenium, Se: 3.7 UG
Thiamin: 0.117 MG
Riboflavin: 0.113 MG
Niacin: 2.789 MG
Pantothenic acid: 0.529 MG
Vitamin B-6: 0.061 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 20.9 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 14 UG
Retinol: 14 UG
Vitamin A, IU: 49 IU
Vitamin E (alpha-tocopherol): 2.56 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 8.036 G
SFA 4:0: 0.173 G
SFA 6:0: 0.064 G
SFA 8:0: 0.058 G
SFA 10:0: 0.096 G
SFA 12:0: 0.56 G
SFA 14:0: 0.408 G
SFA 15:0: 0.023 G
SFA 16:0: 3.886 G
SFA 17:0: 0.022 G
SFA 18:0: 2.488 G
SFA 20:0: 0.059 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 8.104 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.034 G
MUFA 17:1: 0.005 G
MUFA 18:1: 7.877 G
MUFA 20:1: 0.172 G
Fatty acids, total polyunsaturated: 4.241 G
PUFA 18:2: 4.23 G
PUFA 18:3: 0.011 G
Cholesterol: 9 MG
Caffeine: 6 MG
Theobromine: 60 MG
Candies, REESE'S NUTRAGEOUS Candy Bar
FRUIT OR NUT CANDY (US CFR) Candy in which fruit or nut is the first ingredient.
SUGAR OR SUGAR PRODUCT (EUROFIR) This group includes sucrose and other sugars, sugar substitutes, honey and syrups; fruit jams, marmalades and other spreads; dessert jellies and toppings; chocolate and non-chocolate confectionery; a food product whose predominant constituent is sugar or chocolate; a recipe dish whose main ingredient is considered to be sugar or chocolate.
1900 SWEETS (USDA SR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
DEXTROSE ADDED Used when dextrose 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*.
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 ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
HIGH FRUCTOSE CORN SYRUP ADDED
MILK OR MILK PRODUCT ADDED
SORBITOL ADDED Used when sorbitol is added at any level.
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.5 G
Energy: 517 KCAL
Energy: 2165 kJ
Protein: 11.28 G
Total lipid (fat): 32.09 G
Ash: 2.18 G
Carbohydrate, by difference: 52.8 G
Fiber, total dietary: 3.9 G
Sugars, Total: 40.22 G
Calcium, Ca: 68 MG
Iron, Fe: 1.23 MG
Magnesium, Mg: 68 MG
Phosphorus, P: 175 MG
Potassium, K: 364 MG
Sodium, Na: 141 MG
Zinc, Zn: 1.29 MG
Copper, Cu: 0.27 MG
Selenium, Se: 0.2 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.18 MG
Riboflavin: 0.1 MG
Niacin: 5.25 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.1 MG
Folate, total: 56 UG
Vitamin A, IU: 36 IU
Fatty acids, total saturated: 8.86 G
Fatty acids, total monounsaturated: 12.63 G
Fatty acids, total polyunsaturated: 8.09 G
Cholesterol: 3 MG
Candies, REESE'S Peanut Butter Cups
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1.44 G
Energy: 515 KCAL
Energy: 2153 kJ
Protein: 10.24 G
Total lipid (fat): 30.53 G
Ash: 2.28 G
Carbohydrate, by difference: 55.36 G
Fiber, total dietary: 3.6 G
Sugars, Total: 47.17 G
Calcium, Ca: 78 MG
Iron, Fe: 1.21 MG
Magnesium, Mg: 62 MG
Phosphorus, P: 161 MG
Potassium, K: 343 MG
Sodium, Na: 357 MG
Zinc, Zn: 1.28 MG
Copper, Cu: 0.24 MG
Selenium, Se: 1.4 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.16 MG
Riboflavin: 0.11 MG
Niacin: 4.49 MG
Pantothenic acid: 0.62 MG
Vitamin B-6: 0.1 MG
Folate, total: 50 UG
Folate, food: 50 UG
Folate, DFE: 50 UG
Choline, total: 35.4 MG
Vitamin B-12: 0.26 UG
Vitamin A, RAE: 17 UG
Retinol: 17 UG
Vitamin A, IU: 56 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 10.73 G
SFA 4:0: 0.282 G
SFA 6:0: 0.102 G
SFA 8:0: 0.058 G
SFA 10:0: 0.11 G
SFA 12:0: 0.121 G
SFA 14:0: 0.382 G
SFA 15:0: 0.038 G
SFA 16:0: 5.408 G
SFA 17:0: 0.037 G
SFA 18:0: 3.862 G
SFA 20:0: 0.096 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 13.1 G
MUFA 14:1: 0.039 G
MUFA 16:1: 0.077 G
MUFA 17:1: 0.012 G
MUFA 18:1: 12.689 G
MUFA 20:1: 0.284 G
Fatty acids, total polyunsaturated: 5.5 G
PUFA 18:2: 5.438 G
PUFA 18:3: 0.023 G
Cholesterol: 6 MG
Caffeine: 7 MG
Theobromine: 72 MG
Candies, REESE'S PIECES Candy
SOFT CANDY (US CFR) Candy prepared by cooking a mixture of water, sugars and optional ingredients to a temperature of 250 degrees F. or less.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
COLOR ADDED Used when a color substance is added to a food at any level.
DEXTROSE ADDED Used when dextrose is the second or third ingredient in order of predominance, excluding water.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
VEGETABLE FAT OR OIL ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 1 G
Energy: 497 KCAL
Energy: 2080 kJ
Protein: 12.46 G
Total lipid (fat): 24.77 G
Ash: 1.81 G
Carbohydrate, by difference: 59.86 G
Fiber, total dietary: 3 G
Sugars, Total: 53.25 G
Calcium, Ca: 69 MG
Iron, Fe: 0.49 MG
Magnesium, Mg: 88 MG
Phosphorus, P: 207 MG
Potassium, K: 359 MG
Sodium, Na: 194 MG
Zinc, Zn: 1.15 MG
Copper, Cu: 0.41 MG
Manganese, Mn: 1.1 MG
Selenium, Se: 0.8 UG
Thiamin: 0.18 MG
Riboflavin: 0.22 MG
Niacin: 6.06 MG
Pantothenic acid: 0.61 MG
Vitamin B-6: 0.11 MG
Folate, total: 55 UG
Folate, food: 55 UG
Folate, DFE: 55 UG
Choline, total: 28.7 MG
Vitamin B-12: 0.11 UG
Vitamin A, IU: 1 IU
Vitamin E (alpha-tocopherol): 0.99 MG
Vitamin K (phylloquinone): 5.9 UG
Fatty acids, total saturated: 16.42 G
SFA 4:0: 0.002 G
SFA 6:0: 0.039 G
SFA 8:0: 0.639 G
SFA 10:0: 0.717 G
SFA 12:0: 9.099 G
SFA 14:0: 3.182 G
SFA 16:0: 1.989 G
SFA 18:0: 0.75 G
Fatty acids, total monounsaturated: 4.46 G
MUFA 16:1: 0.019 G
MUFA 18:1: 4.434 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 1.88 G
PUFA 18:2: 1.768 G
PUFA 18:3: 0.108 G
Candies, REESE'S, FAST BREAK, milk chocolate peanut butter and soft nougats
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUCROSE Used when sucrose (e.g., cane sugar or beet sugar) is the major ingredient. Note: on a product label or in a recipe, 'sugar' means sucrose.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
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
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.1 G
Energy: 474 KCAL
Energy: 1985 kJ
Protein: 8.66 G
Total lipid (fat): 23.42 G
Ash: 2.01 G
Carbohydrate, by difference: 61.6 G
Fiber, total dietary: 2.9 G
Sugars, Total: 53.08 G
Calcium, Ca: 61 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 130 MG
Potassium, K: 284 MG
Sodium, Na: 330 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.18 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.13 MG
Riboflavin: 0.1 MG
Niacin: 3.57 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.07 MG
Folate, total: 39 UG
Folate, food: 39 UG
Vitamin A, IU: 40 IU
Fatty acids, total saturated: 8.23 G
Fatty acids, total monounsaturated: 8.94 G
Fatty acids, total polyunsaturated: 4.33 G
Cholesterol: 4 MG
Candies, ROLO Caramels in Milk Chocolate
CARAMEL CANDY (US CFR) Candy prepared by heating together sugar, corn syrup, fat and cream or milk to 240-250 degrees F.
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MICROBIALLY/ENZYMATICALLY MODIFIED Modified by microbial or enzymatic action resulting in molecular changes in any food component. If salt, sugar or other food additive is used to aid in the modification process, index it by the appropriate term under *INGREDIENT ADDED*.
CERTIFIED COLOR ADDED Used when a color that must be certified by batch as safe to use 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.
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
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.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 4.6 G
Energy: 474 KCAL
Energy: 1984 kJ
Protein: 5.08 G
Total lipid (fat): 20.93 G
Ash: 1.27 G
Carbohydrate, by difference: 67.95 G
Fiber, total dietary: 0.9 G
Sugars, Total: 63.93 G
Calcium, Ca: 145 MG
Iron, Fe: 0.42 MG
Phosphorus, P: 71 MG
Potassium, K: 188 MG
Sodium, Na: 188 MG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.02 MG
Riboflavin: 0.12 MG
Niacin: 0.04 MG
Choline, total: 20.1 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 33 UG
Retinol: 33 UG
Vitamin A, IU: 111 IU
Vitamin E (alpha-tocopherol): 1.1 MG
Vitamin K (phylloquinone): 3.2 UG
Fatty acids, total saturated: 14.542 G
SFA 4:0: 0.448 G
SFA 6:0: 0.229 G
SFA 8:0: 0.167 G
SFA 10:0: 0.25 G
SFA 12:0: 0.275 G
SFA 14:0: 0.947 G
SFA 15:0: 0.045 G
SFA 16:0: 6.535 G
SFA 17:0: 0.049 G
SFA 18:0: 5.423 G
SFA 20:0: 0.137 G
SFA 22:0: 0.038 G
Fatty acids, total monounsaturated: 2.104 G
MUFA 14:1: 0.007 G
MUFA 16:1: 0.024 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.068 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.265 G
PUFA 18:2: 0.235 G
PUFA 18:3: 0.03 G
Cholesterol: 12 MG
Caffeine: 6 MG
Theobromine: 52 MG
Candies, semisweet chocolate, made with butter
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 0.7 G
Energy: 477 KCAL
Energy: 1996 kJ
Protein: 4.2 G
Total lipid (fat): 29.7 G
Ash: 1.2 G
Carbohydrate, by difference: 63.4 G
Fiber, total dietary: 5.9 G
Calcium, Ca: 32 MG
Iron, Fe: 3.13 MG
Magnesium, Mg: 115 MG
Phosphorus, P: 132 MG
Potassium, K: 365 MG
Sodium, Na: 11 MG
Zinc, Zn: 1.62 MG
Copper, Cu: 0.7 MG
Manganese, Mn: 0.8 MG
Selenium, Se: 3.2 UG
Thiamin: 0.055 MG
Riboflavin: 0.09 MG
Niacin: 0.427 MG
Pantothenic acid: 0.105 MG
Vitamin B-6: 0.05 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Vitamin A, RAE: 3 UG
Vitamin A, IU: 60 IU
Fatty acids, total saturated: 17.53 G
SFA 4:0: 0.48 G
SFA 6:0: 0.285 G
SFA 8:0: 0.165 G
SFA 10:0: 0.375 G
SFA 12:0: 0.42 G
SFA 14:0: 0.05 G
SFA 16:0: 8.03 G
SFA 18:0: 9.23 G
Fatty acids, total monounsaturated: 9.93 G
MUFA 16:1: 0.36 G
MUFA 18:1: 9.93 G
Fatty acids, total polyunsaturated: 0.95 G
PUFA 18:2: 0.95 G
PUFA 18:3: 0.24 G
Cholesterol: 18 MG
Tryptophan: 0.063 G
Threonine: 0.168 G
Isoleucine: 0.164 G
Leucine: 0.257 G
Lysine: 0.212 G
Methionine: 0.044 G
Cystine: 0.052 G
Phenylalanine: 0.204 G
Tyrosine: 0.159 G
Valine: 0.254 G
Arginine: 0.24 G
Histidine: 0.073 G
Alanine: 0.196 G
Aspartic acid: 0.422 G
Glutamic acid: 0.637 G
Glycine: 0.19 G
Proline: 0.181 G
Serine: 0.183 G
Caffeine: 62 MG
Theobromine: 486 MG
Candies, semisweet chocolate
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
VEGETABLE FAT OR OIL ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 0.7 G
Energy: 480 KCAL
Energy: 2008 kJ
Protein: 4.2 G
Total lipid (fat): 30 G
Ash: 1.2 G
Carbohydrate, by difference: 63.9 G
Fiber, total dietary: 5.9 G
Sugars, Total: 54.5 G
Calcium, Ca: 32 MG
Iron, Fe: 3.13 MG
Magnesium, Mg: 115 MG
Phosphorus, P: 132 MG
Potassium, K: 365 MG
Sodium, Na: 11 MG
Zinc, Zn: 1.62 MG
Copper, Cu: 0.7 MG
Manganese, Mn: 0.8 MG
Selenium, Se: 4.2 UG
Thiamin: 0.055 MG
Riboflavin: 0.09 MG
Niacin: 0.427 MG
Pantothenic acid: 0.105 MG
Vitamin B-6: 0.035 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 22 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.26 MG
Vitamin K (phylloquinone): 5.6 UG
Fatty acids, total saturated: 17.75 G
SFA 14:0: 0.02 G
SFA 16:0: 7.347 G
SFA 17:0: 0.048 G
SFA 18:0: 10.007 G
SFA 20:0: 0.267 G
SFA 22:0: 0.024 G
Fatty acids, total monounsaturated: 9.966 G
MUFA 16:1: 0.062 G
MUFA 18:1: 9.904 G
Fatty acids, total polyunsaturated: 0.966 G
PUFA 18:2: 0.898 G
PUFA 18:3: 0.068 G
Tryptophan: 0.063 G
Threonine: 0.168 G
Isoleucine: 0.164 G
Leucine: 0.257 G
Lysine: 0.212 G
Methionine: 0.044 G
Cystine: 0.052 G
Phenylalanine: 0.204 G
Tyrosine: 0.159 G
Valine: 0.254 G
Arginine: 0.24 G
Histidine: 0.073 G
Alanine: 0.196 G
Aspartic acid: 0.422 G
Glutamic acid: 0.637 G
Glycine: 0.19 G
Proline: 0.181 G
Serine: 0.183 G
Caffeine: 62 MG
Theobromine: 486 MG
Candies, sesame crunch
FRUIT OR NUT CANDY (US CFR) Candy in which fruit or nut is the first ingredient.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
SESAME <SCIFAM>Pedaliaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=34427]
[https://www.sciname.info/Default.asp?SciName=Sesamum orientale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505186]
[https://plants.usda.gov/home/plantProfile?symbol=SEOR4]
[https://www.sciname.info/Default.asp?SciName=Sesamum indicum L. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=33749]
[EuroFIR-NETTOX 2007 259]
[DPNL 2003 13063]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10138]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* 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.
COOKING METHOD NOT APPLICABLE
HONEY 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*.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.2 G
Energy: 516 KCAL
Energy: 2161 kJ
Protein: 11.6 G
Total lipid (fat): 33.3 G
Ash: 2.6 G
Carbohydrate, by difference: 50.3 G
Fiber, total dietary: 7.7 G
Sugars, Total: 31.17 G
Calcium, Ca: 639 MG
Iron, Fe: 4.27 MG
Magnesium, Mg: 251 MG
Phosphorus, P: 412 MG
Potassium, K: 307 MG
Sodium, Na: 167 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 0.95 MG
Manganese, Mn: 1.609 MG
Selenium, Se: 4 UG
Thiamin: 0.444 MG
Riboflavin: 0.159 MG
Niacin: 3.703 MG
Pantothenic acid: 0.033 MG
Vitamin B-6: 0.491 MG
Folate, total: 51 UG
Folate, food: 51 UG
Folate, DFE: 51 UG
Choline, total: 16.7 MG
Carotene, beta: 3 UG
Vitamin A, IU: 6 IU
Vitamin E (alpha-tocopherol): 0.16 MG
Fatty acids, total saturated: 4.662 G
SFA 14:0: 0.083 G
SFA 16:0: 2.976 G
SFA 18:0: 1.401 G
Fatty acids, total monounsaturated: 12.571 G
MUFA 16:1: 0.1 G
MUFA 18:1: 12.412 G
MUFA 20:1: 0.047 G
Fatty acids, total polyunsaturated: 14.591 G
PUFA 18:2: 14.324 G
PUFA 18:3: 0.252 G
Candies, soft fruit and nut squares
FRUIT OR NUT CANDY (US CFR) Candy in which fruit or nut is the first ingredient.
NON-CHOCOLATE CONFECTIONERY OR OTHER SUGAR PRODUCT (EUROFIR) Some examples are boiled sweet, gum sweet, nougat, turkish delight, chewing gum, marzipan, candied fruit.
1900 SWEETS (USDA SR)
FRUIT-PRODUCING PLANT
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
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.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 13.88 G
Energy: 390 KCAL
Energy: 1633 kJ
Protein: 2.31 G
Total lipid (fat): 9.52 G
Ash: 0.4 G
Carbohydrate, by difference: 73.81 G
Fiber, total dietary: 2.4 G
Sugars, Total: 45.95 G
Calcium, Ca: 17 MG
Iron, Fe: 0.93 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 54 MG
Potassium, K: 82 MG
Sodium, Na: 131 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.303 MG
Manganese, Mn: 0.539 MG
Selenium, Se: 1.4 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.047 MG
Riboflavin: 0.039 MG
Niacin: 0.178 MG
Pantothenic acid: 0.112 MG
Vitamin B-6: 0.082 MG
Folate, total: 12 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 5.5 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 3 UG
Vitamin E (alpha-tocopherol): 0.1 MG
Vitamin K (phylloquinone): 0.4 UG
Fatty acids, total saturated: 0.898 G
SFA 16:0: 0.647 G
SFA 18:0: 0.241 G
SFA 20:0: 0.009 G
Fatty acids, total monounsaturated: 1.297 G
MUFA 18:1: 1.278 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 6.84 G
PUFA 18:2: 5.525 G
PUFA 18:3: 1.315 G
CANDIES, SPEARMINT LEAVES
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 030034089184
ingredients: CORN SYRUP, SUGAR, MODIFIED CORN STARCH, NATURAL FLAVOR, YELLOW 5, BLUE 1.
serving_size: 41.0 g
branded_food_category: Candy
package_weight: 11 oz/311 g
market_country: United States
Energy: 317 KCAL
Carbohydrate, by difference: 82.93 G
Sugars, Total: 56.1 G
Sodium, Na: 24 MG
Candies, SPECIAL DARK Chocolate Bar
CHOCOLATE CANDY Candy with the predominant ingredient chocolate; includes chocolate bars and other forms when these are marketed as candy (21 CFR 163).
CHOCOLATE OR CHOCOLATE PRODUCT (EUROFIR) Some examples are chocolate slab or bar (e.g. milk chocolate bar, white chocolate bar), filled chocolate candy, chocolate-coated confectionery bars.
1900 SWEETS (USDA SR)
CACAO <SCIFAM>Sterculiaceae (Byttneriaceae)
[https://www.sciname.info/Default.asp?SciName=Theobroma cacao L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=400137]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5328]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
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: 0.9 G
Energy: 556 KCAL
Energy: 2325 kJ
Protein: 5.54 G
Total lipid (fat): 32.4 G
Ash: 0.67 G
Carbohydrate, by difference: 60.49 G
Fiber, total dietary: 6.5 G
Sugars, Total: 47.56 G
Calcium, Ca: 30 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 51 MG
Potassium, K: 502 MG
Sodium, Na: 6 MG
Zinc, Zn: 0.01 MG
Copper, Cu: 0.02 MG
Selenium, Se: 0.3 UG
Riboflavin: 0.01 MG
Fatty acids, total monounsaturated: 5.14 G
Fatty acids, total polyunsaturated: 0.44 G
Cholesterol: 5 MG
CANDIES, STRAWBERRY LEMONADE, PINK LEMONADE, LEMON, LEMON LIME
brand_owner: Ferrara Candy Company
brand_name: CHEWY LEMONHEAD
gtin_upc: 041420102899
ingredients: SUGAR, CORN SYRUP, MODIFIED FOOD STARCH (CORN), CITRIC ACID, LEMON JUICE FROM CONCENTRATE, FUMARIC ACID, ADIPIC ACID, MALIC ACID, LACTIC ACID, SODIUM CITRATE, CONFECTIONER'S GLAZE (SHELLAC), NATURAL AND ARTIFICIAL FLAVORS, ACACIA (GUM ARABIC), SODIUM LACTATE, TITANIUM DIOXIDE [COLOR], WHITE MINERAL OIL, CARNAUBA WAX, YELLOW 5, RED 40, BLUE 1.
serving_size: 40.0 g
branded_food_category: Candy
package_weight: 5 oz/142 g
market_country: United States
Energy: 350 KCAL
Carbohydrate, by difference: 87.5 G
Sugars, Total: 70 G
Sodium, Na: 88 MG
CANDIES, STRAWBERRY, GRAPE, GREEN APPLE, LEMON, ORANGE, BLUE RASPBERRY
brand_owner: New England Confectionery Company Inc.
brand_name: SWEEHEARTS
gtin_upc: 011215325505
ingredients: SUGAR, CORN SYRUP, CORN STARCH, GELATIN, NATURAL AND ARTIFICIAL FLAVORS, VEGETABLE GUMS (TRAGACANTH, ARABIC AND XANTHAN), FD&C COLORS (RED 3, YELLOW 5, YELLOW 6, BLUE 1 AND RED 40).
serving_size: 40.0 g
branded_food_category: Candy
package_weight: 16 oz/454 g
market_country: United States
Energy: 400 KCAL
Carbohydrate, by difference: 97.5 G
Sugars, Total: 95 G
CANDIES, STRAWBERRY, GRAPE, GREEN APPLE, LEMON, ORANGE, BLUE RASPBERRY
brand_owner: New England Confectionery Company Inc.
brand_name: SWEETHEARTS
gtin_upc: 011215306306
ingredients: SUGAR, CORN SYRUP, DEXTROSE, GLYCERINE, ARTIFICIAL AND NATURAL FLAVORS, GELATIN, VEGETABLE GUMS [TRAGACANTH, XANTHAN AND ARABIC], CITRIC ACID, ARTIFICIAL COLORS [RED 3, YELLOW 5, YELLOW 6, RED 40, BLUE 1].
serving_size: 14.0 g
branded_food_category: Candy
market_country: United States
Energy: 429 KCAL
Carbohydrate, by difference: 100 G
Sugars, Total: 92.86 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org