CRACKERS, HONEY GRAHAM
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491601
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL AND/OR PALM OIL, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, AMMONIUM BICARBONATE), HONEY, SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
serving_size: 31.0 g
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 419 KCAL
Protein: 6.45 G
Total lipid (fat): 9.68 G
Carbohydrate, by difference: 80.65 G
Fiber, total dietary: 3.2 G
Sugars, Total: 25.81 G
Sugars, added: 25.8 G
Calcium, Ca: 129 MG
Iron, Fe: 2.58 MG
Potassium, K: 161 MG
Sodium, Na: 452 MG
CRACKERS, HONEY GRAHAM
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491601
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL AND/OR PALM OIL, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, AMMONIUM BICARBONATE), HONEY, SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
serving_size: 31.0 g
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 419 KCAL
Protein: 6.45 G
Total lipid (fat): 9.68 G
Carbohydrate, by difference: 80.65 G
Fiber, total dietary: 3.2 G
Sugars, Total: 25.81 G
Sugars, added: 25.8 G
Calcium, Ca: 129 MG
Iron, Fe: 2.58 MG
Potassium, K: 161 MG
Sodium, Na: 452 MG
CRACKERS, HONEY GRAHAM
brand_owner: Giant Eagle, Inc.
brand_name: GIANT EAGLE
gtin_upc: 03003491601
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL AND/OR PALM OIL, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, AMMONIUM BICARBONATE), HONEY, SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
serving_size: 31.0 g
branded_food_category: Cookies & Biscuits
package_weight: 14.4 oz/408 g
market_country: United States
Energy: 419 KCAL
Protein: 6.45 G
Total lipid (fat): 9.68 G
Carbohydrate, by difference: 80.65 G
Fiber, total dietary: 3.2 G
Sugars, Total: 25.81 G
Sugars, added: 25.8 G
Calcium, Ca: 129 MG
Iron, Fe: 2.58 MG
Potassium, K: 161 MG
Sodium, Na: 452 MG
CRACKERS, HONEY GRAHAM
brand_owner: Giant Eagle, Inc.
gtin_upc: 03003491601
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, SOYBEAN OIL AND/OR PALM OIL, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, AMMONIUM BICARBONATE), HONEY, SALT, SOY LECITHIN, ARTIFICIAL FLAVOR.
serving_size: 31.0 g
household_serving_fulltext: 8 CRACKERS
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 419 KCAL
Protein: 6.45 G
Total lipid (fat): 9.68 G
Carbohydrate, by difference: 80.65 G
Fiber, total dietary: 3.2 G
Sugars, Total: 25.81 G
Sugars, added: 25.8 G
Calcium, Ca: 129 MG
Iron, Fe: 2.58 MG
Potassium, K: 161 MG
Sodium, Na: 452 MG
CRACKERS, HONEY GRAHAM
brand_owner: Supervalu, Inc.
brand_name: ESSENTIAL EVERYDAY
gtin_upc: 041303011324
ingredients: ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR), SUGAR, HIGH OLEIC CANOLA AND/OR SOYBEAN OIL WITH TBHQ AND CITRIC ACID TO PRESERVE FRESHNESS, HONEY, CONTAINS 2% OR LESS OF: BAKING SODA, CALCIUM CARBONATE, SALT, ARTIFICIAL FLAVOR, DATEM, SOY LECITHIN, SODIUM SULFITE.
serving_size: 35.0 g
branded_food_category: Cookies & Biscuits
package_weight: 14.4 oz/408 g
market_country: United States
Energy: 400 KCAL
Protein: 5.71 G
Total lipid (fat): 5.71 G
Carbohydrate, by difference: 80 G
Fiber, total dietary: 5.7 G
Sugars, Total: 22.86 G
Sugars, added: 22.9 G
Calcium, Ca: 400 MG
Iron, Fe: 3.43 MG
Potassium, K: 171 MG
Sodium, Na: 429 MG
Fatty acids, total polyunsaturated: 2.86 G
CRACKERS, LENTIL WITH TURMERIC
brand_owner: R. W. Garcia Company
gtin_upc: 036593110178
ingredients: ORGANIC STONE GROUND WHITE CORN, ORGANIC LENTILS, ORGANIC SUNFLOWER OIL, ORGANIC TURMERIC SEASONING (ORGANIC TAPIOCA SYRUP SOLIDS, ORGANIC CANE SUGAR, ORGANIC CARROT POWDER, SALT, ORGANIC TOMATO POWDER, ORGANIC SPICES, ORGANIC TURMERIC, ORGANIC GARLIC POWDER), ORGANIC FLAXSEED, ORGANIC BLACK SESAME SEEDS, ORGANIC CHIA SEEDS, ORGANIC ONION POWDER.
serving_size: 28.0 g
household_serving_fulltext: 1 ONZ
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 464 KCAL
Protein: 10.71 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 50 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 71 MG
Iron, Fe: 3.86 MG
Sodium, Na: 393 MG
Vitamin A, IU: 1429 IU
Fatty acids, total saturated: 3.57 G
CRACKERS, LOW COUNTRY BOIL
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S BAKERY
gtin_upc: 763027508064
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)), SALTED BUTTER (SWEET CREAM, SALT), WATER, SEAFOOD SEASONING (CELERY SALT, RED PEPPER, BLACK PEPPER, PAPRIKA), AND LEMON POWDER.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 140 g
market_country: United States
Energy: 393 KCAL
Protein: 14.29 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 35.71 G
Calcium, Ca: 318 MG
Iron, Fe: 3.57 MG
Sodium, Na: 1286 MG
Fatty acids, total saturated: 14.29 G
Cholesterol: 71 MG
CRACKERS, LOW COUNTRY BOIL
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S BAKERY
gtin_upc: 763027508064
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)), SALTED BUTTER (SWEET CREAM, SALT), WATER, SEAFOOD SEASONING (CELERY SALT, RED PEPPER, BLACK PEPPER, PAPRIKA), AND LEMON POWDER.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 5 oz/140 g
market_country: United States
Energy: 393 KCAL
Protein: 14.29 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 35.71 G
Calcium, Ca: 318 MG
Iron, Fe: 3.57 MG
Sodium, Na: 1286 MG
Fatty acids, total saturated: 14.29 G
Cholesterol: 71 MG
Crackers, matzo, egg and onion
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 7.2 G
Energy: 391 KCAL
Energy: 1636 kJ
Protein: 10 G
Total lipid (fat): 3.9 G
Ash: 1.8 G
Carbohydrate, by difference: 77.1 G
Fiber, total dietary: 5 G
Calcium, Ca: 36 MG
Iron, Fe: 4.37 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 89 MG
Potassium, K: 83 MG
Sodium, Na: 285 MG
Zinc, Zn: 0.73 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.82 MG
Selenium, Se: 36.5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.558 MG
Riboflavin: 0.437 MG
Niacin: 4.891 MG
Pantothenic acid: 0.577 MG
Vitamin B-6: 0.111 MG
Folate, total: 158 UG
Folic acid: 148 UG
Folate, food: 10 UG
Folate, DFE: 262 UG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 7 UG
Retinol: 7 UG
Vitamin A, IU: 24 IU
Fatty acids, total saturated: 0.936 G
SFA 8:0: 0.001 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.008 G
SFA 16:0: 0.742 G
SFA 18:0: 0.184 G
Fatty acids, total monounsaturated: 0.987 G
MUFA 16:1: 0.066 G
MUFA 18:1: 0.914 G
MUFA 20:1: 0.006 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.001 G
PUFA 18:2: 0.916 G
PUFA 18:3: 0.045 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.008 G
Cholesterol: 45 MG
Tryptophan: 0.123 G
Threonine: 0.297 G
Isoleucine: 0.37 G
Leucine: 0.702 G
Lysine: 0.282 G
Methionine: 0.19 G
Cystine: 0.213 G
Phenylalanine: 0.501 G
Tyrosine: 0.315 G
Valine: 0.425 G
Arginine: 0.434 G
Histidine: 0.223 G
Alanine: 0.348 G
Aspartic acid: 0.493 G
Glutamic acid: 3.087 G
Glycine: 0.358 G
Proline: 1.055 G
Serine: 0.526 G
Crackers, matzo, egg
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.4 G
Energy: 391 KCAL
Energy: 1636 kJ
Protein: 12.3 G
Total lipid (fat): 2.1 G
Ash: 0.6 G
Carbohydrate, by difference: 78.6 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 40 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 148 MG
Potassium, K: 150 MG
Sodium, Na: 21 MG
Zinc, Zn: 0.73 MG
Copper, Cu: 0.155 MG
Manganese, Mn: 0.6 MG
Selenium, Se: 27.7 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.788 MG
Riboflavin: 0.618 MG
Niacin: 5.08 MG
Pantothenic acid: 0.435 MG
Vitamin B-6: 0.054 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 13 UG
Retinol: 13 UG
Vitamin A, IU: 42 IU
Fatty acids, total saturated: 0.548 G
SFA 14:0: 0.005 G
SFA 16:0: 0.423 G
SFA 18:0: 0.119 G
Fatty acids, total monounsaturated: 0.612 G
MUFA 16:1: 0.043 G
MUFA 18:1: 0.564 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.473 G
PUFA 18:2: 0.427 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.021 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.005 G
Cholesterol: 83 MG
Tryptophan: 0.151 G
Threonine: 0.384 G
Isoleucine: 0.472 G
Leucine: 0.886 G
Lysine: 0.389 G
Methionine: 0.248 G
Cystine: 0.268 G
Phenylalanine: 0.624 G
Tyrosine: 0.397 G
Valine: 0.544 G
Arginine: 0.544 G
Histidine: 0.278 G
Alanine: 0.45 G
Aspartic acid: 0.656 G
Glutamic acid: 3.666 G
Glycine: 0.438 G
Proline: 1.251 G
Serine: 0.673 G
Crackers, matzo, plain
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.3 G
Energy: 395 KCAL
Energy: 1653 kJ
Protein: 10 G
Total lipid (fat): 1.4 G
Ash: 0.6 G
Carbohydrate, by difference: 83.7 G
Fiber, total dietary: 3 G
Sugars, Total: 0.29 G
Calcium, Ca: 13 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 89 MG
Potassium, K: 112 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.65 MG
Selenium, Se: 36.9 UG
Thiamin: 0.387 MG
Riboflavin: 0.291 MG
Niacin: 3.892 MG
Pantothenic acid: 0.443 MG
Vitamin B-6: 0.115 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 10.8 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.226 G
SFA 16:0: 0.216 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.127 G
MUFA 18:1: 0.127 G
Fatty acids, total polyunsaturated: 0.603 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.032 G
Tryptophan: 0.116 G
Threonine: 0.267 G
Isoleucine: 0.371 G
Leucine: 0.692 G
Lysine: 0.193 G
Methionine: 0.176 G
Cystine: 0.225 G
Phenylalanine: 0.494 G
Tyrosine: 0.274 G
Valine: 0.42 G
Arginine: 0.348 G
Histidine: 0.213 G
Alanine: 0.306 G
Aspartic acid: 0.404 G
Glutamic acid: 3.509 G
Glycine: 0.343 G
Proline: 1.177 G
Serine: 0.485 G
Crackers, matzo, reduced sodium
Water: 4.3 G
Energy: 395 KCAL
Protein: 10 G
Total lipid (fat): 1.4 G
Carbohydrate, by difference: 83.7 G
Fiber, total dietary: 3 G
Sugars, Total: 0.29 G
Calcium, Ca: 13 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 89 MG
Potassium, K: 112 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.06 MG
Selenium, Se: 36.9 UG
Thiamin: 0.387 MG
Riboflavin: 0.291 MG
Niacin: 3.892 MG
Vitamin B-6: 0.115 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 10.8 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.226 G
SFA 16:0: 0.216 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.127 G
MUFA 18:1: 0.127 G
Fatty acids, total polyunsaturated: 0.603 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.032 G
Crackers, matzo, whole-wheat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.8 G
Energy: 351 KCAL
Energy: 1469 kJ
Protein: 13.1 G
Total lipid (fat): 1.5 G
Ash: 1.6 G
Carbohydrate, by difference: 78.9 G
Fiber, total dietary: 11.8 G
Calcium, Ca: 23 MG
Iron, Fe: 4.65 MG
Magnesium, Mg: 134 MG
Phosphorus, P: 305 MG
Potassium, K: 316 MG
Sodium, Na: 2 MG
Zinc, Zn: 2.61 MG
Copper, Cu: 0.35 MG
Manganese, Mn: 3.5 MG
Selenium, Se: 75.1 UG
Thiamin: 0.365 MG
Riboflavin: 0.271 MG
Niacin: 5.41 MG
Pantothenic acid: 1.235 MG
Vitamin B-6: 0.159 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Fatty acids, total saturated: 0.243 G
SFA 14:0: 0.002 G
SFA 16:0: 0.222 G
SFA 18:0: 0.012 G
Fatty acids, total monounsaturated: 0.194 G
MUFA 16:1: 0.01 G
MUFA 18:1: 0.184 G
Fatty acids, total polyunsaturated: 0.653 G
PUFA 18:2: 0.618 G
PUFA 18:3: 0.033 G
PUFA 20:4: 0.002 G
Tryptophan: 0.206 G
Threonine: 0.382 G
Isoleucine: 0.489 G
Leucine: 0.889 G
Lysine: 0.371 G
Methionine: 0.204 G
Cystine: 0.308 G
Phenylalanine: 0.62 G
Tyrosine: 0.385 G
Valine: 0.597 G
Arginine: 0.631 G
Histidine: 0.31 G
Alanine: 0.475 G
Aspartic acid: 0.688 G
Glutamic acid: 4.112 G
Glycine: 0.541 G
Proline: 1.351 G
Serine: 0.622 G
Crackers, matzo
Water: 4.3 G
Energy: 395 KCAL
Protein: 10 G
Total lipid (fat): 1.4 G
Carbohydrate, by difference: 83.7 G
Fiber, total dietary: 3 G
Sugars, Total: 0.29 G
Calcium, Ca: 13 MG
Iron, Fe: 3.16 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 89 MG
Potassium, K: 112 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.06 MG
Selenium, Se: 36.9 UG
Thiamin: 0.387 MG
Riboflavin: 0.291 MG
Niacin: 3.892 MG
Vitamin B-6: 0.115 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 10.8 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 0.226 G
SFA 16:0: 0.216 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.127 G
MUFA 18:1: 0.127 G
Fatty acids, total polyunsaturated: 0.603 G
PUFA 18:2: 0.57 G
PUFA 18:3: 0.032 G
Crackers, melba toast, plain, without salt
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SLICED, THIN, BELOW 0.5 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CARBOHYDRATE FERMENTED
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.1 G
Energy: 390 KCAL
Energy: 1632 kJ
Protein: 12.1 G
Total lipid (fat): 3.2 G
Ash: 3 G
Carbohydrate, by difference: 76.6 G
Fiber, total dietary: 6.3 G
Calcium, Ca: 93 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 59 MG
Phosphorus, P: 196 MG
Potassium, K: 202 MG
Sodium, Na: 19 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 1.13 MG
Thiamin: 0.413 MG
Riboflavin: 0.273 MG
Niacin: 4.113 MG
Pantothenic acid: 0.693 MG
Vitamin B-6: 0.098 MG
Folate, total: 124 UG
Folic acid: 98 UG
Folate, food: 26 UG
Folate, DFE: 193 UG
Fatty acids, total saturated: 0.445 G
SFA 14:0: 0.002 G
SFA 16:0: 0.355 G
SFA 18:0: 0.088 G
Fatty acids, total monounsaturated: 0.782 G
MUFA 16:1: 0.02 G
MUFA 18:1: 0.762 G
Fatty acids, total polyunsaturated: 1.282 G
PUFA 18:2: 1.21 G
PUFA 18:3: 0.071 G
Tryptophan: 0.14 G
Threonine: 0.342 G
Isoleucine: 0.462 G
Leucine: 0.844 G
Lysine: 0.28 G
Methionine: 0.214 G
Cystine: 0.265 G
Phenylalanine: 0.596 G
Tyrosine: 0.339 G
Valine: 0.52 G
Arginine: 0.435 G
Histidine: 0.261 G
Alanine: 0.395 G
Aspartic acid: 0.532 G
Glutamic acid: 4.086 G
Glycine: 0.424 G
Proline: 1.366 G
Serine: 0.586 G
Crackers, melba toast, plain
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SLICED, THIN, BELOW 0.5 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CARBOHYDRATE FERMENTED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.1 G
Energy: 390 KCAL
Energy: 1632 kJ
Protein: 12.1 G
Total lipid (fat): 3.2 G
Ash: 3 G
Carbohydrate, by difference: 76.6 G
Fiber, total dietary: 6.3 G
Sugars, Total: 0.94 G
Calcium, Ca: 93 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 59 MG
Phosphorus, P: 196 MG
Potassium, K: 202 MG
Sodium, Na: 598 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.289 MG
Manganese, Mn: 1.13 MG
Selenium, Se: 34.8 UG
Thiamin: 0.413 MG
Riboflavin: 0.273 MG
Niacin: 4.113 MG
Pantothenic acid: 0.693 MG
Vitamin B-6: 0.098 MG
Folate, total: 124 UG
Folic acid: 98 UG
Folate, food: 26 UG
Folate, DFE: 193 UG
Choline, total: 19.8 MG
Lutein + zeaxanthin: 74 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.445 G
SFA 14:0: 0.002 G
SFA 16:0: 0.355 G
SFA 18:0: 0.088 G
Fatty acids, total monounsaturated: 0.782 G
MUFA 16:1: 0.02 G
MUFA 18:1: 0.762 G
Fatty acids, total polyunsaturated: 1.282 G
PUFA 18:2: 1.21 G
PUFA 18:3: 0.071 G
Tryptophan: 0.14 G
Threonine: 0.342 G
Isoleucine: 0.462 G
Leucine: 0.844 G
Lysine: 0.28 G
Methionine: 0.214 G
Cystine: 0.265 G
Phenylalanine: 0.596 G
Tyrosine: 0.339 G
Valine: 0.52 G
Arginine: 0.435 G
Histidine: 0.261 G
Alanine: 0.395 G
Aspartic acid: 0.532 G
Glutamic acid: 4.086 G
Glycine: 0.424 G
Proline: 1.366 G
Serine: 0.586 G
Crackers, melba toast, rye (includes pumpernickel)
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SLICED, THIN, BELOW 0.5 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CARBOHYDRATE FERMENTED
RYE ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.9 G
Energy: 389 KCAL
Energy: 1628 kJ
Protein: 11.6 G
Total lipid (fat): 3.4 G
Ash: 2.9 G
Carbohydrate, by difference: 77.3 G
Fiber, total dietary: 8 G
Calcium, Ca: 78 MG
Iron, Fe: 3.68 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 183 MG
Potassium, K: 193 MG
Sodium, Na: 899 MG
Zinc, Zn: 1.36 MG
Copper, Cu: 0.401 MG
Manganese, Mn: 0.738 MG
Selenium, Se: 38.7 UG
Thiamin: 0.473 MG
Riboflavin: 0.284 MG
Niacin: 4.718 MG
Pantothenic acid: 0.484 MG
Vitamin B-6: 0.086 MG
Folate, total: 85 UG
Folic acid: 63 UG
Folate, food: 22 UG
Folate, DFE: 129 UG
Fatty acids, total saturated: 0.453 G
SFA 14:0: 0.003 G
SFA 16:0: 0.357 G
SFA 18:0: 0.092 G
Fatty acids, total monounsaturated: 0.907 G
MUFA 16:1: 0.025 G
MUFA 18:1: 0.879 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 1.347 G
PUFA 18:2: 1.241 G
PUFA 18:3: 0.106 G
Tryptophan: 0.132 G
Threonine: 0.361 G
Isoleucine: 0.445 G
Leucine: 0.796 G
Lysine: 0.337 G
Methionine: 0.19 G
Cystine: 0.237 G
Phenylalanine: 0.569 G
Tyrosine: 0.289 G
Valine: 0.529 G
Arginine: 0.459 G
Histidine: 0.251 G
Alanine: 0.425 G
Aspartic acid: 0.634 G
Glutamic acid: 3.525 G
Glycine: 0.419 G
Proline: 1.237 G
Serine: 0.581 G
Crackers, melba toast, wheat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SLICED, THIN, BELOW 0.5 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CARBOHYDRATE FERMENTED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.5 G
Energy: 374 KCAL
Energy: 1565 kJ
Protein: 12.9 G
Total lipid (fat): 2.3 G
Ash: 2.9 G
Carbohydrate, by difference: 76.4 G
Fiber, total dietary: 7.4 G
Calcium, Ca: 43 MG
Iron, Fe: 4.5 MG
Magnesium, Mg: 56 MG
Phosphorus, P: 165 MG
Potassium, K: 148 MG
Sodium, Na: 837 MG
Zinc, Zn: 1.5 MG
Copper, Cu: 0.265 MG
Manganese, Mn: 1.064 MG
Selenium, Se: 55 UG
Thiamin: 0.422 MG
Riboflavin: 0.299 MG
Niacin: 5.083 MG
Pantothenic acid: 0.517 MG
Vitamin B-6: 0.103 MG
Folate, total: 132 UG
Folic acid: 108 UG
Folate, food: 24 UG
Folate, DFE: 208 UG
Fatty acids, total saturated: 0.337 G
SFA 14:0: 0.002 G
SFA 16:0: 0.275 G
SFA 18:0: 0.056 G
Fatty acids, total monounsaturated: 0.544 G
MUFA 16:1: 0.018 G
MUFA 18:1: 0.526 G
Fatty acids, total polyunsaturated: 0.91 G
PUFA 18:2: 0.858 G
PUFA 18:3: 0.05 G
PUFA 20:4: 0.001 G
Tryptophan: 0.171 G
Threonine: 0.371 G
Isoleucine: 0.489 G
Leucine: 0.884 G
Lysine: 0.344 G
Methionine: 0.213 G
Cystine: 0.284 G
Phenylalanine: 0.615 G
Tyrosine: 0.371 G
Valine: 0.571 G
Arginine: 0.533 G
Histidine: 0.286 G
Alanine: 0.446 G
Aspartic acid: 0.628 G
Glutamic acid: 4.122 G
Glycine: 0.484 G
Proline: 1.366 G
Serine: 0.613 G
Crackers, milk
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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*.
MILK ADDED
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.7 G
Energy: 446 KCAL
Energy: 1865 kJ
Protein: 7.6 G
Total lipid (fat): 13.77 G
Ash: 2.2 G
Carbohydrate, by difference: 71.73 G
Fiber, total dietary: 3.4 G
Sugars, Total: 10.32 G
Calcium, Ca: 172 MG
Iron, Fe: 3.58 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 303 MG
Potassium, K: 114 MG
Sodium, Na: 687 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.227 MG
Manganese, Mn: 0.552 MG
Selenium, Se: 15.9 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.538 MG
Riboflavin: 0.418 MG
Niacin: 4.43 MG
Pantothenic acid: 0.407 MG
Vitamin B-6: 0.037 MG
Folate, total: 90 UG
Folic acid: 70 UG
Folate, food: 20 UG
Folate, DFE: 139 UG
Choline, total: 10.8 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Carotene, beta: 3 UG
Vitamin A, IU: 58 IU
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 1.22 MG
Vitamin K (phylloquinone): 3.8 UG
Fatty acids, total saturated: 2.912 G
SFA 4:0: 0.014 G
SFA 6:0: 0.004 G
SFA 8:0: 0.004 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.058 G
SFA 16:0: 1.439 G
SFA 18:0: 0.673 G
Fatty acids, total monounsaturated: 5.485 G
MUFA 16:1: 0.074 G
MUFA 18:1: 5.39 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 4.867 G
PUFA 18:2: 4.516 G
PUFA 18:3: 0.334 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 11 MG
Tryptophan: 0.1 G
Threonine: 0.221 G
Isoleucine: 0.289 G
Leucine: 0.541 G
Lysine: 0.241 G
Methionine: 0.138 G
Cystine: 0.159 G
Phenylalanine: 0.376 G
Tyrosine: 0.237 G
Valine: 0.333 G
Arginine: 0.307 G
Histidine: 0.167 G
Alanine: 0.246 G
Aspartic acid: 0.345 G
Glutamic acid: 2.482 G
Glycine: 0.264 G
Proline: 0.858 G
Serine: 0.399 G
Crackers, milk
Water: 4.7 G
Energy: 446 KCAL
Protein: 7.6 G
Total lipid (fat): 13.77 G
Carbohydrate, by difference: 71.73 G
Fiber, total dietary: 3.4 G
Sugars, Total: 10.32 G
Calcium, Ca: 172 MG
Iron, Fe: 3.58 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 303 MG
Potassium, K: 114 MG
Sodium, Na: 687 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.227 MG
Selenium, Se: 15.9 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.538 MG
Riboflavin: 0.418 MG
Niacin: 4.43 MG
Vitamin B-6: 0.037 MG
Folate, total: 90 UG
Folic acid: 70 UG
Folate, food: 20 UG
Folate, DFE: 139 UG
Choline, total: 10.8 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Carotene, beta: 3 UG
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 1.22 MG
Vitamin K (phylloquinone): 3.8 UG
Fatty acids, total saturated: 2.912 G
SFA 4:0: 0.014 G
SFA 6:0: 0.004 G
SFA 8:0: 0.004 G
SFA 10:0: 0.009 G
SFA 12:0: 0.01 G
SFA 14:0: 0.058 G
SFA 16:0: 1.439 G
SFA 18:0: 0.673 G
Fatty acids, total monounsaturated: 5.485 G
MUFA 16:1: 0.074 G
MUFA 18:1: 5.39 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 4.867 G
PUFA 18:2: 4.516 G
PUFA 18:3: 0.334 G
PUFA 20:4: 0.003 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Cholesterol: 11 MG
CRACKERS, MOZZARELLA PASTEURIZED PREPARED CHEESE PRODUCT, PEPPERONI MADE WITH PORK AND CHICKEN, PEPPERONI & MOZZARELLA
brand_owner: Kraft Heinz Foods Company
brand_name: LUNCHABLES
gtin_upc: 044700101544
ingredients: CRACKERS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PALM OIL, SUGAR, SALT , BAKING SODA, WHEY (FROM MILK) , SOY LECITHIN, NATURAL FLAVOR),,MOZZARELLA PASTEURIZED PREPARED CHEESE PRODUCT (PASTEURIZED PART-SKIM MILK, WATER, MILK PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF SALT, SODIUM CITRATE, MILK FAT, CHEESE CULTURE, SORBIC ACID AS A PRESERVATIVE, ENZYMES, WITH SUNFLOWER LECITHIN ADDED FOR SLICE SEPARATION),,PEPPERONI MADE WITH PORK AND CHICKEN (PORK, MECHANICALLY SEPARATED CHICKEN, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES (INCLUDING MUSTARD), DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIC ACID).
serving_size: 36.0 g
household_serving_fulltext: 1 package
branded_food_category: Lunch Snacks & Combinations
package_weight: 1.3 OZ/36 g
market_country: United States
Energy: 444 KCAL
Protein: 19.44 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 36.11 G
Sugars, Total: 5.56 G
Calcium, Ca: 417 MG
Iron, Fe: 2 MG
Sodium, Na: 1194 MG
Fatty acids, total saturated: 11.11 G
Cholesterol: 56 MG
CRACKERS, MOZZARELLA PASTEURIZED PREPARED CHEESE PRODUCT, PEPPERONI MADE WITH PORK AND CHICKEN, PEPPERONI & MOZZARELLA
brand_owner: Kraft Heinz Foods Company
brand_name: LUNCHABLES
gtin_upc: 044700101544
ingredients: CRACKERS (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], PALM OIL, SUGAR, SALT , BAKING SODA, WHEY (FROM MILK) , SOY LECITHIN, NATURAL FLAVOR),,MOZZARELLA PASTEURIZED PREPARED CHEESE PRODUCT (PASTEURIZED PART-SKIM MILK, WATER, MILK PROTEIN CONCENTRATE, CONTAINS LESS THAN 2% OF SALT, SODIUM CITRATE, MILK FAT, CHEESE CULTURE, SORBIC ACID AS A PRESERVATIVE, ENZYMES, WITH SUNFLOWER LECITHIN ADDED FOR SLICE SEPARATION),,PEPPERONI MADE WITH PORK AND CHICKEN (PORK, MECHANICALLY SEPARATED CHICKEN, SALT, CONTAINS 2% OR LESS OF PORK STOCK, SPICES (INCLUDING MUSTARD), DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, FLAVORING, SODIUM ASCORBATE, SODIUM NITRITE, BHA, BHT, CITRIC ACID).
serving_size: 36.0
household_serving_fulltext: 1 package
branded_food_category: Lunch Snacks & Combinations
package_weight: 1.3 OZ/36 g
market_country: United States
Energy: 444 KCAL
Protein: 19.44 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 36.11 G
Sugars, Total: 5.56 G
Calcium, Ca: 417 MG
Iron, Fe: 2 MG
Sodium, Na: 1194 MG
Fatty acids, total saturated: 11.11 G
Cholesterol: 56 MG
Crackers, multigrain
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
GRAIN ADDED
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.5 G
Energy: 482 KCAL
Energy: 2018 kJ
Protein: 7.1 G
Total lipid (fat): 20.4 G
Ash: 2.4 G
Carbohydrate, by difference: 67.6 G
Fiber, total dietary: 3.5 G
Sugars, Total: 12 G
Calcium, Ca: 14 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 292 MG
Potassium, K: 171 MG
Sodium, Na: 883 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.151 MG
Selenium, Se: 26.1 UG
Thiamin: 0.52 MG
Riboflavin: 0.28 MG
Niacin: 3.4 MG
Vitamin B-6: 0.117 MG
Folate, total: 103 UG
Folic acid: 57 UG
Folate, food: 46 UG
Folate, DFE: 143 UG
Choline, total: 10.4 MG
Carotene, beta: 2 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 73 UG
Vitamin E (alpha-tocopherol): 1.75 MG
Vitamin K (phylloquinone): 36 UG
Fatty acids, total saturated: 3.3 G
SFA 16:0: 2.256 G
SFA 17:0: 0.007 G
SFA 18:0: 0.891 G
SFA 20:0: 0.072 G
SFA 22:0: 0.073 G
Fatty acids, total monounsaturated: 5 G
MUFA 16:1: 0.001 G
MUFA 18:1: 4.948 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 11.8 G
PUFA 18:2: 10.438 G
PUFA 18:3: 1.362 G
Fatty acids, total trans: 0.19 G
Tryptophan: 0.088 G
Threonine: 0.193 G
Isoleucine: 0.237 G
Leucine: 0.481 G
Lysine: 0.182 G
Methionine: 0.122 G
Cystine: 0.147 G
Phenylalanine: 0.347 G
Tyrosine: 0.185 G
Valine: 0.291 G
Arginine: 0.32 G
Histidine: 0.168 G
Alanine: 0.252 G
Aspartic acid: 0.35 G
Glutamic acid: 2.204 G
Glycine: 0.277 G
Proline: 0.87 G
Serine: 0.336 G
Crackers, multigrain
Water: 2.5 G
Energy: 482 KCAL
Protein: 7.1 G
Total lipid (fat): 20.4 G
Carbohydrate, by difference: 67.6 G
Fiber, total dietary: 3.5 G
Sugars, Total: 12 G
Calcium, Ca: 14 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 292 MG
Potassium, K: 171 MG
Sodium, Na: 883 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.151 MG
Selenium, Se: 26.1 UG
Thiamin: 0.52 MG
Riboflavin: 0.28 MG
Niacin: 3.4 MG
Vitamin B-6: 0.117 MG
Folate, total: 103 UG
Folic acid: 57 UG
Folate, food: 46 UG
Folate, DFE: 143 UG
Choline, total: 10.4 MG
Carotene, beta: 2 UG
Carotene, alpha: 1 UG
Lutein + zeaxanthin: 73 UG
Vitamin E (alpha-tocopherol): 1.75 MG
Vitamin K (phylloquinone): 36 UG
Fatty acids, total saturated: 3.3 G
SFA 16:0: 2.256 G
SFA 18:0: 0.891 G
Fatty acids, total monounsaturated: 5 G
MUFA 16:1: 0.001 G
MUFA 18:1: 4.948 G
MUFA 20:1: 0.052 G
Fatty acids, total polyunsaturated: 11.8 G
PUFA 18:2: 10.438 G
PUFA 18:3: 1.362 G
Crackers, NFS
Water: 3.14 G
Energy: 510 KCAL
Protein: 6.64 G
Total lipid (fat): 26.43 G
Carbohydrate, by difference: 61.3 G
Fiber, total dietary: 2.3 G
Sugars, Total: 8.18 G
Calcium, Ca: 120 MG
Iron, Fe: 4.03 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 248 MG
Potassium, K: 118 MG
Sodium, Na: 726 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.104 MG
Selenium, Se: 6.7 UG
Thiamin: 0.416 MG
Riboflavin: 0.456 MG
Niacin: 4.352 MG
Vitamin B-6: 0.063 MG
Folate, total: 92 UG
Folic acid: 84 UG
Folate, food: 8 UG
Folate, DFE: 150 UG
Choline, total: 9.6 MG
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 3.03 MG
Vitamin K (phylloquinone): 69.3 UG
Fatty acids, total saturated: 5.562 G
SFA 4:0: 0.008 G
SFA 8:0: 0.004 G
SFA 10:0: 0.009 G
SFA 12:0: 0.005 G
SFA 14:0: 0.047 G
SFA 16:0: 3.17 G
SFA 18:0: 2.099 G
Fatty acids, total monounsaturated: 6.553 G
MUFA 16:1: 0.024 G
MUFA 18:1: 6.399 G
MUFA 20:1: 0.106 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 13.137 G
PUFA 18:2: 11.571 G
PUFA 18:3: 1.546 G
PUFA 20:4: 0.01 G
Crackers, oatmeal
Water: 2.75 G
Energy: 455 KCAL
Protein: 7.3 G
Total lipid (fat): 16.4 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 6.9 G
Sugars, Total: 15.48 G
Calcium, Ca: 92 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 302 MG
Potassium, K: 283 MG
Sodium, Na: 699 MG
Zinc, Zn: 1.64 MG
Copper, Cu: 0.274 MG
Selenium, Se: 9.9 UG
Thiamin: 0.284 MG
Riboflavin: 0.146 MG
Niacin: 4.022 MG
Vitamin B-6: 0.244 MG
Folate, total: 38 UG
Folic acid: 2 UG
Folate, food: 36 UG
Folate, DFE: 40 UG
Choline, total: 27.2 MG
Carotene, beta: 4 UG
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.55 MG
Vitamin K (phylloquinone): 14.2 UG
Fatty acids, total saturated: 3.21 G
SFA 6:0: 0.005 G
SFA 8:0: 0.058 G
SFA 10:0: 0.047 G
SFA 12:0: 0.347 G
SFA 14:0: 0.15 G
SFA 16:0: 1.812 G
SFA 18:0: 0.657 G
Fatty acids, total monounsaturated: 3.47 G
MUFA 16:1: 0.014 G
MUFA 18:1: 3.403 G
MUFA 20:1: 0.042 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 8.474 G
PUFA 18:2: 7.474 G
PUFA 18:3: 0.987 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.001 G
CRACKERS, OLIVE OIL SEA SALT
brand_owner: Partners, A Tasteful Choice Company
brand_name: FREE FOR ALL KITCHEN
gtin_upc: 789280249063
ingredients: BUTTERMILK (CULTURED LOWFAT MILK, SODIUM CITRATE, SALT, VITAMIN A PALMITATE, VITAMIN D3), CASSAVA FLOUR, FIVE WHOLE GRAIN GLUTEN-FREE FLOUR (AMARANTH, QUINOA, MILLET, SORGHUM, TEFF), BUTTER (CREAM, SALT), POTATO STARCH, EXPELLER PRESSED NON-GMO CANOLA OIL, CANE SUGAR, EXTRA VIRGIN OLIVE OIL, BAKING SODA, SEA SALT, KOSHER SALT.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 142 g
market_country: United States
Energy: 467 KCAL
Protein: 6.67 G
Total lipid (fat): 13.33 G
Carbohydrate, by difference: 73.33 G
Fiber, total dietary: 6.7 G
Sugars, Total: 6.67 G
Sodium, Na: 833 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 6.67 G
Cholesterol: 33 MG
CRACKERS, OLIVE OIL SEA SALT
brand_owner: Partners, A Tasteful Choice Company
brand_name: FREE FOR ALL KITCHEN
gtin_upc: 789280249063
ingredients: BUTTERMILK (CULTURED LOWFAT MILK, SODIUM CITRATE, SALT, VITAMIN A PALMITATE, VITAMIN D3), CASSAVA FLOUR, FIVE WHOLE GRAIN GLUTEN-FREE FLOUR (AMARANTH, QUINOA, MILLET, SORGHUM, TEFF), BUTTER (CREAM, SALT), POTATO STARCH, EXPELLER PRESSED NON-GMO CANOLA OIL, CANE SUGAR, EXTRA VIRGIN OLIVE OIL, BAKING SODA, SEA SALT, KOSHER SALT.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 5 oz/142 g
market_country: United States
Energy: 467 KCAL
Protein: 6.67 G
Total lipid (fat): 13.33 G
Carbohydrate, by difference: 73.33 G
Fiber, total dietary: 6.7 G
Sugars, Total: 6.67 G
Sodium, Na: 833 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 6.67 G
Cholesterol: 33 MG
CRACKERS, ORIGINAL SALTINE
brand_owner: Sears, Roebuck and Co.
brand_name: SMART SENSE
gtin_upc: 883967381371
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: SODIUM BICARBONATE (LEAVENING), WHEAT GLUTEN, MALTED BARLEY FLOUR, YEAST.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 400 KCAL
Protein: 6.67 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 73.33 G
Fiber, total dietary: 6.7 G
Iron, Fe: 7.2 MG
Sodium, Na: 1067 MG
Fatty acids, total monounsaturated: 3.33 G
Fatty acids, total polyunsaturated: 6.67 G
CRACKERS, ORIGINAL SODAS
brand_owner: COMPANIA DE GALLETAS NOEL S.A.S.
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
branded_food_category: Crackers & Biscotti
package_weight: 7.6 oz
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
package_weight: 7.6 oz
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Calcium, Ca: 83 MG
Iron, Fe: 6 MG
Sodium, Na: 625 MG
Thiamin: 1 MG
Riboflavin: 0.708 MG
Niacin: 8.333 MG
Folate, total: 133 UG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL SODAS
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416051950
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT (LACTIC ACID), AMYLOLYTIC ENZYMES.
serving_size: 24.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 375 KCAL
Protein: 8.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70.83 G
Sodium, Na: 625 MG
Fatty acids, total saturated: 2.08 G
Fatty acids, total monounsaturated: 4.17 G
CRACKERS, ORIGINAL, ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416029669
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, INVERT SUGAR, MALT EXTRACT, WATER, SALT, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT [LACTIC ACID], AMYLOLYTIC ENZYMES.
serving_size: 18.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 389 KCAL
Protein: 11.11 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 72.22 G
Calcium, Ca: 111 MG
Iron, Fe: 6 MG
Sodium, Na: 556 MG
Thiamin: 1 MG
Riboflavin: 0.756 MG
Niacin: 8.889 MG
Fatty acids, total monounsaturated: 2.78 G
CRACKERS, ORIGINAL, ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416029669
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, INVERT SUGAR, MALT EXTRACT, WATER, SALT, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT [LACTIC ACID], AMYLOLYTIC ENZYMES.
serving_size: 18.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 389 KCAL
Protein: 11.11 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 72.22 G
Calcium, Ca: 111 MG
Iron, Fe: 6 MG
Sodium, Na: 556 MG
Thiamin: 1 MG
Riboflavin: 0.756 MG
Niacin: 8.889 MG
Fatty acids, total monounsaturated: 2.78 G
CRACKERS, ORIGINAL, ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416029669
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, INVERT SUGAR, MALT EXTRACT, WATER, SALT, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT [LACTIC ACID], AMYLOLYTIC ENZYMES.
serving_size: 18.0 g
branded_food_category: Crackers & Biscotti
package_weight: 39 oz/1.105 kg
market_country: United States
Energy: 389 KCAL
Protein: 11.11 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 72.22 G
Calcium, Ca: 111 MG
Iron, Fe: 6 MG
Sodium, Na: 556 MG
Thiamin: 1 MG
Riboflavin: 0.756 MG
Niacin: 8.889 MG
Fatty acids, total monounsaturated: 2.78 G
CRACKERS, ORIGINAL, ORIGINAL
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416029669
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, INVERT SUGAR, MALT EXTRACT, WATER, SALT, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT [LACTIC ACID], AMYLOLYTIC ENZYMES.
serving_size: 18.0 g
household_serving_fulltext: 3 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 389 KCAL
Protein: 11.11 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 72.22 G
Calcium, Ca: 111 MG
Iron, Fe: 6 MG
Sodium, Na: 556 MG
Thiamin: 1 MG
Riboflavin: 0.756 MG
Niacin: 8.889 MG
Fatty acids, total monounsaturated: 2.78 G
CRACKERS, ORIGINAL, ORIGINAL
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416029669
ingredients: ENRICHED FLOUR [WHEAT FLOUR, NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID], VEGETABLE SHORTENING (PALM)*, INVERT SUGAR, MALT EXTRACT, WATER, SALT, LEAVENINGS [SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE], YEAST, YEAST FOOD, MILK*, EMULSIFIER LECITHIN (SOY), ACIDULANT [LACTIC ACID], AMYLOLYTIC ENZYMES.
serving_size: 18.0 g
household_serving_fulltext: 3 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 389 KCAL
Protein: 11.11 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 72.22 G
Sodium, Na: 556 MG
Fatty acids, total monounsaturated: 2.78 G
CRACKERS, ORIGINAL
brand_owner: Keebler Company
brand_name: KEEBLER
gtin_upc: 030100101628
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS TWO PERCENT OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, CORNSTARCH, SOY LECITHIN.
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
package_weight: 41.1 oz/1.16 kg
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 7.14 G
Sodium, Na: 893 MG
Fatty acids, total saturated: 3.57 G
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 14.29 G
CRACKERS, ORIGINAL
brand_owner: Keebler Company
gtin_upc: 030100111238
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS TWO PERCENT OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, CORNSTARCH, SOY LECITHIN.
serving_size: 14.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 7.14 G
Sodium, Na: 893 MG
Fatty acids, total saturated: 3.57 G
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 14.29 G
CRACKERS, ORIGINAL
brand_owner: Keebler Company
gtin_upc: 030100111238
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SOYBEAN OIL WITH TBHQ FOR FRESHNESS, SUGAR, CONTAINS TWO PERCENT OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, CORNSTARCH, SOY LECITHIN.
serving_size: 14.0 g
household_serving_fulltext: 4 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 7.14 G
Sodium, Na: 893 MG
Fatty acids, total saturated: 3.57 G
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 14.29 G
CRACKERS, ORIGINAL
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000031138
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), CANOLA OIL, PALM OIL, SUGAR, SALT, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), HIGH FRUCTOSE CORN SYRUP, SOY LECITHIN, NATURAL FLAVOR.
serving_size: 16.0 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 500 KCAL
Protein: 6.25 G
Total lipid (fat): 28.12 G
Carbohydrate, by difference: 62.5 G
Sugars, Total: 6.25 G
Calcium, Ca: 125 MG
Iron, Fe: 4.5 MG
Potassium, K: 94 MG
Sodium, Na: 656 MG
Fatty acids, total saturated: 6.25 G
CRACKERS, ORIGINAL
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000053819
ingredients: WHOLE GRAIN WHEAT, CANOLA OIL, SEA SALT.
serving_size: 28.0 g
household_serving_fulltext: 6 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 10.7 G
Calcium, Ca: 36 MG
Iron, Fe: 5 MG
Potassium, K: 414 MG
Sodium, Na: 571 MG
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 3.57 G
CRACKERS, ORIGINAL
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000056421
ingredients: ORGANIC WHOLE GRAIN WHEAT, ORGANIC EXPELLER PRESSED SUNFLOWER OIL, SEA SALT.
serving_size: 28.0 g
household_serving_fulltext: 6 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 10.7 G
Calcium, Ca: 36 MG
Iron, Fe: 5 MG
Potassium, K: 429 MG
Sodium, Na: 571 MG
Fatty acids, total monounsaturated: 8.93 G
Fatty acids, total polyunsaturated: 1.79 G
CRACKERS, ORIGINAL
brand_owner: OSEM USA, INC.
brand_name: GRATIFY
gtin_upc: 819021011564
ingredients: CORN STARCH, SUGAR, PALM FRUIT OIL (RSPO CERTIFIED), RICE FLOUR, INULIN, SEA SALT, LEAVENINGS (AMMONIUM BICARBONATE, SODIUM BICARBONATE, DISODIUM DIPHOSPHATE), CORN GRITS, APPLE FIBRE, CELLULOSE GUM, EMULSIFIER (SOY LECITHIN), DRIED YEAST, COLORS (PAPRIKA EXTRACT, TURMERIC), MODIFIED FOOD STARCH CARAMEL.
serving_size: 30.0 g
branded_food_category: Crackers & Biscotti
package_weight: 4.5 oz/128 g
market_country: United States
Energy: 433 KCAL
Total lipid (fat): 13.33 G
Carbohydrate, by difference: 80 G
Fiber, total dietary: 6.7 G
Sugars, Total: 13.33 G
Sodium, Na: 1000 MG
Fatty acids, total saturated: 6.67 G
CRACKERS, ORIGINAL
brand_owner: Royal Wine Corporation
gtin_upc: 073490180040
ingredients: TAPIOCA STARCH, WATER, POTATO STARCH, POTATO FLOUR, PALM OIL, NATURAL VINEGAR, HONEY, EGG YOLKS, SALT.
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 2.14 G
Total lipid (fat): 14.29 G
Carbohydrate, by difference: 78.57 G
Fiber, total dietary: 2.1 G
Sugars, Total: 1.43 G
Sodium, Na: 357 MG
Fatty acids, total saturated: 2.86 G
Cholesterol: 21 MG
CRACKERS, ORIGINAL
brand_owner: Royal Wine Corporation
gtin_upc: 073490180040
ingredients: TAPIOCA STARCH, WATER, POTATO STARCH, POTATO FLOUR, PALM OIL, NATURAL VINEGAR, HONEY, EGG YOLKS, SALT.
serving_size: 14.0 g
household_serving_fulltext: 9 PIECES, PER CONTAINER ABOUT
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 2.14 G
Total lipid (fat): 14.29 G
Carbohydrate, by difference: 78.57 G
Fiber, total dietary: 2.1 G
Sugars, Total: 1.43 G
Sodium, Na: 357 MG
Fatty acids, total saturated: 2.86 G
Cholesterol: 21 MG
Crackers, oyster
Water: 5.05 G
Energy: 418 KCAL
Protein: 9.46 G
Total lipid (fat): 8.64 G
Carbohydrate, by difference: 74.05 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.29 G
Calcium, Ca: 19 MG
Iron, Fe: 5.57 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 102 MG
Potassium, K: 152 MG
Sodium, Na: 941 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.139 MG
Selenium, Se: 10.3 UG
Thiamin: 0.702 MG
Riboflavin: 0.487 MG
Niacin: 6.442 MG
Vitamin B-6: 0.086 MG
Folate, total: 134 UG
Folic acid: 117 UG
Folate, food: 17 UG
Folate, DFE: 216 UG
Choline, total: 16.7 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 1.15 MG
Vitamin K (phylloquinone): 25.4 UG
Fatty acids, total saturated: 1.653 G
SFA 4:0: 0.005 G
SFA 8:0: 0.004 G
SFA 10:0: 0.008 G
SFA 12:0: 0.004 G
SFA 14:0: 0.013 G
SFA 16:0: 1.05 G
SFA 18:0: 0.49 G
Fatty acids, total monounsaturated: 1.986 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.926 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 4.835 G
PUFA 18:2: 4.272 G
PUFA 18:3: 0.553 G
PUFA 20:4: 0.006 G
CRACKERS, PARMESAN HERB
brand_owner: Keebler Company
brand_name: KEEBLER
gtin_upc: 030100102335
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), SOYBEAN OIL (WITH TBHQ FOR FRESHNESS), RICE FLOUR, SUGAR. CONTAINS 2% OR LESS OF SALT, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), OAT FIBER, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, NATURAL FLAVORS, ONION POWDER, SOY LECITHIN, DRIED PARSLEY, GROUND CELERY SEED, WHEY, PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), BUTTERMILK, MONOSODIUM GLUTAMATE, GARLIC POWDER, CITRIC ACID, SPICES, DISODIUM INOSINATE, DISODIUM GUANYLATE.
serving_size: 15.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
package_weight: 10 oz/283 g
market_country: United States
Energy: 467 KCAL
Protein: 6.67 G
Total lipid (fat): 23.33 G
Carbohydrate, by difference: 60 G
Sugars, Total: 6.67 G
Sugars, added: 6.7 G
Iron, Fe: 3.33 MG
Potassium, K: 67 MG
Sodium, Na: 1200 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 6.67 G
Fatty acids, total polyunsaturated: 13.33 G
CRACKERS, PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410900896
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN OIL, CANOLA OIL, PALM OIL, HYDROGENATED PALM KERNEL), EMULSIFIERS (HYDROGENATED RAPESEED, COTTONSEED, AND SOYBEAN OIL, SOY LECITHIN), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), CORN SYRUP, SALT, NATURAL FLAVOR, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ARTIFICIAL COLOR (YELLOW 6), MALTED BARLEY FLOUR, YEAST.
serving_size: 50.70000076293945 g
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 533 KCAL
Protein: 11.83 G
Total lipid (fat): 29.59 G
Carbohydrate, by difference: 53.25 G
Fiber, total dietary: 3.9 G
Sugars, Total: 11.83 G
Calcium, Ca: 118 MG
Iron, Fe: 3.55 MG
Sodium, Na: 651 MG
Fatty acids, total saturated: 9.86 G
Fatty acids, total monounsaturated: 9.86 G
Fatty acids, total polyunsaturated: 8.88 G
CRACKERS, PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410900896
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN OIL, CANOLA OIL, PALM OIL, HYDROGENATED PALM KERNEL), EMULSIFIERS (HYDROGENATED RAPESEED, COTTONSEED, AND SOYBEAN OIL, SOY LECITHIN), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), CORN SYRUP, SALT, NATURAL FLAVOR, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ARTIFICIAL COLOR (YELLOW 6), MALTED BARLEY FLOUR, YEAST.
serving_size: 50.70000076293945 g
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 533 KCAL
Protein: 11.83 G
Total lipid (fat): 29.59 G
Carbohydrate, by difference: 53.25 G
Fiber, total dietary: 3.9 G
Sugars, Total: 11.83 G
Calcium, Ca: 118 MG
Iron, Fe: 3.55 MG
Sodium, Na: 651 MG
Fatty acids, total saturated: 9.86 G
Fatty acids, total monounsaturated: 9.86 G
Fatty acids, total polyunsaturated: 8.88 G
CRACKERS, PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410900896
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN OIL, CANOLA OIL, PALM OIL, HYDROGENATED PALM KERNEL), EMULSIFIERS (HYDROGENATED RAPESEED, COTTONSEED, AND SOYBEAN OIL, SOY LECITHIN), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), CORN SYRUP, SALT, NATURAL FLAVOR, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ARTIFICIAL COLOR (YELLOW 6), MALTED BARLEY FLOUR, YEAST.
serving_size: 50.70000076293945 g
branded_food_category: Flavored Snack Crackers
package_weight: 1.79 oz/50.7 g
market_country: United States
Energy: 533 KCAL
Protein: 11.83 G
Total lipid (fat): 29.59 G
Carbohydrate, by difference: 53.25 G
Fiber, total dietary: 3.9 G
Sugars, Total: 11.83 G
Calcium, Ca: 118 MG
Iron, Fe: 3.55 MG
Sodium, Na: 651 MG
Fatty acids, total saturated: 9.86 G
Fatty acids, total monounsaturated: 9.86 G
Fatty acids, total polyunsaturated: 8.88 G
CRACKERS, PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
gtin_upc: 076410900896
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: SOYBEAN OIL, CANOLA OIL, PALM OIL, HYDROGENATED PALM KERNEL), EMULSIFIERS (HYDROGENATED RAPESEED, COTTONSEED, AND SOYBEAN OIL, SOY LECITHIN), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE, AMMONIUM BICARBONATE), CORN SYRUP, SALT, NATURAL FLAVOR, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ARTIFICIAL COLOR (YELLOW 6), MALTED BARLEY FLOUR, YEAST.
serving_size: 50.7 g
household_serving_fulltext: 1.79 ONZ
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 533 KCAL
Protein: 11.83 G
Total lipid (fat): 29.59 G
Carbohydrate, by difference: 53.25 G
Fiber, total dietary: 3.9 G
Sugars, Total: 11.83 G
Calcium, Ca: 118 MG
Iron, Fe: 3.55 MG
Sodium, Na: 651 MG
Fatty acids, total saturated: 9.86 G
Fatty acids, total monounsaturated: 9.86 G
Fatty acids, total polyunsaturated: 8.88 G
CRACKERS, PUMPKIN SPICE
brand_owner: Al-Ansar Inc
brand_name: LESLEY STOWE
gtin_upc: 061243711351
ingredients: UNBLEACHED ENRICHED FLOUR (UNBLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PUMPKIN SEEDS, THOMPSON RAISINS, PECANS, BROWN SUGAR, FLAX SEEDS, OATS, SESAME SEEDS, ORGANIC SKIM MILK, TURBINADO BROWN SUGAR, LEAVENING (BAKING SODA), SEA SALT, CINNAMON, NUTMEG, CITRIC ACID, ALLSPICE, CLOVES.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 150 g
market_country: United States
Energy: 467 KCAL
Protein: 13.33 G
Total lipid (fat): 20 G
Carbohydrate, by difference: 60 G
Fiber, total dietary: 6.7 G
Sugars, Total: 20 G
Sugars, added: 6.7 G
Calcium, Ca: 133 MG
Iron, Fe: 4.33 MG
Potassium, K: 300 MG
Sodium, Na: 467 MG
CRACKERS, PUMPKIN SPICE
brand_owner: Al-Ansar Inc
brand_name: LESLEY STOWE
gtin_upc: 061243711351
ingredients: UNBLEACHED ENRICHED FLOUR (UNBLEACHED WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PUMPKIN SEEDS, THOMPSON RAISINS, PECANS, BROWN SUGAR, FLAX SEEDS, OATS, SESAME SEEDS, ORGANIC SKIM MILK, TURBINADO BROWN SUGAR, LEAVENING (BAKING SODA), SEA SALT, CINNAMON, NUTMEG, CITRIC ACID, ALLSPICE, CLOVES.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 5.3 oz/150 g
market_country: United States
Energy: 467 KCAL
Protein: 13.33 G
Total lipid (fat): 20 G
Carbohydrate, by difference: 60 G
Fiber, total dietary: 6.7 G
Sugars, Total: 20 G
Sugars, added: 6.7 G
Calcium, Ca: 133 MG
Iron, Fe: 4.33 MG
Potassium, K: 300 MG
Sodium, Na: 467 MG
CRACKERS, REAL CHEDDAR CHEESE
brand_owner: Snyder's-Lance, Inc.
gtin_upc: 076410904429
ingredients: RICE FLOUR, VEGETABLE OIL (SOYBEAN OIL AND/OR PALM OIL), RICE STARCH, CHEDDAR CHEESE (PASTEURIZED MILK, CULTURES, SALT, ENZYMES), SALT, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN STARCH, SUGAR, MALTODEXTRIN, POTATO STARCH, TAPIOCA FLOUR, XANTHAN GUM, CORN SYRUP, NONFAT DRY MILK, SOY LECITHIN (EMULSIFIER), LOCUST BEAN GUM, LACTIC ACID, ANNATTO (COLOR).
serving_size: 28.0 g
household_serving_fulltext: 1 ONZ
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 500 KCAL
Protein: 3.57 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Calcium, Ca: 286 MG
Sodium, Na: 1321 MG
Fatty acids, total saturated: 7.14 G
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 10.71 G
Cholesterol: 18 MG
CRACKERS, REAL PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410901282
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN SYRUP, SALT, SOY LECITHIN (EMULSIFIER).
serving_size: 36.5 g
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 521 KCAL
Protein: 10.96 G
Total lipid (fat): 24.66 G
Carbohydrate, by difference: 57.53 G
Fiber, total dietary: 2.7 G
Sugars, Total: 10.96 G
Calcium, Ca: 110 MG
Iron, Fe: 3.95 MG
Sodium, Na: 493 MG
Fatty acids, total saturated: 5.48 G
Fatty acids, total monounsaturated: 9.59 G
Fatty acids, total polyunsaturated: 9.59 G
CRACKERS, REAL PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410901282
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN SYRUP, SALT, SOY LECITHIN (EMULSIFIER).
serving_size: 36.5 g
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 521 KCAL
Protein: 10.96 G
Total lipid (fat): 24.66 G
Carbohydrate, by difference: 57.53 G
Fiber, total dietary: 2.7 G
Sugars, Total: 10.96 G
Calcium, Ca: 110 MG
Iron, Fe: 3.95 MG
Sodium, Na: 493 MG
Fatty acids, total saturated: 5.48 G
Fatty acids, total monounsaturated: 9.59 G
Fatty acids, total polyunsaturated: 9.59 G
CRACKERS, REAL PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410901282
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN SYRUP, SALT, SOY LECITHIN (EMULSIFIER).
serving_size: 36.5 g
branded_food_category: Flavored Snack Crackers
package_weight: 1.29 oz/36.5 g
market_country: United States
Energy: 521 KCAL
Protein: 10.96 G
Total lipid (fat): 24.66 G
Carbohydrate, by difference: 57.53 G
Fiber, total dietary: 2.7 G
Sugars, Total: 10.96 G
Calcium, Ca: 110 MG
Iron, Fe: 3.95 MG
Sodium, Na: 493 MG
Fatty acids, total saturated: 5.48 G
Fatty acids, total monounsaturated: 9.59 G
Fatty acids, total polyunsaturated: 9.59 G
CRACKERS, REAL PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
brand_name: LANCE
gtin_upc: 076410901282
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN SYRUP, SALT, SOY LECITHIN (EMULSIFIER).
serving_size: 36.5 g
household_serving_fulltext: 1 PACKAGE, 6 CRACKERS
branded_food_category: Flavored Snack Crackers
package_weight: 1.29 oz/36.5 g
market_country: United States
Energy: 521 KCAL
Protein: 10.96 G
Total lipid (fat): 24.66 G
Carbohydrate, by difference: 57.53 G
Fiber, total dietary: 2.7 G
Sugars, Total: 10.96 G
Calcium, Ca: 110 MG
Iron, Fe: 3.95 MG
Sodium, Na: 493 MG
Fatty acids, total saturated: 5.48 G
Fatty acids, total monounsaturated: 9.59 G
Fatty acids, total polyunsaturated: 9.59 G
CRACKERS, REAL PEANUT BUTTER
brand_owner: Snyder's-Lance, Inc.
gtin_upc: 076410901282
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PEANUTS, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA OIL, CORN OIL, PALM OIL, SOYBEAN OIL), DEXTROSE, SUGAR, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE, MONOCALCIUM PHOSPHATE), CORN SYRUP, SALT, SOY LECITHIN (EMULSIFIER).
serving_size: 36.5 g
household_serving_fulltext: 1 PACKAGE, 6 CRACKERS
branded_food_category: Flavored Snack Crackers
market_country: United States
Energy: 521 KCAL
Protein: 10.96 G
Total lipid (fat): 24.66 G
Carbohydrate, by difference: 57.53 G
Fiber, total dietary: 2.7 G
Sugars, Total: 10.96 G
Calcium, Ca: 110 MG
Iron, Fe: 3.95 MG
Sodium, Na: 493 MG
Fatty acids, total saturated: 5.48 G
Fatty acids, total monounsaturated: 9.59 G
Fatty acids, total polyunsaturated: 9.59 G
Crackers, rice and nuts
Water: 0.29 G
Energy: 430 KCAL
Protein: 10.78 G
Total lipid (fat): 8.85 G
Carbohydrate, by difference: 77.41 G
Fiber, total dietary: 0.8 G
Sugars, Total: 0.37 G
Calcium, Ca: 21 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 164 MG
Phosphorus, P: 368 MG
Potassium, K: 278 MG
Sodium, Na: 360 MG
Zinc, Zn: 2.27 MG
Copper, Cu: 0.36 MG
Selenium, Se: 23.5 UG
Thiamin: 0.406 MG
Riboflavin: 0.184 MG
Niacin: 5.357 MG
Vitamin B-6: 0.519 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 34.6 MG
Vitamin E (alpha-tocopherol): 3.02 MG
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 0.346 G
SFA 14:0: 0.002 G
SFA 16:0: 0.28 G
SFA 18:0: 0.061 G
Fatty acids, total monounsaturated: 5.4 G
MUFA 16:1: 0.034 G
MUFA 18:1: 5.354 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 2.593 G
PUFA 18:2: 2.527 G
PUFA 18:3: 0.066 G
Crackers, rice
Water: 0.11 G
Energy: 416 KCAL
Protein: 10 G
Total lipid (fat): 5 G
Carbohydrate, by difference: 82.64 G
Magnesium, Mg: 156 MG
Phosphorus, P: 362 MG
Potassium, K: 243 MG
Sodium, Na: 233 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.301 MG
Selenium, Se: 25.5 UG
Thiamin: 0.436 MG
Riboflavin: 0.101 MG
Niacin: 5.537 MG
Vitamin B-6: 0.554 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Choline, total: 33.4 MG
Vitamin E (alpha-tocopherol): 1.26 MG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total monounsaturated: 3.021 G
MUFA 16:1: 0.015 G
MUFA 18:1: 3 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 1.641 G
PUFA 18:2: 1.582 G
PUFA 18:3: 0.059 G
CRACKERS, ROASTED RED PEPPER
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000050801
ingredients: WHOLE GRAIN WHEAT, CANOLA OIL, GROUND DRIED RED BELL PEPPERS, SEA SALT, CANE SUGAR, MALTODEXTRIN, TOMATO POWDER, ONION POWDER, NATURAL FLAVOR (CONTAINS CELERY), DISTILLED VINEGAR POWDER, GARLIC POWDER, PAPRIKA EXTRACT (FOR COLOR).
serving_size: 28.0 g
household_serving_fulltext: 6 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 10.7 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 43 MG
Iron, Fe: 5 MG
Potassium, K: 443 MG
Sodium, Na: 393 MG
Fatty acids, total monounsaturated: 7.14 G
Fatty acids, total polyunsaturated: 3.57 G
CRACKERS, ROSEMARY ITALIAN STYLE
brand_owner: Honeywell International Inc.
brand_name: TRADER GIOTTO'S
gtin_upc: 00939218
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), EXPELLER PRESSED CANOLA OIL AND EXTRA VIRGIN OLIVE OIL, SEA SALT AND DRIED ROSEMARY.
serving_size: 26.0 g
branded_food_category: Crackers & Biscotti
package_weight: 5.5 oz/156 g
market_country: United States
Energy: 385 KCAL
Protein: 11.54 G
Total lipid (fat): 3.85 G
Carbohydrate, by difference: 76.92 G
Fiber, total dietary: 3.8 G
Sugars, Total: 3.85 G
Iron, Fe: 4.15 MG
Sodium, Na: 538 MG
CRACKERS, ROSEMARY
brand_owner: Perennial Ventures, Inc.
brand_name: TOP SEEDZ
gtin_upc: 710560996018
ingredients: CORNSTARCH, SUNFLOWER SEEDS, SESAME SEEDS, OLIVE OIL, FLAX SEEDS, PUMPKIN SEEDS, ROSEMARY, GARLIC, SALT.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 142 g
market_country: United States
Energy: 536 KCAL
Protein: 10.71 G
Total lipid (fat): 39.29 G
Carbohydrate, by difference: 46.43 G
Fiber, total dietary: 7.1 G
Calcium, Ca: 221 MG
Iron, Fe: 3.57 MG
Potassium, K: 364 MG
Fatty acids, total saturated: 5.36 G
CRACKERS, ROSEMARY
brand_owner: Perennial Ventures, Inc.
brand_name: TOP SEEDZ
gtin_upc: 710560996018
ingredients: CORNSTARCH, SUNFLOWER SEEDS, SESAME SEEDS, OLIVE OIL, FLAX SEEDS, PUMPKIN SEEDS, ROSEMARY, GARLIC, SALT.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 5 oz/142 g
market_country: United States
Energy: 536 KCAL
Protein: 10.71 G
Total lipid (fat): 39.29 G
Carbohydrate, by difference: 46.43 G
Fiber, total dietary: 7.1 G
Calcium, Ca: 221 MG
Iron, Fe: 3.57 MG
Potassium, K: 364 MG
Fatty acids, total saturated: 5.36 G
Crackers, rusk toast
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SLICED, THICK, BETWEEN 0.5 AND 1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
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.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
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: 5.5 G
Energy: 407 KCAL
Energy: 1703 kJ
Protein: 13.5 G
Total lipid (fat): 7.2 G
Ash: 1.2 G
Carbohydrate, by difference: 72.3 G
Calcium, Ca: 27 MG
Iron, Fe: 2.72 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 153 MG
Potassium, K: 245 MG
Sodium, Na: 253 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.245 MG
Manganese, Mn: 0.439 MG
Selenium, Se: 20.1 UG
Thiamin: 0.404 MG
Riboflavin: 0.399 MG
Niacin: 4.625 MG
Pantothenic acid: 0.605 MG
Vitamin B-6: 0.047 MG
Folate, total: 87 UG
Folic acid: 23 UG
Folate, food: 64 UG
Folate, DFE: 103 UG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 41 IU
Fatty acids, total saturated: 1.376 G
SFA 14:0: 0.011 G
SFA 16:0: 0.973 G
SFA 18:0: 0.386 G
Fatty acids, total monounsaturated: 2.755 G
MUFA 16:1: 0.065 G
MUFA 18:1: 2.678 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 2.31 G
PUFA 18:2: 2.114 G
PUFA 18:3: 0.143 G
PUFA 18:4: 0.003 G
PUFA 20:4: 0.026 G
PUFA 20:5 n-3 (EPA): 0.013 G
PUFA 22:6 n-3 (DHA): 0.008 G
Cholesterol: 78 MG
Tryptophan: 0.171 G
Threonine: 0.512 G
Isoleucine: 0.61 G
Leucine: 1.01 G
Lysine: 0.684 G
Methionine: 0.29 G
Cystine: 0.272 G
Phenylalanine: 0.668 G
Tyrosine: 0.471 G
Valine: 0.684 G
Arginine: 0.649 G
Histidine: 0.309 G
Alanine: 0.606 G
Aspartic acid: 0.944 G
Glutamic acid: 3.192 G
Glycine: 0.498 G
Proline: 1.052 G
Serine: 0.768 G
Crackers, rye, sandwich-type with cheese filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
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.
CHEESE ADDED Used when cheese is the second to fourth 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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
RYE ADDED
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.8 G
Energy: 481 KCAL
Energy: 2013 kJ
Protein: 9.2 G
Total lipid (fat): 22.3 G
Ash: 3.9 G
Carbohydrate, by difference: 60.8 G
Fiber, total dietary: 3.6 G
Calcium, Ca: 222 MG
Iron, Fe: 2.45 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 339 MG
Potassium, K: 342 MG
Sodium, Na: 1044 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.635 MG
Selenium, Se: 20.8 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.612 MG
Riboflavin: 0.494 MG
Niacin: 3.57 MG
Pantothenic acid: 0.585 MG
Vitamin B-6: 0.076 MG
Folate, total: 81 UG
Folic acid: 65 UG
Folate, food: 16 UG
Folate, DFE: 127 UG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 24 UG
Retinol: 8 UG
Vitamin A, IU: 334 IU
Fatty acids, total saturated: 5.987 G
SFA 4:0: 0.031 G
SFA 6:0: 0.015 G
SFA 8:0: 0.008 G
SFA 10:0: 0.018 G
SFA 12:0: 0.017 G
SFA 14:0: 0.202 G
SFA 16:0: 3.063 G
SFA 18:0: 2.602 G
Fatty acids, total monounsaturated: 12.236 G
MUFA 16:1: 0.031 G
MUFA 18:1: 12.191 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 2.863 G
PUFA 18:2: 2.702 G
PUFA 18:3: 0.161 G
Cholesterol: 9 MG
Tryptophan: 0.115 G
Threonine: 0.286 G
Isoleucine: 0.354 G
Leucine: 0.649 G
Lysine: 0.333 G
Methionine: 0.161 G
Cystine: 0.185 G
Phenylalanine: 0.442 G
Tyrosine: 0.273 G
Valine: 0.417 G
Arginine: 0.396 G
Histidine: 0.208 G
Alanine: 0.319 G
Aspartic acid: 0.51 G
Glutamic acid: 2.729 G
Glycine: 0.33 G
Proline: 0.972 G
Serine: 0.459 G
Crackers, rye, wafers, plain
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
RYE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Secale cereale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42090]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=317600]
[https://plants.usda.gov/home/plantProfile?symbol=SECE]
[DPNL 2003 12952]
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 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5 G
Energy: 334 KCAL
Energy: 1397 kJ
Protein: 9.6 G
Total lipid (fat): 0.9 G
Ash: 4.1 G
Carbohydrate, by difference: 80.4 G
Fiber, total dietary: 22.9 G
Sugars, Total: 1.01 G
Calcium, Ca: 40 MG
Iron, Fe: 5.94 MG
Magnesium, Mg: 121 MG
Phosphorus, P: 334 MG
Potassium, K: 495 MG
Sodium, Na: 557 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.461 MG
Manganese, Mn: 5.366 MG
Selenium, Se: 23.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.427 MG
Riboflavin: 0.289 MG
Niacin: 1.581 MG
Pantothenic acid: 0.569 MG
Vitamin B-6: 0.271 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Choline, total: 20 MG
Carotene, beta: 2 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 245 UG
Vitamin E (alpha-tocopherol): 0.8 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 0.108 G
SFA 14:0: 0.001 G
SFA 16:0: 0.101 G
SFA 18:0: 0.006 G
Fatty acids, total monounsaturated: 0.152 G
MUFA 16:1: 0.003 G
MUFA 18:1: 0.145 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.397 G
PUFA 18:2: 0.349 G
PUFA 18:3: 0.048 G
Crackers, rye, wafers, seasoned
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
RYE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Secale cereale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42090]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=317600]
[https://plants.usda.gov/home/plantProfile?symbol=SECE]
[DPNL 2003 12952]
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 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4 G
Energy: 381 KCAL
Energy: 1594 kJ
Protein: 9 G
Total lipid (fat): 9.2 G
Ash: 4 G
Carbohydrate, by difference: 73.8 G
Fiber, total dietary: 20.9 G
Calcium, Ca: 44 MG
Iron, Fe: 3.04 MG
Magnesium, Mg: 106 MG
Phosphorus, P: 307 MG
Potassium, K: 454 MG
Sodium, Na: 887 MG
Zinc, Zn: 2.55 MG
Copper, Cu: 0.495 MG
Manganese, Mn: 2.371 MG
Selenium, Se: 32.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.316 MG
Riboflavin: 0.223 MG
Niacin: 2.474 MG
Pantothenic acid: 0.558 MG
Vitamin B-6: 0.19 MG
Folate, total: 52 UG
Folate, food: 52 UG
Folate, DFE: 52 UG
Vitamin A, IU: 8 IU
Fatty acids, total saturated: 1.287 G
SFA 16:0: 0.921 G
SFA 18:0: 0.352 G
Fatty acids, total monounsaturated: 3.27 G
MUFA 16:1: 0.037 G
MUFA 18:1: 3.215 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 3.608 G
PUFA 18:2: 3.283 G
PUFA 18:3: 0.318 G
CRACKERS, SALTED
brand_owner: Mercado Latino, Inc.
brand_name: PAYASO
gtin_upc: 074734272866
ingredients: WHEAT FLOUR, VEGETABLE OIL, INVERT SYRUP, SUGAR, IODIZED SALT, MALT, YEAST, PROTEOLITIC ENZIMES AND SODIUM BICARBONATE.
serving_size: 30.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 400 KCAL
Protein: 10 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 1.7 G
Calcium, Ca: 133 MG
Iron, Fe: 2.4 MG
Sodium, Na: 800 MG
Fatty acids, total saturated: 5 G
Fatty acids, total monounsaturated: 3.33 G
CRACKERS, SALTED
brand_owner: Mercado Latino, Inc.
brand_name: PAYASO
gtin_upc: 074734272866
ingredients: WHEAT FLOUR, VEGETABLE OIL, INVERT SYRUP, SUGAR, IODIZED SALT, MALT, YEAST, PROTEOLITIC ENZIMES AND SODIUM BICARBONATE.
serving_size: 30.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 400 KCAL
Protein: 10 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 1.7 G
Calcium, Ca: 133 MG
Iron, Fe: 2.4 MG
Sodium, Na: 800 MG
Fatty acids, total saturated: 5 G
Fatty acids, total monounsaturated: 3.33 G
CRACKERS, SALTED
brand_owner: Mercado Latino, Inc.
brand_name: PAYASO
gtin_upc: 074734272866
ingredients: WHEAT FLOUR, VEGETABLE OIL, INVERT SYRUP, SUGAR, IODIZED SALT, MALT, YEAST, PROTEOLITIC ENZIMES AND SODIUM BICARBONATE.
serving_size: 30.0 g
branded_food_category: Crackers & Biscotti
package_weight: 875 g
market_country: United States
Energy: 400 KCAL
Protein: 10 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 1.7 G
Calcium, Ca: 133 MG
Iron, Fe: 2.4 MG
Sodium, Na: 800 MG
Fatty acids, total saturated: 5 G
Fatty acids, total monounsaturated: 3.33 G
CRACKERS, SALTED
brand_owner: Mercado Latino, Inc.
gtin_upc: 074734272866
ingredients: WHEAT FLOUR, VEGETABLE OIL, INVERT SYRUP, SUGAR, IODIZED SALT, MALT, YEAST, PROTEOLITIC ENZIMES AND SODIUM BICARBONATE.
serving_size: 30.0 g
household_serving_fulltext: 11 COOKIES
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 400 KCAL
Protein: 10 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 1.7 G
Calcium, Ca: 133 MG
Iron, Fe: 2.4 MG
Sodium, Na: 800 MG
Fatty acids, total saturated: 5 G
Fatty acids, total monounsaturated: 3.33 G
CRACKERS, SALTED
brand_owner: Mercado Latino, Inc.
gtin_upc: 074734272866
ingredients: WHEAT FLOUR, VEGETABLE OIL, INVERT SYRUP, SUGAR, IODIZED SALT, MALT, YEAST, PROTEOLITIC ENZIMES AND SODIUM BICARBONATE.
serving_size: 30.0 g
household_serving_fulltext: 11 COOKIES
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 400 KCAL
Protein: 10 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 70 G
Sodium, Na: 800 MG
Fatty acids, total saturated: 5 G
Fatty acids, total monounsaturated: 3.33 G
Crackers, saltine, multigrain
Water: 9.85 G
Energy: 398 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 68.25 G
Fiber, total dietary: 6.7 G
Iron, Fe: 5.14 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 196 MG
Potassium, K: 221 MG
Sodium, Na: 1214 MG
Zinc, Zn: 1.46 MG
Copper, Cu: 0.266 MG
Selenium, Se: 25.8 UG
Thiamin: 0.465 MG
Riboflavin: 0.225 MG
Niacin: 4.427 MG
Vitamin B-6: 0.213 MG
Folate, total: 82 UG
Folic acid: 52 UG
Folate, food: 30 UG
Folate, DFE: 119 UG
Choline, total: 8.1 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 80 UG
Vitamin E (alpha-tocopherol): 1.19 MG
Vitamin K (phylloquinone): 18.3 UG
Fatty acids, total monounsaturated: 2.793 G
MUFA 16:1: 0.005 G
MUFA 18:1: 2.752 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 7.229 G
PUFA 18:2: 6.437 G
PUFA 18:3: 0.789 G
PUFA 20:4: 0.002 G
Crackers, saltine, reduced fat
Water: 3.4 G
Energy: 393 KCAL
Protein: 10.5 G
Total lipid (fat): 1.6 G
Carbohydrate, by difference: 82.3 G
Fiber, total dietary: 2.7 G
Sugars, Total: 0.38 G
Calcium, Ca: 22 MG
Iron, Fe: 7.72 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 113 MG
Potassium, K: 115 MG
Sodium, Na: 849 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.145 MG
Selenium, Se: 21.4 UG
Thiamin: 0.518 MG
Riboflavin: 0.59 MG
Niacin: 5.714 MG
Vitamin B-6: 0.085 MG
Folate, total: 124 UG
Folic acid: 111 UG
Folate, food: 13 UG
Folate, DFE: 202 UG
Choline, total: 19.6 MG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 4.9 UG
Fatty acids, total saturated: 0.244 G
SFA 14:0: 0.001 G
SFA 16:0: 0.228 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.142 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.138 G
Fatty acids, total polyunsaturated: 0.685 G
PUFA 18:2: 0.647 G
PUFA 18:3: 0.038 G
Crackers, saltine, reduced sodium
Water: 3.99 G
Energy: 416 KCAL
Protein: 9.39 G
Total lipid (fat): 8.75 G
Carbohydrate, by difference: 73.48 G
Fiber, total dietary: 2.9 G
Sugars, Total: 2.19 G
Calcium, Ca: 118 MG
Iron, Fe: 5.07 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 110 MG
Potassium, K: 716 MG
Sodium, Na: 646 MG
Zinc, Zn: 0.81 MG
Copper, Cu: 0.154 MG
Selenium, Se: 6.3 UG
Thiamin: 0.604 MG
Riboflavin: 0.327 MG
Niacin: 5.174 MG
Vitamin B-6: 0.059 MG
Folate, total: 138 UG
Folic acid: 116 UG
Folate, food: 23 UG
Folate, DFE: 218 UG
Choline, total: 19.4 MG
Vitamin B-12: 0.09 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 1.11 MG
Vitamin K (phylloquinone): 15.2 UG
Fatty acids, total saturated: 1.978 G
SFA 10:0: 0.005 G
SFA 12:0: 0.001 G
SFA 14:0: 0.016 G
SFA 16:0: 1.151 G
SFA 18:0: 0.734 G
Fatty acids, total monounsaturated: 2.221 G
MUFA 16:1: 0.008 G
MUFA 18:1: 2.187 G
MUFA 20:1: 0.02 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 4.021 G
PUFA 18:2: 3.582 G
PUFA 18:3: 0.432 G
PUFA 18:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Crackers, saltine
Water: 5.05 G
Energy: 418 KCAL
Protein: 9.46 G
Total lipid (fat): 8.64 G
Carbohydrate, by difference: 74.05 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.29 G
Calcium, Ca: 19 MG
Iron, Fe: 5.57 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 102 MG
Potassium, K: 152 MG
Sodium, Na: 941 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.139 MG
Selenium, Se: 10.3 UG
Thiamin: 0.702 MG
Riboflavin: 0.487 MG
Niacin: 6.442 MG
Vitamin B-6: 0.086 MG
Folate, total: 134 UG
Folic acid: 117 UG
Folate, food: 17 UG
Folate, DFE: 216 UG
Choline, total: 16.7 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 1.15 MG
Vitamin K (phylloquinone): 25.4 UG
Fatty acids, total saturated: 1.653 G
SFA 4:0: 0.005 G
SFA 8:0: 0.004 G
SFA 10:0: 0.008 G
SFA 12:0: 0.004 G
SFA 14:0: 0.013 G
SFA 16:0: 1.05 G
SFA 18:0: 0.49 G
Fatty acids, total monounsaturated: 1.986 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.926 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 4.835 G
PUFA 18:2: 4.272 G
PUFA 18:3: 0.553 G
PUFA 20:4: 0.006 G
Crackers, saltines (includes oyster, soda, soup)
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
IRON ADDED Used when iron is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137.610(a), 21 CFR 136.115(a)(1), and others.
VEGETABLE FAT OR OIL ADDED
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
FOLIC ACID ADDED Used when folic acid is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.05 G
Energy: 418 KCAL
Energy: 1747 kJ
Protein: 9.46 G
Total lipid (fat): 8.64 G
Ash: 2.79 G
Carbohydrate, by difference: 74.05 G
Fiber, total dietary: 2.8 G
Sugars, Total: 1.29 G
Glucose: 0.12 G
Fructose: 0.19 G
Maltose: 0.98 G
Starch: 67.83 G
Calcium, Ca: 19 MG
Iron, Fe: 5.57 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 102 MG
Potassium, K: 152 MG
Sodium, Na: 941 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.686 MG
Selenium, Se: 10.3 UG
Thiamin: 0.702 MG
Riboflavin: 0.487 MG
Niacin: 6.442 MG
Pantothenic acid: 0.536 MG
Vitamin B-6: 0.086 MG
Folate, total: 134 UG
Folic acid: 117 UG
Folate, food: 17 UG
Folate, DFE: 216 UG
Choline, total: 16.7 MG
Betaine: 62.7 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 1.15 MG
Tocopherol, beta: 0.31 MG
Tocopherol, gamma: 4.9 MG
Tocopherol, delta: 1.55 MG
Tocotrienol, alpha: 0.1 MG
Tocotrienol, beta: 1.45 MG
Vitamin K (phylloquinone): 25.4 UG
Fatty acids, total saturated: 1.653 G
SFA 4:0: 0.005 G
SFA 8:0: 0.004 G
SFA 10:0: 0.008 G
SFA 12:0: 0.004 G
SFA 14:0: 0.013 G
SFA 15:0: 0.005 G
SFA 16:0: 1.05 G
SFA 17:0: 0.009 G
SFA 18:0: 0.49 G
SFA 20:0: 0.026 G
SFA 22:0: 0.026 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 1.986 G
MUFA 16:1: 0.01 G
MUFA 16:1 c: 0.01 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.926 G
MUFA 18:1 c: 1.776 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.006 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 4.835 G
PUFA 18:2: 4.272 G
PUFA 18:2 n-6 c,c: 4.25 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.553 G
PUFA 18:3 n-3 c,c,c (ALA): 0.535 G
PUFA 18:3 n-6 c,c,c: 0.018 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.006 G
Fatty acids, total trans: 0.167 G
Fatty acids, total trans-monoenoic: 0.152 G
TFA 18:1 t: 0.15 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Tryptophan: 0.116 G
Threonine: 0.268 G
Isoleucine: 0.333 G
Leucine: 0.652 G
Lysine: 0.172 G
Methionine: 0.147 G
Cystine: 0.232 G
Phenylalanine: 0.45 G
Tyrosine: 0.182 G
Valine: 0.399 G
Arginine: 0.349 G
Histidine: 0.197 G
Alanine: 0.318 G
Aspartic acid: 0.415 G
Glutamic acid: 3.158 G
Glycine: 0.344 G
Proline: 1.046 G
Serine: 0.445 G
Crackers, saltines, fat-free, low-sodium
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
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.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
FAT FREE FOOD A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as X % fat-free shall be prohibited [REGULATION (EC) No 1924/2006 Corrigendum].
Food having less than 0.5 grams fat per amount customarily consumed. Meals and main dishes have less than 0.5 grams fat per labeled serving. Such foods must contain no ingredient that is fat or understood to contain fat except when the ingredient listed has been footnoted '*adds a trivial amount of fat'.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.4 G
Energy: 393 KCAL
Energy: 1644 kJ
Protein: 10.5 G
Total lipid (fat): 1.6 G
Ash: 2.2 G
Carbohydrate, by difference: 82.3 G
Fiber, total dietary: 2.7 G
Sugars, Total: 0.38 G
Calcium, Ca: 22 MG
Iron, Fe: 7.72 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 113 MG
Potassium, K: 115 MG
Sodium, Na: 849 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.637 MG
Selenium, Se: 21.4 UG
Thiamin: 0.518 MG
Riboflavin: 0.59 MG
Niacin: 5.714 MG
Pantothenic acid: 0.39 MG
Vitamin B-6: 0.085 MG
Folate, total: 124 UG
Folic acid: 111 UG
Folate, food: 13 UG
Folate, DFE: 202 UG
Choline, total: 19.6 MG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.12 MG
Vitamin K (phylloquinone): 4.9 UG
Fatty acids, total saturated: 0.244 G
SFA 14:0: 0.001 G
SFA 16:0: 0.228 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.142 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.138 G
Fatty acids, total polyunsaturated: 0.685 G
PUFA 18:2: 0.647 G
PUFA 18:3: 0.038 G
Tryptophan: 0.138 G
Threonine: 0.287 G
Isoleucine: 0.378 G
Leucine: 0.716 G
Lysine: 0.29 G
Methionine: 0.18 G
Cystine: 0.224 G
Phenylalanine: 0.514 G
Tyrosine: 0.309 G
Valine: 0.439 G
Arginine: 0.413 G
Histidine: 0.224 G
Alanine: 0.327 G
Aspartic acid: 0.443 G
Glutamic acid: 3.494 G
Glycine: 0.367 G
Proline: 1.19 G
Serine: 0.536 G
Crackers, saltines, low salt (includes oyster, soda, soup)
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SALT FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.03 G
Energy: 421 KCAL
Energy: 1760 kJ
Protein: 9.5 G
Total lipid (fat): 8.85 G
Ash: 3.28 G
Carbohydrate, by difference: 74.34 G
Fiber, total dietary: 2.9 G
Sugars, Total: 2.22 G
Glucose: 0.23 G
Fructose: 0.23 G
Maltose: 1.69 G
Galactose: 0.07 G
Starch: 67.3 G
Calcium, Ca: 119 MG
Iron, Fe: 5.13 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 111 MG
Potassium, K: 724 MG
Sodium, Na: 198 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.156 MG
Manganese, Mn: 0.838 MG
Selenium, Se: 6.4 UG
Thiamin: 0.611 MG
Riboflavin: 0.331 MG
Niacin: 5.235 MG
Pantothenic acid: 0.475 MG
Vitamin B-6: 0.06 MG
Folate, total: 140 UG
Folic acid: 117 UG
Folate, food: 23 UG
Folate, DFE: 221 UG
Choline, total: 19.6 MG
Betaine: 55.3 MG
Vitamin B-12: 0.09 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 1.12 MG
Tocopherol, beta: 0.23 MG
Tocopherol, gamma: 5.05 MG
Tocopherol, delta: 1.27 MG
Tocotrienol, alpha: 0.13 MG
Vitamin K (phylloquinone): 15.4 UG
Vitamin K (Dihydrophylloquinone): 14.6 UG
Fatty acids, total saturated: 2.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.001 G
SFA 14:0: 0.016 G
SFA 15:0: 0.003 G
SFA 16:0: 1.165 G
SFA 17:0: 0.008 G
SFA 18:0: 0.743 G
SFA 20:0: 0.025 G
SFA 22:0: 0.023 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 2.247 G
MUFA 16:1: 0.008 G
MUFA 16:1 c: 0.008 G
MUFA 17:1: 0.003 G
MUFA 18:1: 2.213 G
MUFA 18:1 c: 1.798 G
MUFA 20:1: 0.02 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 4.068 G
PUFA 18:2: 3.624 G
PUFA 18:2 n-6 c,c: 3.592 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.437 G
PUFA 18:3 n-3 c,c,c (ALA): 0.423 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.443 G
Fatty acids, total trans-monoenoic: 0.415 G
TFA 18:1 t: 0.415 G
TFA 18:2 t not further defined: 0.027 G
Fatty acids, total trans-polyenoic: 0.027 G
Tryptophan: 0.122 G
Threonine: 0.274 G
Isoleucine: 0.344 G
Leucine: 0.681 G
Lysine: 0.23 G
Methionine: 0.177 G
Cystine: 0.208 G
Phenylalanine: 0.493 G
Tyrosine: 0.3 G
Valine: 0.401 G
Arginine: 0.407 G
Histidine: 0.221 G
Alanine: 0.324 G
Aspartic acid: 0.428 G
Glutamic acid: 3.283 G
Glycine: 0.358 G
Proline: 1.137 G
Serine: 0.493 G
Crackers, saltines, unsalted tops (includes oyster, soda, soup)
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
BARLEY MALT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.1 G
Energy: 434 KCAL
Energy: 1816 kJ
Protein: 9.2 G
Total lipid (fat): 11.8 G
Ash: 3.3 G
Carbohydrate, by difference: 71.5 G
Fiber, total dietary: 3 G
Calcium, Ca: 119 MG
Iron, Fe: 5.4 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 105 MG
Potassium, K: 128 MG
Sodium, Na: 766 MG
Zinc, Zn: 0.77 MG
Copper, Cu: 0.199 MG
Manganese, Mn: 0.695 MG
Thiamin: 0.565 MG
Riboflavin: 0.462 MG
Niacin: 5.249 MG
Pantothenic acid: 0.456 MG
Vitamin B-6: 0.038 MG
Folate, total: 124 UG
Folic acid: 93 UG
Folate, food: 31 UG
Folate, DFE: 189 UG
Fatty acids, total saturated: 2.932 G
SFA 14:0: 0.055 G
SFA 16:0: 1.545 G
SFA 18:0: 1.329 G
Fatty acids, total monounsaturated: 6.422 G
MUFA 16:1: 0.005 G
MUFA 18:1: 6.417 G
Fatty acids, total polyunsaturated: 1.679 G
PUFA 18:2: 1.593 G
PUFA 18:3: 0.086 G
Tryptophan: 0.122 G
Threonine: 0.256 G
Isoleucine: 0.334 G
Leucine: 0.632 G
Lysine: 0.258 G
Methionine: 0.159 G
Cystine: 0.198 G
Phenylalanine: 0.452 G
Tyrosine: 0.274 G
Valine: 0.387 G
Arginine: 0.366 G
Histidine: 0.198 G
Alanine: 0.292 G
Aspartic acid: 0.394 G
Glutamic acid: 3.066 G
Glycine: 0.324 G
Proline: 1.046 G
Serine: 0.472 G
Crackers, saltines, whole wheat (includes multi-grain)
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 9.85 G
Energy: 398 KCAL
Energy: 1665 kJ
Protein: 7.14 G
Total lipid (fat): 10.71 G
Ash: 4.04 G
Carbohydrate, by difference: 68.25 G
Fiber, total dietary: 6.7 G
Iron, Fe: 5.14 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 196 MG
Potassium, K: 221 MG
Sodium, Na: 1214 MG
Zinc, Zn: 1.46 MG
Copper, Cu: 0.266 MG
Manganese, Mn: 1.494 MG
Selenium, Se: 25.8 UG
Thiamin: 0.465 MG
Riboflavin: 0.225 MG
Niacin: 4.427 MG
Pantothenic acid: 0.654 MG
Vitamin B-6: 0.213 MG
Folate, total: 82 UG
Folic acid: 52 UG
Folate, food: 30 UG
Folate, DFE: 119 UG
Choline, total: 8.1 MG
Betaine: 12.5 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 80 UG
Vitamin E (alpha-tocopherol): 1.19 MG
Vitamin K (phylloquinone): 18.3 UG
Fatty acids, total monounsaturated: 2.793 G
MUFA 16:1: 0.005 G
MUFA 18:1: 2.752 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 7.229 G
PUFA 18:2: 6.437 G
PUFA 18:3: 0.789 G
PUFA 20:4: 0.002 G
CRACKERS, SALTINES
brand_owner: Associated Wholesale Grocers, Inc.
brand_name: BEST CHOICE
gtin_upc: 070038309505
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, CONTAINS 2% OR LESS OF: SALT, LEAVENING (BAKING SODA, YEAST), MALTED BARLEY FLOUR, SODIUM SULFITE, ENZYMES.
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 78.57 G
Iron, Fe: 4.29 MG
Sodium, Na: 929 MG
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, SALTINES
brand_owner: Associated Wholesale Grocers, Inc.
brand_name: BEST CHOICE
gtin_upc: 070038309505
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, CONTAINS 2% OR LESS OF: SALT, LEAVENING (BAKING SODA, YEAST), MALTED BARLEY FLOUR, SODIUM SULFITE, ENZYMES.
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 78.57 G
Iron, Fe: 4.29 MG
Sodium, Na: 929 MG
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, SALTINES
brand_owner: Associated Wholesale Grocers, Inc.
brand_name: BEST CHOICE
gtin_upc: 070038309505
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, CONTAINS 2% OR LESS OF: SALT, LEAVENING (BAKING SODA, YEAST), MALTED BARLEY FLOUR, SODIUM SULFITE, ENZYMES.
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 78.57 G
Iron, Fe: 4.29 MG
Sodium, Na: 929 MG
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, SALTINES
brand_owner: Associated Wholesale Grocers, Inc.
gtin_upc: 070038309505
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, CONTAINS 2% OR LESS OF: SALT, LEAVENING (BAKING SODA, YEAST), MALTED BARLEY FLOUR, SODIUM SULFITE, ENZYMES.
serving_size: 14.0 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 78.57 G
Iron, Fe: 4.29 MG
Sodium, Na: 929 MG
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, SALTINES
brand_owner: Associated Wholesale Grocers, Inc.
gtin_upc: 070038309505
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SOYBEAN OIL WITH TBHQ AND CITRIC ACID FOR FRESHNESS, CONTAINS 2% OR LESS OF: SALT, LEAVENING (BAKING SODA, YEAST), MALTED BARLEY FLOUR, SODIUM SULFITE, ENZYMES.
serving_size: 14.0 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 78.57 G
Iron, Fe: 4.29 MG
Sodium, Na: 929 MG
Fatty acids, total polyunsaturated: 7.14 G
Crackers, sandwich, cheese filled (Ritz)
Water: 9.16 G
Energy: 479 KCAL
Protein: 7.66 G
Total lipid (fat): 25.09 G
Carbohydrate, by difference: 56.05 G
Fiber, total dietary: 2.5 G
Sugars, Total: 9.92 G
Calcium, Ca: 11 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 103 MG
Potassium, K: 112 MG
Sodium, Na: 595 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.115 MG
Selenium, Se: 17.4 UG
Thiamin: 0.4 MG
Riboflavin: 0.274 MG
Niacin: 4.124 MG
Vitamin B-6: 0.067 MG
Folate, total: 98 UG
Folic acid: 76 UG
Folate, food: 23 UG
Folate, DFE: 151 UG
Choline, total: 12.3 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 2.25 MG
Vitamin K (phylloquinone): 7 UG
Fatty acids, total saturated: 5.271 G
SFA 4:0: 0.014 G
SFA 6:0: 0.008 G
SFA 8:0: 0.006 G
SFA 10:0: 0.01 G
SFA 12:0: 0.016 G
SFA 14:0: 0.11 G
SFA 16:0: 2.74 G
SFA 18:0: 2.105 G
Fatty acids, total monounsaturated: 10.814 G
MUFA 16:1: 0.019 G
MUFA 18:1: 10.715 G
MUFA 20:1: 0.04 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 7.323 G
PUFA 18:2: 7.005 G
PUFA 18:3: 0.117 G
PUFA 20:4: 0.005 G
Cholesterol: 1 MG
Crackers, sandwich, cheese filled
Water: 3.9 G
Energy: 477 KCAL
Protein: 9.3 G
Total lipid (fat): 21.1 G
Carbohydrate, by difference: 61.7 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.18 G
Calcium, Ca: 257 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 406 MG
Potassium, K: 429 MG
Sodium, Na: 978 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.082 MG
Selenium, Se: 21.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.446 MG
Riboflavin: 0.684 MG
Niacin: 3.766 MG
Vitamin B-6: 0.049 MG
Folate, total: 100 UG
Folic acid: 86 UG
Folate, food: 14 UG
Folate, DFE: 160 UG
Choline, total: 27.5 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 17 UG
Retinol: 16 UG
Carotene, beta: 5 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 8.3 UG
Fatty acids, total saturated: 6.125 G
SFA 4:0: 0.031 G
SFA 6:0: 0.017 G
SFA 8:0: 0.009 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.196 G
SFA 16:0: 2.911 G
SFA 18:0: 2.446 G
Fatty acids, total monounsaturated: 11.254 G
MUFA 16:1: 0.058 G
MUFA 18:1: 11.165 G
Fatty acids, total polyunsaturated: 2.567 G
PUFA 18:2: 2.415 G
PUFA 18:3: 0.153 G
Cholesterol: 2 MG
Crackers, sandwich, peanut butter filled (Ritz)
Water: 8.4 G
Energy: 482 KCAL
Protein: 7.5 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 57.14 G
Fiber, total dietary: 2.5 G
Sugars, Total: 10 G
Iron, Fe: 2.7 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 87 MG
Potassium, K: 110 MG
Sodium, Na: 575 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.117 MG
Selenium, Se: 17.6 UG
Thiamin: 0.409 MG
Riboflavin: 0.272 MG
Niacin: 4.215 MG
Vitamin B-6: 0.066 MG
Folate, total: 100 UG
Folic acid: 77 UG
Folate, food: 23 UG
Folate, DFE: 154 UG
Choline, total: 11.8 MG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 2.29 MG
Vitamin K (phylloquinone): 7 UG
Fatty acids, total saturated: 5.06 G
SFA 12:0: 0.004 G
SFA 14:0: 0.067 G
SFA 16:0: 2.652 G
SFA 18:0: 2.076 G
Fatty acids, total monounsaturated: 10.8 G
MUFA 16:1: 0.008 G
MUFA 18:1: 10.72 G
MUFA 20:1: 0.041 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 7.45 G
PUFA 18:2: 7.13 G
PUFA 18:3: 0.114 G
PUFA 20:4: 0.005 G
Crackers, sandwich, peanut butter filled
Water: 2.93 G
Energy: 494 KCAL
Protein: 11.47 G
Total lipid (fat): 24.54 G
Carbohydrate, by difference: 58.38 G
Fiber, total dietary: 2.3 G
Sugars, Total: 10.5 G
Calcium, Ca: 81 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 274 MG
Potassium, K: 215 MG
Sodium, Na: 801 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.324 MG
Selenium, Se: 10.8 UG
Thiamin: 0.489 MG
Riboflavin: 0.271 MG
Niacin: 6.114 MG
Vitamin B-6: 0.148 MG
Folate, total: 86 UG
Folic acid: 52 UG
Folate, food: 34 UG
Folate, DFE: 122 UG
Choline, total: 24.7 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.06 MG
Vitamin K (phylloquinone): 9.5 UG
Fatty acids, total saturated: 4.803 G
SFA 16:0: 3.008 G
SFA 18:0: 1.222 G
Fatty acids, total monounsaturated: 13.468 G
MUFA 18:1: 13.256 G
MUFA 20:1: 0.212 G
Fatty acids, total polyunsaturated: 4.551 G
PUFA 18:2: 4.551 G
Crackers, sandwich, reduced fat, peanut butter filled
Water: 9.33 G
Energy: 437 KCAL
Protein: 8.33 G
Total lipid (fat): 16.67 G
Carbohydrate, by difference: 63.49 G
Fiber, total dietary: 2.8 G
Sugars, Total: 11.11 G
Iron, Fe: 3 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 97 MG
Potassium, K: 122 MG
Sodium, Na: 639 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.13 MG
Selenium, Se: 19.5 UG
Thiamin: 0.454 MG
Riboflavin: 0.302 MG
Niacin: 4.683 MG
Vitamin B-6: 0.073 MG
Folate, total: 111 UG
Folic acid: 86 UG
Folate, food: 26 UG
Folate, DFE: 171 UG
Choline, total: 13.1 MG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 1.86 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 2.778 G
SFA 12:0: 0.004 G
SFA 14:0: 0.019 G
SFA 16:0: 1.502 G
SFA 18:0: 0.962 G
Fatty acids, total monounsaturated: 5.556 G
MUFA 16:1: 0.009 G
MUFA 18:1: 5.467 G
MUFA 20:1: 0.046 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 6.944 G
PUFA 18:2: 6.656 G
PUFA 18:3: 0.06 G
PUFA 20:4: 0.006 G
Crackers, sandwich-type, peanut butter filled, reduced fat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter 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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 9.33 G
Energy: 437 KCAL
Energy: 1830 kJ
Protein: 8.33 G
Total lipid (fat): 16.67 G
Ash: 2.18 G
Carbohydrate, by difference: 63.49 G
Fiber, total dietary: 2.8 G
Sugars, Total: 11.11 G
Iron, Fe: 3 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 97 MG
Potassium, K: 122 MG
Sodium, Na: 639 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.13 MG
Selenium, Se: 19.5 UG
Thiamin: 0.454 MG
Riboflavin: 0.302 MG
Niacin: 4.683 MG
Pantothenic acid: 0.372 MG
Vitamin B-6: 0.073 MG
Folate, total: 111 UG
Folic acid: 86 UG
Folate, food: 26 UG
Folate, DFE: 171 UG
Choline, total: 13.1 MG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 1.86 MG
Vitamin K (phylloquinone): 3 UG
Fatty acids, total saturated: 2.778 G
SFA 12:0: 0.004 G
SFA 14:0: 0.019 G
SFA 15:0: 0.003 G
SFA 16:0: 1.502 G
SFA 17:0: 0.011 G
SFA 18:0: 0.962 G
SFA 20:0: 0.075 G
SFA 22:0: 0.139 G
SFA 24:0: 0.051 G
Fatty acids, total monounsaturated: 5.556 G
MUFA 16:1: 0.009 G
MUFA 17:1: 0.002 G
MUFA 18:1: 5.467 G
MUFA 20:1: 0.046 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 6.944 G
PUFA 18:2: 6.656 G
PUFA 18:3: 0.06 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.003 G
PUFA 20:4: 0.006 G
Crackers, sandwich
Water: 2.93 G
Energy: 494 KCAL
Protein: 11.47 G
Total lipid (fat): 24.54 G
Carbohydrate, by difference: 58.38 G
Fiber, total dietary: 2.3 G
Sugars, Total: 10.5 G
Calcium, Ca: 81 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 274 MG
Potassium, K: 215 MG
Sodium, Na: 801 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.324 MG
Selenium, Se: 10.8 UG
Thiamin: 0.489 MG
Riboflavin: 0.271 MG
Niacin: 6.114 MG
Vitamin B-6: 0.148 MG
Folate, total: 86 UG
Folic acid: 52 UG
Folate, food: 34 UG
Folate, DFE: 122 UG
Choline, total: 24.7 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.06 MG
Vitamin K (phylloquinone): 9.5 UG
Fatty acids, total saturated: 4.803 G
SFA 16:0: 3.008 G
SFA 18:0: 1.222 G
Fatty acids, total monounsaturated: 13.468 G
MUFA 18:1: 13.256 G
MUFA 20:1: 0.212 G
Fatty acids, total polyunsaturated: 4.551 G
PUFA 18:2: 4.551 G
CRACKERS, SHARP AGED CHEDDAR
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S BAKERY
gtin_upc: 763027508118
ingredients: CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)], UNBLEACHED WHEAT FLOUR, SALTED BUTTER (SWEET CREAM AND SALT), WATER, AND SALT.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 168 g
market_country: United States
Energy: 429 KCAL
Protein: 17.86 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
CRACKERS, SHARP AGED CHEDDAR
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S BAKERY
gtin_upc: 763027508118
ingredients: CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)], UNBLEACHED WHEAT FLOUR, SALTED BUTTER (SWEET CREAM AND SALT), WATER, AND SALT.
serving_size: 28.0 g
branded_food_category: Crackers & Biscotti
package_weight: 6 oz/168 g
market_country: United States
Energy: 429 KCAL
Protein: 17.86 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
CRACKERS, SHARP AGED CHEDDAR
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S BAKERY
gtin_upc: 763027508118
ingredients: CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)], UNBLEACHED WHEAT FLOUR, SALTED BUTTER (SWEET CREAM AND SALT), WATER, AND SALT.
serving_size: 28.0 g
household_serving_fulltext: 18 CRACKERS
branded_food_category: Crackers & Biscotti
package_weight: 6 oz/168 g
market_country: United States
Energy: 429 KCAL
Protein: 17.86 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
CRACKERS, SHARP AGED CHEDDAR
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S
gtin_upc: 763027508057
ingredients: CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND ANNATTO (COLOR)), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), SALTED BUTTER (SWEET CREAM AND SALT), WATER, SALT.
serving_size: 28.0 g
branded_food_category: Flavored Snack Crackers
package_weight: 140 g
market_country: United States
Energy: 429 KCAL
Protein: 14.29 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Iron, Fe: 3.57 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
CRACKERS, SHARP AGED CHEDDAR
brand_owner: Dewey's Bakery, Inc.
brand_name: DEWEY'S
gtin_upc: 763027508057
ingredients: CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES AND ANNATTO (COLOR)), ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), SALTED BUTTER (SWEET CREAM AND SALT), WATER, SALT.
serving_size: 28.0 g
branded_food_category: Flavored Snack Crackers
package_weight: 5 oz/140 g
market_country: United States
Energy: 429 KCAL
Protein: 14.29 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Iron, Fe: 3.57 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
CRACKERS, SHARP AGED CHEDDAR
brand_owner: DEWEY'S BAKERY
gtin_upc: 763027508118
ingredients: CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, AND ANNATTO (COLOR)], UNBLEACHED WHEAT FLOUR, SALTED BUTTER (SWEET CREAM AND SALT), WATER, AND SALT.
serving_size: 28.0 g
household_serving_fulltext: 18 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 17.86 G
Total lipid (fat): 28.57 G
Carbohydrate, by difference: 32.14 G
Calcium, Ca: 371 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 17.86 G
Cholesterol: 89 MG
Crackers, snack, Goya Crackers
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
IRON ADDED Used when iron is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137.610(a), 21 CFR 136.115(a)(1), and others.
VEGETABLE FAT OR OIL ADDED
THIAMINE ADDED Used when thiamine is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
RIBOFLAVIN ADDED Used when riboflavin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
NIACIN ADDED Used when niacin is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others)
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
FOLIC ACID ADDED Used when folic acid is added at any level. Always use this term for enriched flour or rice, enriched bakery products, and enriched macaroni or noodle products. (21 CFR 137. 610(a), 21 CFR 136.115(a)(1), and others).
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.93 G
Energy: 433 KCAL
Energy: 1812 kJ
Protein: 14.25 G
Total lipid (fat): 13.35 G
Ash: 2.12 G
Carbohydrate, by difference: 64.35 G
Fiber, total dietary: 3.8 G
Sugars, Total: 2.35 G
Fructose: 0.47 G
Maltose: 1.88 G
Starch: 57.8 G
Calcium, Ca: 16 MG
Iron, Fe: 5.66 MG
Magnesium, Mg: 39 MG
Phosphorus, P: 145 MG
Potassium, K: 124 MG
Sodium, Na: 665 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.155 MG
Manganese, Mn: 0.625 MG
Fatty acids, total saturated: 6.323 G
SFA 4:0: 0.004 G
SFA 8:0: 0.005 G
SFA 10:0: 0.005 G
SFA 12:0: 0.038 G
SFA 14:0: 0.132 G
SFA 15:0: 0.007 G
SFA 16:0: 5.49 G
SFA 17:0: 0.014 G
SFA 18:0: 0.563 G
SFA 20:0: 0.045 G
SFA 22:0: 0.009 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 4.697 G
MUFA 16:1: 0.022 G
MUFA 16:1 c: 0.022 G
MUFA 17:1: 0.003 G
MUFA 18:1: 4.639 G
MUFA 18:1 c: 4.629 G
MUFA 20:1: 0.025 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 1.536 G
PUFA 18:2: 1.492 G
PUFA 18:2 n-6 c,c: 1.435 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.063 G
Fatty acids, total trans-monoenoic: 0.01 G
TFA 18:1 t: 0.01 G
TFA 18:2 t not further defined: 0.053 G
Fatty acids, total trans-polyenoic: 0.053 G
CRACKERS, SODAS ORIGINAL, SODAS ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416053688
ingredients: ENRICHED WHEAT FLOUR, [CONTAINS NIACIN 75 MG/KG, IRON [FERROUS FUMARATE] 55 MG/KG, THIAMINE MONONITRATE [VITAMIN B1] 6.4 MG/KG, RIBOFLAVIN [VITAMIN B2] 7.0 MG/KG, FOLIC ACID 1.54 MG/KG], VEGETABLE SHORTENING [PALM]*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, RAISING AGENTS (SODIUM BICARBONATE E 500, MONOCALCIUM PHOSPHATE E 341, AMMONIUM BICARBONATE E 503), YEAST, YEAST FOOD, FULL CREAM MILK POWDER*, EMULSIFIERS (322-SOY LECITHIN), LACTIC ACID, AMYLOLYTIC ENZYMES.
serving_size: 32.5 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 369 KCAL
Protein: 6.15 G
Total lipid (fat): 7.69 G
Carbohydrate, by difference: 70.77 G
Sugars, Total: 3.08 G
Calcium, Ca: 62 MG
Iron, Fe: 5.54 MG
Sodium, Na: 615 MG
Riboflavin: 0.523 MG
Niacin: 6.154 MG
Fatty acids, total saturated: 4.62 G
Fatty acids, total monounsaturated: 1.54 G
CRACKERS, SODAS ORIGINAL, SODAS ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416053688
ingredients: ENRICHED WHEAT FLOUR, [CONTAINS NIACIN 75 MG/KG, IRON [FERROUS FUMARATE] 55 MG/KG, THIAMINE MONONITRATE [VITAMIN B1] 6.4 MG/KG, RIBOFLAVIN [VITAMIN B2] 7.0 MG/KG, FOLIC ACID 1.54 MG/KG], VEGETABLE SHORTENING [PALM]*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, RAISING AGENTS (SODIUM BICARBONATE E 500, MONOCALCIUM PHOSPHATE E 341, AMMONIUM BICARBONATE E 503), YEAST, YEAST FOOD, FULL CREAM MILK POWDER*, EMULSIFIERS (322-SOY LECITHIN), LACTIC ACID, AMYLOLYTIC ENZYMES.
serving_size: 32.5 g
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 369 KCAL
Protein: 6.15 G
Total lipid (fat): 7.69 G
Carbohydrate, by difference: 70.77 G
Sugars, Total: 3.08 G
Calcium, Ca: 62 MG
Iron, Fe: 5.54 MG
Sodium, Na: 615 MG
Riboflavin: 0.523 MG
Niacin: 6.154 MG
Fatty acids, total saturated: 4.62 G
Fatty acids, total monounsaturated: 1.54 G
CRACKERS, SODAS ORIGINAL, SODAS ORIGINAL
brand_owner: Industrias Alimenticias Noel
brand_name: DUX
gtin_upc: 047416053688
ingredients: ENRICHED WHEAT FLOUR, [CONTAINS NIACIN 75 MG/KG, IRON [FERROUS FUMARATE] 55 MG/KG, THIAMINE MONONITRATE [VITAMIN B1] 6.4 MG/KG, RIBOFLAVIN [VITAMIN B2] 7.0 MG/KG, FOLIC ACID 1.54 MG/KG], VEGETABLE SHORTENING [PALM]*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, RAISING AGENTS (SODIUM BICARBONATE E 500, MONOCALCIUM PHOSPHATE E 341, AMMONIUM BICARBONATE E 503), YEAST, YEAST FOOD, FULL CREAM MILK POWDER*, EMULSIFIERS (322-SOY LECITHIN), LACTIC ACID, AMYLOLYTIC ENZYMES.
serving_size: 32.5 g
branded_food_category: Crackers & Biscotti
package_weight: 13.4 oz/380 g
market_country: United States
Energy: 369 KCAL
Protein: 6.15 G
Total lipid (fat): 7.69 G
Carbohydrate, by difference: 70.77 G
Sugars, Total: 3.08 G
Calcium, Ca: 62 MG
Iron, Fe: 5.54 MG
Sodium, Na: 615 MG
Riboflavin: 0.523 MG
Niacin: 6.154 MG
Fatty acids, total saturated: 4.62 G
Fatty acids, total monounsaturated: 1.54 G
CRACKERS, SODAS ORIGINAL, SODAS ORIGINAL
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416053688
ingredients: ENRICHED WHEAT FLOUR, [CONTAINS NIACIN 75 MG/KG, IRON [FERROUS FUMARATE] 55 MG/KG, THIAMINE MONONITRATE [VITAMIN B1] 6.4 MG/KG, RIBOFLAVIN [VITAMIN B2] 7.0 MG/KG, FOLIC ACID 1.54 MG/KG], VEGETABLE SHORTENING [PALM]*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, RAISING AGENTS (SODIUM BICARBONATE E 500, MONOCALCIUM PHOSPHATE E 341, AMMONIUM BICARBONATE E 503), YEAST, YEAST FOOD, FULL CREAM MILK POWDER*, EMULSIFIERS (322-SOY LECITHIN), LACTIC ACID, AMYLOLYTIC ENZYMES.
serving_size: 32.5 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 369 KCAL
Protein: 6.15 G
Total lipid (fat): 7.69 G
Carbohydrate, by difference: 70.77 G
Sugars, Total: 3.08 G
Calcium, Ca: 62 MG
Iron, Fe: 5.54 MG
Sodium, Na: 615 MG
Riboflavin: 0.523 MG
Niacin: 6.154 MG
Fatty acids, total saturated: 4.62 G
Fatty acids, total monounsaturated: 1.54 G
CRACKERS, SODAS ORIGINAL, SODAS ORIGINAL
brand_owner: Industrias Alimenticias Noel
gtin_upc: 047416053688
ingredients: ENRICHED WHEAT FLOUR, [CONTAINS NIACIN 75 MG/KG, IRON [FERROUS FUMARATE] 55 MG/KG, THIAMINE MONONITRATE [VITAMIN B1] 6.4 MG/KG, RIBOFLAVIN [VITAMIN B2] 7.0 MG/KG, FOLIC ACID 1.54 MG/KG], VEGETABLE SHORTENING [PALM]*, SALT, INVERT SUGAR, MALT EXTRACT, WATER, RAISING AGENTS (SODIUM BICARBONATE E 500, MONOCALCIUM PHOSPHATE E 341, AMMONIUM BICARBONATE E 503), YEAST, YEAST FOOD, FULL CREAM MILK POWDER*, EMULSIFIERS (322-SOY LECITHIN), LACTIC ACID, AMYLOLYTIC ENZYMES.
serving_size: 32.5 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 369 KCAL
Protein: 6.15 G
Total lipid (fat): 7.69 G
Carbohydrate, by difference: 70.77 G
Sugars, Total: 3.08 G
Sodium, Na: 615 MG
Fatty acids, total saturated: 4.62 G
Fatty acids, total monounsaturated: 1.54 G
CRACKERS, SOMER SALT
brand_owner: Publix Super Markets, Inc.
brand_name: PUBLIX
gtin_upc: 041415005099
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING PALM, CANOLA, SOYBEAN WITH TBHQ FOR FRESHNESS), CONTAINS TWO PERCENT OR LESS OF: ENZYMES, YEAST, MALTED BARLEY FLOUR, SODIUM SULFITE, SALT, LEAVENING (BAKING SODA).
serving_size: 14.0 g
branded_food_category: Crackers & Biscotti
package_weight: 16 oz/1 lbs/453 g
market_country: United States
Energy: 429 KCAL
Protein: 7.14 G
Total lipid (fat): 10.71 G
Carbohydrate, by difference: 71.43 G
Iron, Fe: 5.14 MG
Sodium, Na: 1214 MG
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, SOUP & OYSTER
brand_owner: Sunshine Biscuits, Inc.
brand_name: SUNSHINE
gtin_upc: 024100161492
ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), SOYBEAN OIL (WITH TBHQ FOR FRESHNESS), MALT EXTRACT, SALT. CONTAINS 2% OR LESS OF BAKING SODA, DEXTROSE, YEAST, NONFAT MILK, SOY LECITHIN.
serving_size: 15.0 g
branded_food_category: Crackers & Biscotti
package_weight: 11 oz/311 g
market_country: United States
Energy: 400 KCAL
Protein: 13.33 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 73.33 G
Iron, Fe: 4 MG
Potassium, K: 67 MG
Sodium, Na: 1533 MG
Fatty acids, total polyunsaturated: 6.67 G
CRACKERS, SRIRACHA
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000046101
ingredients: WHOLE GRAIN WHEAT, VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), SEA SALT, MALTODEXTRIN, RED BELL PEPPER POWDER, SUGAR, MODIFIED FOOD STARCH, GARLIC POWDER, CITRIC ACID, YEAST EXTRACT, SPICE, PAPRIKA EXTRACT (FOR COLOR), BEET JUICE CONCENTRATE (FOR COLOR), VINEGAR POWDER, NATURAL FLAVOR, SALT.
serving_size: 28.0 g
household_serving_fulltext: 6 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 14.29 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 10.7 G
Sugars, Total: 3.57 G
Iron, Fe: 5.14 MG
Potassium, K: 429 MG
Sodium, Na: 571 MG
Vitamin A, IU: 357 IU
Fatty acids, total saturated: 1.79 G
Fatty acids, total monounsaturated: 3.57 G
Fatty acids, total polyunsaturated: 7.14 G
Crackers, standard snack-type, regular, low salt
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SALT FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.5 G
Energy: 502 KCAL
Energy: 2100 kJ
Protein: 7.4 G
Total lipid (fat): 25.3 G
Ash: 2.8 G
Carbohydrate, by difference: 61 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.79 G
Calcium, Ca: 120 MG
Iron, Fe: 3.6 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 228 MG
Potassium, K: 355 MG
Sodium, Na: 216 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.213 MG
Manganese, Mn: 0.556 MG
Selenium, Se: 6.6 UG
Thiamin: 0.408 MG
Riboflavin: 0.342 MG
Niacin: 4.048 MG
Pantothenic acid: 0.271 MG
Vitamin B-6: 0.053 MG
Folate, total: 90 UG
Folic acid: 75 UG
Folate, food: 14 UG
Folate, DFE: 142 UG
Choline, total: 13.8 MG
Lutein + zeaxanthin: 11 UG
Vitamin E (alpha-tocopherol): 2.03 MG
Vitamin K (phylloquinone): 6.3 UG
Fatty acids, total saturated: 3.776 G
SFA 14:0: 0.025 G
SFA 16:0: 2.516 G
SFA 18:0: 1.235 G
Fatty acids, total monounsaturated: 10.64 G
MUFA 16:1: 0.098 G
MUFA 18:1: 10.517 G
Fatty acids, total polyunsaturated: 9.545 G
PUFA 18:2: 8.865 G
PUFA 18:3: 0.655 G
Tryptophan: 0.091 G
Threonine: 0.202 G
Isoleucine: 0.255 G
Leucine: 0.507 G
Lysine: 0.164 G
Methionine: 0.131 G
Cystine: 0.157 G
Phenylalanine: 0.371 G
Tyrosine: 0.223 G
Valine: 0.296 G
Arginine: 0.298 G
Histidine: 0.164 G
Alanine: 0.238 G
Aspartic acid: 0.313 G
Glutamic acid: 2.475 G
Glycine: 0.265 G
Proline: 0.854 G
Serine: 0.367 G
Crackers, standard snack-type, regular
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.14 G
Energy: 510 KCAL
Energy: 2132 kJ
Protein: 6.64 G
Total lipid (fat): 26.43 G
Ash: 2.49 G
Carbohydrate, by difference: 61.3 G
Fiber, total dietary: 2.3 G
Sugars, Total: 8.18 G
Sucrose: 6.95 G
Glucose: 0.47 G
Fructose: 0.29 G
Maltose: 0.48 G
Starch: 49.69 G
Calcium, Ca: 120 MG
Iron, Fe: 4.03 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 248 MG
Potassium, K: 118 MG
Sodium, Na: 726 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.491 MG
Selenium, Se: 6.7 UG
Thiamin: 0.416 MG
Riboflavin: 0.456 MG
Niacin: 4.352 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.063 MG
Folate, total: 92 UG
Folic acid: 84 UG
Folate, food: 8 UG
Folate, DFE: 150 UG
Choline, total: 9.6 MG
Betaine: 48 MG
Lutein + zeaxanthin: 12 UG
Vitamin E (alpha-tocopherol): 3.03 MG
Tocopherol, beta: 0.43 MG
Tocopherol, gamma: 14.4 MG
Tocopherol, delta: 5.2 MG
Tocotrienol, alpha: 0.08 MG
Tocotrienol, beta: 1.11 MG
Vitamin K (phylloquinone): 69.3 UG
Vitamin K (Dihydrophylloquinone): 4.5 UG
Fatty acids, total saturated: 5.562 G
SFA 4:0: 0.008 G
SFA 8:0: 0.004 G
SFA 10:0: 0.009 G
SFA 12:0: 0.005 G
SFA 14:0: 0.047 G
SFA 15:0: 0.006 G
SFA 16:0: 3.17 G
SFA 17:0: 0.029 G
SFA 18:0: 2.099 G
SFA 20:0: 0.081 G
SFA 22:0: 0.076 G
SFA 24:0: 0.029 G
Fatty acids, total monounsaturated: 6.553 G
MUFA 16:1: 0.024 G
MUFA 16:1 c: 0.02 G
MUFA 17:1: 0.012 G
MUFA 18:1: 6.399 G
MUFA 18:1 c: 5.406 G
MUFA 20:1: 0.106 G
MUFA 22:1: 0.01 G
MUFA 22:1 c: 0.005 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 13.137 G
PUFA 18:2: 11.571 G
PUFA 18:2 n-6 c,c: 11.48 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 1.546 G
PUFA 18:3 n-3 c,c,c (ALA): 1.485 G
PUFA 18:3 n-6 c,c,c: 0.062 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:4: 0.01 G
Fatty acids, total trans: 1.076 G
Fatty acids, total trans-monoenoic: 1.002 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.993 G
TFA 22:1 t: 0.005 G
TFA 18:2 t not further defined: 0.074 G
Fatty acids, total trans-polyenoic: 0.074 G
Tryptophan: 0.084 G
Threonine: 0.193 G
Isoleucine: 0.246 G
Leucine: 0.471 G
Lysine: 0.103 G
Methionine: 0.112 G
Cystine: 0.172 G
Phenylalanine: 0.331 G
Tyrosine: 0.157 G
Valine: 0.294 G
Arginine: 0.252 G
Histidine: 0.145 G
Alanine: 0.225 G
Aspartic acid: 0.306 G
Glutamic acid: 2.298 G
Glycine: 0.252 G
Proline: 0.748 G
Serine: 0.316 G
Crackers, standard snack-type, sandwich, with cheese filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.9 G
Energy: 477 KCAL
Energy: 1996 kJ
Protein: 9.3 G
Total lipid (fat): 21.1 G
Ash: 4 G
Carbohydrate, by difference: 61.7 G
Fiber, total dietary: 1.9 G
Sugars, Total: 3.18 G
Calcium, Ca: 257 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 406 MG
Potassium, K: 429 MG
Sodium, Na: 978 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.29 MG
Selenium, Se: 21.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.446 MG
Riboflavin: 0.684 MG
Niacin: 3.766 MG
Pantothenic acid: 0.509 MG
Vitamin B-6: 0.049 MG
Folate, total: 100 UG
Folic acid: 86 UG
Folate, food: 14 UG
Folate, DFE: 160 UG
Choline, total: 27.5 MG
Vitamin B-12: 0.1 UG
Vitamin A, RAE: 17 UG
Retinol: 16 UG
Carotene, beta: 5 UG
Vitamin A, IU: 62 IU
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 8.3 UG
Fatty acids, total saturated: 6.125 G
SFA 4:0: 0.031 G
SFA 6:0: 0.017 G
SFA 8:0: 0.009 G
SFA 10:0: 0.02 G
SFA 12:0: 0.02 G
SFA 14:0: 0.196 G
SFA 16:0: 2.911 G
SFA 18:0: 2.446 G
Fatty acids, total monounsaturated: 11.254 G
MUFA 16:1: 0.058 G
MUFA 18:1: 11.165 G
Fatty acids, total polyunsaturated: 2.567 G
PUFA 18:2: 2.415 G
PUFA 18:3: 0.153 G
Cholesterol: 2 MG
Tryptophan: 0.12 G
Threonine: 0.266 G
Isoleucine: 0.348 G
Leucine: 0.649 G
Lysine: 0.293 G
Methionine: 0.165 G
Cystine: 0.189 G
Phenylalanine: 0.447 G
Tyrosine: 0.279 G
Valine: 0.398 G
Arginine: 0.361 G
Histidine: 0.204 G
Alanine: 0.29 G
Aspartic acid: 0.414 G
Glutamic acid: 2.977 G
Glycine: 0.309 G
Proline: 1.031 G
Serine: 0.47 G
Crackers, standard snack-type, sandwich, with peanut butter filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.93 G
Energy: 494 KCAL
Energy: 2067 kJ
Protein: 11.47 G
Total lipid (fat): 24.54 G
Ash: 2.68 G
Carbohydrate, by difference: 58.38 G
Fiber, total dietary: 2.3 G
Sugars, Total: 10.5 G
Sucrose: 6.57 G
Glucose: 2.76 G
Fructose: 0.51 G
Lactose: 0.07 G
Maltose: 0.59 G
Starch: 40.78 G
Calcium, Ca: 81 MG
Iron, Fe: 2.77 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 274 MG
Potassium, K: 215 MG
Sodium, Na: 801 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.324 MG
Manganese, Mn: 0.784 MG
Selenium, Se: 10.8 UG
Thiamin: 0.489 MG
Riboflavin: 0.271 MG
Niacin: 6.114 MG
Pantothenic acid: 0.476 MG
Vitamin B-6: 0.148 MG
Folate, total: 86 UG
Folic acid: 52 UG
Folate, food: 34 UG
Folate, DFE: 122 UG
Choline, total: 24.7 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.06 MG
Tocopherol, beta: 0.16 MG
Tocopherol, gamma: 7.49 MG
Tocopherol, delta: 2.11 MG
Vitamin K (phylloquinone): 9.5 UG
Vitamin K (Dihydrophylloquinone): 42.8 UG
Fatty acids, total saturated: 4.803 G
SFA 16:0: 3.008 G
SFA 18:0: 1.222 G
SFA 20:0: 0.186 G
SFA 22:0: 0.388 G
Fatty acids, total monounsaturated: 13.468 G
MUFA 18:1: 13.256 G
MUFA 20:1: 0.212 G
Fatty acids, total polyunsaturated: 4.551 G
PUFA 18:2: 4.551 G
Phytosterols: 49 MG
Tryptophan: 0.125 G
Threonine: 0.354 G
Isoleucine: 0.4 G
Leucine: 0.762 G
Lysine: 0.339 G
Methionine: 0.17 G
Cystine: 0.191 G
Phenylalanine: 0.582 G
Tyrosine: 0.408 G
Valine: 0.471 G
Arginine: 0.933 G
Histidine: 0.272 G
Alanine: 0.412 G
Aspartic acid: 0.959 G
Glutamic acid: 3.066 G
Glycine: 0.553 G
Proline: 0.892 G
Serine: 0.566 G
Crackers, standard snack-type, with whole wheat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.73 G
Energy: 463 KCAL
Energy: 1938 kJ
Protein: 7.29 G
Total lipid (fat): 17.84 G
Ash: 3.77 G
Carbohydrate, by difference: 68.37 G
Fiber, total dietary: 4.9 G
Sugars, Total: 10.43 G
Sucrose: 9.7 G
Glucose: 0.24 G
Fructose: 0.18 G
Maltose: 0.3 G
Starch: 52.6 G
Calcium, Ca: 167 MG
Iron, Fe: 3.65 MG
Magnesium, Mg: 47 MG
Phosphorus, P: 356 MG
Potassium, K: 209 MG
Sodium, Na: 748 MG
Zinc, Zn: 1.11 MG
Copper, Cu: 0.197 MG
Manganese, Mn: 0.916 MG
Selenium, Se: 8.7 UG
Thiamin: 0.32 MG
Riboflavin: 0.243 MG
Niacin: 4.453 MG
Pantothenic acid: 0.475 MG
Vitamin B-6: 0.18 MG
Folate, total: 58 UG
Folic acid: 22 UG
Folate, food: 36 UG
Folate, DFE: 73 UG
Choline, total: 27.2 MG
Carotene, beta: 4 UG
Vitamin A, IU: 7 IU
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 2.9 MG
Tocopherol, beta: 0.42 MG
Tocopherol, gamma: 9.98 MG
Tocopherol, delta: 2.72 MG
Tocotrienol, alpha: 0.23 MG
Tocotrienol, beta: 1.48 MG
Vitamin K (phylloquinone): 14.2 UG
Fatty acids, total saturated: 4.345 G
SFA 14:0: 0.039 G
SFA 15:0: 0.005 G
SFA 16:0: 2.187 G
SFA 17:0: 0.019 G
SFA 18:0: 1.958 G
SFA 20:0: 0.062 G
SFA 22:0: 0.052 G
SFA 24:0: 0.023 G
Fatty acids, total monounsaturated: 4.54 G
MUFA 16:1: 0.016 G
MUFA 16:1 c: 0.014 G
MUFA 17:1: 0.008 G
MUFA 18:1: 4.474 G
MUFA 18:1 c: 3.903 G
MUFA 20:1: 0.039 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 7.942 G
PUFA 18:2: 7.037 G
PUFA 18:2 n-6 c,c: 6.991 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.892 G
PUFA 18:3 n-3 c,c,c (ALA): 0.861 G
PUFA 18:3 n-6 c,c,c: 0.032 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.607 G
Fatty acids, total trans-monoenoic: 0.572 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.571 G
TFA 18:2 t not further defined: 0.035 G
Fatty acids, total trans-polyenoic: 0.035 G
Crackers, toast thins, low sodium
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SODIUM FOOD Foods having 140 milligrams or less sodium per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes have 140 milligrams sodium per 100 grams of food.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 8.12 G
Energy: 442 KCAL
Energy: 1848 kJ
Protein: 6.45 G
Total lipid (fat): 16.13 G
Ash: 1.63 G
Carbohydrate, by difference: 67.66 G
Fiber, total dietary: 9.7 G
Sugars, Total: 12.9 G
Iron, Fe: 3.48 MG
Magnesium, Mg: 102 MG
Phosphorus, P: 266 MG
Potassium, K: 306 MG
Sodium, Na: 177 MG
Zinc, Zn: 1.94 MG
Copper, Cu: 0.307 MG
Selenium, Se: 46.1 UG
Thiamin: 0.373 MG
Riboflavin: 0.127 MG
Niacin: 3.723 MG
Vitamin B-6: 0.305 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Choline, total: 23.2 MG
Carotene, beta: 4 UG
Vitamin A, IU: 7 IU
Lutein + zeaxanthin: 164 UG
Vitamin E (alpha-tocopherol): 1.69 MG
Vitamin K (phylloquinone): 27.6 UG
Fatty acids, total saturated: 3.226 G
SFA 16:0: 2.27 G
SFA 17:0: 0.006 G
SFA 18:0: 0.818 G
SFA 20:0: 0.065 G
SFA 22:0: 0.066 G
Fatty acids, total monounsaturated: 3.276 G
MUFA 18:1: 3.238 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 8.619 G
PUFA 18:2: 7.651 G
PUFA 18:3: 0.969 G
CRACKERS, TOASTED COCONUT & SEA SALT
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000042318
ingredients: WHOLE GRAIN WHEAT, VEGETABLE OIL (SOYBEAN OR CANOLA OIL), POWDERED SUGAR, SEA SALT, DRIED COCONUT, BROWN SUGAR, NATURAL FLAVOR, TOASTED COCONUT, CITRIC ACID, BUTTERMILK, LACTOSE, NONFAT MILK, WHEY PROTEIN CONCENTRATE, LACTIC ACID, SODIUM METABISULFITE (TO PROTECT COLOR).
serving_size: 28.0 g
household_serving_fulltext: 6 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 429 KCAL
Protein: 10.71 G
Total lipid (fat): 14.29 G
Carbohydrate, by difference: 71.43 G
Fiber, total dietary: 10.7 G
Sugars, Total: 3.57 G
Iron, Fe: 5.14 MG
Phosphorus, P: 357 MG
Potassium, K: 411 MG
Sodium, Na: 571 MG
Fatty acids, total saturated: 3.57 G
Fatty acids, total monounsaturated: 1.79 G
Fatty acids, total polyunsaturated: 7.14 G
CRACKERS, TOMATO & BASIL
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000016197
ingredients: WHOLE GRAIN WHEAT FLOUR, SOYBEAN OIL, SUGAR, CORNSTARCH, MALT SYRUP (FROM CORN AND BARLEY), REFINER'S SYRUP, SALT, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), TOMATO POWDER, SUNDRIED TOMATO POWDER, GARLIC POWDER, SPICES (INCLUDES PARSLEY, BASIL), ONION POWDER, VEGETABLE COLOR (PAPRIKA, PAPRIKA EXTRACT, TURMERIC OLEORESIN, ANNATTO EXTRACT), DRIED RED AND GREEN BELL PEPPERS, YEAST EXTRACT, NATURAL FLAVOR (CONTAINS CELERY), CARAMEL COLOR SULFUR DIOXIDE AND/OR SODIUM METABISULFITE (TO RETAIN COLOR). BHT ADDED TO PACKAGING MATERIAL TO PRESERVE FRESHNESS.
serving_size: 30.0 g
household_serving_fulltext: 15 PIECES
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 467 KCAL
Protein: 6.67 G
Total lipid (fat): 16.67 G
Carbohydrate, by difference: 70 G
Fiber, total dietary: 10 G
Sugars, Total: 13.33 G
Calcium, Ca: 67 MG
Iron, Fe: 3.6 MG
Potassium, K: 333 MG
Sodium, Na: 567 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 3.33 G
Fatty acids, total polyunsaturated: 10 G
CRACKERS, ULTIMATE BUTTER
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000044688
ingredients: UNBLEACHED ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE {VITAMIN B1}, RIBOFLAVIN {VITAMIN B2}, FOLIC ACID), CANOLA OIL, PALM OIL, SUGAR, MALTODEXTRIN, HIGH FRUCTOSE CORN SYRUP, SALT, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), NATURAL AND ARTIFICIAL FLAVOR, SOY LECITHIN.
serving_size: 16.0 g
household_serving_fulltext: 5 CRACKERS
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 500 KCAL
Protein: 6.25 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 62.5 G
Fiber, total dietary: 6.2 G
Sugars, Total: 6.25 G
Calcium, Ca: 125 MG
Iron, Fe: 4.5 MG
Potassium, K: 94 MG
Sodium, Na: 875 MG
Fatty acids, total saturated: 6.25 G
Crackers, water biscuits
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 11 G
Energy: 384 KCAL
Energy: 1607 kJ
Protein: 7.14 G
Total lipid (fat): 7.14 G
Ash: 1.9 G
Carbohydrate, by difference: 72.81 G
Fiber, total dietary: 7.1 G
Magnesium, Mg: 20 MG
Phosphorus, P: 100 MG
Potassium, K: 99 MG
Sodium, Na: 571 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.133 MG
Selenium, Se: 31.3 UG
Thiamin: 0.111 MG
Riboflavin: 0.037 MG
Niacin: 1.154 MG
Vitamin B-6: 0.041 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 9.7 MG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total monounsaturated: 4.043 G
MUFA 18:1: 4.043 G
Fatty acids, total polyunsaturated: 2.457 G
PUFA 18:2: 2.353 G
PUFA 18:3: 0.104 G
Crackers, water
Water: 11 G
Energy: 384 KCAL
Protein: 7.14 G
Total lipid (fat): 7.14 G
Carbohydrate, by difference: 72.81 G
Fiber, total dietary: 7.1 G
Magnesium, Mg: 20 MG
Phosphorus, P: 100 MG
Potassium, K: 99 MG
Sodium, Na: 571 MG
Zinc, Zn: 0.65 MG
Copper, Cu: 0.133 MG
Selenium, Se: 31.3 UG
Thiamin: 0.111 MG
Riboflavin: 0.037 MG
Niacin: 1.154 MG
Vitamin B-6: 0.041 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Choline, total: 9.7 MG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total monounsaturated: 4.043 G
MUFA 18:1: 4.043 G
Fatty acids, total polyunsaturated: 2.457 G
PUFA 18:2: 2.353 G
PUFA 18:3: 0.104 G
Crackers, wheat, flavored (Wheat Thins)
Water: 2.84 G
Energy: 441 KCAL
Protein: 8.94 G
Total lipid (fat): 15.26 G
Carbohydrate, by difference: 70.14 G
Fiber, total dietary: 8.6 G
Sugars, Total: 8.34 G
Calcium, Ca: 64 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 91 MG
Phosphorus, P: 316 MG
Potassium, K: 314 MG
Sodium, Na: 750 MG
Zinc, Zn: 2.13 MG
Copper, Cu: 0.347 MG
Selenium, Se: 10 UG
Thiamin: 0.233 MG
Riboflavin: 0.083 MG
Niacin: 4.326 MG
Vitamin B-6: 0.214 MG
Folate, total: 33 UG
Folic acid: 1 UG
Folate, food: 32 UG
Folate, DFE: 34 UG
Choline, total: 27.2 MG
Carotene, beta: 2 UG
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.48 MG
Vitamin K (phylloquinone): 20.7 UG
Fatty acids, total saturated: 2.636 G
SFA 6:0: 0.002 G
SFA 8:0: 0.029 G
SFA 10:0: 0.024 G
SFA 12:0: 0.174 G
SFA 14:0: 0.08 G
SFA 16:0: 1.586 G
SFA 18:0: 0.62 G
Fatty acids, total monounsaturated: 3.359 G
MUFA 16:1: 0.012 G
MUFA 18:1: 3.299 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 7.709 G
PUFA 18:2: 6.785 G
PUFA 18:3: 0.915 G
PUFA 20:4: 0.003 G
Crackers, wheat, low salt
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SALT FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 473 KCAL
Energy: 1979 kJ
Protein: 8.6 G
Total lipid (fat): 20.6 G
Ash: 2.8 G
Carbohydrate, by difference: 64.9 G
Fiber, total dietary: 4.5 G
Sugars, Total: 13.04 G
Calcium, Ca: 49 MG
Iron, Fe: 4.4 MG
Magnesium, Mg: 62 MG
Phosphorus, P: 220 MG
Potassium, K: 203 MG
Sodium, Na: 190 MG
Zinc, Zn: 1.6 MG
Copper, Cu: 0.318 MG
Manganese, Mn: 1.781 MG
Selenium, Se: 33.7 UG
Thiamin: 0.505 MG
Riboflavin: 0.327 MG
Niacin: 4.961 MG
Pantothenic acid: 0.522 MG
Vitamin B-6: 0.136 MG
Folate, total: 50 UG
Folic acid: 32 UG
Folate, food: 18 UG
Folate, DFE: 72 UG
Choline, total: 27.2 MG
Lutein + zeaxanthin: 81 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 9.6 UG
Fatty acids, total saturated: 5.178 G
SFA 8:0: 0.008 G
SFA 14:0: 0.099 G
SFA 16:0: 2.693 G
SFA 18:0: 2.371 G
Fatty acids, total monounsaturated: 11.448 G
MUFA 16:1: 0.006 G
MUFA 18:1: 11.442 G
Fatty acids, total polyunsaturated: 2.796 G
PUFA 18:2: 2.653 G
PUFA 18:3: 0.14 G
PUFA 20:4: 0.001 G
Tryptophan: 0.124 G
Threonine: 0.242 G
Isoleucine: 0.314 G
Leucine: 0.582 G
Lysine: 0.236 G
Methionine: 0.138 G
Cystine: 0.193 G
Phenylalanine: 0.412 G
Tyrosine: 0.25 G
Valine: 0.375 G
Arginine: 0.375 G
Histidine: 0.193 G
Alanine: 0.289 G
Aspartic acid: 0.406 G
Glutamic acid: 2.765 G
Glycine: 0.328 G
Proline: 0.925 G
Serine: 0.418 G
Crackers, wheat, plain (Wheat Thins)
Water: 2.84 G
Energy: 441 KCAL
Protein: 8.94 G
Total lipid (fat): 15.26 G
Carbohydrate, by difference: 70.14 G
Fiber, total dietary: 8.6 G
Sugars, Total: 8.34 G
Calcium, Ca: 64 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 91 MG
Phosphorus, P: 316 MG
Potassium, K: 314 MG
Sodium, Na: 750 MG
Zinc, Zn: 2.13 MG
Copper, Cu: 0.347 MG
Selenium, Se: 10 UG
Thiamin: 0.233 MG
Riboflavin: 0.083 MG
Niacin: 4.326 MG
Vitamin B-6: 0.214 MG
Folate, total: 33 UG
Folic acid: 1 UG
Folate, food: 32 UG
Folate, DFE: 34 UG
Choline, total: 27.2 MG
Carotene, beta: 2 UG
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.48 MG
Vitamin K (phylloquinone): 20.7 UG
Fatty acids, total saturated: 2.636 G
SFA 6:0: 0.002 G
SFA 8:0: 0.029 G
SFA 10:0: 0.024 G
SFA 12:0: 0.174 G
SFA 14:0: 0.08 G
SFA 16:0: 1.586 G
SFA 18:0: 0.62 G
Fatty acids, total monounsaturated: 3.359 G
MUFA 16:1: 0.012 G
MUFA 18:1: 3.299 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 7.709 G
PUFA 18:2: 6.785 G
PUFA 18:3: 0.915 G
PUFA 20:4: 0.003 G
Crackers, wheat, reduced fat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 2.73 G
Energy: 444 KCAL
Energy: 1857 kJ
Protein: 9.34 G
Total lipid (fat): 13.37 G
Ash: 3.04 G
Carbohydrate, by difference: 71.52 G
Fiber, total dietary: 3.4 G
Sugars, Total: 15.01 G
Sucrose: 9.24 G
Glucose: 1.55 G
Fructose: 0.88 G
Maltose: 3.34 G
Starch: 50.92 G
Calcium, Ca: 80 MG
Iron, Fe: 5.02 MG
Magnesium, Mg: 47 MG
Phosphorus, P: 258 MG
Potassium, K: 210 MG
Sodium, Na: 776 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.223 MG
Manganese, Mn: 2.127 MG
Selenium, Se: 10.4 UG
Thiamin: 0.625 MG
Riboflavin: 0.27 MG
Niacin: 5.123 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.15 MG
Folate, total: 127 UG
Folic acid: 100 UG
Folate, food: 26 UG
Folate, DFE: 197 UG
Choline, total: 29.5 MG
Vitamin B-12: 0.14 UG
Lutein + zeaxanthin: 86 UG
Vitamin E (alpha-tocopherol): 1.18 MG
Vitamin K (phylloquinone): 24.7 UG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 2.112 G
SFA 14:0: 0.009 G
SFA 15:0: 0.004 G
SFA 16:0: 1.383 G
SFA 17:0: 0.011 G
SFA 18:0: 0.607 G
SFA 20:0: 0.041 G
SFA 22:0: 0.04 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 3.295 G
MUFA 16:1: 0.011 G
MUFA 16:1 c: 0.011 G
MUFA 17:1: 0.006 G
MUFA 18:1: 3.252 G
MUFA 18:1 c: 3.079 G
MUFA 20:1: 0.024 G
MUFA 22:1: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 7.055 G
PUFA 18:2: 6.18 G
PUFA 18:2 n-6 c,c: 6.146 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.867 G
PUFA 18:3 n-3 c,c,c (ALA): 0.853 G
PUFA 18:3 n-6 c,c,c: 0.013 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.201 G
Fatty acids, total trans-monoenoic: 0.173 G
TFA 18:1 t: 0.173 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Tryptophan: 0.112 G
Threonine: 0.28 G
Isoleucine: 0.33 G
Leucine: 0.62 G
Lysine: 0.188 G
Methionine: 0.142 G
Cystine: 0.193 G
Phenylalanine: 0.427 G
Tyrosine: 0.168 G
Valine: 0.417 G
Arginine: 0.427 G
Histidine: 0.203 G
Alanine: 0.366 G
Aspartic acid: 0.508 G
Glutamic acid: 2.726 G
Glycine: 0.386 G
Proline: 0.9 G
Serine: 0.407 G
Crackers, wheat, reduced fat
Water: 2.73 G
Energy: 444 KCAL
Protein: 9.34 G
Total lipid (fat): 13.37 G
Carbohydrate, by difference: 71.52 G
Fiber, total dietary: 3.4 G
Sugars, Total: 15.01 G
Calcium, Ca: 80 MG
Iron, Fe: 5.02 MG
Magnesium, Mg: 47 MG
Phosphorus, P: 258 MG
Potassium, K: 210 MG
Sodium, Na: 776 MG
Zinc, Zn: 1.74 MG
Copper, Cu: 0.223 MG
Selenium, Se: 10.4 UG
Thiamin: 0.625 MG
Riboflavin: 0.27 MG
Niacin: 5.123 MG
Vitamin B-6: 0.15 MG
Folate, total: 127 UG
Folic acid: 100 UG
Folate, food: 26 UG
Folate, DFE: 197 UG
Choline, total: 29.5 MG
Vitamin B-12: 0.14 UG
Lutein + zeaxanthin: 86 UG
Vitamin E (alpha-tocopherol): 1.18 MG
Vitamin K (phylloquinone): 24.7 UG
Fatty acids, total saturated: 2.112 G
SFA 14:0: 0.009 G
SFA 16:0: 1.383 G
SFA 18:0: 0.607 G
Fatty acids, total monounsaturated: 3.295 G
MUFA 16:1: 0.011 G
MUFA 18:1: 3.252 G
MUFA 20:1: 0.024 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 7.055 G
PUFA 18:2: 6.18 G
PUFA 18:3: 0.867 G
PUFA 18:4: 0.001 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Crackers, wheat, reduced sodium
Water: 2.7 G
Energy: 443 KCAL
Protein: 8.8 G
Total lipid (fat): 17.2 G
Carbohydrate, by difference: 68.6 G
Fiber, total dietary: 10.5 G
Sugars, Total: 0.37 G
Calcium, Ca: 50 MG
Iron, Fe: 3.08 MG
Magnesium, Mg: 99 MG
Phosphorus, P: 295 MG
Potassium, K: 297 MG
Sodium, Na: 186 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.444 MG
Selenium, Se: 14.7 UG
Thiamin: 0.201 MG
Riboflavin: 0.1 MG
Niacin: 4.519 MG
Vitamin B-6: 0.183 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 27.2 MG
Lutein + zeaxanthin: 179 UG
Vitamin E (alpha-tocopherol): 0.86 MG
Vitamin K (phylloquinone): 8.3 UG
Fatty acids, total saturated: 3.393 G
SFA 8:0: 0.016 G
SFA 14:0: 0.003 G
SFA 16:0: 1.744 G
SFA 18:0: 1.617 G
Fatty acids, total monounsaturated: 5.88 G
MUFA 16:1: 0.012 G
MUFA 18:1: 5.868 G
Fatty acids, total polyunsaturated: 6.596 G
PUFA 18:2: 6.218 G
PUFA 18:3: 0.376 G
PUFA 20:4: 0.002 G
Crackers, wheat, regular
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.75 G
Energy: 455 KCAL
Energy: 1903 kJ
Protein: 7.3 G
Total lipid (fat): 16.4 G
Ash: 2.83 G
Carbohydrate, by difference: 70.73 G
Fiber, total dietary: 6.9 G
Sugars, Total: 15.48 G
Sucrose: 11.85 G
Glucose: 0.79 G
Fructose: 0.42 G
Maltose: 2.42 G
Starch: 47.38 G
Calcium, Ca: 92 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 302 MG
Potassium, K: 283 MG
Sodium, Na: 699 MG
Zinc, Zn: 1.64 MG
Copper, Cu: 0.274 MG
Manganese, Mn: 1.549 MG
Selenium, Se: 9.9 UG
Thiamin: 0.284 MG
Riboflavin: 0.146 MG
Niacin: 4.022 MG
Pantothenic acid: 0.577 MG
Vitamin B-6: 0.244 MG
Folate, total: 38 UG
Folic acid: 2 UG
Folate, food: 36 UG
Folate, DFE: 40 UG
Choline, total: 27.2 MG
Carotene, beta: 4 UG
Vitamin A, IU: 7 IU
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.55 MG
Tocopherol, beta: 0.46 MG
Tocopherol, gamma: 9.23 MG
Tocopherol, delta: 3.29 MG
Tocotrienol, alpha: 0.29 MG
Tocotrienol, beta: 1.63 MG
Tocotrienol, gamma: 0.05 MG
Vitamin K (phylloquinone): 14.2 UG
Fatty acids, total saturated: 3.21 G
SFA 6:0: 0.005 G
SFA 8:0: 0.058 G
SFA 10:0: 0.047 G
SFA 12:0: 0.347 G
SFA 14:0: 0.15 G
SFA 15:0: 0.005 G
SFA 16:0: 1.812 G
SFA 17:0: 0.015 G
SFA 18:0: 0.657 G
SFA 20:0: 0.049 G
SFA 22:0: 0.047 G
SFA 24:0: 0.02 G
Fatty acids, total monounsaturated: 3.47 G
MUFA 16:1: 0.014 G
MUFA 16:1 c: 0.014 G
MUFA 17:1: 0.008 G
MUFA 18:1: 3.403 G
MUFA 18:1 c: 3.392 G
MUFA 20:1: 0.042 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 8.474 G
PUFA 18:2: 7.474 G
PUFA 18:2 n-6 c,c: 7.442 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.987 G
PUFA 18:3 n-3 c,c,c (ALA): 0.956 G
PUFA 18:3 n-6 c,c,c: 0.031 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.006 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.034 G
Fatty acids, total trans-monoenoic: 0.011 G
TFA 18:1 t: 0.011 G
TFA 18:2 t not further defined: 0.023 G
Fatty acids, total trans-polyenoic: 0.023 G
Tryptophan: 0.105 G
Threonine: 0.265 G
Isoleucine: 0.306 G
Leucine: 0.586 G
Lysine: 0.19 G
Methionine: 0.145 G
Cystine: 0.185 G
Phenylalanine: 0.396 G
Tyrosine: 0.175 G
Valine: 0.386 G
Arginine: 0.411 G
Histidine: 0.19 G
Alanine: 0.351 G
Aspartic acid: 0.486 G
Glutamic acid: 2.55 G
Glycine: 0.361 G
Proline: 0.832 G
Serine: 0.391 G
Crackers, wheat, sandwich, with cheese filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.2 G
Energy: 497 KCAL
Energy: 2079 kJ
Protein: 9.8 G
Total lipid (fat): 25 G
Ash: 3.8 G
Carbohydrate, by difference: 58.2 G
Fiber, total dietary: 3.1 G
Calcium, Ca: 204 MG
Iron, Fe: 2.62 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 382 MG
Potassium, K: 306 MG
Sodium, Na: 839 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.16 MG
Manganese, Mn: 1.083 MG
Selenium, Se: 24.3 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.358 MG
Riboflavin: 0.427 MG
Niacin: 3.185 MG
Pantothenic acid: 0.622 MG
Vitamin B-6: 0.261 MG
Folate, total: 64 UG
Folic acid: 45 UG
Folate, food: 19 UG
Folate, DFE: 96 UG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 21 UG
Vitamin A, IU: 71 IU
Fatty acids, total saturated: 4.129 G
SFA 4:0: 0.027 G
SFA 6:0: 0.014 G
SFA 8:0: 0.011 G
SFA 10:0: 0.017 G
SFA 12:0: 0.017 G
SFA 14:0: 0.107 G
SFA 16:0: 2.639 G
SFA 18:0: 1.271 G
Fatty acids, total monounsaturated: 10.351 G
MUFA 16:1: 0.119 G
MUFA 18:1: 10.196 G
Fatty acids, total polyunsaturated: 9.166 G
PUFA 18:2: 8.505 G
PUFA 18:3: 0.637 G
Cholesterol: 7 MG
Tryptophan: 0.13 G
Threonine: 0.298 G
Isoleucine: 0.383 G
Leucine: 0.698 G
Lysine: 0.344 G
Methionine: 0.167 G
Cystine: 0.194 G
Phenylalanine: 0.472 G
Tyrosine: 0.3 G
Valine: 0.438 G
Arginine: 0.408 G
Histidine: 0.219 G
Alanine: 0.322 G
Aspartic acid: 0.506 G
Glutamic acid: 2.996 G
Glycine: 0.339 G
Proline: 1.036 G
Serine: 0.494 G
Crackers, wheat, sandwich, with peanut butter filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.4 G
Energy: 495 KCAL
Energy: 2071 kJ
Protein: 13.5 G
Total lipid (fat): 26.7 G
Ash: 2.6 G
Carbohydrate, by difference: 53.8 G
Fiber, total dietary: 4.4 G
Calcium, Ca: 170 MG
Iron, Fe: 2.67 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 347 MG
Potassium, K: 297 MG
Sodium, Na: 807 MG
Zinc, Zn: 0.82 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.701 MG
Selenium, Se: 21.8 UG
Thiamin: 0.389 MG
Riboflavin: 0.293 MG
Niacin: 5.877 MG
Pantothenic acid: 0.564 MG
Vitamin B-6: 0.137 MG
Folate, total: 70 UG
Folic acid: 33 UG
Folate, food: 37 UG
Folate, DFE: 93 UG
Fatty acids, total saturated: 4.602 G
SFA 8:0: 0.003 G
SFA 12:0: 0.005 G
SFA 14:0: 0.064 G
SFA 16:0: 2.809 G
SFA 18:0: 1.335 G
Fatty acids, total monounsaturated: 11.766 G
MUFA 16:1: 0.061 G
MUFA 18:1: 11.594 G
MUFA 20:1: 0.097 G
Fatty acids, total polyunsaturated: 8.862 G
PUFA 18:2: 8.436 G
PUFA 18:3: 0.411 G
Tryptophan: 0.164 G
Threonine: 0.418 G
Isoleucine: 0.488 G
Leucine: 0.908 G
Lysine: 0.437 G
Methionine: 0.198 G
Cystine: 0.239 G
Phenylalanine: 0.674 G
Tyrosine: 0.464 G
Valine: 0.575 G
Arginine: 1.034 G
Histidine: 0.319 G
Alanine: 0.49 G
Aspartic acid: 1.092 G
Glutamic acid: 3.667 G
Glycine: 0.633 G
Proline: 1.082 G
Serine: 0.674 G
Crackers, wheat
Water: 2.84 G
Energy: 441 KCAL
Protein: 8.94 G
Total lipid (fat): 15.26 G
Carbohydrate, by difference: 70.14 G
Fiber, total dietary: 8.6 G
Sugars, Total: 8.34 G
Calcium, Ca: 64 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 91 MG
Phosphorus, P: 316 MG
Potassium, K: 314 MG
Sodium, Na: 750 MG
Zinc, Zn: 2.13 MG
Copper, Cu: 0.347 MG
Selenium, Se: 10 UG
Thiamin: 0.233 MG
Riboflavin: 0.083 MG
Niacin: 4.326 MG
Vitamin B-6: 0.214 MG
Folate, total: 33 UG
Folic acid: 1 UG
Folate, food: 32 UG
Folate, DFE: 34 UG
Choline, total: 27.2 MG
Carotene, beta: 2 UG
Lutein + zeaxanthin: 180 UG
Vitamin E (alpha-tocopherol): 1.48 MG
Vitamin K (phylloquinone): 20.7 UG
Fatty acids, total saturated: 2.636 G
SFA 6:0: 0.002 G
SFA 8:0: 0.029 G
SFA 10:0: 0.024 G
SFA 12:0: 0.174 G
SFA 14:0: 0.08 G
SFA 16:0: 1.586 G
SFA 18:0: 0.62 G
Fatty acids, total monounsaturated: 3.359 G
MUFA 16:1: 0.012 G
MUFA 18:1: 3.299 G
MUFA 20:1: 0.038 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 7.709 G
PUFA 18:2: 6.785 G
PUFA 18:3: 0.915 G
PUFA 20:4: 0.003 G
Crackers, whole grain, sandwich, peanut butter filled
Water: 7.32 G
Energy: 465 KCAL
Protein: 14.12 G
Total lipid (fat): 21.18 G
Carbohydrate, by difference: 54.59 G
Fiber, total dietary: 9.4 G
Sugars, Total: 9.41 G
Calcium, Ca: 33 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 107 MG
Phosphorus, P: 256 MG
Potassium, K: 330 MG
Sodium, Na: 635 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.309 MG
Selenium, Se: 18.7 UG
Thiamin: 0.334 MG
Riboflavin: 0.232 MG
Niacin: 6.277 MG
Vitamin B-6: 0.22 MG
Folate, total: 74 UG
Folic acid: 34 UG
Folate, food: 40 UG
Folate, DFE: 97 UG
Choline, total: 29.7 MG
Carotene, beta: 2 UG
Lutein + zeaxanthin: 79 UG
Vitamin E (alpha-tocopherol): 2.63 MG
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 4.525 G
SFA 12:0: 0.003 G
SFA 14:0: 0.009 G
SFA 16:0: 2.594 G
SFA 18:0: 0.799 G
Fatty acids, total monounsaturated: 9.779 G
MUFA 16:1: 0.022 G
MUFA 18:1: 9.526 G
MUFA 20:1: 0.214 G
MUFA 22:1: 0.011 G
Fatty acids, total polyunsaturated: 4.497 G
PUFA 18:2: 4.013 G
PUFA 18:3: 0.478 G
PUFA 20:4: 0.003 G
Crackers, whole grain, sandwich-type, with peanut butter filling
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 7.32 G
Energy: 465 KCAL
Energy: 1947 kJ
Protein: 14.12 G
Total lipid (fat): 21.18 G
Ash: 2.79 G
Carbohydrate, by difference: 54.59 G
Fiber, total dietary: 9.4 G
Sugars, Total: 9.41 G
Calcium, Ca: 33 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 107 MG
Phosphorus, P: 256 MG
Potassium, K: 330 MG
Sodium, Na: 635 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.309 MG
Selenium, Se: 18.7 UG
Thiamin: 0.334 MG
Riboflavin: 0.232 MG
Niacin: 6.277 MG
Vitamin B-6: 0.22 MG
Folate, total: 74 UG
Folic acid: 34 UG
Folate, food: 40 UG
Folate, DFE: 97 UG
Choline, total: 29.7 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 79 UG
Vitamin E (alpha-tocopherol): 2.63 MG
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 4.525 G
SFA 12:0: 0.003 G
SFA 14:0: 0.009 G
SFA 15:0: 0.002 G
SFA 16:0: 2.594 G
SFA 17:0: 0.016 G
SFA 18:0: 0.799 G
SFA 20:0: 0.319 G
SFA 22:0: 0.518 G
SFA 24:0: 0.266 G
Fatty acids, total monounsaturated: 9.779 G
MUFA 16:1: 0.022 G
MUFA 17:1: 0.006 G
MUFA 18:1: 9.526 G
MUFA 20:1: 0.214 G
MUFA 22:1: 0.011 G
Fatty acids, total polyunsaturated: 4.497 G
PUFA 18:2: 4.013 G
PUFA 18:3: 0.478 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.003 G
Crackers, whole-wheat, low salt
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW SALT FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.7 G
Energy: 443 KCAL
Energy: 1854 kJ
Protein: 8.8 G
Total lipid (fat): 17.2 G
Ash: 2.7 G
Carbohydrate, by difference: 68.6 G
Fiber, total dietary: 10.5 G
Sugars, Total: 0.37 G
Calcium, Ca: 50 MG
Iron, Fe: 3.08 MG
Magnesium, Mg: 99 MG
Phosphorus, P: 295 MG
Potassium, K: 297 MG
Sodium, Na: 186 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.444 MG
Manganese, Mn: 2.247 MG
Selenium, Se: 14.7 UG
Thiamin: 0.201 MG
Riboflavin: 0.1 MG
Niacin: 4.519 MG
Pantothenic acid: 0.813 MG
Vitamin B-6: 0.183 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 27.2 MG
Lutein + zeaxanthin: 179 UG
Vitamin E (alpha-tocopherol): 0.86 MG
Vitamin K (phylloquinone): 8.3 UG
Fatty acids, total saturated: 3.393 G
SFA 8:0: 0.016 G
SFA 14:0: 0.003 G
SFA 16:0: 1.744 G
SFA 18:0: 1.617 G
Fatty acids, total monounsaturated: 5.88 G
MUFA 16:1: 0.012 G
MUFA 18:1: 5.868 G
Fatty acids, total polyunsaturated: 6.596 G
PUFA 18:2: 6.218 G
PUFA 18:3: 0.376 G
PUFA 20:4: 0.002 G
Tryptophan: 0.137 G
Threonine: 0.256 G
Isoleucine: 0.329 G
Leucine: 0.6 G
Lysine: 0.245 G
Methionine: 0.137 G
Cystine: 0.206 G
Phenylalanine: 0.419 G
Tyrosine: 0.259 G
Valine: 0.401 G
Arginine: 0.416 G
Histidine: 0.206 G
Alanine: 0.315 G
Aspartic acid: 0.456 G
Glutamic acid: 2.804 G
Glycine: 0.358 G
Proline: 0.922 G
Serine: 0.419 G
Crackers, whole-wheat, reduced fat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.59 G
Energy: 416 KCAL
Energy: 1739 kJ
Protein: 11.34 G
Total lipid (fat): 7.59 G
Ash: 2.96 G
Carbohydrate, by difference: 75.52 G
Fiber, total dietary: 10.9 G
Sugars, Total: 1.22 G
Sucrose: 0.9 G
Glucose: 0.32 G
Starch: 61.1 G
Calcium, Ca: 39 MG
Iron, Fe: 3.56 MG
Magnesium, Mg: 120 MG
Phosphorus, P: 364 MG
Potassium, K: 373 MG
Sodium, Na: 745 MG
Zinc, Zn: 2.99 MG
Copper, Cu: 0.447 MG
Manganese, Mn: 2.285 MG
Selenium, Se: 14.1 UG
Thiamin: 0.185 MG
Riboflavin: 0.022 MG
Niacin: 5.225 MG
Pantothenic acid: 0.902 MG
Vitamin B-6: 0.197 MG
Folate, total: 30 UG
Folate, food: 30 UG
Folate, DFE: 30 UG
Choline, total: 29.5 MG
Lutein + zeaxanthin: 194 UG
Vitamin E (alpha-tocopherol): 1.08 MG
Tocopherol, beta: 0.22 MG
Tocopherol, gamma: 4.49 MG
Tocopherol, delta: 0.94 MG
Tocotrienol, alpha: 0.34 MG
Vitamin K (phylloquinone): 12.5 UG
Fatty acids, total saturated: 1.067 G
SFA 10:0: 0.004 G
SFA 14:0: 0.005 G
SFA 15:0: 0.003 G
SFA 16:0: 0.733 G
SFA 17:0: 0.006 G
SFA 18:0: 0.268 G
SFA 20:0: 0.02 G
SFA 22:0: 0.018 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 1.609 G
MUFA 16:1: 0.007 G
MUFA 16:1 c: 0.007 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.572 G
MUFA 18:1 c: 1.49 G
MUFA 20:1: 0.024 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 3.568 G
PUFA 18:2: 3.164 G
PUFA 18:2 n-6 c,c: 3.146 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.398 G
PUFA 18:3 n-3 c,c,c (ALA): 0.392 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.096 G
Fatty acids, total trans-monoenoic: 0.082 G
TFA 18:1 t: 0.082 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Tryptophan: 0.161 G
Threonine: 0.337 G
Isoleucine: 0.392 G
Leucine: 0.779 G
Lysine: 0.307 G
Methionine: 0.186 G
Cystine: 0.236 G
Phenylalanine: 0.523 G
Tyrosine: 0.196 G
Valine: 0.508 G
Arginine: 0.533 G
Histidine: 0.266 G
Alanine: 0.447 G
Aspartic acid: 0.608 G
Glutamic acid: 3.414 G
Glycine: 0.478 G
Proline: 1.141 G
Serine: 0.518 G
Crackers, whole-wheat
CRACKER (US CFR) Unsweetened bakery product baked in individual portions that are usually thin and crisp and may or may not be fat coated.
FINE BAKERY WARE (EUROFIR) Products in the *BREAD* category normally have contents of sugars and fat neither exceeding 5% on a dry weight basis. Bakery products exceeding either of these limits are termed Fine bakery ware. Savoury fine bakery wares will tend to be higher in fat and sweet products in sugars. However, some products, for example scones, may be considered savoury or sweet. Therefore, all of these products are categorised as Fine bakery wares, rather than using separate categories for savoury and sweet products. Some examples are: biscuits, cookies, dry pastry (e.g. savoury biscuits, sweet biscuits and cookies); sweet breads (e.g. croissants, currant bun, dough cakes like muffins or brioche, scone, doughnut); pastry (e.g. danish pastry, baclava); tart, pie (e.g. custard tart, mince pie); cakes (e.g. fruit cake, cream cake, sponge cake.
1800 BAKED PRODUCTS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
FLAVORING OR SPICE EXTRACT OR CONCENTRATE ADDED
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.94 G
Energy: 427 KCAL
Energy: 1786 kJ
Protein: 10.58 G
Total lipid (fat): 14.13 G
Ash: 2.8 G
Carbohydrate, by difference: 69.55 G
Fiber, total dietary: 10.3 G
Sugars, Total: 1.19 G
Sucrose: 0.86 G
Glucose: 0.32 G
Starch: 57 G
Calcium, Ca: 36 MG
Iron, Fe: 3.34 MG
Magnesium, Mg: 110 MG
Phosphorus, P: 331 MG
Potassium, K: 345 MG
Sodium, Na: 800 MG
Zinc, Zn: 2.63 MG
Copper, Cu: 0.42 MG
Manganese, Mn: 2.152 MG
Selenium, Se: 10.1 UG
Thiamin: 0.182 MG
Riboflavin: 0.021 MG
Niacin: 4.63 MG
Pantothenic acid: 0.832 MG
Vitamin B-6: 0.185 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 27.2 MG
Lutein + zeaxanthin: 179 UG
Vitamin E (alpha-tocopherol): 1.41 MG
Tocopherol, beta: 0.21 MG
Tocopherol, gamma: 7.52 MG
Tocopherol, delta: 2.01 MG
Tocotrienol, alpha: 0.29 MG
Vitamin K (phylloquinone): 27.2 UG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 2.063 G
SFA 14:0: 0.009 G
SFA 15:0: 0.004 G
SFA 16:0: 1.361 G
SFA 17:0: 0.011 G
SFA 18:0: 0.584 G
SFA 20:0: 0.04 G
SFA 22:0: 0.038 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 3.248 G
MUFA 16:1: 0.011 G
MUFA 16:1 c: 0.011 G
MUFA 17:1: 0.006 G
MUFA 18:1: 3.195 G
MUFA 18:1 c: 3.021 G
MUFA 20:1: 0.033 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 6.945 G
PUFA 18:2: 6.096 G
PUFA 18:2 n-6 c,c: 6.063 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.843 G
PUFA 18:3 n-3 c,c,c (ALA): 0.831 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.199 G
Fatty acids, total trans-monoenoic: 0.174 G
TFA 18:1 t: 0.174 G
TFA 18:2 t not further defined: 0.025 G
Fatty acids, total trans-polyenoic: 0.025 G
Tryptophan: 0.141 G
Threonine: 0.301 G
Isoleucine: 0.364 G
Leucine: 0.703 G
Lysine: 0.271 G
Methionine: 0.17 G
Cystine: 0.228 G
Phenylalanine: 0.48 G
Tyrosine: 0.194 G
Valine: 0.465 G
Arginine: 0.48 G
Histidine: 0.238 G
Alanine: 0.393 G
Aspartic acid: 0.543 G
Glutamic acid: 3.065 G
Glycine: 0.427 G
Proline: 1.004 G
Serine: 0.461 G
Crackers, wonton
Water: 4.93 G
Energy: 521 KCAL
Protein: 10.33 G
Total lipid (fat): 31.72 G
Carbohydrate, by difference: 51.9 G
Fiber, total dietary: 1.9 G
Sugars, Total: 0.25 G
Calcium, Ca: 21 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 87 MG
Potassium, K: 89 MG
Sodium, Na: 378 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.122 MG
Selenium, Se: 32.1 UG
Thiamin: 0.195 MG
Riboflavin: 0.112 MG
Niacin: 2.52 MG
Vitamin B-6: 0.027 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 8.1 MG
Carotene, beta: 1 UG
Lutein + zeaxanthin: 54 UG
Vitamin E (alpha-tocopherol): 3.29 MG
Vitamin K (phylloquinone): 6.3 UG
Fatty acids, total saturated: 4.931 G
SFA 12:0: 0.001 G
SFA 14:0: 0.027 G
SFA 16:0: 3.33 G
SFA 18:0: 1.3 G
Fatty acids, total monounsaturated: 7.617 G
MUFA 16:1: 0.05 G
MUFA 18:1: 7.303 G
MUFA 20:1: 0.236 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 16.949 G
PUFA 18:2: 14.908 G
PUFA 18:3: 2.018 G
PUFA 20:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.004 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org