Fast foods, cheeseburger; single, regular patty, with condiments
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
LACTIC ACID FERMENTED
ALCOHOL-ACETIC ACID FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 45.78 G
Energy: 270 KCAL
Energy: 1128 kJ
Protein: 13.49 G
Total lipid (fat): 12.9 G
Ash: 2.38 G
Carbohydrate, by difference: 25.46 G
Fiber, total dietary: 1.9 G
Sugars, Total: 5.24 G
Sucrose: 0.61 G
Glucose: 1.78 G
Fructose: 1.98 G
Lactose: 0.24 G
Maltose: 0.48 G
Galactose: 0.15 G
Starch: 18.17 G
Calcium, Ca: 123 MG
Iron, Fe: 2.25 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 142 MG
Potassium, K: 184 MG
Sodium, Na: 628 MG
Zinc, Zn: 2.21 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.254 MG
Selenium, Se: 22.7 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.32 MG
Riboflavin: 0.19 MG
Niacin: 3.51 MG
Pantothenic acid: 0.417 MG
Vitamin B-6: 0.374 MG
Folate, total: 26 UG
Folic acid: 19 UG
Folate, food: 7 UG
Folate, DFE: 39 UG
Choline, total: 33.4 MG
Vitamin B-12: 1.31 UG
Vitamin A, RAE: 55 UG
Retinol: 50 UG
Carotene, beta: 55 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 261 IU
Lycopene: 1003 UG
Lutein + zeaxanthin: 22 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, gamma: 0.34 MG
Tocopherol, delta: 0.1 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 5.5 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Fatty acids, total saturated: 5.797 G
SFA 4:0: 0.092 G
SFA 6:0: 0.057 G
SFA 8:0: 0.043 G
SFA 10:0: 0.083 G
SFA 12:0: 0.104 G
SFA 14:0: 0.577 G
SFA 15:0: 0.071 G
SFA 16:0: 2.997 G
SFA 17:0: 0.121 G
SFA 18:0: 1.616 G
SFA 20:0: 0.023 G
SFA 22:0: 0.008 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 5.035 G
MUFA 14:1: 0.083 G
MUFA 16:1: 0.418 G
MUFA 16:1 c: 0.377 G
MUFA 17:1: 0.04 G
MUFA 18:1: 4.456 G
MUFA 18:1 c: 3.95 G
MUFA 20:1: 0.032 G
MUFA 22:1: 0.007 G
Fatty acids, total polyunsaturated: 1.363 G
PUFA 18:2: 1.186 G
PUFA 18:2 n-6 c,c: 1.111 G
PUFA 18:2 i: 0.075 G
PUFA 18:3: 0.123 G
PUFA 18:3 n-3 c,c,c (ALA): 0.123 G
PUFA 18:4: 0.033 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.02 G
PUFA 2:4 n-6: 0.02 G
TFA 16:1 t: 0.041 G
TFA 18:1 t: 0.506 G
Cholesterol: 39 MG
Fast foods, cheeseburger; single, regular patty; plain
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 38.63 G
Energy: 308 KCAL
Energy: 1290 kJ
Protein: 16.51 G
Total lipid (fat): 14.72 G
Ash: 2.11 G
Carbohydrate, by difference: 28.03 G
Fiber, total dietary: 2 G
Sugars, Total: 4.88 G
Glucose: 1.76 G
Fructose: 1.94 G
Lactose: 0.72 G
Maltose: 0.46 G
Starch: 19.87 G
Calcium, Ca: 119 MG
Iron, Fe: 2.71 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 161 MG
Potassium, K: 196 MG
Sodium, Na: 515 MG
Zinc, Zn: 2.49 MG
Copper, Cu: 0.111 MG
Manganese, Mn: 0.316 MG
Selenium, Se: 19.6 UG
Thiamin: 0.293 MG
Riboflavin: 0.363 MG
Niacin: 5.217 MG
Pantothenic acid: 0.545 MG
Vitamin B-6: 0.228 MG
Folate, total: 70 UG
Folic acid: 28 UG
Folate, food: 42 UG
Folate, DFE: 89 UG
Choline, total: 28.9 MG
Vitamin B-12: 0.76 UG
Vitamin A, RAE: 50 UG
Retinol: 45 UG
Carotene, beta: 61 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 254 IU
Lutein + zeaxanthin: 37 UG
Vitamin E (alpha-tocopherol): 0.52 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 0.9 MG
Tocopherol, delta: 0.22 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.5 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 6.473 G
SFA 4:0: 0.076 G
SFA 6:0: 0.059 G
SFA 8:0: 0.042 G
SFA 10:0: 0.108 G
SFA 12:0: 0.126 G
SFA 14:0: 0.648 G
SFA 15:0: 0.086 G
SFA 16:0: 3.331 G
SFA 17:0: 0.129 G
SFA 18:0: 1.825 G
SFA 20:0: 0.024 G
SFA 22:0: 0.012 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 5.413 G
MUFA 14:1: 0.111 G
MUFA 16:1: 0.36 G
MUFA 16:1 c: 0.316 G
MUFA 17:1: 0.075 G
MUFA 18:1: 4.826 G
MUFA 18:1 c: 4.376 G
MUFA 20:1: 0.041 G
Fatty acids, total polyunsaturated: 1.658 G
PUFA 18:2: 1.462 G
PUFA 18:2 n-6 c,c: 1.322 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.131 G
PUFA 18:3 n-3 c,c,c (ALA): 0.125 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.57 G
Fatty acids, total trans-monoenoic: 0.493 G
TFA 16:1 t: 0.043 G
TFA 18:1 t: 0.45 G
TFA 18:2 t not further defined: 0.076 G
Fatty acids, total trans-polyenoic: 0.077 G
Cholesterol: 43 MG
Tryptophan: 0.155 G
Threonine: 0.571 G
Isoleucine: 0.755 G
Leucine: 1.316 G
Lysine: 0.784 G
Methionine: 0.377 G
Phenylalanine: 0.755 G
Tyrosine: 0.464 G
Valine: 0.881 G
Arginine: 0.89 G
Histidine: 0.445 G
Alanine: 0.871 G
Aspartic acid: 1.229 G
Glutamic acid: 3.987 G
Glycine: 0.909 G
Proline: 1.945 G
Serine: 0.716 G
Hydroxyproline: 0.29 G
Fast foods, chicken fillet sandwich, plain with pickles
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 48.94 G
Energy: 250 KCAL
Energy: 1046 kJ
Protein: 16.28 G
Total lipid (fat): 11.19 G
Ash: 2.7 G
Carbohydrate, by difference: 20.89 G
Fiber, total dietary: 1.4 G
Sugars, Total: 3.64 G
Sucrose: 1.15 G
Glucose: 0.79 G
Fructose: 0.97 G
Maltose: 0.73 G
Starch: 16.5 G
Calcium, Ca: 58 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 185 MG
Potassium, K: 245 MG
Sodium, Na: 753 MG
Zinc, Zn: 0.61 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.219 MG
Selenium, Se: 19.9 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.23 MG
Riboflavin: 0.3 MG
Niacin: 7.72 MG
Pantothenic acid: 1.2 MG
Vitamin B-6: 0.383 MG
Folate, total: 47 UG
Folic acid: 12 UG
Folate, food: 35 UG
Folate, DFE: 56 UG
Choline, total: 35.6 MG
Betaine: 22.3 MG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 3 UG
Retinol: 2 UG
Carotene, beta: 12 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 6 UG
Vitamin A, IU: 32 IU
Lutein + zeaxanthin: 78 UG
Vitamin E (alpha-tocopherol): 2.41 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 8.5 UG
Fatty acids, total saturated: 2.123 G
SFA 8:0: 0.011 G
SFA 10:0: 0.003 G
SFA 12:0: 0.165 G
SFA 14:0: 0.062 G
SFA 15:0: 0.004 G
SFA 16:0: 1.122 G
SFA 17:0: 0.008 G
SFA 18:0: 0.374 G
SFA 20:0: 0.086 G
SFA 22:0: 0.19 G
SFA 24:0: 0.1 G
Fatty acids, total monounsaturated: 4.481 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.057 G
MUFA 16:1 c: 0.057 G
MUFA 17:1: 0.005 G
MUFA 18:1: 4.295 G
MUFA 18:1 c: 4.284 G
MUFA 20:1: 0.108 G
MUFA 22:1: 0.013 G
MUFA 22:1 c: 0.013 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 3.177 G
PUFA 18:2: 2.909 G
PUFA 18:2 n-6 c,c: 2.884 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.206 G
PUFA 18:3 n-3 c,c,c (ALA): 0.197 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.03 G
Fatty acids, total trans-monoenoic: 0.011 G
TFA 18:1 t: 0.011 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 35 MG
Fast foods, chicken tenders
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
LIGHT MEAT Used only for poultry meat that comes from the breast or wing.
FAST FOOD RESTAURANT PREPARED
Water: 46.64 G
Energy: 271 KCAL
Energy: 1136 kJ
Protein: 19.22 G
Total lipid (fat): 13.95 G
Ash: 2.92 G
Carbohydrate, by difference: 17.25 G
Fiber, total dietary: 1.2 G
Sugars, Total: 0.4 G
Sucrose: 0.4 G
Starch: 17.03 G
Calcium, Ca: 17 MG
Iron, Fe: 0.73 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 282 MG
Potassium, K: 373 MG
Sodium, Na: 769 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.228 MG
Selenium, Se: 17.5 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.11 MG
Riboflavin: 0.179 MG
Niacin: 8.217 MG
Pantothenic acid: 1.244 MG
Vitamin B-6: 0.426 MG
Folate, total: 19 UG
Folic acid: 6 UG
Folate, food: 13 UG
Folate, DFE: 23 UG
Choline, total: 43.7 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 3 UG
Retinol: 2 UG
Carotene, beta: 2 UG
Vitamin A, IU: 11 IU
Lutein + zeaxanthin: 83 UG
Vitamin E (alpha-tocopherol): 3.17 MG
Tocopherol, beta: 0.13 MG
Tocopherol, gamma: 5.61 MG
Tocopherol, delta: 0.51 MG
Tocotrienol, alpha: 0.14 MG
Tocotrienol, beta: 0.16 MG
Tocotrienol, gamma: 0.05 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 8 UG
Fatty acids, total saturated: 2.493 G
SFA 8:0: 0.004 G
SFA 12:0: 0.001 G
SFA 14:0: 0.026 G
SFA 15:0: 0.003 G
SFA 16:0: 1.771 G
SFA 17:0: 0.011 G
SFA 18:0: 0.414 G
SFA 20:0: 0.076 G
SFA 22:0: 0.115 G
SFA 24:0: 0.072 G
Fatty acids, total monounsaturated: 4.83 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.049 G
MUFA 16:1 c: 0.049 G
MUFA 17:1: 0.006 G
MUFA 18:1: 4.656 G
MUFA 18:1 c: 4.641 G
MUFA 20:1: 0.106 G
MUFA 22:1: 0.009 G
MUFA 22:1 c: 0.009 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 5.783 G
PUFA 18:2: 5.485 G
PUFA 18:2 n-6 c,c: 5.439 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.226 G
PUFA 18:3 n-3 c,c,c (ALA): 0.211 G
PUFA 18:3 n-6 c,c,c: 0.015 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.008 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.04 G
PUFA 22:4: 0.011 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.052 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.037 G
Cholesterol: 48 MG
Tryptophan: 0.222 G
Threonine: 0.803 G
Isoleucine: 0.845 G
Leucine: 1.553 G
Lysine: 1.616 G
Methionine: 0.518 G
Cystine: 0.285 G
Phenylalanine: 1.437 G
Tyrosine: 0.539 G
Valine: 0.908 G
Arginine: 1.215 G
Histidine: 0.655 G
Alanine: 1.014 G
Aspartic acid: 1.616 G
Glutamic acid: 3.19 G
Glycine: 0.845 G
Proline: 1.595 G
Serine: 0.792 G
Hydroxyproline: 0.04 G
Fast foods, chicken, breaded and fried, boneless pieces, plain
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2200 MEALS, ENTREES, AND SIDEDISHES (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
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.
HUMAN CONSUMER, FOUR YEARS AND ABOVE US FDA Approved user group.
UNITED STATES US FDA 1995 Code: US
MEAT COLOR, UNDESIGNATED OR UNKNOWN Used only for poultry meat that comes from the back, the neck or for which the color is not known.
FAST FOOD RESTAURANT PREPARED
Water: 46.53 G
Energy: 307 KCAL
Energy: 1283 kJ
Protein: 15.92 G
Total lipid (fat): 20.36 G
Ash: 2.25 G
Carbohydrate, by difference: 14.93 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.08 G
Sucrose: 0.07 G
Maltose: 0.02 G
Calcium, Ca: 11 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 272 MG
Potassium, K: 251 MG
Sodium, Na: 594 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.15 MG
Selenium, Se: 17.2 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.092 MG
Riboflavin: 0.204 MG
Niacin: 5.985 MG
Pantothenic acid: 1.182 MG
Vitamin B-6: 0.148 MG
Folate, total: 11 UG
Folic acid: 5 UG
Folate, food: 6 UG
Folate, DFE: 15 UG
Choline, total: 40.7 MG
Betaine: 15.6 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Vitamin A, IU: 16 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 1.12 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 3.56 MG
Tocopherol, delta: 1.22 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 7 UG
Vitamin K (Dihydrophylloquinone): 10.5 UG
Fatty acids, total saturated: 3.566 G
SFA 4:0: 0.001 G
SFA 8:0: 0.012 G
SFA 10:0: 0.008 G
SFA 12:0: 0.005 G
SFA 14:0: 0.042 G
SFA 15:0: 0.007 G
SFA 16:0: 2.325 G
SFA 17:0: 0.017 G
SFA 18:0: 1.015 G
SFA 20:0: 0.071 G
SFA 22:0: 0.041 G
SFA 24:0: 0.024 G
Fatty acids, total monounsaturated: 7.735 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.296 G
MUFA 16:1 c: 0.294 G
MUFA 17:1: 0.011 G
MUFA 18:1: 7.269 G
MUFA 18:1 c: 7.219 G
MUFA 20:1: 0.133 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.013 G
Fatty acids, total polyunsaturated: 6.511 G
PUFA 18:2: 5.986 G
PUFA 18:2 n-6 c,c: 5.893 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.419 G
PUFA 18:3 n-3 c,c,c (ALA): 0.39 G
PUFA 18:3 n-6 c,c,c: 0.029 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:3: 0.016 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.051 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.016 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.123 G
Fatty acids, total trans-monoenoic: 0.052 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.05 G
TFA 18:2 t not further defined: 0.072 G
Fatty acids, total trans-polyenoic: 0.072 G
Cholesterol: 55 MG
Fast foods, coleslaw
SALAD (US CFR) A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be molded with a jelling agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad and macaroni salad.
PREPARED SALAD (EUROFIR) A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be moulded with a jellying agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad, macaroni salad, potato salad, rice salad, mayonnaise salad.
2100 FAST FOODS (USDA SR)
CABBAGE <SCIFAM>Brassicaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=22669]
[https://www.sciname.info/Default.asp?SciName=Brassica oleracea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23062]
[https://www.sciname.info/Default.asp?SciName=Brassica oleracea var. oleracea L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=526963]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=7668]
[https://plants.usda.gov/home/plantProfile?symbol=BROL]
[DPNL 2003 8101]
HEAD (PLANT)
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 73.42 G
Energy: 153 KCAL
Energy: 638 kJ
Protein: 0.95 G
Total lipid (fat): 9.91 G
Ash: 0.84 G
Carbohydrate, by difference: 14.89 G
Fiber, total dietary: 1.9 G
Sugars, Total: 12.19 G
Sucrose: 8.96 G
Glucose: 1.69 G
Fructose: 1.44 G
Galactose: 0.09 G
Calcium, Ca: 30 MG
Iron, Fe: 0.22 MG
Magnesium, Mg: 8 MG
Phosphorus, P: 20 MG
Potassium, K: 129 MG
Sodium, Na: 203 MG
Zinc, Zn: 0.14 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.102 MG
Vitamin C, total ascorbic acid: 14.6 MG
Thiamin: 0.026 MG
Riboflavin: 0.02 MG
Niacin: 0.206 MG
Pantothenic acid: 0.246 MG
Vitamin B-6: 0.112 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 28 UG
Retinol: 28 UG
Vitamin A, IU: 95 IU
Vitamin E (alpha-tocopherol): 0.54 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 4.79 MG
Tocopherol, delta: 1.64 MG
Vitamin K (phylloquinone): 70.9 UG
Fatty acids, total saturated: 1.599 G
SFA 4:0: 0.002 G
SFA 6:0: 0.005 G
SFA 8:0: 0.004 G
SFA 10:0: 0.007 G
SFA 12:0: 0.001 G
SFA 14:0: 0.005 G
SFA 15:0: 0.002 G
SFA 16:0: 1.037 G
SFA 17:0: 0.016 G
SFA 18:0: 0.438 G
SFA 20:0: 0.032 G
SFA 22:0: 0.034 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 2.671 G
MUFA 16:1: 0.018 G
MUFA 16:1 c: 0.018 G
MUFA 17:1: 0.008 G
MUFA 18:1: 2.232 G
MUFA 18:1 c: 2.227 G
MUFA 20:1: 0.4 G
MUFA 22:1: 0.008 G
MUFA 22:1 c: 0.006 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 5.348 G
PUFA 18:2: 5.021 G
PUFA 18:2 n-6 c,c: 4.979 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.302 G
PUFA 18:3 n-3 c,c,c (ALA): 0.279 G
PUFA 18:3 n-6 c,c,c: 0.024 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:4: 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.037 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.005 G
TFA 22:1 t: 0.003 G
TFA 18:2 t not further defined: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 4 MG
Fast Foods, crispy chicken filet sandwich, with lettuce and mayonnaise
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 45.84 G
Energy: 276 KCAL
Energy: 1153 kJ
Protein: 10.94 G
Total lipid (fat): 13.59 G
Ash: 2.24 G
Carbohydrate, by difference: 27.4 G
Fiber, total dietary: 1.4 G
Sugars, Total: 3.4 G
Sucrose: 0.12 G
Glucose: 1.05 G
Fructose: 1.75 G
Maltose: 0.47 G
Calcium, Ca: 72 MG
Iron, Fe: 1.71 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 144 MG
Potassium, K: 179 MG
Sodium, Na: 617 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.349 MG
Selenium, Se: 19.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.16 MG
Riboflavin: 0.183 MG
Niacin: 5.11 MG
Pantothenic acid: 0.804 MG
Vitamin B-6: 0.126 MG
Folate, total: 29 UG
Folic acid: 20 UG
Folate, food: 9 UG
Folate, DFE: 43 UG
Choline, total: 31.2 MG
Vitamin B-12: 0.33 UG
Vitamin A, RAE: 5 UG
Retinol: 1 UG
Carotene, beta: 44 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 78 IU
Lutein + zeaxanthin: 41 UG
Vitamin E (alpha-tocopherol): 0.69 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.6 UG
Fatty acids, total saturated: 2.461 G
SFA 8:0: 0.005 G
SFA 10:0: 0.006 G
SFA 12:0: 0.003 G
SFA 14:0: 0.026 G
SFA 15:0: 0.004 G
SFA 16:0: 1.663 G
SFA 17:0: 0.013 G
SFA 18:0: 0.651 G
SFA 20:0: 0.041 G
SFA 22:0: 0.032 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 4.077 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.164 G
MUFA 16:1 c: 0.163 G
MUFA 17:1: 0.007 G
MUFA 18:1: 3.817 G
MUFA 18:1 c: 3.788 G
MUFA 20:1: 0.076 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 5.631 G
PUFA 18:2: 5.052 G
PUFA 18:2 n-6 c,c: 4.991 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.516 G
PUFA 18:3 n-3 c,c,c (ALA): 0.497 G
PUFA 18:3 n-6 c,c,c: 0.019 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.028 G
PUFA 22:4: 0.01 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.078 G
Fatty acids, total trans-monoenoic: 0.03 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.029 G
TFA 18:2 t not further defined: 0.049 G
Fatty acids, total trans-polyenoic: 0.049 G
Cholesterol: 29 MG
Fast foods, crispy chicken in tortilla, with lettuce, cheese, and ranch sauce
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
MEAT COLOR, UNDESIGNATED OR UNKNOWN Used only for poultry meat that comes from the back, the neck or for which the color is not known.
FAST FOOD RESTAURANT PREPARED
Water: 47.88 G
Energy: 275 KCAL
Energy: 1149 kJ
Protein: 11.48 G
Total lipid (fat): 15.1 G
Ash: 2.32 G
Carbohydrate, by difference: 23.22 G
Fiber, total dietary: 1.3 G
Sugars, Total: 2.48 G
Sucrose: 1.47 G
Glucose: 0.33 G
Fructose: 0.25 G
Lactose: 0.13 G
Maltose: 0.29 G
Starch: 20.33 G
Calcium, Ca: 88 MG
Iron, Fe: 1.47 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 186 MG
Potassium, K: 173 MG
Sodium, Na: 607 MG
Zinc, Zn: 0.72 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.269 MG
Selenium, Se: 19.2 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.17 MG
Riboflavin: 0.237 MG
Niacin: 3.523 MG
Vitamin B-6: 0.166 MG
Folate, total: 36 UG
Folic acid: 22 UG
Folate, food: 14 UG
Folate, DFE: 52 UG
Choline, total: 28.6 MG
Betaine: 14.6 MG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 24 UG
Retinol: 23 UG
Carotene, beta: 15 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 101 IU
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 1.21 MG
Tocopherol, beta: 0.17 MG
Tocopherol, gamma: 4.36 MG
Tocopherol, delta: 1.13 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.21 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 23.6 UG
Fatty acids, total saturated: 3.837 G
SFA 4:0: 0.035 G
SFA 6:0: 0.037 G
SFA 8:0: 0.03 G
SFA 10:0: 0.066 G
SFA 12:0: 0.074 G
SFA 14:0: 0.241 G
SFA 15:0: 0.026 G
SFA 16:0: 1.833 G
SFA 17:0: 0.024 G
SFA 18:0: 1.373 G
SFA 20:0: 0.05 G
SFA 22:0: 0.033 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 4.407 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.071 G
MUFA 16:1 c: 0.064 G
MUFA 17:1: 0.011 G
MUFA 18:1: 4.215 G
MUFA 18:1 c: 4.12 G
MUFA 20:1: 0.078 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 4.926 G
PUFA 18:2: 4.38 G
PUFA 18:2 n-6 c,c: 4.321 G
PUFA 18:2 CLAs: 0.019 G
PUFA 18:3: 0.485 G
PUFA 18:3 n-3 c,c,c (ALA): 0.458 G
PUFA 18:3 n-6 c,c,c: 0.028 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.144 G
Fatty acids, total trans-monoenoic: 0.104 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.095 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 29 MG
Fast foods, crispy chicken, bacon, and tomato club sandwich, with cheese, lettuce, and mayonnaise
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
TOMATO ADDED
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.02 G
Energy: 257 KCAL
Energy: 1077 kJ
Protein: 15.38 G
Total lipid (fat): 11.76 G
Ash: 2.23 G
Carbohydrate, by difference: 22.61 G
Fiber, total dietary: 1.2 G
Sugars, Total: 4.99 G
Calcium, Ca: 92 MG
Iron, Fe: 1.32 MG
Magnesium, Mg: 31 MG
Phosphorus, P: 224 MG
Potassium, K: 256 MG
Sodium, Na: 605 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.097 MG
Selenium, Se: 14.6 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.176 MG
Riboflavin: 0.169 MG
Niacin: 4.748 MG
Pantothenic acid: 0.911 MG
Vitamin B-6: 0.279 MG
Folate, total: 30 UG
Folic acid: 6 UG
Folate, food: 23 UG
Folate, DFE: 34 UG
Choline, total: 16.6 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 32 UG
Retinol: 17 UG
Carotene, beta: 166 UG
Carotene, alpha: 9 UG
Vitamin A, IU: 343 IU
Lycopene: 237 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 8.4 UG
Fatty acids, total saturated: 3.372 G
SFA 4:0: 0.085 G
SFA 6:0: 0.038 G
SFA 8:0: 0.022 G
SFA 10:0: 0.049 G
SFA 12:0: 0.04 G
SFA 14:0: 0.28 G
SFA 16:0: 1.915 G
SFA 18:0: 0.943 G
Fatty acids, total monounsaturated: 4.5 G
MUFA 16:1: 0.21 G
MUFA 18:1: 4.216 G
MUFA 20:1: 0.063 G
MUFA 22:1: 0.011 G
Fatty acids, total polyunsaturated: 3.207 G
PUFA 18:2: 2.884 G
PUFA 18:3: 0.287 G
PUFA 20:4: 0.036 G
Cholesterol: 38 MG
Fast foods, croissant, with egg, cheese, and bacon
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SMOKED OR SMOKE-FLAVORED Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT [J0120]*. Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia]
MEAT ADDED
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 45.83 G
Energy: 289 KCAL
Energy: 1210 kJ
Protein: 12.92 G
Total lipid (fat): 16.4 G
Ash: 2.35 G
Carbohydrate, by difference: 22.5 G
Fiber, total dietary: 1 G
Sugars, Total: 4.8 G
Calcium, Ca: 146 MG
Iron, Fe: 1.55 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 217 MG
Potassium, K: 160 MG
Sodium, Na: 602 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.072 MG
Manganese, Mn: 0.146 MG
Selenium, Se: 26.6 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.227 MG
Riboflavin: 0.296 MG
Niacin: 2.007 MG
Pantothenic acid: 1.006 MG
Vitamin B-6: 0.09 MG
Folate, total: 51 UG
Folic acid: 24 UG
Folate, food: 27 UG
Folate, DFE: 67 UG
Choline, total: 126.1 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 176 UG
Retinol: 173 UG
Carotene, beta: 35 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 638 IU
Lutein + zeaxanthin: 196 UG
Vitamin E (alpha-tocopherol): 0.97 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 7.031 G
SFA 4:0: 0.233 G
SFA 6:0: 0.149 G
SFA 8:0: 0.091 G
SFA 10:0: 0.207 G
SFA 12:0: 0.229 G
SFA 14:0: 0.849 G
SFA 16:0: 3.517 G
SFA 18:0: 1.549 G
Fatty acids, total monounsaturated: 5.753 G
MUFA 16:1: 0.324 G
MUFA 18:1: 5.232 G
MUFA 20:1: 0.058 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.989 G
PUFA 18:2: 1.653 G
PUFA 18:3: 0.179 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.076 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.019 G
Cholesterol: 170 MG
Fast foods, croissant, with egg, cheese, and ham
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
MEAT ADDED
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 51.14 G
Energy: 261 KCAL
Energy: 1093 kJ
Protein: 12.45 G
Total lipid (fat): 14.95 G
Ash: 2.48 G
Carbohydrate, by difference: 18.98 G
Fiber, total dietary: 0.9 G
Sugars, Total: 5.42 G
Calcium, Ca: 95 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 221 MG
Potassium, K: 179 MG
Sodium, Na: 711 MG
Zinc, Zn: 1.43 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.145 MG
Selenium, Se: 17.9 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.34 MG
Riboflavin: 0.2 MG
Niacin: 2.1 MG
Pantothenic acid: 0.82 MG
Vitamin B-6: 0.15 MG
Folate, total: 42 UG
Folic acid: 20 UG
Folate, food: 22 UG
Folate, DFE: 56 UG
Choline, total: 104.7 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 146 UG
Retinol: 144 UG
Carotene, beta: 29 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 529 IU
Lutein + zeaxanthin: 144 UG
Vitamin E (alpha-tocopherol): 0.76 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 2.1 UG
Fatty acids, total saturated: 5.161 G
SFA 4:0: 0.191 G
SFA 6:0: 0.123 G
SFA 8:0: 0.075 G
SFA 10:0: 0.172 G
SFA 12:0: 0.19 G
SFA 14:0: 0.683 G
SFA 16:0: 2.486 G
SFA 18:0: 1.082 G
Fatty acids, total monounsaturated: 4.738 G
MUFA 16:1: 0.283 G
MUFA 18:1: 4.284 G
MUFA 20:1: 0.042 G
Fatty acids, total polyunsaturated: 1.485 G
PUFA 18:2: 1.212 G
PUFA 18:3: 0.158 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.066 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.015 G
Cholesterol: 140 MG
Fast foods, croissant, with egg, cheese, and sausage
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
MEAT ADDED
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.1 G
Energy: 308 KCAL
Energy: 1289 kJ
Protein: 12.09 G
Total lipid (fat): 21.78 G
Ash: 2.12 G
Carbohydrate, by difference: 15.9 G
Fiber, total dietary: 1.8 G
Sugars, Total: 3.12 G
Glucose: 0.95 G
Fructose: 0.9 G
Lactose: 0.64 G
Maltose: 0.63 G
Starch: 12.83 G
Calcium, Ca: 90 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 138 MG
Potassium, K: 158 MG
Sodium, Na: 577 MG
Zinc, Zn: 1.14 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.184 MG
Selenium, Se: 24.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.237 MG
Riboflavin: 0.37 MG
Niacin: 2.754 MG
Pantothenic acid: 0.75 MG
Vitamin B-6: 0.159 MG
Folate, total: 50 UG
Folic acid: 34 UG
Folate, food: 17 UG
Folate, DFE: 74 UG
Choline, total: 84 MG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 173 UG
Retinol: 170 UG
Carotene, beta: 29 UG
Cryptoxanthin, beta: 8 UG
Vitamin A, IU: 622 IU
Lutein + zeaxanthin: 336 UG
Vitamin E (alpha-tocopherol): 1.54 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 1.32 MG
Tocopherol, delta: 0.21 MG
Tocotrienol, alpha: 0.44 MG
Tocotrienol, beta: 0.2 MG
Tocotrienol, gamma: 0.57 MG
Tocotrienol, delta: 0.16 MG
Vitamin D (D2 + D3), International Units: 27 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 8.342 G
SFA 4:0: 0.047 G
SFA 6:0: 0.035 G
SFA 8:0: 0.028 G
SFA 10:0: 0.067 G
SFA 12:0: 0.084 G
SFA 14:0: 0.385 G
SFA 15:0: 0.033 G
SFA 16:0: 5.758 G
SFA 17:0: 0.057 G
SFA 18:0: 1.773 G
SFA 20:0: 0.049 G
SFA 22:0: 0.016 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 7.838 G
MUFA 14:1: 0.023 G
MUFA 16:1: 0.27 G
MUFA 16:1 c: 0.259 G
MUFA 17:1: 0.032 G
MUFA 18:1: 7.403 G
MUFA 18:1 c: 7.303 G
MUFA 20:1: 0.108 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 4.212 G
PUFA 18:2: 3.797 G
PUFA 18:2 n-6 c,c: 3.734 G
PUFA 18:2 CLAs: 0.023 G
PUFA 18:3: 0.192 G
PUFA 18:3 n-3 c,c,c (ALA): 0.183 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:2 n-6 c,c: 0.068 G
PUFA 20:3: 0.021 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.093 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.017 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.014 G
Fatty acids, total trans: 0.15 G
Fatty acids, total trans-monoenoic: 0.11 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.1 G
TFA 18:2 t not further defined: 0.039 G
Fatty acids, total trans-polyenoic: 0.039 G
Cholesterol: 123 MG
Tryptophan: 0.106 G
Threonine: 0.455 G
Isoleucine: 0.551 G
Leucine: 0.929 G
Lysine: 0.609 G
Methionine: 0.29 G
Phenylalanine: 0.542 G
Tyrosine: 0.339 G
Valine: 0.658 G
Arginine: 0.619 G
Histidine: 0.329 G
Alanine: 0.59 G
Aspartic acid: 0.977 G
Glutamic acid: 2.399 G
Glycine: 0.503 G
Proline: 1.093 G
Serine: 0.561 G
Hydroxyproline: 0.1 G
Fast foods, egg, scrambled
EGG OR EGG PRODUCT (US CFR) Fresh egg in shell, liquid, frozen, dried egg or egg component, or egg product analog. Includes boiled, poached, scrambled, and fried eggs. Excludes prepared egg dishes, such as omelettes.
EGG DISH (EUROFIR) Dishes whose predominant ingredient is seen to be eggs, e.g. omelette, souffl, meringue, eggnog.
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN SMALL AMOUNT OF FAT OR OIL Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. Use *GRIDDLED* when only enough fat or oil is used to prevent sticking.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 66.7 G
Energy: 212 KCAL
Energy: 887 kJ
Protein: 13.84 G
Total lipid (fat): 16.18 G
Ash: 1.2 G
Carbohydrate, by difference: 2.08 G
Sugars, Total: 1.64 G
Calcium, Ca: 57 MG
Iron, Fe: 2.59 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 242 MG
Potassium, K: 147 MG
Sodium, Na: 187 MG
Zinc, Zn: 1.66 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.043 MG
Selenium, Se: 22.5 UG
Vitamin C, total ascorbic acid: 3.3 MG
Thiamin: 0.08 MG
Riboflavin: 0.52 MG
Niacin: 0.21 MG
Pantothenic acid: 0.94 MG
Vitamin B-6: 0.19 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Choline, total: 180.6 MG
Vitamin B-12: 1.01 UG
Vitamin A, RAE: 176 UG
Retinol: 171 UG
Carotene, beta: 62 UG
Cryptoxanthin, beta: 6 UG
Vitamin A, IU: 679 IU
Lutein + zeaxanthin: 233 UG
Vitamin E (alpha-tocopherol): 0.96 MG
Vitamin D (D2 + D3), International Units: 46 IU
Vitamin D (D2 + D3): 1.1 UG
Vitamin K (phylloquinone): 9 UG
Fatty acids, total saturated: 6.153 G
SFA 6:0: 0.158 G
SFA 8:0: 0.048 G
SFA 10:0: 0.104 G
SFA 12:0: 0.134 G
SFA 14:0: 0.085 G
SFA 16:0: 3.909 G
SFA 18:0: 1.522 G
Fatty acids, total monounsaturated: 5.889 G
MUFA 16:1: 0.515 G
MUFA 18:1: 5.374 G
Fatty acids, total polyunsaturated: 1.969 G
PUFA 18:2: 1.649 G
PUFA 18:3: 0.118 G
PUFA 20:4: 0.202 G
Cholesterol: 426 MG
Tryptophan: 0.212 G
Threonine: 0.657 G
Isoleucine: 0.836 G
Leucine: 1.185 G
Lysine: 0.913 G
Methionine: 0.427 G
Cystine: 0.307 G
Phenylalanine: 0.75 G
Tyrosine: 0.562 G
Valine: 0.96 G
Arginine: 0.836 G
Histidine: 0.325 G
Alanine: 0.763 G
Aspartic acid: 1.311 G
Glutamic acid: 1.773 G
Glycine: 0.438 G
Proline: 0.577 G
Serine: 1.002 G
Fast foods, english muffin, with cheese and sausage
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 37.93 G
Energy: 338 KCAL
Energy: 1415 kJ
Protein: 13.28 G
Total lipid (fat): 20.67 G
Ash: 2.83 G
Carbohydrate, by difference: 25.28 G
Fiber, total dietary: 0.5 G
Sugars, Total: 1.98 G
Sucrose: 0.07 G
Glucose: 0.43 G
Fructose: 0.27 G
Lactose: 0.43 G
Maltose: 0.77 G
Starch: 20.12 G
Calcium, Ca: 210 MG
Iron, Fe: 3.14 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 168 MG
Potassium, K: 179 MG
Sodium, Na: 668 MG
Zinc, Zn: 1.19 MG
Copper, Cu: 0.252 MG
Manganese, Mn: 0.284 MG
Selenium, Se: 25.3 UG
Thiamin: 0.481 MG
Riboflavin: 0.197 MG
Niacin: 4.217 MG
Pantothenic acid: 0.696 MG
Vitamin B-6: 0.086 MG
Folate, total: 51 UG
Folic acid: 34 UG
Folate, food: 17 UG
Folate, DFE: 75 UG
Choline, total: 29.8 MG
Betaine: 19.1 MG
Vitamin B-12: 0.79 UG
Vitamin A, RAE: 56 UG
Retinol: 55 UG
Carotene, beta: 22 UG
Vitamin A, IU: 219 IU
Lutein + zeaxanthin: 22 UG
Vitamin E (alpha-tocopherol): 0.58 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.43 MG
Tocopherol, delta: 0.1 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 17 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 2.2 UG
Fatty acids, total saturated: 8.152 G
SFA 8:0: 0.085 G
SFA 10:0: 0.107 G
SFA 12:0: 0.12 G
SFA 14:0: 0.587 G
SFA 15:0: 0.047 G
SFA 16:0: 4.687 G
SFA 17:0: 0.075 G
SFA 18:0: 2.35 G
SFA 20:0: 0.08 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 7.905 G
MUFA 14:1: 0.06 G
MUFA 16:1: 0.452 G
MUFA 18:1: 7.272 G
MUFA 20:1: 0.12 G
Fatty acids, total polyunsaturated: 3.115 G
PUFA 18:2: 2.465 G
PUFA 18:3: 0.157 G
PUFA 18:4: 0.052 G
PUFA 20:2 n-6 c,c: 0.305 G
PUFA 20:3: 0.047 G
PUFA 20:4: 0.052 G
PUFA 22:5 n-3 (DPA): 0.035 G
Cholesterol: 43 MG
Tryptophan: 0.145 G
Threonine: 0.477 G
Isoleucine: 0.497 G
Leucine: 0.93 G
Lysine: 0.688 G
Methionine: 0.235 G
Cystine: 0.185 G
Phenylalanine: 0.545 G
Tyrosine: 0.363 G
Valine: 0.592 G
Arginine: 0.585 G
Histidine: 0.338 G
Alanine: 0.547 G
Aspartic acid: 0.943 G
Glutamic acid: 2.9 G
Glycine: 0.6 G
Proline: 1.033 G
Serine: 0.59 G
Fast foods, english muffin, with egg, cheese, and canadian bacon
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SMOKED OR SMOKE-FLAVORED Used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *PRESERVED BY HEAT TREATMENT [J0120]*. Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia]
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
WHEAT ADDED
HAM ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 52.58 G
Energy: 228 KCAL
Energy: 955 kJ
Protein: 13.64 G
Total lipid (fat): 9.66 G
Ash: 2.45 G
Carbohydrate, by difference: 21.67 G
Fiber, total dietary: 0.4 G
Sugars, Total: 2.13 G
Sucrose: 0.4 G
Glucose: 0.4 G
Fructose: 0.43 G
Lactose: 0.33 G
Maltose: 0.57 G
Calcium, Ca: 192 MG
Iron, Fe: 2.3 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 200 MG
Potassium, K: 173 MG
Sodium, Na: 617 MG
Zinc, Zn: 1.29 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.235 MG
Selenium, Se: 30.3 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.378 MG
Riboflavin: 0.293 MG
Niacin: 3.187 MG
Vitamin B-6: 0.071 MG
Folate, total: 71 UG
Folic acid: 51 UG
Folate, food: 20 UG
Folate, DFE: 107 UG
Choline, total: 93.3 MG
Vitamin B-12: 0.81 UG
Vitamin A, RAE: 98 UG
Retinol: 97 UG
Carotene, beta: 12 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 347 IU
Lutein + zeaxanthin: 140 UG
Vitamin E (alpha-tocopherol): 0.91 MG
Vitamin D (D2 + D3), International Units: 26 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 0.8 UG
Fatty acids, total saturated: 3.592 G
SFA 4:0: 0.063 G
SFA 6:0: 0.054 G
SFA 8:0: 0.08 G
SFA 10:0: 0.107 G
SFA 12:0: 0.098 G
SFA 14:0: 0.329 G
SFA 15:0: 0.037 G
SFA 16:0: 2.007 G
SFA 17:0: 0.031 G
SFA 18:0: 0.76 G
SFA 20:0: 0.012 G
SFA 22:0: 0.008 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.721 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.153 G
MUFA 16:1 c: 0.14 G
MUFA 17:1: 0.012 G
MUFA 18:1: 2.49 G
MUFA 18:1 c: 2.427 G
MUFA 20:1: 0.031 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: 1.735 G
PUFA 18:2: 1.471 G
PUFA 18:2 n-6 c,c: 1.416 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.115 G
PUFA 18:3 n-3 c,c,c (ALA): 0.114 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.088 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.021 G
Fatty acids, total trans: 0.109 G
Fatty acids, total trans-monoenoic: 0.076 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.063 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 168 MG
Fast foods, english muffin, with egg, cheese, and sausage
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED WITH FAT OR OIL
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
MEAT ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.82 G
Energy: 286 KCAL
Energy: 1196 kJ
Protein: 13.38 G
Total lipid (fat): 18.1 G
Ash: 2.26 G
Carbohydrate, by difference: 17.44 G
Fiber, total dietary: 0.2 G
Sugars, Total: 1.49 G
Sucrose: 0.07 G
Glucose: 0.38 G
Fructose: 0.19 G
Lactose: 0.31 G
Maltose: 0.53 G
Starch: 13.49 G
Calcium, Ca: 168 MG
Iron, Fe: 2.63 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 180 MG
Potassium, K: 147 MG
Sodium, Na: 548 MG
Zinc, Zn: 1 MG
Copper, Cu: 0.211 MG
Manganese, Mn: 0.192 MG
Selenium, Se: 29.2 UG
Thiamin: 0.39 MG
Riboflavin: 0.27 MG
Niacin: 3.192 MG
Pantothenic acid: 1.08 MG
Vitamin B-6: 0.073 MG
Folate, total: 57 UG
Folic acid: 41 UG
Folate, food: 16 UG
Folate, DFE: 86 UG
Choline, total: 103.3 MG
Betaine: 10 MG
Vitamin B-12: 0.95 UG
Vitamin A, RAE: 70 UG
Retinol: 68 UG
Carotene, beta: 24 UG
Cryptoxanthin, beta: 7 UG
Vitamin A, IU: 270 IU
Lutein + zeaxanthin: 280 UG
Vitamin E (alpha-tocopherol): 0.94 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.52 MG
Tocopherol, delta: 0.14 MG
Vitamin D (D2 + D3), International Units: 22 IU
Vitamin D (D2 + D3): 0.6 UG
Vitamin K (phylloquinone): 1.5 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Fatty acids, total saturated: 6.928 G
SFA 4:0: 0.214 G
SFA 6:0: 0.073 G
SFA 8:0: 0.06 G
SFA 10:0: 0.077 G
SFA 12:0: 0.087 G
SFA 14:0: 0.42 G
SFA 15:0: 0.037 G
SFA 16:0: 3.985 G
SFA 17:0: 0.06 G
SFA 18:0: 1.895 G
SFA 20:0: 0.02 G
Fatty acids, total monounsaturated: 6.765 G
MUFA 14:1: 0.042 G
MUFA 16:1: 0.402 G
MUFA 18:1: 6.22 G
MUFA 20:1: 0.1 G
Fatty acids, total polyunsaturated: 2.772 G
PUFA 18:2: 2.132 G
PUFA 18:3: 0.12 G
PUFA 18:4: 0.045 G
PUFA 20:2 n-6 c,c: 0.245 G
PUFA 20:3: 0.022 G
PUFA 20:4: 0.08 G
PUFA 22:5 n-3 (DPA): 0.052 G
PUFA 22:6 n-3 (DHA): 0.07 G
Cholesterol: 163 MG
Tryptophan: 0.163 G
Threonine: 0.523 G
Isoleucine: 0.54 G
Leucine: 0.978 G
Lysine: 0.75 G
Methionine: 0.287 G
Cystine: 0.198 G
Phenylalanine: 0.588 G
Tyrosine: 0.405 G
Valine: 0.653 G
Arginine: 0.653 G
Histidine: 0.33 G
Alanine: 0.598 G
Aspartic acid: 1.063 G
Glutamic acid: 2.497 G
Glycine: 0.54 G
Proline: 0.898 G
Serine: 0.703 G
Fast foods, fish sandwich, with tartar sauce and cheese
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
FISH <DICTION>Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic (cold-blooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature [https://en.wikipedia.org/wiki/Fish]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ALCOHOL-ACETIC ACID FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
EGG YOLK ADDED Used when egg yolk or an egg yolk product is added at any level.
PICKLED Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 45.76 G
Energy: 279 KCAL
Energy: 1168 kJ
Protein: 11.26 G
Total lipid (fat): 14.64 G
Ash: 1.95 G
Carbohydrate, by difference: 26.39 G
Fiber, total dietary: 0.8 G
Sugars, Total: 3.67 G
Sucrose: 0.1 G
Glucose: 1 G
Fructose: 1.93 G
Lactose: 0.2 G
Maltose: 0.43 G
Calcium, Ca: 120 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 137 MG
Potassium, K: 220 MG
Sodium, Na: 434 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.262 MG
Selenium, Se: 48.4 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.25 MG
Riboflavin: 0.23 MG
Niacin: 2.31 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.06 MG
Folate, total: 44 UG
Folic acid: 31 UG
Folate, food: 12 UG
Folate, DFE: 65 UG
Choline, total: 32.6 MG
Betaine: 98.2 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 22 UG
Retinol: 20 UG
Carotene, beta: 17 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 6 UG
Vitamin A, IU: 101 IU
Lutein + zeaxanthin: 28 UG
Vitamin E (alpha-tocopherol): 1 MG
Vitamin D (D2 + D3), International Units: 37 IU
Vitamin D (D2 + D3): 0.9 UG
Vitamin K (phylloquinone): 7.9 UG
Fatty acids, total saturated: 2.833 G
SFA 4:0: 0.025 G
SFA 6:0: 0.024 G
SFA 8:0: 0.02 G
SFA 10:0: 0.045 G
SFA 12:0: 0.048 G
SFA 14:0: 0.164 G
SFA 15:0: 0.019 G
SFA 16:0: 1.613 G
SFA 17:0: 0.021 G
SFA 18:0: 0.75 G
SFA 20:0: 0.048 G
SFA 22:0: 0.038 G
SFA 24:0: 0.017 G
Fatty acids, total monounsaturated: 4.005 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.049 G
MUFA 16:1 c: 0.044 G
MUFA 17:1: 0.009 G
MUFA 18:1: 3.849 G
MUFA 18:1 c: 3.788 G
MUFA 20:1: 0.07 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.007 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 5.952 G
PUFA 18:2: 5.187 G
PUFA 18:2 n-6 c,c: 5.106 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.639 G
PUFA 18:3 n-3 c,c,c (ALA): 0.614 G
PUFA 18:3 n-6 c,c,c: 0.024 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.03 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.061 G
Fatty acids, total trans: 0.128 G
Fatty acids, total trans-monoenoic: 0.067 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.061 G
TFA 18:2 t not further defined: 0.061 G
Fatty acids, total trans-polyenoic: 0.061 G
Cholesterol: 37 MG
Fast foods, fish sandwich, with tartar sauce
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
FISH <DICTION>Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic (cold-blooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature [https://en.wikipedia.org/wiki/Fish]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
ALCOHOL-ACETIC ACID FERMENTED
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
EGG YOLK ADDED Used when egg yolk or an egg yolk product is added at any level.
PICKLED Also index by other applicable terms from *MICROBIALLY/ ENZYMATICALLY MODIFIED*. Treated with acid that may be produced by fermentation or added and/or with salt brine, often in the presence of spices or herbs, producing changes in flavor and texture.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.44 G
Energy: 257 KCAL
Energy: 1074 kJ
Protein: 10.29 G
Total lipid (fat): 12.45 G
Ash: 2.13 G
Carbohydrate, by difference: 26.69 G
Fiber, total dietary: 1 G
Sugars, Total: 3.53 G
Glucose: 1.2 G
Fructose: 1.47 G
Maltose: 0.87 G
Calcium, Ca: 37 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 116 MG
Potassium, K: 206 MG
Sodium, Na: 602 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.264 MG
Selenium, Se: 18 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.21 MG
Riboflavin: 0.14 MG
Niacin: 2.15 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.07 MG
Folate, total: 46 UG
Folic acid: 30 UG
Folate, food: 15 UG
Folate, DFE: 66 UG
Choline, total: 28.9 MG
Vitamin B-12: 0.68 UG
Vitamin A, RAE: 6 UG
Retinol: 1 UG
Carotene, beta: 44 UG
Carotene, alpha: 3 UG
Cryptoxanthin, beta: 7 UG
Vitamin A, IU: 87 IU
Lutein + zeaxanthin: 54 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 13.6 UG
Fatty acids, total saturated: 1.949 G
SFA 4:0: 0.001 G
SFA 8:0: 0.002 G
SFA 10:0: 0.004 G
SFA 12:0: 0.001 G
SFA 14:0: 0.022 G
SFA 15:0: 0.003 G
SFA 16:0: 1.435 G
SFA 17:0: 0.012 G
SFA 18:0: 0.389 G
SFA 20:0: 0.037 G
SFA 22:0: 0.029 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 2.595 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.028 G
MUFA 17:1: 0.006 G
MUFA 18:1: 2.498 G
MUFA 18:1 c: 2.471 G
MUFA 20:1: 0.055 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 6.257 G
PUFA 18:2: 5.627 G
PUFA 18:2 n-6 c,c: 5.561 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.512 G
PUFA 18:3 n-3 c,c,c (ALA): 0.489 G
PUFA 18:3 n-6 c,c,c: 0.023 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.003 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.008 G
PUFA 20:5 n-3 (EPA): 0.029 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.064 G
Fatty acids, total trans: 0.08 G
Fatty acids, total trans-monoenoic: 0.028 G
TFA 18:1 t: 0.027 G
TFA 18:2 t not further defined: 0.053 G
Fatty acids, total trans-polyenoic: 0.053 G
Cholesterol: 35 MG
Fast foods, french toast sticks
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
BREAD PRODUCT (EUROFIR) includes breadcrumbs, bread stuffing
2100 FAST FOODS (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.
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG YOLK ADDED Used when egg yolk or an egg yolk product is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 33.57 G
Energy: 340 KCAL
Energy: 1422 kJ
Protein: 6 G
Total lipid (fat): 17.74 G
Ash: 1.47 G
Carbohydrate, by difference: 41.21 G
Fiber, total dietary: 1.4 G
Sugars, Total: 9.89 G
Sucrose: 7.14 G
Glucose: 1.03 G
Fructose: 0.75 G
Lactose: 0.15 G
Maltose: 0.82 G
Starch: 26.6 G
Calcium, Ca: 53 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 87 MG
Potassium, K: 111 MG
Sodium, Na: 400 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.085 MG
Manganese, Mn: 0.39 MG
Selenium, Se: 12.2 UG
Thiamin: 0.284 MG
Riboflavin: 0.175 MG
Niacin: 2.575 MG
Pantothenic acid: 0.336 MG
Vitamin B-6: 0.053 MG
Folate, total: 183 UG
Folic acid: 41 UG
Folate, food: 142 UG
Folate, DFE: 212 UG
Choline, total: 13.9 MG
Betaine: 20 MG
Carotene, beta: 3 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.88 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 5.29 MG
Tocopherol, delta: 3.5 MG
Tocotrienol, alpha: 0.03 MG
Vitamin K (phylloquinone): 14.5 UG
Vitamin K (Dihydrophylloquinone): 27.7 UG
Fatty acids, total saturated: 3.989 G
SFA 14:0: 0.007 G
SFA 16:0: 1.961 G
SFA 17:0: 0.012 G
SFA 18:0: 1.892 G
SFA 20:0: 0.058 G
SFA 22:0: 0.059 G
Fatty acids, total monounsaturated: 9.502 G
MUFA 16:1: 0.031 G
MUFA 18:1: 9.406 G
MUFA 20:1: 0.065 G
Fatty acids, total polyunsaturated: 2.566 G
PUFA 18:2: 2.421 G
PUFA 18:3: 0.145 G
PUFA 18:3 n-3 c,c,c (ALA): 0.145 G
Fast Foods, Fried Chicken, Breast, meat and skin and breading
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 55.45 G
Energy: 230 KCAL
Energy: 963 kJ
Protein: 23.51 G
Total lipid (fat): 12.44 G
Ash: 2.58 G
Carbohydrate, by difference: 6.03 G
Fiber, total dietary: 0.1 G
Starch: 6.32 G
Calcium, Ca: 45 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 230 MG
Potassium, K: 282 MG
Sodium, Na: 657 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.115 MG
Selenium, Se: 29.2 UG
Thiamin: 0.104 MG
Riboflavin: 0.228 MG
Niacin: 7.869 MG
Pantothenic acid: 1.167 MG
Vitamin B-6: 0.263 MG
Folate, total: 21 UG
Folic acid: 10 UG
Folate, food: 11 UG
Folate, DFE: 28 UG
Choline, total: 78.9 MG
Betaine: 6.3 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.48 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.51 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, beta: 0.09 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 3.316 G
SFA 4:0: 0.005 G
SFA 8:0: 0.002 G
SFA 10:0: 0.015 G
SFA 12:0: 0.008 G
SFA 14:0: 0.111 G
SFA 15:0: 0.018 G
SFA 16:0: 2.18 G
SFA 17:0: 0.04 G
SFA 18:0: 0.892 G
SFA 20:0: 0.026 G
SFA 22:0: 0.015 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 6.011 G
MUFA 14:1: 0.032 G
MUFA 16:1: 0.494 G
MUFA 17:1: 0.024 G
MUFA 18:1: 5.214 G
MUFA 20:1: 0.099 G
MUFA 22:1: 0.01 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 2.066 G
PUFA 18:2: 1.657 G
PUFA 18:3: 0.244 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:3: 0.022 G
PUFA 20:4: 0.052 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.013 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.192 G
Cholesterol: 92 MG
Fast Foods, Fried Chicken, Breast, meat only, skin and breading removed
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 65.61 G
Energy: 153 KCAL
Energy: 638 kJ
Protein: 27.93 G
Total lipid (fat): 4.54 G
Ash: 2.27 G
Calcium, Ca: 23 MG
Iron, Fe: 0.54 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 237 MG
Potassium, K: 306 MG
Sodium, Na: 512 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.058 MG
Manganese, Mn: 0.036 MG
Selenium, Se: 34.1 UG
Thiamin: 0.104 MG
Riboflavin: 0.232 MG
Niacin: 9.03 MG
Pantothenic acid: 1.32 MG
Vitamin B-6: 0.325 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 96.6 MG
Betaine: 9.3 MG
Vitamin B-12: 0.3 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Vitamin A, IU: 14 IU
Vitamin E (alpha-tocopherol): 0.27 MG
Tocopherol, gamma: 0.13 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 1.18 G
SFA 4:0: 0.007 G
SFA 10:0: 0.017 G
SFA 12:0: 0.004 G
SFA 14:0: 0.031 G
SFA 15:0: 0.006 G
SFA 16:0: 0.783 G
SFA 17:0: 0.009 G
SFA 18:0: 0.31 G
SFA 20:0: 0.007 G
SFA 22:0: 0.004 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 2.08 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.173 G
MUFA 16:1 c: 0.17 G
MUFA 17:1: 0.005 G
MUFA 18:1: 1.663 G
MUFA 18:1 c: 1.625 G
MUFA 20:1: 0.032 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 0.81 G
PUFA 18:2: 0.572 G
PUFA 18:2 n-6 c,c: 0.562 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.018 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.047 G
PUFA 22:4: 0.012 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.046 G
Fatty acids, total trans-monoenoic: 0.041 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.038 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 97 MG
Fast Foods, Fried Chicken, Drumstick, meat and skin with breading
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
LEG (POULTRY MEAT CUT)
Water: 51.92 G
Energy: 267 KCAL
Energy: 1118 kJ
Protein: 21.13 G
Total lipid (fat): 16.92 G
Ash: 2.45 G
Carbohydrate, by difference: 7.59 G
Fiber, total dietary: 0.5 G
Starch: 7.11 G
Calcium, Ca: 24 MG
Iron, Fe: 0.99 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 188 MG
Potassium, K: 253 MG
Sodium, Na: 591 MG
Zinc, Zn: 1.83 MG
Copper, Cu: 0.162 MG
Manganese, Mn: 0.13 MG
Selenium, Se: 26.2 UG
Thiamin: 0.069 MG
Riboflavin: 0.234 MG
Niacin: 5.209 MG
Pantothenic acid: 1.209 MG
Vitamin B-6: 0.227 MG
Folate, total: 21 UG
Folic acid: 12 UG
Folate, food: 10 UG
Folate, DFE: 29 UG
Choline, total: 66.7 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 22 UG
Retinol: 22 UG
Vitamin A, IU: 75 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 4.458 G
SFA 4:0: 0.003 G
SFA 6:0: 0.001 G
SFA 8:0: 0.003 G
SFA 10:0: 0.005 G
SFA 12:0: 0.009 G
SFA 14:0: 0.127 G
SFA 15:0: 0.018 G
SFA 16:0: 3.117 G
SFA 17:0: 0.04 G
SFA 18:0: 1.08 G
SFA 20:0: 0.024 G
SFA 22:0: 0.02 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 6.446 G
MUFA 14:1: 0.036 G
MUFA 15:1: 0.003 G
MUFA 16:1: 0.784 G
MUFA 17:1: 0.023 G
MUFA 18:1: 5.528 G
MUFA 20:1: 0.062 G
MUFA 22:1: 0.004 G
MUFA 24:1 c: 0.007 G
Fatty acids, total polyunsaturated: 4.408 G
PUFA 18:2: 4.052 G
PUFA 18:3: 0.205 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:3: 0.028 G
PUFA 20:4: 0.07 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.022 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.225 G
Cholesterol: 111 MG
Fast Foods, Fried Chicken, Drumstick, meat only, skin and breading removed
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
LEG (POULTRY MEAT CUT)
Water: 64.24 G
Energy: 172 KCAL
Energy: 718 kJ
Protein: 26.24 G
Total lipid (fat): 7.41 G
Ash: 2.13 G
Calcium, Ca: 16 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 211 MG
Potassium, K: 291 MG
Sodium, Na: 492 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.05 MG
Selenium, Se: 32.1 UG
Thiamin: 0.079 MG
Riboflavin: 0.303 MG
Niacin: 5.726 MG
Pantothenic acid: 1.387 MG
Vitamin B-6: 0.272 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 81 MG
Vitamin B-12: 0.74 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Vitamin A, IU: 37 IU
Vitamin E (alpha-tocopherol): 0.33 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 2.004 G
SFA 4:0: 0.002 G
SFA 6:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.003 G
SFA 12:0: 0.005 G
SFA 14:0: 0.046 G
SFA 15:0: 0.007 G
SFA 16:0: 1.412 G
SFA 17:0: 0.012 G
SFA 18:0: 0.492 G
SFA 20:0: 0.009 G
SFA 22:0: 0.008 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 2.933 G
MUFA 14:1: 0.015 G
MUFA 15:1: 0.002 G
MUFA 16:1: 0.43 G
MUFA 16:1 c: 0.425 G
MUFA 17:1: 0.009 G
MUFA 18:1: 2.44 G
MUFA 18:1 c: 2.389 G
MUFA 20:1: 0.028 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.007 G
Fatty acids, total polyunsaturated: 1.675 G
PUFA 18:2: 1.453 G
PUFA 18:2 n-6 c,c: 1.424 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.071 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.025 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.024 G
PUFA 20:4: 0.078 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.022 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.074 G
Fatty acids, total trans-monoenoic: 0.056 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.051 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 133 MG
Fast Foods, Fried Chicken, Skin and breading from all pieces
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKIN, ANIMAL
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 33.87 G
Energy: 398 KCAL
Energy: 1664 kJ
Protein: 14.11 G
Total lipid (fat): 29.22 G
Ash: 3.24 G
Carbohydrate, by difference: 19.56 G
Fiber, total dietary: 0.3 G
Starch: 19.76 G
Calcium, Ca: 92 MG
Iron, Fe: 1.12 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 215 MG
Potassium, K: 230 MG
Sodium, Na: 965 MG
Zinc, Zn: 0.81 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.282 MG
Selenium, Se: 18.7 UG
Thiamin: 0.104 MG
Riboflavin: 0.221 MG
Niacin: 5.401 MG
Pantothenic acid: 0.841 MG
Vitamin B-6: 0.131 MG
Folate, total: 41 UG
Folic acid: 32 UG
Folate, food: 9 UG
Folate, DFE: 64 UG
Choline, total: 41.5 MG
Vitamin B-12: 0.34 UG
Vitamin A, RAE: 21 UG
Retinol: 21 UG
Vitamin A, IU: 71 IU
Vitamin E (alpha-tocopherol): 0.92 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 1.32 MG
Tocopherol, delta: 0.06 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.28 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Fatty acids, total saturated: 7.857 G
SFA 8:0: 0.007 G
SFA 10:0: 0.011 G
SFA 12:0: 0.016 G
SFA 14:0: 0.279 G
SFA 15:0: 0.043 G
SFA 16:0: 5.148 G
SFA 17:0: 0.104 G
SFA 18:0: 2.127 G
SFA 20:0: 0.066 G
SFA 22:0: 0.041 G
SFA 24:0: 0.016 G
Fatty acids, total monounsaturated: 14.364 G
MUFA 14:1: 0.079 G
MUFA 16:1: 1.178 G
MUFA 16:1 c: 1.147 G
MUFA 17:1: 0.064 G
MUFA 18:1: 12.76 G
MUFA 18:1 c: 12.357 G
MUFA 20:1: 0.242 G
MUFA 22:1: 0.026 G
MUFA 22:1 c: 0.026 G
MUFA 24:1 c: 0.017 G
Fatty acids, total polyunsaturated: 4.736 G
PUFA 18:2: 3.963 G
PUFA 18:2 n-6 c,c: 3.852 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.626 G
PUFA 18:3 n-3 c,c,c (ALA): 0.591 G
PUFA 18:3 n-6 c,c,c: 0.034 G
PUFA 18:4: 0.004 G
PUFA 20:2 n-6 c,c: 0.021 G
PUFA 20:3: 0.031 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.029 G
PUFA 20:4: 0.062 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.015 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.501 G
Fatty acids, total trans-monoenoic: 0.433 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.403 G
TFA 18:2 t not further defined: 0.067 G
Fatty acids, total trans-polyenoic: 0.068 G
Cholesterol: 82 MG
Fast Foods, Fried Chicken, Thigh, meat and skin and breading
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
THIGH (POULTRY MEAT CUT)
Water: 51.37 G
Energy: 274 KCAL
Energy: 1147 kJ
Protein: 19.23 G
Total lipid (fat): 18.07 G
Ash: 2.64 G
Carbohydrate, by difference: 8.68 G
Fiber, total dietary: 0.1 G
Starch: 8.64 G
Calcium, Ca: 54 MG
Iron, Fe: 1 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 210 MG
Potassium, K: 240 MG
Sodium, Na: 747 MG
Zinc, Zn: 1.45 MG
Copper, Cu: 0.083 MG
Manganese, Mn: 0.149 MG
Selenium, Se: 25.2 UG
Thiamin: 0.099 MG
Riboflavin: 0.286 MG
Niacin: 5.583 MG
Pantothenic acid: 1.046 MG
Vitamin B-6: 0.17 MG
Folate, total: 25 UG
Folic acid: 14 UG
Folate, food: 11 UG
Folate, DFE: 34 UG
Choline, total: 84.2 MG
Betaine: 7.2 MG
Vitamin B-12: 0.43 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 54 IU
Vitamin E (alpha-tocopherol): 0.61 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.67 MG
Tocopherol, delta: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.14 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Fatty acids, total saturated: 4.832 G
SFA 4:0: 0.001 G
SFA 8:0: 0.003 G
SFA 10:0: 0.006 G
SFA 12:0: 0.009 G
SFA 14:0: 0.152 G
SFA 15:0: 0.023 G
SFA 16:0: 3.275 G
SFA 17:0: 0.052 G
SFA 18:0: 1.244 G
SFA 20:0: 0.035 G
SFA 22:0: 0.022 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 8.477 G
MUFA 14:1: 0.044 G
MUFA 16:1: 0.788 G
MUFA 17:1: 0.033 G
MUFA 18:1: 7.45 G
MUFA 20:1: 0.139 G
MUFA 22:1: 0.013 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 2.939 G
PUFA 18:2: 2.469 G
PUFA 18:3: 0.329 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.015 G
PUFA 20:3: 0.027 G
PUFA 20:4: 0.067 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.016 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.252 G
Cholesterol: 106 MG
Fast Foods, Fried Chicken, Thigh, meat only, skin and breading removed
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
THIGH (POULTRY MEAT CUT)
Water: 64.96 G
Energy: 178 KCAL
Energy: 747 kJ
Protein: 23.21 G
Total lipid (fat): 9.41 G
Ash: 2.18 G
Carbohydrate, by difference: 0.24 G
Calcium, Ca: 24 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 206 MG
Potassium, K: 248 MG
Sodium, Na: 577 MG
Zinc, Zn: 1.94 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.046 MG
Selenium, Se: 30.2 UG
Thiamin: 0.095 MG
Riboflavin: 0.337 MG
Niacin: 5.725 MG
Pantothenic acid: 1.205 MG
Vitamin B-6: 0.2 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 117.3 MG
Betaine: 12.7 MG
Vitamin B-12: 0.5 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Vitamin E (alpha-tocopherol): 0.37 MG
Tocopherol, gamma: 0.17 MG
Tocotrienol, beta: 0.02 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Fatty acids, total saturated: 2.484 G
SFA 4:0: 0.001 G
SFA 8:0: 0.001 G
SFA 10:0: 0.002 G
SFA 12:0: 0.004 G
SFA 14:0: 0.054 G
SFA 15:0: 0.007 G
SFA 16:0: 1.821 G
SFA 17:0: 0.012 G
SFA 18:0: 0.558 G
SFA 20:0: 0.011 G
SFA 22:0: 0.008 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.908 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.486 G
MUFA 16:1 c: 0.482 G
MUFA 17:1: 0.009 G
MUFA 18:1: 3.328 G
MUFA 18:1 c: 3.284 G
MUFA 20:1: 0.059 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 1.543 G
PUFA 18:2: 1.31 G
PUFA 18:2 n-6 c,c: 1.289 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.098 G
PUFA 18:3 n-3 c,c,c (ALA): 0.094 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:3: 0.023 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.022 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.017 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.059 G
Fatty acids, total trans-monoenoic: 0.047 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.044 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 125 MG
Fast Foods, Fried Chicken, Wing, meat and skin and breading
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
WING (POULTRY MEAT CUT)
Water: 44.57 G
Energy: 310 KCAL
Energy: 1298 kJ
Protein: 21.14 G
Total lipid (fat): 20.09 G
Ash: 3 G
Carbohydrate, by difference: 11.19 G
Fiber, total dietary: 0.1 G
Starch: 10.28 G
Calcium, Ca: 67 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 220 MG
Potassium, K: 262 MG
Sodium, Na: 867 MG
Zinc, Zn: 1.33 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.172 MG
Selenium, Se: 28.4 UG
Thiamin: 0.092 MG
Riboflavin: 0.243 MG
Niacin: 6.452 MG
Pantothenic acid: 0.98 MG
Vitamin B-6: 0.194 MG
Folate, total: 25 UG
Folic acid: 17 UG
Folate, food: 8 UG
Folate, DFE: 37 UG
Choline, total: 82.2 MG
Betaine: 6.7 MG
Vitamin B-12: 0.46 UG
Vitamin A, RAE: 16 UG
Retinol: 16 UG
Vitamin A, IU: 53 IU
Vitamin E (alpha-tocopherol): 0.74 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 0.87 MG
Tocopherol, delta: 0.03 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.17 MG
Tocotrienol, gamma: 0.02 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 5.358 G
SFA 8:0: 0.004 G
SFA 10:0: 0.006 G
SFA 12:0: 0.011 G
SFA 14:0: 0.178 G
SFA 15:0: 0.027 G
SFA 16:0: 3.558 G
SFA 17:0: 0.064 G
SFA 18:0: 1.426 G
SFA 20:0: 0.044 G
SFA 22:0: 0.028 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 9.753 G
MUFA 14:1: 0.051 G
MUFA 16:1: 0.832 G
MUFA 17:1: 0.039 G
MUFA 18:1: 8.635 G
MUFA 20:1: 0.165 G
MUFA 22:1: 0.017 G
MUFA 24:1 c: 0.014 G
Fatty acids, total polyunsaturated: 3.354 G
PUFA 18:2: 2.782 G
PUFA 18:3: 0.416 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.018 G
PUFA 20:3: 0.031 G
PUFA 20:4: 0.071 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.019 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.312 G
Cholesterol: 114 MG
Fast Foods, Fried Chicken, Wing, meat only, skin and breading removed
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
POULTRY MEAT (EUROFIR) The group includes carcass meat of domestic poultry (e.g. chicken, turkey, duck, goose) and game birds (e.g. pheasant, partridge, sea birds)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
WING (POULTRY MEAT CUT)
Water: 56.16 G
Energy: 215 KCAL
Energy: 901 kJ
Protein: 28.77 G
Total lipid (fat): 10.2 G
Ash: 2.74 G
Carbohydrate, by difference: 2.13 G
Calcium, Ca: 40 MG
Iron, Fe: 0.96 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 225 MG
Potassium, K: 296 MG
Sodium, Na: 761 MG
Zinc, Zn: 1.9 MG
Copper, Cu: 0.08 MG
Manganese, Mn: 0.053 MG
Selenium, Se: 38.9 UG
Thiamin: 0.08 MG
Riboflavin: 0.267 MG
Niacin: 7.59 MG
Pantothenic acid: 1.13 MG
Vitamin B-6: 0.264 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 126.4 MG
Betaine: 13.9 MG
Vitamin B-12: 0.59 UG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 32 IU
Vitamin E (alpha-tocopherol): 0.54 MG
Tocopherol, gamma: 0.38 MG
Tocotrienol, beta: 0.05 MG
Tocotrienol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Fatty acids, total saturated: 2.651 G
SFA 8:0: 0.001 G
SFA 10:0: 0.002 G
SFA 12:0: 0.005 G
SFA 14:0: 0.069 G
SFA 15:0: 0.01 G
SFA 16:0: 1.835 G
SFA 17:0: 0.021 G
SFA 18:0: 0.667 G
SFA 20:0: 0.021 G
SFA 22:0: 0.014 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 4.756 G
MUFA 14:1: 0.02 G
MUFA 16:1: 0.457 G
MUFA 16:1 c: 0.45 G
MUFA 17:1: 0.012 G
MUFA 18:1: 4.167 G
MUFA 18:1 c: 4.085 G
MUFA 20:1: 0.082 G
MUFA 22:1: 0.008 G
MUFA 22:1 c: 0.008 G
MUFA 24:1 c: 0.01 G
Fatty acids, total polyunsaturated: 1.857 G
PUFA 18:2: 1.503 G
PUFA 18:2 n-6 c,c: 1.474 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.188 G
PUFA 18:3 n-3 c,c,c (ALA): 0.178 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.014 G
PUFA 20:3: 0.03 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.029 G
PUFA 20:4: 0.081 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.022 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.106 G
Fatty acids, total trans-monoenoic: 0.089 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.082 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 148 MG
Fast foods, griddle cake sandwich, egg, cheese, and bacon
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
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].
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 45.85 G
Energy: 272 KCAL
Energy: 1137 kJ
Protein: 12.03 G
Total lipid (fat): 13.19 G
Ash: 2.73 G
Carbohydrate, by difference: 26.19 G
Fiber, total dietary: 0.8 G
Sugars, Total: 9.56 G
Sucrose: 5.22 G
Glucose: 3.13 G
Fructose: 0.11 G
Lactose: 0.73 G
Maltose: 0.38 G
Calcium, Ca: 109 MG
Iron, Fe: 1.65 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 184 MG
Potassium, K: 158 MG
Sodium, Na: 718 MG
Zinc, Zn: 1.37 MG
Copper, Cu: 0.092 MG
Selenium, Se: 24.9 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.126 MG
Riboflavin: 0.3 MG
Niacin: 1.319 MG
Pantothenic acid: 0.522 MG
Vitamin B-6: 0.083 MG
Folate, total: 61 UG
Folic acid: 30 UG
Folate, food: 31 UG
Folate, DFE: 82 UG
Choline, total: 76.3 MG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 63 UG
Retinol: 61 UG
Carotene, beta: 16 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 232 IU
Lutein + zeaxanthin: 94 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 4.121 G
SFA 4:0: 0.088 G
SFA 6:0: 0.034 G
SFA 8:0: 0.053 G
SFA 10:0: 0.07 G
SFA 12:0: 0.194 G
SFA 14:0: 0.381 G
SFA 16:0: 2.23 G
SFA 18:0: 1.071 G
Fatty acids, total monounsaturated: 4.635 G
MUFA 16:1: 0.315 G
MUFA 18:1: 4.28 G
MUFA 20:1: 0.04 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 1.331 G
PUFA 18:2: 1.13 G
PUFA 18:3: 0.128 G
PUFA 20:4: 0.061 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.012 G
Fatty acids, total trans: 0.903 G
Cholesterol: 147 MG
Fast foods, griddle cake sandwich, egg, cheese, and sausage
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
HEN <DICTION>A mature female chicken (usually more than 10 months of age) with meat less tender than that of a roaster, and with a nonflexible breastbone tip.
EGG Fish roe are indexed under *OVARY, ROE*. Poultry, game bird or turtle eggs.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
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].
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 47.03 G
Energy: 291 KCAL
Energy: 1217 kJ
Protein: 10.77 G
Total lipid (fat): 17.73 G
Ash: 2.44 G
Carbohydrate, by difference: 22.04 G
Fiber, total dietary: 0.6 G
Sugars, Total: 7.9 G
Sucrose: 4.16 G
Glucose: 2.71 G
Fructose: 0.09 G
Lactose: 0.61 G
Maltose: 0.32 G
Calcium, Ca: 96 MG
Iron, Fe: 1.51 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 307 MG
Potassium, K: 146 MG
Sodium, Na: 652 MG
Zinc, Zn: 1.03 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.143 MG
Selenium, Se: 17.1 UG
Thiamin: 0.17 MG
Riboflavin: 0.29 MG
Niacin: 2.111 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.128 MG
Folate, total: 52 UG
Folic acid: 25 UG
Folate, food: 27 UG
Folate, DFE: 70 UG
Choline, total: 70.4 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 59 UG
Retinol: 57 UG
Carotene, beta: 15 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 217 IU
Lutein + zeaxanthin: 81 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Vitamin D (D2 + D3), International Units: 19 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 1.8 UG
Fatty acids, total saturated: 5.649 G
SFA 4:0: 0.101 G
SFA 6:0: 0.038 G
SFA 8:0: 0.058 G
SFA 10:0: 0.078 G
SFA 12:0: 0.201 G
SFA 14:0: 0.463 G
SFA 16:0: 3.103 G
SFA 18:0: 1.498 G
Fatty acids, total monounsaturated: 6.718 G
MUFA 16:1: 0.444 G
MUFA 18:1: 6.119 G
MUFA 20:1: 0.105 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 2.26 G
PUFA 18:2: 1.98 G
PUFA 18:3: 0.101 G
PUFA 20:4: 0.072 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.822 G
Cholesterol: 132 MG
Fast foods, griddle cake sandwich, sausage
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (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 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
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].
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 40.11 G
Energy: 318 KCAL
Energy: 1332 kJ
Protein: 8.41 G
Total lipid (fat): 17.76 G
Ash: 2.47 G
Carbohydrate, by difference: 31.25 G
Fiber, total dietary: 1 G
Sugars, Total: 11.23 G
Sucrose: 6.16 G
Glucose: 3.91 G
Fructose: 0.14 G
Lactose: 0.54 G
Maltose: 0.48 G
Calcium, Ca: 63 MG
Iron, Fe: 1.42 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 316 MG
Potassium, K: 145 MG
Sodium, Na: 737 MG
Zinc, Zn: 0.76 MG
Copper, Cu: 0.079 MG
Manganese, Mn: 0.198 MG
Selenium, Se: 15.2 UG
Thiamin: 0.209 MG
Riboflavin: 0.156 MG
Niacin: 3.082 MG
Pantothenic acid: 0.384 MG
Vitamin B-6: 0.108 MG
Folate, total: 74 UG
Folic acid: 37 UG
Folate, food: 37 UG
Folate, DFE: 100 UG
Choline, total: 30.7 MG
Vitamin B-12: 0.27 UG
Lutein + zeaxanthin: 28 UG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 1 UG
Fatty acids, total saturated: 5.363 G
SFA 8:0: 0.002 G
SFA 12:0: 0.089 G
SFA 14:0: 0.206 G
SFA 16:0: 3.259 G
SFA 18:0: 1.806 G
Fatty acids, total monounsaturated: 7.531 G
MUFA 16:1: 0.445 G
MUFA 18:1: 6.904 G
MUFA 20:1: 0.183 G
Fatty acids, total polyunsaturated: 2.414 G
PUFA 18:2: 2.3 G
PUFA 18:3: 0.056 G
PUFA 20:4: 0.059 G
Fatty acids, total trans: 0.956 G
Cholesterol: 24 MG
Fast Foods, grilled chicken filet sandwich, with lettuce, tomato and spread
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 60.44 G
Energy: 182 KCAL
Energy: 762 kJ
Protein: 17.34 G
Total lipid (fat): 4.57 G
Ash: 1.29 G
Carbohydrate, by difference: 16.78 G
Fiber, total dietary: 0.9 G
Sugars, Total: 3.08 G
Calcium, Ca: 62 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 142 MG
Potassium, K: 197 MG
Sodium, Na: 427 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.2 MG
Selenium, Se: 19.7 UG
Vitamin C, total ascorbic acid: 2.4 MG
Thiamin: 0.234 MG
Riboflavin: 0.121 MG
Niacin: 7.78 MG
Vitamin B-6: 0.309 MG
Folate, total: 39 UG
Folic acid: 26 UG
Folate, food: 13 UG
Folate, DFE: 57 UG
Choline, total: 45.6 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 11 UG
Retinol: 3 UG
Carotene, beta: 81 UG
Carotene, alpha: 14 UG
Vitamin A, IU: 158 IU
Lycopene: 347 UG
Lutein + zeaxanthin: 50 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.7 UG
Fatty acids, total saturated: 0.949 G
SFA 12:0: 0.005 G
SFA 14:0: 0.014 G
SFA 16:0: 0.631 G
SFA 18:0: 0.275 G
Fatty acids, total monounsaturated: 1.339 G
MUFA 16:1: 0.071 G
MUFA 18:1: 1.233 G
MUFA 20:1: 0.02 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 1.839 G
PUFA 18:2: 1.585 G
PUFA 18:3: 0.185 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.009 G
Cholesterol: 40 MG
Fast foods, grilled chicken in tortilla, with lettuce, cheese, and ranch sauce
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
GRAIN ADDED
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
MEAT COLOR, UNDESIGNATED OR UNKNOWN Used only for poultry meat that comes from the back, the neck or for which the color is not known.
FAST FOOD RESTAURANT PREPARED
Water: 55.17 G
Energy: 222 KCAL
Energy: 927 kJ
Protein: 13.77 G
Total lipid (fat): 10.31 G
Ash: 2.31 G
Carbohydrate, by difference: 18.43 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.53 G
Sucrose: 0.39 G
Glucose: 0.44 G
Fructose: 0.22 G
Lactose: 0.16 G
Maltose: 0.32 G
Starch: 17.6 G
Calcium, Ca: 93 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 184 MG
Potassium, K: 192 MG
Sodium, Na: 577 MG
Zinc, Zn: 0.77 MG
Copper, Cu: 0.062 MG
Manganese, Mn: 0.209 MG
Selenium, Se: 23 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.17 MG
Riboflavin: 0.233 MG
Niacin: 5.333 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.194 MG
Folate, total: 45 UG
Folic acid: 35 UG
Folate, food: 10 UG
Folate, DFE: 69 UG
Choline, total: 34.6 MG
Betaine: 12.8 MG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 29 UG
Retinol: 26 UG
Carotene, beta: 25 UG
Vitamin A, IU: 130 IU
Lutein + zeaxanthin: 26 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin K (phylloquinone): 17.7 UG
Fatty acids, total saturated: 3.363 G
SFA 4:0: 0.057 G
SFA 6:0: 0.045 G
SFA 8:0: 0.029 G
SFA 10:0: 0.073 G
SFA 12:0: 0.083 G
SFA 14:0: 0.251 G
SFA 15:0: 0.028 G
SFA 16:0: 1.552 G
SFA 17:0: 0.022 G
SFA 18:0: 1.166 G
SFA 20:0: 0.026 G
SFA 22:0: 0.023 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 2.313 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.078 G
MUFA 16:1 c: 0.071 G
MUFA 17:1: 0.008 G
MUFA 18:1: 2.157 G
MUFA 18:1 c: 2.072 G
MUFA 20:1: 0.04 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 3.415 G
PUFA 18:2: 2.963 G
PUFA 18:2 n-6 c,c: 2.911 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.383 G
PUFA 18:3 n-3 c,c,c (ALA): 0.364 G
PUFA 18:3 n-6 c,c,c: 0.019 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.009 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.13 G
Fatty acids, total trans-monoenoic: 0.095 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.085 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.035 G
Fatty acids, total trans-polyenoic: 0.035 G
Cholesterol: 41 MG
Fast foods, grilled chicken, bacon and tomato club sandwich, with cheese, lettuce, and mayonnaise
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 52.52 G
Energy: 220 KCAL
Energy: 922 kJ
Protein: 17.19 G
Total lipid (fat): 8.05 G
Ash: 2.38 G
Carbohydrate, by difference: 19.87 G
Fiber, total dietary: 1.2 G
Sugars, Total: 4.68 G
Calcium, Ca: 95 MG
Iron, Fe: 1.37 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 215 MG
Potassium, K: 226 MG
Sodium, Na: 630 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.089 MG
Selenium, Se: 24.8 UG
Vitamin C, total ascorbic acid: 4.4 MG
Thiamin: 0.172 MG
Riboflavin: 0.186 MG
Niacin: 5.575 MG
Pantothenic acid: 0.826 MG
Vitamin B-6: 0.296 MG
Folate, total: 31 UG
Folic acid: 6 UG
Folate, food: 25 UG
Folate, DFE: 36 UG
Choline, total: 47.8 MG
Vitamin B-12: 0.47 UG
Vitamin A, RAE: 35 UG
Retinol: 21 UG
Carotene, beta: 169 UG
Carotene, alpha: 9 UG
Vitamin A, IU: 359 IU
Lycopene: 240 UG
Lutein + zeaxanthin: 73 UG
Vitamin E (alpha-tocopherol): 0.61 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 8.7 UG
Fatty acids, total saturated: 3.109 G
SFA 4:0: 0.086 G
SFA 6:0: 0.038 G
SFA 8:0: 0.023 G
SFA 10:0: 0.049 G
SFA 12:0: 0.044 G
SFA 14:0: 0.288 G
SFA 16:0: 1.764 G
SFA 18:0: 0.816 G
Fatty acids, total monounsaturated: 2.949 G
MUFA 16:1: 0.21 G
MUFA 18:1: 2.702 G
MUFA 20:1: 0.037 G
Fatty acids, total polyunsaturated: 1.88 G
PUFA 18:2: 1.623 G
PUFA 18:3: 0.211 G
PUFA 20:4: 0.032 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.007 G
Fatty acids, total trans: 0.071 G
Cholesterol: 46 MG
Fast foods, hamburger, large, single patty, with condiments
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.81 G
Energy: 256 KCAL
Energy: 1070 kJ
Protein: 15.68 G
Total lipid (fat): 11.6 G
Ash: 1.77 G
Carbohydrate, by difference: 22.14 G
Fiber, total dietary: 1.1 G
Sugars, Total: 3.67 G
Sucrose: 0.15 G
Glucose: 1.14 G
Fructose: 1.86 G
Lactose: 0.15 G
Maltose: 0.37 G
Starch: 14.9 G
Calcium, Ca: 87 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 121 MG
Potassium, K: 225 MG
Sodium, Na: 374 MG
Zinc, Zn: 3.04 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.193 MG
Selenium, Se: 24.8 UG
Fluoride, F: 28 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.16 MG
Riboflavin: 0.201 MG
Niacin: 4.65 MG
Pantothenic acid: 0.394 MG
Vitamin B-6: 0.148 MG
Folate, total: 22 UG
Folic acid: 13 UG
Folate, food: 9 UG
Folate, DFE: 31 UG
Choline, total: 33.3 MG
Betaine: 21.8 MG
Vitamin B-12: 1.66 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 26 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 45 IU
Lycopene: 668 UG
Lutein + zeaxanthin: 21 UG
Vitamin E (alpha-tocopherol): 0.06 MG
Tocopherol, beta: 1.12 MG
Tocopherol, gamma: 0.13 MG
Tocopherol, delta: 0.02 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 5 UG
Fatty acids, total saturated: 4.785 G
SFA 14:0: 0.352 G
SFA 15:0: 0.048 G
SFA 16:0: 2.74 G
SFA 17:0: 0.114 G
SFA 18:0: 1.513 G
SFA 20:0: 0.019 G
Fatty acids, total monounsaturated: 5.404 G
MUFA 14:1: 0.095 G
MUFA 16:1: 0.438 G
MUFA 18:1: 4.833 G
MUFA 20:1: 0.038 G
Fatty acids, total polyunsaturated: 1.179 G
PUFA 18:2: 0.999 G
PUFA 18:3: 0.105 G
PUFA 18:4: 0.057 G
PUFA 20:4: 0.019 G
Cholesterol: 40 MG
Fast foods, hamburger; double, large patty; with condiments, vegetables and mayonnaise
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 55.29 G
Energy: 252 KCAL
Energy: 1053 kJ
Protein: 13.94 G
Total lipid (fat): 15.66 G
Ash: 1.37 G
Carbohydrate, by difference: 13.74 G
Fiber, total dietary: 1.4 G
Sugars, Total: 3.52 G
Sucrose: 1.45 G
Fructose: 1.43 G
Maltose: 0.57 G
Galactose: 0.07 G
Starch: 10.3 G
Calcium, Ca: 35 MG
Iron, Fe: 2.8 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 111 MG
Potassium, K: 192 MG
Sodium, Na: 289 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.12 MG
Manganese, Mn: 0.2 MG
Selenium, Se: 20.1 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.193 MG
Riboflavin: 0.19 MG
Niacin: 3.23 MG
Pantothenic acid: 0.19 MG
Vitamin B-6: 0.114 MG
Folate, total: 45 UG
Folic acid: 22 UG
Folate, food: 23 UG
Folate, DFE: 60 UG
Choline, total: 42.3 MG
Vitamin B-12: 1.37 UG
Vitamin A, RAE: 6 UG
Carotene, beta: 62 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 111 IU
Lycopene: 806 UG
Lutein + zeaxanthin: 31 UG
Vitamin E (alpha-tocopherol): 0.67 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 14.1 UG
Fatty acids, total saturated: 5.773 G
SFA 4:0: 0.005 G
SFA 6:0: 0.005 G
SFA 8:0: 0.013 G
SFA 10:0: 0.013 G
SFA 12:0: 0.061 G
SFA 14:0: 0.372 G
SFA 15:0: 0.055 G
SFA 16:0: 3.249 G
SFA 17:0: 0.146 G
SFA 18:0: 1.795 G
SFA 20:0: 0.028 G
SFA 22:0: 0.02 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 6.117 G
MUFA 14:1: 0.096 G
MUFA 16:1: 0.461 G
MUFA 16:1 c: 0.43 G
MUFA 17:1: 0.095 G
MUFA 18:1: 5.442 G
MUFA 18:1 c: 5.128 G
MUFA 20:1: 0.023 G
Fatty acids, total polyunsaturated: 3.016 G
PUFA 18:2: 2.662 G
PUFA 18:2 n-6 c,c: 2.606 G
PUFA 18:2 i: 0.057 G
PUFA 18:3: 0.315 G
PUFA 18:3 n-3 c,c,c (ALA): 0.315 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.009 G
PUFA 20:4: 0.025 G
Fatty acids, total trans: 0.402 G
Fatty acids, total trans-monoenoic: 0.346 G
TFA 16:1 t: 0.031 G
TFA 18:1 t: 0.315 G
Fatty acids, total trans-polyenoic: 0.057 G
Cholesterol: 46 MG
Fast foods, hamburger; single, large patty; with condiments, vegetables and mayonnaise
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
COOKING METHOD NOT KNOWN
EGG ADDED Used when whole egg or a whole egg product is added at any level.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 57.52 G
Energy: 226 KCAL
Energy: 946 kJ
Protein: 11.34 G
Total lipid (fat): 12.37 G
Ash: 1.45 G
Carbohydrate, by difference: 17.33 G
Fiber, total dietary: 1.5 G
Sugars, Total: 4 G
Sucrose: 0.65 G
Glucose: 0.83 G
Fructose: 1.59 G
Lactose: 0.02 G
Maltose: 0.45 G
Galactose: 0.06 G
Starch: 12.53 G
Calcium, Ca: 46 MG
Iron, Fe: 2.99 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 97 MG
Potassium, K: 188 MG
Sodium, Na: 342 MG
Zinc, Zn: 2.46 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.183 MG
Selenium, Se: 18.2 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.211 MG
Riboflavin: 0.213 MG
Niacin: 3.141 MG
Pantothenic acid: 0.254 MG
Vitamin B-6: 0.103 MG
Folate, total: 64 UG
Folic acid: 33 UG
Folate, food: 31 UG
Folate, DFE: 87 UG
Choline, total: 32.9 MG
Vitamin B-12: 1.21 UG
Vitamin A, RAE: 9 UG
Carotene, beta: 103 UG
Carotene, alpha: 15 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 186 IU
Lycopene: 1068 UG
Lutein + zeaxanthin: 45 UG
Vitamin E (alpha-tocopherol): 0.15 MG
Tocopherol, beta: 1.95 MG
Tocopherol, gamma: 0.45 MG
Tocopherol, delta: 0.39 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 14.3 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Fatty acids, total saturated: 3.972 G
SFA 4:0: 0.002 G
SFA 6:0: 0.002 G
SFA 8:0: 0.003 G
SFA 10:0: 0.003 G
SFA 12:0: 0.019 G
SFA 14:0: 0.247 G
SFA 15:0: 0.04 G
SFA 16:0: 2.272 G
SFA 17:0: 0.104 G
SFA 18:0: 1.254 G
SFA 20:0: 0.014 G
SFA 22:0: 0.005 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 4.67 G
MUFA 14:1: 0.074 G
MUFA 16:1: 0.328 G
MUFA 16:1 c: 0.303 G
MUFA 17:1: 0.035 G
MUFA 18:1: 4.203 G
MUFA 18:1 c: 3.791 G
MUFA 20:1: 0.026 G
MUFA 22:1: 0.005 G
Fatty acids, total polyunsaturated: 3.144 G
PUFA 18:2: 2.828 G
PUFA 18:2 n-6 c,c: 2.757 G
PUFA 18:2 i: 0.071 G
PUFA 18:3: 0.275 G
PUFA 18:3 n-3 c,c,c (ALA): 0.275 G
PUFA 18:4: 0.025 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.013 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.411 G
Cholesterol: 33 MG
Tryptophan: 0.1 G
Threonine: 0.415 G
Isoleucine: 0.4 G
Leucine: 0.797 G
Methionine: 0.224 G
Cystine: 0.12 G
Phenylalanine: 0.464 G
Tyrosine: 0.262 G
Valine: 0.468 G
Arginine: 0.621 G
Histidine: 0.277 G
Alanine: 0.601 G
Aspartic acid: 0.872 G
Glutamic acid: 2.25 G
Glycine: 0.784 G
Proline: 0.887 G
Serine: 0.478 G
Fast foods, hamburger; single, regular patty; double decker bun with condiments and special sauce
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 50.3 G
Energy: 259 KCAL
Energy: 1084 kJ
Protein: 12.17 G
Total lipid (fat): 13.3 G
Ash: 1.54 G
Carbohydrate, by difference: 22.69 G
Fiber, total dietary: 1.4 G
Sucrose: 0.15 G
Glucose: 1.26 G
Fructose: 1.43 G
Lactose: 0.15 G
Maltose: 0.39 G
Starch: 16.1 G
Calcium, Ca: 103 MG
Iron, Fe: 2.07 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 112 MG
Potassium, K: 194 MG
Sodium, Na: 386 MG
Zinc, Zn: 2.38 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.235 MG
Selenium, Se: 25.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.231 MG
Riboflavin: 0.227 MG
Niacin: 3.94 MG
Pantothenic acid: 0.463 MG
Vitamin B-6: 0.076 MG
Folate, total: 22 UG
Folic acid: 17 UG
Folate, food: 5 UG
Folate, DFE: 34 UG
Vitamin B-12: 1.23 UG
Vitamin E (alpha-tocopherol): 0.09 MG
Tocopherol, gamma: 1.6 MG
Tocopherol, delta: 0.83 MG
Vitamin K (phylloquinone): 23.4 UG
Fatty acids, total saturated: 4.24 G
SFA 14:0: 0.24 G
SFA 15:0: 0.04 G
SFA 16:0: 2.49 G
SFA 17:0: 0.09 G
SFA 18:0: 1.32 G
SFA 20:0: 0.03 G
SFA 22:0: 0.03 G
Fatty acids, total monounsaturated: 4.78 G
MUFA 14:1: 0.06 G
MUFA 18:1: 4.65 G
MUFA 20:1: 0.05 G
MUFA 22:1: 0.02 G
Fatty acids, total polyunsaturated: 4.1 G
PUFA 18:2: 3.56 G
PUFA 18:3: 0.48 G
PUFA 18:4: 0.04 G
PUFA 20:4: 0.02 G
Cholesterol: 32 MG
Tryptophan: 0.11 G
Threonine: 0.39 G
Isoleucine: 0.43 G
Leucine: 0.77 G
Lysine: 0.64 G
Methionine: 0.21 G
Cystine: 0.15 G
Phenylalanine: 0.44 G
Tyrosine: 0.22 G
Valine: 0.5 G
Arginine: 0.59 G
Histidine: 0.28 G
Alanine: 0.64 G
Aspartic acid: 0.74 G
Glutamic acid: 2.4 G
Glycine: 0.75 G
Proline: 0.81 G
Serine: 0.42 G
Fast foods, hamburger; single, regular patty; plain
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 38.45 G
Energy: 297 KCAL
Energy: 1245 kJ
Protein: 16.52 G
Total lipid (fat): 12.01 G
Ash: 1.52 G
Carbohydrate, by difference: 31.5 G
Fiber, total dietary: 1.7 G
Sugars, Total: 4.88 G
Glucose: 2.05 G
Fructose: 2.27 G
Maltose: 0.57 G
Starch: 22.87 G
Calcium, Ca: 62 MG
Iron, Fe: 3.06 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 134 MG
Potassium, K: 197 MG
Sodium, Na: 331 MG
Zinc, Zn: 2.52 MG
Copper, Cu: 0.121 MG
Manganese, Mn: 0.357 MG
Selenium, Se: 20.3 UG
Thiamin: 0.317 MG
Riboflavin: 0.363 MG
Niacin: 5.617 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.212 MG
Folate, total: 80 UG
Folic acid: 29 UG
Folate, food: 51 UG
Folate, DFE: 100 UG
Choline, total: 34.4 MG
Vitamin B-12: 0.89 UG
Vitamin A, RAE: 9 UG
Retinol: 8 UG
Carotene, beta: 15 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 51 IU
Lycopene: 5 UG
Lutein + zeaxanthin: 38 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 0.91 MG
Tocopherol, delta: 0.19 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.61 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 4.9 UG
Fatty acids, total saturated: 4.493 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.279 G
SFA 15:0: 0.048 G
SFA 16:0: 2.432 G
SFA 17:0: 0.119 G
SFA 18:0: 1.564 G
SFA 20:0: 0.021 G
SFA 22:0: 0.009 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 4.835 G
MUFA 14:1: 0.08 G
MUFA 16:1: 0.318 G
MUFA 16:1 c: 0.284 G
MUFA 17:1: 0.077 G
MUFA 18:1: 4.325 G
MUFA 18:1 c: 3.905 G
MUFA 20:1: 0.035 G
Fatty acids, total polyunsaturated: 1.68 G
PUFA 18:2: 1.502 G
PUFA 18:2 n-6 c,c: 1.391 G
PUFA 18:2 CLAs: 0.051 G
PUFA 18:3: 0.126 G
PUFA 18:3 n-3 c,c,c (ALA): 0.121 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.021 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.009 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.514 G
Fatty acids, total trans-monoenoic: 0.454 G
TFA 16:1 t: 0.034 G
TFA 18:1 t: 0.42 G
TFA 18:2 t not further defined: 0.06 G
Fatty acids, total trans-polyenoic: 0.061 G
Cholesterol: 33 MG
Tryptophan: 0.144 G
Threonine: 0.46 G
Isoleucine: 0.642 G
Leucine: 1.13 G
Lysine: 0.785 G
Methionine: 0.306 G
Phenylalanine: 0.67 G
Tyrosine: 0.373 G
Valine: 0.728 G
Arginine: 0.852 G
Histidine: 0.402 G
Alanine: 0.785 G
Aspartic acid: 1.054 G
Glutamic acid: 3.639 G
Glycine: 0.891 G
Proline: 1.666 G
Serine: 0.632 G
Hydroxyproline: 0.24 G
Fast foods, hamburger; single, regular patty; with condiments
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 44.82 G
Energy: 263 KCAL
Energy: 1101 kJ
Protein: 13.3 G
Total lipid (fat): 10.18 G
Ash: 2.12 G
Carbohydrate, by difference: 29.57 G
Fiber, total dietary: 1.8 G
Sugars, Total: 5.95 G
Glucose: 2.13 G
Fructose: 3.19 G
Maltose: 0.63 G
Calcium, Ca: 116 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 110 MG
Potassium, K: 197 MG
Sodium, Na: 487 MG
Zinc, Zn: 2.03 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.323 MG
Selenium, Se: 24.7 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.349 MG
Riboflavin: 0.186 MG
Niacin: 4.061 MG
Pantothenic acid: 0.37 MG
Vitamin B-6: 0.108 MG
Folate, total: 46 UG
Folic acid: 29 UG
Folate, food: 17 UG
Folate, DFE: 66 UG
Choline, total: 29.8 MG
Vitamin B-12: 1.2 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 34 UG
Vitamin A, IU: 57 IU
Lycopene: 1003 UG
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 0.07 MG
Tocopherol, beta: 0.62 MG
Tocopherol, gamma: 1.65 MG
Tocopherol, delta: 0.08 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 4.9 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Fatty acids, total saturated: 3.567 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.222 G
SFA 15:0: 0.039 G
SFA 16:0: 1.952 G
SFA 17:0: 0.097 G
SFA 18:0: 1.21 G
SFA 20:0: 0.015 G
SFA 22:0: 0.009 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.864 G
MUFA 14:1: 0.067 G
MUFA 16:1: 0.262 G
MUFA 16:1 c: 0.235 G
MUFA 17:1: 0.065 G
MUFA 18:1: 3.419 G
MUFA 18:1 c: 3.067 G
MUFA 20:1: 0.037 G
MUFA 22:1: 0.01 G
MUFA 22:1 c: 0.01 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 1.385 G
PUFA 18:2: 1.203 G
PUFA 18:2 n-6 c,c: 1.101 G
PUFA 18:2 CLAs: 0.046 G
PUFA 18:3: 0.132 G
PUFA 18:3 n-3 c,c,c (ALA): 0.128 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.011 G
PUFA 20:4: 0.017 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.436 G
Fatty acids, total trans-monoenoic: 0.379 G
TFA 16:1 t: 0.028 G
TFA 18:1 t: 0.351 G
TFA 18:2 t not further defined: 0.057 G
Fatty acids, total trans-polyenoic: 0.057 G
Cholesterol: 29 MG
Fast foods, hush puppies
QUICK BREAD, UNSWEETENED (US CFR) Chemically leavened unsweetened bakery product such as biscuits or unsweetened cornbread.
BREAD AND SIMILAR PRODUCTS (EUROFIR) Renamed from *BREAD (EUROFIR)* (LanguaL 2010). Products in the Bread categories normally have contents of sugars and fat neither exceeding 5% on a dry weight basis.
2100 FAST FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
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 Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
MILK ADDED
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 36.58 G
Energy: 296 KCAL
Energy: 1238 kJ
Protein: 6.16 G
Total lipid (fat): 13.25 G
Ash: 3.8 G
Carbohydrate, by difference: 40.21 G
Fiber, total dietary: 2.9 G
Sugars, Total: 3.8 G
Sucrose: 3.17 G
Glucose: 0.23 G
Fructose: 0.17 G
Maltose: 0.23 G
Starch: 30.32 G
Calcium, Ca: 100 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 410 MG
Potassium, K: 256 MG
Sodium, Na: 813 MG
Zinc, Zn: 0.73 MG
Copper, Cu: 0.145 MG
Manganese, Mn: 0.411 MG
Selenium, Se: 26.2 UG
Thiamin: 0.17 MG
Riboflavin: 0.07 MG
Niacin: 2.13 MG
Vitamin B-6: 0.11 MG
Folate, total: 143 UG
Folic acid: 114 UG
Folate, food: 29 UG
Folate, DFE: 223 UG
Choline, total: 11.6 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 14 UG
Vitamin E (alpha-tocopherol): 1.06 MG
Vitamin K (phylloquinone): 3.4 UG
Fatty acids, total saturated: 2.621 G
SFA 14:0: 0.016 G
SFA 16:0: 1.774 G
SFA 18:0: 0.83 G
Fatty acids, total monounsaturated: 7.806 G
MUFA 16:1: 0.071 G
MUFA 18:1: 7.73 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 1.762 G
PUFA 18:2: 1.626 G
PUFA 18:3: 0.12 G
Fast foods, miniature cinnamon rolls
SWEET ROLL OR SWEET BUN (US CFR) Single-portion yeast-leavened sweetened bakery product.
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.
2100 FAST FOODS (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 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
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.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 19.62 G
Energy: 403 KCAL
Energy: 1687 kJ
Protein: 7.02 G
Total lipid (fat): 17.95 G
Ash: 2.02 G
Carbohydrate, by difference: 53.38 G
Fiber, total dietary: 2.2 G
Sugars, Total: 17.98 G
Sucrose: 5.5 G
Glucose: 6.94 G
Fructose: 3.76 G
Lactose: 0.93 G
Maltose: 0.84 G
Starch: 29.05 G
Calcium, Ca: 54 MG
Iron, Fe: 2.55 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 180 MG
Potassium, K: 131 MG
Sodium, Na: 554 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.561 MG
Selenium, Se: 11.7 UG
Thiamin: 0.254 MG
Riboflavin: 0.303 MG
Niacin: 3.16 MG
Pantothenic acid: 0.507 MG
Vitamin B-6: 0.044 MG
Choline, total: 27.3 MG
Betaine: 12.3 MG
Vitamin B-12: 0.11 UG
Vitamin E (alpha-tocopherol): 1.11 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 7.61 MG
Tocopherol, delta: 3.01 MG
Vitamin K (phylloquinone): 13.9 UG
Vitamin K (Dihydrophylloquinone): 22.8 UG
Fatty acids, total saturated: 4.701 G
SFA 14:0: 0.031 G
SFA 16:0: 2.317 G
SFA 17:0: 0.021 G
SFA 18:0: 2.224 G
SFA 20:0: 0.055 G
SFA 22:0: 0.054 G
Fatty acids, total monounsaturated: 9.221 G
MUFA 16:1: 0.04 G
MUFA 18:1: 9.127 G
MUFA 20:1: 0.053 G
Fatty acids, total polyunsaturated: 2.415 G
PUFA 18:2: 2.287 G
PUFA 18:3: 0.128 G
PUFA 18:3 n-3 c,c,c (ALA): 0.128 G
Cholesterol: 21 MG
Tryptophan: 0.054 G
Threonine: 0.218 G
Isoleucine: 0.276 G
Leucine: 0.51 G
Lysine: 0.181 G
Methionine: 0.11 G
Cystine: 0.158 G
Phenylalanine: 0.334 G
Tyrosine: 0.213 G
Valine: 0.334 G
Arginine: 0.259 G
Histidine: 0.162 G
Alanine: 0.25 G
Aspartic acid: 0.365 G
Glutamic acid: 2.247 G
Glycine: 0.251 G
Proline: 0.708 G
Serine: 0.368 G
Fast foods, nachos, with cheese, beans, ground beef, and tomatoes
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
2100 FAST FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
MEAT ADDED
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
VEGETABLE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 58.15 G
Energy: 219 KCAL
Energy: 915 kJ
Protein: 6.21 G
Total lipid (fat): 12.48 G
Ash: 1.76 G
Carbohydrate, by difference: 21.39 G
Fiber, total dietary: 3.7 G
Sugars, Total: 1.63 G
Sucrose: 0.27 G
Glucose: 0.23 G
Fructose: 0.27 G
Lactose: 0.87 G
Starch: 14.97 G
Calcium, Ca: 47 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 153 MG
Potassium, K: 298 MG
Sodium, Na: 348 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.104 MG
Manganese, Mn: 0.202 MG
Selenium, Se: 8.1 UG
Thiamin: 0.073 MG
Riboflavin: 0.137 MG
Niacin: 1.01 MG
Pantothenic acid: 0.33 MG
Vitamin B-6: 0.158 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 28.1 MG
Vitamin B-12: 0.31 UG
Vitamin A, RAE: 42 UG
Retinol: 36 UG
Carotene, beta: 64 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 19 UG
Vitamin A, IU: 242 IU
Lycopene: 252 UG
Lutein + zeaxanthin: 46 UG
Vitamin E (alpha-tocopherol): 1.75 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 2.96 MG
Tocopherol, delta: 0.24 MG
Tocotrienol, alpha: 0.11 MG
Tocotrienol, beta: 0.17 MG
Tocotrienol, delta: 0.12 MG
Vitamin D (D2 + D3), International Units: 2 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 5.4 UG
Fatty acids, total saturated: 2.549 G
SFA 4:0: 0.021 G
SFA 6:0: 0.015 G
SFA 8:0: 0.011 G
SFA 10:0: 0.029 G
SFA 12:0: 0.033 G
SFA 14:0: 0.174 G
SFA 15:0: 0.024 G
SFA 16:0: 1.373 G
SFA 17:0: 0.041 G
SFA 18:0: 0.724 G
SFA 20:0: 0.055 G
SFA 22:0: 0.03 G
SFA 24:0: 0.018 G
Fatty acids, total monounsaturated: 6.661 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.109 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.028 G
MUFA 18:1: 6.378 G
MUFA 18:1 c: 6.245 G
MUFA 20:1: 0.112 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
Fatty acids, total polyunsaturated: 2.496 G
PUFA 18:2: 2.142 G
PUFA 18:2 n-6 c,c: 2.098 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.327 G
PUFA 18:3 n-3 c,c,c (ALA): 0.315 G
PUFA 18:3 n-6 c,c,c: 0.012 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.167 G
Fatty acids, total trans-monoenoic: 0.14 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.133 G
TFA 18:2 t not further defined: 0.027 G
Fatty acids, total trans-polyenoic: 0.027 G
Cholesterol: 14 MG
Tryptophan: 0.059 G
Threonine: 0.216 G
Isoleucine: 0.275 G
Leucine: 0.541 G
Lysine: 0.344 G
Methionine: 0.118 G
Phenylalanine: 0.285 G
Tyrosine: 0.167 G
Valine: 0.325 G
Arginine: 0.354 G
Histidine: 0.187 G
Alanine: 0.354 G
Aspartic acid: 0.59 G
Glutamic acid: 1.053 G
Glycine: 0.325 G
Proline: 0.511 G
Serine: 0.285 G
Hydroxyproline: 0.09 G
Fast foods, nachos, with cheese
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
2100 FAST FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
VEGETABLE ADDED
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 37.4 G
Energy: 343 KCAL
Energy: 1436 kJ
Protein: 4.32 G
Total lipid (fat): 21.5 G
Ash: 1.87 G
Carbohydrate, by difference: 34.91 G
Fiber, total dietary: 3.2 G
Sugars, Total: 2.17 G
Sucrose: 0.53 G
Lactose: 1.63 G
Starch: 28.33 G
Calcium, Ca: 63 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 42 MG
Phosphorus, P: 198 MG
Potassium, K: 362 MG
Sodium, Na: 313 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.187 MG
Selenium, Se: 8.6 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.123 MG
Riboflavin: 0.133 MG
Niacin: 0.63 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.215 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 26.4 MG
Vitamin B-12: 0.07 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 21 IU
Lycopene: 1 UG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 4.08 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 6.46 MG
Tocopherol, delta: 0.22 MG
Tocotrienol, alpha: 0.23 MG
Tocotrienol, beta: 0.42 MG
Tocotrienol, delta: 0.41 MG
Vitamin K (phylloquinone): 19.3 UG
Fatty acids, total saturated: 2.173 G
SFA 4:0: 0.011 G
SFA 6:0: 0.008 G
SFA 8:0: 0.008 G
SFA 10:0: 0.019 G
SFA 12:0: 0.019 G
SFA 14:0: 0.068 G
SFA 15:0: 0.01 G
SFA 16:0: 1.286 G
SFA 17:0: 0.014 G
SFA 18:0: 0.494 G
SFA 20:0: 0.129 G
SFA 22:0: 0.068 G
SFA 24:0: 0.039 G
Fatty acids, total monounsaturated: 14.02 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.057 G
MUFA 16:1 c: 0.055 G
MUFA 17:1: 0.016 G
MUFA 18:1: 13.65 G
MUFA 18:1 c: 13.619 G
MUFA 20:1: 0.281 G
MUFA 22:1: 0.011 G
MUFA 22:1 c: 0.011 G
Fatty acids, total polyunsaturated: 5.04 G
PUFA 18:2: 4.372 G
PUFA 18:2 n-6 c,c: 4.343 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.649 G
PUFA 18:3 n-3 c,c,c (ALA): 0.617 G
PUFA 18:3 n-6 c,c,c: 0.032 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:4: 0.007 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.032 G
TFA 18:2 t not further defined: 0.024 G
Fatty acids, total trans-polyenoic: 0.024 G
Cholesterol: 3 MG
Tryptophan: 0.042 G
Threonine: 0.156 G
Isoleucine: 0.187 G
Leucine: 0.521 G
Lysine: 0.156 G
Methionine: 0.094 G
Phenylalanine: 0.229 G
Tyrosine: 0.135 G
Valine: 0.25 G
Arginine: 0.208 G
Histidine: 0.135 G
Alanine: 0.292 G
Aspartic acid: 0.344 G
Glutamic acid: 0.916 G
Glycine: 0.146 G
Proline: 0.531 G
Serine: 0.219 G
Fast foods, onion rings, breaded and fried
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
VEGETABLE DISH (EUROFIR) A recipe dish whose main ingredient is considered to be vegetables.
2100 FAST FOODS (USDA SR)
ONION <SCIFAM>Amaryllidaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=182703]
[https://www.sciname.info/Default.asp?SciName=Allium L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42634]
[https://www.sciname.info/Default.asp?SciName=Allium sp. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300022]
[https://plants.usda.gov/home/plantProfile?symbol=ALLIU]
[https://www.sciname.info/Default.asp?SciName=Allium ][DPNL 2003 7304]
<DICTION>The onion (<i>Allium cepa </i>L), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus <i>Allium</i>. Its close relatives include the garlic, shallot, leek, chive,[2] and Chinese onion.
This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (<i>Allium fistulosum</i>), the tree onion (<i>A. proliferum</i>), and the Canada onion (<i>Allium canadense</i>). The name wild onion is applied to a number of <i>Allium</i> species, but <i>A. cepa</i> is exclusively known from cultivation. [https://en.wikipedia.org/wiki/Onion]
ROOT, TUBER OR BULB, WITHOUT PEEL
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.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 24.52 G
Energy: 411 KCAL
Energy: 1718 kJ
Protein: 3.86 G
Total lipid (fat): 25.23 G
Ash: 2.82 G
Carbohydrate, by difference: 43.58 G
Fiber, total dietary: 2.7 G
Sugars, Total: 5.43 G
Sucrose: 3.56 G
Glucose: 0.44 G
Fructose: 0.98 G
Maltose: 0.45 G
Starch: 26.5 G
Calcium, Ca: 115 MG
Iron, Fe: 0.78 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 158 MG
Potassium, K: 167 MG
Sodium, Na: 776 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.342 MG
Selenium, Se: 5.7 UG
Vitamin C, total ascorbic acid: 1.4 MG
Thiamin: 0.11 MG
Riboflavin: 0.063 MG
Niacin: 0.673 MG
Pantothenic acid: 0.325 MG
Vitamin B-6: 0.133 MG
Folate, total: 42 UG
Folate, food: 42 UG
Folate, DFE: 42 UG
Choline, total: 8.4 MG
Betaine: 16.6 MG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 6 IU
Lutein + zeaxanthin: 38 UG
Vitamin E (alpha-tocopherol): 4.92 MG
Tocopherol, beta: 0.18 MG
Tocopherol, gamma: 11.02 MG
Tocopherol, delta: 1.22 MG
Tocotrienol, alpha: 0.15 MG
Tocotrienol, gamma: 0.1 MG
Tocotrienol, delta: 0.06 MG
Vitamin K (phylloquinone): 55.8 UG
Fatty acids, total saturated: 4.194 G
SFA 4:0: 0.004 G
SFA 8:0: 0.015 G
SFA 10:0: 0.012 G
SFA 12:0: 0.006 G
SFA 14:0: 0.058 G
SFA 15:0: 0.006 G
SFA 16:0: 3.242 G
SFA 17:0: 0.02 G
SFA 18:0: 0.655 G
SFA 20:0: 0.087 G
SFA 22:0: 0.052 G
SFA 24:0: 0.036 G
Fatty acids, total monounsaturated: 6.885 G
MUFA 16:1: 0.053 G
MUFA 16:1 c: 0.053 G
MUFA 17:1: 0.011 G
MUFA 18:1: 6.729 G
MUFA 18:1 c: 6.7 G
MUFA 20:1: 0.081 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.007 G
Fatty acids, total polyunsaturated: 12.149 G
PUFA 18:2: 11.507 G
PUFA 18:2 n-6 c,c: 11.338 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.619 G
PUFA 18:3 n-3 c,c,c (ALA): 0.577 G
PUFA 18:3 n-6 c,c,c: 0.042 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.004 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.164 G
Fatty acids, total trans-monoenoic: 0.031 G
TFA 18:1 t: 0.029 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.133 G
Fatty acids, total trans-polyenoic: 0.133 G
Fast foods, potato, french fried in vegetable oil
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
2100 FAST FOODS (USDA SR)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB
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.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
VEGETABLE FAT OR OIL COATED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 38.55 G
Energy: 312 KCAL
Energy: 1305 kJ
Protein: 3.43 G
Total lipid (fat): 14.73 G
Ash: 1.85 G
Carbohydrate, by difference: 41.44 G
Fiber, total dietary: 3.8 G
Sugars, Total: 0.3 G
Calcium, Ca: 18 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 125 MG
Potassium, K: 579 MG
Sodium, Na: 210 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.124 MG
Manganese, Mn: 0.247 MG
Selenium, Se: 0.9 UG
Vitamin C, total ascorbic acid: 4.7 MG
Thiamin: 0.17 MG
Riboflavin: 0.039 MG
Niacin: 3.004 MG
Pantothenic acid: 0.58 MG
Vitamin B-6: 0.372 MG
Folate, total: 30 UG
Folate, food: 30 UG
Folate, DFE: 30 UG
Choline, total: 36.8 MG
Betaine: 0.4 MG
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 1.67 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 3.63 MG
Tocopherol, delta: 0.9 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.09 MG
Tocotrienol, gamma: 0.03 MG
Tocotrienol, delta: 0.03 MG
Vitamin K (phylloquinone): 11.2 UG
Vitamin K (Dihydrophylloquinone): 42.8 UG
Fatty acids, total saturated: 2.336 G
SFA 4:0: 0.08 G
SFA 8:0: 0.014 G
SFA 10:0: 0.013 G
SFA 12:0: 0.004 G
SFA 14:0: 0.018 G
SFA 15:0: 0.005 G
SFA 16:0: 1.22 G
SFA 17:0: 0.011 G
SFA 18:0: 0.838 G
SFA 20:0: 0.07 G
SFA 22:0: 0.04 G
SFA 24:0: 0.022 G
Fatty acids, total monounsaturated: 5.969 G
MUFA 16:1: 0.026 G
MUFA 16:1 c: 0.026 G
MUFA 17:1: 0.008 G
MUFA 18:1: 5.821 G
MUFA 18:1 c: 5.796 G
MUFA 20:1: 0.107 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 5.398 G
PUFA 18:2: 4.948 G
PUFA 18:2 n-6 c,c: 4.898 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.436 G
PUFA 18:3 n-3 c,c,c (ALA): 0.407 G
PUFA 18:3 n-6 c,c,c: 0.029 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.004 G
Fatty acids, total trans: 0.06 G
Fatty acids, total trans-monoenoic: 0.027 G
TFA 18:1 t: 0.026 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Fast foods, potato, mashed
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
2100 FAST FOODS (USDA SR)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SEMISOLID WITH SMOOTH CONSISTENCY
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.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
MILK ADDED
VITAMIN A OR CAROTENES ADDED
MARGARINE ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 79.62 G
Energy: 89 KCAL
Energy: 370 kJ
Protein: 1.65 G
Total lipid (fat): 2.82 G
Ash: 1.26 G
Carbohydrate, by difference: 14.65 G
Fiber, total dietary: 1.3 G
Sugars, Total: 0.5 G
Sucrose: 0.1 G
Glucose: 0.2 G
Fructose: 0.2 G
Starch: 12.1 G
Calcium, Ca: 18 MG
Iron, Fe: 0.31 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 59 MG
Potassium, K: 286 MG
Sodium, Na: 306 MG
Zinc, Zn: 0.22 MG
Copper, Cu: 0.035 MG
Manganese, Mn: 0.098 MG
Selenium, Se: 0.8 UG
Thiamin: 0.015 MG
Riboflavin: 0.015 MG
Niacin: 1.08 MG
Vitamin B-6: 0.12 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 13.4 MG
Vitamin B-12: 0.07 UG
Vitamin A, RAE: 43 UG
Retinol: 41 UG
Carotene, beta: 30 UG
Vitamin A, IU: 185 IU
Lutein + zeaxanthin: 7 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Vitamin K (phylloquinone): 5.9 UG
Fatty acids, total saturated: 0.577 G
SFA 4:0: 0.004 G
SFA 8:0: 0.002 G
SFA 10:0: 0.001 G
SFA 12:0: 0.002 G
SFA 14:0: 0.006 G
SFA 15:0: 0.002 G
SFA 16:0: 0.319 G
SFA 17:0: 0.003 G
SFA 18:0: 0.217 G
SFA 20:0: 0.01 G
SFA 22:0: 0.009 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.72 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.002 G
MUFA 18:1: 0.696 G
MUFA 18:1 c: 0.607 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 1.342 G
PUFA 18:2: 1.163 G
PUFA 18:2 n-6 c,c: 1.146 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.174 G
PUFA 18:3 n-3 c,c,c (ALA): 0.174 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.105 G
Fatty acids, total trans-monoenoic: 0.09 G
TFA 18:1 t: 0.09 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Fast foods, potatoes, hash browns, round pieces or patty
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
2100 FAST FOODS (USDA SR)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
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 WITH FAT OR OIL
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 49.27 G
Energy: 272 KCAL
Energy: 1140 kJ
Protein: 2.58 G
Total lipid (fat): 17.04 G
Ash: 2.23 G
Carbohydrate, by difference: 28.88 G
Fiber, total dietary: 2.7 G
Sugars, Total: 0.56 G
Glucose: 0.31 G
Fructose: 0.24 G
Starch: 25.74 G
Calcium, Ca: 19 MG
Iron, Fe: 0.6 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 98 MG
Potassium, K: 355 MG
Sodium, Na: 566 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.158 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 5.4 MG
Thiamin: 0.137 MG
Riboflavin: 0.038 MG
Niacin: 1.838 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.186 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 17.8 MG
Carotene, beta: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 2.62 MG
Tocopherol, beta: 0.13 MG
Tocopherol, gamma: 4.93 MG
Tocopherol, delta: 0.65 MG
Tocotrienol, alpha: 0.12 MG
Tocotrienol, beta: 0.03 MG
Tocotrienol, gamma: 0.07 MG
Tocotrienol, delta: 0.06 MG
Vitamin K (phylloquinone): 9.9 UG
Fatty acids, total saturated: 2.54 G
SFA 8:0: 0.009 G
SFA 12:0: 0.005 G
SFA 14:0: 0.02 G
SFA 15:0: 0.006 G
SFA 16:0: 1.422 G
SFA 17:0: 0.011 G
SFA 18:0: 0.903 G
SFA 20:0: 0.089 G
SFA 22:0: 0.047 G
SFA 24:0: 0.027 G
Fatty acids, total monounsaturated: 7.827 G
MUFA 16:1: 0.03 G
MUFA 16:1 c: 0.03 G
MUFA 17:1: 0.008 G
MUFA 18:1: 7.629 G
MUFA 18:1 c: 7.605 G
MUFA 20:1: 0.143 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.013 G
Fatty acids, total polyunsaturated: 5.665 G
PUFA 18:2: 5.18 G
PUFA 18:2 n-6 c,c: 5.131 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.471 G
PUFA 18:3 n-3 c,c,c (ALA): 0.441 G
PUFA 18:3 n-6 c,c,c: 0.03 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.056 G
Fatty acids, total trans-monoenoic: 0.024 G
TFA 18:1 t: 0.024 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Fast foods, quesadilla, with chicken
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
FOOD SOURCE NOT KNOWN Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned.
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
CHICKEN ADDED Used when chicken meat is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 42.62 G
Energy: 294 KCAL
Energy: 1228 kJ
Protein: 15.05 G
Total lipid (fat): 15.25 G
Ash: 3.05 G
Carbohydrate, by difference: 24.04 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.88 G
Glucose: 0.43 G
Fructose: 0.4 G
Lactose: 0.53 G
Maltose: 0.43 G
Galactose: 0.08 G
Starch: 17.1 G
Calcium, Ca: 269 MG
Iron, Fe: 1.77 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 313 MG
Potassium, K: 183 MG
Sodium, Na: 745 MG
Zinc, Zn: 1.42 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.266 MG
Selenium, Se: 20.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.2 MG
Riboflavin: 0.18 MG
Niacin: 4.2 MG
Vitamin B-6: 0.08 MG
Folate, total: 52 UG
Folic acid: 41 UG
Folate, food: 11 UG
Folate, DFE: 81 UG
Choline, total: 29.8 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 72 UG
Retinol: 70 UG
Carotene, beta: 23 UG
Vitamin A, IU: 271 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin D (D2 + D3), International Units: 8 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 2.4 UG
Fatty acids, total saturated: 6.154 G
SFA 4:0: 0.14 G
SFA 6:0: 0.111 G
SFA 8:0: 0.073 G
SFA 10:0: 0.178 G
SFA 12:0: 0.211 G
SFA 14:0: 0.714 G
SFA 15:0: 0.077 G
SFA 16:0: 2.903 G
SFA 17:0: 0.056 G
SFA 18:0: 1.609 G
SFA 20:0: 0.035 G
SFA 22:0: 0.029 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.765 G
MUFA 14:1: 0.054 G
MUFA 16:1: 0.171 G
MUFA 16:1 c: 0.144 G
MUFA 17:1: 0.02 G
MUFA 18:1: 3.447 G
MUFA 18:1 c: 3.232 G
MUFA 20:1: 0.069 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 4.094 G
PUFA 18:2: 3.556 G
PUFA 18:2 n-6 c,c: 3.427 G
PUFA 18:2 CLAs: 0.049 G
PUFA 18:3: 0.459 G
PUFA 18:3 n-3 c,c,c (ALA): 0.454 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.032 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.322 G
Fatty acids, total trans-monoenoic: 0.241 G
TFA 16:1 t: 0.026 G
TFA 18:1 t: 0.215 G
TFA 18:2 t not further defined: 0.081 G
Fatty acids, total trans-polyenoic: 0.081 G
Cholesterol: 37 MG
Fast foods, roast beef sandwich, plain
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
CUT OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 49.91 G
Energy: 244 KCAL
Energy: 1019 kJ
Protein: 15.17 G
Total lipid (fat): 10.3 G
Ash: 2.41 G
Carbohydrate, by difference: 22.21 G
Fiber, total dietary: 1.3 G
Sugars, Total: 3.84 G
Glucose: 1.34 G
Fructose: 1.5 G
Maltose: 1 G
Starch: 17.65 G
Calcium, Ca: 55 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 200 MG
Potassium, K: 224 MG
Sodium, Na: 653 MG
Zinc, Zn: 2.27 MG
Copper, Cu: 0.109 MG
Manganese, Mn: 0.234 MG
Selenium, Se: 18.2 UG
Thiamin: 0.217 MG
Riboflavin: 0.287 MG
Niacin: 4.343 MG
Vitamin B-6: 0.215 MG
Folate, total: 51 UG
Folic acid: 12 UG
Folate, food: 39 UG
Folate, DFE: 60 UG
Choline, total: 40.1 MG
Betaine: 21.3 MG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Vitamin A, IU: 8 IU
Lutein + zeaxanthin: 19 UG
Vitamin E (alpha-tocopherol): 0.43 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 3.399 G
SFA 14:0: 0.2 G
SFA 15:0: 0.032 G
SFA 16:0: 1.951 G
SFA 17:0: 0.079 G
SFA 18:0: 1.108 G
SFA 20:0: 0.015 G
SFA 22:0: 0.009 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.987 G
MUFA 14:1: 0.062 G
MUFA 16:1: 0.279 G
MUFA 16:1 c: 0.258 G
MUFA 17:1: 0.052 G
MUFA 18:1: 3.561 G
MUFA 18:1 c: 3.235 G
MUFA 20:1: 0.034 G
Fatty acids, total polyunsaturated: 1.762 G
PUFA 18:2: 1.552 G
PUFA 18:2 n-6 c,c: 1.465 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.159 G
PUFA 18:3 n-3 c,c,c (ALA): 0.152 G
PUFA 18:3 n-6 c,c,c: 0.007 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.389 G
Fatty acids, total trans-monoenoic: 0.346 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.326 G
TFA 18:2 t not further defined: 0.043 G
Fatty acids, total trans-polyenoic: 0.043 G
Cholesterol: 30 MG
Fast foods, shrimp, breaded and fried
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
2100 FAST FOODS (USDA SR)
SHRIMP <SCIINFORD>Caridea Dana, 1852 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=96106]
WHOLE ANIMAL OR MOST PARTS USED Used when the entire animal body is the food source. Head or tail may have been removed. Use the appropriate narrower term depending on the presence or absence of skin, feathers, scales, fins and/or entrails. The body may have been cut into pieces or disintegrated.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
MILK ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 42.15 G
Energy: 308 KCAL
Energy: 1290 kJ
Protein: 7.84 G
Total lipid (fat): 18.9 G
Ash: 3.12 G
Carbohydrate, by difference: 27.99 G
Fiber, total dietary: 0.7 G
Sugars, Total: 0.1 G
Maltose: 0.1 G
Starch: 26.28 G
Calcium, Ca: 29 MG
Iron, Fe: 0.86 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 185 MG
Potassium, K: 82 MG
Sodium, Na: 897 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.172 MG
Selenium, Se: 9.7 UG
Thiamin: 0.06 MG
Riboflavin: 0.02 MG
Niacin: 1.24 MG
Vitamin B-6: 0.06 MG
Folate, total: 43 UG
Folic acid: 28 UG
Folate, food: 15 UG
Folate, DFE: 62 UG
Choline, total: 50.6 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 32 UG
Retinol: 32 UG
Carotene, beta: 1 UG
Vitamin A, IU: 109 IU
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.52 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 3.843 G
SFA 12:0: 0.004 G
SFA 14:0: 0.033 G
SFA 15:0: 0.005 G
SFA 16:0: 2.516 G
SFA 17:0: 0.01 G
SFA 18:0: 1.272 G
SFA 20:0: 0.001 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 11.905 G
MUFA 16:1: 0.127 G
MUFA 17:1: 0.042 G
MUFA 18:1: 11.734 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 1.593 G
PUFA 18:2: 1.458 G
PUFA 18:3: 0.108 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.005 G
PUFA 20:5 n-3 (EPA): 0.009 G
PUFA 22:5 n-3 (DPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.01 G
Fatty acids, total trans: 0.011 G
Cholesterol: 58 MG
Fast foods, strawberry banana smoothie made with ice and low-fat yogurt
MILK OR MILK PRODUCT (US CFR) Milk in all forms, milk-based beverage, cultured milk product, or milk or milk product analog. Index infant formula under *MEAL REPLACEMENT*.
PROCESSED MILK (EUROFIR) Index also *MILK OR MILK COMPONENT* or underlying term in facet C. Processed milks are milks that have been subject to processing that modifies their consistency (e.g. evaporated milk) and/or composition other than fat content (e.g. whey). The group also includes milk-based drinks like milkshakes.
2100 FAST FOODS (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
MILK See scope note for *MILK OR MILK COMPONENT*. for lowfat milk use *FAT PARTIALLY REMOVED*; for skim milk, use *FAT FULLY REMOVED* (both found in D3. TREATMENT APPLIED). Milk is a secretion from the mammary glands of female mammals.
LIQUID, HIGH VISCOSITY A liquid that flows slowly at room temperature. Examples are: some heavy liqueurs, evaporated milk, vegetable oil, molasses and honey. The range of high viscosity liquids spans sucrose solutions between 45 and 70% solids (viscosity range from 10 to 500 centipoise). Prefer 'solid pieces' factor term to 'small particles' if both appear in the food.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
LACTIC ACID FERMENTED
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.
FRUIT ADDED
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 83.61 G
Energy: 65 KCAL
Energy: 272 kJ
Protein: 0.86 G
Total lipid (fat): 0.14 G
Ash: 0.33 G
Carbohydrate, by difference: 15.05 G
Fiber, total dietary: 0.9 G
Sugars, Total: 12.68 G
Calcium, Ca: 20 MG
Iron, Fe: 0.14 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 11 MG
Potassium, K: 131 MG
Sodium, Na: 14 MG
Zinc, Zn: 0.09 MG
Copper, Cu: 0.038 MG
Manganese, Mn: 0.212 MG
Selenium, Se: 0.3 UG
Vitamin C, total ascorbic acid: 5.2 MG
Thiamin: 0.023 MG
Riboflavin: 0.028 MG
Niacin: 0.217 MG
Vitamin B-6: 0.108 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 4 MG
Vitamin A, RAE: 2 UG
Retinol: 1 UG
Carotene, beta: 7 UG
Carotene, alpha: 5 UG
Vitamin A, IU: 20 IU
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.03 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total monounsaturated: 0.049 G
MUFA 16:1: 0.007 G
MUFA 18:1: 0.042 G
Fatty acids, total polyunsaturated: 0.052 G
PUFA 18:2: 0.033 G
PUFA 18:3: 0.019 G
Cholesterol: 1 MG
Fast foods, submarine sandwich, bacon, lettuce, and tomato on white bread
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
LETTUCE <SCIFAM>Asteraceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=35420]
[https://www.sciname.info/Default.asp?SciName=Lactuca sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=36607]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=21360]
[https://plants.usda.gov/home/plantProfile?symbol=LASA3]
[EuroFIR-NETTOX 2007 158]
[DPNL 2003 10656]
HEAD (PLANT)
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
TOMATO ADDED
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 55.03 G
Energy: 205 KCAL
Energy: 856 kJ
Protein: 10.06 G
Total lipid (fat): 6.41 G
Ash: 1.83 G
Carbohydrate, by difference: 26.66 G
Fiber, total dietary: 1.6 G
Sugars, Total: 3.61 G
Glucose: 1.1 G
Fructose: 1.69 G
Maltose: 0.82 G
Starch: 20.13 G
Calcium, Ca: 210 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 101 MG
Potassium, K: 186 MG
Sodium, Na: 354 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.376 MG
Selenium, Se: 23.2 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.405 MG
Riboflavin: 0.28 MG
Niacin: 4.85 MG
Pantothenic acid: 0.435 MG
Vitamin B-6: 0.1 MG
Folate, total: 89 UG
Folic acid: 65 UG
Folate, food: 25 UG
Folate, DFE: 135 UG
Choline, total: 16.4 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 42 UG
Vitamin A, IU: 70 IU
Lycopene: 195 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.56 MG
Tocopherol, delta: 0.17 MG
Tocotrienol, beta: 0.4 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 6.4 UG
Fatty acids, total saturated: 1.917 G
SFA 10:0: 0.004 G
SFA 12:0: 0.003 G
SFA 14:0: 0.06 G
SFA 15:0: 0.004 G
SFA 16:0: 1.254 G
SFA 17:0: 0.014 G
SFA 18:0: 0.554 G
SFA 20:0: 0.013 G
SFA 22:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.356 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.12 G
MUFA 16:1 c: 0.12 G
MUFA 17:1: 0.01 G
MUFA 18:1: 2.18 G
MUFA 18:1 c: 2.159 G
MUFA 20:1: 0.042 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.617 G
PUFA 18:2: 1.439 G
PUFA 18:2 n-6 c,c: 1.421 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.105 G
PUFA 18:3 n-3 c,c,c (ALA): 0.101 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.021 G
PUFA 22:4: 0.009 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.031 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 13 MG
Fast foods, submarine sandwich, cold cut on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
LETTUCE <SCIFAM>Asteraceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=35420]
[https://www.sciname.info/Default.asp?SciName=Lactuca sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=36607]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=21360]
[https://plants.usda.gov/home/plantProfile?symbol=LASA3]
[EuroFIR-NETTOX 2007 158]
[DPNL 2003 10656]
HEAD (PLANT)
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
MEAT ADDED
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 56.51 G
Energy: 213 KCAL
Energy: 890 kJ
Protein: 10.52 G
Total lipid (fat): 10.04 G
Ash: 2.5 G
Carbohydrate, by difference: 20.43 G
Fiber, total dietary: 1.2 G
Sugars, Total: 3.18 G
Glucose: 1.23 G
Fructose: 1.4 G
Lactose: 0.08 G
Maltose: 0.47 G
Starch: 15.67 G
Calcium, Ca: 171 MG
Iron, Fe: 1.81 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 112 MG
Potassium, K: 282 MG
Sodium, Na: 575 MG
Zinc, Zn: 1.05 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.354 MG
Selenium, Se: 19.9 UG
Vitamin C, total ascorbic acid: 7.5 MG
Thiamin: 0.343 MG
Riboflavin: 0.267 MG
Niacin: 4.323 MG
Pantothenic acid: 0.555 MG
Vitamin B-6: 0.203 MG
Folate, total: 66 UG
Folic acid: 57 UG
Folate, food: 9 UG
Folate, DFE: 106 UG
Choline, total: 29.1 MG
Vitamin B-12: 0.22 UG
Vitamin A, RAE: 22 UG
Retinol: 16 UG
Carotene, beta: 61 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 18 UG
Vitamin A, IU: 170 IU
Lycopene: 275 UG
Lutein + zeaxanthin: 115 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 0.37 MG
Tocopherol, delta: 0.1 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.24 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 3.554 G
SFA 4:0: 0.013 G
SFA 6:0: 0.009 G
SFA 8:0: 0.006 G
SFA 10:0: 0.024 G
SFA 12:0: 0.023 G
SFA 14:0: 0.178 G
SFA 15:0: 0.016 G
SFA 16:0: 2.077 G
SFA 17:0: 0.041 G
SFA 18:0: 1.138 G
SFA 20:0: 0.017 G
SFA 22:0: 0.008 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.716 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.191 G
MUFA 16:1 c: 0.183 G
MUFA 17:1: 0.026 G
MUFA 18:1: 3.408 G
MUFA 18:1 c: 3.316 G
MUFA 20:1: 0.066 G
MUFA 22:1: 0.008 G
MUFA 22:1 c: 0.008 G
Fatty acids, total polyunsaturated: 1.927 G
PUFA 18:2: 1.698 G
PUFA 18:2 n-6 c,c: 1.665 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.107 G
PUFA 18:3 n-3 c,c,c (ALA): 0.104 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.048 G
PUFA 20:3: 0.017 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.013 G
PUFA 20:4: 0.036 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.013 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.119 G
Fatty acids, total trans-monoenoic: 0.101 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.093 G
TFA 18:2 t not further defined: 0.018 G
Fatty acids, total trans-polyenoic: 0.018 G
Cholesterol: 27 MG
Tryptophan: 0.1 G
Threonine: 0.331 G
Isoleucine: 0.431 G
Leucine: 0.752 G
Lysine: 0.491 G
Methionine: 0.21 G
Phenylalanine: 0.431 G
Tyrosine: 0.26 G
Valine: 0.501 G
Arginine: 0.501 G
Histidine: 0.301 G
Alanine: 0.481 G
Aspartic acid: 0.741 G
Glutamic acid: 2.455 G
Glycine: 0.451 G
Proline: 1.022 G
Serine: 0.411 G
Hydroxyproline: 0.07 G
Fast foods, submarine sandwich, ham on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CURED OR AGED Modified through complex enzymatic or microbial processes resulting in physicochemical changes in particular with respect to texture, flavor, color or shelf life of the food product. Such changes may be induced by the introduction of certain chemicals, such as sodium sulfite, salt, sugar, or other substances, such as phenolics, in dry or liquid form and often aided by smoke. Cheese should always be indexed by the appropriate narrower term under *LACTIC ACID-OTHER AGENT FERMENTED*.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 63.26 G
Energy: 151 KCAL
Energy: 631 kJ
Protein: 9.12 G
Total lipid (fat): 2.53 G
Ash: 2.17 G
Carbohydrate, by difference: 22.91 G
Fiber, total dietary: 1.3 G
Sugars, Total: 3.54 G
Glucose: 1.52 G
Fructose: 1.32 G
Maltose: 0.69 G
Starch: 17.33 G
Calcium, Ca: 169 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 116 MG
Potassium, K: 367 MG
Sodium, Na: 396 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.302 MG
Selenium, Se: 17.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.377 MG
Riboflavin: 0.243 MG
Niacin: 4.18 MG
Pantothenic acid: 0.435 MG
Vitamin B-6: 0.174 MG
Folate, total: 72 UG
Folic acid: 54 UG
Folate, food: 17 UG
Folate, DFE: 109 UG
Choline, total: 33.2 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 25 UG
Vitamin A, IU: 41 IU
Lycopene: 167 UG
Lutein + zeaxanthin: 76 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 0.46 MG
Tocopherol, delta: 0.13 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.36 MG
Vitamin D (D2 + D3), International Units: 9 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 0.626 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.014 G
SFA 15:0: 0.002 G
SFA 16:0: 0.428 G
SFA 17:0: 0.004 G
SFA 18:0: 0.162 G
SFA 20:0: 0.006 G
SFA 22:0: 0.005 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.763 G
MUFA 16:1: 0.039 G
MUFA 16:1 c: 0.039 G
MUFA 17:1: 0.003 G
MUFA 18:1: 0.706 G
MUFA 18:1 c: 0.701 G
MUFA 20:1: 0.014 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.831 G
PUFA 18:2: 0.735 G
PUFA 18:2 n-6 c,c: 0.726 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.062 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.005 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.012 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.013 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.006 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 12 MG
Fast foods, submarine sandwich, meatball marinara on white bread
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 53.59 G
Energy: 219 KCAL
Energy: 917 kJ
Protein: 9.77 G
Total lipid (fat): 8.45 G
Ash: 2.17 G
Carbohydrate, by difference: 26.01 G
Fiber, total dietary: 2.1 G
Sugars, Total: 4.98 G
Glucose: 1.93 G
Fructose: 2.09 G
Maltose: 0.96 G
Starch: 16.43 G
Calcium, Ca: 176 MG
Iron, Fe: 2.32 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 97 MG
Potassium, K: 275 MG
Sodium, Na: 437 MG
Zinc, Zn: 1.19 MG
Copper, Cu: 0.133 MG
Manganese, Mn: 0.426 MG
Selenium, Se: 13.8 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.25 MG
Riboflavin: 0.253 MG
Niacin: 3.547 MG
Pantothenic acid: 0.425 MG
Vitamin B-6: 0.132 MG
Folate, total: 79 UG
Folic acid: 49 UG
Folate, food: 29 UG
Folate, DFE: 113 UG
Choline, total: 32.9 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 15 UG
Carotene, beta: 175 UG
Vitamin A, IU: 292 IU
Lycopene: 3152 UG
Lutein + zeaxanthin: 95 UG
Vitamin E (alpha-tocopherol): 0.79 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 0.66 MG
Tocopherol, delta: 0.24 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 6.6 UG
Fatty acids, total saturated: 3.124 G
SFA 10:0: 0.004 G
SFA 12:0: 0.006 G
SFA 14:0: 0.215 G
SFA 15:0: 0.035 G
SFA 16:0: 1.775 G
SFA 17:0: 0.088 G
SFA 18:0: 0.98 G
SFA 20:0: 0.01 G
SFA 22:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.573 G
MUFA 14:1: 0.062 G
MUFA 16:1: 0.275 G
MUFA 16:1 c: 0.255 G
MUFA 17:1: 0.059 G
MUFA 18:1: 3.148 G
MUFA 18:1 c: 2.784 G
MUFA 20:1: 0.027 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: 1.125 G
PUFA 18:2: 0.998 G
PUFA 18:2 n-6 c,c: 0.921 G
PUFA 18:2 CLAs: 0.04 G
PUFA 18:3: 0.101 G
PUFA 18:3 n-3 c,c,c (ALA): 0.096 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.006 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.421 G
Fatty acids, total trans-monoenoic: 0.384 G
TFA 16:1 t: 0.02 G
TFA 18:1 t: 0.364 G
TFA 18:2 t not further defined: 0.037 G
Fatty acids, total trans-polyenoic: 0.038 G
Cholesterol: 15 MG
Fast foods, submarine sandwich, oven roasted chicken on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 63.15 G
Energy: 157 KCAL
Energy: 657 kJ
Protein: 10.84 G
Total lipid (fat): 3.15 G
Ash: 1.5 G
Carbohydrate, by difference: 21.35 G
Fiber, total dietary: 1.2 G
Sugars, Total: 2.99 G
Glucose: 0.97 G
Fructose: 1.3 G
Maltose: 0.72 G
Starch: 15.97 G
Calcium, Ca: 154 MG
Iron, Fe: 1.72 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 145 MG
Potassium, K: 198 MG
Sodium, Na: 268 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.282 MG
Selenium, Se: 16.8 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 1.157 MG
Riboflavin: 0.23 MG
Niacin: 5.21 MG
Pantothenic acid: 0.65 MG
Vitamin B-6: 0.259 MG
Folate, total: 68 UG
Folic acid: 50 UG
Folate, food: 18 UG
Folate, DFE: 103 UG
Choline, total: 23.1 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 5 UG
Retinol: 2 UG
Carotene, beta: 34 UG
Vitamin A, IU: 64 IU
Lycopene: 224 UG
Lutein + zeaxanthin: 75 UG
Vitamin E (alpha-tocopherol): 0.42 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.39 MG
Tocopherol, delta: 0.13 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.31 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.4 UG
Fatty acids, total saturated: 0.724 G
SFA 14:0: 0.01 G
SFA 15:0: 0.002 G
SFA 16:0: 0.549 G
SFA 17:0: 0.003 G
SFA 18:0: 0.145 G
SFA 20:0: 0.005 G
SFA 22:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.932 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.094 G
MUFA 16:1 c: 0.094 G
MUFA 17:1: 0.002 G
MUFA 18:1: 0.817 G
MUFA 18:1 c: 0.809 G
MUFA 20:1: 0.016 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: 0.952 G
PUFA 18:2: 0.841 G
PUFA 18:2 n-6 c,c: 0.831 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.068 G
PUFA 18:3 n-3 c,c,c (ALA): 0.066 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.008 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.018 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.015 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.008 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 23 MG
Fast foods, submarine sandwich, roast beef on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 63.08 G
Energy: 156 KCAL
Energy: 652 kJ
Protein: 12.17 G
Total lipid (fat): 2.73 G
Ash: 1.68 G
Carbohydrate, by difference: 20.34 G
Fiber, total dietary: 0.7 G
Sugars, Total: 3 G
Glucose: 1.07 G
Fructose: 1.4 G
Maltose: 0.53 G
Starch: 15.6 G
Calcium, Ca: 164 MG
Iron, Fe: 2.09 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 118 MG
Potassium, K: 188 MG
Sodium, Na: 329 MG
Zinc, Zn: 1.5 MG
Copper, Cu: 0.081 MG
Manganese, Mn: 0.267 MG
Selenium, Se: 17 UG
Thiamin: 0.23 MG
Riboflavin: 0.257 MG
Niacin: 4.183 MG
Pantothenic acid: 0.415 MG
Vitamin B-6: 0.275 MG
Folate, total: 67 UG
Folic acid: 58 UG
Folate, food: 9 UG
Folate, DFE: 108 UG
Choline, total: 26.2 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 6 UG
Retinol: 3 UG
Carotene, beta: 40 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 77 IU
Lycopene: 213 UG
Lutein + zeaxanthin: 44 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.43 MG
Tocopherol, delta: 0.13 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.33 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.5 UG
Fatty acids, total saturated: 0.972 G
SFA 4:0: 0.007 G
SFA 6:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.055 G
SFA 15:0: 0.009 G
SFA 16:0: 0.517 G
SFA 17:0: 0.015 G
SFA 18:0: 0.328 G
SFA 20:0: 0.006 G
SFA 22:0: 0.006 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.789 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.049 G
MUFA 16:1 c: 0.045 G
MUFA 17:1: 0.01 G
MUFA 18:1: 0.708 G
MUFA 18:1 c: 0.669 G
MUFA 20:1: 0.009 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: 0.718 G
PUFA 18:2: 0.617 G
PUFA 18:2 n-6 c,c: 0.603 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.065 G
PUFA 18:3 n-3 c,c,c (ALA): 0.063 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.006 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.052 G
Fatty acids, total trans-monoenoic: 0.044 G
TFA 16:1 t: 0.005 G
TFA 18:1 t: 0.039 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 18 MG
Tryptophan: 0.143 G
Threonine: 0.42 G
Isoleucine: 0.553 G
Leucine: 0.953 G
Lysine: 0.697 G
Methionine: 0.266 G
Phenylalanine: 0.522 G
Tyrosine: 0.328 G
Valine: 0.615 G
Arginine: 0.645 G
Histidine: 0.379 G
Alanine: 0.604 G
Aspartic acid: 0.932 G
Glutamic acid: 2.828 G
Glycine: 0.502 G
Proline: 1.117 G
Serine: 0.492 G
Hydroxyproline: 0.06 G
Fast foods, submarine sandwich, steak and cheese on white bread with cheese, lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily <i>Bovinae</i>, are the most widespread species of the genus <i>Bos</i>, and are most commonly classified collectively as <i>Bos taurus</i>... with three subspecies: <i>Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus</i>. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 58.88 G
Energy: 183 KCAL
Energy: 766 kJ
Protein: 12.29 G
Total lipid (fat): 5.34 G
Ash: 2.01 G
Carbohydrate, by difference: 21.49 G
Fiber, total dietary: 1.2 G
Sugars, Total: 3.41 G
Glucose: 1.36 G
Fructose: 1.45 G
Maltose: 0.6 G
Starch: 16.43 G
Calcium, Ca: 183 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 132 MG
Potassium, K: 183 MG
Sodium, Na: 444 MG
Zinc, Zn: 1.98 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.28 MG
Selenium, Se: 17.5 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.253 MG
Riboflavin: 0.263 MG
Niacin: 3.583 MG
Pantothenic acid: 0.44 MG
Vitamin B-6: 0.194 MG
Folate, total: 63 UG
Folic acid: 55 UG
Folate, food: 8 UG
Folate, DFE: 101 UG
Choline, total: 29.9 MG
Vitamin B-12: 0.58 UG
Vitamin A, RAE: 12 UG
Retinol: 9 UG
Carotene, beta: 33 UG
Vitamin A, IU: 87 IU
Lycopene: 203 UG
Lutein + zeaxanthin: 56 UG
Vitamin E (alpha-tocopherol): 0.4 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 0.44 MG
Tocopherol, delta: 0.15 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.4 MG
Vitamin D (D2 + D3), International Units: 6 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.8 UG
Fatty acids, total saturated: 2.032 G
SFA 4:0: 0.031 G
SFA 6:0: 0.021 G
SFA 8:0: 0.012 G
SFA 10:0: 0.031 G
SFA 12:0: 0.039 G
SFA 14:0: 0.205 G
SFA 15:0: 0.025 G
SFA 16:0: 1.134 G
SFA 17:0: 0.037 G
SFA 18:0: 0.48 G
SFA 20:0: 0.008 G
SFA 22:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.736 G
MUFA 14:1: 0.033 G
MUFA 16:1: 0.126 G
MUFA 16:1 c: 0.12 G
MUFA 17:1: 0.025 G
MUFA 18:1: 1.536 G
MUFA 18:1 c: 1.382 G
MUFA 20:1: 0.015 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: 0.844 G
PUFA 18:2: 0.733 G
PUFA 18:2 n-6 c,c: 0.693 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.07 G
PUFA 18:3 n-3 c,c,c (ALA): 0.067 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.007 G
PUFA 20:4 n-6: 0.007 G
PUFA 20:4: 0.019 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.183 G
Fatty acids, total trans-monoenoic: 0.16 G
TFA 16:1 t: 0.006 G
TFA 18:1 t: 0.154 G
TFA 18:2 t not further defined: 0.022 G
Fatty acids, total trans-polyenoic: 0.023 G
Cholesterol: 24 MG
Fast foods, submarine sandwich, sweet onion chicken teriyaki on white bread with lettuce, tomato and sweet onion sauce
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
ONION ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 62.4 G
Energy: 155 KCAL
Energy: 649 kJ
Protein: 10.91 G
Total lipid (fat): 2.37 G
Ash: 1.78 G
Carbohydrate, by difference: 22.54 G
Fiber, total dietary: 1.2 G
Sugars, Total: 6.06 G
Sucrose: 0.79 G
Glucose: 2.23 G
Fructose: 2.39 G
Maltose: 0.65 G
Starch: 13.77 G
Calcium, Ca: 142 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 139 MG
Potassium, K: 285 MG
Sodium, Na: 305 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.282 MG
Selenium, Se: 15.4 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.273 MG
Riboflavin: 0.213 MG
Niacin: 5.063 MG
Pantothenic acid: 0.655 MG
Vitamin B-6: 0.282 MG
Folate, total: 58 UG
Folic acid: 34 UG
Folate, food: 23 UG
Folate, DFE: 82 UG
Choline, total: 22.9 MG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 33 UG
Vitamin A, IU: 56 IU
Lycopene: 208 UG
Lutein + zeaxanthin: 87 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.46 MG
Tocopherol, delta: 0.13 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.32 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.2 UG
Fatty acids, total saturated: 0.505 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.007 G
SFA 15:0: 0.002 G
SFA 16:0: 0.372 G
SFA 17:0: 0.002 G
SFA 18:0: 0.106 G
SFA 20:0: 0.005 G
SFA 22:0: 0.005 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.642 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.048 G
MUFA 16:1 c: 0.048 G
MUFA 17:1: 0.002 G
MUFA 18:1: 0.564 G
MUFA 18:1 c: 0.557 G
MUFA 20:1: 0.014 G
MUFA 22:1: 0.011 G
MUFA 22:1 c: 0.011 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 0.831 G
PUFA 18:2: 0.724 G
PUFA 18:2 n-6 c,c: 0.717 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.063 G
PUFA 18:3 n-3 c,c,c (ALA): 0.061 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.012 G
Fatty acids, total trans-monoenoic: 0.006 G
TFA 18:1 t: 0.006 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G
Cholesterol: 22 MG
Fast foods, submarine sandwich, tuna on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
TUNA <SCIFAM>Scombridae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=172398]
<SCITRI>Thunnini Starks, 1910 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=638252]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
COLOR OF FISH FLESH NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 58.17 G
Energy: 218 KCAL
Energy: 914 kJ
Protein: 12.33 G
Total lipid (fat): 12.04 G
Ash: 1.51 G
Carbohydrate, by difference: 15.95 G
Fiber, total dietary: 0.7 G
Sugars, Total: 1.93 G
Glucose: 0.47 G
Fructose: 1.1 G
Maltose: 0.37 G
Starch: 12.4 G
Calcium, Ca: 136 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 109 MG
Potassium, K: 177 MG
Sodium, Na: 329 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.214 MG
Selenium, Se: 39.2 UG
Thiamin: 0.19 MG
Riboflavin: 0.217 MG
Niacin: 7.727 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.271 MG
Folate, total: 51 UG
Folic acid: 33 UG
Folate, food: 18 UG
Folate, DFE: 74 UG
Choline, total: 18.2 MG
Vitamin B-12: 1.06 UG
Vitamin A, RAE: 11 UG
Retinol: 9 UG
Carotene, beta: 29 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 78 IU
Lycopene: 143 UG
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 1.57 MG
Tocopherol, beta: 0.17 MG
Tocopherol, gamma: 7.06 MG
Tocopherol, delta: 2.35 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.24 MG
Vitamin D (D2 + D3), International Units: 21 IU
Vitamin D (D2 + D3): 0.5 UG
Vitamin K (phylloquinone): 22.4 UG
Fatty acids, total saturated: 2.059 G
SFA 4:0: 0.005 G
SFA 6:0: 0.003 G
SFA 8:0: 0.002 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.036 G
SFA 15:0: 0.007 G
SFA 16:0: 1.285 G
SFA 17:0: 0.016 G
SFA 18:0: 0.605 G
SFA 20:0: 0.037 G
SFA 22:0: 0.036 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 2.663 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.035 G
MUFA 16:1 c: 0.033 G
MUFA 17:1: 0.008 G
MUFA 18:1: 2.573 G
MUFA 18:1 c: 2.562 G
MUFA 20:1: 0.044 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 6.479 G
PUFA 18:2: 5.579 G
PUFA 18:2 n-6 c,c: 5.544 G
PUFA 18:2 CLAs: 0.004 G
PUFA 18:3: 0.724 G
PUFA 18:3 n-3 c,c,c (ALA): 0.692 G
PUFA 18:3 n-6 c,c,c: 0.032 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.024 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.115 G
Fatty acids, total trans: 0.043 G
Fatty acids, total trans-monoenoic: 0.013 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.011 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
Cholesterol: 28 MG
Tryptophan: 0.118 G
Threonine: 0.44 G
Isoleucine: 0.547 G
Leucine: 0.901 G
Lysine: 0.729 G
Methionine: 0.3 G
Phenylalanine: 0.515 G
Tyrosine: 0.343 G
Valine: 0.643 G
Arginine: 0.601 G
Histidine: 0.686 G
Alanine: 0.59 G
Aspartic acid: 0.965 G
Glutamic acid: 2.434 G
Glycine: 0.493 G
Proline: 0.965 G
Serine: 0.482 G
Fast foods, submarine sandwich, turkey breast on white bread with lettuce and tomato
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
2100 FAST FOODS (USDA SR)
TURKEY (POULTRY) <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
<SCIGEN>Meleagris Linnaeus, 1758 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176135]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
ACIDIFIED Used when acid is added to a food product at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HOMOGENIZED OR EMULSIFIED Used for products in which two or more phases are mixed very finely but not at the molecular level. A very fine dispersion of a solid in a liquid is called a suspension. A very fine dispersion of one liquid in another immiscible liquid is called an emulsion.
WHEAT ADDED
ONION ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
CUT OF MEAT NOT KNOWN
GRADE OF MEAT NOT KNOWN
FAST FOOD RESTAURANT PREPARED
Water: 64.33 G
Energy: 147 KCAL
Energy: 615 kJ
Protein: 9.12 G
Total lipid (fat): 2.31 G
Ash: 1.82 G
Carbohydrate, by difference: 22.42 G
Fiber, total dietary: 1.3 G
Sugars, Total: 3.09 G
Glucose: 1.18 G
Fructose: 1.28 G
Maltose: 0.63 G
Starch: 16.7 G
Calcium, Ca: 169 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 122 MG
Potassium, K: 253 MG
Sodium, Na: 317 MG
Zinc, Zn: 0.66 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.297 MG
Selenium, Se: 17 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.27 MG
Riboflavin: 0.227 MG
Niacin: 4.617 MG
Pantothenic acid: 0.425 MG
Vitamin B-6: 0.176 MG
Folate, total: 66 UG
Folic acid: 50 UG
Folate, food: 16 UG
Folate, DFE: 102 UG
Choline, total: 28.4 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 28 UG
Vitamin A, IU: 47 IU
Lycopene: 207 UG
Lutein + zeaxanthin: 72 UG
Vitamin E (alpha-tocopherol): 0.28 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.56 MG
Tocopherol, delta: 0.19 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.37 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 0.476 G
SFA 12:0: 0.001 G
SFA 14:0: 0.007 G
SFA 15:0: 0.003 G
SFA 16:0: 0.339 G
SFA 17:0: 0.004 G
SFA 18:0: 0.107 G
SFA 20:0: 0.005 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.521 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.02 G
MUFA 16:1 c: 0.02 G
MUFA 17:1: 0.002 G
MUFA 18:1: 0.486 G
MUFA 18:1 c: 0.478 G
MUFA 20:1: 0.011 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: 1.037 G
PUFA 18:2: 0.919 G
PUFA 18:2 n-6 c,c: 0.908 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.088 G
PUFA 18:3 n-3 c,c,c (ALA): 0.084 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.014 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.018 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.008 G
TFA 18:2 t not further defined: 0.01 G
Fatty acids, total trans-polyenoic: 0.01 G
Cholesterol: 10 MG
Data Sources
https://fdc.nal.usda.gov
https://langual.org