MCCORMICK, PREMIUM POULTRY GRAVY MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100734620
ingredients: MODIFIED CORN STARCH, CORN MALTODEXTRIN, SALT, YEAST EXTRACT, SUNFLOWER OIL, CORN SYRUP SOLIDS, ONION, CHICKEN FAT, CARAMEL COLOR, CHICKEN BROTH, SODIUM CASEINATE (MILK), NATURAL FLAVOR, LACTOSE, AUTOLYZED YEAST, DISODIUM INOSINATE AND GUANYLATE (FLAVOR ENHANCERS), SPICE, SOY LECITHIN, AND SESAME OIL.
serving_size: 5.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Gravy Mix
market_country: United States
Energy: 300 KCAL
Carbohydrate, by difference: 60 G
Sodium, Na: 6200 MG
MCCORMICK, PREMIUM TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100465074
ingredients: YELLOW CORN MEAL, SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO), SEA SALT, ONION, GARLIC, DEMARARA SUGAR (UNREFINED SUGAR), SMOKED PAPRIKA, RED & GREEN BELL PEPPERS, COCOA POWDER PROCESSED WITH ALKALI, SALT, AND JALAPENO PEPPER.
serving_size: 6.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 16.67 G
Sodium, Na: 6167 MG
Vitamin A, IU: 1667 IU
MCCORMICK, PREMIUM TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100465074
ingredients: YELLOW CORN MEAL, SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO), SEA SALT, ONION, GARLIC, DEMARARA SUGAR (UNREFINED SUGAR), SMOKED PAPRIKA, RED & GREEN BELL PEPPERS, COCOA POWDER PROCESSED WITH ALKALI, SALT, AND JALAPENO PEPPER.
serving_size: 6.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 16.67 G
Sodium, Na: 6167 MG
Vitamin A, IU: 1667 IU
MCCORMICK, PREMIUM TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100465074
ingredients: YELLOW CORN MEAL, SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO), SEA SALT, ONION, GARLIC, DEMARARA SUGAR (UNREFINED SUGAR), SMOKED PAPRIKA, RED & GREEN BELL PEPPERS, COCOA POWDER PROCESSED WITH ALKALI, SALT, AND JALAPENO PEPPER.
serving_size: 6.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 16.67 G
Sodium, Na: 6167 MG
Vitamin A, IU: 1667 IU
MCCORMICK, PREMIUM TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100465074
ingredients: YELLOW CORN MEAL, SPICES (INCLUDING CHILI PEPPER, CUMIN, OREGANO), SEA SALT, ONION, GARLIC, DEMARARA SUGAR (UNREFINED SUGAR), SMOKED PAPRIKA, RED & GREEN BELL PEPPERS, COCOA POWDER PROCESSED WITH ALKALI, SALT, AND JALAPENO PEPPER.
serving_size: 6.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 16.67 G
Sodium, Na: 6167 MG
Vitamin A, IU: 1667 IU
MCCORMICK, PRODUCE PARTNERS, BANANA SMOOTHIE MIX, BANANA
brand_owner: McCormick & Company, Inc.
gtin_upc: 070528009021
ingredients: SUGAR, NONFAT DRY MILK, EGG WHITE SOLIDS, PROPYLENE GLYCOL ALGINATE (THICKENER), AND NATURAL FLAVOR.
serving_size: 19.0 g
household_serving_fulltext: 1.66 Tbsp
branded_food_category: Powdered Drinks
market_country: United States
Energy: 421 KCAL
Carbohydrate, by difference: 100 G
Sugars, Total: 100 G
MCCORMICK, PRODUCE PARTNERS, MILD GREAT GUACAMOLE MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 070528006815
ingredients: CORN MALTODEXTRIN, SALT, ONION, NONFAT DRY MILK, MODIFIED TAPIOCA STARCH, RED BELL PEPPER, SOUR CREAM (CREAM, NONFAT MILK, CULTURES), GARLIC, CORN SYRUP SOLIDS, JALAPENO PEPPER, CULTURED NONFAT MILK, LEMON JUICE SOLIDS, SPICES (INCLUDING PARSLEY), AND NATURAL FLAVOR.
serving_size: 1.8 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 556 KCAL
Carbohydrate, by difference: 55.56 G
Sodium, Na: 3889 MG
MCCORMICK, RECIPE & SEASONING MIX, LEMON PEPPER DILL TILAPIA
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234010137
ingredients: BREAD CRUMBS (WHOLE WHEAT FLOUR, YEAST, SUGAR, SALT), GARLIC, LEMON PEEL, ONION, SALT, SPICES (INCLUDING BLACK PEPPER AND DILL WEED), SUNFLOWER OIL, CITRIC ACID, AND NATURAL FLAVOR.
serving_size: 8.0 g
household_serving_fulltext: 1.33 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 312 KCAL
Protein: 12.5 G
Carbohydrate, by difference: 62.5 G
Iron, Fe: 4.5 MG
Sodium, Na: 3250 MG
Vitamin C, total ascorbic acid: 30 MG
MCCORMICK, RECIPE & SEASONING MIX, TOMATO BASIL SALMON
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234010144
ingredients: BREAD CRUMBS, (WHOLE WHEAT FLOUR, YEAST, SUGAR, SALT), RED AND GREEN BELL PEPPER, ONION, TOMATO,SALT,SPICES (INCLUDING BASIL AND BLACK PEPPER), CITRIC ACID, AND NATURAL FLAVOR
serving_size: 7.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 357 KCAL
Protein: 14.29 G
Carbohydrate, by difference: 71.43 G
Sugars, Total: 14.29 G
Iron, Fe: 5.14 MG
Sodium, Na: 3286 MG
Vitamin C, total ascorbic acid: 171.4 MG
Vitamin A, IU: 4286 IU
MCCORMICK, RECIPE INSPIRATIONS, LIME GARLIC CHICKEN FAJITAS
brand_owner: Beech-Nut Nutrition Corp.
gtin_upc: 05264511
ingredients: GARLIC, CUMIN, AND OREGANO.
serving_size: 1.0 g
household_serving_fulltext: 0.5 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Carbohydrate, by difference: 100 G
MCCORMICK, ROASTED GARLIC BREAD SEASONING
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100321110
ingredients: ROASTED GARLIC, GARLIC, SALT, ROMANO CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OIL, SUGAR, MODIFIED CORN STRACH, SPICES, CALCIUM SILICATE (ADDED TO MAKE FREE FLOWING), NATURAL FLAVOR, AND EXTRACTIVES OF TURMERIC.
serving_size: 0.7 g
household_serving_fulltext: 0.25 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 8571 MG
MCCORMICK, ROASTED GARLIC CAESAR SALAD TOPPINS
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100005317
ingredients: SOY FLOUR, BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, SALT, YEST), RICE, SOYBEANS, SUNFLOWER SEEDS, ONION, SUNFLOWER OIL, CROUTONS (WHEAT FLOUR, PALM OIL, SALT, YEAST, ROSEMARY EXTRACT), PARMESAN CHEESE (PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES) RED AND GREEN BELL PEPPERS, CARROT, GARLIC, SPICES (INCLUDING BLACK PEPPER), SALT, SUGAR, ROASTED GARLIC, AUTOLYZED YEAST EXTRACT, ENZYME MODIFIED PARMESAN CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES CALCIUM CHLORIDE), WHEY (MILK), AND MALT BARLEY EXTRACT.
serving_size: 6.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Salad Dressing & Mayonnaise
market_country: United States
Energy: 417 KCAL
Protein: 16.67 G
Total lipid (fat): 16.67 G
Carbohydrate, by difference: 50 G
Sodium, Na: 1250 MG
Vitamin C, total ascorbic acid: 20 MG
MCCORMICK, ROSEMARY CHICKEN SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100033990
ingredients: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MODIFIED CORN STARCH, SALT, GARLIC, CORN MALTODEXTRIN, SPICES, SUGAR, POTATO MALTODEXTRIN, CHICKEN FAT, NATURAL FLAVOR, CHICKEN BROTH, WINE (INCLUDING MARSALA), CARAMEL COLOR, XANTHAN GUM, AND SULFITING AGENTS.
serving_size: 7.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 357 KCAL
Carbohydrate, by difference: 71.43 G
Sodium, Na: 6286 MG
MCCORMICK, SALAD TOPPINS
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100155302
ingredients: SUNFLOWER SEEDS, SOYBEANS, TEXTURED SOY FLOUR, RICE, ONION, CARROTS, CANOLA OIL, RED AND GREEN BELL PEPPERS, SALT, SUGAR, PARSLEY, BARLEY MALT EXTRACT, CARAMEL COLOR, NATURAL AND ARTIFICIAL FLAVOR, LACTIC ACID, YEAST EXTRACT, DISODIUM INOSINATE AND DISODIUM GUANYLATE (FLAVOR ENHANCERS), AND FD&C RED #3.
serving_size: 7.0 g
household_serving_fulltext: 1.333 Tbsp
branded_food_category: Salad Dressing & Mayonnaise
market_country: United States
Energy: 500 KCAL
Protein: 28.57 G
Total lipid (fat): 21.43 G
Carbohydrate, by difference: 42.86 G
Sugars, Total: 14.29 G
Sodium, Na: 929 MG
Vitamin C, total ascorbic acid: 17.1 MG
Vitamin A, IU: 1429 IU
MCCORMICK, SALMON RUB
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234011189
ingredients: BROWN SUGAR, SALT, GARLIC, ONION, ORANGE PEEL, CHILI PEPPER, MUSTARD SEED, MALTODEXTRIN, RED BELL PEPPER, PAPRIKA, MUSTARD (VINEGAR, MUSTARD SEED, SALT, SPICE AND COLOR, NATURAL FLAVOR, AND GARLIC), MODIFIED CORN STARCH, SPICES, CITRIC ACID, VINEGAR, NATURAL FLAVOR, CARAMEL COLOR, CORN SYRUP, FRUCTOSE, AND INVERT SUGAR
serving_size: 4.5 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 22.22 G
Sodium, Na: 5333 MG
Vitamin C, total ascorbic acid: 26.7 MG
Vitamin A, IU: 4444 IU
MCCORMICK, SANTA FE STYLE SEAFOOD SAUCE
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234639642
ingredients: WATER, VINEGAR, DEMERARA (UNREFINED) SUGAR, CANOLA AND EXTRA VIRGIN OLIVE OILS, MALTODEXTRIN, TOMATO PASTE, SEA SALT, GARLIC, SPICES AND HERBS (INCLUDING CHILI PEPPER, CUMIN, OREGANO AND CILANTRO), DIJON MUSTARD (WATER, MUSTARD SEED, VINEGAR, SALT, WHITE WINE, AND SPICES), MODIFIED CORN STARCH, ONION, LIME JUICE CONCENTRATE, PAPRIKA, LACTIC ACID, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES), XANTHAN AND METHYLCELLULOSE GUMS, EXTRACTIVES OF LIME, AND CALCIUM DISODIUM EDTA (FOR FRESHNESS).
serving_size: 33.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Energy: 152 KCAL
Total lipid (fat): 6.06 G
Carbohydrate, by difference: 18.18 G
Sugars, Total: 9.09 G
Sodium, Na: 1333 MG
MCCORMICK, SEAFOOD SAUCE, CAJUN
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234011332
ingredients: WATER, VINEGAR, ONION, DEMERARA (UNREFINED) SUGAR, TOMATO PASTE, SEA SALT, MODIFIED CORN STARCH, RED AND GREEN BELL PEPPERS, RED PEPPER SAUCE (VINEGAR, RED PEPPER, SALT), SPICES AND HERBS (INCLUDING CELERY, BLACK AND WHITE PEPPER, THYME, AND OREGANO), GARLIC, PAPRIKA, EXTRA VIRGIN OLIVE OIL, AND METHYLCELLULOSE GUM.
serving_size: 32.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Ketchup, Mustard, BBQ & Cheese Sauce
market_country: United States
Energy: 47 KCAL
Carbohydrate, by difference: 9.38 G
Sugars, Total: 6.25 G
Sodium, Na: 1156 MG
Vitamin C, total ascorbic acid: 11.2 MG
MCCORMICK, SEAFOOD SAUCE, LEMON HERB
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234011356
ingredients: SOYBEAN OIL, WATER, WHITE WINE VINEGAR, LEMON JUICE CONCENTRATE, SALT, BLACK PEPPER, ONION, GARLIC, LEMON PEEL, XANTHAN GUM, PARSLEY, LEMON OIL, PROPYLENE GLYCOL ALGINATE (THICKENER), AND SULFUR DIOXIDE.
serving_size: 15.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 533 KCAL
Total lipid (fat): 53.33 G
Sodium, Na: 733 MG
Fatty acids, total saturated: 10 G
MCCORMICK, SEAFOOD STEAMERS SEASONING & STEAMING BAG, LEMON GARLIC
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234554013
ingredients: GARLIC, MODIFIED CORN STARCH, SALT, CORN SYRUP SOLIDS, BUTTER [CREAM (MILK), SALT], SUGAR, LEMON JUICE, HERBS AND SPICES, NONFAT DRY MILK, MALTODEXTRIN, LEMON PEEL, RED BELL PEPPER, NATURAL FLAVOR, LEMON JUICE CONCENTRATE, CITRIC ACID, AND TURMERIC (FOR COLOR).
serving_size: 7.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 357 KCAL
Total lipid (fat): 7.14 G
Carbohydrate, by difference: 57.14 G
Sugars, Total: 14.29 G
Sodium, Na: 5714 MG
MCCORMICK, SEASONING MIX, MAC & CHEESE
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100036236
ingredients: WHEY (MILK), SALT, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), CORN STARCH, BUTTERMILK, EXTRACTIVES OF PAPRIKA AND ANNATTO, NATURAL FLAVOR & DISODIUM PHOSPHATE.
serving_size: 9.0 g
household_serving_fulltext: 1.33 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Protein: 11.11 G
Total lipid (fat): 5.56 G
Carbohydrate, by difference: 55.56 G
Sugars, Total: 44.44 G
Calcium, Ca: 222 MG
Sodium, Na: 5556 MG
Cholesterol: 56 MG
MCCORMICK, SEASONING MIX, TOASTED ONION & GARLIC POTATO
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100521787
ingredients: BLEACHED WHEAT FLOUR, TOASTED ONION, SALT, SUGAR, GARLIC, CORN MALTODEXTRIN, WHEY (MILK), BUTTER (CREAM, SALT), SPICE (INCLUDING BLACK PEPPER), CARAMEL COLOR, NONFAT DRY MILK, GREEN ONION, YEAST, AND NATURAL FLAVOR.
serving_size: 7.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 357 KCAL
Carbohydrate, by difference: 71.43 G
Sugars, Total: 14.29 G
Sodium, Na: 6714 MG
MCCORMICK, SLOW COOKERS BEEF STROGANOFF SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100651286
ingredients: MODIFIED CORN STARCH, SALT, HYDROLYZED CORN GLUTEN, SOY PROTEIN AND WHEAT GLUTEN, WHEY (MILK), SPICES (INCLUDING BLACK PEPPER, THYME), GARLIC, NONFAT DRY MILK, BUTTERMILK POWDER, BEEF STOCK, XANTHAN GUM, RED WINE SOLIDS, NATURAL FLAVOR, CHICKEN, AND YEAST EXTRACT.
serving_size: 4.0 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 250 KCAL
Carbohydrate, by difference: 50 G
Sodium, Na: 11000 MG
MCCORMICK, SLOW COOKERS CHILLI SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100651880
ingredients: CHILI PEPPER AND OTHER SPICES (INCLUDING CUMIN, OREGANO), SALT, ONION, MODIFIED CORN STARCH, GARLIC, GREEN BELL PEPPER, AND SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING).
serving_size: 5.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 300 KCAL
Carbohydrate, by difference: 40 G
Iron, Fe: 7.2 MG
Sodium, Na: 8000 MG
Vitamin A, IU: 4000 IU
MCCORMICK, SLOW COOKERS FIESTA CHICKEN SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100021836
ingredients: SPICES (INCLUDING CHILI PEPPER AND CUMIN), SALT, MODIFIED CORN STARCH, GARLIC, SUGAR, ONION, XANTHAN GUM, NATURAL FLAVOR (INCLUDING WHEAT), AND YEAST EXTRACT.
serving_size: 5.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 300 KCAL
Carbohydrate, by difference: 60 G
Sodium, Na: 9600 MG
Vitamin A, IU: 2000 IU
MCCORMICK, SLOW COOKERS FRENCH DIP SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100021867
ingredients: SALT, MODIFIED CORN STARCH, HYDROLYZED CORN, SOY AND WHEAT PROTEIN, SUGAR, ONION, DEXTROSE, GARLIC, CARMEL COLOR, SPICES (INCLUDING BLACK PEPPER AND THYME), NATURAL FLAVOR, CELERY, AND YEAST EXTRACT
serving_size: 3.5 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 286 KCAL
Carbohydrate, by difference: 57.14 G
Sugars, Total: 28.57 G
Sodium, Na: 12571 MG
MCCORMICK, SLOW COOKERS HEARTY BEEF STEW SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100499321
ingredients: MODIFIED CORN STARCH, SALT, HYDROLYZED CORN GLUTEN, SOY PROTEIN AND WHEAT GLUTEN, SUGAR, SPICES (INCLUDING BLACK PEPPER, PAPRIKA, THYME), GARLIC, CARAMEL COLOR, ONION, BEEF STOCK, RED WINE SOLIDS, NATURAL FLAVOR, CHICKEN, AND YEAST EXTRACT.
serving_size: 5.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 300 KCAL
Protein: 20 G
Carbohydrate, by difference: 60 G
Sodium, Na: 11200 MG
MCCORMICK, SLOW COOKERS PULLED BBQ SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100028095
ingredients: BROWN SUGAR, SALT, SPICES (INCLUDING CHILI PEPPER, THYME), GARLIC, ONION, TOMATO, SUNFLOWER OIL, EXTRACTIVES OF PAPRIKA, AND NATURAL HICKORY SMOKE FLAVOR.
serving_size: 4.5 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 44.44 G
Sodium, Na: 9556 MG
MCCORMICK, SLOW COOKERS, BBQ PULLED PORK SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100735689
ingredients: BROWN SUGAR, SALT, SPICES (INCLUDING CHILI PEPPER, THYME), GARLIC, ONION, TOMATO, SUNFLOWER OIL, EXTRACTIVES OF PAPRIKA, AND NATURAL HICKORY SMOKE FLAVOR.
serving_size: 4.5 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 44.44 G
Sodium, Na: 9556 MG
MCCORMICK, SLOW COOKERS, SOUTHERN BBQ RIBS SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100018966
ingredients: SPICES (INCLUDING CHILI PEPPER, BLACK PEPPER, CINNAMON), BROWN SUGAR, MODIFIED CORN STARCH, SALT, ONION, GARLIC, SUNFLOWER OIL, REFINERY SYRUP, CANE MOLASSES, EXTRACTIVES OF PAPRIKA, NATURAL HICKORY SMOKE FLAVOR, AND CARAMEL COLOR.
serving_size: 4.5 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sugars, Total: 22.22 G
Sodium, Na: 5556 MG
Vitamin A, IU: 4444 IU
MCCORMICK, SMOKY BOURBON SLOW COOKER SAUCE, BBQ PULLED PORK
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100031149
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), HIGH FRUCTOSE CORN SYRUP, CORN AND APPLE CIDER VINEGAR, SPICES (INCLUDING CHILI PEPPER, PAPRIKA, BLACK PEPPER), SALT, ONION, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR), GARLIC, NATURAL SMOKE FLAVOR, BOURBON, MODIFIED CORN STARCH, AND EXTRACTIVES OF PAPRIKA.
serving_size: 21.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Ketchup, Mustard, BBQ & Cheese Sauce
market_country: United States
Energy: 167 KCAL
Protein: 4.76 G
Carbohydrate, by difference: 33.33 G
Sugars, Total: 19.05 G
Sodium, Na: 2048 MG
Vitamin A, IU: 476 IU
MCCORMICK, SMOOTHIE MIX, CHOCOLATE, BANANA
brand_owner: McCormick & Company, Inc.
gtin_upc: 070528024352
ingredients: SUGAR, COCOA POWDER PROCESSED WITH ALKALI, CARRAGEENAN (THICKENER), EGG WHITE SOLIDS, AND NATURAL FLAVOR.
serving_size: 19.0 g
household_serving_fulltext: 1.666 Tbsp
branded_food_category: Powdered Drinks
market_country: United States
Energy: 421 KCAL
Carbohydrate, by difference: 94.74 G
Sugars, Total: 89.47 G
Sodium, Na: 53 MG
MCCORMICK, SOUTHWEST CHICKEN QUESADILLA SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100018973
ingredients: SPICES (INCLUDING CHILI PEPPER, OREGANO, PAPRIKA, CUMIN), ONION, WHITE CORN FLOUR, SALT, GARLIC, TOMATO, SUGAR, CORN SYRUP SOLIDS, CITRIC ACID, LIME JUICE SOLIDS, AND LIME OIL.
serving_size: 3.0 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 4167 MG
Vitamin A, IU: 10000 IU
MCCORMICK, SOUTHWEST SALAD TOPPINS
brand_owner: Beech-Nut Nutrition Corp.
gtin_upc: 05253515
ingredients: RICE, SOYBEANS, BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, SALT, AND YEAST), SOY FLOUR, SUNFLOWER SEEDS, TORTILLA STRIPS (CORN MASA FLOUR, LIME, SALT, AND SUNFLOWER OIL), GARLIC, RED AND GREEN BELL PEPPERS, ONION, CARROT, SUNFLOWER OIL, SALT, SPICES (INCLUDING CUMIN AND CILANTRO), SUGAR, JALAPENO PEPPER, PAPRIKA, AND MALT BARLEY EXTRACTIVES.
serving_size: 8.0 g
household_serving_fulltext: 1.33 Tbsp
branded_food_category: Salad Dressing & Mayonnaise
market_country: United States
Energy: 438 KCAL
Protein: 12.5 G
Total lipid (fat): 12.5 G
Carbohydrate, by difference: 50 G
Sugars, Total: 12.5 G
Sodium, Na: 1250 MG
Vitamin C, total ascorbic acid: 45 MG
Vitamin A, IU: 1250 IU
MCCORMICK, SWEDISH MEATBALLS SEASONING & SAUCE MIXES
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100157337
ingredients: MEATBALL SEASONING MIX INGREDIENTS: BREAD CRUMBS (ENRICHED BLEACHED WHEAT FLOUR [FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], SALT, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE], SUGAR, VEGETABLE SHORTENING, DEXTROSE, YEAST, NATURAL FLAVOR), SUGAR, SALT, SUNFLOWER OIL, ONION, SOY PROTEIN CONCENTRATE, CORN SYRUP SOLIDS, PAPRIKA, SPICES, SODIUM CASEINATE (MILK), GARLIC, SOY LECITHIN, AND DISODIUM INOSINATE AND GUANYLATE (FLAVOR ENHANCERS). SAUCE MIX INGREDIENTS: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEAT STARCH, SALT, BUTTER (CREAM [MILK], SALT), ONION, HYDROLYZED CORN GLUTEN, NONFAT DRY MILK, SPICES, CHICKEN FAT, CARAMEL COLOR, CHICKEN BROTH, DISODIUM INOSINATE AND GUANYLATE (FLAVOR ENHANCERS), AND EXTRACTIVES OF ROSEMARY.
serving_size: 10.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 350 KCAL
Protein: 10 G
Total lipid (fat): 10 G
Carbohydrate, by difference: 60 G
Sugars, Total: 10 G
Sodium, Na: 4600 MG
Fatty acids, total monounsaturated: 5 G
MCCORMICK, TACO SEASONING MIX, HOT
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100021225
ingredients: SPICES (INCLUDING CHILI PEPPER, CUMIN, PAPRIKA, RED PEPPER), ONION, WHEY (MILK), SALT, GARLIC, POTATO STARCH, AND CITRIC ACID.
serving_size: 6.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 50 G
Sugars, Total: 16.67 G
Sodium, Na: 6500 MG
Vitamin A, IU: 5000 IU
MCCORMICK, TACO SEASONING MIX, MILD
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100017471
ingredients: SPICES (INCLUDING PAPRIKA, CHILI PEPPER, CUMIN), POTATO STARCH, ONION, WHEY (MILK), SEA SALT, SALT, SUGAR, GARLIC, AND CITRIC ACID.
serving_size: 7.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 357 KCAL
Carbohydrate, by difference: 71.43 G
Sugars, Total: 14.29 G
Sodium, Na: 4429 MG
Vitamin A, IU: 2857 IU
MCCORMICK, TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100021232
ingredients: SPICES (INCLUDING CHILI PEPPER, PAPRIKA, CUMIN, OREGANO), ONION, WHEY (MILK), DEXTROSE, SALT, POTATO STARCH, GARLIC, AND NATURAL FLAVOR.
serving_size: 6.0 g
household_serving_fulltext: 2 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Protein: 16.67 G
Carbohydrate, by difference: 66.67 G
Sugars, Total: 33.33 G
Sodium, Na: 4167 MG
Vitamin A, IU: 3333 IU
MCCORMICK, TARTAR SAUCE FOR SEAFOOD
brand_owner: McCormick & Company, Inc.
gtin_upc: 041234116761
ingredients: WATER, SWEET PICKLE RELISH (CUCUMBER, FRUCTOSE, DISTILLED VINEGAR, SALT, NATURAL FLAVOR, XANTHAN GUM), DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CELLULOSE (THICKENER), SUGAR, MODIFIED CORN STARCH, ONION, SALT, SODIUM CARBOXYMETHYL CELLULOSE (THICKENER), PROPYLENE GLYCOL ALGINATE (THICKENER), EGG YOLK SOLIDS, SPICE (INCLUDING MUSTARD & TURMERIC), POTASSIUM SORBATE (PRESERVATIVE), PHOSPHORIC ACID, EGG WHITE SOLIDS, NATURAL FLAVOR, XANTHAN GUM, TITANIUM DIOXIDE (FOR COLOR), CALCIUM DISODIUM EDTA (ADDED TO PROTECT FLAVOR), AND THIAMINE HYDROCHLORIDE.
serving_size: 32.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Ketchup, Mustard, BBQ & Cheese Sauce
market_country: United States
Energy: 156 KCAL
Carbohydrate, by difference: 40.62 G
Fiber, total dietary: 3.1 G
Sugars, Total: 15.62 G
Sodium, Na: 781 MG
MCCORMICK, THICK & ZESTY SPAGHETTI SAUCE MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100090405
ingredients: SUGAR, MODIFIED TAPIOCA STARCH, SALT, CORN MALTODEXTRIN, ONION, MODIFIED CORN STARCH, TOMATO SPICES (INCLUDING BASIL, PAPRIKA), GARLIC, NATURAL FLAVOR, BEET POWDER (COLOR), AND XANTHAN GUM.
serving_size: 8.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 312 KCAL
Carbohydrate, by difference: 75 G
Sugars, Total: 37.5 G
Sodium, Na: 5125 MG
MCCORMICK, TINGA DE POLLO, CHICKEN TINGA SESONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100018072
ingredients: CORN MALTODEXTRIN, SALT, GARLIC, SPICES (INCLUDING CHIPOTLE CHILI PEPPER), YEAST EXTRACT, ONION, EXTRACTIVES OF PAPRIKA, AND NATURAL FLAVOR.
serving_size: 3.0 g
household_serving_fulltext: 1 tsp
branded_food_category: Mexican Dinner Mixes
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 10000 MG
Vitamin A, IU: 3333 IU
MCCORMICK, TOTAL SEASONING FOR BEEF
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006321
ingredients: SALT, ONION, SPICES (INCLUDING PAPRIKA, OREGANO, PARSLEY), GARLIC, YEAST EXTRACT, CALCIUM SILICATE (TO MAKE FREE FLOWING), BROMELAIN (TENDERIZER), AND EXTRACTIVES OF PAPRIKA.
serving_size: 1.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 23000 MG
MCCORMICK, TOTAL SEASONING FOR BEEF
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006321
ingredients: SALT, ONION, SPICES (INCLUDING PAPRIKA, OREGANO, PARSLEY), GARLIC, YEAST EXTRACT, CALCIUM SILICATE (TO MAKE FREE FLOWING), BROMELAIN (TENDERIZER), AND EXTRACTIVES OF PAPRIKA.
serving_size: 1.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 23000 MG
MCCORMICK, TOTAL SEASONING FOR BEEF
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006321
ingredients: SALT, ONION, SPICES (INCLUDING PAPRIKA, OREGANO, PARSLEY), GARLIC, YEAST EXTRACT, CALCIUM SILICATE (TO MAKE FREE FLOWING), BROMELAIN (TENDERIZER), AND EXTRACTIVES OF PAPRIKA.
serving_size: 1.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 23000 MG
MCCORMICK, TOTAL SEASONING FOR BEEF
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100006321
ingredients: SALT, ONION, SPICES (INCLUDING PAPRIKA, OREGANO, PARSLEY), GARLIC, YEAST EXTRACT, CALCIUM SILICATE (TO MAKE FREE FLOWING), BROMELAIN (TENDERIZER), AND EXTRACTIVES OF PAPRIKA.
serving_size: 1.0 g
household_serving_fulltext: 0.25 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 23000 MG
MCCORMICK, TOTAL SEASONING FOR CHICKEN & FISH
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006338
ingredients: SALT, GARLIC, SPICES (INCLUDING OREGANO, PARSLEY, CILANTRO), YEAST EXTRACT, AND SILICON DIOXIDE AND CALCIUM STEARATE (TO MAKE FREE FLOWING).
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 25556 MG
MCCORMICK, TOTAL SEASONING FOR CHICKEN & FISH
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006338
ingredients: SALT, GARLIC, SPICES (INCLUDING OREGANO, PARSLEY, CILANTRO), YEAST EXTRACT, AND SILICON DIOXIDE AND CALCIUM STEARATE (TO MAKE FREE FLOWING).
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 25556 MG
MCCORMICK, TOTAL SEASONING FOR CHICKEN & FISH
brand_owner: McCormick & Company, Inc.
brand_name: MCCORMICK
gtin_upc: 052100006338
ingredients: SALT, GARLIC, SPICES (INCLUDING OREGANO, PARSLEY, CILANTRO), YEAST EXTRACT, AND SILICON DIOXIDE AND CALCIUM STEARATE (TO MAKE FREE FLOWING).
serving_size: 0.8999999761581421 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 25556 MG
MCCORMICK, TOTAL SEASONING FOR CHICKEN & FISH
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100006338
ingredients: SALT, GARLIC, SPICES (INCLUDING OREGANO, PARSLEY, CILANTRO), YEAST EXTRACT, AND SILICON DIOXIDE AND CALCIUM STEARATE (TO MAKE FREE FLOWING).
serving_size: 0.9 g
household_serving_fulltext: 0.25 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Sodium, Na: 25556 MG
MCCORMICK, VEGETABLE BEEF SOUP SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100345192
ingredients: MODIFIED CORN STARCH, SALT, HYDROLYZED CORN GLUTEN,SOY PROTEIN, AND WHEAT GLUTEN, SPICES (INCLUDING PAPRIKA, BLACK PEPPER, THYME), GARLIC, SUGAR, XANTHAN GUM, NATURAL FLAVOR (INCLUDING YEAST EXTRACT, BEEF EXTRACT), GUM ARABIC, BEEF FAT, CARAMEL COLOR, AND SODIUM STEARYL LACTYLATE.
serving_size: 4.5 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 222 KCAL
Protein: 22.22 G
Carbohydrate, by difference: 44.44 G
Sodium, Na: 10889 MG
MCCORMICK, ZESTY GARLIC SHRIMP TACO SEASONING MIX
brand_owner: McCormick & Company, Inc.
gtin_upc: 052100023731
ingredients: GARLIC, SPICES (INCLUDING CHILI PEPPER, CUMIN, BLACK PEPPER, AND OREGANO), SALT, SUGAR, YELLOW CORN MEAL, CITRIC ACID, RED BELL PEPPER, LIME PEEL, LIME JUICE, AND NATURAL FLAVOR.
serving_size: 5.0 g
household_serving_fulltext: 1 tsp
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 300 KCAL
Carbohydrate, by difference: 60 G
Sugars, Total: 20 G
Sodium, Na: 7000 MG
Vitamin C, total ascorbic acid: 72 MG
Vitamin A, IU: 4000 IU
MCCOY'S MEAT SEASONING
brand_owner: Distinctive Games, Inc.
brand_name: MCCOY'S
gtin_upc: 029741499355
ingredients: SALT, BLACK PEPPER, DEHYDRATED GARLIC, ONION POWDER, SUGAR, CORN STARCH, BROMELAIN.
serving_size: 5.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 100 KCAL
Carbohydrate, by difference: 40 G
Sodium, Na: 23200 MG
MCCOY'S MEAT SEASONING
brand_owner: Distinctive Games, Inc.
brand_name: MCCOY'S
gtin_upc: 029741499355
ingredients: SALT, BLACK PEPPER, DEHYDRATED GARLIC, ONION POWDER, SUGAR, CORN STARCH, BROMELAIN.
serving_size: 5.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 100 KCAL
Carbohydrate, by difference: 40 G
Sodium, Na: 23200 MG
MCCOY'S MEAT SEASONING
brand_owner: Distinctive Games, Inc.
brand_name: MCCOY'S
gtin_upc: 029741499355
ingredients: SALT, BLACK PEPPER, DEHYDRATED GARLIC, ONION POWDER, SUGAR, CORN STARCH, BROMELAIN.
serving_size: 5.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 6 oz/170 g
market_country: United States
Energy: 100 KCAL
Carbohydrate, by difference: 40 G
Sodium, Na: 23200 MG
MCCOY'S MEAT SEASONING
brand_owner: Distinctive Games, Inc.
gtin_upc: 029741499355
ingredients: SALT, BLACK PEPPER, DEHYDRATED GARLIC, ONION POWDER, SUGAR, CORN STARCH, BROMELAIN.
serving_size: 5.0 g
household_serving_fulltext: 5 GRM
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 100 KCAL
Carbohydrate, by difference: 40 G
Sodium, Na: 23200 MG
MCCUTCHEON'S, PUMPKIN BUTTER
brand_owner: McCutcheon Apple Products, Inc
brand_name: MCCUTCHEON'S
gtin_upc: 087222100701
ingredients: MADE FROM PUMPKIN, SUGAR, FRUIT ACID (CITRIC), SPICES.
serving_size: 16.0 g
branded_food_category: Nut & Seed Butters
market_country: United States
Energy: 188 KCAL
Carbohydrate, by difference: 43.75 G
Sugars, Total: 37.5 G
MCCUTCHEON'S, PUMPKIN BUTTER
brand_owner: McCutcheon Apple Products, Inc
brand_name: MCCUTCHEON'S
gtin_upc: 087222100701
ingredients: MADE FROM PUMPKIN, SUGAR, FRUIT ACID (CITRIC), SPICES.
serving_size: 16.0 g
branded_food_category: Nut & Seed Butters
market_country: United States
Energy: 188 KCAL
Carbohydrate, by difference: 43.75 G
Sugars, Total: 37.5 G
MCCUTCHEON'S, PUMPKIN BUTTER
brand_owner: McCutcheon Apple Products, Inc
brand_name: MCCUTCHEON'S
gtin_upc: 087222100701
ingredients: MADE FROM PUMPKIN, SUGAR, FRUIT ACID (CITRIC), SPICES.
serving_size: 16.0 g
branded_food_category: Nut & Seed Butters
package_weight: 18 oz/510 g
market_country: United States
Energy: 188 KCAL
Carbohydrate, by difference: 43.75 G
Sugars, Total: 37.5 G
MCCUTCHEON'S, PUMPKIN BUTTER
brand_owner: McCutcheon Apple Products, Inc
gtin_upc: 087222100701
ingredients: MADE FROM PUMPKIN, SUGAR, FRUIT ACID (CITRIC), SPICES.
serving_size: 16.0 g
household_serving_fulltext: 1 Tbsp
branded_food_category: Nut & Seed Butters
market_country: United States
Energy: 188 KCAL
Carbohydrate, by difference: 43.75 G
Sugars, Total: 37.5 G
MCDANIEL'S COFFEE CO., CAPPUCCINO DRINK MIX, FRENCH VANILLA, FRENCH VANILLA
brand_owner: The Moran Group Incorporated
brand_name: MCDANIEL'S COFFEE CO.
gtin_upc: 051933342699
ingredients: PARTIALLY HYDROGENATED VEGETABLE OIL (MAY CONTAIN COCONUT, SOYBEAN, SUNFLOWER, PALM AND/OR CANOLA), SUGAR, CORN SYRUP SOLIDS, INSTANT COFFEE, SODIUM CASEINATE, SALT, NATURAL AND ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), DIPOTASSIUM PHOSPHATE, CORNSTARCH, MONO- AND DIGLYCERIDES, SILICON DIOXIDE, SOY LECITHIN, ARTIFICIAL COLOR, SUCRALOSE.
serving_size: 15.0 g
branded_food_category: Powdered Drinks
package_weight: 6.35 oz/180 g
market_country: United States
Energy: 533 KCAL
Total lipid (fat): 30 G
Carbohydrate, by difference: 60 G
Sugars, Total: 33.33 G
Sodium, Na: 1133 MG
Fatty acids, total saturated: 30 G
MCDANIEL'S COFFEE CO., CAPPUCCINO DRINK MIX, FRENCH VANILLA
brand_owner: The Moran Group Incorporated
brand_name: MCDANIEL'S COFFEE CO.
gtin_upc: 051933342699
ingredients: PARTIALLY HYDROGENATED VEGETABLE OIL (MAY CONTAIN COCONUT, SOYBEAN, SUNFLOWER, PALM AND/OR CANOLA), SUGAR, CORN SYRUP SOLIDS, INSTANT COFFEE, SODIUM CASEINATE, SALT, NATURAL AND ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), DIPOTASSIUM PHOSPHATE, CORNSTARCH, MONO- AND DIGLYCERIDES, SILICON DIOXIDE, SOY LECITHIN, ARTIFICIAL COLOR, SUCRALOSE.
serving_size: 15.0 g
branded_food_category: Powdered Drinks
market_country: United States
Energy: 533 KCAL
Total lipid (fat): 30 G
Carbohydrate, by difference: 60 G
Sugars, Total: 33.33 G
Sodium, Na: 1133 MG
Fatty acids, total saturated: 30 G
MCDANIEL'S COFFEE CO., CAPPUCCINO DRINK MIX, FRENCH VANILLA
brand_owner: The Moran Group Incorporated
brand_name: MCDANIEL'S COFFEE CO.
gtin_upc: 051933342699
ingredients: PARTIALLY HYDROGENATED VEGETABLE OIL (MAY CONTAIN COCONUT, SOYBEAN, SUNFLOWER, PALM AND/OR CANOLA), SUGAR, CORN SYRUP SOLIDS, INSTANT COFFEE, SODIUM CASEINATE, SALT, NATURAL AND ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), DIPOTASSIUM PHOSPHATE, CORNSTARCH, MONO- AND DIGLYCERIDES, SILICON DIOXIDE, SOY LECITHIN, ARTIFICIAL COLOR, SUCRALOSE.
serving_size: 15.0 g
branded_food_category: Powdered Drinks
market_country: United States
Energy: 533 KCAL
Total lipid (fat): 30 G
Carbohydrate, by difference: 60 G
Sugars, Total: 33.33 G
Sodium, Na: 1133 MG
Fatty acids, total saturated: 30 G
MCDANIEL'S COFFEE CO., CAPPUCCINO DRINK MIX, FRENCH VANILLA
brand_owner: The Moran Group Incorporated
gtin_upc: 051933342699
ingredients: PARTIALLY HYDROGENATED VEGETABLE OIL (MAY CONTAIN COCONUT, SOYBEAN, SUNFLOWER, PALM AND/OR CANOLA), SUGAR, CORN SYRUP SOLIDS, INSTANT COFFEE, SODIUM CASEINATE, SALT, NATURAL AND ARTIFICIAL FLAVORS, COCOA (PROCESSED WITH ALKALI), DIPOTASSIUM PHOSPHATE, CORNSTARCH, MONO- AND DIGLYCERIDES, SILICON DIOXIDE, SOY LECITHIN, ARTIFICIAL COLOR, SUCRALOSE.
serving_size: 15.0 g
household_serving_fulltext: 1 cup
branded_food_category: Powdered Drinks
market_country: United States
Energy: 533 KCAL
Total lipid (fat): 30 G
Carbohydrate, by difference: 60 G
Sugars, Total: 33.33 G
Sodium, Na: 1133 MG
Fatty acids, total saturated: 30 G
McDONALD'S Bacon Ranch Salad with Crispy Chicken
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)
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 AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
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
SMOKED BY ADDING SMOKE CONCENTRATE In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smokingnot its preservative qualitieswithout the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia]
Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product 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*.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MALTODEXTRIN ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
TOMATO 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].
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
SODIUM NITRATE ADDED
YEAST 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]*.
SODIUM PHOSPHATES ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 77.38 G
Energy: 122 KCAL
Energy: 512 kJ
Protein: 8.82 G
Total lipid (fat): 6.3 G
Ash: 1.41 G
Carbohydrate, by difference: 6.08 G
Fiber, total dietary: 1 G
Sugars, Total: 1.53 G
Calcium, Ca: 46 MG
Iron, Fe: 0.61 MG
Sodium, Na: 273 MG
Vitamin C, total ascorbic acid: 9.7 MG
Thiamin: 0.06 MG
Riboflavin: 0.071 MG
Niacin: 3.025 MG
Pantothenic acid: 0.561 MG
Vitamin A, IU: 2485 IU
Fatty acids, total saturated: 1.622 G
Fatty acids, total monounsaturated: 2.467 G
Fatty acids, total polyunsaturated: 1.619 G
Fatty acids, total trans: 0.105 G
Cholesterol: 22 MG
McDONALD'S, Bacon Egg & Cheese Biscuit
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 APPLICABLE
SMOKED BY ADDING SMOKE CONCENTRATE In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smokingnot its preservative qualitieswithout the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia]
Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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
CAROTENES 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].
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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: 42.29 G
Energy: 304 KCAL
Energy: 1272 kJ
Protein: 13.45 G
Total lipid (fat): 18.77 G
Ash: 3.23 G
Carbohydrate, by difference: 22.26 G
Fiber, total dietary: 0.9 G
Sugars, Total: 2.18 G
Calcium, Ca: 109 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 335 MG
Potassium, K: 121 MG
Sodium, Na: 863 MG
Zinc, Zn: 0.9 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.137 MG
Vitamin C, total ascorbic acid: 2.1 MG
Thiamin: 0.262 MG
Riboflavin: 0.416 MG
Niacin: 1.959 MG
Pantothenic acid: 0.642 MG
Vitamin B-6: 0.093 MG
Vitamin A, IU: 399 IU
Fatty acids, total saturated: 8.262 G
Fatty acids, total monounsaturated: 5.546 G
Fatty acids, total polyunsaturated: 2.625 G
Fatty acids, total trans: 0.395 G
Cholesterol: 167 MG
McDONALD'S, Bacon Ranch Salad with Grilled Chicken
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)
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 AND SKIN, WITHOUT SEPARABLE FAT Used for meat products only when it is known that such are designated as 'separable lean'.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
SMOKED BY ADDING SMOKE CONCENTRATE In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smokingnot its preservative qualitieswithout the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia]
Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades.
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
SPICE OR HERB ADDED Used when whole or ground spice or herb 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
TOMATO 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].
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
SODIUM NITRATE 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]*.
SODIUM PHOSPHATES ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 81.42 G
Energy: 81 KCAL
Energy: 339 kJ
Protein: 10.28 G
Total lipid (fat): 3.14 G
Ash: 1.52 G
Carbohydrate, by difference: 3.64 G
Fiber, total dietary: 1 G
Sugars, Total: 1.73 G
Sucrose: 0.49 G
Glucose: 0.55 G
Fructose: 0.68 G
Lactose: 0.01 G
Calcium, Ca: 48 MG
Iron, Fe: 0.65 MG
Sodium, Na: 230 MG
Vitamin C, total ascorbic acid: 10.2 MG
Thiamin: 0.056 MG
Riboflavin: 0.083 MG
Niacin: 3.703 MG
Pantothenic acid: 0.487 MG
Vitamin A, IU: 2012 IU
Fatty acids, total saturated: 1.235 G
Fatty acids, total monounsaturated: 1.014 G
Fatty acids, total polyunsaturated: 0.431 G
Fatty acids, total trans: 0.091 G
Cholesterol: 28 MG
McDONALD'S, Bacon Ranch Salad without chicken
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)
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]
LEAF If the part indexed consists of a large leafstalk and a leaf blade, use *PLANT ABOVE SURFACE, EXCLUDING FRUIT OR SEED*. Compare *STEM, STALK (WITHOUT LEAVES)*. The flat or fleshy expanded blade (lamina) including a small and insignificant leafstalk but excluding a large and fleshy leafstalk such as celery stalks or rhubarb stalks.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
SMOKED BY ADDING SMOKE CONCENTRATE In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smokingnot its preservative qualitieswithout the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia]
Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
VEGETABLE ADDED
TOMATO ADDED
SODIUM NITRATE 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]*.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 87.2 G
Energy: 61 KCAL
Energy: 253 kJ
Protein: 4.14 G
Total lipid (fat): 3.64 G
Ash: 0.96 G
Carbohydrate, by difference: 4.2 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.14 G
Sucrose: 0.35 G
Glucose: 0.79 G
Fructose: 0.98 G
Lactose: 0.01 G
Calcium, Ca: 63 MG
Iron, Fe: 0.67 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 45 MG
Potassium, K: 201 MG
Sodium, Na: 132 MG
Vitamin C, total ascorbic acid: 13.5 MG
Thiamin: 0.044 MG
Riboflavin: 0.058 MG
Niacin: 0.206 MG
Folate, total: 53 UG
Vitamin B-12: 0.1 UG
Vitamin A, IU: 2891 IU
Fatty acids, total saturated: 1.507 G
Fatty acids, total monounsaturated: 1.057 G
Fatty acids, total polyunsaturated: 0.327 G
Fatty acids, total trans: 0.111 G
Cholesterol: 12 MG
McDONALD'S, Bacon, Egg & Cheese McGRIDDLES
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
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 APPLICABLE
SMOKED BY ADDING SMOKE CONCENTRATE In modern times, almost all smoking is carried out for its flavor. This flavoring can be purchased as a liquid in most supermarkets to mimic the flavor of smokingnot its preservative qualitieswithout the actual cooking process... Liquid smoke is often used in the processing of bacon, and is one of the main flavors in the curing solution used for bacon. It is also used to flavor jerky and tofu. Liquid smoke is also used in some soft cheeses and tempeh. [Wikipedia]
Liquid smoke is also a common ingredient in many barbecue sauces and meat marinades.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
CAROTENES ADDED
RICE ADDED
SOY 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].
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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: 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
Sodium, Na: 673 MG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.126 MG
Riboflavin: 0.3 MG
Niacin: 1.319 MG
Vitamin A, IU: 313 IU
Fatty acids, total saturated: 4.201 G
Fatty acids, total monounsaturated: 4.686 G
Fatty acids, total polyunsaturated: 1.775 G
Fatty acids, total trans: 0.903 G
Cholesterol: 147 MG
McDONALD'S, BIG BREAKFAST
MULTICOMPONENT MEAL (US CFR) A multiple-component food product typically containing a protein source, a vegetable, and a potato, rice or cereal-based component packaged to be served after heating, either as separate items or courses or mixed as recipe components; see 21 CFR 102.26, 102.28 and 104.47 for nutritional quality guidelines.
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)
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.
WHOLE EGG WITHOUT SHELL
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
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 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.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MARGARINE ADDED
MILK OR MILK PRODUCT ADDED
VITAMIN A ADDED
CAROTENES ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
MONOSODIUM GLUTAMATE ADDED Used when msg (monosodium glutamate) is added to a food at any level to enhance the natural flavor of the food.
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: 50.68 G
Energy: 285 KCAL
Energy: 1192 kJ
Protein: 10.16 G
Total lipid (fat): 19.37 G
Ash: 2.3 G
Carbohydrate, by difference: 17.5 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.93 G
Calcium, Ca: 51 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 256 MG
Potassium, K: 207 MG
Sodium, Na: 549 MG
Zinc, Zn: 0.97 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.119 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.229 MG
Riboflavin: 0.352 MG
Niacin: 2.273 MG
Pantothenic acid: 0.745 MG
Vitamin B-6: 0.174 MG
Vitamin B-12: 0.57 UG
Vitamin A, RAE: 70 UG
Vitamin A, IU: 234 IU
Fatty acids, total saturated: 6.405 G
SFA 8:0: 0.047 G
SFA 10:0: 0.039 G
SFA 12:0: 0.462 G
SFA 14:0: 0.267 G
SFA 15:0: 0.002 G
SFA 16:0: 4.03 G
SFA 17:0: 0.035 G
SFA 18:0: 1.447 G
SFA 20:0: 0.043 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 7.372 G
MUFA 16:1: 0.245 G
MUFA 18:1: 7.029 G
MUFA 20:1: 0.098 G
Fatty acids, total polyunsaturated: 3.195 G
PUFA 18:2: 2.915 G
PUFA 18:3: 0.193 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:4: 0.042 G
Cholesterol: 173 MG
McDONALD'S, BIG MAC (without Big Mac 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
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.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
SEED ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
GLUTEN 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: 52.76 G
Energy: 234 KCAL
Energy: 978 kJ
Protein: 12.79 G
Total lipid (fat): 11.57 G
Ash: 1.91 G
Carbohydrate, by difference: 21.01 G
Fiber, total dietary: 1.7 G
Sugars, Total: 3.7 G
Sucrose: 0.21 G
Glucose: 0.96 G
Fructose: 1.74 G
Lactose: 0.35 G
Maltose: 0.47 G
Calcium, Ca: 124 MG
Iron, Fe: 2.14 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 130 MG
Potassium, K: 192 MG
Sodium, Na: 454 MG
Zinc, Zn: 2.07 MG
Copper, Cu: 0.105 MG
Manganese, Mn: 0.218 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.19 MG
Riboflavin: 0.223 MG
Niacin: 3.693 MG
Folate, total: 50 UG
Vitamin B-12: 0.94 UG
Vitamin A, IU: 186 IU
Fatty acids, total saturated: 4.162 G
Fatty acids, total monounsaturated: 3.802 G
Fatty acids, total polyunsaturated: 0.334 G
Cholesterol: 35 MG
McDONALD'S, BIG MAC
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
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.
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
CARBOHYDRATE FERMENTED
SOY PROTEIN ADDED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
SEED ADDED
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
GLUTEN 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: 51.3 G
Energy: 257 KCAL
Energy: 1076 kJ
Protein: 11.82 G
Total lipid (fat): 14.96 G
Ash: 1.87 G
Carbohydrate, by difference: 20.08 G
Fiber, total dietary: 1.6 G
Sugars, Total: 3.97 G
Sucrose: 0.46 G
Glucose: 1.04 G
Fructose: 1.69 G
Lactose: 0.32 G
Maltose: 0.49 G
Calcium, Ca: 116 MG
Iron, Fe: 2 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 122 MG
Potassium, K: 181 MG
Sodium, Na: 460 MG
Zinc, Zn: 1.91 MG
Copper, Cu: 0.098 MG
Manganese, Mn: 0.206 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.176 MG
Riboflavin: 0.209 MG
Niacin: 3.384 MG
Folate, total: 46 UG
Vitamin B-12: 0.88 UG
Vitamin A, IU: 188 IU
Fatty acids, total saturated: 3.803 G
Fatty acids, total monounsaturated: 3.474 G
Fatty acids, total polyunsaturated: 0.306 G
Cholesterol: 36 MG
McDONALD'S, Cheeseburger
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
LACTIC ACID-OTHER AGENT FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 45 G
Energy: 263 KCAL
Energy: 1100 kJ
Protein: 12.97 G
Total lipid (fat): 11.79 G
Ash: 2.45 G
Carbohydrate, by difference: 27.81 G
Fiber, total dietary: 1.1 G
Sugars, Total: 6.22 G
Sucrose: 0.24 G
Glucose: 2.01 G
Fructose: 2.59 G
Lactose: 0.54 G
Maltose: 0.84 G
Calcium, Ca: 167 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 140 MG
Potassium, K: 200 MG
Sodium, Na: 626 MG
Zinc, Zn: 1.91 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.23 MG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.223 MG
Riboflavin: 0.26 MG
Niacin: 4.026 MG
Folate, total: 59 UG
Vitamin B-12: 0.86 UG
Vitamin A, IU: 243 IU
Fatty acids, total saturated: 4.435 G
Fatty acids, total monounsaturated: 3.631 G
Fatty acids, total polyunsaturated: 0.355 G
Cholesterol: 35 MG
McDONALD'S, Chicken McNUGGETS
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.
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
0500 POULTRY PRODUCTS (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 Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
FLAVORING, SPICE OR HERB ADDED, NATURAL
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
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
LIGHT MEAT Used only for poultry meat that comes from the breast or wing.
FAST FOOD RESTAURANT PREPARED
Water: 47.13 G
Energy: 302 KCAL
Energy: 1263 kJ
Protein: 15.79 G
Total lipid (fat): 19.81 G
Ash: 2.19 G
Carbohydrate, by difference: 15.09 G
Sugars, Total: 0.08 G
Sucrose: 0.08 G
Calcium, Ca: 11 MG
Iron, Fe: 0.89 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 272 MG
Potassium, K: 252 MG
Sodium, Na: 566 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.049 MG
Manganese, Mn: 0.14 MG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.16 MG
Riboflavin: 0.11 MG
Niacin: 7.4 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.398 MG
Vitamin B-12: 0.33 UG
Fatty acids, total saturated: 3.261 G
SFA 8:0: 0.008 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.035 G
SFA 15:0: 0.006 G
SFA 16:0: 2.058 G
SFA 17:0: 0.015 G
SFA 18:0: 0.991 G
SFA 20:0: 0.074 G
SFA 22:0: 0.039 G
SFA 24:0: 0.025 G
Fatty acids, total monounsaturated: 8.134 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.281 G
MUFA 16:1 c: 0.279 G
MUFA 17:1: 0.01 G
MUFA 18:1: 7.675 G
MUFA 18:1 c: 7.623 G
MUFA 20:1: 0.141 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.015 G
Fatty acids, total polyunsaturated: 5.61 G
PUFA 18:2: 5.186 G
PUFA 18:2 n-6 c,c: 5.105 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.321 G
PUFA 18:3 n-3 c,c,c (ALA): 0.296 G
PUFA 18:3 n-6 c,c,c: 0.025 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: 0.049 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.015 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.114 G
Fatty acids, total trans-monoenoic: 0.053 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.052 G
TFA 18:2 t not further defined: 0.061 G
Fatty acids, total trans-polyenoic: 0.061 G
Cholesterol: 44 MG
McDONALD'S, Deluxe Breakfast, with syrup and margarine
MULTICOMPONENT MEAL (US CFR) A multiple-component food product typically containing a protein source, a vegetable, and a potato, rice or cereal-based component packaged to be served after heating, either as separate items or courses or mixed as recipe components; see 21 CFR 102.26, 102.28 and 104.47 for nutritional quality guidelines.
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)
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.
WHOLE EGG WITHOUT SHELL
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
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 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.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MARGARINE ADDED
SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually.
MILK OR MILK PRODUCT ADDED
VITAMIN A ADDED
CAROTENES ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
MONOSODIUM GLUTAMATE ADDED Used when msg (monosodium glutamate) is added to a food at any level to enhance the natural flavor of the food.
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: 45.91 G
Energy: 285 KCAL
Energy: 1193 kJ
Protein: 7.56 G
Total lipid (fat): 15.23 G
Ash: 1.82 G
Carbohydrate, by difference: 29.48 G
Fiber, total dietary: 1 G
Sugars, Total: 9.88 G
Calcium, Ca: 50 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 216 MG
Potassium, K: 170 MG
Sodium, Na: 437 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.13 MG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.207 MG
Riboflavin: 0.275 MG
Niacin: 1.879 MG
Pantothenic acid: 0.616 MG
Vitamin B-6: 0.124 MG
Vitamin B-12: 0.35 UG
Vitamin A, IU: 258 IU
Fatty acids, total saturated: 4.642 G
Fatty acids, total monounsaturated: 5.217 G
Fatty acids, total polyunsaturated: 2.811 G
Cholesterol: 109 MG
McDONALD'S, Double Cheeseburger
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
LACTIC ACID-OTHER AGENT FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 47 G
Energy: 282 KCAL
Energy: 1180 kJ
Protein: 15.5 G
Total lipid (fat): 16.09 G
Ash: 2.63 G
Carbohydrate, by difference: 18.79 G
Fiber, total dietary: 0.8 G
Sugars, Total: 4.23 G
Glucose: 1.33 G
Fructose: 1.93 G
Lactose: 0.6 G
Maltose: 0.37 G
Calcium, Ca: 178 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 166 MG
Potassium, K: 216 MG
Sodium, Na: 668 MG
Zinc, Zn: 2.58 MG
Copper, Cu: 0.077 MG
Manganese, Mn: 0.202 MG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.162 MG
Riboflavin: 0.247 MG
Niacin: 3.86 MG
Fatty acids, total saturated: 6.998 G
SFA 4:0: 0.093 G
SFA 6:0: 0.08 G
SFA 8:0: 0.057 G
SFA 10:0: 0.138 G
SFA 12:0: 0.158 G
SFA 14:0: 0.752 G
SFA 15:0: 0.096 G
SFA 16:0: 3.545 G
SFA 17:0: 0.144 G
SFA 18:0: 1.893 G
SFA 20:0: 0.023 G
SFA 22:0: 0.011 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 5.655 G
MUFA 14:1: 0.127 G
MUFA 16:1: 0.391 G
MUFA 16:1 c: 0.341 G
MUFA 17:1: 0.086 G
MUFA 18:1: 4.999 G
MUFA 18:1 c: 4.475 G
MUFA 20:1: 0.046 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.005 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 1.351 G
PUFA 18:2: 1.147 G
PUFA 18:2 n-6 c,c: 0.966 G
PUFA 18:2 CLAs: 0.08 G
PUFA 18:3: 0.123 G
PUFA 18:3 n-3 c,c,c (ALA): 0.119 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: 0.005 G
PUFA 20:3: 0.021 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.018 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.011 G
Fatty acids, total trans: 0.675 G
Fatty acids, total trans-monoenoic: 0.574 G
TFA 16:1 t: 0.05 G
TFA 18:1 t: 0.524 G
TFA 18:2 t not further defined: 0.101 G
Fatty acids, total trans-polyenoic: 0.101 G
Cholesterol: 48 MG
McDONALD'S, DOUBLE QUARTER POUNDER with 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)
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
LACTIC ACID-OTHER AGENT FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 50.34 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 16.96 G
Total lipid (fat): 16.22 G
Ash: 2.05 G
Carbohydrate, by difference: 14.43 G
Fiber, total dietary: 1 G
Sugars, Total: 3.49 G
Sucrose: 0.14 G
Glucose: 1.17 G
Fructose: 1.35 G
Lactose: 0.39 G
Maltose: 0.45 G
Calcium, Ca: 106 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 165 MG
Potassium, K: 242 MG
Sodium, Na: 476 MG
Zinc, Zn: 3.33 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.133 MG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.127 MG
Riboflavin: 0.303 MG
Niacin: 4.213 MG
Folate, total: 45 UG
Vitamin B-12: 1.68 UG
Vitamin A, IU: 200 IU
Fatty acids, total saturated: 6.473 G
Fatty acids, total monounsaturated: 5.855 G
Fatty acids, total polyunsaturated: 0.48 G
Fatty acids, total trans: 1.027 G
Cholesterol: 57 MG
McDONALD'S, Egg McMUFFIN
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
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
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: 1.1 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
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 0.262 MG
Riboflavin: 0.368 MG
Niacin: 3.102 MG
Pantothenic acid: 0.836 MG
Vitamin B-6: 0.145 MG
Folate, total: 79 UG
Vitamin E (alpha-tocopherol): 0.59 MG
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: 165 MG
McDONALD'S, FILET-O-FISH (without 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 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
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*.
CALCIUM ADDED Used when calcium is added to a food product 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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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
MODIFIED STARCH ADDED Used when modified starch is added at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
SOY ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 46.9 G
Energy: 243 KCAL
Energy: 1016 kJ
Protein: 12.47 G
Total lipid (fat): 7.62 G
Ash: 1.93 G
Carbohydrate, by difference: 31.08 G
Fiber, total dietary: 1 G
Sugars, Total: 4.27 G
Calcium, Ca: 128 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 131 MG
Potassium, K: 194 MG
Sodium, Na: 464 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.23 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.283 MG
Riboflavin: 0.201 MG
Niacin: 2.748 MG
Folate, total: 57 UG
Vitamin B-12: 0.81 UG
Vitamin A, IU: 93 IU
Fatty acids, total saturated: 1.773 G
Fatty acids, total monounsaturated: 2.768 G
Fatty acids, total polyunsaturated: 2.323 G
Fatty acids, total trans: 0.16 G
Cholesterol: 25 MG
McDONALD'S, FILET-O-FISH
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 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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
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*.
CALCIUM ADDED Used when calcium 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.
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
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
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
SOY ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 45.76 G
Energy: 282 KCAL
Energy: 1182 kJ
Protein: 11.26 G
Total lipid (fat): 14.64 G
Ash: 1.95 G
Carbohydrate, by difference: 26.39 G
Fiber, total dietary: 1.4 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: 25.5 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.211 MG
Riboflavin: 0.13 MG
Niacin: 2.22 MG
Folate, total: 21 UG
Vitamin B-12: 1.08 UG
Vitamin E (alpha-tocopherol): 1.17 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 6.56 MG
Tocopherol, delta: 2.15 MG
Vitamin K (phylloquinone): 4.9 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: 32 MG
McDONALD'S, french fries
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
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.
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.
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
Water: 36.63 G
Energy: 323 KCAL
Energy: 1352 kJ
Protein: 3.41 G
Total lipid (fat): 15.47 G
Ash: 1.91 G
Carbohydrate, by difference: 42.58 G
Fiber, total dietary: 3.9 G
Sugars, Total: 0.21 G
Sucrose: 0.21 G
Starch: 38.23 G
Calcium, Ca: 19 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 127 MG
Potassium, K: 596 MG
Sodium, Na: 189 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.114 MG
Manganese, Mn: 0.249 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 5.6 MG
Thiamin: 0.18 MG
Riboflavin: 0.037 MG
Niacin: 3.22 MG
Pantothenic acid: 0.59 MG
Vitamin B-6: 0.38 MG
Choline, total: 39.8 MG
Betaine: 0.4 MG
Lutein + zeaxanthin: 27 UG
Vitamin E (alpha-tocopherol): 1.38 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 2.36 MG
Tocopherol, delta: 0.62 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.13 MG
Tocotrienol, gamma: 0.01 MG
Tocotrienol, delta: 0.02 MG
Vitamin K (phylloquinone): 16 UG
Vitamin K (Dihydrophylloquinone): 48.6 UG
Fatty acids, total saturated: 2.271 G
SFA 4:0: 0.085 G
SFA 8:0: 0.01 G
SFA 10:0: 0.011 G
SFA 12:0: 0.005 G
SFA 14:0: 0.012 G
SFA 15:0: 0.005 G
SFA 16:0: 0.961 G
SFA 17:0: 0.011 G
SFA 18:0: 1.015 G
SFA 20:0: 0.084 G
SFA 22:0: 0.046 G
SFA 24:0: 0.024 G
Fatty acids, total monounsaturated: 7.379 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.026 G
MUFA 16:1 c: 0.026 G
MUFA 17:1: 0.008 G
MUFA 18:1: 7.191 G
MUFA 18:1 c: 7.16 G
MUFA 20:1: 0.144 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 4.727 G
PUFA 18:2: 4.298 G
PUFA 18:2 n-6 c,c: 4.251 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.413 G
PUFA 18:3 n-3 c,c,c (ALA): 0.382 G
PUFA 18:3 n-6 c,c,c: 0.031 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:4: 0.004 G
Fatty acids, total trans: 0.064 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 18:1 t: 0.031 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.03 G
Fatty acids, total trans-polyenoic: 0.03 G
McDONALD'S, Fruit 'n Yogurt Parfait (without granola)
CULTURED MILK PRODUCT (US CFR) Milk modified by adding acid-producing and/or flavor-producing bacteria under controlled conditions.
FERMENTED MILK PRODUCT (EUROFIR) Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. .
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.
SEMISOLID WITH SMOOTH CONSISTENCY
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
LACTIC ACID FERMENTED
FRUIT ADDED
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FRUCTOSE ADDED Used when pure fructose is added. Consider also the term *HIGH FRUCTOSE CORN SYRUP ADDED*.
MILK ADDED
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.
MODIFIED STARCH ADDED Used when modified starch is added at any level.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 78.18 G
Energy: 90 KCAL
Energy: 377 kJ
Protein: 2.47 G
Total lipid (fat): 1.13 G
Ash: 0.56 G
Carbohydrate, by difference: 17.67 G
Fiber, total dietary: 0.9 G
Sugars, Total: 11.9 G
Sucrose: 6.97 G
Glucose: 0.75 G
Fructose: 1.78 G
Lactose: 2.22 G
Galactose: 0.18 G
Calcium, Ca: 87 MG
Iron, Fe: 0.36 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 71 MG
Potassium, K: 165 MG
Sodium, Na: 38 MG
Zinc, Zn: 0.3 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.122 MG
Vitamin C, total ascorbic acid: 14.5 MG
Thiamin: 0.033 MG
Riboflavin: 0.117 MG
Niacin: 0.188 MG
Pantothenic acid: 0.398 MG
Folate, total: 11 UG
Folate, food: 11 UG
Vitamin B-12: 0.2 UG
Vitamin A, IU: 62 IU
Fatty acids, total saturated: 0.004 G
Fatty acids, total monounsaturated: 0.01 G
Fatty acids, total polyunsaturated: 0.033 G
Fatty acids, total trans: 0.054 G
Cholesterol: 5 MG
McDONALD'S, Fruit 'n Yogurt Parfait
CULTURED MILK PRODUCT (US CFR) Milk modified by adding acid-producing and/or flavor-producing bacteria under controlled conditions.
FERMENTED MILK PRODUCT (EUROFIR) Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. .
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.
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*.
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
LACTIC ACID FERMENTED
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
FRUIT ADDED
GELATIN ADDED used when gelatin is added at any level.
FRUCTOSE ADDED Used when pure fructose is added. Consider also the term *HIGH FRUCTOSE CORN SYRUP ADDED*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
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.
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
RICE ADDED
OAT ADDED
CHEMICAL LEAVENING AGENT ADDED
BROWN SUGAR ADDED Used when brown sugar is the second or third ingredient in order of predominance or if the brown sugar content is known to 5% or more.
MILK PROTEIN ADDED
WHITE SUGAR ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY CHILLING Preservation methods that imply subsequent chilling are: *PASTEURIZED BY IRRADIATION*, *PASTEURIZED BY HEAT*, *PRESERVED BY CHEMICALS *, *PRESERVED BY FERMENTATION*, *SURFACE PASTEURIZED BY ULTRAVIOLET*, *PRESERVED BY STORAGE IN MODIFIED ATMOSPHERE*, *PRESERVED BY FILTRATION*. Preserved by cooling and keeping at a temperature between 30F and 45F (-1C and 7C). The temperature range depends on national legislation.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 74.61 G
Energy: 105 KCAL
Energy: 439 kJ
Protein: 2.73 G
Total lipid (fat): 1.3 G
Ash: 0.64 G
Carbohydrate, by difference: 20.72 G
Fiber, total dietary: 1 G
Sugars, Total: 12.83 G
Sucrose: 7.92 G
Glucose: 0.78 G
Fructose: 1.76 G
Lactose: 2.11 G
Maltose: 0.07 G
Galactose: 0.17 G
Calcium, Ca: 86 MG
Iron, Fe: 0.45 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 84 MG
Potassium, K: 167 MG
Sodium, Na: 58 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.203 MG
Vitamin C, total ascorbic acid: 13.9 MG
Thiamin: 0.046 MG
Riboflavin: 0.115 MG
Niacin: 0.237 MG
Pantothenic acid: 0.418 MG
Folate, total: 13 UG
Folate, food: 13 UG
Vitamin B-12: 0.19 UG
Vitamin A, IU: 59 IU
Fatty acids, total saturated: 0.041 G
Fatty acids, total monounsaturated: 0.106 G
Fatty acids, total polyunsaturated: 0.095 G
Fatty acids, total trans: 0.052 G
Cholesterol: 5 MG
McDONALD'S, Hamburger
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 44.53 G
Energy: 264 KCAL
Energy: 1103 kJ
Protein: 12.92 G
Total lipid (fat): 10.09 G
Ash: 2.18 G
Carbohydrate, by difference: 30.28 G
Fiber, total dietary: 1.3 G
Sugars, Total: 6.03 G
Glucose: 2.1 G
Fructose: 3.3 G
Maltose: 0.63 G
Calcium, Ca: 127 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 107 MG
Potassium, K: 192 MG
Sodium, Na: 494 MG
Zinc, Zn: 1.95 MG
Copper, Cu: 0.096 MG
Manganese, Mn: 0.322 MG
Selenium, Se: 26.2 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.247 MG
Riboflavin: 0.239 MG
Niacin: 4.544 MG
Folate, total: 64 UG
Vitamin B-12: 0.83 UG
Vitamin A, IU: 55 IU
Fatty acids, total saturated: 3.504 G
SFA 10:0: 0.01 G
SFA 12:0: 0.008 G
SFA 14:0: 0.218 G
SFA 15:0: 0.038 G
SFA 16:0: 1.928 G
SFA 17:0: 0.095 G
SFA 18:0: 1.179 G
SFA 20:0: 0.015 G
SFA 22:0: 0.01 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.768 G
MUFA 14:1: 0.066 G
MUFA 16:1: 0.259 G
MUFA 16:1 c: 0.232 G
MUFA 17:1: 0.064 G
MUFA 18:1: 3.335 G
MUFA 18:1 c: 2.989 G
MUFA 20:1: 0.035 G
MUFA 22:1: 0.006 G
MUFA 22:1 c: 0.006 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 1.42 G
PUFA 18:2: 1.234 G
PUFA 18:2 n-6 c,c: 1.135 G
PUFA 18:2 CLAs: 0.044 G
PUFA 18:3: 0.138 G
PUFA 18:3 n-3 c,c,c (ALA): 0.134 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.001 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): 0.006 G
Fatty acids, total trans: 0.428 G
Fatty acids, total trans-monoenoic: 0.373 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.346 G
TFA 18:2 t not further defined: 0.055 G
Fatty acids, total trans-polyenoic: 0.055 G
Cholesterol: 27 MG
McDONALD'S, Hash Brown
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
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.
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.
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
Water: 50.42 G
Energy: 271 KCAL
Energy: 1133 kJ
Protein: 2.48 G
Total lipid (fat): 16.3 G
Ash: 2.25 G
Carbohydrate, by difference: 28.56 G
Fiber, total dietary: 2.8 G
Sugars, Total: 0.54 G
Glucose: 0.3 G
Fructose: 0.24 G
Starch: 25.23 G
Calcium, Ca: 19 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 99 MG
Potassium, K: 341 MG
Sodium, Na: 580 MG
Zinc, Zn: 0.34 MG
Copper, Cu: 0.093 MG
Manganese, Mn: 0.153 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 5.6 MG
Thiamin: 0.127 MG
Riboflavin: 0.032 MG
Niacin: 1.733 MG
Pantothenic acid: 0.345 MG
Vitamin B-6: 0.18 MG
Folate, total: 12 UG
Carotene, beta: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 2.14 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 4.22 MG
Tocopherol, delta: 0.58 MG
Tocotrienol, alpha: 0.07 MG
Tocotrienol, beta: 0.02 MG
Tocotrienol, gamma: 0.02 MG
Tocotrienol, delta: 0.08 MG
Fatty acids, total saturated: 2.327 G
SFA 8:0: 0.008 G
SFA 12:0: 0.004 G
SFA 14:0: 0.012 G
SFA 15:0: 0.006 G
SFA 16:0: 1.081 G
SFA 17:0: 0.011 G
SFA 18:0: 1.038 G
SFA 20:0: 0.091 G
SFA 22:0: 0.049 G
SFA 24:0: 0.027 G
Fatty acids, total monounsaturated: 8.055 G
MUFA 16:1: 0.028 G
MUFA 16:1 c: 0.028 G
MUFA 17:1: 0.008 G
MUFA 18:1: 7.848 G
MUFA 18:1 c: 7.825 G
MUFA 20:1: 0.154 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.015 G
Fatty acids, total polyunsaturated: 5.065 G
PUFA 18:2: 4.613 G
PUFA 18:2 n-6 c,c: 4.574 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.439 G
PUFA 18:3 n-3 c,c,c (ALA): 0.412 G
PUFA 18:3 n-6 c,c,c: 0.027 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.049 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 18:1 t: 0.023 G
TFA 18:2 t not further defined: 0.026 G
Fatty acids, total trans-polyenoic: 0.026 G
McDONALD'S, Hot Caramel Sundae
FROZEN DAIRY DESSERT (US CFR) A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
VITAMIN A ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 57.27 G
Energy: 188 KCAL
Energy: 787 kJ
Protein: 3.58 G
Total lipid (fat): 4.89 G
Ash: 0.9 G
Carbohydrate, by difference: 33.36 G
Sugars, Total: 23.54 G
Sucrose: 12.67 G
Glucose: 3 G
Fructose: 0.78 G
Lactose: 5.46 G
Maltose: 1.64 G
Calcium, Ca: 127 MG
Iron, Fe: 0.08 MG
Magnesium, Mg: 12 MG
Phosphorus, P: 112 MG
Potassium, K: 186 MG
Sodium, Na: 80 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.009 MG
Thiamin: 0.037 MG
Riboflavin: 0.223 MG
Niacin: 0.114 MG
Pantothenic acid: 0.681 MG
Vitamin B-6: 0.049 MG
Folate, total: 2 UG
Folate, food: 2 UG
Vitamin B-12: 0.51 UG
Vitamin A, RAE: 92 UG
Retinol: 92 UG
Vitamin A, IU: 307 IU
Vitamin E (alpha-tocopherol): 0.01 MG
Fatty acids, total saturated: 2.468 G
SFA 8:0: 0.04 G
SFA 10:0: 0.093 G
SFA 12:0: 0.108 G
SFA 14:0: 0.385 G
SFA 15:0: 0.04 G
SFA 16:0: 1.184 G
SFA 17:0: 0.025 G
SFA 18:0: 0.586 G
SFA 20:0: 0.007 G
Fatty acids, total monounsaturated: 1.21 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.046 G
MUFA 17:1: 0.007 G
MUFA 18:1: 1.13 G
Fatty acids, total polyunsaturated: 0.232 G
PUFA 18:2: 0.208 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.006 G
Fatty acids, total trans: 0.271 G
Cholesterol: 16 MG
McDONALD'S, Hot Fudge Sundae
FROZEN DAIRY DESSERT (US CFR) A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
VITAMIN A ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 58.81 G
Energy: 186 KCAL
Energy: 778 kJ
Protein: 4.14 G
Total lipid (fat): 5.91 G
Ash: 1.09 G
Carbohydrate, by difference: 30.05 G
Fiber, total dietary: 0.4 G
Sugars, Total: 26.89 G
Sucrose: 19.69 G
Glucose: 0.79 G
Fructose: 0.22 G
Lactose: 5.86 G
Maltose: 0.32 G
Calcium, Ca: 139 MG
Iron, Fe: 0.83 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 128 MG
Potassium, K: 246 MG
Sodium, Na: 94 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.066 MG
Thiamin: 0.042 MG
Riboflavin: 0.226 MG
Niacin: 0.151 MG
Pantothenic acid: 0.749 MG
Vitamin B-6: 0.052 MG
Vitamin B-12: 0.55 UG
Vitamin A, RAE: 81 UG
Retinol: 81 UG
Vitamin A, IU: 270 IU
Vitamin E (alpha-tocopherol): 0.19 MG
Fatty acids, total saturated: 3.592 G
SFA 8:0: 0.086 G
SFA 10:0: 0.125 G
SFA 12:0: 0.799 G
SFA 14:0: 0.55 G
SFA 15:0: 0.032 G
SFA 16:0: 1.135 G
SFA 17:0: 0.02 G
SFA 18:0: 0.836 G
SFA 20:0: 0.01 G
Fatty acids, total monounsaturated: 1.045 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.035 G
MUFA 17:1: 0.007 G
MUFA 18:1: 0.981 G
Fatty acids, total polyunsaturated: 0.22 G
PUFA 18:2: 0.198 G
PUFA 18:3: 0.018 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.242 G
Cholesterol: 13 MG
McDONALD'S, Hotcakes (plain)
PANCAKE OR WAFFLE (US CFR) A thin, sweetened bakery product griddled or cooked in a heated mold.
2100 FAST FOODS (USDA SR)
PANCAKE OR WAFFLE (EUROFIR) If sweetened, index also * SUGAR OR SUGAR SYRUP ADDED* [H0136] or narrower term. If filled, use * PREPARED FOOD PRODUCT (EUROFIR)* [A0861] or narrower term. A thin, bakery product griddled or cooked in a heated mould.
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING ADDED, ARTIFICIAL
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEY ADDED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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: 48.24 G
Energy: 228 KCAL
Energy: 954 kJ
Protein: 6 G
Total lipid (fat): 5.84 G
Ash: 1.65 G
Carbohydrate, by difference: 38.27 G
Fiber, total dietary: 1.4 G
Sugars, Total: 8.84 G
Sucrose: 3.9 G
Glucose: 1.05 G
Fructose: 0.24 G
Lactose: 3.34 G
Maltose: 0.32 G
Calcium, Ca: 84 MG
Iron, Fe: 1.83 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 260 MG
Potassium, K: 173 MG
Sodium, Na: 358 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.253 MG
Thiamin: 0.299 MG
Riboflavin: 0.267 MG
Niacin: 2.17 MG
Pantothenic acid: 0.711 MG
Vitamin B-6: 0.077 MG
Folate, total: 96 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 34 UG
Vitamin A, IU: 57 IU
Vitamin E (alpha-tocopherol): 0.7 MG
Fatty acids, total saturated: 1.158 G
SFA 16:0: 0.678 G
SFA 18:0: 0.443 G
SFA 20:0: 0.019 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 1.236 G
MUFA 16:1: 0.014 G
MUFA 18:1: 1.21 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 2.978 G
PUFA 18:2: 2.657 G
PUFA 18:2 n-6 c,c: 2.638 G
PUFA 18:3: 0.321 G
PUFA 18:3 n-3 c,c,c (ALA): 0.321 G
TFA 18:2 t,t: 0.018 G
Cholesterol: 13 MG
McDONALD'S, Hotcakes (with 2 pats margarine & syrup)
PANCAKE OR WAFFLE (US CFR) A thin, sweetened bakery product griddled or cooked in a heated mold.
2100 FAST FOODS (USDA SR)
PANCAKE OR WAFFLE (EUROFIR) If sweetened, index also * SUGAR OR SUGAR SYRUP ADDED* [H0136] or narrower term. If filled, use * PREPARED FOOD PRODUCT (EUROFIR)* [A0861] or narrower term. A thin, bakery product griddled or cooked in a heated mould.
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING ADDED, ARTIFICIAL
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEY ADDED
VEGETABLE FAT OR OIL ADDED
MARGARINE ADDED
SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually.
HIGH FRUCTOSE CORN SYRUP ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
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: 40.6 G
Energy: 272 KCAL
Energy: 1138 kJ
Protein: 4.05 G
Total lipid (fat): 8.06 G
Ash: 1.21 G
Carbohydrate, by difference: 46.08 G
Fiber, total dietary: 0.9 G
Sugars, Total: 20.58 G
Sucrose: 7.75 G
Glucose: 5.06 G
Fructose: 0.18 G
Lactose: 2.38 G
Maltose: 5.2 G
Calcium, Ca: 57 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 177 MG
Potassium, K: 125 MG
Sodium, Na: 283 MG
Zinc, Zn: 0.29 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.171 MG
Thiamin: 0.202 MG
Riboflavin: 0.18 MG
Niacin: 1.464 MG
Pantothenic acid: 0.48 MG
Vitamin B-6: 0.052 MG
Folate, total: 65 UG
Vitamin B-12: 0.01 UG
Vitamin A, IU: 241 IU
Fatty acids, total saturated: 0.818 G
Fatty acids, total monounsaturated: 0.863 G
Fatty acids, total polyunsaturated: 2.087 G
Fatty acids, total trans: 1.788 G
Cholesterol: 9 MG
McDONALD'S, Hotcakes and Sausage
PANCAKE OR WAFFLE (US CFR) A thin, sweetened bakery product griddled or cooked in a heated mold.
2100 FAST FOODS (USDA SR)
PANCAKE OR WAFFLE (EUROFIR) If sweetened, index also * SUGAR OR SUGAR SYRUP ADDED* [H0136] or narrower term. If filled, use * PREPARED FOOD PRODUCT (EUROFIR)* [A0861] or narrower term. A thin, bakery product griddled or cooked in a heated mould.
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING ADDED, ARTIFICIAL
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
WHEY ADDED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
MONOSODIUM GLUTAMATE ADDED Used when msg (monosodium glutamate) is added to a food at any level to enhance the natural flavor of the food.
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: 40.7 G
Energy: 294 KCAL
Energy: 1230 kJ
Protein: 7.81 G
Total lipid (fat): 12.5 G
Ash: 1.44 G
Carbohydrate, by difference: 37.55 G
Fiber, total dietary: 1.6 G
Sugars, Total: 7.29 G
Calcium, Ca: 78 MG
Iron, Fe: 1.41 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 171 MG
Potassium, K: 148 MG
Sodium, Na: 484 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.148 MG
Thiamin: 0.216 MG
Riboflavin: 0.178 MG
Niacin: 1.979 MG
Pantothenic acid: 0.514 MG
Vitamin B-6: 0.087 MG
Folate, total: 54 UG
Vitamin B-12: 0.14 UG
Vitamin A, IU: 202 IU
Fatty acids, total saturated: 3.646 G
Fatty acids, total trans: 0.082 G
Cholesterol: 19 MG
McDONALD'S, McCHICKEN Sandwich (without 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, 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.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 47.43 G
Energy: 240 KCAL
Energy: 1004 kJ
Protein: 11.08 G
Total lipid (fat): 8.46 G
Ash: 2.08 G
Carbohydrate, by difference: 30.95 G
Fiber, total dietary: 1.4 G
Sugars, Total: 4.16 G
Calcium, Ca: 96 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 150 MG
Potassium, K: 184 MG
Sodium, Na: 555 MG
Zinc, Zn: 0.75 MG
Copper, Cu: 0.073 MG
Manganese, Mn: 0.294 MG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.234 MG
Riboflavin: 0.216 MG
Niacin: 4.371 MG
Folate, total: 72 UG
Vitamin B-12: 0.17 UG
Vitamin A, IU: 55 IU
Fatty acids, total saturated: 1.636 G
Fatty acids, total monounsaturated: 3.405 G
Fatty acids, total polyunsaturated: 2.881 G
Fatty acids, total trans: 0.103 G
Cholesterol: 22 MG
McDONALD'S, McCHICKEN Sandwich
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, 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.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
EGG YOLK ADDED Used when egg yolk or an egg yolk 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.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
HIGH FRUCTOSE CORN SYRUP 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
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 46.11 G
Energy: 273 KCAL
Energy: 1140 kJ
Protein: 10.43 G
Total lipid (fat): 13.21 G
Ash: 2.28 G
Carbohydrate, by difference: 27.97 G
Fiber, total dietary: 1.3 G
Sugars, Total: 3.57 G
Sucrose: 0.17 G
Glucose: 1.03 G
Fructose: 1.93 G
Maltose: 0.43 G
Calcium, Ca: 88 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 139 MG
Potassium, K: 173 MG
Sodium, Na: 624 MG
Zinc, Zn: 0.63 MG
Copper, Cu: 0.082 MG
Manganese, Mn: 0.358 MG
Thiamin: 0.212 MG
Riboflavin: 0.2 MG
Niacin: 3.942 MG
Vitamin B-12: 0.19 UG
Fatty acids, total saturated: 2.346 G
SFA 8:0: 0.003 G
SFA 10:0: 0.006 G
SFA 12:0: 0.004 G
SFA 14:0: 0.024 G
SFA 15:0: 0.004 G
SFA 16:0: 1.552 G
SFA 17:0: 0.012 G
SFA 18:0: 0.655 G
SFA 20:0: 0.041 G
SFA 22:0: 0.031 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 4.401 G
MUFA 14:1: 0.006 G
MUFA 16:1: 0.18 G
MUFA 16:1 c: 0.179 G
MUFA 17:1: 0.007 G
MUFA 18:1: 4.114 G
MUFA 18:1 c: 4.081 G
MUFA 20:1: 0.086 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.005 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 4.964 G
PUFA 18:2: 4.453 G
PUFA 18:2 n-6 c,c: 4.396 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.447 G
PUFA 18:3 n-3 c,c,c (ALA): 0.43 G
PUFA 18:3 n-6 c,c,c: 0.016 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.011 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: 0.011 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.079 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.033 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.045 G
Cholesterol: 27 MG
McDONALD'S, McFLURRY with M&M'S CANDIES
FROZEN DAIRY DESSERT (US CFR) A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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, WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 61.74 G
Energy: 177 KCAL
Energy: 741 kJ
Protein: 4.02 G
Total lipid (fat): 6.46 G
Ash: 0.96 G
Carbohydrate, by difference: 26.82 G
Fiber, total dietary: 0.2 G
Sugars, Total: 24.37 G
Sucrose: 16.9 G
Glucose: 0.75 G
Fructose: 0.21 G
Lactose: 6.23 G
Maltose: 0.28 G
Calcium, Ca: 135 MG
Iron, Fe: 0.27 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 116 MG
Potassium, K: 208 MG
Sodium, Na: 54 MG
Zinc, Zn: 0.54 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.046 MG
Thiamin: 0.051 MG
Riboflavin: 0.243 MG
Niacin: 0.139 MG
Pantothenic acid: 0.73 MG
Vitamin B-6: 0.053 MG
Folate, total: 3 UG
Folate, food: 3 UG
Vitamin B-12: 0.6 UG
Vitamin A, IU: 312 IU
Vitamin E (alpha-tocopherol): 0.08 MG
Fatty acids, total saturated: 3.402 G
SFA 8:0: 0.04 G
SFA 10:0: 0.094 G
SFA 12:0: 0.109 G
SFA 14:0: 0.392 G
SFA 15:0: 0.041 G
SFA 16:0: 1.577 G
SFA 17:0: 0.028 G
SFA 18:0: 1.095 G
SFA 20:0: 0.022 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 1.67 G
MUFA 14:1: 0.028 G
MUFA 16:1: 0.049 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.586 G
Fatty acids, total polyunsaturated: 0.282 G
PUFA 18:2: 0.254 G
PUFA 18:3: 0.023 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.281 G
Cholesterol: 16 MG
McDONALD'S, McFLURRY with OREO cookies
FROZEN DAIRY DESSERT (US CFR) A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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, WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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*.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 63.9 G
Energy: 165 KCAL
Energy: 690 kJ
Protein: 3.97 G
Total lipid (fat): 5.66 G
Ash: 0.92 G
Carbohydrate, by difference: 25.55 G
Fiber, total dietary: 0.1 G
Sugars, Total: 21.19 G
Sucrose: 14.2 G
Glucose: 0.89 G
Fructose: 0.18 G
Lactose: 5.62 G
Maltose: 0.28 G
Calcium, Ca: 129 MG
Iron, Fe: 0.61 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 111 MG
Potassium, K: 198 MG
Sodium, Na: 75 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.042 MG
Thiamin: 0.048 MG
Riboflavin: 0.229 MG
Niacin: 0.264 MG
Pantothenic acid: 0.722 MG
Vitamin B-6: 0.058 MG
Folate, total: 5 UG
Folate, food: 5 UG
Vitamin B-12: 0.58 UG
Vitamin A, IU: 323 IU
Vitamin E (alpha-tocopherol): 0.09 MG
Fatty acids, total saturated: 2.577 G
SFA 8:0: 0.038 G
SFA 10:0: 0.087 G
SFA 12:0: 0.102 G
SFA 14:0: 0.367 G
SFA 15:0: 0.038 G
SFA 16:0: 1.254 G
SFA 17:0: 0.025 G
SFA 18:0: 0.653 G
SFA 20:0: 0.01 G
SFA 22:0: 0.003 G
Fatty acids, total monounsaturated: 1.716 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.042 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.639 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.364 G
PUFA 18:2: 0.339 G
PUFA 18:3: 0.02 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.565 G
Cholesterol: 15 MG
McDONALD'S, QUARTER POUNDER with 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)
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
LACTIC ACID-OTHER AGENT FERMENTED
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
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
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 48.9 G
Energy: 258 KCAL
Energy: 1079 kJ
Protein: 14.59 G
Total lipid (fat): 14.22 G
Ash: 2.35 G
Carbohydrate, by difference: 19.95 G
Fiber, total dietary: 1.4 G
Sugars, Total: 4.91 G
Sucrose: 0.19 G
Glucose: 1.64 G
Fructose: 1.89 G
Lactose: 0.55 G
Maltose: 0.63 G
Calcium, Ca: 144 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 161 MG
Potassium, K: 219 MG
Sodium, Na: 579 MG
Zinc, Zn: 2.63 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.174 MG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.164 MG
Riboflavin: 0.354 MG
Niacin: 3.85 MG
Folate, total: 51 UG
Vitamin B-12: 1.26 UG
Vitamin A, IU: 280 IU
Fatty acids, total saturated: 5.643 G
Fatty acids, total monounsaturated: 4.608 G
Fatty acids, total polyunsaturated: 0.433 G
Cholesterol: 47 MG
McDONALD'S, QUARTER POUNDER
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.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
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.
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
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
HIGH FRUCTOSE CORN SYRUP ADDED
WHEAT ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
YEAST ADDED
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 50.37 G
Energy: 244 KCAL
Energy: 1021 kJ
Protein: 14.1 G
Total lipid (fat): 11.55 G
Ash: 1.81 G
Carbohydrate, by difference: 22.17 G
Fiber, total dietary: 1.6 G
Sugars, Total: 5.13 G
Sucrose: 0.22 G
Glucose: 1.91 G
Fructose: 2.2 G
Lactose: 0.07 G
Maltose: 0.73 G
Calcium, Ca: 84 MG
Iron, Fe: 2.41 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 124 MG
Potassium, K: 227 MG
Sodium, Na: 427 MG
Zinc, Zn: 2.69 MG
Copper, Cu: 0.107 MG
Manganese, Mn: 0.199 MG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.183 MG
Riboflavin: 0.344 MG
Niacin: 4.452 MG
Folate, total: 56 UG
Vitamin B-12: 1.28 UG
Vitamin A, IU: 56 IU
Fatty acids, total saturated: 4.008 G
Fatty acids, total monounsaturated: 4.202 G
Fatty acids, total polyunsaturated: 0.283 G
Cholesterol: 39 MG
McDONALD'S, RANCH SNACK WRAP, Crispy
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, 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.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
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.
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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
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.
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: 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
Choline, total: 28.6 MG
Betaine: 14.6 MG
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
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
McDONALD'S, RANCH SNACK WRAP, Grilled
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, 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.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
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
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: 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
Choline, total: 34.6 MG
Betaine: 12.8 MG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 26 UG
Retinol: 26 UG
Vitamin A, IU: 88 IU
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
McDONALD'S, Sausage Biscuit with Egg
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
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.
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.
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
MILK OR MILK PRODUCT ADDED
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].
LECITHINS ADDED
MILK PROTEIN 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: 44.62 G
Energy: 311 KCAL
Energy: 1301 kJ
Protein: 11.27 G
Total lipid (fat): 22.26 G
Ash: 2.57 G
Carbohydrate, by difference: 19.28 G
Fiber, total dietary: 0.8 G
Sugars, Total: 1.43 G
Calcium, Ca: 58 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 303 MG
Potassium, K: 165 MG
Sodium, Na: 664 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.078 MG
Manganese, Mn: 0.13 MG
Thiamin: 0.308 MG
Riboflavin: 0.381 MG
Niacin: 2.968 MG
Pantothenic acid: 0.716 MG
Vitamin B-6: 0.144 MG
Folate, total: 85 UG
Vitamin B-12: 0.6 UG
Vitamin A, RAE: 64 UG
Retinol: 64 UG
Vitamin A, IU: 214 IU
Vitamin E (alpha-tocopherol): 0.98 MG
Fatty acids, total saturated: 8.628 G
SFA 6:0: 0.007 G
SFA 8:0: 0.078 G
SFA 10:0: 0.064 G
SFA 12:0: 0.764 G
SFA 14:0: 0.425 G
SFA 15:0: 0.003 G
SFA 16:0: 5.466 G
SFA 17:0: 0.046 G
SFA 18:0: 1.718 G
SFA 20:0: 0.039 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 7.748 G
MUFA 16:1: 0.313 G
MUFA 18:1: 7.34 G
MUFA 20:1: 0.095 G
Fatty acids, total polyunsaturated: 3.169 G
PUFA 18:2: 2.88 G
PUFA 18:3: 0.184 G
PUFA 20:2 n-6 c,c: 0.06 G
PUFA 20:4: 0.046 G
Cholesterol: 152 MG
McDONALD'S, Sausage Biscuit
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.
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.
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.
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
MILK OR MILK PRODUCT ADDED
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].
LECITHINS ADDED
MILK PROTEIN 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: 34.71 G
Energy: 376 KCAL
Energy: 1573 kJ
Protein: 9.62 G
Total lipid (fat): 25.4 G
Ash: 3.07 G
Carbohydrate, by difference: 27.2 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.97 G
Calcium, Ca: 55 MG
Iron, Fe: 2.01 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 323 MG
Potassium, K: 177 MG
Sodium, Na: 875 MG
Zinc, Zn: 0.86 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.174 MG
Thiamin: 0.403 MG
Riboflavin: 0.281 MG
Niacin: 4.284 MG
Pantothenic acid: 0.521 MG
Vitamin B-6: 0.128 MG
Folate, total: 91 UG
Vitamin B-12: 0.39 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 26 IU
Vitamin E (alpha-tocopherol): 0.75 MG
Fatty acids, total saturated: 10.659 G
SFA 6:0: 0.01 G
SFA 8:0: 0.113 G
SFA 10:0: 0.094 G
SFA 12:0: 1.111 G
SFA 14:0: 0.598 G
SFA 15:0: 0.005 G
SFA 16:0: 6.601 G
SFA 17:0: 0.054 G
SFA 18:0: 1.999 G
SFA 20:0: 0.054 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 8.832 G
MUFA 16:1: 0.337 G
MUFA 18:1: 8.372 G
MUFA 20:1: 0.123 G
Fatty acids, total polyunsaturated: 3.42 G
PUFA 18:2: 3.123 G
PUFA 18:3: 0.193 G
PUFA 20:2 n-6 c,c: 0.07 G
PUFA 20:4: 0.033 G
Cholesterol: 29 MG
McDONALD'S, Sausage Burrito
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.
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
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.
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.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
MILK ADDED
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
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
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
ONION ADDED
TOMATO ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 47.55 G
Energy: 277 KCAL
Energy: 1159 kJ
Protein: 11.1 G
Total lipid (fat): 15.63 G
Ash: 2.75 G
Carbohydrate, by difference: 22.97 G
Fiber, total dietary: 1.2 G
Sugars, Total: 2.57 G
Sucrose: 0.82 G
Glucose: 0.33 G
Fructose: 0.19 G
Lactose: 0.84 G
Maltose: 0.39 G
Starch: 17.9 G
Calcium, Ca: 132 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 168 MG
Potassium, K: 150 MG
Sodium, Na: 744 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.075 MG
Manganese, Mn: 0.218 MG
Selenium, Se: 26.4 UG
Thiamin: 0.21 MG
Riboflavin: 0.417 MG
Niacin: 2.133 MG
Pantothenic acid: 0.665 MG
Vitamin B-6: 0.102 MG
Folate, total: 63 UG
Choline, total: 131.8 MG
Betaine: 11.4 MG
Vitamin B-12: 0.74 UG
Vitamin A, RAE: 79 UG
Retinol: 66 UG
Carotene, beta: 149 UG
Carotene, alpha: 3 UG
Cryptoxanthin, beta: 5 UG
Vitamin A, IU: 474 IU
Lycopene: 78 UG
Lutein + zeaxanthin: 204 UG
Vitamin E (alpha-tocopherol): 0.94 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 1.63 MG
Tocopherol, delta: 0.5 MG
Tocotrienol, alpha: 0.06 MG
Tocotrienol, beta: 0.22 MG
Fatty acids, total saturated: 6.404 G
SFA 4:0: 0.083 G
SFA 6:0: 0.065 G
SFA 8:0: 0.066 G
SFA 10:0: 0.12 G
SFA 12:0: 0.121 G
SFA 14:0: 0.441 G
SFA 15:0: 0.045 G
SFA 16:0: 3.333 G
SFA 17:0: 0.045 G
SFA 18:0: 2.03 G
SFA 20:0: 0.029 G
SFA 22:0: 0.018 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 5.073 G
MUFA 14:1: 0.038 G
MUFA 16:1: 0.25 G
MUFA 16:1 c: 0.237 G
MUFA 17:1: 0.021 G
MUFA 18:1: 4.678 G
MUFA 18:1 c: 4.536 G
MUFA 20:1: 0.082 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 3.366 G
PUFA 18:2: 2.929 G
PUFA 18:2 n-6 c,c: 2.853 G
PUFA 18:2 CLAs: 0.031 G
PUFA 18:3: 0.245 G
PUFA 18:3 n-3 c,c,c (ALA): 0.23 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 18:3i: 0.001 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.04 G
PUFA 20:3: 0.022 G
PUFA 20:3 n-3: 0.006 G
PUFA 20:4 n-6: 0.017 G
PUFA 20:4: 0.085 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.012 G
PUFA 22:5 n-3 (DPA): 0.007 G
PUFA 22:6 n-3 (DHA): 0.019 G
Fatty acids, total trans: 0.201 G
Fatty acids, total trans-monoenoic: 0.155 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.142 G
TFA 18:2 t not further defined: 0.045 G
Fatty acids, total trans-polyenoic: 0.046 G
Cholesterol: 137 MG
Tryptophan: 0.126 G
Threonine: 0.408 G
Isoleucine: 0.461 G
Leucine: 0.901 G
Lysine: 0.785 G
Methionine: 0.262 G
Cystine: 0.209 G
Phenylalanine: 0.576 G
Tyrosine: 0.398 G
Valine: 0.524 G
Arginine: 0.586 G
Histidine: 0.272 G
Alanine: 0.471 G
Aspartic acid: 0.817 G
Glutamic acid: 2.356 G
Glycine: 0.408 G
Proline: 1.016 G
Serine: 0.681 G
Hydroxyproline: 0.04 G
McDONALD'S, Sausage McGRIDDLES
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.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
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.
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
SOY 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].
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 40.11 G
Energy: 312 KCAL
Energy: 1305 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
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: 37 UG
Vitamin B-12: 0.27 UG
Fatty acids, total saturated: 5.435 G
Fatty acids, total monounsaturated: 7.532 G
Fatty acids, total polyunsaturated: 2.591 G
Fatty acids, total trans: 0.956 G
Cholesterol: 24 MG
McDONALD'S, Sausage McMUFFIN with Egg
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
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.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
BARLEY MALT 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: 49.96 G
Energy: 274 KCAL
Energy: 1146 kJ
Protein: 12.59 G
Total lipid (fat): 17.83 G
Ash: 2.34 G
Carbohydrate, by difference: 17.28 G
Fiber, total dietary: 0.9 G
Sugars, Total: 1.57 G
Sucrose: 0.09 G
Glucose: 0.38 G
Fructose: 0.24 G
Lactose: 0.33 G
Maltose: 0.51 G
Galactose: 0.03 G
Calcium, Ca: 172 MG
Iron, Fe: 1.97 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 171 MG
Potassium, K: 171 MG
Sodium, Na: 572 MG
Zinc, Zn: 1.22 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.189 MG
Thiamin: 0.262 MG
Riboflavin: 0.344 MG
Niacin: 2.93 MG
Pantothenic acid: 0.818 MG
Vitamin B-6: 0.149 MG
Vitamin B-12: 0.7 UG
Vitamin A, IU: 335 IU
Vitamin E (alpha-tocopherol): 0.5 MG
Fatty acids, total saturated: 6.008 G
Fatty acids, total monounsaturated: 6.581 G
Fatty acids, total polyunsaturated: 2.768 G
Fatty acids, total trans: 0.339 G
Cholesterol: 154 MG
McDONALD'S, Sausage McMUFFIN
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.
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.
COLOR ADDED Used when a color substance is added to a food at any level.
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.
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.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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].
BARLEY MALT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 38.94 G
Energy: 333 KCAL
Energy: 1395 kJ
Protein: 12.66 G
Total lipid (fat): 21.06 G
Ash: 2.81 G
Carbohydrate, by difference: 24.52 G
Fiber, total dietary: 1.4 G
Sugars, Total: 1.93 G
Sucrose: 0.08 G
Glucose: 0.46 G
Fructose: 0.29 G
Lactose: 0.43 G
Maltose: 0.68 G
Calcium, Ca: 224 MG
Iron, Fe: 2.04 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 163 MG
Potassium, K: 188 MG
Sodium, Na: 693 MG
Zinc, Zn: 1.28 MG
Copper, Cu: 0.091 MG
Manganese, Mn: 0.254 MG
Thiamin: 0.347 MG
Riboflavin: 0.288 MG
Niacin: 4.184 MG
Pantothenic acid: 0.554 MG
Vitamin B-6: 0.153 MG
Folate, total: 69 UG
Vitamin B-12: 0.45 UG
Vitamin A, IU: 260 IU
Vitamin E (alpha-tocopherol): 0.28 MG
Fatty acids, total saturated: 7.253 G
Fatty acids, total monounsaturated: 7.749 G
Fatty acids, total polyunsaturated: 3.234 G
Cholesterol: 39 MG
McDONALD'S, Sausage, Egg & Cheese McGRIDDLES
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.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
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.
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.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
RICE ADDED
SOY 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].
BARLEY MALT 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: 47.03 G
Energy: 283 KCAL
Energy: 1183 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
Thiamin: 0.17 MG
Riboflavin: 0.29 MG
Niacin: 2.111 MG
Pantothenic acid: 0.59 MG
Vitamin B-12: 0.53 UG
Vitamin A, IU: 264 IU
Fatty acids, total saturated: 5.649 G
Fatty acids, total monounsaturated: 6.718 G
Fatty acids, total polyunsaturated: 2.26 G
Cholesterol: 132 MG
McDONALD'S, Side Salad
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)
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 AND PIECES
NOT HEAT-TREATED Used when no heat treatment was applied or, if the extent of heat applied did not result in significant changes in the food.
COOKING METHOD NOT APPLICABLE
VEGETABLE 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: 93.93 G
Energy: 20 KCAL
Energy: 85 kJ
Protein: 1.03 G
Total lipid (fat): 0.19 G
Ash: 0.54 G
Carbohydrate, by difference: 4.3 G
Fiber, total dietary: 1.6 G
Sugars, Total: 2.24 G
Sucrose: 0.17 G
Glucose: 0.92 G
Fructose: 1.15 G
Calcium, Ca: 24 MG
Iron, Fe: 0.65 MG
Potassium, K: 220 MG
Sodium, Na: 12 MG
Vitamin C, total ascorbic acid: 15.7 MG
Thiamin: 0.045 MG
Riboflavin: 0.038 MG
Niacin: 0.208 MG
Folate, total: 57 UG
Folate, food: 57 UG
Vitamin A, IU: 2850 IU
Fatty acids, total saturated: 0.02 G
Fatty acids, total monounsaturated: 0.006 G
Fatty acids, total polyunsaturated: 0.079 G
McDONALD'S, Southern Style Chicken Biscuit
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, 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 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.
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.
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
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LEAVENING AGENT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 39.4 G
Energy: 304 KCAL
Energy: 1274 kJ
Protein: 11.93 G
Total lipid (fat): 14.93 G
Ash: 3.17 G
Carbohydrate, by difference: 30.56 G
Fiber, total dietary: 1.4 G
Sugars, Total: 2.62 G
Sucrose: 1.84 G
Lactose: 0.66 G
Maltose: 0.12 G
Starch: 25.33 G
Calcium, Ca: 44 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 355 MG
Potassium, K: 206 MG
Sodium, Na: 868 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.241 MG
Selenium, Se: 10.1 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.25 MG
Riboflavin: 0.26 MG
Niacin: 4.797 MG
Vitamin B-6: 0.207 MG
Folate, total: 64 UG
Vitamin B-12: 0.15 UG
Vitamin E (alpha-tocopherol): 1.88 MG
Tocopherol, beta: 0.13 MG
Tocopherol, gamma: 2.05 MG
Tocopherol, delta: 0.31 MG
Tocotrienol, alpha: 0.65 MG
Tocotrienol, beta: 0.27 MG
Tocotrienol, gamma: 0.96 MG
Vitamin K (phylloquinone): 6.6 UG
Vitamin K (Menaquinone-4): 2.9 UG
Fatty acids, total saturated: 5.712 G
SFA 4:0: 0.005 G
SFA 6:0: 0.002 G
SFA 8:0: 0.056 G
SFA 10:0: 0.053 G
SFA 12:0: 0.658 G
SFA 14:0: 0.295 G
SFA 15:0: 0.008 G
SFA 16:0: 3.823 G
SFA 17:0: 0.012 G
SFA 18:0: 0.702 G
SFA 20:0: 0.057 G
SFA 22:0: 0.025 G
SFA 24:0: 0.017 G
Fatty acids, total monounsaturated: 5.455 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.043 G
MUFA 16:1 c: 0.041 G
MUFA 17:1: 0.005 G
MUFA 18:1: 5.326 G
MUFA 18:1 c: 5.287 G
MUFA 20:1: 0.07 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.005 G
Fatty acids, total polyunsaturated: 3.308 G
PUFA 18:2: 3.037 G
PUFA 18:2 n-6 c,c: 2.999 G
PUFA 18:2 CLAs: 0.009 G
PUFA 18:3: 0.215 G
PUFA 18:3 n-3 c,c,c (ALA): 0.201 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: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.027 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.07 G
Fatty acids, total trans-monoenoic: 0.041 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.039 G
TFA 18:2 t not further defined: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 24 MG
McDONALD'S, Strawberry Sundae
FROZEN DAIRY DESSERT (US CFR) A frozen dessert prepared from one or more dairy ingredients or their analogs, plus other ingredients. Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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.
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
FRUIT ADDED
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
AERATED Used for products with which a substantial amount of air has been mixed through mechanical action. Do not use when air was introduced primarily through chemical action or through fermentation.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
VITAMIN A ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 64.02 G
Energy: 158 KCAL
Energy: 659 kJ
Protein: 3.19 G
Total lipid (fat): 3.95 G
Ash: 0.75 G
Carbohydrate, by difference: 28.09 G
Sugars, Total: 25.32 G
Sucrose: 16.53 G
Glucose: 2.17 G
Fructose: 1.61 G
Lactose: 4.72 G
Maltose: 0.29 G
Calcium, Ca: 110 MG
Iron, Fe: 0.1 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 91 MG
Potassium, K: 173 MG
Sodium, Na: 47 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.015 MG
Manganese, Mn: 0.071 MG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.039 MG
Riboflavin: 0.195 MG
Niacin: 0.131 MG
Pantothenic acid: 0.613 MG
Vitamin B-6: 0.05 MG
Folate, total: 11 UG
Folate, food: 11 UG
Vitamin B-12: 0.49 UG
Vitamin A, RAE: 81 UG
Vitamin A, IU: 271 IU
Fatty acids, total saturated: 2.008 G
SFA 8:0: 0.032 G
SFA 10:0: 0.073 G
SFA 12:0: 0.086 G
SFA 14:0: 0.308 G
SFA 15:0: 0.032 G
SFA 16:0: 0.967 G
SFA 17:0: 0.02 G
SFA 18:0: 0.485 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 0.976 G
MUFA 14:1: 0.021 G
MUFA 16:1: 0.036 G
MUFA 17:1: 0.007 G
MUFA 18:1: 0.912 G
Fatty acids, total polyunsaturated: 0.19 G
PUFA 18:2: 0.171 G
PUFA 18:3: 0.014 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.224 G
Cholesterol: 13 MG
McDONALD'S, Vanilla Reduced Fat Ice Cream Cone
ICE MILK (US CFR) Frozen dairy dessert similar to ice cream; it has between 2% and 7% milkfat and at least 11% total milk solids.
FROZEN DAIRY DESSERT (EUROFIR) Includes frozen dairy items offered in a cone, a sandwich or as a cake or pie, such as frozen yogurt in a cone or an ice cream sandwich; these are also indexed under *GRAIN ADDED*. Non-dairy ices (e.g. Water ices, granitas, sorbets) are classified under *DESSERT*. A frozen dessert prepared from one or more dairy ingredients plus other ingredients.
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.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
HEAT-TREATED
COOKING METHOD NOT APPLICABLE
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
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.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
PRESERVED BY FREEZING Preserved by freezing a food product and keeping it at a temperature below the freezing point (20-30 degrees F) without regard to the product's physical state.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
UNITED STATES US FDA 1995 Code: US
FAST FOOD RESTAURANT PREPARED
Water: 63.64 G
Energy: 162 KCAL
Energy: 678 kJ
Protein: 4.24 G
Total lipid (fat): 4.86 G
Ash: 0.9 G
Carbohydrate, by difference: 26.36 G
Fiber, total dietary: 0.1 G
Sugars, Total: 19.49 G
Sucrose: 12.76 G
Glucose: 0.69 G
Fructose: 0.16 G
Lactose: 5.59 G
Maltose: 0.29 G
Calcium, Ca: 129 MG
Iron, Fe: 0.35 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 111 MG
Potassium, K: 193 MG
Sodium, Na: 67 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.023 MG
Manganese, Mn: 0.038 MG
Thiamin: 0.043 MG
Riboflavin: 0.246 MG
Niacin: 0.498 MG
Pantothenic acid: 0.728 MG
Vitamin B-6: 0.054 MG
Folate, total: 9 UG
Folate, food: 9 UG
Vitamin B-12: 0.58 UG
Vitamin A, IU: 321 IU
Vitamin E (alpha-tocopherol): 0.03 MG
Fatty acids, total saturated: 2.41 G
SFA 8:0: 0.037 G
SFA 10:0: 0.087 G
SFA 12:0: 0.101 G
SFA 14:0: 0.365 G
SFA 15:0: 0.038 G
SFA 16:0: 1.171 G
SFA 17:0: 0.023 G
SFA 18:0: 0.58 G
SFA 20:0: 0.007 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 1.206 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.042 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.13 G
MUFA 20:1: 0.001 G
Fatty acids, total polyunsaturated: 0.297 G
PUFA 18:2: 0.269 G
PUFA 18:3: 0.022 G
PUFA 20:4: 0.005 G
Fatty acids, total trans: 0.28 G
Cholesterol: 15 MG
MCDONNELLS, CURRY SAUCE
brand_owner: MCDONNELLS
gtin_upc: 5011006012138
ingredients: WHEAT FLOUR, SUGAR, VEGETABLE FAT, CURRY POWDER (11%) (CUMIN, TURMERIC, CORIANDER, FENUGREEK, CLOVE, GARLIC, CHILLI, BLACK PEPPER, MUSTARD SEED, GINGER, CASSIA, SALT), TOMATO POWDER, SALT, FLAVOURINGS (CONTAINS CELERY), GLUCOSE SYRUP, FLAVOUR ENHANCERS (MONOSODIUM GLUTAMATE, SODIUM 5'-RIBONUCLEOTIDES), CITRIC ACID.
serving_size: 100.0 g
household_serving_fulltext: 100 GRM
branded_food_category: Oriental, Mexican & Ethnic Sauces
market_country: United States
Energy: 429 KCAL
Protein: 6.2 G
Total lipid (fat): 18.7 G
Carbohydrate, by difference: 58.8 G
McDouble (McDonalds)
Water: 47.16 G
Energy: 282 KCAL
Protein: 16.24 G
Total lipid (fat): 16.18 G
Carbohydrate, by difference: 17.97 G
Fiber, total dietary: 0.9 G
Sugars, Total: 4.16 G
Calcium, Ca: 150 MG
Iron, Fe: 2.35 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 165 MG
Potassium, K: 226 MG
Sodium, Na: 617 MG
Zinc, Zn: 2.77 MG
Copper, Cu: 0.081 MG
Selenium, Se: 17.9 UG
Vitamin C, total ascorbic acid: 2.9 MG
Thiamin: 0.231 MG
Riboflavin: 0.204 MG
Niacin: 3.462 MG
Vitamin B-6: 0.214 MG
Folate, total: 43 UG
Folic acid: 26 UG
Folate, food: 17 UG
Folate, DFE: 61 UG
Choline, total: 43.7 MG
Vitamin B-12: 1.28 UG
Vitamin A, RAE: 44 UG
Retinol: 40 UG
Carotene, beta: 51 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 3 UG
Lycopene: 980 UG
Lutein + zeaxanthin: 17 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 4.7 UG
Fatty acids, total saturated: 6.96 G
SFA 4:0: 0.082 G
SFA 6:0: 0.07 G
SFA 8:0: 0.049 G
SFA 10:0: 0.121 G
SFA 12:0: 0.138 G
SFA 14:0: 0.714 G
SFA 16:0: 3.556 G
SFA 18:0: 1.94 G
Fatty acids, total monounsaturated: 6.001 G
MUFA 16:1: 0.41 G
MUFA 18:1: 5.304 G
MUFA 20:1: 0.05 G
MUFA 22:1: 0.009 G
Fatty acids, total polyunsaturated: 1.314 G
PUFA 18:2: 1.115 G
PUFA 18:3: 0.116 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:5 n-3 (DPA): 0.011 G
Cholesterol: 50 MG
MCGINNIS, BUTTER SHORTBREAD COOKIES
brand_owner: Allied International Corp. Of Va
brand_name: MCGINNIS
gtin_upc: 035549970774
ingredients: WHEAT FLOUR, BUTTER, SUGAR, VEGETABLE PALM OIL, ARTIFICIAL TABLE BUTTER FLAVOR AND SALT
serving_size: 25.0 g
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 560 KCAL
Protein: 4 G
Total lipid (fat): 32 G
Carbohydrate, by difference: 60 G
Sugars, Total: 16 G
Iron, Fe: 1.44 MG
Sodium, Na: 220 MG
Vitamin A, IU: 400 IU
Fatty acids, total saturated: 16 G
Cholesterol: 40 MG
MCGINNIS, BUTTER SHORTBREAD COOKIES
brand_owner: Allied International Corp. Of Va
brand_name: MCGINNIS
gtin_upc: 035549970774
ingredients: WHEAT FLOUR, BUTTER, SUGAR, VEGETABLE PALM OIL, ARTIFICIAL TABLE BUTTER FLAVOR AND SALT
serving_size: 25.0 g
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 560 KCAL
Protein: 4 G
Total lipid (fat): 32 G
Carbohydrate, by difference: 60 G
Sugars, Total: 16 G
Iron, Fe: 1.44 MG
Sodium, Na: 220 MG
Vitamin A, IU: 400 IU
Fatty acids, total saturated: 16 G
Cholesterol: 40 MG
MCGINNIS, BUTTER SHORTBREAD COOKIES
brand_owner: Allied International Corp. Of Va
brand_name: MCGINNIS
gtin_upc: 035549970774
ingredients: WHEAT FLOUR, BUTTER, SUGAR, VEGETABLE PALM OIL, ARTIFICIAL TABLE BUTTER FLAVOR AND SALT
serving_size: 25.0 g
branded_food_category: Cookies & Biscuits
package_weight: 3.6 oz/101 g
market_country: United States
Energy: 560 KCAL
Protein: 4 G
Total lipid (fat): 32 G
Carbohydrate, by difference: 60 G
Sugars, Total: 16 G
Iron, Fe: 1.44 MG
Sodium, Na: 220 MG
Vitamin A, IU: 400 IU
Fatty acids, total saturated: 16 G
Cholesterol: 40 MG
MCGINNIS, BUTTER SHORTBREAD COOKIES
brand_owner: Allied International Corp. Of Va
gtin_upc: 035549970774
ingredients: WHEAT FLOUR, BUTTER, SUGAR, VEGETABLE PALM OIL, ARTIFICIAL TABLE BUTTER FLAVOR AND SALT
serving_size: 25.0 g
household_serving_fulltext: 2 COOKIES
branded_food_category: Cookies & Biscuits
market_country: United States
Energy: 560 KCAL
Protein: 4 G
Total lipid (fat): 32 G
Carbohydrate, by difference: 60 G
Sugars, Total: 16 G
Iron, Fe: 1.44 MG
Sodium, Na: 220 MG
Vitamin A, IU: 400 IU
Fatty acids, total saturated: 16 G
Cholesterol: 40 MG
MCIA ORGANIC, TRAIL MIX
brand_owner: Lunds Inc
brand_name: MCIA ORGANIC
gtin_upc: 072431043826
ingredients: ORGANIC RAW SUNFLOWER SEEDS (USA), ORGANIC DRIED CRANBERRIES (ORGANIC CRANBERRIES (USA), ORGANIC SUGAR, ORGANIC SUNFLOWER OIL), ORGANIC RAW CASHEWS (TANZANIA), ORGANIC RAW ALMONDS (USA, ITALY), ORGANIC RAW PEPITAS (CHINA).
serving_size: 37.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
market_country: United States
Energy: 486 KCAL
Protein: 18.92 G
Total lipid (fat): 35.14 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 13.51 G
Calcium, Ca: 108 MG
Iron, Fe: 5.84 MG
Sodium, Na: 14 MG
Fatty acids, total saturated: 4.05 G
MCIA ORGANIC, TRAIL MIX
brand_owner: Lunds Inc
brand_name: MCIA ORGANIC
gtin_upc: 072431043826
ingredients: ORGANIC RAW SUNFLOWER SEEDS (USA), ORGANIC DRIED CRANBERRIES (ORGANIC CRANBERRIES (USA), ORGANIC SUGAR, ORGANIC SUNFLOWER OIL), ORGANIC RAW CASHEWS (TANZANIA), ORGANIC RAW ALMONDS (USA, ITALY), ORGANIC RAW PEPITAS (CHINA).
serving_size: 37.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
market_country: United States
Energy: 486 KCAL
Protein: 18.92 G
Total lipid (fat): 35.14 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 13.51 G
Calcium, Ca: 108 MG
Iron, Fe: 5.84 MG
Sodium, Na: 14 MG
Fatty acids, total saturated: 4.05 G
MCIA ORGANIC, TRAIL MIX
brand_owner: Lunds Inc
brand_name: MCIA ORGANIC
gtin_upc: 072431043826
ingredients: ORGANIC RAW SUNFLOWER SEEDS (USA), ORGANIC DRIED CRANBERRIES (ORGANIC CRANBERRIES (USA), ORGANIC SUGAR, ORGANIC SUNFLOWER OIL), ORGANIC RAW CASHEWS (TANZANIA), ORGANIC RAW ALMONDS (USA, ITALY), ORGANIC RAW PEPITAS (CHINA).
serving_size: 37.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
package_weight: 12 oz/340 g
market_country: United States
Energy: 486 KCAL
Protein: 18.92 G
Total lipid (fat): 35.14 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 13.51 G
Calcium, Ca: 108 MG
Iron, Fe: 5.84 MG
Sodium, Na: 14 MG
Fatty acids, total saturated: 4.05 G
MCIA ORGANIC, TRAIL MIX
brand_owner: Lunds Inc
gtin_upc: 072431043826
ingredients: ORGANIC RAW SUNFLOWER SEEDS (USA), ORGANIC DRIED CRANBERRIES (ORGANIC CRANBERRIES (USA), ORGANIC SUGAR, ORGANIC SUNFLOWER OIL), ORGANIC RAW CASHEWS (TANZANIA), ORGANIC RAW ALMONDS (USA, ITALY), ORGANIC RAW PEPITAS (CHINA).
serving_size: 37.0 g
household_serving_fulltext: 0.25 cup
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
market_country: United States
Energy: 486 KCAL
Protein: 18.92 G
Total lipid (fat): 35.14 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 13.51 G
Calcium, Ca: 108 MG
Iron, Fe: 5.84 MG
Sodium, Na: 14 MG
Fatty acids, total saturated: 4.05 G
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
brand_name: EVERFRESH
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
brand_name: EVERFRESH
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
brand_name: EVERFRESH
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
package_weight: 12 fl oz/355 mL
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
household_serving_fulltext: 12 OZA
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH 100% APPLE JUICE FROM CONCENTRATE, APPLE
brand_owner: Ever Fresh Juice Co
gtin_upc: 076737900401
ingredients: WATER, APPLE JUICE CONCENTRATE*, NATURAL FLAVOR.
serving_size: 355.0 ml
household_serving_fulltext: 12 OZA
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 48 KCAL
Carbohydrate, by difference: 12.11 G
Sugars, Total: 12.11 G
Sodium, Na: 4 MG
MCINTOSH APPLE
brand_owner: Weis Markets, Inc.
brand_name: WEIS
gtin_upc: 041497070350
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLE
brand_owner: Weis Markets, Inc.
brand_name: WEIS
gtin_upc: 041497070350
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLE
brand_owner: Weis Markets, Inc.
brand_name: WEIS
gtin_upc: 041497070350
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLE
brand_owner: Weis Markets, Inc.
gtin_upc: 041497070350
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
household_serving_fulltext: 5.5 ONZ
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES, MCINTOSH
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733695671
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES, MCINTOSH
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733695671
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES, MCINTOSH
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733695671
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES, MCINTOSH
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733696036
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES, MCINTOSH
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733696036
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES
brand_owner: Ahold USA, Inc.
brand_name: AHOLD
gtin_upc: 68826706038
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Ahold USA, Inc.
brand_name: AHOLD
gtin_upc: 68826706038
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Ahold USA, Inc.
gtin_upc: 68826706038
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Big Y Foods, Inc.
brand_name: BIG Y
gtin_upc: 018894900146
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Big Y Foods, Inc.
brand_name: BIG Y
gtin_upc: 018894900146
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Big Y Foods, Inc.
brand_name: BIG Y
gtin_upc: 018894900146
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Big Y Foods, Inc.
gtin_upc: 018894900146
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Iron, Fe: 0.23 MG
Potassium, K: 110 MG
Vitamin C, total ascorbic acid: 3.1 MG
Vitamin A, IU: 65 IU
MCINTOSH APPLES
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733695671
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733696036
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES
brand_owner: Meijer, Inc.
gtin_upc: 713733695671
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES
brand_owner: Meijer, Inc.
gtin_upc: 713733696036
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
Potassium, K: 110 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
brand_name: OPEN ACRES
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
brand_name: OPEN ACRES
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
brand_name: OPEN ACRES
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.35 kg
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH APPLES
brand_owner: Nash Finch Company
gtin_upc: 884853630054
ingredients: MCINTOSH APPLES
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Protein: 0.32 G
Carbohydrate, by difference: 14.29 G
Fiber, total dietary: 3.2 G
Sugars, Total: 10.39 G
Calcium, Ca: 6 MG
Iron, Fe: 0.19 MG
MCINTOSH MILDLY TART & JUICY APPLES, MCINTOSH
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890925652
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES, MCINTOSH
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890925652
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES, MCINTOSH
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890925652
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 48 oz/3 lbs/1.36 kg
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES, MCINTOSH
brand_owner: Wegmans Food Markets, Inc.
gtin_upc: 077890925652
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES, MCINTOSH
brand_owner: Wegmans Food Markets, Inc.
gtin_upc: 077890925652
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890195239
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890195239
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES
brand_owner: Wegmans Food Markets, Inc.
brand_name: WEGMANS
gtin_upc: 077890195239
ingredients: APPLES.
serving_size: 154.0 g
branded_food_category: Pre-Packaged Fruit & Vegetables
package_weight: 8 lbs/3.63 kg
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES
brand_owner: Wegmans Food Markets, Inc.
gtin_upc: 077890195239
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH MILDLY TART & JUICY APPLES
brand_owner: Wegmans Food Markets, Inc.
gtin_upc: 077890195239
ingredients: APPLES.
serving_size: 154.0 g
household_serving_fulltext: 1 MEDIUM APPLE
branded_food_category: Pre-Packaged Fruit & Vegetables
market_country: United States
Energy: 52 KCAL
Carbohydrate, by difference: 13.64 G
Fiber, total dietary: 2.6 G
Sugars, Total: 10.39 G
Potassium, K: 104 MG
Vitamin C, total ascorbic acid: 2.3 MG
MCINTOSH STYLE 100% JUICE, APPLE
brand_owner: Meijer, Inc.
brand_name: MEIJER
gtin_upc: 713733140362
ingredients: APPLE JUICE FROM CONCENTRATE (FILTERED WATER, APPLE JUICE CONCENTRATE), NATURAL FLAVORS, ASCORBIC ACID (VITAMIN C).
serving_size: 240.0 ml
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 46 KCAL
Carbohydrate, by difference: 11.67 G
Sugars, Total: 11.67 G
Sodium, Na: 15 MG
Vitamin C, total ascorbic acid: 30 MG
MCINTOSH STYLE 100% JUICE, APPLE
brand_owner: Meijer, Inc.
gtin_upc: 713733140362
ingredients: APPLE JUICE FROM CONCENTRATE (FILTERED WATER, APPLE JUICE CONCENTRATE), NATURAL FLAVORS, ASCORBIC ACID (VITAMIN C).
serving_size: 240.0 ml
household_serving_fulltext: 8 OZA
branded_food_category: Fruit & Vegetable Juice, Nectars & Fruit Drinks
market_country: United States
Energy: 46 KCAL
Carbohydrate, by difference: 11.67 G
Sugars, Total: 11.67 G
Sodium, Na: 15 MG
Vitamin C, total ascorbic acid: 30 MG
MCINTOSH UNFILTERED SINGLE VARIETAL CIDER
brand_owner: Original Sin Corporation
brand_name: ORIGINAL SIN
gtin_upc: 861207002644
ingredients: NEW YORK MCINTOSH APPLES, YEAST, & SULFITES TO PROTECT FLAVOR
serving_size: 355.0 ml
branded_food_category: Alcohol
package_weight: 12 OZ
market_country: United States
Energy: 54 KCAL
Carbohydrate, by difference: 3.38 G
Sugars, Total: 2.82 G
MCINTOSH UNFILTERED SINGLE VARIETAL CIDER
brand_owner: Original Sin Corporation
brand_name: ORIGINAL SIN
gtin_upc: 861207002644
ingredients: NEW YORK MCINTOSH APPLES, YEAST, & SULFITES TO PROTECT FLAVOR
serving_size: 355.0 ml
branded_food_category: Alcohol
package_weight: 355 ML
market_country: United States
Energy: 54 KCAL
Carbohydrate, by difference: 3.38 G
Sugars, Total: 2.82 G
MCINTOSH UNFILTERED SINGLE VARIETAL CIDER
brand_owner: Original Sin Corporation
brand_name: ORIGINAL SIN
gtin_upc: 861207002644
ingredients: NEW YORK MCINTOSH APPLES, YEAST, & SULFITES TO PROTECT FLAVOR
serving_size: 355.0 ml
household_serving_fulltext: 12 ONZ
branded_food_category: Alcohol
package_weight: 12 OZ/355 ML
market_country: United States
Energy: 54 KCAL
Carbohydrate, by difference: 3.38 G
Sugars, Total: 2.82 G
MCINTOSH UNFILTERED SINGLE VARIETAL CIDER
brand_owner: Original Sin Corporation
brand_name: ORIGINAL SIN
gtin_upc: 861207002644
ingredients: NEW YORK MCINTOSH APPLES, YEAST, & SULFITES TO PROTECT FLAVOR
serving_size: 355.0 ml
household_serving_fulltext: 12 ONZ
branded_food_category: Alcohol
package_weight: 355 ML
market_country: United States
Energy: 54 KCAL
Carbohydrate, by difference: 3.38 G
Sugars, Total: 2.82 G
MCKASKLE FAMILY FARM, LLC, BRAGGADOCIO POPCORN
brand_owner: Mr. Beverages Old Time Cocktail Mixes
gtin_upc: 793573783523
ingredients: ORGANIC YELLOW POPCORN.
serving_size: 35.0 g
household_serving_fulltext: 3 Tbsp
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
market_country: United States
Energy: 314 KCAL
Protein: 11.43 G
Total lipid (fat): 4.29 G
Carbohydrate, by difference: 68.57 G
Fiber, total dietary: 8.6 G
Iron, Fe: 2.06 MG
Mckee Baking, Little Debbie Nutty Bars, Wafers with Peanut Butter, Chocolate Covered
COOKIE (US CFR) Sweetened bakery product baked in individual portions that are usually small and flat.
1800 BAKED PRODUCTS (USDA SR)
BISCUITS, SWEET AND SEMI-SWEET (EUROFIR) <DICTION>Sweetened bakery product baked in individual portions that are usually smal and flat.[US CFR 21]
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
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.
EGG WHITE ADDED Used when egg white or an egg white product is added at any level.
FLAVORING ADDED, ARTIFICIAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
WHEY ADDED
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
CHEMICAL LEAVENING AGENT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
LECITHINS ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 3 G
Energy: 548 KCAL
Energy: 2293 kJ
Protein: 8 G
Total lipid (fat): 32.8 G
Ash: 1 G
Carbohydrate, by difference: 55.2 G
Sugars, Total: 34 G
Sodium, Na: 223 MG
Vitamin C, total ascorbic acid: 2 MG
Fatty acids, total saturated: 6.29 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org