Nuts, almonds, oil roasted, lightly salted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
ALMOND When indexing the almond fruit (drupe), index both *ALMOND [B2721]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (P. Mill.) D.A. Webber ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24775]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D. A. Webb ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=29890]
[https://www.sciname.info/Default.asp?SciName=Amygdalus communis L. ][EuroFIR-NETTOX 2007 15]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D.A.Webb ][DPNL 2003 12275]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,9421]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
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.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
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 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.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SALT OR SODIUM FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.8 G
Energy: 607 KCAL
Energy: 2540 kJ
Protein: 21.23 G
Total lipid (fat): 55.17 G
Ash: 3.13 G
Carbohydrate, by difference: 17.68 G
Fiber, total dietary: 10.5 G
Sugars, Total: 4.55 G
Sucrose: 4.38 G
Glucose: 0.04 G
Maltose: 0.14 G
Starch: 0.56 G
Calcium, Ca: 291 MG
Iron, Fe: 3.68 MG
Magnesium, Mg: 274 MG
Phosphorus, P: 466 MG
Potassium, K: 699 MG
Sodium, Na: 143 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 0.955 MG
Manganese, Mn: 2.46 MG
Selenium, Se: 4.1 UG
Thiamin: 0.092 MG
Riboflavin: 0.781 MG
Niacin: 3.665 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.118 MG
Folate, total: 27 UG
Folate, food: 27 UG
Choline, total: 52.1 MG
Betaine: 0.5 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 25.97 MG
Tocopherol, beta: 0.42 MG
Tocopherol, gamma: 0.88 MG
Tocopherol, delta: 0.14 MG
Fatty acids, total saturated: 4.207 G
SFA 16:0: 3.303 G
SFA 18:0: 0.905 G
Fatty acids, total monounsaturated: 34.794 G
MUFA 16:1: 0.215 G
MUFA 18:1: 34.578 G
Fatty acids, total polyunsaturated: 13.52 G
PUFA 18:2: 13.519 G
Phytosterols: 130 MG
Stigmasterol: 3 MG
Campesterol: 9 MG
Beta-sitosterol: 118 MG
Tryptophan: 0.192 G
Threonine: 0.677 G
Isoleucine: 0.691 G
Leucine: 1.467 G
Lysine: 0.6 G
Methionine: 0.188 G
Cystine: 0.282 G
Phenylalanine: 1.146 G
Tyrosine: 0.529 G
Valine: 0.798 G
Arginine: 2.463 G
Histidine: 0.592 G
Alanine: 0.999 G
Aspartic acid: 2.729 G
Glutamic acid: 5.165 G
Glycine: 1.466 G
Proline: 0.967 G
Serine: 1.004 G
Nuts, almonds, oil roasted, with salt added, smoke flavor
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
ALMOND When indexing the almond fruit (drupe), index both *ALMOND [B2721]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (P. Mill.) D.A. Webber ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24775]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D. A. Webb ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=29890]
[https://www.sciname.info/Default.asp?SciName=Amygdalus communis L. ][EuroFIR-NETTOX 2007 15]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D.A.Webb ][DPNL 2003 12275]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,9421]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
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.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
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.
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.
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.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.8 G
Energy: 607 KCAL
Energy: 2540 kJ
Protein: 21.43 G
Total lipid (fat): 55.89 G
Ash: 2.03 G
Carbohydrate, by difference: 17.86 G
Fiber, total dietary: 10.7 G
Sugars, Total: 3.57 G
Calcium, Ca: 286 MG
Iron, Fe: 3.86 MG
Magnesium, Mg: 286 MG
Potassium, K: 679 MG
Sodium, Na: 548 MG
Vitamin E (alpha-tocopherol): 25.13 MG
Fatty acids, total saturated: 3.571 G
Nuts, almonds, oil roasted, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
ALMOND When indexing the almond fruit (drupe), index both *ALMOND [B2721]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (P. Mill.) D.A. Webber ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24775]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D. A. Webb ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=29890]
[https://www.sciname.info/Default.asp?SciName=Amygdalus communis L. ][EuroFIR-NETTOX 2007 15]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D.A.Webb ][DPNL 2003 12275]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,9421]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.8 G
Energy: 607 KCAL
Energy: 2541 kJ
Protein: 21.23 G
Total lipid (fat): 55.17 G
Ash: 3.13 G
Carbohydrate, by difference: 17.68 G
Fiber, total dietary: 10.5 G
Sugars, Total: 4.55 G
Sucrose: 4.38 G
Glucose: 0.04 G
Maltose: 0.14 G
Starch: 0.56 G
Calcium, Ca: 291 MG
Iron, Fe: 3.68 MG
Magnesium, Mg: 274 MG
Phosphorus, P: 466 MG
Potassium, K: 699 MG
Sodium, Na: 339 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 0.955 MG
Manganese, Mn: 2.46 MG
Selenium, Se: 4.1 UG
Thiamin: 0.092 MG
Riboflavin: 0.781 MG
Niacin: 3.665 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.118 MG
Folate, total: 27 UG
Folate, food: 27 UG
Folate, DFE: 27 UG
Choline, total: 52.1 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 25.97 MG
Tocopherol, beta: 0.42 MG
Tocopherol, gamma: 0.88 MG
Tocopherol, delta: 0.14 MG
Fatty acids, total saturated: 4.208 G
SFA 16:0: 3.303 G
SFA 18:0: 0.905 G
Fatty acids, total monounsaturated: 34.793 G
MUFA 16:1: 0.215 G
MUFA 18:1: 34.578 G
Fatty acids, total polyunsaturated: 13.519 G
PUFA 18:2: 13.519 G
Phytosterols: 130 MG
Stigmasterol: 3 MG
Campesterol: 9 MG
Beta-sitosterol: 118 MG
Tryptophan: 0.192 G
Threonine: 0.677 G
Isoleucine: 0.691 G
Leucine: 1.467 G
Lysine: 0.6 G
Methionine: 0.188 G
Cystine: 0.282 G
Phenylalanine: 1.146 G
Tyrosine: 0.529 G
Valine: 0.798 G
Arginine: 2.463 G
Histidine: 0.592 G
Alanine: 0.999 G
Aspartic acid: 2.729 G
Glutamic acid: 5.165 G
Glycine: 1.466 G
Proline: 0.967 G
Serine: 1.004 G
Nuts, almonds, oil roasted, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
ALMOND When indexing the almond fruit (drupe), index both *ALMOND [B2721]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (P. Mill.) D.A. Webber ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24775]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D. A. Webb ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=29890]
[https://www.sciname.info/Default.asp?SciName=Amygdalus communis L. ][EuroFIR-NETTOX 2007 15]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D.A.Webb ][DPNL 2003 12275]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,9421]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.8 G
Energy: 607 KCAL
Energy: 2541 kJ
Protein: 21.23 G
Total lipid (fat): 55.17 G
Ash: 3.13 G
Carbohydrate, by difference: 17.68 G
Fiber, total dietary: 10.5 G
Sugars, Total: 4.55 G
Sucrose: 4.38 G
Glucose: 0.04 G
Maltose: 0.14 G
Starch: 0.56 G
Calcium, Ca: 291 MG
Iron, Fe: 3.68 MG
Magnesium, Mg: 274 MG
Phosphorus, P: 466 MG
Potassium, K: 699 MG
Sodium, Na: 1 MG
Zinc, Zn: 3.07 MG
Copper, Cu: 0.955 MG
Manganese, Mn: 2.46 MG
Selenium, Se: 4.1 UG
Thiamin: 0.092 MG
Riboflavin: 0.781 MG
Niacin: 3.665 MG
Pantothenic acid: 0.229 MG
Vitamin B-6: 0.118 MG
Folate, total: 27 UG
Folate, food: 27 UG
Folate, DFE: 27 UG
Choline, total: 52.1 MG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 25.97 MG
Tocopherol, beta: 0.42 MG
Tocopherol, gamma: 0.88 MG
Tocopherol, delta: 0.14 MG
Fatty acids, total saturated: 4.208 G
SFA 16:0: 3.303 G
SFA 18:0: 0.905 G
Fatty acids, total monounsaturated: 34.793 G
MUFA 16:1: 0.215 G
MUFA 18:1: 34.578 G
Fatty acids, total polyunsaturated: 13.519 G
PUFA 18:2: 13.519 G
Phytosterols: 130 MG
Stigmasterol: 3 MG
Campesterol: 9 MG
Beta-sitosterol: 118 MG
Tryptophan: 0.192 G
Threonine: 0.677 G
Isoleucine: 0.691 G
Leucine: 1.467 G
Lysine: 0.6 G
Methionine: 0.188 G
Cystine: 0.282 G
Phenylalanine: 1.146 G
Tyrosine: 0.529 G
Valine: 0.798 G
Arginine: 2.463 G
Histidine: 0.592 G
Alanine: 0.999 G
Aspartic acid: 2.729 G
Glutamic acid: 5.165 G
Glycine: 1.466 G
Proline: 0.967 G
Serine: 1.004 G
Nuts, almonds, raw, whole
Alanine: 0.88 G
Nuts, almonds, raw, whole
Alanine: 0.94 G
Nuts, almonds, raw, whole
Alanine: 1.02 G
Nuts, almonds, raw, whole
Alanine: 1.03 G
Nuts, almonds, raw, whole
Alanine: 1.03 G
Nuts, almonds, raw, whole
Arginine: 2.17 G
Nuts, almonds, raw, whole
Arginine: 2.33 G
Nuts, almonds, raw, whole
Arginine: 2.56 G
Nuts, almonds, raw, whole
Arginine: 2.58 G
Nuts, almonds, raw, whole
Arginine: 2.68 G
Nuts, almonds, raw, whole
Ash: 3.07 G
Nuts, almonds, raw, whole
Ash: 3.09 G
Nuts, almonds, raw, whole
Ash: 3.13 G
Nuts, almonds, raw, whole
Ash: 3.14 G
Nuts, almonds, raw, whole
Ash: 3.19 G
Nuts, almonds, raw, whole
Ash: 3.19 G
Nuts, almonds, raw, whole
Ash: 3.23 G
Nuts, almonds, raw, whole
Ash: 3.27 G
Nuts, almonds, raw, whole
Aspartic acid: 2.06 G
Nuts, almonds, raw, whole
Aspartic acid: 2.26 G
Nuts, almonds, raw, whole
Aspartic acid: 2.53 G
Nuts, almonds, raw, whole
Aspartic acid: 2.54 G
Nuts, almonds, raw, whole
Aspartic acid: 2.62 G
Nuts, almonds, raw, whole
Biotin: 47.3 UG
Nuts, almonds, raw, whole
Biotin: 51.2 UG
Nuts, almonds, raw, whole
Biotin: 54 UG
Nuts, almonds, raw, whole
Biotin: 57 UG
Nuts, almonds, raw, whole
Biotin: 58.7 UG
Nuts, almonds, raw, whole
Biotin: 61.7 UG
Nuts, almonds, raw, whole
Biotin: 62.9 UG
Nuts, almonds, raw, whole
Biotin: 63.3 UG
Nuts, almonds, raw, whole
Calcium, Ca: 225 MG
Nuts, almonds, raw, whole
Calcium, Ca: 240 MG
Nuts, almonds, raw, whole
Calcium, Ca: 244 MG
Nuts, almonds, raw, whole
Calcium, Ca: 244 MG
Nuts, almonds, raw, whole
Calcium, Ca: 252 MG
Nuts, almonds, raw, whole
Calcium, Ca: 272 MG
Nuts, almonds, raw, whole
Calcium, Ca: 276 MG
Nuts, almonds, raw, whole
Calcium, Ca: 276 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.692 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.805 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.887 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.95 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.96 MG
Nuts, almonds, raw, whole
Copper, Cu: 0.969 MG
Nuts, almonds, raw, whole
Copper, Cu: 1.01 MG
Nuts, almonds, raw, whole
Copper, Cu: 1.01 MG
Nuts, almonds, raw, whole
Cysteine: 0.47 G
Nuts, almonds, raw, whole
Cysteine: 0.48 G
Nuts, almonds, raw, whole
Cysteine: 0.51 G
Nuts, almonds, raw, whole
Cysteine: 0.52 G
Nuts, almonds, raw, whole
Cysteine: 0.52 G
Nuts, almonds, raw, whole
Fiber, total dietary: 10 G
Nuts, almonds, raw, whole
Fiber, total dietary: 10.1 G
Nuts, almonds, raw, whole
Fiber, total dietary: 10.25 G
Nuts, almonds, raw, whole
Fiber, total dietary: 10.6 G
Nuts, almonds, raw, whole
Fiber, total dietary: 10.7 G
Nuts, almonds, raw, whole
Fiber, total dietary: 11.5 G
Nuts, almonds, raw, whole
Fiber, total dietary: 11.5 G
Nuts, almonds, raw, whole
Fiber, total dietary: 11.6 G
Nuts, almonds, raw, whole
Glutamic acid: 3.96 G
Nuts, almonds, raw, whole
Glutamic acid: 3.99 G
Nuts, almonds, raw, whole
Glutamic acid: 4.23 G
Nuts, almonds, raw, whole
Glutamic acid: 4.44 G
Nuts, almonds, raw, whole
Glutamic acid: 4.62 G
Nuts, almonds, raw, whole
Glycine: 1.32 G
Nuts, almonds, raw, whole
Glycine: 1.38 G
Nuts, almonds, raw, whole
Glycine: 1.48 G
Nuts, almonds, raw, whole
Glycine: 1.49 G
Nuts, almonds, raw, whole
Glycine: 1.5 G
Nuts, almonds, raw, whole
Histidine: 0.51 G
Nuts, almonds, raw, whole
Histidine: 0.51 G
Nuts, almonds, raw, whole
Histidine: 0.57 G
Nuts, almonds, raw, whole
Histidine: 0.57 G
Nuts, almonds, raw, whole
Histidine: 0.58 G
Nuts, almonds, raw, whole
Iron, Fe: 2.76 MG
Nuts, almonds, raw, whole
Iron, Fe: 3.09 MG
Nuts, almonds, raw, whole
Iron, Fe: 3.61 MG
Nuts, almonds, raw, whole
Iron, Fe: 3.73 MG
Nuts, almonds, raw, whole
Iron, Fe: 3.85 MG
Nuts, almonds, raw, whole
Iron, Fe: 4.13 MG
Nuts, almonds, raw, whole
Iron, Fe: 4.17 MG
Nuts, almonds, raw, whole
Iron, Fe: 4.59 MG
Nuts, almonds, raw, whole
Isoleucine: 0.7 G
Nuts, almonds, raw, whole
Isoleucine: 0.74 G
Nuts, almonds, raw, whole
Isoleucine: 0.77 G
Nuts, almonds, raw, whole
Isoleucine: 0.83 G
Nuts, almonds, raw, whole
Isoleucine: 0.83 G
Nuts, almonds, raw, whole
Leucine: 1.33 G
Nuts, almonds, raw, whole
Leucine: 1.44 G
Nuts, almonds, raw, whole
Leucine: 1.53 G
Nuts, almonds, raw, whole
Leucine: 1.57 G
Nuts, almonds, raw, whole
Leucine: 1.57 G
Nuts, almonds, raw, whole
Lysine: 0.6 G
Nuts, almonds, raw, whole
Lysine: 0.6 G
Nuts, almonds, raw, whole
Lysine: 0.63 G
Nuts, almonds, raw, whole
Lysine: 0.63 G
Nuts, almonds, raw, whole
Lysine: 0.63 G
Nuts, almonds, raw, whole
Magnesium, Mg: 238.5 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 248 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 252 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 256 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 260 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 264 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 271 MG
Nuts, almonds, raw, whole
Magnesium, Mg: 271 MG
Nuts, almonds, raw, whole
Manganese, Mn: 1.72 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.05 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.09 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.21 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.22 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.28 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.3 MG
Nuts, almonds, raw, whole
Manganese, Mn: 2.32 MG
Nuts, almonds, raw, whole
Methionine: 0.15 G
Nuts, almonds, raw, whole
Methionine: 0.15 G
Nuts, almonds, raw, whole
Methionine: 0.15 G
Nuts, almonds, raw, whole
Methionine: 0.16 G
Nuts, almonds, raw, whole
Methionine: 0.16 G
Nuts, almonds, raw, whole
Molybdenum, Mo: 31.8 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 34.6 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 40.7 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 42.2 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 45.6 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 50.6 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 55.6 UG
Nuts, almonds, raw, whole
Molybdenum, Mo: 61.1 UG
Nuts, almonds, raw, whole
Niacin: 2.51 MG
Nuts, almonds, raw, whole
Niacin: 3.42 MG
Nuts, almonds, raw, whole
Niacin: 3.59 MG
Nuts, almonds, raw, whole
Niacin: 3.63 MG
Nuts, almonds, raw, whole
Niacin: 3.86 MG
Nuts, almonds, raw, whole
Niacin: 4.24 MG
Nuts, almonds, raw, whole
Niacin: 4.26 MG
Nuts, almonds, raw, whole
Niacin: 4.65 MG
Nuts, almonds, raw, whole
Nitrogen: 3.76 G
Nuts, almonds, raw, whole
Nitrogen: 3.82 G
Nuts, almonds, raw, whole
Nitrogen: 3.88 G
Nuts, almonds, raw, whole
Nitrogen: 4 G
Nuts, almonds, raw, whole
Nitrogen: 4.12 G
Nuts, almonds, raw, whole
Nitrogen: 4.27 G
Nuts, almonds, raw, whole
Nitrogen: 4.33 G
Nuts, almonds, raw, whole
Nitrogen: 4.95 G
Nuts, almonds, raw, whole
Phenylalanine: 1.07 G
Nuts, almonds, raw, whole
Phenylalanine: 1.16 G
Nuts, almonds, raw, whole
Phenylalanine: 1.24 G
Nuts, almonds, raw, whole
Phenylalanine: 1.25 G
Nuts, almonds, raw, whole
Phenylalanine: 1.27 G
Nuts, almonds, raw, whole
Phosphorus, P: 469 MG
Nuts, almonds, raw, whole
Phosphorus, P: 481 MG
Nuts, almonds, raw, whole
Phosphorus, P: 488 MG
Nuts, almonds, raw, whole
Phosphorus, P: 514 MG
Nuts, almonds, raw, whole
Phosphorus, P: 516.5 MG
Nuts, almonds, raw, whole
Phosphorus, P: 517 MG
Nuts, almonds, raw, whole
Phosphorus, P: 518 MG
Nuts, almonds, raw, whole
Phosphorus, P: 520 MG
Nuts, almonds, raw, whole
Potassium, K: 680 MG
Nuts, almonds, raw, whole
Potassium, K: 709 MG
Nuts, almonds, raw, whole
Potassium, K: 719 MG
Nuts, almonds, raw, whole
Potassium, K: 720 MG
Nuts, almonds, raw, whole
Potassium, K: 721 MG
Nuts, almonds, raw, whole
Potassium, K: 726 MG
Nuts, almonds, raw, whole
Potassium, K: 789 MG
Nuts, almonds, raw, whole
Potassium, K: 798 MG
Nuts, almonds, raw, whole
Proline: 1.19 G
Nuts, almonds, raw, whole
Proline: 1.31 G
Nuts, almonds, raw, whole
Proline: 1.34 G
Nuts, almonds, raw, whole
Proline: 1.35 G
Nuts, almonds, raw, whole
Proline: 1.38 G
Nuts, almonds, raw, whole
Serine: 0.89 G
Nuts, almonds, raw, whole
Serine: 0.96 G
Nuts, almonds, raw, whole
Serine: 1.02 G
Nuts, almonds, raw, whole
Serine: 1.03 G
Nuts, almonds, raw, whole
Serine: 1.05 G
Nuts, almonds, raw, whole
Thiamin: 0.137 MG
Nuts, almonds, raw, whole
Thiamin: 0.14 MG
Nuts, almonds, raw, whole
Thiamin: 0.153 MG
Nuts, almonds, raw, whole
Thiamin: 0.154 MG
Nuts, almonds, raw, whole
Thiamin: 0.158 MG
Nuts, almonds, raw, whole
Thiamin: 0.165 MG
Nuts, almonds, raw, whole
Thiamin: 0.17 MG
Nuts, almonds, raw, whole
Thiamin: 0.207 MG
Nuts, almonds, raw, whole
Threonine: 0.56 G
Nuts, almonds, raw, whole
Threonine: 0.58 G
Nuts, almonds, raw, whole
Threonine: 0.63 G
Nuts, almonds, raw, whole
Threonine: 0.63 G
Nuts, almonds, raw, whole
Threonine: 0.64 G
Nuts, almonds, raw, whole
Total lipid (fat): 46.45 G
Nuts, almonds, raw, whole
Total lipid (fat): 49.47 G
Nuts, almonds, raw, whole
Total lipid (fat): 49.84 G
Nuts, almonds, raw, whole
Total lipid (fat): 51.45 G
Nuts, almonds, raw, whole
Total lipid (fat): 51.81 G
Nuts, almonds, raw, whole
Total lipid (fat): 52.31 G
Nuts, almonds, raw, whole
Total lipid (fat): 53.28 G
Nuts, almonds, raw, whole
Total lipid (fat): 54.11 G
Nuts, almonds, raw, whole
Tryptophan: 0.18 G
Nuts, almonds, raw, whole
Tryptophan: 0.2 G
Nuts, almonds, raw, whole
Tryptophan: 0.21 G
Nuts, almonds, raw, whole
Tryptophan: 0.22 G
Nuts, almonds, raw, whole
Tryptophan: 0.23 G
Nuts, almonds, raw, whole
Tyrosine: 0.56 G
Nuts, almonds, raw, whole
Tyrosine: 0.63 G
Nuts, almonds, raw, whole
Tyrosine: 0.64 G
Nuts, almonds, raw, whole
Tyrosine: 0.66 G
Nuts, almonds, raw, whole
Tyrosine: 0.66 G
Nuts, almonds, raw, whole
Valine: 0.79 G
Nuts, almonds, raw, whole
Valine: 0.88 G
Nuts, almonds, raw, whole
Valine: 0.92 G
Nuts, almonds, raw, whole
Valine: 0.99 G
Nuts, almonds, raw, whole
Valine: 1 G
Nuts, almonds, raw, whole
Vitamin B-6: 0.073 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.09 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.094 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.102 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.104 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.106 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.11 MG
Nuts, almonds, raw, whole
Vitamin B-6: 0.127 MG
Nuts, almonds, raw, whole
Water: 3.62 G
Nuts, almonds, raw, whole
Water: 3.77 G
Nuts, almonds, raw, whole
Water: 3.99 G
Nuts, almonds, raw, whole
Water: 4.15 G
Nuts, almonds, raw, whole
Water: 4.4 G
Nuts, almonds, raw, whole
Water: 4.5 G
Nuts, almonds, raw, whole
Water: 4.51 G
Nuts, almonds, raw, whole
Water: 5.15 G
Nuts, almonds, raw, whole
Zinc, Zn: 2.32 MG
Nuts, almonds, raw, whole
Zinc, Zn: 2.55 MG
Nuts, almonds, raw, whole
Zinc, Zn: 2.56 MG
Nuts, almonds, raw, whole
Zinc, Zn: 2.9 MG
Nuts, almonds, raw, whole
Zinc, Zn: 3.03 MG
Nuts, almonds, raw, whole
Zinc, Zn: 3.06 MG
Nuts, almonds, raw, whole
Zinc, Zn: 3.15 MG
Nuts, almonds, raw, whole
Zinc, Zn: 3.35 MG
Nuts, almonds, whole, raw
Water: 4.261 G
Energy (Atwater General Factors): 625.75 KCAL
Energy (Atwater Specific Factors): 583.597022 KCAL
Nitrogen: 4.141 G
Protein: 21.45038 G
Total lipid (fat): 51.09 G
Ash: 3.164 G
Carbohydrate, by difference: 20.03462 G
Fiber, total dietary: 10.78 G
Calcium, Ca: 253.6 MG
Iron, Fe: 3.741 MG
Magnesium, Mg: 257.6 MG
Phosphorus, P: 502.9 MG
Potassium, K: 732.8 MG
Zinc, Zn: 2.865 MG
Copper, Cu: 0.9104 MG
Manganese, Mn: 2.149 MG
Molybdenum, Mo: 45.28 UG
Thiamin: 0.1605 MG
Niacin: 3.77 MG
Vitamin B-6: 0.1008 MG
Biotin: 57.01 UG
Tryptophan: 0.208 G
Threonine: 0.608 G
Isoleucine: 0.774 G
Leucine: 1.488 G
Lysine: 0.618 G
Methionine: 0.154 G
Phenylalanine: 1.198 G
Tyrosine: 0.63 G
Valine: 0.916 G
Arginine: 2.464 G
Histidine: 0.548 G
Alanine: 0.98 G
Aspartic acid: 2.402 G
Glutamic acid: 4.248 G
Glycine: 1.434 G
Proline: 1.314 G
Serine: 0.99 G
Cysteine: 0.5 G
Nuts, almonds
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
ALMOND When indexing the almond fruit (drupe), index both *ALMOND [B2721]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (P. Mill.) D.A. Webber ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24775]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D. A. Webb ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=29890]
[https://www.sciname.info/Default.asp?SciName=Amygdalus communis L. ][EuroFIR-NETTOX 2007 15]
[https://www.sciname.info/Default.asp?SciName=Prunus dulcis (Mill.) D.A.Webb ][DPNL 2003 12275]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,9421]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
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.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 4.41 G
Energy: 579 KCAL
Energy: 2423 kJ
Protein: 21.15 G
Total lipid (fat): 49.93 G
Ash: 2.97 G
Carbohydrate, by difference: 21.55 G
Fiber, total dietary: 12.5 G
Sugars, Total: 4.35 G
Sucrose: 3.95 G
Glucose: 0.17 G
Fructose: 0.11 G
Maltose: 0.04 G
Galactose: 0.07 G
Starch: 0.72 G
Calcium, Ca: 269 MG
Iron, Fe: 3.71 MG
Magnesium, Mg: 270 MG
Phosphorus, P: 481 MG
Potassium, K: 733 MG
Sodium, Na: 1 MG
Zinc, Zn: 3.12 MG
Copper, Cu: 1.031 MG
Manganese, Mn: 2.179 MG
Selenium, Se: 4.1 UG
Thiamin: 0.205 MG
Riboflavin: 1.138 MG
Niacin: 3.618 MG
Pantothenic acid: 0.471 MG
Vitamin B-6: 0.137 MG
Folate, total: 44 UG
Folate, food: 44 UG
Folate, DFE: 44 UG
Choline, total: 52.1 MG
Betaine: 0.5 MG
Carotene, beta: 1 UG
Vitamin A, IU: 2 IU
Lutein + zeaxanthin: 1 UG
Vitamin E (alpha-tocopherol): 25.63 MG
Tocopherol, beta: 0.23 MG
Tocopherol, gamma: 0.64 MG
Tocopherol, delta: 0.07 MG
Fatty acids, total saturated: 3.802 G
SFA 14:0: 0.003 G
SFA 16:0: 3.083 G
SFA 17:0: 0.004 G
SFA 18:0: 0.704 G
SFA 20:0: 0.007 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 31.551 G
MUFA 16:1: 0.239 G
MUFA 16:1 c: 0.227 G
MUFA 17:1: 0.013 G
MUFA 18:1: 31.294 G
MUFA 18:1 c: 31.294 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 12.329 G
PUFA 18:2: 12.324 G
PUFA 18:2 n-6 c,c: 12.32 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.003 G
PUFA 18:3 n-3 c,c,c (ALA): 0.003 G
PUFA 20:2 n-6 c,c: 0.002 G
Fatty acids, total trans: 0.015 G
Fatty acids, total trans-monoenoic: 0.012 G
TFA 16:1 t: 0.012 G
TFA 18:2 t not further defined: 0.003 G
Fatty acids, total trans-polyenoic: 0.003 G
Stigmasterol: 4 MG
Campesterol: 5 MG
Beta-sitosterol: 130 MG
Tryptophan: 0.211 G
Threonine: 0.601 G
Isoleucine: 0.751 G
Leucine: 1.473 G
Lysine: 0.568 G
Methionine: 0.157 G
Cystine: 0.215 G
Phenylalanine: 1.132 G
Tyrosine: 0.45 G
Valine: 0.855 G
Arginine: 2.465 G
Histidine: 0.539 G
Alanine: 0.999 G
Aspartic acid: 2.639 G
Glutamic acid: 6.206 G
Glycine: 1.429 G
Proline: 0.969 G
Serine: 0.912 G
Nuts, beechnuts, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
BEECH When indexing beech nut index both *BEECH [B1543]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
<SCIGEN>Fagus L. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19461]
<SCIGEN>Fagus spp. [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=405621]
<SCIGEN>Fagus L. [https://plants.usda.gov/home/plantProfile?symbol=FAGUS]
<SCIGEN>Fagus [DPNL 2003 9761]
<DICTION>Beech (<i>Fagus</i>) is a genus of ten species of deciduous trees in the family <i>Fagaceae</i>, native to temperate Europe, Asia and North America. The fruit of the beech tree is known as beechnuts or mast and is found in small burrs that drop from the tree in autumn. It is small, roughly triangular and edible, with a bitter, astringent taste.[http://en.wikipedia.org/wiki/Beech]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 6.6 G
Energy: 576 KCAL
Energy: 2410 kJ
Protein: 6.2 G
Total lipid (fat): 50 G
Ash: 3.7 G
Carbohydrate, by difference: 33.5 G
Calcium, Ca: 1 MG
Iron, Fe: 2.46 MG
Potassium, K: 1017 MG
Sodium, Na: 38 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.67 MG
Manganese, Mn: 1.341 MG
Vitamin C, total ascorbic acid: 15.5 MG
Thiamin: 0.304 MG
Riboflavin: 0.371 MG
Niacin: 0.877 MG
Pantothenic acid: 0.925 MG
Vitamin B-6: 0.684 MG
Folate, total: 113 UG
Folate, food: 113 UG
Folate, DFE: 113 UG
Fatty acids, total saturated: 5.719 G
SFA 14:0: 0.063 G
SFA 16:0: 3.569 G
SFA 18:0: 1.183 G
Fatty acids, total monounsaturated: 21.892 G
MUFA 16:1: 0.287 G
MUFA 18:1: 18.849 G
MUFA 20:1: 2.757 G
Fatty acids, total polyunsaturated: 20.089 G
PUFA 18:2: 18.39 G
PUFA 18:3: 1.7 G
Tryptophan: 0.069 G
Threonine: 0.221 G
Isoleucine: 0.245 G
Leucine: 0.367 G
Lysine: 0.367 G
Methionine: 0.146 G
Cystine: 0.197 G
Phenylalanine: 0.262 G
Tyrosine: 0.172 G
Valine: 0.346 G
Arginine: 0.443 G
Histidine: 0.172 G
Alanine: 0.414 G
Aspartic acid: 1.071 G
Glutamic acid: 0.8 G
Glycine: 0.319 G
Proline: 0.326 G
Serine: 0.31 G
Nuts, brazilnuts, dried, unblanched
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
BRAZIL NUT When indexing the fruit of the brazil nut (seed) index both *BRAZIL NUT [B1463]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Lecythidaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21983]
[https://www.sciname.info/Default.asp?SciName=Bertholletia excelsa Humb. & Bonpl. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=21989]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=7022]
[https://plants.usda.gov/home/plantProfile?symbol=BEEX2]
[https://www.sciname.info/Default.asp?SciName=Bertholletia excelsa Bonpl. ] [EuroFIR-NETTOX 2007 43]
[DPNL 2003 8003]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,14900]
<DICTION>The Brazil nut (<i>Bertholletia excelsa</i>) is a South American tree in the family Lecythidaceae, and also the name of the tree's commercially harvested edible seed. While cooks classify the Brazil nut as a nut, botanists consider it to be a seed and not a nut, because in nuts the shell splits in half with the meat separate from the shell.[http://en.wikipedia.org/wiki/Bertholletia_excelsa]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
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.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 3.42 G
Energy: 659 KCAL
Energy: 2757 kJ
Protein: 14.32 G
Total lipid (fat): 67.1 G
Ash: 3.43 G
Carbohydrate, by difference: 11.74 G
Fiber, total dietary: 7.5 G
Sugars, Total: 2.33 G
Sucrose: 2.33 G
Starch: 0.25 G
Calcium, Ca: 160 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 376 MG
Phosphorus, P: 725 MG
Potassium, K: 659 MG
Sodium, Na: 3 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 1.743 MG
Manganese, Mn: 1.223 MG
Selenium, Se: 1917 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.617 MG
Riboflavin: 0.035 MG
Niacin: 0.295 MG
Pantothenic acid: 0.184 MG
Vitamin B-6: 0.101 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Choline, total: 28.8 MG
Betaine: 0.4 MG
Vitamin E (alpha-tocopherol): 5.65 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 9.56 MG
Tocopherol, delta: 0.63 MG
Tocotrienol, gamma: 0.17 MG
Fatty acids, total saturated: 16.134 G
SFA 14:0: 0.046 G
SFA 16:0: 9.626 G
SFA 17:0: 0.041 G
SFA 18:0: 6.244 G
SFA 20:0: 0.167 G
SFA 22:0: 0.01 G
Fatty acids, total monounsaturated: 23.879 G
MUFA 16:1: 0.214 G
MUFA 17:1: 0.045 G
MUFA 18:1: 23.594 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 24.399 G
PUFA 18:2: 24.363 G
PUFA 18:2 n-6 c,c: 23.859 G
PUFA 18:3: 0.036 G
PUFA 18:3 n-3 c,c,c (ALA): 0.018 G
PUFA 18:3 n-6 c,c,c: 0.018 G
Stigmasterol: 6 MG
Campesterol: 2 MG
Beta-sitosterol: 64 MG
Tryptophan: 0.135 G
Threonine: 0.365 G
Isoleucine: 0.518 G
Leucine: 1.19 G
Lysine: 0.49 G
Methionine: 1.124 G
Cystine: 0.306 G
Phenylalanine: 0.639 G
Tyrosine: 0.416 G
Valine: 0.76 G
Arginine: 2.14 G
Histidine: 0.409 G
Alanine: 0.609 G
Aspartic acid: 1.325 G
Glutamic acid: 3.19 G
Glycine: 0.733 G
Proline: 0.706 G
Serine: 0.676 G
Nuts, butternuts, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
BUTTERNUT When indexing the butternut fruit (drupe, seed) index both *BUTTERNUT [B1453]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Juglandaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19222]
[https://www.sciname.info/Default.asp?SciName=Juglans cinerea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19250]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=20732]
[https://plants.usda.gov/home/plantProfile?symbol=JUCI]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 3.34 G
Energy: 612 KCAL
Energy: 2561 kJ
Protein: 24.9 G
Total lipid (fat): 56.98 G
Ash: 2.73 G
Carbohydrate, by difference: 12.05 G
Fiber, total dietary: 4.7 G
Calcium, Ca: 53 MG
Iron, Fe: 4.02 MG
Magnesium, Mg: 237 MG
Phosphorus, P: 446 MG
Potassium, K: 421 MG
Sodium, Na: 1 MG
Zinc, Zn: 3.13 MG
Copper, Cu: 0.45 MG
Manganese, Mn: 6.56 MG
Selenium, Se: 17.2 UG
Vitamin C, total ascorbic acid: 3.2 MG
Thiamin: 0.383 MG
Riboflavin: 0.148 MG
Niacin: 1.045 MG
Pantothenic acid: 0.633 MG
Vitamin B-6: 0.56 MG
Folate, total: 66 UG
Folate, food: 66 UG
Folate, DFE: 66 UG
Vitamin A, RAE: 6 UG
Vitamin A, IU: 124 IU
Fatty acids, total saturated: 1.306 G
SFA 16:0: 0.872 G
SFA 18:0: 0.425 G
Fatty acids, total monounsaturated: 10.425 G
MUFA 18:1: 10.352 G
Fatty acids, total polyunsaturated: 42.741 G
PUFA 18:2: 33.727 G
PUFA 18:3: 8.718 G
Tryptophan: 0.366 G
Threonine: 0.94 G
Isoleucine: 1.179 G
Leucine: 2.199 G
Lysine: 0.77 G
Methionine: 0.611 G
Cystine: 0.484 G
Phenylalanine: 1.442 G
Tyrosine: 0.977 G
Valine: 1.541 G
Arginine: 4.862 G
Histidine: 0.808 G
Alanine: 1.372 G
Aspartic acid: 3.096 G
Glutamic acid: 6.084 G
Glycine: 1.508 G
Proline: 1.236 G
Serine: 1.64 G
Nuts, cashew butter, plain, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SEMISOLID WITH SMOOTH CONSISTENCY
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.34 G
Energy: 609 KCAL
Energy: 2549 kJ
Protein: 12.12 G
Total lipid (fat): 53.03 G
Ash: 2.5 G
Carbohydrate, by difference: 30.3 G
Fiber, total dietary: 3 G
Sugars, Total: 9.09 G
Calcium, Ca: 61 MG
Iron, Fe: 4.91 MG
Magnesium, Mg: 206 MG
Phosphorus, P: 388 MG
Potassium, K: 447 MG
Sodium, Na: 295 MG
Zinc, Zn: 4.43 MG
Copper, Cu: 1.758 MG
Selenium, Se: 9.3 UG
Thiamin: 0.158 MG
Riboflavin: 0.159 MG
Niacin: 1.108 MG
Vitamin B-6: 0.203 MG
Folate, total: 55 UG
Folate, food: 55 UG
Folate, DFE: 55 UG
Choline, total: 48.3 MG
Lutein + zeaxanthin: 18 UG
Vitamin E (alpha-tocopherol): 5.08 MG
Vitamin K (phylloquinone): 30.3 UG
Fatty acids, total saturated: 10.606 G
SFA 8:0: 0.116 G
SFA 10:0: 0.116 G
SFA 12:0: 0.687 G
SFA 14:0: 0.333 G
SFA 16:0: 5.197 G
SFA 18:0: 3.784 G
Fatty acids, total monounsaturated: 26.709 G
MUFA 16:1: 0.254 G
MUFA 18:1: 26.303 G
MUFA 20:1: 0.111 G
Fatty acids, total polyunsaturated: 13.371 G
PUFA 18:2: 13.2 G
PUFA 18:3: 0.159 G
Tryptophan: 0.162 G
Threonine: 0.388 G
Isoleucine: 0.445 G
Leucine: 0.831 G
Lysine: 0.523 G
Methionine: 0.204 G
Cystine: 0.222 G
Phenylalanine: 0.537 G
Tyrosine: 0.286 G
Valine: 0.617 G
Arginine: 1.198 G
Histidine: 0.257 G
Alanine: 0.472 G
Aspartic acid: 1.013 G
Glutamic acid: 2.542 G
Glycine: 0.529 G
Proline: 0.458 G
Serine: 0.609 G
Nuts, cashew butter, plain, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SEMISOLID WITH SMOOTH CONSISTENCY
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.96 G
Energy: 587 KCAL
Energy: 2456 kJ
Protein: 17.56 G
Total lipid (fat): 49.41 G
Ash: 2.5 G
Carbohydrate, by difference: 27.57 G
Fiber, total dietary: 2 G
Calcium, Ca: 43 MG
Iron, Fe: 5.03 MG
Magnesium, Mg: 258 MG
Phosphorus, P: 457 MG
Potassium, K: 546 MG
Sodium, Na: 15 MG
Zinc, Zn: 5.16 MG
Copper, Cu: 2.19 MG
Manganese, Mn: 0.815 MG
Selenium, Se: 11.5 UG
Thiamin: 0.312 MG
Riboflavin: 0.187 MG
Niacin: 1.599 MG
Pantothenic acid: 1.201 MG
Vitamin B-6: 0.252 MG
Folate, total: 68 UG
Folate, food: 68 UG
Folate, DFE: 68 UG
Fatty acids, total saturated: 9.763 G
SFA 8:0: 0.14 G
SFA 10:0: 0.14 G
SFA 12:0: 0.836 G
SFA 14:0: 0.37 G
SFA 16:0: 4.639 G
SFA 18:0: 3.168 G
Fatty acids, total monounsaturated: 29.122 G
MUFA 16:1: 0.339 G
MUFA 18:1: 28.579 G
MUFA 20:1: 0.148 G
Fatty acids, total polyunsaturated: 8.354 G
PUFA 18:2: 8.166 G
PUFA 18:3: 0.171 G
Tryptophan: 0.272 G
Threonine: 0.679 G
Isoleucine: 0.838 G
Leucine: 1.475 G
Lysine: 0.938 G
Methionine: 0.315 G
Cystine: 0.325 G
Phenylalanine: 0.908 G
Tyrosine: 0.563 G
Valine: 1.193 G
Arginine: 1.998 G
Histidine: 0.457 G
Alanine: 0.805 G
Aspartic acid: 1.727 G
Glutamic acid: 4.159 G
Glycine: 0.921 G
Proline: 0.792 G
Serine: 0.974 G
Nuts, cashew nuts, dry roasted, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
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].
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.7 G
Energy: 574 KCAL
Energy: 2402 kJ
Protein: 15.31 G
Total lipid (fat): 46.35 G
Ash: 3.95 G
Carbohydrate, by difference: 32.69 G
Fiber, total dietary: 3 G
Sugars, Total: 5.01 G
Calcium, Ca: 45 MG
Iron, Fe: 6 MG
Magnesium, Mg: 260 MG
Phosphorus, P: 490 MG
Potassium, K: 565 MG
Sodium, Na: 640 MG
Zinc, Zn: 5.6 MG
Copper, Cu: 2.22 MG
Manganese, Mn: 0.826 MG
Selenium, Se: 11.7 UG
Thiamin: 0.2 MG
Riboflavin: 0.2 MG
Niacin: 1.4 MG
Pantothenic acid: 1.217 MG
Vitamin B-6: 0.256 MG
Folate, total: 69 UG
Folate, food: 69 UG
Folate, DFE: 69 UG
Choline, total: 61 MG
Lutein + zeaxanthin: 23 UG
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin K (phylloquinone): 34.7 UG
Fatty acids, total saturated: 9.157 G
SFA 8:0: 0.132 G
SFA 10:0: 0.132 G
SFA 12:0: 0.784 G
SFA 14:0: 0.347 G
SFA 16:0: 4.351 G
SFA 18:0: 2.972 G
Fatty acids, total monounsaturated: 27.317 G
MUFA 16:1: 0.318 G
MUFA 18:1: 26.808 G
MUFA 20:1: 0.139 G
Fatty acids, total polyunsaturated: 7.836 G
PUFA 18:2: 7.66 G
PUFA 18:3: 0.161 G
Phytosterols: 158 MG
Tryptophan: 0.237 G
Threonine: 0.592 G
Isoleucine: 0.731 G
Leucine: 1.285 G
Lysine: 0.817 G
Methionine: 0.274 G
Cystine: 0.283 G
Phenylalanine: 0.791 G
Tyrosine: 0.491 G
Valine: 1.04 G
Arginine: 1.741 G
Histidine: 0.399 G
Alanine: 0.702 G
Aspartic acid: 1.505 G
Glutamic acid: 3.624 G
Glycine: 0.803 G
Proline: 0.69 G
Serine: 0.849 G
Nuts, cashew nuts, dry roasted, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.7 G
Energy: 574 KCAL
Energy: 2402 kJ
Protein: 15.31 G
Total lipid (fat): 46.35 G
Ash: 3.95 G
Carbohydrate, by difference: 32.69 G
Fiber, total dietary: 3 G
Sugars, Total: 5.01 G
Calcium, Ca: 45 MG
Iron, Fe: 6 MG
Magnesium, Mg: 260 MG
Phosphorus, P: 490 MG
Potassium, K: 565 MG
Sodium, Na: 16 MG
Zinc, Zn: 5.6 MG
Copper, Cu: 2.22 MG
Manganese, Mn: 0.826 MG
Selenium, Se: 11.7 UG
Thiamin: 0.2 MG
Riboflavin: 0.2 MG
Niacin: 1.4 MG
Pantothenic acid: 1.217 MG
Vitamin B-6: 0.256 MG
Folate, total: 69 UG
Folate, food: 69 UG
Folate, DFE: 69 UG
Choline, total: 61 MG
Lutein + zeaxanthin: 23 UG
Vitamin E (alpha-tocopherol): 0.92 MG
Vitamin K (phylloquinone): 34.7 UG
Fatty acids, total saturated: 9.157 G
SFA 8:0: 0.132 G
SFA 10:0: 0.132 G
SFA 12:0: 0.784 G
SFA 14:0: 0.347 G
SFA 16:0: 4.351 G
SFA 18:0: 2.972 G
Fatty acids, total monounsaturated: 27.317 G
MUFA 16:1: 0.318 G
MUFA 18:1: 26.808 G
MUFA 20:1: 0.139 G
Fatty acids, total polyunsaturated: 7.836 G
PUFA 18:2: 7.66 G
PUFA 18:3: 0.161 G
Phytosterols: 158 MG
Tryptophan: 0.237 G
Threonine: 0.592 G
Isoleucine: 0.731 G
Leucine: 1.285 G
Lysine: 0.817 G
Methionine: 0.274 G
Cystine: 0.283 G
Phenylalanine: 0.791 G
Tyrosine: 0.491 G
Valine: 1.04 G
Arginine: 1.741 G
Histidine: 0.399 G
Alanine: 0.702 G
Aspartic acid: 1.505 G
Glutamic acid: 3.624 G
Glycine: 0.803 G
Proline: 0.69 G
Serine: 0.849 G
Nuts, cashew nuts, oil roasted, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 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.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.34 G
Energy: 581 KCAL
Energy: 2431 kJ
Protein: 16.84 G
Total lipid (fat): 47.77 G
Ash: 2.89 G
Carbohydrate, by difference: 30.16 G
Fiber, total dietary: 3.3 G
Sugars, Total: 5.01 G
Sucrose: 4.84 G
Glucose: 0.08 G
Fructose: 0.08 G
Starch: 10.93 G
Calcium, Ca: 43 MG
Iron, Fe: 6.05 MG
Magnesium, Mg: 273 MG
Phosphorus, P: 531 MG
Potassium, K: 632 MG
Sodium, Na: 308 MG
Zinc, Zn: 5.35 MG
Copper, Cu: 2.043 MG
Manganese, Mn: 1.668 MG
Selenium, Se: 20.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.363 MG
Riboflavin: 0.218 MG
Niacin: 1.736 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.323 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 61 MG
Betaine: 11.2 MG
Lutein + zeaxanthin: 23 UG
Vitamin E (alpha-tocopherol): 0.92 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 5.4 MG
Tocopherol, delta: 0.37 MG
Tocotrienol, beta: 0.1 MG
Tocotrienol, gamma: 0.2 MG
Vitamin K (phylloquinone): 34.7 UG
Fatty acids, total saturated: 8.478 G
SFA 8:0: 0.016 G
SFA 10:0: 0.016 G
SFA 12:0: 0.016 G
SFA 14:0: 0.016 G
SFA 16:0: 4.265 G
SFA 17:0: 0.051 G
SFA 18:0: 3.511 G
SFA 20:0: 0.29 G
SFA 22:0: 0.188 G
SFA 24:0: 0.11 G
Fatty acids, total monounsaturated: 25.923 G
MUFA 16:1: 0.149 G
MUFA 18:1: 25.624 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 8.546 G
PUFA 18:2: 8.478 G
PUFA 18:3: 0.068 G
Campesterol: 10 MG
Beta-sitosterol: 119 MG
Tryptophan: 0.265 G
Threonine: 0.636 G
Isoleucine: 0.729 G
Leucine: 1.361 G
Lysine: 0.858 G
Methionine: 0.334 G
Cystine: 0.364 G
Phenylalanine: 0.879 G
Tyrosine: 0.469 G
Valine: 1.011 G
Arginine: 1.963 G
Histidine: 0.421 G
Alanine: 0.774 G
Aspartic acid: 1.659 G
Glutamic acid: 4.165 G
Glycine: 0.866 G
Proline: 0.751 G
Serine: 0.997 G
Nuts, cashew nuts, oil roasted, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 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.
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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 3.48 G
Energy: 580 KCAL
Energy: 2426 kJ
Protein: 16.84 G
Total lipid (fat): 47.77 G
Ash: 2.03 G
Carbohydrate, by difference: 29.87 G
Fiber, total dietary: 3.3 G
Sugars, Total: 5.01 G
Sucrose: 4.84 G
Glucose: 0.08 G
Fructose: 0.08 G
Starch: 10.93 G
Calcium, Ca: 43 MG
Iron, Fe: 6.05 MG
Magnesium, Mg: 273 MG
Phosphorus, P: 531 MG
Potassium, K: 632 MG
Sodium, Na: 13 MG
Zinc, Zn: 5.35 MG
Copper, Cu: 2.043 MG
Manganese, Mn: 1.668 MG
Selenium, Se: 20.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.363 MG
Riboflavin: 0.218 MG
Niacin: 1.736 MG
Pantothenic acid: 0.88 MG
Vitamin B-6: 0.323 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 61 MG
Betaine: 11.2 MG
Lutein + zeaxanthin: 23 UG
Vitamin E (alpha-tocopherol): 0.92 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 5.4 MG
Tocopherol, delta: 0.37 MG
Tocotrienol, beta: 0.1 MG
Tocotrienol, gamma: 0.2 MG
Vitamin K (phylloquinone): 34.7 UG
Fatty acids, total saturated: 8.478 G
SFA 8:0: 0.016 G
SFA 10:0: 0.016 G
SFA 12:0: 0.016 G
SFA 14:0: 0.016 G
SFA 16:0: 4.265 G
SFA 17:0: 0.051 G
SFA 18:0: 3.511 G
SFA 20:0: 0.29 G
SFA 22:0: 0.188 G
SFA 24:0: 0.11 G
Fatty acids, total monounsaturated: 25.923 G
MUFA 16:1: 0.149 G
MUFA 18:1: 25.624 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 8.546 G
PUFA 18:2: 8.478 G
PUFA 18:3: 0.068 G
Campesterol: 10 MG
Beta-sitosterol: 119 MG
Tryptophan: 0.265 G
Threonine: 0.636 G
Isoleucine: 0.729 G
Leucine: 1.361 G
Lysine: 0.858 G
Methionine: 0.334 G
Cystine: 0.364 G
Phenylalanine: 0.879 G
Tyrosine: 0.469 G
Valine: 1.011 G
Arginine: 1.963 G
Histidine: 0.421 G
Alanine: 0.774 G
Aspartic acid: 1.659 G
Glutamic acid: 4.165 G
Glycine: 0.866 G
Proline: 0.751 G
Serine: 0.997 G
Nuts, cashew nuts, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CASHEW When indexing the pecan fruit (drupe, seed) index both *PECAN [B1221]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Anacardiaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28771]
[https://www.sciname.info/Default.asp?SciName=Anacardium occidentale L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=28793]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3060]
[https://plants.usda.gov/home/plantProfile?symbol=ANOC]
[EuroFIR-NETTOX 2007 16]
[DPNL 2003 7475]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,28212]
<DICTION>The cashew is a tree in the family <i>Anacardiaceae</i>. Its English name derives from the Portuguese name for the fruit of the cashew tree, caju, which in turn derives from the indigenous Tupi name, acaj. It is now widely grown in tropical climates for its cashew nuts and cashew apples.
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure that develops from the pedicel and the receptacle of the cashew flower. Called the cashew apple, better known in Central America as maran, it ripens into a yellow and/or red structure about 5 to 11 cm long. It is edible, and has a strong sweet smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus. The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands into the cashew apple. Within the true fruit is a single seed, the cashew nut. Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the more well known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs.[http://en.wikipedia.org/wiki/Anacardium_occidentale]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 5.2 G
Energy: 553 KCAL
Energy: 2314 kJ
Protein: 18.22 G
Total lipid (fat): 43.85 G
Ash: 2.54 G
Carbohydrate, by difference: 30.19 G
Fiber, total dietary: 3.3 G
Sugars, Total: 5.91 G
Sucrose: 5.81 G
Glucose: 0.05 G
Fructose: 0.05 G
Starch: 23.49 G
Calcium, Ca: 37 MG
Iron, Fe: 6.68 MG
Magnesium, Mg: 292 MG
Phosphorus, P: 593 MG
Potassium, K: 660 MG
Sodium, Na: 12 MG
Zinc, Zn: 5.78 MG
Copper, Cu: 2.195 MG
Manganese, Mn: 1.655 MG
Selenium, Se: 19.9 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.423 MG
Riboflavin: 0.058 MG
Niacin: 1.062 MG
Pantothenic acid: 0.864 MG
Vitamin B-6: 0.417 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Lutein + zeaxanthin: 22 UG
Vitamin E (alpha-tocopherol): 0.9 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 5.31 MG
Tocopherol, delta: 0.36 MG
Tocotrienol, beta: 0.1 MG
Tocotrienol, gamma: 0.2 MG
Vitamin K (phylloquinone): 34.1 UG
Fatty acids, total saturated: 7.783 G
SFA 8:0: 0.015 G
SFA 10:0: 0.015 G
SFA 12:0: 0.015 G
SFA 14:0: 0.015 G
SFA 16:0: 3.916 G
SFA 17:0: 0.046 G
SFA 18:0: 3.223 G
SFA 20:0: 0.266 G
SFA 22:0: 0.173 G
SFA 24:0: 0.101 G
Fatty acids, total monounsaturated: 23.797 G
MUFA 16:1: 0.136 G
MUFA 18:1: 23.523 G
MUFA 20:1: 0.138 G
Fatty acids, total polyunsaturated: 7.845 G
PUFA 18:2: 7.782 G
PUFA 18:3: 0.062 G
Campesterol: 9 MG
Beta-sitosterol: 113 MG
Tryptophan: 0.287 G
Threonine: 0.688 G
Isoleucine: 0.789 G
Leucine: 1.472 G
Lysine: 0.928 G
Methionine: 0.362 G
Cystine: 0.393 G
Phenylalanine: 0.951 G
Tyrosine: 0.508 G
Valine: 1.094 G
Arginine: 2.123 G
Histidine: 0.456 G
Alanine: 0.837 G
Aspartic acid: 1.795 G
Glutamic acid: 4.506 G
Glycine: 0.937 G
Proline: 0.812 G
Serine: 1.079 G
Nuts, chestnuts, chinese, boiled and steamed
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
CHINESE CHESTNUT When indexing the chestnut fruit (nut) index both *CHINESE CHESTNUT [B2416]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea mollissima Blume ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=501318]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9442]
[https://plants.usda.gov/home/plantProfile?symbol=CAMO83]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17775]
<DICTION>The Chinese Chestnut (<i>Castanea mollissima</i>) is a species of chestnut native to China. The fruit is a densely spiny cupule 4-8 cm diameter, containing two or three glossy brown nuts. [http://en.wikipedia.org/wiki/Chinese_chestnut]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
COOKED IN STEAM
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.57 G
Energy: 153 KCAL
Energy: 640 kJ
Protein: 2.88 G
Total lipid (fat): 0.76 G
Ash: 1.14 G
Carbohydrate, by difference: 33.64 G
Calcium, Ca: 12 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 58 MG
Phosphorus, P: 66 MG
Potassium, K: 306 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.249 MG
Manganese, Mn: 1.097 MG
Vitamin C, total ascorbic acid: 24.7 MG
Thiamin: 0.11 MG
Riboflavin: 0.123 MG
Niacin: 0.548 MG
Pantothenic acid: 0.381 MG
Vitamin B-6: 0.281 MG
Folate, total: 46 UG
Folate, food: 46 UG
Folate, DFE: 46 UG
Vitamin A, RAE: 7 UG
Vitamin A, IU: 138 IU
Fatty acids, total saturated: 0.112 G
SFA 16:0: 0.104 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.399 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.383 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.197 G
PUFA 18:2: 0.177 G
PUFA 18:3: 0.019 G
Tryptophan: 0.034 G
Threonine: 0.115 G
Isoleucine: 0.108 G
Leucine: 0.178 G
Lysine: 0.156 G
Methionine: 0.07 G
Cystine: 0.075 G
Phenylalanine: 0.13 G
Tyrosine: 0.086 G
Valine: 0.151 G
Arginine: 0.295 G
Histidine: 0.083 G
Alanine: 0.137 G
Aspartic acid: 0.584 G
Glutamic acid: 0.368 G
Glycine: 0.126 G
Proline: 0.111 G
Serine: 0.126 G
Nuts, chestnuts, chinese, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
CHINESE CHESTNUT When indexing the chestnut fruit (nut) index both *CHINESE CHESTNUT [B2416]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea mollissima Blume ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=501318]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9442]
[https://plants.usda.gov/home/plantProfile?symbol=CAMO83]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17775]
<DICTION>The Chinese Chestnut (<i>Castanea mollissima</i>) is a species of chestnut native to China. The fruit is a densely spiny cupule 4-8 cm diameter, containing two or three glossy brown nuts. [http://en.wikipedia.org/wiki/Chinese_chestnut]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 8.9 G
Energy: 363 KCAL
Energy: 1519 kJ
Protein: 6.82 G
Total lipid (fat): 1.81 G
Ash: 2.71 G
Carbohydrate, by difference: 79.76 G
Calcium, Ca: 29 MG
Iron, Fe: 2.29 MG
Magnesium, Mg: 137 MG
Phosphorus, P: 155 MG
Potassium, K: 726 MG
Sodium, Na: 5 MG
Zinc, Zn: 1.41 MG
Copper, Cu: 0.59 MG
Manganese, Mn: 2.601 MG
Vitamin C, total ascorbic acid: 58.5 MG
Thiamin: 0.26 MG
Riboflavin: 0.293 MG
Niacin: 1.3 MG
Pantothenic acid: 0.902 MG
Vitamin B-6: 0.666 MG
Folate, total: 110 UG
Folate, food: 110 UG
Folate, DFE: 110 UG
Vitamin A, RAE: 16 UG
Vitamin A, IU: 328 IU
Fatty acids, total saturated: 0.266 G
SFA 16:0: 0.246 G
SFA 18:0: 0.019 G
Fatty acids, total monounsaturated: 0.945 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.909 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 0.468 G
PUFA 18:2: 0.419 G
PUFA 18:3: 0.045 G
Tryptophan: 0.08 G
Threonine: 0.272 G
Isoleucine: 0.255 G
Leucine: 0.421 G
Lysine: 0.371 G
Methionine: 0.165 G
Cystine: 0.179 G
Phenylalanine: 0.309 G
Tyrosine: 0.203 G
Valine: 0.358 G
Arginine: 0.699 G
Histidine: 0.197 G
Alanine: 0.324 G
Aspartic acid: 1.385 G
Glutamic acid: 0.873 G
Glycine: 0.299 G
Proline: 0.263 G
Serine: 0.299 G
Nuts, chestnuts, chinese, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
CHINESE CHESTNUT When indexing the chestnut fruit (nut) index both *CHINESE CHESTNUT [B2416]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea mollissima Blume ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=501318]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9442]
[https://plants.usda.gov/home/plantProfile?symbol=CAMO83]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17775]
<DICTION>The Chinese Chestnut (<i>Castanea mollissima</i>) is a species of chestnut native to China. The fruit is a densely spiny cupule 4-8 cm diameter, containing two or three glossy brown nuts. [http://en.wikipedia.org/wiki/Chinese_chestnut]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 43.95 G
Energy: 224 KCAL
Energy: 937 kJ
Protein: 4.2 G
Total lipid (fat): 1.11 G
Ash: 1.67 G
Carbohydrate, by difference: 49.07 G
Calcium, Ca: 18 MG
Iron, Fe: 1.41 MG
Magnesium, Mg: 84 MG
Phosphorus, P: 96 MG
Potassium, K: 447 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.87 MG
Copper, Cu: 0.363 MG
Manganese, Mn: 1.601 MG
Vitamin C, total ascorbic acid: 36 MG
Thiamin: 0.16 MG
Riboflavin: 0.18 MG
Niacin: 0.8 MG
Pantothenic acid: 0.555 MG
Vitamin B-6: 0.41 MG
Folate, total: 68 UG
Folate, food: 68 UG
Folate, DFE: 68 UG
Vitamin A, RAE: 10 UG
Vitamin A, IU: 202 IU
Fatty acids, total saturated: 0.164 G
SFA 16:0: 0.151 G
SFA 18:0: 0.011 G
Fatty acids, total monounsaturated: 0.581 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.559 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.288 G
PUFA 18:2: 0.258 G
PUFA 18:3: 0.028 G
Tryptophan: 0.049 G
Threonine: 0.167 G
Isoleucine: 0.157 G
Leucine: 0.259 G
Lysine: 0.228 G
Methionine: 0.101 G
Cystine: 0.11 G
Phenylalanine: 0.19 G
Tyrosine: 0.125 G
Valine: 0.22 G
Arginine: 0.43 G
Histidine: 0.121 G
Alanine: 0.2 G
Aspartic acid: 0.852 G
Glutamic acid: 0.537 G
Glycine: 0.184 G
Proline: 0.162 G
Serine: 0.184 G
Nuts, chestnuts, chinese, roasted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
CHINESE CHESTNUT When indexing the chestnut fruit (nut) index both *CHINESE CHESTNUT [B2416]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea mollissima Blume ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=501318]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9442]
[https://plants.usda.gov/home/plantProfile?symbol=CAMO83]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17775]
<DICTION>The Chinese Chestnut (<i>Castanea mollissima</i>) is a species of chestnut native to China. The fruit is a densely spiny cupule 4-8 cm diameter, containing two or three glossy brown nuts. [http://en.wikipedia.org/wiki/Chinese_chestnut]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 40.2 G
Energy: 239 KCAL
Energy: 1000 kJ
Protein: 4.48 G
Total lipid (fat): 1.19 G
Ash: 1.78 G
Carbohydrate, by difference: 52.36 G
Calcium, Ca: 19 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 90 MG
Phosphorus, P: 102 MG
Potassium, K: 477 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.93 MG
Copper, Cu: 0.387 MG
Manganese, Mn: 1.708 MG
Vitamin C, total ascorbic acid: 38.4 MG
Thiamin: 0.15 MG
Riboflavin: 0.09 MG
Niacin: 1.5 MG
Pantothenic acid: 0.592 MG
Vitamin B-6: 0.437 MG
Folate, total: 72 UG
Folate, food: 72 UG
Folate, DFE: 72 UG
Vitamin A, IU: 5 IU
Fatty acids, total saturated: 0.175 G
SFA 16:0: 0.161 G
SFA 18:0: 0.012 G
Fatty acids, total monounsaturated: 0.62 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.596 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.307 G
PUFA 18:2: 0.275 G
PUFA 18:3: 0.03 G
Tryptophan: 0.052 G
Threonine: 0.178 G
Isoleucine: 0.167 G
Leucine: 0.276 G
Lysine: 0.243 G
Methionine: 0.108 G
Cystine: 0.117 G
Phenylalanine: 0.203 G
Tyrosine: 0.134 G
Valine: 0.235 G
Arginine: 0.459 G
Histidine: 0.129 G
Alanine: 0.213 G
Aspartic acid: 0.909 G
Glutamic acid: 0.573 G
Glycine: 0.196 G
Proline: 0.172 G
Serine: 0.196 G
Nuts, chestnuts, european, boiled and steamed
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY MOIST HEAT If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. Cooked in varying amounts of water, water-based liquid or steam.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 68.15 G
Energy: 131 KCAL
Energy: 548 kJ
Protein: 2 G
Total lipid (fat): 1.38 G
Ash: 0.71 G
Carbohydrate, by difference: 27.76 G
Calcium, Ca: 46 MG
Iron, Fe: 1.73 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 99 MG
Potassium, K: 715 MG
Sodium, Na: 27 MG
Zinc, Zn: 0.25 MG
Copper, Cu: 0.472 MG
Manganese, Mn: 0.854 MG
Vitamin C, total ascorbic acid: 26.7 MG
Thiamin: 0.148 MG
Riboflavin: 0.104 MG
Niacin: 0.731 MG
Pantothenic acid: 0.316 MG
Vitamin B-6: 0.233 MG
Folate, total: 38 UG
Folate, food: 38 UG
Folate, DFE: 38 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 17 IU
Fatty acids, total saturated: 0.26 G
SFA 14:0: 0.006 G
SFA 16:0: 0.234 G
SFA 18:0: 0.013 G
Fatty acids, total monounsaturated: 0.476 G
MUFA 16:1: 0.013 G
MUFA 18:1: 0.457 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.545 G
PUFA 18:2: 0.487 G
PUFA 18:3: 0.058 G
Tryptophan: 0.022 G
Threonine: 0.071 G
Isoleucine: 0.079 G
Leucine: 0.118 G
Lysine: 0.118 G
Methionine: 0.047 G
Cystine: 0.063 G
Phenylalanine: 0.084 G
Tyrosine: 0.055 G
Valine: 0.112 G
Arginine: 0.143 G
Histidine: 0.055 G
Alanine: 0.133 G
Aspartic acid: 0.345 G
Glutamic acid: 0.258 G
Glycine: 0.103 G
Proline: 0.105 G
Serine: 0.1 G
Nuts, chestnuts, european, dried, peeled
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9 G
Energy: 369 KCAL
Energy: 1544 kJ
Protein: 5.01 G
Total lipid (fat): 3.91 G
Ash: 3.64 G
Carbohydrate, by difference: 78.43 G
Calcium, Ca: 64 MG
Iron, Fe: 2.39 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 137 MG
Potassium, K: 991 MG
Sodium, Na: 37 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.653 MG
Manganese, Mn: 1.183 MG
Vitamin C, total ascorbic acid: 15.1 MG
Thiamin: 0.354 MG
Riboflavin: 0.054 MG
Niacin: 0.854 MG
Pantothenic acid: 0.901 MG
Vitamin B-6: 0.666 MG
Folate, total: 110 UG
Folate, food: 110 UG
Folate, DFE: 110 UG
Fatty acids, total saturated: 0.736 G
SFA 14:0: 0.017 G
SFA 16:0: 0.664 G
SFA 18:0: 0.037 G
Fatty acids, total monounsaturated: 1.349 G
MUFA 16:1: 0.037 G
MUFA 18:1: 1.296 G
MUFA 20:1: 0.017 G
Fatty acids, total polyunsaturated: 1.546 G
PUFA 18:2: 1.381 G
PUFA 18:3: 0.165 G
Tryptophan: 0.056 G
Threonine: 0.179 G
Isoleucine: 0.198 G
Leucine: 0.297 G
Lysine: 0.297 G
Methionine: 0.118 G
Cystine: 0.159 G
Phenylalanine: 0.212 G
Tyrosine: 0.139 G
Valine: 0.28 G
Arginine: 0.359 G
Histidine: 0.139 G
Alanine: 0.335 G
Aspartic acid: 0.866 G
Glutamic acid: 0.647 G
Glycine: 0.258 G
Proline: 0.264 G
Serine: 0.251 G
Nuts, chestnuts, european, dried, unpeeled
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9.45 G
Energy: 374 KCAL
Energy: 1565 kJ
Protein: 6.39 G
Total lipid (fat): 4.45 G
Ash: 2.4 G
Carbohydrate, by difference: 77.31 G
Fiber, total dietary: 11.7 G
Calcium, Ca: 67 MG
Iron, Fe: 2.38 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 175 MG
Potassium, K: 986 MG
Sodium, Na: 37 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.65 MG
Manganese, Mn: 1.3 MG
Selenium, Se: 1.8 UG
Vitamin C, total ascorbic acid: 15 MG
Thiamin: 0.295 MG
Riboflavin: 0.36 MG
Niacin: 0.85 MG
Pantothenic acid: 0.897 MG
Vitamin B-6: 0.663 MG
Folate, total: 109 UG
Folate, food: 109 UG
Folate, DFE: 109 UG
Fatty acids, total saturated: 0.837 G
SFA 14:0: 0.019 G
SFA 16:0: 0.755 G
SFA 18:0: 0.042 G
Fatty acids, total monounsaturated: 1.535 G
MUFA 16:1: 0.042 G
MUFA 18:1: 1.473 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 1.758 G
PUFA 18:2: 1.57 G
PUFA 18:3: 0.188 G
Tryptophan: 0.071 G
Threonine: 0.228 G
Isoleucine: 0.252 G
Leucine: 0.378 G
Lysine: 0.378 G
Methionine: 0.151 G
Cystine: 0.202 G
Phenylalanine: 0.27 G
Tyrosine: 0.177 G
Valine: 0.357 G
Arginine: 0.457 G
Histidine: 0.177 G
Alanine: 0.427 G
Aspartic acid: 1.103 G
Glutamic acid: 0.824 G
Glycine: 0.329 G
Proline: 0.336 G
Serine: 0.319 G
Nuts, chestnuts, european, raw, peeled
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 52 G
Energy: 196 KCAL
Energy: 820 kJ
Protein: 1.63 G
Total lipid (fat): 1.25 G
Ash: 0.96 G
Carbohydrate, by difference: 44.17 G
Calcium, Ca: 19 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 38 MG
Potassium, K: 484 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.418 MG
Manganese, Mn: 0.336 MG
Vitamin C, total ascorbic acid: 40.2 MG
Thiamin: 0.144 MG
Riboflavin: 0.016 MG
Niacin: 1.102 MG
Pantothenic acid: 0.476 MG
Vitamin B-6: 0.352 MG
Folate, total: 58 UG
Folate, food: 58 UG
Folate, DFE: 58 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 26 IU
Fatty acids, total saturated: 0.235 G
SFA 14:0: 0.005 G
SFA 16:0: 0.212 G
SFA 18:0: 0.012 G
Fatty acids, total monounsaturated: 0.43 G
MUFA 16:1: 0.012 G
MUFA 18:1: 0.413 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.493 G
PUFA 18:2: 0.44 G
PUFA 18:3: 0.053 G
Tryptophan: 0.018 G
Threonine: 0.058 G
Isoleucine: 0.064 G
Leucine: 0.096 G
Lysine: 0.096 G
Methionine: 0.038 G
Cystine: 0.052 G
Phenylalanine: 0.069 G
Tyrosine: 0.045 G
Valine: 0.091 G
Arginine: 0.116 G
Histidine: 0.045 G
Alanine: 0.109 G
Aspartic acid: 0.281 G
Glutamic acid: 0.21 G
Glycine: 0.084 G
Proline: 0.086 G
Serine: 0.081 G
Nuts, chestnuts, european, raw, unpeeled
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 48.65 G
Energy: 213 KCAL
Energy: 891 kJ
Protein: 2.42 G
Total lipid (fat): 2.26 G
Ash: 1.13 G
Carbohydrate, by difference: 45.54 G
Fiber, total dietary: 8.1 G
Calcium, Ca: 27 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 93 MG
Potassium, K: 518 MG
Sodium, Na: 3 MG
Zinc, Zn: 0.52 MG
Copper, Cu: 0.447 MG
Manganese, Mn: 0.952 MG
Vitamin C, total ascorbic acid: 43 MG
Thiamin: 0.238 MG
Riboflavin: 0.168 MG
Niacin: 1.179 MG
Pantothenic acid: 0.509 MG
Vitamin B-6: 0.376 MG
Folate, total: 62 UG
Folate, food: 62 UG
Folate, DFE: 62 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 28 IU
Fatty acids, total saturated: 0.425 G
SFA 14:0: 0.01 G
SFA 16:0: 0.384 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.78 G
MUFA 16:1: 0.021 G
MUFA 18:1: 0.749 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.894 G
PUFA 18:2: 0.798 G
PUFA 18:3: 0.095 G
Phytosterols: 22 MG
Tryptophan: 0.027 G
Threonine: 0.086 G
Isoleucine: 0.095 G
Leucine: 0.143 G
Lysine: 0.143 G
Methionine: 0.057 G
Cystine: 0.077 G
Phenylalanine: 0.102 G
Tyrosine: 0.067 G
Valine: 0.135 G
Arginine: 0.173 G
Histidine: 0.067 G
Alanine: 0.161 G
Aspartic acid: 0.417 G
Glutamic acid: 0.312 G
Glycine: 0.124 G
Proline: 0.127 G
Serine: 0.121 G
Nuts, chestnuts, european, roasted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
EUROPEAN CHESTNUT When indexing the chestnut fruit (nut) index both *EUROPEAN CHESTNUT [B1584]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea sativa Mill. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9445]
[https://plants.usda.gov/home/plantProfile?symbol=CASA27]
[DPNL 2003 8417]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17782]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 40.48 G
Energy: 245 KCAL
Energy: 1025 kJ
Protein: 3.17 G
Total lipid (fat): 2.2 G
Ash: 1.2 G
Carbohydrate, by difference: 52.96 G
Fiber, total dietary: 5.1 G
Sugars, Total: 10.6 G
Calcium, Ca: 29 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 33 MG
Phosphorus, P: 107 MG
Potassium, K: 592 MG
Sodium, Na: 2 MG
Zinc, Zn: 0.57 MG
Copper, Cu: 0.507 MG
Manganese, Mn: 1.18 MG
Selenium, Se: 1.2 UG
Vitamin C, total ascorbic acid: 26 MG
Thiamin: 0.243 MG
Riboflavin: 0.175 MG
Niacin: 1.342 MG
Pantothenic acid: 0.554 MG
Vitamin B-6: 0.497 MG
Folate, total: 70 UG
Folate, food: 70 UG
Folate, DFE: 70 UG
Choline, total: 1.5 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 14 UG
Vitamin A, IU: 24 IU
Lutein + zeaxanthin: 13 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 7.8 UG
Fatty acids, total saturated: 0.414 G
SFA 14:0: 0.01 G
SFA 16:0: 0.373 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.759 G
MUFA 16:1: 0.021 G
MUFA 18:1: 0.728 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.869 G
PUFA 18:2: 0.776 G
PUFA 18:3: 0.093 G
Tryptophan: 0.035 G
Threonine: 0.113 G
Isoleucine: 0.125 G
Leucine: 0.188 G
Lysine: 0.188 G
Methionine: 0.075 G
Cystine: 0.101 G
Phenylalanine: 0.134 G
Tyrosine: 0.088 G
Valine: 0.178 G
Arginine: 0.227 G
Histidine: 0.088 G
Alanine: 0.212 G
Aspartic acid: 0.549 G
Glutamic acid: 0.41 G
Glycine: 0.164 G
Proline: 0.167 G
Serine: 0.159 G
Nuts, chestnuts, japanese, boiled and steamed
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
JAPANESE CHESTNUT When indexing the chestnut fruit (nut) index both *JAPANESE CHESTNUT [B2417]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Sieb. & Zucc. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506540]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Siebold & Zucc. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9434]
[https://plants.usda.gov/home/plantProfile?symbol=CACR27]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17788]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY MOIST HEAT If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. Cooked in varying amounts of water, water-based liquid or steam.
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 86.03 G
Energy: 56 KCAL
Energy: 234 kJ
Protein: 0.82 G
Total lipid (fat): 0.19 G
Ash: 0.33 G
Carbohydrate, by difference: 12.64 G
Calcium, Ca: 11 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 26 MG
Potassium, K: 119 MG
Sodium, Na: 5 MG
Zinc, Zn: 0.4 MG
Copper, Cu: 0.204 MG
Manganese, Mn: 0.576 MG
Vitamin C, total ascorbic acid: 9.5 MG
Thiamin: 0.125 MG
Riboflavin: 0.059 MG
Niacin: 0.543 MG
Pantothenic acid: 0.075 MG
Vitamin B-6: 0.102 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 13 IU
Fatty acids, total saturated: 0.028 G
SFA 16:0: 0.026 G
SFA 18:0: 0.002 G
Fatty acids, total monounsaturated: 0.101 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.097 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 0.05 G
PUFA 18:2: 0.045 G
PUFA 18:3: 0.005 G
Tryptophan: 0.012 G
Threonine: 0.033 G
Isoleucine: 0.04 G
Leucine: 0.051 G
Lysine: 0.053 G
Methionine: 0.02 G
Cystine: 0.024 G
Phenylalanine: 0.032 G
Tyrosine: 0.023 G
Valine: 0.049 G
Arginine: 0.054 G
Histidine: 0.02 G
Alanine: 0.073 G
Aspartic acid: 0.172 G
Glutamic acid: 0.156 G
Glycine: 0.041 G
Proline: 0.051 G
Serine: 0.04 G
Nuts, chestnuts, japanese, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
JAPANESE CHESTNUT When indexing the chestnut fruit (nut) index both *JAPANESE CHESTNUT [B2417]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Sieb. & Zucc. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506540]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Siebold & Zucc. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9434]
[https://plants.usda.gov/home/plantProfile?symbol=CACR27]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17788]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 9.96 G
Energy: 360 KCAL
Energy: 1506 kJ
Protein: 5.25 G
Total lipid (fat): 1.24 G
Ash: 2.11 G
Carbohydrate, by difference: 81.43 G
Calcium, Ca: 72 MG
Iron, Fe: 3.38 MG
Magnesium, Mg: 115 MG
Phosphorus, P: 169 MG
Potassium, K: 768 MG
Sodium, Na: 34 MG
Zinc, Zn: 2.57 MG
Copper, Cu: 1.312 MG
Manganese, Mn: 3.711 MG
Vitamin C, total ascorbic acid: 61.3 MG
Thiamin: 0.802 MG
Riboflavin: 0.38 MG
Niacin: 3.5 MG
Pantothenic acid: 0.481 MG
Vitamin B-6: 0.659 MG
Folate, total: 109 UG
Folate, food: 109 UG
Folate, DFE: 109 UG
Vitamin A, RAE: 4 UG
Vitamin A, IU: 86 IU
Fatty acids, total saturated: 0.183 G
SFA 16:0: 0.169 G
SFA 18:0: 0.013 G
Fatty acids, total monounsaturated: 0.65 G
MUFA 16:1: 0.008 G
MUFA 18:1: 0.624 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.322 G
PUFA 18:2: 0.288 G
PUFA 18:3: 0.031 G
Tryptophan: 0.075 G
Threonine: 0.21 G
Isoleucine: 0.258 G
Leucine: 0.325 G
Lysine: 0.342 G
Methionine: 0.126 G
Cystine: 0.153 G
Phenylalanine: 0.205 G
Tyrosine: 0.15 G
Valine: 0.312 G
Arginine: 0.345 G
Histidine: 0.131 G
Alanine: 0.473 G
Aspartic acid: 1.106 G
Glutamic acid: 1.001 G
Glycine: 0.267 G
Proline: 0.328 G
Serine: 0.257 G
Nuts, chestnuts, japanese, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
JAPANESE CHESTNUT When indexing the chestnut fruit (nut) index both *JAPANESE CHESTNUT [B2417]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Sieb. & Zucc. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506540]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Siebold & Zucc. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9434]
[https://plants.usda.gov/home/plantProfile?symbol=CACR27]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17788]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 61.41 G
Energy: 154 KCAL
Energy: 644 kJ
Protein: 2.25 G
Total lipid (fat): 0.53 G
Ash: 0.91 G
Carbohydrate, by difference: 34.91 G
Calcium, Ca: 31 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 49 MG
Phosphorus, P: 72 MG
Potassium, K: 329 MG
Sodium, Na: 14 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.562 MG
Manganese, Mn: 1.591 MG
Vitamin C, total ascorbic acid: 26.3 MG
Thiamin: 0.344 MG
Riboflavin: 0.163 MG
Niacin: 1.5 MG
Pantothenic acid: 0.206 MG
Vitamin B-6: 0.283 MG
Folate, total: 47 UG
Folate, food: 47 UG
Folate, DFE: 47 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 37 IU
Fatty acids, total saturated: 0.078 G
SFA 16:0: 0.072 G
SFA 18:0: 0.005 G
Fatty acids, total monounsaturated: 0.278 G
MUFA 16:1: 0.004 G
MUFA 18:1: 0.268 G
MUFA 20:1: 0.005 G
Fatty acids, total polyunsaturated: 0.138 G
PUFA 18:2: 0.123 G
PUFA 18:3: 0.013 G
Tryptophan: 0.032 G
Threonine: 0.09 G
Isoleucine: 0.111 G
Leucine: 0.139 G
Lysine: 0.147 G
Methionine: 0.054 G
Cystine: 0.065 G
Phenylalanine: 0.088 G
Tyrosine: 0.064 G
Valine: 0.134 G
Arginine: 0.148 G
Histidine: 0.056 G
Alanine: 0.203 G
Aspartic acid: 0.474 G
Glutamic acid: 0.429 G
Glycine: 0.114 G
Proline: 0.141 G
Serine: 0.11 G
Nuts, chestnuts, japanese, roasted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
JAPANESE CHESTNUT When indexing the chestnut fruit (nut) index both *JAPANESE CHESTNUT [B2417]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Fagaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19275]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Sieb. & Zucc. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=506540]
[https://www.sciname.info/Default.asp?SciName=Castanea crenata Siebold & Zucc. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=9434]
[https://plants.usda.gov/home/plantProfile?symbol=CACR27]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,17788]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 49.9 G
Energy: 201 KCAL
Energy: 841 kJ
Protein: 2.97 G
Total lipid (fat): 0.8 G
Ash: 1.2 G
Carbohydrate, by difference: 45.13 G
Calcium, Ca: 35 MG
Iron, Fe: 2.1 MG
Magnesium, Mg: 64 MG
Phosphorus, P: 93 MG
Potassium, K: 427 MG
Sodium, Na: 19 MG
Zinc, Zn: 1.43 MG
Copper, Cu: 0.73 MG
Manganese, Mn: 2.065 MG
Vitamin C, total ascorbic acid: 28 MG
Thiamin: 0.45 MG
Niacin: 0.7 MG
Pantothenic acid: 0.466 MG
Vitamin B-6: 0.418 MG
Folate, total: 59 UG
Folate, food: 59 UG
Folate, DFE: 59 UG
Vitamin A, RAE: 4 UG
Vitamin A, IU: 74 IU
Fatty acids, total saturated: 0.118 G
SFA 16:0: 0.109 G
SFA 18:0: 0.008 G
Fatty acids, total monounsaturated: 0.419 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.402 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 0.207 G
PUFA 18:2: 0.186 G
PUFA 18:3: 0.02 G
Tryptophan: 0.043 G
Threonine: 0.119 G
Isoleucine: 0.146 G
Leucine: 0.184 G
Lysine: 0.193 G
Methionine: 0.071 G
Cystine: 0.086 G
Phenylalanine: 0.116 G
Tyrosine: 0.085 G
Valine: 0.176 G
Arginine: 0.195 G
Histidine: 0.074 G
Alanine: 0.267 G
Aspartic acid: 0.625 G
Glutamic acid: 0.566 G
Glycine: 0.151 G
Proline: 0.185 G
Serine: 0.145 G
Nuts, coconut cream, canned, sweetened
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
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.
LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
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
SWEETENER ADDED Includes *NONNUTRITIVE SWEETENER ADDED*, and *NUTRITIVE SWEETENER ADDED*; see scope notes for these terms.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 28.97 G
Energy: 357 KCAL
Energy: 1494 kJ
Protein: 1.17 G
Total lipid (fat): 16.31 G
Ash: 0.34 G
Carbohydrate, by difference: 53.21 G
Fiber, total dietary: 0.2 G
Sugars, Total: 51.5 G
Sucrose: 51.5 G
Calcium, Ca: 4 MG
Iron, Fe: 0.13 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 22 MG
Potassium, K: 101 MG
Sodium, Na: 36 MG
Zinc, Zn: 0.6 MG
Copper, Cu: 0.236 MG
Manganese, Mn: 0.815 MG
Selenium, Se: 5.5 UG
Thiamin: 0.022 MG
Riboflavin: 0.04 MG
Niacin: 0.038 MG
Pantothenic acid: 0.163 MG
Vitamin B-6: 0.029 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 6.6 MG
Vitamin E (alpha-tocopherol): 0.13 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 15.472 G
SFA 6:0: 0.082 G
SFA 8:0: 1.409 G
SFA 10:0: 1.115 G
SFA 12:0: 8.442 G
SFA 14:0: 3.024 G
SFA 16:0: 1.105 G
SFA 18:0: 0.295 G
Fatty acids, total monounsaturated: 0.679 G
MUFA 18:1: 0.679 G
Fatty acids, total polyunsaturated: 0.159 G
PUFA 18:2: 0.159 G
Tryptophan: 0.013 G
Threonine: 0.043 G
Isoleucine: 0.046 G
Leucine: 0.087 G
Lysine: 0.052 G
Methionine: 0.022 G
Cystine: 0.023 G
Phenylalanine: 0.06 G
Tyrosine: 0.036 G
Valine: 0.071 G
Arginine: 0.192 G
Histidine: 0.027 G
Alanine: 0.06 G
Aspartic acid: 0.115 G
Glutamic acid: 0.268 G
Glycine: 0.056 G
Proline: 0.048 G
Serine: 0.061 G
Nuts, coconut cream, raw (liquid expressed from grated meat)
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
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.
LIQUID, HIGH VISCOSITY, WITH NO VISIBLE PARTICLES
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 53.9 G
Energy: 330 KCAL
Energy: 1381 kJ
Protein: 3.63 G
Total lipid (fat): 34.68 G
Ash: 1.15 G
Carbohydrate, by difference: 6.65 G
Fiber, total dietary: 2.2 G
Calcium, Ca: 11 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 28 MG
Phosphorus, P: 122 MG
Potassium, K: 325 MG
Sodium, Na: 4 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.378 MG
Manganese, Mn: 1.304 MG
Vitamin C, total ascorbic acid: 2.8 MG
Thiamin: 0.03 MG
Niacin: 0.89 MG
Pantothenic acid: 0.261 MG
Vitamin B-6: 0.047 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Fatty acids, total saturated: 30.753 G
SFA 6:0: 0.197 G
SFA 8:0: 2.43 G
SFA 10:0: 1.931 G
SFA 12:0: 15.385 G
SFA 14:0: 6.075 G
SFA 16:0: 2.94 G
SFA 18:0: 1.796 G
Fatty acids, total monounsaturated: 1.475 G
MUFA 18:1: 1.475 G
Fatty acids, total polyunsaturated: 0.379 G
PUFA 18:2: 0.379 G
Tryptophan: 0.042 G
Threonine: 0.132 G
Isoleucine: 0.142 G
Leucine: 0.269 G
Lysine: 0.16 G
Methionine: 0.068 G
Cystine: 0.072 G
Phenylalanine: 0.184 G
Tyrosine: 0.112 G
Valine: 0.22 G
Arginine: 0.595 G
Histidine: 0.083 G
Alanine: 0.185 G
Aspartic acid: 0.354 G
Glutamic acid: 0.829 G
Glycine: 0.172 G
Proline: 0.15 G
Serine: 0.187 G
Nuts, coconut meat, dried (desiccated), creamed
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
SEMISOLID WITH SMOOTH CONSISTENCY
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
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.67 G
Energy: 684 KCAL
Energy: 2862 kJ
Protein: 5.3 G
Total lipid (fat): 69.08 G
Ash: 2.44 G
Carbohydrate, by difference: 21.52 G
Calcium, Ca: 26 MG
Iron, Fe: 3.36 MG
Magnesium, Mg: 92 MG
Phosphorus, P: 209 MG
Potassium, K: 551 MG
Sodium, Na: 37 MG
Zinc, Zn: 2.04 MG
Copper, Cu: 0.807 MG
Manganese, Mn: 2.783 MG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.061 MG
Riboflavin: 0.101 MG
Niacin: 0.611 MG
Pantothenic acid: 0.811 MG
Vitamin B-6: 0.304 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Fatty acids, total saturated: 61.257 G
SFA 6:0: 0.393 G
SFA 8:0: 4.84 G
SFA 10:0: 3.846 G
SFA 12:0: 30.646 G
SFA 14:0: 12.1 G
SFA 16:0: 5.856 G
SFA 18:0: 3.577 G
Fatty acids, total monounsaturated: 2.939 G
MUFA 18:1: 2.939 G
Fatty acids, total polyunsaturated: 0.756 G
PUFA 18:2: 0.756 G
Tryptophan: 0.062 G
Threonine: 0.193 G
Isoleucine: 0.208 G
Leucine: 0.393 G
Lysine: 0.234 G
Methionine: 0.099 G
Cystine: 0.105 G
Phenylalanine: 0.269 G
Tyrosine: 0.164 G
Valine: 0.321 G
Arginine: 0.87 G
Histidine: 0.122 G
Alanine: 0.271 G
Aspartic acid: 0.518 G
Glutamic acid: 1.212 G
Glycine: 0.251 G
Proline: 0.219 G
Serine: 0.274 G
Nuts, coconut meat, dried (desiccated), not sweetened
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNSWEETENED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 3 G
Energy: 660 KCAL
Energy: 2761 kJ
Protein: 6.88 G
Total lipid (fat): 64.53 G
Ash: 1.94 G
Carbohydrate, by difference: 23.65 G
Fiber, total dietary: 16.3 G
Sugars, Total: 7.35 G
Calcium, Ca: 26 MG
Iron, Fe: 3.32 MG
Magnesium, Mg: 90 MG
Phosphorus, P: 206 MG
Potassium, K: 543 MG
Sodium, Na: 37 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.796 MG
Manganese, Mn: 2.745 MG
Selenium, Se: 18.5 UG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.06 MG
Riboflavin: 0.1 MG
Niacin: 0.603 MG
Pantothenic acid: 0.8 MG
Vitamin B-6: 0.3 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 22.1 MG
Vitamin E (alpha-tocopherol): 0.44 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 57.218 G
SFA 6:0: 0.367 G
SFA 8:0: 4.52 G
SFA 10:0: 3.592 G
SFA 12:0: 28.625 G
SFA 14:0: 11.302 G
SFA 16:0: 5.469 G
SFA 18:0: 3.341 G
Fatty acids, total monounsaturated: 2.745 G
MUFA 18:1: 2.745 G
Fatty acids, total polyunsaturated: 0.706 G
PUFA 18:2: 0.706 G
Tryptophan: 0.081 G
Threonine: 0.251 G
Isoleucine: 0.27 G
Leucine: 0.511 G
Lysine: 0.304 G
Methionine: 0.129 G
Cystine: 0.136 G
Phenylalanine: 0.349 G
Tyrosine: 0.213 G
Valine: 0.417 G
Arginine: 1.13 G
Histidine: 0.158 G
Alanine: 0.352 G
Aspartic acid: 0.673 G
Glutamic acid: 1.574 G
Glycine: 0.326 G
Proline: 0.284 G
Serine: 0.356 G
Nuts, coconut meat, dried (desiccated), sweetened, flaked, canned
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
NUTRITIVE SWEETENER ADDED Used when a nutritive sweetener is the second or third ingredient in order of predominance. If the nutrient content is known, *NUTRITIVE SWEETENER ADDED* should be specified when the nutritive sweetener from all sources amounts to more than 5%.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 23.27 G
Energy: 443 KCAL
Energy: 1854 kJ
Protein: 3.35 G
Total lipid (fat): 31.69 G
Ash: 0.78 G
Carbohydrate, by difference: 40.91 G
Fiber, total dietary: 4.5 G
Calcium, Ca: 14 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 49 MG
Phosphorus, P: 103 MG
Potassium, K: 324 MG
Sodium, Na: 20 MG
Zinc, Zn: 1.59 MG
Copper, Cu: 0.308 MG
Manganese, Mn: 2.171 MG
Thiamin: 0.03 MG
Riboflavin: 0.02 MG
Niacin: 0.305 MG
Pantothenic acid: 0.633 MG
Vitamin B-6: 0.237 MG
Folate, total: 7 UG
Folate, food: 7 UG
Folate, DFE: 7 UG
Fatty acids, total saturated: 28.101 G
SFA 6:0: 0.18 G
SFA 8:0: 2.22 G
SFA 10:0: 1.764 G
SFA 12:0: 14.058 G
SFA 14:0: 5.551 G
SFA 16:0: 2.686 G
SFA 18:0: 1.641 G
Fatty acids, total monounsaturated: 1.348 G
MUFA 18:1: 1.348 G
Fatty acids, total polyunsaturated: 0.347 G
PUFA 18:2: 0.347 G
Tryptophan: 0.039 G
Threonine: 0.122 G
Isoleucine: 0.132 G
Leucine: 0.249 G
Lysine: 0.148 G
Methionine: 0.063 G
Cystine: 0.066 G
Phenylalanine: 0.17 G
Tyrosine: 0.104 G
Valine: 0.203 G
Arginine: 0.551 G
Histidine: 0.077 G
Alanine: 0.172 G
Aspartic acid: 0.328 G
Glutamic acid: 0.767 G
Glycine: 0.159 G
Proline: 0.139 G
Serine: 0.173 G
Nuts, coconut meat, dried (desiccated), sweetened, flaked, packaged
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
NUTRITIVE SWEETENER ADDED Used when a nutritive sweetener is the second or third ingredient in order of predominance. If the nutrient content is known, *NUTRITIVE SWEETENER ADDED* should be specified when the nutritive sweetener from all sources amounts to more than 5%.
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.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 15.46 G
Energy: 456 KCAL
Energy: 1908 kJ
Protein: 3.13 G
Total lipid (fat): 27.99 G
Ash: 1.57 G
Carbohydrate, by difference: 51.85 G
Fiber, total dietary: 9.9 G
Sugars, Total: 36.75 G
Sucrose: 36.21 G
Glucose: 0.53 G
Fructose: 0.01 G
Calcium, Ca: 11 MG
Iron, Fe: 1.51 MG
Magnesium, Mg: 51 MG
Phosphorus, P: 100 MG
Potassium, K: 361 MG
Sodium, Na: 285 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.295 MG
Manganese, Mn: 0.959 MG
Selenium, Se: 16.1 UG
Thiamin: 0.015 MG
Riboflavin: 0.015 MG
Niacin: 0.697 MG
Pantothenic acid: 0.14 MG
Vitamin B-6: 0.03 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 19.3 MG
Betaine: 1.3 MG
Tocopherol, gamma: 0.03 MG
Tocotrienol, alpha: 0.46 MG
Tocotrienol, gamma: 0.12 MG
Fatty acids, total saturated: 26.396 G
SFA 6:0: 0.206 G
SFA 8:0: 2.362 G
SFA 10:0: 1.841 G
SFA 12:0: 13.78 G
SFA 14:0: 5.103 G
SFA 15:0: 0.003 G
SFA 16:0: 2.242 G
SFA 17:0: 0.002 G
SFA 18:0: 0.825 G
SFA 20:0: 0.022 G
SFA 22:0: 0.004 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 1.377 G
MUFA 16:1: 0.004 G
MUFA 16:1 c: 0.004 G
MUFA 18:1: 1.363 G
MUFA 18:1 c: 1.363 G
MUFA 20:1: 0.009 G
MUFA 22:1: 0.002 G
Fatty acids, total polyunsaturated: 0.222 G
PUFA 18:2: 0.222 G
PUFA 18:2 n-6 c,c: 0.222 G
Fatty acids, total trans: 0.002 G
Fatty acids, total trans-monoenoic: 0.002 G
TFA 22:1 t: 0.002 G
Tryptophan: 0.02 G
Threonine: 0.084 G
Isoleucine: 0.067 G
Leucine: 0.188 G
Lysine: 0.146 G
Methionine: 0.06 G
Cystine: 0.03 G
Phenylalanine: 0.131 G
Tyrosine: 0.057 G
Valine: 0.12 G
Arginine: 0.536 G
Histidine: 0.074 G
Alanine: 0.168 G
Aspartic acid: 0.339 G
Glutamic acid: 0.775 G
Glycine: 0.158 G
Proline: 0.164 G
Serine: 0.218 G
Nuts, coconut meat, dried (desiccated), sweetened, shredded
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
NUTRITIVE SWEETENER ADDED Used when a nutritive sweetener is the second or third ingredient in order of predominance. If the nutrient content is known, *NUTRITIVE SWEETENER ADDED* should be specified when the nutritive sweetener from all sources amounts to more than 5%.
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.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 12.55 G
Energy: 501 KCAL
Energy: 2096 kJ
Protein: 2.88 G
Total lipid (fat): 35.49 G
Ash: 1.42 G
Carbohydrate, by difference: 47.67 G
Fiber, total dietary: 4.5 G
Sugars, Total: 43.17 G
Calcium, Ca: 15 MG
Iron, Fe: 1.92 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 107 MG
Potassium, K: 337 MG
Sodium, Na: 262 MG
Zinc, Zn: 1.82 MG
Copper, Cu: 0.313 MG
Manganese, Mn: 2.475 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.031 MG
Riboflavin: 0.02 MG
Niacin: 0.474 MG
Pantothenic acid: 0.722 MG
Vitamin B-6: 0.271 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 19.3 MG
Vitamin E (alpha-tocopherol): 0.39 MG
Vitamin K (phylloquinone): 0.3 UG
Fatty acids, total saturated: 31.468 G
SFA 6:0: 0.202 G
SFA 8:0: 2.486 G
SFA 10:0: 1.976 G
SFA 12:0: 15.743 G
SFA 14:0: 6.216 G
SFA 16:0: 3.008 G
SFA 18:0: 1.838 G
Fatty acids, total monounsaturated: 1.51 G
MUFA 18:1: 1.51 G
Fatty acids, total polyunsaturated: 0.388 G
PUFA 18:2: 0.388 G
Tryptophan: 0.034 G
Threonine: 0.105 G
Isoleucine: 0.113 G
Leucine: 0.214 G
Lysine: 0.127 G
Methionine: 0.054 G
Cystine: 0.057 G
Phenylalanine: 0.146 G
Tyrosine: 0.089 G
Valine: 0.175 G
Arginine: 0.473 G
Histidine: 0.066 G
Alanine: 0.147 G
Aspartic acid: 0.282 G
Glutamic acid: 0.659 G
Glycine: 0.137 G
Proline: 0.119 G
Serine: 0.149 G
Nuts, coconut meat, dried (desiccated), toasted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
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.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1 G
Energy: 592 KCAL
Energy: 2477 kJ
Protein: 5.3 G
Total lipid (fat): 47 G
Ash: 2.3 G
Carbohydrate, by difference: 44.4 G
Calcium, Ca: 27 MG
Iron, Fe: 3.39 MG
Magnesium, Mg: 92 MG
Phosphorus, P: 211 MG
Potassium, K: 554 MG
Sodium, Na: 37 MG
Zinc, Zn: 2.05 MG
Copper, Cu: 0.812 MG
Manganese, Mn: 2.801 MG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.061 MG
Riboflavin: 0.102 MG
Niacin: 0.616 MG
Pantothenic acid: 0.817 MG
Vitamin B-6: 0.306 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Fatty acids, total saturated: 41.678 G
SFA 6:0: 0.267 G
SFA 8:0: 3.293 G
SFA 10:0: 2.616 G
SFA 12:0: 20.851 G
SFA 14:0: 8.233 G
SFA 16:0: 3.984 G
SFA 18:0: 2.434 G
Fatty acids, total monounsaturated: 1.999 G
MUFA 18:1: 1.999 G
Fatty acids, total polyunsaturated: 0.514 G
PUFA 18:2: 0.514 G
Tryptophan: 0.062 G
Threonine: 0.193 G
Isoleucine: 0.208 G
Leucine: 0.393 G
Lysine: 0.234 G
Methionine: 0.099 G
Cystine: 0.105 G
Phenylalanine: 0.269 G
Tyrosine: 0.164 G
Valine: 0.321 G
Arginine: 0.87 G
Histidine: 0.122 G
Alanine: 0.271 G
Aspartic acid: 0.518 G
Glutamic acid: 1.212 G
Glycine: 0.251 G
Proline: 0.219 G
Serine: 0.274 G
Nuts, coconut meat, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
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.
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
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*.
NO CONTAINER OR WRAPPING USED Used when the food product is not packaged in a container or wrapping. includes products that are coated with a thin layer of wax, e.g., fruits or vegetables, but are not further packaged.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
RIPE OR MATURE Use only if ripeness is stated in the food name or label. That stage of plant development at which a plant or plant part has achieved full maturity and is ready for utilization.
Water: 46.99 G
Energy: 354 KCAL
Energy: 1481 kJ
Protein: 3.33 G
Total lipid (fat): 33.49 G
Ash: 0.97 G
Carbohydrate, by difference: 15.23 G
Fiber, total dietary: 9 G
Sugars, Total: 6.23 G
Calcium, Ca: 14 MG
Iron, Fe: 2.43 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 113 MG
Potassium, K: 356 MG
Sodium, Na: 20 MG
Zinc, Zn: 1.1 MG
Copper, Cu: 0.435 MG
Manganese, Mn: 1.5 MG
Selenium, Se: 10.1 UG
Vitamin C, total ascorbic acid: 3.3 MG
Thiamin: 0.066 MG
Riboflavin: 0.02 MG
Niacin: 0.54 MG
Pantothenic acid: 0.3 MG
Vitamin B-6: 0.054 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Choline, total: 12.1 MG
Vitamin E (alpha-tocopherol): 0.24 MG
Tocopherol, gamma: 0.53 MG
Tocotrienol, alpha: 1.46 MG
Vitamin K (phylloquinone): 0.2 UG
Fatty acids, total saturated: 29.698 G
SFA 6:0: 0.191 G
SFA 8:0: 2.346 G
SFA 10:0: 1.864 G
SFA 12:0: 14.858 G
SFA 14:0: 5.866 G
SFA 16:0: 2.839 G
SFA 18:0: 1.734 G
Fatty acids, total monounsaturated: 1.425 G
MUFA 18:1: 1.425 G
Fatty acids, total polyunsaturated: 0.366 G
PUFA 18:2: 0.366 G
Phytosterols: 47 MG
Tryptophan: 0.039 G
Threonine: 0.121 G
Isoleucine: 0.131 G
Leucine: 0.247 G
Lysine: 0.147 G
Methionine: 0.062 G
Cystine: 0.066 G
Phenylalanine: 0.169 G
Tyrosine: 0.103 G
Valine: 0.202 G
Arginine: 0.546 G
Histidine: 0.077 G
Alanine: 0.17 G
Aspartic acid: 0.325 G
Glutamic acid: 0.761 G
Glycine: 0.158 G
Proline: 0.138 G
Serine: 0.172 G
Nuts, coconut milk, canned (liquid expressed from grated meat and water)
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
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.
LIQUID A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER 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*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.88 G
Energy: 197 KCAL
Energy: 824 kJ
Protein: 2.02 G
Total lipid (fat): 21.33 G
Ash: 0.97 G
Carbohydrate, by difference: 2.81 G
Calcium, Ca: 18 MG
Iron, Fe: 3.3 MG
Magnesium, Mg: 46 MG
Phosphorus, P: 96 MG
Potassium, K: 220 MG
Sodium, Na: 13 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.223 MG
Manganese, Mn: 0.768 MG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.022 MG
Niacin: 0.637 MG
Pantothenic acid: 0.153 MG
Vitamin B-6: 0.028 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 8.5 MG
Fatty acids, total saturated: 18.915 G
SFA 6:0: 0.121 G
SFA 8:0: 1.494 G
SFA 10:0: 1.187 G
SFA 12:0: 9.463 G
SFA 14:0: 3.736 G
SFA 16:0: 1.808 G
SFA 18:0: 1.104 G
Fatty acids, total monounsaturated: 0.907 G
MUFA 18:1: 0.907 G
Fatty acids, total polyunsaturated: 0.233 G
PUFA 18:2: 0.233 G
Tryptophan: 0.024 G
Threonine: 0.074 G
Isoleucine: 0.079 G
Leucine: 0.15 G
Lysine: 0.089 G
Methionine: 0.038 G
Cystine: 0.04 G
Phenylalanine: 0.102 G
Tyrosine: 0.062 G
Valine: 0.122 G
Arginine: 0.331 G
Histidine: 0.046 G
Alanine: 0.103 G
Aspartic acid: 0.197 G
Glutamic acid: 0.462 G
Glycine: 0.096 G
Proline: 0.083 G
Serine: 0.104 G
Nuts, coconut milk, frozen (liquid expressed from grated meat and water)
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
LIQUID A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*.
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
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*.
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 71.42 G
Energy: 202 KCAL
Energy: 845 kJ
Protein: 1.61 G
Total lipid (fat): 20.8 G
Ash: 0.59 G
Carbohydrate, by difference: 5.58 G
Calcium, Ca: 4 MG
Iron, Fe: 0.81 MG
Magnesium, Mg: 32 MG
Phosphorus, P: 59 MG
Potassium, K: 232 MG
Sodium, Na: 12 MG
Zinc, Zn: 0.59 MG
Copper, Cu: 0.235 MG
Manganese, Mn: 0.809 MG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.023 MG
Niacin: 0.671 MG
Pantothenic acid: 0.161 MG
Vitamin B-6: 0.03 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Fatty acids, total saturated: 18.445 G
SFA 6:0: 0.118 G
SFA 8:0: 1.457 G
SFA 10:0: 1.158 G
SFA 12:0: 9.228 G
SFA 14:0: 3.643 G
SFA 16:0: 1.763 G
SFA 18:0: 1.077 G
Fatty acids, total monounsaturated: 0.885 G
MUFA 18:1: 0.885 G
Fatty acids, total polyunsaturated: 0.228 G
PUFA 18:2: 0.228 G
Tryptophan: 0.019 G
Threonine: 0.059 G
Isoleucine: 0.063 G
Leucine: 0.119 G
Lysine: 0.071 G
Methionine: 0.03 G
Cystine: 0.032 G
Phenylalanine: 0.082 G
Tyrosine: 0.05 G
Valine: 0.098 G
Arginine: 0.264 G
Histidine: 0.037 G
Alanine: 0.082 G
Aspartic acid: 0.157 G
Glutamic acid: 0.368 G
Glycine: 0.076 G
Proline: 0.067 G
Serine: 0.083 G
Nuts, coconut milk, raw (liquid expressed from grated meat and water)
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
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.
LIQUID A state of matter between a solid and a gas, in which a substance has the capacity to flow and conforms to the shape of the container. Liquids range from water to honey, corresponding to a range in viscosity (or apparent viscosity) from 1 to 500 centipoise (viscosity is a measure of a liquid's resistance to flow). Products that are pourable but have a higher viscosity are *SEMILIQUID*.
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
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*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 67.62 G
Energy: 230 KCAL
Energy: 962 kJ
Protein: 2.29 G
Total lipid (fat): 23.84 G
Ash: 0.72 G
Carbohydrate, by difference: 5.54 G
Fiber, total dietary: 2.2 G
Sugars, Total: 3.34 G
Calcium, Ca: 16 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 100 MG
Potassium, K: 263 MG
Sodium, Na: 15 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.266 MG
Manganese, Mn: 0.916 MG
Selenium, Se: 6.2 UG
Vitamin C, total ascorbic acid: 2.8 MG
Thiamin: 0.026 MG
Niacin: 0.76 MG
Pantothenic acid: 0.183 MG
Vitamin B-6: 0.033 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 8.5 MG
Vitamin E (alpha-tocopherol): 0.15 MG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 21.14 G
SFA 6:0: 0.136 G
SFA 8:0: 1.67 G
SFA 10:0: 1.327 G
SFA 12:0: 10.576 G
SFA 14:0: 4.176 G
SFA 16:0: 2.021 G
SFA 18:0: 1.234 G
Fatty acids, total monounsaturated: 1.014 G
MUFA 18:1: 1.014 G
Fatty acids, total polyunsaturated: 0.261 G
PUFA 18:2: 0.261 G
Phytosterols: 1 MG
Tryptophan: 0.027 G
Threonine: 0.083 G
Isoleucine: 0.09 G
Leucine: 0.17 G
Lysine: 0.101 G
Methionine: 0.043 G
Cystine: 0.045 G
Phenylalanine: 0.116 G
Tyrosine: 0.071 G
Valine: 0.139 G
Arginine: 0.376 G
Histidine: 0.053 G
Alanine: 0.117 G
Aspartic acid: 0.224 G
Glutamic acid: 0.524 G
Glycine: 0.108 G
Proline: 0.095 G
Serine: 0.118 G
Nuts, coconut water (liquid from coconuts)
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
COCONUT PALM When indexing the coconut palm fruit (drupe, seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Arecaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500043]
[https://www.sciname.info/Default.asp?SciName=Cocos nucifera L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42451]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11043]
[https://plants.usda.gov/home/plantProfile?symbol=CONU]
[EuroFIR-NETTOX 2007 101]
[DPNL 2003 8763]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,10983]
<DICTION>The coconut palm, <i>Cocos nucifera</i>, is a member of the family <i>Arecaceae</i> (palm family). It is the only accepted species in the genus <i>Cocos</i>. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut, but a drupe. The spelling cocoanut is an old-fashioned form of the word.[http://en.wikipedia.org/wiki/Cocos_nucifera]
NUT MILK A liquid enclosed by the endosperm of nuts.
LIQUID, LOW VISCOSITY, WITH NO VISIBLE PARTICLES
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
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 94.99 G
Energy: 19 KCAL
Energy: 79 kJ
Protein: 0.72 G
Total lipid (fat): 0.2 G
Ash: 0.39 G
Carbohydrate, by difference: 3.71 G
Fiber, total dietary: 1.1 G
Sugars, Total: 2.61 G
Calcium, Ca: 24 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 25 MG
Phosphorus, P: 20 MG
Potassium, K: 250 MG
Sodium, Na: 105 MG
Zinc, Zn: 0.1 MG
Copper, Cu: 0.04 MG
Manganese, Mn: 0.142 MG
Selenium, Se: 1 UG
Vitamin C, total ascorbic acid: 2.4 MG
Thiamin: 0.03 MG
Riboflavin: 0.057 MG
Niacin: 0.08 MG
Pantothenic acid: 0.043 MG
Vitamin B-6: 0.032 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 1.1 MG
Fatty acids, total saturated: 0.176 G
SFA 6:0: 0.001 G
SFA 8:0: 0.014 G
SFA 10:0: 0.011 G
SFA 12:0: 0.088 G
SFA 14:0: 0.035 G
SFA 16:0: 0.017 G
SFA 18:0: 0.01 G
Fatty acids, total monounsaturated: 0.008 G
MUFA 18:1: 0.008 G
Fatty acids, total polyunsaturated: 0.002 G
PUFA 18:2: 0.002 G
Tryptophan: 0.008 G
Threonine: 0.026 G
Isoleucine: 0.028 G
Leucine: 0.053 G
Lysine: 0.032 G
Methionine: 0.013 G
Cystine: 0.014 G
Phenylalanine: 0.037 G
Tyrosine: 0.022 G
Valine: 0.044 G
Arginine: 0.118 G
Histidine: 0.017 G
Alanine: 0.037 G
Aspartic acid: 0.07 G
Glutamic acid: 0.165 G
Glycine: 0.034 G
Proline: 0.03 G
Serine: 0.037 G
NUTS, DARK CHOCOLATE & CHERRY TRAIL MIX
brand_owner: Brandless, Inc
brand_name: BRANDLESS
gtin_upc: 817974022033
ingredients: ALMONDS, CASHEWS, DARK CHOCOLATE (CHOCOLATE LIQUOR, SUGAR, COCOA BUTTER, NATURAL FLAVOR), DRIED SWEETENED CHERRIES (RED TART PITTED CHERRIES, SUGAR, SUNFLOWER OIL), RAISINS, SUNFLOWER OIL, SEA SALT, GUM ACACIA, SUGAR, CONFECTIONER'S GLAZE.
serving_size: 37.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
package_weight: 141 g
market_country: United States
Energy: 541 KCAL
Protein: 13.51 G
Total lipid (fat): 43.24 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 18.92 G
Sugars, added: 10.8 G
Calcium, Ca: 135 MG
Iron, Fe: 5.41 MG
Potassium, K: 568 MG
Sodium, Na: 216 MG
Fatty acids, total saturated: 9.46 G
Fatty acids, total monounsaturated: 24.32 G
Fatty acids, total polyunsaturated: 6.76 G
NUTS, DARK CHOCOLATE & CHERRY TRAIL MIX
brand_owner: Brandless, Inc
brand_name: BRANDLESS
gtin_upc: 817974022033
ingredients: ALMONDS, CASHEWS, DARK CHOCOLATE (CHOCOLATE LIQUOR, SUGAR, COCOA BUTTER, NATURAL FLAVOR), DRIED SWEETENED CHERRIES (RED TART PITTED CHERRIES, SUGAR, SUNFLOWER OIL), RAISINS, SUNFLOWER OIL, SEA SALT, GUM ACACIA, SUGAR, CONFECTIONER'S GLAZE.
serving_size: 37.0 g
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
package_weight: 5 oz/141 g
market_country: United States
Energy: 541 KCAL
Protein: 13.51 G
Total lipid (fat): 43.24 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 18.92 G
Sugars, added: 10.8 G
Calcium, Ca: 135 MG
Iron, Fe: 5.41 MG
Potassium, K: 568 MG
Sodium, Na: 216 MG
Fatty acids, total saturated: 9.46 G
Fatty acids, total monounsaturated: 24.32 G
Fatty acids, total polyunsaturated: 6.76 G
NUTS, DARK CHOCOLATE & CHERRY TRAIL MIX
brand_owner: BRANDLESS
gtin_upc: 817974022033
ingredients: ALMONDS, CASHEWS, DARK CHOCOLATE (CHOCOLATE LIQUOR, SUGAR, COCOA BUTTER, NATURAL FLAVOR), DRIED SWEETENED CHERRIES (RED TART PITTED CHERRIES, SUGAR, SUNFLOWER OIL), RAISINS, SUNFLOWER OIL, SEA SALT, GUM ACACIA, SUGAR, CONFECTIONER'S GLAZE.
serving_size: 37.0 g
household_serving_fulltext: 0.25 cup
branded_food_category: Popcorn, Peanuts, Seeds & Related Snacks
market_country: United States
Energy: 541 KCAL
Protein: 13.51 G
Total lipid (fat): 43.24 G
Carbohydrate, by difference: 35.14 G
Fiber, total dietary: 8.1 G
Sugars, Total: 18.92 G
Sugars, added: 10.8 G
Calcium, Ca: 135 MG
Iron, Fe: 5.41 MG
Potassium, K: 568 MG
Sodium, Na: 216 MG
Fatty acids, total saturated: 9.46 G
Fatty acids, total monounsaturated: 24.32 G
Fatty acids, total polyunsaturated: 6.76 G
Nuts, formulated, wheat-based, all flavors except macadamia, without salt
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2 G
Energy: 647 KCAL
Energy: 2707 kJ
Protein: 13.11 G
Total lipid (fat): 62.3 G
Ash: 1.8 G
Carbohydrate, by difference: 20.79 G
Fiber, total dietary: 5.2 G
Calcium, Ca: 22 MG
Iron, Fe: 2.6 MG
Magnesium, Mg: 59 MG
Phosphorus, P: 366 MG
Potassium, K: 320 MG
Sodium, Na: 91 MG
Zinc, Zn: 2.96 MG
Copper, Cu: 0.181 MG
Manganese, Mn: 6.949 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.4 MG
Riboflavin: 0.3 MG
Niacin: 1.5 MG
Pantothenic acid: 0.312 MG
Vitamin B-6: 0.348 MG
Folate, total: 125 UG
Folate, food: 125 UG
Folate, DFE: 125 UG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 9.37 G
SFA 14:0: 0.093 G
SFA 16:0: 6.36 G
SFA 18:0: 2.948 G
Fatty acids, total monounsaturated: 25.722 G
MUFA 16:1: 0.248 G
MUFA 18:1: 25.416 G
Fatty acids, total polyunsaturated: 24.284 G
PUFA 18:2: 22.448 G
PUFA 18:3: 1.777 G
Tryptophan: 0.172 G
Threonine: 0.552 G
Isoleucine: 0.552 G
Leucine: 0.972 G
Lysine: 0.886 G
Methionine: 0.274 G
Cystine: 0.226 G
Phenylalanine: 0.586 G
Tyrosine: 0.486 G
Valine: 0.712 G
Arginine: 0.981 G
Histidine: 0.38 G
Alanine: 0.753 G
Aspartic acid: 1.194 G
Glutamic acid: 2.433 G
Glycine: 0.699 G
Proline: 0.857 G
Serine: 0.674 G
Nuts, formulated, wheat-based, unflavored, with salt added
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.5 G
Energy: 622 KCAL
Energy: 2602 kJ
Protein: 13.82 G
Total lipid (fat): 57.7 G
Ash: 2.3 G
Carbohydrate, by difference: 23.68 G
Fiber, total dietary: 5.2 G
Calcium, Ca: 26 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 58 MG
Phosphorus, P: 371 MG
Potassium, K: 318 MG
Sodium, Na: 505 MG
Zinc, Zn: 2.94 MG
Copper, Cu: 0.18 MG
Manganese, Mn: 7.919 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.3 MG
Riboflavin: 0.3 MG
Niacin: 1.5 MG
Pantothenic acid: 0.31 MG
Vitamin B-6: 0.394 MG
Folate, total: 142 UG
Folate, food: 142 UG
Folate, DFE: 142 UG
Vitamin A, IU: 1 IU
Fatty acids, total saturated: 8.701 G
SFA 14:0: 0.094 G
SFA 16:0: 5.957 G
SFA 18:0: 2.687 G
Fatty acids, total monounsaturated: 23.545 G
MUFA 16:1: 0.23 G
MUFA 18:1: 23.263 G
Fatty acids, total polyunsaturated: 22.714 G
PUFA 18:2: 20.974 G
PUFA 18:3: 1.687 G
Tryptophan: 0.164 G
Threonine: 0.579 G
Isoleucine: 0.555 G
Leucine: 0.991 G
Lysine: 0.91 G
Methionine: 0.279 G
Cystine: 0.252 G
Phenylalanine: 0.603 G
Tyrosine: 0.484 G
Valine: 0.729 G
Arginine: 1.065 G
Histidine: 0.393 G
Alanine: 0.817 G
Aspartic acid: 1.267 G
Glutamic acid: 2.499 G
Glycine: 0.772 G
Proline: 0.846 G
Serine: 0.696 G
Nuts, ginkgo nuts, canned
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
GINKGO When indexing the ginkgo fruit (nut) index both *GINGKO [B1260]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Ginkgoaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=18023]
[https://www.sciname.info/Default.asp?SciName=Ginkgo biloba L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183269]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17540]
[https://plants.usda.gov/home/plantProfile?symbol=GIBI2]
[DPNL 2003 10032]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
STERILIZED BY HEAT Used when the product is rendered commercially sterile by holding at high temperature before or after it is packed in a hermetically sealed container.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CAN, BOTTLE OR JAR
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 72.95 G
Energy: 111 KCAL
Energy: 464 kJ
Protein: 2.29 G
Total lipid (fat): 1.62 G
Ash: 1.04 G
Carbohydrate, by difference: 22.1 G
Fiber, total dietary: 9.3 G
Calcium, Ca: 4 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 54 MG
Potassium, K: 180 MG
Sodium, Na: 307 MG
Zinc, Zn: 0.21 MG
Copper, Cu: 0.166 MG
Manganese, Mn: 0.068 MG
Selenium, Se: 0.5 UG
Vitamin C, total ascorbic acid: 9.1 MG
Thiamin: 0.133 MG
Riboflavin: 0.054 MG
Niacin: 3.623 MG
Pantothenic acid: 0.097 MG
Vitamin B-6: 0.198 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Vitamin A, RAE: 17 UG
Vitamin A, IU: 337 IU
Fatty acids, total saturated: 0.309 G
SFA 14:0: 0.006 G
SFA 16:0: 0.278 G
SFA 18:0: 0.015 G
Fatty acids, total monounsaturated: 0.599 G
MUFA 16:1: 0.077 G
MUFA 18:1: 0.495 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 0.597 G
PUFA 18:2: 0.559 G
PUFA 18:3: 0.021 G
Tryptophan: 0.038 G
Threonine: 0.142 G
Isoleucine: 0.111 G
Leucine: 0.168 G
Lysine: 0.11 G
Methionine: 0.029 G
Cystine: 0.012 G
Phenylalanine: 0.09 G
Tyrosine: 0.032 G
Valine: 0.15 G
Arginine: 0.223 G
Histidine: 0.054 G
Alanine: 0.131 G
Aspartic acid: 0.288 G
Glutamic acid: 0.444 G
Glycine: 0.123 G
Proline: 0.184 G
Serine: 0.154 G
Nuts, ginkgo nuts, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
GINKGO When indexing the ginkgo fruit (nut) index both *GINGKO [B1260]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Ginkgoaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=18023]
[https://www.sciname.info/Default.asp?SciName=Ginkgo biloba L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183269]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17540]
[https://plants.usda.gov/home/plantProfile?symbol=GIBI2]
[DPNL 2003 10032]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 12.4 G
Energy: 348 KCAL
Energy: 1456 kJ
Protein: 10.35 G
Total lipid (fat): 2 G
Ash: 2.8 G
Carbohydrate, by difference: 72.45 G
Calcium, Ca: 20 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 269 MG
Potassium, K: 998 MG
Sodium, Na: 13 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.536 MG
Manganese, Mn: 0.22 MG
Vitamin C, total ascorbic acid: 29.3 MG
Thiamin: 0.43 MG
Riboflavin: 0.176 MG
Niacin: 11.732 MG
Pantothenic acid: 1.345 MG
Vitamin B-6: 0.641 MG
Folate, total: 106 UG
Folate, food: 106 UG
Folate, DFE: 106 UG
Vitamin A, RAE: 55 UG
Vitamin A, IU: 1091 IU
Fatty acids, total saturated: 0.381 G
SFA 14:0: 0.008 G
SFA 16:0: 0.343 G
SFA 18:0: 0.019 G
Fatty acids, total monounsaturated: 0.739 G
MUFA 16:1: 0.095 G
MUFA 18:1: 0.611 G
MUFA 20:1: 0.011 G
Fatty acids, total polyunsaturated: 0.737 G
PUFA 18:2: 0.69 G
PUFA 18:3: 0.025 G
Tryptophan: 0.17 G
Threonine: 0.64 G
Isoleucine: 0.5 G
Leucine: 0.755 G
Lysine: 0.494 G
Methionine: 0.133 G
Cystine: 0.055 G
Phenylalanine: 0.408 G
Tyrosine: 0.146 G
Valine: 0.677 G
Arginine: 1.005 G
Histidine: 0.244 G
Alanine: 0.591 G
Aspartic acid: 1.298 G
Glutamic acid: 2.001 G
Glycine: 0.554 G
Proline: 0.83 G
Serine: 0.695 G
Nuts, ginkgo nuts, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
GINKGO When indexing the ginkgo fruit (nut) index both *GINGKO [B1260]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Ginkgoaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=18023]
[https://www.sciname.info/Default.asp?SciName=Ginkgo biloba L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183269]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17540]
[https://plants.usda.gov/home/plantProfile?symbol=GIBI2]
[DPNL 2003 10032]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 55.2 G
Energy: 182 KCAL
Energy: 761 kJ
Protein: 4.32 G
Total lipid (fat): 1.68 G
Ash: 1.2 G
Carbohydrate, by difference: 37.6 G
Calcium, Ca: 2 MG
Iron, Fe: 1 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 124 MG
Potassium, K: 510 MG
Sodium, Na: 7 MG
Zinc, Zn: 0.34 MG
Copper, Cu: 0.274 MG
Manganese, Mn: 0.113 MG
Vitamin C, total ascorbic acid: 15 MG
Thiamin: 0.22 MG
Riboflavin: 0.09 MG
Niacin: 6 MG
Pantothenic acid: 0.16 MG
Vitamin B-6: 0.328 MG
Folate, total: 54 UG
Folate, food: 54 UG
Folate, DFE: 54 UG
Vitamin A, RAE: 28 UG
Vitamin A, IU: 558 IU
Fatty acids, total saturated: 0.319 G
SFA 14:0: 0.006 G
SFA 16:0: 0.288 G
SFA 18:0: 0.016 G
Fatty acids, total monounsaturated: 0.619 G
MUFA 16:1: 0.079 G
MUFA 18:1: 0.512 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.618 G
PUFA 18:2: 0.578 G
PUFA 18:3: 0.021 G
Tryptophan: 0.071 G
Threonine: 0.268 G
Isoleucine: 0.209 G
Leucine: 0.316 G
Lysine: 0.206 G
Methionine: 0.055 G
Cystine: 0.023 G
Phenylalanine: 0.171 G
Tyrosine: 0.061 G
Valine: 0.283 G
Arginine: 0.42 G
Histidine: 0.102 G
Alanine: 0.247 G
Aspartic acid: 0.543 G
Glutamic acid: 0.836 G
Glycine: 0.232 G
Proline: 0.347 G
Serine: 0.29 G
Nuts, hazelnuts or filberts, blanched
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
HAZEL When indexing the hazel fruit (nut) index both *HAZEL [B1533]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Betulaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19465]
[https://www.sciname.info/Default.asp?SciName=Corylus L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19505]
[https://www.sciname.info/Default.asp?SciName=Corylus spp. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300151]
[https://plants.usda.gov/home/plantProfile?symbol=CORYL]
[https://www.sciname.info/Default.asp?SciName=Corylus ][DPNL 2003 8880]
<DICTION>The hazel (<i>Corylus</i>) is a genus of deciduous trees and large shrubs native to the temperate Northern Hemisphere. The fruit of the hazel is the hazelnut. [https://en.wikipedia.org/wiki/Hazel]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
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.
PARTIALLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to partially change its flavor and textural characteristics and to cause some chemical changes and/or some reduction in enzyme and microbial activity. The product can be readied for consumption in a shortened cooking time. Products labeled 'quick cooking' are often partially heat treated. Some products are consumed partially heat-treated, e.g., pasteurized milk, blanched broccoli, or rare beef.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 5.79 G
Energy: 629 KCAL
Energy: 2630 kJ
Protein: 13.7 G
Total lipid (fat): 61.15 G
Ash: 2.36 G
Carbohydrate, by difference: 17 G
Fiber, total dietary: 11 G
Sugars, Total: 3.49 G
Sucrose: 3.35 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 0.93 G
Calcium, Ca: 149 MG
Iron, Fe: 3.3 MG
Magnesium, Mg: 160 MG
Phosphorus, P: 310 MG
Potassium, K: 658 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 1.6 MG
Manganese, Mn: 12.65 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.475 MG
Riboflavin: 0.11 MG
Niacin: 1.55 MG
Pantothenic acid: 0.815 MG
Vitamin B-6: 0.585 MG
Folate, total: 78 UG
Folate, food: 78 UG
Folate, DFE: 78 UG
Vitamin A, RAE: 2 UG
Carotene, beta: 23 UG
Carotene, alpha: 2 UG
Vitamin A, IU: 40 IU
Vitamin E (alpha-tocopherol): 17.5 MG
Tocopherol, beta: 0.35 MG
Tocopherol, gamma: 2.15 MG
Tocopherol, delta: 0.14 MG
Fatty acids, total saturated: 4.669 G
SFA 16:0: 3.176 G
SFA 18:0: 1.434 G
SFA 20:0: 0.059 G
Fatty acids, total monounsaturated: 48.192 G
MUFA 16:1: 0.116 G
MUFA 18:1: 47.958 G
MUFA 20:1: 0.118 G
Fatty acids, total polyunsaturated: 5.558 G
PUFA 18:2: 5.499 G
PUFA 18:3: 0.058 G
Phytosterols: 116 MG
Stigmasterol: 1 MG
Campesterol: 7 MG
Beta-sitosterol: 108 MG
Tryptophan: 0.177 G
Threonine: 0.455 G
Isoleucine: 0.499 G
Leucine: 0.974 G
Lysine: 0.385 G
Methionine: 0.203 G
Cystine: 0.254 G
Phenylalanine: 0.608 G
Tyrosine: 0.332 G
Valine: 0.643 G
Arginine: 2.026 G
Histidine: 0.396 G
Alanine: 0.669 G
Aspartic acid: 1.539 G
Glutamic acid: 3.399 G
Glycine: 0.663 G
Proline: 0.514 G
Serine: 0.674 G
Nuts, hazelnuts or filberts, dry roasted, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
HAZEL When indexing the hazel fruit (nut) index both *HAZEL [B1533]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Betulaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19465]
[https://www.sciname.info/Default.asp?SciName=Corylus L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19505]
[https://www.sciname.info/Default.asp?SciName=Corylus spp. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300151]
[https://plants.usda.gov/home/plantProfile?symbol=CORYL]
[https://www.sciname.info/Default.asp?SciName=Corylus ][DPNL 2003 8880]
<DICTION>The hazel (<i>Corylus</i>) is a genus of deciduous trees and large shrubs native to the temperate Northern Hemisphere. The fruit of the hazel is the hazelnut. [https://en.wikipedia.org/wiki/Hazel]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.52 G
Energy: 646 KCAL
Energy: 2703 kJ
Protein: 15.03 G
Total lipid (fat): 62.4 G
Ash: 2.45 G
Carbohydrate, by difference: 17.6 G
Fiber, total dietary: 9.4 G
Sugars, Total: 4.89 G
Sucrose: 4.75 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 1.1 G
Calcium, Ca: 123 MG
Iron, Fe: 4.38 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 310 MG
Potassium, K: 755 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 1.75 MG
Manganese, Mn: 5.55 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 3.8 MG
Thiamin: 0.338 MG
Riboflavin: 0.123 MG
Niacin: 2.05 MG
Pantothenic acid: 0.923 MG
Vitamin B-6: 0.62 MG
Folate, total: 88 UG
Folate, food: 88 UG
Folate, DFE: 88 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 36 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 61 IU
Vitamin E (alpha-tocopherol): 15.28 MG
Tocopherol, beta: 0.33 MG
Fatty acids, total saturated: 4.511 G
SFA 16:0: 3.181 G
SFA 18:0: 1.271 G
SFA 20:0: 0.06 G
Fatty acids, total monounsaturated: 46.608 G
MUFA 16:1: 0.119 G
MUFA 18:1: 46.354 G
MUFA 20:1: 0.134 G
Fatty acids, total polyunsaturated: 8.463 G
PUFA 18:2: 8.403 G
PUFA 18:3: 0.06 G
Phytosterols: 110 MG
Stigmasterol: 1 MG
Campesterol: 6 MG
Beta-sitosterol: 103 MG
Tryptophan: 0.194 G
Threonine: 0.499 G
Isoleucine: 0.548 G
Leucine: 1.069 G
Lysine: 0.422 G
Methionine: 0.222 G
Cystine: 0.278 G
Phenylalanine: 0.667 G
Tyrosine: 0.364 G
Valine: 0.705 G
Arginine: 2.222 G
Histidine: 0.434 G
Alanine: 0.733 G
Aspartic acid: 1.687 G
Glutamic acid: 3.728 G
Glycine: 0.727 G
Proline: 0.563 G
Serine: 0.739 G
Nuts, hazelnuts or filberts
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
HAZEL When indexing the hazel fruit (nut) index both *HAZEL [B1533]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Betulaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19465]
[https://www.sciname.info/Default.asp?SciName=Corylus L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19505]
[https://www.sciname.info/Default.asp?SciName=Corylus spp. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300151]
[https://plants.usda.gov/home/plantProfile?symbol=CORYL]
[https://www.sciname.info/Default.asp?SciName=Corylus ][DPNL 2003 8880]
<DICTION>The hazel (<i>Corylus</i>) is a genus of deciduous trees and large shrubs native to the temperate Northern Hemisphere. The fruit of the hazel is the hazelnut. [https://en.wikipedia.org/wiki/Hazel]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 5.31 G
Energy: 628 KCAL
Energy: 2629 kJ
Protein: 14.95 G
Total lipid (fat): 60.75 G
Ash: 2.29 G
Carbohydrate, by difference: 16.7 G
Fiber, total dietary: 9.7 G
Sugars, Total: 4.34 G
Sucrose: 4.2 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 0.48 G
Calcium, Ca: 114 MG
Iron, Fe: 4.7 MG
Magnesium, Mg: 163 MG
Phosphorus, P: 290 MG
Potassium, K: 680 MG
Zinc, Zn: 2.45 MG
Copper, Cu: 1.725 MG
Manganese, Mn: 6.175 MG
Selenium, Se: 2.4 UG
Vitamin C, total ascorbic acid: 6.3 MG
Thiamin: 0.643 MG
Riboflavin: 0.113 MG
Niacin: 1.8 MG
Pantothenic acid: 0.918 MG
Vitamin B-6: 0.563 MG
Folate, total: 113 UG
Folate, food: 113 UG
Folate, DFE: 113 UG
Choline, total: 45.6 MG
Betaine: 0.4 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 11 UG
Carotene, alpha: 3 UG
Vitamin A, IU: 20 IU
Lutein + zeaxanthin: 92 UG
Vitamin E (alpha-tocopherol): 15.03 MG
Tocopherol, beta: 0.33 MG
Vitamin K (phylloquinone): 14.2 UG
Fatty acids, total saturated: 4.464 G
SFA 16:0: 3.097 G
SFA 18:0: 1.265 G
SFA 20:0: 0.102 G
Fatty acids, total monounsaturated: 45.652 G
MUFA 16:1: 0.116 G
MUFA 18:1: 45.405 G
MUFA 20:1: 0.131 G
Fatty acids, total polyunsaturated: 7.92 G
PUFA 18:2: 7.833 G
PUFA 18:3: 0.087 G
Stigmasterol: 1 MG
Campesterol: 7 MG
Beta-sitosterol: 102 MG
Tryptophan: 0.193 G
Threonine: 0.497 G
Isoleucine: 0.545 G
Leucine: 1.063 G
Lysine: 0.42 G
Methionine: 0.221 G
Cystine: 0.277 G
Phenylalanine: 0.663 G
Tyrosine: 0.362 G
Valine: 0.701 G
Arginine: 2.211 G
Histidine: 0.432 G
Alanine: 0.73 G
Aspartic acid: 1.679 G
Glutamic acid: 3.71 G
Glycine: 0.724 G
Proline: 0.561 G
Serine: 0.735 G
Nuts, hickorynuts, dried
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
HICKORY When indexing the hickory fruit (tryma/drupaceous nut) index both *HICKORY [B1553]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Juglandaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19222]
<SCIGEN>Carya Nutt. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=19223]
<SCIGEN>Carya sp. [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=313345]
<SCIGEN>Carya Nutt. [https://plants.usda.gov/home/plantProfile?symbol=CARYA]
<SCIGEN>Carya [DPNL 2003 8401]
<DICTION>Trees in the genus <i>Carya</i> are commonly known as hickory, derived from the Powhatan language of Virginia.Hickory nuts (<i>Carya</i>) and walnuts (<i>Juglans</i>) in the <i>Juglandaceae</i> family grow within an outer husk; these fruits are technically drupes or drupaceous nuts, and thus not true botanical nuts. Tryma is a specialized term for such nut-like drupes.[http://en.wikipedia.org/wiki/Hickory]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
EXTENT OF HEAT TREATMENT NOT KNOWN Used only when no information is available about the use of or degree of heat treatment performed.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.65 G
Energy: 657 KCAL
Energy: 2749 kJ
Protein: 12.72 G
Total lipid (fat): 64.37 G
Ash: 2 G
Carbohydrate, by difference: 18.25 G
Fiber, total dietary: 6.4 G
Calcium, Ca: 61 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 173 MG
Phosphorus, P: 336 MG
Potassium, K: 436 MG
Sodium, Na: 1 MG
Zinc, Zn: 4.31 MG
Copper, Cu: 0.738 MG
Manganese, Mn: 4.61 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 2 MG
Thiamin: 0.867 MG
Riboflavin: 0.131 MG
Niacin: 0.907 MG
Pantothenic acid: 1.746 MG
Vitamin B-6: 0.192 MG
Folate, total: 40 UG
Folate, food: 40 UG
Folate, DFE: 40 UG
Vitamin A, RAE: 7 UG
Vitamin A, IU: 131 IU
Fatty acids, total saturated: 7.038 G
SFA 16:0: 5.417 G
SFA 18:0: 1.416 G
Fatty acids, total monounsaturated: 32.611 G
MUFA 16:1: 0.277 G
MUFA 18:1: 32.011 G
Fatty acids, total polyunsaturated: 21.886 G
PUFA 18:2: 20.623 G
PUFA 18:3: 1.047 G
Tryptophan: 0.139 G
Threonine: 0.422 G
Isoleucine: 0.576 G
Leucine: 1.027 G
Lysine: 0.497 G
Methionine: 0.3 G
Cystine: 0.271 G
Phenylalanine: 0.713 G
Tyrosine: 0.454 G
Valine: 0.73 G
Arginine: 2.086 G
Histidine: 0.389 G
Alanine: 0.662 G
Aspartic acid: 1.368 G
Glutamic acid: 2.885 G
Glycine: 0.708 G
Proline: 0.571 G
Serine: 0.806 G
NUTS, JUST ALMOND MEAL
brand_owner: TRADER JOE'S
gtin_upc: 00594875
ingredients: ALMONDS.
serving_size: 30.0 g
household_serving_fulltext: 1/4 cup
branded_food_category: Flours & Corn Meal
market_country: United States
Energy: 600 KCAL
Protein: 20 G
Total lipid (fat): 53.33 G
Carbohydrate, by difference: 20 G
Fiber, total dietary: 10 G
Sugars, Total: 3.33 G
Calcium, Ca: 267 MG
Iron, Fe: 3.6 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 33.33 G
Fatty acids, total polyunsaturated: 11.67 G
Nuts, macadamia nuts, dry roasted, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
MACADAMIA When indexing the macadamia fruit (seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Proteaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27781]
<SCIGEN>Macadamia F. Muell. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27784]
<SCIGEN>Macadamia sp. [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=315770]
<SCIGEN>Macadamia F. Muell. [https://plants.usda.gov/home/plantProfile?symbol=MACAD]
<SCIGEN>Macadamia [DPNL 2003 11008]
<DICTION>Macadamia is a genus of nine species of flowering plants in the family <i>Proteaceae</i>, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species <i>M. neurophylla</i>) and Sulawesi in Indonesia (one species, <i>M. hildebrandii</i>). The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.[http://en.wikipedia.org/wiki/Macadamia]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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 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.
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].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.61 G
Energy: 716 KCAL
Energy: 2996 kJ
Protein: 7.79 G
Total lipid (fat): 76.08 G
Ash: 1.7 G
Carbohydrate, by difference: 12.83 G
Fiber, total dietary: 8 G
Sugars, Total: 4.14 G
Sucrose: 4 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 1.05 G
Calcium, Ca: 70 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 118 MG
Phosphorus, P: 198 MG
Potassium, K: 363 MG
Sodium, Na: 353 MG
Zinc, Zn: 1.29 MG
Copper, Cu: 0.57 MG
Manganese, Mn: 3.036 MG
Selenium, Se: 11.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.71 MG
Riboflavin: 0.087 MG
Niacin: 2.274 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.359 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 44.6 MG
Betaine: 0.3 MG
Vitamin E (alpha-tocopherol): 0.57 MG
Fatty acids, total saturated: 11.947 G
SFA 12:0: 0.075 G
SFA 14:0: 0.668 G
SFA 16:0: 5.932 G
SFA 17:0: 0.156 G
SFA 18:0: 2.28 G
SFA 20:0: 1.944 G
SFA 22:0: 0.621 G
SFA 24:0: 0.272 G
Fatty acids, total monounsaturated: 59.275 G
MUFA 16:1: 12.725 G
MUFA 18:1: 44.377 G
MUFA 20:1: 1.925 G
MUFA 22:1: 0.237 G
MUFA 24:1 c: 0.011 G
Fatty acids, total polyunsaturated: 1.498 G
PUFA 18:2: 1.303 G
PUFA 18:3: 0.196 G
Campesterol: 10 MG
Beta-sitosterol: 145 MG
Nuts, macadamia nuts, dry roasted, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
MACADAMIA When indexing the macadamia fruit (seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Proteaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27781]
<SCIGEN>Macadamia F. Muell. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27784]
<SCIGEN>Macadamia sp. [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=315770]
<SCIGEN>Macadamia F. Muell. [https://plants.usda.gov/home/plantProfile?symbol=MACAD]
<SCIGEN>Macadamia [DPNL 2003 11008]
<DICTION>Macadamia is a genus of nine species of flowering plants in the family <i>Proteaceae</i>, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species <i>M. neurophylla</i>) and Sulawesi in Indonesia (one species, <i>M. hildebrandii</i>). The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.[http://en.wikipedia.org/wiki/Macadamia]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.61 G
Energy: 718 KCAL
Energy: 3005 kJ
Protein: 7.79 G
Total lipid (fat): 76.08 G
Ash: 1.14 G
Carbohydrate, by difference: 13.38 G
Fiber, total dietary: 8 G
Sugars, Total: 4.14 G
Sucrose: 4 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 1.05 G
Calcium, Ca: 70 MG
Iron, Fe: 2.65 MG
Magnesium, Mg: 118 MG
Phosphorus, P: 198 MG
Potassium, K: 363 MG
Sodium, Na: 4 MG
Zinc, Zn: 1.29 MG
Copper, Cu: 0.57 MG
Manganese, Mn: 3.036 MG
Selenium, Se: 11.7 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.71 MG
Riboflavin: 0.087 MG
Niacin: 2.274 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.359 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 44.6 MG
Betaine: 0.3 MG
Vitamin E (alpha-tocopherol): 0.57 MG
Fatty acids, total saturated: 11.947 G
SFA 12:0: 0.075 G
SFA 14:0: 0.668 G
SFA 16:0: 5.932 G
SFA 17:0: 0.156 G
SFA 18:0: 2.28 G
SFA 20:0: 1.944 G
SFA 22:0: 0.621 G
SFA 24:0: 0.272 G
Fatty acids, total monounsaturated: 59.275 G
MUFA 16:1: 12.725 G
MUFA 18:1: 44.377 G
MUFA 20:1: 1.925 G
MUFA 22:1: 0.237 G
MUFA 24:1 c: 0.011 G
Fatty acids, total polyunsaturated: 1.498 G
PUFA 18:2: 1.303 G
PUFA 18:3: 0.196 G
Campesterol: 10 MG
Beta-sitosterol: 145 MG
Tryptophan: 0.066 G
Threonine: 0.364 G
Isoleucine: 0.309 G
Leucine: 0.592 G
Lysine: 0.018 G
Methionine: 0.023 G
Cystine: 0.005 G
Phenylalanine: 0.654 G
Tyrosine: 0.503 G
Valine: 0.357 G
Arginine: 1.38 G
Histidine: 0.192 G
Alanine: 0.382 G
Aspartic acid: 1.082 G
Glutamic acid: 2.231 G
Glycine: 0.447 G
Proline: 0.46 G
Serine: 0.413 G
Nuts, macadamia nuts, raw
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT, SEED OR KERNEL (EUROFIR) Nuts, seeds and kernels in all forms, including pastes. Examples: walnut, hazelnut, sweet chestnut, sunflower seed, olive seed, pine nut, apricot kernel, peanuts.
1200 NUT AND SEED PRODUCTS (USDA SR)
MACADAMIA When indexing the macadamia fruit (seed) index both *COCONUT PALM [B1130]* and *FRUIT [C0167]* (or its more precise narrower terms). <SCIFAM>Proteaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27781]
<SCIGEN>Macadamia F. Muell. [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=27784]
<SCIGEN>Macadamia sp. [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=315770]
<SCIGEN>Macadamia F. Muell. [https://plants.usda.gov/home/plantProfile?symbol=MACAD]
<SCIGEN>Macadamia [DPNL 2003 11008]
<DICTION>Macadamia is a genus of nine species of flowering plants in the family <i>Proteaceae</i>, with a disjunct distribution native to eastern Australia (seven species), New Caledonia (one species <i>M. neurophylla</i>) and Sulawesi in Indonesia (one species, <i>M. hildebrandii</i>). The fruit is a very hard woody globose follicle with a pointed apex, containing one or two seeds.[http://en.wikipedia.org/wiki/Macadamia]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
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
NO TREATMENT APPLIED Used when none of the treatments listed and defined in this factor pertain to the food product.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.36 G
Energy: 718 KCAL
Energy: 3004 kJ
Protein: 7.91 G
Total lipid (fat): 75.77 G
Ash: 1.14 G
Carbohydrate, by difference: 13.82 G
Fiber, total dietary: 8.6 G
Sugars, Total: 4.57 G
Sucrose: 4.43 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 1.05 G
Calcium, Ca: 85 MG
Iron, Fe: 3.69 MG
Magnesium, Mg: 130 MG
Phosphorus, P: 188 MG
Potassium, K: 368 MG
Sodium, Na: 5 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.756 MG
Manganese, Mn: 4.131 MG
Selenium, Se: 3.6 UG
Vitamin C, total ascorbic acid: 1.2 MG
Thiamin: 1.195 MG
Riboflavin: 0.162 MG
Niacin: 2.473 MG
Pantothenic acid: 0.758 MG
Vitamin B-6: 0.275 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Vitamin E (alpha-tocopherol): 0.54 MG
Fatty acids, total saturated: 12.061 G
SFA 12:0: 0.076 G
SFA 14:0: 0.659 G
SFA 16:0: 6.036 G
SFA 17:0: 0.124 G
SFA 18:0: 2.329 G
SFA 20:0: 1.94 G
SFA 22:0: 0.616 G
SFA 24:0: 0.281 G
Fatty acids, total monounsaturated: 58.877 G
MUFA 16:1: 12.981 G
MUFA 18:1: 43.755 G
MUFA 20:1: 1.89 G
MUFA 22:1: 0.233 G
MUFA 24:1 c: 0.018 G
Fatty acids, total polyunsaturated: 1.502 G
PUFA 18:2: 1.296 G
PUFA 18:3: 0.206 G
Phytosterols: 116 MG
Campesterol: 8 MG
Beta-sitosterol: 108 MG
Tryptophan: 0.067 G
Threonine: 0.37 G
Isoleucine: 0.314 G
Leucine: 0.602 G
Lysine: 0.018 G
Methionine: 0.023 G
Cystine: 0.006 G
Phenylalanine: 0.665 G
Tyrosine: 0.511 G
Valine: 0.363 G
Arginine: 1.402 G
Histidine: 0.195 G
Alanine: 0.388 G
Aspartic acid: 1.099 G
Glutamic acid: 2.267 G
Glycine: 0.454 G
Proline: 0.468 G
Serine: 0.419 G
Nuts, mixed nuts, dry roasted, with peanuts, salt added, CHOSEN ROASTER
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.52 G
Energy: 608 KCAL
Energy: 2544 kJ
Protein: 18 G
Total lipid (fat): 53.2 G
Ash: 2.66 G
Carbohydrate, by difference: 24.62 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.9 G
Sucrose: 3.9 G
Calcium, Ca: 106 MG
Iron, Fe: 3.22 MG
Magnesium, Mg: 202 MG
Phosphorus, P: 412 MG
Potassium, K: 585 MG
Sodium, Na: 113 MG
Zinc, Zn: 3.76 MG
Copper, Cu: 1.14 MG
Manganese, Mn: 2.61 MG
Selenium, Se: 3.7 UG
Thiamin: 0.18 MG
Niacin: 3.74 MG
Pantothenic acid: 0.54 MG
Folate, total: 60 UG
Folate, food: 60 UG
Vitamin K (phylloquinone): 4.3 UG
Fatty acids, total saturated: 7.023 G
SFA 14:0: 0.02 G
SFA 15:0: 0.007 G
SFA 16:0: 4.267 G
SFA 17:0: 0.047 G
SFA 18:0: 2.037 G
SFA 20:0: 0.238 G
SFA 22:0: 0.254 G
SFA 24:0: 0.153 G
Fatty acids, total monounsaturated: 27.596 G
MUFA 16:1: 0.109 G
MUFA 16:1 c: 0.109 G
MUFA 17:1: 0.036 G
MUFA 18:1: 27.242 G
MUFA 18:1 c: 27.226 G
MUFA 20:1: 0.202 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.007 G
Fatty acids, total polyunsaturated: 19.479 G
PUFA 18:2: 17.429 G
PUFA 18:2 n-6 c,c: 17.412 G
PUFA 18:3: 2.025 G
PUFA 18:3 n-3 c,c,c (ALA): 2.017 G
PUFA 18:3 n-6 c,c,c: 0.008 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.008 G
Fatty acids, total trans: 0.033 G
Fatty acids, total trans-monoenoic: 0.016 G
TFA 18:1 t: 0.016 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Nuts, mixed nuts, dry roasted, with peanuts, salt added, PLANTERS pistachio blend
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.87 G
Energy: 572 KCAL
Energy: 2395 kJ
Protein: 23.28 G
Total lipid (fat): 47.52 G
Ash: 3.26 G
Carbohydrate, by difference: 23.07 G
Fiber, total dietary: 8.1 G
Sugars, Total: 4.45 G
Sucrose: 4.45 G
Starch: 5.75 G
Calcium, Ca: 129 MG
Iron, Fe: 3.43 MG
Magnesium, Mg: 209 MG
Phosphorus, P: 493 MG
Potassium, K: 758 MG
Sodium, Na: 232 MG
Zinc, Zn: 3.42 MG
Copper, Cu: 1.008 MG
Manganese, Mn: 1.77 MG
Selenium, Se: 11 UG
Thiamin: 0.35 MG
Riboflavin: 0.57 MG
Niacin: 4.51 MG
Pantothenic acid: 0.78 MG
Vitamin B-6: 0.495 MG
Folate, total: 60 UG
Folate, food: 60 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 54 UG
Vitamin A, IU: 90 IU
Lutein + zeaxanthin: 233 UG
Vitamin E (alpha-tocopherol): 5.65 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 6.57 MG
Tocopherol, delta: 0.24 MG
Vitamin K (phylloquinone): 8.9 UG
Fatty acids, total saturated: 6.71 G
SFA 14:0: 0.022 G
SFA 15:0: 0.005 G
SFA 16:0: 4.245 G
SFA 17:0: 0.038 G
SFA 18:0: 1.649 G
SFA 20:0: 0.247 G
SFA 22:0: 0.316 G
SFA 24:0: 0.187 G
Fatty acids, total monounsaturated: 27.618 G
MUFA 16:1: 0.213 G
MUFA 16:1 c: 0.213 G
MUFA 17:1: 0.04 G
MUFA 18:1: 27.143 G
MUFA 18:1 c: 27.127 G
MUFA 20:1: 0.209 G
MUFA 22:1: 0.01 G
MUFA 22:1 c: 0.01 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 11.655 G
PUFA 18:2: 11.545 G
PUFA 18:2 n-6 c,c: 11.531 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.08 G
PUFA 18:3 n-3 c,c,c (ALA): 0.08 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.014 G
Fatty acids, total trans: 0.027 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.015 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Nuts, mixed nuts, dry roasted, with peanuts, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
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].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 1.75 G
Energy: 594 KCAL
Energy: 2485 kJ
Protein: 17.3 G
Total lipid (fat): 51.45 G
Ash: 4.15 G
Carbohydrate, by difference: 25.35 G
Fiber, total dietary: 9 G
Sugars, Total: 4.8 G
Calcium, Ca: 70 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 225 MG
Phosphorus, P: 435 MG
Potassium, K: 693 MG
Sodium, Na: 345 MG
Zinc, Zn: 3.8 MG
Copper, Cu: 1.279 MG
Manganese, Mn: 1.937 MG
Selenium, Se: 7.5 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.2 MG
Riboflavin: 0.2 MG
Niacin: 4.7 MG
Pantothenic acid: 1.205 MG
Vitamin B-6: 0.296 MG
Folate, total: 50 UG
Folate, food: 50 UG
Folate, DFE: 50 UG
Choline, total: 54.3 MG
Carotene, beta: 3 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 21 UG
Vitamin E (alpha-tocopherol): 10.94 MG
Vitamin K (phylloquinone): 12.9 UG
Fatty acids, total saturated: 6.5 G
SFA 8:0: 0.045 G
SFA 10:0: 0.045 G
SFA 12:0: 0.269 G
SFA 14:0: 0.215 G
SFA 16:0: 4.188 G
SFA 18:0: 1.739 G
Fatty acids, total monounsaturated: 31.395 G
MUFA 16:1: 0.223 G
MUFA 18:1: 30.802 G
MUFA 20:1: 0.259 G
Fatty acids, total polyunsaturated: 10.768 G
PUFA 18:2: 10.535 G
PUFA 18:3: 0.19 G
Tryptophan: 0.264 G
Threonine: 0.597 G
Isoleucine: 0.744 G
Leucine: 1.371 G
Lysine: 0.712 G
Methionine: 0.228 G
Cystine: 0.287 G
Phenylalanine: 0.953 G
Tyrosine: 0.676 G
Valine: 0.934 G
Arginine: 2.242 G
Histidine: 0.48 G
Alanine: 0.806 G
Aspartic acid: 2.056 G
Glutamic acid: 4.423 G
Glycine: 1.064 G
Proline: 0.875 G
Serine: 0.917 G
Nuts, mixed nuts, dry roasted, with peanuts, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.13 G
Energy: 607 KCAL
Energy: 2538 kJ
Protein: 19.5 G
Total lipid (fat): 53.5 G
Ash: 2.45 G
Carbohydrate, by difference: 22.42 G
Fiber, total dietary: 6.4 G
Sugars, Total: 5 G
Sucrose: 5 G
Starch: 7.2 G
Calcium, Ca: 87 MG
Iron, Fe: 3.73 MG
Magnesium, Mg: 227 MG
Phosphorus, P: 438 MG
Potassium, K: 643 MG
Sodium, Na: 4 MG
Zinc, Zn: 4.06 MG
Copper, Cu: 1.52 MG
Manganese, Mn: 2.61 MG
Selenium, Se: 9.3 UG
Vitamin C, total ascorbic acid: 0.8 MG
Thiamin: 0.3 MG
Riboflavin: 0.4 MG
Niacin: 6.22 MG
Vitamin B-6: 0.36 MG
Folate, total: 60 UG
Folate, food: 60 UG
Folate, DFE: 60 UG
Choline, total: 59.2 MG
Carotene, beta: 2 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 19 UG
Vitamin E (alpha-tocopherol): 6.13 MG
Tocopherol, beta: 0.27 MG
Tocopherol, gamma: 4.97 MG
Tocopherol, delta: 0.38 MG
Vitamin K (phylloquinone): 12 UG
Fatty acids, total saturated: 8.01 G
SFA 14:0: 0.016 G
SFA 15:0: 0.006 G
SFA 16:0: 4.303 G
SFA 17:0: 0.046 G
SFA 18:0: 2.341 G
SFA 20:0: 0.4 G
SFA 22:0: 0.572 G
SFA 24:0: 0.326 G
Fatty acids, total monounsaturated: 34.532 G
MUFA 16:1: 0.108 G
MUFA 16:1 c: 0.108 G
MUFA 17:1: 0.034 G
MUFA 18:1: 34.079 G
MUFA 18:1 c: 34.058 G
MUFA 20:1: 0.295 G
MUFA 22:1: 0.016 G
MUFA 22:1 c: 0.016 G
Fatty acids, total polyunsaturated: 9.858 G
PUFA 18:2: 9.752 G
PUFA 18:2 n-6 c,c: 9.74 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.009 G
Fatty acids, total trans: 0.033 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Tryptophan: 0.222 G
Threonine: 0.673 G
Isoleucine: 0.746 G
Leucine: 1.374 G
Lysine: 0.742 G
Methionine: 0.26 G
Cystine: 0.281 G
Phenylalanine: 1 G
Tyrosine: 0.676 G
Valine: 0.941 G
Arginine: 2.359 G
Histidine: 0.505 G
Alanine: 0.839 G
Aspartic acid: 2.261 G
Glutamic acid: 4.474 G
Glycine: 1.134 G
Proline: 0.856 G
Serine: 0.976 G
Hydroxyproline: 0.11 G
Nuts, mixed nuts, oil roasted, with peanuts, lightly salted
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
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.
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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.08 G
Energy: 607 KCAL
Energy: 2539 kJ
Protein: 20.04 G
Total lipid (fat): 53.95 G
Ash: 2.88 G
Carbohydrate, by difference: 21.05 G
Fiber, total dietary: 7 G
Sugars, Total: 4.15 G
Sucrose: 4.15 G
Starch: 4.2 G
Calcium, Ca: 117 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 229 MG
Phosphorus, P: 456 MG
Potassium, K: 632 MG
Sodium, Na: 161 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.907 MG
Manganese, Mn: 2.04 MG
Selenium, Se: 33.9 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.189 MG
Riboflavin: 0.196 MG
Niacin: 7.709 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.352 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Choline, total: 52 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 8 UG
Vitamin E (alpha-tocopherol): 7.82 MG
Tocopherol, beta: 0.22 MG
Tocopherol, gamma: 6.39 MG
Tocopherol, delta: 0.32 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 8.711 G
SFA 4:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.043 G
SFA 15:0: 0.005 G
SFA 16:0: 5.205 G
SFA 17:0: 0.046 G
SFA 18:0: 2.022 G
SFA 20:0: 0.361 G
SFA 22:0: 0.641 G
SFA 24:0: 0.378 G
Fatty acids, total monounsaturated: 28.488 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.128 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.037 G
MUFA 18:1: 27.914 G
MUFA 18:1 c: 27.893 G
MUFA 20:1: 0.375 G
MUFA 22:1: 0.027 G
MUFA 22:1 c: 0.027 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 14.612 G
PUFA 18:2: 14.495 G
PUFA 18:2 n-6 c,c: 14.455 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.005 G
Fatty acids, total trans: 0.055 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Tryptophan: 0.22 G
Threonine: 0.703 G
Isoleucine: 0.826 G
Leucine: 1.656 G
Lysine: 0.782 G
Methionine: 0.283 G
Cystine: 0.288 G
Phenylalanine: 1.182 G
Tyrosine: 0.786 G
Valine: 1.001 G
Arginine: 2.965 G
Histidine: 0.572 G
Alanine: 0.982 G
Aspartic acid: 2.892 G
Glutamic acid: 5.574 G
Glycine: 1.387 G
Proline: 0.957 G
Serine: 1.168 G
Nuts, mixed nuts, oil roasted, with peanuts, with salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
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.
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].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.08 G
Energy: 607 KCAL
Energy: 2539 kJ
Protein: 20.04 G
Total lipid (fat): 53.95 G
Ash: 2.88 G
Carbohydrate, by difference: 21.05 G
Fiber, total dietary: 7 G
Sugars, Total: 4.15 G
Sucrose: 4.15 G
Starch: 4.2 G
Calcium, Ca: 117 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 229 MG
Phosphorus, P: 456 MG
Potassium, K: 632 MG
Sodium, Na: 273 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.907 MG
Manganese, Mn: 2.04 MG
Selenium, Se: 33.9 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.189 MG
Riboflavin: 0.196 MG
Niacin: 7.709 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.352 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Choline, total: 52 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 8 UG
Vitamin E (alpha-tocopherol): 7.82 MG
Tocopherol, beta: 0.22 MG
Tocopherol, gamma: 6.39 MG
Tocopherol, delta: 0.32 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 8.711 G
SFA 4:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.043 G
SFA 15:0: 0.005 G
SFA 16:0: 5.205 G
SFA 17:0: 0.046 G
SFA 18:0: 2.022 G
SFA 20:0: 0.361 G
SFA 22:0: 0.641 G
SFA 24:0: 0.378 G
Fatty acids, total monounsaturated: 28.488 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.128 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.037 G
MUFA 18:1: 27.914 G
MUFA 18:1 c: 27.893 G
MUFA 20:1: 0.375 G
MUFA 22:1: 0.027 G
MUFA 22:1 c: 0.027 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 14.612 G
PUFA 18:2: 14.495 G
PUFA 18:2 n-6 c,c: 14.455 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.005 G
Fatty acids, total trans: 0.055 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Tryptophan: 0.22 G
Threonine: 0.703 G
Isoleucine: 0.826 G
Leucine: 1.656 G
Lysine: 0.782 G
Methionine: 0.283 G
Cystine: 0.288 G
Phenylalanine: 1.182 G
Tyrosine: 0.786 G
Valine: 1.001 G
Arginine: 2.965 G
Histidine: 0.572 G
Alanine: 0.982 G
Aspartic acid: 2.892 G
Glutamic acid: 5.574 G
Glycine: 1.387 G
Proline: 0.957 G
Serine: 1.168 G
Nuts, mixed nuts, oil roasted, with peanuts, without salt added
NUT OR NUT PRODUCT (US CFR) Nuts in all forms, including nut butters and pastes.
NUT OR SEED PRODUCT (EUROFIR) e.g. coconut milk, chestnut pure, tahini paste, peanut butter.
1200 NUT AND SEED PRODUCTS (USDA SR)
NUT PRODUCING PLANT
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
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.
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.
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 2.08 G
Energy: 607 KCAL
Energy: 2539 kJ
Protein: 20.04 G
Total lipid (fat): 53.95 G
Ash: 2.88 G
Carbohydrate, by difference: 21.05 G
Fiber, total dietary: 7 G
Sugars, Total: 4.15 G
Sucrose: 4.15 G
Starch: 4.2 G
Calcium, Ca: 117 MG
Iron, Fe: 2.61 MG
Magnesium, Mg: 229 MG
Phosphorus, P: 456 MG
Potassium, K: 632 MG
Sodium, Na: 5 MG
Zinc, Zn: 3.36 MG
Copper, Cu: 0.907 MG
Manganese, Mn: 2.04 MG
Selenium, Se: 33.9 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.189 MG
Riboflavin: 0.196 MG
Niacin: 7.709 MG
Pantothenic acid: 1.14 MG
Vitamin B-6: 0.352 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Choline, total: 52 MG
Carotene, beta: 2 UG
Vitamin A, IU: 3 IU
Lutein + zeaxanthin: 8 UG
Vitamin E (alpha-tocopherol): 7.82 MG
Tocopherol, beta: 0.22 MG
Tocopherol, gamma: 6.39 MG
Tocopherol, delta: 0.32 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 5.7 UG
Fatty acids, total saturated: 8.711 G
SFA 4:0: 0.004 G
SFA 8:0: 0.003 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.043 G
SFA 15:0: 0.005 G
SFA 16:0: 5.205 G
SFA 17:0: 0.046 G
SFA 18:0: 2.022 G
SFA 20:0: 0.361 G
SFA 22:0: 0.641 G
SFA 24:0: 0.378 G
Fatty acids, total monounsaturated: 28.488 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.128 G
MUFA 16:1 c: 0.127 G
MUFA 17:1: 0.037 G
MUFA 18:1: 27.914 G
MUFA 18:1 c: 27.893 G
MUFA 20:1: 0.375 G
MUFA 22:1: 0.027 G
MUFA 22:1 c: 0.027 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 14.612 G
PUFA 18:2: 14.495 G
PUFA 18:2 n-6 c,c: 14.455 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.082 G
PUFA 18:3 n-3 c,c,c (ALA): 0.082 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.005 G
Fatty acids, total trans: 0.055 G
Fatty acids, total trans-monoenoic: 0.023 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Tryptophan: 0.22 G
Threonine: 0.703 G
Isoleucine: 0.826 G
Leucine: 1.656 G
Lysine: 0.782 G
Methionine: 0.283 G
Cystine: 0.288 G
Phenylalanine: 1.182 G
Tyrosine: 0.786 G
Valine: 1.001 G
Arginine: 2.965 G
Histidine: 0.572 G
Alanine: 0.982 G
Aspartic acid: 2.892 G
Glutamic acid: 5.574 G
Glycine: 1.387 G
Proline: 0.957 G
Serine: 1.168 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org