Tone Yuen Tong

167679

Restaurant, Chinese, orange chicken
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
FRUIT ADDED
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
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.
VEGETABLE FAT OR OIL ADDED
SOY ADDED
CHEMICAL LEAVENING AGENT ADDED
FRUIT JUICE 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].
MARINADED Used when a food such as meat, fish or vegetables are soaked in a seasoned liquid in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar, wine) and herbs or spices; the acid ingredient serves as the tenderizer.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 48.43 G
Energy: 262 KCAL
Energy: 1096 kJ
Protein: 14.46 G
Total lipid (fat): 12.68 G
Ash: 1.96 G
Carbohydrate, by difference: 22.46 G
Fiber, total dietary: 0.8 G
Sugars, Total: 13.6 G
Sucrose: 12.3 G
Glucose: 0.63 G
Fructose: 0.67 G
Starch: 10.5 G
Calcium, Ca: 14 MG
Iron, Fe: 0.94 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 130 MG
Potassium, K: 209 MG
Sodium, Na: 553 MG
Zinc, Zn: 1.13 MG
Copper, Cu: 0.042 MG
Manganese, Mn: 0.087 MG
Selenium, Se: 17.1 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.043 MG
Riboflavin: 0.22 MG
Niacin: 3.59 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.23 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 66.1 MG
Betaine: 7.9 MG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 75 UG
Retinol: 74 UG
Carotene, beta: 9 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 264 IU
Lycopene: 25 UG
Lutein + zeaxanthin: 81 UG
Vitamin E (alpha-tocopherol): 1.07 MG
Tocopherol, beta: 0.09 MG
Tocopherol, gamma: 3.96 MG
Tocopherol, delta: 1.7 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 24.4 UG
Fatty acids, total saturated: 2.422 G
SFA 8:0: 0.005 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.022 G
SFA 15:0: 0.004 G
SFA 16:0: 1.602 G
SFA 17:0: 0.012 G
SFA 18:0: 0.678 G
SFA 20:0: 0.039 G
SFA 22:0: 0.038 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 3.474 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.136 G
MUFA 16:1 c: 0.136 G
MUFA 17:1: 0.007 G
MUFA 18:1: 3.284 G
MUFA 18:1 c: 3.266 G
MUFA 20:1: 0.043 G
Fatty acids, total polyunsaturated: 6.086 G
PUFA 18:2: 5.329 G
PUFA 18:2 n-6 c,c: 5.284 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.647 G
PUFA 18:3 n-3 c,c,c (ALA): 0.619 G
PUFA 18:3 n-6 c,c,c: 0.028 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.067 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.016 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.053 G
Fatty acids, total trans-monoenoic: 0.019 G
TFA 18:1 t: 0.018 G
TFA 18:2 t not further defined: 0.034 G
Fatty acids, total trans-polyenoic: 0.034 G
Cholesterol: 61 MG
Tryptophan: 0.113 G
Threonine: 0.576 G
Isoleucine: 0.576 G
Leucine: 1.001 G
Lysine: 1.058 G
Methionine: 0.34 G
Cystine: 0.161 G
Phenylalanine: 0.51 G
Tyrosine: 0.321 G
Valine: 0.614 G
Arginine: 0.803 G
Histidine: 0.359 G
Alanine: 0.775 G
Aspartic acid: 1.247 G
Glutamic acid: 2.475 G
Glycine: 0.614 G
Proline: 0.604 G
Serine: 0.548 G
Hydroxyproline: 0.1 G

168087

Restaurant, Chinese, sesame chicken
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
ACIDIFIED Used when acid is added to a food product at any level.
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.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
SEED ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
MEAT COLOR, UNDESIGNATED OR UNKNOWN Used only for poultry meat that comes from the back, the neck or for which the color is not known.
RESTAURANT PREPARED
Water: 42.8 G
Energy: 293 KCAL
Energy: 1226 kJ
Protein: 14.33 G
Total lipid (fat): 14.25 G
Ash: 1.74 G
Carbohydrate, by difference: 26.88 G
Fiber, total dietary: 0.7 G
Sugars, Total: 15.98 G
Sucrose: 11.79 G
Glucose: 2.18 G
Fructose: 2.01 G
Starch: 10.7 G
Calcium, Ca: 12 MG
Iron, Fe: 1.09 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 130 MG
Potassium, K: 204 MG
Sodium, Na: 482 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.051 MG
Manganese, Mn: 0.083 MG
Selenium, Se: 16.7 UG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.04 MG
Riboflavin: 0.225 MG
Niacin: 3.96 MG
Vitamin B-6: 0.267 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 61.1 MG
Betaine: 4.6 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 83 UG
Retinol: 82 UG
Carotene, beta: 10 UG
Cryptoxanthin, beta: 3 UG
Vitamin A, IU: 293 IU
Lycopene: 28 UG
Lutein + zeaxanthin: 90 UG
Vitamin E (alpha-tocopherol): 1.31 MG
Tocopherol, beta: 0.2 MG
Tocopherol, gamma: 6.48 MG
Tocopherol, delta: 2.65 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 27.1 UG
Fatty acids, total saturated: 2.41 G
SFA 8:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.002 G
SFA 14:0: 0.021 G
SFA 15:0: 0.005 G
SFA 16:0: 1.651 G
SFA 17:0: 0.013 G
SFA 18:0: 0.632 G
SFA 20:0: 0.03 G
SFA 22:0: 0.036 G
SFA 24:0: 0.014 G
Fatty acids, total monounsaturated: 3.546 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.113 G
MUFA 16:1 c: 0.112 G
MUFA 17:1: 0.007 G
MUFA 18:1: 3.342 G
MUFA 18:1 c: 3.328 G
MUFA 20:1: 0.076 G
MUFA 22:1: 0.005 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 6.885 G
PUFA 18:2: 5.966 G
PUFA 18:2 n-6 c,c: 5.925 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.812 G
PUFA 18:3 n-3 c,c,c (ALA): 0.774 G
PUFA 18:3 n-6 c,c,c: 0.039 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.06 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.014 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.005 G
Fatty acids, total trans: 0.045 G
Fatty acids, total trans-monoenoic: 0.017 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.014 G
TFA 22:1 t: 0.003 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 59 MG

168080

Restaurant, Chinese, shrimp and vegetables
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
SHRIMP <SCIINFORD>Caridea Dana, 1852 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=96106]
WHOLE ANIMAL OR MOST PARTS USED Used when the entire animal body is the food source. Head or tail may have been removed. Use the appropriate narrower term depending on the presence or absence of skin, feathers, scales, fins and/or entrails. The body may have been cut into pieces or disintegrated.
WHOLE AND PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
TOASTED Cooked with direct heat until the surface of the food is browned, usually associated with bread or sandwiches.
STIR-FRIED Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
SEED ADDED
SOY ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 84.06 G
Energy: 78 KCAL
Energy: 327 kJ
Protein: 5.9 G
Total lipid (fat): 4.05 G
Ash: 1.47 G
Carbohydrate, by difference: 4.52 G
Fiber, total dietary: 1.4 G
Sugars, Total: 2.16 G
Sucrose: 0.9 G
Glucose: 0.71 G
Fructose: 0.55 G
Starch: 1.53 G
Calcium, Ca: 36 MG
Iron, Fe: 0.72 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 74 MG
Potassium, K: 192 MG
Sodium, Na: 375 MG
Zinc, Zn: 0.49 MG
Copper, Cu: 0.084 MG
Manganese, Mn: 0.158 MG
Selenium, Se: 5.6 UG
Vitamin C, total ascorbic acid: 11.3 MG
Thiamin: 0.03 MG
Riboflavin: 0.033 MG
Niacin: 0.935 MG
Pantothenic acid: 0.323 MG
Vitamin B-6: 0.125 MG
Choline, total: 42.1 MG
Betaine: 28 MG
Vitamin B-12: 0.21 UG
Vitamin A, RAE: 66 UG
Carotene, beta: 626 UG
Carotene, alpha: 331 UG
Vitamin A, IU: 1320 IU
Lycopene: 6 UG
Lutein + zeaxanthin: 330 UG
Vitamin E (alpha-tocopherol): 0.99 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 1.67 MG
Tocopherol, delta: 0.54 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 52 UG
Vitamin K (Menaquinone-4): 2.3 UG
Fatty acids, total saturated: 0.633 G
SFA 4:0: 0.004 G
SFA 8:0: 0.002 G
SFA 10:0: 0.003 G
SFA 12:0: 0.001 G
SFA 14:0: 0.007 G
SFA 15:0: 0.003 G
SFA 16:0: 0.432 G
SFA 17:0: 0.006 G
SFA 18:0: 0.151 G
SFA 20:0: 0.01 G
SFA 22:0: 0.01 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.817 G
MUFA 16:1: 0.021 G
MUFA 16:1 c: 0.02 G
MUFA 17:1: 0.003 G
MUFA 18:1: 0.772 G
MUFA 18:1 c: 0.765 G
MUFA 20:1: 0.018 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.984 G
PUFA 18:2: 1.675 G
PUFA 18:2 n-6 c,c: 1.657 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.255 G
PUFA 18:3 n-3 c,c,c (ALA): 0.255 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.021 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.019 G
Fatty acids, total trans: 0.021 G
Fatty acids, total trans-monoenoic: 0.009 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.008 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Cholesterol: 36 MG
Tryptophan: 0.059 G
Threonine: 0.206 G
Isoleucine: 0.216 G
Leucine: 0.4 G
Lysine: 0.435 G
Methionine: 0.152 G
Cystine: 0.058 G
Phenylalanine: 0.212 G
Tyrosine: 0.177 G
Valine: 0.245 G
Arginine: 0.469 G
Histidine: 0.119 G
Alanine: 0.31 G
Aspartic acid: 0.589 G
Glutamic acid: 1.207 G
Glycine: 0.295 G
Proline: 0.249 G
Serine: 0.222 G

168081

Restaurant, Chinese, sweet and sour chicken
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STIR-FRIED Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
TOMATO ADDED
CHEMICAL LEAVENING AGENT ADDED
MARINADED Used when a food such as meat, fish or vegetables are soaked in a seasoned liquid in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar, wine) and herbs or spices; the acid ingredient serves as the tenderizer.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
BREAST (POULTRY MEAT CUT)
Water: 52.17 G
Energy: 250 KCAL
Energy: 1045 kJ
Protein: 10.1 G
Total lipid (fat): 12.65 G
Ash: 1.21 G
Carbohydrate, by difference: 23.86 G
Fiber, total dietary: 1 G
Sugars, Total: 11.47 G
Sucrose: 5.18 G
Glucose: 3.26 G
Fructose: 3.03 G
Starch: 11.4 G
Calcium, Ca: 45 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 15 MG
Phosphorus, P: 135 MG
Potassium, K: 158 MG
Sodium, Na: 246 MG
Zinc, Zn: 0.42 MG
Copper, Cu: 0.039 MG
Manganese, Mn: 0.152 MG
Selenium, Se: 11.5 UG
Vitamin C, total ascorbic acid: 2.4 MG
Thiamin: 0.053 MG
Riboflavin: 0.043 MG
Niacin: 3.657 MG
Pantothenic acid: 0.56 MG
Vitamin B-6: 0.257 MG
Folate, total: 11 UG
Folic acid: 5 UG
Folate, food: 6 UG
Folate, DFE: 15 UG
Choline, total: 24.2 MG
Betaine: 8.3 MG
Vitamin B-12: 0.09 UG
Vitamin A, RAE: 18 UG
Retinol: 3 UG
Carotene, beta: 138 UG
Carotene, alpha: 93 UG
Vitamin A, IU: 317 IU
Lycopene: 134 UG
Lutein + zeaxanthin: 37 UG
Vitamin E (alpha-tocopherol): 0.82 MG
Tocopherol, beta: 0.15 MG
Tocopherol, gamma: 5.92 MG
Tocopherol, delta: 2.39 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 22.5 UG
Vitamin K (Menaquinone-4): 2.4 UG
Fatty acids, total saturated: 1.933 G
SFA 4:0: 0.002 G
SFA 8:0: 0.004 G
SFA 10:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.013 G
SFA 15:0: 0.003 G
SFA 16:0: 1.312 G
SFA 17:0: 0.012 G
SFA 18:0: 0.507 G
SFA 20:0: 0.033 G
SFA 22:0: 0.032 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 2.717 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.049 G
MUFA 16:1 c: 0.049 G
MUFA 17:1: 0.009 G
MUFA 18:1: 2.594 G
MUFA 18:1 c: 2.561 G
MUFA 20:1: 0.054 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 6.419 G
PUFA 18:2: 5.595 G
PUFA 18:2 n-6 c,c: 5.545 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.772 G
PUFA 18:3 n-3 c,c,c (ALA): 0.771 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.005 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.077 G
Fatty acids, total trans-monoenoic: 0.036 G
TFA 18:1 t: 0.033 G
TFA 22:1 t: 0.003 G
TFA 18:2 t not further defined: 0.04 G
Fatty acids, total trans-polyenoic: 0.04 G
Cholesterol: 27 MG
Tryptophan: 0.106 G
Threonine: 0.394 G
Isoleucine: 0.404 G
Leucine: 0.734 G
Lysine: 0.691 G
Methionine: 0.234 G
Cystine: 0.128 G
Phenylalanine: 0.372 G
Tyrosine: 0.255 G
Valine: 0.425 G
Arginine: 0.553 G
Histidine: 0.287 G
Alanine: 0.489 G
Aspartic acid: 0.808 G
Glutamic acid: 1.893 G
Glycine: 0.394 G
Proline: 0.468 G
Serine: 0.383 G

168082

Restaurant, Chinese, sweet and sour pork
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
FRUIT ADDED
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
SOY ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
MARINADED Used when a food such as meat, fish or vegetables are soaked in a seasoned liquid in order to absorb flavor and, in some instances, to be tenderized. Most marinades contain an acid (lemon juice, vinegar, wine) and herbs or spices; the acid ingredient serves as the tenderizer.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 50.84 G
Energy: 270 KCAL
Energy: 1129 kJ
Protein: 8.91 G
Total lipid (fat): 15.66 G
Ash: 1.25 G
Carbohydrate, by difference: 23.34 G
Fiber, total dietary: 1 G
Sugars, Total: 10.34 G
Sucrose: 4.47 G
Glucose: 3.01 G
Fructose: 2.85 G
Starch: 11.75 G
Calcium, Ca: 46 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 133 MG
Potassium, K: 152 MG
Sodium, Na: 304 MG
Zinc, Zn: 1.07 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.173 MG
Selenium, Se: 9.7 UG
Vitamin C, total ascorbic acid: 2.3 MG
Thiamin: 0.235 MG
Riboflavin: 0.103 MG
Niacin: 2.112 MG
Pantothenic acid: 0.443 MG
Vitamin B-6: 0.17 MG
Choline, total: 32.5 MG
Betaine: 7.4 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 29 UG
Retinol: 2 UG
Carotene, beta: 259 UG
Carotene, alpha: 139 UG
Vitamin A, IU: 553 IU
Lycopene: 199 UG
Lutein + zeaxanthin: 22 UG
Vitamin E (alpha-tocopherol): 0.89 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 3.27 MG
Tocopherol, delta: 1.28 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (phylloquinone): 27.9 UG
Vitamin K (Menaquinone-4): 2 UG
Fatty acids, total saturated: 2.68 G
SFA 4:0: 0.003 G
SFA 8:0: 0.006 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.042 G
SFA 15:0: 0.004 G
SFA 16:0: 1.794 G
SFA 17:0: 0.018 G
SFA 18:0: 0.719 G
SFA 20:0: 0.039 G
SFA 22:0: 0.035 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.527 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.074 G
MUFA 16:1 c: 0.074 G
MUFA 17:1: 0.015 G
MUFA 18:1: 3.354 G
MUFA 18:1 c: 3.323 G
MUFA 20:1: 0.072 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 7.116 G
PUFA 18:2: 6.271 G
PUFA 18:2 n-6 c,c: 6.205 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.787 G
PUFA 18:3 n-3 c,c,c (ALA): 0.785 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.087 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.03 G
TFA 22:1 t: 0.003 G
TFA 18:2 t not further defined: 0.052 G
Fatty acids, total trans-polyenoic: 0.052 G
Cholesterol: 24 MG
Tryptophan: 0.104 G
Threonine: 0.38 G
Isoleucine: 0.384 G
Leucine: 0.72 G
Lysine: 0.675 G
Methionine: 0.211 G
Cystine: 0.113 G
Phenylalanine: 0.35 G
Tyrosine: 0.258 G
Valine: 0.419 G
Arginine: 0.549 G
Histidine: 0.293 G
Alanine: 0.482 G
Aspartic acid: 0.781 G
Glutamic acid: 1.921 G
Glycine: 0.406 G
Proline: 0.457 G
Serine: 0.388 G

334462

Restaurant, Chinese, sweet and sour pork
Water: 50.8 G
Energy: 260 KCAL
Energy: 1090 kJ
Nitrogen: 1.42 G
Protein: 8.88 G
Total lipid (fat): 13.6 G
Total fat (NLEA): 13.3 G
Ash: 1.25 G
Carbohydrate, by difference: 25.5 G
Carbohydrate, by summation: 23 G
Fiber, total dietary: 1 G
Sugars, Total NLEA: 10.3 G
Sucrose: 4.47 G
Glucose: 3.01 G
Fructose: 2.85 G
Starch: 11.7 G
Calcium, Ca: 46 MG
Iron, Fe: 3.07 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 133 MG
Potassium, K: 152 MG
Sodium, Na: 304 MG
Zinc, Zn: 1.07 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.173 MG
Selenium, Se: 9.7 UG
Vitamin C, total ascorbic acid: 2.3 MG
Thiamin: 0.235 MG
Riboflavin: 0.103 MG
Niacin: 2.11 MG
Pantothenic acid: 0.443 MG
Vitamin B-6: 0.17 MG
Choline, total: 32.4 MG
Choline, free: 3.5 MG
Choline, from phosphocholine: 0.8 MG
Choline, from phosphotidyl choline: 16.2 MG
Choline, from glycerophosphocholine: 7.3 MG
Choline, from sphingomyelin: 4.6 MG
Betaine: 7.4 MG
Vitamin B-12: 0.19 UG
Vitamin A, RAE: 29 UG
Retinol: 2 UG
Carotene, beta: 259 UG
Carotene, alpha: 139 UG
Lycopene: 199 UG
Lutein + zeaxanthin: 22 UG
Vitamin E (alpha-tocopherol): 0.89 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 3.27 MG
Tocopherol, delta: 1.28 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (phylloquinone): 27.8 UG
Vitamin K (Menaquinone-4): 2 UG
Fatty acids, total saturated: 2.68 G
SFA 4:0: 0.003 G
SFA 8:0: 0.006 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.042 G
SFA 15:0: 0.004 G
SFA 16:0: 1.79 G
SFA 17:0: 0.018 G
SFA 18:0: 0.719 G
SFA 20:0: 0.039 G
SFA 22:0: 0.035 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 3.49 G
MUFA 14:1 c: 0.002 G
MUFA 16:1 c: 0.074 G
MUFA 17:1: 0.015 G
MUFA 17:1 c: 0.015 G
MUFA 18:1 c: 3.32 G
MUFA 20:1: 0.072 G
MUFA 20:1 c: 0.072 G
MUFA 22:1 c: 0.004 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 7.05 G
PUFA 18:2 c: 6.21 G
PUFA 18:2 n-6 c,c: 6.2 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3 c: 0.786 G
PUFA 18:3 n-3 c,c,c (ALA): 0.785 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 c: 0.013 G
PUFA 20:2 n-6 c,c: 0.013 G
PUFA 20:3 c: 0.006 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.025 G
PUFA 20:4c: 0.025 G
PUFA 20:5c: 0.004 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:5 c: 0.003 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.087 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.03 G
TFA 22:1 t: 0.003 G
Fatty acids, total trans-dienoic: 0.052 G
TFA 18:2 t not further defined: 0.052 G
Cholesterol: 24 MG
Tryptophan: 0.102 G
Threonine: 0.373 G
Isoleucine: 0.377 G
Leucine: 0.707 G
Lysine: 0.663 G
Methionine: 0.207 G
Cystine: 0.11 G
Phenylalanine: 0.343 G
Tyrosine: 0.253 G
Valine: 0.41 G
Arginine: 0.54 G
Histidine: 0.287 G
Alanine: 0.473 G
Aspartic acid: 0.767 G
Glutamic acid: 1.87 G
Glycine: 0.4 G
Proline: 0.447 G
Serine: 0.38 G

746774

168084

Restaurant, Chinese, vegetable chow mein, without meat or noodles
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
VEGETABLE-PRODUCING PLANT
PART OF PLANT <DICTION>Anatomical part of a plant, such as fruit, seed, pod, leaf, stem or flower as well as the whole plant.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
STIR-FRIED Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
VEGETABLE FAT OR OIL ADDED
SOY ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 90.08 G
Energy: 43 KCAL
Energy: 182 kJ
Protein: 1.34 G
Total lipid (fat): 1.68 G
Ash: 1.16 G
Carbohydrate, by difference: 5.74 G
Fiber, total dietary: 1.2 G
Sugars, Total: 2.63 G
Sucrose: 1.23 G
Glucose: 0.7 G
Fructose: 0.7 G
Starch: 1.27 G
Calcium, Ca: 25 MG
Iron, Fe: 0.42 MG
Magnesium, Mg: 9 MG
Phosphorus, P: 30 MG
Potassium, K: 136 MG
Sodium, Na: 344 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.032 MG
Manganese, Mn: 0.112 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 7.2 MG
Thiamin: 0.02 MG
Riboflavin: 0.098 MG
Niacin: 0.507 MG
Pantothenic acid: 0.23 MG
Vitamin B-6: 0.086 MG
Folate, total: 40 UG
Folate, food: 40 UG
Folate, DFE: 40 UG
Choline, total: 15.8 MG
Betaine: 1.3 MG
Vitamin A, RAE: 13 UG
Carotene, beta: 148 UG
Carotene, alpha: 28 UG
Vitamin A, IU: 270 IU
Lutein + zeaxanthin: 178 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Tocopherol, gamma: 0.86 MG
Tocopherol, delta: 0.29 MG
Vitamin K (phylloquinone): 18.9 UG
Fatty acids, total saturated: 0.293 G
SFA 14:0: 0.002 G
SFA 15:0: 0.001 G
SFA 16:0: 0.19 G
SFA 17:0: 0.002 G
SFA 18:0: 0.082 G
SFA 20:0: 0.007 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.411 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.402 G
MUFA 18:1 c: 0.401 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 0.921 G
PUFA 18:2: 0.788 G
PUFA 18:2 n-6 c,c: 0.783 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.133 G
PUFA 18:3 n-3 c,c,c (ALA): 0.129 G
PUFA 18:3 n-6 c,c,c: 0.004 G
Fatty acids, total trans: 0.005 G
Fatty acids, total trans-monoenoic: 0.001 G
TFA 18:1 t: 0.001 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G

167677

Restaurant, Chinese, vegetable lo mein, without meat
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
STIR-FRIED Cooked by frying foods quickly over high heat, stirring constantly. Only enough cooking oil is used to coat the bottom of the pan.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
SOY ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 71.33 G
Energy: 121 KCAL
Energy: 506 kJ
Protein: 4.77 G
Total lipid (fat): 2.35 G
Ash: 1.39 G
Carbohydrate, by difference: 20.16 G
Fiber, total dietary: 1.3 G
Sugars, Total: 2.63 G
Sucrose: 1.63 G
Glucose: 0.37 G
Fructose: 0.33 G
Maltose: 0.3 G
Starch: 16.73 G
Calcium, Ca: 21 MG
Iron, Fe: 1.07 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 45 MG
Potassium, K: 105 MG
Sodium, Na: 430 MG
Zinc, Zn: 0.36 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.24 MG
Selenium, Se: 11.7 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.047 MG
Riboflavin: 0.124 MG
Niacin: 0.81 MG
Pantothenic acid: 0.27 MG
Vitamin B-6: 0.068 MG
Folate, total: 28 UG
Folate, food: 28 UG
Folate, DFE: 28 UG
Choline, total: 8.9 MG
Betaine: 9.4 MG
Vitamin A, RAE: 9 UG
Carotene, beta: 97 UG
Carotene, alpha: 21 UG
Vitamin A, IU: 179 IU
Lycopene: 3 UG
Lutein + zeaxanthin: 112 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Tocopherol, gamma: 0.8 MG
Tocopherol, delta: 0.3 MG
Tocotrienol, beta: 0.07 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 12.7 UG
Fatty acids, total saturated: 0.464 G
SFA 14:0: 0.003 G
SFA 15:0: 0.001 G
SFA 16:0: 0.328 G
SFA 17:0: 0.002 G
SFA 18:0: 0.111 G
SFA 20:0: 0.008 G
SFA 22:0: 0.008 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.592 G
MUFA 16:1: 0.007 G
MUFA 16:1 c: 0.007 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.575 G
MUFA 18:1 c: 0.573 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 1.291 G
PUFA 18:2: 1.142 G
PUFA 18:2 n-6 c,c: 1.134 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.145 G
PUFA 18:3 n-3 c,c,c (ALA): 0.141 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.002 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.008 G
Fatty acids, total trans-monoenoic: 0.002 G
TFA 18:1 t: 0.002 G
TFA 18:2 t not further defined: 0.006 G
Fatty acids, total trans-polyenoic: 0.006 G

169837

Restaurant, family style, chicken fingers, from kid's menu
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
HUMAN CONSUMER, FOUR YEARS AND ABOVE US FDA Approved user group.
UNITED STATES US FDA 1995 Code: US
MEAT COLOR, UNDESIGNATED OR UNKNOWN Used only for poultry meat that comes from the back, the neck or for which the color is not known.
RESTAURANT PREPARED
Water: 42.17 G
Energy: 307 KCAL
Energy: 1284 kJ
Protein: 18.68 G
Total lipid (fat): 17.45 G
Ash: 2.93 G
Carbohydrate, by difference: 18.77 G
Fiber, total dietary: 1.1 G
Sugars, Total: 0.33 G
Sucrose: 0.03 G
Glucose: 0.24 G
Maltose: 0.01 G
Starch: 18.01 G
Calcium, Ca: 21 MG
Iron, Fe: 0.76 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 306 MG
Potassium, K: 322 MG
Sodium, Na: 809 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.068 MG
Manganese, Mn: 0.254 MG
Selenium, Se: 20 UG
Thiamin: 0.098 MG
Riboflavin: 0.166 MG
Niacin: 7.628 MG
Pantothenic acid: 1.558 MG
Vitamin B-6: 0.453 MG
Folate, total: 7 UG
Folate, food: 7 UG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 5 UG
Retinol: 4 UG
Carotene, beta: 9 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 31 IU
Lycopene: 2 UG
Lutein + zeaxanthin: 58 UG
Vitamin E (alpha-tocopherol): 1.47 MG
Tocopherol, beta: 0.19 MG
Tocopherol, gamma: 8.24 MG
Tocopherol, delta: 2.74 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.1 MG
Tocotrienol, gamma: 0.83 MG
Vitamin K (phylloquinone): 28 UG
Vitamin K (Dihydrophylloquinone): 0.2 UG
Vitamin K (Menaquinone-4): 6.9 UG
Fatty acids, total saturated: 3.199 G
SFA 8:0: 0.008 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.021 G
SFA 15:0: 0.005 G
SFA 16:0: 1.946 G
SFA 17:0: 0.019 G
SFA 18:0: 1.058 G
SFA 20:0: 0.057 G
SFA 22:0: 0.057 G
SFA 24:0: 0.021 G
Fatty acids, total monounsaturated: 3.962 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.052 G
MUFA 16:1 c: 0.052 G
MUFA 17:1: 0.01 G
MUFA 18:1: 3.807 G
MUFA 18:1 c: 3.771 G
MUFA 20:1: 0.091 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 9.013 G
PUFA 18:2: 7.89 G
PUFA 18:2 n-6 c,c: 7.775 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 1.038 G
PUFA 18:3 n-3 c,c,c (ALA): 0.969 G
PUFA 18:3 n-6 c,c,c: 0.069 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.043 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.014 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.131 G
Fatty acids, total trans-monoenoic: 0.036 G
TFA 18:1 t: 0.036 G
TFA 18:2 t not further defined: 0.095 G
Fatty acids, total trans-polyenoic: 0.095 G
Cholesterol: 46 MG
Tryptophan: 0.213 G
Threonine: 0.602 G
Isoleucine: 0.933 G
Leucine: 1.594 G
Lysine: 1.844 G
Methionine: 0.519 G
Cystine: 0.26 G
Phenylalanine: 0.778 G
Tyrosine: 0.534 G
Valine: 1.022 G
Arginine: 1.271 G
Histidine: 0.733 G
Alanine: 1.052 G
Aspartic acid: 1.583 G
Glutamic acid: 3.395 G
Glycine: 0.862 G
Proline: 1.204 G
Serine: 0.694 G
Hydroxyproline: 0.022 G

169847

Restaurant, family style, chicken tenders
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
LIGHT MEAT Used only for poultry meat that comes from the breast or wing.
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
BREAST (POULTRY MEAT CUT)
Water: 42.3 G
Energy: 302 KCAL
Energy: 1265 kJ
Protein: 18.88 G
Total lipid (fat): 16.63 G
Ash: 2.9 G
Carbohydrate, by difference: 19.29 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.24 G
Sucrose: 0.05 G
Glucose: 0.17 G
Maltose: 0.03 G
Starch: 17.99 G
Calcium, Ca: 18 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 297 MG
Potassium, K: 324 MG
Sodium, Na: 800 MG
Zinc, Zn: 0.68 MG
Copper, Cu: 0.067 MG
Manganese, Mn: 0.245 MG
Selenium, Se: 19.7 UG
Thiamin: 0.097 MG
Riboflavin: 0.166 MG
Niacin: 7.76 MG
Pantothenic acid: 1.511 MG
Vitamin B-6: 0.479 MG
Folate, total: 11 UG
Folate, food: 11 UG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 7 UG
Retinol: 6 UG
Carotene, beta: 11 UG
Cryptoxanthin, beta: 7 UG
Vitamin A, IU: 44 IU
Lycopene: 1 UG
Lutein + zeaxanthin: 68 UG
Vitamin E (alpha-tocopherol): 1.39 MG
Tocopherol, beta: 0.18 MG
Tocopherol, gamma: 7.67 MG
Tocopherol, delta: 3.12 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.13 MG
Tocotrienol, gamma: 0.07 MG
Fatty acids, total saturated: 2.946 G
SFA 8:0: 0.007 G
SFA 10:0: 0.006 G
SFA 12:0: 0.006 G
SFA 14:0: 0.022 G
SFA 15:0: 0.005 G
SFA 16:0: 1.8 G
SFA 17:0: 0.017 G
SFA 18:0: 0.96 G
SFA 20:0: 0.051 G
SFA 22:0: 0.052 G
SFA 24:0: 0.019 G
Fatty acids, total monounsaturated: 3.865 G
MUFA 14:1: 0.001 G
MUFA 16:1: 0.048 G
MUFA 16:1 c: 0.048 G
MUFA 17:1: 0.009 G
MUFA 18:1: 3.507 G
MUFA 18:1 c: 3.467 G
MUFA 20:1: 0.299 G
Fatty acids, total polyunsaturated: 7.935 G
PUFA 18:2: 7.152 G
PUFA 18:2 n-6 c,c: 7.038 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.704 G
PUFA 18:3 n-3 c,c,c (ALA): 0.635 G
PUFA 18:3 n-6 c,c,c: 0.069 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.011 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.041 G
PUFA 22:4: 0.012 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.133 G
Fatty acids, total trans-monoenoic: 0.04 G
TFA 18:1 t: 0.039 G
TFA 18:2 t not further defined: 0.093 G
Fatty acids, total trans-polyenoic: 0.093 G
Cholesterol: 46 MG
Tryptophan: 0.209 G
Threonine: 0.595 G
Isoleucine: 0.876 G
Leucine: 1.537 G
Lysine: 1.903 G
Methionine: 0.507 G
Cystine: 0.247 G
Phenylalanine: 0.745 G
Tyrosine: 0.527 G
Valine: 0.947 G
Arginine: 1.236 G
Histidine: 0.706 G
Alanine: 0.996 G
Aspartic acid: 1.473 G
Glutamic acid: 3.228 G
Glycine: 0.828 G
Proline: 1.178 G
Serine: 0.674 G
Hydroxyproline: 0.012 G

169028

Restaurant, family style, chili with meat and beans
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
ANIMAL (MAMMAL)
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 71.31 G
Energy: 157 KCAL
Energy: 656 kJ
Protein: 12.56 G
Total lipid (fat): 9.79 G
Ash: 1.76 G
Carbohydrate, by difference: 4.57 G
Fiber, total dietary: 1.4 G
Sugars, Total: 2.27 G
Sucrose: 0.22 G
Glucose: 1.07 G
Fructose: 0.98 G
Starch: 0.43 G
Calcium, Ca: 34 MG
Iron, Fe: 1.46 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 104 MG
Potassium, K: 320 MG
Sodium, Na: 381 MG
Zinc, Zn: 2.23 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.084 MG
Selenium, Se: 13.1 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.037 MG
Riboflavin: 0.207 MG
Niacin: 3.557 MG
Pantothenic acid: 0.405 MG
Vitamin B-6: 0.321 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Choline, total: 32.3 MG
Vitamin B-12: 1.26 UG
Vitamin A, RAE: 149 UG
Retinol: 93 UG
Carotene, beta: 577 UG
Cryptoxanthin, beta: 200 UG
Vitamin A, IU: 1436 IU
Lycopene: 4639 UG
Lutein + zeaxanthin: 367 UG
Vitamin E (alpha-tocopherol): 1.15 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 0.08 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.1 MG
Vitamin K (phylloquinone): 3.1 UG
Fatty acids, total saturated: 4.023 G
SFA 10:0: 0.011 G
SFA 12:0: 0.011 G
SFA 14:0: 0.298 G
SFA 15:0: 0.047 G
SFA 16:0: 2.259 G
SFA 17:0: 0.108 G
SFA 18:0: 1.268 G
SFA 20:0: 0.011 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 4.662 G
MUFA 14:1: 0.095 G
MUFA 16:1: 0.37 G
MUFA 16:1 c: 0.335 G
MUFA 17:1: 0.081 G
MUFA 18:1: 4.083 G
MUFA 18:1 c: 3.626 G
MUFA 20:1: 0.033 G
Fatty acids, total polyunsaturated: 0.625 G
PUFA 18:2: 0.526 G
PUFA 18:2 n-6 c,c: 0.398 G
PUFA 18:2 CLAs: 0.064 G
PUFA 18:3: 0.037 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.001 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.015 G
PUFA 20:4 n-6: 0.015 G
PUFA 20:4: 0.028 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.558 G
Fatty acids, total trans-monoenoic: 0.493 G
TFA 16:1 t: 0.036 G
TFA 18:1 t: 0.457 G
TFA 18:2 t not further defined: 0.065 G
Fatty acids, total trans-polyenoic: 0.066 G
Cholesterol: 45 MG
Tryptophan: 0.144 G
Threonine: 0.402 G
Isoleucine: 0.556 G
Leucine: 0.927 G
Lysine: 0.844 G
Methionine: 0.278 G
Cystine: 0.123 G
Phenylalanine: 0.474 G
Tyrosine: 0.34 G
Valine: 0.639 G
Arginine: 0.772 G
Histidine: 0.371 G
Alanine: 0.793 G
Aspartic acid: 1.195 G
Glutamic acid: 2.07 G
Glycine: 0.834 G
Proline: 0.855 G
Serine: 0.371 G
Hydroxyproline: 0.24 G

169026

Restaurant, family style, coleslaw
SALAD (US CFR) A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be molded with a jelling agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad and macaroni salad.
PREPARED SALAD (EUROFIR) A combination of one or more vegetable, fruit, herb, meat, poultry, seafood, egg, cereal or pasta, usually served with some kind of moist dressing; may be moulded with a jellying agent. Salad takes precedence over other product types. Examples are egg salad, tuna salad, mixed vegetable salad, jelled fruit salad, macaroni salad, potato salad, rice salad, mayonnaise salad.
3600 RESTAURANT FOODS (USDA SR)
CABBAGE <SCIFAM>Brassicaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=22669]
[https://www.sciname.info/Default.asp?SciName=Brassica oleracea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=23062]
[https://www.sciname.info/Default.asp?SciName=Brassica oleracea var. oleracea L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=526963]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=7668]
[https://plants.usda.gov/home/plantProfile?symbol=BROL]
[DPNL 2003 8101]
HEAD (PLANT)
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
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
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 74.03 G
Energy: 159 KCAL
Energy: 665 kJ
Protein: 0.88 G
Total lipid (fat): 11.78 G
Ash: 0.95 G
Carbohydrate, by difference: 12.35 G
Fiber, total dietary: 1.9 G
Sugars, Total: 9.54 G
Sucrose: 2.91 G
Glucose: 3.51 G
Fructose: 2.94 G
Starch: 0.07 G
Calcium, Ca: 34 MG
Iron, Fe: 0.3 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 25 MG
Potassium, K: 153 MG
Sodium, Na: 221 MG
Zinc, Zn: 0.18 MG
Copper, Cu: 0.018 MG
Manganese, Mn: 0.148 MG
Selenium, Se: 1.9 UG
Vitamin C, total ascorbic acid: 13.7 MG
Thiamin: 0.029 MG
Riboflavin: 0.058 MG
Niacin: 0.281 MG
Pantothenic acid: 0.258 MG
Vitamin B-6: 0.119 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 8.2 MG
Betaine: 0.3 MG
Vitamin A, RAE: 54 UG
Retinol: 5 UG
Carotene, beta: 456 UG
Carotene, alpha: 262 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 996 IU
Lycopene: 4 UG
Lutein + zeaxanthin: 67 UG
Vitamin E (alpha-tocopherol): 0.8 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 6.91 MG
Tocopherol, delta: 2.38 MG
Tocotrienol, gamma: 0.02 MG
Vitamin K (phylloquinone): 79 UG
Fatty acids, total saturated: 1.909 G
SFA 10:0: 0.004 G
SFA 12:0: 0.002 G
SFA 14:0: 0.012 G
SFA 15:0: 0.003 G
SFA 16:0: 1.262 G
SFA 17:0: 0.012 G
SFA 18:0: 0.517 G
SFA 20:0: 0.04 G
SFA 22:0: 0.04 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 2.582 G
MUFA 16:1: 0.017 G
MUFA 16:1 c: 0.017 G
MUFA 17:1: 0.007 G
MUFA 18:1: 2.501 G
MUFA 18:1 c: 2.493 G
MUFA 20:1: 0.05 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.007 G
Fatty acids, total polyunsaturated: 6.913 G
PUFA 18:2: 6.017 G
PUFA 18:2 n-6 c,c: 5.957 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.876 G
PUFA 18:3 n-3 c,c,c (ALA): 0.837 G
PUFA 18:3 n-6 c,c,c: 0.039 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.001 G
PUFA 20:4: 0.011 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.008 G
TFA 18:2 t not further defined: 0.05 G
Fatty acids, total trans-polyenoic: 0.05 G
Cholesterol: 8 MG

169846

Restaurant, family style, fish fillet, battered or breaded, fried
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
FISH OR RELATED ORGANISM (EUROFIR) Flesh from marine or freshwater fish, molluscs, crustaceans, and other fauna such as reptiles, insects or frogs not in the Meats group..
3600 RESTAURANT FOODS (USDA SR)
FISH <DICTION>Fish are the gill-bearing aquatic craniate animals that lack limbs with digits. Most fish are ectothermic (cold-blooded), allowing their body temperatures to vary as ambient temperatures change, though some of the large active swimmers like white shark and tuna can hold a higher core temperature [https://en.wikipedia.org/wiki/Fish]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 56.74 G
Energy: 219 KCAL
Energy: 915 kJ
Protein: 13.49 G
Total lipid (fat): 10.79 G
Ash: 2.09 G
Carbohydrate, by difference: 16.89 G
Fiber, total dietary: 0.9 G
Sugars, Total: 0.45 G
Sucrose: 0.1 G
Glucose: 0.25 G
Maltose: 0.1 G
Starch: 16.02 G
Calcium, Ca: 14 MG
Iron, Fe: 0.38 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 207 MG
Potassium, K: 251 MG
Sodium, Na: 561 MG
Zinc, Zn: 0.39 MG
Copper, Cu: 0.044 MG
Manganese, Mn: 0.129 MG
Selenium, Se: 17.5 UG
Thiamin: 0.06 MG
Riboflavin: 0.096 MG
Niacin: 2.475 MG
Pantothenic acid: 0.358 MG
Vitamin B-6: 0.231 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 53.7 MG
Vitamin B-12: 1.17 UG
Vitamin A, RAE: 3 UG
Retinol: 2 UG
Carotene, beta: 3 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 16 IU
Lycopene: 1 UG
Lutein + zeaxanthin: 74 UG
Vitamin E (alpha-tocopherol): 0.94 MG
Tocopherol, beta: 0.09 MG
Tocopherol, gamma: 4.44 MG
Tocopherol, delta: 1.68 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.06 MG
Tocotrienol, gamma: 0.08 MG
Vitamin D (D2 + D3), International Units: 15 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 0.1 UG
Fatty acids, total saturated: 1.876 G
SFA 8:0: 0.006 G
SFA 10:0: 0.006 G
SFA 12:0: 0.005 G
SFA 14:0: 0.018 G
SFA 15:0: 0.004 G
SFA 16:0: 1.175 G
SFA 17:0: 0.011 G
SFA 18:0: 0.573 G
SFA 20:0: 0.033 G
SFA 22:0: 0.033 G
SFA 24:0: 0.013 G
Fatty acids, total monounsaturated: 2.311 G
MUFA 16:1: 0.024 G
MUFA 16:1 c: 0.023 G
MUFA 17:1: 0.007 G
MUFA 18:1: 2.229 G
MUFA 18:1 c: 2.201 G
MUFA 20:1: 0.05 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 5.334 G
PUFA 18:2: 4.541 G
PUFA 18:2 n-6 c,c: 4.463 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.603 G
PUFA 18:3 n-3 c,c,c (ALA): 0.557 G
PUFA 18:3 n-6 c,c,c: 0.046 G
PUFA 18:3i: 0.001 G
PUFA 18:4: 0.004 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:4: 0.013 G
PUFA 20:5 n-3 (EPA): 0.053 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.108 G
Fatty acids, total trans: 0.095 G
Fatty acids, total trans-monoenoic: 0.029 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.028 G
TFA 18:2 t not further defined: 0.065 G
Fatty acids, total trans-polyenoic: 0.065 G
Cholesterol: 36 MG
Tryptophan: 0.149 G
Threonine: 0.458 G
Isoleucine: 0.642 G
Leucine: 1.124 G
Lysine: 1.213 G
Methionine: 0.403 G
Cystine: 0.179 G
Phenylalanine: 0.529 G
Tyrosine: 0.424 G
Valine: 0.724 G
Arginine: 0.841 G
Histidine: 0.327 G
Alanine: 0.783 G
Aspartic acid: 1.277 G
Glutamic acid: 2.206 G
Glycine: 0.648 G
Proline: 0.738 G
Serine: 0.514 G
Hydroxyproline: 0.004 G

169836

Restaurant, family style, french fries
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 43.19 G
Energy: 289 KCAL
Energy: 1210 kJ
Protein: 3.49 G
Total lipid (fat): 14.04 G
Ash: 2.08 G
Carbohydrate, by difference: 37.2 G
Fiber, total dietary: 3.9 G
Sugars, Total: 0.28 G
Sucrose: 0.06 G
Glucose: 0.14 G
Fructose: 0.09 G
Starch: 33.61 G
Calcium, Ca: 17 MG
Iron, Fe: 0.91 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 124 MG
Potassium, K: 545 MG
Sodium, Na: 357 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.112 MG
Manganese, Mn: 0.235 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.11 MG
Riboflavin: 0.057 MG
Niacin: 2.564 MG
Pantothenic acid: 0.545 MG
Vitamin B-6: 0.236 MG
Folate, total: 15 UG
Folate, food: 15 UG
Vitamin E (alpha-tocopherol): 1 MG
Tocopherol, beta: 0.11 MG
Tocopherol, gamma: 6.47 MG
Tocopherol, delta: 2.48 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, gamma: 0.08 MG
Tocotrienol, delta: 0.01 MG
Vitamin K (phylloquinone): 35.9 UG
Fatty acids, total saturated: 2.489 G
SFA 8:0: 0.006 G
SFA 10:0: 0.007 G
SFA 12:0: 0.007 G
SFA 14:0: 0.021 G
SFA 15:0: 0.004 G
SFA 16:0: 1.524 G
SFA 17:0: 0.015 G
SFA 18:0: 0.801 G
SFA 20:0: 0.048 G
SFA 22:0: 0.041 G
SFA 24:0: 0.017 G
Fatty acids, total monounsaturated: 3.358 G
MUFA 16:1: 0.019 G
MUFA 16:1 c: 0.019 G
MUFA 17:1: 0.008 G
MUFA 18:1: 3.259 G
MUFA 18:1 c: 3.225 G
MUFA 20:1: 0.069 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 6.608 G
PUFA 18:2: 5.757 G
PUFA 18:2 n-6 c,c: 5.676 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.839 G
PUFA 18:3 n-3 c,c,c (ALA): 0.792 G
PUFA 18:3 n-6 c,c,c: 0.046 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:4: 0.006 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.104 G
Fatty acids, total trans-monoenoic: 0.036 G
TFA 18:1 t: 0.034 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.068 G
Fatty acids, total trans-polyenoic: 0.068 G
Cholesterol: 1 MG
Stigmasterol: 7 MG
Campesterol: 11 MG
Beta-sitosterol: 27 MG
Tryptophan: 0.049 G
Threonine: 0.109 G
Isoleucine: 0.12 G
Leucine: 0.179 G
Lysine: 0.141 G
Methionine: 0.044 G
Cystine: 0.033 G
Phenylalanine: 0.152 G
Tyrosine: 0.098 G
Valine: 0.243 G
Arginine: 0.191 G
Histidine: 0.055 G
Alanine: 0.109 G
Aspartic acid: 0.757 G
Glutamic acid: 0.529 G
Glycine: 0.098 G
Proline: 0.109 G
Serine: 0.125 G

169015

Restaurant, family style, fried mozzarella sticks
CHEESE OR CHEESE PRODUCT (US CFR) Natural cheese, cured or uncured, cheese product (which is further processed), or cheese product analog.
CHEESE (EUROFIR) Index also * MILK OR MILK COMPONENT* or underlying term in facet C. Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk.
3600 RESTAURANT FOODS (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
CURD The thicker or more coagulable part of milk that is separated from the serum or watery part (whey), especially in the process of making cheese.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
LACTIC ACID-OTHER AGENT FERMENTED
GRAIN ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 38.44 G
Energy: 325 KCAL
Energy: 1358 kJ
Protein: 14.75 G
Total lipid (fat): 18.33 G
Ash: 3.34 G
Carbohydrate, by difference: 25.14 G
Fiber, total dietary: 2 G
Sugars, Total: 2.36 G
Sucrose: 0.04 G
Glucose: 0.64 G
Fructose: 0.07 G
Lactose: 0.74 G
Maltose: 0.58 G
Galactose: 0.3 G
Starch: 20.46 G
Calcium, Ca: 334 MG
Iron, Fe: 0.62 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 318 MG
Potassium, K: 108 MG
Sodium, Na: 861 MG
Zinc, Zn: 2.07 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.294 MG
Selenium, Se: 18.9 UG
Thiamin: 0.103 MG
Riboflavin: 0.261 MG
Niacin: 0.781 MG
Pantothenic acid: 0.415 MG
Vitamin B-6: 0.074 MG
Folate, total: 26 UG
Folic acid: 14 UG
Folate, food: 12 UG
Folate, DFE: 36 UG
Choline, total: 9.9 MG
Vitamin B-12: 0.96 UG
Vitamin A, RAE: 99 UG
Retinol: 97 UG
Carotene, beta: 25 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 366 IU
Lutein + zeaxanthin: 43 UG
Vitamin E (alpha-tocopherol): 0.77 MG
Tocopherol, beta: 0.11 MG
Tocopherol, gamma: 4.19 MG
Tocopherol, delta: 1.63 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.14 MG
Tocotrienol, gamma: 0.03 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 22.9 UG
Vitamin K (Menaquinone-4): 2.3 UG
Fatty acids, total saturated: 6.848 G
SFA 4:0: 0.181 G
SFA 6:0: 0.146 G
SFA 8:0: 0.097 G
SFA 10:0: 0.234 G
SFA 12:0: 0.271 G
SFA 14:0: 0.872 G
SFA 15:0: 0.093 G
SFA 16:0: 3.351 G
SFA 17:0: 0.064 G
SFA 18:0: 1.447 G
SFA 20:0: 0.042 G
SFA 22:0: 0.034 G
SFA 24:0: 0.015 G
Fatty acids, total monounsaturated: 4.328 G
MUFA 14:1: 0.088 G
MUFA 16:1: 0.162 G
MUFA 16:1 c: 0.132 G
MUFA 17:1: 0.023 G
MUFA 18:1: 3.979 G
MUFA 18:1 c: 3.756 G
MUFA 20:1: 0.076 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 4.982 G
PUFA 18:2: 4.346 G
PUFA 18:2 n-6 c,c: 4.187 G
PUFA 18:2 CLAs: 0.056 G
PUFA 18:3: 0.575 G
PUFA 18:3 n-3 c,c,c (ALA): 0.538 G
PUFA 18:3 n-6 c,c,c: 0.036 G
PUFA 18:3i: 0.002 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.359 G
Fatty acids, total trans-monoenoic: 0.253 G
TFA 16:1 t: 0.03 G
TFA 18:1 t: 0.223 G
TFA 18:2 t not further defined: 0.104 G
Fatty acids, total trans-polyenoic: 0.106 G
Cholesterol: 36 MG
Tryptophan: 0.183 G
Threonine: 0.43 G
Isoleucine: 0.792 G
Leucine: 1.54 G
Lysine: 1.175 G
Methionine: 0.431 G
Cystine: 0.179 G
Phenylalanine: 0.851 G
Tyrosine: 0.634 G
Valine: 1.036 G
Arginine: 0.637 G
Histidine: 0.474 G
Alanine: 0.492 G
Aspartic acid: 1.068 G
Glutamic acid: 3.923 G
Glycine: 0.366 G
Proline: 2.188 G
Serine: 0.69 G

169848

Restaurant, family style, hash browns
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FLAVORING, SPICE OR HERB ADDED, NATURAL
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 59.85 G
Energy: 197 KCAL
Energy: 825 kJ
Protein: 2.49 G
Total lipid (fat): 8.99 G
Ash: 2.08 G
Carbohydrate, by difference: 26.59 G
Fiber, total dietary: 2.7 G
Sugars, Total: 1.38 G
Sucrose: 0.3 G
Glucose: 0.58 G
Fructose: 0.51 G
Starch: 23.23 G
Calcium, Ca: 17 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 71 MG
Potassium, K: 416 MG
Sodium, Na: 468 MG
Zinc, Zn: 0.29 MG
Copper, Cu: 0.066 MG
Manganese, Mn: 0.168 MG
Thiamin: 0.007 MG
Riboflavin: 0.048 MG
Niacin: 2.17 MG
Pantothenic acid: 0.455 MG
Vitamin B-6: 0.203 MG
Folate, total: 23 UG
Folate, food: 23 UG
Vitamin E (alpha-tocopherol): 0.55 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 5.02 MG
Tocopherol, delta: 1.8 MG
Tocotrienol, beta: 0.12 MG
Vitamin K (phylloquinone): 32.6 UG
Fatty acids, total saturated: 1.689 G
SFA 4:0: 0.001 G
SFA 8:0: 0.003 G
SFA 10:0: 0.008 G
SFA 14:0: 0.01 G
SFA 15:0: 0.003 G
SFA 16:0: 0.964 G
SFA 17:0: 0.011 G
SFA 18:0: 0.618 G
SFA 20:0: 0.031 G
SFA 22:0: 0.029 G
SFA 24:0: 0.011 G
Fatty acids, total monounsaturated: 2.035 G
MUFA 16:1: 0.01 G
MUFA 16:1 c: 0.01 G
MUFA 17:1: 0.005 G
MUFA 18:1: 1.993 G
MUFA 18:1 c: 1.979 G
MUFA 20:1: 0.023 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 5.029 G
PUFA 18:2: 4.372 G
PUFA 18:2 n-6 c,c: 4.331 G
PUFA 18:2 CLAs: 0.008 G
PUFA 18:3: 0.651 G
PUFA 18:3 n-3 c,c,c (ALA): 0.623 G
PUFA 18:3 n-6 c,c,c: 0.027 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.003 G
Fatty acids, total trans: 0.048 G
Fatty acids, total trans-monoenoic: 0.015 G
TFA 18:1 t: 0.014 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G

169839

Restaurant, family style, macaroni & cheese, from kids' menu
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
BOILED Cooked in boiling water at 100 degrees C (212 degrees F).
FLAVORING OR TASTE INGREDIENT ADDED Used when such an ingredient is added for the purpose of imparting flavor or taste. Processes such as salting and smoking are also used for preservation. If one of these is used as the primary preservation method, the appropriate factor value from *J. PRESERVATION METHOD* (e.g., *PRESERVED BY SALTING*) should also be applied.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
MILK OR MILK PRODUCT 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.
HUMAN CONSUMER, FOUR YEARS AND ABOVE US FDA Approved user group.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 68.24 G
Energy: 151 KCAL
Energy: 634 kJ
Protein: 5.42 G
Total lipid (fat): 6.06 G
Ash: 1.48 G
Carbohydrate, by difference: 18.8 G
Fiber, total dietary: 1.1 G
Sugars, Total: 3.09 G
Lactose: 3.02 G
Maltose: 0.07 G
Galactose: 0.01 G
Starch: 13.63 G
Calcium, Ca: 99 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 137 MG
Potassium, K: 135 MG
Sodium, Na: 361 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.064 MG
Manganese, Mn: 0.194 MG
Selenium, Se: 19.4 UG
Thiamin: 0.095 MG
Riboflavin: 0.254 MG
Niacin: 0.783 MG
Pantothenic acid: 0.474 MG
Vitamin B-6: 0.057 MG
Folate, total: 34 UG
Folic acid: 12 UG
Folate, food: 22 UG
Folate, DFE: 42 UG
Choline, total: 3.9 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 31 UG
Retinol: 30 UG
Carotene, beta: 9 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 118 IU
Lutein + zeaxanthin: 77 UG
Vitamin E (alpha-tocopherol): 0.75 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 1.72 MG
Tocopherol, delta: 0.41 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.23 MG
Tocotrienol, gamma: 0.09 MG
Tocotrienol, delta: 0.01 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 2.147 G
SFA 4:0: 0.059 G
SFA 6:0: 0.046 G
SFA 8:0: 0.029 G
SFA 10:0: 0.073 G
SFA 12:0: 0.082 G
SFA 14:0: 0.267 G
SFA 15:0: 0.031 G
SFA 16:0: 1.067 G
SFA 17:0: 0.021 G
SFA 18:0: 0.431 G
SFA 20:0: 0.019 G
SFA 22:0: 0.014 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 1.954 G
MUFA 14:1: 0.027 G
MUFA 16:1: 0.051 G
MUFA 16:1 c: 0.041 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.83 G
MUFA 18:1 c: 1.756 G
MUFA 20:1: 0.037 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.663 G
PUFA 18:2: 1.395 G
PUFA 18:2 n-6 c,c: 1.344 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.251 G
PUFA 18:3 n-3 c,c,c (ALA): 0.24 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.008 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.117 G
Fatty acids, total trans-monoenoic: 0.084 G
TFA 16:1 t: 0.01 G
TFA 18:1 t: 0.073 G
TFA 18:2 t not further defined: 0.033 G
Fatty acids, total trans-polyenoic: 0.033 G
Cholesterol: 10 MG
Tryptophan: 0.079 G
Threonine: 0.165 G
Isoleucine: 0.292 G
Leucine: 0.545 G
Lysine: 0.315 G
Methionine: 0.121 G
Cystine: 0.085 G
Phenylalanine: 0.322 G
Tyrosine: 0.22 G
Valine: 0.474 G
Arginine: 0.234 G
Histidine: 0.159 G
Alanine: 0.209 G
Aspartic acid: 0.391 G
Glutamic acid: 1.761 G
Glycine: 0.166 G
Proline: 0.674 G
Serine: 0.323 G

169027

Restaurant, family style, onion rings
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
POTATO DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
ONION <SCIFAM>Amaryllidaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=182703]
[https://www.sciname.info/Default.asp?SciName=Allium L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42634]
[https://www.sciname.info/Default.asp?SciName=Allium sp. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300022]
[https://plants.usda.gov/home/plantProfile?symbol=ALLIU]
[https://www.sciname.info/Default.asp?SciName=Allium ][DPNL 2003 7304]
<DICTION>The onion (Allium cepa L), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. Its close relatives include the garlic, shallot, leek, chive,[2] and Chinese onion.
This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (Allium fistulosum), the tree onion (A. proliferum), and the Canada onion (Allium canadense). The name wild onion is applied to a number of Allium species, but A. cepa is exclusively known from cultivation. [https://en.wikipedia.org/wiki/Onion]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THICK, BETWEEN 0.5 AND 1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 32.9 G
Energy: 356 KCAL
Energy: 1489 kJ
Protein: 4.89 G
Total lipid (fat): 19.28 G
Ash: 2.21 G
Carbohydrate, by difference: 40.72 G
Fiber, total dietary: 2.6 G
Sugars, Total: 4.68 G
Sucrose: 1.17 G
Glucose: 1.25 G
Fructose: 1.14 G
Maltose: 1.12 G
Starch: 33.29 G
Calcium, Ca: 21 MG
Iron, Fe: 0.71 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 94 MG
Potassium, K: 142 MG
Sodium, Na: 692 MG
Zinc, Zn: 0.51 MG
Copper, Cu: 0.088 MG
Manganese, Mn: 0.471 MG
Selenium, Se: 5 UG
Thiamin: 0.117 MG
Riboflavin: 0.078 MG
Niacin: 0.818 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.083 MG
Folate, total: 14 UG
Folate, food: 14 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Carotene, beta: 6 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 17 IU
Lutein + zeaxanthin: 42 UG
Vitamin E (alpha-tocopherol): 1.27 MG
Tocopherol, beta: 0.18 MG
Tocopherol, gamma: 8.38 MG
Tocopherol, delta: 3.39 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.15 MG
Tocotrienol, gamma: 0.05 MG
Vitamin K (phylloquinone): 42.6 UG
Fatty acids, total saturated: 3.415 G
SFA 8:0: 0.008 G
SFA 10:0: 0.008 G
SFA 12:0: 0.006 G
SFA 14:0: 0.023 G
SFA 15:0: 0.005 G
SFA 16:0: 2.081 G
SFA 17:0: 0.021 G
SFA 18:0: 1.12 G
SFA 20:0: 0.062 G
SFA 22:0: 0.059 G
SFA 24:0: 0.023 G
Fatty acids, total monounsaturated: 4.217 G
MUFA 16:1: 0.031 G
MUFA 16:1 c: 0.03 G
MUFA 17:1: 0.011 G
MUFA 18:1: 4.108 G
MUFA 18:1 c: 4.043 G
MUFA 20:1: 0.059 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.004 G
Fatty acids, total polyunsaturated: 9.83 G
PUFA 18:2: 8.652 G
PUFA 18:2 n-6 c,c: 8.51 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 1.159 G
PUFA 18:3 n-3 c,c,c (ALA): 1.078 G
PUFA 18:3 n-6 c,c,c: 0.081 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.008 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.183 G
Fatty acids, total trans-monoenoic: 0.068 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.065 G
TFA 22:1 t: 0.003 G
TFA 18:2 t not further defined: 0.114 G
Fatty acids, total trans-polyenoic: 0.114 G
Tryptophan: 0.046 G
Threonine: 0.105 G
Isoleucine: 0.163 G
Leucine: 0.332 G
Lysine: 0.111 G
Methionine: 0.073 G
Cystine: 0.12 G
Phenylalanine: 0.226 G
Tyrosine: 0.103 G
Valine: 0.2 G
Arginine: 0.23 G
Histidine: 0.109 G
Alanine: 0.149 G
Aspartic acid: 0.22 G
Glutamic acid: 1.508 G
Glycine: 0.179 G
Proline: 0.624 G
Serine: 0.181 G

169838

Restaurant, family style, shrimp, breaded and fried
SEAFOOD OR SEAFOOD PRODUCT (US CFR) Flesh from fish or shellfish. Includes seafood product analogs and seafood-based sausage or luncheon meat as well as such products as squid ink and clam juice.
SEAFOOD DISH (EUROFIR) A recipe dish whose main ingredient is considered to be fish
3600 RESTAURANT FOODS (USDA SR)
SHRIMP <SCIINFORD>Caridea Dana, 1852 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=96106]
WHOLE ANIMAL OR MOST PARTS USED Used when the entire animal body is the food source. Head or tail may have been removed. Use the appropriate narrower term depending on the presence or absence of skin, feathers, scales, fins and/or entrails. The body may have been cut into pieces or disintegrated.
WHOLE, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
DEEP-FRIED Cooked in hot fat or oil deep enough to immerse the food entirely.
MILK ADDED
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
CARBOHYDRATE FERMENTED
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 43.02 G
Energy: 308 KCAL
Energy: 1288 kJ
Protein: 12.67 G
Total lipid (fat): 18.67 G
Ash: 3.34 G
Carbohydrate, by difference: 22.29 G
Fiber, total dietary: 1.5 G
Sugars, Total: 0.91 G
Sucrose: 0.35 G
Glucose: 0.14 G
Fructose: 0.14 G
Maltose: 0.29 G
Starch: 20 G
Calcium, Ca: 42 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 301 MG
Potassium, K: 108 MG
Sodium, Na: 1125 MG
Zinc, Zn: 0.79 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.297 MG
Selenium, Se: 22.6 UG
Thiamin: 0.112 MG
Riboflavin: 0.129 MG
Niacin: 1.249 MG
Pantothenic acid: 0.35 MG
Vitamin B-6: 0.074 MG
Folate, total: 43 UG
Folic acid: 28 UG
Folate, food: 15 UG
Folate, DFE: 62 UG
Choline, total: 50.1 MG
Vitamin B-12: 0.44 UG
Vitamin A, RAE: 3 UG
Retinol: 3 UG
Vitamin A, IU: 11 IU
Lutein + zeaxanthin: 10 UG
Vitamin E (alpha-tocopherol): 2.14 MG
Tocopherol, beta: 0.22 MG
Tocopherol, gamma: 7.24 MG
Tocopherol, delta: 3.12 MG
Tocotrienol, beta: 0.05 MG
Tocotrienol, delta: 0.25 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 32.2 UG
Fatty acids, total saturated: 3.361 G
SFA 6:0: 0.001 G
SFA 8:0: 0.007 G
SFA 10:0: 0.005 G
SFA 12:0: 0.002 G
SFA 14:0: 0.022 G
SFA 15:0: 0.005 G
SFA 16:0: 1.956 G
SFA 17:0: 0.023 G
SFA 18:0: 1.193 G
SFA 20:0: 0.064 G
SFA 22:0: 0.061 G
SFA 24:0: 0.023 G
Fatty acids, total monounsaturated: 4.294 G
MUFA 16:1: 0.033 G
MUFA 16:1 c: 0.031 G
MUFA 17:1: 0.01 G
MUFA 18:1: 4.137 G
MUFA 18:1 c: 4.077 G
MUFA 20:1: 0.114 G
Fatty acids, total polyunsaturated: 9.311 G
PUFA 18:2: 8.182 G
PUFA 18:2 n-6 c,c: 8.082 G
PUFA 18:2 CLAs: 0.024 G
PUFA 18:3: 0.997 G
PUFA 18:3 n-3 c,c,c (ALA): 0.914 G
PUFA 18:3 n-6 c,c,c: 0.083 G
PUFA 20:2 n-6 c,c: 0.011 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.045 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.045 G
Fatty acids, total trans: 0.138 G
Fatty acids, total trans-monoenoic: 0.061 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.06 G
TFA 18:2 t not further defined: 0.076 G
Fatty acids, total trans-polyenoic: 0.076 G
Cholesterol: 87 MG
Tryptophan: 0.145 G
Threonine: 0.451 G
Isoleucine: 0.547 G
Leucine: 0.993 G
Lysine: 0.863 G
Methionine: 0.309 G
Cystine: 0.171 G
Phenylalanine: 0.559 G
Tyrosine: 0.386 G
Valine: 0.673 G
Arginine: 0.922 G
Histidine: 0.258 G
Alanine: 0.656 G
Aspartic acid: 1.151 G
Glutamic acid: 2.577 G
Glycine: 0.579 G
Proline: 0.691 G
Serine: 0.511 G

169016

Restaurant, family style, sirloin steak
MEAT OR MEAT PRODUCT (FROM MAMMAL) (US CFR) Meat (flesh and organs including blood and bone marrow) from mammals. Used for meat in all forms including cured meat, sausage or luncheon meat and meat product analogs.
RED MEAT (EUROFIR) The group includes carcass meat of domestic animals (e.g. beef, veal, pork, mutton / lamb, horse, rabbit) and game (e.g. wild pig, boar, venison, whale).
3600 RESTAURANT FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
SLICED, THICK, BETWEEN 0.5 AND 1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BROILED OR GRILLED Cooked without moisture under or over intense direct heat.
TREATMENT APPLIED NOT KNOWN Used when it is not known whether any of the treatments listed here have been applied to a food product. If it is known that no treatment was applied, use *NO TREATMENT APPLIED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
SIRLOIN
RESTAURANT PREPARED
Water: 60.18 G
Energy: 195 KCAL
Energy: 818 kJ
Protein: 29.8 G
Total lipid (fat): 8.48 G
Ash: 1.79 G
Sugars, Total: 0.55 G
Glucose: 0.55 G
Calcium, Ca: 10 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 230 MG
Potassium, K: 379 MG
Sodium, Na: 339 MG
Zinc, Zn: 5.44 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 0.02 MG
Selenium, Se: 29 UG
Thiamin: 0.077 MG
Riboflavin: 0.347 MG
Niacin: 5.683 MG
Pantothenic acid: 0.593 MG
Vitamin B-6: 0.668 MG
Vitamin B-12: 2.54 UG
Vitamin A, RAE: 8 UG
Retinol: 8 UG
Vitamin A, IU: 27 IU
Vitamin E (alpha-tocopherol): 0.53 MG
Tocopherol, gamma: 0.15 MG
Tocopherol, delta: 0.05 MG
Tocotrienol, beta: 0.12 MG
Tocotrienol, gamma: 0.02 MG
Fatty acids, total saturated: 3.143 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.207 G
SFA 15:0: 0.034 G
SFA 16:0: 1.819 G
SFA 17:0: 0.092 G
SFA 18:0: 0.96 G
SFA 20:0: 0.008 G
SFA 22:0: 0.005 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.654 G
MUFA 14:1: 0.062 G
MUFA 16:1: 0.285 G
MUFA 16:1 c: 0.262 G
MUFA 17:1: 0.071 G
MUFA 18:1: 3.212 G
MUFA 18:1 c: 2.925 G
MUFA 20:1: 0.025 G
Fatty acids, total polyunsaturated: 0.673 G
PUFA 18:2: 0.502 G
PUFA 18:2 n-6 c,c: 0.426 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.032 G
PUFA 18:3 n-3 c,c,c (ALA): 0.03 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.025 G
PUFA 20:4 n-6: 0.025 G
PUFA 20:4: 0.073 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:4: 0.011 G
PUFA 22:5 n-3 (DPA): 0.019 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.354 G
Fatty acids, total trans-monoenoic: 0.31 G
TFA 16:1 t: 0.023 G
TFA 18:1 t: 0.287 G
TFA 18:2 t not further defined: 0.044 G
Fatty acids, total trans-polyenoic: 0.044 G
Cholesterol: 87 MG
Tryptophan: 0.393 G
Threonine: 1.411 G
Isoleucine: 1.483 G
Leucine: 2.547 G
Lysine: 2.549 G
Methionine: 0.766 G
Cystine: 0.31 G
Phenylalanine: 1.266 G
Tyrosine: 1.072 G
Valine: 1.839 G
Arginine: 2.082 G
Histidine: 1.097 G
Alanine: 1.785 G
Aspartic acid: 2.893 G
Glutamic acid: 4.765 G
Glycine: 1.442 G
Proline: 1.244 G
Serine: 1.161 G

169029

Restaurant, family style, spaghetti and meatballs
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
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.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
COOKED WITH INHERENT FAT OR OIL Cooked in fat or oil rendered from the food being prepared.
MEAT ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 66.64 G
Energy: 170 KCAL
Energy: 712 kJ
Protein: 7.84 G
Total lipid (fat): 8.52 G
Ash: 1.49 G
Carbohydrate, by difference: 15.51 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.03 G
Sucrose: 0.5 G
Glucose: 0.63 G
Fructose: 0.7 G
Maltose: 0.2 G
Starch: 11.37 G
Calcium, Ca: 45 MG
Iron, Fe: 1.29 MG
Magnesium, Mg: 23 MG
Phosphorus, P: 89 MG
Potassium, K: 206 MG
Sodium, Na: 351 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.106 MG
Manganese, Mn: 0.277 MG
Selenium, Se: 18.4 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.107 MG
Riboflavin: 0.167 MG
Niacin: 2 MG
Pantothenic acid: 0.44 MG
Vitamin B-6: 0.143 MG
Folate, total: 36 UG
Vitamin B-12: 0.39 UG
Vitamin A, RAE: 28 UG
Retinol: 18 UG
Carotene, beta: 120 UG
Vitamin A, IU: 258 IU
Lycopene: 2740 UG
Lutein + zeaxanthin: 159 UG
Vitamin E (alpha-tocopherol): 0.75 MG
Tocopherol, gamma: 0.36 MG
Tocopherol, delta: 0.06 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.27 MG
Tocotrienol, gamma: 0.08 MG
Fatty acids, total saturated: 3.104 G
SFA 4:0: 0.007 G
SFA 6:0: 0.006 G
SFA 8:0: 0.005 G
SFA 10:0: 0.02 G
SFA 12:0: 0.022 G
SFA 14:0: 0.199 G
SFA 15:0: 0.025 G
SFA 16:0: 1.824 G
SFA 17:0: 0.055 G
SFA 18:0: 0.916 G
SFA 20:0: 0.015 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.6 G
MUFA 14:1: 0.041 G
MUFA 16:1: 0.21 G
MUFA 16:1 c: 0.195 G
MUFA 17:1: 0.04 G
MUFA 18:1: 3.254 G
MUFA 18:1 c: 3.085 G
MUFA 20:1: 0.053 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 1.213 G
PUFA 18:2: 1.054 G
PUFA 18:2 n-6 c,c: 0.994 G
PUFA 18:2 CLAs: 0.028 G
PUFA 18:3: 0.085 G
PUFA 18:3 n-3 c,c,c (ALA): 0.081 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.02 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.005 G
Fatty acids, total trans: 0.217 G
Fatty acids, total trans-monoenoic: 0.185 G
TFA 16:1 t: 0.016 G
TFA 18:1 t: 0.169 G
TFA 18:2 t not further defined: 0.032 G
Fatty acids, total trans-polyenoic: 0.032 G
Cholesterol: 19 MG
Tryptophan: 0.09 G
Threonine: 0.33 G
Isoleucine: 0.37 G
Leucine: 0.71 G
Lysine: 0.56 G
Methionine: 0.19 G
Cystine: 0.14 G
Phenylalanine: 0.4 G
Tyrosine: 0.25 G
Valine: 0.45 G
Arginine: 0.5 G
Histidine: 0.27 G
Alanine: 0.44 G
Aspartic acid: 0.69 G
Glutamic acid: 2.24 G
Glycine: 0.46 G
Proline: 0.79 G
Serine: 0.39 G
Hydroxyproline: 0.06 G

169038

Restaurant, Italian, cheese ravioli with marinara sauce
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED, NATURAL
VEGETABLE FAT OR OIL ADDED
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
ONION ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKED IN GRAVY OR SAUCE, VEGETABLE
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 67.29 G
Energy: 154 KCAL
Energy: 642 kJ
Protein: 7.07 G
Total lipid (fat): 5.7 G
Ash: 1.45 G
Carbohydrate, by difference: 18.5 G
Fiber, total dietary: 1.2 G
Sugars, Total: 4.5 G
Glucose: 1.02 G
Fructose: 0.9 G
Lactose: 2.34 G
Maltose: 0.24 G
Starch: 12.67 G
Calcium, Ca: 120 MG
Iron, Fe: 0.82 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 121 MG
Potassium, K: 195 MG
Sodium, Na: 306 MG
Zinc, Zn: 0.74 MG
Copper, Cu: 0.086 MG
Manganese, Mn: 0.187 MG
Selenium, Se: 20.4 UG
Thiamin: 0.102 MG
Riboflavin: 0.203 MG
Niacin: 1.328 MG
Pantothenic acid: 0.47 MG
Vitamin B-6: 0.09 MG
Folate, total: 28 UG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 53 UG
Retinol: 39 UG
Carotene, beta: 170 UG
Vitamin A, IU: 413 IU
Lycopene: 1885 UG
Lutein + zeaxanthin: 105 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Tocopherol, gamma: 0.47 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.13 MG
Fatty acids, total saturated: 2.556 G
SFA 4:0: 0.084 G
SFA 6:0: 0.067 G
SFA 8:0: 0.043 G
SFA 10:0: 0.11 G
SFA 12:0: 0.119 G
SFA 14:0: 0.386 G
SFA 15:0: 0.042 G
SFA 16:0: 1.235 G
SFA 17:0: 0.026 G
SFA 18:0: 0.43 G
SFA 20:0: 0.009 G
SFA 22:0: 0.004 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.733 G
MUFA 14:1: 0.037 G
MUFA 16:1: 0.078 G
MUFA 16:1 c: 0.066 G
MUFA 17:1: 0.009 G
MUFA 18:1: 1.423 G
MUFA 18:1 c: 1.338 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 0.56 G
PUFA 18:2: 0.446 G
PUFA 18:2 n-6 c,c: 0.401 G
PUFA 18:2 CLAs: 0.02 G
PUFA 18:3: 0.056 G
PUFA 18:3 n-3 c,c,c (ALA): 0.055 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.123 G
Fatty acids, total trans-monoenoic: 0.098 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.085 G
TFA 18:2 t not further defined: 0.026 G
Fatty acids, total trans-polyenoic: 0.026 G
Cholesterol: 26 MG
Tryptophan: 0.131 G
Threonine: 0.281 G
Isoleucine: 0.322 G
Leucine: 0.668 G
Lysine: 0.506 G
Methionine: 0.166 G
Cystine: 0.12 G
Phenylalanine: 0.355 G
Tyrosine: 0.24 G
Valine: 0.382 G
Arginine: 0.291 G
Histidine: 0.161 G
Alanine: 0.262 G
Aspartic acid: 0.551 G
Glutamic acid: 1.922 G
Glycine: 0.189 G
Proline: 1.191 G
Serine: 0.396 G

168062

Restaurant, Italian, chicken parmesan without pasta
POULTRY OR POULTRY PRODUCT (US CFR) Meat (flesh and organs including blood and bone marrow) from poultry. Used for poultry meat in all forms including poultry product analogs and poultry-based sausage or luncheon meat.
MEAT DISH (EUROFIR) Dishes whose predominant ingredient is seen to be meat; e.g. stew, meat burger, meat balls, meat pie or pasty
3600 RESTAURANT FOODS (USDA SR)
CHICKEN <SCIFAM>Phasianidae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=175861]
[https://www.sciname.info/Default.asp?SciName=Gallus gallus (Linnaeus, 1758) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=176086]
SKELETAL MEAT PART, WITHOUT BONE, WITHOUT SKIN
DIVIDED INTO PIECES Divided into pieces whose shape bears little or no relation to the shape of the whole. If all dimensions are below 0.2 cm., use *DISINTEGRATED OR GROUND*. Examples are: bread slice, cubed beef, sliced carrot, cut green beans, apple ring, shredded cabbage or cheese.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
BREADED OR BATTER-COATED Always used regardless of the level at which the coating ingredients are reported.
WHEAT ADDED
TOMATO ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKED IN GRAVY OR SAUCE, VEGETABLE
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
BREAST (POULTRY MEAT CUT)
Water: 59.88 G
Energy: 204 KCAL
Energy: 854 kJ
Protein: 16.17 G
Total lipid (fat): 10.64 G
Ash: 2.39 G
Carbohydrate, by difference: 10.92 G
Fiber, total dietary: 0.9 G
Sugars, Total: 2.79 G
Glucose: 1.06 G
Fructose: 0.82 G
Lactose: 0.35 G
Maltose: 0.51 G
Galactose: 0.05 G
Starch: 6.52 G
Calcium, Ca: 106 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 227 MG
Potassium, K: 293 MG
Sodium, Na: 536 MG
Zinc, Zn: 0.95 MG
Copper, Cu: 0.071 MG
Manganese, Mn: 0.149 MG
Selenium, Se: 24.7 UG
Thiamin: 0.08 MG
Riboflavin: 0.193 MG
Niacin: 6.013 MG
Pantothenic acid: 1.052 MG
Vitamin B-6: 0.205 MG
Folate, total: 19 UG
Vitamin B-12: 0.4 UG
Vitamin A, RAE: 45 UG
Retinol: 36 UG
Carotene, beta: 113 UG
Vitamin A, IU: 307 IU
Lycopene: 1605 UG
Lutein + zeaxanthin: 86 UG
Vitamin E (alpha-tocopherol): 1.74 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 1.62 MG
Tocopherol, delta: 0.18 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, gamma: 0.04 MG
Fatty acids, total saturated: 2.55 G
SFA 4:0: 0.056 G
SFA 6:0: 0.04 G
SFA 8:0: 0.026 G
SFA 10:0: 0.065 G
SFA 12:0: 0.077 G
SFA 14:0: 0.257 G
SFA 15:0: 0.027 G
SFA 16:0: 1.384 G
SFA 17:0: 0.021 G
SFA 18:0: 0.526 G
SFA 20:0: 0.038 G
SFA 22:0: 0.022 G
SFA 24:0: 0.012 G
Fatty acids, total monounsaturated: 4.87 G
MUFA 14:1: 0.025 G
MUFA 16:1: 0.117 G
MUFA 16:1 c: 0.109 G
MUFA 17:1: 0.01 G
MUFA 18:1: 4.635 G
MUFA 18:1 c: 4.563 G
MUFA 20:1: 0.074 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.006 G
Fatty acids, total polyunsaturated: 1.951 G
PUFA 18:2: 1.658 G
PUFA 18:2 n-6 c,c: 1.615 G
PUFA 18:2 CLAs: 0.016 G
PUFA 18:3: 0.228 G
PUFA 18:3 n-3 c,c,c (ALA): 0.217 G
PUFA 18:3 n-6 c,c,c: 0.01 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.01 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.009 G
PUFA 20:4: 0.033 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.009 G
PUFA 22:5 n-3 (DPA): 0.004 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.108 G
Fatty acids, total trans-monoenoic: 0.08 G
TFA 16:1 t: 0.008 G
TFA 18:1 t: 0.072 G
TFA 18:2 t not further defined: 0.028 G
Fatty acids, total trans-polyenoic: 0.028 G
Cholesterol: 54 MG
Tryptophan: 0.203 G
Threonine: 0.657 G
Isoleucine: 0.717 G
Leucine: 1.317 G
Lysine: 1.334 G
Methionine: 0.406 G
Cystine: 0.199 G
Phenylalanine: 1.058 G
Tyrosine: 0.526 G
Valine: 0.806 G
Arginine: 0.93 G
Histidine: 0.503 G
Alanine: 0.785 G
Aspartic acid: 1.364 G
Glutamic acid: 2.833 G
Glycine: 0.615 G
Proline: 1.308 G
Serine: 0.698 G
Hydroxyproline: 0.035 G

169850

Restaurant, Italian, lasagna with meat
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
FOOD SOURCE NOT KNOWN Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned.
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
MEAT ADDED
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED, NATURAL
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 64.87 G
Energy: 185 KCAL
Energy: 774 kJ
Protein: 10.83 G
Total lipid (fat): 10.69 G
Ash: 2.25 G
Carbohydrate, by difference: 11.36 G
Fiber, total dietary: 1.5 G
Sugars, Total: 3.15 G
Glucose: 1.18 G
Fructose: 1.18 G
Lactose: 0.61 G
Galactose: 0.18 G
Starch: 6.13 G
Calcium, Ca: 197 MG
Iron, Fe: 0.79 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 178 MG
Potassium, K: 255 MG
Sodium, Na: 466 MG
Zinc, Zn: 1.32 MG
Copper, Cu: 0.07 MG
Manganese, Mn: 0.139 MG
Selenium, Se: 18 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.14 MG
Riboflavin: 0.237 MG
Niacin: 1.843 MG
Pantothenic acid: 0.492 MG
Vitamin B-6: 0.122 MG
Folate, total: 26 UG
Folic acid: 17 UG
Folate, food: 8 UG
Folate, DFE: 38 UG
Choline, total: 33.5 MG
Betaine: 594.4 MG
Vitamin B-12: 0.66 UG
Vitamin A, RAE: 81 UG
Retinol: 64 UG
Carotene, beta: 197 UG
Carotene, alpha: 9 UG
Vitamin A, IU: 550 IU
Lycopene: 2517 UG
Lutein + zeaxanthin: 97 UG
Vitamin E (alpha-tocopherol): 0.91 MG
Tocopherol, gamma: 0.14 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.05 MG
Tocotrienol, gamma: 0.04 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 6.8 UG
Vitamin K (Dihydrophylloquinone): 0.3 UG
Vitamin K (Menaquinone-4): 3.2 UG
Fatty acids, total saturated: 4.941 G
SFA 4:0: 0.119 G
SFA 6:0: 0.097 G
SFA 8:0: 0.065 G
SFA 10:0: 0.167 G
SFA 12:0: 0.188 G
SFA 14:0: 0.664 G
SFA 15:0: 0.072 G
SFA 16:0: 2.435 G
SFA 17:0: 0.064 G
SFA 18:0: 1.042 G
SFA 20:0: 0.016 G
SFA 22:0: 0.008 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 3.313 G
MUFA 14:1: 0.071 G
MUFA 16:1: 0.183 G
MUFA 16:1 c: 0.156 G
MUFA 17:1: 0.029 G
MUFA 18:1: 2.999 G
MUFA 18:1 c: 2.773 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 0.788 G
PUFA 18:2: 0.67 G
PUFA 18:2 n-6 c,c: 0.572 G
PUFA 18:2 CLAs: 0.039 G
PUFA 18:3: 0.057 G
PUFA 18:3 n-3 c,c,c (ALA): 0.055 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.01 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.024 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.312 G
Fatty acids, total trans-monoenoic: 0.253 G
TFA 16:1 t: 0.027 G
TFA 18:1 t: 0.226 G
TFA 18:2 t not further defined: 0.058 G
Fatty acids, total trans-polyenoic: 0.059 G
Cholesterol: 36 MG
Tryptophan: 0.134 G
Threonine: 0.375 G
Isoleucine: 0.416 G
Leucine: 0.864 G
Lysine: 0.824 G
Methionine: 0.247 G
Cystine: 0.114 G
Phenylalanine: 0.495 G
Tyrosine: 0.358 G
Valine: 0.457 G
Arginine: 0.468 G
Histidine: 0.275 G
Alanine: 0.407 G
Aspartic acid: 0.768 G
Glutamic acid: 2.057 G
Glycine: 0.347 G
Proline: 1.121 G
Serine: 0.499 G
Hydroxyproline: 0.07 G

167680

Restaurant, Italian, spaghetti with meat sauce
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
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.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
MEAT ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKED IN GRAVY OR SAUCE, MEAT
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 73.16 G
Energy: 121 KCAL
Energy: 507 kJ
Protein: 5.79 G
Total lipid (fat): 3.59 G
Ash: 1.06 G
Carbohydrate, by difference: 16.4 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.82 G
Glucose: 0.87 G
Fructose: 0.95 G
Starch: 12.15 G
Calcium, Ca: 17 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 17 MG
Phosphorus, P: 59 MG
Potassium, K: 172 MG
Sodium, Na: 230 MG
Zinc, Zn: 0.69 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.212 MG
Selenium, Se: 13.1 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.09 MG
Riboflavin: 0.147 MG
Niacin: 1.643 MG
Pantothenic acid: 0.247 MG
Vitamin B-6: 0.109 MG
Folate, total: 30 UG
Choline, total: 15.6 MG
Betaine: 546.1 MG
Vitamin B-12: 0.17 UG
Vitamin A, RAE: 12 UG
Carotene, beta: 134 UG
Carotene, alpha: 6 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 232 IU
Lycopene: 2236 UG
Lutein + zeaxanthin: 122 UG
Vitamin E (alpha-tocopherol): 0.63 MG
Tocopherol, gamma: 0.1 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 0.24 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 4.2 UG
Vitamin K (Menaquinone-4): 0.5 UG
Fatty acids, total saturated: 1.062 G
SFA 4:0: 0.007 G
SFA 6:0: 0.002 G
SFA 8:0: 0.002 G
SFA 10:0: 0.005 G
SFA 12:0: 0.007 G
SFA 14:0: 0.059 G
SFA 15:0: 0.008 G
SFA 16:0: 0.647 G
SFA 17:0: 0.016 G
SFA 18:0: 0.298 G
SFA 20:0: 0.007 G
SFA 22:0: 0.002 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.486 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.06 G
MUFA 16:1 c: 0.056 G
MUFA 17:1: 0.011 G
MUFA 18:1: 1.389 G
MUFA 18:1 c: 1.335 G
MUFA 20:1: 0.017 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.512 G
PUFA 18:2: 0.448 G
PUFA 18:2 n-6 c,c: 0.433 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.035 G
PUFA 18:3 n-3 c,c,c (ALA): 0.035 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.003 G
PUFA 20:4: 0.01 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.066 G
Fatty acids, total trans-monoenoic: 0.058 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.054 G
TFA 18:2 t not further defined: 0.008 G
Fatty acids, total trans-polyenoic: 0.008 G
Cholesterol: 9 MG
Tryptophan: 0.054 G
Threonine: 0.192 G
Isoleucine: 0.197 G
Leucine: 0.373 G
Lysine: 0.231 G
Methionine: 0.109 G
Cystine: 0.093 G
Phenylalanine: 0.263 G
Tyrosine: 0.137 G
Valine: 0.224 G
Arginine: 0.275 G
Histidine: 0.142 G
Alanine: 0.247 G
Aspartic acid: 0.439 G
Glutamic acid: 1.559 G
Glycine: 0.23 G
Proline: 0.507 G
Serine: 0.24 G

169033

Restaurant, Italian, spaghetti with pomodoro sauce (no meat)
PASTA DISH (US CFR) Prepared food product in which pasta in its cooked form is the first or second ingredient. Examples are spaghetti with meat balls, macaroni and cheese, beef stroganoff with noodles, etc. Excludes *SOUP* and *SALAD*.
PASTA DISH (EUROFIR)
3600 RESTAURANT FOODS (USDA SR)
DURUM WHEAT <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Triticum durum Desf. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42240]
[https://www.sciname.info/Default.asp?SciName=Triticum turgidum subsp. durum (Desf.) Husn. ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=406896]
[https://plants.usda.gov/home/plantProfile?symbol=TRDU3]
[https://www.sciname.info/Default.asp?SciName=Triticum ispahanicum Heslot ssp. durum (Desf.) Husn. ][EuroFIR-NETTOX 2007 285]
[DPNL 2003 13672]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,34092]
<DICTION>Very hard, translucent, light colored grain used to make semolina flour for pasta.
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.
SEMISOLID WITH SOLID PIECES Used for semisolid products that contain medium or small particles. The particles may be natural or formed whole shapes or may have been produced by dividing or disintegrating solids. Also included are products consisting of medium or small particles that are joined into a semisolid mass by naturally present or added oil, water, or other binding agents. The same particles without the binding agents would be indexed by the appropriate narrower term under *SOLID*.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BOILED AND DRAINED Cooked in boiling water at 212 degrees F.; water that is not absorbed into the food product is discarded after cooking.
SIMMERED, POACHED OR STEWED Cooked in a moderate amount of liquid at just below the boiling point.
FLAVORING, SPICE OR HERB ADDED, NATURAL
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKED IN GRAVY OR SAUCE, VEGETABLE
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 75.56 G
Energy: 104 KCAL
Energy: 434 kJ
Protein: 3.9 G
Total lipid (fat): 1.89 G
Ash: 0.89 G
Carbohydrate, by difference: 17.77 G
Fiber, total dietary: 1.7 G
Sugars, Total: 1.82 G
Glucose: 0.91 G
Fructose: 0.91 G
Starch: 12.08 G
Calcium, Ca: 15 MG
Iron, Fe: 0.9 MG
Magnesium, Mg: 16 MG
Phosphorus, P: 44 MG
Potassium, K: 140 MG
Sodium, Na: 191 MG
Zinc, Zn: 0.35 MG
Copper, Cu: 0.074 MG
Manganese, Mn: 0.215 MG
Selenium, Se: 10.1 UG
Vitamin C, total ascorbic acid: 1.1 MG
Thiamin: 0.072 MG
Riboflavin: 0.123 MG
Niacin: 1.162 MG
Pantothenic acid: 0.187 MG
Vitamin B-6: 0.084 MG
Folate, total: 29 UG
Choline, total: 8 MG
Betaine: 472 MG
Vitamin A, RAE: 10 UG
Carotene, beta: 120 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 202 IU
Lycopene: 1872 UG
Lutein + zeaxanthin: 132 UG
Vitamin E (alpha-tocopherol): 0.81 MG
Tocopherol, gamma: 0.33 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.23 MG
Vitamin K (phylloquinone): 4 UG
Fatty acids, total saturated: 0.366 G
SFA 4:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.002 G
SFA 14:0: 0.011 G
SFA 15:0: 0.003 G
SFA 16:0: 0.259 G
SFA 17:0: 0.002 G
SFA 18:0: 0.071 G
SFA 20:0: 0.008 G
SFA 22:0: 0.004 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 0.926 G
MUFA 16:1: 0.012 G
MUFA 16:1 c: 0.012 G
MUFA 17:1: 0.002 G
MUFA 18:1: 0.898 G
MUFA 18:1 c: 0.891 G
MUFA 20:1: 0.014 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.528 G
PUFA 18:2: 0.447 G
PUFA 18:2 n-6 c,c: 0.444 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.077 G
PUFA 18:3 n-3 c,c,c (ALA): 0.075 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 20:3: 0.002 G
PUFA 20:3 n-3: 0.002 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.008 G
Fatty acids, total trans-monoenoic: 0.007 G
TFA 18:1 t: 0.007 G
TFA 18:2 t not further defined: 0.002 G
Fatty acids, total trans-polyenoic: 0.002 G
Tryptophan: 0.04 G
Threonine: 0.103 G
Isoleucine: 0.119 G
Leucine: 0.227 G
Lysine: 0.08 G
Methionine: 0.057 G
Cystine: 0.074 G
Phenylalanine: 0.165 G
Tyrosine: 0.085 G
Valine: 0.142 G
Arginine: 0.154 G
Histidine: 0.074 G
Alanine: 0.119 G
Aspartic acid: 0.238 G
Glutamic acid: 1.308 G
Glycine: 0.103 G
Proline: 0.386 G
Serine: 0.165 G

168070

Restaurant, Latino, arepa (unleavened cornmeal bread)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
UNLEAVENED BREAD, CRISP BREAD AND RUSK (EUROFIR) Renamed from *FLATBREAD (EUROFIR)* (LanguaL 2010). A flatbread, or unleavened bread, is a simple bread made with flour, water, and salt and then thoroughly rolled into flattened dough. Many flatbreads are unleavened-made without yeast or sourdough culture-although some flatbread is made with yeast, such as pita bread. There are many other optional ingredients that flatbreads may contain, such as curry powder, diced jalapeos, chili powder, or black pepper. Olive oil or sesame oil may be added as well. Flatbreads can range from one millimeter to a few centimeters thick. [Wikipedia].
Includes pitta bread, matzo, tortilla.
3600 RESTAURANT FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (Zea mays amylacea), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 50.8 G
Energy: 219 KCAL
Energy: 916 kJ
Protein: 5.48 G
Total lipid (fat): 5.38 G
Ash: 1.19 G
Carbohydrate, by difference: 37.14 G
Fiber, total dietary: 2.6 G
Sugars, Total: 0.87 G
Sucrose: 0.33 G
Maltose: 0.41 G
Calcium, Ca: 89 MG
Iron, Fe: 1.04 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 117 MG
Potassium, K: 88 MG
Sodium, Na: 270 MG
Zinc, Zn: 0.8 MG
Copper, Cu: 0.03 MG
Manganese, Mn: 0.116 MG
Selenium, Se: 6.1 UG
Thiamin: 0.07 MG
Riboflavin: 0.042 MG
Niacin: 0.888 MG
Pantothenic acid: 0.202 MG
Vitamin B-6: 0.107 MG
Choline, total: 4.4 MG
Betaine: 0.2 MG
Vitamin A, RAE: 61 UG
Retinol: 60 UG
Carotene, beta: 7 UG
Vitamin A, IU: 213 IU
Lutein + zeaxanthin: 4 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Tocopherol, beta: 0.86 MG
Tocopherol, gamma: 0.63 MG
Tocopherol, delta: 0.37 MG
Tocotrienol, alpha: 0.15 MG
Tocotrienol, beta: 0.08 MG
Tocotrienol, gamma: 0.37 MG
Tocotrienol, delta: 0.05 MG
Vitamin K (phylloquinone): 3.5 UG
Vitamin K (Menaquinone-4): 1 UG
Fatty acids, total saturated: 2.902 G
SFA 4:0: 0.1 G
SFA 6:0: 0.078 G
SFA 8:0: 0.05 G
SFA 10:0: 0.112 G
SFA 12:0: 0.123 G
SFA 14:0: 0.404 G
SFA 15:0: 0.044 G
SFA 16:0: 1.452 G
SFA 17:0: 0.028 G
SFA 18:0: 0.483 G
SFA 20:0: 0.013 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.514 G
MUFA 14:1: 0.034 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.084 G
MUFA 16:1 c: 0.07 G
MUFA 17:1: 0.01 G
MUFA 18:1: 1.365 G
MUFA 18:1 c: 1.27 G
MUFA 20:1: 0.019 G
Fatty acids, total polyunsaturated: 0.989 G
PUFA 18:2: 0.899 G
PUFA 18:2 n-6 c,c: 0.825 G
PUFA 18:2 CLAs: 0.027 G
PUFA 18:3: 0.066 G
PUFA 18:3 n-3 c,c,c (ALA): 0.065 G
PUFA 18:3 n-6 c,c,c: 0.002 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.005 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.003 G
Fatty acids, total trans: 0.157 G
Fatty acids, total trans-monoenoic: 0.109 G
TFA 16:1 t: 0.015 G
TFA 18:1 t: 0.095 G
TFA 18:2 t not further defined: 0.047 G
Fatty acids, total trans-polyenoic: 0.047 G
Cholesterol: 5 MG
Tryptophan: 0.048 G
Threonine: 0.193 G
Isoleucine: 0.207 G
Leucine: 0.671 G
Lysine: 0.228 G
Methionine: 0.131 G
Cystine: 0.097 G
Phenylalanine: 0.276 G
Tyrosine: 0.154 G
Valine: 0.276 G
Arginine: 0.211 G
Histidine: 0.166 G
Alanine: 0.342 G
Aspartic acid: 0.363 G
Glutamic acid: 1.098 G
Glycine: 0.168 G
Proline: 0.508 G
Serine: 0.288 G

168064

Restaurant, Latino, Arroz con frijoles negros (rice and black beans)
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
PHASEOLUS VULGARIS, EDIBLE SEED CULTIVAR <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION>Phaseolus vulgaris, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
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 IN WATER OR WATER-BASED LIQUID
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
RICE ADDED
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 65.47 G
Energy: 151 KCAL
Energy: 631 kJ
Protein: 4.64 G
Total lipid (fat): 3.85 G
Ash: 1.63 G
Carbohydrate, by difference: 24.4 G
Fiber, total dietary: 3.4 G
Sugars, Total: 0.86 G
Glucose: 0.4 G
Fructose: 0.46 G
Starch: 18.57 G
Calcium, Ca: 37 MG
Iron, Fe: 1.57 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 87 MG
Potassium, K: 224 MG
Sodium, Na: 420 MG
Zinc, Zn: 0.74 MG
Copper, Cu: 0.161 MG
Manganese, Mn: 0.443 MG
Selenium, Se: 4.8 UG
Thiamin: 0.122 MG
Riboflavin: 0.021 MG
Niacin: 1.017 MG
Pantothenic acid: 0.263 MG
Vitamin B-6: 0.062 MG
Vitamin E (alpha-tocopherol): 0.47 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 2.26 MG
Tocopherol, delta: 0.56 MG
Vitamin K (phylloquinone): 10.3 UG
Fatty acids, total saturated: 0.729 G
SFA 10:0: 0.016 G
SFA 12:0: 0.005 G
SFA 14:0: 0.033 G
SFA 15:0: 0.004 G
SFA 16:0: 0.463 G
SFA 17:0: 0.008 G
SFA 18:0: 0.176 G
SFA 20:0: 0.01 G
SFA 22:0: 0.009 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 0.889 G
MUFA 14:1: 0.004 G
MUFA 16:1: 0.02 G
MUFA 16:1 c: 0.018 G
MUFA 18:1: 0.853 G
MUFA 18:1 c: 0.822 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 1.557 G
PUFA 18:2: 1.313 G
PUFA 18:2 n-6 c,c: 1.296 G
PUFA 18:2 CLAs: 0.003 G
PUFA 18:3: 0.239 G
PUFA 18:3 n-3 c,c,c (ALA): 0.239 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.002 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.047 G
Fatty acids, total trans-monoenoic: 0.033 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.031 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Tryptophan: 0.058 G
Threonine: 0.191 G
Isoleucine: 0.201 G
Leucine: 0.366 G
Lysine: 0.255 G
Methionine: 0.069 G
Cystine: 0.053 G
Phenylalanine: 0.26 G
Tyrosine: 0.149 G
Valine: 0.265 G
Arginine: 0.323 G
Histidine: 0.127 G
Alanine: 0.212 G
Aspartic acid: 0.52 G
Glutamic acid: 0.764 G
Glycine: 0.18 G
Proline: 0.164 G
Serine: 0.26 G

168066

Restaurant, Latino, Arroz con grandules (rice and pigeonpeas)
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
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.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN WATER OR WATER-BASED LIQUID
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 58.87 G
Energy: 182 KCAL
Energy: 761 kJ
Protein: 3.5 G
Total lipid (fat): 4.98 G
Ash: 1.9 G
Carbohydrate, by difference: 30.75 G
Fiber, total dietary: 1.4 G
Starch: 28.4 G
Calcium, Ca: 8 MG
Iron, Fe: 0.29 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 54 MG
Potassium, K: 84 MG
Sodium, Na: 583 MG
Zinc, Zn: 0.74 MG
Copper, Cu: 0.126 MG
Manganese, Mn: 0.587 MG
Thiamin: 0.03 MG
Riboflavin: 0.015 MG
Niacin: 0.53 MG
Pantothenic acid: 0.24 MG
Vitamin B-6: 0.04 MG
Vitamin E (alpha-tocopherol): 0.68 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 3.03 MG
Tocopherol, delta: 1.01 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, gamma: 0.19 MG
Vitamin K (phylloquinone): 12.6 UG
Fatty acids, total saturated: 0.763 G
SFA 10:0: 0.029 G
SFA 14:0: 0.012 G
SFA 15:0: 0.001 G
SFA 16:0: 0.511 G
SFA 17:0: 0.004 G
SFA 18:0: 0.172 G
SFA 20:0: 0.015 G
SFA 22:0: 0.013 G
SFA 24:0: 0.006 G
Fatty acids, total monounsaturated: 1.005 G
MUFA 16:1: 0.005 G
MUFA 16:1 c: 0.005 G
MUFA 18:1: 0.98 G
MUFA 18:1 c: 0.978 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 2.32 G
PUFA 18:2: 2.07 G
PUFA 18:2 n-6 c,c: 2.057 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.249 G
PUFA 18:3 n-3 c,c,c (ALA): 0.249 G
PUFA 20:2 n-6 c,c: 0.001 G
Fatty acids, total trans: 0.013 G
Fatty acids, total trans-monoenoic: 0.002 G
TFA 18:1 t: 0.002 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Tryptophan: 0.05 G
Threonine: 0.11 G
Isoleucine: 0.13 G
Leucine: 0.26 G
Lysine: 0.12 G
Methionine: 0.07 G
Cystine: 0.06 G
Phenylalanine: 0.17 G
Tyrosine: 0.1 G
Valine: 0.18 G
Arginine: 0.25 G
Histidine: 0.09 G
Alanine: 0.17 G
Aspartic acid: 0.31 G
Glutamic acid: 0.84 G
Glycine: 0.14 G
Proline: 0.11 G
Serine: 0.16 G

168065

Restaurant, Latino, Arroz con habichuelas colorados (Rice And Red Beans)
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
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.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN WATER OR WATER-BASED LIQUID
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
ONION ADDED
TOMATO ADDED
HAM ADDED
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 67.27 G
Energy: 142 KCAL
Energy: 594 kJ
Protein: 3.96 G
Total lipid (fat): 3.46 G
Ash: 1.57 G
Carbohydrate, by difference: 23.74 G
Fiber, total dietary: 2.6 G
Sugars, Total: 0.15 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 19.63 G
Calcium, Ca: 15 MG
Iron, Fe: 1.22 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 75 MG
Potassium, K: 194 MG
Sodium, Na: 370 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.139 MG
Manganese, Mn: 0.419 MG
Selenium, Se: 5.6 UG
Thiamin: 0.043 MG
Riboflavin: 0.015 MG
Niacin: 0.813 MG
Pantothenic acid: 0.22 MG
Vitamin B-6: 0.047 MG
Vitamin E (alpha-tocopherol): 0.23 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 1.48 MG
Tocopherol, delta: 0.4 MG
Tocotrienol, gamma: 0.08 MG
Vitamin K (phylloquinone): 7.8 UG
Fatty acids, total saturated: 0.502 G
SFA 10:0: 0.01 G
SFA 14:0: 0.008 G
SFA 15:0: 0.001 G
SFA 16:0: 0.348 G
SFA 17:0: 0.003 G
SFA 18:0: 0.11 G
SFA 20:0: 0.009 G
SFA 22:0: 0.009 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 0.691 G
MUFA 16:1: 0.004 G
MUFA 16:1 c: 0.004 G
MUFA 18:1: 0.672 G
MUFA 18:1 c: 0.67 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 1.579 G
PUFA 18:2: 1.35 G
PUFA 18:2 n-6 c,c: 1.338 G
PUFA 18:2 CLAs: 0.001 G
PUFA 18:3: 0.225 G
PUFA 18:3 n-3 c,c,c (ALA): 0.225 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.002 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.012 G
Fatty acids, total trans-monoenoic: 0.002 G
TFA 18:1 t: 0.002 G
TFA 18:2 t not further defined: 0.011 G
Fatty acids, total trans-polyenoic: 0.011 G
Tryptophan: 0.051 G
Threonine: 0.15 G
Isoleucine: 0.159 G
Leucine: 0.3 G
Lysine: 0.206 G
Methionine: 0.066 G
Cystine: 0.051 G
Phenylalanine: 0.202 G
Tyrosine: 0.095 G
Valine: 0.215 G
Arginine: 0.244 G
Histidine: 0.112 G
Alanine: 0.178 G
Aspartic acid: 0.427 G
Glutamic acid: 0.628 G
Glycine: 0.159 G
Proline: 0.178 G
Serine: 0.206 G

168063

Restaurant, Latino, arroz con leche (rice pudding)
DESSERT (US CFR) Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery.
DESSERT (EUROFIR) Sweetened prepared product usually consumed after the main course in a meal. Excludes fruit or fruit products, bakery products and confectionery. Includes sweet puddings (custards, starch puddings), non-dairy ices (e.g. water ices, granitas, sorbets) and gelatine desserts.
3600 RESTAURANT FOODS (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
SEED, SKIN REMOVED Renamed from *SEED OR KERNEL, SKIN REMOVED* in LanguaL 2008.
SEMILIQUID WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN WATER OR WATER-BASED LIQUID
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
MILK ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
DRIED OR CANDIED FRUIT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 67.39 G
Energy: 146 KCAL
Energy: 610 kJ
Protein: 3.2 G
Total lipid (fat): 3.69 G
Ash: 0.79 G
Carbohydrate, by difference: 24.92 G
Fiber, total dietary: 0.5 G
Sugars, Total: 15.26 G
Sucrose: 10.47 G
Glucose: 0.44 G
Fructose: 0.73 G
Lactose: 3.62 G
Starch: 8.63 G
Calcium, Ca: 90 MG
Iron, Fe: 0.23 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 83 MG
Potassium, K: 142 MG
Sodium, Na: 106 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.031 MG
Manganese, Mn: 0.129 MG
Selenium, Se: 3.7 UG
Thiamin: 0.025 MG
Riboflavin: 0.097 MG
Niacin: 0.31 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.025 MG
Vitamin B-12: 0.08 UG
Vitamin E (alpha-tocopherol): 0.21 MG
Tocopherol, gamma: 1.34 MG
Tocopherol, delta: 0.47 MG
Tocotrienol, gamma: 0.03 MG
Fatty acids, total saturated: 1.899 G
SFA 4:0: 0.047 G
SFA 6:0: 0.035 G
SFA 8:0: 0.031 G
SFA 10:0: 0.074 G
SFA 12:0: 0.169 G
SFA 14:0: 0.246 G
SFA 15:0: 0.021 G
SFA 16:0: 0.914 G
SFA 17:0: 0.014 G
SFA 18:0: 0.335 G
SFA 20:0: 0.007 G
SFA 22:0: 0.003 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 1.018 G
MUFA 14:1: 0.017 G
MUFA 16:1: 0.042 G
MUFA 16:1 c: 0.035 G
MUFA 18:1: 0.952 G
MUFA 18:1 c: 0.843 G
MUFA 20:1: 0.008 G
Fatty acids, total polyunsaturated: 0.443 G
PUFA 18:2: 0.395 G
PUFA 18:2 n-6 c,c: 0.353 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.039 G
PUFA 18:3 n-3 c,c,c (ALA): 0.038 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:3: 0.003 G
PUFA 20:4 n-6: 0.003 G
PUFA 20:4: 0.003 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.002 G
Fatty acids, total trans: 0.145 G
Fatty acids, total trans-monoenoic: 0.116 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.109 G
TFA 18:2 t not further defined: 0.029 G
Fatty acids, total trans-polyenoic: 0.029 G
Cholesterol: 8 MG
Tryptophan: 0.084 G
Threonine: 0.125 G
Isoleucine: 0.158 G
Leucine: 0.287 G
Lysine: 0.336 G
Methionine: 0.075 G
Cystine: 0.042 G
Phenylalanine: 0.167 G
Tyrosine: 0.154 G
Valine: 0.196 G
Arginine: 0.163 G
Histidine: 0.109 G
Alanine: 0.13 G
Aspartic acid: 0.259 G
Glutamic acid: 0.634 G
Glycine: 0.084 G
Proline: 0.292 G
Serine: 0.158 G

168068

Restaurant, Latino, black bean soup
SOUP, THICK (US CFR) A soup in which the liquid phase has high viscosity.
SOUP (EUROFIR) A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup.
3600 RESTAURANT FOODS (USDA SR)
PHASEOLUS VULGARIS, EDIBLE SEED CULTIVAR <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION>Phaseolus vulgaris, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
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]
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.
COOKED IN WATER OR WATER-BASED LIQUID
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ACIDIFIED Used when acid is added to a food product at any level.
VEGETABLE ADDED
VEGETABLE FAT OR OIL ADDED
ONION ADDED
HAM ADDED
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 75.91 G
Energy: 103 KCAL
Energy: 430 kJ
Protein: 5.1 G
Total lipid (fat): 2.57 G
Ash: 1.63 G
Carbohydrate, by difference: 14.79 G
Fiber, total dietary: 4.9 G
Sugars, Total: 0.89 G
Sucrose: 0.54 G
Fructose: 0.35 G
Starch: 7.86 G
Calcium, Ca: 42 MG
Iron, Fe: 1.76 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 109 MG
Potassium, K: 340 MG
Sodium, Na: 311 MG
Zinc, Zn: 0.67 MG
Copper, Cu: 0.161 MG
Manganese, Mn: 0.326 MG
Selenium, Se: 9.1 UG
Thiamin: 0.06 MG
Riboflavin: 0.025 MG
Niacin: 0.675 MG
Pantothenic acid: 0.17 MG
Vitamin B-6: 0.096 MG
Choline, total: 35.2 MG
Betaine: 0.5 MG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 2 IU
Vitamin E (alpha-tocopherol): 0.07 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 1.78 MG
Tocopherol, delta: 0.14 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (phylloquinone): 6 UG
Vitamin K (Menaquinone-4): 0.4 UG
Fatty acids, total saturated: 0.535 G
SFA 4:0: 0.006 G
SFA 6:0: 0.004 G
SFA 8:0: 0.004 G
SFA 10:0: 0.007 G
SFA 12:0: 0.006 G
SFA 14:0: 0.023 G
SFA 15:0: 0.003 G
SFA 16:0: 0.349 G
SFA 17:0: 0.005 G
SFA 18:0: 0.109 G
SFA 20:0: 0.008 G
SFA 22:0: 0.006 G
SFA 24:0: 0.005 G
Fatty acids, total monounsaturated: 1.035 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.021 G
MUFA 16:1 c: 0.02 G
MUFA 17:1: 0.003 G
MUFA 18:1: 0.998 G
MUFA 18:1 c: 0.988 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 0.787 G
PUFA 18:2: 0.559 G
PUFA 18:2 n-6 c,c: 0.55 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.216 G
PUFA 18:3 n-3 c,c,c (ALA): 0.216 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.007 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.018 G
Fatty acids, total trans-monoenoic: 0.011 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.01 G
TFA 18:2 t not further defined: 0.007 G
Fatty acids, total trans-polyenoic: 0.007 G
Cholesterol: 1 MG
Tryptophan: 0.038 G
Threonine: 0.172 G
Isoleucine: 0.161 G
Leucine: 0.319 G
Lysine: 0.268 G
Methionine: 0.097 G
Cystine: 0.038 G
Phenylalanine: 0.159 G
Tyrosine: 0.13 G
Valine: 0.205 G
Arginine: 0.348 G
Histidine: 0.087 G
Alanine: 0.349 G
Aspartic acid: 0.384 G
Glutamic acid: 0.723 G
Glycine: 0.579 G
Proline: 0.363 G
Serine: 0.202 G

168071

Restaurant, Latino, bunuelos (fried yeast bread)
BREAD (US CFR) Unsweetened bakery product that may be unleavened or yeast-leavened and may be baked in various forms. Excludes pie crust.
LEAVENED BREAD (EUROFIR) includes wholemeal wheat bread, soda bread, rye bread
3600 RESTAURANT FOODS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (Triticum spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (Triticum aestivum) A hexaploid species that is the most widely cultivated in the world.
* Durum (Triticum durum) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (Triticum monococcum) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (Triticum dicoccon) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (Triticum spelta) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED 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.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
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.
BUTTER ADDED Used when butter is the second or third ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 15.3 G
Energy: 462 KCAL
Energy: 1935 kJ
Protein: 8.02 G
Total lipid (fat): 26.24 G
Ash: 1.87 G
Carbohydrate, by difference: 48.57 G
Fiber, total dietary: 1.5 G
Sugars, Total: 12.24 G
Sucrose: 7.33 G
Glucose: 2.2 G
Fructose: 2.38 G
Maltose: 0.34 G
Starch: 32.4 G
Calcium, Ca: 215 MG
Iron, Fe: 1.78 MG
Magnesium, Mg: 19 MG
Phosphorus, P: 157 MG
Potassium, K: 104 MG
Sodium, Na: 418 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.041 MG
Manganese, Mn: 0.391 MG
Selenium, Se: 10.7 UG
Thiamin: 0.113 MG
Riboflavin: 0.143 MG
Niacin: 1.967 MG
Pantothenic acid: 0.343 MG
Vitamin B-6: 0.063 MG
Choline, total: 43.8 MG
Betaine: 15.9 MG
Vitamin E (alpha-tocopherol): 0.98 MG
Tocopherol, beta: 0.11 MG
Tocopherol, gamma: 5.62 MG
Tocopherol, delta: 2.07 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.12 MG
Tocotrienol, gamma: 0.02 MG
Tocotrienol, delta: 0.01 MG
Vitamin K (phylloquinone): 25.8 UG
Vitamin K (Dihydrophylloquinone): 11.1 UG
Vitamin K (Menaquinone-4): 2.1 UG
Fatty acids, total saturated: 6.834 G
SFA 4:0: 0.067 G
SFA 6:0: 0.048 G
SFA 8:0: 0.042 G
SFA 10:0: 0.076 G
SFA 12:0: 0.082 G
SFA 14:0: 0.366 G
SFA 15:0: 0.036 G
SFA 16:0: 3.888 G
SFA 17:0: 0.062 G
SFA 18:0: 2.017 G
SFA 20:0: 0.078 G
SFA 22:0: 0.05 G
SFA 24:0: 0.02 G
Fatty acids, total monounsaturated: 9.415 G
MUFA 14:1: 0.024 G
MUFA 16:1: 0.232 G
MUFA 16:1 c: 0.219 G
MUFA 17:1: 0.038 G
MUFA 18:1: 8.952 G
MUFA 18:1 c: 8.39 G
MUFA 20:1: 0.157 G
MUFA 22:1: 0.007 G
MUFA 22:1 c: 0.005 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 7.09 G
PUFA 18:2: 6.301 G
PUFA 18:2 n-6 c,c: 6.063 G
PUFA 18:2 CLAs: 0.037 G
PUFA 18:3: 0.677 G
PUFA 18:3 n-3 c,c,c (ALA): 0.673 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 20:2 n-6 c,c: 0.047 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.025 G
PUFA 20:5 n-3 (EPA): 0.007 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.006 G
Fatty acids, total trans: 0.778 G
Fatty acids, total trans-monoenoic: 0.578 G
TFA 16:1 t: 0.014 G
TFA 18:1 t: 0.562 G
TFA 22:1 t: 0.002 G
TFA 18:2 t not further defined: 0.2 G
Fatty acids, total trans-polyenoic: 0.2 G
Tryptophan: 0.091 G
Threonine: 0.251 G
Isoleucine: 0.311 G
Leucine: 0.632 G
Lysine: 0.332 G
Methionine: 0.162 G
Cystine: 0.121 G
Phenylalanine: 0.381 G
Tyrosine: 0.223 G
Valine: 0.385 G
Arginine: 0.302 G
Histidine: 0.19 G
Alanine: 0.251 G
Aspartic acid: 0.451 G
Glutamic acid: 2.295 G
Glycine: 0.224 G
Proline: 0.824 G
Serine: 0.418 G

167659

Restaurant, Latino, chicken and rice, entree, prepared
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
PHYSICAL STATE, SHAPE OR FORM, MULTIPLE
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ONION ADDED
TOMATO ADDED
CHICKEN ADDED Used when chicken meat is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 61.12 G
Energy: 174 KCAL
Energy: 727 kJ
Protein: 12.02 G
Total lipid (fat): 5.06 G
Ash: 1.77 G
Carbohydrate, by difference: 20.03 G
Fiber, total dietary: 1.2 G
Sugars, Total: 0.55 G
Sucrose: 0.13 G
Glucose: 0.21 G
Fructose: 0.21 G
Starch: 17.76 G
Calcium, Ca: 18 MG
Iron, Fe: 0.95 MG
Magnesium, Mg: 18 MG
Phosphorus, P: 122 MG
Potassium, K: 184 MG
Sodium, Na: 518 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.076 MG
Manganese, Mn: 0.304 MG
Selenium, Se: 14.5 UG
Thiamin: 0.104 MG
Riboflavin: 0.056 MG
Niacin: 5.558 MG
Pantothenic acid: 0.962 MG
Vitamin B-6: 0.176 MG
Vitamin B-12: 0.16 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 1.09 MG
Tocopherol, delta: 0.35 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, gamma: 0.1 MG
Vitamin K (phylloquinone): 4 UG
Vitamin K (Dihydrophylloquinone): 0.4 UG
Vitamin K (Menaquinone-4): 4.8 UG
Fatty acids, total saturated: 1.101 G
SFA 10:0: 0.007 G
SFA 12:0: 0.002 G
SFA 14:0: 0.022 G
SFA 15:0: 0.003 G
SFA 16:0: 0.804 G
SFA 17:0: 0.005 G
SFA 18:0: 0.238 G
SFA 20:0: 0.009 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 1.799 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.162 G
MUFA 16:1 c: 0.161 G
MUFA 17:1: 0.007 G
MUFA 18:1: 1.606 G
MUFA 18:1 c: 1.564 G
MUFA 20:1: 0.016 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.002 G
Fatty acids, total polyunsaturated: 1.564 G
PUFA 18:2: 1.382 G
PUFA 18:2 n-6 c,c: 1.36 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.121 G
PUFA 18:3 n-3 c,c,c (ALA): 0.115 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.007 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.06 G
Fatty acids, total trans-monoenoic: 0.043 G
TFA 16:1 t: 0.001 G
TFA 18:1 t: 0.042 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 36 MG
Tryptophan: 0.158 G
Threonine: 0.498 G
Isoleucine: 0.549 G
Leucine: 0.933 G
Lysine: 0.925 G
Methionine: 0.306 G
Cystine: 0.15 G
Phenylalanine: 0.514 G
Tyrosine: 0.349 G
Valine: 0.619 G
Arginine: 0.796 G
Histidine: 0.398 G
Alanine: 0.68 G
Aspartic acid: 1.109 G
Glutamic acid: 1.879 G
Glycine: 0.585 G
Proline: 0.51 G
Serine: 0.469 G

167660

Restaurant, Latino, empanadas, beef, prepared
PASTRY, UNSWEETENED, FILLED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
MEAT PART Edible flesh of any type of animal, including poultry and seafood. Excludes animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
COOKED IN SMALL AMOUNT OF FAT OR OIL Cooked with sufficient fat or oil to coat and moisten the food being prepared, but not cooked in enough fat or oil to immerse the food. Use *GRIDDLED* when only enough fat or oil is used to prevent sticking.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
WHEAT ADDED
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
MEAT PRODUCT ADDED Use when meat products, e.g. salami, ham, bacon, etc., have been added as an ingredient in the food.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 37.5 G
Energy: 335 KCAL
Energy: 1403 kJ
Protein: 11.31 G
Total lipid (fat): 18.37 G
Ash: 1.63 G
Carbohydrate, by difference: 31.19 G
Fiber, total dietary: 2 G
Sugars, Total: 1.84 G
Glucose: 0.4 G
Fructose: 0.38 G
Maltose: 1.06 G
Starch: 26.13 G
Calcium, Ca: 20 MG
Iron, Fe: 2.7 MG
Magnesium, Mg: 21 MG
Phosphorus, P: 103 MG
Potassium, K: 190 MG
Sodium, Na: 440 MG
Zinc, Zn: 1.86 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.267 MG
Selenium, Se: 24.8 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.277 MG
Riboflavin: 0.19 MG
Niacin: 4.663 MG
Pantothenic acid: 0.49 MG
Vitamin B-6: 0.148 MG
Folate, total: 45 UG
Folic acid: 34 UG
Folate, food: 11 UG
Folate, DFE: 69 UG
Choline, total: 30.3 MG
Vitamin B-12: 0.76 UG
Vitamin A, RAE: 18 UG
Retinol: 10 UG
Carotene, beta: 73 UG
Cryptoxanthin, beta: 33 UG
Vitamin A, IU: 183 IU
Lycopene: 417 UG
Lutein + zeaxanthin: 174 UG
Vitamin E (alpha-tocopherol): 0.73 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 2.52 MG
Tocopherol, delta: 1 MG
Tocotrienol, alpha: 0.07 MG
Tocotrienol, gamma: 0.07 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin K (phylloquinone): 6.1 UG
Vitamin K (Dihydrophylloquinone): 5.7 UG
Vitamin K (Menaquinone-4): 2.6 UG
Fatty acids, total saturated: 5.156 G
SFA 10:0: 0.021 G
SFA 12:0: 0.009 G
SFA 14:0: 0.191 G
SFA 15:0: 0.021 G
SFA 16:0: 3.102 G
SFA 17:0: 0.067 G
SFA 18:0: 1.675 G
SFA 20:0: 0.039 G
SFA 22:0: 0.02 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 7.121 G
MUFA 14:1: 0.03 G
MUFA 16:1: 0.303 G
MUFA 16:1 c: 0.29 G
MUFA 17:1: 0.001 G
MUFA 18:1: 6.703 G
MUFA 18:1 c: 6.03 G
MUFA 20:1: 0.082 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.003 G
Fatty acids, total polyunsaturated: 4.268 G
PUFA 18:2: 3.848 G
PUFA 18:2 n-6 c,c: 3.665 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.304 G
PUFA 18:3 n-3 c,c,c (ALA): 0.301 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:3: 0.02 G
PUFA 20:3 n-3: 0.007 G
PUFA 20:4 n-6: 0.012 G
PUFA 20:4: 0.029 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.008 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.826 G
Fatty acids, total trans-monoenoic: 0.686 G
TFA 16:1 t: 0.013 G
TFA 18:1 t: 0.672 G
TFA 18:2 t not further defined: 0.141 G
Fatty acids, total trans-polyenoic: 0.141 G
Cholesterol: 26 MG
Tryptophan: 0.118 G
Threonine: 0.413 G
Isoleucine: 0.461 G
Leucine: 0.895 G
Lysine: 0.614 G
Methionine: 0.207 G
Cystine: 0.157 G
Phenylalanine: 0.496 G
Tyrosine: 0.306 G
Valine: 0.511 G
Arginine: 0.577 G
Histidine: 0.309 G
Alanine: 0.578 G
Aspartic acid: 0.82 G
Glutamic acid: 2.542 G
Glycine: 0.568 G
Proline: 0.855 G
Serine: 0.454 G

167661

Restaurant, Latino, pupusas con frijoles (pupusas, bean)
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
3600 RESTAURANT FOODS (USDA SR)
PHASEOLUS VULGARIS, EDIBLE SEED CULTIVAR <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26857]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=27632]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris var. vulgaris ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=312013]
[https://plants.usda.gov/home/plantProfile?symbol=PHVU]
[https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L. ssp. vulgaris ][EuroFIR-NETTOX 2007 208]
[DPNL 2003 11805]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27559]
<DICTION>Phaseolus vulgaris, also known as the common bean among other names,[ is a herbaceous annual plant grown worldwide for its edible dry seeds or unripe fruit. The main categories of common beans, on the basis of use, are dry beans (seeds harvested at complete maturity), snap beans (tender pods with reduced fibre harvested before the seed development phase) and shell beans (seeds harvested at physiological maturity). Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other Phaseolus species, is as a member of the legume family Fabaceae, most of whose members acquire the nitrogen they require through an association with rhizobia, a species of nitrogen-fixing bacteria.[https://en.wikipedia.org/wiki/Phaseolus_vulgaris]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
COOKED IN WATER OR WATER-BASED LIQUID
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 52.16 G
Energy: 229 KCAL
Energy: 960 kJ
Protein: 5.59 G
Total lipid (fat): 9.01 G
Ash: 1.74 G
Carbohydrate, by difference: 31.49 G
Fiber, total dietary: 5.8 G
Sugars, Total: 1.3 G
Sucrose: 0.76 G
Fructose: 0.22 G
Maltose: 0.32 G
Starch: 23.58 G
Calcium, Ca: 51 MG
Iron, Fe: 1.46 MG
Magnesium, Mg: 54 MG
Phosphorus, P: 144 MG
Potassium, K: 305 MG
Sodium, Na: 305 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.344 MG
Selenium, Se: 7 UG
Thiamin: 0.077 MG
Riboflavin: 0.03 MG
Niacin: 0.867 MG
Pantothenic acid: 0.303 MG
Vitamin B-6: 0.172 MG
Choline, total: 39.6 MG
Betaine: 0.8 MG
Vitamin E (alpha-tocopherol): 0.36 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 4.13 MG
Tocopherol, delta: 0.66 MG
Tocotrienol, alpha: 0.11 MG
Tocotrienol, beta: 0.02 MG
Tocotrienol, gamma: 0.27 MG
Tocotrienol, delta: 0.01 MG
Vitamin K (phylloquinone): 7.4 UG
Vitamin K (Menaquinone-4): 0.8 UG
Fatty acids, total saturated: 2.188 G
SFA 4:0: 0.004 G
SFA 6:0: 0.002 G
SFA 8:0: 0.003 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.069 G
SFA 15:0: 0.005 G
SFA 16:0: 1.417 G
SFA 17:0: 0.021 G
SFA 18:0: 0.607 G
SFA 20:0: 0.023 G
SFA 22:0: 0.012 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.986 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.104 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.015 G
MUFA 18:1: 2.804 G
MUFA 18:1 c: 2.769 G
MUFA 20:1: 0.056 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.907 G
PUFA 18:2: 2.516 G
PUFA 18:2 n-6 c,c: 2.488 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3: 0.331 G
PUFA 18:3 n-3 c,c,c (ALA): 0.329 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3: 0.009 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.011 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.057 G
Fatty acids, total trans-monoenoic: 0.038 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.035 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Tryptophan: 0.055 G
Threonine: 0.212 G
Isoleucine: 0.219 G
Leucine: 0.525 G
Lysine: 0.293 G
Methionine: 0.1 G
Cystine: 0.077 G
Phenylalanine: 0.29 G
Tyrosine: 0.138 G
Valine: 0.258 G
Arginine: 0.293 G
Histidine: 0.164 G
Alanine: 0.29 G
Aspartic acid: 0.543 G
Glutamic acid: 0.969 G
Glycine: 0.209 G
Proline: 0.3 G
Serine: 0.309 G

334720

Restaurant, Latino, pupusas con frijoles (pupusas, bean)
Water: 52.2 G
Energy: 229 KCAL
Energy: 959 kJ
Nitrogen: 0.9 G
Protein: 5.59 G
Total lipid (fat): 9.01 G
Total fat (NLEA): 8.08 G
Ash: 1.74 G
Carbohydrate, by difference: 31.5 G
Carbohydrate, by summation: 30.7 G
Fiber, total dietary: 5.8 G
Sugars, Total NLEA: 1.3 G
Sucrose: 0.76 G
Fructose: 0.22 G
Maltose: 0.32 G
Starch: 23.6 G
Calcium, Ca: 51 MG
Iron, Fe: 1.46 MG
Magnesium, Mg: 53.6 MG
Phosphorus, P: 144 MG
Potassium, K: 305 MG
Sodium, Na: 305 MG
Zinc, Zn: 0.94 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.344 MG
Selenium, Se: 7 UG
Thiamin: 0.077 MG
Riboflavin: 0.03 MG
Niacin: 0.867 MG
Pantothenic acid: 0.303 MG
Vitamin B-6: 0.172 MG
Choline, total: 39.6 MG
Choline, free: 21.9 MG
Choline, from phosphocholine: 13.7 MG
Choline, from phosphotidyl choline: 0.4 MG
Choline, from glycerophosphocholine: 1.4 MG
Choline, from sphingomyelin: 2.3 MG
Betaine: 0.8 MG
Vitamin E (alpha-tocopherol): 0.36 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 4.13 MG
Tocopherol, delta: 0.66 MG
Tocotrienol, alpha: 0.11 MG
Tocotrienol, beta: 0.02 MG
Tocotrienol, gamma: 0.27 MG
Tocotrienol, delta: 0.01 MG
Vitamin K (phylloquinone): 7.4 UG
Vitamin K (Menaquinone-4): 0.8 UG
Fatty acids, total saturated: 2.19 G
SFA 4:0: 0.004 G
SFA 6:0: 0.002 G
SFA 8:0: 0.003 G
SFA 10:0: 0.008 G
SFA 12:0: 0.007 G
SFA 14:0: 0.069 G
SFA 15:0: 0.005 G
SFA 16:0: 1.42 G
SFA 17:0: 0.021 G
SFA 18:0: 0.607 G
SFA 20:0: 0.023 G
SFA 22:0: 0.012 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 2.95 G
MUFA 14:1 c: 0.003 G
MUFA 16:1 c: 0.102 G
MUFA 17:1: 0.015 G
MUFA 17:1 c: 0.015 G
MUFA 18:1 c: 2.77 G
MUFA 20:1: 0.056 G
MUFA 20:1 c: 0.056 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.88 G
PUFA 18:2 c: 2.5 G
PUFA 18:2 n-6 c,c: 2.49 G
PUFA 18:2 CLAs: 0.01 G
PUFA 18:3 c: 0.33 G
PUFA 18:3 n-3 c,c,c (ALA): 0.329 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 c: 0.027 G
PUFA 20:2 n-6 c,c: 0.027 G
PUFA 20:3 c: 0.009 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.004 G
PUFA 20:4: 0.011 G
PUFA 20:4c: 0.011 G
PUFA 20:5c: 0.003 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:2: 0.001 G
PUFA 22:5 c: 0.003 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.003 G
PUFA 22:6 c: 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.057 G
Fatty acids, total trans-monoenoic: 0.038 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.035 G
TFA 22:1 t: 0.001 G
Fatty acids, total trans-dienoic: 0.019 G
TFA 18:2 t not further defined: 0.019 G
Tryptophan: 0.057 G
Threonine: 0.22 G
Isoleucine: 0.227 G
Leucine: 0.543 G
Lysine: 0.303 G
Methionine: 0.103 G
Cystine: 0.08 G
Phenylalanine: 0.3 G
Tyrosine: 0.143 G
Valine: 0.267 G
Arginine: 0.303 G
Histidine: 0.17 G
Alanine: 0.3 G
Aspartic acid: 0.563 G
Glutamic acid: 1 G
Glycine: 0.217 G
Proline: 0.31 G
Serine: 0.32 G

167662

Restaurant, Latino, pupusas con queso (pupusas, cheese)
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
3600 RESTAURANT FOODS (USDA SR)
COW <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
CURD The thicker or more coagulable part of milk that is separated from the serum or watery part (whey), especially in the process of making cheese.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 50.36 G
Energy: 256 KCAL
Energy: 1070 kJ
Protein: 11.72 G
Total lipid (fat): 13.25 G
Ash: 2.27 G
Carbohydrate, by difference: 22.39 G
Fiber, total dietary: 2.9 G
Sugars, Total: 1.2 G
Sucrose: 0.24 G
Glucose: 0.23 G
Fructose: 0.2 G
Maltose: 0.35 G
Galactose: 0.18 G
Starch: 18.09 G
Calcium, Ca: 325 MG
Iron, Fe: 0.56 MG
Magnesium, Mg: 36 MG
Phosphorus, P: 271 MG
Potassium, K: 120 MG
Sodium, Na: 400 MG
Zinc, Zn: 1.87 MG
Copper, Cu: 0.037 MG
Manganese, Mn: 0.125 MG
Selenium, Se: 15 UG
Thiamin: 0.042 MG
Riboflavin: 0.127 MG
Niacin: 0.483 MG
Pantothenic acid: 0.337 MG
Vitamin B-6: 0.149 MG
Folate, total: 3 UG
Folate, food: 3 UG
Folate, DFE: 3 UG
Choline, total: 16.9 MG
Betaine: 0.6 MG
Vitamin B-12: 0.45 UG
Vitamin A, RAE: 89 UG
Retinol: 87 UG
Carotene, beta: 18 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 321 IU
Lutein + zeaxanthin: 2 UG
Vitamin E (alpha-tocopherol): 0.44 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 1.47 MG
Tocopherol, delta: 0.14 MG
Tocotrienol, alpha: 0.13 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.31 MG
Tocotrienol, delta: 0.01 MG
Vitamin D (D2 + D3), International Units: 48 IU
Vitamin D (D2 + D3): 1.2 UG
Vitamin K (phylloquinone): 1.7 UG
Vitamin K (Menaquinone-4): 2.9 UG
Fatty acids, total saturated: 6.479 G
SFA 4:0: 0.231 G
SFA 6:0: 0.189 G
SFA 8:0: 0.117 G
SFA 10:0: 0.269 G
SFA 12:0: 0.297 G
SFA 14:0: 0.963 G
SFA 15:0: 0.102 G
SFA 16:0: 2.948 G
SFA 17:0: 0.068 G
SFA 18:0: 1.245 G
SFA 20:0: 0.025 G
SFA 22:0: 0.011 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.411 G
MUFA 14:1: 0.075 G
MUFA 15:1: 0.001 G
MUFA 16:1: 0.201 G
MUFA 16:1 c: 0.169 G
MUFA 17:1: 0.024 G
MUFA 18:1: 3.079 G
MUFA 18:1 c: 2.825 G
MUFA 20:1: 0.03 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.555 G
PUFA 18:2: 1.393 G
PUFA 18:2 n-6 c,c: 1.259 G
PUFA 18:2 CLAs: 0.061 G
PUFA 18:3: 0.098 G
PUFA 18:3 n-3 c,c,c (ALA): 0.093 G
PUFA 18:3 n-6 c,c,c: 0.004 G
PUFA 18:4: 0.001 G
PUFA 20:2 n-6 c,c: 0.008 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.008 G
Fatty acids, total trans: 0.359 G
Fatty acids, total trans-monoenoic: 0.285 G
TFA 16:1 t: 0.032 G
TFA 18:1 t: 0.253 G
TFA 18:2 t not further defined: 0.074 G
Fatty acids, total trans-polyenoic: 0.074 G
Cholesterol: 32 MG
Tryptophan: 0.152 G
Threonine: 0.458 G
Isoleucine: 0.565 G
Leucine: 1.29 G
Lysine: 0.87 G
Methionine: 0.346 G
Cystine: 0.097 G
Phenylalanine: 0.625 G
Tyrosine: 0.476 G
Valine: 0.741 G
Arginine: 0.482 G
Histidine: 0.368 G
Alanine: 0.459 G
Aspartic acid: 0.892 G
Glutamic acid: 2.755 G
Glycine: 0.267 G
Proline: 1.285 G
Serine: 0.696 G

167663

Restaurant, Latino, pupusas del cerdo (pupusas, pork)
SANDWICH (US CFR) Sandwich takes precedent over other product types. Examples: peanut butter and jelly sandwich, tuna sandwich, egg salad sandwich or hamburger on roll. The filling of a sandwich is always indexed as the food source, even if the bread is the same weight or outweighs the filling ingredient(s). The bread would be indexed by *GRAIN ADDED* or the appropriate narrower term.
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
3600 RESTAURANT FOODS (USDA SR)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
MEAT PART Edible flesh of any type of animal, including poultry and seafood. Excludes animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 53.12 G
Energy: 232 KCAL
Energy: 971 kJ
Protein: 11.51 G
Total lipid (fat): 10.43 G
Ash: 1.91 G
Carbohydrate, by difference: 23.02 G
Fiber, total dietary: 2.6 G
Sugars, Total: 1.45 G
Sucrose: 0.38 G
Glucose: 0.34 G
Fructose: 0.33 G
Maltose: 0.39 G
Starch: 18.98 G
Calcium, Ca: 49 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 38 MG
Phosphorus, P: 162 MG
Potassium, K: 255 MG
Sodium, Na: 426 MG
Zinc, Zn: 1.62 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.159 MG
Selenium, Se: 17.8 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.083 MG
Riboflavin: 0.087 MG
Niacin: 2.373 MG
Pantothenic acid: 0.64 MG
Vitamin B-6: 0.23 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 38.4 MG
Betaine: 6.1 MG
Vitamin B-12: 0.28 UG
Vitamin A, RAE: 10 UG
Retinol: 8 UG
Carotene, beta: 35 UG
Vitamin A, IU: 84 IU
Lycopene: 752 UG
Lutein + zeaxanthin: 26 UG
Vitamin E (alpha-tocopherol): 0.35 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 1.28 MG
Tocopherol, delta: 0.08 MG
Tocotrienol, alpha: 0.08 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.26 MG
Tocotrienol, delta: 0.01 MG
Vitamin D (D2 + D3), International Units: 28 IU
Vitamin D (D2 + D3): 0.7 UG
Vitamin K (phylloquinone): 1.1 UG
Vitamin K (Menaquinone-4): 2.9 UG
Fatty acids, total saturated: 3.166 G
SFA 4:0: 0.009 G
SFA 6:0: 0.007 G
SFA 8:0: 0.006 G
SFA 10:0: 0.017 G
SFA 12:0: 0.017 G
SFA 14:0: 0.134 G
SFA 15:0: 0.009 G
SFA 16:0: 1.985 G
SFA 17:0: 0.031 G
SFA 18:0: 0.919 G
SFA 20:0: 0.02 G
SFA 22:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.964 G
MUFA 14:1: 0.005 G
MUFA 16:1: 0.198 G
MUFA 16:1 c: 0.194 G
MUFA 17:1: 0.029 G
MUFA 18:1: 3.661 G
MUFA 18:1 c: 3.601 G
MUFA 20:1: 0.069 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.205 G
PUFA 18:2: 1.986 G
PUFA 18:2 n-6 c,c: 1.95 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.09 G
PUFA 18:3 n-3 c,c,c (ALA): 0.087 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.045 G
PUFA 20:3: 0.017 G
PUFA 20:3 n-3: 0.007 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.042 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.012 G
PUFA 22:5 n-3 (DPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.003 G
Fatty acids, total trans: 0.083 G
Fatty acids, total trans-monoenoic: 0.064 G
TFA 16:1 t: 0.004 G
TFA 18:1 t: 0.06 G
TFA 18:2 t not further defined: 0.019 G
Fatty acids, total trans-polyenoic: 0.019 G
Cholesterol: 29 MG
Tryptophan: 0.121 G
Threonine: 0.46 G
Isoleucine: 0.456 G
Leucine: 0.976 G
Lysine: 0.784 G
Methionine: 0.268 G
Cystine: 0.133 G
Phenylalanine: 0.463 G
Tyrosine: 0.297 G
Valine: 0.531 G
Arginine: 0.669 G
Histidine: 0.354 G
Alanine: 0.674 G
Aspartic acid: 0.99 G
Glutamic acid: 1.878 G
Glycine: 0.57 G
Proline: 0.638 G
Serine: 0.463 G

167664

Restaurant, Latino, tamale, corn
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
CORN Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42269]
[https://www.sciname.info/Default.asp?SciName=Zea mays subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://plants.usda.gov/home/plantProfile?symbol=ZEMA]
[EuroFIR-NETTOX 2007 303]
[DPNL 2003 13973]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,36372]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN STEAM
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
HUSK WRAPPER
HUSK, FOOD CONTACT SURFACE
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 61.32 G
Energy: 186 KCAL
Energy: 776 kJ
Protein: 3.48 G
Total lipid (fat): 7.21 G
Ash: 1.31 G
Carbohydrate, by difference: 26.68 G
Fiber, total dietary: 3.2 G
Sugars, Total: 7.42 G
Sucrose: 6.23 G
Glucose: 0.61 G
Fructose: 0.57 G
Starch: 13.83 G
Calcium, Ca: 24 MG
Iron, Fe: 0.53 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 93 MG
Potassium, K: 186 MG
Sodium, Na: 277 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.028 MG
Manganese, Mn: 0.214 MG
Selenium, Se: 2.5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.043 MG
Riboflavin: 0.053 MG
Niacin: 1.317 MG
Pantothenic acid: 0.343 MG
Vitamin B-6: 0.176 MG
Folate, total: 1 UG
Folate, food: 1 UG
Folate, DFE: 1 UG
Choline, total: 24.2 MG
Betaine: 1.7 MG
Vitamin A, RAE: 2 UG
Carotene, beta: 23 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 4 UG
Vitamin A, IU: 43 IU
Lutein + zeaxanthin: 145 UG
Vitamin E (alpha-tocopherol): 0.45 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 2.63 MG
Tocopherol, delta: 0.55 MG
Tocotrienol, alpha: 0.31 MG
Tocotrienol, beta: 0.03 MG
Tocotrienol, gamma: 0.5 MG
Tocotrienol, delta: 0.02 MG
Vitamin D (D2 + D3), International Units: 18 IU
Vitamin D (D2 + D3): 0.4 UG
Vitamin K (phylloquinone): 5.4 UG
Vitamin K (Dihydrophylloquinone): 2.8 UG
Vitamin K (Menaquinone-4): 0.9 UG
Fatty acids, total saturated: 2.629 G
SFA 4:0: 0.031 G
SFA 6:0: 0.023 G
SFA 8:0: 0.015 G
SFA 10:0: 0.033 G
SFA 12:0: 0.038 G
SFA 14:0: 0.159 G
SFA 15:0: 0.018 G
SFA 16:0: 1.682 G
SFA 17:0: 0.025 G
SFA 18:0: 0.565 G
SFA 20:0: 0.022 G
SFA 22:0: 0.012 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 2.437 G
MUFA 14:1: 0.015 G
MUFA 16:1: 0.061 G
MUFA 16:1 c: 0.054 G
MUFA 17:1: 0.012 G
MUFA 18:1: 2.322 G
MUFA 18:1 c: 2.018 G
MUFA 20:1: 0.025 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.548 G
PUFA 18:2: 1.435 G
PUFA 18:2 n-6 c,c: 1.369 G
PUFA 18:2 CLAs: 0.013 G
PUFA 18:3: 0.102 G
PUFA 18:3 n-3 c,c,c (ALA): 0.102 G
PUFA 18:3 n-6 c,c,c: 0.001 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.002 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.004 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.001 G
PUFA 22:5 n-3 (DPA): 0.001 G
Fatty acids, total trans: 0.365 G
Fatty acids, total trans-monoenoic: 0.312 G
TFA 16:1 t: 0.007 G
TFA 18:1 t: 0.304 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.053 G
Fatty acids, total trans-polyenoic: 0.053 G
Cholesterol: 17 MG
Tryptophan: 0.034 G
Threonine: 0.126 G
Isoleucine: 0.128 G
Leucine: 0.39 G
Lysine: 0.148 G
Methionine: 0.067 G
Cystine: 0.049 G
Phenylalanine: 0.156 G
Tyrosine: 0.109 G
Valine: 0.174 G
Arginine: 0.128 G
Histidine: 0.092 G
Alanine: 0.231 G
Aspartic acid: 0.264 G
Glutamic acid: 0.681 G
Glycine: 0.107 G
Proline: 0.292 G
Serine: 0.18 G

168067

Restaurant, Latino, tamale, pork
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
CORN Use 'field corn' for any breakfast cereals or snack foods having 'corn' as the main ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42269]
[https://www.sciname.info/Default.asp?SciName=Zea mays subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://plants.usda.gov/home/plantProfile?symbol=ZEMA]
[EuroFIR-NETTOX 2007 303]
[DPNL 2003 13973]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,36372]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN STEAM
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PORK ADDED Used when pork is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
HUSK WRAPPER
HUSK, FOOD CONTACT SURFACE
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 66.03 G
Energy: 174 KCAL
Energy: 727 kJ
Protein: 7.35 G
Total lipid (fat): 9.04 G
Ash: 1.82 G
Carbohydrate, by difference: 15.75 G
Fiber, total dietary: 2.4 G
Sugars, Total: 0.46 G
Sucrose: 0.24 G
Fructose: 0.21 G
Starch: 12.53 G
Calcium, Ca: 75 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 26 MG
Phosphorus, P: 120 MG
Potassium, K: 152 MG
Sodium, Na: 473 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.186 MG
Selenium, Se: 9.8 UG
Vitamin C, total ascorbic acid: 16.4 MG
Thiamin: 0.04 MG
Riboflavin: 0.05 MG
Niacin: 1.295 MG
Pantothenic acid: 0.365 MG
Vitamin B-6: 0.132 MG
Folate, total: 39 UG
Folic acid: 30 UG
Folate, food: 9 UG
Folate, DFE: 60 UG
Choline, total: 8.8 MG
Vitamin B-12: 0.11 UG
Vitamin A, RAE: 12 UG
Retinol: 1 UG
Carotene, beta: 113 UG
Cryptoxanthin, beta: 58 UG
Vitamin A, IU: 238 IU
Lycopene: 85 UG
Lutein + zeaxanthin: 110 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 4.13 MG
Tocopherol, delta: 0.37 MG
Tocotrienol, alpha: 0.06 MG
Tocotrienol, gamma: 0.13 MG
Tocotrienol, delta: 0.07 MG
Vitamin D (D2 + D3), International Units: 13 IU
Vitamin D (D2 + D3): 0.3 UG
Vitamin K (phylloquinone): 5.1 UG
Vitamin K (Menaquinone-4): 2.9 UG
Fatty acids, total saturated: 2.692 G
SFA 4:0: 0.003 G
SFA 6:0: 0.001 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.098 G
SFA 15:0: 0.005 G
SFA 16:0: 1.693 G
SFA 17:0: 0.025 G
SFA 18:0: 0.817 G
SFA 20:0: 0.018 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.244 G
MUFA 14:1: 0.003 G
MUFA 16:1: 0.151 G
MUFA 16:1 c: 0.148 G
MUFA 17:1: 0.022 G
MUFA 18:1: 3.011 G
MUFA 18:1 c: 2.972 G
MUFA 20:1: 0.055 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.052 G
PUFA 18:2: 1.844 G
PUFA 18:2 n-6 c,c: 1.817 G
PUFA 18:2 CLAs: 0.011 G
PUFA 18:3: 0.102 G
PUFA 18:3 n-3 c,c,c (ALA): 0.099 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 n-6 c,c: 0.038 G
PUFA 20:3: 0.014 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.034 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.01 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.042 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.039 G
TFA 18:2 t not further defined: 0.015 G
Fatty acids, total trans-polyenoic: 0.015 G
Cholesterol: 20 MG
Tryptophan: 0.067 G
Threonine: 0.281 G
Isoleucine: 0.275 G
Leucine: 0.561 G
Lysine: 0.496 G
Methionine: 0.188 G
Cystine: 0.086 G
Phenylalanine: 0.265 G
Tyrosine: 0.193 G
Valine: 0.315 G
Arginine: 0.401 G
Histidine: 0.198 G
Alanine: 0.396 G
Aspartic acid: 0.626 G
Glutamic acid: 1.172 G
Glycine: 0.314 G
Proline: 0.338 G
Serine: 0.276 G

334628

Restaurant, Latino, tamale, pork
Water: 66 G
Energy: 174 KCAL
Energy: 728 kJ
Nitrogen: 1.18 G
Protein: 7.38 G
Total lipid (fat): 9.04 G
Total fat (NLEA): 7.98 G
Ash: 1.82 G
Carbohydrate, by difference: 15.8 G
Carbohydrate, by summation: 15.4 G
Fiber, total dietary: 2.4 G
Sugars, Total NLEA: 0.46 G
Sucrose: 0.24 G
Fructose: 0.21 G
Starch: 12.5 G
Calcium, Ca: 75 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 26.2 MG
Phosphorus, P: 120 MG
Potassium, K: 152 MG
Sodium, Na: 473 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 0.05 MG
Manganese, Mn: 0.186 MG
Selenium, Se: 9.8 UG
Thiamin: 0.04 MG
Riboflavin: 0.05 MG
Niacin: 1.29 MG
Pantothenic acid: 0.365 MG
Vitamin B-6: 0.132 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 12 UG
Retinol: 1 UG
Carotene, beta: 113 UG
Cryptoxanthin, beta: 58 UG
Lycopene: 85 UG
Lutein + zeaxanthin: 110 UG
Vitamin E (alpha-tocopherol): 0.53 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 4.13 MG
Tocopherol, delta: 0.37 MG
Tocotrienol, alpha: 0.06 MG
Tocotrienol, gamma: 0.13 MG
Tocotrienol, delta: 0.07 MG
Vitamin K (phylloquinone): 5.1 UG
Vitamin K (Menaquinone-4): 2.8 UG
Fatty acids, total saturated: 2.69 G
SFA 4:0: 0.003 G
SFA 6:0: 0.001 G
SFA 8:0: 0.003 G
SFA 10:0: 0.009 G
SFA 12:0: 0.009 G
SFA 14:0: 0.098 G
SFA 15:0: 0.005 G
SFA 16:0: 1.69 G
SFA 17:0: 0.025 G
SFA 18:0: 0.817 G
SFA 20:0: 0.018 G
SFA 22:0: 0.006 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 3.2 G
MUFA 14:1 c: 0.003 G
MUFA 16:1 c: 0.148 G
MUFA 17:1: 0.022 G
MUFA 17:1 c: 0.022 G
MUFA 18:1 c: 2.97 G
MUFA 20:1: 0.055 G
MUFA 20:1 c: 0.055 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.03 G
PUFA 18:2 c: 1.83 G
PUFA 18:2 n-6 c,c: 1.82 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3 c: 0.102 G
PUFA 18:3 n-3 c,c,c (ALA): 0.099 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 20:2 c: 0.038 G
PUFA 20:2 n-6 c,c: 0.038 G
PUFA 20:3 c: 0.014 G
PUFA 20:3 n-3: 0.005 G
PUFA 20:4 n-6: 0.008 G
PUFA 20:4: 0.034 G
PUFA 20:4c: 0.034 G
PUFA 20:5c: 0.002 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:2: 0.001 G
PUFA 22:5 c: 0.005 G
PUFA 22:4: 0.01 G
PUFA 22:5 n-3 (DPA): 0.005 G
PUFA 22:6 c: 0.002 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.058 G
Fatty acids, total trans-monoenoic: 0.042 G
TFA 16:1 t: 0.003 G
TFA 18:1 t: 0.039 G
Fatty acids, total trans-dienoic: 0.015 G
TFA 18:2 t not further defined: 0.015 G
Cholesterol: 20 MG
Tryptophan: 0.06 G
Threonine: 0.25 G
Isoleucine: 0.245 G
Leucine: 0.5 G
Lysine: 0.44 G
Methionine: 0.165 G
Cystine: 0.075 G
Phenylalanine: 0.235 G
Tyrosine: 0.17 G
Valine: 0.28 G
Arginine: 0.355 G
Histidine: 0.175 G
Alanine: 0.35 G
Aspartic acid: 0.555 G
Glutamic acid: 1.03 G
Glycine: 0.275 G
Proline: 0.3 G
Serine: 0.245 G

168069

Restaurant, Latino, tripe soup
SOUP (US CFR) A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products.
SOUP (EUROFIR) A liquid food made by simmering meat, poultry, seafood or vegetables, being clear or thickened to the consistency of a thin puree or having milk or cream added, and often containing pieces of solid food such as meat, shellfish, pasta or vegetables. Soup takes precedence over other food products. Examples are egg and lemon soup, oxtail soup, fish soup, rice soup, lentil soup, minestrone, cherry soup.
3600 RESTAURANT FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
TRIPE The stomach of a beef cow.
LIQUID, LOW VISCOSITY, WITH SOLID PIECES
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT KNOWN
WATER ADDED Used for a liquid or solid product to which water was added beyond its natural water level. If a single-strength standard for the product exists, use the appropriate narrower term under *WATER ADDED*.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
BEEF ADDED Used when beef is added as an ingredient in the food. If organ meat or meat product is added, use the more precise terms *ORGAN MEAT ADDED [H0307] and *MEAT PRODUCT ADDED [H0759]*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT PREPARED
Water: 83.41 G
Energy: 74 KCAL
Energy: 309 kJ
Protein: 8.61 G
Total lipid (fat): 2.58 G
Ash: 1.33 G
Carbohydrate, by difference: 4.07 G
Calcium, Ca: 22 MG
Iron, Fe: 0.68 MG
Magnesium, Mg: 10 MG
Phosphorus, P: 42 MG
Potassium, K: 81 MG
Sodium, Na: 411 MG
Zinc, Zn: 1.06 MG
Copper, Cu: 0.022 MG
Manganese, Mn: 0.064 MG
Selenium, Se: 5.6 UG
Thiamin: 0.015 MG
Riboflavin: 0.02 MG
Niacin: 0.523 MG
Pantothenic acid: 0.133 MG
Vitamin B-6: 0.038 MG
Choline, total: 12.7 MG
Betaine: 0.4 MG
Vitamin B-12: 0.45 UG
Vitamin E (alpha-tocopherol): 0.38 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 0.16 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.04 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.05 MG
Tocotrienol, delta: 0.01 MG
Vitamin K (phylloquinone): 2.3 UG
Vitamin K (Menaquinone-4): 2.4 UG
Fatty acids, total saturated: 1.045 G
SFA 4:0: 0.002 G
SFA 8:0: 0.001 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.064 G
SFA 15:0: 0.014 G
SFA 16:0: 0.552 G
SFA 17:0: 0.035 G
SFA 18:0: 0.362 G
SFA 20:0: 0.005 G
SFA 22:0: 0.003 G
SFA 24:0: 0.001 G
Fatty acids, total monounsaturated: 1.124 G
MUFA 14:1: 0.011 G
MUFA 16:1: 0.081 G
MUFA 16:1 c: 0.072 G
MUFA 17:1: 0.024 G
MUFA 18:1: 0.998 G
MUFA 18:1 c: 0.913 G
MUFA 20:1: 0.009 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 0.31 G
PUFA 18:2: 0.236 G
PUFA 18:2 n-6 c,c: 0.206 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.024 G
PUFA 18:3 n-3 c,c,c (ALA): 0.023 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.006 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.005 G
PUFA 20:4: 0.022 G
PUFA 20:5 n-3 (EPA): 0.003 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.011 G
PUFA 22:6 n-3 (DHA): 0.002 G
Fatty acids, total trans: 0.111 G
Fatty acids, total trans-monoenoic: 0.094 G
TFA 16:1 t: 0.009 G
TFA 18:1 t: 0.085 G
TFA 18:2 t not further defined: 0.017 G
Fatty acids, total trans-polyenoic: 0.017 G
Cholesterol: 59 MG
Tryptophan: 0.064 G
Threonine: 0.291 G
Isoleucine: 0.271 G
Leucine: 0.539 G
Lysine: 0.452 G
Methionine: 0.164 G
Cystine: 0.064 G
Phenylalanine: 0.268 G
Tyrosine: 0.22 G
Valine: 0.346 G
Arginine: 0.588 G
Histidine: 0.147 G
Alanine: 0.59 G
Aspartic acid: 0.649 G
Glutamic acid: 1.221 G
Glycine: 0.978 G
Proline: 0.614 G
Serine: 0.341 G

169855

Restaurant, Mexican, cheese enchilada
PIE, UNSWEETENED, OR PIZZA (US CFR) Used only for unsweetened products; sweetened pies are indexed under *PIE, SWEETENED*.
PREPARED FOOD PRODUCT (EUROFIR) This subgroup includes multicomponent meals, sauces, retail salads, desserts, soups, snacks and other foods where similarity of the product type is more significant than the source of the principal ingredient(s).
3600 RESTAURANT FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (Zea mays amylacea), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 1.5-7 CM.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
COOKED BY DRY HEAT Cooked at moderate to high levels of heat in which no liquid is added and only small amounts of fat may be added to prevent sticking.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
CREAM ADDED Used when cream is the second to fourth ingredient in order of predominance, excluding water.
WHEAT ADDED
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 52.38 G
Energy: 273 KCAL
Energy: 1142 kJ
Protein: 11.24 G
Total lipid (fat): 18.47 G
Ash: 2.45 G
Carbohydrate, by difference: 15.45 G
Fiber, total dietary: 1.9 G
Sugars, Total: 2.6 G
Sucrose: 0.21 G
Glucose: 0.71 G
Fructose: 0.55 G
Lactose: 0.72 G
Maltose: 0.41 G
Starch: 10.9 G
Calcium, Ca: 314 MG
Iron, Fe: 0.66 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 268 MG
Potassium, K: 140 MG
Sodium, Na: 528 MG
Zinc, Zn: 1.83 MG
Copper, Cu: 0.055 MG
Manganese, Mn: 0.118 MG
Selenium, Se: 15.8 UG
Thiamin: 0.063 MG
Riboflavin: 0.223 MG
Niacin: 0.627 MG
Pantothenic acid: 0.332 MG
Vitamin B-6: 0.122 MG
Folate, total: 17 UG
Vitamin B-12: 0.86 UG
Vitamin A, RAE: 205 UG
Retinol: 186 UG
Carotene, beta: 191 UG
Cryptoxanthin, beta: 58 UG
Vitamin A, IU: 988 IU
Lycopene: 820 UG
Lutein + zeaxanthin: 143 UG
Vitamin E (alpha-tocopherol): 1.28 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 2.5 MG
Tocopherol, delta: 0.52 MG
Tocotrienol, alpha: 0.13 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.04 MG
Fatty acids, total saturated: 8.365 G
SFA 4:0: 0.253 G
SFA 6:0: 0.212 G
SFA 8:0: 0.135 G
SFA 10:0: 0.33 G
SFA 12:0: 0.377 G
SFA 14:0: 1.212 G
SFA 15:0: 0.128 G
SFA 16:0: 3.954 G
SFA 17:0: 0.084 G
SFA 18:0: 1.62 G
SFA 20:0: 0.034 G
SFA 22:0: 0.02 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 4.686 G
MUFA 14:1: 0.117 G
MUFA 16:1: 0.218 G
MUFA 16:1 c: 0.178 G
MUFA 17:1: 0.028 G
MUFA 18:1: 4.284 G
MUFA 18:1 c: 3.892 G
MUFA 20:1: 0.039 G
Fatty acids, total polyunsaturated: 2.746 G
PUFA 18:2: 2.427 G
PUFA 18:2 n-6 c,c: 2.254 G
PUFA 18:2 CLAs: 0.068 G
PUFA 18:3: 0.262 G
PUFA 18:3 n-3 c,c,c (ALA): 0.246 G
PUFA 18:3 n-6 c,c,c: 0.015 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.005 G
PUFA 20:3: 0.015 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.014 G
PUFA 20:4: 0.023 G
PUFA 20:5 n-3 (EPA): 0.004 G
PUFA 22:4: 0.003 G
PUFA 22:5 n-3 (DPA): 0.007 G
Fatty acids, total trans: 0.54 G
Fatty acids, total trans-monoenoic: 0.433 G
TFA 16:1 t: 0.04 G
TFA 18:1 t: 0.393 G
TFA 18:2 t not further defined: 0.106 G
Fatty acids, total trans-polyenoic: 0.107 G
Cholesterol: 42 MG
Tryptophan: 0.151 G
Threonine: 0.418 G
Isoleucine: 0.52 G
Leucine: 1.128 G
Lysine: 0.914 G
Methionine: 0.306 G
Cystine: 0.117 G
Phenylalanine: 0.603 G
Tyrosine: 0.535 G
Valine: 0.686 G
Arginine: 0.457 G
Histidine: 0.306 G
Alanine: 0.374 G
Aspartic acid: 0.788 G
Glutamic acid: 2.48 G
Glycine: 0.248 G
Proline: 1.585 G
Serine: 0.647 G

169035

Restaurant, Mexican, cheese quesadilla
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
FOOD SOURCE NOT KNOWN Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned.
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
GRIDDLED Cooked on a flat surface at medium heat with only a sufficient amount of fat used to prevent sticking.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
GRAIN ADDED
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 33.75 G
Energy: 368 KCAL
Energy: 1539 kJ
Protein: 15.93 G
Total lipid (fat): 23.08 G
Ash: 3.12 G
Carbohydrate, by difference: 24.11 G
Fiber, total dietary: 1.7 G
Sugars, Total: 2.21 G
Glucose: 0.47 G
Fructose: 0.23 G
Lactose: 0.34 G
Maltose: 1.05 G
Galactose: 0.12 G
Starch: 18.62 G
Calcium, Ca: 430 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 24 MG
Phosphorus, P: 347 MG
Potassium, K: 102 MG
Sodium, Na: 701 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.069 MG
Manganese, Mn: 0.279 MG
Selenium, Se: 23.3 UG
Thiamin: 0.223 MG
Riboflavin: 0.323 MG
Niacin: 1.973 MG
Pantothenic acid: 0.377 MG
Vitamin B-6: 0.075 MG
Folate, total: 52 UG
Vitamin B-12: 0.99 UG
Vitamin A, RAE: 155 UG
Retinol: 155 UG
Vitamin A, IU: 518 IU
Vitamin E (alpha-tocopherol): 0.61 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 1.26 MG
Tocopherol, delta: 0.38 MG
Tocotrienol, alpha: 0.05 MG
Tocotrienol, beta: 0.06 MG
Fatty acids, total saturated: 11.559 G
SFA 4:0: 0.336 G
SFA 6:0: 0.284 G
SFA 8:0: 0.182 G
SFA 10:0: 0.443 G
SFA 12:0: 0.511 G
SFA 14:0: 1.611 G
SFA 15:0: 0.168 G
SFA 16:0: 5.527 G
SFA 17:0: 0.106 G
SFA 18:0: 2.32 G
SFA 20:0: 0.042 G
SFA 22:0: 0.02 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 6.362 G
MUFA 14:1: 0.149 G
MUFA 16:1: 0.27 G
MUFA 16:1 c: 0.217 G
MUFA 17:1: 0.033 G
MUFA 18:1: 5.866 G
MUFA 18:1 c: 5.133 G
MUFA 20:1: 0.044 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.971 G
PUFA 18:2: 1.733 G
PUFA 18:2 n-6 c,c: 1.477 G
PUFA 18:2 CLAs: 0.088 G
PUFA 18:3: 0.165 G
PUFA 18:3 n-3 c,c,c (ALA): 0.156 G
PUFA 18:3 n-6 c,c,c: 0.006 G
PUFA 18:3i: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.02 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.019 G
PUFA 20:4: 0.03 G
PUFA 20:5 n-3 (EPA): 0.005 G
PUFA 22:4: 0.004 G
PUFA 22:5 n-3 (DPA): 0.01 G
Fatty acids, total trans: 0.955 G
Fatty acids, total trans-monoenoic: 0.786 G
TFA 16:1 t: 0.053 G
TFA 18:1 t: 0.733 G
TFA 18:2 t not further defined: 0.168 G
Fatty acids, total trans-polyenoic: 0.169 G
Cholesterol: 52 MG
Tryptophan: 0.192 G
Threonine: 0.535 G
Isoleucine: 0.684 G
Leucine: 1.417 G
Lysine: 1.113 G
Methionine: 0.385 G
Cystine: 0.198 G
Phenylalanine: 0.823 G
Tyrosine: 0.61 G
Valine: 0.893 G
Arginine: 0.594 G
Histidine: 0.396 G
Alanine: 0.449 G
Aspartic acid: 0.963 G
Glutamic acid: 3.927 G
Glycine: 0.369 G
Proline: 2.836 G
Serine: 0.866 G

169856

Restaurant, Mexican, cheese tamales
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (Zea mays amylacea), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN STEAM
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 59.1 G
Energy: 216 KCAL
Energy: 903 kJ
Protein: 8.99 G
Total lipid (fat): 11.99 G
Ash: 1.96 G
Carbohydrate, by difference: 17.97 G
Fiber, total dietary: 2.2 G
Sugars, Total: 1.23 G
Glucose: 0.46 G
Fructose: 0.35 G
Lactose: 0.41 G
Starch: 13.86 G
Calcium, Ca: 111 MG
Iron, Fe: 0.87 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 161 MG
Potassium, K: 176 MG
Sodium, Na: 503 MG
Zinc, Zn: 1.31 MG
Copper, Cu: 0.06 MG
Manganese, Mn: 0.156 MG
Selenium, Se: 12.1 UG
Thiamin: 0.068 MG
Riboflavin: 0.132 MG
Niacin: 1.928 MG
Pantothenic acid: 0.443 MG
Vitamin B-6: 0.136 MG
Folate, total: 12 UG
Vitamin B-12: 0.29 UG
Vitamin A, RAE: 124 UG
Retinol: 105 UG
Carotene, beta: 189 UG
Carotene, alpha: 13 UG
Cryptoxanthin, beta: 68 UG
Vitamin A, IU: 731 IU
Lycopene: 268 UG
Lutein + zeaxanthin: 102 UG
Vitamin E (alpha-tocopherol): 1.74 MG
Tocopherol, beta: 0.07 MG
Tocopherol, gamma: 3.17 MG
Tocopherol, delta: 0.55 MG
Tocotrienol, alpha: 0.14 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.09 MG
Fatty acids, total saturated: 3.983 G
SFA 4:0: 0.064 G
SFA 6:0: 0.049 G
SFA 8:0: 0.033 G
SFA 10:0: 0.087 G
SFA 12:0: 0.093 G
SFA 14:0: 0.338 G
SFA 15:0: 0.034 G
SFA 16:0: 2.265 G
SFA 17:0: 0.033 G
SFA 18:0: 0.939 G
SFA 20:0: 0.027 G
SFA 22:0: 0.014 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 3.822 G
MUFA 14:1: 0.031 G
MUFA 16:1: 0.173 G
MUFA 16:1 c: 0.162 G
MUFA 17:1: 0.015 G
MUFA 18:1: 3.554 G
MUFA 18:1 c: 3.343 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 2.967 G
PUFA 18:2: 2.679 G
PUFA 18:2 n-6 c,c: 2.608 G
PUFA 18:2 CLAs: 0.021 G
PUFA 18:3: 0.209 G
PUFA 18:3 n-3 c,c,c (ALA): 0.201 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 18:4: 0.003 G
PUFA 20:2 n-6 c,c: 0.019 G
PUFA 20:3: 0.013 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.031 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.008 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.272 G
Fatty acids, total trans-monoenoic: 0.222 G
TFA 16:1 t: 0.011 G
TFA 18:1 t: 0.211 G
TFA 18:2 t not further defined: 0.05 G
Fatty acids, total trans-polyenoic: 0.05 G
Cholesterol: 30 MG
Tryptophan: 0.11 G
Threonine: 0.37 G
Isoleucine: 0.4 G
Leucine: 0.88 G
Lysine: 0.71 G
Methionine: 0.23 G
Cystine: 0.12 G
Phenylalanine: 0.55 G
Tyrosine: 0.3 G
Valine: 0.47 G
Arginine: 0.49 G
Histidine: 0.26 G
Alanine: 0.48 G
Aspartic acid: 0.73 G
Glutamic acid: 1.55 G
Glycine: 0.33 G
Proline: 0.84 G
Serine: 0.43 G

167666

Restaurant, Mexican, refried beans
VEGETABLE OR VEGETABLE PRODUCT (US CFR) Vegetables in all forms except where a use-related product type descriptior (such as *PREPARED FOOD PRODUCT* or *SNACK FOOD*) takes precedence.
PULSE OR PULSE PRODUCT (EUROFIR) Use for crops harvested as dry seed. Index green beans and green peas as vegetables. EFG group 14. Eurocode-2 group 7.10-20
3600 RESTAURANT FOODS (USDA SR)
RED KIDNEY BEAN [https://www.sciname.info/Default.asp?SciName=Phaseolus vulgaris L.]
SEED, SKIN PRESENT Renamed from *SEED OR KERNEL, SKIN 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.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED IN WATER OR WATER-BASED LIQUID
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.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
VEGETABLE FAT OR OIL ADDED
ONION ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
PACKING MEDIUM NOT KNOWN Used when nothing is known about the packing medium, if any is present.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 67.57 G
Energy: 156 KCAL
Energy: 651 kJ
Protein: 6.91 G
Total lipid (fat): 6.77 G
Ash: 1.96 G
Carbohydrate, by difference: 16.79 G
Fiber, total dietary: 8 G
Sugars, Total: 0.78 G
Sucrose: 0.78 G
Starch: 9.37 G
Calcium, Ca: 57 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 44 MG
Phosphorus, P: 128 MG
Potassium, K: 402 MG
Sodium, Na: 376 MG
Zinc, Zn: 0.88 MG
Copper, Cu: 0.168 MG
Manganese, Mn: 0.367 MG
Selenium, Se: 8.4 UG
Thiamin: 0.135 MG
Riboflavin: 0.111 MG
Niacin: 0.488 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.098 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Choline, total: 55.7 MG
Betaine: 13.9 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 11 UG
Retinol: 11 UG
Carotene, beta: 3 UG
Vitamin A, IU: 42 IU
Vitamin E (alpha-tocopherol): 0.45 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 3.68 MG
Tocopherol, delta: 0.81 MG
Tocotrienol, alpha: 0.01 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 13.3 UG
Vitamin K (Menaquinone-4): 0.5 UG
Fatty acids, total saturated: 1.84 G
SFA 4:0: 0.03 G
SFA 6:0: 0.019 G
SFA 8:0: 0.015 G
SFA 10:0: 0.045 G
SFA 12:0: 0.038 G
SFA 14:0: 0.133 G
SFA 15:0: 0.014 G
SFA 16:0: 1.038 G
SFA 17:0: 0.015 G
SFA 18:0: 0.453 G
SFA 20:0: 0.017 G
SFA 22:0: 0.014 G
SFA 24:0: 0.008 G
Fatty acids, total monounsaturated: 1.834 G
MUFA 14:1: 0.01 G
MUFA 16:1: 0.052 G
MUFA 16:1 c: 0.05 G
MUFA 17:1: 0.008 G
MUFA 18:1: 1.736 G
MUFA 18:1 c: 1.665 G
MUFA 20:1: 0.027 G
Fatty acids, total polyunsaturated: 2.344 G
PUFA 18:2: 1.914 G
PUFA 18:2 n-6 c,c: 1.893 G
PUFA 18:2 CLAs: 0.007 G
PUFA 18:3: 0.405 G
PUFA 18:3 n-3 c,c,c (ALA): 0.396 G
PUFA 18:3 n-6 c,c,c: 0.009 G
PUFA 20:2 n-6 c,c: 0.012 G
PUFA 20:3: 0.003 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4 n-6: 0.002 G
PUFA 20:4: 0.008 G
PUFA 22:4: 0.001 G
Fatty acids, total trans: 0.087 G
Fatty acids, total trans-monoenoic: 0.073 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.071 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Cholesterol: 5 MG
Tryptophan: 0.071 G
Threonine: 0.267 G
Isoleucine: 0.272 G
Leucine: 0.539 G
Lysine: 0.533 G
Methionine: 0.082 G
Cystine: 0.06 G
Phenylalanine: 0.387 G
Tyrosine: 0.169 G
Valine: 0.289 G
Arginine: 0.414 G
Histidine: 0.196 G
Alanine: 0.267 G
Aspartic acid: 0.726 G
Glutamic acid: 0.971 G
Glycine: 0.277 G
Proline: 0.255 G
Serine: 0.387 G

167658

Restaurant, Mexican, soft taco with ground beef, cheese and lettuce
PREPARED FOOD PRODUCT WITH BAKERY BASE OR ENCLOSURE, UNSWEETENED (US CFR)
SANDWICH (EUROFIR) A sandwich is a food item made of two or more slices of leavened bread with one or more layers of filling, typically meat or cheese, with the addition of vegetables or salad. The bread can be used as is, or it can be coated with butter, oil, mustard or other condiments to enhance flavor and texture. (Wikipedia)
3600 RESTAURANT FOODS (USDA SR)
CATTLE <SCIFAM>Bovidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180704]
<SCISUBFAM>Bovinae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=552332]
[https://www.sciname.info/Default.asp?SciName=Bos taurus Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=183838]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200687]
<DICTION>Cattle (colloquially cows) are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos taurus... with three subspecies: Bos taurus primigenius, Bos taurus indicus, Bos taurus taurus. [https://en.wikipedia.org/wiki/Cattle]
SKELETAL MEAT PART, WITHOUT BONE OR SHELL
WHOLE, SHAPE ACHIEVED BY FORMING Used only for solid food products, i.e. hard or soft products capable of retaining a definite shape at room temperature (20 degrees C.). Examples of whole formed products are: whole cheese, apple pie, loaf of unsliced bread, noodle, yeast tablet and cornflake.
HEAT-TREATED, MULTIPLE COMPONENTS, DIFFERENT DEGREES OF TREATMENT Used for foods containing several different components, each of which may have had a different *EXTENT OF HEAT TREATMENT*. An example would be a cheeseburger with a fully cooked bun and meat but a partially cooked slice of cheese and possibly raw tomato and lettuce.
COOKING METHOD NOT KNOWN
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
SPICE OR HERB ADDED Used when whole or ground spice or herb is added to a food product at any level.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
VEGETABLE ADDED
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 56.5 G
Energy: 219 KCAL
Energy: 917 kJ
Protein: 12.56 G
Total lipid (fat): 10.81 G
Ash: 2.21 G
Carbohydrate, by difference: 17.92 G
Fiber, total dietary: 1.5 G
Sugars, Total: 2.39 G
Glucose: 0.79 G
Fructose: 0.66 G
Lactose: 0.39 G
Maltose: 0.45 G
Galactose: 0.1 G
Starch: 12.34 G
Calcium, Ca: 116 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 27 MG
Phosphorus, P: 172 MG
Potassium, K: 244 MG
Sodium, Na: 509 MG
Zinc, Zn: 2.15 MG
Copper, Cu: 0.099 MG
Manganese, Mn: 0.269 MG
Selenium, Se: 19.3 UG
Thiamin: 0.162 MG
Riboflavin: 0.248 MG
Niacin: 2.63 MG
Pantothenic acid: 0.465 MG
Vitamin B-6: 0.136 MG
Folate, total: 38 UG
Vitamin B-12: 1.22 UG
Vitamin A, RAE: 49 UG
Retinol: 44 UG
Carotene, beta: 61 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 250 IU
Lycopene: 696 UG
Lutein + zeaxanthin: 44 UG
Vitamin E (alpha-tocopherol): 0.82 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 1.23 MG
Tocopherol, delta: 0.3 MG
Fatty acids, total saturated: 4.486 G
SFA 4:0: 0.063 G
SFA 6:0: 0.045 G
SFA 8:0: 0.028 G
SFA 10:0: 0.072 G
SFA 12:0: 0.086 G
SFA 14:0: 0.412 G
SFA 15:0: 0.051 G
SFA 16:0: 2.35 G
SFA 17:0: 0.078 G
SFA 18:0: 1.265 G
SFA 20:0: 0.019 G
SFA 22:0: 0.011 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 4.229 G
MUFA 14:1: 0.069 G
MUFA 16:1: 0.242 G
MUFA 16:1 c: 0.217 G
MUFA 17:1: 0.048 G
MUFA 18:1: 3.841 G
MUFA 18:1 c: 3.34 G
MUFA 20:1: 0.029 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.203 G
PUFA 18:2: 1.073 G
PUFA 18:2 n-6 c,c: 0.941 G
PUFA 18:2 CLAs: 0.042 G
PUFA 18:3: 0.084 G
PUFA 18:3 n-3 c,c,c (ALA): 0.08 G
PUFA 18:3 n-6 c,c,c: 0.003 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:3: 0.01 G
PUFA 20:4 n-6: 0.01 G
PUFA 20:4: 0.02 G
PUFA 20:5 n-3 (EPA): 0.002 G
PUFA 22:4: 0.005 G
PUFA 22:5 n-3 (DPA): 0.006 G
Fatty acids, total trans: 0.616 G
Fatty acids, total trans-monoenoic: 0.525 G
TFA 16:1 t: 0.025 G
TFA 18:1 t: 0.501 G
TFA 18:2 t not further defined: 0.09 G
Fatty acids, total trans-polyenoic: 0.091 G
Cholesterol: 34 MG
Tryptophan: 0.125 G
Threonine: 0.475 G
Isoleucine: 0.504 G
Leucine: 1.005 G
Lysine: 0.943 G
Methionine: 0.28 G
Cystine: 0.147 G
Phenylalanine: 0.598 G
Tyrosine: 0.371 G
Valine: 0.594 G
Arginine: 0.703 G
Histidine: 0.316 G
Alanine: 0.636 G
Aspartic acid: 0.951 G
Glutamic acid: 2.282 G
Glycine: 0.668 G
Proline: 1.871 G
Serine: 0.54 G
Hydroxyproline: 0.265 G

167665

Restaurant, Mexican, spanish rice
PREPARED FOOD PRODUCT (US CFR) Food product that is 1) ready or nearly ready for consumption; 2) usually a composite of several foods or ingredients that often belong to distinct product types; 3) usually formulated, mixed and partially or fully cooked. Prepared foods often undergo several of the processes listed in *F. EXTENT OF HEAT TREATMENT* and *H. TREATMENT APPLIED*; these factors should be carefully considered in indexing. The classification of prepared food products emphasizes consumption characteristics. [FDA CFSAN 1995]
SAVOURY CEREAL DISH (EUROFIR) includes dumpling, risotto, savoury pancake, pizza, couscous, savoury pie, sandwich.
3600 RESTAURANT FOODS (USDA SR)
RICE <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Oryza sativa L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=41976]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=26077]
[https://plants.usda.gov/home/plantProfile?symbol=ORSA]
[EuroFIR-NETTOX 2007 198]
[DPNL 2003 11528]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,20986]
<DICTION>Oryza sativa, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. Oryza sativa contains two major subspecies: the sticky, short-grained japonica or sinica variety, and the nonsticky, long-grained indica variety.
Rice occurs in a variety of colors, including white, brown, black, purple, and red rices. Black rice (also known as purple rice) is a range of rice types, some of which are glutinous rice. Varieties include Indonesian black rice and Thai jasmine black rice. [https://en.wikipedia.org/wiki/Oryza_sativa]
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.
BOILED AND UNDRAINED Cooked in boiling water at 212 degrees F. The water incorporates itself into the product being cooked or is not discarded when cooking is through.
SAUTEED Cooked in a very small amount of very hot fat, turning and browning the food on all sides.
VEGETABLE ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
REHYDRATED Used for a product that is prepared by adding water or a water-based liquid (milk, juice, broth) to a dehydrated or concentrated product or to a product that contains an indexed dehydrated ingredient plus water to rehydrate that ingredient. Examples: juice or juice drink from concentrate; milk reconstituted from dry or concentrated milk; soaked dried beans or stewed fruit; biscuit dough (prepared by rehydrating flour); soup made from dehydrated ingredients; cooked noodles or boiled rice. If the resulting product contains water beyond its natural water level, also index *WATER ADDED*.
VEGETABLE FAT OR OIL ADDED
ONION ADDED
TOMATO ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
PRESERVATION METHOD NOT KNOWN Used when nothing is known about the preservation method, if any.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
RESTAURANT OR FAST FOOD PREPARED Foods prepared in the kitchens of restaurants or fast food restaurants and served to patrons.
Water: 58.54 G
Energy: 185 KCAL
Energy: 776 kJ
Protein: 3.28 G
Total lipid (fat): 5.29 G
Ash: 1.72 G
Carbohydrate, by difference: 31.16 G
Fiber, total dietary: 1.2 G
Sugars, Total: 1.3 G
Sucrose: 0.38 G
Glucose: 0.5 G
Fructose: 0.42 G
Starch: 27.55 G
Calcium, Ca: 20 MG
Iron, Fe: 1.15 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 57 MG
Potassium, K: 116 MG
Sodium, Na: 528 MG
Zinc, Zn: 0.48 MG
Copper, Cu: 0.065 MG
Manganese, Mn: 0.39 MG
Selenium, Se: 7.4 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.183 MG
Riboflavin: 0.074 MG
Niacin: 2.378 MG
Pantothenic acid: 0.415 MG
Vitamin B-6: 0.082 MG
Folate, total: 50 UG
Folic acid: 46 UG
Folate, food: 4 UG
Folate, DFE: 82 UG
Choline, total: 9.1 MG
Betaine: 19.9 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 6 UG
Retinol: 1 UG
Carotene, beta: 54 UG
Carotene, alpha: 8 UG
Vitamin A, IU: 100 IU
Lycopene: 452 UG
Lutein + zeaxanthin: 66 UG
Vitamin E (alpha-tocopherol): 0.6 MG
Tocopherol, beta: 0.04 MG
Tocopherol, gamma: 2.57 MG
Tocopherol, delta: 0.82 MG
Tocotrienol, alpha: 0.08 MG
Tocotrienol, gamma: 0.16 MG
Vitamin K (phylloquinone): 13 UG
Vitamin K (Dihydrophylloquinone): 0.8 UG
Fatty acids, total saturated: 1.005 G
SFA 4:0: 0.001 G
SFA 10:0: 0.005 G
SFA 12:0: 0.003 G
SFA 14:0: 0.017 G
SFA 15:0: 0.002 G
SFA 16:0: 0.662 G
SFA 17:0: 0.004 G
SFA 18:0: 0.275 G
SFA 20:0: 0.017 G
SFA 22:0: 0.013 G
SFA 24:0: 0.007 G
Fatty acids, total monounsaturated: 1.511 G
MUFA 16:1: 0.012 G
MUFA 16:1 c: 0.012 G
MUFA 17:1: 0.002 G
MUFA 18:1: 1.477 G
MUFA 18:1 c: 1.419 G
MUFA 20:1: 0.02 G
Fatty acids, total polyunsaturated: 2.317 G
PUFA 18:2: 2.066 G
PUFA 18:2 n-6 c,c: 2.052 G
PUFA 18:2 CLAs: 0.002 G
PUFA 18:3: 0.249 G
PUFA 18:3 n-3 c,c,c (ALA): 0.238 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:4: 0.001 G
Fatty acids, total trans: 0.07 G
Fatty acids, total trans-monoenoic: 0.058 G
TFA 18:1 t: 0.058 G
TFA 18:2 t not further defined: 0.012 G
Fatty acids, total trans-polyenoic: 0.012 G
Tryptophan: 0.044 G
Threonine: 0.098 G
Isoleucine: 0.109 G
Leucine: 0.24 G
Lysine: 0.131 G
Methionine: 0.071 G
Cystine: 0.066 G
Phenylalanine: 0.153 G
Tyrosine: 0.104 G
Valine: 0.137 G
Arginine: 0.263 G
Histidine: 0.071 G
Alanine: 0.169 G
Aspartic acid: 0.267 G
Glutamic acid: 0.607 G
Glycine: 0.142 G
Proline: 0.141 G
Serine: 0.153 G

2178550

RESTAURANT-STYLE CHICKEN DIPPING SAUCE & DRESSING, RESTAURANT-STYLE
brand_owner: Target Stores
brand_name: GOOD & GATHER
gtin_upc: 085239206232
ingredients: CANOLA OIL, WATER, SUGAR, YELLOW MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA), TOMATO PASTE, LESS THAN 2% OF CHILI POWDER (SPICES, SALT, PAPRIKA, DRIED GARLIC), EGG YOLK, DISTILLED VINEGAR, SALT, MALTODEXTRIN, CULTURED DEXTROSE, LACTIC ACID, SPICES, NATURAL FLAVOR, XANTHAN GUM, DRIED GARLIC, DRIED ONION.
serving_size: 30.0 ml
branded_food_category: Ketchup, Mustard, BBQ & Cheese Sauce
package_weight: 8 fl oz/237 mL
market_country: United States
Energy: 467 KCAL
Total lipid (fat): 46.67 G
Carbohydrate, by difference: 16.67 G
Sugars, Total: 13.33 G
Sugars, added: 13.3 G
Calcium, Ca: 33 MG
Iron, Fe: 0.33 MG
Potassium, K: 33 MG
Sodium, Na: 667 MG
Fatty acids, total saturated: 3.33 G
Cholesterol: 17 MG

1067157

RESTAURANT-STYLE GUACAMOLE HASS AVOCADOS WITH ROASTED CORN, BLACK BEANS & TOMATOES, RESTAURANT-STYLE GUACAMOLE
brand_owner: ARK STREET DELI
gtin_upc: 4099100005714
ingredients: HASS AVOCADOS, ROASTED CORN, BLACK BEANS, ROASTED POBLANO PEPPERS, TOMATOES (TOMATOES, TOMATO JUICE, SALT), RED ONIONS, CILANTRO, SEA SALT, JALAPENO PEPPERS, LIME JUICE, GARLIC, BLACK PEPPER.
serving_size: 30.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Protein: 3.33 G
Total lipid (fat): 8.33 G
Carbohydrate, by difference: 13.33 G
Fiber, total dietary: 3.3 G
Iron, Fe: 1.2 MG
Potassium, K: 233 MG
Sodium, Na: 400 MG

725976

RESTAURANT-STYLE PAD THAI WITH RICE NOODLES, CHICKEN, CARROTS, AND BROCCOLI. STIR-FRIED IN A SALTY-SWEET TAMARIND SAUCE AND TOPPED WITH CILANTRO AND TOASTED PEANUTS MEAL KIT, WEEKNIGHT CHICKEN PAD THAI WITH SEARED VEGETABLES
brand_owner: LOCAL CRATE
gtin_upc: 851207008258
ingredients: CHICKEN BREASTS, RICE NOODLES (RICE, WATER), SWEET TAMARI SAUCE (TAMARI (WATER, SOYBEANS, SALT, ALCOHOL (TO PRESERVE FRESHNESS), SUGAR), BROCCOLI, CARROT, EGG, PEANUTS (PEANUTS, SUNFLOWER OIL, SALT), TAMARIND CONCENTRATE (TAMARIND, WATER, SODIUM BENZOATE (AS PRESERVATIVE), CILANTRO.
serving_size: 392.0 g
household_serving_fulltext: 392 GRM
branded_food_category: Other Deli
market_country: United States
Energy: 161 KCAL
Protein: 12.76 G
Total lipid (fat): 3.57 G
Carbohydrate, by difference: 19.13 G
Fiber, total dietary: 0.5 G
Sugars, Total: 5.1 G
Sugars, added: 4.1 G
Calcium, Ca: 19 MG
Iron, Fe: 1.02 MG
Potassium, K: 213 MG
Sodium, Na: 441 MG
Fatty acids, total saturated: 0.77 G
Cholesterol: 55 MG

1326647

RESTAURANT-STYLE SALSA
brand_owner: Harmons Inc
brand_name: HARMONS
gtin_upc: 019646004464
ingredients: TOMATOES, TOMATO JUICE, WATER, JALAPENO PEPPERS, SALT, DEHYDRATED ONION, DEHYDRATED CHOPPED GARLIC, SPICES, VINEGAR, CITRIC ACID, CALCIUM CHLORIDE
serving_size: 61.0 g
branded_food_category: Dips & Salsa
market_country: United States
Energy: 16 KCAL
Protein: 1.64 G
Carbohydrate, by difference: 4.92 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.64 G
Calcium, Ca: 33 MG
Iron, Fe: 1.18 MG
Sodium, Na: 492 MG
Vitamin C, total ascorbic acid: 2 MG
Vitamin A, IU: 328 IU

1618784

1922725

RESTAURANT-STYLE SALSA
brand_owner: Harmons Inc
brand_name: HARMONS
gtin_upc: 019646004464
ingredients: TOMATOES, TOMATO JUICE, WATER, JALAPENO PEPPERS, SALT, DEHYDRATED ONION, DEHYDRATED CHOPPED GARLIC, SPICES, VINEGAR, CITRIC ACID, CALCIUM CHLORIDE
serving_size: 61.0 g
branded_food_category: Dips & Salsa
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 16 KCAL
Protein: 1.64 G
Carbohydrate, by difference: 4.92 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.64 G
Calcium, Ca: 33 MG
Iron, Fe: 1.18 MG
Sodium, Na: 492 MG
Vitamin C, total ascorbic acid: 2 MG
Vitamin A, IU: 328 IU

530711

RESTAURANT-STYLE SALSA
brand_owner: Harmons Inc
gtin_upc: 019646004464
ingredients: TOMATOES, TOMATO JUICE, WATER, JALAPENO PEPPERS, SALT, DEHYDRATED ONION, DEHYDRATED CHOPPED GARLIC, SPICES, VINEGAR, CITRIC ACID, CALCIUM CHLORIDE
serving_size: 61.0 g
household_serving_fulltext: 0.25 cup
branded_food_category: Dips & Salsa
market_country: United States
Energy: 16 KCAL
Protein: 1.64 G
Carbohydrate, by difference: 4.92 G
Fiber, total dietary: 1.6 G
Sugars, Total: 1.64 G
Calcium, Ca: 33 MG
Iron, Fe: 1.18 MG
Sodium, Na: 492 MG
Vitamin C, total ascorbic acid: 2 MG
Vitamin A, IU: 328 IU

386513

RESTAURANT-STYLE SALSA
brand_owner: Target Stores
gtin_upc: 085239620106
ingredients: TOMATOES, JALAPENO PEPPERS, WATER, CONCENTRATED CRUSHED TOMATOES, ONIONS, DISTILLED VINEGAR, SALT SUGAR, CILANTRO, LIME JUICE, SPICE, GARLIC, DEHYDRATED PASILLA PEPPERS, DEHYDRATED ANAHEIM PEPPERS.
serving_size: 30.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Fiber, total dietary: 3.3 G
Sugars, Total: 3.33 G
Sodium, Na: 833 MG
Vitamin C, total ascorbic acid: 8 MG
Vitamin A, IU: 333 IU

386515

RESTAURANT-STYLE SALSA
brand_owner: Target Stores
gtin_upc: 085239620113
ingredients: TOMATOES, JALAPENO PEPPERS, WATER, CONCENTRATED CRUSHED TOMATOES, ONIONS, DISTILLED VINEGAR, SALT, SUGAR, CILANTRO, LIME JUICE, SPICE, GARLIC DEHYDRATED PASILLA PEPPERS, DEHYDRATED ANAHEIM PEPPERS.
serving_size: 30.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Fiber, total dietary: 3.3 G
Sugars, Total: 3.33 G
Sodium, Na: 833 MG
Vitamin C, total ascorbic acid: 8 MG
Vitamin A, IU: 333 IU

1994195

RESTAURANT-STYLE WHITE RICE BOWLS, RESTAURANT-STYLE
brand_owner: CJ Foods USA Inc
brand_name: ANNIE CHUN'S
gtin_upc: 765667110942
ingredients: WATER, RICE, GLUCONIC ACID
serving_size: 210.0 g
branded_food_category: Entrees, Sides & Small Meals
package_weight: 22.2 OZ/1.4 LB/630 G
market_country: United States
Energy: 148 KCAL
Protein: 2.86 G
Total lipid (fat): 0.48 G
Carbohydrate, by difference: 33.81 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 5 MG
Iron, Fe: 0.24 MG
Potassium, K: 19 MG
Sodium, Na: 5 MG

1831082

RESTAURANT-STYLE WHITE RICE BOWLS, RESTAURANT-STYLE
brand_owner: CJ Foods USA Inc
brand_name: ANNIE CHUN'S
gtin_upc: 765667110942
ingredients: WATER, RICE, GLUCONIC ACID
serving_size: 210.0 g
branded_food_category: Entrees, Sides & Small Meals
package_weight: 630 G
market_country: United States
Energy: 148 KCAL
Protein: 2.86 G
Total lipid (fat): 0.48 G
Carbohydrate, by difference: 33.81 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 5 MG
Iron, Fe: 0.24 MG
Potassium, K: 19 MG
Sodium, Na: 5 MG

2280605

RESTAURANT-STYLE WHITE RICE BOWLS, RESTAURANT-STYLE
brand_owner: CJ Foods USA Inc
brand_name: ANNIE CHUN'S
gtin_upc: 765667110942
ingredients: WATER, RICE, GLUCONIC ACID
serving_size: 210.0 g
household_serving_fulltext: 1 Bowl
branded_food_category: Entrees, Sides & Small Meals
package_weight: 22.2 OZ/1.4 LB/630 G
market_country: United States
Energy: 148 KCAL
Protein: 2.86 G
Total lipid (fat): 0.48 G
Carbohydrate, by difference: 33.81 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 5 MG
Iron, Fe: 0.24 MG
Potassium, K: 19 MG
Sodium, Na: 5 MG

1750186

RESTAURANT-STYLE WHITE RICE MEDIUM GRAIN RICE STICKY BOWLS, RESTAURANT-STYLE WHITE RICE
brand_owner: CJ Foods USA Inc
brand_name: ANNIE CHUN'S
gtin_upc: 765667110942
ingredients: WATER, RICE, GLUCONIC ACID
serving_size: 210.0 g
branded_food_category: Entrees, Sides & Small Meals
market_country: United States
Energy: 148 KCAL
Protein: 2.86 G
Total lipid (fat): 0.48 G
Carbohydrate, by difference: 33.81 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 5 MG
Iron, Fe: 0.24 MG
Potassium, K: 19 MG
Sodium, Na: 5 MG

387586

RESTAURANT-STYLE WHITE RICE, STICKY
brand_owner: Annie Chun's, Inc.
gtin_upc: 765667400104
ingredients: WATER, RICE, GLUCONIC ACID
serving_size: 210.0 g
household_serving_fulltext: 1 TRAY
branded_food_category: Entrees, Sides & Small Meals
market_country: United States
Energy: 148 KCAL
Protein: 2.86 G
Total lipid (fat): 0.48 G
Carbohydrate, by difference: 33.81 G
Fiber, total dietary: 1.4 G
Calcium, Ca: 6 MG
Iron, Fe: 0.24 MG
Sodium, Na: 5 MG

1197902

RESTAURANTE SEASONING MIX
brand_owner: Hormel Foods Corporation
brand_name: CHI-CHI'S
gtin_upc: 037600425650
ingredients: DEHYDRATED ONIONS, SALT, DEHYDRATED GREEN CHILES, GARLIC POWDER, MONOSODIUM GLUTAMATE, SPICES, SILICON DIOXIDE (ANTICAKING AGENT).
serving_size: 3.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 9667 MG

1489946

1862198

RESTAURANTE SEASONING MIX
brand_owner: Hormel Foods Corporation
brand_name: CHI-CHI'S
gtin_upc: 037600425650
ingredients: DEHYDRATED ONIONS, SALT, DEHYDRATED GREEN CHILES, GARLIC POWDER, MONOSODIUM GLUTAMATE, SPICES, SILICON DIOXIDE (ANTICAKING AGENT).
serving_size: 3.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: .78 oz/22.1 g
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 9667 MG

1765379

RESTAURANTE SEASONING MIX
brand_owner: Hormel Foods Corporation
brand_name: CHI-CHI'S
gtin_upc: 037600425650
ingredients: DEHYDRATED ONIONS, SALT, DEHYDRATED GREEN CHILES, GARLIC POWDER, MONOSODIUM GLUTAMATE, SPICES, SILICON DIOXIDE (ANTICAKING AGENT).
serving_size: 3.0 g
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
package_weight: 22.1 g
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 9667 MG

386707

RESTAURANTE SEASONING MIX
brand_owner: Hormel Foods Corporation
gtin_upc: 037600425650
ingredients: DEHYDRATED ONIONS, SALT, DEHYDRATED GREEN CHILES, GARLIC POWDER, MONOSODIUM GLUTAMATE, SPICES, SILICON DIOXIDE (ANTICAKING AGENT).
serving_size: 3.0 g
household_serving_fulltext: 0.125 OF PACKAGE
branded_food_category: Seasoning Mixes, Salts, Marinades & Tenderizers
market_country: United States
Energy: 333 KCAL
Carbohydrate, by difference: 66.67 G
Sodium, Na: 9667 MG

1265234

RESTAURANTE STYLE CHICKEN & CHEESE TAQUITOS
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007407321
ingredients: WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED CHICKEN (WITH WATER, MODIFIED FOOD STARCH, SALT, SODIUM PHOSPHATE), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATOES (WITH JUICE, CITRIC ACID, CALCIUM CHLORIDE), CONTAINS 2% OR LESS TEXTURED SOY FLOUR, GREEN CHILIES (WITH SALT, CITRIC ACID, CALCIUM CHLORIDE), BEANS, SPICES, FLAVOR, DEHYDRATED ONION, JALAPENO PUREE (WITH SALT, ACETIC ACID), SALT, MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), DOUGH CONDITIONERS (SALT, YEAST, CELLULOSE GUM, GUAR GUM, WHEAT STARCH, ENZYMES, SODIUM METABISULFITE, SODIUM STEAROYL LACTYLATE, L-CYSTEINE, MONO AND DIGLYCERIDES, DICALCIUM PHOSPHATE, MICROCRYSTALLINE CELLULOSE).
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 271 KCAL
Protein: 8.24 G
Total lipid (fat): 14.12 G
Carbohydrate, by difference: 28.24 G
Fiber, total dietary: 1.2 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 365 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 2.35 G
Cholesterol: 12 MG

1557313

2066080

RESTAURANTE STYLE CHICKEN & CHEESE TAQUITOS
brand_owner: Ruiz Food Products Inc
brand_name: EL MONTEREY
gtin_upc: 071007407321
ingredients: WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED CHICKEN (WITH WATER, MODIFIED FOOD STARCH, SALT, SODIUM PHOSPHATE), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATOES (WITH JUICE, CITRIC ACID, CALCIUM CHLORIDE), CONTAINS 2% OR LESS TEXTURED SOY FLOUR, GREEN CHILIES (WITH SALT, CITRIC ACID, CALCIUM CHLORIDE), BEANS, SPICES, FLAVOR, DEHYDRATED ONION, JALAPENO PUREE (WITH SALT, ACETIC ACID), SALT, MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), DOUGH CONDITIONERS (SALT, YEAST, CELLULOSE GUM, GUAR GUM, WHEAT STARCH, ENZYMES, SODIUM METABISULFITE, SODIUM STEAROYL LACTYLATE, L-CYSTEINE, MONO AND DIGLYCERIDES, DICALCIUM PHOSPHATE, MICROCRYSTALLINE CELLULOSE).
serving_size: 85.0 g
branded_food_category: Frozen Appetizers & Hors D'oeuvres
package_weight: 60 oz/3.75 lbs
market_country: United States
Energy: 271 KCAL
Protein: 8.24 G
Total lipid (fat): 14.12 G
Carbohydrate, by difference: 28.24 G
Fiber, total dietary: 1.2 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 365 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 2.35 G
Cholesterol: 12 MG

461427

RESTAURANTE STYLE CHICKEN & CHEESE TAQUITOS
brand_owner: Ruiz Food Products Inc
gtin_upc: 071007407321
ingredients: WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, COOKED CHICKEN (WITH WATER, MODIFIED FOOD STARCH, SALT, SODIUM PHOSPHATE), VEGETABLE OIL (SOYBEAN, CANOLA AND/OR CORN OIL), MONTEREY JACK CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATOES (WITH JUICE, CITRIC ACID, CALCIUM CHLORIDE), CONTAINS 2% OR LESS TEXTURED SOY FLOUR, GREEN CHILIES (WITH SALT, CITRIC ACID, CALCIUM CHLORIDE), BEANS, SPICES, FLAVOR, DEHYDRATED ONION, JALAPENO PUREE (WITH SALT, ACETIC ACID), SALT, MODIFIED CORN STARCH, TOMATO PASTE (TOMATOES), DOUGH CONDITIONERS (SALT, YEAST, CELLULOSE GUM, GUAR GUM, WHEAT STARCH, ENZYMES, SODIUM METABISULFITE, SODIUM STEAROYL LACTYLATE, L-CYSTEINE, MONO AND DIGLYCERIDES, DICALCIUM PHOSPHATE, MICROCRYSTALLINE CELLULOSE).
serving_size: 85.0 g
household_serving_fulltext: 2 TAQUITOS
branded_food_category: Frozen Appetizers & Hors D'oeuvres
market_country: United States
Energy: 271 KCAL
Protein: 8.24 G
Total lipid (fat): 14.12 G
Carbohydrate, by difference: 28.24 G
Fiber, total dietary: 1.2 G
Calcium, Ca: 47 MG
Iron, Fe: 2.12 MG
Sodium, Na: 365 MG
Vitamin C, total ascorbic acid: 1.4 MG
Vitamin A, IU: 235 IU
Fatty acids, total saturated: 2.35 G
Cholesterol: 12 MG

1209156

RESTAURANTE STYLE HOT SALSA, HOT
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690093734
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (TOMATOES, TOMATO JUICE), JALAPENO PEPPERS, ONION, DEHYDRATED ONION, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED GARLIC, NATURAL FLAVOR.
serving_size: 30.0 g
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Sugars, Total: 6.67 G
Sodium, Na: 533 MG
Vitamin C, total ascorbic acid: 16 MG
Vitamin A, IU: 333 IU

1501212

2032081

RESTAURANTE STYLE HOT SALSA, HOT
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690093734
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (TOMATOES, TOMATO JUICE), JALAPENO PEPPERS, ONION, DEHYDRATED ONION, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED GARLIC, NATURAL FLAVOR.
serving_size: 30.0 g
branded_food_category: Dips & Salsa
package_weight: 16 oz/1 lbs/454 g
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Sugars, Total: 6.67 G
Sodium, Na: 533 MG
Vitamin C, total ascorbic acid: 16 MG
Vitamin A, IU: 333 IU

1109373

RESTAURANTE STYLE HOT SALSA, HOT
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690093734
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (TOMATOES, TOMATO JUICE), JALAPENO PEPPERS, ONION, DEHYDRATED ONION, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED GARLIC, NATURAL FLAVOR.
serving_size: 30.0 g
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Sugars, Total: 6.67 G
Sodium, Na: 533 MG
Vitamin C, total ascorbic acid: 16 MG
Vitamin A, IU: 333 IU

825204

RESTAURANTE STYLE HOT SALSA, HOT
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690093734
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (TOMATOES, TOMATO JUICE), JALAPENO PEPPERS, ONION, DEHYDRATED ONION, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED GARLIC, NATURAL FLAVOR.
serving_size: 30.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Sugars, Total: 6.67 G
Sodium, Na: 533 MG

794415

RESTAURANTE STYLE HOT SALSA
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690093734
ingredients: TOMATO PUREE (WATER, TOMATO PASTE), TOMATOES (TOMATOES, TOMATO JUICE), JALAPENO PEPPERS, ONION, DEHYDRATED ONION, DISTILLED VINEGAR, CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED GARLIC, NATURAL FLAVOR.
serving_size: 30.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Energy: 33 KCAL
Carbohydrate, by difference: 6.67 G
Sugars, Total: 6.67 G
Sodium, Na: 533 MG
Vitamin C, total ascorbic acid: 16 MG
Vitamin A, IU: 333 IU

399542

RESTAURANTE STYLE MONTEREY JACK QUESO SUPREME
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690093314
ingredients: WATER, NONFAT MILK, MONTEREY JACK CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), VEGETABLE OIL (CORN AND/OR SOYBEAN), BLACK BEANS, MALTODEXTRIN, MODIFIED CORN STARCH, GREEN CHILIES, RED BELL PEPPERS, SALT, TOMATOES, NATURAL FLAVOR, JALAPENO PEPPERS, SODIUM ALGINATE, XANTHAN GUM, SODIUM PHOSPHATE, VINEGAR, SODIUM CITRATE, MONO & DIGLYCERIDES, SORBIC ACID (PRESERVATIVE), MONOSODIUM GLUTAMATE, CHILI POWDER, SUGAR, GARLIC POWDER, SPICES, AND ARTIFICIAL COLOR (FD&C YELLOW #5 AND YELLOW #6).
serving_size: 34.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Cheese
market_country: United States
Energy: 147 KCAL
Protein: 2.94 G
Total lipid (fat): 8.82 G
Carbohydrate, by difference: 11.76 G
Sugars, Total: 2.94 G
Calcium, Ca: 59 MG
Sodium, Na: 824 MG
Vitamin A, IU: 294 IU
Fatty acids, total saturated: 2.94 G
Cholesterol: 15 MG

959057

RESTAURANTE STYLE PEACH & PINEAPPLE FRUIT SALSA, RESTAURANTE STYLE
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690092928
ingredients: INGREDIENTS: TOMATOES (TOMATOES, TOMATO JUICE), TOMATO PUREE (WATER, TOMATO PASTE), PEACHES, JALAPENO PEPPERS, PINEAPPLE IN PINEAPPLE JUICE, SUGAR, CONTAINS LESS THAN 2% OF DISTILLED VINEGAR, DEHYDRATED ONION, SALT, CILANTRO, NATURAL FLAVOR.
serving_size: 32.0 g
household_serving_fulltext: 2 Tbsp
branded_food_category: Dips & Salsa
market_country: United States
Carbohydrate, by difference: 12.5 G
Fiber, total dietary: 3.1 G
Sugars, Total: 9.38 G
Sugars, added: 3.1 G
Sodium, Na: 344 MG

1501189

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE, NACHO BURSTS
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690060590
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, DRY BUTTERMILK, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATO POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, ONION POWDER, SOYBEAN OIL, GARLIC POWDER, DEXTROSE, NATURAL FLAVOR, ROMANO CHEESE (CULTURED PASTEURIZED PART SKIM COW'S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART SKIM MILK, SALT, ENZYMES), CITRIC ACID, LACTIC ACID, DISODIUM PHOSPHATE, SPICE, EXTRACTIVES OF: ANNATTO, TURMERIC AND PAPRIKA (COLOR), YELLOW 6 LAKE (COLOR).
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 89 MG
Iron, Fe: 1.29 MG
Potassium, K: 89 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 1.79 G

2032070

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE, NACHO BURSTS
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690060590
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, DRY BUTTERMILK, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATO POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, ONION POWDER, SOYBEAN OIL, GARLIC POWDER, DEXTROSE, NATURAL FLAVOR, ROMANO CHEESE (CULTURED PASTEURIZED PART SKIM COW'S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART SKIM MILK, SALT, ENZYMES), CITRIC ACID, LACTIC ACID, DISODIUM PHOSPHATE, SPICE, EXTRACTIVES OF: ANNATTO, TURMERIC AND PAPRIKA (COLOR), YELLOW 6 LAKE (COLOR).
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
package_weight: 13 oz/368.5 g
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 89 MG
Iron, Fe: 1.29 MG
Potassium, K: 89 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 1.79 G

2322419

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE, NACHO BURSTS
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690060590
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, DRY BUTTERMILK, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATO POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, ONION POWDER, SOYBEAN OIL, GARLIC POWDER, DEXTROSE, NATURAL FLAVOR, ROMANO CHEESE (CULTURED PASTEURIZED PART SKIM COW'S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART SKIM MILK, SALT, ENZYMES), CITRIC ACID, LACTIC ACID, DISODIUM PHOSPHATE, SPICE, EXTRACTIVES OF: ANNATTO, TURMERIC AND PAPRIKA (COLOR), YELLOW 6 LAKE (COLOR).
serving_size: 28.0 g
household_serving_fulltext: 20 CHIPS | ABOUT
branded_food_category: Chips, Pretzels & Snacks
package_weight: 13 oz/368.5 g
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 89 MG
Iron, Fe: 1.29 MG
Potassium, K: 89 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 1.79 G

1147447

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE, NACHO BURSTS
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690060590
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, DRY BUTTERMILK, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATO POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, ONION POWDER, SOYBEAN OIL, GARLIC POWDER, DEXTROSE, NATURAL FLAVOR, ROMANO CHEESE (CULTURED PASTEURIZED PART SKIM COW'S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART SKIM MILK, SALT, ENZYMES), CITRIC ACID, LACTIC ACID, DISODIUM PHOSPHATE, SPICE, EXTRACTIVES OF: ANNATTO, TURMERIC AND PAPRIKA (COLOR), YELLOW 6 LAKE (COLOR).
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 89 MG
Iron, Fe: 1.29 MG
Potassium, K: 89 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 1.79 G

399498

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690059952
ingredients: GROUND WHITE CORN, CANOLA AND/OR SUNFLOWER OIL, SEA SALT.
serving_size: 28.0 g
household_serving_fulltext: 18 CHIPS | ABOUT
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 536 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Calcium, Ca: 54 MG
Potassium, K: 204 MG
Sodium, Na: 357 MG
Fatty acids, total saturated: 1.79 G

399526

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690060590
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, DRY BUTTERMILK, CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), TOMATO POWDER, MONOSODIUM GLUTAMATE, WHEY PROTEIN CONCENTRATE, ONION POWDER, SOYBEAN OIL, GARLIC POWDER, DEXTROSE, NATURAL FLAVOR, ROMANO CHEESE (CULTURED PASTEURIZED PART SKIM COW'S MILK, SALT, ENZYMES), PARMESAN CHEESE (CULTURED PART SKIM MILK, SALT, ENZYMES), CITRIC ACID, LACTIC ACID, DISODIUM PHOSPHATE, SPICE, EXTRACTIVES OF: ANNATTO, TURMERIC AND PAPRIKA (COLOR), YELLOW 6 LAKE (COLOR).
serving_size: 28.0 g
household_serving_fulltext: 20 CHIPS | ABOUT
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 89 MG
Iron, Fe: 1.29 MG
Potassium, K: 89 MG
Sodium, Na: 1036 MG
Fatty acids, total saturated: 1.79 G

399531

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BITE SIZE
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690060620
ingredients: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, CORN MALTODEXTRIN, DEXTROSE, MONOSODIUM GLUTAMATE, ONION POWDER, TOMATO POWDER, PARSLEY, GARLIC POWDER, CARAMEL (COLOR), SPICES, CITRIC ACID, YELLOW 5 LAKE (COLOR), NATURAL AND ARTIFICIAL FLAVORS, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLUE 1 LAKE (COLOR), BUTTERMILK, CORN SYRUP SOLIDS, DISODIUM INOSINATE AND DISODIUM GUANYLATE, RED 40 LAKE (COLOR), DISODIUM PHOSPHATE.
serving_size: 28.0 g
household_serving_fulltext: 19 CHIPS | ABOUT
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 75 MG
Iron, Fe: 3.57 MG
Potassium, K: 300 MG
Sodium, Na: 857 MG
Fatty acids, total saturated: 1.79 G

626910

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, BLUE CORN
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690060750
ingredients: WHOLE GRAIN BLUE CORN, CANOLA AND/OR SUNFLOWER OIL, SEA SALT.
serving_size: 28.0 g
household_serving_fulltext: 13 CHIPS | ABOUT
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 67.86 G
Fiber, total dietary: 3.6 G
Sugars, Total: 3.57 G
Calcium, Ca: 107 MG
Potassium, K: 146 MG
Sodium, Na: 268 MG
Fatty acids, total saturated: 1.79 G

959079

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, RESTAURANTE STYLE
brand_owner: Old Dutch Foods Inc
gtin_upc: 074690060620
ingredients: INGREDIENTS: GROUND YELLOW CORN, CANOLA AND/OR SUNFLOWER OIL, WHEY, CONTAINS TWO PERCENT OR LESS OF: SALT, CORN MALTODEXTRIN, DEXTROSE, MONOSODIUM GLUTAMATE, ONION POWDER, TOMATO POWDER, PARSLEY, GARLIC POWDER, CARAMEL (COLOR), SPICES, CITRIC ACID, YELLOW 5 LAKE (COLOR), NATURAL AND ARTIFICIAL FLAVORS, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), BLUE 1 LAKE (COLOR), BUTTERMILK, CORN SYRUP SOLIDS, DISODIUM INOSINATE AND DISODIUM GUANYLATE, RED 40 LAKE (COLOR), DISODIUM PHOSPHATE.
serving_size: 28.0 g
household_serving_fulltext: 19 chips
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Sugars, added: 3.6 G
Calcium, Ca: 75 MG
Iron, Fe: 3.57 MG
Potassium, K: 300 MG
Sodium, Na: 857 MG
Fatty acids, total saturated: 1.79 G

1209153

RESTAURANTE STYLE PREMIUM TORTILLA CHIPS, SALSA BOWLS
brand_owner: Old Dutch Foods Inc
brand_name: OLD DUTCH
gtin_upc: 074690060880
ingredients: WHITE CORN, VEGETABLE OIL (CORN, AND/OR CANOLA AND/OR SUNFLOWER), TOASTED CORN GERM, SEA SALT.
serving_size: 28.0 g
branded_food_category: Chips, Pretzels & Snacks
market_country: United States
Energy: 500 KCAL
Protein: 7.14 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 64.29 G
Fiber, total dietary: 7.1 G
Sugars, Total: 3.57 G
Calcium, Ca: 71 MG
Sodium, Na: 357 MG
Fatty acids, total saturated: 3.57 G

Data Sources
https://fdc.nal.usda.gov
https://langual.org