Snacks, fruit leather, pieces, with vitamin C
FRUIT OR FRUIT PRODUCT (US CFR) Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
PROCESSED FRUIT PRODUCT (EUROFIR) Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail).
2500 SNACKS (USDA SR)
APPLE <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Malus domestica Borkh. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=104681]
[EuroFIR-NETTOX 2007 174]
[DPNL 2003 11049]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,8860]
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
PECTIN ADDED Used when pectin is added at any level.
FRUIT ADDED
VITAMIN C ADDED
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 10.2 G
Energy: 373 KCAL
Energy: 1561 kJ
Protein: 0.1 G
Total lipid (fat): 3.5 G
Ash: 1 G
Carbohydrate, by difference: 85.2 G
Fiber, total dietary: 3.5 G
Calcium, Ca: 18 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 24 MG
Potassium, K: 164 MG
Sodium, Na: 317 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.171 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 120 MG
Thiamin: 0.043 MG
Riboflavin: 0.1 MG
Niacin: 0.1 MG
Vitamin B-6: 0.3 MG
Folate, total: 14 UG
Folate, food: 14 UG
Vitamin A, IU: 116 IU
Fatty acids, total saturated: 0.99 G
SFA 8:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.008 G
SFA 14:0: 0.023 G
SFA 16:0: 0.614 G
SFA 18:0: 0.33 G
Fatty acids, total monounsaturated: 1.724 G
MUFA 16:1: 0.014 G
MUFA 18:1: 1.703 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.093 G
PUFA 18:2: 0.08 G
PUFA 18:3: 0.011 G
PUFA 20:4: 0.002 G
Snacks, fruit leather, pieces
FRUIT OR FRUIT PRODUCT (US CFR) Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
PROCESSED FRUIT PRODUCT (EUROFIR) Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail).
1900 SWEETS (USDA SR)
APPLE <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Malus domestica Borkh. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=104681]
[EuroFIR-NETTOX 2007 174]
[DPNL 2003 11049]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,8860]
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
PECTIN ADDED Used when pectin is added at any level.
FRUIT ADDED
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 12.3 G
Energy: 359 KCAL
Energy: 1504 kJ
Protein: 1 G
Total lipid (fat): 2.68 G
Ash: 1.2 G
Carbohydrate, by difference: 82.82 G
Sugars, Total: 57.58 G
Calcium, Ca: 18 MG
Iron, Fe: 0.75 MG
Magnesium, Mg: 14 MG
Phosphorus, P: 24 MG
Potassium, K: 164 MG
Sodium, Na: 199 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.171 MG
Manganese, Mn: 0.184 MG
Selenium, Se: 2.7 UG
Vitamin C, total ascorbic acid: 56 MG
Thiamin: 0.043 MG
Riboflavin: 0.1 MG
Niacin: 0.1 MG
Pantothenic acid: 0.319 MG
Vitamin B-6: 0.3 MG
Folate, total: 4 UG
Folate, food: 4 UG
Folate, DFE: 4 UG
Choline, total: 12.9 MG
Vitamin A, RAE: 3 UG
Carotene, beta: 34 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 58 IU
Lutein + zeaxanthin: 51 UG
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin K (phylloquinone): 18.2 UG
Fatty acids, total saturated: 0.65 G
SFA 14:0: 0.01 G
SFA 16:0: 0.34 G
SFA 18:0: 0.3 G
Fatty acids, total monounsaturated: 1.48 G
MUFA 18:1: 1.48 G
Fatty acids, total polyunsaturated: 0.55 G
PUFA 18:2: 0.43 G
PUFA 18:3: 0.12 G
Snacks, fruit leather, rolls
FRUIT OR FRUIT PRODUCT (US CFR) Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
PROCESSED FRUIT PRODUCT (EUROFIR) Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail).
1900 SWEETS (USDA SR)
APPLE <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Malus domestica Borkh. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=104681]
[EuroFIR-NETTOX 2007 174]
[DPNL 2003 11049]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,8860]
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
PECTIN ADDED Used when pectin is added at any level.
FRUIT ADDED
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 10.2 G
Energy: 371 KCAL
Energy: 1551 kJ
Protein: 0.1 G
Total lipid (fat): 3 G
Ash: 0.9 G
Carbohydrate, by difference: 85.8 G
Sugars, Total: 49.16 G
Calcium, Ca: 32 MG
Iron, Fe: 1.01 MG
Magnesium, Mg: 20 MG
Phosphorus, P: 31 MG
Potassium, K: 294 MG
Sodium, Na: 317 MG
Zinc, Zn: 0.19 MG
Copper, Cu: 0.171 MG
Manganese, Mn: 0.184 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 120 MG
Thiamin: 0.084 MG
Riboflavin: 0.02 MG
Niacin: 0.1 MG
Pantothenic acid: 0.029 MG
Vitamin B-6: 0.3 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 13.2 MG
Vitamin A, RAE: 6 UG
Carotene, beta: 34 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 57 IU
Lutein + zeaxanthin: 41 UG
Vitamin E (alpha-tocopherol): 0.56 MG
Vitamin K (phylloquinone): 18.2 UG
Fatty acids, total saturated: 0.672 G
SFA 14:0: 0.01 G
SFA 15:0: 0.002 G
SFA 16:0: 0.34 G
SFA 17:0: 0.004 G
SFA 18:0: 0.3 G
SFA 20:0: 0.01 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 1.48 G
MUFA 14:1: 0.002 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.48 G
Fatty acids, total polyunsaturated: 0.552 G
PUFA 18:2: 0.43 G
PUFA 18:3: 0.12 G
PUFA 20:3: 0.002 G
SNACKS, FRUIT
brand_owner: Bay Valley Foods, LLC
brand_name: CLOVER VALLEY
gtin_upc: 075436102253
ingredients: CORN SYRUP, SUGAR, FRUIT JUICE CONCENTRATE (APPLE, GRAPE, STRAWBERRY, ORANGE, RASPBERRY), MODIFIED CORN STARCH, CORN STARCH PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: MALIC ACID, ASCORBIC ACID (VITAMIN C), NATURAL AND ARTIFICIAL FLAVORS, WHITE MINERAL OIL, BLUE 1, RED 40, YELLOW 5, YELLOW 6, CARNAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
market_country: United States
Energy: 391 KCAL
Total lipid (fat): 2.17 G
Carbohydrate, by difference: 86.96 G
Sugars, Total: 39.13 G
Sodium, Na: 43 MG
SNACKS, FRUIT
brand_owner: Bay Valley Foods, LLC
brand_name: CLOVER VALLEY
gtin_upc: 075436102253
ingredients: CORN SYRUP, SUGAR, FRUIT JUICE CONCENTRATE (APPLE, GRAPE, STRAWBERRY, ORANGE, RASPBERRY), MODIFIED CORN STARCH, CORN STARCH PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: MALIC ACID, ASCORBIC ACID (VITAMIN C), NATURAL AND ARTIFICIAL FLAVORS, WHITE MINERAL OIL, BLUE 1, RED 40, YELLOW 5, YELLOW 6, CARNAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
market_country: United States
Energy: 391 KCAL
Total lipid (fat): 2.17 G
Carbohydrate, by difference: 86.96 G
Sugars, Total: 39.13 G
Sodium, Na: 43 MG
SNACKS, FRUIT
brand_owner: Bay Valley Foods, LLC
brand_name: CLOVER VALLEY
gtin_upc: 075436102253
ingredients: CORN SYRUP, SUGAR, FRUIT JUICE CONCENTRATE (APPLE, GRAPE, STRAWBERRY, ORANGE, RASPBERRY), MODIFIED CORN STARCH, CORN STARCH PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: MALIC ACID, ASCORBIC ACID (VITAMIN C), NATURAL AND ARTIFICIAL FLAVORS, WHITE MINERAL OIL, BLUE 1, RED 40, YELLOW 5, YELLOW 6, CARNAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
package_weight: 4 oz/113 g
market_country: United States
Energy: 391 KCAL
Total lipid (fat): 2.17 G
Carbohydrate, by difference: 86.96 G
Sugars, Total: 39.13 G
Sodium, Na: 43 MG
Vitamin C, total ascorbic acid: 260.9 MG
SNACKS, FRUIT
brand_owner: Bay Valley Foods, LLC
gtin_upc: 075436102253
ingredients: CORN SYRUP, SUGAR, FRUIT JUICE CONCENTRATE (APPLE, GRAPE, STRAWBERRY, ORANGE, RASPBERRY), MODIFIED CORN STARCH, CORN STARCH PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: MALIC ACID, ASCORBIC ACID (VITAMIN C), NATURAL AND ARTIFICIAL FLAVORS, WHITE MINERAL OIL, BLUE 1, RED 40, YELLOW 5, YELLOW 6, CARNAUBA WAX.
serving_size: 23.0 g
household_serving_fulltext: 0.8 ONZ
branded_food_category: Candy
market_country: United States
Energy: 391 KCAL
Total lipid (fat): 2.17 G
Carbohydrate, by difference: 86.96 G
Sugars, Total: 39.13 G
Sodium, Na: 43 MG
SNACKS, FRUIT
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000402386
ingredients: FRUIT JUICE BLEND FROM CONCENTRATE (PEAR, APPLE), CORN SYRUP, SUGAR, MODIFIED CORN STARCH. CONTAINS 2% OR LESS OF: FRUIT PECTIN, CITRIC ACID, DEXTROSE, SODIUM CITRATE, MALIC ACID, COLOR (RED 40, YELLOW 5, BLUE 1 AND OTHER COLOR ADDED), SUNFLOWER OIL+. POTASSIUM CITRATE, VITAMIN C (ASCORBIC ACID), NATURAL AND ARTIFICIAL FLAVOR, CAMAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
market_country: United States
Energy: 348 KCAL
Carbohydrate, by difference: 82.61 G
Sugars, Total: 43.48 G
Sodium, Na: 109 MG
Vitamin C, total ascorbic acid: 52.2 MG
SNACKS, FRUIT
brand_owner: General Mills, Inc.
brand_name: BETTY CROCKER
gtin_upc: 016000402386
ingredients: FRUIT JUICE BLEND FROM CONCENTRATE (PEAR, APPLE), CORN SYRUP, SUGAR, MODIFIED CORN STARCH. CONTAINS 2% OR LESS OF: FRUIT PECTIN, CITRIC ACID, DEXTROSE, SODIUM CITRATE, MALIC ACID, COLOR (RED 40, YELLOW 5, BLUE 1 AND OTHER COLOR ADDED), SUNFLOWER OIL+. POTASSIUM CITRATE, VITAMIN C (ASCORBIC ACID), NATURAL AND ARTIFICIAL FLAVOR, CAMAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
market_country: United States
Energy: 348 KCAL
Carbohydrate, by difference: 82.61 G
Sugars, Total: 43.48 G
Sodium, Na: 109 MG
Vitamin C, total ascorbic acid: 52.2 MG
SNACKS, FRUIT
brand_owner: Public Label Brands, Inc.
brand_name: PLB SPORTS
gtin_upc: 793396062102
ingredients: APPLE JUICE FROM CONCENTRATE, CORN SYRUP, SUGAR, GELATIN, MODIFIED CORN STARCH, CITRIC ACID, NATURAL FLAVORS, ASCORBIC ACID (VITAMIN C), SODIUM CITRATE, CARNAUBA WAX, FRUIT AND VEGETABLE JUICE (COLOR), SPIRULINA EXTRACT (COLOR), PAPRIKA OLEORESIN (COLOR), TURMERIC OLEORESIN (COLOR).
serving_size: 22.600000381469727 g
branded_food_category: Candy
package_weight: 226 g
market_country: United States
Energy: 310 KCAL
Protein: 4.42 G
Carbohydrate, by difference: 75.22 G
Sugars, Total: 61.95 G
Sugars, added: 57.5 G
Calcium, Ca: 9 MG
Potassium, K: 49 MG
Sodium, Na: 88 MG
Vitamin C, total ascorbic acid: 398.2 MG
SNACKS, FRUIT
brand_owner: Public Label Brands, Inc.
brand_name: PLB SPORTS
gtin_upc: 793396062102
ingredients: APPLE JUICE FROM CONCENTRATE, CORN SYRUP, SUGAR, GELATIN, MODIFIED CORN STARCH, CITRIC ACID, NATURAL FLAVORS, ASCORBIC ACID (VITAMIN C), SODIUM CITRATE, CARNAUBA WAX, FRUIT AND VEGETABLE JUICE (COLOR), SPIRULINA EXTRACT (COLOR), PAPRIKA OLEORESIN (COLOR), TURMERIC OLEORESIN (COLOR).
serving_size: 22.600000381469727 g
branded_food_category: Candy
package_weight: 8 oz/226 g
market_country: United States
Energy: 310 KCAL
Protein: 4.42 G
Carbohydrate, by difference: 75.22 G
Sugars, Total: 61.95 G
Sugars, added: 57.5 G
Calcium, Ca: 9 MG
Potassium, K: 49 MG
Sodium, Na: 88 MG
Vitamin C, total ascorbic acid: 398.2 MG
SNACKS, FRUIT
brand_owner: Tops Markets, LLC
brand_name: TOPS
gtin_upc: 070784474113
ingredients: CORN SYRUP, SUGAR, FRUIT JUICE CONCENTRATE (APPLE, GRAPE, STRAWBERRY, CHERRY), MODIFIED CORN STARCH, CORN STARCH, PARTIALLY HYDROGENATED VEGETABLE OIL (SOYBEAN AND COTTONSEED), CONTAINS LESS THAN 2% OF THE FOLLOWING: MALIC ACID, ASCORBIC ACID (VITAMIN C), NATURAL AND ARTIFICIAL FLAVORS, WHITE MINERAL OIL, BLUE 1, RED 40, CARNAUBA WAX.
serving_size: 23.0 g
branded_food_category: Candy
package_weight: 4.8 oz/136 g
market_country: United States
Energy: 391 KCAL
Total lipid (fat): 2.17 G
Carbohydrate, by difference: 86.96 G
Sugars, Total: 39.13 G
Sodium, Na: 43 MG
Vitamin C, total ascorbic acid: 260.9 MG
Snacks, GENERAL MILLS, BETTY CROCKER Fruit Roll Ups, berry flavored, with vitamin C
FRUIT OR FRUIT PRODUCT (US CFR) Fruit in all forms; includes fruit juices and fruit juice drinks, fruit butters, jellies, preserves, and related products.
PROCESSED FRUIT PRODUCT (EUROFIR) Examples are dried fruits (e.g. dried mixed fruit), compotes, canned, stewed fruit (e.g. apple sauce, fruit cocktail).
2500 SNACKS (USDA SR)
CORE OR POME FRUIT <DICTION>In botany, a pome (after the Latin word for fruit: pomum) is a type of fruit produced by flowering plants in the subfamily <i>Maloideae</i> of the family <i>Rosaceae</i>. [http://en.wikipedia.org/wiki/Pome]
FRUIT The descriptors under *FRUIT* are arrayed so that the indexer can check first whether the peel is present, removed or undetermined; then check the same informationfor the core, pit or seeds. For juices, beverages or jellies made from fruit, Index the entire part from which the product is derived.
Renamed from *FRUIT OR BERRY* in LanguaL 2008. The fleshy fruit of any plant. *FRUIT* includes vegetables berries and pods as well. The bulk of a fruit is its fleshy part, which is covered by a peel (skin) and which encloses a core, pit or seeds.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS <0.3 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
PECTIN ADDED Used when pectin is added at any level.
FRUIT ADDED
VITAMIN C ADDED
VEGETABLE FAT OR OIL ADDED
FRUIT JUICE ADDED
PRESERVED BY REDUCING WATER ACTIVITY Preservation method that lowers the water activity (relative humidity) of a food product. This is accomplished by using mechanical dehydration equipment, by natural drying, by adding salt, sugar or other agents to the food or by surface drying during a refrigeration or freezing operation. This method of preservation may be used in conjunction with other preservation methods such as preservation by thermal processing.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 10.2 G
Energy: 373 KCAL
Energy: 1559 kJ
Protein: 0.1 G
Total lipid (fat): 3.5 G
Ash: 1 G
Carbohydrate, by difference: 85.2 G
Sugars, Total: 38.7 G
Sodium, Na: 317 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 120 MG
Fatty acids, total saturated: 0.99 G
SFA 8:0: 0.002 G
SFA 10:0: 0.002 G
SFA 12:0: 0.008 G
SFA 14:0: 0.023 G
SFA 15:0: 0.002 G
SFA 16:0: 0.614 G
SFA 17:0: 0.004 G
SFA 18:0: 0.33 G
SFA 20:0: 0.01 G
SFA 22:0: 0.006 G
Fatty acids, total monounsaturated: 1.724 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.014 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.703 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.093 G
PUFA 18:2: 0.08 G
PUFA 18:3: 0.011 G
PUFA 20:3: 0.002 G
PUFA 20:4: 0.002 G
Snacks, granola bar, chewy, reduced sugar, all flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
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.
ROLLED Used for a grain in which the kernels have been physically compressed between heated rollers.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
LECITHINS ADDED
PRESERVED BY ADDING CHEMICALS Preserved by adding chemical preservatives (e.g., sorbic acid, sodium benzoate, BHT, calcium proprionate) to suppress or inhibit undesirable microorganisms or enzyme activity.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED SUGARS FOOD Food having at least 25% less sugars per amount customarily consumed than the sugars content of a comparable food product.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 11.65 G
Energy: 412 KCAL
Energy: 1725 kJ
Protein: 5.55 G
Total lipid (fat): 12.5 G
Ash: 0.9 G
Carbohydrate, by difference: 69.4 G
Fiber, total dietary: 3.1 G
Sugars, Total: 20.8 G
Calcium, Ca: 417 MG
Iron, Fe: 2.03 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 159 MG
Potassium, K: 199 MG
Sodium, Na: 312 MG
Zinc, Zn: 1.34 MG
Copper, Cu: 0.163 MG
Manganese, Mn: 1.133 MG
Selenium, Se: 5.7 UG
Fluoride, F: 0.1 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.19 MG
Riboflavin: 0.116 MG
Niacin: 1.049 MG
Pantothenic acid: 0.418 MG
Vitamin B-6: 0.089 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 15.5 MG
Vitamin B-12: 0.09 UG
Carotene, beta: 1 UG
Vitamin A, IU: 1 IU
Lutein + zeaxanthin: 47 UG
Vitamin E (alpha-tocopherol): 1.52 MG
Vitamin K (phylloquinone): 2.3 UG
Fatty acids, total saturated: 5.008 G
SFA 4:0: 0.001 G
SFA 6:0: 0.019 G
SFA 8:0: 0.24 G
SFA 10:0: 0.19 G
SFA 12:0: 1.413 G
SFA 14:0: 0.547 G
SFA 15:0: 0.003 G
SFA 16:0: 1.521 G
SFA 17:0: 0.01 G
SFA 18:0: 1.014 G
SFA 20:0: 0.026 G
SFA 22:0: 0.026 G
Fatty acids, total monounsaturated: 5.303 G
MUFA 16:1: 0.012 G
MUFA 18:1: 5.287 G
MUFA 20:1: 0.004 G
Fatty acids, total polyunsaturated: 1.44 G
PUFA 18:2: 1.415 G
PUFA 18:3: 0.025 G
Phytosterols: 11 MG
Tryptophan: 0.018 G
Threonine: 0.039 G
Isoleucine: 0.05 G
Leucine: 0.098 G
Lysine: 0.032 G
Methionine: 0.025 G
Cystine: 0.03 G
Phenylalanine: 0.072 G
Tyrosine: 0.043 G
Valine: 0.058 G
Arginine: 0.058 G
Histidine: 0.032 G
Alanine: 0.046 G
Aspartic acid: 0.061 G
Glutamic acid: 0.481 G
Glycine: 0.052 G
Proline: 0.166 G
Serine: 0.072 G
Theobromine: 1 MG
Snacks, granola bar, fruit-filled, nonfat
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
FRUIT 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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
OAT ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
FAT FREE FOOD A claim that a food is fat-free, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 0,5 g of fat per 100 g or 100 ml. However, claims expressed as X % fat-free shall be prohibited [REGULATION (EC) No 1924/2006 Corrigendum].
Food having less than 0.5 grams fat per amount customarily consumed. Meals and main dishes have less than 0.5 grams fat per labeled serving. Such foods must contain no ingredient that is fat or understood to contain fat except when the ingredient listed has been footnoted '*adds a trivial amount of fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 13.7 G
Energy: 342 KCAL
Energy: 1431 kJ
Protein: 5.9 G
Total lipid (fat): 0.9 G
Ash: 1.9 G
Carbohydrate, by difference: 77.6 G
Fiber, total dietary: 7.4 G
Sugars, Total: 45.24 G
Sucrose: 33.51 G
Glucose: 4.27 G
Fructose: 7.46 G
Starch: 24 G
Calcium, Ca: 3 MG
Iron, Fe: 4 MG
Magnesium, Mg: 50 MG
Phosphorus, P: 122 MG
Potassium, K: 220 MG
Sodium, Na: 16 MG
Zinc, Zn: 1.42 MG
Copper, Cu: 0.234 MG
Selenium, Se: 8.3 UG
Vitamin C, total ascorbic acid: 1.7 MG
Thiamin: 0.03 MG
Riboflavin: 0.07 MG
Niacin: 0.4 MG
Vitamin B-6: 1.59 MG
Folate, total: 316 UG
Folic acid: 302 UG
Folate, food: 14 UG
Folate, DFE: 527 UG
Choline, total: 22.6 MG
Vitamin B-12: 0.18 UG
Vitamin A, RAE: 1 UG
Carotene, beta: 12 UG
Cryptoxanthin, beta: 9 UG
Vitamin A, IU: 28 IU
Lutein + zeaxanthin: 113 UG
Vitamin E (alpha-tocopherol): 0.22 MG
Vitamin K (phylloquinone): 1.3 UG
Fatty acids, total saturated: 0.2 G
SFA 12:0: 0.002 G
SFA 14:0: 0.002 G
SFA 16:0: 0.175 G
SFA 18:0: 0.021 G
Fatty acids, total monounsaturated: 0.24 G
MUFA 16:1: 0.001 G
MUFA 18:1: 0.241 G
Fatty acids, total polyunsaturated: 0.35 G
PUFA 18:2: 0.332 G
PUFA 18:3: 0.019 G
Snacks, granola bar, GENERAL MILLS NATURE VALLEY, SWEET&SALTY NUT, peanut
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED, SKIN REMOVED, GERM PRESENT Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM PRESENT* in LanguaL 2008.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
HONEY ADDED
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FRUCTOSE ADDED Used when pure fructose is added. Consider also the term *HIGH FRUCTOSE CORN SYRUP ADDED*.
VITAMIN E ADDED
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED, NATURAL
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
OAT ADDED
SEED ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 3.7 G
Energy: 487 KCAL
Energy: 2037 kJ
Protein: 9.14 G
Total lipid (fat): 22.86 G
Ash: 2.76 G
Carbohydrate, by difference: 61.14 G
Fiber, total dietary: 2.9 G
Sugars, Total: 33.14 G
Calcium, Ca: 57 MG
Iron, Fe: 1.44 MG
Magnesium, Mg: 102 MG
Phosphorus, P: 272 MG
Potassium, K: 390 MG
Sodium, Na: 414 MG
Zinc, Zn: 1.77 MG
Copper, Cu: 0.339 MG
Manganese, Mn: 1.157 MG
Selenium, Se: 10 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.357 MG
Riboflavin: 0.528 MG
Niacin: 3.413 MG
Pantothenic acid: 0.644 MG
Vitamin B-6: 0.32 MG
Folate, total: 55 UG
Folic acid: 33 UG
Folate, food: 21 UG
Folate, DFE: 78 UG
Choline, total: 49.1 MG
Betaine: 2.8 MG
Vitamin B-12: 0.25 UG
Vitamin A, RAE: 142 UG
Retinol: 142 UG
Vitamin A, IU: 473 IU
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 6.89 MG
Tocopherol, beta: 0.1 MG
Tocopherol, gamma: 1.94 MG
Tocopherol, delta: 0.09 MG
Tocotrienol, alpha: 0.17 MG
Vitamin K (phylloquinone): 11.7 UG
Fatty acids, total saturated: 6.857 G
SFA 4:0: 0.006 G
SFA 6:0: 0.002 G
SFA 8:0: 0.001 G
SFA 10:0: 0.003 G
SFA 12:0: 0.002 G
SFA 14:0: 0.037 G
SFA 15:0: 0.001 G
SFA 16:0: 5.238 G
SFA 17:0: 0.009 G
SFA 18:0: 1.299 G
SFA 20:0: 0.128 G
SFA 22:0: 0.066 G
Fatty acids, total monounsaturated: 9.083 G
MUFA 16:1: 0.068 G
MUFA 17:1: 0.01 G
MUFA 18:1: 8.939 G
MUFA 20:1: 0.066 G
Fatty acids, total polyunsaturated: 5.141 G
PUFA 18:2: 4.552 G
PUFA 18:3: 0.589 G
Tryptophan: 0.106 G
Threonine: 0.312 G
Isoleucine: 0.358 G
Leucine: 0.698 G
Lysine: 0.397 G
Methionine: 0.131 G
Cystine: 0.158 G
Phenylalanine: 0.471 G
Tyrosine: 0.277 G
Valine: 0.429 G
Arginine: 0.784 G
Histidine: 0.239 G
Alanine: 0.404 G
Aspartic acid: 0.977 G
Glutamic acid: 2.122 G
Glycine: 0.488 G
Proline: 0.525 G
Serine: 0.447 G
Snacks, granola bar, GENERAL MILLS, NATURE VALLEY, CHEWY TRAIL MIX
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
FRUCTOSE ADDED Used when pure fructose is added. Consider also the term *HIGH FRUCTOSE CORN SYRUP ADDED*.
VITAMIN E ADDED
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED, NATURAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
ROLLED Used for a grain in which the kernels have been physically compressed between heated rollers.
VEGETABLE FAT OR OIL ADDED
CHEMICAL LEAVENING AGENT ADDED
DRIED OR CANDIED FRUIT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.3 G
Energy: 415 KCAL
Energy: 1735 kJ
Protein: 5.71 G
Total lipid (fat): 11.43 G
Ash: 1.29 G
Carbohydrate, by difference: 72.27 G
Fiber, total dietary: 3.8 G
Sugars, Total: 42.86 G
Calcium, Ca: 116 MG
Iron, Fe: 8.71 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 168 MG
Potassium, K: 189 MG
Sodium, Na: 185 MG
Zinc, Zn: 1.35 MG
Copper, Cu: 0.226 MG
Manganese, Mn: 1.057 MG
Selenium, Se: 10.5 UG
Fluoride, F: 0.2 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.64 MG
Riboflavin: 0.391 MG
Niacin: 5.443 MG
Pantothenic acid: 0.422 MG
Vitamin B-6: 0.52 MG
Folate, total: 92 UG
Folic acid: 72 UG
Folate, food: 21 UG
Folate, DFE: 142 UG
Choline, total: 28.6 MG
Betaine: 1 MG
Vitamin A, RAE: 302 UG
Retinol: 302 UG
Carotene, beta: 1 UG
Vitamin A, IU: 1007 IU
Vitamin E (alpha-tocopherol): 2.66 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 0.81 MG
Tocopherol, delta: 0.04 MG
Tocotrienol, alpha: 0.34 MG
Vitamin K (phylloquinone): 7.5 UG
Fatty acids, total saturated: 1.435 G
SFA 14:0: 0.01 G
SFA 15:0: 0.001 G
SFA 16:0: 1.117 G
SFA 17:0: 0.002 G
SFA 18:0: 0.26 G
SFA 20:0: 0.024 G
SFA 22:0: 0.02 G
SFA 24:0: 0.002 G
Fatty acids, total monounsaturated: 4.585 G
MUFA 16:1: 0.028 G
MUFA 17:1: 0.002 G
MUFA 18:1: 4.486 G
MUFA 20:1: 0.068 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 4.028 G
PUFA 18:2: 3.619 G
PUFA 18:3: 0.408 G
Tryptophan: 0.074 G
Threonine: 0.171 G
Isoleucine: 0.218 G
Leucine: 0.409 G
Lysine: 0.259 G
Methionine: 0.089 G
Cystine: 0.151 G
Phenylalanine: 0.289 G
Tyrosine: 0.171 G
Valine: 0.292 G
Arginine: 0.456 G
Histidine: 0.132 G
Alanine: 0.248 G
Aspartic acid: 0.565 G
Glutamic acid: 1.263 G
Glycine: 0.302 G
Proline: 0.207 G
Serine: 0.271 G
Snacks, granola bar, GENERAL MILLS, NATURE VALLEY, with yogurt coating
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
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*.
VITAMIN E ADDED
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED, NATURAL
ROLLED Used for a grain in which the kernels have been physically compressed between heated rollers.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
SEED ADDED
LECITHINS ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 7.18 G
Energy: 423 KCAL
Energy: 1768 kJ
Protein: 5.71 G
Total lipid (fat): 11.43 G
Ash: 1.43 G
Carbohydrate, by difference: 74.29 G
Fiber, total dietary: 4.4 G
Sugars, Total: 40 G
Calcium, Ca: 286 MG
Iron, Fe: 1.03 MG
Magnesium, Mg: 62 MG
Phosphorus, P: 191 MG
Potassium, K: 168 MG
Sodium, Na: 271 MG
Zinc, Zn: 1.58 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 1.297 MG
Selenium, Se: 12.3 UG
Thiamin: 0.905 MG
Riboflavin: 0.542 MG
Niacin: 7.302 MG
Pantothenic acid: 0.499 MG
Vitamin B-6: 0.708 MG
Folate, total: 126 UG
Folic acid: 112 UG
Folate, food: 14 UG
Folate, DFE: 205 UG
Choline, total: 19.6 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 475 UG
Retinol: 475 UG
Vitamin A, IU: 1582 IU
Vitamin E (alpha-tocopherol): 1.7 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 2.41 MG
Tocopherol, delta: 0.1 MG
Tocotrienol, alpha: 0.54 MG
Vitamin K (phylloquinone): 6.9 UG
Fatty acids, total saturated: 1.372 G
SFA 4:0: 0.004 G
SFA 6:0: 0.002 G
SFA 8:0: 0.001 G
SFA 10:0: 0.003 G
SFA 12:0: 0.003 G
SFA 14:0: 0.02 G
SFA 15:0: 0.001 G
SFA 16:0: 1.004 G
SFA 17:0: 0.002 G
SFA 18:0: 0.241 G
SFA 20:0: 0.06 G
SFA 22:0: 0.032 G
Fatty acids, total monounsaturated: 6.372 G
MUFA 16:1: 0.027 G
MUFA 17:1: 0.001 G
MUFA 18:1: 6.212 G
MUFA 20:1: 0.132 G
Fatty acids, total polyunsaturated: 3.476 G
PUFA 18:2: 2.661 G
PUFA 18:3: 0.815 G
Fatty acids, total trans: 0.037 G
Threonine: 0.164 G
Isoleucine: 0.223 G
Leucine: 0.43 G
Lysine: 0.303 G
Methionine: 0.097 G
Cystine: 0.192 G
Phenylalanine: 0.294 G
Tyrosine: 0.171 G
Valine: 0.316 G
Arginine: 0.373 G
Histidine: 0.128 G
Alanine: 0.247 G
Aspartic acid: 0.52 G
Glutamic acid: 1.218 G
Glycine: 0.279 G
Proline: 0.179 G
Serine: 0.281 G
Snacks, granola bar, KASHI GOLEAN, chewy, mixed flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
SOYBEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Glycine max (L.) Merr. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26716]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17711]
[https://plants.usda.gov/home/plantProfile?symbol=GLMA4]
[EuroFIR-NETTOX 2007 141]
[DPNL 2003 10065]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27017]
<DICTION><i>Glycine max</i>, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.[https://en.wikipedia.org/wiki/Soybean]
PROTEIN EXTRACT, CONCENTRATE OR ISOLATE Extract, concentrate or isolate high in protein; may contain amino acids, polypeptides and enzymes. Includes casein, gelatin, and gluten.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED, NATURAL
VEGETABLE FAT OR OIL ADDED
BRAN ADDED Used when bran is the second to fourth ingredient in order of predominance, excluding water. If a choice must be made between *BRAN ADDED* and the type of grain added, prefer *BRAN ADDED*.
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
OAT ADDED
BARLEY ADDED Used when barley is the second to fourth ingredient in order of predominance, excluding water.
SEED ADDED
BUCKWHEAT ADDED Used when buckwheat is the second to fourth ingredient in order of predominance, excluding water.
RYE ADDED
LECITHINS ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.23 G
Energy: 390 KCAL
Energy: 1630 kJ
Protein: 16.67 G
Total lipid (fat): 7.69 G
Ash: 2.99 G
Carbohydrate, by difference: 63.42 G
Fiber, total dietary: 7.7 G
Sugars, Total: 42.31 G
Starch: 0.01 G
Calcium, Ca: 103 MG
Iron, Fe: 1.62 MG
Magnesium, Mg: 321 MG
Phosphorus, P: 255 MG
Potassium, K: 429 MG
Sodium, Na: 321 MG
Zinc, Zn: 1.4 MG
Copper, Cu: 0.382 MG
Manganese, Mn: 0.562 MG
Selenium, Se: 11.3 UG
Fluoride, F: 0.2 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.135 MG
Riboflavin: 0.151 MG
Niacin: 0.68 MG
Pantothenic acid: 0.503 MG
Vitamin B-6: 0.095 MG
Folate, total: 39 UG
Folic acid: 1 UG
Folate, food: 38 UG
Folate, DFE: 39 UG
Choline, total: 48.4 MG
Vitamin B-12: 0.16 UG
Vitamin A, RAE: 17 UG
Retinol: 16 UG
Carotene, beta: 5 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 63 IU
Lutein + zeaxanthin: 43 UG
Vitamin E (alpha-tocopherol): 0.81 MG
Vitamin D (D2 + D3), International Units: 7 IU
Vitamin D (D2 + D3): 0.2 UG
Vitamin D3 (cholecalciferol): 0.2 UG
Vitamin K (phylloquinone): 3.6 UG
Fatty acids, total saturated: 3.227 G
SFA 4:0: 0.072 G
SFA 6:0: 0.044 G
SFA 8:0: 0.094 G
SFA 10:0: 0.133 G
SFA 12:0: 1.005 G
SFA 14:0: 0.512 G
SFA 16:0: 0.96 G
SFA 17:0: 0.01 G
SFA 18:0: 0.395 G
SFA 20:0: 0.002 G
Fatty acids, total monounsaturated: 2.558 G
MUFA 16:1: 0.047 G
MUFA 18:1: 2.471 G
MUFA 20:1: 0.03 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 1.228 G
PUFA 18:2: 1.033 G
PUFA 18:3: 0.195 G
Cholesterol: 6 MG
Phytosterols: 5 MG
Caffeine: 3 MG
Theobromine: 31 MG
Snacks, granola bar, KASHI GOLEAN, crunchy, mixed flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
SOYBEAN <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Glycine max (L.) Merr. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26716]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=17711]
[https://plants.usda.gov/home/plantProfile?symbol=GLMA4]
[EuroFIR-NETTOX 2007 141]
[DPNL 2003 10065]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,27017]
<DICTION><i>Glycine max</i>, commonly known as soybean in North America or soya bean, is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.[https://en.wikipedia.org/wiki/Soybean]
PROTEIN EXTRACT, CONCENTRATE OR ISOLATE Extract, concentrate or isolate high in protein; may contain amino acids, polypeptides and enzymes. Includes casein, gelatin, and gluten.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED, NATURAL
VEGETABLE FAT OR OIL ADDED
BRAN ADDED Used when bran is the second to fourth ingredient in order of predominance, excluding water. If a choice must be made between *BRAN ADDED* and the type of grain added, prefer *BRAN ADDED*.
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
OAT ADDED
BARLEY ADDED Used when barley is the second to fourth ingredient in order of predominance, excluding water.
SEED ADDED
BUCKWHEAT ADDED Used when buckwheat is the second to fourth ingredient in order of predominance, excluding water.
RYE ADDED
LECITHINS ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.43 G
Energy: 393 KCAL
Energy: 1644 kJ
Protein: 17.88 G
Total lipid (fat): 9.23 G
Ash: 3.89 G
Carbohydrate, by difference: 59.58 G
Fiber, total dietary: 5.9 G
Sugars, Total: 27.3 G
Starch: 6.64 G
Calcium, Ca: 434 MG
Iron, Fe: 5.2 MG
Magnesium, Mg: 86 MG
Phosphorus, P: 263 MG
Potassium, K: 300 MG
Sodium, Na: 486 MG
Zinc, Zn: 4.83 MG
Copper, Cu: 0.79 MG
Manganese, Mn: 1.108 MG
Selenium, Se: 6.1 UG
Fluoride, F: 0.4 UG
Vitamin C, total ascorbic acid: 19.3 MG
Thiamin: 0.259 MG
Riboflavin: 0.179 MG
Niacin: 1.888 MG
Pantothenic acid: 0.316 MG
Vitamin B-6: 1.073 MG
Folate, total: 215 UG
Folic acid: 70 UG
Folate, food: 144 UG
Folate, DFE: 264 UG
Choline, total: 43.8 MG
Vitamin B-12: 3.22 UG
Vitamin A, RAE: 50 UG
Retinol: 50 UG
Carotene, beta: 7 UG
Carotene, alpha: 3 UG
Vitamin A, IU: 179 IU
Lutein + zeaxanthin: 64 UG
Vitamin E (alpha-tocopherol): 10.27 MG
Vitamin K (phylloquinone): 1.7 UG
Fatty acids, total saturated: 4.687 G
SFA 6:0: 0.01 G
SFA 8:0: 0.164 G
SFA 10:0: 0.18 G
SFA 12:0: 2.242 G
SFA 14:0: 0.788 G
SFA 16:0: 0.895 G
SFA 17:0: 0.001 G
SFA 18:0: 0.406 G
SFA 20:0: 0.001 G
Fatty acids, total monounsaturated: 2.498 G
MUFA 16:1: 0.014 G
MUFA 17:1: 0.001 G
MUFA 18:1: 2.48 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 1.268 G
PUFA 18:2: 1.222 G
PUFA 18:3: 0.045 G
Fatty acids, total trans: 0.001 G
Caffeine: 11 MG
Theobromine: 106 MG
Snacks, granola bar, KASHI TLC Bar, chewy, mixed flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
FLAVORING, SPICE OR HERB ADDED, NATURAL
SOY PROTEIN ADDED
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
OAT ADDED
BARLEY ADDED Used when barley is the second to fourth ingredient in order of predominance, excluding water.
SEED ADDED
BUCKWHEAT ADDED Used when buckwheat is the second to fourth ingredient in order of predominance, excluding water.
RYE ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.34 G
Energy: 429 KCAL
Energy: 1794 kJ
Protein: 18.57 G
Total lipid (fat): 15.71 G
Ash: 3.11 G
Carbohydrate, by difference: 53.26 G
Fiber, total dietary: 11.4 G
Sugars, Total: 17.14 G
Starch: 0.27 G
Iron, Fe: 3.39 MG
Magnesium, Mg: 107 MG
Phosphorus, P: 271 MG
Potassium, K: 415 MG
Sodium, Na: 293 MG
Zinc, Zn: 1.6 MG
Copper, Cu: 0.506 MG
Manganese, Mn: 0.779 MG
Selenium, Se: 9.1 UG
Fluoride, F: 0.3 UG
Thiamin: 0.115 MG
Riboflavin: 0.289 MG
Niacin: 1.158 MG
Pantothenic acid: 0.389 MG
Vitamin B-6: 0.063 MG
Folate, total: 45 UG
Folic acid: 1 UG
Folate, food: 44 UG
Folate, DFE: 46 UG
Choline, total: 46.7 MG
Vitamin A, RAE: 2 UG
Retinol: 1 UG
Carotene, beta: 1 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 8 IU
Lutein + zeaxanthin: 38 UG
Vitamin E (alpha-tocopherol): 7.14 MG
Tocopherol, beta: 0.08 MG
Vitamin K (phylloquinone): 2.7 UG
Fatty acids, total saturated: 1.213 G
SFA 8:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.003 G
SFA 16:0: 0.934 G
SFA 17:0: 0.002 G
SFA 18:0: 0.21 G
SFA 20:0: 0.004 G
SFA 22:0: 0.001 G
Fatty acids, total monounsaturated: 9.486 G
MUFA 16:1: 0.071 G
MUFA 17:1: 0.007 G
MUFA 18:1: 9.291 G
MUFA 20:1: 0.034 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 4.181 G
PUFA 18:2: 3.876 G
PUFA 18:3: 0.193 G
PUFA 20:2 n-6 c,c: 0.001 G
Fatty acids, total trans: 0.005 G
Snacks, granola bar, KASHI TLC Bar, crunchy, mixed flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WHEAT GERM ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
OAT ADDED
BARLEY ADDED Used when barley is the second to fourth ingredient in order of predominance, excluding water.
SEED ADDED
BUCKWHEAT ADDED Used when buckwheat is the second to fourth ingredient in order of predominance, excluding water.
RYE ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 2.74 G
Energy: 446 KCAL
Energy: 1867 kJ
Protein: 15 G
Total lipid (fat): 15 G
Ash: 4.48 G
Carbohydrate, by difference: 62.78 G
Fiber, total dietary: 10 G
Sugars, Total: 20 G
Iron, Fe: 2.7 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 333 MG
Potassium, K: 545 MG
Sodium, Na: 400 MG
Zinc, Zn: 2.86 MG
Copper, Cu: 0.678 MG
Manganese, Mn: 3.137 MG
Selenium, Se: 18.9 UG
Fluoride, F: 0.1 UG
Thiamin: 0.486 MG
Riboflavin: 0.163 MG
Niacin: 2.403 MG
Pantothenic acid: 0.979 MG
Vitamin B-6: 0.536 MG
Folate, total: 81 UG
Folate, food: 81 UG
Folate, DFE: 81 UG
Choline, total: 25.5 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 8 UG
Carotene, alpha: 4 UG
Vitamin A, IU: 17 IU
Lutein + zeaxanthin: 73 UG
Vitamin E (alpha-tocopherol): 2.3 MG
Vitamin K (phylloquinone): 9.8 UG
Fatty acids, total saturated: 1.436 G
SFA 14:0: 0.01 G
SFA 16:0: 1.021 G
SFA 18:0: 0.294 G
SFA 20:0: 0.074 G
SFA 22:0: 0.037 G
Fatty acids, total monounsaturated: 7.932 G
MUFA 16:1: 0.037 G
MUFA 18:1: 7.745 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 5.006 G
PUFA 18:2: 3.764 G
PUFA 18:3: 1.241 G
Snacks, granola bar, QUAKER, chewy, 90 Calorie Bar
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
SUGAR SYRUP OR SUGAR SYRUP SOLIDS ADDED For the definition of sugar syrup, see *SUGAR SYRUP OR SYRUP SOLIDS*. Sugar syrups, especially corn syrup, usually contain several sugars in varying proportions; the specific sugars are not indexed individually.
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
SOY ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LECITHINS ADDED
BARLEY MALT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 6.23 G
Energy: 408 KCAL
Energy: 1708 kJ
Protein: 4.17 G
Total lipid (fat): 8.33 G
Ash: 2.1 G
Carbohydrate, by difference: 79.17 G
Fiber, total dietary: 4.2 G
Sugars, Total: 29.17 G
Calcium, Ca: 333 MG
Iron, Fe: 1.5 MG
Magnesium, Mg: 71 MG
Phosphorus, P: 152 MG
Potassium, K: 224 MG
Sodium, Na: 313 MG
Zinc, Zn: 1.23 MG
Copper, Cu: 0.307 MG
Manganese, Mn: 1.389 MG
Selenium, Se: 10.1 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.189 MG
Riboflavin: 0.076 MG
Niacin: 1.064 MG
Pantothenic acid: 0.506 MG
Vitamin B-6: 0.122 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 24.4 MG
Vitamin B-12: 0.03 UG
Vitamin A, RAE: 3 UG
Carotene, beta: 32 UG
Carotene, alpha: 1 UG
Vitamin A, IU: 54 IU
Lutein + zeaxanthin: 32 UG
Vitamin E (alpha-tocopherol): 2.23 MG
Vitamin K (phylloquinone): 2.8 UG
Fatty acids, total saturated: 2.083 G
SFA 4:0: 0.004 G
SFA 6:0: 0.005 G
SFA 8:0: 0.024 G
SFA 10:0: 0.024 G
SFA 12:0: 0.137 G
SFA 14:0: 0.07 G
SFA 16:0: 0.884 G
SFA 17:0: 0.006 G
SFA 18:0: 0.887 G
SFA 20:0: 0.03 G
SFA 22:0: 0.007 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 2.945 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.025 G
MUFA 18:1: 2.893 G
MUFA 20:1: 0.02 G
MUFA 22:1: 0.006 G
Fatty acids, total polyunsaturated: 1.929 G
PUFA 18:2: 1.798 G
PUFA 18:3: 0.129 G
Stigmasterol: 3 MG
Campesterol: 1 MG
Beta-sitosterol: 7 MG
Caffeine: 5 MG
Theobromine: 57 MG
Snacks, granola bar, QUAKER, DIPPS, all flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
SUGAR-PRODUCING PLANT
SUGAR A broad term that includes the nutritive sweeteners dextrose, fructose, galactose, lactose, maltose and sucrose, which are simple carbohydrates with molecules composed of one or two saccharide units. Note that on a product label or in a recipe, 'sugar' means *SUCROSE* and should be so indexed. Use the broad term *SUGAR* only if the specific sugar used is not known or not listed in the vocabulary.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
NONNUTRITIVE SWEETENER ADDED Used when a nonnutritive sweetener is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
PROTEIN ADDED Used when a protein or high-quality protein source is the second or third ingredient in order of predominance. If the nutrient content is known, *PROTEIN ADDED* should be specified when the added protein amounts to more than 10% of the total protein content.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
OAT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
LECITHINS ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 5.56 G
Energy: 480 KCAL
Energy: 2007 kJ
Protein: 7.52 G
Total lipid (fat): 20.42 G
Ash: 1.55 G
Carbohydrate, by difference: 64.96 G
Fiber, total dietary: 3.2 G
Sugars, Total: 37.61 G
Calcium, Ca: 65 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 162 MG
Potassium, K: 231 MG
Sodium, Na: 269 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 0.217 MG
Manganese, Mn: 1.138 MG
Selenium, Se: 14.6 UG
Fluoride, F: 0.7 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.132 MG
Riboflavin: 0.097 MG
Niacin: 1.007 MG
Pantothenic acid: 0.393 MG
Vitamin B-6: 0.115 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 20.2 MG
Betaine: 8.4 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 4 UG
Retinol: 4 UG
Carotene, beta: 1 UG
Vitamin A, IU: 15 IU
Lutein + zeaxanthin: 43 UG
Vitamin E (alpha-tocopherol): 4.19 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 0.62 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.16 MG
Vitamin D (D2 + D3), International Units: 3 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin D3 (cholecalciferol): 0.1 UG
Vitamin K (phylloquinone): 2 UG
Fatty acids, total saturated: 8.693 G
SFA 6:0: 0.048 G
SFA 8:0: 0.587 G
SFA 10:0: 0.467 G
SFA 12:0: 3.675 G
SFA 14:0: 1.441 G
SFA 16:0: 1.545 G
SFA 18:0: 0.913 G
SFA 20:0: 0.011 G
SFA 22:0: 0.005 G
Fatty acids, total monounsaturated: 3.499 G
MUFA 16:1: 0.011 G
MUFA 18:1: 3.468 G
MUFA 20:1: 0.021 G
Fatty acids, total polyunsaturated: 7.051 G
PUFA 18:2: 6.893 G
PUFA 18:3: 0.159 G
Phytosterols: 10 MG
Campesterol: 4 MG
Beta-sitosterol: 6 MG
Tryptophan: 0.054 G
Threonine: 0.126 G
Isoleucine: 0.153 G
Leucine: 0.294 G
Lysine: 0.172 G
Methionine: 0.069 G
Cystine: 0.098 G
Phenylalanine: 0.2 G
Tyrosine: 0.11 G
Valine: 0.203 G
Arginine: 0.294 G
Histidine: 0.094 G
Alanine: 0.166 G
Aspartic acid: 0.316 G
Glutamic acid: 1.013 G
Glycine: 0.173 G
Proline: 0.343 G
Serine: 0.2 G
Theobromine: 3 MG
Snacks, granola bar, with coconut, chocolate coated
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
MILK OR MILK PRODUCT ADDED
OAT ADDED
COCONUT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.1 G
Energy: 531 KCAL
Energy: 2223 kJ
Protein: 5.2 G
Total lipid (fat): 32.2 G
Ash: 1.3 G
Carbohydrate, by difference: 55.2 G
Fiber, total dietary: 6.2 G
Sugars, Total: 34.27 G
Calcium, Ca: 42 MG
Iron, Fe: 1.75 MG
Magnesium, Mg: 56 MG
Phosphorus, P: 154 MG
Potassium, K: 254 MG
Sodium, Na: 152 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.319 MG
Selenium, Se: 16.4 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.14 MG
Riboflavin: 0.08 MG
Niacin: 0.42 MG
Vitamin B-6: 0.12 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 12.8 MG
Vitamin B-12: 0.07 UG
Lutein + zeaxanthin: 48 UG
Vitamin E (alpha-tocopherol): 0.3 MG
Vitamin K (phylloquinone): 1.4 UG
Fatty acids, total saturated: 22.72 G
SFA 6:0: 0.16 G
SFA 8:0: 1.97 G
SFA 10:0: 1.58 G
SFA 12:0: 11.72 G
SFA 14:0: 4.41 G
SFA 16:0: 2.15 G
SFA 18:0: 0.74 G
Fatty acids, total monounsaturated: 4.97 G
MUFA 18:1: 4.97 G
Fatty acids, total polyunsaturated: 3.1 G
PUFA 18:2: 3.1 G
Caffeine: 3 MG
Theobromine: 41 MG
Snacks, granola bars, hard, almond
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
OAT ADDED
LECITHINS ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.1 G
Energy: 495 KCAL
Energy: 2071 kJ
Protein: 7.7 G
Total lipid (fat): 25.5 G
Ash: 1.6 G
Carbohydrate, by difference: 62 G
Fiber, total dietary: 4.8 G
Calcium, Ca: 32 MG
Iron, Fe: 2.5 MG
Magnesium, Mg: 81 MG
Phosphorus, P: 228 MG
Potassium, K: 273 MG
Sodium, Na: 256 MG
Zinc, Zn: 1.58 MG
Copper, Cu: 0.127 MG
Manganese, Mn: 1.365 MG
Selenium, Se: 15 UG
Thiamin: 0.28 MG
Riboflavin: 0.07 MG
Niacin: 0.61 MG
Pantothenic acid: 0.466 MG
Vitamin B-6: 0.047 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 37 IU
Fatty acids, total saturated: 12.51 G
SFA 6:0: 0.08 G
SFA 8:0: 0.94 G
SFA 10:0: 0.75 G
SFA 12:0: 5.6 G
SFA 14:0: 2.12 G
SFA 16:0: 2.43 G
SFA 18:0: 0.53 G
Fatty acids, total monounsaturated: 7.74 G
MUFA 16:1: 0.05 G
MUFA 18:1: 7.69 G
Fatty acids, total polyunsaturated: 3.76 G
PUFA 18:2: 3.66 G
PUFA 18:3: 0.1 G
Tryptophan: 0.142 G
Threonine: 0.221 G
Isoleucine: 0.289 G
Leucine: 0.585 G
Lysine: 0.313 G
Methionine: 0.135 G
Cystine: 0.231 G
Phenylalanine: 0.39 G
Tyrosine: 0.282 G
Valine: 0.406 G
Arginine: 0.596 G
Histidine: 0.178 G
Alanine: 0.369 G
Aspartic acid: 0.698 G
Glutamic acid: 1.679 G
Glycine: 0.411 G
Proline: 0.425 G
Serine: 0.374 G
Snacks, granola bars, hard, chocolate chip
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED, NATURAL
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.4 G
Energy: 438 KCAL
Energy: 1833 kJ
Protein: 7.3 G
Total lipid (fat): 16.3 G
Ash: 1.8 G
Carbohydrate, by difference: 72.1 G
Fiber, total dietary: 4.4 G
Calcium, Ca: 77 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 204 MG
Potassium, K: 251 MG
Sodium, Na: 344 MG
Zinc, Zn: 1.93 MG
Copper, Cu: 0.261 MG
Manganese, Mn: 1.507 MG
Selenium, Se: 12.5 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.18 MG
Riboflavin: 0.1 MG
Niacin: 0.555 MG
Pantothenic acid: 0.506 MG
Vitamin B-6: 0.058 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 42 IU
Fatty acids, total saturated: 11.41 G
SFA 6:0: 0.06 G
SFA 8:0: 0.76 G
SFA 10:0: 0.61 G
SFA 12:0: 4.55 G
SFA 14:0: 1.72 G
SFA 16:0: 2.16 G
SFA 18:0: 1.52 G
Fatty acids, total monounsaturated: 2.63 G
MUFA 16:1: 0.01 G
MUFA 18:1: 2.61 G
Fatty acids, total polyunsaturated: 1.27 G
PUFA 18:2: 1.22 G
PUFA 18:3: 0.05 G
Tryptophan: 0.134 G
Threonine: 0.211 G
Isoleucine: 0.274 G
Leucine: 0.552 G
Lysine: 0.311 G
Methionine: 0.134 G
Cystine: 0.222 G
Phenylalanine: 0.368 G
Tyrosine: 0.274 G
Valine: 0.396 G
Arginine: 0.517 G
Histidine: 0.164 G
Alanine: 0.356 G
Aspartic acid: 0.648 G
Glutamic acid: 1.494 G
Glycine: 0.38 G
Proline: 0.395 G
Serine: 0.359 G
Snacks, granola bars, hard, peanut butter
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
OAT ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.3 G
Energy: 483 KCAL
Energy: 2021 kJ
Protein: 9.8 G
Total lipid (fat): 23.8 G
Ash: 1.7 G
Carbohydrate, by difference: 62.3 G
Fiber, total dietary: 2.9 G
Calcium, Ca: 41 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 139 MG
Potassium, K: 291 MG
Sodium, Na: 283 MG
Zinc, Zn: 1.25 MG
Copper, Cu: 0.218 MG
Manganese, Mn: 0.922 MG
Selenium, Se: 15 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.21 MG
Riboflavin: 0.09 MG
Niacin: 1.97 MG
Pantothenic acid: 0.387 MG
Vitamin B-6: 0.096 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 16 IU
Fatty acids, total saturated: 3.2 G
SFA 12:0: 0.02 G
SFA 14:0: 0.02 G
SFA 16:0: 2.21 G
SFA 18:0: 0.9 G
Fatty acids, total monounsaturated: 7 G
MUFA 16:1: 0.01 G
MUFA 18:1: 6.91 G
MUFA 20:1: 0.08 G
Fatty acids, total polyunsaturated: 12.08 G
PUFA 18:2: 11.95 G
PUFA 18:3: 0.11 G
PUFA 20:4: 0.02 G
Tryptophan: 0.131 G
Threonine: 0.31 G
Isoleucine: 0.35 G
Leucine: 0.679 G
Lysine: 0.376 G
Methionine: 0.144 G
Cystine: 0.2 G
Phenylalanine: 0.502 G
Tyrosine: 0.383 G
Valine: 0.455 G
Arginine: 0.977 G
Histidine: 0.236 G
Alanine: 0.424 G
Aspartic acid: 1.059 G
Glutamic acid: 2.036 G
Glycine: 0.558 G
Proline: 0.495 G
Serine: 0.483 G
Snacks, granola bars, hard, plain
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
OAT ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.9 G
Energy: 471 KCAL
Energy: 1972 kJ
Protein: 10.1 G
Total lipid (fat): 19.8 G
Ash: 1.9 G
Carbohydrate, by difference: 64.4 G
Fiber, total dietary: 5.3 G
Sugars, Total: 28.57 G
Calcium, Ca: 61 MG
Iron, Fe: 2.95 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 277 MG
Potassium, K: 336 MG
Sodium, Na: 294 MG
Zinc, Zn: 2.03 MG
Copper, Cu: 0.392 MG
Manganese, Mn: 1.777 MG
Selenium, Se: 16.2 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.264 MG
Riboflavin: 0.119 MG
Niacin: 1.581 MG
Pantothenic acid: 0.813 MG
Vitamin B-6: 0.085 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 22 MG
Betaine: 6.9 MG
Vitamin A, RAE: 2 UG
Carotene, beta: 17 UG
Carotene, alpha: 6 UG
Vitamin A, IU: 33 IU
Lutein + zeaxanthin: 189 UG
Vitamin E (alpha-tocopherol): 2.09 MG
Vitamin K (phylloquinone): 14.6 UG
Fatty acids, total saturated: 2.37 G
SFA 12:0: 0.01 G
SFA 14:0: 0.01 G
SFA 16:0: 1.54 G
SFA 18:0: 0.76 G
Fatty acids, total monounsaturated: 4.38 G
MUFA 16:1: 0.01 G
MUFA 18:1: 4.37 G
MUFA 20:1: 0.13 G
Fatty acids, total polyunsaturated: 12.05 G
PUFA 18:2: 11.99 G
PUFA 18:3: 0.06 G
Tryptophan: 0.177 G
Threonine: 0.264 G
Isoleucine: 0.352 G
Leucine: 0.724 G
Lysine: 0.4 G
Methionine: 0.177 G
Cystine: 0.304 G
Phenylalanine: 0.479 G
Tyrosine: 0.352 G
Valine: 0.508 G
Arginine: 0.674 G
Histidine: 0.216 G
Alanine: 0.46 G
Aspartic acid: 0.83 G
Glutamic acid: 1.975 G
Glycine: 0.499 G
Proline: 0.518 G
Serine: 0.47 G
Snacks, granola bars, QUAKER OATMEAL TO GO, all flavors
BREAKFAST CEREAL (US CFR) Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or 'cheerios' and simple breakfast cereals such as instant oatmeal. Excludes rolled oats, corn grits and similar products, which are indexed under *MILLED GRAIN OR STARCH PRODUCT*. See also *MILLED GRAIN OR STARCH PRODUCT*.
BREAKFAST CEREAL (EUROFIR) Excludes rolled oats, corn grits and similar products, which are indexed under *RICE OR OTHER GRAIN *. Prepared grain product ready or nearly ready for consumption and marketed primarily for breakfast use. Includes formulated breakfast cereals such as 'corn flakes' or muesli and simple breakfast cereals such as instant oatmeal.
2500 SNACKS (USDA SR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
EGG ADDED Used when whole egg or a whole egg product is added at any level.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
ROLLED Used for a grain in which the kernels have been physically compressed between heated rollers.
MARGARINE ADDED
HIGH FRUCTOSE CORN SYRUP ADDED
BROWN SUGAR ADDED Used when brown sugar is the second or third ingredient in order of predominance or if the brown sugar content is known to 5% or more.
LECITHINS ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 9.86 G
Energy: 389 KCAL
Energy: 1626 kJ
Protein: 6.67 G
Total lipid (fat): 6.67 G
Ash: 1.33 G
Carbohydrate, by difference: 75.47 G
Fiber, total dietary: 4.6 G
Sugars, Total: 31.54 G
Calcium, Ca: 333 MG
Iron, Fe: 6 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 167 MG
Potassium, K: 238 MG
Sodium, Na: 367 MG
Zinc, Zn: 1.42 MG
Copper, Cu: 0.173 MG
Manganese, Mn: 1.547 MG
Selenium, Se: 16 UG
Fluoride, F: 0.3 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.5 MG
Riboflavin: 0.567 MG
Niacin: 6.667 MG
Pantothenic acid: 0.628 MG
Vitamin B-6: 0.667 MG
Folate, total: 75 UG
Folic acid: 54 UG
Folate, food: 20 UG
Folate, DFE: 113 UG
Choline, total: 47.3 MG
Vitamin B-12: 0.08 UG
Vitamin A, RAE: 236 UG
Retinol: 235 UG
Carotene, beta: 3 UG
Carotene, alpha: 2 UG
Cryptoxanthin, beta: 1 UG
Vitamin A, IU: 793 IU
Lutein + zeaxanthin: 58 UG
Vitamin E (alpha-tocopherol): 2.25 MG
Tocopherol, beta: 0.02 MG
Vitamin D (D2 + D3), International Units: 4 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 6.9 UG
Fatty acids, total saturated: 1.299 G
SFA 12:0: 0.004 G
SFA 14:0: 0.013 G
SFA 16:0: 1.076 G
SFA 17:0: 0.001 G
SFA 18:0: 0.199 G
SFA 20:0: 0.002 G
SFA 22:0: 0.002 G
Fatty acids, total monounsaturated: 1.531 G
MUFA 16:1: 0.04 G
MUFA 17:1: 0.001 G
MUFA 18:1: 1.478 G
MUFA 20:1: 0.012 G
Fatty acids, total polyunsaturated: 2.559 G
PUFA 18:2: 2.329 G
PUFA 18:3: 0.207 G
PUFA 18:4: 0.001 G
PUFA 20:4: 0.012 G
PUFA 20:5 n-3 (EPA): 0.006 G
PUFA 22:6 n-3 (DHA): 0.004 G
Fatty acids, total trans: 0.002 G
Cholesterol: 36 MG
Phytosterols: 2 MG
Tryptophan: 0.095 G
Threonine: 0.198 G
Isoleucine: 0.254 G
Leucine: 0.484 G
Lysine: 0.322 G
Methionine: 0.124 G
Cystine: 0.192 G
Phenylalanine: 0.322 G
Tyrosine: 0.216 G
Valine: 0.347 G
Arginine: 0.42 G
Histidine: 0.148 G
Alanine: 0.297 G
Aspartic acid: 0.575 G
Glutamic acid: 1.231 G
Glycine: 0.298 G
Proline: 0.257 G
Serine: 0.333 G
Snacks, granola bars, soft, almond, confectioners coating
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
FOOD SOURCE NOT KNOWN Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned.
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
OAT ADDED
SUGAR COATED OR COVERED
LECITHINS ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 8.74 G
Energy: 455 KCAL
Energy: 1903 kJ
Protein: 8.6 G
Total lipid (fat): 20 G
Ash: 2.53 G
Carbohydrate, by difference: 60.13 G
Fiber, total dietary: 4.3 G
Sugars, Total: 34 G
Calcium, Ca: 136 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 95 MG
Phosphorus, P: 192 MG
Potassium, K: 320 MG
Sodium, Na: 486 MG
Zinc, Zn: 1.41 MG
Copper, Cu: 0.337 MG
Manganese, Mn: 0.933 MG
Selenium, Se: 6.5 UG
Fluoride, F: 2.5 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.102 MG
Riboflavin: 0.36 MG
Niacin: 1.318 MG
Pantothenic acid: 0.379 MG
Vitamin B-6: 0.072 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 27.1 MG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Carotene, beta: 1 UG
Vitamin A, IU: 19 IU
Lutein + zeaxanthin: 15 UG
Vitamin E (alpha-tocopherol): 7.6 MG
Tocopherol, beta: 0.08 MG
Tocopherol, gamma: 0.19 MG
Tocopherol, delta: 0.01 MG
Tocotrienol, alpha: 0.06 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 5.668 G
SFA 4:0: 0.018 G
SFA 6:0: 0.022 G
SFA 8:0: 0.177 G
SFA 10:0: 0.207 G
SFA 12:0: 2.431 G
SFA 14:0: 0.908 G
SFA 16:0: 1.506 G
SFA 17:0: 0.002 G
SFA 18:0: 0.392 G
SFA 20:0: 0.004 G
Fatty acids, total monounsaturated: 9.491 G
MUFA 16:1: 0.082 G
MUFA 17:1: 0.007 G
MUFA 18:1: 9.399 G
MUFA 20:1: 0.003 G
Fatty acids, total polyunsaturated: 3.643 G
PUFA 18:2: 3.628 G
PUFA 18:3: 0.014 G
PUFA 20:2 n-6 c,c: 0.001 G
Fatty acids, total trans: 0.005 G
Snacks, granola bars, soft, coated, milk chocolate coating, chocolate chip
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
OAT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.6 G
Energy: 466 KCAL
Energy: 1950 kJ
Protein: 5.8 G
Total lipid (fat): 24.9 G
Ash: 1.5 G
Carbohydrate, by difference: 63.8 G
Fiber, total dietary: 3.4 G
Calcium, Ca: 103 MG
Iron, Fe: 2.33 MG
Magnesium, Mg: 66 MG
Phosphorus, P: 199 MG
Potassium, K: 313 MG
Sodium, Na: 200 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.35 MG
Manganese, Mn: 0.93 MG
Thiamin: 0.09 MG
Riboflavin: 0.25 MG
Niacin: 0.72 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.1 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Vitamin B-12: 0.57 UG
Vitamin A, RAE: 7 UG
Retinol: 5 UG
Vitamin A, IU: 39 IU
Fatty acids, total saturated: 14.22 G
SFA 4:0: 0.1 G
SFA 6:0: 0.04 G
SFA 8:0: 0.13 G
SFA 10:0: 0.15 G
SFA 12:0: 0.63 G
SFA 14:0: 0.57 G
SFA 16:0: 6.04 G
SFA 18:0: 6.57 G
Fatty acids, total monounsaturated: 7.77 G
MUFA 16:1: 0.19 G
MUFA 18:1: 7.58 G
Fatty acids, total polyunsaturated: 1.82 G
PUFA 18:2: 1.71 G
PUFA 18:3: 0.11 G
Cholesterol: 5 MG
Tryptophan: 0.07 G
Threonine: 0.226 G
Isoleucine: 0.27 G
Leucine: 0.474 G
Lysine: 0.289 G
Methionine: 0.114 G
Cystine: 0.063 G
Phenylalanine: 0.291 G
Tyrosine: 0.244 G
Valine: 0.345 G
Arginine: 0.241 G
Histidine: 0.105 G
Alanine: 0.222 G
Aspartic acid: 0.479 G
Glutamic acid: 1.112 G
Glycine: 0.177 G
Proline: 0.393 G
Serine: 0.254 G
Snacks, granola bars, soft, coated, milk chocolate coating, peanut butter
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
OAT ADDED
CHOCOLATE COATED OR COVERED Includes chocolate coatings for such products as candy and ice cream products as well as icings and frostings for such products as cakes and doughnuts.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.2 G
Energy: 508 KCAL
Energy: 2126 kJ
Protein: 10.2 G
Total lipid (fat): 31.1 G
Ash: 1.9 G
Carbohydrate, by difference: 53.4 G
Fiber, total dietary: 2.8 G
Sugars, Total: 23.74 G
Calcium, Ca: 108 MG
Iron, Fe: 1.45 MG
Magnesium, Mg: 67 MG
Phosphorus, P: 227 MG
Potassium, K: 339 MG
Sodium, Na: 193 MG
Zinc, Zn: 1.47 MG
Copper, Cu: 0.323 MG
Manganese, Mn: 1.35 MG
Selenium, Se: 13.1 UG
Vitamin C, total ascorbic acid: 0.6 MG
Thiamin: 0.1 MG
Riboflavin: 0.21 MG
Niacin: 3.29 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.106 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 24.7 MG
Vitamin A, RAE: 5 UG
Retinol: 5 UG
Carotene, beta: 6 UG
Vitamin A, IU: 25 IU
Lutein + zeaxanthin: 33 UG
Vitamin E (alpha-tocopherol): 4.17 MG
Vitamin K (phylloquinone): 13.2 UG
Fatty acids, total saturated: 17.01 G
SFA 4:0: 0.07 G
SFA 6:0: 0.04 G
SFA 8:0: 0.42 G
SFA 10:0: 0.49 G
SFA 12:0: 5.5 G
SFA 14:0: 2.15 G
SFA 16:0: 4.42 G
SFA 18:0: 3.92 G
Fatty acids, total monounsaturated: 6.54 G
MUFA 16:1: 0.12 G
MUFA 18:1: 6.39 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 1.9 G
PUFA 18:2: 1.83 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.01 G
Cholesterol: 12 MG
Tryptophan: 0.123 G
Threonine: 0.387 G
Isoleucine: 0.456 G
Leucine: 0.804 G
Lysine: 0.519 G
Methionine: 0.173 G
Cystine: 0.121 G
Phenylalanine: 0.51 G
Tyrosine: 0.431 G
Valine: 0.555 G
Arginine: 0.69 G
Histidine: 0.228 G
Alanine: 0.387 G
Aspartic acid: 0.972 G
Glutamic acid: 2.055 G
Glycine: 0.405 G
Proline: 0.68 G
Serine: 0.491 G
Caffeine: 6 MG
Theobromine: 42 MG
Snacks, granola bars, soft, uncoated, chocolate chip, graham and marshmallow
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
CHEMICAL LEAVENING AGENT ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6 G
Energy: 427 KCAL
Energy: 1787 kJ
Protein: 6.1 G
Total lipid (fat): 15.5 G
Ash: 1.6 G
Carbohydrate, by difference: 70.8 G
Fiber, total dietary: 4 G
Calcium, Ca: 89 MG
Iron, Fe: 2.57 MG
Magnesium, Mg: 71 MG
Phosphorus, P: 202 MG
Potassium, K: 275 MG
Sodium, Na: 316 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.28 MG
Manganese, Mn: 1.28 MG
Selenium, Se: 15.4 UG
Thiamin: 0.14 MG
Riboflavin: 0.15 MG
Niacin: 1 MG
Pantothenic acid: 0.38 MG
Vitamin B-6: 0.05 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 47 IU
Fatty acids, total saturated: 9.18 G
SFA 6:0: 0.06 G
SFA 8:0: 0.62 G
SFA 10:0: 0.49 G
SFA 12:0: 3.63 G
SFA 14:0: 1.38 G
SFA 16:0: 2 G
SFA 18:0: 1 G
Fatty acids, total monounsaturated: 2.92 G
MUFA 16:1: 0.05 G
MUFA 18:1: 2.87 G
Fatty acids, total polyunsaturated: 2.55 G
PUFA 18:2: 2.41 G
PUFA 18:3: 0.13 G
Tryptophan: 0.086 G
Threonine: 0.208 G
Isoleucine: 0.247 G
Leucine: 0.457 G
Lysine: 0.246 G
Methionine: 0.117 G
Cystine: 0.14 G
Phenylalanine: 0.318 G
Tyrosine: 0.212 G
Valine: 0.337 G
Arginine: 0.452 G
Histidine: 0.147 G
Alanine: 0.312 G
Aspartic acid: 0.522 G
Glutamic acid: 1.313 G
Glycine: 0.303 G
Proline: 0.335 G
Serine: 0.274 G
Snacks, granola bars, soft, uncoated, chocolate chip
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.45 G
Energy: 418 KCAL
Energy: 1749 kJ
Protein: 5.65 G
Total lipid (fat): 16.57 G
Ash: 1.14 G
Carbohydrate, by difference: 70.2 G
Fiber, total dietary: 3.8 G
Sugars, Total: 28.92 G
Sucrose: 16.51 G
Glucose: 5.16 G
Fructose: 2.01 G
Lactose: 0.5 G
Maltose: 4.73 G
Starch: 21.95 G
Calcium, Ca: 41 MG
Iron, Fe: 2.19 MG
Magnesium, Mg: 64 MG
Phosphorus, P: 176 MG
Potassium, K: 237 MG
Sodium, Na: 291 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.273 MG
Manganese, Mn: 1.263 MG
Selenium, Se: 11.1 UG
Thiamin: 0.169 MG
Riboflavin: 0.082 MG
Niacin: 0.765 MG
Pantothenic acid: 0.341 MG
Vitamin B-6: 0.066 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 16.7 MG
Betaine: 21.6 MG
Vitamin E (alpha-tocopherol): 0.31 MG
Tocopherol, beta: 0.03 MG
Tocopherol, gamma: 2.22 MG
Tocopherol, delta: 0.89 MG
Tocotrienol, alpha: 0.24 MG
Tocotrienol, gamma: 0.03 MG
Vitamin K (phylloquinone): 16.4 UG
Vitamin K (Dihydrophylloquinone): 14.5 UG
Fatty acids, total saturated: 6.061 G
SFA 8:0: 0.198 G
SFA 10:0: 0.153 G
SFA 12:0: 1.157 G
SFA 14:0: 0.43 G
SFA 16:0: 2.175 G
SFA 18:0: 1.834 G
SFA 20:0: 0.064 G
SFA 22:0: 0.033 G
Fatty acids, total monounsaturated: 6.967 G
MUFA 16:1: 0.019 G
MUFA 18:1: 6.916 G
MUFA 20:1: 0.032 G
Fatty acids, total polyunsaturated: 1.576 G
PUFA 18:2: 1.512 G
PUFA 18:3: 0.064 G
PUFA 18:3 n-3 c,c,c (ALA): 0.06 G
PUFA 18:3 n-6 c,c,c: 0.004 G
Tryptophan: 0.058 G
Threonine: 0.191 G
Isoleucine: 0.221 G
Leucine: 0.434 G
Lysine: 0.214 G
Methionine: 0.102 G
Cystine: 0.143 G
Phenylalanine: 0.293 G
Tyrosine: 0.188 G
Valine: 0.305 G
Arginine: 0.387 G
Histidine: 0.139 G
Alanine: 0.262 G
Aspartic acid: 0.46 G
Glutamic acid: 1.243 G
Glycine: 0.27 G
Proline: 0.349 G
Serine: 0.296 G
Snacks, granola bars, soft, uncoated, nut and raisin
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
DRIED OR CANDIED FRUIT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.1 G
Energy: 454 KCAL
Energy: 1900 kJ
Protein: 8 G
Total lipid (fat): 20.4 G
Ash: 1.9 G
Carbohydrate, by difference: 63.6 G
Fiber, total dietary: 5.6 G
Calcium, Ca: 84 MG
Iron, Fe: 2.18 MG
Magnesium, Mg: 91 MG
Phosphorus, P: 241 MG
Potassium, K: 392 MG
Sodium, Na: 254 MG
Zinc, Zn: 1.6 MG
Copper, Cu: 0.38 MG
Manganese, Mn: 1.2 MG
Selenium, Se: 15.4 UG
Thiamin: 0.19 MG
Riboflavin: 0.19 MG
Niacin: 2.61 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.12 MG
Folate, total: 30 UG
Folate, food: 30 UG
Folate, DFE: 30 UG
Vitamin B-12: 0.24 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 41 IU
Fatty acids, total saturated: 9.54 G
SFA 6:0: 0.06 G
SFA 8:0: 0.67 G
SFA 10:0: 0.53 G
SFA 12:0: 3.99 G
SFA 14:0: 1.54 G
SFA 16:0: 2.09 G
SFA 18:0: 0.66 G
Fatty acids, total monounsaturated: 4.22 G
MUFA 16:1: 0.04 G
MUFA 18:1: 4.14 G
MUFA 20:1: 0.03 G
Fatty acids, total polyunsaturated: 5.52 G
PUFA 18:2: 5.36 G
PUFA 18:3: 0.17 G
Tryptophan: 0.099 G
Threonine: 0.26 G
Isoleucine: 0.301 G
Leucine: 0.543 G
Lysine: 0.3 G
Methionine: 0.137 G
Cystine: 0.161 G
Phenylalanine: 0.387 G
Tyrosine: 0.259 G
Valine: 0.397 G
Arginine: 0.635 G
Histidine: 0.186 G
Alanine: 0.372 G
Aspartic acid: 0.712 G
Glutamic acid: 1.645 G
Glycine: 0.391 G
Proline: 0.397 G
Serine: 0.345 G
Snacks, granola bars, soft, uncoated, peanut butter and chocolate chip
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.9 G
Energy: 432 KCAL
Energy: 1807 kJ
Protein: 9.8 G
Total lipid (fat): 20 G
Ash: 2 G
Carbohydrate, by difference: 62.2 G
Fiber, total dietary: 4.2 G
Calcium, Ca: 80 MG
Iron, Fe: 1.94 MG
Magnesium, Mg: 88 MG
Phosphorus, P: 262 MG
Potassium, K: 377 MG
Sodium, Na: 328 MG
Zinc, Zn: 1.7 MG
Copper, Cu: 0.4 MG
Manganese, Mn: 1.35 MG
Thiamin: 0.12 MG
Riboflavin: 0.12 MG
Niacin: 3.15 MG
Pantothenic acid: 0.53 MG
Vitamin B-6: 0.1 MG
Folate, total: 33 UG
Folate, food: 33 UG
Folate, DFE: 33 UG
Vitamin B-12: 0.45 UG
Vitamin A, RAE: 2 UG
Retinol: 1 UG
Vitamin A, IU: 12 IU
Fatty acids, total saturated: 5.59 G
SFA 6:0: 0.01 G
SFA 8:0: 0.1 G
SFA 10:0: 0.08 G
SFA 12:0: 0.59 G
SFA 14:0: 0.24 G
SFA 16:0: 2.73 G
SFA 18:0: 1.85 G
Fatty acids, total monounsaturated: 8.36 G
MUFA 16:1: 0.02 G
MUFA 18:1: 8.17 G
MUFA 20:1: 0.18 G
Fatty acids, total polyunsaturated: 4.61 G
PUFA 18:2: 4.54 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.03 G
Cholesterol: 1 MG
Tryptophan: 0.101 G
Threonine: 0.33 G
Isoleucine: 0.348 G
Leucine: 0.641 G
Lysine: 0.357 G
Methionine: 0.131 G
Cystine: 0.137 G
Phenylalanine: 0.497 G
Tyrosine: 0.389 G
Valine: 0.433 G
Arginine: 1.046 G
Histidine: 0.236 G
Alanine: 0.407 G
Aspartic acid: 1.105 G
Glutamic acid: 1.973 G
Glycine: 0.551 G
Proline: 0.444 G
Serine: 0.469 G
Snacks, granola bars, soft, uncoated, peanut butter
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 7.3 G
Energy: 426 KCAL
Energy: 1782 kJ
Protein: 10.5 G
Total lipid (fat): 15.8 G
Ash: 2.1 G
Carbohydrate, by difference: 64.4 G
Fiber, total dietary: 4.3 G
Calcium, Ca: 91 MG
Iron, Fe: 2.13 MG
Magnesium, Mg: 86 MG
Phosphorus, P: 250 MG
Potassium, K: 291 MG
Sodium, Na: 409 MG
Zinc, Zn: 1.86 MG
Copper, Cu: 0.66 MG
Manganese, Mn: 1.4 MG
Selenium, Se: 18.9 UG
Thiamin: 0.228 MG
Riboflavin: 0.148 MG
Niacin: 3.142 MG
Pantothenic acid: 0.54 MG
Vitamin B-6: 0.103 MG
Folate, total: 32 UG
Folate, food: 32 UG
Folate, DFE: 32 UG
Vitamin B-12: 0.2 UG
Vitamin A, RAE: 2 UG
Retinol: 1 UG
Vitamin A, IU: 14 IU
Fatty acids, total saturated: 3.65 G
SFA 6:0: 0.01 G
SFA 8:0: 0.15 G
SFA 10:0: 0.12 G
SFA 12:0: 0.89 G
SFA 14:0: 0.34 G
SFA 16:0: 1.67 G
SFA 18:0: 0.46 G
Fatty acids, total monounsaturated: 6.59 G
MUFA 16:1: 0.01 G
MUFA 18:1: 6.41 G
MUFA 20:1: 0.16 G
Fatty acids, total polyunsaturated: 4.27 G
PUFA 18:2: 4.22 G
PUFA 18:3: 0.03 G
PUFA 20:4: 0.02 G
Tryptophan: 0.11 G
Threonine: 0.35 G
Isoleucine: 0.374 G
Leucine: 0.696 G
Lysine: 0.374 G
Methionine: 0.148 G
Cystine: 0.153 G
Phenylalanine: 0.531 G
Tyrosine: 0.417 G
Valine: 0.466 G
Arginine: 1.107 G
Histidine: 0.256 G
Alanine: 0.441 G
Aspartic acid: 1.158 G
Glutamic acid: 2.121 G
Glycine: 0.584 G
Proline: 0.471 G
Serine: 0.499 G
Snacks, granola bars, soft, uncoated, plain
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.4 G
Energy: 443 KCAL
Energy: 1854 kJ
Protein: 7.4 G
Total lipid (fat): 17.2 G
Ash: 1.7 G
Carbohydrate, by difference: 67.3 G
Fiber, total dietary: 4.6 G
Calcium, Ca: 105 MG
Iron, Fe: 2.56 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 230 MG
Potassium, K: 325 MG
Sodium, Na: 278 MG
Zinc, Zn: 1.5 MG
Copper, Cu: 0.27 MG
Manganese, Mn: 1.53 MG
Selenium, Se: 16.2 UG
Thiamin: 0.295 MG
Riboflavin: 0.165 MG
Niacin: 0.515 MG
Pantothenic acid: 0.52 MG
Vitamin B-6: 0.1 MG
Folate, total: 24 UG
Folate, food: 24 UG
Folate, DFE: 24 UG
Vitamin B-12: 0.39 UG
Fatty acids, total saturated: 7.25 G
SFA 6:0: 0.05 G
SFA 8:0: 0.46 G
SFA 10:0: 0.36 G
SFA 12:0: 2.68 G
SFA 14:0: 1.04 G
SFA 16:0: 2.12 G
SFA 18:0: 0.54 G
Fatty acids, total monounsaturated: 3.82 G
MUFA 16:1: 0.05 G
MUFA 18:1: 3.77 G
Fatty acids, total polyunsaturated: 5.32 G
PUFA 18:2: 5.02 G
PUFA 18:3: 0.3 G
Tryptophan: 0.101 G
Threonine: 0.239 G
Isoleucine: 0.293 G
Leucine: 0.536 G
Lysine: 0.292 G
Methionine: 0.128 G
Cystine: 0.163 G
Phenylalanine: 0.381 G
Tyrosine: 0.25 G
Valine: 0.396 G
Arginine: 0.49 G
Histidine: 0.163 G
Alanine: 0.365 G
Aspartic acid: 0.645 G
Glutamic acid: 1.495 G
Glycine: 0.347 G
Proline: 0.601 G
Serine: 0.318 G
Snacks, granola bars, soft, uncoated, raisin
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
DRIED OR CANDIED FRUIT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.4 G
Energy: 448 KCAL
Energy: 1874 kJ
Protein: 7.6 G
Total lipid (fat): 17.8 G
Ash: 1.8 G
Carbohydrate, by difference: 66.4 G
Fiber, total dietary: 4.2 G
Calcium, Ca: 101 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 220 MG
Potassium, K: 362 MG
Sodium, Na: 282 MG
Zinc, Zn: 1.3 MG
Copper, Cu: 0.28 MG
Manganese, Mn: 1.26 MG
Selenium, Se: 15.7 UG
Thiamin: 0.231 MG
Riboflavin: 0.163 MG
Niacin: 1.101 MG
Pantothenic acid: 0.48 MG
Vitamin B-6: 0.103 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin B-12: 0.18 UG
Fatty acids, total saturated: 9.57 G
SFA 6:0: 0.07 G
SFA 8:0: 0.73 G
SFA 10:0: 0.57 G
SFA 12:0: 4.27 G
SFA 14:0: 1.62 G
SFA 16:0: 1.85 G
SFA 18:0: 0.46 G
Fatty acids, total monounsaturated: 2.84 G
MUFA 16:1: 0.05 G
MUFA 18:1: 2.79 G
Fatty acids, total polyunsaturated: 3.21 G
PUFA 18:2: 3.04 G
PUFA 18:3: 0.17 G
Tryptophan: 0.108 G
Threonine: 0.257 G
Isoleucine: 0.305 G
Leucine: 0.565 G
Lysine: 0.301 G
Methionine: 0.141 G
Cystine: 0.173 G
Phenylalanine: 0.394 G
Tyrosine: 0.255 G
Valine: 0.411 G
Arginine: 0.586 G
Histidine: 0.183 G
Alanine: 0.385 G
Aspartic acid: 0.65 G
Glutamic acid: 1.646 G
Glycine: 0.381 G
Proline: 0.414 G
Serine: 0.335 G
Snacks, granola bites, mixed flavors
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
FOOD SOURCE NOT KNOWN Used only if so little is known about the food source that not even *ANIMAL USED AS FOOD SOURCE*, *PLANT USED AS FOOD SOURCE*, *ALGAE OR FUNGUS AS FOOD SOURCE* or *CHEMICAL FOOD SOURCE* can be assigned.
PART OF PLANT OR ANIMAL NOT KNOWN Used only in conjunction with *FOOD SOURCE NOT KNOWN*, i.e., if it is not known whether the food source is animal, plant, microorganism or chemical.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
NUT OR SEED ADDED With the exception of peanut (see *PEANUT OR PEANUT BUTTER ADDED*), used when a nut or seed ingredient is the second ingredient in order of predominance.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
OAT ADDED
CHEMICAL LEAVENING AGENT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 7.88 G
Energy: 451 KCAL
Energy: 1888 kJ
Protein: 7.17 G
Total lipid (fat): 17.5 G
Ash: 1.12 G
Carbohydrate, by difference: 66.27 G
Fiber, total dietary: 5.7 G
Sugars, Total: 30 G
Calcium, Ca: 41 MG
Iron, Fe: 1.56 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 216 MG
Potassium, K: 285 MG
Sodium, Na: 167 MG
Zinc, Zn: 1.92 MG
Copper, Cu: 0.247 MG
Manganese, Mn: 1.682 MG
Selenium, Se: 20 UG
Fluoride, F: 0.3 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.199 MG
Riboflavin: 0.146 MG
Niacin: 2.318 MG
Pantothenic acid: 0.45 MG
Vitamin B-6: 0.143 MG
Folate, total: 33 UG
Folic acid: 7 UG
Folate, food: 26 UG
Folate, DFE: 38 UG
Choline, total: 31.2 MG
Vitamin B-12: 0.07 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Carotene, beta: 3 UG
Vitamin A, IU: 10 IU
Lutein + zeaxanthin: 82 UG
Vitamin E (alpha-tocopherol): 2.51 MG
Vitamin D (D2 + D3), International Units: 1 IU
Vitamin K (phylloquinone): 9.1 UG
Fatty acids, total saturated: 9.888 G
SFA 4:0: 0.007 G
SFA 6:0: 0.031 G
SFA 8:0: 0.346 G
SFA 10:0: 0.257 G
SFA 12:0: 2.987 G
SFA 14:0: 0.962 G
SFA 16:0: 4.395 G
SFA 18:0: 0.866 G
SFA 20:0: 0.039 G
Fatty acids, total monounsaturated: 3.194 G
MUFA 16:1: 0.019 G
MUFA 18:1: 3.173 G
MUFA 20:1: 0.002 G
Fatty acids, total polyunsaturated: 2.546 G
PUFA 18:2: 2.321 G
PUFA 18:3: 0.226 G
Phytosterols: 18 MG
Tryptophan: 0.018 G
Threonine: 0.065 G
Isoleucine: 0.065 G
Leucine: 0.115 G
Lysine: 0.075 G
Methionine: 0.023 G
Cystine: 0.022 G
Phenylalanine: 0.077 G
Tyrosine: 0.062 G
Valine: 0.073 G
Arginine: 0.158 G
Histidine: 0.039 G
Alanine: 0.066 G
Aspartic acid: 0.185 G
Glutamic acid: 0.326 G
Glycine: 0.082 G
Proline: 0.081 G
Serine: 0.079 G
Snacks, KELLOGG, KELLOGG'S Low Fat Granola Bar, Crunchy Almond/Brown Sugar
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
GRAIN ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
BROWN SUGAR ADDED Used when brown sugar is the second or third ingredient in order of predominance or if the brown sugar content is known to 5% or more.
LECITHINS ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW FAT FOOD A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA].
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 5 G
Energy: 390 KCAL
Energy: 1632 kJ
Protein: 8 G
Total lipid (fat): 7.4 G
Ash: 1.6 G
Carbohydrate, by difference: 78 G
Fiber, total dietary: 6.2 G
Calcium, Ca: 35 MG
Iron, Fe: 8.6 MG
Magnesium, Mg: 87 MG
Phosphorus, P: 248 MG
Potassium, K: 249 MG
Sodium, Na: 291 MG
Zinc, Zn: 2.2 MG
Copper, Cu: 0.7 MG
Manganese, Mn: 1.797 MG
Thiamin: 0.7 MG
Riboflavin: 0.8 MG
Niacin: 9.5 MG
Pantothenic acid: 0.671 MG
Vitamin B-6: 1 MG
Vitamin A, RAE: 713 UG
Retinol: 713 UG
Vitamin A, IU: 2381 IU
Fatty acids, total saturated: 1.1 G
SFA 12:0: 0.009 G
SFA 14:0: 0.004 G
SFA 16:0: 0.684 G
SFA 18:0: 0.237 G
Fatty acids, total monounsaturated: 1.8 G
MUFA 16:1: 0.004 G
MUFA 18:1: 1.769 G
Fatty acids, total polyunsaturated: 4.5 G
PUFA 18:2: 4.038 G
PUFA 18:3: 0.043 G
Snacks, KELLOGG, KELLOGG'S RICE KRISPIES TREATS Squares
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
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><i>Oryza sativa</i>, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. <i>Oryza sativa</i> contains two major subspecies: the sticky, short-grained <i>japonica</i> or <i>sinica</i> variety, and the nonsticky, long-grained <i>indica</i> 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 REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
MARGARINE ADDED
LECITHINS ADDED
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 5.9 G
Energy: 417 KCAL
Energy: 1743 kJ
Protein: 3.4 G
Total lipid (fat): 9 G
Ash: 1.2 G
Carbohydrate, by difference: 80.5 G
Sugars, Total: 19.36 G
Calcium, Ca: 3 MG
Iron, Fe: 2.2 MG
Magnesium, Mg: 13 MG
Phosphorus, P: 42 MG
Potassium, K: 39 MG
Sodium, Na: 351 MG
Zinc, Zn: 0.5 MG
Copper, Cu: 0.1 MG
Manganese, Mn: 1.601 MG
Selenium, Se: 11 UG
Thiamin: 0.7 MG
Riboflavin: 0.8 MG
Niacin: 9.1 MG
Vitamin B-6: 0.9 MG
Folate, total: 241 UG
Folic acid: 199 UG
Folate, food: 42 UG
Folate, DFE: 381 UG
Vitamin A, RAE: 270 UG
Retinol: 270 UG
Vitamin A, IU: 900 IU
Fatty acids, total saturated: 1.4 G
SFA 14:0: 0.009 G
SFA 16:0: 0.878 G
SFA 18:0: 0.324 G
Fatty acids, total monounsaturated: 2.5 G
MUFA 16:1: 0.018 G
MUFA 18:1: 1.943 G
MUFA 20:1: 0.018 G
Fatty acids, total polyunsaturated: 5.1 G
PUFA 18:2: 4.346 G
PUFA 18:3: 0.579 G
Snacks, KELLOGG, KELLOGG'S, NUTRI-GRAIN Cereal Bars, fruit
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
OAT <DICTION>Species belonging to the taxonomic group <i>Avena</i> spp.
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
FRUIT 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.
FILLED OR STUFFED Used for all filled or stuffed products, including pies and sandwiches.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
WHEAT ADDED
STABILIZER ADDED Used when a stabilizer is added at any level. A stabilizer is a food additive that thickens, prevents separation, prevents flavor deterioration, retards oxidation by increasing the viscosity or gives a smooth texture to the food.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 16.7 G
Energy: 365 KCAL
Energy: 1528 kJ
Protein: 4.22 G
Total lipid (fat): 8.67 G
Ash: 2.8 G
Carbohydrate, by difference: 67.61 G
Fiber, total dietary: 3 G
Sugars, Total: 28.98 G
Sucrose: 4.1 G
Glucose: 12.43 G
Fructose: 9.19 G
Lactose: 1.08 G
Maltose: 2.18 G
Starch: 24.4 G
Calcium, Ca: 576 MG
Iron, Fe: 6.14 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 134 MG
Potassium, K: 247 MG
Sodium, Na: 354 MG
Zinc, Zn: 5.24 MG
Copper, Cu: 0.142 MG
Manganese, Mn: 0.996 MG
Selenium, Se: 5.6 UG
Vitamin C, total ascorbic acid: 7.8 MG
Thiamin: 1.153 MG
Riboflavin: 2.067 MG
Niacin: 19.267 MG
Pantothenic acid: 0.405 MG
Vitamin B-6: 1.833 MG
Folate, total: 14 UG
Folate, food: 14 UG
Folate, DFE: 14 UG
Choline, total: 11.2 MG
Betaine: 15.8 MG
Vitamin A, RAE: 604 UG
Retinol: 603 UG
Carotene, beta: 8 UG
Carotene, alpha: 4 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 2028 IU
Lutein + zeaxanthin: 37 UG
Vitamin E (alpha-tocopherol): 0.93 MG
Tocopherol, beta: 0.18 MG
Tocopherol, gamma: 5.63 MG
Tocopherol, delta: 2.1 MG
Tocotrienol, alpha: 0.22 MG
Tocotrienol, beta: 0.53 MG
Vitamin K (phylloquinone): 15.3 UG
Fatty acids, total saturated: 1.442 G
SFA 4:0: 0.002 G
SFA 8:0: 0.001 G
SFA 12:0: 0.001 G
SFA 14:0: 0.01 G
SFA 15:0: 0.003 G
SFA 16:0: 0.979 G
SFA 17:0: 0.008 G
SFA 18:0: 0.38 G
SFA 20:0: 0.026 G
SFA 22:0: 0.023 G
SFA 24:0: 0.009 G
Fatty acids, total monounsaturated: 1.989 G
MUFA 16:1: 0.008 G
MUFA 16:1 c: 0.008 G
MUFA 17:1: 0.004 G
MUFA 18:1: 1.95 G
MUFA 18:1 c: 1.943 G
MUFA 20:1: 0.026 G
MUFA 22:1: 0.001 G
Fatty acids, total polyunsaturated: 4.544 G
PUFA 18:2: 4.022 G
PUFA 18:2 n-6 c,c: 4.002 G
PUFA 18:2 CLAs: 0.006 G
PUFA 18:3: 0.52 G
PUFA 18:3 n-3 c,c,c (ALA): 0.496 G
PUFA 18:3 n-6 c,c,c: 0.023 G
PUFA 20:2 n-6 c,c: 0.003 G
Fatty acids, total trans: 0.022 G
Fatty acids, total trans-monoenoic: 0.008 G
TFA 18:1 t: 0.007 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.014 G
Fatty acids, total trans-polyenoic: 0.014 G
Snacks, KRAFT, CORNNUTS, plain
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 1.3 G
Energy: 446 KCAL
Energy: 1868 kJ
Protein: 8.5 G
Total lipid (fat): 15.64 G
Ash: 2.7 G
Carbohydrate, by difference: 71.86 G
Fiber, total dietary: 6.9 G
Sugars, Total: 0.61 G
Calcium, Ca: 9 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 113 MG
Phosphorus, P: 275 MG
Potassium, K: 278 MG
Sodium, Na: 564 MG
Zinc, Zn: 1.78 MG
Copper, Cu: 0.115 MG
Manganese, Mn: 0.455 MG
Selenium, Se: 14.8 UG
Thiamin: 0.041 MG
Riboflavin: 0.13 MG
Niacin: 1.694 MG
Pantothenic acid: 0.366 MG
Vitamin B-6: 0.229 MG
Choline, total: 20.6 MG
Vitamin E (alpha-tocopherol): 1.98 MG
Vitamin K (phylloquinone): 9.3 UG
Fatty acids, total saturated: 2.43 G
SFA 14:0: 0.03 G
SFA 16:0: 1.025 G
SFA 18:0: 1.064 G
Fatty acids, total monounsaturated: 9.46 G
MUFA 18:1: 7.49 G
Fatty acids, total polyunsaturated: 3.05 G
PUFA 18:2: 3.009 G
PUFA 18:3: 0.058 G
Snacks, M&M MARS, COMBOS Snacks Cheddar Cheese Pretzel
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, SKIN REMOVED, GERM REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
DEXTROSE ADDED Used when dextrose is the second or third ingredient in order of predominance, excluding water.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
CARBOHYDRATE FERMENTED
VEGETABLE FAT OR OIL ADDED
MODIFIED STARCH ADDED Used when modified starch is added at any level.
MILK OR MILK PRODUCT ADDED
MALTODEXTRIN 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].
LECITHINS ADDED
GLUTEN ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 1.67 G
Energy: 463 KCAL
Energy: 1937 kJ
Protein: 9.85 G
Total lipid (fat): 16.92 G
Ash: 5.01 G
Carbohydrate, by difference: 66.5 G
Fiber, total dietary: 3.6 G
Sugars, Total: 17.6 G
Calcium, Ca: 197 MG
Iron, Fe: 0.92 MG
Magnesium, Mg: 22 MG
Phosphorus, P: 143 MG
Potassium, K: 130 MG
Sodium, Na: 1117 MG
Zinc, Zn: 0.73 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.448 MG
Selenium, Se: 5.7 UG
Thiamin: 0.3 MG
Riboflavin: 0.557 MG
Niacin: 3.183 MG
Pantothenic acid: 0.481 MG
Vitamin B-6: 0.046 MG
Folate, total: 8 UG
Folate, food: 8 UG
Folate, DFE: 8 UG
Choline, total: 21 MG
Vitamin B-12: 0.12 UG
Vitamin A, RAE: 56 UG
Retinol: 55 UG
Carotene, beta: 18 UG
Vitamin A, IU: 213 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 0.67 MG
Vitamin D (D2 + D3), International Units: 5 IU
Vitamin D (D2 + D3): 0.1 UG
Vitamin K (phylloquinone): 3.3 UG
Fatty acids, total saturated: 9.656 G
SFA 4:0: 0.225 G
SFA 6:0: 0.129 G
SFA 8:0: 0.251 G
SFA 10:0: 0.271 G
SFA 12:0: 1.774 G
SFA 14:0: 1.239 G
SFA 15:0: 0.001 G
SFA 16:0: 4.411 G
SFA 17:0: 0.001 G
SFA 18:0: 1.321 G
SFA 20:0: 0.028 G
SFA 22:0: 0.002 G
SFA 24:0: 0.003 G
Fatty acids, total monounsaturated: 3.806 G
MUFA 16:1: 0.216 G
MUFA 17:1: 0.001 G
MUFA 18:1: 3.58 G
MUFA 20:1: 0.009 G
Fatty acids, total polyunsaturated: 1.354 G
PUFA 18:2: 1.241 G
PUFA 18:3: 0.113 G
Fatty acids, total trans: 0.043 G
Cholesterol: 5 MG
Snacks, M&M MARS, KUDOS Whole Grain Bar, chocolate chip
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEXTROSE ADDED Used when dextrose is the second or third ingredient in order of predominance, excluding water.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
OAT ADDED
BROWN SUGAR ADDED Used when brown sugar is the second or third ingredient in order of predominance or if the brown sugar content is known to 5% or more.
LECITHINS ADDED
BARLEY MALT ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 4.9 G
Energy: 420 KCAL
Energy: 1757 kJ
Protein: 4.47 G
Total lipid (fat): 13.02 G
Ash: 5.3 G
Carbohydrate, by difference: 72.31 G
Fiber, total dietary: 2.6 G
Sugars, Total: 38.78 G
Calcium, Ca: 1084 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 207 MG
Potassium, K: 279 MG
Sodium, Na: 246 MG
Zinc, Zn: 1.41 MG
Copper, Cu: 0.312 MG
Manganese, Mn: 1.067 MG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.169 MG
Riboflavin: 0.201 MG
Niacin: 1.539 MG
Pantothenic acid: 0.468 MG
Vitamin B-6: 0.117 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Vitamin B-12: 0.14 UG
Vitamin A, RAE: 15 UG
Retinol: 14 UG
Carotene, beta: 6 UG
Vitamin A, IU: 57 IU
Vitamin E (alpha-tocopherol): 10.79 MG
Fatty acids, total saturated: 4.701 G
SFA 4:0: 0.027 G
SFA 6:0: 0.01 G
SFA 8:0: 0.01 G
SFA 10:0: 0.055 G
SFA 12:0: 0.165 G
SFA 14:0: 0.155 G
SFA 16:0: 2.335 G
SFA 18:0: 1.945 G
Fatty acids, total monounsaturated: 4.71 G
MUFA 16:1: 0.056 G
MUFA 18:1: 4.654 G
Fatty acids, total polyunsaturated: 2.749 G
PUFA 18:2: 2.566 G
PUFA 18:3: 0.183 G
Fatty acids, total trans: 0.051 G
Snacks, M&M MARS, KUDOS Whole Grain Bar, M&M's milk chocolate
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
OAT ADDED
GUM ADDED Used when a gum is added as a stabilizer to a food at any level.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 8 G
Energy: 415 KCAL
Energy: 1735 kJ
Protein: 3.78 G
Total lipid (fat): 11.95 G
Ash: 3 G
Carbohydrate, by difference: 73.01 G
Fiber, total dietary: 2.4 G
Sugars, Total: 37.81 G
Calcium, Ca: 943 MG
Iron, Fe: 0.85 MG
Sodium, Na: 341 MG
Vitamin C, total ascorbic acid: 0.2 MG
Vitamin A, IU: 51 IU
Fatty acids, total saturated: 6.802 G
Fatty acids, total trans: 0.062 G
Cholesterol: 4 MG
Snacks, M&M MARS, KUDOS Whole Grain Bars, peanut butter
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
GRAIN
SEED, SKIN PRESENT, GERM PRESENT In the case of grains (NT of *GRAIN [B1324]*), the descriptor can be used to describe whole grains, which may include may include amaranth, barley, buckwheat, bulgur, corn (including popcorn), millet, quinoa, rice, rye, oats, sorghum, teff, triticale, wheat, and wild rice.
Renamed from *SEED OR KERNEL, SKIN PRESENT, GERM PRESENT* in LanguaL 2008. <DICTION>Whole grains are cereal grains (NT of *GRAIN [B1324]*) that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis - should be considered a whole grain food.
This definition means that 100% of the original kernel all of the bran, germ, and endosperm must be present to qualify as a whole grain.
Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.[http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/ucm059088.htm]
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
WHEAT ADDED
RICE ADDED
OAT ADDED
BROWN SUGAR ADDED Used when brown sugar is the second or third ingredient in order of predominance or if the brown sugar content is known to 5% or more.
LECITHINS ADDED
BARLEY MALT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 7 G
Energy: 463 KCAL
Energy: 1937 kJ
Protein: 5.88 G
Total lipid (fat): 20.78 G
Ash: 1.43 G
Carbohydrate, by difference: 64.69 G
Fiber, total dietary: 2.6 G
Sugars, Total: 44.29 G
Calcium, Ca: 871 MG
Iron, Fe: 0.89 MG
Sodium, Na: 268 MG
Vitamin C, total ascorbic acid: 0.3 MG
Vitamin A, IU: 71 IU
Fatty acids, total saturated: 10.411 G
Fatty acids, total trans: 0.319 G
Snacks, NUTRI-GRAIN FRUIT AND NUT BAR
PREPARED GRAIN OR STARCH PRODUCT (US CFR) Food product prepared by drying and/or cooking a mixture of milled grain or non-grain starch with a liquid and usually other ingredients such as sweeteners or fats. Includes sweetened and unsweetened bakery products, macaroni or noodle products and breakfast cereals. Excludes *PUDDING, STARCH*, which is under *CUSTARD OR PUDDING*.
2500 SNACKS (USDA SR)
CEREAL BAR (EUROFIR)
PEANUT <SCIFAM>Fabaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=500059]
[https://www.sciname.info/Default.asp?SciName=Arachis hypogaea L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=26463]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=3785]
[https://plants.usda.gov/home/plantProfile?symbol=ARHY]
[EuroFIR-NETTOX 2007 28]
[DPNL 2003 7636]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29861]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
SUGAR OR SUGAR SYRUP ADDED Added sugar or sugar syrup is indexed if it is the second or third ingredient in order of predominance or if it amounts to 5% or more. When percentage figures are known, total the sugar contribution from all added ingredients (e.g., from added milk chocolate). Use the most specific term(s) applicable. Use the broad term *SUGAR OR SUGAR SYRUP ADDED* only if (1) the specific sugar is not in the vocabulary, (2) the specific sugar is not known, or (3) no individual sugar is indexable butseveral added sugars together amount to 5% or more. Special notes: (1) lactose is indexed at any level. (2) on a product label or recipe 'sugar' means *SUCROSE* and should be so indexed.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
CORN SYRUP ADDED Used when corn syrup is the second or third ingredient in order of predominance or if the corn syrup content is known to be 5% or more.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
MILK OR MILK PRODUCT ADDED
SORBITOL ADDED Used when sorbitol is added at any level.
BRAN ADDED Used when bran is the second to fourth ingredient in order of predominance, excluding water. If a choice must be made between *BRAN ADDED* and the type of grain added, prefer *BRAN ADDED*.
WHEAT ADDED
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
RICE ADDED
OAT ADDED
DRIED OR CANDIED FRUIT ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
LECITHINS ADDED
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
ENVELOPE A flexible container of distinctive construction and closure features used in the dispensing of tablet or powdered prescription medication; it is typically constructed of film or paper that may be coated or laminated to protect the contents [CFSAN Thesaurus].
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 11.26 G
Energy: 403 KCAL
Energy: 1685 kJ
Protein: 9.38 G
Total lipid (fat): 10.93 G
Ash: 1.72 G
Carbohydrate, by difference: 66.72 G
Fiber, total dietary: 7.5 G
Sugars, Total: 32.45 G
Calcium, Ca: 65 MG
Iron, Fe: 5.65 MG
Magnesium, Mg: 105 MG
Phosphorus, P: 290 MG
Potassium, K: 328 MG
Sodium, Na: 195 MG
Zinc, Zn: 3.28 MG
Copper, Cu: 0.436 MG
Manganese, Mn: 1.441 MG
Selenium, Se: 11.3 UG
Fluoride, F: 0.2 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.465 MG
Riboflavin: 0.616 MG
Niacin: 6.442 MG
Pantothenic acid: 0.261 MG
Vitamin B-6: 0.612 MG
Folate, total: 127 UG
Folic acid: 109 UG
Folate, food: 18 UG
Folate, DFE: 203 UG
Choline, total: 24 MG
Vitamin B-12: 1.16 UG
Vitamin B-12, added: 1.14 UG
Vitamin A, RAE: 267 UG
Retinol: 266 UG
Carotene, beta: 5 UG
Vitamin A, IU: 896 IU
Lutein + zeaxanthin: 40 UG
Vitamin E (alpha-tocopherol): 3.72 MG
Tocopherol, beta: 0.05 MG
Tocopherol, gamma: 0.1 MG
Tocopherol, delta: 0.02 MG
Vitamin D (D2 + D3), International Units: 31 IU
Vitamin D (D2 + D3): 0.8 UG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.93 G
SFA 4:0: 0.001 G
SFA 6:0: 0.004 G
SFA 8:0: 0.05 G
SFA 10:0: 0.041 G
SFA 12:0: 0.561 G
SFA 14:0: 0.175 G
SFA 16:0: 0.766 G
SFA 18:0: 0.328 G
SFA 20:0: 0.005 G
Fatty acids, total monounsaturated: 5.705 G
MUFA 16:1: 0.034 G
MUFA 18:1: 5.664 G
MUFA 20:1: 0.007 G
Fatty acids, total polyunsaturated: 2.581 G
PUFA 18:2: 2.52 G
PUFA 18:3: 0.061 G
SNACKS, ONION
brand_owner: RING'OS!
gtin_upc: 620811970110
ingredients: WHEAT FLOUR, VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: CANOLA, CORN, COTTONSEED, SAFFLOWER, SOYBEAN, OR SUNFLOWER), DEHYDRATED POTATO, WHEAT STARCH, SALT, ONION POWDER, SUGAR, MONOSODIUM GLUTAMATE, HYDROLYZED CORN PROTEIN, DEXTROSE, TORULA YEAST, AUTOLYZED YEAST EXTRACT, GARLIC POWDER, NATURAL FLAVOR, CARAMEL COLOR, PARSLEY, TURMERIC, FD&C YELLOW #5, FD&C YELLOW #6, AND FD&C #40.
serving_size: 28.0 g
branded_food_category: Other Snacks
market_country: United States
Energy: 464 KCAL
Protein: 3.57 G
Total lipid (fat): 25 G
Carbohydrate, by difference: 57.14 G
Sugars, Total: 3.57 G
Sodium, Na: 1607 MG
Vitamin C, total ascorbic acid: 12.9 MG
Fatty acids, total saturated: 3.57 G
Snacks, oriental mix, rice-based
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
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><i>Oryza sativa</i>, commonly known as Asian rice, is the plant species most commonly referred to in English as rice. <i>Oryza sativa</i> contains two major subspecies: the sticky, short-grained <i>japonica</i> or <i>sinica</i> variety, and the nonsticky, long-grained <i>indica</i> 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 REMOVED (ENDOSPERM) Renamed from *SEED OR KERNEL, SKIN REMOVED, GERM REMOVED (ENDOSPERM)* in LanguaL 2008. The bulk of a seed; germ and bran are removed.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKING METHOD NOT APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
COLOR ADDED Used when a color substance is added to a food at any level.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
SOY ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.55 G
Energy: 506 KCAL
Energy: 2117 kJ
Protein: 17.31 G
Total lipid (fat): 25.58 G
Ash: 2.94 G
Carbohydrate, by difference: 51.62 G
Fiber, total dietary: 13.2 G
Sugars, Total: 3 G
Calcium, Ca: 54 MG
Iron, Fe: 2.44 MG
Magnesium, Mg: 118 MG
Phosphorus, P: 262 MG
Potassium, K: 328 MG
Sodium, Na: 413 MG
Zinc, Zn: 2.66 MG
Copper, Cu: 0.134 MG
Manganese, Mn: 1.273 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.311 MG
Riboflavin: 0.141 MG
Niacin: 3.081 MG
Pantothenic acid: 0.475 MG
Vitamin B-6: 0.072 MG
Folate, total: 38 UG
Folate, food: 38 UG
Folate, DFE: 38 UG
Choline, total: 18.1 MG
Vitamin E (alpha-tocopherol): 5.6 MG
Vitamin K (phylloquinone): 2.4 UG
Fatty acids, total saturated: 3.785 G
SFA 8:0: 0.002 G
SFA 14:0: 0.059 G
SFA 16:0: 2.517 G
SFA 18:0: 1.064 G
Fatty acids, total monounsaturated: 9.86 G
MUFA 16:1: 0.089 G
MUFA 18:1: 9.709 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 10.643 G
PUFA 18:2: 10.286 G
PUFA 18:3: 0.317 G
PUFA 20:4: 0.001 G
Phytosterols: 25 MG
Tryptophan: 0.192 G
Threonine: 0.64 G
Isoleucine: 0.675 G
Leucine: 1.24 G
Lysine: 0.681 G
Methionine: 0.247 G
Cystine: 0.254 G
Phenylalanine: 0.972 G
Tyrosine: 0.743 G
Valine: 0.797 G
Arginine: 2.103 G
Histidine: 0.473 G
Alanine: 0.745 G
Aspartic acid: 2.161 G
Glutamic acid: 4.109 G
Glycine: 1.081 G
Proline: 0.945 G
Serine: 0.929 G
SNACKS, ORIGINAL
brand_owner: Nabisco Biscuit Company
gtin_upc: 044000009625
ingredients: WHOLE GRAIN WHEAT FLOUR, VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), SUGAR, CORNSTARCH, MALT SYRUP (FROM CORN AND BARLEY), SALT, REFINER'S SYRUP, LEAVENING (CALCIUM PHOSPHATE AND/OR BAKING SODA), VEGETABLE COLOR (TURMERIC OLEORESIN, ANNATTO EXTRACT).
serving_size: 31.0 g
household_serving_fulltext: 16 Pieces
branded_food_category: Crackers & Biscotti
market_country: United States
Energy: 452 KCAL
Protein: 6.45 G
Total lipid (fat): 16.13 G
Carbohydrate, by difference: 70.97 G
Fiber, total dietary: 9.7 G
Sugars, Total: 12.9 G
Calcium, Ca: 65 MG
Iron, Fe: 2.32 MG
Potassium, K: 290 MG
Sodium, Na: 742 MG
Fatty acids, total saturated: 3.23 G
Fatty acids, total monounsaturated: 3.23 G
Fatty acids, total polyunsaturated: 9.68 G
Snacks, peas, roasted, wasabi-flavored
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
PEA <SCIFAM>Leguminosae (Fabaceae)
[https://www.sciname.info/Default.asp?SciName=Pisum sativum L. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=300472]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,30744]
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]
PHYSICAL STATE, SHAPE OR FORM NOT KNOWN Used when nothing is known about the physical state, shape or form of the food product.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.93 G
Energy: 432 KCAL
Energy: 1808 kJ
Protein: 14.11 G
Total lipid (fat): 14.11 G
Ash: 2.65 G
Carbohydrate, by difference: 62.2 G
Fiber, total dietary: 3.8 G
Sugars, Total: 14.11 G
Sucrose: 12.73 G
Glucose: 0.24 G
Fructose: 0.78 G
Maltose: 0.34 G
Calcium, Ca: 123 MG
Iron, Fe: 3.8 MG
Magnesium, Mg: 102 MG
Phosphorus, P: 270 MG
Potassium, K: 732 MG
Sodium, Na: 300 MG
Zinc, Zn: 3.31 MG
Copper, Cu: 0.444 MG
Manganese, Mn: 1.254 MG
Selenium, Se: 7.2 UG
Thiamin: 0.614 MG
Riboflavin: 0.314 MG
Niacin: 5.06 MG
Pantothenic acid: 0.479 MG
Vitamin B-6: 0.548 MG
Folate, total: 138 UG
Folate, food: 138 UG
Folate, DFE: 138 UG
Choline, total: 57.9 MG
Vitamin A, RAE: 77 UG
Carotene, beta: 901 UG
Carotene, alpha: 42 UG
Vitamin A, IU: 1537 IU
Lutein + zeaxanthin: 4930 UG
Vitamin E (alpha-tocopherol): 2.31 MG
Tocopherol, gamma: 1.88 MG
Tocopherol, delta: 0.03 MG
Tocotrienol, alpha: 2.84 MG
Tocotrienol, gamma: 1.95 MG
Tocotrienol, delta: 0.15 MG
Vitamin K (phylloquinone): 50.3 UG
Fatty acids, total saturated: 5.29 G
SFA 12:0: 0.01 G
SFA 14:0: 0.105 G
SFA 16:0: 4.672 G
SFA 18:0: 0.461 G
Fatty acids, total monounsaturated: 5.792 G
MUFA 16:1: 0.047 G
MUFA 18:1: 5.73 G
MUFA 20:1: 0.015 G
Fatty acids, total polyunsaturated: 1.951 G
PUFA 18:2: 1.82 G
PUFA 18:3: 0.131 G
Snacks, pita chips, salted
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
WHEAT <SCIFAM>Gramineae (Poaceae)
<DICTION>Wheat (<i>Triticum</i> spp.) is a domesticated grass from the Levant that is cultivated worldwide. Major cultivated species of wheat:
* Common wheat or Bread wheat (<i>Triticum aestivum</i>) A hexaploid species that is the most widely cultivated in the world.
* Durum (<i>Triticum durum</i>) The only tetraploid form of wheat widely used today, and the second most widely cultivated wheat.
* Einkorn (<i>Triticum monococcum</i>) A diploid species with wild and cultivated variants. Domesticated at the same time as emmer wheat, but never reached the same importance.
* Emmer (<i>Triticum dicoccon</i>) A tetraploid species, cultivated in ancient times but no longer in widespread use.
* Spelt (<i>Triticum spelta</i>) Another hexaploid species cultivated in limited quantities.
[http://en.wikipedia.org/wiki/Wheat]
SEED, 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 APPLICABLE
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
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*.
SALTED Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride).
We salting is used as preservation method, index *PRESERVED BY SALTING [J0103]* or narrower term.
NUTRIENT OR DIETARY SUBSTANCE ADDED Used when a chemical constituent is added for nutrient supplementation. Not used when the constituent is added to improve the functional properties of the food product. If the purpose of the constituent is not known, use the appropriate index term. A food is 'enriched' when nutrients are added to it to replace those that are lost in processing; a food is 'fortified' when nutrients that were never present are added to it.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
YEAST ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2 G
Energy: 457 KCAL
Energy: 1912 kJ
Protein: 11.79 G
Total lipid (fat): 15.2 G
Ash: 2.75 G
Carbohydrate, by difference: 68.26 G
Fiber, total dietary: 3.8 G
Sugars, Total: 4.76 G
Glucose: 0.82 G
Fructose: 1.35 G
Maltose: 2.59 G
Starch: 59.47 G
Calcium, Ca: 17 MG
Iron, Fe: 4.59 MG
Magnesium, Mg: 37 MG
Phosphorus, P: 124 MG
Potassium, K: 129 MG
Sodium, Na: 854 MG
Zinc, Zn: 0.96 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.656 MG
Selenium, Se: 33.1 UG
Fluoride, F: 0.1 UG
Thiamin: 0.56 MG
Riboflavin: 0.307 MG
Niacin: 7.043 MG
Pantothenic acid: 0.5 MG
Vitamin B-6: 0.109 MG
Folate, total: 135 UG
Folic acid: 114 UG
Folate, food: 22 UG
Folate, DFE: 215 UG
Choline, total: 9.1 MG
Betaine: 60.9 MG
Lutein + zeaxanthin: 15 UG
Vitamin E (alpha-tocopherol): 6.93 MG
Tocopherol, beta: 0.06 MG
Tocopherol, gamma: 0.33 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.02 MG
Tocotrienol, beta: 0.07 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 1.342 G
SFA 4:0: 0.003 G
SFA 8:0: 0.001 G
SFA 10:0: 0.002 G
SFA 14:0: 0.007 G
SFA 15:0: 0.004 G
SFA 16:0: 0.676 G
SFA 17:0: 0.006 G
SFA 18:0: 0.448 G
SFA 20:0: 0.041 G
SFA 22:0: 0.111 G
SFA 24:0: 0.042 G
Fatty acids, total monounsaturated: 10.842 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.017 G
MUFA 16:1 c: 0.017 G
MUFA 18:1: 10.768 G
MUFA 18:1 c: 10.746 G
MUFA 20:1: 0.049 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
MUFA 24:1 c: 0.004 G
Fatty acids, total polyunsaturated: 2.13 G
PUFA 18:2: 2.024 G
PUFA 18:2 n-6 c,c: 2.003 G
PUFA 18:2 CLAs: 0.005 G
PUFA 18:3: 0.099 G
PUFA 18:3 n-3 c,c,c (ALA): 0.099 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:4: 0.002 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:4: 0.002 G
Fatty acids, total trans: 0.038 G
Fatty acids, total trans-monoenoic: 0.022 G
TFA 18:1 t: 0.022 G
TFA 18:2 t not further defined: 0.016 G
Fatty acids, total trans-polyenoic: 0.016 G
Phytosterols: 17 MG
Tryptophan: 0.144 G
Threonine: 0.351 G
Isoleucine: 0.482 G
Leucine: 0.874 G
Lysine: 0.181 G
Methionine: 0.166 G
Cystine: 0.286 G
Phenylalanine: 0.642 G
Tyrosine: 0.331 G
Valine: 0.542 G
Arginine: 0.462 G
Histidine: 0.261 G
Alanine: 0.391 G
Aspartic acid: 0.522 G
Glutamic acid: 4.609 G
Glycine: 0.482 G
Proline: 1.576 G
Serine: 0.562 G
Snacks, plantain chips, salted
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
PLANTAIN (MUSA) <SCIFAM>Musaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42385]
[https://www.sciname.info/Default.asp?SciName=Musa X paradisiaca L. (pro sp.) ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=42391]
[https://www.sciname.info/Default.asp?SciName=Musa x paradisiaca L. ] [https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=70453]
[https://www.sciname.info/Default.asp?SciName=Musa paradisiaca L. (pro sp.) ][https://plants.usda.gov/home/plantProfile?symbol=MUPA3]
[DPNL 2003 11278]
<DICTION>Plantain is the common name for herbaceous plants of the genus <i>Musa</i>. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). There is a formal botanical distinction between bananas and plantains based on its structure and genus/species. [http://en.wikipedia.org/wiki/Plantain]
FRUIT, PEEL REMOVED Renamed from *FRUIT OR BERRY, PEEL REMOVED* in LanguaL 2008.
DIVIDED INTO PIECES, THICKNESS <0.3 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SALTED Used when it is necessary to distinguish one product from another (e.g., salted vs. unsalted peanuts), or for salt-fermented products (e.g. soy sauce). It can also be used for other products known to contain at least 4% added and naturally present salt (sodium chloride).
We salting is used as preservation method, index *PRESERVED BY SALTING [J0103]* or narrower term.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.09 G
Energy: 531 KCAL
Energy: 2221 kJ
Protein: 2.28 G
Total lipid (fat): 29.59 G
Ash: 2.19 G
Carbohydrate, by difference: 63.84 G
Fiber, total dietary: 3.5 G
Sugars, Total: 0.92 G
Sucrose: 0.92 G
Starch: 50.8 G
Calcium, Ca: 9 MG
Iron, Fe: 0.97 MG
Magnesium, Mg: 71 MG
Phosphorus, P: 78 MG
Potassium, K: 786 MG
Sodium, Na: 202 MG
Zinc, Zn: 0.37 MG
Copper, Cu: 0.198 MG
Manganese, Mn: 0.276 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 32.1 MG
Thiamin: 0.065 MG
Riboflavin: 0.04 MG
Niacin: 0.802 MG
Pantothenic acid: 1.1 MG
Vitamin B-6: 0.46 MG
Folate, total: 35 UG
Folate, food: 35 UG
Folate, DFE: 35 UG
Vitamin A, RAE: 69 UG
Carotene, beta: 611 UG
Carotene, alpha: 441 UG
Vitamin A, IU: 1386 IU
Lycopene: 36 UG
Lutein + zeaxanthin: 16 UG
Vitamin E (alpha-tocopherol): 5.04 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 1.81 MG
Tocopherol, delta: 0.03 MG
Tocotrienol, alpha: 0.14 MG
Tocotrienol, gamma: 0.19 MG
Tocotrienol, delta: 0.13 MG
Vitamin K (phylloquinone): 28.6 UG
Fatty acids, total saturated: 8.337 G
SFA 4:0: 0.006 G
SFA 6:0: 0.001 G
SFA 8:0: 0.019 G
SFA 10:0: 0.036 G
SFA 12:0: 0.033 G
SFA 14:0: 0.21 G
SFA 15:0: 0.009 G
SFA 16:0: 7.084 G
SFA 17:0: 0.023 G
SFA 18:0: 0.781 G
SFA 20:0: 0.076 G
SFA 22:0: 0.031 G
SFA 24:0: 0.027 G
Fatty acids, total monounsaturated: 5.632 G
MUFA 14:1: 0.002 G
MUFA 16:1: 0.116 G
MUFA 16:1 c: 0.116 G
MUFA 18:1: 5.473 G
MUFA 18:1 c: 5.399 G
MUFA 20:1: 0.028 G
MUFA 22:1: 0.001 G
MUFA 24:1 c: 0.013 G
Fatty acids, total polyunsaturated: 11.739 G
PUFA 18:2: 11.617 G
PUFA 18:2 n-6 c,c: 11.48 G
PUFA 18:2 CLAs: 0.026 G
PUFA 18:3: 0.078 G
PUFA 18:3 n-3 c,c,c (ALA): 0.078 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:4: 0.001 G
PUFA 20:5 n-3 (EPA): 0.028 G
PUFA 22:4: 0.005 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.074 G
TFA 18:1 t: 0.073 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.111 G
Fatty acids, total trans-polyenoic: 0.111 G
Snacks, popcorn, air-popped (Unsalted)
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN, WHITE
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.1 G
Energy: 382 KCAL
Energy: 1598 kJ
Protein: 12 G
Total lipid (fat): 4.2 G
Ash: 1.8 G
Carbohydrate, by difference: 77.9 G
Fiber, total dietary: 15.1 G
Calcium, Ca: 10 MG
Iron, Fe: 2.66 MG
Magnesium, Mg: 131 MG
Phosphorus, P: 300 MG
Potassium, K: 301 MG
Sodium, Na: 4 MG
Zinc, Zn: 3.44 MG
Copper, Cu: 0.42 MG
Manganese, Mn: 0.943 MG
Selenium, Se: 9.9 UG
Thiamin: 0.203 MG
Riboflavin: 0.283 MG
Niacin: 1.944 MG
Pantothenic acid: 0.42 MG
Vitamin B-6: 0.245 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 27 IU
Fatty acids, total saturated: 0.57 G
SFA 16:0: 0.5 G
SFA 18:0: 0.07 G
Fatty acids, total monounsaturated: 1.1 G
MUFA 18:1: 1.1 G
Fatty acids, total polyunsaturated: 1.9 G
PUFA 18:2: 1.84 G
PUFA 18:3: 0.06 G
Tryptophan: 0.085 G
Threonine: 0.452 G
Isoleucine: 0.431 G
Leucine: 1.473 G
Lysine: 0.338 G
Methionine: 0.252 G
Cystine: 0.217 G
Phenylalanine: 0.59 G
Tyrosine: 0.488 G
Valine: 0.607 G
Arginine: 0.598 G
Histidine: 0.367 G
Alanine: 0.9 G
Aspartic acid: 0.836 G
Glutamic acid: 2.255 G
Glycine: 0.492 G
Proline: 1.048 G
Serine: 0.571 G
Snacks, popcorn, air-popped
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.32 G
Energy: 387 KCAL
Energy: 1618 kJ
Protein: 12.94 G
Total lipid (fat): 4.54 G
Ash: 1.42 G
Carbohydrate, by difference: 77.78 G
Fiber, total dietary: 14.5 G
Sugars, Total: 0.87 G
Sucrose: 0.72 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 54.4 G
Calcium, Ca: 7 MG
Iron, Fe: 3.19 MG
Magnesium, Mg: 144 MG
Phosphorus, P: 358 MG
Potassium, K: 329 MG
Sodium, Na: 8 MG
Zinc, Zn: 3.08 MG
Copper, Cu: 0.262 MG
Manganese, Mn: 1.113 MG
Thiamin: 0.104 MG
Riboflavin: 0.083 MG
Niacin: 2.308 MG
Pantothenic acid: 0.51 MG
Vitamin B-6: 0.157 MG
Folate, total: 31 UG
Folate, food: 31 UG
Folate, DFE: 31 UG
Choline, total: 21.2 MG
Betaine: 0.8 MG
Vitamin A, RAE: 10 UG
Carotene, beta: 89 UG
Carotene, alpha: 58 UG
Vitamin A, IU: 196 IU
Lutein + zeaxanthin: 1450 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.2 UG
Fatty acids, total saturated: 0.637 G
SFA 16:0: 0.536 G
SFA 18:0: 0.076 G
SFA 20:0: 0.016 G
SFA 22:0: 0.008 G
Fatty acids, total monounsaturated: 0.95 G
MUFA 16:1: 0.005 G
MUFA 18:1: 0.931 G
MUFA 20:1: 0.014 G
Fatty acids, total polyunsaturated: 2.318 G
PUFA 18:2: 2.263 G
PUFA 18:3: 0.054 G
Tryptophan: 0.085 G
Threonine: 0.452 G
Isoleucine: 0.431 G
Leucine: 1.473 G
Lysine: 0.338 G
Methionine: 0.252 G
Cystine: 0.217 G
Phenylalanine: 0.59 G
Tyrosine: 0.488 G
Valine: 0.607 G
Arginine: 0.598 G
Histidine: 0.367 G
Alanine: 0.9 G
Aspartic acid: 0.836 G
Glutamic acid: 2.255 G
Glycine: 0.492 G
Proline: 1.048 G
Serine: 0.571 G
Snacks, popcorn, cakes
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
SUCROSE ADDED Used when sucrose, specifically cane sugar or beet sugar, is the second or third ingredient in order of predominance or if the sucrose content is known to be 5% or more. Note that on a product label or in a recipe, 'sugar' means *SUCROSE*.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5 G
Energy: 384 KCAL
Energy: 1607 kJ
Protein: 9.7 G
Total lipid (fat): 3.1 G
Ash: 2 G
Carbohydrate, by difference: 80.1 G
Fiber, total dietary: 2.9 G
Sugars, Total: 0.72 G
Calcium, Ca: 9 MG
Iron, Fe: 1.87 MG
Magnesium, Mg: 159 MG
Phosphorus, P: 277 MG
Potassium, K: 327 MG
Sodium, Na: 288 MG
Zinc, Zn: 3.99 MG
Copper, Cu: 0.569 MG
Manganese, Mn: 0.985 MG
Selenium, Se: 9.9 UG
Thiamin: 0.075 MG
Riboflavin: 0.178 MG
Niacin: 6.006 MG
Pantothenic acid: 0.434 MG
Vitamin B-6: 0.181 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 22.4 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 33 UG
Carotene, alpha: 21 UG
Vitamin A, IU: 72 IU
Lutein + zeaxanthin: 537 UG
Vitamin E (alpha-tocopherol): 0.29 MG
Vitamin K (phylloquinone): 1.1 UG
Fatty acids, total saturated: 0.48 G
SFA 16:0: 0.42 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 0.92 G
MUFA 16:1: 0.01 G
MUFA 18:1: 0.91 G
Fatty acids, total polyunsaturated: 1.35 G
PUFA 18:2: 1.31 G
PUFA 18:3: 0.04 G
Tryptophan: 0.091 G
Threonine: 0.363 G
Isoleucine: 0.372 G
Leucine: 1.053 G
Lysine: 0.312 G
Methionine: 0.21 G
Cystine: 0.156 G
Phenylalanine: 0.488 G
Tyrosine: 0.387 G
Valine: 0.523 G
Arginine: 0.581 G
Histidine: 0.28 G
Alanine: 0.671 G
Aspartic acid: 0.767 G
Glutamic acid: 1.89 G
Glycine: 0.431 G
Proline: 0.706 G
Serine: 0.48 G
Snacks, popcorn, caramel-coated, with peanuts
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
PEANUT OR PEANUT BUTTER ADDED Used when peanut or peanut butter is added at any level.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SUGAR COATED OR COVERED
CARAMELIZED SUGAR ADDED Used when caramelized sugar is the second or third ingredient in order of predominance or if the caramelized sugar content is known to be 5% or more.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.3 G
Energy: 400 KCAL
Energy: 1674 kJ
Protein: 6.4 G
Total lipid (fat): 7.8 G
Ash: 1.8 G
Carbohydrate, by difference: 80.7 G
Fiber, total dietary: 3.8 G
Sugars, Total: 45.36 G
Calcium, Ca: 66 MG
Iron, Fe: 3.91 MG
Magnesium, Mg: 80 MG
Phosphorus, P: 127 MG
Potassium, K: 355 MG
Sodium, Na: 177 MG
Zinc, Zn: 1.24 MG
Copper, Cu: 0.297 MG
Manganese, Mn: 0.764 MG
Selenium, Se: 3.9 UG
Thiamin: 0.051 MG
Riboflavin: 0.126 MG
Niacin: 1.99 MG
Pantothenic acid: 0.23 MG
Vitamin B-6: 0.185 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 17.3 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 35 UG
Carotene, alpha: 23 UG
Vitamin A, IU: 78 IU
Lutein + zeaxanthin: 580 UG
Vitamin E (alpha-tocopherol): 0.85 MG
Vitamin K (phylloquinone): 3.9 UG
Fatty acids, total saturated: 1.04 G
SFA 16:0: 0.82 G
SFA 18:0: 0.16 G
Fatty acids, total monounsaturated: 2.73 G
MUFA 16:1: 0.01 G
MUFA 18:1: 2.67 G
MUFA 20:1: 0.05 G
Fatty acids, total polyunsaturated: 3.27 G
PUFA 18:2: 3.21 G
PUFA 18:3: 0.06 G
Tryptophan: 0.052 G
Threonine: 0.231 G
Isoleucine: 0.227 G
Leucine: 0.641 G
Lysine: 0.199 G
Methionine: 0.112 G
Cystine: 0.103 G
Phenylalanine: 0.32 G
Tyrosine: 0.261 G
Valine: 0.303 G
Arginine: 0.489 G
Histidine: 0.182 G
Alanine: 0.392 G
Aspartic acid: 0.572 G
Glutamic acid: 1.25 G
Glycine: 0.309 G
Proline: 0.452 G
Serine: 0.308 G
Snacks, popcorn, caramel-coated, without peanuts
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SUGAR COATED OR COVERED
CARAMELIZED SUGAR ADDED Used when caramelized sugar is the second or third ingredient in order of predominance or if the caramelized sugar content is known to be 5% or more.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.8 G
Energy: 431 KCAL
Energy: 1803 kJ
Protein: 3.8 G
Total lipid (fat): 12.8 G
Ash: 1.5 G
Carbohydrate, by difference: 79.1 G
Fiber, total dietary: 5.2 G
Sugars, Total: 53.19 G
Calcium, Ca: 43 MG
Iron, Fe: 1.74 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 83 MG
Potassium, K: 109 MG
Sodium, Na: 206 MG
Zinc, Zn: 0.58 MG
Copper, Cu: 0.119 MG
Manganese, Mn: 0.22 MG
Selenium, Se: 3.6 UG
Thiamin: 0.065 MG
Riboflavin: 0.07 MG
Niacin: 2.2 MG
Pantothenic acid: 0.082 MG
Vitamin B-6: 0.028 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Choline, total: 23.5 MG
Vitamin B-12: 0.01 UG
Vitamin A, RAE: 2 UG
Retinol: 2 UG
Carotene, beta: 1 UG
Vitamin A, IU: 8 IU
Vitamin E (alpha-tocopherol): 1.2 MG
Vitamin K (phylloquinone): 12.5 UG
Fatty acids, total saturated: 3.61 G
SFA 4:0: 0.11 G
SFA 6:0: 0.07 G
SFA 8:0: 0.04 G
SFA 10:0: 0.09 G
SFA 12:0: 0.1 G
SFA 14:0: 0.37 G
SFA 16:0: 2.12 G
SFA 18:0: 0.72 G
Fatty acids, total monounsaturated: 2.88 G
MUFA 16:1: 0.1 G
MUFA 18:1: 2.78 G
Fatty acids, total polyunsaturated: 4.48 G
PUFA 18:2: 4.07 G
PUFA 18:3: 0.4 G
Tryptophan: 0.045 G
Threonine: 0.151 G
Isoleucine: 0.157 G
Leucine: 0.284 G
Lysine: 0.281 G
Methionine: 0.073 G
Cystine: 0.039 G
Phenylalanine: 0.154 G
Tyrosine: 0.109 G
Valine: 0.177 G
Arginine: 0.235 G
Histidine: 0.109 G
Alanine: 0.208 G
Aspartic acid: 0.389 G
Glutamic acid: 0.658 G
Glycine: 0.224 G
Proline: 0.171 G
Serine: 0.156 G
Snacks, popcorn, cheese-flavor
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.5 G
Energy: 526 KCAL
Energy: 2203 kJ
Protein: 9.3 G
Total lipid (fat): 33.2 G
Ash: 3.4 G
Carbohydrate, by difference: 51.6 G
Fiber, total dietary: 9.9 G
Sugars, Total: 0.79 G
Calcium, Ca: 113 MG
Iron, Fe: 2.24 MG
Magnesium, Mg: 91 MG
Phosphorus, P: 361 MG
Potassium, K: 261 MG
Sodium, Na: 889 MG
Zinc, Zn: 2.01 MG
Copper, Cu: 0.14 MG
Manganese, Mn: 0.713 MG
Selenium, Se: 12 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.124 MG
Riboflavin: 0.241 MG
Niacin: 1.453 MG
Pantothenic acid: 0.461 MG
Vitamin B-6: 0.235 MG
Folate, total: 11 UG
Folate, food: 11 UG
Folate, DFE: 11 UG
Choline, total: 15.3 MG
Vitamin B-12: 0.53 UG
Vitamin A, RAE: 8 UG
Retinol: 1 UG
Carotene, beta: 62 UG
Carotene, alpha: 40 UG
Vitamin A, IU: 140 IU
Lutein + zeaxanthin: 1002 UG
Vitamin E (alpha-tocopherol): 3.82 MG
Vitamin K (phylloquinone): 8.2 UG
Fatty acids, total saturated: 6.41 G
SFA 4:0: 0.03 G
SFA 6:0: 0.02 G
SFA 8:0: 0.01 G
SFA 10:0: 0.03 G
SFA 12:0: 0.02 G
SFA 14:0: 0.22 G
SFA 16:0: 4.8 G
SFA 18:0: 1.28 G
Fatty acids, total monounsaturated: 9.7 G
MUFA 16:1: 0.1 G
MUFA 18:1: 9.6 G
Fatty acids, total polyunsaturated: 15.37 G
PUFA 18:2: 14.5 G
PUFA 18:3: 0.88 G
Cholesterol: 11 MG
Tryptophan: 0.094 G
Threonine: 0.417 G
Isoleucine: 0.402 G
Leucine: 1.024 G
Lysine: 0.443 G
Methionine: 0.191 G
Cystine: 0.16 G
Phenylalanine: 0.405 G
Tyrosine: 0.349 G
Valine: 0.489 G
Arginine: 0.391 G
Histidine: 0.252 G
Alanine: 0.58 G
Aspartic acid: 0.718 G
Glutamic acid: 1.729 G
Glycine: 0.308 G
Proline: 0.743 G
Serine: 0.446 G
Snacks, popcorn, home-prepared, oil-popped, unsalted
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
FAT OR OIL ADDED Used when a fat or oil, or a fat-containing ingredient, is the second or third ingredient in order of predominance, excluding water.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
UNITED STATES US FDA 1995 Code: US
HOME PREPARED
Water: 2.8 G
Energy: 500 KCAL
Energy: 2092 kJ
Protein: 9 G
Total lipid (fat): 28.1 G
Ash: 2 G
Carbohydrate, by difference: 58.1 G
Fiber, total dietary: 10 G
Sugars, Total: 0.54 G
Calcium, Ca: 10 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 108 MG
Phosphorus, P: 250 MG
Potassium, K: 225 MG
Sodium, Na: 3 MG
Zinc, Zn: 2.64 MG
Copper, Cu: 0.221 MG
Selenium, Se: 7.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.13 MG
Riboflavin: 0.14 MG
Niacin: 1.55 MG
Vitamin B-6: 0.21 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 16 MG
Vitamin A, RAE: 8 UG
Carotene, beta: 70 UG
Carotene, alpha: 46 UG
Vitamin A, IU: 155 IU
Lutein + zeaxanthin: 1087 UG
Vitamin E (alpha-tocopherol): 2.43 MG
Vitamin K (phylloquinone): 4.3 UG
Fatty acids, total saturated: 5.05 G
SFA 14:0: 0.08 G
SFA 16:0: 3.93 G
SFA 18:0: 1.04 G
Fatty acids, total monounsaturated: 8.29 G
MUFA 16:1: 0.06 G
MUFA 18:1: 8.23 G
Fatty acids, total polyunsaturated: 13.52 G
PUFA 18:2: 12.73 G
PUFA 18:3: 0.79 G
Snacks, popcorn, microwave, 94% fat free
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL COATED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW FAT FOOD A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.22 G
Energy: 402 KCAL
Energy: 1682 kJ
Protein: 10.72 G
Total lipid (fat): 6.1 G
Ash: 2.91 G
Carbohydrate, by difference: 76.04 G
Fiber, total dietary: 13.6 G
Sugars, Total: 0.65 G
Sucrose: 0.65 G
Starch: 59.75 G
Calcium, Ca: 14 MG
Iron, Fe: 2.87 MG
Magnesium, Mg: 124 MG
Phosphorus, P: 304 MG
Potassium, K: 284 MG
Sodium, Na: 571 MG
Zinc, Zn: 2.8 MG
Copper, Cu: 0.262 MG
Manganese, Mn: 1.085 MG
Selenium, Se: 6.9 UG
Thiamin: 0.07 MG
Riboflavin: 0.151 MG
Niacin: 2.099 MG
Vitamin B-6: 0.21 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Choline, total: 13 MG
Betaine: 0.3 MG
Vitamin A, RAE: 13 UG
Carotene, beta: 75 UG
Carotene, alpha: 7 UG
Cryptoxanthin, beta: 160 UG
Vitamin A, IU: 264 IU
Lutein + zeaxanthin: 1259 UG
Vitamin E (alpha-tocopherol): 0.41 MG
Tocopherol, beta: 0.02 MG
Tocopherol, gamma: 4.26 MG
Tocopherol, delta: 0.9 MG
Tocotrienol, alpha: 0.32 MG
Tocotrienol, gamma: 0.37 MG
Tocotrienol, delta: 0.11 MG
Vitamin K (phylloquinone): 1.1 UG
Vitamin K (Dihydrophylloquinone): 8.5 UG
Fatty acids, total saturated: 1.184 G
SFA 12:0: 0.002 G
SFA 14:0: 0.008 G
SFA 15:0: 0.001 G
SFA 16:0: 0.738 G
SFA 17:0: 0.006 G
SFA 18:0: 0.38 G
SFA 20:0: 0.024 G
SFA 22:0: 0.015 G
SFA 24:0: 0.01 G
Fatty acids, total monounsaturated: 2.767 G
MUFA 16:1: 0.006 G
MUFA 16:1 c: 0.006 G
MUFA 17:1: 0.002 G
MUFA 18:1: 2.746 G
MUFA 18:1 c: 1.93 G
MUFA 20:1: 0.012 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 2.216 G
PUFA 18:2: 2.161 G
PUFA 18:2 n-6 c,c: 2.093 G
PUFA 18:3: 0.055 G
PUFA 18:3 n-3 c,c,c (ALA): 0.055 G
Fatty acids, total trans: 0.885 G
Fatty acids, total trans-monoenoic: 0.817 G
TFA 18:1 t: 0.817 G
TFA 18:2 t not further defined: 0.068 G
Fatty acids, total trans-polyenoic: 0.068 G
Tryptophan: 0.077 G
Threonine: 0.372 G
Isoleucine: 0.388 G
Leucine: 1.48 G
Lysine: 0.349 G
Methionine: 0.199 G
Cystine: 0.184 G
Phenylalanine: 0.529 G
Tyrosine: 0.404 G
Valine: 0.52 G
Arginine: 0.307 G
Histidine: 0.241 G
Alanine: 0.8 G
Aspartic acid: 0.804 G
Glutamic acid: 2.117 G
Glycine: 0.338 G
Proline: 0.749 G
Serine: 0.5 G
Snacks, popcorn, microwave, low fat
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL COATED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
LOW FAT FOOD A claim that a food is low in fat, and any claim likely to have the same meaning for the consumer, may only be made where the product contains no more than 3 g of fat per 100 g for solids or 1,5 g of fat per 100 ml for liquids (1,8 g of fat per 100 ml for semi-skimmed milk). [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Food having 3 grams of fat or less per amount customarily consumed (and per 50 grams of food if the amount customarily consumed is small). Meals and main dishes contain 3 grams or less fat per 100 grams of food and not more than 30% of calories from fat [US FDA].
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.8 G
Energy: 424 KCAL
Energy: 1774 kJ
Protein: 12.6 G
Total lipid (fat): 9.5 G
Ash: 3.1 G
Carbohydrate, by difference: 72 G
Fiber, total dietary: 14.2 G
Sugars, Total: 0.92 G
Calcium, Ca: 11 MG
Iron, Fe: 2.28 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 264 MG
Potassium, K: 241 MG
Sodium, Na: 629 MG
Zinc, Zn: 3.83 MG
Copper, Cu: 0.545 MG
Selenium, Se: 8.6 UG
Thiamin: 0.35 MG
Riboflavin: 0.11 MG
Niacin: 2.07 MG
Vitamin B-6: 0.17 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Choline, total: 16.5 MG
Vitamin A, RAE: 12 UG
Carotene, beta: 108 UG
Carotene, alpha: 70 UG
Vitamin A, IU: 238 IU
Lutein + zeaxanthin: 1762 UG
Vitamin E (alpha-tocopherol): 0.5 MG
Vitamin K (phylloquinone): 1.5 UG
Fatty acids, total saturated: 1.415 G
SFA 14:0: 0.01 G
SFA 16:0: 0.931 G
SFA 18:0: 0.475 G
Fatty acids, total monounsaturated: 4.085 G
MUFA 16:1: 0.038 G
MUFA 18:1: 4.037 G
Fatty acids, total polyunsaturated: 3.572 G
PUFA 18:2: 3.315 G
PUFA 18:3: 0.247 G
Snacks, popcorn, microwave, regular (butter) flavor, made with partially hydrogenated oil
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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 MICROWAVE Cooked in a microwave oven.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
HYDROGENATED The saturating or hardening of a vegetable oil to which hydrogen has been chemically added to convert it to a fat.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 0.34 G
Energy: 557 KCAL
Energy: 2330 kJ
Protein: 7.5 G
Total lipid (fat): 34.02 G
Ash: 2.98 G
Carbohydrate, by difference: 55.16 G
Fiber, total dietary: 10 G
Sugars, Total: 0.55 G
Sucrose: 0.55 G
Starch: 43.31 G
Calcium, Ca: 20 MG
Iron, Fe: 1.85 MG
Magnesium, Mg: 94 MG
Phosphorus, P: 251 MG
Potassium, K: 240 MG
Sodium, Na: 764 MG
Zinc, Zn: 2.16 MG
Copper, Cu: 0.188 MG
Manganese, Mn: 0.771 MG
Selenium, Se: 4.1 UG
Vitamin C, total ascorbic acid: 0.1 MG
Thiamin: 0.032 MG
Riboflavin: 0.046 MG
Niacin: 1.432 MG
Pantothenic acid: 0.18 MG
Vitamin B-6: 0.282 MG
Folate, total: 15 UG
Folate, food: 15 UG
Folate, DFE: 15 UG
Choline, total: 13.9 MG
Betaine: 0.3 MG
Vitamin A, RAE: 22 UG
Retinol: 13 UG
Carotene, beta: 58 UG
Carotene, alpha: 5 UG
Cryptoxanthin, beta: 93 UG
Vitamin A, IU: 223 IU
Lutein + zeaxanthin: 1112 UG
Vitamin E (alpha-tocopherol): 2.62 MG
Tocopherol, beta: 0.42 MG
Tocopherol, gamma: 28.08 MG
Tocopherol, delta: 7.26 MG
Tocotrienol, alpha: 0.28 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.46 MG
Tocotrienol, delta: 1.04 MG
Vitamin K (phylloquinone): 3.5 UG
Vitamin K (Dihydrophylloquinone): 70 UG
Fatty acids, total saturated: 7.216 G
SFA 14:0: 0.03 G
SFA 15:0: 0.007 G
SFA 16:0: 3.551 G
SFA 17:0: 0.034 G
SFA 18:0: 3.347 G
SFA 20:0: 0.113 G
SFA 22:0: 0.097 G
SFA 24:0: 0.037 G
Fatty acids, total monounsaturated: 21.143 G
MUFA 16:1: 0.016 G
MUFA 16:1 c: 0.014 G
MUFA 17:1: 0.007 G
MUFA 18:1: 21.091 G
MUFA 18:1 c: 11.752 G
MUFA 20:1: 0.029 G
Fatty acids, total polyunsaturated: 2.392 G
PUFA 18:2: 2.305 G
PUFA 18:2 n-6 c,c: 1.827 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.074 G
PUFA 18:3 n-3 c,c,c (ALA): 0.069 G
PUFA 18:3 n-6 c,c,c: 0.005 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.012 G
Fatty acids, total trans: 9.802 G
Fatty acids, total trans-monoenoic: 9.341 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 9.339 G
TFA 18:2 t not further defined: 0.462 G
Fatty acids, total trans-polyenoic: 0.462 G
Phytosterols: 1 MG
Tryptophan: 0.051 G
Threonine: 0.218 G
Isoleucine: 0.253 G
Leucine: 1.028 G
Lysine: 0.263 G
Methionine: 0.132 G
Cystine: 0.143 G
Phenylalanine: 0.323 G
Tyrosine: 0.271 G
Valine: 0.343 G
Arginine: 0.216 G
Histidine: 0.182 G
Alanine: 0.528 G
Aspartic acid: 0.541 G
Glutamic acid: 1.421 G
Glycine: 0.231 G
Proline: 0.634 G
Serine: 0.334 G
Snacks, popcorn, oil-popped, microwave, regular flavor, no trans fat
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
POPCORN <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]
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 Refers to natural or formed shape as appropriate, regardless of size, which may vary from very large (e.g., beef carcass) to very small (e.g., poppy seed, yeast cell).
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.
POPPED Cooked by agitating the food over a dry, high heat source, resulting in exploding.
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.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.2 G
Energy: 583 KCAL
Energy: 2440 kJ
Protein: 7.29 G
Total lipid (fat): 43.55 G
Ash: 2.9 G
Carbohydrate, by difference: 45.06 G
Fiber, total dietary: 8.1 G
Sugars, Total: 0.46 G
Sucrose: 0.31 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 34.4 G
Calcium, Ca: 4 MG
Iron, Fe: 1.98 MG
Magnesium, Mg: 79 MG
Phosphorus, P: 199 MG
Potassium, K: 182 MG
Sodium, Na: 909 MG
Zinc, Zn: 3.1 MG
Copper, Cu: 0.162 MG
Manganese, Mn: 0.629 MG
Selenium, Se: 2.2 UG
Fluoride, F: 6.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.134 MG
Riboflavin: 0.057 MG
Niacin: 1.195 MG
Pantothenic acid: 0.23 MG
Vitamin B-6: 0.109 MG
Folate, total: 25 UG
Folate, food: 25 UG
Folate, DFE: 25 UG
Choline, total: 12.6 MG
Betaine: 0.3 MG
Vitamin A, RAE: 8 UG
Carotene, beta: 70 UG
Carotene, alpha: 46 UG
Vitamin A, IU: 154 IU
Lutein + zeaxanthin: 829 UG
Vitamin E (alpha-tocopherol): 2.43 MG
Tocopherol, beta: 0.16 MG
Tocopherol, gamma: 24.88 MG
Tocopherol, delta: 5.99 MG
Tocotrienol, gamma: 0.25 MG
Vitamin K (phylloquinone): 4.1 UG
Fatty acids, total saturated: 6.82 G
SFA 16:0: 4.61 G
SFA 18:0: 1.873 G
Fatty acids, total monounsaturated: 9.809 G
MUFA 16:1: 0.037 G
MUFA 18:1: 9.654 G
MUFA 20:1: 0.118 G
Fatty acids, total polyunsaturated: 23.191 G
PUFA 18:2: 22.339 G
PUFA 18:3: 0.853 G
Tryptophan: 0.063 G
Threonine: 0.338 G
Isoleucine: 0.323 G
Leucine: 1.103 G
Lysine: 0.253 G
Methionine: 0.189 G
Cystine: 0.163 G
Phenylalanine: 0.442 G
Tyrosine: 0.366 G
Valine: 0.455 G
Arginine: 0.448 G
Histidine: 0.275 G
Alanine: 0.674 G
Aspartic acid: 0.626 G
Glutamic acid: 1.689 G
Glycine: 0.369 G
Proline: 0.785 G
Serine: 0.428 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org