Snacks, popcorn, oil-popped, white popcorn, salt added
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
SAVOURY SNACK (EUROFIR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. Examples are potato crisps, maize-based snacks, pretzels, popcorn.
2500 SNACKS (USDA SR)
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.
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.
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: 2.8 G
Energy: 500 KCAL
Energy: 2092 kJ
Protein: 9 G
Total lipid (fat): 28.1 G
Ash: 2.9 G
Carbohydrate, by difference: 57.2 G
Fiber, total dietary: 10 G
Calcium, Ca: 10 MG
Iron, Fe: 2.78 MG
Magnesium, Mg: 108 MG
Phosphorus, P: 250 MG
Potassium, K: 225 MG
Sodium, Na: 884 MG
Zinc, Zn: 2.64 MG
Copper, Cu: 0.221 MG
Manganese, Mn: 0.879 MG
Selenium, Se: 7.3 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.134 MG
Riboflavin: 0.136 MG
Niacin: 1.55 MG
Pantothenic acid: 0.305 MG
Vitamin B-6: 0.209 MG
Folate, total: 17 UG
Folate, food: 17 UG
Folate, DFE: 17 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 11 IU
Fatty acids, total saturated: 4.89 G
SFA 14:0: 0.07 G
SFA 16:0: 3.86 G
SFA 18:0: 0.96 G
Fatty acids, total monounsaturated: 8.17 G
MUFA 16:1: 0.05 G
MUFA 18:1: 8.12 G
Fatty acids, total polyunsaturated: 13.42 G
PUFA 18:2: 12.68 G
PUFA 18:3: 0.73 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
Snacks, pork skins, barbecue-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)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKIN, ANIMAL
DIVIDED INTO PIECES, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH FAT OR OIL
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.
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: 2.1 G
Energy: 538 KCAL
Energy: 2251 kJ
Protein: 57.9 G
Total lipid (fat): 31.8 G
Ash: 7 G
Carbohydrate, by difference: 1.6 G
Calcium, Ca: 43 MG
Iron, Fe: 1.04 MG
Phosphorus, P: 220 MG
Potassium, K: 180 MG
Sodium, Na: 2667 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.35 MG
Manganese, Mn: 0.074 MG
Vitamin C, total ascorbic acid: 1.5 MG
Thiamin: 0.084 MG
Riboflavin: 0.432 MG
Niacin: 3.355 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.156 MG
Folate, total: 31 UG
Folate, food: 31 UG
Folate, DFE: 31 UG
Vitamin B-12: 0.13 UG
Vitamin A, RAE: 65 UG
Retinol: 38 UG
Carotene, beta: 324 UG
Vitamin A, IU: 667 IU
Fatty acids, total saturated: 11.56 G
SFA 10:0: 0.02 G
SFA 12:0: 0.07 G
SFA 14:0: 0.4 G
SFA 16:0: 6.96 G
SFA 18:0: 4.1 G
Fatty acids, total monounsaturated: 15.03 G
MUFA 16:1: 0.99 G
MUFA 18:1: 13.78 G
MUFA 20:1: 0.25 G
Fatty acids, total polyunsaturated: 3.45 G
PUFA 18:2: 3.41 G
PUFA 20:4: 0.04 G
Cholesterol: 115 MG
Tryptophan: 0.131 G
Threonine: 1.765 G
Isoleucine: 1.373 G
Leucine: 3.221 G
Lysine: 2.698 G
Methionine: 0.476 G
Cystine: 0.514 G
Phenylalanine: 1.877 G
Tyrosine: 1.186 G
Valine: 2.334 G
Arginine: 4.547 G
Histidine: 0.719 G
Alanine: 5.472 G
Aspartic acid: 4.295 G
Glutamic acid: 7.302 G
Glycine: 11.036 G
Proline: 6.769 G
Serine: 2.484 G
Snacks, pork skins, 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)
SWINE <SCIFAM>Suidae Gray, 1821 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180720]
[https://www.sciname.info/Default.asp?SciName=Sus scrofa Linnaeus, 1758 ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=180722]
[https://www.departments.bucknell.edu/biology/resources/msw3/browse.asp?id=14200054]
SKIN, ANIMAL
DIVIDED INTO PIECES, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH FAT OR OIL
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
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: 1.8 G
Energy: 544 KCAL
Energy: 2276 kJ
Protein: 61.3 G
Total lipid (fat): 31.3 G
Ash: 5.4 G
Calcium, Ca: 30 MG
Iron, Fe: 0.88 MG
Magnesium, Mg: 11 MG
Phosphorus, P: 85 MG
Potassium, K: 127 MG
Sodium, Na: 1818 MG
Zinc, Zn: 0.56 MG
Copper, Cu: 0.094 MG
Manganese, Mn: 0.069 MG
Selenium, Se: 41 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.099 MG
Riboflavin: 0.283 MG
Niacin: 1.549 MG
Pantothenic acid: 0.43 MG
Vitamin B-6: 0.023 MG
Choline, total: 164.5 MG
Vitamin B-12: 0.64 UG
Vitamin A, RAE: 12 UG
Retinol: 12 UG
Vitamin A, IU: 40 IU
Vitamin E (alpha-tocopherol): 0.53 MG
Fatty acids, total saturated: 11.37 G
SFA 10:0: 0.02 G
SFA 12:0: 0.07 G
SFA 14:0: 0.39 G
SFA 16:0: 6.85 G
SFA 18:0: 4.04 G
Fatty acids, total monounsaturated: 14.78 G
MUFA 16:1: 0.97 G
MUFA 18:1: 13.56 G
MUFA 20:1: 0.25 G
Fatty acids, total polyunsaturated: 3.64 G
PUFA 18:2: 3.35 G
PUFA 18:3: 0.26 G
PUFA 20:4: 0.03 G
Cholesterol: 95 MG
Tryptophan: 0.118 G
Threonine: 1.823 G
Isoleucine: 1.382 G
Leucine: 3.322 G
Lysine: 2.783 G
Methionine: 0.48 G
Cystine: 0.529 G
Phenylalanine: 1.94 G
Tyrosine: 1.205 G
Valine: 2.421 G
Arginine: 4.841 G
Histidine: 0.725 G
Alanine: 5.811 G
Aspartic acid: 4.469 G
Glutamic acid: 7.625 G
Glycine: 11.917 G
Proline: 7.262 G
Serine: 2.597 G
Snacks, potato chips, barbecue-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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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: 2.48 G
Energy: 487 KCAL
Energy: 2038 kJ
Protein: 6.51 G
Total lipid (fat): 31.06 G
Ash: 4.03 G
Carbohydrate, by difference: 55.92 G
Fiber, total dietary: 3.8 G
Sugars, Total: 5.47 G
Starch: 48.91 G
Calcium, Ca: 32 MG
Iron, Fe: 1.36 MG
Magnesium, Mg: 58 MG
Phosphorus, P: 145 MG
Potassium, K: 1186 MG
Sodium, Na: 545 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.247 MG
Manganese, Mn: 0.385 MG
Selenium, Se: 0.4 UG
Vitamin C, total ascorbic acid: 62.4 MG
Thiamin: 0.221 MG
Riboflavin: 0.119 MG
Niacin: 4.957 MG
Pantothenic acid: 0.85 MG
Vitamin B-6: 0.375 MG
Folate, total: 64 UG
Folate, food: 64 UG
Folate, DFE: 64 UG
Choline, total: 11.5 MG
Vitamin A, RAE: 20 UG
Carotene, beta: 203 UG
Carotene, alpha: 5 UG
Cryptoxanthin, beta: 60 UG
Vitamin A, IU: 393 IU
Lycopene: 130 UG
Lutein + zeaxanthin: 151 UG
Vitamin E (alpha-tocopherol): 4.42 MG
Tocopherol, beta: 1.23 MG
Tocopherol, gamma: 3.27 MG
Tocopherol, delta: 0.08 MG
Tocotrienol, alpha: 0.01 MG
Tocotrienol, beta: 0.19 MG
Tocotrienol, gamma: 0.05 MG
Tocotrienol, delta: 0.14 MG
Vitamin K (phylloquinone): 16.1 UG
Fatty acids, total saturated: 4.002 G
SFA 8:0: 0.005 G
SFA 10:0: 0.01 G
SFA 12:0: 0.004 G
SFA 14:0: 0.051 G
SFA 15:0: 0.006 G
SFA 16:0: 2.799 G
SFA 17:0: 0.017 G
SFA 18:0: 0.798 G
SFA 20:0: 0.109 G
SFA 22:0: 0.136 G
SFA 24:0: 0.067 G
Fatty acids, total monounsaturated: 13.221 G
MUFA 16:1: 0.052 G
MUFA 16:1 c: 0.052 G
MUFA 17:1: 0.012 G
MUFA 18:1: 13.04 G
MUFA 18:1 c: 13.019 G
MUFA 20:1: 0.115 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 12.207 G
PUFA 18:2: 11.887 G
PUFA 18:2 n-6 c,c: 11.766 G
PUFA 18:2 CLAs: 0.017 G
PUFA 18:3: 0.296 G
PUFA 18:3 n-3 c,c,c (ALA): 0.282 G
PUFA 18:3 n-6 c,c,c: 0.014 G
PUFA 18:3i: 0.001 G
PUFA 18:4: 0.005 G
PUFA 20:2 n-6 c,c: 0.003 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.003 G
PUFA 20:4: 0.009 G
Fatty acids, total trans: 0.124 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.103 G
Fatty acids, total trans-polyenoic: 0.104 G
Snacks, potato chips, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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: 1.8 G
Energy: 496 KCAL
Energy: 2075 kJ
Protein: 8.5 G
Total lipid (fat): 27.2 G
Ash: 4.8 G
Carbohydrate, by difference: 57.7 G
Fiber, total dietary: 5.2 G
Calcium, Ca: 72 MG
Iron, Fe: 1.84 MG
Magnesium, Mg: 75 MG
Phosphorus, P: 299 MG
Potassium, K: 1528 MG
Sodium, Na: 458 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.25 MG
Manganese, Mn: 0.446 MG
Vitamin C, total ascorbic acid: 54.1 MG
Thiamin: 0.155 MG
Riboflavin: 0.158 MG
Niacin: 5 MG
Pantothenic acid: 0.79 MG
Vitamin B-6: 0.348 MG
Vitamin A, RAE: 10 UG
Retinol: 10 UG
Vitamin A, IU: 33 IU
Fatty acids, total saturated: 8.6 G
SFA 12:0: 0.06 G
SFA 14:0: 0.24 G
SFA 16:0: 7.32 G
SFA 18:0: 0.87 G
Fatty acids, total monounsaturated: 7.72 G
MUFA 16:1: 0.14 G
MUFA 18:1: 7.47 G
MUFA 20:1: 0.12 G
Fatty acids, total polyunsaturated: 9.56 G
PUFA 18:2: 9.41 G
PUFA 18:3: 0.15 G
Cholesterol: 4 MG
Tryptophan: 0.073 G
Threonine: 0.365 G
Isoleucine: 0.392 G
Leucine: 0.594 G
Lysine: 0.554 G
Methionine: 0.116 G
Cystine: 0.104 G
Phenylalanine: 0.388 G
Tyrosine: 0.329 G
Valine: 0.501 G
Arginine: 0.4 G
Histidine: 0.194 G
Alanine: 0.299 G
Aspartic acid: 1.494 G
Glutamic acid: 1.446 G
Glycine: 0.268 G
Proline: 0.394 G
Serine: 0.357 G
Snacks, potato chips, fat free, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 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.
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.
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: 2 G
Energy: 379 KCAL
Energy: 1586 kJ
Protein: 9.64 G
Total lipid (fat): 0.6 G
Ash: 4 G
Carbohydrate, by difference: 83.76 G
Fiber, total dietary: 7.5 G
Sugars, Total: 3.69 G
Calcium, Ca: 35 MG
Iron, Fe: 3.57 MG
Magnesium, Mg: 70 MG
Phosphorus, P: 167 MG
Potassium, K: 1628 MG
Sodium, Na: 643 MG
Zinc, Zn: 0.74 MG
Copper, Cu: 0.174 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 9.3 MG
Thiamin: 1.08 MG
Riboflavin: 0.115 MG
Niacin: 6.446 MG
Vitamin B-6: 0.8 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Choline, total: 54.1 MG
Vitamin A, RAE: 1 UG
Carotene, beta: 7 UG
Vitamin A, IU: 11 IU
Lutein + zeaxanthin: 39 UG
Vitamin E (alpha-tocopherol): 0.04 MG
Vitamin K (phylloquinone): 9.1 UG
Fatty acids, total saturated: 0.15 G
SFA 12:0: 0.015 G
SFA 16:0: 0.11 G
SFA 18:0: 0.015 G
Fatty acids, total monounsaturated: 0.015 G
MUFA 18:1: 0.015 G
Fatty acids, total polyunsaturated: 0.255 G
PUFA 18:2: 0.2 G
PUFA 18:3: 0.06 G
Snacks, potato chips, fat-free, made with olestra
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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 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.
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.
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: 2 G
Energy: 274 KCAL
Energy: 1147 kJ
Protein: 7.74 G
Total lipid (fat): 0.7 G
Ash: 4.57 G
Carbohydrate, by difference: 65 G
Fiber, total dietary: 6.8 G
Starch: 58.2 G
Calcium, Ca: 35 MG
Iron, Fe: 2.4 MG
Magnesium, Mg: 69 MG
Phosphorus, P: 174 MG
Potassium, K: 1160 MG
Sodium, Na: 554 MG
Zinc, Zn: 3.5 MG
Copper, Cu: 0.44 MG
Manganese, Mn: 0.77 MG
Selenium, Se: 0.9 UG
Vitamin C, total ascorbic acid: 28.3 MG
Thiamin: 0.329 MG
Riboflavin: 0.05 MG
Niacin: 4.37 MG
Pantothenic acid: 0.981 MG
Vitamin B-6: 0.158 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Choline, total: 38.8 MG
Betaine: 1 MG
Fatty acids, total saturated: 0.24 G
SFA 12:0: 0.007 G
SFA 14:0: 0.009 G
SFA 16:0: 0.172 G
SFA 18:0: 0.037 G
SFA 20:0: 0.004 G
SFA 22:0: 0.011 G
Fatty acids, total monounsaturated: 0.18 G
MUFA 16:1: 0.006 G
MUFA 18:1: 0.174 G
Fatty acids, total polyunsaturated: 0.304 G
PUFA 18:2: 0.275 G
PUFA 18:3: 0.029 G
Snacks, potato chips, lightly 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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.
REDUCED SALT FOOD
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.35 G
Energy: 560 KCAL
Energy: 2341 kJ
Protein: 6.72 G
Total lipid (fat): 35.39 G
Ash: 3 G
Carbohydrate, by difference: 53.54 G
Fiber, total dietary: 4.2 G
Sugars, Total: 0.34 G
Sucrose: 0.34 G
Starch: 45.95 G
Calcium, Ca: 24 MG
Iron, Fe: 1.43 MG
Magnesium, Mg: 62 MG
Phosphorus, P: 148 MG
Potassium, K: 1304 MG
Sodium, Na: 187 MG
Zinc, Zn: 1.51 MG
Copper, Cu: 0.299 MG
Manganese, Mn: 0.478 MG
Selenium, Se: 7.8 UG
Fluoride, F: 61.3 UG
Vitamin C, total ascorbic acid: 27.3 MG
Thiamin: 0.158 MG
Riboflavin: 0.173 MG
Niacin: 5.476 MG
Pantothenic acid: 0.815 MG
Vitamin B-6: 0.651 MG
Folate, total: 58 UG
Folate, food: 58 UG
Folate, DFE: 58 UG
Choline, total: 12.1 MG
Betaine: 0.2 MG
Vitamin E (alpha-tocopherol): 7.72 MG
Tocopherol, beta: 10.46 MG
Tocopherol, gamma: 5.11 MG
Tocopherol, delta: 0.44 MG
Tocotrienol, alpha: 0.22 MG
Tocotrienol, beta: 0.07 MG
Tocotrienol, gamma: 0.19 MG
Vitamin K (phylloquinone): 22.1 UG
Fatty acids, total saturated: 5.49 G
SFA 8:0: 0.002 G
SFA 10:0: 0.019 G
SFA 12:0: 0.007 G
SFA 14:0: 0.13 G
SFA 15:0: 0.008 G
SFA 16:0: 4.291 G
SFA 17:0: 0.024 G
SFA 18:0: 0.727 G
SFA 20:0: 0.157 G
SFA 22:0: 0.073 G
SFA 24:0: 0.052 G
Fatty acids, total monounsaturated: 14.938 G
MUFA 16:1: 0.117 G
MUFA 16:1 c: 0.117 G
MUFA 17:1: 0.022 G
MUFA 18:1: 14.557 G
MUFA 18:1 c: 14.529 G
MUFA 20:1: 0.239 G
MUFA 22:1: 0.004 G
MUFA 22:1 c: 0.004 G
Fatty acids, total polyunsaturated: 12.416 G
PUFA 18:2: 11.985 G
PUFA 18:2 n-6 c,c: 11.785 G
PUFA 18:2 CLAs: 0.014 G
PUFA 18:3: 0.414 G
PUFA 18:3 n-3 c,c,c (ALA): 0.392 G
PUFA 18:3 n-6 c,c,c: 0.021 G
PUFA 18:3i: 0.001 G
PUFA 20:2 n-6 c,c: 0.006 G
PUFA 20:3: 0.002 G
PUFA 20:3 n-3: 0.002 G
PUFA 20:4: 0.009 G
Fatty acids, total trans: 0.215 G
Fatty acids, total trans-monoenoic: 0.028 G
TFA 18:1 t: 0.028 G
TFA 18:2 t not further defined: 0.186 G
Fatty acids, total trans-polyenoic: 0.187 G
Phytosterols: 181 MG
Snacks, potato chips, made from dried potatoes (preformed), multigrain
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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
GRAIN ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.27 G
Energy: 505 KCAL
Energy: 2114 kJ
Protein: 5.3 G
Total lipid (fat): 24.74 G
Ash: 2.36 G
Carbohydrate, by difference: 65.34 G
Fiber, total dietary: 2.7 G
Sugars, Total: 4.08 G
Sucrose: 2.57 G
Glucose: 0.37 G
Fructose: 0.4 G
Lactose: 0.43 G
Maltose: 0.32 G
Starch: 49 G
Calcium, Ca: 26 MG
Iron, Fe: 0.85 MG
Magnesium, Mg: 40 MG
Phosphorus, P: 127 MG
Potassium, K: 330 MG
Sodium, Na: 544 MG
Zinc, Zn: 0.91 MG
Copper, Cu: 0.141 MG
Manganese, Mn: 0.761 MG
Selenium, Se: 8.4 UG
Vitamin C, total ascorbic acid: 0.7 MG
Thiamin: 0.132 MG
Riboflavin: 0.085 MG
Niacin: 2.558 MG
Pantothenic acid: 0.603 MG
Vitamin B-6: 0.252 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 32.9 MG
Vitamin E (alpha-tocopherol): 9.08 MG
Tocopherol, beta: 2.19 MG
Tocopherol, gamma: 4.11 MG
Tocotrienol, alpha: 0.27 MG
Tocotrienol, beta: 0.39 MG
Tocotrienol, gamma: 0.21 MG
Tocotrienol, delta: 0.05 MG
Vitamin K (phylloquinone): 7.3 UG
Fatty acids, total saturated: 6.307 G
SFA 8:0: 0.016 G
SFA 10:0: 0.029 G
SFA 12:0: 0.088 G
SFA 14:0: 0.242 G
SFA 15:0: 0.008 G
SFA 16:0: 5.206 G
SFA 17:0: 0.019 G
SFA 18:0: 0.583 G
SFA 20:0: 0.064 G
SFA 22:0: 0.029 G
SFA 24:0: 0.024 G
Fatty acids, total monounsaturated: 4.285 G
MUFA 16:1: 0.124 G
MUFA 16:1 c: 0.124 G
MUFA 17:1: 0.006 G
MUFA 18:1: 4.134 G
MUFA 18:1 c: 4.098 G
MUFA 20:1: 0.02 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 10.614 G
PUFA 18:2: 10.558 G
PUFA 18:2 n-6 c,c: 10.433 G
PUFA 18:2 CLAs: 0.012 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:3: 0.007 G
PUFA 20:3 n-3: 0.006 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.006 G
Fatty acids, total trans: 0.149 G
Fatty acids, total trans-monoenoic: 0.037 G
TFA 18:1 t: 0.036 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.112 G
Fatty acids, total trans-polyenoic: 0.112 G
Snacks, potato chips, made from dried potatoes, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.9 G
Energy: 551 KCAL
Energy: 2305 kJ
Protein: 7 G
Total lipid (fat): 37 G
Ash: 3.5 G
Carbohydrate, by difference: 50.6 G
Fiber, total dietary: 3.4 G
Calcium, Ca: 110 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 53 MG
Phosphorus, P: 163 MG
Potassium, K: 381 MG
Sodium, Na: 600 MG
Zinc, Zn: 0.64 MG
Copper, Cu: 0.056 MG
Manganese, Mn: 0.058 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 8.5 MG
Thiamin: 0.18 MG
Riboflavin: 0.12 MG
Niacin: 2.6 MG
Pantothenic acid: 0.338 MG
Vitamin B-6: 0.521 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Vitamin A, RAE: 1 UG
Retinol: 1 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 9.57 G
SFA 4:0: 0.05 G
SFA 6:0: 0.03 G
SFA 8:0: 0.01 G
SFA 10:0: 0.04 G
SFA 12:0: 0.04 G
SFA 14:0: 0.47 G
SFA 16:0: 7.78 G
SFA 18:0: 1.16 G
Fatty acids, total monounsaturated: 7.14 G
MUFA 16:1: 0.36 G
MUFA 18:1: 6.78 G
Fatty acids, total polyunsaturated: 18.66 G
PUFA 18:2: 18.31 G
PUFA 18:3: 0.35 G
Cholesterol: 4 MG
Tryptophan: 0.066 G
Threonine: 0.291 G
Isoleucine: 0.329 G
Leucine: 0.509 G
Lysine: 0.476 G
Methionine: 0.109 G
Cystine: 0.081 G
Phenylalanine: 0.32 G
Tyrosine: 0.282 G
Valine: 0.411 G
Arginine: 0.321 G
Histidine: 0.171 G
Alanine: 0.237 G
Aspartic acid: 1.062 G
Glutamic acid: 1.242 G
Glycine: 0.202 G
Proline: 0.395 G
Serine: 0.308 G
Snacks, potato chips, made from dried potatoes, fat-free, made with olestra
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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
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*.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
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: 2.63 G
Energy: 253 KCAL
Energy: 1057 kJ
Protein: 5.06 G
Total lipid (fat): 0.93 G
Ash: 2.84 G
Carbohydrate, by difference: 56 G
Fiber, total dietary: 7.3 G
Sugars, Total: 0.59 G
Sucrose: 0.24 G
Glucose: 0.13 G
Fructose: 0.14 G
Maltose: 0.07 G
Starch: 46.07 G
Calcium, Ca: 20 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 48 MG
Phosphorus, P: 132 MG
Potassium, K: 931 MG
Sodium, Na: 429 MG
Zinc, Zn: 0.78 MG
Copper, Cu: 0.165 MG
Manganese, Mn: 0.394 MG
Selenium, Se: 2.9 UG
Fluoride, F: 105.5 UG
Vitamin C, total ascorbic acid: 108.8 MG
Thiamin: 0.177 MG
Riboflavin: 0.016 MG
Niacin: 3.397 MG
Pantothenic acid: 0.963 MG
Vitamin B-6: 0.532 MG
Folate, total: 67 UG
Folate, food: 67 UG
Folate, DFE: 67 UG
Choline, total: 38.8 MG
Vitamin K (phylloquinone): 328.6 UG
Fatty acids, total saturated: 0.355 G
SFA 12:0: 0.009 G
SFA 14:0: 0.002 G
SFA 15:0: 0.007 G
SFA 16:0: 0.162 G
SFA 18:0: 0.06 G
SFA 22:0: 0.015 G
Fatty acids, total monounsaturated: 0.3 G
MUFA 18:1: 0.3 G
Fatty acids, total polyunsaturated: 0.19 G
PUFA 18:2: 0.16 G
PUFA 18:3: 0.03 G
Snacks, potato chips, made from dried potatoes, reduced 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.22 G
Energy: 502 KCAL
Energy: 2102 kJ
Protein: 4.56 G
Total lipid (fat): 26.14 G
Ash: 2.31 G
Carbohydrate, by difference: 64.76 G
Fiber, total dietary: 3.2 G
Sugars, Total: 0.63 G
Sucrose: 0.39 G
Fructose: 0.16 G
Maltose: 0.07 G
Calcium, Ca: 29 MG
Iron, Fe: 1.11 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 129 MG
Potassium, K: 760 MG
Sodium, Na: 450 MG
Zinc, Zn: 0.7 MG
Copper, Cu: 0.153 MG
Manganese, Mn: 0.361 MG
Selenium, Se: 2.9 UG
Vitamin C, total ascorbic acid: 12 MG
Thiamin: 0.212 MG
Riboflavin: 0.015 MG
Niacin: 3.595 MG
Pantothenic acid: 0.83 MG
Vitamin B-6: 0.412 MG
Folate, total: 27 UG
Folate, food: 27 UG
Folate, DFE: 27 UG
Vitamin E (alpha-tocopherol): 2.18 MG
Vitamin K (phylloquinone): 7.2 UG
Fatty acids, total saturated: 6.759 G
SFA 4:0: 0.007 G
SFA 8:0: 0.006 G
SFA 10:0: 0.01 G
SFA 12:0: 0.007 G
SFA 14:0: 0.192 G
SFA 15:0: 0.007 G
SFA 16:0: 5.806 G
SFA 17:0: 0.02 G
SFA 18:0: 0.653 G
SFA 20:0: 0.035 G
SFA 22:0: 0.017 G
Fatty acids, total monounsaturated: 4.553 G
MUFA 16:1: 0.126 G
MUFA 16:1 c: 0.126 G
MUFA 17:1: 0.005 G
MUFA 18:1: 4.389 G
MUFA 18:1 c: 4.356 G
MUFA 20:1: 0.021 G
MUFA 22:1: 0.001 G
MUFA 24:1 c: 0.009 G
Fatty acids, total polyunsaturated: 12.201 G
PUFA 18:2: 12.123 G
PUFA 18:2 n-6 c,c: 11.986 G
PUFA 18:2 CLAs: 0.032 G
PUFA 18:3: 0.043 G
PUFA 18:3 n-3 c,c,c (ALA): 0.043 G
PUFA 20:2 n-6 c,c: 0.002 G
PUFA 20:3: 0.001 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.001 G
PUFA 20:5 n-3 (EPA): 0.019 G
PUFA 22:4: 0.002 G
PUFA 22:5 n-3 (DPA): 0.004 G
Fatty acids, total trans: 0.139 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 18:1 t: 0.033 G
TFA 22:1 t: 0.001 G
TFA 18:2 t not further defined: 0.105 G
Fatty acids, total trans-polyenoic: 0.105 G
Tryptophan: 0.044 G
Threonine: 0.245 G
Isoleucine: 0.248 G
Leucine: 0.369 G
Lysine: 0.353 G
Methionine: 0.065 G
Cystine: 0.073 G
Phenylalanine: 0.258 G
Tyrosine: 0.221 G
Valine: 0.329 G
Arginine: 0.272 G
Histidine: 0.125 G
Alanine: 0.202 G
Aspartic acid: 1.134 G
Glutamic acid: 0.939 G
Glycine: 0.194 G
Proline: 0.204 G
Serine: 0.23 G
Snacks, potato chips, made from dried potatoes, sour-cream and onion-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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
ARTIFICIALLY HEAT DRIED Dried by the application of artificial heat.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2 G
Energy: 547 KCAL
Energy: 2289 kJ
Protein: 6.6 G
Total lipid (fat): 37 G
Ash: 3.1 G
Carbohydrate, by difference: 51.3 G
Fiber, total dietary: 1.2 G
Calcium, Ca: 64 MG
Iron, Fe: 1.4 MG
Magnesium, Mg: 55 MG
Phosphorus, P: 169 MG
Potassium, K: 496 MG
Sodium, Na: 541 MG
Zinc, Zn: 0.71 MG
Copper, Cu: 0.063 MG
Manganese, Mn: 0.405 MG
Vitamin C, total ascorbic acid: 9.5 MG
Thiamin: 0.18 MG
Riboflavin: 0.1 MG
Niacin: 2.5 MG
Pantothenic acid: 0.827 MG
Vitamin B-6: 0.476 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Vitamin A, RAE: 323 UG
Vitamin A, IU: 755 IU
Fatty acids, total saturated: 9.47 G
SFA 4:0: 0.04 G
SFA 6:0: 0.02 G
SFA 8:0: 0.01 G
SFA 10:0: 0.03 G
SFA 12:0: 0.03 G
SFA 14:0: 0.45 G
SFA 16:0: 7.77 G
SFA 18:0: 1.14 G
Fatty acids, total monounsaturated: 7.12 G
MUFA 16:1: 0.36 G
MUFA 18:1: 6.76 G
Fatty acids, total polyunsaturated: 18.78 G
PUFA 18:2: 18.43 G
PUFA 18:3: 0.35 G
Cholesterol: 3 MG
Tryptophan: 0.072 G
Threonine: 0.284 G
Isoleucine: 0.313 G
Leucine: 0.485 G
Lysine: 0.437 G
Methionine: 0.102 G
Cystine: 0.076 G
Phenylalanine: 0.29 G
Tyrosine: 0.254 G
Valine: 0.38 G
Arginine: 0.306 G
Histidine: 0.148 G
Alanine: 0.252 G
Aspartic acid: 0.928 G
Glutamic acid: 1.1 G
Glycine: 0.206 G
Proline: 0.373 G
Serine: 0.291 G
Snacks, potato chips, plain, made with partially hydrogenated soybean oil, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
HYDROGENATED The saturating or hardening of a vegetable oil to which hydrogen has been chemically added to convert it to a fat.
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: 1.9 G
Energy: 536 KCAL
Energy: 2243 kJ
Protein: 7 G
Total lipid (fat): 34.6 G
Ash: 3.6 G
Carbohydrate, by difference: 52.9 G
Fiber, total dietary: 4.8 G
Calcium, Ca: 24 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 67 MG
Phosphorus, P: 165 MG
Potassium, K: 1275 MG
Sodium, Na: 594 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.306 MG
Manganese, Mn: 0.44 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 31.1 MG
Thiamin: 0.167 MG
Riboflavin: 0.197 MG
Niacin: 3.827 MG
Pantothenic acid: 0.402 MG
Vitamin B-6: 0.66 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Fatty acids, total saturated: 5.43 G
SFA 16:0: 3.97 G
SFA 18:0: 1.46 G
Fatty acids, total monounsaturated: 18 G
MUFA 18:1: 17.93 G
MUFA 20:1: 0.07 G
Fatty acids, total polyunsaturated: 9.16 G
PUFA 18:2: 8.9 G
PUFA 18:3: 0.26 G
Tryptophan: 0.108 G
Threonine: 0.253 G
Isoleucine: 0.283 G
Leucine: 0.419 G
Lysine: 0.424 G
Methionine: 0.11 G
Cystine: 0.089 G
Phenylalanine: 0.31 G
Tyrosine: 0.259 G
Valine: 0.392 G
Arginine: 0.321 G
Histidine: 0.153 G
Alanine: 0.214 G
Aspartic acid: 1.706 G
Glutamic acid: 1.17 G
Glycine: 0.207 G
Proline: 0.251 G
Serine: 0.303 G
Snacks, potato chips, plain, made with partially hydrogenated soybean oil, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.9 G
Energy: 536 KCAL
Energy: 2243 kJ
Protein: 7 G
Total lipid (fat): 34.6 G
Ash: 3.6 G
Carbohydrate, by difference: 52.9 G
Fiber, total dietary: 4.8 G
Calcium, Ca: 24 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 67 MG
Phosphorus, P: 165 MG
Potassium, K: 1275 MG
Sodium, Na: 8 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.306 MG
Manganese, Mn: 0.44 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 31.1 MG
Thiamin: 0.167 MG
Riboflavin: 0.197 MG
Niacin: 3.827 MG
Pantothenic acid: 0.402 MG
Vitamin B-6: 0.66 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Fatty acids, total saturated: 5.43 G
SFA 16:0: 3.97 G
SFA 18:0: 1.46 G
Fatty acids, total monounsaturated: 18 G
MUFA 18:1: 17.93 G
MUFA 20:1: 0.07 G
Fatty acids, total polyunsaturated: 9.16 G
PUFA 18:2: 8.9 G
PUFA 18:3: 0.26 G
Tryptophan: 0.108 G
Threonine: 0.253 G
Isoleucine: 0.283 G
Leucine: 0.419 G
Lysine: 0.424 G
Methionine: 0.11 G
Cystine: 0.089 G
Phenylalanine: 0.31 G
Tyrosine: 0.259 G
Valine: 0.392 G
Arginine: 0.321 G
Histidine: 0.153 G
Alanine: 0.214 G
Aspartic acid: 1.706 G
Glutamic acid: 1.17 G
Glycine: 0.207 G
Proline: 0.251 G
Serine: 0.303 G
Snacks, potato chips, plain, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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: 1.86 G
Energy: 532 KCAL
Energy: 2227 kJ
Protein: 6.39 G
Total lipid (fat): 33.98 G
Ash: 3.94 G
Carbohydrate, by difference: 53.83 G
Fiber, total dietary: 3.1 G
Sugars, Total: 0.33 G
Sucrose: 0.33 G
Calcium, Ca: 21 MG
Iron, Fe: 1.28 MG
Magnesium, Mg: 63 MG
Phosphorus, P: 153 MG
Potassium, K: 1196 MG
Sodium, Na: 527 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.234 MG
Manganese, Mn: 0.43 MG
Selenium, Se: 2.5 UG
Fluoride, F: 61.3 UG
Vitamin C, total ascorbic acid: 21.6 MG
Thiamin: 0.213 MG
Riboflavin: 0.088 MG
Niacin: 4.762 MG
Pantothenic acid: 0.956 MG
Vitamin B-6: 0.531 MG
Folate, total: 29 UG
Folate, food: 29 UG
Folate, DFE: 29 UG
Choline, total: 12.1 MG
Betaine: 0.2 MG
Vitamin E (alpha-tocopherol): 10.45 MG
Tocopherol, beta: 0.24 MG
Tocopherol, gamma: 10.83 MG
Tocopherol, delta: 0.17 MG
Tocotrienol, alpha: 0.09 MG
Tocotrienol, beta: 0.01 MG
Tocotrienol, gamma: 0.05 MG
Vitamin K (phylloquinone): 22.1 UG
Fatty acids, total saturated: 3.4 G
SFA 8:0: 0.002 G
SFA 10:0: 0.001 G
SFA 14:0: 0.044 G
SFA 15:0: 0.007 G
SFA 16:0: 2.157 G
SFA 17:0: 0.017 G
SFA 18:0: 0.802 G
SFA 20:0: 0.153 G
SFA 22:0: 0.148 G
SFA 24:0: 0.069 G
Fatty acids, total monounsaturated: 18.963 G
MUFA 16:1: 0.069 G
MUFA 16:1 c: 0.069 G
MUFA 17:1: 0.02 G
MUFA 18:1: 18.6 G
MUFA 18:1 c: 18.579 G
MUFA 20:1: 0.243 G
MUFA 22:1: 0.01 G
MUFA 22:1 c: 0.01 G
MUFA 24:1 c: 0.021 G
Fatty acids, total polyunsaturated: 8.282 G
PUFA 18:2: 7.904 G
PUFA 18:2 n-6 c,c: 7.818 G
PUFA 18:2 CLAs: 0.022 G
PUFA 18:3: 0.358 G
PUFA 18:3 n-3 c,c,c (ALA): 0.34 G
PUFA 18:3 n-6 c,c,c: 0.018 G
PUFA 20:2 n-6 c,c: 0.009 G
PUFA 20:3: 0.001 G
PUFA 20:3 n-3: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.001 G
Fatty acids, total trans: 0.084 G
Fatty acids, total trans-monoenoic: 0.021 G
TFA 18:1 t: 0.021 G
TFA 18:2 t not further defined: 0.063 G
Fatty acids, total trans-polyenoic: 0.063 G
Phytosterols: 181 MG
Tryptophan: 0.108 G
Threonine: 0.253 G
Isoleucine: 0.283 G
Leucine: 0.419 G
Lysine: 0.424 G
Methionine: 0.11 G
Cystine: 0.089 G
Phenylalanine: 0.31 G
Tyrosine: 0.259 G
Valine: 0.392 G
Arginine: 0.321 G
Histidine: 0.153 G
Alanine: 0.214 G
Aspartic acid: 1.706 G
Glutamic acid: 1.17 G
Glycine: 0.207 G
Proline: 0.251 G
Serine: 0.303 G
Snacks, potato chips, plain, 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.9 G
Energy: 536 KCAL
Energy: 2243 kJ
Protein: 7 G
Total lipid (fat): 34.6 G
Ash: 3.6 G
Carbohydrate, by difference: 52.9 G
Fiber, total dietary: 4.8 G
Sugars, Total: 0.22 G
Calcium, Ca: 24 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 67 MG
Phosphorus, P: 165 MG
Potassium, K: 1275 MG
Sodium, Na: 8 MG
Zinc, Zn: 1.09 MG
Copper, Cu: 0.306 MG
Manganese, Mn: 0.44 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 31.1 MG
Thiamin: 0.167 MG
Riboflavin: 0.197 MG
Niacin: 3.827 MG
Pantothenic acid: 0.402 MG
Vitamin B-6: 0.66 MG
Folate, total: 45 UG
Folate, food: 45 UG
Folate, DFE: 45 UG
Choline, total: 37.5 MG
Vitamin E (alpha-tocopherol): 9.11 MG
Vitamin K (phylloquinone): 22.1 UG
Fatty acids, total saturated: 10.96 G
SFA 12:0: 0.08 G
SFA 14:0: 0.3 G
SFA 16:0: 9.32 G
SFA 18:0: 1.11 G
Fatty acids, total monounsaturated: 9.84 G
MUFA 16:1: 0.18 G
MUFA 18:1: 9.51 G
MUFA 20:1: 0.15 G
Fatty acids, total polyunsaturated: 12.17 G
PUFA 18:2: 11.98 G
PUFA 18:3: 0.19 G
Tryptophan: 0.108 G
Threonine: 0.253 G
Isoleucine: 0.283 G
Leucine: 0.419 G
Lysine: 0.424 G
Methionine: 0.11 G
Cystine: 0.089 G
Phenylalanine: 0.31 G
Tyrosine: 0.259 G
Valine: 0.392 G
Arginine: 0.321 G
Histidine: 0.153 G
Alanine: 0.214 G
Aspartic acid: 1.706 G
Glutamic acid: 1.17 G
Glycine: 0.207 G
Proline: 0.251 G
Serine: 0.303 G
Snacks, potato chips, reduced 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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1 G
Energy: 471 KCAL
Energy: 1971 kJ
Protein: 7.1 G
Total lipid (fat): 20.8 G
Ash: 4.1 G
Carbohydrate, by difference: 66.9 G
Fiber, total dietary: 5.9 G
Sugars, Total: 0.22 G
Calcium, Ca: 21 MG
Iron, Fe: 1.35 MG
Magnesium, Mg: 89 MG
Phosphorus, P: 193 MG
Potassium, K: 1744 MG
Sodium, Na: 571 MG
Zinc, Zn: 0.07 MG
Copper, Cu: 0.6 MG
Manganese, Mn: 0.44 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 25.7 MG
Thiamin: 0.208 MG
Riboflavin: 0.267 MG
Niacin: 7 MG
Pantothenic acid: 0.271 MG
Vitamin B-6: 0.671 MG
Folate, total: 27 UG
Folate, food: 27 UG
Folate, DFE: 27 UG
Choline, total: 45.1 MG
Vitamin E (alpha-tocopherol): 5.47 MG
Vitamin K (phylloquinone): 13.3 UG
Fatty acids, total saturated: 4.16 G
SFA 14:0: 0.12 G
SFA 16:0: 3.52 G
SFA 18:0: 0.51 G
Fatty acids, total monounsaturated: 4.8 G
MUFA 16:1: 0.5 G
MUFA 18:1: 4.3 G
Fatty acids, total polyunsaturated: 10.94 G
PUFA 18:2: 10.75 G
PUFA 18:3: 0.19 G
Tryptophan: 0.111 G
Threonine: 0.26 G
Isoleucine: 0.291 G
Leucine: 0.43 G
Lysine: 0.435 G
Methionine: 0.113 G
Cystine: 0.092 G
Phenylalanine: 0.318 G
Tyrosine: 0.265 G
Valine: 0.403 G
Arginine: 0.329 G
Histidine: 0.157 G
Alanine: 0.22 G
Aspartic acid: 1.75 G
Glutamic acid: 1.2 G
Glycine: 0.213 G
Proline: 0.257 G
Serine: 0.311 G
Snacks, potato chips, sour-cream-and-onion-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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SLICED, THIN, BELOW 0.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED WITH ADDED FAT OR OIL Cooked by adding fat or oil to those foods that do not contain fat or oil that would render during the cooking process.
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.
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: 1.8 G
Energy: 531 KCAL
Energy: 2222 kJ
Protein: 8.1 G
Total lipid (fat): 33.9 G
Ash: 4.7 G
Carbohydrate, by difference: 51.5 G
Fiber, total dietary: 5.2 G
Calcium, Ca: 72 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 74 MG
Phosphorus, P: 176 MG
Potassium, K: 1331 MG
Sodium, Na: 549 MG
Zinc, Zn: 0.98 MG
Copper, Cu: 0.299 MG
Manganese, Mn: 0.405 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 37.3 MG
Thiamin: 0.189 MG
Riboflavin: 0.2 MG
Niacin: 4.029 MG
Pantothenic acid: 0.827 MG
Vitamin B-6: 0.665 MG
Folate, total: 62 UG
Folate, food: 62 UG
Folate, DFE: 62 UG
Vitamin B-12: 1 UG
Vitamin A, RAE: 14 UG
Retinol: 6 UG
Carotene, beta: 90 UG
Vitamin A, IU: 170 IU
Fatty acids, total saturated: 8.89 G
SFA 4:0: 0.01 G
SFA 6:0: 0.01 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.3 G
SFA 16:0: 7.73 G
SFA 18:0: 0.82 G
Fatty acids, total monounsaturated: 6.12 G
MUFA 16:1: 0.28 G
MUFA 18:1: 5.84 G
Fatty acids, total polyunsaturated: 17.42 G
PUFA 18:2: 17.34 G
PUFA 18:3: 0.08 G
Cholesterol: 7 MG
Tryptophan: 0.118 G
Threonine: 0.425 G
Isoleucine: 0.403 G
Leucine: 0.655 G
Lysine: 0.576 G
Methionine: 0.141 G
Cystine: 0.129 G
Phenylalanine: 0.272 G
Tyrosine: 0.238 G
Valine: 0.421 G
Arginine: 0.256 G
Histidine: 0.151 G
Alanine: 0.327 G
Aspartic acid: 0.898 G
Glutamic acid: 1.321 G
Glycine: 0.182 G
Proline: 0.462 G
Serine: 0.362 G
Snacks, potato chips, white, restructured, baked
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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
BAKED OR ROASTED Cooked without moisture, covered or uncovered, in an oven. *ROASTING* usually applies to meats or nuts.
WATER REMOVED Used for a liquid or solid product from which a significant amount of water (25% or more of the original weight of the water) has been removed. If dehydration is the primary preservation method, also index *DEHYDRATED OR DRIED*. For soups that require the addition of water, use the appropriate narrower term regardless of whether water was removed or not. Do not use for products that have been rehydrated.
EXTRUDED Modified through a physical or chemical procedure by forcing a food mixture through a die to achieve a particular shape.
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: 1.4 G
Energy: 469 KCAL
Energy: 1964 kJ
Protein: 5 G
Total lipid (fat): 18.2 G
Ash: 3.98 G
Carbohydrate, by difference: 71.4 G
Fiber, total dietary: 4.8 G
Sugars, Total: 5.01 G
Calcium, Ca: 125 MG
Iron, Fe: 0.8 MG
Magnesium, Mg: 43 MG
Phosphorus, P: 274 MG
Potassium, K: 721 MG
Sodium, Na: 536 MG
Zinc, Zn: 0.45 MG
Copper, Cu: 0.104 MG
Selenium, Se: 8.1 UG
Fluoride, F: 105.5 UG
Thiamin: 0.34 MG
Riboflavin: 0.07 MG
Niacin: 4.09 MG
Vitamin B-6: 0.51 MG
Choline, total: 31.6 MG
Vitamin E (alpha-tocopherol): 2.18 MG
Vitamin K (phylloquinone): 7.2 UG
Fatty acids, total saturated: 2.631 G
SFA 12:0: 0.014 G
SFA 14:0: 0.003 G
SFA 16:0: 1.812 G
SFA 18:0: 0.802 G
Fatty acids, total monounsaturated: 9.91 G
MUFA 18:1: 9.91 G
Fatty acids, total polyunsaturated: 4.234 G
PUFA 18:2: 4.037 G
PUFA 18:3: 0.197 G
Snacks, potato sticks
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)
POTATO <SCIFAM>Solanaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30411]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=505272]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=103137]
[https://plants.usda.gov/home/plantProfile?symbol=SOSU]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,5808]
[https://www.sciname.info/Default.asp?SciName=Solanum tuberosum L. ssp. tuberosum ][EuroFIR-NETTOX 262]
ROOT, TUBER OR BULB, WITHOUT PEEL
SOLID A solid product is a hard or soft product capable of retaining its own shape at room temperature (20 degrees C.). A soft product that is spreadable or formable is considered semisolid.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.2 G
Energy: 522 KCAL
Energy: 2184 kJ
Protein: 6.7 G
Total lipid (fat): 34.4 G
Ash: 3.3 G
Carbohydrate, by difference: 53.3 G
Fiber, total dietary: 3.4 G
Sugars, Total: 0.22 G
Calcium, Ca: 18 MG
Iron, Fe: 2.27 MG
Magnesium, Mg: 64 MG
Phosphorus, P: 172 MG
Potassium, K: 1237 MG
Sodium, Na: 633 MG
Zinc, Zn: 0.99 MG
Copper, Cu: 0.315 MG
Manganese, Mn: 0.423 MG
Selenium, Se: 8.1 UG
Vitamin C, total ascorbic acid: 47.3 MG
Thiamin: 0.096 MG
Riboflavin: 0.116 MG
Niacin: 4.785 MG
Pantothenic acid: 0.403 MG
Vitamin B-6: 0.32 MG
Folate, total: 40 UG
Folate, food: 40 UG
Folate, DFE: 40 UG
Choline, total: 34.9 MG
Vitamin E (alpha-tocopherol): 9.11 MG
Vitamin K (phylloquinone): 22.1 UG
Fatty acids, total saturated: 8.88 G
SFA 14:0: 0.27 G
SFA 16:0: 7.81 G
SFA 18:0: 0.8 G
Fatty acids, total monounsaturated: 6.16 G
MUFA 16:1: 0.27 G
MUFA 18:1: 5.88 G
Fatty acids, total polyunsaturated: 17.9 G
PUFA 18:2: 17.8 G
PUFA 18:3: 0.07 G
PUFA 20:4: 0.03 G
Snacks, Pretzels, gluten- free made with cornstarch and potato flour
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]
STARCH A primary carbohydrate source, produced by extraction from the seeds of cereal grains (primarily corn), and from tuberous plants (sago palm, etc.). Also used as a thickener, stabilizer, texture modifier, etc., in food processing.
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.
ALKALIZED Treated with a solution of alkali (primarily potassium or sodium carbonate). In cacao, alkalization neutralizes acids and leads to changes in flavor and color. In fats and oils, treatment with alkali leads to saponification of free fatty acids; soap and alkali are then removed.
VEGETABLE ADDED
CARBOHYDRATE FERMENTED
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.
GLUTEN FREE CLAIM OR USE
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 6.91 G
Energy: 389 KCAL
Energy: 1626 kJ
Protein: 3.52 G
Total lipid (fat): 6.67 G
Ash: 4.28 G
Carbohydrate, by difference: 78.62 G
Fiber, total dietary: 3.3 G
Sugars, Total: 4.22 G
Iron, Fe: 0.46 MG
Magnesium, Mg: 7 MG
Phosphorus, P: 21 MG
Potassium, K: 69 MG
Sodium, Na: 1567 MG
Zinc, Zn: 0.09 MG
Copper, Cu: 0.052 MG
Manganese, Mn: 0.065 MG
Selenium, Se: 2.2 UG
Fluoride, F: 0.1 UG
Vitamin C, total ascorbic acid: 0.3 MG
Thiamin: 0.015 MG
Riboflavin: 0.003 MG
Niacin: 0.232 MG
Pantothenic acid: 0.031 MG
Vitamin B-6: 0.051 MG
Folate, total: 2 UG
Folate, food: 2 UG
Folate, DFE: 2 UG
Choline, total: 2.9 MG
Vitamin E (alpha-tocopherol): 1.07 MG
Tocotrienol, alpha: 1.47 MG
Tocotrienol, gamma: 1.01 MG
Tocotrienol, delta: 0.08 MG
Vitamin K (phylloquinone): 0.5 UG
Fatty acids, total saturated: 3.307 G
SFA 12:0: 0.008 G
SFA 14:0: 0.068 G
SFA 16:0: 2.94 G
SFA 18:0: 0.291 G
Fatty acids, total monounsaturated: 2.406 G
MUFA 16:1: 0.02 G
MUFA 18:1: 2.38 G
MUFA 20:1: 0.006 G
Fatty acids, total polyunsaturated: 0.63 G
PUFA 18:2: 0.615 G
PUFA 18:3: 0.015 G
Tryptophan: 0.008 G
Threonine: 0.025 G
Isoleucine: 0.027 G
Leucine: 0.056 G
Lysine: 0.032 G
Methionine: 0.012 G
Cystine: 0.009 G
Phenylalanine: 0.031 G
Tyrosine: 0.022 G
Valine: 0.034 G
Arginine: 0.034 G
Histidine: 0.017 G
Alanine: 0.036 G
Aspartic acid: 0.093 G
Glutamic acid: 0.102 G
Glycine: 0.024 G
Proline: 0.036 G
Serine: 0.025 G
Snacks, pretzels, hard, confectioner's coating, chocolate-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)
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.
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.
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.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
CARBOHYDRATE FERMENTED
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.
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: 457 KCAL
Energy: 1914 kJ
Protein: 7.5 G
Total lipid (fat): 16.7 G
Ash: 2.2 G
Carbohydrate, by difference: 70.9 G
Fiber, total dietary: 2.4 G
Sugars, Total: 38.8 G
Calcium, Ca: 74 MG
Iron, Fe: 2 MG
Magnesium, Mg: 41 MG
Phosphorus, P: 145 MG
Potassium, K: 225 MG
Sodium, Na: 569 MG
Zinc, Zn: 0.92 MG
Copper, Cu: 0.302 MG
Manganese, Mn: 0.562 MG
Selenium, Se: 14.5 UG
Vitamin C, total ascorbic acid: 0.5 MG
Thiamin: 0.099 MG
Riboflavin: 0.2 MG
Niacin: 0.8 MG
Pantothenic acid: 0.759 MG
Vitamin B-6: 0.172 MG
Folate, total: 9 UG
Folate, food: 9 UG
Folate, DFE: 9 UG
Choline, total: 39.7 MG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.62 MG
Vitamin K (phylloquinone): 11.1 UG
Fatty acids, total saturated: 7.68 G
SFA 6:0: 0.01 G
SFA 8:0: 0.21 G
SFA 10:0: 0.23 G
SFA 12:0: 2.92 G
SFA 14:0: 1.06 G
SFA 16:0: 1.94 G
SFA 18:0: 1.31 G
Fatty acids, total monounsaturated: 5.39 G
MUFA 16:1: 0.02 G
MUFA 18:1: 5.37 G
Fatty acids, total polyunsaturated: 2.15 G
PUFA 18:2: 1.99 G
PUFA 18:3: 0.16 G
Tryptophan: 0.096 G
Threonine: 0.251 G
Isoleucine: 0.287 G
Leucine: 0.531 G
Lysine: 0.253 G
Methionine: 0.131 G
Cystine: 0.147 G
Phenylalanine: 0.357 G
Tyrosine: 0.234 G
Valine: 0.332 G
Arginine: 0.306 G
Histidine: 0.163 G
Alanine: 0.274 G
Aspartic acid: 0.42 G
Glutamic acid: 2.183 G
Glycine: 0.268 G
Proline: 0.743 G
Serine: 0.365 G
Caffeine: 8 MG
Theobromine: 87 MG
Snacks, pretzels, hard, plain, made with enriched flour, 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)
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.
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.
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.
CARBOHYDRATE FERMENTED
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).
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 3.3 G
Energy: 381 KCAL
Energy: 1594 kJ
Protein: 9.1 G
Total lipid (fat): 3.5 G
Ash: 4.9 G
Carbohydrate, by difference: 79.2 G
Fiber, total dietary: 2.8 G
Sugars, Total: 2.21 G
Calcium, Ca: 36 MG
Iron, Fe: 4.32 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 113 MG
Potassium, K: 146 MG
Sodium, Na: 250 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.264 MG
Manganese, Mn: 1.789 MG
Selenium, Se: 5.8 UG
Thiamin: 0.461 MG
Riboflavin: 0.623 MG
Niacin: 5.251 MG
Pantothenic acid: 0.288 MG
Vitamin B-6: 0.116 MG
Folate, total: 171 UG
Folic acid: 88 UG
Folate, food: 83 UG
Folate, DFE: 233 UG
Choline, total: 23.5 MG
Vitamin E (alpha-tocopherol): 0.35 MG
Vitamin K (phylloquinone): 0.9 UG
Fatty acids, total saturated: 0.75 G
SFA 8:0: 0.01 G
SFA 10:0: 0.01 G
SFA 12:0: 0.03 G
SFA 14:0: 0.02 G
SFA 16:0: 0.47 G
SFA 18:0: 0.21 G
Fatty acids, total monounsaturated: 1.36 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.35 G
Fatty acids, total polyunsaturated: 1.22 G
PUFA 18:2: 1.15 G
PUFA 18:3: 0.06 G
Tryptophan: 0.109 G
Threonine: 0.259 G
Isoleucine: 0.345 G
Leucine: 0.636 G
Lysine: 0.221 G
Methionine: 0.164 G
Cystine: 0.196 G
Phenylalanine: 0.453 G
Tyrosine: 0.266 G
Valine: 0.392 G
Arginine: 0.349 G
Histidine: 0.201 G
Alanine: 0.304 G
Aspartic acid: 0.415 G
Glutamic acid: 3.037 G
Glycine: 0.327 G
Proline: 1.018 G
Serine: 0.447 G
Snacks, pretzels, hard, plain, made with unenriched flour, 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, 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.
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.
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.
CARBOHYDRATE FERMENTED
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.
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.3 G
Energy: 381 KCAL
Energy: 1594 kJ
Protein: 9.1 G
Total lipid (fat): 3.5 G
Ash: 4.9 G
Carbohydrate, by difference: 79.2 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 36 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 113 MG
Potassium, K: 146 MG
Sodium, Na: 1715 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.264 MG
Manganese, Mn: 1.789 MG
Selenium, Se: 5.8 UG
Thiamin: 0.18 MG
Riboflavin: 0.1 MG
Niacin: 1.92 MG
Pantothenic acid: 0.288 MG
Vitamin B-6: 0.116 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Fatty acids, total saturated: 0.75 G
SFA 8:0: 0.01 G
SFA 10:0: 0.01 G
SFA 12:0: 0.03 G
SFA 14:0: 0.02 G
SFA 16:0: 0.47 G
SFA 18:0: 0.21 G
Fatty acids, total monounsaturated: 1.36 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.35 G
Fatty acids, total polyunsaturated: 1.22 G
PUFA 18:2: 1.15 G
PUFA 18:3: 0.06 G
Tryptophan: 0.109 G
Threonine: 0.259 G
Isoleucine: 0.345 G
Leucine: 0.636 G
Lysine: 0.221 G
Methionine: 0.164 G
Cystine: 0.196 G
Phenylalanine: 0.453 G
Tyrosine: 0.266 G
Valine: 0.392 G
Arginine: 0.349 G
Histidine: 0.201 G
Alanine: 0.304 G
Aspartic acid: 0.415 G
Glutamic acid: 3.037 G
Glycine: 0.327 G
Proline: 1.018 G
Serine: 0.447 G
Snacks, pretzels, hard, plain, made with unenriched flour, 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)
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.
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.
CARBOHYDRATE FERMENTED
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).
UNENRICHED CLAIM OR USE
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.3 G
Energy: 381 KCAL
Energy: 1594 kJ
Protein: 9.1 G
Total lipid (fat): 3.5 G
Ash: 4.9 G
Carbohydrate, by difference: 79.2 G
Fiber, total dietary: 2.8 G
Calcium, Ca: 36 MG
Iron, Fe: 1.67 MG
Magnesium, Mg: 35 MG
Phosphorus, P: 113 MG
Potassium, K: 146 MG
Sodium, Na: 289 MG
Zinc, Zn: 0.85 MG
Copper, Cu: 0.264 MG
Manganese, Mn: 1.789 MG
Selenium, Se: 5.8 UG
Thiamin: 0.18 MG
Riboflavin: 0.1 MG
Niacin: 1.92 MG
Pantothenic acid: 0.288 MG
Vitamin B-6: 0.116 MG
Folate, total: 83 UG
Folate, food: 83 UG
Folate, DFE: 83 UG
Fatty acids, total saturated: 0.75 G
SFA 8:0: 0.01 G
SFA 10:0: 0.01 G
SFA 12:0: 0.03 G
SFA 14:0: 0.02 G
SFA 16:0: 0.47 G
SFA 18:0: 0.21 G
Fatty acids, total monounsaturated: 1.36 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.35 G
Fatty acids, total polyunsaturated: 1.22 G
PUFA 18:2: 1.15 G
PUFA 18:3: 0.06 G
Tryptophan: 0.109 G
Threonine: 0.259 G
Isoleucine: 0.345 G
Leucine: 0.636 G
Lysine: 0.221 G
Methionine: 0.164 G
Cystine: 0.196 G
Phenylalanine: 0.453 G
Tyrosine: 0.266 G
Valine: 0.392 G
Arginine: 0.349 G
Histidine: 0.201 G
Alanine: 0.304 G
Aspartic acid: 0.415 G
Glutamic acid: 3.037 G
Glycine: 0.327 G
Proline: 1.018 G
Serine: 0.447 G
Snacks, pretzels, hard, plain, 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, 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.
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.
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.
CARBOHYDRATE FERMENTED
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: 3.13 G
Energy: 384 KCAL
Energy: 1608 kJ
Protein: 10.04 G
Total lipid (fat): 2.93 G
Ash: 3.51 G
Carbohydrate, by difference: 80.39 G
Fiber, total dietary: 3.4 G
Sugars, Total: 2.21 G
Glucose: 0.69 G
Fructose: 0.31 G
Maltose: 1.11 G
Starch: 72.58 G
Calcium, Ca: 27 MG
Iron, Fe: 4.58 MG
Magnesium, Mg: 29 MG
Phosphorus, P: 128 MG
Potassium, K: 223 MG
Sodium, Na: 1240 MG
Zinc, Zn: 1.04 MG
Copper, Cu: 0.156 MG
Manganese, Mn: 1.015 MG
Selenium, Se: 4.4 UG
Vitamin C, total ascorbic acid: 2.1 MG
Thiamin: 0.424 MG
Riboflavin: 0.332 MG
Niacin: 5.27 MG
Pantothenic acid: 0.322 MG
Vitamin B-6: 0.074 MG
Folate, total: 166 UG
Folate, food: 166 UG
Folate, DFE: 166 UG
Choline, total: 29.5 MG
Betaine: 50 MG
Lutein + zeaxanthin: 9 UG
Vitamin E (alpha-tocopherol): 0.47 MG
Tocopherol, beta: 0.26 MG
Tocopherol, gamma: 0.62 MG
Tocopherol, delta: 0.02 MG
Tocotrienol, alpha: 0.03 MG
Tocotrienol, beta: 1.1 MG
Tocotrienol, delta: 0.32 MG
Vitamin K (phylloquinone): 2.8 UG
Vitamin K (Dihydrophylloquinone): 5.2 UG
Fatty acids, total saturated: 0.391 G
SFA 10:0: 0.002 G
SFA 12:0: 0.001 G
SFA 14:0: 0.001 G
SFA 15:0: 0.001 G
SFA 16:0: 0.32 G
SFA 17:0: 0.001 G
SFA 18:0: 0.05 G
SFA 20:0: 0.01 G
SFA 22:0: 0.003 G
SFA 24:0: 0.004 G
Fatty acids, total monounsaturated: 0.727 G
MUFA 16:1: 0.003 G
MUFA 16:1 c: 0.003 G
MUFA 17:1: 0.001 G
MUFA 18:1: 0.706 G
MUFA 18:1 c: 0.705 G
MUFA 20:1: 0.016 G
MUFA 22:1: 0.001 G
MUFA 22:1 c: 0.001 G
Fatty acids, total polyunsaturated: 1.291 G
PUFA 18:2: 1.227 G
PUFA 18:2 n-6 c,c: 1.223 G
PUFA 18:3: 0.064 G
PUFA 18:3 n-3 c,c,c (ALA): 0.063 G
PUFA 18:3 n-6 c,c,c: 0.001 G
Fatty acids, total trans: 0.004 G
TFA 18:2 t not further defined: 0.004 G
Fatty acids, total trans-polyenoic: 0.004 G
Tryptophan: 0.097 G
Threonine: 0.25 G
Isoleucine: 0.407 G
Leucine: 0.757 G
Lysine: 0.257 G
Methionine: 0.177 G
Cystine: 0.17 G
Phenylalanine: 0.52 G
Tyrosine: 0.324 G
Valine: 0.48 G
Arginine: 0.363 G
Histidine: 0.22 G
Alanine: 0.34 G
Aspartic acid: 0.597 G
Glutamic acid: 3.647 G
Glycine: 0.417 G
Proline: 1.199 G
Snacks, pretzels, hard, whole-wheat including both salted and 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)
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 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.
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
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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.9 G
Energy: 362 KCAL
Energy: 1514 kJ
Protein: 11.1 G
Total lipid (fat): 2.6 G
Ash: 1.1 G
Carbohydrate, by difference: 81.3 G
Fiber, total dietary: 7.7 G
Calcium, Ca: 28 MG
Iron, Fe: 2.69 MG
Magnesium, Mg: 30 MG
Phosphorus, P: 125 MG
Potassium, K: 430 MG
Sodium, Na: 203 MG
Zinc, Zn: 0.62 MG
Copper, Cu: 0.28 MG
Manganese, Mn: 2.662 MG
Vitamin C, total ascorbic acid: 1 MG
Thiamin: 0.44 MG
Riboflavin: 0.291 MG
Niacin: 6.537 MG
Pantothenic acid: 0.812 MG
Vitamin B-6: 0.274 MG
Folate, total: 54 UG
Folate, food: 54 UG
Folate, DFE: 54 UG
Fatty acids, total saturated: 0.56 G
SFA 12:0: 0.03 G
SFA 14:0: 0.02 G
SFA 16:0: 0.34 G
SFA 18:0: 0.17 G
Fatty acids, total monounsaturated: 1.03 G
MUFA 18:1: 1.03 G
Fatty acids, total polyunsaturated: 0.83 G
PUFA 18:2: 0.79 G
PUFA 18:3: 0.04 G
Tryptophan: 0.172 G
Threonine: 0.325 G
Isoleucine: 0.412 G
Leucine: 0.75 G
Lysine: 0.307 G
Methionine: 0.178 G
Cystine: 0.252 G
Phenylalanine: 0.523 G
Tyrosine: 0.328 G
Valine: 0.504 G
Arginine: 0.563 G
Histidine: 0.258 G
Alanine: 0.399 G
Aspartic acid: 0.592 G
Glutamic acid: 3.414 G
Glycine: 0.456 G
Proline: 1.14 G
Serine: 0.523 G
Snacks, rice cakes, brown rice, buckwheat, 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)
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 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.
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.
BUCKWHEAT ADDED Used when buckwheat 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.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.9 G
Energy: 380 KCAL
Energy: 1590 kJ
Protein: 9 G
Total lipid (fat): 3.5 G
Ash: 1.6 G
Carbohydrate, by difference: 80.1 G
Calcium, Ca: 11 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 380 MG
Potassium, K: 299 MG
Sodium, Na: 4 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.38 MG
Manganese, Mn: 6.18 MG
Selenium, Se: 16.4 UG
Thiamin: 0.056 MG
Riboflavin: 0.103 MG
Niacin: 8.096 MG
Pantothenic acid: 1.16 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Fatty acids, total saturated: 0.64 G
SFA 8:0: 0.02 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.02 G
SFA 16:0: 0.51 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 1.11 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.09 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 1.11 G
PUFA 18:2: 1.05 G
PUFA 18:3: 0.07 G
Tryptophan: 0.125 G
Threonine: 0.34 G
Isoleucine: 0.358 G
Leucine: 0.638 G
Lysine: 0.414 G
Methionine: 0.152 G
Cystine: 0.137 G
Phenylalanine: 0.399 G
Tyrosine: 0.233 G
Valine: 0.489 G
Arginine: 0.677 G
Histidine: 0.218 G
Alanine: 0.517 G
Aspartic acid: 0.8 G
Glutamic acid: 1.568 G
Glycine: 0.603 G
Proline: 0.376 G
Serine: 0.467 G
Snacks, rice cakes, brown rice, buckwheat
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 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.
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.
BUCKWHEAT ADDED Used when buckwheat is the second to fourth ingredient in order of predominance, excluding water.
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: 5.9 G
Energy: 380 KCAL
Energy: 1590 kJ
Protein: 9 G
Total lipid (fat): 3.5 G
Ash: 1.6 G
Carbohydrate, by difference: 80.1 G
Fiber, total dietary: 3.8 G
Calcium, Ca: 11 MG
Iron, Fe: 1.14 MG
Magnesium, Mg: 151 MG
Phosphorus, P: 380 MG
Potassium, K: 299 MG
Sodium, Na: 116 MG
Zinc, Zn: 2.5 MG
Copper, Cu: 0.38 MG
Manganese, Mn: 6.18 MG
Selenium, Se: 16.4 UG
Thiamin: 0.056 MG
Riboflavin: 0.103 MG
Niacin: 8.096 MG
Pantothenic acid: 1.16 MG
Vitamin B-6: 0.13 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Fatty acids, total saturated: 0.64 G
SFA 8:0: 0.02 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.02 G
SFA 16:0: 0.51 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 1.11 G
MUFA 16:1: 0.02 G
MUFA 18:1: 1.09 G
MUFA 22:1: 0.01 G
Fatty acids, total polyunsaturated: 1.11 G
PUFA 18:2: 1.05 G
PUFA 18:3: 0.07 G
Tryptophan: 0.125 G
Threonine: 0.34 G
Isoleucine: 0.358 G
Leucine: 0.638 G
Lysine: 0.414 G
Methionine: 0.152 G
Cystine: 0.137 G
Phenylalanine: 0.399 G
Tyrosine: 0.233 G
Valine: 0.489 G
Arginine: 0.677 G
Histidine: 0.218 G
Alanine: 0.517 G
Aspartic acid: 0.8 G
Glutamic acid: 1.568 G
Glycine: 0.603 G
Proline: 0.376 G
Serine: 0.467 G
Snacks, rice cakes, brown rice, corn
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 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.
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.
CORN ADDED Used when corn is the second to fourth ingredient in order of predominance, excluding water.
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: 5.9 G
Energy: 385 KCAL
Energy: 1611 kJ
Protein: 8.4 G
Total lipid (fat): 3.2 G
Ash: 1.4 G
Carbohydrate, by difference: 81.2 G
Fiber, total dietary: 2.9 G
Calcium, Ca: 9 MG
Iron, Fe: 1.17 MG
Magnesium, Mg: 114 MG
Phosphorus, P: 320 MG
Potassium, K: 275 MG
Sodium, Na: 167 MG
Zinc, Zn: 2.22 MG
Copper, Cu: 0.42 MG
Manganese, Mn: 5.08 MG
Thiamin: 0.08 MG
Riboflavin: 0.104 MG
Niacin: 6.435 MG
Pantothenic acid: 0.93 MG
Vitamin B-6: 0.14 MG
Folate, total: 19 UG
Folate, food: 19 UG
Folate, DFE: 19 UG
Fatty acids, total saturated: 0.63 G
SFA 14:0: 0.01 G
SFA 16:0: 0.54 G
SFA 18:0: 0.06 G
Fatty acids, total monounsaturated: 1.14 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.13 G
Fatty acids, total polyunsaturated: 1.13 G
PUFA 18:2: 1.09 G
PUFA 18:3: 0.05 G
Tryptophan: 0.092 G
Threonine: 0.306 G
Isoleucine: 0.337 G
Leucine: 0.781 G
Lysine: 0.293 G
Methionine: 0.183 G
Cystine: 0.114 G
Phenylalanine: 0.423 G
Tyrosine: 0.319 G
Valine: 0.469 G
Arginine: 0.569 G
Histidine: 0.223 G
Alanine: 0.524 G
Aspartic acid: 0.721 G
Glutamic acid: 1.655 G
Glycine: 0.39 G
Proline: 0.485 G
Serine: 0.42 G
Snacks, rice cakes, brown rice, multigrain, 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)
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 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.
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.
GRAIN ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.3 G
Energy: 387 KCAL
Energy: 1619 kJ
Protein: 8.5 G
Total lipid (fat): 3.5 G
Ash: 1.6 G
Carbohydrate, by difference: 80.1 G
Calcium, Ca: 21 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 137 MG
Phosphorus, P: 370 MG
Potassium, K: 294 MG
Sodium, Na: 4 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.427 MG
Manganese, Mn: 5.22 MG
Selenium, Se: 20 UG
Thiamin: 0.067 MG
Riboflavin: 0.184 MG
Niacin: 6.602 MG
Pantothenic acid: 1.002 MG
Vitamin B-6: 0.137 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Fatty acids, total saturated: 0.56 G
SFA 14:0: 0.01 G
SFA 16:0: 0.46 G
SFA 18:0: 0.08 G
Fatty acids, total monounsaturated: 1.16 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.15 G
Fatty acids, total polyunsaturated: 1.44 G
PUFA 18:2: 1 G
PUFA 18:3: 0.44 G
Tryptophan: 0.107 G
Threonine: 0.303 G
Isoleucine: 0.351 G
Leucine: 0.682 G
Lysine: 0.313 G
Methionine: 0.182 G
Cystine: 0.107 G
Phenylalanine: 0.424 G
Tyrosine: 0.299 G
Valine: 0.481 G
Arginine: 0.624 G
Histidine: 0.208 G
Alanine: 0.484 G
Aspartic acid: 0.771 G
Glutamic acid: 1.714 G
Glycine: 0.409 G
Proline: 0.409 G
Serine: 0.427 G
Snacks, rice cakes, brown rice, multigrain
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 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.
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.
GRAIN 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: 6.3 G
Energy: 387 KCAL
Energy: 1619 kJ
Protein: 8.5 G
Total lipid (fat): 3.5 G
Ash: 1.6 G
Carbohydrate, by difference: 80.1 G
Fiber, total dietary: 3 G
Calcium, Ca: 21 MG
Iron, Fe: 1.96 MG
Magnesium, Mg: 137 MG
Phosphorus, P: 370 MG
Potassium, K: 294 MG
Sodium, Na: 252 MG
Zinc, Zn: 2.53 MG
Copper, Cu: 0.427 MG
Manganese, Mn: 5.22 MG
Thiamin: 0.067 MG
Riboflavin: 0.184 MG
Niacin: 6.602 MG
Pantothenic acid: 1.002 MG
Vitamin B-6: 0.137 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Fatty acids, total saturated: 0.56 G
SFA 14:0: 0.01 G
SFA 16:0: 0.46 G
SFA 18:0: 0.08 G
Fatty acids, total monounsaturated: 1.16 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.15 G
Fatty acids, total polyunsaturated: 1.44 G
PUFA 18:2: 1 G
PUFA 18:3: 0.44 G
Tryptophan: 0.107 G
Threonine: 0.303 G
Isoleucine: 0.351 G
Leucine: 0.682 G
Lysine: 0.313 G
Methionine: 0.182 G
Cystine: 0.107 G
Phenylalanine: 0.424 G
Tyrosine: 0.299 G
Valine: 0.481 G
Arginine: 0.624 G
Histidine: 0.208 G
Alanine: 0.484 G
Aspartic acid: 0.771 G
Glutamic acid: 1.714 G
Glycine: 0.409 G
Proline: 0.409 G
Serine: 0.427 G
Snacks, rice cakes, brown rice, plain, 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)
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 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.
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.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.8 G
Energy: 387 KCAL
Energy: 1619 kJ
Protein: 8.2 G
Total lipid (fat): 2.8 G
Ash: 1.7 G
Carbohydrate, by difference: 81.5 G
Fiber, total dietary: 4.2 G
Sugars, Total: 0.88 G
Calcium, Ca: 11 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 131 MG
Phosphorus, P: 360 MG
Potassium, K: 290 MG
Sodium, Na: 26 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.445 MG
Manganese, Mn: 3.73 MG
Selenium, Se: 24.6 UG
Thiamin: 0.061 MG
Riboflavin: 0.165 MG
Niacin: 7.806 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.15 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 31.6 MG
Vitamin E (alpha-tocopherol): 1.24 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.57 G
SFA 14:0: 0.01 G
SFA 16:0: 0.48 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 1.03 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.02 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.97 G
PUFA 18:3: 0.01 G
Tryptophan: 0.104 G
Threonine: 0.299 G
Isoleucine: 0.346 G
Leucine: 0.675 G
Lysine: 0.311 G
Methionine: 0.184 G
Cystine: 0.099 G
Phenylalanine: 0.421 G
Tyrosine: 0.306 G
Valine: 0.479 G
Arginine: 0.618 G
Histidine: 0.207 G
Alanine: 0.476 G
Aspartic acid: 0.764 G
Glutamic acid: 1.662 G
Glycine: 0.402 G
Proline: 0.383 G
Serine: 0.422 G
Snacks, rice cakes, brown rice, rye
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 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.
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.
RYE 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: 6.8 G
Energy: 386 KCAL
Energy: 1615 kJ
Protein: 8.1 G
Total lipid (fat): 3.8 G
Ash: 1.5 G
Carbohydrate, by difference: 79.9 G
Fiber, total dietary: 4 G
Calcium, Ca: 21 MG
Iron, Fe: 1.8 MG
Magnesium, Mg: 144 MG
Phosphorus, P: 380 MG
Potassium, K: 311 MG
Sodium, Na: 110 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.39 MG
Manganese, Mn: 2.977 MG
Thiamin: 0.091 MG
Riboflavin: 0.09 MG
Niacin: 7.04 MG
Pantothenic acid: 1.11 MG
Vitamin B-6: 0.15 MG
Folate, total: 5 UG
Folate, food: 5 UG
Folate, DFE: 5 UG
Vitamin A, IU: 3 IU
Fatty acids, total saturated: 0.58 G
SFA 14:0: 0.01 G
SFA 16:0: 0.45 G
SFA 18:0: 0.11 G
Fatty acids, total monounsaturated: 1.31 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.3 G
Fatty acids, total polyunsaturated: 1.55 G
PUFA 18:2: 1.49 G
PUFA 18:3: 0.06 G
Tryptophan: 0.097 G
Threonine: 0.294 G
Isoleucine: 0.328 G
Leucine: 0.621 G
Lysine: 0.316 G
Methionine: 0.165 G
Cystine: 0.127 G
Phenylalanine: 0.399 G
Tyrosine: 0.261 G
Valine: 0.451 G
Arginine: 0.553 G
Histidine: 0.204 G
Alanine: 0.443 G
Aspartic acid: 0.716 G
Glutamic acid: 1.769 G
Glycine: 0.392 G
Proline: 0.531 G
Serine: 0.402 G
Snacks, rice cakes, brown rice, sesame seed, 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)
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 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.
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.
SEED ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 5.9 G
Energy: 392 KCAL
Energy: 1640 kJ
Protein: 7.6 G
Total lipid (fat): 3.8 G
Ash: 1.2 G
Carbohydrate, by difference: 81.5 G
Calcium, Ca: 12 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 136 MG
Phosphorus, P: 375 MG
Potassium, K: 290 MG
Sodium, Na: 4 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.39 MG
Manganese, Mn: 4.299 MG
Selenium, Se: 24.1 UG
Vitamin C, total ascorbic acid: 3 MG
Thiamin: 0.048 MG
Riboflavin: 0.085 MG
Niacin: 7.205 MG
Pantothenic acid: 1.461 MG
Vitamin B-6: 0.155 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Fatty acids, total saturated: 0.54 G
SFA 14:0: 0.01 G
SFA 16:0: 0.43 G
SFA 18:0: 0.08 G
Fatty acids, total monounsaturated: 1.1 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.09 G
Fatty acids, total polyunsaturated: 1.15 G
PUFA 18:2: 1.11 G
PUFA 18:3: 0.04 G
Tryptophan: 0.1 G
Threonine: 0.279 G
Isoleucine: 0.321 G
Leucine: 0.625 G
Lysine: 0.288 G
Methionine: 0.174 G
Cystine: 0.094 G
Phenylalanine: 0.391 G
Tyrosine: 0.286 G
Valine: 0.444 G
Arginine: 0.595 G
Histidine: 0.193 G
Alanine: 0.44 G
Aspartic acid: 0.71 G
Glutamic acid: 1.55 G
Glycine: 0.38 G
Proline: 0.355 G
Serine: 0.394 G
Snacks, rice cakes, brown rice, sesame seed
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 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.
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.
SEED ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
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: 5.9 G
Energy: 392 KCAL
Energy: 1640 kJ
Protein: 7.6 G
Total lipid (fat): 3.8 G
Ash: 1.2 G
Carbohydrate, by difference: 81.5 G
Fiber, total dietary: 5.4 G
Calcium, Ca: 12 MG
Iron, Fe: 1.58 MG
Magnesium, Mg: 136 MG
Phosphorus, P: 375 MG
Potassium, K: 290 MG
Sodium, Na: 227 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.39 MG
Manganese, Mn: 4.299 MG
Selenium, Se: 24.1 UG
Vitamin C, total ascorbic acid: 3 MG
Thiamin: 0.048 MG
Riboflavin: 0.085 MG
Niacin: 7.205 MG
Pantothenic acid: 1.461 MG
Vitamin B-6: 0.155 MG
Folate, total: 18 UG
Folate, food: 18 UG
Folate, DFE: 18 UG
Fatty acids, total saturated: 0.54 G
SFA 14:0: 0.01 G
SFA 16:0: 0.43 G
SFA 18:0: 0.08 G
Fatty acids, total monounsaturated: 1.1 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.09 G
Fatty acids, total polyunsaturated: 1.15 G
PUFA 18:2: 1.11 G
PUFA 18:3: 0.04 G
Tryptophan: 0.1 G
Threonine: 0.279 G
Isoleucine: 0.321 G
Leucine: 0.625 G
Lysine: 0.288 G
Methionine: 0.174 G
Cystine: 0.094 G
Phenylalanine: 0.391 G
Tyrosine: 0.286 G
Valine: 0.444 G
Arginine: 0.595 G
Histidine: 0.193 G
Alanine: 0.44 G
Aspartic acid: 0.71 G
Glutamic acid: 1.55 G
Glycine: 0.38 G
Proline: 0.355 G
Serine: 0.394 G
Snacks, rice cracker brown rice, 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)
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 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.
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.
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: 5.8 G
Energy: 387 KCAL
Energy: 1620 kJ
Protein: 8.2 G
Total lipid (fat): 2.8 G
Ash: 1.7 G
Carbohydrate, by difference: 81.5 G
Fiber, total dietary: 4.2 G
Sugars, Total: 0.89 G
Calcium, Ca: 11 MG
Iron, Fe: 1.49 MG
Magnesium, Mg: 131 MG
Phosphorus, P: 360 MG
Potassium, K: 290 MG
Sodium, Na: 166 MG
Zinc, Zn: 3 MG
Copper, Cu: 0.445 MG
Manganese, Mn: 3.73 MG
Selenium, Se: 24.6 UG
Thiamin: 0.061 MG
Riboflavin: 0.165 MG
Niacin: 7.806 MG
Pantothenic acid: 1 MG
Vitamin B-6: 0.15 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Choline, total: 32.1 MG
Vitamin E (alpha-tocopherol): 0.62 MG
Vitamin K (phylloquinone): 1.9 UG
Fatty acids, total saturated: 0.57 G
SFA 14:0: 0.01 G
SFA 16:0: 0.48 G
SFA 18:0: 0.05 G
Fatty acids, total monounsaturated: 1.03 G
MUFA 16:1: 0.01 G
MUFA 18:1: 1.02 G
Fatty acids, total polyunsaturated: 0.99 G
PUFA 18:2: 0.97 G
PUFA 18:3: 0.01 G
Tryptophan: 0.104 G
Threonine: 0.299 G
Isoleucine: 0.346 G
Leucine: 0.675 G
Lysine: 0.311 G
Methionine: 0.184 G
Cystine: 0.099 G
Phenylalanine: 0.421 G
Tyrosine: 0.306 G
Valine: 0.479 G
Arginine: 0.618 G
Histidine: 0.207 G
Alanine: 0.476 G
Aspartic acid: 0.764 G
Glutamic acid: 1.662 G
Glycine: 0.402 G
Proline: 0.383 G
Serine: 0.422 G
SNACKS, SALT & PEPPER FRENCH FRIES
brand_owner: Hy-Vee, Inc.
brand_name: PEACEFUL PIRANHA
gtin_upc: 075450089264
ingredients: POTATOES, SUNFLOWER OIL, SALT, POTATO MALTODEXTRIN, BLACK PEPPER, DEXTROSE, YEAST EXTRACT, NATURAL FLAVORS.
serving_size: 30.0 g
branded_food_category: Chips, Pretzels & Snacks
package_weight: 150 g
market_country: United States
Energy: 533 KCAL
Protein: 3.33 G
Total lipid (fat): 30 G
Carbohydrate, by difference: 56.67 G
Fiber, total dietary: 6.7 G
Calcium, Ca: 53 MG
Iron, Fe: 1.33 MG
Potassium, K: 700 MG
Sodium, Na: 350 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 26.67 G
Fatty acids, total polyunsaturated: 3.33 G
Cholesterol: 10 MG
SNACKS, SALT & PEPPER FRENCH FRIES
brand_owner: Hy-Vee, Inc.
brand_name: PEACEFUL PIRANHA
gtin_upc: 075450089264
ingredients: POTATOES, SUNFLOWER OIL, SALT, POTATO MALTODEXTRIN, BLACK PEPPER, DEXTROSE, YEAST EXTRACT, NATURAL FLAVORS.
serving_size: 30.0 g
branded_food_category: Chips, Pretzels & Snacks
package_weight: 5.3 oz/150 g
market_country: United States
Energy: 533 KCAL
Protein: 3.33 G
Total lipid (fat): 30 G
Carbohydrate, by difference: 56.67 G
Fiber, total dietary: 6.7 G
Calcium, Ca: 53 MG
Iron, Fe: 1.33 MG
Potassium, K: 700 MG
Sodium, Na: 350 MG
Fatty acids, total saturated: 3.33 G
Fatty acids, total monounsaturated: 26.67 G
Fatty acids, total polyunsaturated: 3.33 G
Cholesterol: 10 MG
Snacks, sesame sticks, wheat-based, 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, 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.
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.
VEGETABLE FAT OR OIL ADDED
SEED ADDED
LEAVENING AGENT 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: 541 KCAL
Energy: 2264 kJ
Protein: 10.9 G
Total lipid (fat): 36.7 G
Ash: 3.9 G
Carbohydrate, by difference: 46.5 G
Fiber, total dietary: 2.8 G
Sugars, Total: 0.19 G
Calcium, Ca: 170 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 138 MG
Potassium, K: 177 MG
Sodium, Na: 1488 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.406 MG
Manganese, Mn: 0.904 MG
Selenium, Se: 17.1 UG
Thiamin: 0.123 MG
Riboflavin: 0.063 MG
Niacin: 1.552 MG
Pantothenic acid: 0.234 MG
Vitamin B-6: 0.086 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Choline, total: 17 MG
Carotene, beta: 3 UG
Vitamin A, IU: 5 IU
Lutein + zeaxanthin: 19 UG
Vitamin E (alpha-tocopherol): 3.85 MG
Vitamin K (phylloquinone): 8 UG
Fatty acids, total saturated: 6.48 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.11 G
SFA 16:0: 5 G
SFA 18:0: 1.35 G
Fatty acids, total monounsaturated: 10.91 G
MUFA 16:1: 0.07 G
MUFA 18:1: 10.83 G
Fatty acids, total polyunsaturated: 17.42 G
PUFA 18:2: 16.44 G
PUFA 18:3: 0.97 G
Tryptophan: 0.144 G
Threonine: 0.33 G
Isoleucine: 0.42 G
Leucine: 0.767 G
Lysine: 0.359 G
Methionine: 0.192 G
Cystine: 0.201 G
Phenylalanine: 0.545 G
Tyrosine: 0.353 G
Valine: 0.468 G
Arginine: 0.65 G
Histidine: 0.259 G
Alanine: 0.389 G
Aspartic acid: 0.716 G
Glutamic acid: 3.089 G
Glycine: 0.436 G
Proline: 0.994 G
Serine: 0.545 G
Snacks, sesame sticks, wheat-based, 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)
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.
VEGETABLE FAT OR OIL ADDED
SEED ADDED
LEAVENING AGENT ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2 G
Energy: 541 KCAL
Energy: 2264 kJ
Protein: 10.9 G
Total lipid (fat): 36.7 G
Ash: 3.9 G
Carbohydrate, by difference: 46.5 G
Calcium, Ca: 170 MG
Iron, Fe: 0.74 MG
Magnesium, Mg: 45 MG
Phosphorus, P: 138 MG
Potassium, K: 177 MG
Sodium, Na: 29 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.406 MG
Manganese, Mn: 0.904 MG
Selenium, Se: 17.1 UG
Thiamin: 0.123 MG
Riboflavin: 0.063 MG
Niacin: 1.552 MG
Pantothenic acid: 0.234 MG
Vitamin B-6: 0.086 MG
Folate, total: 22 UG
Folate, food: 22 UG
Folate, DFE: 22 UG
Vitamin A, RAE: 4 UG
Vitamin A, IU: 88 IU
Fatty acids, total saturated: 6.48 G
SFA 10:0: 0.01 G
SFA 12:0: 0.01 G
SFA 14:0: 0.11 G
SFA 16:0: 5 G
SFA 18:0: 1.35 G
Fatty acids, total monounsaturated: 10.91 G
MUFA 16:1: 0.07 G
MUFA 18:1: 10.83 G
Fatty acids, total polyunsaturated: 17.42 G
PUFA 18:2: 16.44 G
PUFA 18:3: 0.97 G
Tryptophan: 0.144 G
Threonine: 0.33 G
Isoleucine: 0.42 G
Leucine: 0.767 G
Lysine: 0.359 G
Methionine: 0.192 G
Cystine: 0.201 G
Phenylalanine: 0.545 G
Tyrosine: 0.353 G
Valine: 0.468 G
Arginine: 0.65 G
Histidine: 0.259 G
Alanine: 0.389 G
Aspartic acid: 0.716 G
Glutamic acid: 3.089 G
Glycine: 0.436 G
Proline: 0.994 G
Serine: 0.545 G
Snacks, shrimp cracker
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)
SHRIMP <SCIINFORD>Caridea Dana, 1852 [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=96106]
MEAT PART Edible flesh of any type of animal, including poultry and seafood. Excludes animal fat, which is indexed under *FAT OR OIL* or under *FAT, TRIM*.
WHOLE, SHAPE ACHIEVED BY FORMING, THICKNESS 0.3-1.5 CM.
FULLY HEAT-TREATED Used when heat was applied to a food product for a time sufficient to fully change its flavor and textural characteristics and to cause significant chemical changes and/or destruction of enzyme and microbial activity. The product can be consumed without further cooking.
COOKED BY MOIST HEAT If the food absorbs a significant amount of water, also used *REHYDRATED* or *WATER ADDED*. Cooked in varying amounts of water, water-based liquid or steam.
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.
STARCH ADDED Used when starch is the second or third ingredient in order of predominance, excluding water.
FAT OR OIL COATED Used when a fat or oil is sprayed on the product, when a fat or oil is among the first three ingredients in order of predominance in a breading or coating, or when the product is fat-fried as seen from the name, label or recipe.
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
ADJUNCT CHARACTERISTICS OF FOOD NOT KNOWN
Water: 13.6 G
Energy: 426 KCAL
Energy: 1781 kJ
Protein: 7.14 G
Total lipid (fat): 17.86 G
Ash: 2.31 G
Carbohydrate, by difference: 59.09 G
Fiber, total dietary: 5.6 G
Sugars, Total: 21.43 G
Sucrose: 21.4 G
Fructose: 0.02 G
Starch: 30.36 G
Calcium, Ca: 20 MG
Iron, Fe: 1.91 MG
Magnesium, Mg: 72 MG
Phosphorus, P: 191 MG
Potassium, K: 193 MG
Sodium, Na: 571 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.221 MG
Manganese, Mn: 2.14 MG
Selenium, Se: 33.1 UG
Fluoride, F: 8.7 UG
Thiamin: 0.264 MG
Riboflavin: 0.091 MG
Niacin: 2.631 MG
Pantothenic acid: 0.321 MG
Vitamin B-6: 0.216 MG
Folate, total: 23 UG
Folate, food: 23 UG
Folate, DFE: 23 UG
Choline, total: 17.6 MG
Betaine: 38.2 MG
Vitamin B-12: 0.02 UG
Lutein + zeaxanthin: 116 UG
Vitamin E (alpha-tocopherol): 3.28 MG
Tocopherol, beta: 0.12 MG
Tocopherol, gamma: 5.52 MG
Tocopherol, delta: 0.16 MG
Tocotrienol, alpha: 0.16 MG
Tocotrienol, gamma: 0.01 MG
Vitamin K (phylloquinone): 12.8 UG
Fatty acids, total saturated: 5.357 G
SFA 14:0: 0.001 G
SFA 16:0: 3.435 G
SFA 17:0: 0.001 G
SFA 18:0: 1.32 G
SFA 20:0: 0.398 G
SFA 22:0: 0.202 G
Fatty acids, total monounsaturated: 7.997 G
MUFA 16:1: 0.027 G
MUFA 17:1: 0.001 G
MUFA 18:1: 7.802 G
MUFA 20:1: 0.168 G
Fatty acids, total polyunsaturated: 3.971 G
PUFA 18:2: 2.802 G
PUFA 18:3: 1.167 G
PUFA 20:5 n-3 (EPA): 0.001 G
PUFA 22:6 n-3 (DHA): 0.001 G
Fatty acids, total trans: 0.066 G
Cholesterol: 2 MG
Campesterol: 40 MG
Beta-sitosterol: 68 MG
Tryptophan: 0.094 G
Threonine: 0.2 G
Isoleucine: 0.242 G
Leucine: 0.489 G
Lysine: 0.208 G
Methionine: 0.126 G
Cystine: 0.147 G
Phenylalanine: 0.367 G
Tyrosine: 0.152 G
Valine: 0.306 G
Arginine: 0.36 G
Histidine: 0.192 G
Alanine: 0.269 G
Aspartic acid: 0.401 G
Glutamic acid: 2.309 G
Glycine: 0.311 G
Proline: 1.1 G
Serine: 0.334 G
Snacks, soy chips or crisps, 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)
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]
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
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
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.
FAT PARTIALLY REMOVED Used for products that contain between 10-20% and 60% of the fat naturally present in the food source. Examples are breakfast cocoa, low fat milk and low-fat cottage cheese.
VEGETABLE FAT OR OIL ADDED
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: 8.5 G
Energy: 385 KCAL
Energy: 1610 kJ
Protein: 26.5 G
Total lipid (fat): 7.35 G
Ash: 4.5 G
Carbohydrate, by difference: 53.15 G
Fiber, total dietary: 3.5 G
Sugars, Total: 1.8 G
Calcium, Ca: 171 MG
Iron, Fe: 5.2 MG
Magnesium, Mg: 170 MG
Phosphorus, P: 7 MG
Potassium, K: 7 MG
Sodium, Na: 842 MG
Zinc, Zn: 1.5 MG
Copper, Cu: 2.456 MG
Manganese, Mn: 2.039 MG
Selenium, Se: 12.1 UG
Thiamin: 0.333 MG
Riboflavin: 0.349 MG
Niacin: 2.978 MG
Pantothenic acid: 1.395 MG
Vitamin B-6: 0.513 MG
Folate, total: 240 UG
Folate, food: 240 UG
Folate, DFE: 240 UG
Choline, total: 110.9 MG
Vitamin E (alpha-tocopherol): 1.01 MG
Tocopherol, gamma: 0.07 MG
Tocopherol, delta: 0.03 MG
Vitamin K (phylloquinone): 11.9 UG
Fatty acids, total saturated: 1.102 G
SFA 12:0: 0.002 G
SFA 14:0: 0.02 G
SFA 16:0: 0.809 G
SFA 18:0: 0.269 G
Fatty acids, total monounsaturated: 1.661 G
MUFA 16:1: 0.033 G
MUFA 18:1: 1.628 G
Fatty acids, total polyunsaturated: 4.018 G
PUFA 18:2: 3.621 G
PUFA 18:3: 0.398 G
Phytosterols: 2 MG
Tryptophan: 0.376 G
Threonine: 1.125 G
Isoleucine: 1.262 G
Leucine: 2.14 G
Lysine: 1.681 G
Methionine: 0.384 G
Cystine: 0.427 G
Phenylalanine: 1.371 G
Tyrosine: 1.028 G
Valine: 1.337 G
Arginine: 2.069 G
Histidine: 0.704 G
Alanine: 1.263 G
Aspartic acid: 3.213 G
Glutamic acid: 5.057 G
Glycine: 1.214 G
Proline: 1.5 G
Serine: 1.503 G
Snacks, SUNKIST, SUNKIST Fruit Roll, strawberry, with vitamins A, C, and E
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)
PEAR <SCIFAM>Rosaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24538]
[https://www.sciname.info/Default.asp?SciName=Pyrus communis L. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=25295]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=30474]
[https://plants.usda.gov/home/plantProfile?symbol=PYCO]
[EuroFIR-NETTOX 2007 236]
[DPNL 2003 12395]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,8689]
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.
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*.
VITAMIN C 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
VITAMIN A 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: 14.6 G
Energy: 342 KCAL
Energy: 1432 kJ
Protein: 0.6 G
Total lipid (fat): 1 G
Ash: 1.1 G
Carbohydrate, by difference: 82.7 G
Fiber, total dietary: 7.7 G
Sodium, Na: 111 MG
Vitamin C, total ascorbic acid: 81.6 MG
Vitamin A, IU: 835 IU
Snacks, sweet potato chips, 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)
SWEET POTATO <SCIFAM>Convolvulaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30648]
[https://www.sciname.info/Default.asp?SciName=Ipomoea batatas (L.) Lam. ] [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=30764]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=20142]
[https://plants.usda.gov/home/plantProfile?symbol=IPBA2]
[EuroFIR-NETTOX 2007 153]
[DPNL 2003 10481]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,21565]
<DICTION>The sweet potato (<i>Ipomoea batatas</i>) is a dicotyledonous plant that belongs to the bindweed or morning glory family, <i>Convolvulaceae</i>. Its large, starchy, sweet-tasting, tuberous roots are a root vegetable. The young leaves and shoots are sometimes eaten as greens. The sweet potato is only distantly related to the potato (<i>Solanum tuberosum</i>) and does not belong to the nightshade family, <i>Solanaceae</i>, but both families belong to the same taxonomic order, the Solanales.[https://en.wikipedia.org/wiki/Sweet_potato]
ROOT, TUBER OR BULB, WITHOUT PEEL
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.
VEGETABLE FAT OR OIL ADDED
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 4.51 G
Energy: 532 KCAL
Energy: 2225 kJ
Protein: 2.94 G
Total lipid (fat): 32.35 G
Ash: 3.38 G
Carbohydrate, by difference: 56.82 G
Fiber, total dietary: 8.8 G
Sugars, Total: 8.82 G
Calcium, Ca: 59 MG
Iron, Fe: 2.12 MG
Magnesium, Mg: 65 MG
Phosphorus, P: 145 MG
Potassium, K: 925 MG
Sodium, Na: 35 MG
Zinc, Zn: 0.53 MG
Copper, Cu: 0.412 MG
Manganese, Mn: 1.349 MG
Selenium, Se: 2.1 UG
Thiamin: 0.088 MG
Riboflavin: 0.161 MG
Niacin: 2.088 MG
Pantothenic acid: 1.551 MG
Vitamin B-6: 0.535 MG
Folate, total: 37 UG
Folate, food: 37 UG
Folate, DFE: 37 UG
Choline, total: 36.6 MG
Vitamin A, RAE: 1184 UG
Carotene, beta: 14205 UG
Vitamin A, IU: 23675 IU
Vitamin E (alpha-tocopherol): 9.82 MG
Vitamin K (phylloquinone): 24.5 UG
Fatty acids, total saturated: 2.941 G
SFA 14:0: 0.001 G
SFA 16:0: 1.394 G
SFA 18:0: 0.804 G
Fatty acids, total monounsaturated: 9.155 G
MUFA 16:1: 0.024 G
MUFA 18:1: 8.842 G
MUFA 20:1: 0.187 G
MUFA 22:1: 0.066 G
Fatty acids, total polyunsaturated: 12.224 G
PUFA 18:2: 11.079 G
PUFA 18:3: 1.144 G
Phytosterols: 12 MG
Tryptophan: 0.098 G
Threonine: 0.26 G
Isoleucine: 0.17 G
Leucine: 0.287 G
Lysine: 0.205 G
Methionine: 0.09 G
Cystine: 0.067 G
Phenylalanine: 0.278 G
Tyrosine: 0.107 G
Valine: 0.267 G
Arginine: 0.172 G
Histidine: 0.096 G
Alanine: 0.24 G
Aspartic acid: 1.19 G
Glutamic acid: 0.482 G
Glycine: 0.197 G
Proline: 0.163 G
Serine: 0.276 G
Snacks, taro chips
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)
TARO <SCIFAM>Araceae
[https://www.sciname.info/Default.asp?SciName=Colocasia esculenta (L.) Schott. ][NETTOX]
[https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=11177]
[https://mansfeld.ipk-gatersleben.de/apex/f?p=185:46:11428323733088::NO::module,mf_use,source,akzanz,rehm,akzname,taxid:mf,,botnam,0,,29329]
ROOT, TUBER OR BULB, WITHOUT PEEL
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.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2 G
Energy: 498 KCAL
Energy: 2084 kJ
Protein: 2.3 G
Total lipid (fat): 24.9 G
Ash: 2.7 G
Carbohydrate, by difference: 68.1 G
Fiber, total dietary: 7.2 G
Sugars, Total: 3.82 G
Calcium, Ca: 60 MG
Iron, Fe: 1.2 MG
Magnesium, Mg: 84 MG
Phosphorus, P: 131 MG
Potassium, K: 755 MG
Sodium, Na: 342 MG
Zinc, Zn: 0.38 MG
Copper, Cu: 0.28 MG
Manganese, Mn: 0.001 MG
Selenium, Se: 1.8 UG
Vitamin C, total ascorbic acid: 5 MG
Thiamin: 0.174 MG
Riboflavin: 0.029 MG
Niacin: 0.515 MG
Pantothenic acid: 0.668 MG
Vitamin B-6: 0.438 MG
Folate, total: 20 UG
Folate, food: 20 UG
Folate, DFE: 20 UG
Choline, total: 44.3 MG
Vitamin A, RAE: 7 UG
Carotene, beta: 66 UG
Cryptoxanthin, beta: 37 UG
Vitamin A, IU: 142 IU
Vitamin E (alpha-tocopherol): 11.34 MG
Vitamin K (phylloquinone): 18 UG
Fatty acids, total saturated: 6.43 G
SFA 14:0: 0.2 G
SFA 16:0: 5.65 G
SFA 18:0: 0.57 G
Fatty acids, total monounsaturated: 4.43 G
MUFA 16:1: 0.2 G
MUFA 18:1: 4.23 G
Fatty acids, total polyunsaturated: 12.88 G
PUFA 18:2: 12.82 G
PUFA 18:3: 0.06 G
Tryptophan: 0.036 G
Threonine: 0.106 G
Isoleucine: 0.084 G
Leucine: 0.172 G
Lysine: 0.104 G
Methionine: 0.032 G
Cystine: 0.049 G
Phenylalanine: 0.126 G
Tyrosine: 0.085 G
Valine: 0.127 G
Arginine: 0.16 G
Histidine: 0.052 G
Alanine: 0.113 G
Aspartic acid: 0.296 G
Glutamic acid: 0.268 G
Glycine: 0.114 G
Proline: 0.092 G
Serine: 0.142 G
Snacks, tortilla chips, light (baked with less 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)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
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.
LIGHT LABEL CLAIM A claim stating that a product is light or lite, and any claim likely to have the same meaning for the consumer, shall follow the same conditions as those set for the term reduced, see *REDUCED {NAME OF NUTRIENT} NUTRITION CLAIM [P0132]*; the claim shall also be accompanied by an indication of the characteristic(s) which make(s) the food light or lite [REGULATION (EC) No 1924/2006 Corrigendum 2007-01-18].
Used for foods that have 33.3% fewer calories than a comparable product and a minimum reduction of more than 40 calories per serving. Any other use of 'light' must specify whether it refers to the look, taste or smell; for example, 'light in color'. (U.S. FDA proposed)
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.3 G
Energy: 465 KCAL
Energy: 1946 kJ
Protein: 8.7 G
Total lipid (fat): 15.2 G
Ash: 1.85 G
Carbohydrate, by difference: 73.4 G
Fiber, total dietary: 5.7 G
Sugars, Total: 0.53 G
Calcium, Ca: 159 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 318 MG
Potassium, K: 272 MG
Sodium, Na: 400 MG
Zinc, Zn: 1.15 MG
Copper, Cu: 0.116 MG
Selenium, Se: 15.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.22 MG
Riboflavin: 0.28 MG
Niacin: 0.42 MG
Vitamin B-6: 0.18 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 23.4 MG
Vitamin B-12: 0.06 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 37 UG
Carotene, alpha: 24 UG
Vitamin A, IU: 81 IU
Lutein + zeaxanthin: 507 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Vitamin K (phylloquinone): 0.7 UG
Fatty acids, total saturated: 2.837 G
SFA 4:0: 0.034 G
SFA 6:0: 0.014 G
SFA 8:0: 0.007 G
SFA 10:0: 0.018 G
SFA 12:0: 0.023 G
SFA 14:0: 0.094 G
SFA 16:0: 1.648 G
SFA 18:0: 0.373 G
Fatty acids, total monounsaturated: 6.341 G
MUFA 16:1: 0.028 G
MUFA 18:1: 6.149 G
MUFA 20:1: 0.152 G
Fatty acids, total polyunsaturated: 5.024 G
PUFA 18:2: 4.977 G
PUFA 18:3: 0.047 G
Snacks, tortilla chips, low fat, made with olestra, nacho cheese
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
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 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 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.
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].
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.66 G
Energy: 318 KCAL
Energy: 1330 kJ
Protein: 8.44 G
Total lipid (fat): 3.53 G
Ash: 3.06 G
Carbohydrate, by difference: 65.22 G
Fiber, total dietary: 6.4 G
Sugars, Total: 2.82 G
Sucrose: 0.89 G
Glucose: 0.28 G
Fructose: 0.21 G
Lactose: 1.44 G
Starch: 56 G
Calcium, Ca: 128 MG
Iron, Fe: 4.8 MG
Magnesium, Mg: 99 MG
Phosphorus, P: 245 MG
Potassium, K: 396 MG
Sodium, Na: 705 MG
Zinc, Zn: 3.4 MG
Copper, Cu: 0.14 MG
Manganese, Mn: 0.57 MG
Selenium, Se: 9.4 UG
Vitamin C, total ascorbic acid: 5.5 MG
Thiamin: 0.206 MG
Riboflavin: 0.13 MG
Niacin: 1.3 MG
Pantothenic acid: 0.208 MG
Vitamin B-6: 0.241 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 20.4 MG
Betaine: 0.3 MG
Vitamin B-12: 0.27 UG
Vitamin A, RAE: 9 UG
Carotene, beta: 107 UG
Vitamin A, IU: 179 IU
Lycopene: 45 UG
Lutein + zeaxanthin: 507 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Vitamin K (phylloquinone): 191.9 UG
Fatty acids, total saturated: 1.054 G
SFA 4:0: 0.004 G
SFA 6:0: 0.008 G
SFA 8:0: 0.011 G
SFA 10:0: 0.026 G
SFA 12:0: 0.04 G
SFA 14:0: 0.12 G
SFA 16:0: 0.659 G
SFA 17:0: 0.009 G
SFA 18:0: 0.222 G
SFA 20:0: 0.012 G
SFA 22:0: 0.158 G
Fatty acids, total monounsaturated: 1.379 G
MUFA 14:1: 0.008 G
MUFA 16:1: 0.017 G
MUFA 18:1: 1.165 G
MUFA 20:1: 0.008 G
MUFA 22:1: 0.003 G
Fatty acids, total polyunsaturated: 1.211 G
PUFA 18:2: 1.176 G
PUFA 18:3: 0.035 G
Cholesterol: 2 MG
Snacks, tortilla chips, low fat, 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)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
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.
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].
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.7 G
Energy: 416 KCAL
Energy: 1739 kJ
Protein: 11 G
Total lipid (fat): 5.7 G
Ash: 1 G
Carbohydrate, by difference: 80.1 G
Fiber, total dietary: 5.3 G
Sugars, Total: 0.85 G
Calcium, Ca: 159 MG
Iron, Fe: 1.6 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 318 MG
Potassium, K: 272 MG
Sodium, Na: 15 MG
Zinc, Zn: 1.15 MG
Copper, Cu: 0.11 MG
Selenium, Se: 15.7 UG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.22 MG
Riboflavin: 0.28 MG
Niacin: 0.42 MG
Vitamin B-6: 0.18 MG
Folate, total: 16 UG
Folate, food: 16 UG
Folate, DFE: 16 UG
Choline, total: 23.4 MG
Vitamin A, RAE: 4 UG
Carotene, beta: 37 UG
Carotene, alpha: 24 UG
Vitamin A, IU: 82 IU
Lutein + zeaxanthin: 507 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Vitamin K (phylloquinone): 20.9 UG
Fatty acids, total saturated: 0.85 G
SFA 16:0: 0.684 G
SFA 18:0: 0.09 G
Fatty acids, total monounsaturated: 1.66 G
MUFA 16:1: 0.005 G
MUFA 18:1: 1.5 G
Fatty acids, total polyunsaturated: 2.87 G
PUFA 18:2: 2.524 G
PUFA 18:3: 0.078 G
Snacks, tortilla chips, nacho cheese
SNACK FOOD (US CFR) Unsweetened food product marketed for consumption between meals; excludes nuts, edible seeds, and sweetened products such as cakes, puddings and candies. [FDA CFSAN 1995]
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 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 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.
CHEESE ADDED Used when cheese is the second to fourth ingredient in order of predominance, excluding water.
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: 1.66 G
Energy: 519 KCAL
Energy: 2173 kJ
Protein: 7.36 G
Total lipid (fat): 27.42 G
Ash: 2.75 G
Carbohydrate, by difference: 60.81 G
Fiber, total dietary: 5.1 G
Sugars, Total: 2.59 G
Starch: 53.2 G
Calcium, Ca: 137 MG
Iron, Fe: 1.16 MG
Magnesium, Mg: 75 MG
Phosphorus, P: 252 MG
Potassium, K: 223 MG
Sodium, Na: 691 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.102 MG
Manganese, Mn: 0.33 MG
Selenium, Se: 7.4 UG
Vitamin C, total ascorbic acid: 0.4 MG
Thiamin: 0.153 MG
Riboflavin: 0.136 MG
Niacin: 1.29 MG
Pantothenic acid: 0.364 MG
Vitamin B-6: 0.22 MG
Folate, total: 13 UG
Folate, food: 13 UG
Folate, DFE: 13 UG
Choline, total: 22.5 MG
Betaine: 1.2 MG
Vitamin A, RAE: 6 UG
Carotene, beta: 35 UG
Carotene, alpha: 8 UG
Cryptoxanthin, beta: 55 UG
Vitamin A, IU: 112 IU
Lycopene: 33 UG
Lutein + zeaxanthin: 769 UG
Vitamin E (alpha-tocopherol): 6.24 MG
Tocopherol, beta: 0.23 MG
Tocopherol, gamma: 13.58 MG
Tocopherol, delta: 0.43 MG
Tocotrienol, alpha: 0.8 MG
Tocotrienol, gamma: 0.31 MG
Vitamin K (phylloquinone): 1.3 UG
Vitamin K (Dihydrophylloquinone): 0.5 UG
Fatty acids, total saturated: 3.876 G
SFA 4:0: 0.023 G
SFA 6:0: 0.016 G
SFA 8:0: 0.018 G
SFA 10:0: 0.028 G
SFA 12:0: 0.035 G
SFA 14:0: 0.106 G
SFA 15:0: 0.014 G
SFA 16:0: 2.86 G
SFA 17:0: 0.022 G
SFA 18:0: 0.563 G
SFA 20:0: 0.107 G
SFA 22:0: 0.039 G
SFA 24:0: 0.045 G
Fatty acids, total monounsaturated: 9.089 G
MUFA 14:1: 0.009 G
MUFA 16:1: 0.046 G
MUFA 16:1 c: 0.044 G
MUFA 17:1: 0.012 G
MUFA 18:1: 8.854 G
MUFA 18:1 c: 8.822 G
MUFA 20:1: 0.119 G
MUFA 22:1: 0.003 G
MUFA 22:1 c: 0.003 G
Fatty acids, total polyunsaturated: 12.257 G
PUFA 18:2: 11.967 G
PUFA 18:2 n-6 c,c: 11.798 G
PUFA 18:2 CLAs: 0.018 G
PUFA 18:3: 0.272 G
PUFA 18:3 n-3 c,c,c (ALA): 0.262 G
PUFA 18:3 n-6 c,c,c: 0.011 G
PUFA 20:2 n-6 c,c: 0.007 G
PUFA 20:3: 0.005 G
PUFA 20:3 n-3: 0.004 G
PUFA 20:4 n-6: 0.001 G
PUFA 20:4: 0.006 G
Fatty acids, total trans: 0.185 G
Fatty acids, total trans-monoenoic: 0.034 G
TFA 16:1 t: 0.002 G
TFA 18:1 t: 0.032 G
TFA 18:2 t not further defined: 0.046 G
TFA 18:2 t,t: 0.105 G
Fatty acids, total trans-polyenoic: 0.151 G
Tryptophan: 0.066 G
Threonine: 0.282 G
Isoleucine: 0.296 G
Leucine: 0.881 G
Lysine: 0.291 G
Methionine: 0.163 G
Cystine: 0.125 G
Phenylalanine: 0.374 G
Tyrosine: 0.318 G
Valine: 0.402 G
Arginine: 0.387 G
Histidine: 0.238 G
Alanine: 0.503 G
Aspartic acid: 0.537 G
Glutamic acid: 1.507 G
Glycine: 0.286 G
Proline: 0.676 G
Serine: 0.37 G
Snacks, tortilla chips, nacho-flavor, made with enriched masa flour
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 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 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.
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.
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.
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.
ENRICHED CLAIM OR USE Used when nutrients are added to the food to replace those that are lost in processing A food is 'enriched' when nutrients are added to it to replace those that are lost in processing.
UNITED STATES US FDA 1995 Code: US
FOOD INDUSTRY PREPARED
Water: 1.7 G
Energy: 511 KCAL
Energy: 2137 kJ
Protein: 7.8 G
Total lipid (fat): 25.6 G
Ash: 2.6 G
Carbohydrate, by difference: 62.3 G
Fiber, total dietary: 5.3 G
Calcium, Ca: 147 MG
Iron, Fe: 3.7 MG
Magnesium, Mg: 82 MG
Phosphorus, P: 244 MG
Potassium, K: 216 MG
Sodium, Na: 708 MG
Zinc, Zn: 1.2 MG
Copper, Cu: 0.177 MG
Manganese, Mn: 0.408 MG
Selenium, Se: 13 UG
Vitamin C, total ascorbic acid: 1.8 MG
Thiamin: 0.4 MG
Riboflavin: 0.35 MG
Niacin: 4 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.286 MG
Folate, total: 130 UG
Folate, food: 130 UG
Folate, DFE: 130 UG
Vitamin B-12: 0.05 UG
Vitamin A, RAE: 24 UG
Retinol: 6 UG
Vitamin A, IU: 371 IU
Fatty acids, total saturated: 4.9 G
SFA 4:0: 0.02 G
SFA 12:0: 0.05 G
SFA 14:0: 0.18 G
SFA 16:0: 3.17 G
SFA 18:0: 1.48 G
Fatty acids, total monounsaturated: 15.09 G
MUFA 16:1: 0.1 G
MUFA 18:1: 15 G
Fatty acids, total polyunsaturated: 3.54 G
PUFA 18:2: 3.4 G
PUFA 18:3: 0.14 G
Cholesterol: 3 MG
Tryptophan: 0.066 G
Threonine: 0.282 G
Isoleucine: 0.296 G
Leucine: 0.881 G
Lysine: 0.291 G
Methionine: 0.163 G
Cystine: 0.125 G
Phenylalanine: 0.374 G
Tyrosine: 0.318 G
Valine: 0.402 G
Arginine: 0.387 G
Histidine: 0.238 G
Alanine: 0.503 G
Aspartic acid: 0.537 G
Glutamic acid: 1.507 G
Glycine: 0.286 G
Proline: 0.676 G
Serine: 0.37 G
Snacks, tortilla chips, nacho-flavor, reduced 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)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
REDUCED FAT FOOD Food containing at least 25% less fat per amount customarily consumed from the fat content of a comparable food product. The comparable food may not be 'low fat'.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.3 G
Energy: 445 KCAL
Energy: 1862 kJ
Protein: 8.7 G
Total lipid (fat): 15.2 G
Ash: 3.2 G
Carbohydrate, by difference: 71.6 G
Fiber, total dietary: 4.8 G
Calcium, Ca: 159 MG
Iron, Fe: 1.63 MG
Magnesium, Mg: 97 MG
Phosphorus, P: 318 MG
Potassium, K: 272 MG
Sodium, Na: 1003 MG
Copper, Cu: 0.143 MG
Manganese, Mn: 0.436 MG
Vitamin C, total ascorbic acid: 0.2 MG
Thiamin: 0.222 MG
Riboflavin: 0.274 MG
Niacin: 0.415 MG
Vitamin B-6: 0.231 MG
Folate, total: 26 UG
Folate, food: 26 UG
Folate, DFE: 26 UG
Vitamin A, RAE: 24 UG
Retinol: 6 UG
Vitamin A, IU: 380 IU
Fatty acids, total saturated: 2.91 G
SFA 4:0: 0.01 G
SFA 12:0: 0.03 G
SFA 14:0: 0.11 G
SFA 16:0: 1.88 G
SFA 18:0: 0.88 G
Fatty acids, total monounsaturated: 8.95 G
MUFA 16:1: 0.06 G
MUFA 18:1: 8.89 G
Fatty acids, total polyunsaturated: 2.1 G
PUFA 18:2: 2.02 G
PUFA 18:3: 0.09 G
Cholesterol: 3 MG
Tryptophan: 0.069 G
Threonine: 0.314 G
Isoleucine: 0.331 G
Leucine: 0.989 G
Lysine: 0.316 G
Methionine: 0.181 G
Cystine: 0.139 G
Phenylalanine: 0.417 G
Tyrosine: 0.352 G
Valine: 0.446 G
Arginine: 0.429 G
Histidine: 0.262 G
Alanine: 0.569 G
Aspartic acid: 0.596 G
Glutamic acid: 1.669 G
Glycine: 0.32 G
Proline: 0.755 G
Serine: 0.411 G
Snacks, tortilla chips, plain, white corn, 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)
FIELD CORN, WHITE
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 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.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.64 G
Energy: 472 KCAL
Energy: 1976 kJ
Protein: 7.1 G
Total lipid (fat): 20.68 G
Ash: 1.79 G
Carbohydrate, by difference: 67.78 G
Fiber, total dietary: 5.4 G
Sugars, Total: 0.78 G
Sucrose: 0.78 G
Starch: 62.53 G
Calcium, Ca: 106 MG
Iron, Fe: 1.52 MG
Magnesium, Mg: 84 MG
Phosphorus, P: 225 MG
Potassium, K: 182 MG
Sodium, Na: 328 MG
Zinc, Zn: 1.38 MG
Copper, Cu: 0.097 MG
Manganese, Mn: 0.388 MG
Selenium, Se: 4.4 UG
Fluoride, F: 51.9 UG
Thiamin: 0.14 MG
Riboflavin: 0.07 MG
Niacin: 0.838 MG
Pantothenic acid: 0.297 MG
Vitamin B-6: 0.179 MG
Folate, total: 12 UG
Folate, food: 12 UG
Folate, DFE: 12 UG
Choline, total: 19.4 MG
Betaine: 0.4 MG
Vitamin B-12: 0.36 UG
Carotene, beta: 2 UG
Cryptoxanthin, beta: 2 UG
Vitamin A, IU: 4 IU
Lutein + zeaxanthin: 5 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Tocopherol, beta: 0.11 MG
Tocopherol, gamma: 9.14 MG
Tocopherol, delta: 0.36 MG
Tocotrienol, alpha: 0.49 MG
Tocotrienol, beta: 0.42 MG
Tocotrienol, gamma: 1.15 MG
Vitamin K (phylloquinone): 20.9 UG
Vitamin K (Dihydrophylloquinone): 43.7 UG
Fatty acids, total saturated: 2.811 G
SFA 8:0: 0.008 G
SFA 10:0: 0.01 G
SFA 12:0: 0.003 G
SFA 14:0: 0.015 G
SFA 15:0: 0.003 G
SFA 16:0: 2.245 G
SFA 17:0: 0.014 G
SFA 18:0: 0.376 G
SFA 20:0: 0.076 G
SFA 22:0: 0.028 G
SFA 24:0: 0.033 G
Fatty acids, total monounsaturated: 5.664 G
MUFA 16:1: 0.023 G
MUFA 16:1 c: 0.023 G
MUFA 17:1: 0.008 G
MUFA 18:1: 5.56 G
MUFA 18:1 c: 5.56 G
MUFA 20:1: 0.071 G
MUFA 22:1: 0.002 G
MUFA 22:1 c: 0.002 G
Fatty acids, total polyunsaturated: 10.769 G
PUFA 18:2: 10.522 G
PUFA 18:2 n-6 c,c: 9.695 G
PUFA 18:2 CLAs: 0.015 G
PUFA 18:2 i: 0.713 G
PUFA 18:3: 0.231 G
PUFA 18:3 n-3 c,c,c (ALA): 0.23 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.004 G
PUFA 20:4: 0.005 G
PUFA 22:4: 0.003 G
Fatty acids, total trans: 0.812 G
TFA 18:2 t not further defined: 0.098 G
Fatty acids, total trans-polyenoic: 0.812 G
Stigmasterol: 14 MG
Campesterol: 24 MG
Beta-sitosterol: 61 MG
Snacks, tortilla chips, ranch-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)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 3.14 G
Energy: 501 KCAL
Energy: 2098 kJ
Protein: 7.19 G
Total lipid (fat): 24.63 G
Ash: 2.3 G
Carbohydrate, by difference: 62.74 G
Fiber, total dietary: 4 G
Sugars, Total: 3.03 G
Sucrose: 1.07 G
Glucose: 0.44 G
Fructose: 0.34 G
Lactose: 1.11 G
Galactose: 0.07 G
Starch: 54.8 G
Calcium, Ca: 134 MG
Iron, Fe: 1.38 MG
Magnesium, Mg: 87 MG
Phosphorus, P: 252 MG
Potassium, K: 259 MG
Sodium, Na: 519 MG
Zinc, Zn: 1.43 MG
Copper, Cu: 0.101 MG
Manganese, Mn: 0.365 MG
Selenium, Se: 7.3 UG
Thiamin: 0.048 MG
Riboflavin: 0.06 MG
Niacin: 1.3 MG
Pantothenic acid: 0.6 MG
Vitamin B-6: 0.2 MG
Choline, total: 18.4 MG
Betaine: 3 MG
Vitamin K (phylloquinone): 1.4 UG
Vitamin K (Dihydrophylloquinone): 2.1 UG
Fatty acids, total saturated: 3.539 G
SFA 10:0: 0.022 G
SFA 12:0: 0.022 G
SFA 14:0: 0.022 G
SFA 16:0: 2.769 G
SFA 17:0: 0.022 G
SFA 18:0: 0.548 G
SFA 20:0: 0.099 G
SFA 22:0: 0.034 G
Fatty acids, total monounsaturated: 7.047 G
MUFA 16:1: 0.022 G
MUFA 18:1: 6.719 G
MUFA 20:1: 0.059 G
Fatty acids, total polyunsaturated: 13.528 G
PUFA 18:2: 13.195 G
PUFA 18:3: 0.235 G
PUFA 18:3 n-3 c,c,c (ALA): 0.235 G
Fatty acids, total trans: 0.345 G
Fatty acids, total trans-monoenoic: 0.247 G
TFA 18:1 t: 0.247 G
TFA 18:2 t,t: 0.098 G
Fatty acids, total trans-polyenoic: 0.098 G
Tryptophan: 0.058 G
Threonine: 0.285 G
Isoleucine: 0.28 G
Leucine: 0.871 G
Lysine: 0.246 G
Methionine: 0.154 G
Cystine: 0.131 G
Phenylalanine: 0.358 G
Tyrosine: 0.297 G
Valine: 0.38 G
Arginine: 0.385 G
Histidine: 0.223 G
Alanine: 0.528 G
Aspartic acid: 0.542 G
Glutamic acid: 1.463 G
Glycine: 0.295 G
Proline: 0.633 G
Serine: 0.351 G
Snacks, tortilla chips, taco-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)
FIELD CORN Searching note--use 'field corn' for any breakfast cereal or snack food having 'corn' as the first ingredient. <SCIFAM>Poaceae [https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=40351]
[https://www.sciname.info/Default.asp?SciName=Zea mays ssp. mays L. ][https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=524870]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. subsp. mays ][https://npgsweb.ars-grin.gov/gringlobal/taxon/taxonomydetail?id=311987]
[https://www.sciname.info/Default.asp?SciName=Zea mays L. ssp. mays ][https://plants.usda.gov/home/plantProfile?symbol=ZEMAM2]
<DICTION>Field corn is maize of varieties that (in contrast with sweet corn and popcorn) are not, in the United States, grown primarily for consumption as human food in the form of fresh kernels. More than 98% of corn-growing land in the U.S. is in use for field-corn production. Principal field corn varieties are Dent corn, Flint corn, Flour corn (including blue corn (<i>Zea mays amylacea</i>), and Waxy corn. [http://en.wikipedia.org/wiki/Field_corn]
SEED The factor values under *SEED* are arrayed so that the indexer can check first whether the skin is present, removed or undetermined and then check the same information for the germ.
Renamed from *SEED OR KERNEL* in LanguaL 2008. The main propagative part of a plant, especially the kernel of a grain or nut. The bulk of the seed is formed by the endosperm, which encloses the germ and is covered by skin (bran).
WHOLE, SHAPE ACHIEVED BY FORMING, 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.
FLAVORING, SPICE OR HERB ADDED Used when flavoring, spice or herb is added at any level.
VEGETABLE FAT OR OIL ADDED
SALT ADDED Use when salt or sodium chloride constitutes a significant ingredient in proportion to other ingredients of the food, for example when salt or sodium chloride is the second, third or fourth ingredient in a multiple-ingredient food product such as dry, packaged soup mix. For food products with a limited number of ingredients and where the salt or sodium chloride constitutes a significant ingredient (e.g., salted peanuts), use the narrower term *SALTED* [H0173].
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 1.6 G
Energy: 480 KCAL
Energy: 2008 kJ
Protein: 7.9 G
Total lipid (fat): 24.2 G
Ash: 3.1 G
Carbohydrate, by difference: 63.1 G
Fiber, total dietary: 5.3 G
Calcium, Ca: 155 MG
Iron, Fe: 2.02 MG
Magnesium, Mg: 88 MG
Phosphorus, P: 239 MG
Potassium, K: 217 MG
Sodium, Na: 787 MG
Zinc, Zn: 1.27 MG
Copper, Cu: 0.186 MG
Manganese, Mn: 0.442 MG
Selenium, Se: 6.7 UG
Vitamin C, total ascorbic acid: 0.9 MG
Thiamin: 0.242 MG
Riboflavin: 0.204 MG
Niacin: 1.999 MG
Pantothenic acid: 0.29 MG
Vitamin B-6: 0.297 MG
Folate, total: 21 UG
Folate, food: 21 UG
Folate, DFE: 21 UG
Vitamin A, RAE: 45 UG
Vitamin A, IU: 905 IU
Fatty acids, total saturated: 4.64 G
SFA 4:0: 0.02 G
SFA 12:0: 0.05 G
SFA 14:0: 0.17 G
SFA 16:0: 3 G
SFA 18:0: 1.41 G
Fatty acids, total monounsaturated: 14.29 G
MUFA 16:1: 0.09 G
MUFA 18:1: 14.2 G
Fatty acids, total polyunsaturated: 3.36 G
PUFA 18:2: 3.22 G
PUFA 18:3: 0.14 G
Tryptophan: 0.067 G
Threonine: 0.292 G
Isoleucine: 0.315 G
Leucine: 0.89 G
Lysine: 0.3 G
Methionine: 0.163 G
Cystine: 0.127 G
Phenylalanine: 0.384 G
Tyrosine: 0.318 G
Valine: 0.412 G
Arginine: 0.401 G
Histidine: 0.24 G
Alanine: 0.512 G
Aspartic acid: 0.587 G
Glutamic acid: 1.519 G
Glycine: 0.3 G
Proline: 0.679 G
Serine: 0.383 G
Snacks, tortilla chips, unsalted, white corn
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, WHITE
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 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
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 2.09 G
Energy: 503 KCAL
Energy: 2103 kJ
Protein: 7.79 G
Total lipid (fat): 23.36 G
Ash: 1.44 G
Carbohydrate, by difference: 65.32 G
Fiber, total dietary: 5.3 G
Sugars, Total: 1 G
Sucrose: 0.85 G
Glucose: 0.07 G
Fructose: 0.07 G
Starch: 6.75 G
Calcium, Ca: 174 MG
Iron, Fe: 2.32 MG
Magnesium, Mg: 146 MG
Phosphorus, P: 200 MG
Potassium, K: 215 MG
Sodium, Na: 15 MG
Zinc, Zn: 2.46 MG
Copper, Cu: 0.523 MG
Selenium, Se: 6.7 UG
Thiamin: 0.015 MG
Riboflavin: 0.1 MG
Niacin: 1.262 MG
Pantothenic acid: 1.185 MG
Vitamin B-6: 0.213 MG
Folate, total: 10 UG
Folate, food: 10 UG
Folate, DFE: 10 UG
Choline, total: 18.1 MG
Vitamin B-12: 0.36 UG
Vitamin A, RAE: 4 UG
Carotene, beta: 37 UG
Carotene, alpha: 24 UG
Vitamin A, IU: 82 IU
Lutein + zeaxanthin: 507 UG
Vitamin E (alpha-tocopherol): 3.53 MG
Vitamin K (phylloquinone): 0.7 UG
Vitamin K (Dihydrophylloquinone): 43.7 UG
Fatty acids, total saturated: 2.458 G
SFA 12:0: 0.045 G
SFA 14:0: 0.002 G
SFA 16:0: 1.856 G
SFA 18:0: 0.418 G
Fatty acids, total monounsaturated: 9.52 G
MUFA 16:1: 0.034 G
MUFA 18:1: 9.242 G
MUFA 20:1: 0.184 G
MUFA 22:1: 0.06 G
Fatty acids, total polyunsaturated: 9.956 G
PUFA 18:2: 8.86 G
PUFA 18:3: 1.096 G
Snacks, trail mix, regular, 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)
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, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
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.
SEED ADDED
DRIED OR CANDIED FRUIT 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*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 9.2 G
Energy: 462 KCAL
Energy: 1933 kJ
Protein: 13.8 G
Total lipid (fat): 29.4 G
Ash: 2.6 G
Carbohydrate, by difference: 44.9 G
Calcium, Ca: 78 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 345 MG
Potassium, K: 685 MG
Sodium, Na: 10 MG
Zinc, Zn: 3.22 MG
Copper, Cu: 0.985 MG
Manganese, Mn: 1.034 MG
Vitamin C, total ascorbic acid: 1.4 MG
Thiamin: 0.462 MG
Riboflavin: 0.198 MG
Niacin: 4.712 MG
Pantothenic acid: 0.895 MG
Vitamin B-6: 0.298 MG
Folate, total: 71 UG
Folate, food: 71 UG
Folate, DFE: 71 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 18 IU
Fatty acids, total saturated: 5.55 G
SFA 6:0: 0.01 G
SFA 8:0: 0.2 G
SFA 10:0: 0.16 G
SFA 12:0: 1.17 G
SFA 14:0: 0.48 G
SFA 16:0: 2.53 G
SFA 18:0: 1 G
Fatty acids, total monounsaturated: 12.53 G
MUFA 16:1: 0.07 G
MUFA 18:1: 12.29 G
MUFA 20:1: 0.17 G
Fatty acids, total polyunsaturated: 9.65 G
PUFA 18:2: 9.58 G
PUFA 18:3: 0.07 G
Tryptophan: 0.166 G
Threonine: 0.482 G
Isoleucine: 0.515 G
Leucine: 0.89 G
Lysine: 0.515 G
Methionine: 0.202 G
Cystine: 0.217 G
Phenylalanine: 0.658 G
Tyrosine: 0.457 G
Valine: 0.658 G
Arginine: 1.52 G
Histidine: 0.357 G
Alanine: 0.587 G
Aspartic acid: 1.523 G
Glutamic acid: 3.023 G
Glycine: 0.775 G
Proline: 0.625 G
Serine: 0.65 G
Snacks, trail mix, regular, with chocolate chips, salted nuts and seeds
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)
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, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
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.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
SEED 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].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.6 G
Energy: 484 KCAL
Energy: 2024 kJ
Protein: 14.2 G
Total lipid (fat): 31.9 G
Ash: 2.3 G
Carbohydrate, by difference: 44.9 G
Fiber, total dietary: 5 G
Sugars, Total: 23.88 G
Starch: 2.04 G
Calcium, Ca: 109 MG
Iron, Fe: 3.39 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 387 MG
Potassium, K: 648 MG
Sodium, Na: 121 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.844 MG
Manganese, Mn: 1.062 MG
Selenium, Se: 15.4 UG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.413 MG
Riboflavin: 0.224 MG
Niacin: 4.405 MG
Pantothenic acid: 0.964 MG
Vitamin B-6: 0.259 MG
Folate, total: 52 UG
Folate, food: 52 UG
Folate, DFE: 52 UG
Choline, total: 30.7 MG
Betaine: 8.6 MG
Carotene, beta: 6 UG
Vitamin A, IU: 10 IU
Lutein + zeaxanthin: 6 UG
Vitamin E (alpha-tocopherol): 8.4 MG
Tocopherol, beta: 0.25 MG
Tocopherol, gamma: 2.02 MG
Tocopherol, delta: 0.1 MG
Tocotrienol, beta: 0.02 MG
Tocotrienol, gamma: 0.04 MG
Vitamin K (phylloquinone): 6.5 UG
Fatty acids, total saturated: 6.09 G
SFA 6:0: 0.01 G
SFA 8:0: 0.202 G
SFA 10:0: 0.173 G
SFA 12:0: 1.211 G
SFA 14:0: 0.519 G
SFA 15:0: 0.001 G
SFA 16:0: 2.644 G
SFA 17:0: 0.015 G
SFA 18:0: 1.106 G
SFA 20:0: 0.084 G
SFA 22:0: 0.091 G
SFA 24:0: 0.035 G
Fatty acids, total monounsaturated: 13.027 G
MUFA 16:1: 0.067 G
MUFA 17:1: 0.003 G
MUFA 18:1: 12.768 G
MUFA 20:1: 0.183 G
MUFA 22:1: 0.005 G
MUFA 24:1 c: 0.001 G
Fatty acids, total polyunsaturated: 10.87 G
PUFA 18:2: 10.778 G
PUFA 18:3: 0.077 G
PUFA 18:4: 0.002 G
PUFA 20:2 n-6 c,c: 0.001 G
PUFA 20:4: 0.009 G
PUFA 20:5 n-3 (EPA): 0.002 G
Cholesterol: 4 MG
Campesterol: 3 MG
Beta-sitosterol: 31 MG
Tryptophan: 0.163 G
Threonine: 0.501 G
Isoleucine: 0.555 G
Leucine: 0.955 G
Lysine: 0.584 G
Methionine: 0.217 G
Cystine: 0.191 G
Phenylalanine: 0.687 G
Tyrosine: 0.506 G
Valine: 0.702 G
Arginine: 1.498 G
Histidine: 0.356 G
Alanine: 0.581 G
Aspartic acid: 1.531 G
Glutamic acid: 3.006 G
Glycine: 0.767 G
Proline: 0.689 G
Serine: 0.656 G
Snacks, trail mix, regular, with chocolate chips, unsalted nuts and seeds
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)
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, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
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.
CHOCOLATE OR COCOA ADDED Used when chocolate or cocoa is added at any level or when chocolate is used as a coating.
SEED 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].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
NO SALT ADDED CLAIM OR USE No salt added and 'unsalted' must meet conditions of use and must declare 'this is not a sodium free food' on the information panel if the food is not 'sodium free'. (28 Federal Register 2302, January 6, 1993).
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 6.6 G
Energy: 484 KCAL
Energy: 2025 kJ
Protein: 14.2 G
Total lipid (fat): 31.9 G
Ash: 2.3 G
Carbohydrate, by difference: 44.9 G
Calcium, Ca: 109 MG
Iron, Fe: 3.39 MG
Magnesium, Mg: 161 MG
Phosphorus, P: 387 MG
Potassium, K: 648 MG
Sodium, Na: 27 MG
Zinc, Zn: 3.14 MG
Copper, Cu: 0.844 MG
Manganese, Mn: 1.062 MG
Vitamin C, total ascorbic acid: 1.3 MG
Thiamin: 0.413 MG
Riboflavin: 0.224 MG
Niacin: 4.405 MG
Pantothenic acid: 0.964 MG
Vitamin B-6: 0.259 MG
Folate, total: 65 UG
Folate, food: 65 UG
Folate, DFE: 65 UG
Vitamin A, RAE: 13 UG
Retinol: 1 UG
Vitamin A, IU: 44 IU
Fatty acids, total saturated: 6.1 G
SFA 6:0: 0.01 G
SFA 8:0: 0.21 G
SFA 10:0: 0.18 G
SFA 12:0: 1.26 G
SFA 14:0: 0.54 G
SFA 16:0: 2.75 G
SFA 18:0: 1.15 G
Fatty acids, total monounsaturated: 13.54 G
MUFA 16:1: 0.07 G
MUFA 18:1: 13.28 G
MUFA 20:1: 0.19 G
Fatty acids, total polyunsaturated: 11.29 G
PUFA 18:2: 11.21 G
PUFA 18:3: 0.08 G
Tryptophan: 0.163 G
Threonine: 0.501 G
Isoleucine: 0.555 G
Leucine: 0.955 G
Lysine: 0.584 G
Methionine: 0.217 G
Cystine: 0.191 G
Phenylalanine: 0.687 G
Tyrosine: 0.506 G
Valine: 0.702 G
Arginine: 1.498 G
Histidine: 0.356 G
Alanine: 0.581 G
Aspartic acid: 1.531 G
Glutamic acid: 3.006 G
Glycine: 0.767 G
Proline: 0.689 G
Serine: 0.656 G
Snacks, trail mix, regular
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)
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, NATURAL SHAPE Whole refers not only to a whole plant or animal but also to a whole part as indexed in C. PART OF PLANT OR ANIMAL; examples of whole natural products are: an apple, rice in grain form, an asparagus spear, a spinach leaf, a beef carcass, a dressed chicken, a chicken drumstick, a calf liver. Products may have been slightly modified during processing and preservation (e.g., raisins or a pear that has been peeled and cored).
HEAT-TREATED
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.
SEED 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].
TREE NUT ADDED Examples of tree nuts are walnut, cashew, almond, chestnut, coconut.
DEHYDRATED OR DRIED Used when the water activity has been lowered enough to achieve preservation. Also index *WATER REMOVED* in *H. TREATMENT APPLIED*.
NO PACKING MEDIUM USED Used when the product is not packed (a hand of bananas), is packed in air (bread in a plastic bag) or is the only product in container apart from an eventual head space (e.g. a canned condensed soup). If the product is packed in a gas other than air (e.g., applesauce packed with nitrogen in the head space) use *PACKED IN GAS OTHER THAN AIR*.
CONTAINER OR WRAPPING NOT KNOWN Used when it is not known what container or wrapping, if any, is present.
FOOD CONTACT SURFACE NOT KNOWN Used when it is not known what the food contact surface is, if any.
HUMAN CONSUMER, NO AGE SPECIFICATION Food produced and marketed for human use without any restriction by age.
GEOGRAPHIC PLACE OR REGION NOT KNOWN
FOOD INDUSTRY PREPARED
Water: 9.2 G
Energy: 462 KCAL
Energy: 1933 kJ
Protein: 13.8 G
Total lipid (fat): 29.4 G
Ash: 2.6 G
Carbohydrate, by difference: 44.9 G
Calcium, Ca: 78 MG
Iron, Fe: 3.05 MG
Magnesium, Mg: 158 MG
Phosphorus, P: 345 MG
Potassium, K: 685 MG
Sodium, Na: 229 MG
Zinc, Zn: 3.22 MG
Copper, Cu: 0.985 MG
Manganese, Mn: 1.034 MG
Vitamin C, total ascorbic acid: 1.4 MG
Thiamin: 0.462 MG
Riboflavin: 0.198 MG
Niacin: 4.712 MG
Pantothenic acid: 0.895 MG
Vitamin B-6: 0.298 MG
Folate, total: 71 UG
Folate, food: 71 UG
Folate, DFE: 71 UG
Vitamin A, RAE: 1 UG
Vitamin A, IU: 18 IU
Fatty acids, total saturated: 5.55 G
SFA 6:0: 0.01 G
SFA 8:0: 0.2 G
SFA 10:0: 0.16 G
SFA 12:0: 1.17 G
SFA 14:0: 0.48 G
SFA 16:0: 2.53 G
SFA 18:0: 1 G
Fatty acids, total monounsaturated: 12.53 G
MUFA 16:1: 0.07 G
MUFA 18:1: 12.29 G
MUFA 20:1: 0.17 G
Fatty acids, total polyunsaturated: 9.65 G
PUFA 18:2: 9.58 G
PUFA 18:3: 0.07 G
Tryptophan: 0.166 G
Threonine: 0.482 G
Isoleucine: 0.515 G
Leucine: 0.89 G
Lysine: 0.515 G
Methionine: 0.202 G
Cystine: 0.217 G
Phenylalanine: 0.658 G
Tyrosine: 0.457 G
Valine: 0.658 G
Arginine: 1.52 G
Histidine: 0.357 G
Alanine: 0.587 G
Aspartic acid: 1.523 G
Glutamic acid: 3.023 G
Glycine: 0.775 G
Proline: 0.625 G
Serine: 0.65 G
Snacks, trail mix, tropical
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)
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 AND PIECES
HEAT-TREATED
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.
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.
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].
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: 9 G
Energy: 442 KCAL
Energy: 1847 kJ
Protein: 6.3 G
Total lipid (fat): 17.1 G
Ash: 2 G
Carbohydrate, by difference: 65.6 G
Calcium, Ca: 57 MG
Iron, Fe: 2.64 MG
Magnesium, Mg: 96 MG
Phosphorus, P: 186 MG
Potassium, K: 709 MG
Sodium, Na: 95 MG
Zinc, Zn: 1.17 MG
Copper, Cu: 0.528 MG
Manganese, Mn: 0.966 MG
Vitamin C, total ascorbic acid: 7.6 MG
Thiamin: 0.45 MG
Riboflavin: 0.115 MG
Niacin: 1.482 MG
Pantothenic acid: 1.218 MG
Vitamin B-6: 0.327 MG
Folate, total: 42 UG
Folate, food: 42 UG
Folate, DFE: 42 UG
Vitamin A, RAE: 2 UG
Vitamin A, IU: 49 IU
Fatty acids, total saturated: 8.48 G
SFA 6:0: 0.05 G
SFA 8:0: 0.64 G
SFA 10:0: 0.51 G
SFA 12:0: 3.86 G
SFA 14:0: 1.49 G
SFA 16:0: 1.27 G
SFA 18:0: 0.64 G
Fatty acids, total monounsaturated: 2.49 G
MUFA 16:1: 0.01 G
MUFA 18:1: 2.46 G
MUFA 20:1: 0.01 G
Fatty acids, total polyunsaturated: 5.16 G
PUFA 18:2: 5.12 G
PUFA 18:3: 0.04 G
Phytosterols: 80 MG
Tryptophan: 0.075 G
Threonine: 0.223 G
Isoleucine: 0.222 G
Leucine: 0.36 G
Lysine: 0.224 G
Methionine: 0.146 G
Cystine: 0.115 G
Phenylalanine: 0.259 G
Tyrosine: 0.16 G
Valine: 0.296 G
Arginine: 0.586 G
Histidine: 0.211 G
Alanine: 0.289 G
Aspartic acid: 0.698 G
Glutamic acid: 1.403 G
Glycine: 0.267 G
Proline: 0.228 G
Serine: 0.209 G
Snacks, vegetable chips, HAIN CELESTIAL GROUP, TERRA CHIPS
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)
VEGETABLE-PRODUCING PLANT, ROOT, TUBER OR BULB USED
ROOT, TUBER OR BULB, WITHOUT PEEL
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.
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: 4.54 G
Energy: 517 KCAL
Energy: 2162 kJ
Protein: 4.13 G
Total lipid (fat): 29.81 G
Ash: 3.56 G
Carbohydrate, by difference: 57.97 G
Fiber, total dietary: 10.9 G
Sugars, Total: 9.75 G
Calcium, Ca: 79 MG
Iron, Fe: 1.64 MG
Magnesium, Mg: 86 MG
Phosphorus, P: 198 MG
Potassium, K: 1266 MG
Sodium, Na: 246 MG
Zinc, Zn: 1.15 MG
Copper, Cu: 0.433 MG
Manganese, Mn: 1.205 MG
Selenium, Se: 3.2 UG
Vitamin C, total ascorbic acid: 12.1 MG
Thiamin: 0.227 MG
Riboflavin: 0.131 MG
Niacin: 1.768 MG
Pantothenic acid: 1.721 MG
Vitamin B-6: 0.53 MG
Folate, total: 87 UG
Folate, food: 87 UG
Folate, DFE: 87 UG
Choline, total: 27.5 MG
Vitamin A, RAE: 97 UG
Carotene, beta: 1138 UG
Carotene, alpha: 1 UG
Cryptoxanthin, beta: 41 UG
Vitamin A, IU: 1932 IU
Vitamin E (alpha-tocopherol): 8.16 MG
Tocopherol, beta: 0.01 MG
Tocopherol, gamma: 6.6 MG
Tocopherol, delta: 0.24 MG
Tocotrienol, alpha: 0.01 MG
Vitamin K (phylloquinone): 44.5 UG
Fatty acids, total saturated: 1.887 G
SFA 14:0: 0.003 G
SFA 16:0: 1.118 G
SFA 18:0: 0.525 G
SFA 20:0: 0.157 G
SFA 22:0: 0.08 G
Fatty acids, total monounsaturated: 15.409 G
MUFA 16:1: 0.055 G
MUFA 18:1: 15.029 G
MUFA 20:1: 0.318 G
Fatty acids, total polyunsaturated: 6.93 G
PUFA 18:2: 4.696 G
PUFA 18:3: 2.231 G
Fatty acids, total trans: 0.095 G
Data Sources
https://fdc.nal.usda.gov
https://langual.org