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A. Regulatory Category (group results)

B. Identifying Substance: all > Plant Used As Food Source

C. Part of Substance (group results)

E. Physical State, Shape or Form (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface (group results)

P. Consumer Group/Dietary Use/Label Claim (group results)

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Z. Adjunct Characteristics: all > Degree Of Plant Maturity (group results)

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B. Identifying Substance: Plant Used As Food Source
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Z. Adjunct Characteristics: Degree Of Plant Maturity
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14 items, grouped by B. Identifying Substance (view ungrouped items)

Fruit-Producing Plant (3)   
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 Mango, raw 
  
  
  
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 Mango, unripe, raw 
  
  
  
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 Papaya, ripe, raw 
  
  
  

Grain Or Seed-Producing Plant (2)   
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 Soya bean 
  
  
  
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 Nuts, coconut meat, raw 
  
  
  

Plant Used For Producing Extract Or Concentrate (3)   
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 Soya bean 
  
  
  
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 Nuts, coconut meat, raw 
  
  
  
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 Olive, ripe, canned, small-extra large 
  
  
  

Spice Or Flavor-Producing Plant (2)   
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 Pepper, bell, raw 
  
  
  
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 Green pepper, sweet, boiled and drained, without salt 
  
  
  

Vegetable-Producing Plant (10)   
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 Pea, succulent, raw 
  
  
  
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 Pepper, bell, raw 
  
  
  
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 Green pepper, sweet, boiled and drained, without salt 
  
  
  
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 Soya bean 
  
  
  
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 Tomato, red, ripe, boiled, no salt 
  
  
  
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 Red kidney bean, boiled, without salt 
  
  
  
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 Broad bean, cooked, without salt 
  
  
  
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 Cowpea, common, boiled 
  
  
  
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 White bean, boiled 
  
  
  
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 Olive, ripe, canned, small-extra large