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E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked With Fat Or Oil > Cooked With Added Fat Or Oil (group results)

H. Treatment Applied (group results)

J. Preservation Method (group results)

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M. Container or Wrapping: all > Container Or Wrapping Not Known

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S. Substances Included: all > Nutrients > Proximates > Energy, gross

Z. Adjunct Characteristics (group results)

Recently Viewed Items
 
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 Cheese, cream cheese 
  
  
  
 
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 Potato, flesh and skin, raw 
  
  
  
 
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
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G. Cooking Method: Cooked With Fat Or Oil > Cooked With Added Fat Or Oil
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M. Container or Wrapping: Container Or Wrapping Not Known
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S. Substances Included: Nutrients > Proximates > Energy, gross
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2 items, grouped by B. Identifying Substance (view ungrouped items)

Animal Used As Food Source (1)   
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  

Plant Used As Food Source (1)   
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated