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A. Regulatory Category (group results)

B. Identifying Substance: all > Plant Used As Food Source > Vegetable-Producing Plant (group results)

C. Part of Substance: all > Part Of Plant > Root, Stem, Leaf Or Flower > Plant Above Surface, Excluding Fruit And Seed

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: all > Container Or Wrapping Not Known

N. Contact Surface (group results)

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

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fats (group results)

Z. Adjunct Characteristics

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B. Identifying Substance: Plant Used As Food Source > Vegetable-Producing Plant
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C. Part of Substance: Part Of Plant > Root, Stem, Leaf Or Flower > Plant Above Surface, Excluding Fruit And Seed
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M. Container or Wrapping: Container Or Wrapping Not Known
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S. Substances Included: Nutrients > Lipid components > Fats
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6 items, grouped by C. Part of Substance (view ungrouped items)

Head (Plant) (4)   
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 Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt 
  
  
  
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 Cabbage, raw 
  
  
  
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 Cabbage, red, cooked, boiled, drained, without salt 
  
  
  
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 Lettuce, raw 
  
  
  

Leaf (1)   
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 Turnip greens, cooked, boiled, drained, without salt 
  
  
  

 (others) (1)   
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 Broccoli, cooked, boiled, drained, without salt