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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal > Egg > Whole Egg

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)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids > Fatty acid 16:1

Z. Adjunct Characteristics

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C. Part of Substance: Part Of Animal > Egg > Whole Egg
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids > Fatty acid 16:1
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2 items, grouped by C. Part of Substance (view ungrouped items)

Whole Egg In Shell (1)   
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 Egg, whole, cooked, hard-boiled 
  
  
  

Whole Egg Without Shell (1)   
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 Egg, whole, scrambled