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A. Regulatory Category (group results)

B. Identifying Substance (group results)

C. Part of Substance: all > Part Of Animal

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

F. Extent of Heat Treatment (group results)

G. Cooking Method: all > Cooked With Fat Or Oil > Cooked With Added Fat Or Oil

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 acids, total monounsaturated (group results)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)

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 Tofu, raw, regular, prepared with nigari 
  
  
  
 
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 Beets, canned, no salt added, solids and liquids 
  
  
  
 
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 Walnut, Persian or English 
  
  
  
 
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C. Part of Substance: Part Of Animal
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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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S. Substances Included: Nutrients > Lipid components > Fatty acids > Monounsaturated fatty acids > Fatty acids, total monounsaturated
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Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour