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C. Part of Substance: all > Part Of Plant (group results)

E. Physical State, Shape or Form: all > Solid (group results)

F. Extent of Heat Treatment (group results)

G. Cooking Method (group results)

H. Treatment Applied: all > Ingredient Added

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S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 17:0 (margaric acid)

Z. Adjunct Characteristics

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C. Part of Substance: Part Of Plant
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E. Physical State, Shape or Form: Solid
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H. Treatment Applied: Ingredient Added
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids > Fatty acid 17:0 (margaric acid)
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