all items  in current results   Refine your search within these categories: A. Regulatory Category (group results) Product Type, USA (3) B. Identifying Substance (group results) Animal Used As Food Source (3) C. Part of Substance (group results) Part Of Animal (3) E. Physical State, Shape or Form (group results) Solid (3) F. Extent of Heat Treatment (group results) Heat-Treated (3) G. Cooking Method: all > Cooked By Dry Heat (group results) Broiled Or Grilled (2) H. Treatment Applied (group results) No Treatment Applied (3) J. Preservation Method (group results) Preservation Method Not Known (3) K. Packing Medium (group results) No Packing Medium Used (3) M. Container or Wrapping: all > Container Or Wrapping Not Known N. Contact Surface (group results) Food Contact Surface Not Known (3) P. Consumer Group/Dietary Use/Label Claim (group results) Consumer Group (3) R. Geographic Places and Regions S. Substances Included: all > Nutrients > Vitamins > Water soluble vitamins > Vitamin B components (group results) Betaine (3) Choline (3) Niacin equivalents, total (3) Pantothenic acid (3) Riboflavin (3) Thiamin (3) Vitamin B-12 (3) Vitamin B-6, total (3) Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results) Color Of Fish Flesh (1) Cut Of Meat (2) Extent Of Fat Trim (1) Grade Of Meat (2) Recently Viewed Items Go to Item History   (Click to View)   Milk, dry, nonfat, instant, without added vitamin A and vitamin D                 (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled                 (Click to View)   Fat, beef tallow

These terms define your current search. Click the × to remove a term. G. Cooking Method: Cooked By Dry Heat × M. Container or Wrapping: Container Or Wrapping Not Known × S. Substances Included: Nutrients > Vitamins > Water soluble vitamins > Vitamin B components × Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish × 3 results Group by: G. Cooking Method, M. Container or Wrapping, S. Substances Included, Z. Adjunct Characteristics   (Click to View)   Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled               (Click to View)   Beef, ground, 70% lean meat, 30% fat, patty cooked, pan-broiled               (Click to View)   Fish, salmon, sockeye, cooked, dry heat