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A. Regulatory Category (group results)
Product Type, USA (2)

B. Identifying Substance: all > Animal Used As Food Source > Meat Animal (Mammal) (group results)
Cattle (2)
 Swine (1)

C. Part of Substance (group results)
Part Of Animal (2)

E. Physical State, Shape or Form: all > Solid > Whole > Whole, Shape Achieved By Forming (group results)
Whole, Shape Achieved By Forming, Thickness 1.5-7 Cm. (2)

F. Extent of Heat Treatment (group results)
Heat-Treated (2)

G. Cooking Method (group results)
Cooked By Dry Heat (1)
 Cooking Method Not Applicable (1)

H. Treatment Applied (group results)
Food Modified (1)
 Ingredient Added (2)

J. Preservation Method (group results)
Preservation Method Not Known (1)
 Preserved By Chemicals (1)

K. Packing Medium (group results)
No Packing Medium Used (2)

M. Container or Wrapping (group results)
Container Or Wrapping Not Known (2)

N. Contact Surface (group results)
Food Contact Surface Not Known (2)

P. Consumer Group/Dietary Use/Label Claim: all > Consumer Group (group results)
Human Food (2)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids
Fatty acid 18:2 (2)
Fatty acid 18:3 (2)
Fatty acid 20:4 (eicosatetraenoic acid) (1)
Fatty acid 22:6 (docosahexaenoic acid) (1)
Fatty acids, total polyunsaturated (2)

Z. Adjunct Characteristics (group results)
Adjunct Characteristics Of Meat, Poultry Or Fish (1)
Production Environment (1)

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 Alcoholic beverage, wine, dessert, sweet 
  
  
  
 
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 Chicken, broilers or fryers, meat and skin, cooked, fried, flour 
  
  
  
 
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 Corn, sweet, yellow, cooked, boiled, drained, without salt 
  
  
  
 
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B. Identifying Substance: Animal Used As Food Source > Meat Animal (Mammal)
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E. Physical State, Shape or Form: Solid > Whole > Whole, Shape Achieved By Forming
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P. Consumer Group/Dietary Use/Label Claim: Consumer Group
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Polyunsaturated fatty acids
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2 items, grouped by S. Substances Included (view ungrouped items)

Fatty acid 18:2 (2)   
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 Frankfurter, cooked 
  
  
  
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 Bread, cornbread, made with degermed corn meal 
  
  
  

Fatty acid 18:3 (2)   
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 Frankfurter, cooked 
  
  
  
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 Bread, cornbread, made with degermed corn meal 
  
  
  

Fatty acid 20:4 (eicosatetraenoic acid) (1)   
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 Bread, cornbread, made with degermed corn meal 
  
  
  

Fatty acid 22:6 (docosahexaenoic acid) (1)   
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 Bread, cornbread, made with degermed corn meal 
  
  
  

Fatty acids, total polyunsaturated (2)   
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 Frankfurter, cooked 
  
  
  
 (Click to View)
 Bread, cornbread, made with degermed corn meal