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A. Regulatory Category (group results)

B. Identifying Substance: all > Plant Used As Food Source (group results)

C. Part of Substance (group results)

E. Physical State, Shape or Form (group results)

F. Extent of Heat Treatment: all > Heat-Treated (group results)

G. Cooking Method: all > Cooking Method Not Applicable

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 > Pesticide > Fungicide

Z. Adjunct Characteristics

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 Cabbage, chinese (pak-choi), cooked, boiled, drained, without salt 
  
  
  
 
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B. Identifying Substance: Plant Used As Food Source
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F. Extent of Heat Treatment: Heat-Treated
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G. Cooking Method: Cooking Method Not Applicable
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S. Substances Included: Pesticide > Fungicide
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2 items, grouped by S. Substances Included (view ungrouped items)

Azoxystrobin (1)   
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 Corn, yellow 
  
  
  

Boscalid (1)   
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 Corn, yellow 
  
  
  

Carboxin (1)   
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 Corn, yellow 
  
  
  

Chlorimuron (1)   
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 Corn, yellow 
  
  
  

Coumaphos (1)   
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 Honey 
  
  
  

Cyproconazole (1)   
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 Corn, yellow 
  
  
  

Fluoxastrobin (1)   
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 Corn, yellow 
  
  
  

Metconazole (1)   
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 Corn, yellow 
  
  
  

Propiconazole (1)   
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 Corn, yellow 
  
  
  

Pyraclostrobin (1)   
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 Corn, yellow 
  
  
  

TCMTB (1)   
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 Corn, yellow 
  
  
  

Tebuconazole (1)   
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 Corn, yellow 
  
  
  

Triadimenol (1)   
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 Corn, yellow 
  
  
  

Trifloxystrobin (1)   
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 Corn, yellow