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A. Regulatory Category (group results)

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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: all > Preserved By Chilling Or Freezing > Preserved By Chilling

K. Packing Medium (group results)

M. Container or Wrapping (group results)

N. Contact Surface: all > Food Contact Surface Not Known

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R. Geographic Places and Regions

S. Substances Included: all > Nutrients

Z. Adjunct Characteristics

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 Cabbage, red, cooked, boiled, drained, without salt 
  
  
  
 
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 Carrot, boiled and drained 
  
  
  
 
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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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J. Preservation Method: Preserved By Chilling Or Freezing > Preserved By Chilling
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N. Contact Surface: Food Contact Surface Not Known
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S. Substances Included: Nutrients
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1 item, grouped by S. Substances Included (view ungrouped items)

Carbohydrate components (1)   
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 Liverwurst spread 
  
  
  

Lipid components (1)   
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 Liverwurst spread 
  
  
  

Minerals (1)   
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 Liverwurst spread 
  
  
  

Nitrogen components (1)   
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 Liverwurst spread 
  
  
  

Proximates (1)   
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 Liverwurst spread 
  
  
  

Vitamins (1)   
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 Liverwurst spread