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A. Regulatory Category: all > Product Type, USA (group results)
Product Type, U.S. Code of Federal Regulations, Title 21 (6)

B. Identifying Substance: all > Plant Used As Food Source > Vegetable-Producing Plant (group results)
Vegetable-Producing Plant, Above-Ground Parts Used (3)
Vegetable-Producing Plant, Root, Tuber Or Bulb Used (3)

C. Part of Substance (group results)
Part Of Plant (6)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)
Divided Into Pieces, Thickness 0.3-1.5 Cm. (2)
Divided Into Pieces, Thickness <0.3 Cm. (2)

F. Extent of Heat Treatment (group results)
Heat-Treated (6)

G. Cooking Method (group results)
Cooked By Moist Heat (4)
Cooked With Fat Or Oil (1)
 Cooking Method Not Applicable (1)

H. Treatment Applied (group results)
Food Modified (1)
Ingredient Added (2)
 Treatment Applied Not Known (4)

J. Preservation Method (group results)
Preservation Method Not Known (6)

K. Packing Medium (group results)
No Packing Medium Used (6)

M. Container or Wrapping (group results)
Container Or Wrapping Not Known (6)

N. Contact Surface (group results)
Food Contact Surface Not Known (6)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (6)
 Dietary Claim Or Use (4)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients > Lipid components > Fatty acids > Saturated fatty acids (group results)
Fatty acid 10:0 (capric acid) (1)
Fatty acid 12:0 (lauric acid) (2)
Fatty acid 14:0 (myristic acid) (3)
Fatty acid 16:0 (palmitic acid) (6)
 Fatty acid 18:0 (stearic acid) (5)
Fatty acid 20:0 (arachidic acid) (1)
Fatty acid 22:0 (behenic acid) (1)
Fatty acid 8:0 (caprylic acid) (1)

Z. Adjunct Characteristics
Production Environment (1)

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 Mango, raw 
  
  
  
 
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 Doughnut, yeast_type 
  
  
  
 
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A. Regulatory Category: Product Type, USA
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B. Identifying Substance: Plant Used As Food Source > Vegetable-Producing Plant
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E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids
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6 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Production Environment (1)   
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated