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A. Regulatory Category (group results)
Product Type, USA (5)

B. Identifying Substance (group results)
Animal Used As Food Source (3)
 Plant Used As Food Source (2)

C. Part of Substance (group results)
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E. Physical State, Shape or Form (group results)
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Solid (4)

F. Extent of Heat Treatment (group results)
Heat-Treated (5)

G. Cooking Method: all > Cooking Method Not Applicable

H. Treatment Applied (group results)
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J. Preservation Method (group results)
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M. Container or Wrapping: all > Container Or Wrapping By Material (group results)
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N. Contact Surface (group results)
Food Contact Surface From Human-Made Material (3)
Food Contact Surface Not Known (2)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (5)

R. Geographic Places and Regions

S. Substances Included: all > Nutrients (group results)
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 Nitrogen components (5)
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Vitamins (5)

Z. Adjunct Characteristics
Adjunct Characteristics Of Meat, Poultry Or Fish (1)

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 Fish, salmon, sockeye, cooked, dry heat 
  
  
  
 
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 Beef, round, top round, steak, separable lean and fat, trimmed to 1/8 in. fat, prime, cooked, broiled 
  
  
  
 
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G. Cooking Method: Cooking Method Not Applicable
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M. Container or Wrapping: Container Or Wrapping By Material
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S. Substances Included: Nutrients
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5 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (1)   
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 Tuna, light, canned in oil