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A. Regulatory Category (group results)
Product Type, USA (38)

B. Identifying Substance (group results)
Animal Used As Food Source (16)
Food Source Not Known (1)
 Plant Used As Food Source (21)

C. Part of Substance (group results)
Extract, Concentrate Or Isolate Of Plant Or Animal (7)
Part Of Animal (16)
Part Of Plant (14)
Part Of Plant Or Animal Not Known (1)

E. Physical State, Shape or Form (group results)
Liquid (6)
Semisolid (3)
 Solid (29)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (6)
Heat-Treated (31)
Not Heat-Treated (1)

G. Cooking Method (group results)
Cooked By Dry Heat (5)
Cooked By Moist Heat (1)
Cooked With Fat Or Oil (3)
 Cooking Method Not Applicable (25)
Cooking Method Not Known (4)

H. Treatment Applied: all > Food Modified (group results)
Instantized (2)
Microbially/Enzymatically Modified (19)
Physically/Chemically Modified (19)

J. Preservation Method (group results)
No Preservation Method Used (1)
Preservation Method Not Known (24)
Preserved By Chemicals (3)
Preserved By Chilling Or Freezing (2)
Preserved By Heat Treatment (4)
Preserved By Reducing Water Activity (4)

K. Packing Medium: all > No Packing Medium Used

M. Container or Wrapping (group results)
Container Or Wrapping By Form (1)
Container Or Wrapping By Material (2)
Container Or Wrapping Not Known (35)

N. Contact Surface (group results)
Food Contact Surface Not Known (38)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (38)
 Dietary Claim Or Use (2)

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) (16)
Fatty acid 12:0 (lauric acid) (17)
Fatty acid 14:0 (myristic acid) (30)
Fatty acid 15:0 (pentadecylic acid) (4)
Fatty acid 16:0 (palmitic acid) (38)
Fatty acid 17:0 (margaric acid) (6)
Fatty acid 18:0 (stearic acid) (36)
Fatty acid 20:0 (arachidic acid) (7)
Fatty acid 22:0 (behenic acid) (5)
Fatty acid 24:0 (lignoceric acid) (1)
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Z. Adjunct Characteristics
Adjunct Characteristics Of Meat, Poultry Or Fish (6)
Formulated Mix (1)
Production Environment (1)

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 Chicken, canned, meat only, with broth 
  
  
  
 
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 Broccoli, cooked, boiled, drained, without salt 
  
  
  
 
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 White rice, medium grain, enriched, cooked 
  
  
  
 
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H. Treatment Applied: Food Modified
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K. Packing Medium: No Packing Medium Used
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S. Substances Included: Nutrients > Lipid components > Fatty acids > Saturated fatty acids
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38 items, grouped by Z. Adjunct Characteristics (view ungrouped items)

Adjunct Characteristics Of Meat, Poultry Or Fish (6)   
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 Beef, cured, corned beef, canned 
  
  
  
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 Beef, cured, thin-sliced beef 
  
  
  
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 Pork, cured, salt pork, raw 
  
  
  
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 Frankfurter, cooked 
  
  
  
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 Salami, cooked, beef 
  
  
  
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 Pork, bacon, rendered fat, cooked 
  
  
  

Formulated Mix (1)   
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 Chocolate syrup, prepared with whole milk 
  
  
  

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