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A. Regulatory Category (group results)

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

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E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)

F. Extent of Heat Treatment (group results)

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

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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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G. Cooking Method: Cooked With Fat Or Oil > Cooked With Added Fat Or Oil
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H. Treatment Applied: Food Modified
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N. Contact Surface: Food Contact Surface Not Known
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 Potatoes, french fried, shoestring, salt added in processing, frozen, oven-heated