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| Index to Food Descriptions: J |
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| Food Source: Plant used as Food Source [B1347] |
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| Fatty acid 16:1 (4) |
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| | Jute, potherb, cooked, boiled, drained, with salt | | | | | | | | | | |
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| | Jute, potherb, cooked, boiled, drained, without salt | | | | | | | | | | |
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| Fatty acid 18:1 (octadecenoic acid) (6) |
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| | Jerusalem-artichokes, raw | | | | | | | | | | |
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| | Juice, apple, grape and pear blend, with added ascorbic acid and calcium | | | | | | | | | | |
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| | Jute, potherb, cooked, boiled, drained, with salt | | | | | | | | | | |
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| | Jute, potherb, cooked, boiled, drained, without salt | | | | | | | | | | |
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| Fatty acids, total monounsaturated (6) |
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| | Jerusalem-artichokes, raw | | | | | | | | | | |
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| | Juice, apple, grape and pear blend, with added ascorbic acid and calcium | | | | | | | | | | |
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| | Jute, potherb, cooked, boiled, drained, with salt | | | | | | | | | | |
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| | Jute, potherb, cooked, boiled, drained, without salt | | | | | | | | | | |
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