FHNDB002 ;SLC/GDU - UPDATE FILE #112 TO CURRENT USDA NUTRITIONAL DATABASE
Source file <FHNDB002.m>
Name | Comments | DBIA/ICR reference |
---|---|---|
1 | ;;CHEESE,NEUFCHATEL^1-031^oz^28.35^100^N^
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2 | ;;CHEESE,PARMESAN,GRATED^1-032^tbsp^5^100^N^
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3 | ;;CHEESE,PARMESAN,HARD^1-033^cubic inch^10.3^100^N^
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4 | ;;CHEESE,PORT DE SALUT^1-034^cubic inch^17^100^N^
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5 | ;;CHEESE,PROVOLONE^1-035^cubic inch^17^100^N^
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6 | ;;CHEESE,RICOTTA,WHOLE MILK^1-036^cup^124^100^N^
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7 | ;;CHEESE,RICOTTA,PART SKIM MILK^1-037^oz^28.35^100^N^
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8 | ;;CHEESE,ROMANO^1-038^oz^28.35^100^N^
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9 | ;;CHEESE,ROQUEFORT^1-039^oz^28.35^100^N^
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10 | ;;CHEESE,SWISS^1-040^cubic inch^15^100^N^
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11 | ;;CHEESE,TILSIT^1-041^oz^28.35^100^N^
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12 | ;;CHEESE,PAST PROCESS,AMERICAN,W/DI NA PO4^1-042^cubic inch^18^100^N^
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13 | ;;CHEESE,PAST PROCESS,PIMENTO^1-043^cubic inch^18^100^N^
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14 | ;;CHEESE,PAST PROCESS,SWISS,W/DI NA PO4^1-044^cubic inch^18^100^N^
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15 | ;;CHEESE FD,COLD PK,AMERICAN^1-045^oz^28.35^100^N^
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16 | ;;CHEESE FD,PAST PROCESS,AMERICAN,WO/DI NA PO4^1-046^slice^21^100^N^
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17 | ;;CHEESE FD,PAST PROCESS,SWISS^1-047^oz^28.35^100^N^
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18 | ;;CHEESE SPRD,PAST PROCESS,AMERICAN,WO/DI NA PO4^1-048^slice^14^100^N^
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19 | ;;CREAM,FLUID,HALF AND HALF^1-049^container^15^100^N^
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20 | ;;CREAM,FLUID,LT (COFFEE CRM OR TABLE CRM)^1-050^container^11.1^100^N^
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21 | ;;CREAM,FLUID,LT WHIPPING^1-052^tbsp^15^100^N^
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22 | ;;CREAM,FLUID,HVY WHIPPING^1-053^tbsp^15^100^N^
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23 | ;;CREAM,WHIPPED,CRM TOPPING,PRESSURIZED^1-054^tbsp^3^100^N^
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24 | ;;CREAM,SOUR,RED FAT,CULTURED^1-055^tbsp^15^100^N^
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25 | ;;CREAM,SOUR,CULTURED^1-056^tbsp^12^100^N^
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26 | ;;EGGNOG^1-057^fl oz^31.8^100^N^
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27 | ;;SOUR DRSNG,NON-BUTTERFAT,CULTURED,FILLED CREAM-TYPE^1-058^tbsp^12^100^N^
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28 | ;;MILK,FILLED,FLUID,W/BLEND OF HYDR VEG OILS^1-059^cup^244^100^N^
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29 | ;;MILK,FILLED,FLUID,W/LAURIC ACID OIL^1-060^fl oz^30.5^100^N^
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30 | ;;CREAM SUB,LIQ,W/HYDR VEG OIL&SOY PROT^1-067^container^15^100^N^
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