Routine: FHNDB005

Entry Points

Name	Comments	DBIA/ICR reference
1	;;EGG,WHOLE,DRIED^1-133^tbsp^5^100^N^
2	;;EGG,WHL,DRIED,STABILIZED,GLUCOSE RED^1-134^tbsp^5^100^N^
3	;;EGG,WHITE,DRIED,FLAKES,GLUCOSE RED^1-135^lb^227^100^N^
4	;;EGG,WHITE,DRIED,PDR,GLUCOSE RED^1-136^tbsp^7^100^N^
5	;;EGG,YOLK,DRIED^1-137^tbsp^4^100^N^
6	;;EGG,DUCK,WHOLE,FRESH,RAW^1-138^egg^70^88^N^
7	;;EGG,GOOSE,WHOLE,FRESH,RAW^1-139^egg^144^87^N^
8	;;EGG,QUAIL,WHOLE,FRESH,RAW^1-140^egg^9^92^N^
9	;;EGG,TURKEY,WHL,FRSH,RAW^1-141^egg^79^88^N^
10	;;EGG SUBSTITUTE,POWDER^1-144^oz^9.9^100^N^
11	;;BUTTER,WITHOUT SALT^1-145^pat^5^100^N^
12	;;CHEESE,PARMESAN,SHREDDED^1-146^tbsp^5^100^N^
13	;;CHEESE,PAST PROCESS,AMERICAN,WO/DI NA PO4^1-147^cubic inch^18^100^N^
14	;;CHEESE,PAST PROCESS,SWISS,WO/DI NA PO4^1-148^cubic inch^18^100^N^
15	;;CHEESE FD,PAST PROCESS,AMERICAN,W/DI NA PO4^1-149^oz^28.35^100^N^
16	;;CHEESE SPRD,PAST PROCESS,AMERICAN,W/DI NA PO4^1-150^oz^28.35^100^N^
17	;;MILK,NONFAT,FLUID,WO/ADDED VIT A & VIT D (FAT FREE OR SKIM)^1-151^cup^245^100^N^
18	;;MILK,RED FAT,FLUID,2% MILKFAT,W/ NONFAT MILK SOL,WO/ VIT A^1-152^cup^245^100^N^
19	;;MILK,CND,EVAP,W/ VIT A^1-153^fl oz^31.5^100^N^
20	;;MILK,DRY,NONFAT,REG,W/ ADDED VIT A & VITAMIN D^1-154^cup^30^100^N^
21	;;MILK,DRY,NONFAT,INST,WO/ ADDED VIT A & VITAMIN D^1-155^cup^68^100^N^
22	;;CHEESE,GOAT,HARD TYPE^1-156^oz^28.35^100^N^
23	;;CHEESE,GOAT,SEMISOFT TYPE^1-157^oz^28.35^100^N^
24	;;CHEESE,GOAT,SOFT TYPE^1-159^oz^28.35^100^N^
25	;;EGG,YOLK,RAW,FRZ,SALTED^1-160^lb^227^100^N^
26	;;CHEESE SUB,MOZZARELLA^1-161^cubic inch^18^100^N^
27	;;CHEESE FONDUE^1-163^cup^108^100^N^
28	;;CHEESE SAU,PREP FROM RECIPE^1-164^tbsp^30^100^N^
29	;;CHEESE,MEXICAN,QUESO ANEJO^1-165^oz^28.35^100^N^
30	;;CHEESE,MEXICAN,QUESO ASADERO^1-166^cubic inch^18^100^N^

Customize PDF page

Package: Dietetics

Routine: FHNDB005

Information

Source Information

Entry Points