Routine: FHNDB082

Information

FHNDB082 ;SLC/GDU - UPDATE FILE #112 TO CURRENT USDA NUTRITIONAL DATABASE

Source Information

Entry Points

Name	Comments	DBIA/ICR reference
1	;;SAUSAGE,MEATLESS^16-107^link^25^100^N^
2	;;SOYBEANS,MATURE SEEDS,RAW^16-108^cup^186^100^N^
3	;;SOYBEANS,MATURE CKD,BLD,WO/SALT^16-109^tbsp^10.7^100^N^
4	;;SOYBEANS,MATURE SEEDS,RSTD,SALTED^16-110^cup^172^100^N^
5	;;SOYBEANS,MATURE SEEDS,DRY RSTD^16-111^cup^172^100^N^
6	;;MISO^16-112^cup^275^100^N^
7	;;NATTO^16-113^cup^175^100^N^
8	;;TEMPEH^16-114^cup^166^100^N^
9	;;SOY FLOUR,FULL-FAT,RAW^16-115^tbsp^5.2^100^N^
10	;;SOY FLR,FULL-FAT,RSTD^16-116^cup^85^100^N^
11	;;SOY FLOUR,DEFATTED^16-117^tbsp^6.6^100^N^
12	;;SOY FLOUR,LOW-FAT^16-118^tbsp^5.5^100^N^
13	;;SOY MEAL,DEFATTED,RAW^16-119^cup^122^100^N^
14	;;SOYMILK,ORIGINAL & VANILLA,UNFORTIFIED^16-120^fl oz^30.6^100^N^
15	;;SOY PROT CONC,PRODUCED BY ALCOHOL EXTRACTION^16-121^oz^28.35^100^N^
16	;;SOY PROTEIN ISOLATE^16-122^oz^28.35^100^N^
17	;;SOY SAU MADE FROM SOY&WHEAT (SHOYU)^16-123^tsp^5.3^100^N^
18	;;SOY SAU MADE FROM SOY (TAMARI)^16-124^tsp^6^100^N^
19	;;SOY SAU MADE FROM HYDROLYZED VEG PROT^16-125^tsp^6^100^N^
20	;;TOFU,FIRM,PREP W/CA SULFATE&MAGNESIUM CHLORIDE (NIGARI)^16-126^block^81^100^N^
21	;;TOFU,SOFT,PREP W/CA SULFATE&MAGNESIUM CHLORIDE (NIGARI)^16-127^cubic inch^18^100^N^
22	;;TOFU,DRIED-FROZEN (KOYADOFU)^16-128^piece^17^100^N^
23	;;TOFU,FRIED^16-129^piece^13^100^N^
24	;;TOFU,OKARA^16-130^cup^122^100^N^
25	;;TOFU,SALTED&FERMENTED (FUYU)^16-132^block^11^100^N^
26	;;YARDLONG BNS,MATURE SEEDS,RAW^16-133^cup^167^100^N^
27	;;YARDLONG BNS,MATURE SEEDS,CKD,BLD,WO/SALT^16-134^cup^171^100^N^
28	;;WINGED BNS,MATURE SEEDS,RAW^16-135^cup^182^100^N^
29	;;WINGED BNS,MATURE SEEDS,CKD,BLD,WO/ SALT^16-136^cup^172^100^N^
30	;;HUMMUS,HOME PREP^16-137^tablespoon^15^100^N^

Customize PDF page

Package: Dietetics

Routine: FHNDB082

Information

Source Information

Entry Points