LanguaL

A. PRODUCT TYPE
B. FOOD SOURCE
C. PART OF PLANT OR ANIMAL
E. PHYSICAL STATE, SHAPE OR FORM
F. EXTENT OF HEAT TREATMENT
G. COOKING METHOD
H. TREATMENT APPLIED
TREATMENT APPLIED NOT KNOWN
NO TREATMENT APPLIED
COMPONENT SUBSTITUTED
FOOD MODIFIED
INGREDIENT ADDED
COMPONENT REMOVED
WATER ADDED OR REMOVED
FLAVORING OR TASTE INGREDIENT ADDED
COLOR ADDED
PROTEIN ADDED
FOOD ADDED
NUTRIENT OR DIETARY SUBSTANCE ADDED
FILLED OR STUFFED
FAT OR OIL ADDED
CARBOHYDRATE OR RELATED COMPOUND ADDED
COATED OR COVERED
PHOSPHATE ADDED
FOOD ADDITIVE ADDED, USA
FOOD ADDITIVE ADDED
LEAVENING AGENT ADDED
MINERAL ADDED
VITAMIN ADDED
AMINO ACID ADDED
TAURINE ADDED
GUARANA ADDED
CAFFEINE ADDED
D-GLUCURONO-GAMMA-LACTONE ADDED
VITAMIN A OR CAROTENES ADDED
VITAMIN D ADDED
VITAMIN C ADDED
VITAMIN B ADDED
VITAMIN E ADDED
FOLIC ACID ADDED
VITAMIN K ADDED
PANTOTHENIC ACID ADDED
BIOTIN ADDED
VITAMIN A ADDED
CAROTENES ADDED
J. PRESERVATION METHOD
K. PACKING MEDIUM
M. CONTAINER OR WRAPPING
N. FOOD CONTACT SURFACE
P. CONSUMER GROUP/DIETARY USE/LABEL CLAIM
R. GEOGRAPHIC PLACES AND REGIONS
Z. ADJUNCT CHARACTERISTICS OF FOOD

Resultados da pesquisa

Margarina 3/4, de girassolCreme vegetal para barrar 35% gordura, com fitosteróisCreme vegetal para barrar 70% gordura, com salCreme vegetal para barrar 37% gorduraCreme vegetal para barrar 58% gordura, com cálcioMinarina (meia margarina)Creme vegetal para barrar 70% gordura, 53% ácidos gordos monoinsaturadosCreme vegetal culinário, 75% gordura, sem salCreme vegetal para barrar 72% gordura, 33% ácidos gordos polinsaturados