Food
|
KCal
|
Fat
|
Carb.
|
Protein
|
Folate, DFE
|
|
Soup, pea, split with ham, canned, condensed
|
141
|
g
|
3.3
|
g
|
20.8
|
g
|
7.7
|
g
|
2.000
|
mcg
|
|
Soup, cream of potato, canned, condensed
|
59
|
g
|
1.9
|
g
|
9.1
|
g
|
1.4
|
g
|
2.000
|
mcg
|
|
Salad dressing, sweet and sour
|
15
|
g
|
-
|
|
3.7
|
g
|
0.1
|
g
|
2.000
|
mcg
|
|
Smoked link sausage, pork and beef, nonfat dry milk added
|
313
|
g
|
27.6
|
g
|
1.9
|
g
|
13.3
|
g
|
2.000
|
mcg
|
|
Babyfood, fruit and vegetable,apple & sweet potato
|
64
|
g
|
0.2
|
g
|
15.3
|
g
|
0.3
|
g
|
2.000
|
mcg
|
|
Frostings, glaze, chocolate, prepared-from-recipe, with butter, NFSMI Recipe No. C-32
|
359
|
g
|
7.2
|
g
|
72.2
|
g
|
1.4
|
g
|
2.000
|
mcg
|
|
Pork, cured, ham -- water added, whole, boneless, separable lean and fat, unheated
|
121
|
g
|
5.4
|
g
|
1.2
|
g
|
17.1
|
g
|
2.000
|
mcg
|
|
Spices, garlic powder
|
332
|
g
|
0.8
|
g
|
72.7
|
g
|
16.8
|
g
|
2.000
|
mcg
|
|
Chorizo, pork and beef
|
455
|
g
|
38.3
|
g
|
1.9
|
g
|
24.1
|
g
|
2.000
|
mcg
|
|
Fish, bluefish, cooked, dry heat
|
159
|
g
|
5.4
|
g
|
-
|
|
25.7
|
g
|
2.000
|
mcg
|
|
Babyfood, fruit, applesauce, junior
|
37
|
g
|
-
|
|
10.3
|
g
|
-
|
|
2.000
|
mcg
|
|
Figs, canned, heavy syrup pack, solids and liquids
|
88
|
g
|
0.1
|
g
|
22.9
|
g
|
0.4
|
g
|
2.000
|
mcg
|
|
Gravy, au jus, canned
|
16
|
g
|
0.2
|
g
|
2.5
|
g
|
1.2
|
g
|
2.000
|
mcg
|
|
Gravy, beef, canned, ready-to-serve
|
53
|
g
|
2.4
|
g
|
4.8
|
g
|
3.8
|
g
|
2.000
|
mcg
|
|
Gravy, chicken, canned, ready-to-serve
|
79
|
g
|
5.7
|
g
|
5.4
|
g
|
1.9
|
g
|
2.000
|
mcg
|
|
Candies, toffee, prepared-from-recipe
|
560
|
g
|
32.8
|
g
|
64.7
|
g
|
1.1
|
g
|
2.000
|
mcg
|
|
Babyfood, fruit, apricot with tapioca, strained
|
60
|
g
|
-
|
|
16.3
|
g
|
0.3
|
g
|
2.000
|
mcg
|
|
Frostings, chocolate, creamy, dry mix, prepared with margarine
|
404
|
g
|
12.9
|
g
|
71.0
|
g
|
1.1
|
g
|
2.000
|
mcg
|
|
Toppings, pineapple
|
253
|
g
|
0.1
|
g
|
66.4
|
g
|
0.1
|
g
|
2.000
|
mcg
|
|
Bacon and beef sticks
|
517
|
g
|
44.2
|
g
|
0.8
|
g
|
29.1
|
g
|
2.000
|
mcg
|