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Code to use
Code
( Fiber
Method)
Carbo
-
hydrt
Fiber_
TD
Refuse_
Pct
Modified
Carbs (-
fiber)
CHEESE,ROQUEFORT
107
107
2
0
0
2
CHEESE,SWISS
862
862
5.38
0
0
5.38
CHEESE,TILSIT
654
654
1.88
0
0
1.88
CHEESE,PAST
PROCESS,AMERICAN,W/DI NA
PO4
113
113
1.6
0
0
1.6
CHEESE,PAST
PROCESS,PIMENTO
108
113
1.73
0.1
0
1.63
CHEESE,PAST
PROCESS,SWISS,W/DI NA PO4
593
593
2.1
0
0
2.1
CHEESE FD,COLD PK,AMERICAN
66
66
8.32
0
0
8.32
CHEESE FD,PAST
PROCESS,AMERICAN,WO/DI
NA PO4
251
251
7.83
0
0
7.83
CHEESE FD,PAST
PROCESS,SWISS
85
85
4.5
0
0
4.5
CHEESE SPRD,PAST
PROCESS,AMERICAN,WO/DI
NA PO4
9
9
8.73
0
0
8.73
CREAM,FLUID,HALF AND HALF
65
65
4.3
0
0
4.3
CREAM,FLUID,LT (COFFEE CRM
OR TABLE CRM)
1
1
3.66
0
0
3.66
CREAM,FLUID,LT WHIPPING
62
62
2.96
0
0
2.96
CREAM,FLUID,HVY WHIPPING
791
791
2.79
0
0
2.79
CREAM,WHIPPED,CRM
TOPPING,PRESSURIZED
68
68
12.49
0
0
12.49
CREAM,SOUR,RED
FAT,CULTURED
929
929
4.26
0
0
4.26
CREAM,SOUR,CULTURED
929
929
4.27
0
0
4.27
EGGNOG
276
276
13.54
0
0
13.54
SOUR DRSNG,NON-BUTTERFAT,
CULTURED,FILLED CREAM-TYPE
819
819
4.68
0
0
4.68
MILK,FILLED,FLUID,W/BLEND OF
HYDR VEG OILS
843
843
4.74
0
0
4.74
MILK,FILLED,FLUID,W/LAURIC
ACID OIL
843
843
4.74
0
0
4.74
CREAM SUB,LIQ,W/HYDR VEG
OIL&SOY PROT
283
283
11.38
0
0
11.38
CREAM SUB,LIQ,W/LAURIC ACID
OIL&NA CASEINATE
283
283
11.38
0
0
11.38
CREAM SUBSTITUTE,POWDERED
293
293
54.88
0
0
54.88
DESSERT TOPPING,POWDERED
475
475
52.54
0
0
52.54
DESSERT TOPPING,PDR,1.5 OZ
PREP W/1/2 CUP MILK
540
540
16.53
0
0
16.53
DESSERT
TOPPING,PRESSURIZED
225
225
16.07
0
0
16.07
DESSERT TOPPING,SEMI
SOLID,FRZ
762
762
23.05
0
0
23.05
SOUR CRM,IMITN,CULTURED
905
905
6.63
0
0
6.63
MILK SUBSTITUTES,FLUID
W/HYDR VEG OILS
41
41
6.16
0
0
6.16