Code to use
Code
( Fiber
Method)
Carbo
-
hydrt
Fiber_
TD
Refuse_
Pct
Modified
Carbs (-
fiber)
PRK,FRSH,TOP LOIN
(CHPS),BNLESS,ENHCD,LN &
FAT,CKD,PAN-BRLD
3
3
0
0
0
0
PORK,CURED,BACON,CKD,BKD
2
2
1.35
0
0
1.35
PORK,CURED,BACON,CKD,MIC
ROWAVED
131
131
1.05
0
0
1.05
PORK,CURED,BACON,CKD,PAN-
FRIED
2
2
1.5
0
0
1.5
PORK,FRSH,VAR MEATS &
BY-PRODUCTS,STOMACH,CKD,
SIMMRD
3
3
0.09
0
0
0.09
PORK,BACON,RENDERED
FAT,CKD
3
3
0
0
0
PORK,CURED,HAM -
- H2O ADDED,RUMP,BONE-
IN,LN,HTD,RSTD
33
33
0.87
0
19
0.87
PORK,CURED,HAM -
- H2O ADDED,RUMP,BONE-
IN,LN,UNHTD
24
24
0.56
0
28
0.56
PORK,CURED,HAM -- H2O
ADDED,SHANK,BONE-
IN,LN,HTD,RSTD
183
183
1.2
0
35
1.2
PORK,CURED,HAM -
- H2O ADDED,SLICE,BONE-
IN,LN,HTD,PAN-BROIL
131
131
1.03
0
12
1.03
PORK,CURED,HAM & H2O
PRODUCT,SLICE,BONE-
IN,LN,HTD,PAN-BROIL
2
2
1.35
0
12
1.35
PORK,CURED,HAM & H2O
PRODUCT,SLICE,BNLESS,LN,HTD
,PAN-BROIL
65
65
4.38
0
0
4.38
PORK,CURED,HAM & H2O PROD
UCT,WHL,BNLESS,LN,HTD,RSTD
85
85
4.49
0
0
4.49
PORK,CURED,HAM & H2O PROD
UCT,WHL,BNLESS,LN,UNHTD
48
48
4
0
0
4
PORK,CURED,HAM W/
NAT JUICES,RUMP,BONE-
IN,LN,HTD,RSTD
29
29
0.43
0
23
0.43
PORK,CURED,HAM W/ NAT
JUICES,SHANK,BONE-
IN,LN,HTD,RSTD
3
3
0.01
0
25
0.01
PORK,CURED,HAM W/
NAT JUICES,SLICE,BONE-
IN,LN,HTD,PAN-BROIL
3
3
0
0
11
0
PRK,CRD,HAM W/ NAT
JUCS,SPRL SLC,MEAT
ONLY,BNLES,LN,HTD,RSTD
700
700
0.41
0
3
0.41
PORK,CURED,HAM & H2O
PRODUCT,RUMP,BONE-
IN,LN,HTD,RSTD
131
131
1
0
27
1
PORK,CURED,HAM -- H2O
ADDED,SLICE,BNLESS,LN,HTD,P
AN-BROIL
183
183
1.24
0
2
1.24
PORK,CURED,HAM -- H2O ADDED
,WHL,BNLESS,LN,HTD,RSTD
2
2
1.38
0
2
1.38
PORK,CURED,HAM -- H2O
ADDED,WHL,BNLESS,LN,UNHTD
183
183
1.18
0
3
1.18