Diabetes (Type 1 & Type 2)

“Stir-Fry Blend” Vegetable

A stir-fry blend vegetable mix is typically a combination of cut vegetables such as broccoli, carrots, bell peppers, snap peas, and similar produce intended for quick cooking. Its nutrition varies by the exact mix, but it is generally a low-calorie, fiber-rich vegetable product.

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(15 Oz) Reduced Sodium Cannellini Bean

Reduced sodium cannellini beans are white kidney beans that are fully cooked and canned with less added salt than standard varieties. They have a mild flavor and creamy texture, and are commonly used in soups, salads, and pasta dishes.

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*Chickpeas Offer Plant Protein And Fiber For Blood Sugar And Gut Health. Roasting With Spices Like Cumin And Paprika Provides Flavor And Some Great Polyphenols That Improve Metabolic Health.

Chickpeas are legumes with a firm texture and mild, nutty flavor that are commonly eaten whole, mashed, or roasted. They provide plant protein and fiber and are often used in savory dishes such as salads, stews, and hummus.

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• 1 Cup Frozen Raspberrie

Frozen raspberries are whole raspberries that have been preserved by freezing and retain most of the fruit’s fiber and micronutrients. They are tart, seed-bearing berries commonly used in smoothies, baking, and sauces.

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• 1 Cup Frozen Riced Cauliflower

Frozen riced cauliflower is finely chopped cauliflower sold frozen as a low-starch vegetable alternative to rice or grains. It has a mild flavor and is commonly used in stir-fries, bowls, and side dishes.

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• 1 Large Eggplant, Halved Lengthwise And Flesh Removed

Eggplant is a non-starchy vegetable with a mild flavor and spongy texture that is commonly roasted, baked, grilled, or stuffed. It is low in calories and contributes fiber and antioxidant compounds.

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• 1 Scoop Vanilla Plant-Based Protein Powder

Vanilla plant-based protein powder is a processed protein supplement typically made from pea, rice, soy, or blended plant proteins and often flavored with vanilla. It is commonly used to increase protein intake in smoothies, shakes, or recipes.

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• 1 Tbsp Chia Or Flax

Chia and flax are edible seeds commonly used in small amounts to add fiber, healthy fats, and texture to foods. Both are nutrient-dense and are especially known for their omega-3 fat content.

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• 1 Tbsp Pure Maple Syrup (Adjust To Taste)

Pure maple syrup is a natural sweetener made by concentrating sap from maple trees. It is primarily used to add sweetness and flavor and contains small amounts of minerals and plant compounds.

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• ½ Cup 100% Apple Juice + ¼ Cup Water

A diluted beverage made from 100% apple juice and water. It provides hydration and natural fruit sugars but is less nutrient-dense and lower in fiber than whole apples.

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• ½ Cup Cooked Quinoa (Side)

Cooked quinoa is a mild, fluffy pseudocereal commonly used as a grain side dish. It provides complex carbohydrates along with some protein and fiber.

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• ½ Cup High-Fiber Bbq Sauce (Low Sugar)

A low-sugar, high-fiber barbecue sauce is a condiment typically made from tomato paste, vinegar, spices, and added fiber to boost thickness and fiber content while keeping sugar lower than standard BBQ sauce. It is used for flavor rather than as a major source of calories or protein.

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• ½ Cup Of Unsweetened, High-Protein Greek-Style Yogurt

Unsweetened high-protein Greek-style yogurt is a strained cultured dairy product with a thick texture and tangy flavor. It is typically higher in protein and lower in sugar than regular yogurt when unsweetened.

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• ½ Cup Shelled Pistachios (Chopped)

Shelled pistachios are edible tree nuts with a mildly sweet, rich flavor and a firm texture. They are commonly eaten as a snack or used chopped in savory dishes, baked goods, and desserts.

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• 2 High-Fiber Whole Wheat Or Gluten-Free Pita Wrap

A pita wrap made from whole wheat or gluten-free flour is a flatbread product commonly used for sandwiches and wraps. As a grain-based prepared food, its nutrition varies by ingredients, but high-fiber versions generally provide more satiety and digestive support than refined wraps.

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• 2 Tsp Honey

Honey is a natural sweetener made by bees from flower nectar. It is primarily used to add sweetness and flavor to foods and beverages.

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+ 1 Tablespoon White Whole Wheat Flour

White whole wheat flour is a milled whole-grain flour made from hard white wheat, retaining the bran, germ, and endosperm. It has a lighter color and milder flavor than traditional red whole wheat flour.

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+ 2 Tablespoons Pure Cane Sugar Or Pure Maple Syrup

Pure cane sugar and pure maple syrup are concentrated sweeteners used to add sweetness to foods and beverages. Cane sugar provides sucrose with minimal micronutrients, while maple syrup also contains small amounts of minerals and plant compounds.

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+ 2 Tablespoons Raw Cashew

Raw cashews are kidney-shaped tree nuts commonly eaten as a snack or used in cooking. Two tablespoons provide a small serving of healthy fats, plant protein, and minerals.

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+ 2 Teaspoons Pure Cane Sugar

Pure cane sugar is a refined sweetener made from sugarcane and used to add sweetness to foods and beverages. Two teaspoons provide added sugar with calories but minimal nutritional value.

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⁄3 Cup Pearled Barley

Pearled barley is a refined barley grain with the outer bran removed, resulting in a chewy texture and mild, nutty flavor. It is commonly used in soups, salads, and grain-based side dishes.

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1-Inch Pieces Cleaned Nopales

Nopales are the edible pads of the prickly pear cactus, commonly eaten as a vegetable in Mexican cuisine. They have a slightly tart flavor and are rich in fiber and water.

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½ C Cooked Red Lentils (About ¼ C Dry Lentils)

Cooked red lentils are split legumes with a soft texture and mild, earthy flavor. They are commonly used in soups, stews, curries, and purees.

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½ C Granola

Granola is a cereal-like mixture typically made from rolled oats, nuts, seeds, and sweeteners, often baked until crisp. Because formulations vary widely, its nutrition can range from wholesome and fiber-rich to relatively high in added sugars and calories.

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½ C Unsalted Peanut

Unsalted peanuts are edible legumes commonly eaten as a snack or used in cooking. They provide plant protein, healthy fats, and fiber.

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½ Cooked Brown Lentils (Or One 15 Oz Can)

Cooked brown lentils are edible legumes with a mild, earthy flavor and soft texture. They are commonly used in soups, salads, curries, and grain-free plant-based meals.

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½ Cup All-Natural Peanut Butter

All-natural peanut butter is a spread made primarily from ground peanuts, often with little or no added sugar or stabilizers. It is energy-dense and commonly used as a source of plant protein and healthy fats.

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½ Cup Canned Chickpeas, Rinsed And Drained

Canned chickpeas are cooked garbanzo beans that provide plant protein, fiber, and complex carbohydrates. Rinsing and draining helps reduce sodium from the canning liquid.

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½ Cup Cooked Barley

Cooked barley is a chewy whole grain commonly used in soups, salads, and side dishes. It is a good source of fiber and provides steady-release carbohydrates.

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½ Cup Cooked Black Lentil

Cooked black lentils are small, firm legumes with an earthy flavor that hold their shape well after cooking. They are a nutrient-dense plant food commonly used in soups, salads, and side dishes.

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½ Cup Cooked Brown Rice

Cooked brown rice is a whole grain with the bran and germ intact, giving it a nuttier flavor and more fiber than white rice. A half-cup serving provides steady carbohydrate energy and small amounts of protein and minerals.

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½ Cup Cooked Buckwheat

Cooked buckwheat is a naturally gluten-free pseudograin with a mild, nutty flavor and soft texture when prepared. It provides complex carbohydrates along with some plant protein and fiber.

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½ Cup Cooked Farro

Cooked farro is a chewy whole grain wheat with a nutty flavor, commonly used in salads, soups, and grain bowls. A 1/2-cup cooked serving provides complex carbohydrates, fiber, and some plant protein.

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½ Cup Cooked Green Or Brown Lentil

Cooked green or brown lentils are edible legumes with a mild, earthy flavor and soft texture. They are commonly used in soups, stews, salads, and side dishes.

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½ Cup Cooked Oat

Cooked oats are a whole-grain cereal commonly eaten as porridge or oatmeal. They provide soluble fiber and complex carbohydrates that can support fullness and heart-healthy eating patterns.

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½ Cup Cooked Quinoa

Cooked quinoa is a mild, fluffy pseudocereal commonly eaten like a grain. It provides complex carbohydrates along with some plant protein and fiber.

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½ Cup Cooked Whole Grain (Quinoa, Farro, Or Brown Rice)

A half-cup serving of cooked whole grains such as quinoa, farro, or brown rice provides complex carbohydrates and varying amounts of fiber, protein, and minerals. These grains are commonly used as nutrient-dense staples in balanced meals.

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½ Cup Dark Chocolate Chip

Dark chocolate chips are small pieces of sweetened chocolate made primarily from cocoa solids, cocoa butter, and sugar. A 1/2-cup serving is energy-dense and typically used in baking or as a dessert ingredient.

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½ Cup Dry Millet

Millet is a small gluten-free cereal grain commonly used in porridges, pilafs, and baked goods. A 1/2 cup dry portion provides complex carbohydrates and modest amounts of protein and fiber.

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½ Cup Edamame (Cooked)

Cooked edamame are immature green soybeans commonly eaten as a protein-rich vegetable side or snack. They have a mild, slightly sweet flavor and a firm, tender texture.

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½ Cup Fresh Or Frozen Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are widely recognized for their high antioxidant content and nutrient density.

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½ Cup Mixed Berrie

Mixed berries are a blend of small fruits such as strawberries, blueberries, raspberries, and blackberries. They are commonly eaten fresh or frozen and are valued for their fiber and antioxidant content.

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½ Cup Non-Dairy Coconut Yogurt

Non-dairy coconut yogurt is a plant-based yogurt alternative made from coconut milk or cream and live cultures. It is typically creamy, dairy-free, and may be fortified depending on the brand.

½ Cup Plain Whole-Fat Greek Yogurt

Plain whole-fat Greek yogurt is a strained cultured dairy food with a thick texture and tangy taste. It is higher in protein and lower in lactose than regular yogurt.

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½ Cup Raw Walnut

Raw walnuts are edible tree nuts with a rich, slightly bitter flavor and a soft-crunchy texture. They are commonly eaten as a snack or added to cereals, salads, and baked goods.

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½ Cup Roasted Chickpea

Roasted chickpeas are cooked legumes with a firm, crunchy texture and nutty flavor. A 1/2-cup serving provides plant protein and fiber, making them a filling snack or topping.

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½ Cup Unsweetened Organic Soy Milk

Unsweetened soy milk is a plant-based beverage made from soybeans and water, commonly used as a milk alternative. A 1/2-cup serving is typically low in sugar and provides modest protein.

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½ Cup Zucchini, Finely Grated And Squeezed Dry

Finely grated zucchini is a mild, low-calorie summer squash commonly used to add moisture and bulk to savory dishes and baked goods. Squeezing it dry removes much of its excess water while retaining fiber and micronutrients.

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½ Cups Chickpeas (~1 ½ Cans Of Chickpeas)

Chickpeas are edible legumes with a mild, nutty flavor commonly used in salads, stews, curries, and hummus. They provide plant-based protein and fiber and are a staple in many cuisines.

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½ Cups Nopales, Cleaned And Spines Removed

Nopales are the edible pads of the prickly pear cactus, commonly eaten cooked or raw in Mexican cuisine. They are low in calories and provide fiber, vitamins, minerals, and antioxidant compounds.

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½ Cups Of Broccoli Floret

Broccoli florets are the flowering heads of broccoli, a cruciferous vegetable commonly eaten raw or cooked. They are low in calories and provide fiber and a range of vitamins and phytonutrients.

½ Cups Unsweetened Almond Milk

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is naturally low in calories and contains little carbohydrate when unsweetened.

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½ Pounds Potatoe

Potato is a starchy root vegetable commonly eaten baked, boiled, mashed, or roasted. It provides carbohydrate for energy and, with the skin, contributes fiber and potassium.

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½ Tbsp Olive Oil, For Pan-Searing

Olive oil is a cooking oil pressed from olives and commonly used for sautéing, pan-searing, dressings, and finishing dishes. It is primarily a source of unsaturated fat.

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⅓ Cup Unsalted Peanut Butter

Unsalted peanut butter is a dense spread made from ground peanuts, providing concentrated plant-based fat, protein, and calories. It is commonly used in sandwiches, sauces, smoothies, and snacks.

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¼ Cup Flaxseed Meal Or 2.5 Tablespoons Whole Flaxseed

Flaxseed meal is ground flaxseed, a nutrient-dense seed ingredient commonly added to cereals, yogurt, smoothies, and baked goods. It is especially valued for its fiber, alpha-linolenic acid (ALA) omega-3 fats, and lignans.

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¼ Cup No-Sugar-Added Marinara Sauce

No-sugar-added marinara sauce is a tomato-based pasta sauce typically made from tomatoes, garlic, onions, herbs, and olive oil, with no added sweeteners. A 1/4-cup serving is generally low in calories and provides flavor with modest amounts of nutrients from cooked tomatoes.

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¼ Cup Organic Oat Flour

Organic oat flour is a finely ground whole-grain flour made from oats. It has a mild flavor and is commonly used in baking and as a gluten-free alternative when certified gluten-free.

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¼ Cup Organic Popcorn Kernel

Organic popcorn kernels are the dried seeds of a whole-grain corn variety that expands when heated. A 1/4-cup serving of kernels makes a fiber-containing whole grain snack when popped without excessive butter, oil, or salt.

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¼ Cup Packed Light Brown Sugar

Light brown sugar is refined sucrose with added molasses, used primarily as a sweetener in baking and cooking. It provides quick-digesting carbohydrate but minimal overall nutritional value.

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¼ Cup Pepitas (Pumpkin Seeds)

Pepitas are hulled pumpkin seeds with a mild, nutty flavor, commonly eaten as a snack or added to meals. They are a nutrient-dense seed rich in healthy fats, protein, and minerals.

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¼ Cup Red Lentils, Dry

Red lentils are split legumes that cook quickly and become soft, making them common in soups, stews, and dals. Dry red lentils provide a nutrient-dense source of plant protein, complex carbohydrates, and fiber.

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¼ Cup Roasted Sunflower Seeds, Roughly Chopped

Roasted sunflower seeds are edible seeds from the sunflower plant with a nutty flavor and crunchy texture. This serving provides a concentrated source of healthy fats, plant protein, and several micronutrients.

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1½ Cups Cooked Brown Lentil

Cooked brown lentils are edible legumes with a mild, earthy flavor and soft texture when cooked. They are commonly used in soups, stews, salads, and grain-free side dishes.

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1½- To 2-Inch Diameter Fresh Mushroom

Fresh mushrooms are edible fungi commonly used as a vegetable in cooking, with a mild savory flavor and tender texture. They are low in calories and provide a range of vitamins, minerals, and antioxidant compounds.

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12- To 14-Oz. Package Fresh Or Frozen Petite Whole Green Bean

Petite whole green beans are immature green bean pods eaten as a vegetable, available fresh or frozen. They are low in calories and provide fiber, vitamins, and plant compounds.

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14-Oz Block Extra-Firm Tofu, Pressed And Crumbled

Extra-firm tofu is a soy-based protein food made by coagulating soy milk and pressing it to remove moisture. Pressed and crumbled tofu is commonly used as a versatile meat alternative in savory dishes.

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¾ Cup Almost Instant Peanut Sauce

A prepared peanut-based sauce, typically made with ground peanuts or peanut butter plus seasonings such as soy sauce, sugar, oil, and spices. It is energy-dense and usually contributes more sodium and added ingredients than plain peanuts.

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¾ Cup Cooked Black Beans (1/2 Can Black Beans)

Cooked black beans are legumes with a dense, earthy flavor and a soft texture. They are commonly used as a plant-based protein and fiber-rich staple in soups, bowls, salads, and Latin American dishes.

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¾ Cup Cooked White Beans, Rinsed

Cooked white beans are mild, creamy legumes commonly used in soups, stews, salads, and side dishes. They provide substantial plant protein and fiber with relatively little fat.

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¾ Cup Long-Grain White Rice, Rinsed

Long-grain white rice is a refined grain with the bran and germ removed, resulting in a mild flavor and soft, fluffy texture when cooked. It is primarily a source of easily digested carbohydrates.

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¾ Cup Organic Rolled Oat

Rolled oats are whole oat groats that have been steamed and flattened for quicker cooking. They are a whole grain commonly used in oatmeal, baking, and cereal products.

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4-6 Corn Tortilla

Corn tortillas are flatbreads made primarily from ground corn, typically using nixtamalized maize. They are a staple grain-based food used in many cuisines.

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8- To 9-Inch Oil-Free Whole Wheat Tortilla

An oil-free whole wheat tortilla is a flatbread typically made from whole wheat flour, water, and salt. It is generally used as a grain-based wrap or bread substitute.

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8-10 Oz Rice Noodle

Rice noodles are noodles made primarily from rice flour and water, commonly used in Asian dishes. They are a refined grain product that is typically low in fiber unless made from whole grain rice.

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8-Oz Package Tempeh, Cut Into Strip

Tempeh is a fermented soy food made by culturing whole soybeans into a firm, sliceable cake. It is commonly used as a plant-based protein and has a nutty, savory flavor.

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9- To 10-Oz. Green Plantain Or 6 Oz. Yukon Gold Potatoe

Green plantain is a starchy, unripe banana commonly cooked before eating. It is a carbohydrate-rich staple food with more resistant starch than ripe bananas.

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A 12-Oz. Package Extra-Firm Silken Tofu

Extra-firm silken tofu is a soy-based food made by coagulating soy milk into a smooth, delicate block that still holds its shape. It is commonly used as a plant-based protein in savory dishes, soups, sauces, and desserts.

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A 12-Oz. Package Frozen Artichoke Heart

Frozen artichoke hearts are the edible flower buds of the artichoke plant, trimmed and preserved by freezing. They are a non-starchy vegetable commonly used in salads, dips, pasta dishes, and grain bowls.

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A 12-Oz. Package Light Silken Tofu

Light silken tofu is a soft, delicate soybean curd with a smooth texture and high water content, often used in soups, sauces, smoothies, and desserts. It is a minimally seasoned soy food that provides plant protein with relatively few calories.

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A 14- To 16-Oz. Package Extra-Firm Water-Packed Tofu

Extra-firm water-packed tofu is a soy-based food made by coagulating soy milk and pressing the curds to remove much of the water. It is a versatile plant protein commonly used in savory dishes.

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A 15-Oz. Can No-Salt-Added Black Bean

No-salt-added canned black beans are cooked legumes that provide plant protein, complex carbohydrates, and fiber with minimal added sodium. They are commonly used in soups, salads, burritos, and side dishes.

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A 15-Oz. Can No-Salt-Added Cannellini Bean

No-salt-added canned cannellini beans are cooked white kidney beans with a mild flavor and creamy texture. They are a minimally processed legume commonly used in soups, salads, and pasta dishes.

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A 15-Oz. Can No-Salt-Added Pinto Bean

No-salt-added canned pinto beans are cooked legumes with a mild, earthy flavor and soft texture. They are a convenient source of plant protein and fiber with minimal added sodium.

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A 15-Oz. Can Oil-Free Refried Beans

Oil-free refried beans are cooked and mashed beans prepared without added oil, typically providing a convenient, fiber-rich legume option. Canned versions may contain added salt and seasonings depending on the brand.

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Add Almond Milk To A Blender.

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. The phrase appears to be an instruction rather than a pure ingredient name, but almond milk is the recognizable food item.

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Add Banana, Blueberries, Yogurt, Flaxseed, Chia Seeds, Almond Butter, And Spinach.

A blended smoothie-style combination of banana, blueberries, yogurt, flaxseed, chia seeds, almond butter, and spinach. It provides a mix of protein, fiber, healthy fats, probiotics, and fruit- and vegetable-derived micronutrients.

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Add Protein Powder, Berries, Chia Seeds, Banana, And Spinach.

A blended smoothie-style combination of protein powder, berries, chia seeds, banana, and spinach. It provides a mix of protein, fiber, antioxidants, and micronutrients from both plant ingredients and the added protein source.

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Adzuki Bean

Adzuki bean is a small reddish-brown legume commonly used in East Asian cuisines in both savory dishes and sweet pastes. It is valued for its fiber, plant protein, and mineral content.

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Agar Powder

Agar powder is a plant-derived gelling agent made from red seaweed. It is commonly used as a vegetarian substitute for gelatin in desserts, sauces, and laboratory or culinary preparations.

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Agave Syrup

Agave syrup is a sweetener made from the sap of agave plants and is used as a substitute for table sugar or honey. It is highly processed and primarily provides simple sugars with little nutritional value.

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All-Natural Maple Syrup

All-natural maple syrup is a natural sweetener made by concentrating the sap of maple trees. It is primarily a source of sugars, with small amounts of minerals and polyphenol compounds.

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All-Purpose Flour

All-purpose flour is a refined wheat flour commonly used in baking and cooking. It is made from wheat with the bran and germ removed, resulting in a fine texture and milder flavor.

All-Purpose Or Oat Flour

A blend or option of all-purpose flour and oat flour used in baking and cooking; both are grain-based flours, though they differ notably in fiber and gluten content.

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Almond Butter

Almond butter is a spread made from ground almonds, typically with a rich, nutty flavor and creamy texture. It is energy-dense and commonly used as a plant-based source of healthy fats and protein.

Almond Butter Or Peanut Butter

Almond butter and peanut butter are spreadable nut- or legume-based foods made primarily from ground almonds or peanuts. They are energy-dense and commonly used as sources of plant protein and unsaturated fats.

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Almond Flour

Almond flour is a finely ground flour made from blanched or whole almonds and commonly used in gluten-free and low-carbohydrate baking. It has a mild nutty flavor and a denser, richer texture than wheat flour.

Almond Or Sesame Butter

Almond or sesame butter is a spread made from ground almonds or sesame seeds, often used as an alternative to peanut butter. It is energy-dense and provides mostly unsaturated fats along with plant protein and minerals.

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Almonds

Vitamin E, magnesium, and healthy fats in almonds support heart and brain health, and reduce hunger.

Amla Berry

Amla Berry, also known as Indian Gooseberry, is an amazing fruit that contains a phenomenal amount of vitamin C and antioxidants such as ellagic acid and quercetin.

Apple Cider Vinegar

Acetic acid in ACV improves insulin sensitivity, supports digestion, and may aid weight management.

Apples

Apples are a crunchy, sweet, and satisfying snack that have immune boosting and disease preventing properties.

Applesauce, Unsweetened

Unsweetened applesauce is a smooth puree made from cooked apples without added sugar. It is commonly used as a snack, side dish, or baking ingredient.

Apricot Jam (1/2 Cup)

Apricot jam is a fruit preserve made by cooking apricots with sugar, resulting in a sweet, spreadable condiment. It typically provides concentrated fruit flavor but is high in sugar compared with whole apricots.

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Aquafaba Whipped Cream

Aquafaba whipped cream is a dairy-free whipped topping made by whipping the cooking liquid from chickpeas, often with sugar and flavorings. It is used as a vegan alternative to traditional whipped cream.

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Arrowroot

Arrowroot is a starchy ingredient derived from the rhizomes of tropical plants and commonly used as a gluten-free thickener in cooking and baking. It is bland, easy to digest, and provides mostly carbohydrate with little protein or fat.

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Artichoke Heart

Artichoke heart is the tender, edible center of the artichoke flower bud, commonly eaten cooked in salads, dips, and vegetable dishes. It is a non-starchy vegetable with a mild, slightly nutty flavor.

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Artichokes

Artichokes are a top antioxidant-rich vegetable that is high in fiber and low in fat making them an ideal weight loss food.

Asparagus

Asparagus is a fantastic healing vegetable that is high in essential minerals such as selenium, zinc, and manganese which are vital for a strong and healthy immune system.

Assorted Cauliflower Eggplant And Zucchini

A mixed non-starchy vegetable blend of cauliflower, eggplant, and zucchini, commonly used roasted, sautéed, or in mixed dishes. It is generally low in calories and provides fiber along with a range of vitamins, minerals, and phytonutrients.

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Assorted Dry Lentils And/Or Legumes

Dried lentils and other legumes are edible pulses valued for their protein, fiber, and complex carbohydrates. They are staple pantry foods commonly used in soups, stews, curries, and salads.

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Assorted Green Beans Carrots And Bell Peppers

A mixed vegetable blend of green beans, carrots, and bell peppers commonly used as a side dish or in stir-fries. It is a low-calorie produce mix that provides fiber, vitamins, and antioxidants.

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Assorted Mushroom

Assorted mushrooms are a mix of edible fungi commonly used as vegetables in cooking, with varieties such as cremini, shiitake, oyster, and button offering different textures and flavors. They are low in calories and provide micronutrients and bioactive compounds.

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Assorted Salad Green

Assorted salad greens are a mix of leafy greens such as lettuces, spinach, arugula, chard, or similar tender leaves commonly eaten raw. They are generally low in calories and provide vitamins, minerals, and phytonutrients.

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Assorted Vegetable

A mixed assortment of vegetables, typically including a variety of fresh produce with differing colors, textures, and nutrient profiles. As a group, vegetables are staple plant foods valued for their fiber, vitamins, minerals, and phytonutrients.

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Astragalus

Astragalus is an essential herb for cold and flu season and is well known to help fight viral and bacterial infections, inflammation, and even cancer.

Aubergine

Aubergine, also called eggplant, is a nightshade vegetable with a mild flavor and spongy texture that absorbs seasonings well. It is commonly roasted, grilled, baked, or stewed.

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Avocado

It is easily digested and contains over 25 essential nutrients including iron, copper, magnesium, and essential fatty acids that help the body to function optimally.

Avocado (Optional Garnish)

Avocado is a creamy fruit commonly used fresh in slices, mash, or as a garnish. It is rich in unsaturated fats and provides fiber along with several vitamins and minerals.

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Avocado Tossed With Lemon Juice And Dash Of Salt

Avocado with lemon juice and a dash of salt is a simple prepared avocado dish. It provides mostly healthy fats from avocado along with some vitamin C from lemon juice.

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Baba Ghanoush Or Hummu

Baba ghanoush and hummus are savory Middle Eastern dips; baba ghanoush is primarily made from eggplant, while hummus is primarily made from chickpeas and tahini. Since this entry is ambiguous and imported as Legumes, that category is reasonable only for hummus, not baba ghanoush.

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Baby Arugula, Loosely Packed

Baby arugula is a young leafy green with a tender texture and a peppery, slightly bitter flavor, commonly used fresh in salads and sandwiches.

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Baguette

A baguette is a long, crusty French bread typically made from refined wheat flour, water, yeast, and salt. It is a staple grain product commonly eaten plain or used for sandwiches and sides.

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Baked Sweet Potatoe

Baked sweet potato is a starchy root vegetable with a naturally sweet flavor and soft texture when cooked. It is commonly eaten as a side dish and provides complex carbohydrates along with fiber and carotenoid antioxidants.

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Baking Potato

A baking potato is a starchy tuber, commonly referring to larger potatoes such as russets that are typically baked, roasted, or mashed. It is a versatile vegetable that provides carbohydrate energy along with several essential nutrients.

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Barbecue Sauce

Barbecue sauce is a condiment typically made from tomatoes, vinegar, sweeteners, and spices, with recipes varying widely by brand and style. It is usually used in small amounts as a flavoring rather than a major source of nutrition.

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Barley

Barley is a whole cereal grain commonly used in soups, stews, breads, and porridges. It is known for its chewy texture and high soluble fiber content, especially in less-refined forms.

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Barley Grass

Barley Grass is one of the most nutrient rich foods in nature and has been used since ancient times for medicinal and healing purposes.

Bean Sprout

Bean sprouts are young shoots of germinated beans, most commonly mung beans or soybeans, eaten raw or cooked in many cuisines. They are crisp, low in calories, and provide modest amounts of vitamins, minerals, and plant compounds.

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Bell Pepper Any Color

Bell peppers are sweet, crisp fruits commonly used as vegetables in meals, with green, red, yellow, and orange varieties differing slightly in flavor and nutrient levels. They are low in calories and widely used raw or cooked.

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Bell Peppers

Bell Peppers contain an impressive amount of vitamin C with up to as much as six times as oranges.

Bitter Melon

Bitter melon is a tropical gourd with a distinctly bitter flavor that is commonly used in Asian, African, and Caribbean cuisines. It is eaten cooked or juiced and has been studied for its effects on blood sugar metabolism.

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Black Bean

Black beans are small, dark legumes with a firm texture and mild flavor, commonly eaten cooked in soups, bowls, salads, and side dishes. A 1/2-cup serving provides substantial fiber and plant protein.

Black Bean Pasta

Black bean pasta is a pasta alternative typically made primarily from black bean flour or black beans. It is generally higher in protein and fiber than refined wheat pasta.

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Black Beans Or 1 15-Oz. Can Black Bean

Black beans are edible legumes with a dense, creamy texture and mild flavor. A 15-ounce can of black beans provides similar core nutrition to cooked black beans, though canned versions may be higher in sodium unless drained and rinsed.

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Black Beans Or One 15-Ounce Can

Black beans are edible legumes commonly eaten cooked from dry or canned. A 15-ounce can provides a convenient source of plant protein, fiber, and minerals.

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Black Beans Or Pinto Beans

Black beans and pinto beans are edible legumes commonly used as protein- and fiber-rich staple foods. They have a mild flavor and provide complex carbohydrates along with a broad range of micronutrients.

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Black Lentil

Black lentils are small, dark legumes with a firm texture and earthy flavor that hold their shape well when cooked. They are commonly used in soups, salads, and side dishes.

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Black Or Pinto Bean

Black or pinto beans are edible legumes commonly used as a protein- and fiber-rich staple in savory dishes. They provide complex carbohydrates and a range of vitamins, minerals, and plant compounds.

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Black-Eyed Pea

Black-eyed peas are small cream-colored legumes with a mild, earthy flavor commonly used in soups, stews, salads, and side dishes. They are a nutrient-dense plant food that provides protein, fiber, and several important minerals.

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Blackstrap Molasse

Blackstrap molasses is a thick, dark syrup produced during the final extraction stage of sugarcane or sugar beet refining. It has a robust, bittersweet flavor and is more mineral-rich than lighter molasses.

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Block (14 Oz) Organic Firm Tofu, Pressed And Cubed

Firm tofu is a pressed soy-based food with a dense texture that holds its shape well in cooking. It is a versatile plant protein commonly used in savory dishes.

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Blueberrie

Blueberries are small sweet-tart berries commonly eaten fresh or frozen. They are rich in polyphenol antioxidants and fit well into many balanced eating patterns.

Blueberries

Blueberries are small sweet-tart berries known for their deep blue-purple color and high antioxidant content. They are commonly eaten fresh or frozen and used in breakfasts, snacks, and desserts.

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Boneless Chicken Breast (2-3 Breasts)

Boneless chicken breast is a lean poultry protein commonly used in a wide range of meals. Skinless chicken breast is especially valued for its high protein content and relatively low fat content.

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Boneless, Skinless Chicken Breast (Cut To 1/2" Cubes)

Boneless, skinless chicken breast is a lean cut of poultry commonly used as a high-protein ingredient in meals. The cubed form is simply a preparation cut and does not change its core nutritional profile.

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Bowtie (Farfalle) Pasta – Use Chickpea Or Lentil-Based Pasta For Extra Protein

Bowtie (farfalle) pasta is a grain-based pasta typically made from refined or whole wheat semolina. Chickpea- or lentil-based versions are commonly used as higher-protein, higher-fiber alternatives.

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Broad Bean

Broad bean, also called fava bean, is a starchy legume eaten fresh or dried. It has a mild earthy flavor and provides plant protein, fiber, and several micronutrients.

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Broccoli

Broccoli is a nutrient rich vegetable that has several proven health benefits.

Broccoli And/Or Cauliflower Floret

Broccoli and cauliflower florets are the edible flowering heads of cruciferous vegetables with a mild, versatile flavor. They are commonly eaten raw or cooked and are valued for their nutrient density.

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Broccoli Slaw Mix

Broccoli slaw mix is a prepared vegetable blend typically made from shredded broccoli stems, carrots, and sometimes red cabbage. It is a crunchy, low-calorie produce item commonly used in salads, slaws, and stir-fries.

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Brown And Wild Rice Blend

A brown and wild rice blend is a whole-grain rice mix that combines nutty brown rice with aromatic wild rice. It is commonly used as a fiber-rich side dish or base for grain bowls and mixed meals.

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Brown Basmati Or Long-Grain Rice

Brown basmati or other long-grain brown rice is a whole grain with the bran and germ intact, giving it a firmer texture and nuttier flavor than white rice. It is commonly used as a staple carbohydrate in many cuisines.

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Brown Basmati Rice

Brown basmati rice is a whole-grain, aromatic long-grain rice with the bran and germ intact. It provides more fiber and micronutrients than white basmati rice.

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Brown Lentil

Brown lentils are edible pulses with a mild, earthy flavor that hold their shape fairly well when cooked. They are commonly used in soups, stews, salads, and side dishes.

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Brown Lentils Are Rich In Plant-Based Protein And Iron, While Turmeric And Cumin Offer Anti-Inflammatory Benefits. Pairing Lentils With Whole Grains Boosts The Amino Acid Profile—Making This A Complete And Heart-Healthy Meal That Supports Blood Sugar Balance And Digestive Health.

Brown lentils are edible legumes with an earthy flavor that soften when cooked. They are commonly used in soups, stews, curries, and grain-based dishes.

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Brown Or Golden Flaxseed Meal

Brown or golden flaxseed meal is ground flaxseed, a seed product commonly used to add fiber, healthy fats, and texture to foods. Brown and golden varieties have similar nutrition, with mild differences in flavor and appearance.

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Brown Or Green Lentil

Brown and green lentils are edible pulses with a mild, earthy flavor that hold their shape well when cooked. They are commonly used in soups, stews, salads, and side dishes.

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Brown Rice

Brown rice is a whole grain with the bran and germ intact, giving it a nuttier flavor and chewier texture than white rice. A 1/2-cup serving provides complex carbohydrates along with some fiber and minerals.

Brown Rice Fettuccine Noodles Or Whole-Wheat Pasta

Brown rice fettuccine noodles and whole-wheat pasta are grain-based staple foods used as carbohydrate-rich bases for meals. Whole-wheat pasta provides more fiber and micronutrients than refined pasta, while brown rice pasta is a common gluten-free alternative.

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Brown Rice Or 3 Cups Penne Pasta

Brown rice and penne pasta are grain-based staple foods that primarily provide carbohydrates for energy. Brown rice is a whole grain with more fiber and micronutrients than refined pasta, while penne pasta is typically made from refined wheat unless specified whole grain.

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Brown Rice Or Barley

Brown rice and barley are whole grains commonly used as staple carbohydrate foods. Both provide complex carbohydrates, fiber, and a range of vitamins and minerals, though barley contains gluten while brown rice does not.

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Brown Rice Or Whole Grain Noodle

Brown rice and whole grain noodles are grain-based staple foods made from whole grains that retain the bran and germ, providing more fiber and micronutrients than refined grain versions. They are commonly used as energy-providing carbohydrate sources in balanced meals.

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Brown Rice Penne Or Fusilli Pasta

Brown rice penne or fusilli pasta is a gluten-free pasta made primarily from milled brown rice. It serves as a grain-based alternative to traditional wheat pasta and provides complex carbohydrates for energy.

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Brown Rice Rotini Pasta

Brown rice rotini pasta is a pasta made primarily from brown rice flour and shaped into spirals. It is commonly used as a gluten-free alternative to traditional wheat pasta.

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Brown Sugar

Brown sugar is a sweetener made from sucrose with some retained or added molasses, giving it a soft texture and caramel-like flavor. It is used primarily to add sweetness and moisture to foods.

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Brussels Sprout

Brussel Sprouts are an incredibly nutritious vegetable that are rich in antioxidants, phytonutrients, vitamins C, A, and E, and alkalizing minerals such as calcium, copper, iron, and manganese.

Buckwheat Flour

Buckwheat flour is a gluten-free flour milled from buckwheat seeds, a pseudocereal commonly used in baking and noodles. It has an earthy, nutty flavor and is categorized here as a grain-based ingredient.

Bulgur

Bulgur is a whole grain made from parboiled, dried, and cracked wheat kernels, commonly used in dishes such as tabbouleh and pilafs. It cooks quickly and has a mild, nutty flavor.

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Bulgur Or Quinoa

Bulgur and quinoa are both whole-grain-style staple foods used in salads, bowls, soups, and side dishes. Bulgur is a minimally processed wheat product, while quinoa is a gluten-free pseudocereal with a slightly higher protein content.

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Burdock Root

Burdock Root is a medicinal herb and food that has powerful anti-tumor, anti-fungal, anti-inflammatory, and anti-microbial properties.

Butter Bean

Butter beans are large, creamy-colored mature lima beans commonly eaten cooked in soups, stews, and side dishes. They are a starchy legume valued for their fiber, plant protein, and mineral content.

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Button Mushroom

Button mushroom is the common edible mushroom harvested at an immature stage, with a mild flavor and firm texture. It is widely used in cooked dishes and salads.

C Canned Artichoke Heart

Canned artichoke hearts are the edible inner portion of the artichoke flower bud preserved in water, brine, or marinade. They have a tender texture and mild, slightly earthy flavor.

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C Lentils, Cooked

Cooked lentils are edible legumes with a mild, earthy flavor and soft texture. They are a nutrient-dense plant food commonly used in soups, stews, salads, and side dishes.

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Cabbage

Shredded cabbage is a pre-cut form of cabbage, a cruciferous vegetable commonly used in slaws, salads, and stir-fries. It is low in calories and provides fiber and several vitamins.

Cactus Paddles (Nopales), Trimmed

Cactus paddles, or nopales, are the edible pads of the prickly pear cactus, commonly eaten cooked in Mexican and Southwestern cuisines. They have a tart, green-bean-like flavor and provide fiber with relatively few calories.

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Can (15 Oz) Black Beans (Low Sodium, Drained And Rinsed)

Low-sodium canned black beans that have been drained and rinsed are a convenient legume with reduced sodium and a mild, earthy flavor. They are rich in fiber and plant protein and work well in soups, bowls, salads, and tacos.

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Can No-Salt-Added Chickpeas

No-salt-added canned chickpeas are cooked garbanzo beans preserved without added sodium. They are a convenient legume that provides plant protein, fiber, and complex carbohydrates.

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Candy Corn

Candy corn is a sweet confection made primarily from sugar, corn syrup, and confectioner's glaze, often eaten seasonally around Halloween. It is a highly processed candy rather than a nutrient-dense whole food.

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Cane Sugar

Cane sugar is a refined sweetener made from sugarcane, consisting primarily of sucrose. It provides sweetness and energy but few vitamins, minerals, or other beneficial nutrients.

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Cane Sugar Or Pure Maple Syrup

Cane sugar and pure maple syrup are concentrated sweeteners primarily used to add sweetness to foods and beverages. Cane sugar is refined sucrose, while pure maple syrup is a minimally processed syrup made from maple tree sap.

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Canned Black Beans, Rinsed And Drained

Canned black beans that have been rinsed and drained are a convenient legume with a mild flavor and soft texture. Rinsing helps reduce some of the added sodium from canning liquid.

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Canned Cannellini Beans

Canned cannellini beans are cooked white kidney beans that are soft, mild, and convenient to use in soups, salads, and stews. They are a nutrient-dense legume that provides plant protein, fiber, and several minerals.

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Cannellini Bean

Cannellini beans are white common beans with a mild, nutty flavor and creamy texture, often used in soups, stews, and salads. They are a nutrient-dense legume that provides plant protein and fiber.

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Cannellini Beans Or Other White Bean

Cannellini beans and other white beans are mild, creamy legumes commonly used in soups, stews, salads, and purees. They are a nutrient-dense plant food that provides complex carbohydrates, fiber, and plant protein.

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Cashew Butter Or Almond Butter

Cashew butter and almond butter are nut spreads made by grinding roasted or raw cashews or almonds into a paste. They are energy-dense foods that provide mostly unsaturated fats along with some protein, fiber, vitamins, and minerals.

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Cashews, Soaked And Drained

Soaked and drained cashews are edible tree nuts with a creamy texture and mild, buttery flavor. Soaking softens them for blending and may slightly reduce some antinutrients, but they remain nutritionally similar to raw cashews.

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Cassava Flour

Cassava flour is a gluten-free flour made from the whole cassava root. It is commonly used as a wheat flour alternative in baking and cooking.

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Cauliflower

Cauliflower is a nutrient rich vegetable that is excellent for supporting a strong immune system and optimum health.

Cayenne Pepper

Cayenne Pepper is a fantastic medicinal and therapeutic spice that can provide pain relief from ailments such as migraines, nausea, sore throats, sinus infections, heartburn, hemorrhoids, stomachaches, toothaches.

Celery And Carrot Sticks And Snap Pea Pods For Dipping

A raw vegetable snack mix of celery sticks, carrot sticks, and snap pea pods commonly served for dipping. It is low in calories and provides fiber, water, and a range of vitamins and phytonutrients.

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Cherries

Cherries are a medicinal powerhouse fruit that are packed with vitamins A, C, E, and minerals such as iron, copper, zinc, potassium, and manganese.

Chia Seeds

Chia Seeds are an amazing superfood that contain numerous health and healing benefits.

Chicken

Chicken is poultry meat commonly used as a versatile source of animal protein in meals. Skinless cuts are generally leaner, while dark meat and skin contain more fat.

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Chickpea

Chickpeas are cooked legumes with a mild, nutty flavor and firm texture. Drained and rinsed chickpeas are commonly used in salads, soups, curries, and spreads like hummus.

Chickpea Flour (Garbanzo Flour)

Chickpea flour, also called garbanzo flour or besan, is a flour made from ground chickpeas and commonly used in flatbreads, batters, and gluten-free cooking. It has a mild, nutty flavor and provides more protein and fiber than many refined flours.

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Chickpea Pasta

Chickpea pasta is a pasta alternative made primarily from chickpea flour. It is typically higher in protein and fiber than traditional refined wheat pasta.

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Chickpeas Kidney Beans And Black Beans

Chickpeas, kidney beans, and black beans are legumes commonly eaten as a combined bean mix or used interchangeably in soups, salads, chilis, and side dishes. They are valued for their fiber, plant protein, and mineral content.

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Chilled Black Or Brown Rice

Chilled black or brown rice is a whole grain rice dish or ingredient served cold after cooking. Black rice is noted for its dark pigments, while brown rice retains its bran and germ, giving both more fiber and micronutrients than white rice.

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Chilled Wheat Berrie

Wheat berries are whole wheat kernels with only the inedible hull removed; served chilled, they are a chewy whole grain often used in salads and grain bowls.

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Chocolate Chip

Chocolate chips are small drops or pieces of sweetened chocolate commonly used in baking and desserts. They are a processed ingredient rather than a whole food.

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Chocolate Wafer Cookie

A chocolate wafer cookie is a processed sweet snack typically made from refined flour, sugar, cocoa, and fat, often layered or crisp in texture. It is generally energy-dense and low in essential nutrients compared with whole foods.

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Chopped Fresh Sage (Or 1 1/2 Tsp Dried Rubbed Sage)

Fresh or dried sage is a culinary herb with a strong, earthy flavor commonly used in savory dishes. It is typically consumed in small amounts as a seasoning rather than as a major food source.

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Chopped Roasted Chicken Breast

Chopped roasted chicken breast is a lean poultry protein commonly used in salads, sandwiches, grain bowls, and prepared meals. It is typically low in carbohydrates and provides concentrated protein with relatively little fat when skinless.

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Chopped, Toasted Macadamia Nuts

Chopped, toasted macadamia nuts are pieces of macadamia tree nuts with a rich, buttery flavor and crisp texture. Toasting enhances flavor but does not substantially change their core nutrient profile.

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Chunky No-Salt-Added Peanut Butter

Chunky no-salt-added peanut butter is a spread made from ground peanuts with visible peanut pieces and no added sodium. It is energy-dense and provides plant-based protein, unsaturated fats, and some fiber.

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Cider Vinegar

Cider vinegar is a fermented vinegar made from apple cider or apple juice. It is highly acidic and used mainly as a flavoring, preservative, and pickling ingredient.

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Cilantro

Cilantro is a phenomenal herb that is packed with vitamins A, K, and C, minerals such as iron, calcium, and magnesium, and has more antioxidants than most fruits or vegetables.

Cinnamon

Cinnamon is a highly prized spice that has been used since ancient times for its medicinal and healing properties.

Cinnamon Roll Dough

Cinnamon roll dough is a sweet enriched dough typically made from refined wheat flour, yeast, sugar, milk, butter, and eggs before baking into cinnamon rolls. It is primarily a source of refined carbohydrates and fat rather than a nutrient-dense whole food.

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Coconut Milk Beverage

Coconut milk beverage is a diluted drink made from coconut cream or coconut milk, often sold as a dairy alternative and sometimes fortified with vitamins and minerals. It is generally lower in protein than cow’s milk or soy milk and can vary widely in fat, sugar, and additive content.

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Coconut Or Hemp Seed

Coconut and hemp seed are distinct foods, but both are energy-dense plant foods commonly used in meals and snacks. Coconut provides mostly saturated fat and fiber, while hemp seed is a seed rich in unsaturated fats and plant protein.

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Coconut Sugar Or Other Dry Sweetener

Coconut sugar and other dry sweeteners are caloric sweeteners used to add sweetness to foods and beverages. Coconut sugar is made from coconut palm sap and is nutritionally similar to sugar, with only small amounts of minerals.

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Combine Cooked Lentils, Marinara, Roasted Garlic, Nutritional Yeast, Hemp Seeds, Herbs, Salt, And Pepper.

A savory mixed dish made from cooked lentils, marinara, roasted garlic, nutritional yeast, hemp seeds, herbs, salt, and pepper. It is a plant-based, fiber-rich combination that provides protein along with minerals and B vitamins.

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Cooked Black Bean

Cooked black beans are edible legumes with a soft texture and earthy flavor commonly used in soups, stews, salads, and rice dishes. They are a nutrient-dense plant food that provides fiber, protein, and complex carbohydrates.

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Cooked Chicken Breast, Sliced

Cooked chicken breast is a lean, mild-flavored poultry protein commonly used in sliced form for meals and sandwiches. It provides concentrated protein with relatively little fat when skinless.

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Cooked Chickpea

Cooked chickpeas are edible legumes with a mild, nutty flavor and a soft, dense texture when prepared. They are commonly used in dishes such as salads, stews, curries, and hummus.

Cooked Chickpeas (Or Canned, Rinsed)

Cooked chickpeas are edible legumes with a mild, nutty flavor and firm texture. They are commonly eaten whole in salads, stews, and grain bowls, and canned chickpeas remain nutritious when rinsed.

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Cooked Instant Brown Rice

Cooked instant brown rice is a whole-grain rice product that has been partially precooked and dried for faster preparation. It provides a mild, nutty flavor and a softer texture than standard cooked brown rice.

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Cooked Organic Black Bean Pasta

Cooked organic black bean pasta is a pasta alternative made primarily from black beans. It is typically higher in protein and fiber than refined wheat pasta while remaining naturally gluten-free if not blended with wheat.

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Cooked Quinoa (Cooled)

Cooked and cooled quinoa is a mild, gluten-free pseudograin often used like a whole grain in bowls, salads, and side dishes. Cooling may modestly increase resistant starch compared with freshly cooked quinoa.

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Cooked Rice Noodle

Cooked rice noodles are soft noodles made primarily from rice flour and water. They are a mild, easily digestible grain-based food commonly used in soups, stir-fries, and noodle dishes.

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Cooked Whole Grain Pasta (Elbow Or Shells)

Cooked whole grain pasta such as elbow macaroni or shells is made from whole grains and provides complex carbohydrates for energy. Compared with refined pasta, it generally retains more fiber and micronutrients from the grain.

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Corn

Corn is a starchy cereal grain commonly eaten fresh, dried, or ground into meal and flour. It provides carbohydrate energy and also contains fiber and protective plant compounds, especially in whole-kernel forms.

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Corn (1 Ear Corn)

Corn is a starchy vegetable grain crop commonly eaten fresh on the cob when sweet and immature. One ear of corn provides carbohydrates for energy along with some fiber and naturally occurring plant compounds.

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Corn Meal

Corn meal is a coarse flour made from dried corn and commonly used in breads, porridges, batters, and polenta. It is a starchy grain ingredient that provides energy primarily from carbohydrates.

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Cornstarch

Cornstarch is a refined starch extracted from the endosperm of corn and commonly used as a thickening agent in cooking and baking. It provides mostly carbohydrate with very little fiber, protein, fat, vitamins, or minerals.

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Cornstarch Or Arrowroot Powder

Cornstarch and arrowroot powder are refined starches used mainly as thickening agents in cooking and baking. They provide carbohydrates with little protein, fat, fiber, or micronutrients.

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Cornstarch Plus 1 Tablespoon Water

A simple slurry made from cornstarch mixed with water, commonly used as a thickening agent in cooking. It is primarily refined starch and provides texture rather than significant nutritional value.

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Courgette

Courgette, also known as zucchini, is a mild summer squash commonly eaten cooked or raw. It is low in calories and has a high water content.

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Cremini Mushroom

Cremini mushrooms are young brown mushrooms related to button and portobello mushrooms, with a firmer texture and deeper flavor than white mushrooms. They are commonly used as a cooked vegetable in savory dishes.

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Cremini Or White Mushrooms

Cremini and white mushrooms are edible cultivated mushrooms with a mild, savory flavor and low calorie density. They are commonly used as a vegetable in cooking, though botanically they are fungi.

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Crispbread Crackers

Crispbread crackers are dry, shelf-stable crackers usually made primarily from whole grain rye, wheat, or other cereals. They are commonly used as a crunchy bread alternative and can vary widely in fiber, sodium, and seed content by brand.

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Crispy Brown Rice Cereal Lightly

A packaged ready-to-eat breakfast cereal made primarily from brown rice, typically toasted or crisped for a light texture. It is a grain-based food and is often lower in fiber and protein than less processed whole-grain options.

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Crunchy Cereal

Crunchy cereal is a processed breakfast grain product, often made from wheat, corn, oats, or rice and sometimes fortified with vitamins and minerals. Nutrition varies widely depending on whether it is whole grain, sweetened, or fiber-fortified.

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Crunchy Peanut Butter, Unsweetened

Unsweetened crunchy peanut butter is a spread made primarily from ground peanuts, often with small peanut pieces for texture and sometimes a small amount of salt. It is calorie-dense and provides plant-based protein and unsaturated fats.

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Crusty Whole Grain French Bread

Crusty whole grain French bread is a yeast-leavened bread made primarily from whole grain flour, giving it a firmer texture and more fiber than white French bread. It is commonly used as a source of carbohydrates for meals and snacks.

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Cucumbers

Cucumbers are a highly alkalinizing and hydrating food that are rich in nutrients such as vitamins A, C, K, magnesium, silicon, and potassium.

Cumin

Cumin is one of the best spices to therapeutically use for digestive disorders such as indigestion, dyspepsia, stomach cramps, gastritis, bloating, constipation, nausea, and flatulence.

Cumin Powder

Cumin powder is the ground seed of Cuminum cyminum, a spice commonly used to add warm, earthy flavor to savory dishes. It is used in small amounts but contributes aromatic compounds and trace minerals.

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Curry Leave

Curry leaves are aromatic leaves from the curry tree used in South Asian cooking for flavoring dishes. They are a culinary herb, but keeping the imported category as Other is acceptable if that taxonomy is fixed.

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Date Paste

Date paste is a thick puree made from dates and commonly used as a natural sweetener or spread. It retains much of the fruit's fiber, minerals, and natural sugars.

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Date Paste Or Pure Maple Syrup

Date paste or pure maple syrup are natural sweeteners used to add sweetness to foods and beverages. Date paste also contributes some fiber and minerals, while pure maple syrup provides small amounts of minerals and plant compounds.

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Date Syrup

Date syrup is a thick sweetener made by concentrating dates or date extract. It has a rich caramel-like flavor and retains small amounts of minerals and antioxidant compounds from the fruit.

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Dates

Dates are an ideal food for improved energy and brain function.

Del’S Basic Barbecue Sauce

A prepared barbecue sauce used as a condiment, typically made from tomato paste, vinegar, sweeteners, salt, and spices. It is generally used in small amounts to add sweet, tangy, and smoky flavor to foods.

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Dill

Dill is an ancient herb that contains medicinal compounds including flavoniods and monoterpenes.

Dough

Dough is a mixture of flour and liquid, often with salt and sometimes yeast, fat, or sugar, used as the base for breads, pastries, pizza, and similar foods. Its nutritional profile varies widely depending on the ingredients and whether whole-grain or refined flour is used.

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Dried Cherrie

Dried cherries are dehydrated cherries with a sweet-tart flavor and concentrated natural sugars. They are commonly eaten as a snack or used in baking, cereals, and trail mixes.

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Dried Cranberrie

Dried cranberries are sweetened, dehydrated cranberries commonly used in snacks, salads, and baked goods. They provide some of the cranberry fruit's polyphenols but are often higher in sugar than fresh cranberries.

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Dried Green Split Peas (Soaked Overnight) Or 15 Oz Can

Dried green split peas are hulled field peas that cook into a soft texture and are commonly used in soups and stews. They are a nutrient-dense legume providing plant protein, fiber, and complex carbohydrates.

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Dried Small Red And/Or Pinto Bean

Dried small red and pinto beans are edible legumes commonly used in soups, stews, chilis, and side dishes. They provide complex carbohydrates, plant protein, and fiber when cooked.

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Dried Whole Grain Macaroni

Dried whole grain macaroni is pasta made from whole grain flour, typically whole wheat, and dried for storage and cooking. It provides more fiber and retained grain nutrients than refined pasta.

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Dried Whole Grain Rotini Or Penne Pasta

Dried whole grain rotini or penne pasta is a grain-based staple made from whole wheat or other whole grains, retaining the bran and germ. It provides more fiber and micronutrients than refined pasta and is commonly used as a carbohydrate source in meals.

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Dried Whole Wheat Spaghetti

Dried whole wheat spaghetti is a pasta made from whole durum wheat, retaining the bran and germ for more fiber and nutrients than refined pasta. It is a staple grain food commonly used as a source of complex carbohydrates.

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Drizzle Or Dip With Almond Butter.

This appears to refer to almond butter, a spread made from ground almonds. Almond butter is not a dairy food, so the imported category is clearly incorrect.

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Dry Brown Arborio Or Short Grain Rice

Dry brown Arborio or other short-grain brown rice is a whole grain rice with the bran and germ intact, giving it a chewy texture and nuttier flavor than white rice. It is commonly used as a starch source and provides more fiber and micronutrients than refined rice.

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Dry Chickpea Spaghetti Or Quinoa Spaghetti

Dry chickpea spaghetti or quinoa spaghetti are pasta alternatives made primarily from chickpeas or quinoa flour. They are typically higher in protein and fiber than refined wheat pasta, though chickpea spaghetti fits the Legumes category more directly than quinoa spaghetti.

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Dry Chickpeas Thoroughly.

Dry chickpeas are dried mature garbanzo beans, a staple pulse commonly cooked for soups, stews, salads, and hummus. They are not a grain; they are a legume.

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Dry Chickpeas, Toss With Oil And Seasonings.

Dry chickpeas are mature garbanzo beans, a legume commonly cooked and eaten whole or roasted with oil and seasonings. They have a firm texture and provide a nutrient-dense source of plant protein and fiber.

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Dry Green Split Pea

Dry green split peas are the dried, hulled, and split seeds of green peas, commonly used in soups, stews, and purees. They are a nutrient-dense legume with a mild flavor and starchy texture when cooked.

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Dry Quinoa, Cooked (About 1 ½ Cups Cooked)

Dry quinoa cooked into about 1½ cups is a nutrient-dense pseudocereal commonly used like a grain. It has a mild, nutty flavor and provides both complex carbohydrates and plant protein.

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Dry Red Lentil Penne Pasta

Dry red lentil penne pasta is a pasta alternative made primarily from milled red lentils. It is generally higher in protein and fiber than traditional refined wheat pasta and fits the imported Legumes category.

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Dry Short Grain Brown Rice

Dry short grain brown rice is a whole grain rice that retains its bran and germ, giving it a chewier texture and nuttier flavor than white rice. It provides complex carbohydrates and modest amounts of fiber, vitamins, and minerals.

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Dry Short Grain Brown Rice Or Brown Arborio Rice

Dry short grain brown rice, including brown Arborio rice, is a whole grain rice with the bran and germ intact, giving it a chewier texture and nuttier flavor than white rice. It is commonly used in grain bowls, risottos, and other hearty dishes.

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Dry Tricolor Quinoa

Dry tricolor quinoa is a blend of white, red, and black quinoa seeds commonly cooked like a grain. It is naturally gluten-free and provides a balanced mix of plant protein, fiber, and minerals.

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Dry Whole Grain Linguine Or Fettuccine

Dry whole grain linguine or fettuccine is a long ribbon-style pasta made from whole grain flour, typically wheat. Compared with refined pasta, it retains more bran and germ, providing more fiber and micronutrients.

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Dry Whole Grain Long Noodle

Dry whole grain long noodles are a pasta-style grain product made from whole grain flour and dried for storage. They provide complex carbohydrates and typically retain more fiber and micronutrients than refined noodles.

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Dry Whole Grain Pasta Any Variety

Dry whole grain pasta is a grain-based staple made from whole wheat or other whole grains, retaining the bran and germ. Compared with refined pasta, it generally provides more fiber and micronutrients.

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Dry Whole Grain Penne Or Rigatoni

Dry whole grain penne or rigatoni is a whole-wheat pasta made from the entire grain, providing more fiber and micronutrients than refined pasta. It is a staple carbohydrate food commonly used as a base for balanced meals.

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Dry Whole Grain Rotini Or Bow-Tie Pasta

Dry whole grain rotini or bow-tie pasta is a shelf-stable pasta made from whole grain flour, typically whole wheat, shaped into spirals or bow ties. Compared with refined pasta, it retains more fiber and naturally occurring vitamins and minerals from the grain.

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Dry Whole Wheat Breadcrumbs

Dry whole wheat breadcrumbs are made from dried, ground whole wheat bread and are commonly used as a coating, binder, or topping in cooking. They provide carbohydrate with some fiber and are usually more nutrient-dense than refined breadcrumbs.

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Dry Whole Wheat Couscous

Dry whole wheat couscous is a quick-cooking grain product made from whole wheat semolina, with the bran and germ retained for more fiber and nutrients than refined couscous. It has a light texture and is commonly used as a base for savory dishes and salads.

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Dry Whole Wheat Elbow Macaroni

Dry whole wheat elbow macaroni is a pasta made from whole wheat flour, retaining the bran and germ of the grain. It is a carbohydrate-rich staple that typically provides more fiber and micronutrients than refined pasta.

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Dry Whole Wheat Fettuccine Or Linguine

Dry whole wheat fettuccine or linguine is a whole-grain pasta made from durum whole wheat flour and water. It provides complex carbohydrates and retains more fiber and micronutrients than refined pasta.

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Dry Whole Wheat Lasagna

Dry whole wheat lasagna is a dried pasta made primarily from whole wheat flour and formed into flat sheets for layered baked dishes. As a whole grain product, it generally provides more fiber and micronutrients than refined wheat pasta.

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Dry Whole Wheat Linguine

Dry whole wheat linguine is a pasta made from whole durum wheat flour, retaining the bran and germ of the grain. It is a complex carbohydrate food that provides more fiber and micronutrients than refined pasta.

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Dry Whole Wheat Macaroni

Dry whole wheat macaroni is a pasta made from whole grain wheat flour, retaining the bran and germ. It provides more fiber and micronutrients than refined pasta and is commonly used as a carbohydrate-rich staple food.

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Dry Whole Wheat Orecchiette

Dry whole wheat orecchiette is a whole-grain pasta made from durum whole wheat semolina and shaped into small ear-like discs. It provides more fiber and micronutrients than refined pasta.

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Dry Whole Wheat Orzo

Dry whole wheat orzo is a small rice-shaped pasta made from whole wheat flour. It provides more fiber and micronutrients than refined pasta while serving as a grain-based staple food.

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Dry Whole Wheat Pearl Couscous

Dry whole wheat pearl couscous is a toasted, pasta-like grain product made from whole wheat semolina and formed into small pearls. It provides more fiber than refined couscous and is commonly used as a hearty base for salads, bowls, and side dishes.

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Dry Whole Wheat Penne Pasta

Dry whole wheat penne pasta is a whole-grain pasta made from durum whole wheat flour and shaped into short tubes. It provides complex carbohydrates and more fiber and micronutrients than refined white pasta.

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Dry Whole Wheat Rotini Pasta

Dry whole wheat rotini pasta is a dried pasta made from whole wheat flour, retaining the bran and germ of the grain. It provides more fiber and micronutrients than refined pasta.

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Dry Whole Wheat Shell Pasta

Dry whole wheat shell pasta is a whole-grain pasta made from durum whole wheat flour and shaped into shells. It provides complex carbohydrates and more fiber than refined pasta.

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Each Black Beans, Kidney Beans, Pinto Beans (Drained)

A drained mix of black beans, kidney beans, and pinto beans is a legume blend commonly used as a hearty source of plant protein and fiber in meals. These beans have a mild, earthy flavor and are nutrient-dense when prepared plainly.

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Edamame

Edamame are young green soybeans, typically served steamed or boiled. A ¼-cup serving provides a compact source of plant protein, fiber, and several micronutrients.

Edamame, Shelled

Shelled edamame are immature green soybeans, typically served steamed or cooked. They are a nutrient-dense plant food known for providing protein, fiber, and several vitamins and minerals.

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Eggplant

Eggplant is a non-starchy vegetable with a mild flavor and spongy texture that absorbs seasonings well. It is commonly roasted, grilled, sautéed, or stewed.

Eggs (Only For Glp-1); Make Another Without Eggs*

Eggs are a protein-rich animal food commonly eaten boiled, scrambled, poached, or baked. They provide complete protein and a range of essential vitamins and minerals.

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English Peas Or Frozen Green Pea

English peas, including frozen green peas, are sweet green legumes commonly eaten as a vegetable side or added to mixed dishes. Frozen peas retain much of their nutrition and are a convenient source of plant nutrients and fiber.

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Escarole Or Endive

Escarole and endive are leafy greens in the chicory family with a mildly bitter flavor, commonly eaten raw in salads or cooked. They are low in calories and nutrient-dense vegetables.

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Extra Virgin Olive Oil

Extra virgin olive oil is a minimally processed oil pressed from olives, commonly used in dressings, cooking, and finishing dishes. It is rich in monounsaturated fats and naturally occurring polyphenols.

Extra-Firm Lite Silken Tofu

Extra-firm lite silken tofu is a soy-based food made by coagulating soymilk into a smooth, delicate curd with relatively lower fat than regular tofu. It is a versatile plant protein commonly used in both savory dishes and blended preparations.

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Fat-Free Italian Or Balsamic Salad Dressing

Fat-free Italian or balsamic salad dressing is a prepared condiment typically made with vinegar, water, herbs, spices, and added sweeteners, starches, or gums in place of oil. It is used to flavor salads and vegetables but is usually low in calories and fat.

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Fat-Reduced Mayonnaise

Fat-reduced mayonnaise is a processed condiment made from oil, water, eggs, and acidulants, formulated to contain less fat than regular mayonnaise. It is commonly used as a spread or dressing ingredient.

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Fava Beans

Fava beans, also called broad beans, are starchy legumes eaten fresh or dried. They are rich in plant protein and fiber and are commonly used in Mediterranean, Middle Eastern, and North African cuisines.

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Fava Beans Or No-Salt-Added Butter Bean

Fava beans and butter beans are edible legumes commonly eaten cooked in soups, stews, salads, and side dishes. They are nutrient-dense plant foods with substantial fiber and protein.

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Fenugreek Seeds, Soaked In Water For 2 Hours, Drained, And Rinsed

Fenugreek seeds are aromatic seeds from a legume commonly used in cooking and sometimes soaked before eating or sprouting. Soaking softens the seeds but does not substantially change their core nutritional profile.

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Fenugreek Tea

Fenugreek Tea is one of the oldest medicinal tonics and has been used for thousands of years to prevent fevers, soothe stomach disorders, and to treat diabetics.

Fettuccine Pasta, Dry

Dry fettuccine pasta is a ribbon-shaped pasta typically made from refined or durum wheat semolina and used as a carbohydrate-rich staple food. It provides energy and has a neutral flavor that pairs with many sauces and proteins.

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Figs

Figs are a highly prized and nourishing fruit that have been used to treat nearly every known disease since ancient times.

Fill Celery Grooves With Peanut Butter.

Celery filled with peanut butter is a simple snack combining crisp celery stalks with peanut butter. It is not a dairy food; it fits best as a combination food outside the listed single-ingredient categories.

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Fingerling Potatoe

Fingerling potato is a small, narrow variety of potato with a firm, waxy texture and earthy flavor. It is a starchy vegetable commonly roasted, boiled, or pan-cooked.

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Firm Silken Tofu

Firm silken tofu is a soft, smooth soybean curd with a delicate texture that holds its shape better than regular silken tofu. It is a minimally processed soy food commonly used in savory dishes, soups, and blended preparations.

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Firm Tofu – The Base Of The Creamy Sauce

Firm tofu is a soybean curd with a dense texture that works well in creamy sauces and savory dishes. It is a plant-based protein food and is not dairy, despite some import categorizations.

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Firm Tofu (~3/4 Cup), Cubed

Firm tofu is a soy-based food made by coagulating soy milk and pressing the curds into a dense block. It is a versatile plant protein with a mild flavor and relatively low carbohydrate content.

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Firm Tofu, Cut Into 1-Inch Cubes (1 Block Of Firm Tofu)

Firm tofu is a soy-based food made by coagulating soy milk and pressing the curds into a dense block. It is a versatile plant protein with a mild flavor and a texture that holds its shape well in cooking.

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Firm Tofu, Pressed And Drained (1 ½ Blocks Of Tofu)

Firm tofu is a pressed soy-based food with a dense texture that works well in savory dishes, stir-fries, and baking. It is a versatile plant protein and can be a useful substitute for meat in many meals.

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Flax Egg

Flax egg is a plant-based egg substitute made by mixing ground flaxseed with water until it gels. It is commonly used in baking as a vegan binder rather than as a conventional protein food.

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Flaxseed

Lignans and omega-3s in flaxseed balance hormones, reduce inflammation, and aid digestion.

Flaxseed Meal

Flaxseed meal is ground flaxseed, a mild nutty ingredient commonly added to cereals, smoothies, baked goods, and other foods. It is valued for its fiber, plant omega-3 fats, and lignan content.

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Flaxseed Meal Or Chia Seeds

Flaxseed meal and chia seeds are edible seeds commonly used to add fiber, healthy fats, and texture to foods. They are nutrient-dense plant foods and are more accurately categorized as seeds rather than nuts.

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Flaxseed Powder

Flaxseed powder is ground flaxseed, a seed product commonly added to cereals, smoothies, and baked foods. It is valued for its fiber, alpha-linolenic acid (ALA) omega-3 fats, and lignans.

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Flour

Flour is a powder made by grinding grains, most commonly wheat, and is widely used in baking and cooking. Its nutrition varies significantly depending on the grain source and whether it is refined or whole grain.

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Flour, Sifted

Sifted flour is refined flour that has been aerated and had lumps removed; in common usage it usually refers to white wheat flour. It is widely used in baking and cooking as a base ingredient.

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Fresh Or Frozen Broad Bean

Broad beans, also called fava beans, are edible green seeds from a legume eaten fresh or frozen as a starchy, protein-rich vegetable. They have a mild, earthy flavor and are commonly used shelled or with tender pods when very young.

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Fresh Or Frozen Pea

Fresh or frozen peas are edible green legumes commonly eaten as a starchy-sweet vegetable side or added to mixed dishes. They provide fiber, plant protein, and several vitamins and minerals.

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Fresh Thin Green Bean

Fresh thin green beans are the immature pods of common beans eaten as a vegetable. They are low in calories and provide fiber, vitamins, and plant compounds.

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Frozen Mixed Berrie

Frozen mixed berries are a blend of berries such as strawberries, blueberries, raspberries, and blackberries preserved by freezing. They retain much of the fruit’s fiber, vitamins, and antioxidant compounds.

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Fruit-Sweetened Jam

Fruit-sweetened jam is a fruit preserve typically made from fruit and concentrated fruit juice or puree instead of refined sugar. It is used as a spread or condiment and still tends to be a concentrated source of sugars.

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Fusilli Pasta (~1/2 Box)

Fusilli pasta is a spiral-shaped pasta typically made from refined or whole wheat semolina and used as a staple carbohydrate food. It provides energy and can vary in fiber and micronutrient content depending on whether it is refined, whole grain, or enriched.

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Gala Or Fuji Apple

Gala and Fuji apples are sweet, crisp apple varieties commonly eaten fresh or used in salads, sauces, and baking. They are whole fruits that provide water, carbohydrates, and dietary fiber.

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Garbanzo Bean

Garbanzo beans, also called chickpeas, are edible legumes with a firm texture and mildly nutty flavor. They are commonly used in dishes such as hummus, salads, soups, and stews.

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Ginseng

Ginseng has often been referred to as a general panacea for its ability to promote healing for almost every type of ailment.

Gluten-Free Rolled Oat

Gluten-free rolled oats are whole oat groats that have been steamed and flattened, with processing intended to avoid gluten cross-contact. They are commonly used as a whole-grain cereal or baking ingredient.

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Golden Raisin

Golden raisins are dried grapes with a sweet flavor and chewy texture, often made from light-colored grape varieties and sometimes treated to preserve their golden color. They are a concentrated source of natural sugars and some minerals compared with fresh grapes.

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Grain Artisan Bread

Artisan grain bread is a baked bread product typically made from wheat flour, water, yeast, and salt, sometimes including whole grains or seeds. It is a staple carbohydrate food and may vary widely in fiber and nutrient content depending on whether it is made with refined or whole grain flour.

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Grain English Muffins Split And

English muffins are a yeast-leavened bread product typically made from wheat flour and commonly eaten toasted. This item appears to refer to split grain English muffins, which are generally a refined or mixed-grain baked grain food.

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Grains Or Whole Wheat Naan

Whole wheat naan is a leavened flatbread typically made from whole wheat flour, water, yeast, and often yogurt or oil. It is a grain-based food that provides carbohydrates with more fiber than naan made from refined flour.

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Gram Chicken Breast, Cut Into Bite-Sized Piece

Chicken breast is a lean cut of poultry meat commonly used as a high-protein main ingredient. Bite-sized pieces are convenient for quick cooking in stir-fries, soups, skewers, and sautés.

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Granulated Sugar

Granulated sugar is a refined sweetener made from sugarcane or sugar beets, consisting primarily of sucrose. It provides sweetness and calories but very little nutritional value.

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Grape Jam

Grape jam is a sweet fruit spread made by cooking grapes with sugar, and often pectin, until thickened. It is flavorful but typically high in added sugars and more concentrated in calories than whole grapes.

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Grapefruits

Grapefruits are an exceptional fruit that have very strong anti-viral and anti-bacterial properties.

Great Northern Bean

Great Northern beans are medium-sized white common beans with a mild flavor and creamy texture. They are a staple legume used in soups, stews, and side dishes.

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Green And/Or Red Bell Pepper

Bell peppers are sweet, mild peppers commonly eaten raw or cooked; green peppers are less ripe and slightly more bitter than red peppers. They are a produce vegetable rich in vitamins and phytochemicals.

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Green Apple

Green apple is a tart, crisp variety of apple commonly eaten fresh or used in salads, baking, and sauces. It is a whole fruit that provides fiber, water, and vitamin C.

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Green Apple Unpeeled Cored And

Green apple with the peel retained and core removed; it is a crisp, mildly tart fruit commonly eaten raw. As a whole apple, it provides fiber and water with relatively low calorie density.

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Green Beans

Green Beans are a nutritious vegetable that are rich in vitamins, minerals, and phytonutrients such as vitamins A and C, calcium, iron, manganese, beta-carotene, and protein.

Green Beans Or Asian Long Bean

Green beans and Asian long beans are immature bean pods eaten as vegetables. They are low in calories and provide fiber, vitamins, and plant compounds.

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Green Beans Or Cut-Up Long Bean

Green beans and long beans are immature bean pods eaten as vegetables, though they come from legume plants. They are mild, crisp, and commonly served cooked or raw depending on the variety.

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Green Jackfruit

Green jackfruit is the unripe form of jackfruit, a tropical fruit with a mild flavor and fibrous texture often used as a meat substitute in savory dishes. Although it was imported as a legume, it is botanically a fruit, so the original category is clearly wrong.

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Green Peas

Green Peas are one of the most nutritious of the leguminous vegetables and are rich in antioxidants, vitamins A, C, K, and B-complex and minerals such as zinc, iron, calcium, and manganese.

Green Plantains, Peeled & Cut Into 1-Inch Chunk

Green plantains are starchy, unripe bananas commonly cooked before eating. They are used as a carbohydrate-rich staple in savory dishes and become softer and sweeter as they ripen.

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Green Red Lentil

Lentils are edible pulses; green and red lentils differ mainly in color, flavor, and cooking texture but share a similar nutrient profile. They are commonly used in soups, stews, curries, and salads.

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Green Split Pea

Green split peas are dried, hulled field peas that cook quickly and are commonly used in soups, stews, and purees. They are a legume with a mild, earthy flavor and dense nutritional profile.

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Grilled Chicken, Cooled And Cubed

Grilled chicken that has been cooled and cut into cubes is a cooked poultry ingredient commonly used in salads, soups, wraps, and meal prep. It is a lean animal protein when skinless and minimally seasoned.

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Grit

Grits are a porridge made from ground corn, commonly eaten as a cooked grain side or breakfast dish. Their nutrition varies depending on whether they are refined or stone-ground/whole grain.

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Ground Fenugreek

Ground fenugreek is the powdered seed of Trigonella foenum-graecum, commonly used as a spice in South Asian, Middle Eastern, and North African cooking. It has a warm, slightly bitter, maple-like flavor and aroma.

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Ground Flaxseed + 2.5 Tbsp Water (Flax Egg)

A flax egg is a vegan egg substitute made by mixing ground flaxseed with water until it forms a gel. It is primarily used as a binder in baking and contributes fiber and plant fats rather than functioning as a significant protein source.

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Ground Flaxseed + 3 Tbsp Water

Ground flaxseed mixed with water forms a gel-like mixture often used as an egg replacer or fiber-rich ingredient in baking. It is a seed-based food known for its soluble fiber, alpha-linolenic acid (ALA) omega-3s, and lignans.

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Ground Flaxseed + 5 Tbsp Water (Vegan Egg Substitute)

Ground flaxseed mixed with water is a common vegan egg substitute that forms a gel useful for binding in baking. It provides fiber and plant fats but is not a significant protein source compared with eggs.

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Ground Turkey

Ground turkey is minced turkey meat, commonly made from a mix of light and dark meat with varying fat levels depending on the product. It is a versatile animal protein used in burgers, meatballs, chili, and sauces.

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Guava

Guava is a sub tropical sweet fruit that has several healing properties.

Gumdrop

A gumdrop is a chewy candy typically made from sugar, corn syrup, gelatin or starch, flavorings, and colorings. It is a confection rather than a nutrient-dense whole food.

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Gummy Ring

A gummy ring is a chewy candy typically made from sugar, glucose syrup, gelatin or starch, flavorings, and color additives. It is a processed sweet rather than a nutrient-dense whole food.

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Half Of An Apple Diced

Diced apple is fresh apple cut into small pieces, typically eaten raw as a snack or added to salads, oatmeal, or yogurt. Apples are a fruit known for their fiber, water content, and naturally occurring polyphenols.

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Hazelnut Butter

Hazelnut butter is a spread made from ground hazelnuts, sometimes with added salt or oil. It is rich in unsaturated fats and provides a concentrated source of energy and nutrients.

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Hazelnuts Or Macadamia Nuts

Hazelnuts and macadamia nuts are edible tree nuts with a rich, buttery texture and high fat content. They are commonly eaten raw or roasted and used in snacks, baking, and spreads.

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Head Romanesco Cauliflower, Cut Into Floret

Romanesco cauliflower is a green variety of Brassica vegetable with a mild, nutty flavor and fractal florets. It is typically eaten cooked or raw and is nutritionally similar to cauliflower and broccoli.

Head White Cauliflower, Cut Into Floret

White cauliflower florets are the edible flower buds of a cruciferous vegetable with a mild flavor and firm texture. They are commonly eaten raw or cooked and are naturally low in calories.

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Heart-Healthy And Anti-Inflammatory: Cannellini Beans Offer Fiber And Plant-Based Protein To Support Heart Health

Cannellini beans are white common beans with a mild flavor and creamy texture. They are a legume valued for fiber, plant-based protein, and mineral content.

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Hemp Heart

Hemp hearts are the soft inner kernels of hemp seeds, with a mild nutty flavor. A 1/2 tablespoon serving provides small amounts of plant protein and unsaturated fats.

Hemp Seed

Hemp seed is the small edible seed of the hemp plant, commonly eaten raw, shelled, or added to cereals, smoothies, and baked foods. It has a mild, nutty flavor and is valued for its nutrient density.

Hero Wrap Tortilla

Hero Wrap Tortilla is a packaged tortilla-style wrap product, typically formulated to be very high in fiber and lower in net carbohydrates than standard tortillas. It is a processed grain-based food rather than a single whole food ingredient.

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Hoisin Sauce

Hoisin sauce is a thick, sweet-savory condiment commonly used in Chinese and other Asian cuisines. It is typically made from soybeans, sugar, vinegar, salt, starch, and seasonings such as garlic and spices.

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Hops

Hops are a medicinal herb that are packed with antioxidants and vitamins E, A, C, and B-complex.

Horsetail (aka shavegrass)

Horsetail, also known as shavegrass, is a wonderful medicinal herb that grows wild throughout much of the world.

Hot Cooked Brown Rice

Hot cooked brown rice is a whole grain food made by cooking rice kernels that retain the bran and germ layers. It has a mildly nutty flavor and a chewy texture compared with white rice.

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Hot Cooked Wild Rice

Hot cooked wild rice is a cooked whole-grain food with a chewy texture and nutty flavor. Despite the name, it is the cooked seed of an aquatic grass and is commonly used similarly to rice.

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Hot Honey

Hot honey is a sweet-spicy condiment typically made by infusing honey with chili peppers or chili flakes. It is used as a topping, glaze, or flavoring rather than a standalone whole food.

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Hulled Barley

Hulled barley is a minimally processed whole grain with only the inedible outer hull removed, so it retains most of its bran and germ. It has a chewy texture and a mild, nutty flavor.

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Hummu

Hummus is a savory spread or dip typically made from chickpeas, tahini, olive oil, lemon juice, and garlic. A 1/2-cup serving provides plant-based protein, fiber, and unsaturated fats.

Hummus Dressing

Hummus dressing is a savory condiment typically made from hummus ingredients such as chickpeas, tahini, lemon juice, garlic, and oil, thinned to a pourable consistency. It is commonly used on salads, grain bowls, and wraps.

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Hummus Or Other Desired Spread

Hummus is a savory spread typically made from chickpeas, tahini, olive oil, and seasonings. It is generally categorized as a legume-based food because chickpeas are the primary ingredient.

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In A Jar Or Container, Combine Oats, Almond Milk, Protein Powder, Pumpkin Purée, Chia Seeds, Flaxseeds, And Spices.

A prepared oat-based breakfast mixture made with oats, almond milk, protein powder, pumpkin purée, chia seeds, flaxseeds, and spices. It is generally a fiber-rich, nutrient-dense mixed dish rather than a dairy food.

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In A Mason Jar Or Airtight Container, Combine Oats, Almond Milk, Protein Powder, Flaxseeds, Chia Seeds, Cinnamon, And Maple Syrup.

A prepared oat-based breakfast mixture made with oats, almond milk, protein powder, flaxseeds, chia seeds, cinnamon, and maple syrup. It is a fiber-rich, mixed-ingredient food rather than a dairy product.

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Japanese Or Regular Sweet Potatoe

Sweet potato is a starchy root vegetable that includes Japanese varieties and common orange-fleshed types. It is naturally sweet and commonly eaten baked, steamed, roasted, or mashed.

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Jicama

Jicama is a crisp, mildly sweet root vegetable commonly eaten raw or cooked. It is low in calories and notable for its high water and fiber content.

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Kale

Kale is a nutritionally packed leafy vegetable that contains incredible healing and rejuvenating properties.

Kasha

Kasha is toasted buckwheat groats, a gluten-free pseudocereal commonly used like a grain in porridges, pilafs, and side dishes. It has a nutty flavor and is typically sold whole or cracked.

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Ketchup

Ketchup is a tomato-based condiment typically made from tomatoes, vinegar, sweeteners, salt, and spices. It is commonly used in small amounts to add sweetness, acidity, and savory flavor to foods.

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Kiwi

Kiwi fruit is exceptionally high in vitamin C, in fact it contains even more vitamin C than an orange.

Large Apple, Sliced (Honeycrisp Or Gala Work Great)

Apple slices are a fresh fruit commonly eaten raw as a snack or added to salads and lunches. Honeycrisp and Gala apples are sweet, crisp varieties with similar overall nutrition profiles.

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Large Baguettes, Toasted

Toasted large baguettes are slices or portions of a crusty wheat bread that have been browned for a firmer texture and drier crumb. They are primarily a source of refined carbohydrates unless made from whole grain flour.

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Large Cooked Nopales, Diced (About 2 1/2 Cups)

Cooked nopales are the edible pads of the prickly pear cactus, commonly eaten as a vegetable in Mexican cuisine. They have a mild, slightly tart flavor and provide fiber with relatively few calories.

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Large Egg Whites (1 1/2 Cups Liquid Egg Whites)

Liquid egg whites are the protein-rich, fat-free white portion of eggs, commonly pasteurized and used in cooking or baking. They provide concentrated high-quality protein with very little carbohydrate or fat.

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Large Jicama (Or 3 Small), Peeled And Finely Shredded

Jicama is a crisp, mildly sweet root vegetable commonly eaten raw in salads, slaws, and snack preparations. It is low in calories and high in water and fiber.

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Large Potatoes, Peeled And Cut Into 1 Cm Cube

Large potatoes, peeled and cut into 1 cm cubes, are a starchy vegetable ingredient commonly used in roasting, boiling, soups, and stews. Peeling removes most of the skin while retaining the potato's carbohydrate-rich flesh.

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Large Soft Whole Wheat Tortilla

A large soft whole wheat tortilla is a flatbread typically made from whole wheat flour, water, fat, and salt. It is commonly used for wraps, burritos, and quesadillas.

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Lavash Wraps Or Large Wheat Tortilla

Lavash wraps and large wheat tortillas are flatbreads typically made from wheat flour, water, and salt, sometimes with oil, yeast, or preservatives. They are commonly used as a grain-based carrier for sandwiches, wraps, and meals.

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Lb. Ground Turkey (93% Lean Or Higher)

Ground turkey made from 93% lean or leaner meat is a versatile poultry protein with less fat than darker or higher-fat ground meats. It is commonly used in burgers, meatballs, tacos, and sauces.

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Legume

Legume is a broad category of foods that includes beans, lentils, peas, chickpeas, and peanuts. These foods are commonly valued for their protein, fiber, and micronutrient content.

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Legume Pasta

Legume pasta is a pasta alternative made from legumes such as chickpeas, lentils, peas, or beans. It is typically higher in protein and fiber than traditional wheat pasta.

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Lentil Mixture

A lentil mixture is typically a prepared food made primarily from lentils, often combined with seasonings, vegetables, or other ingredients. As a lentil-based item, it generally provides plant protein, fiber, and minerals, though nutrition varies by recipe.

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Light Silken-Style Tofu

Light silken-style tofu is a soft soy-based food made by coagulating soy milk into a delicate, custard-like block. It is commonly used in smoothies, sauces, soups, and desserts, and is generally lower in calories and fat than firmer tofu styles.

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Lima Bean

Lima beans are starchy legumes with a mild, buttery flavor, eaten fresh or dried. They are a good source of plant protein and fiber and are commonly used in soups, stews, and side dishes.

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Linguine Noodles (1/2 A Box Of Noodles)

Linguine noodles are a long, flat pasta typically made from refined wheat flour and water or semolina. They are primarily a source of carbohydrates and are commonly used as a base for sauces and mixed dishes.

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Long Grain Brown Rice

Long grain brown rice is a whole grain rice with the bran and germ intact, giving it a firmer texture and nuttier flavor than white rice. It is a staple carbohydrate source and provides more fiber and micronutrients than refined rice.

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Long-Grain Rice

Long-grain rice is a cereal grain with slender kernels that cook up light and separate. It is commonly sold as white or brown rice and used as a staple carbohydrate in many cuisines.

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Low-Sugar Barbecue Sauce

Low-sugar barbecue sauce is a condiment typically made from tomatoes, vinegar, spices, and sweeteners with less sugar than standard barbecue sauce. Its nutrition varies widely by brand and recipe, especially for sodium and sweetener type.

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Low-Sugar Ketchup

A reduced-sugar condiment typically made from tomatoes, vinegar, seasonings, and less added sugar than regular ketchup. It is still generally a processed sauce and may vary widely in sodium and sweetener content by brand.

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Mangos

Mangos are one of the most popular and nutritionally rich fruits in the world and are often referred to as “The King of the Fruits”.

Maple Syrup

Maple syrup is a concentrated sweetener made by boiling the sap of maple trees. It is primarily used as a flavoring and sweetener in foods and beverages.

Maple Syrup Or Agave Nectar

Maple syrup and agave nectar are liquid sweeteners used as alternatives to table sugar in cooking and baking. Both provide mainly simple carbohydrates with minimal protein or fiber, though maple syrup contains small amounts of minerals while agave nectar is mostly refined fructose-based sugar.

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Maple Syrup, In The Batter

Maple syrup is a concentrated sweetener made by boiling maple sap. In batter, it functions primarily as an added sugar and flavoring ingredient.

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Marjoram

Marjoram is an aromatic culinary herb in the mint family, used fresh or dried to season savory dishes. It provides flavor with small amounts of vitamins, minerals, and plant antioxidants.

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Medium Apples, Pared, Cored, Sliced

Peeled, cored, sliced apples are a fresh fruit commonly eaten raw or added to salads, desserts, and snacks. Removing the peel lowers some fiber and phytonutrient content compared with whole unpeeled apples.

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Medium Red Apple

A medium red apple is a crisp, sweet-tart pome fruit commonly eaten fresh with the skin. It is a whole fruit that provides fiber, water, and plant compounds with relatively low calorie density.

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Medium Red Apple, Such As Jonathan Or Gala (Halved, Cored, And Diced, About 1 1/2 Cup Total)

A red apple such as Jonathan or Gala is a sweet, crisp fruit commonly eaten fresh or used in salads, baking, and snacks. It provides fiber and water with relatively low calorie density.

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Medium Whole-Wheat Roti, For Serving

Whole-wheat roti is an unleavened flatbread typically made from whole-wheat flour and water. It is a staple grain food that provides complex carbohydrates and some fiber.

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Medium-Grain Brown Rice

Medium-grain brown rice is a whole grain rice that retains its bran and germ, giving it a slightly chewy texture and nuttier flavor than white rice. It is a staple carbohydrate source that provides fiber and several essential minerals.

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Medjool Or Deglet Noor Dates

Medjool and Deglet Noor dates are sweet edible fruits from the date palm, commonly eaten fresh or dried. They are naturally high in carbohydrates and provide fiber along with several minerals.

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Milk Thistle

Milk Thistle is a potent detoxifying herb that can help to aid liver function, manage cholesterol, prevent cancer, and lower blood glucose levels.

Mini Bell Pepper

Mini bell peppers are small, sweet varieties of bell pepper commonly eaten raw or cooked. They are a colorful produce vegetable with a crisp texture and mild flavor.

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Miniature M&M Baking Bit

Miniature M&M Baking Bits are small candy-coated milk chocolate pieces used in baking and dessert toppings. They are a processed sweet ingredient primarily made from sugar, chocolate ingredients, and added fats and colorings.

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Miniature Or Regular Nondairy Chocolate Chip

Nondairy chocolate chips are small sweet baking pieces typically made from sugar, cocoa solids, cocoa butter or vegetable fat, and emulsifiers, without milk ingredients. They are generally used in desserts and snacks rather than as a significant source of nutrition.

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Mirin

Mirin is a sweet Japanese rice seasoning made by fermenting glutinous rice with koji and alcohol. It is used primarily in cooking to add mild sweetness, gloss, and depth to sauces, marinades, and broths.

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Mix Oats, Almond Butter, Honey, Vanilla, And Cinnamon In A Bowl.

A simple oat-based mixture made with oats, almond butter, honey, vanilla, and cinnamon, commonly used as a no-bake snack or breakfast base. It provides a mix of carbohydrates, unsaturated fats, and some protein.

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Mix Pistachios, Flaxseed, Lemon Zest, Salt, And Pepper In A Bowl.

A savory nut-and-seed mixture made with pistachios, flaxseed, lemon zest, salt, and pepper. It provides healthy fats, fiber, and plant-based nutrients, though sodium content depends on how much salt is added.

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Mix Quinoa, Chickpeas, Veggies, And Mint In A Bowl.

A mixed bowl of quinoa, chickpeas, vegetables, and mint is a plant-based composite dish that provides protein, fiber, and a range of micronutrients. It is commonly used as a balanced savory meal or side.

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Mixed Baby Green

Mixed baby greens are a blend of young leafy salad greens, commonly including lettuces, spinach, arugula, chard, or similar tender leaves. They are low in calories and commonly eaten raw in salads or sandwiches.

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Mixed Berries (Blueberries, Raspberries, Strawberries)

Mixed berries such as blueberries, raspberries, and strawberries are nutrient-dense fruits known for their high antioxidant content and fiber. They are commonly eaten fresh or frozen and fit well into many balanced eating patterns.

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Mixed Salad Green

Mixed salad greens are a blend of leafy vegetables such as lettuces, spinach, arugula, and similar tender greens. They are commonly eaten raw and provide a low-calorie, nutrient-dense base for meals.

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Mixed Vegetable

A mixed vegetable product typically contains a combination of vegetables such as carrots, peas, corn, green beans, or similar items. Its nutrition varies by blend and preparation, but it generally contributes fiber, vitamins, minerals, and plant compounds.

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Molasse

Molasses is a thick, dark syrup produced during the refining of sugar cane or sugar beets. It has a strong, bittersweet flavor and is used as a sweetener and baking ingredient.

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Mulberries

Mulberries are small, sweet-tart berries from trees in the Morus genus, eaten fresh or dried. They are nutrient-dense fruits that provide fiber, vitamin C, and plant antioxidants.

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Multigrain Bread

Multigrain bread is a bread made from two or more grains, though the exact mix and fiber content vary widely by product. Whole-grain versions are generally more nutrient-dense than refined multigrain breads.

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Multigrain Penne Pasta

Multigrain penne pasta is a dry pasta made from a blend of grains, often including wheat and other cereals such as corn, rice, barley, or oats. It is primarily a carbohydrate-rich staple food and may provide more fiber and micronutrients than refined pasta, depending on the grain mix.

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Mung Bean Sprout

Mung bean sprouts are the young, crisp shoots of germinated mung beans commonly eaten raw or lightly cooked in salads, stir-fries, and soups. They are low in calories and provide water, fiber, and several vitamins and minerals.

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Muscovado Sugar

Muscovado sugar is an unrefined or minimally refined cane sugar that retains some molasses, giving it a dark color, moist texture, and rich caramel-like flavor. It is used primarily as a sweetener in baking and sauces.

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Napa Cabbage Or Red Cabbage

Napa cabbage and red cabbage are leafy cruciferous vegetables commonly eaten raw or cooked. They are low in calories and provide fiber, vitamin C, vitamin K, and protective plant compounds.

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Natural Creamy Peanut Butter

Natural creamy peanut butter is a spread made primarily from ground peanuts, often with little or no added sugar and minimal ingredients. It is energy-dense and commonly used as a source of plant protein and healthy fats.

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Natural Peanut Butter

Natural peanut butter is a spread made primarily from ground peanuts, sometimes with added salt. It is not a dairy food, so the imported category appears incorrect.

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Navy Bean

Navy beans are small white common beans with a mild flavor and soft texture when cooked. They are widely used in soups, stews, and baked bean dishes.

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Nettle Leaves

Nettle Leaves are a powerful herbal medicine that grow abundantly in the wild.

Nut Butter

Nut butter is a spread made by grinding nuts such as peanuts, almonds, cashews, or hazelnuts into a paste. It is energy-dense and commonly used as a source of plant-based fats and protein.

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Nut Butter (Sunflower Or Almond Recommended)

Nut butter is a spread made from ground nuts or seeds, commonly including almond butter or sunflower seed butter. It provides concentrated energy and can be a useful source of unsaturated fats, protein, and micronutrients.

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Oat Flour

Oat flour is a whole-grain flour made by grinding oats into a fine powder. It has a mild, slightly sweet flavor and is commonly used in baking, pancakes, and thickening recipes.

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Oat Flour Or Whole Wheat Flour

Oat flour and whole wheat flour are minimally refined grain flours used in baking and cooking. Oat flour is naturally higher in soluble fiber, while whole wheat flour provides fiber, protein, and nutrients from the bran and germ.

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Oats, Uncooked

Uncooked oats are whole cereal grains commonly eaten as rolled, steel-cut, or quick oats. They are valued for their soluble fiber content and steady-release carbohydrate profile.

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Of Kidney Beans, No Salt Added, Drained And Rinsed

Kidney beans are mature legumes with a firm texture and mild flavor; this product is drained and rinsed with no salt added, which lowers sodium compared with canned beans packed in brine. They are commonly used in chili, soups, salads, and rice dishes.

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Of Low-Sodium Chickpeas, Drained And Rinsed

Low-sodium chickpeas that have been drained and rinsed are cooked legumes with a mild, nutty flavor and firm texture. They are commonly used in salads, soups, stews, and spreads like hummus.

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Of Multigrain Bread, Toasted

Toasted multigrain bread is a bread product made from flour and multiple grains or seeds, then browned by toasting. Its nutrition varies by recipe, with whole-grain versions generally offering more fiber and micronutrients than refined versions.

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Of Whole-Grain Bread (E.G., Ezekiel)

Whole-grain bread such as sprouted varieties like Ezekiel bread is made from whole grains and sometimes legumes, retaining more fiber and micronutrients than refined white bread. It is a staple carbohydrate food that can support fullness and steady energy when minimally processed.

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Of Whole-Grain Bread, For Dipping

Whole-grain bread is bread made from whole grains that retain the bran, germ, and endosperm, providing more fiber and micronutrients than refined white bread. It is commonly used for dipping, sandwiches, or as a side.

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Okra

Okra is a green seed pod vegetable known for its mild flavor and mucilaginous texture when cooked. It is commonly used in soups, stews, and sautés.

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Olive Leaf

Olive Leaf is a powerful and effective medicinal that contains tremendous healing properties for the immune, cardiovascular, circulatory, respiratory, digestive, and lymphatic system.

Olive Oil

Olive oil is a fat extracted from olives, commonly used in cooking and dressings. Extra-virgin varieties are minimally processed and retain more natural phenolic compounds than refined olive oils.

Olive Oil (For Cooking)

Olive oil is a cooking oil pressed from olives and commonly used for sautéing, roasting, and dressings. It is primarily a source of monounsaturated fat and is a staple of Mediterranean-style eating patterns.

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Olive Oil, For Pan-Frying

Olive oil is a fat extracted from olives and commonly used for sautéing, roasting, and pan-frying. It is valued for its high monounsaturated fat content and culinary versatility.

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Olive Oil, Plus More For Drizzling

Olive oil is a fat extracted from olives and commonly used for cooking, dressings, and drizzling. Extra virgin olive oil is especially valued for its flavor and naturally occurring antioxidant compounds.

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Onions

Onions have an amazing array of medicinal benefits and are high in vitamin C, folic acid, biotin, chromium, and calcium.

Optional 1 Tsp Pure Maple Syrup

Pure maple syrup is a natural sweetener made by concentrating the sap of maple trees. It is primarily a source of sugars and used in small amounts for flavoring and sweetening.

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Optional 2 Tbsp Ground Flaxseed Or Chia Seed

Ground flaxseed or chia seed are nutrient-dense edible seeds commonly added to smoothies, oatmeal, yogurt, and baked foods. Both provide fiber, plant omega-3 fats, and minerals.

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Optional Drizzle Of Maple Syrup

Maple syrup is a sweetener made by concentrating the sap of maple trees. It is primarily used in small amounts for flavor and sweetness.

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Optional Toppings Banana Slices, Chia Seeds, Or Cinnamon.

A mixed topping entry referring to banana slices, chia seeds, or cinnamon rather than a single ingredient. Since the import categorized it as Seeds and that is not clearly wrong for a mixed optional topping including chia seeds, it can be retained for review.

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Optional Toppings Chopped Pecans, Coconut Yogurt, Extra Sprinkle Of Cinnamon

A topping combination of chopped pecans, coconut yogurt, and cinnamon that adds crunch, creaminess, and warm spice. Nutrition varies by proportions and whether the coconut yogurt is sweetened.

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Optional Toppings Fresh Raspberrie

Fresh raspberries are small red aggregate berries with a sweet-tart flavor and soft texture. They are commonly eaten fresh and are a nutrient-dense fruit.

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Optional Toppings Slivered Green Onions And/Or Chopped Unsalted Dry-Roasted Peanut

Optional toppings of slivered green onions and/or chopped unsalted dry-roasted peanuts used to add crunch, aroma, and savory flavor. Green onions are mild alliums, while peanuts are legumes that contribute protein and healthy fats.

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Orecchiette

Orecchiette is a small ear-shaped pasta traditionally made from durum wheat semolina and water. It is a refined grain pasta commonly used as a carbohydrate base in meals.

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Orzo Pasta

Orzo pasta is a small, rice-shaped pasta typically made from refined or whole wheat semolina. It is used in soups, salads, and grain-style side dishes.

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Paneer

Paneer is a fresh, non-aged Indian cheese made by curdling milk with an acid such as lemon juice or vinegar. It has a mild flavor, firm texture, and is commonly used in savory dishes.

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Pasta Salad

Pasta salad is a mixed dish typically made with cooked pasta and ingredients such as vegetables, herbs, cheese, meat, or dressing. Its nutrition varies widely depending on the pasta type, dressing, and added ingredients.

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Pattypan Squash

Pattypan squash is a tender summer squash with a mild, slightly sweet flavor and edible skin. It is commonly roasted, sautéed, grilled, or stuffed and is categorized as produce, more specifically a vegetable.

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Pau d’Arco

Pau d’Arco is a powerful medicinal herb that is widely used in the treatment of cancer, arthritis, candida, and bacterial and viral infections.

Peanut

Peanut is an edible legume commonly eaten roasted, boiled, or as peanut butter, though it is often grouped with nuts because of its similar culinary use and nutrient profile. It is energy-dense and provides plant protein, unsaturated fats, and fiber.

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Peanut Butter

Peanut butter is a spread made from ground peanuts, often with added salt, oil, or sweeteners depending on the product. It is energy-dense and commonly used as a source of plant-based protein and healthy fats.

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Peanut Butter Spreadable Fruit Or Slightly Mashed Berries

Peanut butter is a spread made primarily from ground peanuts, often with added salt, oil, or sweeteners depending on the product. It is energy-dense and commonly used as a protein- and fat-rich spread or ingredient.

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Pearl Barley

Pearl barley is a polished form of barley grain with some or all of the bran removed, giving it a softer texture and shorter cooking time than hulled barley. It is commonly used in soups, stews, salads, and grain dishes.

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Pearled Farro

Pearled farro is a partially polished ancient wheat grain with a chewy texture and nutty flavor. It is commonly used in soups, salads, and grain bowls.

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Peas And Carrot

Peas and carrots are a common mixed vegetable combination of green peas and carrots. They provide fiber and a range of vitamins, minerals, and plant antioxidants.

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Pecans

Pecans are a nourishing food and contain several vitamins, minerals, and antioxidants that are essential for optimum health.

Pecans Or Pumpkin Seeds

Pecans are edible tree nuts with a rich, buttery flavor and are commonly eaten raw, roasted, or used in baking. They are nutrient-dense and provide mostly unsaturated fats along with fiber and minerals.

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Pepita

Pepitas are edible pumpkin seeds, typically sold hulled and eaten raw or roasted. They have a mild, nutty flavor and are commonly used in snacks, salads, and baking.

Pepitas Or Raw Cashews

Pepitas are edible pumpkin seeds, while raw cashews are kidney-shaped tree nuts with a mild, creamy flavor. Both are nutrient-dense plant foods commonly eaten as snacks or added to savory and sweet dishes.

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Pieces Of Multigrain Toast

Multigrain toast is toasted bread made from flour blends that may include wheat and other grains or seeds. Its nutrition varies by recipe, but it is typically a carbohydrate-rich grain food that can provide some fiber and B vitamins.

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Pine Nut

Pine nuts are edible seeds from certain pine tree species with a mild, buttery flavor. They are commonly used in pesto, salads, grain dishes, and baked goods.

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Pint Fresh Raspberrie

Fresh raspberries are edible aggregate berries with a sweet-tart flavor and high water content. The import category appears clearly wrong; raspberries belong in Fruits.

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Pinto Bean

Pinto bean is a common edible legume with a creamy texture and earthy flavor, widely used in soups, stews, and refried bean dishes. It is a nutrient-dense plant food rich in fiber and plant protein.

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Pistachio Nut

Pistachio nuts are edible tree seeds with a mildly sweet flavor and crisp texture. They are commonly eaten roasted or raw and provide nutrient-dense unsaturated fats, protein, and fiber.

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Pistachios

Pistachios are one of the healthiest nuts available due to their high content of protein, calcium, iron, copper, oleic acids, and antioxidants such as vitamins A and E.

Pita Bread

Pita bread is a soft, round flatbread traditionally made from wheat flour, water, yeast, and salt. It is commonly used for wraps, dipping, or as a side with meals.

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Pitted Whole Dates Snipped

Pitted whole dates are dried fruits from the date palm, often snipped for easier use in baking, snacking, or topping dishes. They are naturally sweet and energy-dense.

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Pizza Dough

Pizza dough is a basic dough typically made from wheat flour, water, yeast, salt, and sometimes oil or sugar, used as the crust for pizza. It is primarily a refined carbohydrate food unless made with whole grain flour.

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Plain Nonfat Greek Yogurt

Plain nonfat Greek yogurt is a strained cultured dairy product with a thick texture and tangy flavor. It is high in protein and typically lower in lactose than regular yogurt.

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Plain Rice Cake

Plain rice cakes are light, puffed cakes made from pressed rice, typically low in fat and minimally seasoned. They are commonly used as a crunchy snack or bread substitute.

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Plant Milk

Plant milk is a broad category of non-dairy beverages made from plants such as soy, almond, oat, coconut, rice, or pea. Its nutrition varies widely by base ingredient and whether it is fortified or sweetened.

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Plant Milk, Unsweetened

Unsweetened plant milk is a non-dairy beverage made from plants such as soy, almonds, oats, coconut, peas, or rice, typically formulated as a milk alternative. Nutritional content varies widely by base ingredient and whether it is fortified.

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Plant Protein

Plant protein is a broad category of protein ingredients derived from plants such as peas, soy, rice, hemp, or blends, often used in powders and fortified foods. It provides protein without animal sources, but nutrition varies widely by source and processing.

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Plant-Based Protein

Plant-based protein is a broad category of protein-rich products made from plant sources such as peas, soy, rice, hemp, or blended legumes and grains. It is commonly used as a meat alternative or protein supplement.

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Plantain

Plantain is a starchy tropical fruit related to the banana, commonly eaten cooked when green or ripe. It is used as both a savory staple and a sweet ingredient depending on ripeness.

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Polenta Or Grit

Polenta or grits are cooked dishes made from ground cornmeal, commonly served soft or allowed to set and slice. They are a starchy grain food that can be made from whole-grain or more refined corn.

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Popcorn

Popcorn is a whole-grain snack made by heating dried corn kernels until they expand and puff. Its nutrition varies depending on added oil, butter, salt, or sugar.

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Portobello Mushroom Cap

Portobello mushroom caps are the mature caps of Agaricus bisporus, valued for their meaty texture and savory flavor. They are commonly grilled, roasted, stuffed, or sliced into cooked dishes.

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Potato Flour

Potato flour is a fine flour made from whole cooked, dried potatoes and is commonly used to add moisture, tenderness, and binding in baking and cooking. It is naturally gluten-free but is not the same as potato starch.

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Potato Starch Or Cornstarch

Potato starch and cornstarch are refined starches used primarily as thickening agents in cooking and baking. They provide carbohydrate with very little protein, fat, fiber, vitamins, or minerals.

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Potatoes

Potatoes are a nutritious, healthy food that are rich in vitamins A, C, and B-complex and minerals such as manganese, iron, magnesium, copper, and potassium.

Potatoes Washed And Unpeeled; Any Variety

Washed, unpeeled potatoes are starchy tubers that provide carbohydrate for energy, with the skin contributing additional fiber and micronutrients. They can be prepared in many ways and are a common staple vegetable.

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Potatoes, Peeled And Finely Chopped

Peeled, finely chopped potatoes are starchy tubers commonly used as a versatile base ingredient in savory dishes. Peeling removes much of the skin fiber, but the flesh still provides carbohydrate and some key micronutrients.

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Powdered Or Finely Granulated Pure Cane Sugar

Pure cane sugar is a refined sweetener made from sugarcane and composed primarily of sucrose. It is commonly used to sweeten foods and beverages and to provide texture in cooking and baking.

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Powdered Sugar

Powdered sugar is finely ground refined sugar, usually made from sucrose and often blended with a small amount of anti-caking starch. It is primarily used as a sweetener in baking, frostings, and desserts.

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Precooked Whole-Grain Pizza Crust

Precooked whole-grain pizza crust is a prepared grain-based crust made from whole-grain flour and intended as a convenient base for pizza. Compared with refined crusts, it typically provides more fiber and some additional micronutrients from the intact grain.

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Prepare The Salad Base In A Large Bowl, Combine Greens, Tomatoes, Cucumber, Chickpeas, Onion, Olives, Feta, Sunflower Seeds, And Avocado.

A mixed salad base made with leafy greens, tomatoes, cucumber, chickpeas, onion, olives, feta, sunflower seeds, and avocado. It provides a combination of vegetables, legumes, dairy, seeds, and healthy fats.

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Puffed Rice

Puffed rice is rice that has been expanded by heat and pressure into a light, crisp grain product. It is low in fat and often used in cereals, snacks, and traditional dishes.

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Pumpkin Is Rich In Beta-Carotene, Which Supports Immune Health And Vision. Combined With Plant-Based Protein, Fiber From Oats And Seeds, And Warming Spices That May Help Regulate Blood Sugar, This Breakfast Is Both Comforting And Functional.

A pumpkin-based breakfast dish made with oats, seeds, plant-based protein, and warming spices. It is a fiber-rich, nutrient-dense meal that can support satiety and steady energy.

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Pumpkin Or Chia Seeds Or Sunflower Kernels

A mix of pumpkin seeds, chia seeds, and sunflower kernels is a nutrient-dense seed blend commonly eaten as a snack or topping. These seeds provide healthy fats, plant protein, fiber, and a range of minerals.

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Pumpkin Seeds

They contain high amounts of vitamin E, B-complex, magnesium, zinc, and omega-3 fatty acids.

Purple Potatoe

Purple potato is a starchy tuber variety with naturally deep purple flesh and skin due to anthocyanin pigments. It is used similarly to other potatoes and provides carbohydrate, fiber, and antioxidant compounds.

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Purple Sweet Potatoe

Purple sweet potato is a starchy root vegetable with vibrant purple flesh, valued for its naturally sweet flavor and high anthocyanin content. It is commonly cooked by steaming, baking, roasting, or boiling.

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Quick Oat

Quick oats are rolled oats that have been cut and steamed longer so they cook faster than old-fashioned oats. They are a whole-grain cereal ingredient commonly used in porridge, baking, and smoothies.

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Quick Oats Or Oat Flour

Quick oats and oat flour are minimally processed forms of whole oats commonly used in porridge, baking, and thickening. They are whole-grain ingredients that provide complex carbohydrates and soluble fiber.

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Quick-Cooking Oats, Uncooked

Quick-cooking oats are oat groats that have been cut, steamed, and rolled thinner so they cook faster. Uncooked, they are a whole-grain ingredient commonly used in hot cereal, baking, and smoothies.

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Quinoa Or Desired Whole Grain

Quinoa is a gluten-free pseudocereal commonly used like a whole grain. It has a mild, nutty flavor and provides more protein than many grains.

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Raisins Or Currants

Raisins and currants are dried fruits, typically made from grapes, with a sweet flavor and concentrated nutrients due to water removal. They are commonly eaten as snacks or used in baking and savory dishes.

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Raisins Snipped

Snipped raisins are chopped dried grapes with a concentrated sweet flavor and chewy texture. They are commonly used in baking, cereals, salads, and snack mixes.

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Raw Cashews, Soaked And Drained

Raw cashews that have been soaked and drained are creamy tree nuts commonly eaten as snacks or used in sauces, desserts, and dairy-free recipes. Soaking softens their texture but does not substantially change their core nutrient profile.

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Raw Honey

Raw Honey is often referred to as “liquid gold” due to its highly therapeutic antibiotic, antifungal, antiviral, antiseptic, anti-aging and anticancer properties.

Raw Sugar Or Preferred Sweetener

Raw sugar is a minimally refined caloric sweetener made primarily of sucrose from sugar cane or sugar beets. It provides sweetness and energy but offers little nutritional value compared with whole foods.

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Recipe Homemade Oil-Free Pizza Dough Or 1 Lb. Refrigerated Whole Wheat Pizza Dough

Pizza dough is a grain-based dough typically made from wheat flour, water, yeast, and salt; whole wheat versions provide more fiber and micronutrients than refined dough. Homemade oil-free or refrigerated whole wheat pizza dough is primarily a source of complex carbohydrates.

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Red Bean

Red bean is a legume, commonly referring to small red beans or adzuki-type beans used in savory and sweet dishes. When cooked, it provides complex carbohydrates, plant protein, and dietary fiber.

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Red Beans Or Kidney Bean

Red beans, including kidney beans, are edible legumes commonly eaten cooked in soups, stews, rice dishes, and chili. They are valued for their protein, fiber, and mineral content.

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Red Bell Pepper

Red bell pepper is a sweet, crisp vegetable that is the fully ripened form of the bell pepper. It is commonly eaten raw or cooked and is especially valued for its high vitamin C content.

Red Bell Pepper Or Halved Grape Tomatoe

This entry appears to combine two produce items: red bell pepper and halved grape tomato. Both are non-starchy vegetables commonly used raw or cooked and are rich in vitamin C and protective carotenoids.

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Red Bell Pepper Strip

Red bell pepper strips are sliced pieces of mature sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They are crisp, mildly sweet, and widely used in salads, stir-fries, and snack trays.

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Red Kidney Bean

Red kidney beans are firm, dark red legumes commonly used in chili, stews, rice dishes, and salads. When properly cooked, they are a nutrient-dense source of plant protein, fiber, and minerals.

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Red Kidney Beans, Low-Sodium, Drained And Rinsed

Red kidney beans are firm, dark red legumes commonly eaten canned or cooked in soups, chili, salads, and rice dishes. Low-sodium beans that are drained and rinsed provide plant protein and fiber with less added sodium than standard canned versions.

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Red Or Brown Lentil

Red and brown lentils are edible pulses in the legume family, commonly used in soups, stews, curries, and purees. They are nutrient-dense, affordable, and provide plant-based protein and fiber.

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Red Or Pinto Bean

Red and pinto beans are common legumes with a mild, earthy flavor and a dense, starchy texture when cooked. They are widely used as affordable sources of plant protein and fiber in soups, stews, chilis, and side dishes.

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Red Or Tricolor Quinoa

Red and tricolor quinoa are gluten-free pseudograins commonly cooked and eaten like whole grains. They have a slightly nutty flavor and provide more protein and fiber than many refined grain products.

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Red Quinoa

Red quinoa is a nutrient-dense pseudocereal with a slightly firmer texture and nuttier flavor than white quinoa. It is naturally gluten-free and commonly used as a grain alternative in savory and sweet dishes.

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Red-Skin Potatoe

Red-skinned potatoes are starchy tubers with thin red skin and white to creamy flesh, commonly cooked by roasting, boiling, or mashing. They provide carbohydrate for energy along with some fiber, especially when eaten with the skin.

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Refried Beans (One 15 Oz Can)

Refried beans are cooked and mashed beans, commonly pinto or black beans, often prepared with oil or fat and seasonings. Canned refried beans are a convenient source of plant protein and fiber, though sodium content can vary widely.

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Refrigerated Steamed Lentil

Refrigerated steamed lentils are cooked lentils sold chilled and ready to eat or reheat. They are legumes with a mild, earthy flavor and a dense, satisfying texture.

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Refrigerated Unsweetened Coconut Milk

Refrigerated unsweetened coconut milk is a beverage made by diluting coconut cream with water, often with added stabilizers or vitamins depending on the brand. It is dairy-free and typically low in sugar, but it is not nutritionally equivalent to canned coconut milk or cow's milk unless fortified.

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Refrigerated Unsweetened Coconut Milk Beverage

A refrigerated unsweetened coconut milk beverage is a diluted plant-based drink made from coconut and water, often fortified with vitamins and minerals. It is typically lower in calories and protein than dairy milk and canned coconut milk.

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Rice Cake

Rice cakes are light, puffed cakes made primarily from rice and commonly eaten as a snack or base for toppings. They are typically low in fat and calories but are not very nutrient-dense on their own.

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Rice Lasagna Noodle

Rice lasagna noodle is a pasta sheet made primarily from rice flour and used as a gluten-free alternative to traditional wheat lasagna noodles. It is mainly a source of carbohydrates and is typically low in fiber unless made with whole grain rice.

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Rice Or Potatoe

Rice and potatoes are staple starchy foods that primarily provide carbohydrate for energy. This entry appears to combine two foods; the import category of Grains is acceptable for review, though potatoes are botanically vegetables.

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Rice Paper Wrapper

Rice paper wrappers are thin edible sheets typically made from rice flour or tapioca starch, used for spring rolls and similar dishes. They are low in fat and usually provide mostly refined carbohydrate with little protein or fiber.

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Rice Vermicelli Or Glass Noodles, Cooked

Cooked rice vermicelli and glass noodles are thin noodles typically made from rice flour or starches such as mung bean, potato, or tapioca. They are mild in flavor and primarily provide easily digested carbohydrate with relatively little fiber, protein, or fat.

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Riced Cauliflower

Riced cauliflower is cauliflower that has been finely chopped into rice-sized pieces and used as a low-carbohydrate substitute for grains. It is a non-starchy vegetable with a mild flavor and versatile culinary use.

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Roasted Cauliflower

Roasted cauliflower is cauliflower cooked until tender and lightly browned, which brings out a nutty, slightly sweet flavor. It is a non-starchy cruciferous vegetable commonly served as a side dish or used in grain-free recipes.

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Roasted Peanut

Roasted peanuts are edible legumes commonly eaten as a snack or used as an ingredient. They have a rich, nutty flavor and are dense in energy, protein, and unsaturated fats.

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Roasted Pepita

Roasted pepitas are hulled pumpkin seeds that have been dry-roasted or oil-roasted for a savory, crunchy snack or ingredient. They are nutrient-dense seeds commonly used in salads, granola, baked goods, and trail mixes.

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Roasted Sweet Potatoes, Cubed

Roasted sweet potatoes are sweet, starchy root vegetables cooked until tender and lightly caramelized. They provide complex carbohydrates along with fiber and antioxidant-rich pigments.

Rolled Oat

Rolled oats are whole grain oats that have been steamed and flattened for quicker cooking. A 1/2 cup dry serving is a fiber-rich grain commonly used in hot cereal, baking, and snacks.

Romaine Lettuce Or Shredded Cabbage With Carrot

A raw produce mix of romaine lettuce or shredded cabbage with carrot, commonly used in salads or slaws. It is low in calories and provides fiber, water, and a range of vitamins and phytonutrients.

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Runny Honey

Runny honey is liquid honey, a natural sweetener made by bees from flower nectar. It is primarily used as a sweetening ingredient and flavoring.

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Russet Potato

Russet potato is a starchy root vegetable commonly used for baking, mashing, and frying. It has a fluffy texture when cooked and provides carbohydrate along with several essential nutrients.

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Russet Potatoe

Russet potato is a starchy root vegetable commonly used for baking, mashing, and frying. It provides carbohydrates for energy and is especially rich in potassium and vitamin C when eaten with the skin.

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Sage

Sage is a legendary herb well known for its phenomenal health promoting and disease preventing properties.

Salad Greens

Salad greens are a mix of leafy vegetables commonly eaten raw in salads, such as lettuce, spinach, arugula, and mixed spring greens. They are low in calories and generally rich in water, fiber, and micronutrients.

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Sarsaparilla

Sarsaparilla is a medicinal herb that is known to be an excellent detoxifier and blood purifier.

Serve Veggies With Hummus For Dipping.

A snack or appetizer pairing of raw vegetables with hummus, a chickpea-based dip. It provides fiber and plant-based nutrients, though it is a mixed dish rather than a single whole food.

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Shelled Edamame (Fresh Or Frozen)

Shelled edamame are immature green soybeans, typically sold fresh or frozen and eaten cooked. They are a nutrient-dense legume with a mild, slightly sweet flavor.

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Shelled English Peas

Shelled English peas are the round edible seeds of the garden pea, commonly eaten fresh or cooked. They are a starchy green vegetable with a mildly sweet flavor.

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Shelled Roasted Pistachios

Shelled roasted pistachios are edible tree nuts with a naturally green kernel and a rich, slightly sweet flavor. Roasting reduces moisture and intensifies flavor while preserving most of their healthy fats, protein, and minerals.

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Short Grain Brown Rice

Short grain brown rice is a whole grain rice that retains its bran and germ, giving it a chewier texture and nuttier flavor than white rice. It is commonly used as a staple carbohydrate in savory dishes, bowls, and side dishes.

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Shredded Cabbage (Green Or Napa)

Shredded green or napa cabbage is a mild, crunchy cruciferous vegetable commonly eaten raw in slaws and salads or lightly cooked. It is low in calories and provides fiber along with several vitamins and protective plant compounds.

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Shredded Savoy Or Napa Cabbage

Shredded Savoy or Napa cabbage is a mild, tender leafy brassica commonly eaten raw in slaws, salads, stir-fries, soups, and fermented dishes. It is low in calories and provides fiber along with vitamin-rich leafy vegetable nutrition.

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Silken Tofu

Silken tofu is a soft, delicate soy-based food made by coagulating soy milk into a smooth custard-like block. It is commonly used in soups, sauces, smoothies, and desserts.

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Silver Hills Sprouted Grain Bagel

Silver Hills Sprouted Grain Bagel is a packaged bagel made from sprouted whole grains. It is typically a carbohydrate-rich bread product that may provide more fiber and a slightly lower glycemic impact than conventional refined bagels, depending on the exact variety.

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Slice Rustic Bread

Rustic bread is a baked grain food typically made from wheat flour, water, yeast or sourdough starter, and salt. A slice mainly provides carbohydrates for energy, with nutrient content varying by whether it is made from refined or whole grain flour.

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Sliced Carrots, Cucumbers, And Bell Pepper

A fresh raw vegetable mix of sliced carrots, cucumbers, and bell peppers, commonly served as a snack or side. It provides a hydrating, low-calorie combination of crunchy vegetables.

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Sliced Fresh Cremini Or Button Mushroom

Cremini and button mushrooms are edible fungi commonly used as a versatile vegetable in cooking. They have a mild, savory flavor and a firm texture when fresh.

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Sliced Mushrooms (Shiitake Or Cremini Work Well)

Sliced mushrooms such as shiitake or cremini are edible fungi commonly used in savory dishes. They are low in calories and provide a mix of fiber, minerals, and bioactive compounds.

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Slivered Almond

Slivered almonds are almonds that have been blanched and cut into thin strips. They are a nutrient-dense tree nut commonly used in baking, salads, and as a topping or snack ingredient.

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Slivered Almonds Or Pine Nut

Edible tree nuts commonly used for texture and richness in savory dishes, baked goods, and salads. Slivered almonds are sliced almonds, while pine nuts are small, buttery seeds from pine cones, but both fit the imported Nuts category in culinary use.

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Slivered Yellow Bell Pepper

Slivered yellow bell pepper is a sweet, crunchy form of mature bell pepper commonly used raw or lightly cooked. It is a non-starchy vegetable with high water content and a mild flavor.

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Small Flatbread

Small flatbread is a broad grain-based bread category that includes thin, often unleavened or lightly leavened breads made primarily from wheat or other cereal flours. It is commonly used as a staple carbohydrate food in many cuisines.

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Small Globe Artichoke

Small globe artichoke is the edible flower bud of a thistle-like vegetable, valued for its tender heart and fleshy leaves. It has a mild, slightly nutty flavor and is commonly steamed, roasted, or braised.

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Small Red Or White Potatoe

Small red or white potatoes are starchy root vegetables commonly used as a versatile side or ingredient. They provide carbohydrates for energy and, when eaten with the skin, also contribute fiber and micronutrients.

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Small Red Potatoe

Small red potatoes are a variety of potato with thin red skin, white flesh, and a waxy texture that holds its shape well when cooked. They are a starchy vegetable commonly used roasted, boiled, or in salads.

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Small Round Red Potatoe

Small round red potatoes are waxy potatoes with smooth red skin and moist, firm flesh that holds its shape well when cooked. They are a starchy vegetable commonly used roasted, boiled, or in salads.

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Small Soft Flour Tortilla

A small soft flour tortilla is a flatbread typically made from refined wheat flour, water, fat, and salt. It is commonly used for wraps, tacos, and quesadillas.

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Snap Pea Pods Thinly Sliced Diagonally

Snap pea pods are the edible pods of garden peas, commonly eaten raw or lightly cooked, and thin slicing is simply a preparation style. They are a crisp, mildly sweet vegetable.

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Snow Pea Pod

Snow pea pods are the flat, edible pods of a garden pea variety, commonly eaten raw or lightly cooked. They have a crisp texture and mildly sweet flavor.

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Soft Silken Tofu

Soft silken tofu is a smooth, delicate soy-based food made by coagulating soy milk with minimal pressing, resulting in a high-moisture texture. It is commonly used in soups, sauces, smoothies, and desserts.

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Sorghum Flour

Sorghum flour is a gluten-free flour milled from whole sorghum grain, commonly used in baking and porridges. It has a mild flavor and provides complex carbohydrates along with some fiber and plant compounds.

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Sourdough Bread

Sourdough bread is bread made by fermenting dough with wild yeast and lactic acid bacteria rather than only commercial yeast. The fermentation can improve flavor and may modestly affect digestibility compared with standard bread.

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Sourdough Bread, Toasted

Sourdough bread, toasted, is bread made from fermented dough and then browned by toasting. It is a carbohydrate-rich grain food with a tangy flavor and a firmer texture than untoasted sourdough.

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Soy

Soy is a legume eaten as whole soybeans and used to make foods such as tofu, tempeh, edamame, and soy milk. It is a notable plant source of protein and contains unsaturated fats and bioactive isoflavones.

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Soy Milk

Soy milk is a plant-based beverage made from soybeans and commonly used as a dairy milk alternative. Unsweetened fortified versions can provide protein comparable to cow’s milk along with added calcium and vitamin D.

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Soy Milk Or Preferred Non-Dairy Milk

Soy milk is a plant-based beverage made from soybeans; non-dairy milks can also include almond, oat, coconut, and other plant-based drinks with varying nutrition profiles. This category is broad, so nutrient content depends heavily on whether the product is fortified and sweetened.

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Soya Milk

Soya milk is a plant-based beverage made from soybeans and commonly used as a milk alternative. It provides protein and, when fortified, can offer nutrients similar to cow's milk.

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Spelt Flour

Spelt flour is a flour milled from spelt, an ancient wheat species, and is used in breads, pasta, and baked goods. It has a mildly nutty flavor and contains gluten.

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Split Pea

Split peas are dried, peeled peas that cook into a soft texture and are commonly used in soups and stews. They are a nutrient-dense plant food rich in fiber and protein.

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Spread Almond Butter Evenly Over The Rice Cake.

Almond butter is a spread made from ground almonds. It is clearly not a dairy food; it belongs with nuts and seeds.

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Spread The Melted Peanut Butter And Jam Over The Apple Slices.

Apple slices topped with peanut butter and jam are a mixed snack or dish rather than a single whole food ingredient. It combines fruit with a nut spread and sweet fruit preserve.

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Sprig Curry Leaves, Roughly Torn

Curry leaves are aromatic leaves from the curry tree commonly used in South Asian cooking to add a citrusy, savory flavor. They are typically used fresh or lightly cooked in tempering, curries, and chutneys.

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Sprinkle The Chia Seeds On Top.

Chia seeds are tiny edible seeds commonly used as a topping or mixed into cereals, yogurt, smoothies, and baked foods. They absorb liquid and form a gel-like texture.

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Sprouted Grain Bagel

A sprouted grain bagel is a dense bread product made from sprouted whole grains, often including wheat and other cereals. It typically provides more fiber and micronutrients than refined-flour bagels, but remains a concentrated source of carbohydrates.

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Steamed Basmati Rice, To Serve

Steamed basmati rice is a long-grain white rice known for its light texture and aromatic flavor. It is primarily a source of carbohydrate and is commonly served as a staple side dish.

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Steamed Grains Whole Grain Crackers Or Bread

Whole grain crackers or bread are grain-based foods made from whole grains, which retain the bran, germ, and endosperm. They are commonly used as staple carbohydrate foods and can provide more fiber and micronutrients than refined grain versions.

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Steel-Cut Oat

Steel-cut oats are whole oat groats that have been chopped into pieces, producing a chewy texture and slower cooking grain. A 1/4 cup dry serving is a minimally processed whole grain commonly used for hot cereal.

Stir-Fry Vegetable

A stir-fry vegetable mix is typically a blend of assorted vegetables prepared for quick cooking, such as broccoli, carrots, bell peppers, snow peas, or similar produce. Its nutrition varies by the specific vegetables included, but it is generally a low-calorie, fiber-rich produce item.

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Store-Bought Oil-Free Hummus

Store-bought oil-free hummus is a chickpea-based spread typically made with tahini, lemon juice, garlic, and seasonings, without added oil. It is commonly used as a dip, spread, or condiment.

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Store-Bought Or Homemade Corn Tortillas Each Cut Into 6 Triangles

Corn tortillas are thin flatbreads made primarily from ground corn, often treated with lime in the nixtamalization process. Cut into triangles, they are commonly used for chips, tostadas, or baking and frying preparations.

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Sugar

Sugar is a refined sweetener, typically sucrose, used to add sweetness and texture to foods and beverages. It provides quick energy but little to no essential nutrients.

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Sugar Snap Pea

Sugar snap peas are an edible-pod pea vegetable with a sweet, crisp texture often eaten raw or lightly cooked. They are clearly a vegetable, so a "Sweeteners" classification would be incorrect.

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Sunflower Kernel

Sunflower kernels are the edible seeds of the sunflower plant, commonly eaten raw or roasted and used in snacks, baking, and salads. They are nutrient-dense and rich in unsaturated fats, protein, and vitamin E.

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Sunflower Seed Butter

Sunflower seed butter is a spread made from ground sunflower seeds. It has a rich, nutty flavor and is commonly used as a nut-free alternative to peanut or tree nut butters.

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Sunflower Seeds

They are a rich source of easily digestible and assimilable protein which is essential for the repair of tissues, nerves, and cells.

Sweet Apple

Sweet apple is the edible fruit of the apple tree, commonly eaten fresh or used in cooking. It is a naturally sweet fruit that provides fiber, water, and a range of plant compounds.

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Sweet Chili Sauce

Sweet chili sauce is a condiment typically made from sugar, chili peppers, vinegar, garlic, and sometimes starch for thickening. It is sweet, tangy, and mildly spicy, but is generally not a significant source of nutrients.

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Sweet Corn Kernel

Sweet corn kernels are the edible seeds of maize, commonly eaten fresh, frozen, or canned as a starchy vegetable. They have a mildly sweet flavor and provide carbohydrate along with fiber and several vitamins and minerals.

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Sweetened Dried Cranberrie

Sweetened dried cranberries are cranberries that have been dehydrated and typically infused or coated with added sugar to balance their natural tartness. They are commonly used in snacks, salads, baked goods, and grain dishes.

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Sweetened Flaked Coconut

Sweetened flaked coconut is shredded dried coconut meat with added sugar, commonly used in baking and desserts. It provides coconut fat and fiber but is also a concentrated source of added sugars and calories.

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Sweetener*

A generic sweetener refers to a substance used to add sweetness to foods or drinks, which may include caloric sugars or non-nutritive sweeteners. Because the specific ingredient is unclear, nutrition and health effects vary widely by type.

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Tahini

Tahini is a smooth paste made from ground sesame seeds and commonly used in dressings, dips, and sauces. It is energy-dense and provides healthy fats along with several minerals.

Tahini Or Cashew Butter

Tahini and cashew butter are creamy spreads made from ground sesame seeds or cashews, respectively. They are plant-based foods commonly used in sauces, spreads, and dressings.

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Tapioca Starch

Tapioca starch is a refined starch extracted from cassava root and commonly used as a thickener or gluten-free baking ingredient. It is mostly carbohydrate with very little protein, fiber, fat, or micronutrients.

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Tart Apple, Cored & Chopped

Tart apple is a crisp, acidic apple variety commonly eaten raw or used in cooking. It provides fiber and polyphenol antioxidants with relatively low calories.

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Teff Flour

Teff flour is a whole-grain flour made from teff, a tiny ancient cereal grain native to Ethiopia and Eritrea. It has a mild, nutty flavor and is naturally gluten-free.

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Tempeh

Crumbled tempeh is tempeh that has been broken into small pieces for use as a plant-based protein ingredient. It is a fermented soy food with a firm texture and savory, nutty flavor.

Thin Zucchini Noodles

Thin zucchini noodles are spiralized strips of zucchini often used as a low-carbohydrate, gluten-free pasta alternative. Although imported as a grain, they are clearly a non-starchy vegetable preparation.

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This Overnight Oats Recipe Delivers A Powerful Combo Of Plant-Based Protein, Omega-3S, And Fiber—Supporting Muscle Recovery, Heart Health, And Blood Sugar Balance. Chia And Flaxseeds Also Promote Good Cholesterol And Gut Health, While Cinnamon May Help Improve Insulin Sensitivity.

A prepared overnight oats dish typically made from oats soaked with ingredients such as chia seeds, flaxseeds, and cinnamon. It is a fiber-rich, plant-forward breakfast that can provide sustained energy and a mix of complex carbohydrates, healthy fats, and plant protein.

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To 1 Cup Chickpea Flour

Chickpea flour is a gluten-free flour made from ground chickpeas, commonly used in flatbreads, batters, and baking. Despite the import label, it is more accurately a legume-based ingredient rather than a true grain.

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To 16-Oz. Package Frozen Stir-Fry Vegetables

A frozen stir-fry vegetable mix typically contains a variety of pre-cut vegetables such as broccoli, carrots, snap peas, peppers, or similar produce for quick cooking. It offers a convenient way to add multiple vegetables to meals.

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Tofu

Tofu is a soy-based food made by coagulating soy milk into soft or firm curds. It is a versatile plant protein with a mild flavor that absorbs seasonings well.

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Tricolor Quinoa

Tricolor quinoa is a blend of white, red, and black quinoa seeds cooked and eaten like a grain. It has a mild, nutty flavor and is naturally gluten-free.

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Trumpet Mushroom

Trumpet mushroom is an edible mushroom with a firm, meaty texture and mild savory flavor. It is commonly used in sautés, roasting, grilling, and other cooked dishes.

Turbinado Sugar Or Pure Cane Sugar

Turbinado sugar and pure cane sugar are caloric sweeteners made from sugarcane, with turbinado being less refined and retaining a small amount of molasses. They are used primarily to add sweetness and provide energy, but they are not a significant source of essential nutrients.

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Turmeric

Turmeric is a natural wonder in the healing world and has been used as a powerful anti-inflammatory, antioxidant, antiseptic, and anti-depressant since ancient times.

Turmeric Or 1 Tablespoon Finely Chopped Turmeric Root

Turmeric root is a golden-orange rhizome commonly used as a spice, fresh or dried, in savory dishes and beverages. It is known for its curcuminoids, especially curcumin, along with aromatic compounds.

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Turnip

Turnip is a root vegetable with a mildly peppery flavor when raw and a sweeter, softer texture when cooked. Both the root and leafy greens are edible, though the root is the part most commonly referred to as turnip.

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Unbleached All-Purpose Flour Or Whole Wheat Flour

Unbleached all-purpose flour and whole wheat flour are milled wheat flours commonly used in baking and cooking. Whole wheat flour retains the bran and germ, so it is generally higher in fiber and micronutrients than unbleached all-purpose flour.

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Uncooked Arborio Rice

Uncooked Arborio rice is a short-grain white rice traditionally used for risotto because of its high starch content and creamy texture when cooked. As a refined grain, it provides mainly carbohydrate with less fiber than whole-grain rice.

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Uncooked Brown Jasmine Rice

Uncooked brown jasmine rice is a whole-grain aromatic rice with the bran and germ intact, giving it a nuttier flavor and chewier texture than white jasmine rice. It is commonly used as a staple carbohydrate in savory and sweet dishes.

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Uncooked Brown Rice Spaghetti

Uncooked brown rice spaghetti is a dry pasta made primarily from whole-grain brown rice flour. It is a gluten-free grain product that serves as an alternative to wheat-based spaghetti.

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Uncooked Elbow Or Small-Shell Pasta

Uncooked elbow or small-shell pasta is a dried grain-based food, most commonly made from refined or whole wheat semolina. It is primarily a source of carbohydrates and is commonly used as a base for many meals.

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Uncooked Penne

Uncooked penne is a tubular pasta typically made from refined durum wheat semolina, though whole-grain and gluten-free versions also exist. It is primarily a source of carbohydrate used as a staple grain food.

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Uncooked Whole-Grain Elbow Macaroni Or Quinoa

A dry pasta or grain product made from whole-grain elbow macaroni or quinoa, typically used as a carbohydrate-rich staple in meals. It provides more fiber and micronutrients than refined pasta when made from whole grains or quinoa.

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Unpeeled Apples

Unpeeled apples are whole apples eaten with their skin, which contributes additional fiber and phytonutrients. They are a commonly consumed fruit with a crisp texture and naturally sweet-tart flavor.

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Unrefined Cane Sugar

Unrefined cane sugar is a minimally processed sweetener made from sugarcane juice, retaining some molasses and trace minerals. It is primarily used to add sweetness and flavor in cooking and baking.

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Unripe Jackfruit

Unripe jackfruit is the immature form of jackfruit, used as a starchy vegetable with a fibrous, meat-like texture in savory dishes. It is relatively low in fat and provides fiber along with several vitamins and minerals.

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Unsalted Cashew

Unsalted cashew is the edible kidney-shaped seed of the cashew tree, commonly eaten as a snack or used in cooking. It has a mild, buttery flavor and provides plant-based fats, protein, and minerals.

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Unsalted Dry Roasted Peanut

Unsalted dry roasted peanuts are legumes commonly eaten as a snack or used as an ingredient. Dry roasting enhances flavor without added salt, while retaining much of their protein, healthy fats, and micronutrients.

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Unsalted Pistachio

Unsalted pistachios are edible tree nuts with a mildly sweet, rich flavor and firm texture. They are commonly eaten as a snack or used in savory and sweet dishes.

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Unsalted Pistachio Nut

Unsalted pistachios are edible tree nuts with a mildly sweet flavor and a firm texture. They are commonly eaten as a snack or used in savory and sweet dishes.

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Unsalted Roasted Peanut

Unsalted roasted peanuts are edible legumes commonly eaten as a snack or used in cooking. They provide concentrated plant protein and healthy fats with no added sodium.

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Unsalted Roasted Pepitas

Unsalted roasted pepitas are edible pumpkin seeds that have been dry-roasted without added salt. They are a nutrient-dense seed commonly eaten as a snack or used as a topping.

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Unsalted Roasted Sunflower Seeds

Unsalted roasted sunflower seeds are the edible seeds of the sunflower, commonly eaten as a snack or added to meals for crunch and richness. They are calorie-dense and provide plant-based fats, protein, and minerals.

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Unsalted Sunflower Seed Kernels

Unsalted sunflower seed kernels are the edible inner portion of sunflower seeds, commonly eaten as a snack or added to salads, cereals, and baked goods. They are nutrient-dense seeds with a mild, nutty flavor.

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Unseasoned Mexican Or Southwest Corn Blend

A Mexican or Southwest corn blend is typically a mixed frozen or fresh vegetable blend centered on corn and may include peppers, beans, or other vegetables. It is a starchy vegetable mix that can provide fiber and a range of vitamins and minerals depending on the exact ingredients.

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Unsweetened Almond Milk (Or Milk Of Choice)

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is commonly used as a milk alternative and is typically low in calories and carbohydrates compared with dairy milk.

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Unsweetened Dried Mango

Unsweetened dried mango is mango fruit that has been dehydrated, resulting in a chewy, naturally sweet snack with concentrated flavor and nutrients. It is generally more calorie- and sugar-dense per serving than fresh mango because the water has been removed.

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Unsweetened Dried Tart Cherrie

Unsweetened dried tart cherries are dehydrated sour cherries with a concentrated sweet-tart flavor and chewy texture. They provide fruit-derived polyphenols and fiber, but drying also concentrates natural sugars and calories compared with fresh cherries.

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Unsweetened Non-Dairy Yogurt

Unsweetened non-dairy yogurt is a plant-based yogurt alternative typically made from soy, coconut, almond, oat, or other plant ingredients and fermented with live cultures. It can provide probiotics and, when fortified, nutrients similar to conventional yogurt.

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Unsweetened Plant Milk (Organic Soy Or Pea Milk For Higher Protein)

Unsweetened soy or pea milk is a plant-based milk alternative often chosen for its higher protein content compared with other non-dairy milks. When fortified, it can provide nutrients similar to cow's milk, though composition varies by brand.

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Unsweetened Soy Greek-Style Yogurt

Unsweetened soy Greek-style yogurt is a cultured plant-based yogurt alternative made from soy, typically strained or thickened for a higher-protein, creamy texture. It is unsweetened, so it generally contains little to no added sugar.

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Unsweetened Soy Milk

Unsweetened soy milk is a plant-based beverage made from soybeans and commonly used as a milk alternative. A 1/2-cup serving is typically low in sugar and may be fortified with vitamins and minerals.

Vanilla Almond Milk, Unsweetened

Unsweetened vanilla almond milk is a plant-based beverage typically made from almonds and water, often flavored with vanilla and fortified with vitamins and minerals. Despite some import categorizations, it is generally considered a non-dairy milk alternative.

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Vanilla Bean Frosting

A sweet frosting typically made from sugar, fat, and vanilla flavoring, used as a dessert topping or filling. It is a processed confection rather than a legume, so the imported category is clearly wrong.

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Vegetable

A vegetable is a broad culinary category for edible plant parts such as leaves, stems, roots, flowers, and pods. Nutritional value varies widely by type, but vegetables are generally nutrient-dense foods commonly included in healthy dietary patterns.

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Vegetable Medley

A vegetable medley is a mixed dish or blend of assorted vegetables, typically used as a side or ingredient. Its nutrition varies by the vegetables included and how it is prepared.

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Vermicelli Rice Noodle

Vermicelli rice noodles are thin noodles made primarily from rice flour and water. They are a gluten-free grain product commonly used in soups, stir-fries, and cold dishes.

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Vinegar

Vinegar is a sour, acidic condiment made by fermenting alcohol into acetic acid. Common types include apple cider, white, red wine, and balsamic vinegar.

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Walnuts

Walnuts are one of the most antioxidant rich foods and are an excellent source of omega-3 fatty acids which have anti-inflammatory properties and are known to help prevent strokes, diabetes, coronary artery disease.

Walnuts (Chopped, May Use Pecans Or Almonds)

Walnuts are tree nuts with a rich, slightly bitter flavor and a soft-crunchy texture. They are commonly eaten raw or roasted and used in baking, salads, and savory dishes.

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Walnuts Or Peanut

Walnuts and peanuts are both nutrient-dense edible seeds commonly grouped as nuts in cooking and meal planning. They provide plant protein, healthy fats, and fiber, though peanuts are legumes botanically.

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Warm Tortillas And Fill With Jackfruit, Roasted Veggies, And Black Beans.

A plant-based tortilla filling or taco-style dish made with jackfruit, roasted vegetables, and black beans. It provides a mix of legumes, vegetables, and starch, with fiber and some protein depending on the tortilla and preparation.

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Wheat Berrie

Wheat berries are the whole, unprocessed kernels of wheat with the bran, germ, and endosperm intact. They have a chewy texture and are used in grain bowls, salads, soups, and hot cereals.

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Wheat Berries Farro Or Bulgur

Wheat berries, farro, and bulgur are minimally processed forms of wheat grain commonly used as whole grains in salads, soups, and side dishes. They provide a chewy texture and are generally more nutrient-dense than refined wheat products.

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Wheat Flour Or White Whole Wheat Flour

Wheat flour is a milled grain product made from wheat; white whole wheat flour is milled from a lighter-colored variety of whole wheat and retains the bran and germ. Compared with refined white flour, white whole wheat flour generally provides more fiber and micronutrients.

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Wheat Gnocchi

Wheat gnocchi is a soft pasta dumpling made primarily from wheat flour, often combined with potato, water, and sometimes egg. It is a refined or semi-refined grain-based starchy food commonly served boiled with sauces.

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Wheat Or Corn Tortillas

Wheat or corn tortillas are flatbreads commonly used as a staple grain food in many cuisines. Their nutrition varies by ingredients and processing, with corn tortillas typically higher in fiber and whole-grain character than refined flour tortillas.

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White Bean

White beans are mature common beans with a mild flavor and creamy texture. A 1/2-cup drained and rinsed serving provides plant protein, fiber, and complex carbohydrates.

White Corn Tortilla

White corn tortilla is a flatbread traditionally made from nixtamalized corn masa and water. It is a staple starch used in many Latin American dishes.

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White Potatoe

White potato is a starchy tuber commonly eaten baked, boiled, mashed, or roasted. It provides energy and can be a nutritious whole food when prepared with minimal added fat, salt, or sugar.

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White Vinegar Or Apple Cider Vinegar

White vinegar and apple cider vinegar are acidic condiments made through fermentation, commonly used in cooking, pickling, and food preparation. Apple cider vinegar retains trace compounds from apples, while white vinegar is more refined and primarily valued for its acetic acid content.

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White Whole Wheat Or Spelt Flour

White whole wheat or spelt flour is a milled grain flour used in baking; white whole wheat comes from a lighter-colored variety of whole wheat, while spelt is an ancient wheat species. It generally provides more nutrients than refined white flour because it retains the bran and germ.

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Whole Grain

Whole grains are grains that retain the bran, germ, and endosperm, such as oats, brown rice, barley, and whole wheat. They are staple carbohydrate foods that generally provide more fiber and micronutrients than refined grains.

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Whole Grain Bread (Toasted)

Whole grain bread is bread made primarily from whole grain flour, retaining the bran and germ; toasting changes texture and flavor but does not substantially change its core nutrition. It is a common grain-based staple that can provide carbohydrates, fiber, and some micronutrients.

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Whole Grain Burger Bun

A whole grain burger bun is a bread roll made primarily from whole grain flour, commonly used for sandwiches and burgers. It generally provides more fiber and micronutrients than refined white buns.

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Whole Grain Cracker

Whole grain crackers are snack crackers made primarily from whole grain flours, often wheat, and may include added oil, salt, seeds, or seasonings. They provide more fiber and micronutrients than refined crackers, but nutrition varies widely by brand and ingredients.

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Whole Grain Macaroni

Whole grain macaroni is pasta made from whole wheat or other whole grain flours, retaining the bran and germ. It is a starchy staple that generally provides more fiber and micronutrients than refined macaroni.

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Whole Grain Macaroni Or Spiral

Whole grain macaroni or spiral is pasta made from whole wheat or other whole grains, retaining the bran and germ. It is a staple grain food that provides more fiber and micronutrients than refined pasta.

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Whole Grain Pita Bread Round

Whole grain pita bread is a round flatbread made from whole wheat flour, yeast, water, and salt. It provides more fiber and micronutrients than refined white pita.

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Whole Grain Spelt Flour

Whole grain spelt flour is flour milled from the entire spelt kernel, an ancient wheat species. It has a mildly nutty flavor and retains the bran, germ, and endosperm, providing more fiber and micronutrients than refined flour.

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Whole Grain Tortilla

A whole grain tortilla is a flatbread typically made from whole wheat or other whole grain flours. It provides more fiber and micronutrients than refined-flour tortillas.

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Whole Wheat

Whole wheat is the intact grain form of wheat, containing the bran, germ, and endosperm. It is commonly used in breads, pasta, cereals, and flour products.

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Whole Wheat Angel Hair Pasta

Whole wheat angel hair pasta is a thin pasta made from whole wheat flour, retaining the bran and germ of the grain. It generally provides more fiber and micronutrients than refined pasta.

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Whole Wheat Bread

Whole wheat bread is bread made primarily from whole wheat flour, retaining the bran, germ, and endosperm of the grain. It is a common staple food that generally provides more fiber and micronutrients than refined white bread.

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Whole Wheat Bread, Toasted

Whole wheat bread that has been toasted, typically made from whole wheat flour and retaining the bran and germ of the grain. Toasting changes texture and flavor but does not substantially alter the core nutrient profile.

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Whole Wheat Couscou

Whole wheat couscous is a small pasta made from whole durum wheat semolina. It cooks quickly and provides more fiber than regular couscous.

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Whole Wheat Flour

Whole wheat flour is flour made by grinding the entire wheat kernel, including the bran, germ, and endosperm. It is commonly used in breads, baked goods, and other grain-based foods.

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Whole Wheat Flour Tortilla

Whole wheat flour tortilla is a flatbread typically made from whole wheat flour, water, fat, and salt. It provides more fiber and micronutrients than tortillas made with refined flour.

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Whole Wheat Hamburger Bun

A whole wheat hamburger bun is a bread product typically made from whole wheat flour, yeast, water, and other baking ingredients. It provides more fiber and micronutrients than a refined white bun, but is still a processed grain food.

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Whole Wheat Macaroni

Whole wheat macaroni is pasta made from whole wheat flour, so it retains the bran and germ of the grain. It generally provides more fiber and micronutrients than refined macaroni.

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Whole Wheat Orzo Pasta

Whole wheat orzo pasta is a small rice-shaped pasta made from whole wheat flour. It provides the texture of traditional pasta with more fiber and micronutrients than refined varieties.

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Whole Wheat Panko

Whole wheat panko is a coarse Japanese-style breadcrumb made from whole wheat bread and used as a crispy coating or binder in cooking. It is generally more fiber-rich than regular refined breadcrumbs but remains a processed wheat-based grain product.

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Whole Wheat Pasta

Whole wheat pasta is pasta made from whole grain wheat flour, retaining the bran and germ. It generally provides more fiber and micronutrients than refined pasta.

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Whole Wheat Pastry Flour

Whole wheat pastry flour is a finely milled flour made from soft whole wheat, retaining the bran and germ while producing a lighter texture than regular whole wheat flour. It is commonly used in tender baked goods such as muffins, pancakes, and pastries.

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Whole Wheat Penne Pasta

Whole wheat penne pasta is a pasta made from whole wheat flour, so it retains the bran and germ of the grain. It is a grain-based food that generally provides more fiber and micronutrients than refined pasta.

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Whole Wheat Pita

Whole wheat pita is a round flatbread made primarily from whole wheat flour, water, yeast, and salt. It provides more fiber and micronutrients than pita made with refined flour.

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Whole Wheat Pita Bread

Whole wheat pita bread is a round flatbread made from whole wheat flour, typically containing more fiber and micronutrients than refined white pita. It is commonly used for sandwiches, dips, and wraps.

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Whole Wheat Pita Round

Whole wheat pita round is a flatbread made primarily from whole wheat flour, water, yeast, and salt. It is a grain-based food that provides carbohydrates for energy along with some fiber and protein.

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Whole Wheat Spaghetti

Whole wheat spaghetti is pasta made from whole wheat flour, so it retains the bran and germ of the grain. It generally provides more fiber and micronutrients than refined white spaghetti.

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Whole Wheat Tortilla

Whole wheat tortilla is a flatbread typically made from whole wheat flour, water, fat, and salt. It provides more fiber and micronutrients than tortillas made with refined flour.

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Whole-Grain Bagel

A whole-grain bagel is a dense baked bread product made primarily from whole-grain flour, typically wheat. It provides more fiber and micronutrients than a refined bagel but is still a concentrated source of carbohydrates.

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Whole-Grain Bread

Whole-grain bread is bread made from flour that retains the bran, germ, and endosperm of the grain. It generally provides more fiber and micronutrients than refined white bread.

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Whole-Grain Noodle

Whole-grain noodles are pasta products made from whole-grain flour, so they retain the bran and germ of the grain. They generally provide more fiber and micronutrients than refined noodles.

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Whole-Grain Pasta

Whole-grain pasta is pasta made from whole wheat or other whole grains, so it retains the bran and germ. It is typically higher in fiber and micronutrients than refined pasta.

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Whole-Grain Penne Or Fusilli Pasta

Whole-grain penne or fusilli pasta is pasta made from whole grains, typically whole wheat, retaining the bran and germ for more fiber and nutrients than refined pasta. It is a staple carbohydrate food commonly used as a base for savory meals.

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Whole-Grain Penne Pasta

Whole-grain penne pasta is a pasta made from whole wheat flour, retaining the bran and germ of the grain. It is a staple carbohydrate food that generally provides more fiber and micronutrients than refined pasta.

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Whole-Grain Spaghetti

Whole-grain spaghetti is pasta made from whole wheat flour, retaining the bran and germ of the grain. It has a firmer texture and typically provides more fiber and micronutrients than refined spaghetti.

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Whole-Grain Spaghetti, Dry

Whole-grain spaghetti is dried pasta made from whole wheat flour, so it retains the bran and germ of the grain. It has a firmer texture and generally more fiber and micronutrients than refined spaghetti.

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Whole-Grain Toast

Whole-grain toast is bread made from whole grains and toasted for a firmer texture. It is commonly used as a base for meals and snacks and generally provides more fiber and micronutrients than refined white toast.

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Whole-Grain Wrap

A whole-grain wrap is a flatbread-style product made primarily from whole-grain flour, often wheat, and used for sandwiches or wraps. Compared with refined wraps, it generally provides more fiber and some additional micronutrients.

Whole-Wheat Or Gluten-Free Pasta

Whole-wheat pasta is a grain-based pasta made from whole wheat flour, while gluten-free pasta is typically made from rice, corn, legumes, or other gluten-free grains and starches. Nutritional value varies by product, but both are commonly used as carbohydrate-rich staple foods.

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Whole-Wheat Or Oat Flour

Whole-wheat flour and oat flour are milled whole-grain flours used in baking and cooking. They provide more fiber and micronutrients than refined white flour because the bran and germ are retained.

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Whole-Wheat Orecchiette

Whole-wheat orecchiette is a pasta made from whole durum wheat flour, retaining the bran and germ of the grain. It is a grain-based staple food that provides more fiber and micronutrients than refined pasta.

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Whole-Wheat Pita Pocket

Whole-wheat pita pocket is a leavened flatbread made from whole-wheat flour, typically used for sandwiches, dipping, or wraps. It provides more fiber and micronutrients than refined white pita.

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Whole‑Grain Pitas, Halved.

Whole-grain pitas are flatbreads made primarily from whole wheat flour and often used for sandwiches, wraps, or dipping. They provide more fiber and micronutrients than refined white pita.

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Wide Whole-Grain Noodles, Cooked And Rinsed

Wide whole-grain noodles are pasta made from whole-grain flour and cooked until tender, then rinsed. They provide a starch-based grain option with more fiber and micronutrients than refined noodles.

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Wild Blueberries

There are two types of blueberries, the larger cultivated berries that are commonly seen in the fresh produce section in the supermarket, and the smaller, more flavorful wild blueberries.

Wild Rice

Wild rice is an aquatic grass seed traditionally eaten like a whole grain, with a chewy texture and nutty flavor. It is naturally gluten-free and generally higher in protein and fiber than many common white rice varieties.

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Yellow Lentils

Yellow lentils are split, hulled lentils that cook quickly and have a mild, earthy flavor. They are a staple legume used in soups, stews, and dals.

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Yellow Or Brown Lentil

Yellow and brown lentils are edible pulses from the lentil plant, commonly used in soups, stews, curries, and side dishes. They are a staple legume valued for their protein, fiber, and mineral content.

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Yellow Potato

Yellow potato is a starchy tuber vegetable with a creamy texture and mild flavor. It is commonly baked, boiled, roasted, or mashed and provides carbohydrates along with several important micronutrients.

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Yukon Gold Potato

Yukon Gold potato is a yellow-fleshed potato with a naturally buttery flavor and medium starch content, commonly used for roasting, mashing, and baking. It is a starchy vegetable that provides energy along with several essential micronutrients.

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Yukon Gold Potatoe

Yukon Gold potato is a yellow-fleshed potato variety known for its naturally buttery flavor and smooth texture. It is commonly used for roasting, mashing, baking, and soups.

Zucchini

Zucchini is a highly alkaline food that is one of the mildest and easiest vegetables to digest.

Zucchini Into Thin Rounds.

Zucchini is a mild, tender summer squash commonly eaten raw or cooked. Thin rounds are simply sliced zucchini and remain a non-starchy vegetable.

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