High Cholesterol

“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 Chopped Kale, Stems Removed

Kale is a dark leafy green vegetable in the brassica family with a sturdy texture and mildly bitter, earthy flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

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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 Cup Steamed Broccoli (Side)

Steamed broccoli is a cruciferous vegetable commonly served as a side dish. It is low in calories and provides fiber along with a range of vitamins, minerals, and protective plant compounds.

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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 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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• ½ Banana • 2 Tbsp Walnut

A small serving of banana and walnuts combines fruit carbohydrates with healthy fats, fiber, and plant nutrients. This pairing is commonly used as a snack or topping for added energy and satiety.

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• ½ Cup Chopped Strawberries (Fresh Or Frozen)

Strawberries are a sweet, red berry commonly eaten fresh or frozen. A 1/2-cup serving provides flavor, hydration, and beneficial plant compounds with relatively few calories.

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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 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 Wild-Caught Halibut Fillets (5 Oz Each)

Wild-caught halibut is a lean white fish with a mild flavor and firm texture. It is commonly used as a high-protein seafood option in baked, grilled, or pan-seared dishes.

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• 3 Cups Chopped Kale (Massaged With 1 Tsp Olive Oil)

Kale is a leafy green vegetable; this entry appears to refer to chopped kale lightly massaged with a small amount of olive oil. It is commonly eaten raw in salads or cooked and is known for its high nutrient density.

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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 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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⁄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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1-2 Tsp Extra Virgin Olive Oil, For Drizzling

Extra virgin olive oil is a minimally processed oil pressed from olives, commonly used for drizzling, dressings, and low- to moderate-heat cooking. It is valued for its flavor and high content of heart-healthy monounsaturated fats and polyphenols.

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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 Cabbage (Optional Garnish)

Cabbage is a cruciferous vegetable commonly eaten raw or cooked and often used as a garnish in salads, tacos, and slaws. It is low in calories and adds crunch, fiber, and mild peppery sweetness.

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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 Carrots, Sliced Into Round

Carrots are a root vegetable commonly eaten raw or cooked, with a naturally sweet flavor and crisp texture. A 1/2-cup sliced serving is a low-calorie produce item rich in carotenoid pigments.

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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 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 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 Toasted Pine Nut

Toasted pine nuts are the edible seeds of certain pine trees, with a rich, buttery flavor. They are energy-dense and commonly used in pesto, salads, grain dishes, and baked goods.

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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 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.

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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 Cups Vegan Cheddar Cheese, Shredded

Shredded vegan cheddar cheese is a plant-based cheese alternative typically made from oils, starches, and seasonings rather than dairy milk. It is used similarly to shredded cheddar for melting or topping foods.

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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 Abbot’S Butcher Ground “Chorizo” (10 Oz)

Abbot’s Butcher Ground “Chorizo” is a plant-based meat alternative seasoned in a chorizo style, typically made from pea protein and oils with spices. It is generally used as a savory protein substitute in tacos, bowls, and similar dishes.

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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 Frozen Corn, Thawed

Frozen corn, thawed, is a starchy vegetable commonly used as a side or ingredient in mixed dishes. It provides carbohydrates along with some fiber, vitamins, and minerals.

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¼ Cup Melted Refined Coconut Oil

Refined coconut oil is a neutral-flavored cooking fat made from coconut and processed to remove much of the coconut aroma and flavor. It is composed mostly of saturated fat and contains little to no protein, carbohydrate, or fiber.

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¼ Cup Olive Oil, For Chimichurri

Olive oil is a plant oil pressed from olives and commonly used in dressings, marinades, and cooking. In chimichurri, it acts as the primary fat and flavor carrier.

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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 Pecans, Roughly Chopped

Pecans are edible tree nuts with a rich, buttery flavor and soft crunch. They are commonly eaten raw, roasted, or added to baked goods, salads, and savory dishes.

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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 Pesto

Pesto is a savory sauce typically made from basil, olive oil, nuts, cheese, garlic, and salt. A 1/4 cup serving is energy-dense and used as a condiment, spread, or pasta sauce.

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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 Grapeseed Oil

Grapeseed oil is a refined cooking oil extracted from grape seeds, commonly used for sautéing, frying, and dressings. It has a neutral flavor and is composed mostly of polyunsaturated fat.

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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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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-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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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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A Bunch Japanese Chives Or Regular Chives

Japanese chives and regular chives are mild allium vegetables used as herbs or green vegetables in many dishes. They have a delicate onion-garlic flavor and are typically eaten fresh or lightly cooked.

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Abbot’S Butcher Chopped Chick’N, Torn Into Shred

A plant-based meat alternative made from pea protein and other ingredients, designed to mimic shredded chicken. It is a processed vegan protein product rather than a whole food.

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Abbot’S Butcher Ground “Beef”

Abbott’s Butcher Ground “Beef” is a plant-based ground meat alternative designed to mimic ground beef in texture and savory flavor. It is typically made from pea protein and seasonings and used in dishes such as tacos, burgers, pasta sauces, and bowls.

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Acai

Acai is a dark purple berry from the acai palm, commonly sold frozen, dried, or as puree. It is known for its high antioxidant content and is typically used in smoothies, bowls, and beverages.

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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 Almond Milk To The Blender First.

Unsweetened almond milk is a plant-based beverage made from almonds and water, often fortified with vitamins and minerals. It is not a dairy food, so the import category appears incorrect.

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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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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 Milk

Almond milk is a plant-based beverage made by blending almonds with water, often strained and sometimes fortified with vitamins and minerals. Unsweetened varieties are typically low in calories compared with dairy milk.

Almond Or Macadamia Meal

Almond or macadamia meal is a coarse flour made from ground almonds or macadamia nuts, commonly used in baking and gluten-free cooking. It is energy-dense and provides healthy fats, with nutrient levels varying by nut type.

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Almond Or Peanut Butter

Almond butter and peanut butter are nut- or legume-based spreads made primarily from ground almonds or peanuts. They are energy-dense foods that provide unsaturated fats, plant protein, and micronutrients, though nutrient profiles differ somewhat between the two.

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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.

Aloe Vera Leaf

Aloe Vera Leaf is a miraculous healing food that is one of the oldest healing remedies and natural antibiotics in the world.

Amaranth

Amaranth is a nutrient-dense pseudocereal seed that is cooked and eaten similarly to a grain. It has a mild, nutty flavor and is naturally gluten-free.

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And 1/2 Tablespoons Vegetable Oil, For Frying

Vegetable oil is a refined cooking oil commonly used for frying and sautéing. It is typically a blend of plant oils such as soybean, corn, canola, or sunflower oil.

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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.

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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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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.

Arugula

Fresh arugula is a leafy green vegetable with a peppery, slightly bitter flavor commonly used in salads, sandwiches, and cooked dishes.

Assemble Place Grilled Salmon On Top Of Salad And Drizzle With Dressing.

Grilled salmon served over salad with dressing is a mixed dish centered on salmon as the primary protein. Salmon is a nutrient-dense fish commonly valued for its omega-3 fats and high-quality protein.

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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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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 Cream

Avocado cream is a creamy preparation made primarily from avocado, often blended with ingredients such as citrus juice, herbs, dairy, or seasonings. It is best categorized as a prepared food rather than raw produce.

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Avocado Oil Cooking Spray

Avocado oil cooking spray is a spray form of refined or expeller-pressed avocado oil used for greasing pans and high-heat cooking. It is an oil product, not produce, so the import category appears incorrect.

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Avocado Oil For Pan-Frying

Avocado oil is a plant oil pressed from avocados and is commonly used for high-heat cooking such as pan-frying because of its relatively high smoke point. It has a mild flavor and is composed mostly of unsaturated fats.

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Avocado Oil Spray

Avocado oil spray is a cooking oil made from avocado oil and packaged for aerosol or pump application. It is used to lightly coat pans or foods and is nutritionally similar to avocado oil, though some sprays may include propellants or anti-stick additives.

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Avocado Oil, Divided, For Frying

Avocado oil is an edible oil pressed from the flesh of avocados and commonly used for high-heat cooking such as frying. It is mild in flavor and composed mostly of unsaturated fats.

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Avocado Oil, For Pan

Avocado oil is a cooking oil pressed from the flesh of avocados and is commonly used for sautéing, roasting, and pan cooking because of its high heat tolerance. It has a mild flavor and is composed mostly of monounsaturated fat.

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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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Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

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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 Powder

Barley grass powder is made from the young leaves of the barley plant, typically dried and milled into a fine green powder. It is used as a concentrated whole-food ingredient in smoothies, juices, and supplements.

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Bartlett Pear

Bartlett pear is a sweet, juicy variety of pear commonly eaten fresh or used in cooking. It is a fruit that provides hydration and dietary fiber with relatively modest calories.

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Basil And/Or Italian Parsley

Basil and Italian parsley are aromatic culinary herbs commonly used fresh or dried to add flavor to savory dishes. They are low-calorie produce items that provide small amounts of vitamins, minerals, and plant antioxidants.

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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.

Berries And/Or Sliced Banana

A mixed fruit item that typically includes berries and/or sliced banana. It provides naturally occurring carbohydrates, fiber, and a range of vitamins and antioxidant compounds.

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Bias-Sliced Scallions

Bias-sliced scallions are cut green onions, a mild allium vegetable used raw or cooked for flavor, texture, and garnish. They are considered produce, and the categorization as Vegetables is appropriate.

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Bite-Size Strips Red Bell Pepper

Red bell pepper strips are sliced pieces of sweet red bell pepper, a non-starchy vegetable commonly eaten raw or cooked. They have a crisp texture and are especially rich in vitamin C.

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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 Mustard Seed

Black mustard seed is the small, pungent seed of Brassica nigra, commonly used whole or ground as a spice in many cuisines. It has a sharp, warming flavor that becomes more pronounced when crushed or cooked.

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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 Or White Sesame Seeds

Black and white sesame seeds are small oil-rich edible seeds commonly used whole, toasted, or ground in savory and sweet dishes. They are nutritionally similar, with black sesame sometimes noted for slightly higher antioxidant compounds from its hull.

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Black Rice

Black rice is a whole-grain rice variety with a dark purple-black bran layer and a slightly nutty flavor. It is commonly used in savory dishes, rice bowls, porridges, and desserts.

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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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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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 Mustard

Brown mustard refers to the seeds of brown mustard plants, commonly used whole, ground, or as a condiment ingredient. It has a pungent flavor and is used in pickling, spice blends, and prepared mustards.

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Brown Onions

Brown onions are pungent bulb vegetables commonly used as a savory base in cooked dishes and sauces. They become milder and sweeter when cooked.

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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 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 Sesame Seeds

Brown sesame seeds are small oil-rich seeds with a nutty flavor, commonly used whole, toasted, or ground in savory and sweet dishes. They are a concentrated source of healthy fats, minerals, and plant compounds.

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Brush Halibut With Dijon Mustard And Press Into Pistachio Mixture.

A prepared halibut dish coated with Dijon mustard and a pistachio mixture. It provides lean fish protein along with healthy fats and nutrients from pistachios.

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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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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.

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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.

Cabbage With Carrot

Cabbage with carrot is a non-starchy vegetable combination commonly used raw in slaws or cooked in mixed dishes. It provides fiber and a range of antioxidant vitamins and plant compounds.

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Cabbage, Finely Chopped

Finely chopped cabbage is a cruciferous vegetable with a mild, slightly peppery flavor that can be eaten raw or cooked. It is low in calories and commonly used in salads, slaws, stir-fries, and soups.

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Cacao

Cacao refers to the seeds of the Theobroma cacao tree, used to make cocoa powder, chocolate, and cacao nibs. It has a rich, bitter flavor and is valued as a minimally processed source of cocoa solids.

Cacao Nib

Cacao nibs are small pieces of crushed cacao beans with an intense chocolate flavor and little to no added sugar. They are minimally processed and provide fiber, minerals, and plant compounds.

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Cacao Nibs, For Topping

Cacao nibs are small pieces of crushed cacao beans with an intense chocolate flavor and crunchy texture, often used as a topping. They are minimally processed and naturally contain cocoa solids, cocoa butter, fiber, and bitter polyphenols.

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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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Camelina Oil

Camelina oil is a plant oil pressed from the seeds of Camelina sativa, an oilseed in the mustard family. It is valued for its mild flavor and relatively high omega-3 content compared with many common culinary oils.

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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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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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Canned Diced Tomatoe

Canned diced tomatoes are chopped tomatoes preserved in juice or puree, commonly used in soups, sauces, and stews. They provide many of the same nutrients as fresh tomatoes, though sodium can be high in salted varieties.

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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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Canola Oil (Divided)

Canola oil is a refined cooking oil extracted from rapeseed varieties bred to be low in erucic acid. It has a neutral flavor and is commonly used for sautéing, baking, frying, and dressings.

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Carrot

Shredded carrot is carrot that has been finely grated or cut into thin strips, commonly used raw in salads, slaws, and garnishes or cooked in savory and sweet dishes. It has a mildly sweet flavor and crisp texture.

Carrots With Green Top

Carrots with green tops are root vegetables; the orange taproot is commonly eaten, while the feathery greens are also edible and herb-like in flavor. They can be eaten raw or cooked and are valued for their carotenoid content.

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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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Cashew Lime Cream

A creamy sauce or topping typically made by blending cashews with lime juice and water, often used as a dairy-free alternative to cream-based dressings or sauces. Despite the import category, it is generally not a true dairy food unless dairy ingredients are added.

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Cashew Or Almond Butter

Cashew or almond butter is a spread made primarily from ground cashews or almonds. It provides healthy fats, some plant protein, and a concentrated source of energy.

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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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Cauliflower

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

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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Cherry Tomatoe

Whole cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or cooked. They are a produce vegetable in culinary use, though botanically they are fruit.

Chia Or Flax Eggs

Chia or flax eggs are egg substitutes made by mixing ground flaxseed or chia seeds with water until they form a gel, commonly used in vegan baking as a binder. They are not whole eggs and contribute fiber and plant fats rather than protein in amounts comparable to eggs.

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Chia Or Flax Meal

Chia or flax meal refers to ground chia seeds or ground flaxseeds, both commonly used to add fiber, healthy fats, and texture to foods. They are nutrient-dense seed meals often used in baking, smoothies, cereals, and as egg substitutes.

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Chia Seeds

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

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 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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Chinese Cabbage

Chinese cabbage is a mild, leafy cruciferous vegetable commonly used in stir-fries, soups, salads, and fermented dishes such as kimchi. It is low in calories and provides fiber along with several vitamins and minerals.

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Chives Or Sliced Green Onion

Chives and sliced green onion are mild allium vegetables commonly used fresh as a garnish or flavoring. They add onion-like flavor with very few calories.

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Chives, Finely Chopped

Chives are a mild, onion-like herb typically used fresh as a garnish or flavoring. Finely chopped chives add a subtle savory taste with very few calories.

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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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Chopped Pecans (Unsalted)

Chopped pecans are pieces of pecan nuts with a rich, buttery flavor and no added salt. They are commonly used in baking, salads, oatmeal, and snack mixes.

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Chopped Romaine Or Mixed Green

Chopped romaine or mixed greens are leafy salad greens commonly eaten raw. They are low in calories and provide water, fiber, and a range of vitamins and phytonutrients.

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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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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 (Coating)

Cinnamon coating typically refers to a spice blend or cinnamon-based outer seasoning used on foods. It is generally used in small amounts for flavor and aroma rather than as a major source of calories or nutrients.

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Cinnamon Powder

Cinnamon powder is a ground spice made from the inner bark of cinnamon trees, commonly used to flavor sweet and savory foods. It provides concentrated polyphenols and a warm, aromatic taste with minimal calories in typical serving sizes.

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Cocoa Cacao Or Carob Powder

Cocoa, cacao, and carob powders are dry flavoring powders used in baking and beverages; cocoa and cacao come from cacao beans, while carob comes from the pod of the carob tree and is naturally caffeine-free. Grouping them as condiments is not ideal, but among the available categories they fit best under Other.

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Coconut Cream

Coconut cream is a thick, rich product made from coconut flesh and water, commonly used in cooking and desserts. It is plant-based and not a dairy food, so the imported Dairy category is clearly incorrect.

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Coconut Flake

Coconut flake is dried, shredded coconut meat with a naturally rich texture and mildly sweet flavor. It is commonly used in baking, toppings, and snack mixes.

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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 Oil (Filling)

Coconut oil is an edible oil extracted from the meat of mature coconuts and is commonly used in cooking and food manufacturing. It is solid at room temperature and has a high saturated fat content.

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Coconut Oil (Frosting)

Coconut oil is an edible fat extracted from coconut meat and is commonly used in baking and frostings for richness and texture. It is composed predominantly of saturated fat.

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Coconut Or Avocado Oil

Coconut oil and avocado oil are plant-derived culinary oils primarily used for cooking and food preparation. They provide dietary fat but differ in fatty acid profile, with coconut oil being higher in saturated fat and avocado oil being rich in monounsaturated fat.

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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 Or Nut Milk

Coconut milk and nut milks are plant-based milk alternatives made from coconut flesh or soaked nuts blended with water. Their nutrition varies widely by type and fortification, with unsweetened versions generally lower in sugar than sweetened products.

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Cold-Pressed Olive Oil

Cold-pressed olive oil is an oil extracted from olives without high heat, commonly used in dressings, cooking, and finishing dishes. It is a primary source of monounsaturated fat and contains naturally occurring antioxidant compounds.

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Cold-Pressed Sesame Oil

Cold-pressed sesame oil is an edible oil extracted from sesame seeds with minimal heat, helping retain its characteristic flavor and naturally occurring compounds. It is used in cooking and dressings and is rich in unsaturated fats.

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Cold-Pressed Sesame Oil (For Finishing, Not Cooking)

Cold-pressed sesame oil is an oil extracted from sesame seeds and commonly used as a finishing oil for flavor. It provides mostly unsaturated fats along with natural sesame lignans and vitamin E.

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Collard Leave

Collard leaves are the large, sturdy edible leaves of the collard plant, a leafy green vegetable in the Brassica family. They are commonly cooked and have an earthy, slightly bitter flavor.

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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 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 Salmon, Flaked

Cooked flaked salmon is a prepared fish ingredient made from salmon that has been cooked and broken into small pieces. It is a protein-rich seafood commonly used in salads, patties, bowls, and mixed 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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Cooking Oil (Vegetable Or Coconut Oil)

Cooking oil is a culinary fat used for sautéing, frying, baking, and dressings. This label can refer to different oils with substantially different fatty acid profiles, such as common vegetable oils or coconut oil.

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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.

Cotija Cheese, Crumbled, To Taste

Cotija is a firm, salty Mexican cow's milk cheese often used crumbled as a finishing cheese. It adds concentrated savory flavor and is typically eaten in small amounts.

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Cream Cheese Topping

Cream cheese topping is a soft, creamy dairy-based spread or topping typically made from cream cheese and often sweetened or flavored. It is generally rich in fat and relatively low in protein compared with many other dairy foods.

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Creamy Almond Butter

Creamy almond butter is a smooth spread made from ground almonds, sometimes with added salt or oil. It is energy-dense and commonly used as a nut-based alternative to peanut butter.

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Creamy Peanut Butter

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

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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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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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Cultured Butter Or Coconut Oil

Cultured butter is butter made from fermented cream, while coconut oil is an oil extracted from coconut meat; they are distinct foods with different nutrient profiles. Because this entry combines two ingredients, nutrition details can vary substantially depending on which one is intended.

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Cumin Seeds And Garlic Powder

A spice blend or combined seasoning made from cumin seeds and garlic powder, commonly used to add warm, savory flavor to foods. It provides concentrated flavor with small amounts of beneficial plant compounds.

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Curly Kale

Curly kale is a leafy green cruciferous vegetable with a robust texture and slightly bitter, peppery flavor. It is commonly eaten raw, sautéed, steamed, or added to soups and grain dishes.

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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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Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

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Dark Chocolate

Flavonoids in dark chocolate (70%+) reduce blood pressure and improve mood via serotonin pathways.

Dark Chocolate Shavings

Dark chocolate shavings are thin pieces of chocolate made from cocoa solids, cocoa butter, and usually some sugar. They are commonly used as a topping or garnish and provide the same core nutrients and compounds as dark chocolate in small amounts.

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Dark Cocoa Powder

Dark cocoa powder is the unsweetened powdered solids left after most cocoa butter is removed from cacao beans. It has a concentrated chocolate flavor and is rich in polyphenol compounds compared with many other cocoa products.

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Desiccated Coconut

Desiccated coconut is finely shredded, dried coconut flesh commonly used in baking, cereals, and savory dishes. It is energy-dense and provides fat, fiber, and a small amount of plant protein.

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Dill

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

Dill Or 1 Tablespoon Dried Dill

Dill is an aromatic herb used fresh or dried to flavor savory dishes, dressings, and pickled foods. One tablespoon of dried dill provides concentrated flavor with small amounts of vitamins, minerals, and plant antioxidants.

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Dragon Fruit

Dragon fruit is a tropical cactus fruit with mildly sweet flesh and edible seeds. It is commonly eaten fresh and provides hydration along with fiber and antioxidants.

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Dried Coconut

Dried coconut is the dehydrated meat of mature coconut, with a rich, chewy texture and concentrated flavor. It is energy-dense and commonly used in baking, snacks, and savory dishes.

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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 Minced Garlic

Dried minced garlic is dehydrated garlic cut into small pieces and used as a concentrated seasoning ingredient. It provides garlic flavor and some of the sulfur-containing compounds found in fresh garlic, though amounts can vary with processing and storage.

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Dried Mushroom

Dried mushroom refers to edible mushrooms that have been dehydrated to extend shelf life and concentrate flavor. They are commonly rehydrated for cooking and provide many of the same nutrients as fresh mushrooms in a more concentrated form.

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Dried Shiitake Mushrooms, Stems Removed

Dried shiitake mushrooms are edible fungi with a rich, savory flavor that becomes concentrated when dried. They are commonly rehydrated for soups, stir-fries, broths, and grain or noodle dishes.

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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 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 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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Each Red, Yellow, And Orange Bell Pepper

Bell peppers are the sweet, non-pungent fruits of Capsicum annuum; red, yellow, and orange varieties are mature peppers with mild flavor and crisp texture. They are commonly eaten raw or cooked and are not considered a spice in typical food classification.

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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.

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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Enoki Or Sliced Shiitake Mushroom

Enoki and shiitake are edible mushrooms commonly used in soups, stir-fries, and other savory dishes. They are low in calories and provide fiber, B vitamins, and antioxidant compounds.

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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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Extra-Virgin Olive Oil Cooking Spray

Extra-virgin olive oil cooking spray is a spray form of extra-virgin olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

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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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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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Fire-Roasted Diced Tomatoe

Fire-roasted diced tomatoes are chopped tomatoes that have been charred or roasted to add a smoky flavor, then canned or packed for use in cooking. Despite the import label, this is more accurately categorized as a vegetable ingredient in culinary use.

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Fire-Roasted Or Plain Diced Tomatoe

Diced tomatoes are chopped tomato pieces, sold fresh or canned, including fire-roasted varieties with a smoky flavor. They are commonly used as a vegetable ingredient in soups, sauces, stews, and side dishes.

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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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Flake Cereal

Flake cereal is a processed breakfast cereal typically made from toasted grain flakes such as corn, wheat, or rice. Its nutrition varies widely depending on whether it is whole grain, refined, and fortified.

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Flax

Flax refers to the seeds of the flax plant, commonly eaten whole or ground and used in cereals, baked goods, and smoothies. It is valued for its fiber, alpha-linolenic acid (ALA) omega-3 fats, and lignans.

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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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Flax Oil

Flax oil is an oil pressed from flaxseeds and is valued primarily for its high alpha-linolenic acid (ALA) omega-3 content. It is typically used in cold preparations and is not suitable for high-heat cooking.

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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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Fold In Chopped Strawberries.

Chopped strawberries are pieces of fresh strawberry fruit commonly folded into foods such as yogurt, batter, or desserts for sweetness, moisture, and texture. They are a recognizable fruit ingredient.

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Freeze-Dried Raspberries

Freeze-dried raspberries are raspberries with most of their water removed, resulting in a crisp texture and concentrated flavor. They retain much of the fruit's fiber, vitamins, minerals, and polyphenol antioxidants.

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Freeze-Dried Strawberries, Roughly Chopped, Optional

Freeze-dried strawberries are strawberries with most of their water removed, creating a light, shelf-stable fruit ingredient with concentrated flavor. They retain much of the fruit’s fiber, vitamin C, and polyphenol content, though amounts vary by processing and added ingredients.

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French Green Lentils

French green lentils are small, firm lentils that hold their shape well when cooked and have an earthy, peppery flavor. They are a nutrient-dense pulse commonly used in salads, soups, and side dishes.

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Fresh Basil Leave

Fresh basil leaves are aromatic green herb leaves commonly used to flavor savory dishes, salads, sauces, and soups. The import category is clearly wrong; basil belongs in Herbs.

Fresh Cilantro, Chopped, For Garnish

Fresh cilantro is the leafy herb from the coriander plant, commonly used as a garnish for its bright, citrusy flavor. It is low in calories and typically used in small amounts.

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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 Or Thawed Frozen Blueberrie

Blueberries are small sweet-tart berries eaten fresh or thawed from frozen, with similar nutritional value in either form. They are widely recognized for their polyphenol content, especially anthocyanins.

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Fresh Strawberrie

Fresh strawberries are sweet, juicy berries commonly eaten raw or used in desserts, salads, and smoothies. They are naturally low in calories and rich in vitamin C and protective plant compounds.

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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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From Romaine Lettuce Heart

Romaine lettuce heart is the crisp, pale inner leaves of romaine lettuce, commonly eaten raw in salads and wraps. It is low in calories and provides hydration along with several vitamins and minerals.

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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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Frozen Raspberries

Frozen raspberries are whole raspberries preserved by freezing, retaining most of their fiber, vitamins, and polyphenols. They have a tart-sweet flavor and are commonly used in smoothies, oatmeal, yogurt, and baking.

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Fruit

Fruit is the sweet, seed-bearing part of a plant and includes many foods with widely varying nutrient profiles. As a group, fruits are commonly eaten fresh, cooked, dried, or juiced.

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Full‑Fat Coconut Milk

Full-fat coconut milk is a rich, creamy liquid made from blended coconut flesh and water. It is plant-based but is not dairy, so the import category is clearly wrong.

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Gala Apple

Gala apple is a sweet, crisp variety of apple commonly eaten fresh as a snack or added to salads and cooked dishes. It is a fruit that provides water, carbohydrates, and dietary fiber.

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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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Garbanzo Or White Beans

Garbanzo beans (chickpeas) and white beans are edible legumes commonly used in soups, stews, salads, and spreads. They are nutrient-dense plant foods known for their fiber, protein, and mineral content.

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Garlic

Garlic is one of the world’s oldest medicines and is an incredibly potent spice that can ward off a variety of illnesses and diseases.

Garlic Cloves, Minced

Garlic cloves are the pungent bulbs of the garlic plant, commonly chopped and used to flavor savory dishes. They are a concentrated culinary ingredient rather than a substantial calorie source.

Garlic Cloves, Thinly Sliced

Garlic cloves are the pungent bulbs of Allium sativum, commonly used as a savory flavoring in cooked dishes and sauces. Thinly sliced garlic provides the same nutritional properties as garlic cloves in a cut form.

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Garlic Powder

Garlic powder is a dried, ground seasoning made from dehydrated garlic cloves. It is commonly used to add concentrated garlic flavor to savory dishes.

Garlic Sauce

Garlic sauce is a condiment made primarily from garlic, often blended with oil and sometimes emulsified with egg, lemon juice, or other seasonings. It is not produce; it fits best as a prepared sauce in Other.

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Garnish With Chopped Scallion

Scallion, also called green onion, is a mild allium vegetable used raw or cooked as a garnish and flavoring. Chopped scallion adds a fresh onion-like taste with very few calories.

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Ghee Or Oil

Ghee or oil refers to concentrated culinary fats used for cooking and flavor. Ghee is clarified butter, while oils are plant- or animal-derived fats with varying fatty acid profiles.

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Ghee Or Olive Oil

Ghee and olive oil are culinary fats used for cooking and flavoring. They differ nutritionally, but both are sources of concentrated dietary fat rather than spices.

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Ghee Or Vegetable Oil

Ghee or vegetable oil refers to cooking fats used for sautéing, frying, baking, and flavoring foods. Ghee is clarified butter, while vegetable oils are plant-derived fats with nutritional profiles that vary by source and processing.

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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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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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Granny Smith Apples

Granny Smith apples are a tart, crisp variety of apple commonly eaten raw or used in cooking and baking. They are a source of fiber and vitamin C with relatively low calorie density.

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Granulated Garlic

Granulated garlic is dried garlic that has been coarsely ground and used as a seasoning. It provides concentrated garlic flavor with many of the same sulfur-containing compounds found in fresh garlic, though some may be reduced by processing.

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Grapes

Grapes have been called the “queen of fruits” due to being one of the most nutritious and medicinal foods available since ancient times.

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 And/Or Red Cabbage

Green and red cabbage are cruciferous vegetables with tightly layered leaves and a mild to peppery flavor, depending on variety. They are commonly eaten raw, cooked, or fermented.

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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 Cabbage

Green cabbage is a cruciferous vegetable with tightly packed pale-green leaves and a mild, slightly peppery flavor that becomes sweeter when cooked. It is commonly eaten raw, steamed, sautéed, roasted, or fermented.

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Green Onion

Green onions, also called scallions, are young onions harvested before the bulb fully develops. They have a mild onion flavor and are commonly used raw or cooked in savory dishes.

Green Or Black Olives

Green and black olives are the cured fruits of the olive tree, commonly eaten whole or used as a savory ingredient. They are rich in monounsaturated fat and contain polyphenol antioxidants, but are often high in sodium due to brining.

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Green Or Yellow Pepper

Green and yellow peppers are sweet bell peppers harvested at different stages of ripeness. They are commonly eaten raw or cooked and are low in calories with a high water content.

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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 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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Green String Beans

Green string beans are immature bean pods eaten whole as a non-starchy vegetable. They have a mild flavor and are commonly steamed, sautéed, roasted, or added to mixed dishes.

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Green Tomatoe

Green tomatoes are unripe tomatoes with a firm texture and tart flavor, commonly used cooked or pickled. Botanically they are the same fruit as red tomatoes but harvested before ripening.

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Ground Chia

Ground chia is milled chia seed, commonly added to smoothies, yogurt, oatmeal, and baked goods. It is valued for its fiber, plant omega-3 fats, and ability to absorb liquid and form a gel.

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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 Nut Oil

Ground nut oil is another name for peanut oil, a plant-derived cooking oil pressed from peanuts. It has a mild flavor and a relatively high smoke point, making it common for frying and sautéing.

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Guacamole

Guacamole is a mashed avocado-based dip or spread, typically made with ingredients such as lime juice, onion, tomato, cilantro, and salt. It is primarily a source of unsaturated fat and fiber when made mostly from avocado.

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Guar Gum

Guar gum is a soluble fiber extracted from guar beans and commonly used as a thickener, stabilizer, and texture agent in foods. It is not typically eaten as a standalone food but contributes viscosity and fiber when used in recipes or processed products.

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Guava

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

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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Halibut

Halibut is a large, mild-flavored white fish that is commonly eaten baked, grilled, or broiled. It is a lean source of high-quality protein and provides several important micronutrients.

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Halved Grape Or Cherry Tomatoes

Halved grape or cherry tomatoes are small, sweet tomato varieties commonly eaten raw in salads, snacks, and cooked dishes. They are botanically fruits but are typically used as vegetables in meals.

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Halved Or Coarsely Chopped Mixed Fresh Mushrooms

Mixed fresh mushrooms are edible fungi commonly used in savory dishes and may include varieties such as cremini, shiitake, oyster, or white mushrooms. They are low in calories and provide a range of micronutrients and bioactive compounds.

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Halved Red And/Or Yellow Cherry Tomatoes

Cherry tomatoes are small, sweet varieties of tomato commonly eaten raw or cooked. Red and yellow types provide similar nutrition, with red tomatoes typically containing more lycopene.

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Hawthorn Berry

Hawthorn Berry has been treasured for centuries for its heart promoting and cardiovascular strengthening abilities.

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 Of Cauliflower, Cut Into Floret

Cauliflower florets are the edible flower buds of cauliflower, a mild-flavored cruciferous vegetable commonly eaten raw or cooked. They are low in calories and versatile in a wide range of savory dishes.

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Head Of Red Cabbage, Finely Shredded

Red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery flavor, commonly eaten raw or cooked. Finely shredded red cabbage is often used in slaws, salads, stir-fries, and braised dishes.

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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.

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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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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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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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Italian Herb Blend (Oregano, Basil, Thyme)

Italian herb blend is a seasoning mix commonly made from dried oregano, basil, and thyme. It adds savory flavor and aroma with minimal calories when used in typical culinary amounts.

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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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Jicama Fries With Chimichurri Yogurt Dip

Jicama fries with chimichurri yogurt dip is a prepared dish made from jicama, herbs, yogurt, and typically oil and seasonings. It is generally lower in starch than potato fries and can provide fiber along with some protein and calcium from the yogurt dip.

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Kalamata Olive

Kalamata olives are a dark purple variety of cured olive with a rich, fruity, slightly salty flavor. They are commonly eaten whole or used in salads, spreads, and Mediterranean dishes.

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Kale

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

Kale Leave

Kale leaves are dark leafy greens in the cabbage family with a sturdy texture and mildly bitter, earthy flavor. They are commonly eaten raw, sautéed, steamed, or added to soups and smoothies.

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Kale Or Cabbage

Kale and cabbage are cruciferous leafy vegetables commonly eaten raw or cooked. They are nutrient-dense produce items with a mild to robust flavor depending on the variety.

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Kale Or Chard

Kale and chard are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense produce items with a slightly bitter, earthy flavor.

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Kale Or Swiss Chard Leaves Thick Stems Removed

Kale or Swiss chard leaves with thick stems removed are leafy green vegetables commonly eaten raw or cooked. They are nutrient-dense and provide substantial vitamins, minerals, and phytonutrients with few calories.

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Kale Thick Stems Removed Leaves Chopped Fine

Kale leaves are a dark leafy green vegetable with a sturdy texture and mildly bitter, earthy flavor. Finely chopped kale is commonly used raw in salads or cooked in soups, sautés, and grain dishes.

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Kale, Chopped (Curly Or Tuscan, Stems Removed)

Kale is a dark leafy green vegetable from the cabbage family, commonly eaten raw or cooked. Curly and Tuscan kale are both nutrient-dense and provide a low-calorie source of vitamins, minerals, and phytochemicals.

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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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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 Carrots, Ribboned

Ribboned large carrots are thinly shaved pieces of carrot, a commonly eaten root vegetable. They are mildly sweet, crisp, and typically used raw in salads or lightly cooked in side dishes.

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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.

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 Red Bell Pepper, Thinly Sliced

Large red bell pepper is the mature, sweet form of bell pepper, commonly eaten raw or cooked. Thinly sliced red bell pepper is crisp, mildly sweet, and widely used in salads, stir-fries, and sandwiches.

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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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Large, Ripe Tomato (Cored, Seeded, And Finely Chopped, About 1/2 Cup)

A ripe tomato is a juicy, commonly used culinary vegetable that is botanically a fruit. This entry refers to cored, seeded, finely chopped tomato, about 1/2 cup.

Leaf Lettuce

Leaf lettuce is a leafy green vegetable commonly eaten raw in salads and sandwiches. It is low in calories and provides hydration, fiber, and a range of vitamins and phytonutrients.

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Leek White Part Only

The white part of leek is the tender lower stalk of this mild allium vegetable, commonly used in soups, sautés, and braises. It has a subtle onion-like flavor and provides fiber and antioxidant compounds.

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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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Lemon Peel

Lemon peel is the aromatic outer rind of the lemon, commonly used to add citrus flavor and fragrance to foods and drinks. It is edible and contains concentrated plant compounds not found in the juice alone.

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Lemon, Rind Of

Lemon rind is the outer peel of the lemon, valued for its concentrated citrus aroma and flavor. It contains plant compounds and fiber, though it is typically used in small amounts.

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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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Lettuce Leaves Or Other Salad Green

Lettuce and other salad greens are leafy vegetables commonly eaten raw in salads, sandwiches, and wraps. They are low in calories and add hydration, fiber, and micronutrients to meals.

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Lettuce Mix

Lettuce mix is a blend of leafy salad greens such as romaine, green leaf, red leaf, butter lettuce, or baby greens. It is low in calories and commonly eaten raw in salads and sandwiches.

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Lettuce Or Kale

Lettuce and kale are leafy green vegetables commonly eaten raw or cooked. Kale is generally denser in vitamins and minerals, while lettuce is milder and higher in water content.

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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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Light Tahini (Sesame Seed Paste)

Light tahini is a smooth paste made from hulled sesame seeds, with a milder flavor and lighter color than whole sesame tahini. It is commonly used in sauces, dips, dressings, and baked goods.

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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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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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Low-Fat Cream Cheese, Room Temperature

Low-fat cream cheese is a soft, spreadable fresh cheese made from milk and cream with reduced fat compared with regular cream cheese. Room temperature refers to its softened serving state and does not change its nutritional profile.

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Low-Fat Sour Cream (Or Fat-Free)

Low-fat or fat-free sour cream is a cultured dairy product made by fermenting cream or milk, resulting in a tangy, creamy topping or ingredient with reduced fat compared with regular sour cream. It is commonly used in dips, sauces, baked dishes, and as a garnish.

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Mahi Mahi Or White Fish

Mahi mahi and many white fish varieties are lean, mild-flavored fish commonly used as a high-protein seafood option. They provide quality protein with relatively low saturated fat compared with many land-based animal proteins.

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Margarine

Margarine is a processed fat spread typically made from vegetable oils and water, often used as a butter substitute. Its composition varies widely, with some products containing mostly unsaturated fats and others including added salt, emulsifiers, and vitamins.

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Margarine, 1 Stick (Or Butter)

Margarine is a processed spread made primarily from vegetable oils, while butter is a dairy fat made from churned cream. They are commonly used for spreading, cooking, and baking and differ notably in fat composition and ingredients.

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Matcha

Matcha is a finely ground powder made from specially grown green tea leaves and consumed as a beverage or ingredient. It provides concentrated tea polyphenols along with naturally occurring caffeine and L-theanine.

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Mayonnaise Or Vegan Mayonnaise

Mayonnaise is a creamy condiment traditionally made from oil, egg yolk, and an acid such as vinegar or lemon juice; vegan mayonnaise is typically made with plant oils and egg-free emulsifiers. It is primarily used as a spread, dressing base, or sauce ingredient rather than a standalone food.

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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 Apples, Sliced (14 Oz. Of Sliced Apples)

Sliced medium apples are a fresh fruit with a crisp texture and naturally sweet-tart flavor. They are commonly eaten raw as a snack or added to salads, oatmeal, and baked dishes.

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Medium Fresh Tomatoes, Diced (To Replace 14 Oz Canned)

Fresh diced tomatoes are juicy, mildly acidic fruits commonly used in sauces, soups, salads, and cooked dishes. They provide flavor, color, and moisture with relatively few calories.

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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 Red Onions, Thinly Sliced

Red onions are pungent bulb vegetables commonly eaten raw or cooked, with thinly sliced red onions often used in salads, sandwiches, and garnishes. They provide flavor along with small amounts of fiber, vitamins, and antioxidant compounds.

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Medium Shallots, Diced

Medium shallots are small bulb vegetables in the allium family, related to onions and garlic, with a mild, slightly sweet flavor. Diced shallots are commonly used as a savory aromatic in cooking.

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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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 Beans

Mixed beans are a blend of legumes such as kidney, black, pinto, navy, or cannellini beans, commonly sold dried or canned. They are valued for their fiber, plant protein, and broad micronutrient profile.

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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 Green

Mixed greens are a blend of leafy salad vegetables, often including lettuces, spinach, arugula, chard, or similar tender greens. They are generally low in calories and provide vitamins, minerals, and plant compounds.

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Mixed Leafy Greens

Mixed leafy greens are a blend of tender salad greens such as lettuce, spinach, arugula, chard, and similar leaves. They are low in calories and commonly eaten raw or lightly cooked.

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Mixed Olives, Pitted

Mixed pitted olives are brined fruits from the olive tree, typically a blend of green and black varieties with the pits removed. They are commonly eaten as a savory snack or used in salads, tapenades, and Mediterranean-style dishes.

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Mixed Raw Vegetables

A mix of uncooked vegetables, often including leafy greens, carrots, cucumbers, peppers, celery, or similar produce. It is generally low in calories and rich in fiber, water, vitamins, minerals, and plant antioxidants.

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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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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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Napa Cabbage

Napa cabbage is a mild, tender Chinese cabbage commonly eaten raw in salads and slaws or cooked in stir-fries, soups, and kimchi. It is a low-calorie cruciferous vegetable with a high water content.

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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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Nectarine Or Peach

Nectarines and peaches are stone fruits with juicy flesh and a naturally sweet flavor. They are commonly eaten fresh and provide water, fiber, and antioxidant compounds.

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Neutral Oil (Or Avocado Oil)

Neutral oil is a general culinary term for mild-flavored cooking oils; avocado oil is one example, though it has a slightly richer flavor than highly refined neutral oils. Avocado oil is pressed from avocado flesh and is commonly used for sautéing, roasting, and dressings.

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Non-Dairy Milk

Non-dairy milk is a broad category of plant-based milk alternatives made from ingredients such as soy, almonds, oats, rice, coconut, or peas. Nutritional value varies widely by product, especially depending on fortification and added sugars.

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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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Oat Groats Flour

Oat groats flour is a whole-grain flour made by grinding the intact kernel of oats after the inedible hull is removed. It has a mild, nutty flavor and retains the bran, germ, and endosperm.

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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 Scallions (Green Parts Only)

The green parts of scallions are tender, mildly onion-flavored leaves commonly used raw or cooked as a garnish or vegetable. They are low in calories and provide small amounts of vitamins, minerals, and antioxidant compounds.

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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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Oil Or Butter

A broad category covering edible fats such as plant oils and dairy butter used for cooking, baking, and flavor. Nutritional properties vary widely depending on the specific fat source and degree of processing.

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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

Olives are the small, oily fruit of the olive tree, commonly eaten cured or brined. They are valued for their monounsaturated fat content and savory flavor.

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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 Greasing)

Olive oil is a fat extracted from olives and commonly used for cooking, finishing, or greasing pans. It is primarily a source of unsaturated fat, especially monounsaturated fat.

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Olive Oil Cooking Spray

Olive oil cooking spray is a spray form of olive oil used to lightly coat pans or foods for cooking. It provides the same core fat profile as olive oil, though some products may include propellants or additives.

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Olive Oil Or Avocado Oil (For Cooking)

Olive oil and avocado oil are plant-based cooking oils rich in unsaturated fats and commonly used for sautéing, roasting, and dressings. Both provide predominantly monounsaturated fat, though olive oil is especially noted for its polyphenol content when extra virgin.

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Olive Oil Or Melted Coconut Oil

This entry refers to two different culinary fats: olive oil, pressed from olives, or coconut oil, extracted from coconut meat and often used melted when warm. Both are used for cooking and flavoring, but they differ substantially in fatty acid profile.

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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, For Roasting

Olive oil is a fat extracted from olives and commonly used for roasting, sautéing, and dressings. It is valued for its high content of monounsaturated fats 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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Olive Or Coconut Oil

Olive oil and coconut oil are edible fats used in cooking and food preparation, but they differ substantially in fatty acid profile and health effects. Olive oil is rich in monounsaturated fats, while coconut oil is high in saturated fats.

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Olive Or Macadamia Oil

Olive oil and macadamia oil are edible plant oils used in cooking and dressings, both valued for their high monounsaturated fat content. Olive oil is typically richer in polyphenols, while macadamia oil is especially high in monounsaturated fats and low in polyunsaturated fats.

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Omega-3S & Fiber From Chia Seeds Promote Satiety And Reduce Inflammation

Chia seeds are tiny edible seeds valued for their high fiber and plant omega-3 content. They absorb liquid and form a gel-like texture, which can help promote fullness.

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Onion Or Shallot

Onion and shallot are closely related allium vegetables commonly used for their pungent flavor and aroma in savory cooking. They provide small amounts of beneficial plant compounds along with fiber and micronutrients.

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Onion, Roughly Chopped

Onion is a pungent bulb vegetable commonly used raw or cooked to add flavor, aroma, and texture to savory dishes. Roughly chopped onion retains the same nutritional profile as whole onion aside from minor changes from cutting and storage.

Onions

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

Onions Thickly

Onions are bulb vegetables commonly used raw or cooked to add pungent, sweet, and savory flavor to many dishes. They are a produce item and are recognized as a vegetable.

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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 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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Orange Rind

Orange rind is the outer peel of the orange, including the colored zest and sometimes the white pith. It is aromatic and commonly used in cooking, baking, and marmalades.

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Orange, Peeled And Segmented

Peeled and segmented orange is a sweet-tart citrus fruit commonly eaten fresh as a snack or used in salads and desserts. It is juicy and naturally rich in vitamin C and water.

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Package Of Abbott’S Ground Italian “Sausage”

Ground Italian sausage is a seasoned, processed pork product typically made from ground pork with salt and spices such as fennel, pepper, and garlic. It is a protein-rich ingredient but is usually high in sodium and saturated fat.

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Packages Of Abbott’S Plant-Based Chicken

Abbott’s plant-based chicken is a meat alternative made from plant proteins and formulated to mimic the texture and culinary use of chicken. It is generally used as a prepared protein ingredient in meals such as stir-fries, sandwiches, and salads.

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Palm Shortening Or Coconut Oil

Palm shortening and coconut oil are refined plant-derived fats used in cooking and baking for texture, stability, and high saturated fat content. They are calorie-dense and provide fat with little to no protein or carbohydrate.

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Pancetta

Pancetta is an Italian salt-cured pork belly, typically sold unsmoked and used to add savory flavor to dishes. It is a processed meat that is usually eaten cooked in small amounts.

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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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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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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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Pears

Pears, once called the “gift of the gods”, are a juicy, sweet, and easily digested fruit that are rich in vitamins and alkaline minerals such as vitamins A, C, E, folic acid, niacin, copper, and boron.

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 Almonds

Pecans and almonds are tree nuts commonly eaten raw or roasted and used in baking, snacks, and savory dishes. They provide healthy fats, fiber, and a range of vitamins, minerals, and plant compounds.

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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.

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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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Petite Diced Tomatoe

Petite diced tomatoes are small-cut pieces of ripe tomato, typically used fresh or canned in sauces, soups, and mixed dishes. They are a low-calorie vegetable ingredient with a high water content and bright, acidic flavor.

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Pinch Toasted Sesame Seed

Toasted sesame seeds are tiny oil-rich seeds used as a garnish and seasoning, adding a nutty flavor and light crunch. Although often used like a spice in small amounts, they are botanically seeds.

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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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Pine Nuts Or Walnuts

Pine nuts and walnuts are edible tree nuts/seeds commonly used in savory dishes, baked goods, and snacks. They provide mostly unsaturated fats along with plant compounds, vitamins, and minerals.

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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.

Place Walnut Halves Alongside Or On Top Of The Segments.

Walnut halves are the edible kernels of walnuts, commonly eaten raw or used as a topping in sweet and savory dishes. They are nutrient-dense tree nuts with a rich, slightly bitter flavor.

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Plain Almond Milk

Plain almond milk is a plant-based beverage typically made from almonds and water, often fortified with vitamins and minerals. It is commonly used as a dairy-free milk alternative.

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Plain Cream Cheese Or Vegan Cream Cheese

Plain cream cheese is a soft, mild spread traditionally made from milk and cream; vegan cream cheese is a plant-based alternative typically made from nuts, soy, coconut, or oils. Nutritional content varies substantially between dairy and vegan versions, but both are generally used as rich spreads or ingredients rather than major protein sources.

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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 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 Milk Unsweetened And Unflavored

Unsweetened, unflavored plant-based milk is a dairy-free beverage made from plants such as soy, almonds, oats, peas, coconut, or rice. Its nutrition varies by base ingredient and whether it is fortified with vitamins and minerals.

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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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Plum Tomatoe

Plum tomato is a type of tomato with firm flesh and relatively low moisture, commonly used in sauces, roasting, and canning. It is a fruit botanically but is typically used as a vegetable in cooking.

Pomegranate Aril

Pomegranate arils are the juicy, edible seed sacs found inside the pomegranate fruit. They have a sweet-tart flavor and are commonly eaten fresh or added to salads, yogurt, and grain dishes.

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Pomegranate Juice

Pomegranate juice is the liquid extracted from pomegranate arils, with a tart-sweet flavor. It is commonly consumed as a fruit juice and is known for its high polyphenol content.

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Pomegranate Seed

Fresh pomegranate seeds, also called arils, are the juicy edible seed coverings found inside pomegranates. They have a sweet-tart flavor and are commonly eaten raw or added to salads, yogurt, and grain dishes.

Pomegranate Seeds Or Berries

Pomegranate seeds, also called arils, are the edible juicy seed casings from the pomegranate fruit. They are sweet-tart and commonly eaten fresh or added to salads, yogurt, and grain dishes.

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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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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.

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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Psyllium Husks

Psyllium husks are the soluble fiber-rich outer coating of seeds from Plantago ovata, commonly used as a bulk-forming fiber supplement and food ingredient. They absorb water and form a gel that can support bowel regularity and modestly improve blood lipid and glucose responses.

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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 Seed Flour

Pumpkin seed flour is a finely ground flour made from pumpkin seeds, often used as a gluten-free, higher-protein alternative in baking and cooking. It has a nutty flavor and provides more fat, protein, and minerals than most grain flours.

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Pumpkin Seeds

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

Purchased Guacamole

Purchased guacamole is a prepared avocado-based dip or spread, often made with lime juice, salt, onions, tomatoes, and seasonings. It provides mostly unsaturated fat and can vary widely in sodium and additives depending on the brand.

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Purple Cabbage

Purple cabbage is a cruciferous vegetable with tightly packed leaves and a mild, slightly peppery flavor. It is commonly eaten raw, cooked, or fermented.

Purple Eggplant

Purple eggplant is a non-starchy vegetable in the nightshade family with a mild flavor and spongy texture that softens when cooked. It is commonly roasted, grilled, sautéed, or baked.

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Purple Onion

Purple onion is a pungent bulb vegetable commonly eaten raw or cooked, with a slightly sweet flavor and deep red-purple skin and flesh layers. It is nutritionally similar to red onion and contains antioxidant plant 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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Rapeseed Oil

Rapeseed oil is a vegetable oil pressed from the seeds of the rapeseed plant; food-grade low-erucic-acid varieties are commonly sold as canola oil. It is widely used for cooking because of its mild flavor and relatively high smoke point.

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Raw Almond Butter

Raw almond butter is a spread made from ground almonds, typically with no roasting and minimal added ingredients. It provides healthy fats, plant protein, and fiber in a concentrated form.

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Raw Almonds Or Macadamia Nuts

Raw almonds and macadamia nuts are tree nuts commonly eaten as snacks or used in cooking. They are nutrient-dense foods that provide mostly unsaturated fats along with fiber and minerals.

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Raw Buckwheat Flour

Raw buckwheat flour is a gluten-free flour milled from buckwheat, a pseudocereal seed rather than true wheat. It has an earthy, nutty flavor and is commonly used in pancakes, noodles, and baked goods.

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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 Seeds

Raw seeds are the edible reproductive parts of plants, commonly including sunflower, pumpkin, sesame, chia, and flax seeds. They are nutrient-dense foods typically eaten whole, ground, or added to meals and snacks.

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Raw Sesame Tahini

Raw sesame tahini is a smooth paste made from ground sesame seeds. It is commonly used in sauces, dips, dressings, and spreads.

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Raw Tahini

Raw tahini is a paste made from ground unroasted sesame seeds. It is rich, creamy, and commonly used in dips, dressings, sauces, and spreads.

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Recipe Homemade Vegan Pesto Or ¾ Cup Purchased Oil-Free Vegan Pesto

Vegan pesto is a blended sauce typically made from basil, garlic, nuts or seeds, and seasonings; oil-free versions often use water, vegetable broth, or aquafaba instead of oil. It is used as a condiment or sauce and can provide concentrated flavor along with some nutrients from herbs and nuts or seeds.

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Recipe Tofu Ricotta

Tofu ricotta is a plant-based ricotta substitute typically made by crumbling tofu and seasoning it to mimic soft cheese. It is commonly used in lasagna, stuffed pasta, dips, and other dairy-free recipes.

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Red And/Or Yellow Bell Pepper

Red and yellow bell peppers are sweet, mild peppers commonly eaten raw or cooked. They are non-spicy vegetables rich in vitamin C and carotenoid antioxidants.

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Red Apples, Such As Braeburn, Empire, Or Fuji (Chopped, Skin On)

Red apples such as Braeburn, Empire, and Fuji are sweet, crisp fruits commonly eaten raw with the skin on. Chopped apples provide natural carbohydrates, water, and fiber, especially when the peel is included.

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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 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 Cabbage

Red Cabbage is one of the most healthful and least expensive vegetables available today.

Red Capsicum

Red capsicum is a sweet, fully ripened bell pepper commonly eaten raw or cooked. It is a low-calorie produce vegetable known for its bright color and high vitamin C content.

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Red Cherry Tomatoes, Halved

Red cherry tomatoes are small, juicy tomatoes with a sweet-tart flavor, here prepared halved for easy use in salads, roasting, or snacking. They are a non-starchy vegetable commonly used fresh or cooked.

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Red Grape

Red grapes are sweet, juicy fruits commonly eaten fresh or used in juices, salads, and desserts. They contain natural sugars along with water, fiber, vitamins, and polyphenol antioxidants.

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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 Onion

Red onion is a bulb vegetable with a sharp flavor that becomes sweeter when cooked. It is commonly used raw in salads and salsas or cooked in savory dishes.

Red Onion Or Shallots

Red onions and shallots are pungent allium vegetables commonly used raw or cooked to add flavor, aroma, and mild sweetness. They are similar nutritionally, with red onions generally higher in anthocyanin pigments and shallots offering a slightly milder taste.

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Red Onion Slices Separated

Red onion is a pungent bulb vegetable commonly eaten raw or cooked, with separated slices often used in salads, sandwiches, and savory dishes. It provides flavor along with fiber and antioxidant plant compounds.

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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 Tomato

Red tomato is a juicy, edible fruit commonly used as a vegetable in salads, sauces, and cooked dishes. It is low in calories and rich in water, with a mild sweet-tart flavor.

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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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Ribs From 1 Bunch Kale

Kale ribs are the firm stems from kale leaves. They are edible and provide fiber and micronutrients, though they are tougher than the leafy parts and are usually cooked.

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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 Brussels Sprout

Roasted Brussels sprouts are a cooked cruciferous vegetable with a firm texture and slightly sweet, nutty flavor. Roasting concentrates their flavor while retaining much of their fiber and micronutrient content.

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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 Garlic, Mashed

Roasted mashed garlic is cooked garlic with a softened texture and milder, sweeter flavor than raw garlic. It is commonly used as a vegetable-based ingredient or seasoning in savory dishes.

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Roasted Mixed Vegetable

Roasted mixed vegetables are a cooked dish made from assorted vegetables, often including combinations such as carrots, broccoli, cauliflower, peppers, zucchini, onions, or squash. Nutrition varies by the mix and added oil, but they generally provide fiber, vitamins, minerals, and plant antioxidants.

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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 Red Peppers (From A Jar), Diced

Jarred roasted red peppers are sweet peppers that have been fire-roasted, peeled, and preserved in water, oil, or brine, then diced for convenience. They retain many of the nutrients of red bell peppers, though sodium can be high depending on the packing liquid.

Roasted Sesame Seed

Roasted sesame seeds are small oil-rich seeds with a nutty flavor, commonly used as a topping, ingredient, or paste component in many cuisines. Roasting enhances flavor while keeping them nutrient-dense.

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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.

Roma Tomatoe

Roma tomato is a plum-style tomato commonly used in sauces, roasting, and salads. It is a low-calorie vegetable-like fruit with firm flesh and relatively low moisture compared with other tomatoes.

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Romaine And Radicchio

Romaine and radicchio are leafy salad vegetables commonly eaten raw in mixed greens. Romaine is crisp and mild, while radicchio is firmer with a slightly bitter flavor.

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Romaine Lettuce

Romaine Lettuce is a fantastic leafy green that contains all 8 of the essential amino acids.

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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Roughly Chopped Red Cabbage

Roughly chopped red cabbage is a cruciferous vegetable with a crisp texture and mildly peppery, slightly sweet flavor. It is commonly eaten raw in slaws and salads or cooked in sautés, soups, and braises.

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Ruby Grapefruits

Ruby grapefruits are a red-fleshed citrus fruit with a sweet-tart flavor and high water content. They are commonly eaten fresh or juiced.

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Rutabaga

Rutabaga is a root vegetable with a mildly sweet, earthy flavor, commonly roasted, mashed, or added to soups and stews. It is a cruciferous vegetable and is nutritionally similar to turnips and cabbage.

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Safflower Oil

Safflower oil is a neutral-flavored vegetable oil pressed from the seeds of the safflower plant. It is used in cooking and processed foods, with varieties that are higher in either polyunsaturated or monounsaturated fats.

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Salad Base

A salad base generally refers to a mix of raw leafy greens such as lettuce, spinach, or spring mix used as the foundation of salads. It is typically low in calories and adds fiber, water, and a range of vitamins and phytonutrients.

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Salad Dressing

Salad dressing is a condiment used to flavor salads and other dishes, typically made from oil, vinegar or citrus, and seasonings; some varieties also include dairy, egg, or sweeteners. Its nutrition varies widely by type and ingredients.

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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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Salmon

Rich in omega-3 fatty acids that reduce inflammation and support cardiovascular and brain health.

San Marzano Crushed Tomatoe

San Marzano crushed tomatoes are a tomato product made from a plum-style variety known for balanced sweetness and acidity. They are commonly used in sauces, soups, and braised dishes.

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Seedless Red Grape

Seedless red grapes are sweet, juicy fruits commonly eaten fresh as a snack or added to salads and desserts. They are a source of water, natural carbohydrates, and plant polyphenols.

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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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Sesame

Sesame refers to the edible seeds of Sesamum indicum, commonly used whole, hulled, or as sesame paste and oil in many cuisines. The seeds have a nutty flavor and are valued for their healthy fats, minerals, and lignan antioxidants.

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Sesame Seeds For Garnish

Sesame seeds are tiny oil-rich seeds commonly used as a garnish and ingredient in savory and sweet dishes. They add a nutty flavor and provide concentrated minerals, healthy fats, and plant compounds.

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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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Shiitake Mushrooms

Shiitake Mushrooms have been called the “miracle mushroom” due to their powerful immune boosting and cancer fighting properties.

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 Cashew Cheese

Shredded cashew cheese is a dairy-free cheese alternative typically made from cashews and seasonings, and sometimes cultured for flavor. Despite the import category, it is generally not a true dairy product unless it contains added milk ingredients.

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Shredded Mozzarella Cheese Or Vegan Mozzarella Cheese

Shredded mozzarella cheese is a mild, semi-soft cheese commonly used for melting; vegan mozzarella-style shreds are plant-based alternatives made from ingredients such as coconut oil, starches, and sometimes nuts or soy. The two products differ substantially in protein, calcium, saturated fat, and additives depending on the brand.

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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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Shrimp

Shrimp is a shellfish seafood commonly eaten worldwide and valued for its lean protein content and mild flavor. It is low in carbohydrates and provides several minerals and vitamins.

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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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Skirt Steak

Skirt steak is a flavorful, thin cut of beef from the plate section, commonly used for grilling or searing. It is a rich source of complete protein and several essential minerals.

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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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Sliced Red Onion, Olives, Cucumber Slices, Or Avocado For Extra Flavor And Texture (Optional)

A mixed topping or garnish option of sliced red onion, olives, cucumber, or avocado, used to add flavor and texture. Because this entry combines several foods rather than one single ingredient, nutrition can vary depending on which items are included.

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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 Green Cabbage

Slivered green cabbage is thinly sliced green cabbage, a cruciferous vegetable commonly eaten raw or cooked. It has a mild, slightly peppery flavor and is often used in slaws, salads, and stir-fries.

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Slivered Red Bell Pepper

Slivered red bell pepper is the sliced form of ripe sweet pepper, valued for its crisp texture and mild, sweet flavor. It is commonly eaten raw or lightly cooked in salads, stir-fries, and snack trays.

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Slivered Red Onion

Slivered red onion is a sliced form of red onion, a pungent bulb vegetable commonly eaten raw or cooked. It adds sharp flavor, crunch, and color to salads, sandwiches, and cooked dishes.

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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 Daikon, Cut Into 1‑Inch Chunk

Daikon is a mild white radish commonly eaten raw, pickled, or cooked. Small daikon cut into chunks is a low-calorie cruciferous vegetable with a crisp texture and peppery-sweet flavor.

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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 Onion, Finely Chopped

Small red onion is a pungent bulb vegetable commonly used raw or cooked for flavor, color, and texture. Finely chopped onion provides small amounts of fiber and protective plant compounds such as flavonoids and sulfur-containing compounds.

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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

Snow pea is a flat-podded edible-pod pea with a crisp texture and mild, slightly sweet flavor, commonly eaten raw or lightly cooked. It is a non-starchy 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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Soaked Raw Unsalted Cashews

Soaked raw unsalted cashews are tree nuts with a soft, creamy texture and mildly sweet flavor. Soaking can soften them for blending or eating, while the unsalted form keeps sodium low.

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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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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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Soy Parmesan Or Parma Vegan Parmesan

A plant-based parmesan-style topping typically made from soy and often blended with seasonings, salt, and sometimes nutritional yeast or oils to mimic the flavor of aged parmesan cheese. It is generally used as a savory condiment rather than a primary protein food.

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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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Spinach Or Arugula

Leafy green vegetables with a peppery to mild flavor, commonly eaten raw or cooked. Spinach and arugula are nutrient-dense produce choices that provide vitamins, minerals, and protective plant compounds.

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Spinach Ranch Dip

Spinach ranch dip is a prepared dip typically made from spinach, dairy ingredients, and ranch-style seasonings. It is generally a mixed prepared food rather than a fresh produce item.

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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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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 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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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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Sumac

Sumac is a tangy, deep red spice made from the dried and ground berries of certain Rhus species, commonly used in Middle Eastern and Mediterranean cooking. It adds a lemony, tart flavor to meats, salads, grains, and spice blends.

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Sun-Dried Tomatoes

Sun-dried tomatoes are dehydrated ripe tomatoes with a concentrated sweet-tart flavor and chewy texture. They are commonly used in salads, pasta dishes, sauces, and Mediterranean-style recipes.

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Sun-Dried Tomatoes In Oil

Sun-dried tomatoes packed in oil are preserved tomatoes with a concentrated sweet-tart flavor and chewy texture. They are typically used in salads, pasta, sandwiches, and antipasti.

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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 Oil

Sunflower oil is a refined edible oil pressed from sunflower seeds and commonly used for cooking, frying, and processed foods. It is primarily a source of fat with little to no protein, carbohydrate, or fiber.

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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 Brown Rice

Sweet brown rice is a whole-grain glutinous rice with the bran layer intact, giving it a chewy texture and mildly nutty flavor. It is commonly used in porridges, rice dishes, and desserts.

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Sweet Corn

Sweet corn is the tender, edible kernel of certain maize varieties commonly eaten as a starchy vegetable. It has a naturally sweet flavor and is typically consumed fresh, frozen, or canned.

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Sweet Corn, Cut Into Two‑Inch Segment

Sweet corn is the immature kernel of maize harvested while tender and commonly eaten as a starchy vegetable. Cut two-inch segments usually refer to small cross-sections of corn on the cob.

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Sweet Purple Sticky Rice

Sweet purple sticky rice is a whole-grain glutinous rice variety with a naturally dark purple color from anthocyanin pigments. It is commonly used in Asian dishes and desserts and provides carbohydrate with some fiber and minerals.

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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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Tahini Paste

Tahini paste is a smooth spread made from ground sesame seeds and commonly used in Middle Eastern and Mediterranean dishes. It has a rich, nutty flavor and is technically a seed product rather than a tree nut.

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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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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.

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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To 2 Cups Roughly Chopped Baby Spinach Or Tender Kale Leave

Baby spinach or tender kale leaves are leafy green vegetables commonly eaten raw or lightly cooked. They are nutrient-dense ingredients used in salads, smoothies, sautés, and other savory dishes.

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To Assemble, Gently Warm The Pita Wraps, Then Fill Each With Greens, Cucumber, Tomato, Onion, And Three Falafel Patties. Top With A Drizzle Of The Yogurt-Tahini Sauce And Sprinkle With Feta If You Like.

A composed pita wrap meal with falafel, vegetables, yogurt-tahini sauce, and optional feta. It is a mixed prepared dish rather than a single whole food ingredient.

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To Ten 2½-Inch-Diameter Fresh Baby Portobello Or Cremini Mushroom

Baby portobello, also called cremini, is a young brown variety of Agaricus bisporus mushroom with a firm texture and mild earthy flavor. It is commonly used as a vegetable in soups, sautés, roasts, and mixed dishes.

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Toasted Pine Nuts Or Walnut

Toasted pine nuts or walnut refers to edible tree nuts commonly eaten as snacks or used in cooking; toasting enhances flavor but does not substantially change their core nutrient profile. They provide healthy fats, some protein, and a range of micronutrients.

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Toasted Sunflower Seed

Toasted sunflower seeds are the edible seeds of the sunflower, commonly eaten as a snack or added to salads, baked goods, and grain dishes. Toasting enhances flavor but may slightly reduce some heat-sensitive nutrients.

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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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Tofu Cream

Tofu cream is a smooth, dairy-free cream substitute made from soy-based tofu, often blended for use in sauces, desserts, or spreads. The import category appears incorrect because it is generally a soy product rather than a dairy food.

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Tomato

Tomato is a widely used edible fruit commonly prepared as a vegetable in savory dishes. It is eaten raw or cooked and used in salads, sauces, soups, and many other foods.

Tomato Juice

Tomato juice is a beverage made from tomatoes, often consumed plain or seasoned. It provides many of the same nutrients and phytonutrients as tomatoes, though sodium can be high in commercial versions.

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Tomatoes, Cut Into Eighth

Tomatoes are the edible fruit of the tomato plant and are commonly used as a vegetable in meals. Cut tomatoes retain the same nutritional profile as whole tomatoes, with high water content and a bright, mildly acidic flavor.

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Top With Pepitas.

Pepitas are hulled pumpkin seeds commonly used as a crunchy topping for salads, bowls, soups, and baked dishes. They are nutrient-dense seeds with a mild, nutty flavor.

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Torn Frisee Or Napa Cabbage

Frisée and napa cabbage are leafy produce items in the chicory and cabbage families, respectively. Both are low-calorie vegetables commonly eaten raw or lightly cooked and provide fiber and a range of vitamins.

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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.

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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 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 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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Unsalted Butter (1 Full Stick + 2 Tablespoons)

Unsalted butter is a dairy fat made by churning cream and removing most of the water and milk solids. It is commonly used in cooking and baking for richness, texture, and flavor.

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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 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 Coconut

Unsweetened coconut is the fresh, dried, or shredded flesh of coconut without added sugar. It is energy-dense and provides fat, fiber, and small amounts of minerals.

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Unsweetened Coconut Flakes, Lightly Toasted

Unsweetened coconut flakes are dried shreds of coconut meat; lightly toasted flakes have a nuttier flavor and slightly lower moisture. They are commonly used as a topping, baking ingredient, or snack component.

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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.

Unsweetened Toasted Coconut Flake

Unsweetened toasted coconut flakes are dried pieces of coconut meat that have been toasted for flavor and crunch. They are rich in fat and fiber and are commonly used in baking, toppings, and snack mixes.

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Vegan Butter

Vegan butter is a plant-based butter substitute typically made from vegetable oils, water, and emulsifiers, and sometimes includes cultured or flavoring ingredients. It is used similarly to dairy butter for spreading, cooking, and baking.

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Vegan Caesar Dressing

Vegan Caesar dressing is a plant-based salad dressing typically made from oil, an acid such as lemon juice or vinegar, seasonings, and often ingredients like cashews, tahini, or nutritional yeast to mimic classic Caesar flavor. Its nutrition varies widely by recipe, but it is usually used as a condiment rather than a major nutrient source.

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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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Vegetable Oil

Vegetable oil is a broad term for refined oils extracted from plant sources such as soybean, corn, sunflower, canola, or safflower. It is commonly used for cooking and baking and is primarily a source of dietary fat.

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Vegetable Oil (Or Cooking Oil Of Choice)

Vegetable oil is a broad term for refined oils extracted from plant sources such as soybean, canola, corn, sunflower, or safflower. It is commonly used for sautéing, frying, baking, and food manufacturing.

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Vidalia Onion

Vidalia onion is a sweet variety of onion known for its mild flavor and high water content. It is commonly eaten raw or cooked in savory dishes.

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Vidalia Or Other Sweet Onion

Vidalia and other sweet onions are mild, sweet varieties of onion commonly eaten raw or cooked in savory dishes. They are low in calories and add flavor, small amounts of fiber, and beneficial plant compounds.

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Vine Tomatoe

Vine tomato is a fresh, ripe tomato commonly sold attached to the vine for flavor and aroma. It is a low-calorie fruit used as a vegetable in salads, sauces, and cooked dishes.

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Vines Of Cherry Tomatoes, Halved

Cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or lightly cooked. Halved cherry tomatoes on the vine are a fresh produce vegetable ingredient used in salads, roasting, and garnishes.

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Walnut Halve

Walnut halves are the edible kernel pieces of English walnuts, commonly eaten raw or roasted and used in baking, salads, and snacks. Although sometimes miscategorized as seeds, walnuts are tree nuts.

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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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Wash And Dry The Kale.

Kale is a dark leafy green vegetable commonly eaten raw or cooked. It is known for its high nutrient density and low calorie content.

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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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Whipped Tofu Spread

Whipped tofu spread is a creamy spread made by blending tofu, often with seasonings, herbs, or oil for use as a dip or sandwich filling. Its nutrition varies by recipe, but it is typically a plant-based alternative to dairy-based spreads.

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Whipping Cream

Whipping cream is the high-fat portion of milk that can be whipped to add volume and richness to foods. It is a dairy ingredient commonly used in desserts, sauces, soups, and coffee.

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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 Fish

White fish is a broad term for mild-flavored lean fish such as cod, haddock, pollock, and sole. It is commonly used as a high-protein, low-fat seafood option.

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White Quinoa

White quinoa is a mild, fluffy pseudocereal commonly cooked and used like a grain. It is naturally gluten-free and provides a balanced mix of carbohydrates, protein, and fiber.

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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 Chestnut

Whole chestnut is an edible tree nut with a mildly sweet flavor and starchy texture, commonly roasted or boiled. Unlike most nuts and seeds, it is relatively low in fat and provides more carbohydrate.

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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 Breadcrumbs

Whole grain breadcrumbs are dried, ground crumbs made from whole grain bread, commonly used as a coating, binder, or topping in cooking. They provide more fiber and micronutrients than refined breadcrumbs when made from intact whole grains.

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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 Mushroom

Wild mushrooms are edible fungi sold as produce and commonly used for their savory, earthy flavor and meaty texture. Nutritional value varies by species, but many are low in calories and provide useful micronutrients.

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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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Wild Salmon Fillet

Wild salmon fillet is a fatty fish valued for its rich flavor and dense nutrient profile. It is a high-quality protein source and a notable source of marine omega-3 fats.

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Wild-Caught Salmon

Wild-caught salmon is a fatty fish valued for its rich flavor and high nutrient density. It is a notable source of marine omega-3 fats and high-quality protein.

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Wild-Caught Salmon Fillet (Grilled)

Wild-caught grilled salmon fillet is a cooked fish rich in high-quality protein and heart-healthy fats. It is commonly valued for its omega-3 fatty acids and broad micronutrient content.

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Yellow Bell Pepper

Yellow bell pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is a non-starchy vegetable with high water content and notable vitamin C content.

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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 Tomato

Yellow tomato is a variety of tomato with a mild, slightly sweet flavor and lower acidity than many red varieties. It is commonly eaten raw or cooked and belongs in the vegetable produce category for culinary use.

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