Long, thin, green, crisp pod with small round smooth seeds inside. Cooked by boiling in unsalted water, then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
Edible portion, including yolk and white (albumen), of the egg of chickens, cooked by an unspecified method, without added fat. Includes regular and omega-3 poly enriched hard boiled, poached and baked whole chicken eggs, weighted according to consumption patterns observed during the Australian Health Survey.
Undefined chicken used as a sandwich filling. Includes chicken flesh that is baked, roasted, steamed, poached, stewed, casseroled or microwaved, barbecue chicken and processed chicken luncheon meat.
A ring of baked yeast dough with added blueberries that has a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in water or steamed before being baked. Contains added folic acid and iodised salt. Cooked by toasting after purchase.
A ring of baked yeast dough with added blueberries that has a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in water or steamed before being baked. Contains added folic acid and iodised salt. Ready to eat.
A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in water or steamed before being baked. Contains added folic acid and iodised salt. Cooked by toasting after purchase.
A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in water or steamed before being baked. Contains added folic acid and iodised salt. Ready to eat.
Trevally or kingfish with or without skin, cooked by baking, roasting, frying, grilling, BBQ’ing, boiling, steaming, poaching or microwaving, without added fat.
A long, large tuberous vegetable, with red skin and orange flesh. Peeled or unpeeled and cooked by boiling in unsalted water and then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
Leafy vegetable, with vivid green, slightly crinkled leaves on fine stems. Cooked by boiling in unsalted water then draining, by casseroling, by microwaving, by poaching, by steaming or by stewing, with any type of fat or oil.
