Vegetables. Fresh, frozen, or canned • Each meal must contain a minimum of 1 - 2 half-cup servings. • Vegetables as a primary ingredient in soups, stews, casseroles, or other combination dishes should total ½ cup per serving. • Same/like vegetables should not be served on more than two days per week. Every effort should be made to serve different vegetables in each weekly meal package.
Vegetables. Full-strength juice may only be used to meet the fruit or vegetable requirement at one meal or snack per day ½ cup Fruits • Full-strength juice may only be used to meet the fruit or vegetable requirement at one meal or snack per day ½ cup Grains • Must be whole grain-rich, enriched, or fortified • At least one serving per day must be whole grain-rich • Grain-based desserts are not creditable (Refer to: CACFP Grains Chart-ADC ) • Cereals must contain no more than 6 grams of sugar per dry ounce Bread 1 slice Bread products such as biscuits, rolls, and muffins - Refer to the CACFP Grains Chart-ADC for options and serving sizes 1 serving Rice, pasta, grains, and cooked cereals ½ cup Ready-to-eat breakfast cereal (dry, cold) ¾ cup Appendix A - Alternate Protein Products
Vegetables. Malaysia and Vietnam will immediately eliminate all tariffs, and Japan nearly all tariffs, on fresh and processed vegetables. All three countries will eliminate tariffs on potatoes and potato products. Poultry and Products Japan and Vietnam will eliminate tariffs. Malaysia will establish tariff-rate quotas for live chicks, poultry meat, and eggs.
Vegetables fruit, nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised). ex 2006.00 - Sweet corn (Zea xxxx var. saccharata) FREE *
Vegetables. A serving of vegetable (including cooked dried beans, peas and lentils) is generally ½ cup cooked or raw vegetable; or ¾ cup 100% vegetable juice, or 1-cup raw leafy vegetable. For pre-packed 100% vegetable juices, a ½ cup juice pack may be counted as a serving if a ¾ cup pre-packed serving is not available. Vegetables as a primary ingredient in soups, stews, casseroles or other combination dishes should total ½ cup per serving. At least one serving from each of the five vegetable subgroups must be included in a weekly menu. The five vegetable subgroups include dark green vegetables, orange vegetables, cooked dry beans and peas, starchy vegetables, and “other” vegetables.
Vegetables. All frozen vegetables shall be United States Department of Agriculture, Grade A. All fresh vegetables must be ready for consumption per USDA Food Buying Guide.
Vegetables a) Seedlings: plant height (cm), root color, gall numbers/rating, overall root health rating.
Vegetables. Generous amounts of both raw and cooked vegetables including lettuce, corn, spinach, carrots and celery. Avoid raw vegetables with high peroxidase activity such as those listed under “To Be Avoided:”.
Vegetables. Malaysia and Vietnam will immediately eliminate all tariffs, and Japan nearly all tariffs, on fresh and processed vegetables. All three countries will eliminate tariffs on potatoes and potato products. Beef and Veal Japan’s beef tariff, currently as high as 50%, will be reduced to 9%. Japan will eliminate duties on ¾ of tariff lines, including processed beef products. Vietnam will eliminate tariffs and Malaysia will lock tariffs in at 0%.
Vegetables. Tomatoes, onions, berbere (peppers), egg plant, cabbage, etc.
