Terminology Service for NFDI4Health
All terms in FOODON
| Label | Id | Description |
|---|---|---|
| Cavendish banana (whole, raw) | FOODON_03301130 | |
| mango product (liquid, pulpy) | FOODON_03316750 | |
| mango nectar beverage | FOODON_00002021 | |
| berry (frozen) | FOODON_03302118 | |
| hass avocado | FOODON_00002982 | [The Hass avocado is a cultivar of avocado with dark green–colored, bumpy skin.] |
| avocado plant | FOODON_03411470 | |
| cauliflower (quick-frozen) | FOODON_03316744 | |
| butternut squash (whole, raw) | FOODON_00002981 | [A squash harvested from the butternut squash plant.] |
| corn on the cob (quick-frozen) | FOODON_03316745 | |
| kelp gull | FOODON_00002980 | [The kelp gull (Larus dominicanus), also known as the Dominican gull, is a gull which breeds on coasts and islands through much of the southern hemisphere. The specific name comes from the Dominican Order of friars, who wear black and white habits.] |
| corn (whole kernel, quick-frozen) | FOODON_03316746 | |
| fish steak | FOODON_00002986 | [A fish steak, alternatively known as a fish cutlet, is a cut of fish which is cut perpendicular to the spine and can either include the bones or be boneless.] |
| tuna tataki | FOODON_00002985 | [A tataki made primarily with tuna.] |
| tataki | FOODON_00002984 | [Tataki (Japanese たたき: "pounded" or "hit into pieces") is a method of preparing fish or meat in Japanese cuisine.] |
| cheese (extra hard, grating) | FOODON_03316741 | |
| extra hard cheese (codex) | FOODON_03400310 | [Cheese having less than 51% moisture on a fat- free basis (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). Maximum moisture content 36%, minimum fat content in dry matter 32% (CODEX STAN C-35-1978). Examples include parmesan, pecorino, romano cheese.] |
| fungus (sterilized) | FOODON_03316742 | |
| fungus food product | FOODON_00001143 | [A food product consisting of an edible fungi or mushroom or yeast.] |
| Ají dulce pepper plant | FOODON_00002983 | [Ají dulce is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. It is most widely known in Puerto Rico and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor. In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes.] |
| tomato concentrate (processed) | FOODON_03316743 |