12. Microbial Count.
n
c
m
M
Totalplatecount(TPC)
5
0
100,000CFU/g
250,000CFU/g
Totalcoliforms
5
2
100
1000
E.Coli
5
0
<10CFU/g
ListeriaMonocytogenes
5
0
Negative/25g
<10CFU/g
n=numberofsampletobetestedfromaparticularlotnumber
c=maximumnumberofsampleallowedtobebetweenmeandM
m=microbiologicallimitwhichseparatesgoodqualityfrommarginallyacceptablequality
M=microbiologicallimitwhichseparatesmarginallyacceptablefromdetectivequality.
13.Nutrionalinformation:Productcontainnoadditivesorartificialpreservatives
Thevaluesareexpressedasunitsper100grams(approximately3.5ozServing).These
Valuesarecalculatedusingaverage"textbook"date.Actualanalysisofdifferentlotsmayvary.
Calories
36.7
Fibres
2.14g
Fat
0.34g
Sugars
1.47g
Saturatedfats
0.05g
Proteins
3.06g
Transfats
0.00g
VitaminA
113.83ER
Cholesterol
0.00mg
VitaminC
68.30mg
Sodium
17.00mg
Calcium
41.00mg
Carbohydrates
5.35g
Iron
0.72mg
14. CookingDirections:Placefrozenvegetablesinasmallamountofboilingwater.
Cookuntildesiretenderness.Cookingtimeforfrozenvegetableisshorterthanthefreshones.
Drainthoroughly,seasontotaste.Cookingtimemaydependingontheparticularapplianceused.