Showing Food Spread
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Spread | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | A spread is a food that is spread with a knife onto bread, crackers, or other bread products. Spreads are added to bread products to provide flavor and texture, and are an integral part of the dish, i.e. they should be distinguished from condiments, which are optional additions. Spreads should also be distinguished from dips, which do not employ a knife in applying it to crackers or chips, such as salsa. [Wikipedia] | ||||||||||
| Primary ID | FOOD00751 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Baking goods | ||||||||||
| Sub-Group | Baking goods | ||||||||||
| Taxonomy | |||||||||||
| Lineage | |||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Spread_(food) | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||