Difference between revisions of "Category/Vegetables/Sweet Potatoes"

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=== Related categories ===
 
=== Related categories ===
* [https://world.openfoodfacts.org/category/prepared-sweet-potatoes Prepared sweet potatoes] for sweet potatoes where additional ingredients have been added.
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* [https://world.openfoodfacts.org/category/prepared-sweet-potatoes Prepared sweet potatoes] for sweet potatoes where additional ingredients have been added;
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* [https://world.openfoodfacts.org/category/Sweet%20potato%20spreads Sweet potato spreads] for spreads with sweet potato;
  
 
== Ingredients ==
 
== Ingredients ==

Revision as of 09:00, 6 September 2024

The category Rhubarb contains the fleshy, edible stalks (petioles) of species and hybrids (culinary rhubarb) of Rheum in the family Polygonaceae, which are cooked and used for food.

Super-categories

The super (parent) categories of rhubarb are:

Sub-categories

  • Fresh rhubarb (stalks) if it is sold by weight as a vegetable
  • Cooked sweet potatoes These might be mashed and can also be sold frozen.

Related categories

Ingredients

Required ingredients

The following single ingredient is required for products in this category:

An ingredient search should not show other ingredients than sweet potato.

Optional ingredients

No other ingredients are allowed.

Disallowed ingredients

Any product that contains other ingredients, should be listed in another category:

Production process/labels

Nutritional information

min 10% 90% max
Energy (kJ/100g) 50 75 1080 1330
Fat (%) 0 0 0.5 0.5
Saturated fat (%) 0 0 0.1 .5
Carbohydrates (%) 1 1 4.93 4.93
Sugars (%) 0 0 1.5 2
Fiber (%) 1.8 1.8 2.1 2.5
Proteins (%) 0.6 0.6 1 1
Salt (%) 0 0 0.012 0.012
Fruit (%) 100 100

Quality Monitoring

The check expected_ingredients should detect any product addition that is not just rhubarb. There are not enough products to warrant nutritional monitoring

Sales format

Rhubarb is sold by:

  • package - for frozen rhubarb or prepacked in the vegetables aisles;
  • weight - in the vegetable aisles;

References