McCain Foods Nutritionals 12/12/2016 1:41 PM
Product Code Number
Product Description
Case
Wei
ght (
lbs)
Serv
ing
Size
(oz)
Port
ions
per
Se
rvin
g
Svg
s pe
r Cas
e
Calo
ries
Calo
ries
From
Fat
% C
al F
rom
Fat
Tota
l Fat
(g)
Sat F
at (g
)
Tran
s Fa
t (g)
Chol
est (
mg)
Sodi
um (m
g)
Tota
l Car
bs (g
)
Die
tary
Fib
er (g
)
Suga
rs (g
)
Prot
ein
(g)
Vita
min
A (%
DV)
Vita
min
C (%
DV)
Calc
ium
(% D
V)
Iron
(%D
V) CN Number (if
applicable)
Meat/MA
Credit
Veg Credit
Bread Svgs
Credit
1000000496 McCAIN® CRISPY BAKEABLE SEASONED 8 CUT WEDGE FRIES 30 2.89 165.29 120 35 29% 4 0.5 0 >5mg 140 20 2 0 2 0 6 0 2 N/A 0 0.5 01000000686 McCain® Harvest Splendor® Sweet Potato Chopped Wedges 15 3.37 71.25 100 25 25% 2.5 0 0 0 45 17 3 10 2 75 7 4 5 N/A 0 0.5 01000001223 McCain Incredicrisp 3/8" Straight Cut Fry 30 2.56 184.80 120 45 38% 5 0 0 0 390 19 1 0 1 0 6 0 2 N/A 0 0.5 01000002789 Ore-Ida reduced Sodium Tater Tots- NEW 30 2.52 190.50 90 30 33% 3.5 0 0 0 170 14 1 >1g 1 0 >2% 0 2 N/A 0 0.5 01000002870 Reduced Sodium Seasoned Mashed Potatoes- NEW 24 3.26 117.92 80 25 31% 2.5 0.5 0 0 140 13 2 0 1 0 0 2 2 N/A 0 0.5 01000004108 Reduced Sodium Crispy Battered Spirals-NEW 24 2.1 182.58 110 30 27% 3.5 0.5 0 0 170 18 1 0 1 0 0 0 2 N/A 0 0.5 01000004309 Harvest Splendor Savory Sweet Potato Fry-NEW 15 3.09 76.70 160 60 38% 7.5 1 0 0 210 23 4 3 3 28 2 4 2 N/A 0 0.5 0
GFR40 GOLDEN FRY 3/8" STRAIGHT CUT FRENCH FRIES 30 2.29 210.00 80 25 31% 3 0 0 0 15 12 1 >1g 1 0 8 0 1 N/A 0 0.5 0MCF03725 McCAIN® HARVEST SPLENDOR™ SWEET POTATO STRAIGHT CUT FRENCH FRIES 15 2.54 93.09 110 35 32% 4 0.5 0 0 160 17 3 5 1 100 2 2 2 N/A 0 0.5 0MCF03731 McCAIN® HARVEST SPLENDOR™ SWEET POTATO THIN STRAIGHT CUT FRIES 15 2.56 92.36 150 50 33% 6 1 0 0 180 22 3 6 1 90 8 2 2 N/A 0 0.5 0MCF03758 McCAIN® HOMESTYLE BABYCAKES POTATO PANCAKES 18 2.78 99.36 170 100 59% 11 1.5 0 0 940 19 2 0 2 0 10 0 4 N/A 0 0.5 0MCF03761 McCAIN® OVATIONS® REDUCED SODIUM CRINKLE CUT FRENCH FRIES 30 2.06 232.31 90 25 28% 3 0 0 0 115 14 <1g 0 1 0 4 0 2 N/A 0 0.5 0MCF03762 McCAIN® OVATIONS® REDUCED SODIUM REGULAR STRAIGHT CUT FRENCH FRIES 30 2.37 202.65 110 30 27% 3.5 0 0 0 130 17 1 0 0 0 6 0 2 N/A 0 0.5 0MCF03783 McCain Flavorlast Thick Crinkle Cut French Fries 30 2.1 233.28 100 35 35% 4 0.5 0 0 300 15 1 0 1 0 15 0 2 N/A 0 0.5 0MCF03786 McCAIN® FLAVORLASTS® SHOESTRING CUT FRENCH FRIES 30 2.35 204.48 110 40 36% 4.5 0.5 0 0 290 19 2 0 2 0 12 0 2 N/A 0 0.5 0MCF03788 McCAIN® FLAVORLASTS® THICK STRAIGHT CUT FRENCH FRIES 30 2.38 201.60 100 30 30% 3 0.5 0 0 300 18 1 0 2 0 4 0 2 N/A 0 0.5 0MCF03789 McCAIN® FLAVORLASTS® THIN CUT FRENCH FRIES 30 2.34 204.48 130 45 35% 5 0.5 0 0 340 20 2 0 1 0 6 0 2 N/A 0 0.5 0MCF03790 McCAIN® FLAVORLASTS® THIN REGULAR CUT FRENCH FRIES 30 2.34 204.48 120 30 25% 3.5 0 0 0 370 20 1 0 2 0 10 0 0 N/A 0 0.5 0MCF03927 McCAIN® ALL AMERICAN DELI ROASTERS® SEASONED DICED POTATOES 30 3.06 157.00 100 20 20% 2 0 0 0 115 10 2 0 3 0 10 0 4 N/A 0 0.5 0MCF04566 McCAIN® HARVEST SPLENDOR™ SWEET POTATO DEEP GROOVE CRINKLE CUT FRENCH FRIES 15 3.17 75.06 120 40 33% 0.5 0 0 0 180 17 3 5 2 70 4 2 2 N/A 0 0.5 0MCF04712 McCAIN® HARVEST SPLENDOR™ SWEET POTATO 10 CUT WEDGE RIDGE CUT 15 2.94 81.00 130 45 35% 5 0.5 0 0 190 20 3 10 1 100 4 2 2 N/A 0 0.5 0MCF04812 McCAIN® FARMERS KITCHEN™ ROASTED REDSKIN POTATO HALVES WITH ROSEMARY & GARLIC 12 3.14 61.06 100 20 20% 2 0 0 0 180 19 2 2 2 0 10 0 4 N/A 0 0.5 0MCF04851 McCAIN® FARMER'S KITCHEN™ CHOPPED ROASTED REDSKIN POTATOES WITH ROSEMARY & GARLIC 16 3.13 81.70 70 10 14% 1 0 0 0 95 14 1 >1g 2 0 4 >2% 4 N/A 0 0.5 0MCF04965 McCAIN® HARVEST SPLENDOR™ SWEET POTATO MAXI CUT FRENCH FRIES 15 2.49 97.76 110 30 27% 3.5 0.5 0 0 160 16 2 7 1 80 6 2 2 N/A 0 0.5 0MCF05004 McCAIN® HARVEST SPLENDOR™ SWEET POTATO THIN STRAIGHT CUT STIX 30 2.56 184.63 150 50 33% 6 1 0 0 200 21 1 6 1 45 6 2 2 N/A 0 0.5 0MCF05034 McCAIN® HARVEST SPLENDOR™ SWEET POTATO BITES 15 2.9 81.27 130 40 31% 4.5 0.5 0 0 110 21 3 10 2 80 4 2 2 N/A 0 0.5 0MCF05074 McCAIN® HARVEST SPLENDOR SWEET POTATO CROSSTRAX CUT FRIES 15 2.18 109.05 100 30 30% 3 0.5 0 0 170 16 2 6 1 60 2 >2% 0 N/A 0 0.5 0MCL03622 McCAIN® REDSTONE CANYON® SPIRAL CUT FRENCH FRIES 24 2.37 161.87 120 50 42% 6 1 0 0 260 15 1 >1g 1 0 7 1 2 N/A 0 0.5 0MCL03623 McCAIN® REDSTONE CANYON® CROSSTRAX / WAFFLE CUT FRENCH FRIES 27 3.23 133.08 170 70 41% 8 1 0 0 600 22 2 0 2 0 10 0 4 N/A 0 0.5 0MCL03624 McCAIN® REDSTONE CANYON® SEASONED DICED POTATOES 30 3.2 149.65 120 40 33% 4.5 0.5 0 0 370 18 2 >1g 2 0 2 >2% 0 N/A 0 0.5 0
MCX01 McCAIN® 1/4" SHOESTRING CUT EXTRA LONG FRENCH FRIES 27 2.25 191.70 110 25 23% 3 0 0 0 25 17 2 0 2 0 4 0 2 N/A 0 0.5 0MCX03602 McCAIN® REGULAR POTATO SKINS 17 2.89 94.35 90 0 0% 0 0 0 0 5 19 3 0 2 0 0 0 6 N/A 0 0.5 0MCX03620 McCAIN® REDSTONE CANYON® 5/16" STRAIGHT CUT FRENCH FRIES 30 2.41 198.09 130 60 46% 7 1 0 0 400 17 2 0 1 0 0 0 4 N/A 0 0.5 0MCX03621 McCAIN® REDSTONE CANYON® 3/8" STRAIGHT CUT FRENCH FRIES 30 2.45 195.30 130 50 38% 6 1 0 0 340 17 2 0 2 0 4 0 4 N/A 0 0.5 0MCX03626 McCAIN® REDSTONE CANYON® 8 CUT WEDGE FRIES 30 3.1 154.48 140 45 32% 5 1 0 0 470 20 2 0 2 0 4 0 6 N/A 0 0.5 0MCX04717 McCAIN® CRISPY BAKEABLE SEASONED FRY 30 2.4 199.50 120 35 29% 4 0.5 0 0 135 20 2 0 1 0 4 0 2 N/A 0 0.5 0
MCX40 McCAIN® 3/8" STRAIGHT CUT EXTRA LONG FRENCH FRIES 30 2.29 210.00 80 25 31% 3 0 0 0 15 12 1 >1g 1 0 4 0 1 N/A 0 0.5 0MXF265 McCAIN® X-TREME® CRACKED BLACK PEPPER STRAIGHT CUT FRENCH FRIES 30 2.45 194.75 130 50 38% 6 1 0 0 400 17 2 0 2 0 8 0 4 N/A 0 0.5 0MXF269 MCCAIN® X-TREME FRIES® GUSTO GARLIC FRIES® 30 2.41 198.09 130 45 35% 5 1 0 0 430 18 2 0 2 0 10 0 2 N/A 0 0.5 0
OIF00024A ORE-IDA® COUNTRY STYLE® 8 CUT WEDGE FRIES 30 2.69 178.50 90 25 28% 2.5 0 0 0 20 15 1 >1g 1 0 5 1 1 N/A 0 0.5 0OIF00049A ORE-IDA® HASH BROWN TRIANGLE PATTIES 30 4.5 about 2 1/4 pieces 106.65 220 100 45% 11 1.5 0 0 450 29 3 >1g 2 0 2 0 4 N/A 0 0.5 0OIF00055A ORE-IDA® OVEN READY 1/2" CRINKLE CUT FRENCH FRIES 30 2.54 189.00 110 25 23% 2.5 0 0 0 25 17 2 0 2 0 8 0 2 N/A 0 0.5 0OIF00093A ORE-IDA® SPUDBITES® SHAPED POTATOES 30 2.54 189.00 150 70 47% 8 1 0 0 320 18 2 0 2 0 6 0 0 N/A 0 0.5 0OIF00215A ORE-IDA® TATOR TOTS® SHAPED POTATOES 30 2.52 190.50 130 50 38% 6 1 0 0 310 16 2 0 2 0 6 1 >2% N/A 0 0.5 0OIF00224A ORE-IDA® IQF SHREDDED HASH BROWNS 18 3.87 74.52 100 0 0% 0 0 0 0 0 22 2 0 2 0 8 0 0 N/A 0 0.5 0OIF00589A ORE-IDA® HASH BROWN PATTIES 16.8 4.51 about 2 pieces 59.72 270 140 52% 15 1 0 0 500 31 3 0 2 0 10 2 4 N/A 0 0.5 0OIF00880A ORE-IDA® THIN 10 CUT WEDGE FRIES 30 2.69 178.50 100 20 20% 2 0 0 0 0 15 2 0 2 0 4 0 2 N/A 0 0.5 0OIF01027A ORE-IDA EVERCRISP® 1/4" SHOESTRING CUT FRENCH FRIES 30 2.41 198.09 150 70 47% 8 1 0 0 270 19 2 0 1 0 4 0 2 N/A 0 0.5 0OIF01028A ORE-IDA EVERCRISP® THIN CUT FRENCH FRIES 30 2.48 193.20 130 50 38% 6 1 0 0 300 18 1 0 1 0 5 1 5 N/A 0 0.5 0OIF01037A ORE-IDA® WAFFLE CUT FRENCH FRIES 27 3.02 143.10 140 45 32% 5 1 0 0 80 22 3 >1g 2 0 6 0 4 N/A 0 0.5 0OIF03456 McCAIN® REDUCED SODIUM SMILE POTATOES 24 2.41 159.60 130 40 31% 4.5 0.5 0 0 180 20 2 0 2 0 4 0 2 N/A 0 0.5 0OIF03613 ORE-IDA® SEASONED HOMESTYLE MASH MAKERS® MASHED POTATOES 24 4.35 88.44 110 30 27% 3.5 1 0 0 340 18 2 >1g 2 0 10 2 2 N/A 0 0.5 0
SNO63 SNOWFLAKE OVEN READY 1/2" CRINKLE CUT FRENCH FRIES 30 2.54 189.00 90 30 33% 3.5 0 0 0 20 14 1 >1g 1 0 8 1 1 N/A 0 0.5 0
School Year 2017 - 2018Nutritional Information for McCain Foods USA, Inc.
For additional product information visit http://dese.mo.gov/divadm/food/Nutritional_Facts_Index.htmlMcCain Foods USA, Inc.
Serving Size 2.89 oz. (82g) FROZEN *
Calories from Fat 35
6%
Saturated Fat .5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
Cholesterol less than 5mg 1%
6%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 2%
X 11.9/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/23/2016 I certify that this information is true and correct.
Date Nicole L. Bartz
Research and Development
Product: Potatoes, frozen, Wedges, USDA Commodity (pg. 2-46)
McCAIN® CRISPY BAKEABLE SEASONED 8 CUT WEDGE FRIES
USDA School Lunch Meal Planning Nutrition Facts
1000000496
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Amount per Serving
1 Pound 11.9 1/4 cup baked vegetable 8.5Calories 120
% Daily Value*
Total Fat 4g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving. (pg. 2-46)
5 Pounds 27.55 1/2 cup baked vegetable 3.63Sodium 140mg
Potassium 230mg
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving. (pg. 2- 46)
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
30 Pounds (6 Bags per
Case)165.29 1/2 cup baked vegetable 0.60
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More Of The
Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Potato
Starch - Modified. Contains 2% or less of Annatto (color), Baking Soda,
Corn Starch, Corn Starch - Modified, Dextrin, Dextrose, Extractives of
Capsicum, Extractives of Paprika (color), Garlic Powder, Onion Powder,
Paprika (color), Potassium Chloride, Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color & Leavening), Spices, Tapioca
Starch - Modified, Xanthan Gum.
Description of Creditable Ingredients per Food
Buying Guide (FBG) Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
Potato, Frozen, Wedges 2.69oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup baked vegetable)
equals 2.89 oz of McCain seasoned wedges.
Serving Size 3.37 oz. (96g) FROZEN *
Calories 100
4%
Saturated Fat 0g 0%
Trans Fat 0g Polyunsaturated Fat 1g
Monounsaturated Fat 1g
0%
2%
11%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 13%
Sugars 10g
Vitamin A 75% Vitamin C 7%
Calcium 4% Iron 5%
X 9.5/ 16 2.000
2.000
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 6/27/2016
Date Ruth A. Luther, Research and Development
Potato products, frozen 3.37 oz by weight
A. Total Creditable Amount
Calories from Fat 25
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield
Information.
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 3.37 oz of
McCain sweet potato wedges.
15 Pounds
(6 Bags per Case)71.25 1/2 cup cooked vegetable 1.4
INGREDIENTS: Sweet Potatoes,
Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean,
Cottonseed, Sunflower, Corn). Contains
2% or less of Sodium Acid Pyrophosphate
Added To Maintain Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)Ounces per Raw Portion
of Creditable Ingredient**Multiply
FBG Yield
/Servings
per Unit
Creditable Amount*
McCain Equivalent per Case
Protein 2g Product: Potatoes, Sweet, Fries, frozen; Wedge Cut (March 2016 Update; pg 2-8)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Sodium 45mg
2.5 Pounds 11.88 1/2 cup cooked vegetable 8.42Potassium 390mg
% Daily Value*
Total Fat 2.5g
McCain Equivalent per BagProduct: Potatoes, Sweet, Fries, frozen; Wedge Cut (March 2016 Update; pg 2-8)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 ServingsCholesterol 0mg
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 ServingsAmount per Serving
1 Pound 9.5 1/4 cup cooked vegetable 10.6
McCain® Harvest Splendor® Sweet Potato Chopped Wedges
USDA School Lunch Meal Planning Nutrition Facts
1000000686
USDA Food Buying Guide (FBG) for Child Nutrition Programs
Product: Potatoes, Sweet, Fries, frozen; Wedge Cut (March 2016 Update; pg 2-8)
NUTRITION FACTS
Serving Size 2.56 oz. (73g) FROZEN *
Calories from Fat 45
8%
Saturated Fat 0g 0% Trans Fat 0g
0%
16%
5%
Total Carbohydrate 19g 6%
Dietary Fiber 1g 4%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 2%
X 14.0/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
2/18/2014
Date Rachel Lange
Research and Development
Potato, FF, Frozen, SC 2.29 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.56 oz of McCain fries.
I certify that this information is true and correct.
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn), Potato Starch - Modified, Rice Flour. Contains 2% or less of
Annatto (color), Baking Soda, Bleached Enriched Wheat Flour
(Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin,
Folic Acid), Caramel Color, Corn Starch, Dextrose, Extractives of
Paprika (color), Potato Dextrin, Salt, Sodium Acid Pyrophosphate
(Maintains Natural Color & Leavening), Tapioca Dextrin, Tapioca
Starch - Modified, Xanthan Gum.
30 Pounds (6 Bags
per Case)184.80
1/2 cup cooked
vegetable0.54
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
Protein 1g McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase Units
for 100 Servings
Sodium 390mg
Potassium 190mg
5 Pounds 30.801/2 cup cooked
vegetable3.25
Calories 120
% Daily Value*
Total Fat 5g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
Cholesterol 0mg McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase Units for
100 Servings
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
McCain Incredicrisp 3/8" Straight Cut Fry
USDA School Lunch Meal Planning Nutrition Facts
1000001223
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
Serving Size 2.52 oz. (71g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
0%
7%
5%
Total Carbohydrate 14g 5%
4%
Vitamin A 0% Vitamin C less than 2%
Calcium 0% Iron 2%
X 12.7 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/6/2016
I certify that this information is true and correct. Date Nicole L Bartz
Research and Development
Product: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg. 2-
50)
ORE-IDA® REDUCED SODIUM TATER TOTS® SHAPED POTATOES 6X5 LBS
USDA School Lunch Meal Planning Nutrition Facts
1000002789
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
about 8 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase Units
for 100 Servings
Amount per Serving
1 Pound 12.71/4 cup cooked
vegetable7.9Calories 90
% Daily Value*
Total Fat 3.5g
McCain Equivalent per Bag
Product: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg. 2-
50)
Cholesterol 0mg
5 Pounds 31.751/2 cup cooked
vegetable3.15Sodium 170mg
Potassium 180mg
Dietary Fiber 1g McCain Equivalent per Case
Sugars contains less than 1 gramProduct: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg. 2-
50)
Protein 1gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Potato Products, Frozen, Rounds 2.52 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.52 oz of McCain tots.
30 Pounds (6 Bags per
Case)190.50
1/2 cup cooked
vegetable0.52
Ingredients:Potatoes, Vegetable Oil (Contains One Or More Of The
Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn).
Contains 2% or less of Dextrose, Modified Cellulose, Natural
Flavor, Salt, Sodium Acid Pyrophosphate Added To Maintain
Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Serving Size 3.26 oz. (92g) FROZEN *
Calories from Fat 25
4%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
0%
6%
4%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
X 7.37 / 16 1.500
1.500
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
4/19/2016
I certify that this information is true and correct. Date Nicole L Bartz, R & D
Potato Products, Frozen,
Mashed
3.26 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (3/8 cup heated vegetable) equals
3.26 of McCain patties.
24 Pounds (6 Bags
per Case)117.92
3/8 cup heated
vegetable0.85
INGREDIENTS: Potatoes, Water, Contains 2% or less of Cream
Cheese (Pasteurized Milk and Cream, Cheese Culture, Salt, Locust
Bean Gum), Creamer (Whey, Milk Protein Concentrate), Modified
Cellulose, Salt, Sodium Acid Pyrophosphate Added To Maintain
Natural Color, Spices, Vegetable Oil (Soybean And/Or Canola),
Whole Milk Powder (Pasteurized Skim Milk, Cream).
CONTAINS: Milk.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato Products, frozen, Mashed (pg. 2-49)
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
4 Pounds 19.653/8 cup heated
vegetable5.09Sodium 140mg
Potassium 150mg
Calories 80
% Daily Value*
Total Fat 2.5g
McCain Equivalent per Bag
Product: Potato Products, frozen, Mashed (pg. 2-49)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 7.371/4 cup heated
vegetable13.6
McCain® Mash Makers® Reduced Sodium Seasoned Mashed Potatoes
USDA School Lunch Meal Planning Nutrition Facts
1000002870
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potato Products, frozen, Mashed (pg. 2-49)
Serving Size 2.10 oz. (60g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
7%
5%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
X 16.2/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
2/1/2016
Date Nicole L. Bartz
Research and Development
Potato, FF, frozen, curly 1.976 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.10 oz of McCain battered fries.
Sugars 0g
24 Pounds (6 Bags
per Case)182.58
1/2 cup cooked
vegetable0.55
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Potato Starch - Modified. Contains 2% or
less of Annatto (color), Baking Soda, Corn Starch, Corn Starch
- Modified, Dextrin, Dextrose, Extractives of Capsicum,
Extractives of Paprika (color), Garlic Powder, Onion Powder,
Paprika (color), Potassium Chloride, Rice Flour, Salt, Sodium
Acid Pyrophosphate (Maintains Natural Color & Leavening),
Spices, Tapioca Starch - Modified, Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
4 Pounds 30.431/2 cup cooked
vegetable3.29Sodium 170mg
Potassium 180mg
Calories 110
% Daily Value*
Total Fat 3.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 16.21/4 cup cooked
vegetable6.2
REDUCED SODIUM BATTERED SEASONED SPIRALS
USDA School Lunch Meal Planning Nutrition Facts
1000004108
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Curly (1/3-inch width) (pg. 2 - 48)
Serving Size 3.09 oz. (88g) FROZEN *
Calories from Fat 60
11%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 3g
0%
9%
7%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 16%
Sugars 3g
Vitamin A 28% Vitamin C 2%
Calcium 4% Iron 2%
multiplyFBG yield
/servings /unit
Creditable
Amount**
X 11.5/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
11/16/2016
Date Ruth A. Luther
Research and Development
2.5 Quarter Cups = 5/8 Cup
3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct.
Product: Potatoes, Sweet, Fries, frozen; Straight Cut (Page 2, Entry 6)
McCAIN® HARVEST SPLENDOR™ SAVORY SWEET POTATO FRY 5/16"
USDA School Lunch Meal Planning Nutrition Facts
1000004309
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (March 2016 update)
Amount per Serving
1 Pound 11.51/4 cup cooked
vegetable8.7Calories 160
% Daily Value*
USDA Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Total Fat 7.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
2.5 Pounds 12.781/2 cup cooked
vegetable7.82Sodium 210mg
Potassium 260mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 3g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
1.30
INGREDIENTS: Sweet Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower, Corn),
Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Annatto Extract (color),
Dextrin, Extractives of Paprika (color), Fiber (Pea,
Corn), Garlic Powder, Leavening (Sodium Acid
Pyrophosphate, Sodium Bicarbonate), Natural
Flavor, Onion Powder, Paprika (color), Rice Flour,
Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Spices, Sugar, Xanthan
Gum, Yellow Corn Flour.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potatoes, Sweet, Fries, frozen;
Straight Cut2.79 oz by weight
A. Total Creditable Amount
15 Pounds (6
Bags per Case)76.70
1/2 cup cooked
vegetable
* Per FBG, one serving portion (1/2 cup cooked
vegetable) equals 3.09 oz of sweet potato
straight cut fries. This information is based off
of nutritional data results from 11/10/16: CHG-
39532611-0 and 11/8/16: CHG-39529132-0.
0.5 Quarter Cups = 1/8 Cup
1.0 Quarter Cups = 1/4 Cup
1.5 Quarter Cups = 3/8 Cup
2.0 Quarter Cups = 1/2 Cup
Calories from Fat 25
4%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1g
0%
1%
6%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 5%
Sugars Contains less than 1g
Vitamin A 0% Vitamin C 8%
Calcium 0% Iron 1%
multiplyFBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.004
2.004
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
* Per FBG, one serving portion (1/2 cup cooked 0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
vegetable) equals 2.29 oz of McCain fries. 1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
6/10/2016
Date Ruth A. Luther
Research and Development
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose,
Sodium Acid Pyrophosphate Added To
Maintain Natural Color.
I certify that this information is true and correct.
30 Pounds (6
Bags per Case)210.00 1/2 cup cooked vegetable 0.48
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-48)
Protein 1gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Cholesterol 0mg
5 Pounds 35.00 1/2 cup cooked vegetable 2.86Sodium 15mg
Potassium 200mg
Calories 80
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-48)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Amount per Serving
1 Pound 14.0 1/4 cup cooked vegetable 7.2
GOLDEN FRY 3/8" STRAIGHT CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
GFR40
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-48, Line 5 )Serving Size 2.29 oz. (65g) FROZEN *
Serving Size 2.54 oz. (72g) FROZEN *
Calories from Fat 35
6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
7%
6%
Total Carbohydrate 17g 6%
12%
Vitamin A 100% Vitamin C 2%
Calcium 2% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 1/19/2016
Date Nicole L. Bartz
Research and Development
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.54oz of sweet potato straight cut fries.
Dietary Fiber 3g
Sugars 5g
15 Pounds (6 Bags
per Case)93.09
1/2 cup cooked
vegetable1.07
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Dextrin, Extractives of Paprika and Turmeric
(color), Fiber (Pea, Corn), Leavening (Sodium Acid Pyrophosphate,
Sodium Bicarbonate), Molasses Powder (Refiners Syrup,
Molasses), Rice Flour, Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Sugar, Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
2.5 Pounds 15.521/2 cup cooked
vegetable6.45Sodium 160mg
Potassium 210mg
Calories 110
% Daily Value*
Total Fat 4.0g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
McCAIN® HARVEST SPLENDOR™ SWEET POTATO STRAIGHT CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03725
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-
48)
Serving Size 2.56 oz. (73g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.0g
Monounsaturated Fat 2.5g
0%
8%
5%
Total Carbohydrate 22g 7%
Dietary Fiber 3g 12%
Sugars 6g
Vitamin A 90% Vitamin C 8%
Calcium 2% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 3/1/2016
Date Nicole L. Bartz
Research and Development
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.56oz of sweet potato straight cut fries.
15 Pounds (6 Bags
per Case)92.36
1/2 cup cooked
vegetable1.08
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean, Cottonseed, Sunflower, Corn), Corn
Starch - Modified, Potato Starch - Modified. Contains 2% or less of Baking
Soda, Dextrin, Extractives of Paprika and Turmeric (color), Fiber (Pea,
Corn), Molasses Powder (Refiners Syrup, Molasses), Rice Flour, Salt,
Sodium Acid Pyrophosphate (Maintains Natural Color & Leavening), Sugar,
Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Total Fat 6.0g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
2.5 Pounds 15.391/2 cup cooked
vegetable6.5Sodium 180mg
Potassium 160mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2Calories 150
% Daily Value*
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-
48)
MCCAIN® HARVEST SPLENDOR® SWT POTATO 5/16 SC 6X2.5 LBS
USDA School Lunch Meal Planning Nutrition Facts
MCF03731
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Serving Size 5.57 oz. (158g) FROZEN ***
Amount per Serving
Calories from Fat 190
32%
Saturated Fat 3g 15%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 10g
Cholesterol 0mg 0%
39%
13%
Total Carbohydrate 37g 12%
Dietary Fiber 4g 15%
Sugars 0g
Vitamin A 4% Vitamin C 25%
Calcium 4% Iron 6%
X 7.11 / 16 1.91
X 50.5 / 16 0.492
2.402
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
9/15/2014
Date Alison Schneider, Research and Development
Potato dehydrated flakes, (pg. 2-68)
McCAIN® HOMESTYLE BABYCAKES POTATO PANCAKES
USDA School Lunch Meal Planning Nutrition Facts
MCF03758
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Calories 340
about 8 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
% Daily Value*
1 Pound1/4 cup heated
vegetable
Total Fat 21g
McCain Equivalent per Bag
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
3 Pounds 8.261/2 cup heated
vegetable12.08
Sodium 940mg
Potassium 460mg
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
I certify that this information is true and correct.
Product: Potato Products, frozen, Hashed patty, Pre-browned, 2.25oz each (pg. 2-69),
Potato Products, Frozen, Patty 4.30 oz by weight
Potato, Dehydrated, Flakes 0.156 oz by weight
A. Total Creditable Amount
*** Per FBG, one serving portion (1/2 cup heated
vegetable) equals 5.57 oz of McCain potatoes.
18 Pounds (6 Bags
per Case)49.68
Protein 3g
1/2 cup heated
vegetable2.01
INGREDIENTS: Potatoes, Vegetable Oil (Contains
One Or More Of The Following Oils: Canola, Soybean,
Cottonseed, Sunflower, Corn), Dried Potatoes. Contains
2% or less of Baking Powder (Sodium Acid
Pyrophosphate, Sodium Bicarbonate, Corn Starch,
Monocalcium Phosphate), Calcium Lactate, Citric Acid (To
Maintain Freshness & Natural Color), Dehydrated Onion,
Dextrose, Garlic Powder, Malic Acid, Modified Cellulose,
Mono- & Diglycerides, Potato Starch - Modified, Salt,
Sodium Alginate, Sodium Citrate, Sodium Acid
Pyrophosphate Added To Maintain Natural Color, Spices,
Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Serving Size 2.06 oz. (58g) FROZEN *
Calories from Fat 25
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
5%
6%
Total Carbohydrate 14g 5%
Dietary Fiber <1g 4%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 16.2 / 16 2.004
2.004
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct.
5/13/2015
Date Nicole L. Bartz
Research and Development Dept.
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.06 oz of McCain fries.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato, FF, Frozen, CC, Low 1.98 oz by weight
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, FBG
serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn), Potato Starch - Modified. Contains 2% or less of Baking
Soda, Dextrin, Dextrose, Extractives of Paprika (color), Gum
Arabic, Maltodextrin, Natural Flavor, Potassium Chloride, Rice
Flour, Salt, Sodium Acid Pyrophosphate (Maintains Natural Color &
Leavening), Succinic Acid, Xanthan Gum.
30 Pounds (6 Bags
per Case)232.31
1/2 cup cooked
vegetable0.43
Potassium 220mg
5 Pounds 38.721/2 cup cooked
vegetable2.58
Protein 1g McCain Equivalent per Case
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, FBG
serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Sodium 115mg
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100 Amount per Serving
Calories 90
1 Pound 16.21/4 cup cooked
vegetable6.2
McCAIN® OVATIONS® REDUCED SODIUM CRINKLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03761
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, Includes
USDA Commodity (pg. 2-68)
Serving Size 2.37 oz. (67g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
5%
7%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.00
2.00
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
* Per FBG, one serving portion (1/2 cup cooked
fries.
5/13/2015 Nicole L. Bartz
Date Research and Development
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
vegetable) equals 2.37 oz of McCain battered fries.
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)202.65
1/2 cup cooked
vegetable0.49
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Baking Soda, Dextrin, Dextrose,
Extractives of Paprika (color), Gum Arabic, Maltodextrin, Natural
Flavor, Potassium Chloride, Potato Starch - Modified, Rice Flour,
Salt, Sodium Acid Pyrophosphate (Maintains Natural Color &
Leavening), Succinic Acid, Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 33.781/2 cup cooked
vegetable2.96Sodium 130mg
Potassium 260mg
Calories 110
% Daily Value*
Total Fat 3.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
McCAIN® OVATIONS® REDUCED SODIUM REGULAR STRAIGHT CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03762
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-
Serving Size 2.10 oz. (60g) FROZEN *
Calories from Fat 35
3%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
13%
6%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Sugars 0g
Vitamin A 0% Vitamin C 15%
Calcium 0% Iron 2%
X 16.2 / 16 2.004
2.004
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
I certify that this information is true and correct. Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/13/2014
Date Alison Schneider, Research and Development
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2.10 oz of McCain
fries.
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG
Yeild Information.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato, FF, Frozen, CC, Low 1.98 oz by weight
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, Includes
USDA Commodity (pg. 2-68)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100 POTATOES, VEGETABLE OIL (CONTAINS ONE OR
MORE OF THE FOLLOWING: CANOLA OIL, SOYBEAN
OIL, COTTONSEED OIL, SUNFLOWER OIL, CORN OIL),
POTATO STARCH - MODIFIED, RICE FLOUR,
DEXTRIN, SALT, LEAVENING (SODIUM ACID
PYROPHOSPHATE, SODIUM BICARBONATE),
XANTHAN GUM, DEXTROSE, SODIUM ACID
PYROPHOSPHATE ADDED TO PRESERVE NATURAL
COLOR.
30 Pounds (6 Bags
per Case)233.28
1/2 cup cooked
vegetable0.43
Potassium 200mg
5 Pounds 38.881/2 cup cooked
vegetable2.57
Protein 1g McCain Equivalent per Case
% Daily Value*
Total Fat 4g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, Includes
USDA Commodity (pg. 2-68)
Cholesterol 0mg McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
Servings
Sodium 300mg
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase
Units for 100 Amount per Serving
Calories 100
1 Pound 16.21/4 cup cooked
vegetable6.2
McCain Flavorlast Thick Crinkle Cut French Fries
USDA School Lunch Meal Planning Nutrition Facts
MCF03783
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, Includes
USDA Commodity (pg. 2-68)
Serving Size 2.35 oz. (67g) FROZEN *
Calories from Fat 40
7%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
12%
6%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 6%
Sugars 0g
Vitamin A 0% Vitamin C 12%
Calcium 0% Iron 2%
X 14.2/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
*Per FBG one serving portion (1/2 cup cooked vegetable) 0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
6/16/2015
Date Nicole L. Bartz
Research and Development
equals 2.35 oz. of McCain battered fries.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato, FF, Frozen, SC 2.254 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)204.48
1/2 cup cooked
vegetable0.49
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn), Potato Starch - Modified. Contains 2% or less of Baking
Soda, Dextrin, Dextrose, Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color and Leavening), Xanthan
Gum.
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 34.081/2 cup cooked
vegetable2.93Sodium 290mg
Potassium 200mg
Calories 110
% Daily Value*
Total Fat 4.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.21/4 cup cooked
vegetable7.1
McCAIN® FLAVORLASTS® SHOESTRING CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03786
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-69)
Serving Size 2.38 oz. (68g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
13%
6%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 4%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
* Per FBG, one serving portion (1/2 cup cooked 0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
vegetable) equals 2.38 oz of McCain batttered fries. 1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 1/10/2014
Date Alison Schneider
Research and Development
30 Pounds (6 Bags
per Case)201.60
1/2 cup cooked
vegetable0.50
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed,
Sunflower, Corn), Potato Starch - Modified.
Contains 2% or less of Dextrose, Leavening
(Sodium Acid Pyrophosphate, Sodium
Bicarbonate), Rice Flour, Salt, Sodium Acid
Pyrophosphate Added To Maintain Natural
Color, Tapioca Dextrin, Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Total Fat 3.0g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
5 Pounds 33.601/2 cup cooked
vegetable2.98Sodium 300mg
Potassium 220mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2Calories 100
% Daily Value*
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
McCAIN® FLAVORLASTS® THICK STRAIGHT CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03788
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Serving Size 2.34 oz. (66g) FROZEN *
Calories from Fat 45
8%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
14%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 2%
X 14.2 / 16 2.076
2.076
** Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
* Per FBG, one serving portion (1/2 cup cooked 0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
vegetable) equals 2.34 oz of McCain battered fries. 1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/31/2014
Date Alison Schneider
Research and Development
I certify that this information is true
INGREDIENTS: Potatoes, Vegetable Oil
(contains one or more of the following: Canola
Oil, Soybean Oil, Cottonseed Oil, Sunflower
Oil, Corn Oil), Potato Starch - Modified, Rice
Flour, Dextrin, Salt, Leavening (Sodium Acid
Pyrophosphate, Sodium Bicarbonate),
Xanthan Gum, Dextrose, Sodium Acid
Pyrophosphate Added to Preserve Natural
Color.
30 Pounds (6 Bags
per Case)204.48
Potato, FF, Frozen, SS, SC, low moisture2.254 oz by weight
A. Total Creditable Amount
1/2 cup cooked
vegetable0.49
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount**
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
Total Fat 5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
5 Pounds 34.081/2 cup cooked
vegetable2.93Sodium 340mg
Potassium 230mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.21/4 cup cooked
vegetable7.1Calories 130
% Daily Value*
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-69)
McCAIN® FLAVORLASTS® THIN CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03789
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Serving Size 2.34 oz. (66g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
15%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 5%
Sugars 0g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 0%
X 14.2 / 16 2.076
2.076
** Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
* Per FBG, one serving portion (1/2 cup cooked 1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
vegetable) equals 2.34 oz of McCain battered fries.
1/10/2014
Date Alison Schneider
Research and Development
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount**
Potato, FF, Frozen, SS, SC, low moisture
I certify that this information is true
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
A. Total Creditable Amount
30 Pounds (6 Bags
per Case)
2.34 oz by weight
204.481/2 cup cooked
vegetable0.49
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Potato Starch - Modified. Contains 2%
or less of Dextrose, Leavening (Sodium Acid
Pyrophosphate, Sodium Bicarbonate), Rice
Flour, Salt, Sodium Acid Pyrophosphate Added
To Maintain Natural Color, Tapioca Dextrin,
Xanthan Gum
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Total Fat 3.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
5 Pounds 34.081/2 cup cooked
vegetable2.93Sodium 370mg
Potassium 260mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.21/4 cup cooked
vegetable7.1Calories 120
% Daily Value*
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-69)
McCAIN® FLAVORLASTS® THIN REGULAR CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF03790
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Serving Size 3.06 oz. (87g) FROZEN *
Calories from Fat 20
3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
0%
5%
11%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 4%
X 10.6 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/23/2016
Date Nicole L. Bartz
Research and Development
* Per FBG, one serving portion (1/2 cup heated vegetable) equals
3.06 oz of McCain seasoned fries.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Potato products, frozen, skins,
pieces
3.02 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)157.09
1/2 cup heated
vegetable0.64
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn), Corn Starch - Modified, Dehydrated Garlic, Salt, Black
Pepper, Sodium Acid Pyrophosphate Added To Maintain Natural
Color, Dextrose, Dehydrated Onion, Rosemary, Dehydrated Red
Bell Pepper, Autolyzed Yeast Extract, Paprika, Thyme, Celery
Seed.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable
serving. (pg. 2 - 49)
Protein 3gMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
5 Pounds 26.181/2 cup heated
vegetable3.82Sodium 115mg
Potassium 370mg
Calories 100
% Daily Value*
Total Fat 2g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable
serving.(pg. 2 - 49)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 10.61/4 cup heated
vegetable9.5
McCAIN® ALL AMERICAN DELI ROASTERS® SEASONED DICED POTATOES
USDA School Lunch Meal Planning Nutrition Facts
MCF03927
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
2-49)
Serving Size 3.17 oz. (90g) FROZEN *
Calories from Fat 40
7%
Saturated Fat 0.5g 3%
Trans Fat 0g
0%
8%
7%
6%
12%
Vitamin A 70% Vitamin C 4%
Calcium 2% Iron 2%
X 11.0 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 7/28/2016
Date Nicole L. Bartz
Research and Development
Potatoes, french fries, crinkle 2.91 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
3.17 oz of McCain sweet potato crinkle cut fries.
* This information is based off of actual nutritional data results from
03/14/16.
Dietary Fiber 3g
15 Pounds (6 Bags
per Case)75.06
1/2 cup cooked
vegetable1.33
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Dextrin, Extractives of Paprika and Turmeric
(color), Fiber (Pea, Corn), Leavening (Sodium Acid Pyrophosphate,
Sodium Bicarbonate), Molasses Powder (Refiners Syrup,
Molasses), Rice Flour, Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Sugar, Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Sugars 5g McCain Equivalent per Case
Protein 2g FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
Sodium 180mg
2.5 Pounds 12.511/2 cup cooked
vegetable7.99Potassium 230mg
Total Carbohydrate 17g
% Daily Value*
Total Fat 4.5g
McCain Equivalent per Bag
Polyunsaturated Fat 2gFBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Monounsaturated Fat 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100 Amount per Serving
Calories 120
1 Pound 11.01/4 cup cooked
vegetable9.1
McCAIN® HARVEST SPLENDOR™ SWEET POTATO DEEP GROOVE CRINKLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF04566
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Mar. 2013 Update)
Product: Potatoes, Sweet, Fries, Frozen, Crinkle cut includes USDA Foods. (Page 2,
entry 4)
Serving Size 2.94 oz. (83g) FROZEN *
Calories from Fat 45
8%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
0%
8%
5%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 12%
Sugars 10g
Vitamin A 100% Vitamin C 4%
Calcium 2% Iron 2%
X 11.9/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 3/1/2016
Date Nicole L. Bartz
Research and Development
Product: Potatoes, frozen, Wedges, USDA Commodity (Page 2-46)
McCAIN® HARVEST SPLENDOR™ SWEET POTATO 10 CUT WEDGE RIDGE CUT
USDA School Lunch Meal Planning Nutrition Facts
MCF04712
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Calories 130
1 Pound 11.91/4 cup cooked
vegetable8.5
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100 Amount per Serving
% Daily Value*
Total Fat 5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
Sodium 190mg
2.5 Pounds 13.501/2 cup cooked
vegetable7.41Potassium 160mg
McCain Equivalent per Case
Protein 1g FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Potatoes, frozen, wedges 2.69 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.94 oz of McCain Sweet Potato 10 Cut Wedge Ridge Cuts
15 Pounds (6 Bags
per Case)81.00
1/2 cup cooked
vegetable1.23
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Baking Soda, Dextrin, Extractives of
Paprika and Turmeric (color), Fiber (Pea, Corn), Molasses Powder
(Refiners Syrup, Molasses), Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color & Leavening), Sugar,
Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Serving Size 3.14 oz. (89g) FROZEN *
Calories from Fat 20
3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
0%
7%
10%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 2g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 4%
X 10.6 / 16 2.080
2.080
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
* Per FBG, one serving portion (1/2 cup heated vegetable) equals 3.14 oz of McCain seasoned fries.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
Date Rachel Lange
R&D, McCain Foods
Protein 2g FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
A. Total Creditable Amount
I certify that this information is true and correct.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Potato products, frozen, skins, 3.14 oz by weight
USDA Servings per
Purchase Unit
McCain Equivalent per Bag
1/4 cup cooked
vegetable1 Pound
USDA Purchase Units for
100 Servings
1/2 cup cooked
vegetable6.55
McCain Equivalent per Case
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
61.061/2 cup cooked
vegetable
Creditable Amount*
12 Pounds (4 Bags
per Case)
INGREDIENTS: Potatoes. Contains 2% or
less of Black Pepper, Canola Oil, Corn Starch -
Modified, Dextrose, Dried Onion, Dried Garlic,
Dried Parsley, Extra Virgin Olive Oil,
Maltodextrin, Natural Flavor, Rosemary, Salt,
Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Sugar, Vinegar.
McCAIN® FARMERS KITCHEN™ ROASTED REDSKIN POTATO HALVES WITH ROSEMARY & GARLICUSDA School Lunch Meal Planning Nutrition Facts
MCF04812
USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)NUTRITION FACTS
Potassium 340mg
10.6
Amount per Serving
Product: Potato Products, frozen (Skins or Pieces or Wedges, etc. With Skin Cooked) (pg. 2-70)
USDA Purchase UnitUSDA Serving Size per
Meal Contribution
1.64
McCain Purchase
Unit
USDA Servings per
Purchase Unit
9.5% Daily Value*
Calories 100
Cholesterol 0mg
Sodium 180mg
Total Fat 2g
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
3 Pounds
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
15.26
Serving Size 3.13 oz. (89g) FROZEN *
Calories from Fat 10
2%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
4%
11%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 4%
Sugars less then 1 g
Vitamin A 0% Vitamin C 4%
Calcium less than 2% Iron 4%
X 10.6 / 16 2.00
2.00
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
* Per FBG, one serving portion (1/2 cup heated vegetable) equals 3.13 oz of McCain chopped roasted redskin potatoes.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
5/25/2016
Date Nicole L. Bartz
R&D, McCain Foods
Potato products, frozen, skins,
pieces3.13 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
16 Pounds (4 Bags
per Case)81.7
1/2 cup cooked
vegetable1.22
INGREDIENTS: Potatoes. Contains 2% or less of Black Pepper,
Canola Oil, Corn Starch - Modified, Dextrose, Dried Garlic, Dried
Onion, Dried Parsley, Extra Virgin Olive Oil, Maltodextrin, Natural
Flavor, Rosemary, Salt, Sugar, Vinegar.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable
serving. (pg. 2 -49)
Protein 2gMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
4 Pounds 20.431/2 cup cooked
vegetable4.9Sodium 95mg
Potassium 400mg
% Daily Value*
Total Fat 1g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable
serving. (pg. 2- 49)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
ServingsAmount per Serving
Calories 70 1 Pound 10.6
1/4 cup cooked
vegetable9.5
McCAIN® FARMER'S KITCHEN™ CHOPPED ROASTED REDSKIN POTATOES WITH ROSEMARY & GARLIC
USDA School Lunch Meal Planning Nutrition Facts
MCF04851
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potato Products, frozen (Skins or Pieces or Wedges, etc. Wigh Skin Cooked) (pg.
2-49)
Serving Size 3.14 oz. (89g) FROZEN *
Calories from Fat 20
3%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
0%
6%
10%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 2g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 4%
X 10.6 / 16 2.080
2.080
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
* Per FBG, one serving portion (1/2 cup heated vegetable) equals 3.14 oz of McCain seasoned fries.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
Date Rachel Lange
R&D, McCain Foods
I certify that this information is true and correct.
A. Total Creditable Amount
1 Pound 10.61/4 cup cooked
vegetable9.5
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
4.91
USDA Serving Size per
Meal Contribution
16 Pounds (4 Bags
per Case)
1/2 cup cooked
vegetable
Product: Potato Products, frozen (Skins or Pieces or Wedges, etc. Wigh Skin Cooked) (pg. 2-70)
McCain Purchase Units for
100 Servings
4 Pounds 20.35
1.23
USDA Purchase Units for
100 ServingsUSDA Purchase Unit
USDA Servings per
Purchase Unit
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
INGREDIENTS: Potatoes. Contains 2% or
less of Black Pepper, Canola Oil, Corn Starch -
Modified, Dextrose, Dried Onion, Dried Garlic,
Dried Parsley, Extra Virgin Olive Oil,
Maltodextrin, Natural Flavor, Rosemary, Salt,
Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Sugar, Vinegar.
Potassium 340mg
Protein 2g
McCain Purchase
Unit
McCAIN® FARMER'S KITCHEN™ CHOPPED ROASTED REDSKIN POTATOES WITH ROSEMARY & GARLIC
USDA School Lunch Meal Planning Nutrition Facts
MCF04851
USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)NUTRITION FACTS
Amount per Serving
Calories 100
Creditable Amount*
Potato products, frozen, skins, 3.14 oz by weight
% Daily Value*
USDA Serving Size per
Meal Contribution
81.411/2 cup cooked
vegetable
Cholesterol 0mg
Sodium 150mg
Total Fat 2g
USDA Servings per
Purchase Unit
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Serving Size 2.49 oz. (71g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
7%
6%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 7g
Vitamin A 80% Vitamin C 6%
Calcium 2% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 5/13/2013
Date Alison Schneider
Research and Development
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
McCAIN® HARVEST SPLENDOR™ SWEET POTATO MAXI CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF04965
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2Calories 110
% Daily Value*
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Total Fat 3.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
2.5 Pounds 16.291/2 cup cooked
vegetable6.14Sodium 160mg
Potassium 220mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
1.02
INGREDIENTS: Sweet Potatoes, Vegetable
Oil (Contains One Or More Of The Following
Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Potato Starch - Modified.
Contains 2% or less of Annatto (color), Baking
Soda, Beta Carotene (color), Caramel (Color),
Natural Flavors, Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color &
Leavening), Sugar, Tapioca Dextrin, Xanthan
Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked
vegetable) equals 2.49oz of sweet potato
straight cut fries.
15 Pounds (6 Bags
per Case)97.76
1/2 cup cooked
vegetable
Serving Size 2.56 oz. (73g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 2.5g
0%
8%
6%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 4%
Sugars 6g
Vitamin A 45% Vitamin C 6%
Calcium 2% Iron 2%
multiply
FBG yield
/servings
/unit
Creditable
Amount**
X 14/16 2.000
2.000
**Creditable amount-multiply ounces per raw portion of creditable ingredient by the FBG yield information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter cup to cup conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cup 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct. 1/19/2016
Date Nicole L. Bartz
Research and Development
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.56oz of sweet potato straight cut fries.
30 Pounds (6 Bags
per Case)184.63
1/2 cup cooked
vegetable0.54
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Baking Soda, Dextrin, Extractives of Paprika
and Turmeric (color), Fiber (Pea, Corn), Molasses Powder
(Refiners Syrup, Molasses), Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color & Leavening), Sugar,
Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces/ raw portion of
creditable ingredient
Potato French Fries, frozen 2.29oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 30.771/2 cup cooked
vegetable3.25Sodium 200mg
Potassium 220mg
Calories 150
% Daily Value*
Total Fat 6g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
McCAIN® HARVEST SPLENDOR™ SWEET POTATO THIN STRAIGHT CUT STIX
USDA School Lunch Meal Planning Nutrition Facts
MCF05004
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-
48)
Serving Size 2.90 oz. (82g) FROZEN *
Calories from Fat 40
7%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
5%
5%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 12%
Sugars 10g
Vitamin A 80% Vitamin C 4%
Calcium 2% Iron 2%
X 12.6 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/7/2015
Date Nicole L. Bartz
Research and Development
* Per FBG, one serving portion (1/2 cup cooked vegetable)
equals 2.90 oz.of McCain Harvest Splendor Sweet Potato Bites.
15 Pounds (6 Bags
per Case)81.27
1/2 cup baked
vegetable1.23
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Sugar, Dehydrated Potatoes. Contains 2% or
less of Corn Starch - Modified, Dextrin, Maltodextrin, Molasses,
Natural Flavor, Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Tapioca Starch - Modified, Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato Products, Frozen, Circles 2.54 oz by weight
A. Total Creditable Amount
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Total Fat 4.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate seasoning; seasoning not part of vegetable serving.
Cholesterol 0mg
2.5 Pounds 13.551/2 cup baked
vegetable7.38Sodium 110mg
Potassium 170mg
Amount per Serving
1 Pound 12.61/4 cup baked
vegetable8Calories 130
% Daily Value*
Product: Potato Products, frozen, Circles (pg. 2-50)
I certify that this information is true and correct.
McCAIN® HARVEST SPLENDOR™ SWEET POTATO BITES
USDA School Lunch Meal Planning Nutrition Facts
MCF05034
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Serving Size 2.18 oz. (62g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
0%
7%
4%
Total Carbohydrate 16g 5%
8%
Vitamin A 60% Vitamin C 2%
Calcium Iron 0%
X 16.2 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/7/2016
Date Nicole L. Bartz
Research and Development
Product: Potatoes, French Fries, frozen, Crinkle cut, Low moisture, Ovenable, Includes
USDA Commodity (pg. 2 - 47)
Dietary Fiber 2g
Sugars 6g
contains less than 2% daily value
McCAIN® HARVEST SPLENDOR SWEET POTATO CROSSTRAX CUT FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCF05074
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Calories 100
1 Pound 16.21/4 cup cooked
vegetable6.2
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100 Amount per Serving
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
Sodium 170mg
2.5 Pounds 18.171/2 cup cooked
vegetable5.5Potassium 130mg
McCain Equivalent per Case
Protein 1g FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
15 Pounds (6 Bags
per Case)109.05
1/2 cup cooked
vegetable0.92
INGREDIENTS: Sweet Potatoes, Vegetable Oil (Contains One Or
More Of The Following Oils: Canola, Soybean, Cottonseed,
Sunflower, Corn), Corn Starch - Modified, Potato Starch - Modified.
Contains 2% or less of Baking Soda, Dextrin, Extractives of
Paprika and Turmeric (color), Fiber (Pea, Corn), Molasses Powder
(Refiners Syrup, Molasses), Rice Flour, Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color & Leavening), Sugar,
Xanthan Gum.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato products, frozen 1.98 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.18 oz of McCain sweet potato crosstrax fries.
I certify that this information is true and correct.
Serving Size 2.37 oz. (67g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
0%
11%
5%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 4%
Sugars Contains less than 1g
Vitamin A 0% Vitamin C 7%
Calcium 1% Iron 2%
X 16.2/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/30/2015
Date Ruth Luther
Research and Development
Product: Potatoes, French Fries, frozen, Curly (1/3-inch width) (NSLP and SBP- pg 9)
McCAIN® REDSTONE CANYON® SPIRAL CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCL03622
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2013 Update)
Amount per Serving
1 Pound 16.21/4 cup cooked
vegetable6.2Calories 120
% Daily Value*
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase
Units for 100
Total Fat 6g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
4 Pounds 26.981/2 cup cooked
vegetable3.71Sodium 260mg
Potassium 190mg
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2.37 oz of McCain
battered fries.
I certify that this information is true and correct.
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Bleached Enriched Wheat Flour (Flour,
Niacin, Reduced Iron, Thiamine Mononitrate,
Riboflavin, Folic Acid). Contains 2% or less of
Annatto (color), Baking Soda, Dextrin,
Dextrose, Extractives of Capsicum, Extractives
of Paprika (color), Garlic Powder, Onion
Powder, Paprika (color), Salt, Sodium Acid
Pyrophosphate (Maintains Natural Color &
Leavening), Spices, Tapioca Starch, Tapioca
Starch - Modified, Xanthan Gum.
CONTAINS: WHEAT
24 Pounds (6 Bags per
Case)161.87
1/2 cup cooked
vegetable0.62
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato, FF, frozen, curly 1.976 oz by weight
A. Total Creditable Amount
Serving Size 3.23 oz. (92g) FROZEN *
Calories from Fat 70
12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
0%
25%
7%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 9%
Sugars 0g
Vitamin A 0% Vitamin C 10%
Calcium 0% Iron 4%
X 10.6/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
Date Rachel Lange
Research and Development
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
UnitPotato, FF, Frozen, SC 3.02oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
27 Pounds (6 Bags
per Case)133.08
1/2 cup heated
vegetable0.75
INGREDIENTS: Potatoes, Vegetable Oil
(contains one or more of the following: Canola
Oil, Soybean Oil, Cottonseed Oil, Sunflower
Oil, Corn Oil), Bleached Enriched Wheat Flour
(Flour, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Salt,
Tapioca Starch - Modified, Dextrin, Garlic
Powder, Onion Powder, Spice, Dextrose,
Leavening (Sodium Acid Pyrophosphate,
Sodium Bicarbonate), Spice and Coloring,
Xanthan Gum, Annatto (color), Sodium Acid
Pyrophosphate Added to Preserve Natural
Color. CONTAINS: WHEAT
Creditable Amount*
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Cholesterol 0mg
4.5 Pounds 22.181/2 cup heated
vegetable4.51Sodium 600mg
Potassium 260mg
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
Total Fat 8g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Amount per Serving
1 Pound 10.61/4 cup heated
vegetable9.5Calories 170
% Daily Value*
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg. 2-70)
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
McCAIN® REDSTONE CANYON® CROSSTRAX / WAFFLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCL03623
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Serving Size 3.20 oz. (91g) FROZEN *
Calories from Fat 40
7%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
15%
6%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars less than 1g
Vitamin A 0% Vitamin C 2%
Calcium less than 2% Iron 0%
X 10.6 / 16 2.00
2.00
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
* Per FBG, one serving portion (1/2 cup heated vegetable) equals 3.20 oz of McCain seasoned fries.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
5/19/2015
Date Nicole L Bartz
R & D Department
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
2-70)
McCAIN® REDSTONE CANYON® SEASONED DICED POTATOES
USDA School Lunch Meal Planning Nutrition Facts
MCL03624
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Amount per Serving
1 Pound 10.61/4 cup heated
vegetable9.5Calories 120
% Daily Value*
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Total Fat 4.5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
5 Pounds 24.941/2 cup heated
vegetable4.01Sodium 370mg
Potassium 220mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
30 Pounds (6 Bags
per Case)149.65
1/2 cup heated
vegetable0.67
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn), Bleached Enriched Wheat Flour (Flour, Niacin, Reduced
Iron, Thiamine Mononitrate, Riboflavin, Folic Acid). Contains 2% or
less of Annatto (color), Baking Soda, Dextrin, Dextrose, Extractives
of Paprika (color), Extractives of Capsicum, Garlic Powder, Onion
Powder, Paprika, Salt, Sodium Acid Pyrophosphate (Maintains
Natural Color & Leavening), Spices, Tapioca Starch, Tapioca
Starch - Modified, Xanthan Gum.I certify that this information is true and correct.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion
of Creditable Ingredient**Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
Potato products, frozen, skins,
pieces
3.02 oz by weight
A. Total Creditable Amount
Serving Size 3.02 oz. (86g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 0g 0%
Trans Fat 0g
0%
20%
8%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 8%
Calcium 0% Iron 2%
X 10.6 / 16 2.00
2.00
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
* Per FBG, one serving portion (1/2 cup heated vegetable) equals 3.02 oz of McCain seasoned fries.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
6/16/2015
Date Nicole L. Bartz
Research and Development
Potato products, frozen, skins,
pieces
3.02 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)159.00
1/2 cup heated
vegetable0.63
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose, Salt, Sodium Acid
Pyrophosphate Added To Maintain Natural Color. Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion
of Creditable Ingredient**Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
Protein 2g McCain Equivalent per Case
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
2-70)McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Sodium 470mg
Potassium 280mg
5 Pounds 26.501/2 cup heated
vegetable3.77
Calories 110
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
2-70)Cholesterol 0mgMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 10.61/4 cup heated
vegetable9.5
MCCAIN® SIGNATURE® HASH BROWN CUBES SKIN ON
USDA School Lunch Meal Planning Nutrition Facts
MCS302
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
2-70)
Serving Size 2.25 oz. (64g) FROZEN *
Calories from Fat 25
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
1%
6%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 14.2/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/23/2016
Date Nicole L. Bartz
Research and Development
Potato, FF, Frozen, SC 2.254 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.25 oz of McCain fries.
I certify that this information is true and correct.
27 Pounds (6 Bags
per Case)191.7
1/2 cup cooked
vegetable0.52
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose, Sodium Acid
Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients per
Food Buying Guide (FBG)Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-48)
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
4.5 Pounds 31.951/2 cup cooked
vegetable3.13Sodium 25mg
Potassium 220mg
Calories 110
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-48)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.21/4 cup cooked
vegetable7.1
McCAIN® 1/4" SHOESTRING CUT EXTRA LONG FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCX01
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-48)
Serving Size 2.89 oz. (82g) FROZEN *
Calories from Fat 0
0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
0%
14%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 12%
Sugars 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
X 11.1 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
2/3/2016
I certify that this information is true and correct. Date Nicole L. Bartz Research and Development
Potatoes, Frozen, Shells 2.89 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup baked vegetable) equals
2.89 oz of McCain potatoes.
17 Pounds (4 Bags
per Case)94.35
1/2 cup baked
vegetable1.06
INGREDIENTS: POTATOES. Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potatoes, frozen, Shells (pg. 2- 46)
Protein 2gMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Total Fat 0g
McCain Equivalent per Bag
Product: Potatoes, frozen, Shells (pg. 2 - 46)
Cholesterol 0mg
4.25 Pounds 23.591/2 cup baked
vegetable4.24Sodium 5mg
Potassium 490mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 11.11/4 cup baked
vegetable9.1Calories 90
% Daily Value*
Product: Potatoes, frozen, Shells (pg. 2- 46)
McCAIN® REGULAR POTATO SKINS
USDA School Lunch Meal Planning Nutrition Facts
MCX03602
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Serving Size 2.89 oz. (82g) FROZEN *
Calories from Fat 0
0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
0%
14%
Total Carbohydrate 19g 6%
Dietary Fiber 3g 10%
Sugars 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 6%
X 11.1 / 16 2.004
2.004
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
I certify that this information is true and correct. Date Rachel Lange, Research and Development
McCain Equivalent per Case
Product: Potatoes, frozen, Shells (pg. 2-68)
* Per FBG, one serving portion (1/2 cup baked
vegetable) equals 2.89 oz of McCain potatoes.
17 Pounds (4 Bags per
Case)94.35
1/2 cup baked
vegetable1.06
INGREDIENTS: POTATOES. Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potatoes, Frozen, Shells 2.89 oz by weight
A. Total Creditable Amount
Total Fat 0g
McCain Equivalent per Bag
Product: Potatoes, frozen, Shells (pg. 2-68)
Cholesterol 0mg
4.25 Pounds
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Sodium 5mg
Potassium 490mg
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
1/4 cup baked
vegetable9.1
23.591/2 cup baked
vegetable4.24
McCain Purchase Units
for 100 Servings
Calories 90
% Daily Value*
Product: Potatoes, frozen, Shells (pg. 2-68)
McCAIN® REGULAR POTATO SKINSUSDA School Lunch Meal Planning Nutrition Facts
MCX03602
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 ServingsAmount per Serving
1 Pound 11.1
Serving Size 2.45 oz. (70g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.5g
0%
14%
7%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 4%
X 14.2/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
Date Rachel Lange
Research and Development
Potato, FF, Frozen, SC 2.254 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
* Per FBG, one serving portion (1/2 cup cooked
vegetable) equals 2.45 oz of McCain battered
fries.
INGREDIENTS: Potatoes, Vegetable Oil
(contains one or more of the following: Canola
Oil, Soybean Oil, Cottonseed Oil, Sunflower
Oil, Corn Oil), Bleached Enriched Wheat Flour
(Flour, Niacin, Reduced Iron, Thiamine
Mononitrate, Riboflavin, Folic Acid), Salt,
Tapioca Starch - Modified, Dextrin, Garlic
Powder, Onion Powder, Spice, Dextrose,
Leavening (Sodium Acid Pyrophosphate,
Sodium Bicarbonate), Spice and Coloring,
Xanthan Gum, Annatto (color), Sodium Acid
Pyrophosphate Added to Preserve Natural
Color. CONTAINS: WHEAT
5 Pounds 32.551/2 cup cooked
vegetable3.07
Creditable
Amount*
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings per Unit
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
30 Pounds (6 Bags
per Case)195.30
1/2 cup cooked
vegetable0.51
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Sodium 340mg
Potassium 240mg
Calories 130
% Daily Value*
Total Fat 6g
Cholesterol 0mg
McCain Purchase Units for
100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
7.2
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
McCAIN® REDSTONE CANYON® 3/8" STRAIGHT CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCX03621
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Serving Size 3.1 oz. (88g) FROZEN *
Calories from Fat 45
8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
0%
20%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 9%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 6%
X 11.9/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
6/25/2015
Date Ruth Luther
Research and Development
Potato, Frozen, Wedges 2.69oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup baked
vegetable) equals 3.1 oz of McCain battered
fries.
30 Pounds (6 Bags per
Case)154.48 1/2 cup baked vegetable 0.65
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Bleached Enriched Wheat Flour (Flour,
Niacin, Reduced Iron, Thiamine Mononitrate,
Riboflavin, Folic Acid), Salt, Tapioca Starch,
Dextrin, Garlic Powder, Dextrose, Onion
Powder, Tapioca Starch - Modified, Spices,
Sodium Acid Pyrophosphate Added To
Maintain Natural Color, Paprika, Leavening
(Sodium Acid Pyrophosphate, Sodium
Bicarbonate), Extractives of Paprika (color),
Xanthan Gum, Extractives of Capsicum,
Annatto (color). CONTAINS: WHEAT
Description of Creditable Ingredients per Food Buying Guide
(FBG)Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield /Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 2gMcCain Purchase Unit
USDA Servings per Purchase
Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Cholesterol 0mg
5 Pounds 25.75 1/2 cup baked vegetable 3.88Sodium 470mg
Potassium 260mg
Calories 140
% Daily Value*
Total Fat 5g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase UnitUSDA Servings per Purchase
Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
USDA Purchase UnitUSDA Servings per Purchase
Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for 100
Servings
Amount per Serving
1 Pound 11.9 1/4 cup baked vegetable 8.5
McCAIN® REDSTONE CANYON® 8 CUT WEDGE FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCX03626
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (January. 2008 Update)
Product: Potatoes, frozen, Wedges, USDA Commodity (pg. 2-68)
Serving Size 2.40 oz. (68g) FROZEN *
Calories from Fat 35
6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
6%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 14/16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals 2.40 oz of McCain batttered fries.
3/24/2016
Date Nicole L. Bartz
R&D
Potato, FF, Frozen, SC 2.29
A. Total Creditable Amount
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)199.50
1/2 cup cooked
vegetable0.50
INGREDIENTS:Potatoes, Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Annatto (color), Baking Soda, Corn
Starch, Corn Starch - Modified, Dextrin, Dextrose, Extractives of
Capsicum, Extractives of Paprika (color), Garlic Powder, Onion
Powder, Paprika (color), Potassium Chloride, Potato Starch -
Modified, Rice Flour, Salt, Sodium Acid Pyrophosphate (Maintains
Natural Color & Leavening), Spices, Tapioca Starch - Modified,
Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
(pg. 2 - 48)
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 33.251/2 cup cooked
vegetable3.01Sodium 135mg
Potassium 260mg
Calories 120
% Daily Value*
Total Fat 4g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
(pg. 2 - 48)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
McCAIN® CRISPY BAKEABLE SEASONED FRY
USDA School Lunch Meal Planning Nutrition Facts
MCX04717
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-
48)
Serving Size 2.38 oz. (68g) FROZEN *
Calories from Fat 35
6%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
0%
6%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 14/16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals 2.38 oz of McCain batttered fries.
1/2/2014
Date Rachel Lange
R&D
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
McCAIN® CRISPY BAKEABLE SEASONED FRY
USDA School Lunch Meal Planning Nutrition Facts
MCX04717
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2Calories 120
% Daily Value*
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for 100
Servings
Total Fat 4g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Cholesterol 0mg
5 Pounds 33.601/2 cup cooked
vegetable2.98Sodium 135mg
Potassium 260mg
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
30 Pounds (6 Bags
per Case)201.60
1/2 cup cooked
vegetable0.50
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
FBG Yield
/Servings per
Unit
Creditable Amount*
Potato, FF, Frozen, SC 2.28
A. Total Creditable Amount
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Annatto (color),
Corn Starch - Modified, Corn Starch, Dextrin,
Dextrose, Extractives of Capsicum, Extractives
of Paprika (color), Garlic Powder, Leavening
(Sodium Acid Pyrophosphate, Sodium
Bicarbonate), Onion Powder, Paprika (color),
Potassium Chloride, Potato Starch - Modified,
Rice Flour, Salt, Sodium Acid Pyrophosphate
Added To Maintain Natural Color, Spices,
Tapioca Starch - Modified, Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
I certify that this information is true and correct.
Serving Size 2.29 oz. (65g) FROZEN *
Calories from Fat 25
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
0%
1%
6%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Sugars Contains less than 1g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 1%
X 14/ 16 2.000
2.000
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/30/2015
Date Ruth Luther
Research and Development
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (NSLP and SBP- pg 10)
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
McCAIN® 3/8" STRAIGHT CUT EXTRA LONG FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
MCX40
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2013 Update)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for 100
Servings
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2Calories 80
% Daily Value*
Total Fat 3g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
Cholesterol 0mg
5 Pounds 35.001/2 cup cooked
vegetable2.86Sodium 15mg
Potassium 200mg
McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-69)
Protein 1gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for 100
Servings
30 Pounds (6 Bags per Case) 210.001/2 cup cooked
vegetable0.48
Description of Creditable Ingredients per Food Buying
Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings per
Unit
Creditable Amount*
Potato, FF, Frozen, SC 2.29 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked
vegetable) equals 2.29 oz of McCain fries.
I certify that this information is true and correct.
INGREDIENTS: Potatoes, Vegetable Oil (Contains
One Or More Of The Following Oils: Canola,
Soybean, Cottonseed, Sunflower, Corn). Contains
2% or less of Dextrose, Sodium Acid Pyrophosphate
Added To Maintain Natural Color.
Serving Size 2.69 oz. (76g) FROZEN *
Calories from Fat 25
4%
Saturated Fat 0g 0% Trans Fat 0g
0%
1%
7%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Sugars Contains less than 1g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 1%
X 11.9/ 16 2.0002.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
5/31/2016
Date Ruth A. Luther
Research and Development
* Per FBG, one serving portion (1/2 cup baked
vegetable) equals 2.69 oz of McCain fries.
I certify that this information is true and correct.
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose,
Sodium Acid Pyrophosphate Added To
Maintain Natural Color.
30 Pounds (6 Bags per 178.50 1/2 cup baked vegetable 0.56
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield /
Servings per Unit
Creditable
Amount*
Potato, Frozen, Wedges 2.69 oz by weight
A. Total Creditable Amount
Protein 1g McCain Equivalent per Case
Product: Potatoes, frozen, Wedges, USDA Commodity (FBG for CN Prog~NSLP & SBP only: pg 8)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 Servings
3.36
Calories 90
% Daily Value*
Total Fat 2.5g
McCain Equivalent per Bag
Product: Potatoes, frozen, Wedges, USDA Commodity (FBG for CN Prog~NSLP & SBP only: pg 8)
Cholesterol 0mgMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units for
100 ServingsSodium 20mg
Potassium 240mg
5 Pounds 29.75 1/2 cup baked vegetable
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units for
100 Servings
Amount per Serving
1 Pound 11.9 1/4 cup baked vegetable 8.5
Product: Potatoes, frozen, Wedges, USDA Commodity (FBG for CN Prog~NSLP & SBP only: pg 8)
ORE-IDA® COUNTRY STYLE® 8 CUT WEDGE FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF00024A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Serving Size 4.50 oz. (128g) FROZEN *
Calories from Fat 100
17%
Saturated Fat 1.5g 8%
Trans Fat 0g
Polyunsaturated Fat 3.5g
Monounsaturated Fat 5g
0%
19%
9%
Total Carbohydrate 29g 10%
Dietary Fiber 3g 12%
Sugars less than 1g
Vitamin A 0% Vitamin C 2%
Calcium 0% Iron 4%
X 7.11 / 16 2.004
2.004
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
I certify that this information is true and correct. Date Rachel Lange, Research and Development
McCain Equivalent per Case
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-69)
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2-1/4 of McCain 2
oz. patties.
30 Pounds (6 Bags per
Case)106.65
2-1/4 cooked patties
(1/2 cup cooked
vegetable)
0.94
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dehydrated
Onion, Dextrose, Natural Flavor, Salt, Sodium
Acid Pyrophosphate Added To Maintain
Natural Color.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato Products, Frozen, Patty 4.5
A. Total Creditable Amount
Total Fat 11g
McCain Equivalent per Bag
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-69)
Cholesterol 0mg
5 Pounds
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Sodium 450mg
Potassium 330mg
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
1 cooked patty (1/4 cup
cooked vegetable)14.1
17.78
2-1/4 cooked patties
(1/2 cup cooked
vegetable)
5.63
McCain Purchase Units
for 100 Servings
Calories 220
% Daily Value*
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-69)
ORE-IDA® HASH BROWN TRIANGLE PATTIESUSDA School Lunch Meal Planning Nutrition Facts
OIF00049A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
about 2-1/4 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 ServingsAmount per Serving
1 Pound 7.11
Serving Size 2.54 oz. (72g) FROZEN *
Calories from Fat 25
4%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1.5g
0%
1%
7%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 8%
Calcium 0% Iron 2%
X 12.6 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/24/2016
I certify that this information is true and correct. Date Nicole L.Bartz
Research and Development
Potato, FF, Frozen, CC, Regular 2.54 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.54 oz of McCain fries.
30 Pounds (6 Bags
per Case)189.00
1/2 cup cooked
vegetable0.53
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Annatto (color), Caramel Color,
Sodium Acid Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48)
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 31.501/2 cup cooked
vegetable3.17Sodium 25mg
Potassium 260mg
Calories 110
% Daily Value*
Total Fat 2.5g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 12.61/4 cup cooked
vegetable8
ORE-IDA® OVEN READY 1/2" CRINKLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF00055A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48)
Serving Size 2.54 oz. (72g) FROZEN *
Calories from Fat 70
12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 3.5g
0%
13%
7%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 7%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 0%
X 12.6 / 16 2.00
2.00
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
4/9/2014
Date Alison Schneider, Research and Development
Potato Products, Frozen, Circles 2.54 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2.54 oz of McCain
tots.I certify that this information is true and correct.
30 Pounds (6 Bags per
Case)189.00
1/2 cup baked
vegetable0.53
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dehydrated
Potato Flakes (Potatoes, Mono- &
Diglycerides, Sodium Acid Pyrophosphate &
Citric Acid Added To Preserve Natural Color),
Dextrose, Natural Flavor, Salt, Sodium Acid
Pyrophosphate Added To Maintain Natural
Color, Yellow Corn Flour.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato Products, frozen, Circles (pg. 2-70)
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Cholesterol 0mg
5 Pounds 31.501/2 cup baked
vegetable3.17Sodium 320mg
Potassium 230mg
Calories 150
% Daily Value*
Total Fat 8g
McCain Equivalent per Bag
Product: Potato Products, frozen, Circles (pg. 2-70)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
about 10 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
Amount per Serving
1 Pound 12.61/4 cup baked
vegetable8
ORE-IDA® SPUDBITES® SHAPED POTATOESUSDA School Lunch Meal Planning Nutrition Facts
OIF00093A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Product: Potato Products, frozen, Circles (pg. 2-70)
Serving Size 2.52 oz. (71g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
0%
13%
6%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 6%
Calcium 1% Iron less than 2%
X 12.7 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct.
3/23/2016
Date Nicole L. Bartz
Research and Development
Potato Products, Frozen, 2.52 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
2.52 oz of McCain tots.
30 Pounds (6 Bags
per Case)190.50
1/2 cup cooked
vegetable0.52
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose, Natural Flavor, Salt,
Sodium Acid Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg.
2-50)
Protein 2g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
5 Pounds 31.751/2 cup cooked
vegetable3.15Sodium 310mg
Potassium 200mg
Calories 130
% Daily Value*
Total Fat 6g
McCain Equivalent per Bag
Product: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg.
2-50)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
about 8 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 12.71/4 cup cooked
vegetable7.9
ORE-IDA® TATOR TOTS® SHAPED POTATOES
USDA School Lunch Meal Planning Nutrition Facts
OIF00215A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potato Products, frozen, Rounds, Regular Size, Includes USDA Commodity (pg.
2-50)
Serving Size 3.87 oz. (110g) FROZEN *
Calories from Fat 0
0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
0%
0%
11%
Total Carbohydrate 22g 7%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 8%
Calcium 0% Iron 0%
X 8.28 / 16 2.002
2.002
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/21/2016
I certify that this information is true and correct. Date Nicole L. Bartz, Research and Development
Potato Products, Shredded 3.87 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
3.87 oz of McCain patties.
18 Pounds (6 Bags
per Case) 74.52
1/2 cup cooked
vegetable1.34
INGREDIENTS: Potatoes. Contains 2% or less of Dextrose,
Sodium Acid Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato Products, fresh, Raw, Shredded, Pre-portioned, 3.0 oz (pg. 2-49)
Protein 2gMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
3 Pounds 12.421/2 cup cooked
vegetable8.05Sodium 0mg
Potassium 380mg
Calories 100
% Daily Value*
Total Fat 0g
McCain Equivalent per Bag
Product: Potato Products, fresh, Raw, Shredded, Pre-portioned, 3.0 oz (pg. 2-49)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 8.281/4 cup cooked
vegetable12.1
ORE-IDA® IQF SHREDDED HASH BROWNS
USDA School Lunch Meal Planning Nutrition Facts
OIF00224A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potato Products, fresh, Raw, Shredded, Pre-portioned, 3.0 oz (pg. 2-49)
Serving Size 4.51 oz. (128g) FROZEN *
Calories from Fat 140
23%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 4.5g
Monounsaturated Fat 7g
0%
21%
9%
Total Carbohydrate 31g 10%
Dietary Fiber 3g 12%
Sugars 0g
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 4%
X 7.11 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/23/2016
I certify that this information is true and correct. Date Nicole L. Bartz Research and Development
Potato Products, Frozen, Patty 4.51 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals
4.51 oz. of McCain patties.
16.8 Pounds (6 Bags
per Case) 59.72
2 cooked patties (1/2
cup cooked
vegetable)
1.67
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More Of
The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dehydrated Onion, Dextrose,
Natural Flavor, Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color.
Description of Creditable Ingredients
per Food Buying Guide (FBG)Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-69)
Protein 2gMcCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
Cholesterol 0mg
2.8 Pounds 9.95
2 cooked patties (1/2
cup cooked
vegetable)
10.05Sodium 500mg
Potassium 310mg
Calories 270
% Daily Value*
Total Fat 15g
McCain Equivalent per Bag
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-69)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
about 2 pieces
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Servings
Amount per Serving
1 Pound 7.11
1 cooked patty (1/4
cup cooked
vegetable)
14.1
ORE-IDA® HASH BROWN PATTIES
USDA School Lunch Meal Planning Nutrition Facts
OIF00589A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan 2013 Update)
Product: Potato Products, frozen, Hashed Patty Pre-Browned 2.25 oz. each (pg. 2-49)
Serving Size 2.69 oz. (76g) FROZEN *
Calories from Fat 20
3%
Saturated Fat 0g 0% Trans Fat 0g
0%
0%
11%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 8%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 11.9/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
3/24/2016
Date Nicole L. Bartz
Research and Development
Potato, FF, Frozen, SC 2.69 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup baked vegetable) equals
2.69 oz of McCain fries.
I certify that this information is true and correct.
30 Pounds (6 Bags
per Case)178.50
1/2 cup baked
vegetable0.56
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose, Sodium Acid
Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
Protein 2g McCain Equivalent per Case
Product: Potatoes, frozen, Wedges, USDA Commodity (pg. 2- 46)
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Sodium 0mg
Potassium 370mg
5 Pounds 29.751/2 cup baked
vegetable3.36
Calories 100
% Daily Value*
Total Fat 2g
McCain Equivalent per Bag
Product: Potatoes, frozen, Wedges, USDA Commodity (pg. 2- 46)
Cholesterol 0mg McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 11.91/4 cup baked
vegetable8.5
ORE-IDA® THIN 10 CUT WEDGE FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF00880A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, frozen, Wedges, USDA Commodity (pg. 2- 46)
Serving Size 2.41 oz. (68g) FROZEN *
Calories from Fat 70
12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 3.5g
0%
11%
5%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 6%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 14.2 / 16 2.000
2.000
** Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
* Per FBG, one serving portion (1/2 cup cooked vegetable) equals 2.41 oz of McCain battered fries.
1/25/2013
Date Rachel Lange
Research and Development
Cholesterol 0mg
Sodium 270mg
Total Fat 8g
1/4 cup cooked
vegetable1 Pound 14.2
Amount per Serving
Calories 150
NUTRITION FACTS
McCain Purchase
Unit
USDA Servings per
Purchase Unit
% Daily Value*
ORE-IDA EVERCRISP® 1/4" SHOESTRING CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF01027A
USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
USDA Purchase
Units for 100
Product: Potatoes, French Fries, frozen, Shoestring, Straight cut, Low moisture (pg. 2-69)
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
7.1
USDA Serving Size per
Meal ContributionUSDA Purchase Unit
USDA Servings per
Purchase Unit
McCain Equivalent per Case
5 Pounds
McCain Equivalent per Bag
Protein 1g
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
198.091/2 cup cooked
vegetable
33.021/2 cup cooked
vegetable3.03
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
Potassium 180mg
Potato, FF, Frozen, SS, SC, low moisture 2.25 oz by weight
A. Total Creditable Amount
I certify that this information is true and correct.
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Bleached Enriched Wheat Flour (Flour,
Niacin, Reduced Iron, Thiamine Mononitrate,
Riboflavin, Folic Acid). Contains 2% or less of
Dextrose, Dextrin, Guar Gum, Leavening
(Sodium Acid Pyrophosphate, Sodium
Bicarbonate), Rice Flour, Salt, Sodium Acid
Pyrophosphate Added To Maintain Natural
Color, Sugar, Tapioca Starch, Tapioca Starch -
Modified, Wheat Starch, Xanthan Gum.
0.50
USDA Serving Size per
Meal Contribution
McCain Purchase
Units for 100
30 Pounds (6 Bags
per Case)
Description of Creditable Ingredients
per Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount**
Serving Size 2.48 oz. (70g) FROZEN *
Calories from Fat 50
9%
Saturated Fat 1g 4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.5g
0%
12%
6%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 5%
Sugars 0g
Vitamin A 0% Vitamin C 5%
Calcium 1% Iron 5%
X 14/ 16 2.000
2.000
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
7/29/2016
Date Ruth A. Luther
Research and Development
Potato, FF, Frozen, SC 2.286 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2.48 oz of McCain
battered fries.
I certify that this information is true and correct.
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yield
Information.
30 Pounds (6 Bags
per Case)193.20
1/2 cup cooked
vegetable0.52
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Bleached Enriched Wheat Flour (Flour,
Niacin, Reduced Iron, Thiamine Mononitrate,
Riboflavin, Folic Acid). Contains 2% or less of
Baking Soda, Dextrin, Dextrose, Guar Gum,
Rice Flour, Salt, Sodium Acid Pyrophosphate
(Maintains Natural Color & Leavening), Sugar,
Tapioca Starch, Tapioca Starch - Modified,
Wheat Starch, Xanthan Gum.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion
of Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
McCain Equivalent per Case
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
Protein 1g McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Cholesterol 0mg
5 Pounds 32.201/2 cup cooked
vegetable3.11Sodium 300mg
Potassium 210mg
Calories 130
% Daily Value*
Total Fat 6g
McCain Equivalent per Bag
FBG serving sizes adjusted to accommodate batter; batter not part of vegetable serving.
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
Amount per Serving
1 Pound 14.01/4 cup cooked
vegetable7.2
ORE-IDA EVERCRISP® THIN CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF01028A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (January 2013 Update)
Product: Potatoes, French Fries, frozen, Straight cut, Regular moisture, Ovenable (pg. 2-48)
Serving Size 2.41 oz. (68g) FROZEN ***
Amount per Serving
Calories from Fat 40
7%
Saturated Fat 0.5g 3%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2g
Cholesterol 0mg 0%
8%
7%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Sugars 0g
Vitamin A 0% Vitamin C 4%
Calcium 0% Iron 2%
X 7.39 / 16 1.33
X 50.5 / 16 0.866
2.196
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
** The raw weight of 4 Smiles is 3.43 oz.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/15/2014
Date Susan Johnston - Labeling Specialist
Product: Potato Products, frozen, Mashed (pg. 2-70), Potato dehydrated flakes, (pg. 2-68)
McCAIN® REDUCED SODIUM SMILE POTATOESUSDA School Lunch Meal Planning Nutrition Facts
OIF03456
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
about 4 piecesUSDA Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
% Daily Value*
Total Fat 4.5g
McCain Equivalent per Bag
McCain Purchase
Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
1 Pound1/4 cup heated
vegetableCalories 130
Potassium 250mg
McCain Equivalent per Case
McCain Purchase
Unit
USDA Servings per
Purchase Unit
24 Pounds (6 Bags
per Case)159.60
1/2 cup heated
vegetable0.63
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 ServingsProtein 2g
4 Pounds 26.601/2 cup heated
vegetable3.76
Sodium 180mg
Creditable
Amount*
I certify that this information is true and correct.
*** Per FBG, one serving portion (1/2 cup heated
vegetable) equals 2.41 oz of McCain potatoes.
Potato, Mashed, Frozen 2.8812 oz by weight
Potato, Dehydrated, Flakes 0.2744 oz by weight
A. Total Creditable Amount
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn), Dried Potatoes. Contains 2% or less of
Citric Acid (To Maintain Freshness), Dextrose,
Mono- & Diglycerides, Natural Flavors,
Potassium Chloride, Potato Starch - Modified,
Salt, Sodium Acid Pyrophosphate Added To
Maintain Natural Color.
Description of Creditable Ingredients per
Food Buying Guide (FBG)Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Serving Size 4.35 oz. (124g) FROZEN *
Calories from Fat 30
5%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 0.5g
0%
14%
6%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 8%
Sugars less than 1g
Vitamin A 0% Vitamin C 10%
Calcium 2% Iron 2%
X 7.37 / 16 2.003
2.003
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
1/2/2014
I certify that this information is true and correct. Date Rachel Lange, Research and Development
13.6Calories 110
% Daily Value*
Product: Potato Products, frozen, Mashed (pg. 2-70)
ORE-IDA® SEASONED HOMESTYLE MASH MAKERS® MASHED POTATOESUSDA School Lunch Meal Planning Nutrition Facts
OIF03613
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Dec. 2007 Update)
Total Fat 3.5g
Amount per Serving
1 Pound 7.371/4 cup heated
vegetable
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
McCain Equivalent per Bag
Product: Potato Products, frozen, Mashed (pg. 2-70)
Cholesterol 0mg
4 Pounds 14.741/2 cup heated
vegetable10.74Sodium 340mg
Potassium 220mg
McCain Purchase Unit
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
McCain Equivalent per Case
Product: Potato Products, frozen, Mashed (pg. 2-70)
1.13
INGREDIENTS: POTATOES, SOYBEAN OIL,
WHOLE MILK POWDER (PASTEURIZED SKIM
MILK, CREAM) [MILK], SALT, CREAM CHEESE
(PASTEURIZED MILK AND CREAM, CHEESE
CULTURE, SALT, CAROB BEAN GUM) [ MILK],
CREAMER (WHEY, MILK PROTEIN
CONCENTRATE) [MILK], SPICES, BETA-
CAROTENE (COLOR), SODIUM ACID
PYROPHOSPHATE ADDED TO PRESERVE
NATURAL COLOR.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
MultiplyFBG Yield
/Servings
per Unit
Creditable
Amount*
Potato Products, Frozen, Mashed 4.35 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup heated
vegetable) equals 4.35 of McCain patties.
24 Pounds (6 Bags per
Case)88.44
1/2 cup heated
vegetable
Serving Size 3.02 oz. (86g) FROZEN *
Calories from Fat 45
8%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2.5g
0%
3%
10%
Total Carbohydrate 22g 7%
Dietary Fiber 3g 12%
Sugars less than 1g
Vitamin A 0% Vitamin C 6%
Calcium 0% Iron 4%
X 10.6/ 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
4/13/2015
Date Nicole L. Bartz
Research and Development
Potato, FF, Frozen, Wedges 3.019 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup heated vegetable) equals
3.02 oz of McCain fries.
I certify that this information is true and correct.
27 Pounds (6 Bags
per Case)143.10
1/2 cup heated
vegetable0.70
INGREDIENTS: Potatoes, Vegetable Oil (Contains One Or More
Of The Following Oils: Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Dextrose, Sodium Acid
Pyrophosphate Added To Maintain Natural Color.
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw Portion of
Creditable Ingredient**Multiply
FBG Yield
/Servings per
Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
Protein 2gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
Cholesterol 0mg
4.5 Pounds 23.851/2 cup heated
vegetable4.19Sodium 80mg
Potassium 360mg
Calories 140
% Daily Value*
Total Fat 5g
McCain Equivalent per Bag
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
McCain Purchase
Units for 100
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size
per Meal Contribution
USDA Purchase
Units for 100
Amount per Serving
1 Pound 10.61/4 cup heated
vegetable9.5
ORE-IDA® WAFFLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
OIF01037A
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2008 Update)
Product: Potato products, frozen, Skins or Pieces or Wedges, etc. With skin, Cooked (pg.
Serving Size 2.54 oz. (72g) FROZEN *
Calories from Fat 2530
5%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 1.5g
0%
1%
6%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Sugars Contains less than 1g
Vitamin A 0% Vitamin C 8%
Calcium 1% Iron 1%
X 12.6 / 16 2.000
2.000
* Creditable Amount - Multiply ounces per raw portion of creditable ingredient by the FBG Yeild Information.
Using the quarter cup to cup conversion chart below to calculate the quarter cup creditable amount.
Quarter Cup to Cup Conversion:
0.5 Quarter Cups = 1/8 Cup 1.5 Quarter Cups = 3/8 Cup 2.5 Quarter Cups = 5/8 Cup
1.0 Quarter Cups = 1/4 Cup 2.0 Quarter Cups = 1/2 Cups 3.0 Quarter Cups = 3/4 Cup
I certify that this information is true and correct.
6/10/2016
Date Ruth A Luther, Research and Development
Potato, FF, Frozen, CC, Regular 2.54 oz by weight
A. Total Creditable Amount
* Per FBG, one serving portion (1/2 cup
cooked vegetable) equals 2.54 oz of McCain
fries.
INGREDIENTS: Potatoes, Vegetable Oil
(Contains One Or More Of The Following Oils:
Canola, Soybean, Cottonseed, Sunflower,
Corn). Contains 2% or less of Annatto (color),
Caramel Color, Sodium Acid Pyrophosphate
Added To Maintain Natural Color.
30 Pounds (6 Bags per
Case)189.00
1/2 cup cooked
vegetable0.53
Description of Creditable Ingredients per
Food Buying Guide (FBG)
Ounces per Raw
Portion of Creditable
Ingredient**
Multiply
FBG Yield
/Servings
per Unit
Creditable
Amount*
McCain Equivalent per Case
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48, Line 1)
Protein 1gMcCain Purchase Unit
USDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
Cholesterol 0mg
5 Pounds 31.501/2 cup cooked
vegetable3.17Sodium 20mg
Potassium 230mg
Calories 90
% Daily Value*
Total Fat 3.5g
McCain Equivalent per Bag
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48, Line 1)
McCain Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
McCain Purchase Units
for 100 Servings
USDA Purchase UnitUSDA Servings per
Purchase Unit
USDA Serving Size per
Meal Contribution
USDA Purchase Units
for 100 Servings
Amount per Serving
1 Pound 12.61/4 cup cooked
vegetable8
SNOWFLAKE OVEN READY 1/2" CRINKLE CUT FRENCH FRIES
USDA School Lunch Meal Planning Nutrition Facts
SNO63
NUTRITION FACTS USDA Food Buying Guide (FBG) for Child Nutrition Programs (Jan. 2013 Update)
Product: Potatoes, French Fries, frozen, Crinkle cut, Regular moisture (pg. 2-48, Line 1)