Table 1-Reference Amounts Customarily Consumed per Eating Occasion: Foods for Infants and Young Children 1 Through 3 Years of Age1 2 3
Product category | Reference amount | Label statement4 |
Cereals, dry instant | 15 g | __ cup (__ g) |
Cereals, prepared, ready-to-serve | 110 g | __ cup(s) (__ g) |
Other cereal and grain products, dry ready-to-eat, e.g., ready-to-eat cereals, cookies, teething biscuits, and toasts | 7 g for infants and 20 g for young children (1 through 3 years of age) for ready-to-eat cereals; 7 g for all others | __ cup(s) (__ g) for ready-to-eat cereals; piece(s) (__ g) for others |
Dinners, deserts, fruits, vegetables or soups, dry mix | 15 g | __ tbsp(s) (__ g); __ cup(s) (__ g) |
Dinners, desserts, fruits, vegetables or soups, ready-to-serve, junior type | 110 g | __ cup(s) (__ g); cup(s) (__ mL) |
Dinners, desserts, fruits, vegetables or soups, ready-to-serve, strained type | 110 g | __ cup(s) (__ g); cup(s) (__ mL) |
Dinners, stews or soups for young children, ready-to-serve | 170 g | __ cup(s) (__ g); cup(s) (__ mL) |
Fruits for young children, ready-to-serve | 125 g | __ cup(s) (__ g) |
Vegetables for young children, ready-to-serve | 70 g | __ cup(s) (__ g) |
Eggs/egg yolks, ready-to serve | 55 g | __ cup(s) (__ g) |
Juices all varieties | 120 mL | 4 fl oz (120 mL) |
1 These values represent the amount of food customarily consumed per eating occasion and were primarily derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the U.S. Department of Agriculture. We further considered data from the National Health and Nutrition Examination Survey, 2003-2004, 2005-2006, and 2007-2008 conducted by the Centers for Disease Control and Prevention, in the U.S. Department of Health and Human Services.
2 Unless otherwise noted in the reference amount column, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the product (e.g., heat and serve, brown and serve). If not listed separately, the reference amount for the unprepared form (e.g., dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the amount required to make the reference amount of the prepared form. Prepared means prepared for consumption (e.g., cooked).
3 Manufacturers are required to convert the reference amount to the label serving size in a household measure most appropriate to their specific product using the procedures in 21 CFR 101.9(b) .
4 The label statements are meant to provide examples of serving size statements that may be used on the label, but the specific wording may be changed as appropriate for individual products. The term "piece" is used as a generic description of a discrete unit. Manufacturers should use the description of a unit that is most appropriate for the specific product (e.g., sandwich for sandwiches, cookie for cookies, and bar for frozen novelties).
Table 2-Reference Amounts Customarily Consumed Per Eating Occasion: General Food Supply1 2 3
Product category | Reference amount | Label statement4 |
Bakery Products: | ||
Bagels, toaster pastries, muffins (excluding English muffins) | 110 g | __ piece(s) (__ g) |
Biscuits, croissants, tortillas, soft bread sticks, soft pretzels, corn bread, hush puppies, scones, crumpets, English muffins | 55 g | __ piece(s) (__ g) |
Breads (excluding sweet quick type), rolls | 50 g | __ piece(s) (__ g) for sliced bread and distinct pieces (e.g., rolls); 2 oz (56 g/__ inch slice) for unsliced bread |
Bread sticks-see crackers | ||
Toaster pastries-see bagels, toaster pastries, muffins (excluding English muffins) | ||
Brownies | 40 g | __ piece(s) (__ g) for distinct pieces; fractional slice (__ g) for bulk |
Cakes, heavyweight (cheese cake; pineapple upside-down cake; fruit, nut, and vegetable cakes with more than or equal to 35 percent of the finished weight as fruit, nuts, or vegetables or any of these combinations)5 | 125 g | __ piece(s) (__ g) for distinct pieces (e.g., sliced or individually packaged products); __ fractional slice (__ g) for large discrete units |
Cakes, mediumweight (chemically leavened cake with or without icing or filling except those classified as light weight cake; fruit, nut, and vegetable cake with less than 35 percent of the finished weight as fruit, nuts, or vegetables or any of these combinations; light weight cake with icing; Boston cream pie; cupcake; eclair; cream puff)6 | 80 g | __ piece(s) (__ g) for distinct pieces (e.g., cupcake); __ fractional slice (__ g) for large discrete units |
Cakes, lightweight (angel food, chiffon, or sponge cake without icing or filling)7 | 55 g | __ piece(s) (__ g) for distinct pieces (e.g., sliced or individually packaged products); __ fractional slice (__ g) for large discrete units |
Coffee cakes, crumb cakes, doughnuts, Danish, sweet rolls, sweet quick type breads | 55 g | __ piece(s) (__ g) for sliced bread and distinct pieces (e.g., doughnut); 2 oz (56 g/visual unit of measure) for bulk products (e.g., unsliced bread) |
Cookies | 30 g | __ piece(s) (__ g) |
Crackers that are usually not used as snack, melba toast, hard bread sticks, ice cream cones8 | 15 g | __ piece(s) (__ g) |
Crackers that are usually used as snacks | 30 g | __ piece(s) (__ g) |
Croutons | 7 g | __ tbsp(s) (__ g); __ cup(s) (__ g); __ piece(s) (__ g) for large pieces |
Eggroll, dumpling, wonton, or potsticker wrappers | 20 g | __ sheet (__ g); wrapper (__ g) |
French toast, crepes, pancakes, variety mixes | 110 g prepared for French toast, crepes, and pancakes; 40 g dry mix for variety mixes | __ piece(s) (__ g); __ cup(s) (__ g) for dry mix |
Grain-based bars with or without filling or coating, e.g., breakfast bars, granola bars, rice cereal bars | 40 g | __ piece(s) (__ g) |
Ice cream cones-see crackers | ||
Pies, cobblers, fruit crisps, turnovers, other pastries | 125 g | __ piece(s) (__ g) for distinct pieces; __ fractional slice (__ g) for large discrete units |
Pie crust, pie shells, pastry sheets, (e.g., phyllo, puff pastry sheets) | the allowable declaration closest to an 8 square inch surface area | __ fractional slice(s) (__ g) for large discrete units; __ shells (__ g); __ fractional __ sheet(s) (__ g) for distinct pieces (e.g., Pastry sheet). |
Pizza crust | 55 g | __ fractional slice (__ g) |
Taco shells, hard | 30 g | __ shell(s) (__ g) |
Waffles | 85 g | __ piece(s) (__ g) |
Beverages: | ||
Carbonated and noncarbonated beverages, wine coolers, water | 360 mL | 12 fl oz (360 mL) |
Coffee or tea, flavored and sweetened | 360 mL prepared | 12 fl oz (360 mL) |
Cereals and Other Grain Products: | ||
Breakfast cereals (hot cereal type), hominy grits | 1 cup prepared; 40 g plain dry cereal; 55 g flavored, sweetened cereal | __ cup(s) (__ g) |
Breakfast cereals, ready-to-eat, weighing less than 20 g per cup, e.g., plain puffed cereal grains | 15 g | __ cup(s) (__ g) |
Breakfast cereals, ready-to-eat, weighing 20 g or more but less than 43 g per cup; high fiber cereals containing 28 g or more of fiber per 100 g | 40 g | __ cup(s) (__ g) |
Breakfast cereals, ready-to-eat, weighing 43 g or more per cup; biscuit types | 60 g | __ piece(s) (__ g) for large distinct pieces (e.g., biscuit type); __ cup(s) (__ g) for all others |
Bran or wheat germ | 15 g | __ tbsp(s) (__ g); __ cup(s) (__ g) |
Flours or cornmeal | 30 g | __ tbsp(s) (__ g); __ cup(s) (__ g) |
Grains, e.g., rice, barley, plain | 140 g prepared; 45 g dry | __ cup(s) (__ g) |
Pastas, plain | 140 g prepared; 55 g dry | __ cup(s) (__ g); __ piece(s) (__ g) for large pieces (e.g., large shells or lasagna noodles) or 2 oz (56 g/visual unit of measure) for dry bulk products (e.g., spaghetti) |
Pastas, dry, ready-to-eat, e.g., fried canned chow mein noodles | 25 g | __ cup(s) (__ g) |
Starches, e.g., cornstarch, potato starch, tapioca, etc | 10 g | __ tbsp (__ g) |
Stuffing | 100 g | __ cup(s) (__ g) |
Dairy Products and Substitutes: | ||
Cheese, cottage | 110 g | __ cup (__ g) |
Cheese used primarily as ingredients, e.g., dry cottage cheese, ricotta cheese | 55 g | __ cup (__ g) |
Cheese, grated hard, e.g., Parmesan, Romano | 5 g | __ tbsp (__ g) |
Cheese, all others except those listed as separate categories-includes cream cheese and cheese spread | 30 g | __ piece(s) (__ g) for distinct pieces; __ tbsp(s) (__ g) for cream cheese and cheese spread; 1 oz (28 g/visual unit of measure) for bulk |
Cheese sauce-see sauce category | ||
Cream or cream substitutes, fluid | 15 mL | 1 tbsp (15 mL) |
Cream or cream substitutes, powder | 2 g | __ tsp (__ g) |
Cream, half & half | 30 mL | 2 tbsp (30 mL) |
Eggnog | 120 mL | 1/2 cup (120 mL); 4 fl oz (120 mL) |
Milk, condensed, undiluted | 30 mL | 2 tbsp (30 mL) |
Milk, evaporated, undiluted | 30 mL | 2 tbsp (30 mL) |
Milk, milk-substitute beverages, milk-based drinks, e.g., instant breakfast, meal replacement, cocoa, soy beverage | 240 mL | 1 cup (240 mL); 8 fl oz (240 mL) |
Shakes or shake substitutes, e.g., dairy shake mixes, fruit frost mixes | 240 mL | 1 cup (240 mL); 8 fl oz (240 mL) |
Sour cream | 30 g | __ tbsp (__ g) |
Yogurt | 170 g | __ cup (__ g) |
Desserts: | ||
Ice cream, frozen yogurt, sherbet, frozen flavored and sweetened ice and pops, frozen fruit juices: all types bulk and novelties (e.g., bars, sandwiches, cones, cups) | 2/3 cup-includes the volume for coatings and wafers | 2/3 cup (__ g), __ piece(s) (__ g) for individually wrapped or packaged products |
Sundae | 1 cup | 1 cup (__ g) |
Custards, gelatin, or pudding | 1/2 cup prepared; amount to make 1/2 cup prepared when dry | __ piece(s) (__ g) for distinct unit (e.g., individually packaged products); 1/2 cup (__ g) for bulk |
Dessert Toppings and Fillings: | ||
Cake frostings or icings | 2 tbsp | __ tbsp(s) (__ g) |
Other dessert toppings, e.g., fruits, syrups, spreads, marshmallow cream, nuts, dairy and non-dairy whipped toppings | 2 tbsp | 2 tbsp (__ g); 2 tbsp (30 mL) |
Pie fillings | 85 g | __ cup(s) (__ g) |
Egg and Egg Substitutes: | ||
Egg mixtures, e.g., egg foo young, scrambled eggs, omelets | 110 g | __ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g) |
Eggs (all sizes)8 | 50 g | 1 large, medium, etc. (__ g) |
Egg whites, sugared eggs, sugared egg yolks, and egg substitutes (fresh, frozen, dried) | An amount to make 1 large (50 g) egg | __ cup(s) (__ g); __ cup(s) (__ mL) |
Fats and Oils: | ||
Butter, margarine, oil, shortening | 1 tbsp | 1 tbsp (__ g); 1 tbsp (15 mL) |
Butter replacement, powder | 2 g | __ tsp(s) (__ g) |
Dressings for salads | 30 g | __ tbsp (__ g); __ tbsp (__ mL) |
Mayonnaise, sandwich spreads, mayonnaise-type dressings | 15 g | __ tbsp (__ g) |
Spray types | 0.25 g | About __ seconds spray (__ g) |
Fish, Shellfish, Game Meats,9 and Meat or Poultry Substitutes: | ||
Bacon substitutes, canned anchovies,10 anchovy pastes, caviar | 15 g | __ piece(s) (__ g) for discrete pieces; __ tbsp(s) (__ g) for others |
Dried, e.g., jerky | 30 g | __ piece(s) (__ g) |
Entrees with sauce, e.g., fish with cream sauce, shrimp with lobster sauce | 140 g cooked | __ cup(s) (__ g); 5 oz (140 g/visual unit of measure) if not measurable by cup |
Entrees without sauce, e.g., plain or fried fish and shellfish, fish and shellfish cake | 85 g cooked; 110 g uncooked11 | __ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g); __ oz (__ g/visual unit of measure) if not measurable by cup12 |
Fish, shellfish, or game meat9, canned10 | 85 g | __ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g); 3 oz (85 g/__ cup) for products that are difficult to measure the g weight of cup measure (e.g., tuna); 3 oz (85 g/__ pieces) for products that naturally vary in size (e.g., sardines) |
Substitute for luncheon meat, meat spreads, Canadian bacon, sausages, frankfurters, and seafood | 55 g | __ piece(s) (__ g) for distinct pieces (e.g., slices, links); __ cup(s) (__ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product |
Smoked or pickled fish,10 shellfish, or game meat9; fish or shellfish spread | 55 g | __ piece(s) (__ g) for distinct pieces (e.g., slices, links) or __ cup(s) (__ g); 2 oz (56 g/visual unit of measure) for nondiscrete bulk product |
Substitutes for bacon bits-see Miscellaneous | ||
Fruits and Fruit Juices: | ||
Candied or pickled10 | 30 g | __ piece(s) (__ g) |
Dehydrated fruits-see snack category | ||
Dried | 40 g | __ piece(s) (__ g) for large pieces (e.g., dates, figs, prunes); __ cup(s) (__ g) for small pieces (e.g., raisins) |
Fruits for garnish or flavor, e.g., maraschino cherries10 | 4 g | 1 cherry (__ g); __ piece(s) (__ g) |
Fruit relishes, e.g., cranberry sauce, cranberry relish | 70 g | __ cup(s) (__ g) |
Fruits used primarily as ingredients, avocado | 50 g | See footnote12 |
Fruits used primarily as ingredients, others (cranberries, lemon, lime) | 50 g | __ piece(s) (__ g) for large fruits; __ cup(s) (__ g) for small fruits measurable by cup12 |
Watermelon | 280 g | See footnote12 |
All other fruits (except those listed as separate categories), fresh, canned or frozen | 140 g | __ piece(s) (__ g) for large pieces (e.g., strawberries, prunes, apricots, etc.); __ cup(s) (__ g) for small pieces (e.g., blueberries, raspberries, etc.)12 |
Juices, nectars, fruit drinks | 240 mL | 8 fl oz (240 mL) |
Juices used as ingredients, e.g., lemon juice, lime juice | 5 mL | 1 tsp (5 mL) |
Legumes: | ||
Tofu,10 tempeh | 85 g | __ piece(s) (__ g) for discrete pieces; 3 oz (84 g/visual unit of measure) for bulk products |
Beans, plain or in sauce | 130 g for beans in sauce or canned in liquid and refried beans prepared; 90 g for others prepared; 35 g dry | __ cup (__ g) |
Miscellaneous: | ||
Baking powder, baking soda, pectin | 0.6 g | __ tsp (__ g) |
Baking decorations, e.g., colored sugars and sprinkles for cookies, cake decorations | 1 tsp or 4 g if not measurable by teaspoon | __ piece(s) (__ g) for discrete pieces; 1 tsp (__ g) |
Batter mixes, bread crumbs | 30 g | __ tbsp(s) (__ g); __ cup(s) (__ g) |
Chewing gum8 | 3 g | __ piece(s) (__ g) |
Cocoa powder, carob powder, unsweetened | 1 tbsp | 1 tbsp (__ g) |
Cooking wine | 30 mL | 2 tbsp (30 mL) |
Dietary supplements | The maximum amount recommended, as appropriate, on the label for consumption per eating occasion or, in the absence of recommendations, 1 unit, e.g., tablet, capsule, packet, teaspoonful, etc | __ tablet(s), __ capsules(s), __ packet(s), __ tsp(s) (__ g), etc. |
Meat, poultry, and fish coating mixes, dry; seasoning mixes, dry, e.g., chili seasoning mixes, pasta salad seasoning mixes | Amount to make one reference amount of final dish | __ tsp(s) (__ g); __ tbsp(s) (__ g) |
Milk, milk substitute, and fruit juice concentrates (without alcohol) (e.g., drink mixers, frozen fruit juice concentrate, sweetened cocoa powder) | Amount to make 240 mL drink (without ice) | __ fl oz (__ mL); __ tsp (__ g); tbsp (__ g) |
Drink mixes (without alcohol): All other types (e.g., flavored syrups and powdered drink mixes) | Amount to make 360 mL drink (without ice) | __ fl oz (__ mL); __ tsp (__ g); __ tbsp (__ g) |
Salad and potato toppers, e.g., salad crunchies, salad crispins, substitutes for bacon bits | 7 g | __ tbsp(s) (__ g) |
Salt, salt substitutes, seasoning salts (e.g., garlic salt) | 1/4 tsp | 1/4 tsp (__ g); __ piece(s) (__ g) for discrete pieces (e.g., individually packaged products) |
Seasoning oils and seasoning sauces (e.g., coconut concentrate, sesame oil, almond oil, chili oil, coconut oil, walnut oil) | 1 tbsp | 1 tbsp (__ g) |
Seasoning pastes (e.g., garlic paste, ginger paste, curry paste, chili paste, miso paste), fresh or frozen | 1 tsp | 1 tsp (__ g) |
Spices, herbs (other than dietary supplements) | 1/4 tsp or 0.5 g if not measurable by teaspoon | 1/4 tsp (__ g); __ piece(s) (__ g) if not measurable by teaspoons (e.g., bay leaf) |
Mixed Dishes: | ||
Appetizers, hors d'oeuvres, mini mixed dishes, e.g., mini bagel pizzas, breaded mozzarella sticks, egg rolls, dumplings, potstickers, wontons, mini quesadillas, mini quiches, mini sandwiches, mini pizza rolls, potato skins | 85 g, add 35 g for products with gravy or sauce topping | __ piece(s) (__ g) |
Measurable with cup, e.g., casseroles, hash, macaroni and cheese, pot pies, spaghetti with sauce, stews, etc | 1 cup | 1 cup (__ g) |
Not measurable with cup, e.g., burritos, enchiladas, pizza, pizza rolls, quiche, all types of sandwiches | 140 g, add 55 g for products with gravy or sauce topping, e.g., enchilada with cheese sauce, crepe with white sauce13 | __ piece(s) (__ g) for discrete pieces; __ fractional slice (__ g) for large discrete units |
Nuts and Seeds: | ||
Nuts, seeds and mixtures, all types: Sliced, chopped, slivered, and whole | 30 g | __ piece(s) (__ g) for large pieces (e.g., unshelled nuts); __ tbsp(s) (__ g); __ cup(s) (__ g) for small pieces (e.g., peanuts, sunflower seeds) |
Nut and seed butters, pastes, or creams | 2 tbsp | 2 tbsp (__ g) |
Coconut, nut and seed flours | 15 g | __ tbsp(s) (__ g); __ cup (__ g) |
Potatoes and Sweet Potatoes/Yams: | ||
French fries, hash browns, skins, or pancakes | 70 g prepared; 85 g for frozen unprepared French fries | __ piece(s) (__ g) for large distinct pieces (e.g., patties, skins); 2.5 oz (70 g/__ pieces) for prepared fries; 3 oz (84 g/__ pieces) for unprepared fries |
Mashed, candied, stuffed or with sauce | 140 g | __ piece(s) (__ g) for discrete pieces (e.g., stuffed potato); __ cup(s) (__ g) |
Plain, fresh, canned, or frozen | 110 g for fresh or frozen; 125 g for vacuum packed; 160 g for canned in liquid | __ piece(s) (__ g) for discrete pieces; __ cup(s) (__ g) for sliced or chopped products |
Salads: | ||
Gelatin salad | 120 g | __ cup (__ g) |
Pasta or potato salad | 140 g | __ cup(s) (__ g) |
All other salads, e.g., egg, fish, shellfish, bean, fruit, or vegetable salads | 100 g | __ cup(s) (__ g) |
Sauces, Dips, Gravies, and Condiments: | ||
Barbecue sauce, hollandaise sauce, tartar sauce, tomato chili sauce, other sauces for dipping (e.g., mustard sauce, sweet and sour sauce), all dips (e.g., bean dips, dairy-based dips, salsa) | 2 tbsp | 2 tbsp (__ g); 2 tbsp (30 mL) |
Major main entree sauces, e.g., spaghetti sauce | 125 g | __ cup (__ g); __ cup (__ mL) |
Minor main entree sauces (e.g., pizza sauce, pesto sauce, Alfredo sauce), other sauces used as toppings (e.g., gravy, white sauce, cheese sauce), cocktail sauce | 1/4 cup | 1/4 cup (__ g); 1/4 cup (60 mL) |
Major condiments, e.g., catsup, steak sauce, soy sauce, vinegar, teriyaki sauce, marinades | 1 tbsp | 1 tbsp (__ g); 1 tbsp (15 mL) |
Minor condiments, e.g., horseradish, hot sauces, mustards, Worcestershire sauce | 1 tsp | 1 tsp (__ g); 1 tsp (5 mL) |
Snacks: | ||
All varieties, chips, pretzels, popcorn, extruded snacks, fruit and vegetable-based snacks (e.g., fruit chips), grain-based snack mixes | 30 g | __ cup (__ g) for small pieces (e.g., popcorn); __ piece(s) (__ g) for large pieces (e.g., large pretzels; pressed dried fruit sheet); 1 oz (28g/visual unit of measure) for bulk products (e.g., potato chips) |
Soups: | ||
All varieties | 245 g | __ cup (__ g); __ cup (__ mL) |
Dry soup mixes, bouillon | Amount to make 245 g | __ cup (__ g); __ cup (__ mL) |
Sugars and Sweets: | ||
Baking candies (e.g., chips) | 15 g | __ piece(s) (__ g) for large pieces; __ tbsp(s) (__ g) for small pieces; 1/2 oz (14 g/visual unit of measure) for bulk products |
After-dinner confectioneries | 10 g | __ piece(s) (__ g) |
Hard candies, breath mints8 | 2 g | __ piece(s) (__ g) |
Hard candies, roll-type, mini-size in dispenser packages | 5 g | __ piece(s) (__ g) |
Hard candies, others; powdered candies, liquid candies | 15 mL for liquid candies; 15 g for all others | __ piece(s) (__ g) for large pieces; __ tbsp(s) (__ g) for "mini-size" candies measurable by tablespoon; __ straw(s) (__ g) for powdered candies; __ wax bottle(s) (__ mL) for liquid candies; 1/2 oz (14 g/visual unit of measure) for bulk products |
All other candies | 30 g | __ piece(s) (__ g); 1 oz (30 g/visual unit of measure) for bulk products |
Confectioner's sugar | 30 g | __ cup (__ g) |
Honey, jams, jellies, fruit butter, molasses, fruit pastes, fruit chutneys | 1 tbsp | 1 tbsp (__ g); 1 tbsp (15 mL) |
Marshmallows | 30 g | __ cup(s) (__ g) for small pieces; __ piece(s) (__ g) for large pieces |
Sugar | 8 g | __ tsp (__ g); __ piece(s) (__ g) for discrete pieces (e.g., sugar cubes, individually packaged products) |
Sugar substitutes | An amount equivalent to one reference amount for sugar in sweetness | __ tsp(s) (__ g) for solids; __ drop(s) (__ g) for liquid; __ piece(s) (__ g) (e.g., individually packaged products) |
Syrups | 30 mL for all syrups | 2 tbsp (30 mL) |
Vegetables: | ||
Dried vegetables, dried tomatoes, sun-dried tomatoes, dried mushrooms, dried seaweed | 5 g, add 5 g for products packaged in oil | __ piece(s); 1/3 cup (__ g) |
Dried seaweed sheets | 3 g | __ piece(s) (__ g); __ cup(s) (__ g) |
Vegetables primarily used for garnish or flavor (e.g., pimento,10 parsley, fresh or dried) | 4 g | __ piece(s) (__ g); __ tbsp(s) (__ g) for chopped products |
Fresh or canned chili peppers, jalapeno peppers, other hot peppers, green onion | 30 g | __ piece(s) (__ g)12; __ tbsp(s) (__ g); __ cup(s) (__ g) for sliced or chopped products |
All other vegetables without sauce: Fresh, canned, or frozen | 85 g for fresh or frozen; 95 g for vacuum packed; 130 g for canned in liquid, cream-style corn, canned or stewed tomatoes, pumpkin, or winter squash | __ piece(s) (__ g) for large pieces (e.g., Brussels sprouts); __ cup(s) (__ g) for small pieces (e.g., cut corn, green peas); 3 oz (84 g/visual unit of measure) if not measurable by cup |
All other vegetables with sauce: Fresh, canned, or frozen | 110 g | __ piece(s) (__ g) for large pieces (e.g., Brussels sprouts); __ cup(s) (__ g) for small pieces (e.g., cut corn, green peas); 4 oz (112 g/visual unit of measure) if not measurable by cup |
Vegetable juice | 240 mL | 8 fl oz (240 mL) |
Olives10 | 15 g | __ piece(s) (__ g); __ tbsp(s) (__ g) for sliced products |
Pickles and pickled vegetables, all types10 | 30 g | 1 oz (28 g/visual unit of measure) |
Pickle relishes | 15 g | __ tbsp (__ g) |
Sprouts, all types: Fresh or canned | 1/4 cup | 1/4 cup (__ g) |
Vegetable pastes, e.g., tomato paste | 30 g | __ tbsp (__ g) |
Vegetable sauces or purees, e.g., tomato sauce, tomato puree | 60 g | __ cup (__ g); __ cup (__ mL) |
1 These values represent the amount (edible portion) of food customarily consumed per eating occasion and were primarily derived from the 1977-1978 and the 1987-1988 Nationwide Food Consumption Surveys conducted by the U.S. Department of Agriculture and updated with data from the National Health and Nutrition Examination Survey, 2003-2004, 2005-2006 and 2007-2008 conducted by the Centers for Diseases Control and Prevention, in the Department of Health and Human Services.
2 Unless otherwise noted in the Reference Amount column, the reference amounts are for the ready-to-serve or almost ready-to-serve form of the product (e.g., heat and serve, brown and serve). If not listed separately, the reference amount for the unprepared form (e.g., dry mixes, concentrates, dough, batter, fresh and frozen pasta) is the amount required to make the reference amount of the prepared form. Prepared means prepared for consumption (e.g., cooked).
3 Manufacturers are required to convert the reference amount to the label serving size in a household measure most appropriate to their specific product using the procedures in 21 CFR 101.9(b) .
4 The label statements are meant to provide examples of serving size statements that may be used on the label, but the specific wording may be changed as appropriate for individual products. The term "piece" is used as a generic description of a discrete unit. Manufacturers should use the description of a unit that is most appropriate for the specific product (e.g., sandwich for sandwiches, cookie for cookies, and bar for ice cream bars). The guidance provided is for the label statement of products in ready-to-serve or almost ready-to-serve form. The guidance does not apply to the products which require further preparation for consumption (e.g., dry mixes, concentrates) unless specifically stated in the product category, reference amount, or label statement column that it is for these forms of the product. For products that require further preparation, manufacturers must determine the label statement following the rules in § 101.9(b) using the reference amount determined according to § 101.12(c) .
5 Includes cakes that weigh 10 g or more per cubic inch. The serving size for fruitcake is 11/2 ounces.
6 Includes cakes that weigh 4 g or more per cubic inch but less than 10 g per cubic inch.
7 Includes cakes that weigh less than 4 g per cubic inch.
8 Label serving size for ice cream cones, eggs, and breath mints of all sizes will be 1 unit. Label serving size of all chewing gums that weigh more than the reference amount that can reasonably be consumed at a single-eating occasion will be 1 unit.
9 Animal products not covered under the Federal Meat Inspection Act or the Poultry Products Inspection Act, such as flesh products from deer, bison, rabbit, quail, wild turkey, geese, ostrich, etc.
10 If packed or canned in liquid, the reference amount is for the drained solids, except for products in which both the solids and liquids are customarily consumed (e.g., canned chopped clam in juice).
11 The reference amount for the uncooked form does not apply to raw fish in § 101.45 or to single-ingredient products that consist of fish or game meat as provided for in § 101.9(j)(11) .
12 For raw fruit, vegetables, and fish, manufacturers should follow the label statement for the serving size specified in Appendices C and D to part 101 ( 21 CFR part 101 ) Code of Federal Regulations.
13 Pizza sauce is part of the pizza and is not considered to be sauce topping.
21 C.F.R. §101.12