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Pork Leg (Whole, Cooked, Roasted)
Pork Composite of Trimmed Leg, Loin, Shoulder, and Spareribs
Chicken Leg Meat and Skin (Roasted, Cooked)
Chicken Leg Meat and Skin (Stewed, Cooked)
Soy Protein Concentrate (Crude, Protein Basis, Produced By Acid Wash)
Lamb Leg (Sirloin Half, Lean Only, Trimmed to 0.65 cm Fat, Choice Grade)
Pepper or Hot Sauce
Hearts of Palm (Canned)
Butterscotch or Caramel Toppings
Coffee or Table Cream (Light)
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