| Term | Definition |
|---|
| cholesterol free | fewer than 2 milligrams of cholesterol and 2 grams or fewer of saturated fat per serving |
| fat free | fewer than 0.5 gram of fat per serving |
| fresh | food is raw, has never been frozen or heated, and contains no preservatives |
| high fiber | 5 grams or more fiber per serving (must also meet definition of low fat or the level of total fat must appear next to the high-fiber claim) |
| light/lite | nutritionally altered food product that contains one-third fewer calories or half the fat of the "regular" version of the food; can also be used to indicate the sodium of a low-calorie, low fat food that has been reduced by 50 percent; labels may also state that foods are light/lite in color or texture |
| low fat | 3 grams or fewer fat per serving |
| low sodium | 140 milligrams or fewer sodium per serving |
| reduced calories | at least 25 percent fewer calories per serving that the "full-calorie" version of the food |
| sodium free | fewer than 5 milligrams of sodium per serving |
| sugar free | fewer than 0.5 grams of sugar per serving |
| low cholesterol | 20 milligrams or fewer of cholesterol and 2 grams or fewer of saturated fat per serving |
| low calorie | 40 calories or fewer per serving |
Combine with other sets
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