FULLY OR PARTIALLY PROCESSED FOODS-NAMELY, SAUERKRAUT, LENTILS, NICEAN STEW, WHOLE ASPARAGUS AND ASPARAGUS TIPS, CELERY, BRUSSEL SPROUTS, ENDIVES, ROMAN LETTUCE, CARROTS, FENNEL, SALSIFY, HEARTS, BOTTOMS OF ARTICHOKES, MUSHROOMS, CHESTNUTS, PEAS, MIXTURES OF PEAS AND CARROTS GREEN BEANS, BUTTER BEANS, STRINGLESS BEANS, WHITE AND RED BEANS, GREEN KIDNEY BEANS, SOYA BEANS, VEGETABLE HOTCH POTCH, CHOPPED AND WHOLE SPINACH, MIXTURES OF SEASONED VEGETABLES, DOUBLE TOMATO CONCENTRATES, WHOLE AND PE...