Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Oats: Groats, Steel-Cut, Rolled and Instant

Types of oats from groats to instant, how Illinois Extension and FDA describe each, with USDA values and FDC IDs.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Seaweed: Red, Brown and Green Algae

Types of seaweed by algae group: red, brown and green, with USDA values per 100 grams raw and FDC IDs for five edible seaweed entries.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Sweet Potatoes: Orange, White and Purple-Skinned

Types of sweet potatoes by skin and flesh color, how they differ from the true yam, and USDA vitamin A and potassium values per cup.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Kale: Curly, Lacinato and Red Russian Compared

Types of kale from curly to Lacinato and Red Russian, with extension notes and USDA vitamin K, vitamin C and calcium values per cup.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Plums: European, Japanese and Prune Plums

Types of plums explained: European and Japanese species, damsons and prune plums from Extension sources, with USDA nutrients, FDC IDs and %DV.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Dates: Soft, Semi-Dry and Dry, With USDA Data

Types of dates explained: soft, semi-dry and dry groups, 'Medjool' and 'Deglet Noor' from UC Extension and FAO sources, and USDA nutrients with %DV.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Peas: English, Snow, Snap and Dried Peas

Types of peas and pea varieties, English, snow, snap and dried, from Clemson and Penn State Extension, with USDA values.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Corn: Dent, Flint, Flour, Sweet and Popping Kernels

Types of corn by kernel, dent, flint, flour, sweet, pop and waxy, from New Mexico State and Clemson Extension, with USDA values.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Vinegar: FDA Definitions, Acidity and USDA Values

Types of vinegar by FDA definition: cider, wine, malt, sugar and distilled vinegar types, acidity rules, and USDA values per tablespoon.

Peptidelabs Editorial Team October 11, 2026 Comments (0)

Types of Salt: Table, Iodized, Kosher, Sea and Pickling Salt

Types of salt explained with FDA, NIH and NCHFP facts: iodized, kosher, sea and pickling salt types, plus USDA sodium per teaspoon.

Shopping cart

Peptide Labs

Recent Posts

Starchy Foods List: USDA Carbohydrate and Starch Values

Natural Sweeteners List: USDA Values and FDA Wording

Types of Shrimp: 5 NOAA Shrimp Species and USDA

Types of Crab: NOAA Crab Species and 6 USDA

Types of Tuna: Species, FDA Can Labels and USDA

Peptidelabs Editorial Team

Types of Oats: Groats, Steel-Cut, Rolled and Instant

Types of Seaweed: Red, Brown and Green Algae

Types of Sweet Potatoes: Orange, White and Purple-Skinned

Types of Kale: Curly, Lacinato and Red Russian Compared

Types of Plums: European, Japanese and Prune Plums

Types of Dates: Soft, Semi-Dry and Dry, With USDA Data

Types of Peas: English, Snow, Snap and Dried Peas

Types of Corn: Dent, Flint, Flour, Sweet and Popping Kernels

Types of Vinegar: FDA Definitions, Acidity and USDA Values

Types of Salt: Table, Iodized, Kosher, Sea and Pickling Salt

Quick Links

Shop by Category

Product Types

Customer Care