Ingredients

Turmeric Meal Turmeric root dried and ground into a meal.

T Turnip Greens The leaf of the turnip plant.

U USDA Beef Beef inspected and graded to USDA standards.

USDA Turkey Turkey inspected to USDA standards.

V Vegetable Broth The liquid produced by simmering vegetables.

V Vegetable Flavoring A flavoring derived from plant sources.

V Vegetable Gum A plant-derived thickener, without the plant being specified.

V Vegetable Oil Oil from an unspecified plant source, used as an energy and fatty acid source.

Venison The clean flesh of deer, used fresh.

V Venison Broth The liquid produced by simmering venison.

V Venison by-Products The parts of the deer left after the flesh is removed, such as organs and trimmings.

V Venison Heart The heart muscle of the deer, a muscle meat rather than an organ.

Venison Liver The liver of the deer, an organ meat used in novel-protein recipes.

V Venison Lung The lung of the deer, an organ meat used in novel-protein recipes.

Venison Meal Venison that has been cooked, dried and ground into a concentrated meal.

V Venison Spleen The spleen of the deer, an organ meat.

V Vitamin A A fat-soluble vitamin essential for vision, immunity and skin.

V Vitamin A Acetate A stable added form of vitamin A.

V Vitamin A Palmitate A stable added form of vitamin A.

V Vitamin B1 Vitamin B1, also called thiamine.

V Vitamin B12 A B vitamin built around a cobalt atom, found naturally only in animal tissue.

V Vitamin B2 Vitamin B2, also called riboflavin.

V Vitamin B23 A label variant that does not correspond to any recognized vitamin. Most likely a typographical run-together of vitamins...

V Vitamin B3 Vitamin B3, also called niacin, added to meet nutritional requirements.

V Vitamin B5 Vitamin B5, also called pantothenic acid.

V Vitamin B6 Vitamin B6, also called pyridoxine.

V Vitamin C An antioxidant vitamin that dogs can make for themselves, added as a supplement.

V Vitamin D A fat-soluble vitamin that dogs must get from food, since they cannot make useful amounts in their skin.

V Vitamin D2 Vitamin D2, the plant-derived form of vitamin D.

V Vitamin D3 The animal-derived form of vitamin D, the form dogs use most efficiently.

V Vitamin E An essential fat-soluble vitamin, added to meet nutritional requirements and to protect fats from going rancid.

V Vitamin K A fat-soluble vitamin, usually added as menadione, needed for blood clotting.

Water Plain water, used to make the recipe mixable and, in wet food, to fill the can.

W Water Buffalo Meat from the water buffalo, used as an uncommon red meat.

Water For Processing Water added so the recipe can be mixed, cooked and canned.

Water Sufficient for Processing Water added to a recipe so it can be mixed, cooked and canned, as distinct from moisture native...

W Watercress A peppery leafy green of the brassica family.

Well Water Water drawn from a well.

Wheat The grain of the wheat plant, one of the most widely grown cereals.

Wheat Flour Flour milled from wheat, generally with the bran and germ removed.

Wheat Germ The germ of the wheat kernel, the part that would grow into a new plant.

Wheat Germ Meal Wheat germ pressed and ground into a meal.

Wheat Gluten The protein fraction separated from wheat after the starch is washed away.

Wheat Gluten Meal A meal made from the protein fraction of wheat.

Wheat Middlings The bran, germ and fine particles left after wheat is milled into flour.

W Whey The liquid fraction left after milk is curdled to make cheese.

White Fish The flesh of any of several lean white ocean fish, used fresh.

White Fish Meal Whitefish that has been cooked, dried and ground into a concentrated meal with most of the water removed.

White Rice Rice milled to remove the hull, bran and germ, leaving the starchy endosperm.

Whitefish The flesh of any of several lean white ocean fish, used fresh.

Whitefish Meal Whitefish that has been cooked, dried and ground into a concentrated meal with most of the water removed.

W Whole Arctic Char Whole Arctic char, used entire rather than as fillet alone.

W Whole Atlantic Herring Whole Atlantic herring, used entire rather than as fillet alone.

W Whole Atlantic Mackerel Whole Atlantic mackerel, used entire rather than as fillet alone.

W Whole Barley Barley with the hull removed but the bran and germ intact.

W Whole Blue Catfish Whole blue catfish, used entire rather than as fillet.

Whole Brown Rice Brown rice kept as a whole grain, with the bran and germ intact.

Whole Carrots The root of the carrot plant, used fresh, cooked or dried.

W Whole Catfish Whole catfish, used entire rather than as fillet alone.

W Whole Chicken Thighs Whole chicken thighs, a darker and fattier cut than breast.