USDA ingredient referenceUpdated August 22, 2026

Alfredo sauce in 12 Feast-indexed USDA foods

Calories, portions and nutrition →Alfredo sauce

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Alfredo sauce” appears as a formulation input in 12 finished-food records. Their calories and nutrients describe those complete foods, not the input label by itself. Use the catalog to choose the closest finished food and open its exact FoodData Central citation.

Browse all 12 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Alfredo sauce, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 14650160 across Feast’s reference corpus.

What the code means

One exact source label across 12 complete records.

Every occurrence collected here uses ingredient code 14650160 and the source description “Alfredo sauce.” The code is preserved exactly as it appears in the FNDDS input-food rows. It is not a FoodData Central FDC ID, so this page does not invent a standalone ingredient-record URL.

The strongest concentrations of linked records are currently Pasta mixed dishes, excludes macaroni and cheese (6), Dips, gravies, other sauces (4), Macaroni and cheese (2). These are category counts within Feast’s selected 3,850-record corpus. They do not estimate how often the ingredient is eaten, how common it is in recipes generally, or its prevalence across every FNDDS release.

Collection-level interpretation

Grounded ways to understand this source label

These summaries describe the linked FNDDS records in this exact corpus. They do not estimate consumer frequency, market share, or the composition of a meal.

Typical listed-weight range

44.4%–77.7%

The middle half of linked records spans 33.2 percentage points from the 25th to the 75th percentile. This is more resistant to a single extreme record than the full minimum-to-maximum range.

Largest linked category

Pasta mixed dishes, excludes macaroni and cheese

6 of 12 linked records (50%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

30% to under 60%

7 records (58%) fall in this band after repeated rows for code 14650160 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 14650160 in 6 linked records (50%). Co-occurrence describes database structure, not a required recipe.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 14650160 appears on more than one input row inside that formulation. The category grouping describes the complete linked foods, not a culinary rule about the ingredient.

USDA survey-food categories

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 14650160 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 14650160 have been combined.

Under 1%0 records
0 of 12
1% to under 5%0 records
0 of 12
5% to under 15%0 records
0 of 12
15% to under 30%1 record
1 of 12
30% to under 60%7 records
7 of 12
60% to 100%4 records
4 of 12

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Pasta mixed dishes, excludes macaroni and cheese	6	47.1%	45.1%–47.9%	44.4%–48.1%
Dips, gravies, other sauces	4	81.3%	80.1%–81.3%	76.5%–81.3%
Macaroni and cheese	2	28.3%	26.6%–30%	24.9%–31.6%

What the spread can tell you

In this collection, “Alfredo sauce” ranges from 24.9% to 81.3% of listed source-input weight, with a median of 47.6%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Verified consumer reference

Household measures and per-100-gram nutrition for Alfredo sauce

The values here come from Alfredo sauce, the exact complete FNDDS food cited as USDA FoodData Central record 2705809. Household totals are calculated only from gram weights USDA lists for that same record.

They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.

The complete FNDDS record's food code exactly matches source-input code 14650160.

Compare complete food records

Nutrient span across the linked foods

Every value in this table describes an entire USDA survey-food record per 100 grams. The values are not the nutrient content of ingredient code 14650160, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	122 kcal	149–168 kcal	157 kcal	204 kcal	12
Proteinper 100 g of the complete food	2.1 g	3.9–6.1 g	4.1 g	7.9 g	12
Carbohydrateper 100 g of the complete food	1.4 g	2.5–16.6 g	15.9 g	22 g	12
Total fatper 100 g of the complete food	4.5 g	8–13.7 g	10.6 g	15.3 g	12
Dietary fiberper 100 g of the complete food	0 g	0.3–1.5 g	0.9 g	2 g	12
Sodiumper 100 g of the complete food	252 mg	268–525 mg	413 mg	578 mg	12

The minimum and maximum preserve the complete observed span. The median is the middle linked-record value, not a prediction for a meal and not an ingredient-specific nutrient estimate.

Complete linked catalog

All 12 Feast-indexed food records that list code 14650160

This is the complete qualifying-corpus catalog, not a hand-picked sample. Search by food name or USDA category, then open a profile for household portions, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

12 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Alfredo sauce with added vegetables	Dips, gravies, other sauces	5 input rows	260 g	76.5%	122 kcal	2.1 g	423 mg	FDC 2705810 ↗
Alfredo sauce with meat	Dips, gravies, other sauces	2 input rows	260 g	81.3%	171 kcal	6.5 g	520 mg	FDC 2705811 ↗
Alfredo sauce with poultry	Dips, gravies, other sauces	3 input rows	260 g	81.3%	156 kcal	6.9 g	518 mg	FDC 2705813 ↗
Alfredo sauce with seafood	Dips, gravies, other sauces	3 input rows	260 g	81.3%	145 kcal	5.9 g	541 mg	FDC 2705815 ↗
Macaroni or noodles, creamed, with cheese	Macaroni and cheese	3 input rows	195 g	31.6%	158 kcal	4.7 g	260 mg	FDC 2708928 ↗
Macaroni or noodles, creamed, with cheese and tuna	Macaroni and cheese	4 input rows	195 g	24.9%	143 kcal	7.9 g	252 mg	FDC 2708929 ↗
Pasta with cream sauce, home recipe	Pasta mixed dishes, excludes macaroni and cheese	2 input rows	130 g	48.1%	154 kcal	4 g	266 mg	FDC 2708856 ↗
Pasta with cream sauce, ready-to-heat	Pasta mixed dishes, excludes macaroni and cheese	4 input rows	130 g	47.1%	167 kcal	3.9 g	401 mg	FDC 2708857 ↗
Pasta with cream sauce, restaurant	Pasta mixed dishes, excludes macaroni and cheese	4 input rows	130 g	44.4%	204 kcal	3.7 g	577 mg	FDC 2708855 ↗
Pasta, whole grain, with cream sauce, home recipe	Pasta mixed dishes, excludes macaroni and cheese	2 input rows	130 g	48.1%	150 kcal	4.1 g	268 mg	FDC 2708904 ↗
Pasta, whole grain, with cream sauce, ready-to-heat	Pasta mixed dishes, excludes macaroni and cheese	4 input rows	130 g	47.1%	163 kcal	4 g	402 mg	FDC 2708905 ↗
Pasta, whole grain, with cream sauce, restaurant	Pasta mixed dishes, excludes macaroni and cheese	4 input rows	130 g	44.4%	200 kcal	3.8 g	578 mg	FDC 2708903 ↗

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 9 exact records behind Alfredo sauce (USDA input 14650160). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Macaroni or noodles, creamed, with cheese is higher in dietary fiber per 100 g

Macaroni or noodles, creamed, with cheese reports 1.3 g versus 0 g for Alfredo sauce: a 1.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Alfredo sauce with meat is denser; Pasta with cream sauce, ready-to-heat is higher in its source amount

Alfredo sauce with meat reports 171 kcal per 100 g and 111 kcal in USDA source amount (65 g). Pasta with cream sauce, ready-to-heat reports a lower 167 kcal per 100 g but a higher 418 kcal in USDA source amount (250 g).

Record identity is part of the estimate

Distinguish “Pasta with cream sauce, ready-to-heat” from “Alfredo sauce”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Alfredo sauce (USDA input 14650160), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Macaroni or noodles creamed with cheese

Macaroni or noodles, creamed, with cheese and Macaroni or noodles, creamed, with cheese and tuna are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Pasta with cream sauce

Pasta with cream sauce, home recipe and Pasta with cream sauce, ready-to-heat are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 5 context records in this source topic Dips, gravies, other sauces

Alfredo sauce with meat and Alfredo sauce with added vegetables belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Pasta, cooked, enriched, without added salt

USDA input 20121 appears in 4 of 9 context records; its summed listed input weight spans 140–420 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beef, ground

USDA input 21500100 appears in 1 of 9 context records; its summed listed input weight spans 60–60 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Alfredo sauce to 1.3 g in Macaroni or noodles, creamed, with cheese, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 0 mg in Alfredo sauce to 1.1 mg in Macaroni or noodles, creamed, with cheese and tuna, all per 100 g.

Follow this evidence path

Method and provenance

How this ingredient-centered page was calculated

Feast begins with its pinned 3,850-record USDA FoodData Central Survey Foods reference corpus for FNDDS 2021–2023. Each exact food profile retains its FDC identifier, source-food description, nutrient values, household measures, and positive-weight input-food rows. This page groups those input rows by the exact ingredient code 14650160; it does not merge similar-looking ingredient names or infer synonyms.

The distinct-record count deduplicates by FDC food record. When the same code is listed more than once inside one source formulation, its input weights are added before the listed-weight share is calculated. Category counts also count each food once. The 25th percentile, median, and 75th percentile use the sorted one-share-per-food values with linear interpolation between adjacent ranks when a percentile falls between two records.

USDA’s current FNDDS documentation explains that many nutrient profiles are generated with calculation recipes designed to represent multiple variants, and that their input codes are not necessarily the exact ingredients in a retail product or an ingredient declaration. It also documents moisture and nutrient-retention adjustments. Feast therefore treats these rows as transparent source-calculation evidence—not as a reverse-engineered recipe.

The complete-food nutrient table uses each linked record’s available published per-100-gram values so the denominator remains consistent; its middle-50% ranges use the same interpolated percentile method. It is presented for record selection and comparison only. No nutrient value is reassigned to the ingredient, no causal effect is inferred, and no “healthy” score is manufactured from the collection.

How to apply the evidence to a meal

Use the ingredient as a discovery clue. Compare the linked record names, food categories, preparation wording, source formulation, and portion measures. If a close record exists, its complete profile can provide a defensible reference estimate. If the meal differs materially in cooking fat, sauce, ingredient ratios, or portion size, keep looking or use recipe weights, a package label, or an editable photo estimate instead.

These pages are educational source indexes. They do not provide medical advice, personalized nutrient targets, food-safety guidance, or a recipe. If a clinician has given you individualized dietary instructions, follow that guidance and use the most specific current source available for the food you actually consumed.