USDA ingredient referenceUpdated August 22, 2026

Bread, crumbs, dry, grated, plain in 30 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Bread, crumbs, dry, grated, plain” appears as a formulation input in 30 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 30 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Bread, crumbs, dry, grated, plain in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 30 complete records.

Every occurrence collected here uses ingredient code 18079 and the source description “Bread, crumbs, dry, grated, plain.” 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 Seafood mixed dishes (13), Pork (3), Poultry mixed dishes (3). 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

4%–8.5%

The middle half of linked records spans 4.6 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

Seafood mixed dishes

13 of 30 linked records (43%) sit in this USDA category. The remainder span 9 other categories.

Most populated share band

1% to under 5%

15 records (50%) fall in this band after repeated rows for code 18079 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 18079 in 21 linked records (70%). 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 18079 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 18079 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 18079 have been combined.

Under 1%0 records
0 of 30
1% to under 5%15 records
15 of 30
5% to under 15%14 records
14 of 30
15% to under 30%1 record
1 of 30
30% to under 60%0 records
0 of 30
60% to 100%0 records
0 of 30

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
Seafood mixed dishes	13	4.9%	3.9%–5%	2.5%–7.3%
Pork	3	9.9%	9.9%–10%	9.9%–10%
Poultry mixed dishes	3	5.2%	3.9%–7.4%	2.5%–9.5%
Macaroni and cheese	2	6.7%	6.7%–6.7%	6.7%–6.7%
Meat mixed dishes	2	10.3%	6.5%–14%	2.8%–17.7%
Turkey, duck, other poultry	2	9%	9%–9%	9%–9%
Vegetable dishes	2	5%	4.9%–5.1%	4.8%–5.1%

What the spread can tell you

In this collection, “Bread, crumbs, dry, grated, plain” ranges from 2% to 17.7% of listed source-input weight, with a median of 5.1%. 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.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Bread, crumbs, dry, grated, plain.”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

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 18079, 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	66 kcal	142–217 kcal	174 kcal	285 kcal	30
Proteinper 100 g of the complete food	2 g	8.7–18.4 g	12.2 g	27.3 g	30
Carbohydrateper 100 g of the complete food	2.6 g	6.5–14.1 g	8.3 g	23.1 g	30
Total fatper 100 g of the complete food	1.7 g	5.4–10.8 g	8.4 g	22.1 g	30
Dietary fiberper 100 g of the complete food	0.2 g	0.3–1 g	0.6 g	2.2 g	30
Sodiumper 100 g of the complete food	91 mg	257–426 mg	368 mg	600 mg	30

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 30 Feast-indexed food records that list code 18079

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

30 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
Broccoli casserole with rice	Vegetable dishes	7 input rows	54 g	4.8%	107 kcal	4.1 g	188 mg	FDC 2709655 ↗
Chicken or turkey cake, patty, or croquette	Poultry mixed dishes	7 input rows	13.5 g	2.5%	262 kcal	20.8 g	575 mg	FDC 2706545 ↗
Chicken or turkey cordon bleu	Poultry mixed dishes	12 input rows	108 g	9.5%	210 kcal	22.6 g	589 mg	FDC 2706441 ↗
Chicken or turkey parmigiana	Poultry mixed dishes	10 input rows	81 g	5.2%	174 kcal	16.2 g	414 mg	FDC 2706442 ↗
Clam cake or patty	Seafood mixed dishes	7 input rows	13.5 g	2.5%	246 kcal	19 g	408 mg	FDC 2706561 ↗
Clams Casino	Seafood mixed dishes	8 input rows	8 g	7.3%	162 kcal	11.8 g	454 mg	FDC 2706564 ↗
Crab, cake	Seafood mixed dishes	7 input rows	5 g	5%	214 kcal	14.4 g	430 mg	FDC 2706549 ↗
Fish, salmon cake or patty	Seafood mixed dishes	8 input rows	5 g	5%	285 kcal	16.1 g	404 mg	FDC 2706552 ↗
Macaroni or noodles with cheese	Macaroni and cheese	7 input rows	108 g	6.7%	223 kcal	8.7 g	358 mg	FDC 2708811 ↗
Macaroni or noodles with cheese, whole grain	Macaroni and cheese	7 input rows	108 g	6.7%	219 kcal	8.8 g	360 mg	FDC 2708824 ↗
Oysters Rockefeller	Seafood mixed dishes	7 input rows	7 g	7%	134 kcal	7.6 g	430 mg	FDC 2706849 ↗
Pork, chop, coated, lean and fat eaten	Pork	5 input rows	10 g	9.9%	229 kcal	25.1 g	409 mg	FDC 2705870 ↗
Pork, chop, coated, lean only eaten	Pork	5 input rows	10 g	9.9%	208 kcal	26 g	413 mg	FDC 2705871 ↗
Pork, steak, coated	Pork	3 input rows	10 g	10%	275 kcal	24.2 g	352 mg	FDC 2705876 ↗
Rice dressing	Rice mixed dishes	8 input rows	27 g	3.5%	110 kcal	2 g	600 mg	FDC 2709089 ↗
Salisbury steak with gravy, macaroni and cheese, frozen meal	Meat mixed dishes	11 input rows	30 g	17.7%	202 kcal	10.4 g	380 mg	FDC 2707101 ↗
Shrimp with crab stuffing	Seafood mixed dishes	9 input rows	54 g	2.9%	174 kcal	16.4 g	537 mg	FDC 2706566 ↗
Shrimp, cake or patty	Seafood mixed dishes	7 input rows	5 g	5%	218 kcal	13.9 g	329 mg	FDC 2706565 ↗
Soup, Italian wedding	Soups, broth-based	8 input rows	2 g	2%	66 kcal	3.6 g	239 mg	FDC 2707130 ↗
Soybean curd, breaded, fried	Soy and meat-alternative products	5 input rows	108 g	9.5%	150 kcal	8.4 g	91 mg	FDC 2707449 ↗
Squash, summer, casserole, with rice and tomato sauce	Vegetable dishes	6 input rows	54 g	5.1%	83 kcal	2.3 g	120 mg	FDC 2710060 ↗
Swedish meatballs with cream or white sauce	Meat mixed dishes	12 input rows	27 g	2.8%	170 kcal	12.5 g	537 mg	FDC 2706384 ↗
Tuna cake or patty	Seafood mixed dishes	7 input rows	13.5 g	2.5%	206 kcal	15.3 g	372 mg	FDC 2706560 ↗
Tuna casserole with vegetables and mushroom sauce, no noodles	Seafood mixed dishes	8 input rows	54 g	5.1%	115 kcal	9 g	364 mg	FDC 2706858 ↗
Tuna noodle casserole with cream or white sauce	Seafood mixed dishes	5 input rows	54 g	4.9%	168 kcal	10.1 g	249 mg	FDC 2706570 ↗
Tuna noodle casserole with mushroom sauce	Seafood mixed dishes	6 input rows	54 g	4.6%	139 kcal	9 g	328 mg	FDC 2706571 ↗
Tuna noodle casserole with vegetables and mushroom sauce	Seafood mixed dishes	9 input rows	54 g	3.9%	124 kcal	8.1 g	280 mg	FDC 2706718 ↗
Tuna noodle casserole with vegetables, cream or white sauce	Seafood mixed dishes	8 input rows	54 g	4.1%	149 kcal	9 g	211 mg	FDC 2706714 ↗
Turkey, light meat, breaded, baked or fried, skin eaten	Turkey, duck, other poultry	4 input rows	10 g	9%	200 kcal	26.8 g	198 mg	FDC 2706108 ↗
Turkey, light meat, breaded, baked or fried, skin not eaten	Turkey, duck, other poultry	4 input rows	10 g	9%	173 kcal	27.3 g	197 mg	FDC 2706107 ↗

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 11 exact records behind Bread, crumbs, dry, grated, plain (USDA input 18079). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Turkey, light meat, breaded, baked or fried, skin eaten is higher in protein per 100 g

Turkey, light meat, breaded, baked or fried, skin eaten reports 26.8 g versus 2 g for Rice dressing: a 24.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pork, chop, coated, lean only eaten is denser; Salisbury steak with gravy, macaroni and cheese, frozen meal is higher in its source amount

Pork, chop, coated, lean only eaten reports 208 kcal per 100 g and 250 kcal in USDA source amount (120 g). Salisbury steak with gravy, macaroni and cheese, frozen meal reports a lower 202 kcal per 100 g but a higher 574 kcal in USDA source amount (284 g).

Record identity is part of the estimate

Distinguish “Tuna noodle casserole with cream or white sauce” from “Salisbury steak with gravy, macaroni and cheese, frozen meal”

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 Bread, crumbs, dry, grated, plain (USDA input 18079), 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 Crab

Crab, cake is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Macaroni or noodles with cheese

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

Follow this evidence path Test a nearby record choice Turkey, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, roasted, skin not eaten

Turkey, light meat, breaded, baked or fried, skin eaten is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled; fried versus baked, roasted, or broiled; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Turkey, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, skin not eaten

Turkey, light meat, breaded, baked or fried, skin eaten is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled; fried versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 4 of 11 context records; its summed listed input weight spans 0.3–42 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 Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 3 of 11 context records; its summed listed input weight spans 10–100 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 Protein: density and serving context

In this page’s records, protein runs from 2 g in Rice dressing to 26.8 g in Turkey, light meat, breaded, baked or fried, skin eaten, 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 18079; 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.