USDA source ingredient 18029FNDDS 2021–2023
Bread, french or vienna (includes sourdough) in USDA source formulations
USDA source ingredient 18029, “Bread, french or vienna (includes sourdough),” appears in 9 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.
It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Bread, Cuban; Roll, French or Vienna; Soup, French onion; Bread, Cuban, toasted; Bread, French or Vienna. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.
What the code means
One exact source label across 9 complete records.
Every occurrence collected here uses ingredient code 18029 and the source description “Bread, french or vienna (includes sourdough).” 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 Yeast breads (6), Rolls and buns (2), Soups, cream-based (1). 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.
Why this page qualifies: 9 distinct USDA survey-food records meet the four-record evidence threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 18029 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
- Yeast breads6 records
Bread, Cuban; Bread, Cuban, toasted; Bread, French or Vienna
- Rolls and buns2 records
Roll, French or Vienna; Roll, sour dough
- Soups, cream-based1 record
Soup, French onion
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 18029, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 108 kcal | 272 kcal | 299 kcal | 9 |
| Proteinper 100 g of the complete food | 5.5 g | 10.8 g | 11.8 g | 9 |
| Carbohydrateper 100 g of the complete food | 11.8 g | 51.9 g | 57 g | 9 |
| Total fatper 100 g of the complete food | 2.4 g | 2.4 g | 4.5 g | 9 |
| Dietary fiberper 100 g of the complete food | 1.1 g | 2.2 g | 2.4 g | 9 |
| Sodiumper 100 g of the complete food | 378 mg | 602 mg | 662 mg | 9 |
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.
Sole-source references
8 linked records use only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
- Bread, Cuban272 kcal per 100 g · open profile →
- Bread, Cuban, toasted299 kcal per 100 g · open profile →
- Bread, French or Vienna272 kcal per 100 g · open profile →
- Bread, French or Vienna, toasted299 kcal per 100 g · open profile →
- Bread, sour dough272 kcal per 100 g · open profile →
- Bread, sour dough, toasted299 kcal per 100 g · open profile →
- Roll, French or Vienna272 kcal per 100 g · open profile →
- Roll, sour dough272 kcal per 100 g · open profile →
Complete linked catalog
All 9 food records that list code 18029
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, the full nutrient panel, formulation details, and its exact FDC citation.
9 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Bread, Cuban | Yeast breads | Sole source | 100 g | 100% | 272 kcal | 10.8 g | 602 mg | FDC 2707604 ↗ |
| Bread, Cuban, toasted | Yeast breads | Sole source | 100 g | 100% | 299 kcal | 11.8 g | 662 mg | FDC 2707605 ↗ |
| Bread, French or Vienna | Yeast breads | Sole source | 100 g | 100% | 272 kcal | 10.8 g | 602 mg | FDC 2707610 ↗ |
| Bread, French or Vienna, toasted | Yeast breads | Sole source | 100 g | 100% | 299 kcal | 11.8 g | 662 mg | FDC 2707611 ↗ |
| Bread, sour dough | Yeast breads | Sole source | 100 g | 100% | 272 kcal | 10.8 g | 602 mg | FDC 2707646 ↗ |
| Bread, sour dough, toasted | Yeast breads | Sole source | 100 g | 100% | 299 kcal | 11.8 g | 662 mg | FDC 2707647 ↗ |
| Roll, French or Vienna | Rolls and buns | Sole source | 100 g | 100% | 272 kcal | 10.8 g | 602 mg | FDC 2707661 ↗ |
| Roll, sour dough | Rolls and buns | Sole source | 100 g | 100% | 272 kcal | 10.8 g | 602 mg | FDC 2707665 ↗ |
| Soup, French onion | Soups, cream-based | 7 input rows | 10 g | 9.9% | 108 kcal | 5.5 g | 378 mg | FDC 2710108 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Method and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned USDA FoodData Central Survey Foods 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 18029; 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. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.
The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. 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.