Typical listed-weight range
42.4%–52.4%
The middle half of linked records spans 10.1 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.
USDA ingredient referenceUpdated
Bread, Italian in 17 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Bread, Italian” appears as a formulation input in 17 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 17 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Bread, Italian 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 17 complete records.
Every occurrence collected here uses ingredient code 18033 and the source description “Bread, Italian.” 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 Pizza (14), Yeast breads (2), Egg/breakfast sandwiches (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.
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.
Largest linked category
Pizza
14 of 17 linked records (82%) sit in this USDA category. The remainder span 2 other categories.
Most populated share band
30% to under 60%
14 records (82%) fall in this band after repeated rows for code 18033 are combined within each food.
Most frequent eligible co-input
Cheese, mozzarella, low moisture, part-skim
It appears alongside code 18033 in 15 linked records (88%). 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 18033 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
- Pizza14 records
Pizza, cheese and vegetables, whole wheat thick crust; Pizza, cheese, whole wheat thin crust; White pizza, cheese, with meat and vegetables, thick crust
- Yeast breads2 records
Bread, Italian, Grecian, Armenian; Bread, Italian, Grecian, Armenian, toasted
- Egg/breakfast sandwiches1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Bread, Italian.”
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 18033, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 226 kcal | 259–285 kcal | 272 kcal | 304 kcal | 17 |
| Proteinper 100 g of the complete food | 9.5 g | 10.1–12.5 g | 11.8 g | 14 g | 17 |
| Carbohydrateper 100 g of the complete food | 21.1 g | 24.4–28.7 g | 27.6 g | 52.9 g | 17 |
| Total fatper 100 g of the complete food | 2.7 g | 10.4–14.5 g | 12.4 g | 17.4 g | 17 |
| Dietary fiberper 100 g of the complete food | 0.9 g | 1.1–3.1 g | 1.3 g | 3.9 g | 17 |
| Sodiumper 100 g of the complete food | 466 mg | 521–621 mg | 548 mg | 679 mg | 17 |
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 17 Feast-indexed food records that list code 18033
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.
17 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Bread, Italian, Grecian, Armenian | Yeast breads | Sole source | 100 g | 100% | 259 kcal | 9.5 g | 618 mg | FDC 2707614 ↗ |
| Bread, Italian, Grecian, Armenian, toasted | Yeast breads | Sole source | 100 g | 100% | 285 kcal | 10.4 g | 679 mg | FDC 2707615 ↗ |
| Breakfast pizza with egg | Egg/breakfast sandwiches | 5 input rows | 50 g | 50.5% | 292 kcal | 14 g | 594 mg | FDC 2708699 ↗ |
| Pizza, cheese and vegetables, whole wheat thick crust | Pizza | 8 input rows | 68 g | 47.2% | 231 kcal | 9.7 g | 498 mg | FDC 2708692 ↗ |
| Pizza, cheese and vegetables, whole wheat thin crust | Pizza | 8 input rows | 45 g | 37.8% | 226 kcal | 9.6 g | 483 mg | FDC 2708691 ↗ |
| Pizza, cheese, whole wheat thick crust | Pizza | 5 input rows | 68 g | 56.7% | 265 kcal | 11.4 g | 548 mg | FDC 2708688 ↗ |
| Pizza, cheese, whole wheat thin crust | Pizza | 5 input rows | 45 g | 47.4% | 267 kcal | 11.8 g | 543 mg | FDC 2708687 ↗ |
| Pizza, with meat, whole wheat thick crust | Pizza | 7 input rows | 68 g | 47.9% | 284 kcal | 12.5 g | 628 mg | FDC 2708690 ↗ |
| Pizza, with meat, whole wheat thin crust | Pizza | 7 input rows | 45 g | 38.5% | 289 kcal | 13 g | 641 mg | FDC 2708689 ↗ |
| White pizza, cheese, thick crust | Pizza | 5 input rows | 75 g | 62% | 280 kcal | 11.8 g | 541 mg | FDC 2708677 ↗ |
| White pizza, cheese, thin crust | Pizza | 5 input rows | 50 g | 52.1% | 285 kcal | 12.4 g | 521 mg | FDC 2708676 ↗ |
| White pizza, cheese, with meat and vegetables, thick crust | Pizza | 9 input rows | 75 g | 47.2% | 270 kcal | 11.7 g | 559 mg | FDC 2708683 ↗ |
| White pizza, cheese, with meat and vegetables, thin crust | Pizza | 9 input rows | 50 g | 37.3% | 272 kcal | 12.1 g | 548 mg | FDC 2708682 ↗ |
| White pizza, cheese, with meat, thick crust | Pizza | 7 input rows | 75 g | 52.4% | 296 kcal | 12.8 g | 621 mg | FDC 2708681 ↗ |
| White pizza, cheese, with meat, thin crust | Pizza | 7 input rows | 50 g | 42.4% | 304 kcal | 13.6 g | 622 mg | FDC 2708680 ↗ |
| White pizza, cheese, with vegetables, thick crust | Pizza | 8 input rows | 75 g | 51.7% | 244 kcal | 10 g | 492 mg | FDC 2708679 ↗ |
| White pizza, cheese, with vegetables, thin crust | Pizza | 8 input rows | 50 g | 41.7% | 241 kcal | 10.1 g | 466 mg | FDC 2708678 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 Bread, Italian (USDA input 18033). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
White pizza, cheese, with meat and vegetables, thin crust is higher in total fat per 100 g
White pizza, cheese, with meat and vegetables, thin crust reports 15.3 g versus 2.7 g for Bread, Italian, Grecian, Armenian: a 12.6 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Bread, Italian, Grecian, Armenian is denser; Pizza, cheese and vegetables, whole wheat thick crust is higher in its source amount
Bread, Italian, Grecian, Armenian reports 259 kcal per 100 g and 80 kcal in USDA source amount (31 g). Pizza, cheese and vegetables, whole wheat thick crust reports a lower 231 kcal per 100 g but a higher 688 kcal in USDA source amount (298 g).
Record identity is part of the estimate
Distinguish “Pizza, cheese and vegetables, whole wheat thick crust” from “White pizza, cheese, with meat and vegetables, thin crust”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Bread, Italian (USDA input 18033), 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 Bread
Bread, Italian, Grecian, Armenian and Bread, Italian, Grecian, Armenian, toasted 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 Pizza, cheese and vegetablesPizza, cheese and vegetables, whole wheat thick crust and Pizza, cheese and vegetables, whole wheat thin crust are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path 6 context records in this source topic PizzaPizza, cheese and vegetables, whole wheat thick crust and Pizza, cheese and vegetables, whole wheat thin crust 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 Olive oilUSDA input 82104000 appears in 7 of 9 context records; its summed listed input weight spans 5–5 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 Sauce, pasta, spaghetti/marinara, ready-to-serveUSDA input 6931 appears in 5 of 9 context records; its summed listed input weight spans 15–15 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 Test a nearby record choice Pizza, cheese and vegetables, whole wheat thick crust vs Pizza, cheese, with vegetables, from frozen, thin crustPizza, cheese and vegetables, whole wheat thick crust is held as one side of the comparison. The explicit record-description contrast is Source form: No matching controlled term in the source name versus frozen; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Pizza, cheese and vegetables, whole wheat thin crust vs Pizza, cheese, with vegetables, from restaurant or fast food, thick crustPizza, cheese and vegetables, whole wheat thin crust is held as one side of the comparison. The explicit record-description contrast is Source context: No matching controlled term in the source name versus restaurant or fast food; it is a selection cue, not evidence of cause.
Follow this evidence pathMethod 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 18033; 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.