USDA ingredient referenceUpdated August 22, 2026

Bread, oatmeal in 5 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Bread, oatmeal” appears as a formulation input in 5 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 5 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Bread, oatmeal 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 5 complete records.

Every occurrence collected here uses ingredient code 18039 and the source description “Bread, oatmeal.” 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 (4), Rolls and buns (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. This is a very small set of 5 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.

Typical listed-weight range

100%–100%

The middle half of linked records spans 0 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

Yeast breads

4 of 5 linked records (80%) sit in this USDA category. The remainder span 1 other category.

Most populated share band

60% to 100%

5 records (100%) fall in this band after repeated rows for code 18039 are combined within each food.

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 18039 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 18039 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 18039 have been combined.

Under 1%0 records
0 of 5
1% to under 5%0 records
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5% to under 15%0 records
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15% to under 30%0 records
0 of 5
30% to under 60%0 records
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60% to 100%5 records
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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
Yeast breads	4	100%	100%–100%	100%–100%

What the spread can tell you

In this collection, “Bread, oatmeal” ranges from 100% to 100% of listed source-input weight, with a median of 100%. 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, oatmeal.”

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 18039, 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	269 kcal	269–296 kcal	296 kcal	299 kcal	5
Proteinper 100 g of the complete food	8.4 g	8.4–9.2 g	9.2 g	9.3 g	5
Carbohydrateper 100 g of the complete food	48.5 g	48.5–53.3 g	53.3 g	53.9 g	5
Total fatper 100 g of the complete food	4.4 g	4.4–4.8 g	4.8 g	4.9 g	5
Dietary fiberper 100 g of the complete food	4 g	4–4.4 g	4.4 g	4.4 g	5
Sodiumper 100 g of the complete food	447 mg	447–491 mg	491 mg	497 mg	5

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 5 Feast-indexed food records that list code 18039

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

5 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
Bread, oat bran	Yeast breads	Sole source	100 g	100%	299 kcal	9.3 g	497 mg	FDC 2707770 ↗
Bread, oat bran, toasted	Yeast breads	Sole source	100 g	100%	296 kcal	9.2 g	491 mg	FDC 2707771 ↗
Bread, oatmeal	Yeast breads	Sole source	100 g	100%	269 kcal	8.4 g	447 mg	FDC 2707768 ↗
Bread, oatmeal, toasted	Yeast breads	Sole source	100 g	100%	296 kcal	9.2 g	491 mg	FDC 2707769 ↗
Roll, oatmeal	Rolls and buns	Sole source	100 g	100%	269 kcal	8.4 g	447 mg	FDC 2707773 ↗

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 5 exact records behind Bread, oatmeal (USDA input 18039). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bread, oat bran is higher in potassium per 100 g

Bread, oat bran reports 158 mg versus 142 mg for Bread, oatmeal: a 16 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, oat bran is denser; Roll, oatmeal is higher in its source amount

Bread, oat bran reports 299 kcal per 100 g and 84 kcal in USDA source amount (28 g). Roll, oatmeal reports a lower 269 kcal per 100 g but a higher 97 kcal in USDA source amount (36 g).

Record identity is part of the estimate

Distinguish “Bread, oatmeal” from “Bread, oatmeal, toasted”

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, oatmeal (USDA input 18039), 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, oat bran and Bread, oat bran, 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 Roll

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

Follow this evidence path 4 context records in this source topic Yeast breads

Bread, oatmeal and Bread, oat bran 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 1 context record in this source topic Rolls and buns

Roll, oatmeal belongs 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 Inspect an exact record Bread, oatmeal

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707768 citation for this exact record—not a name-level average.

Follow this evidence path 5 records share this broad food family Breads & baked goods: broader category context

Bread, oatmeal and Roll, oatmeal, plus 3 more are assigned to Feast’s Breads & baked goods editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path Check another exact record Bread, oat bran

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707770 citation for this exact record—not a name-level average.

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 18039; 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.