USDA source ingredient 18075FNDDS 2021–2023
Bread, whole-wheat, commercially prepared in USDA source formulations
USDA source ingredient 18075, “Bread, whole-wheat, commercially prepared,” appears in 7 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, white with whole wheat swirl; Chicken fillet sandwich, from school cafeteria; French toast, school; Fish sandwich, from school cafeteria; Bread, white with whole wheat swirl, toasted. 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 7 complete records.
Every occurrence collected here uses ingredient code 18075 and the source description “Bread, whole-wheat, commercially prepared.” 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), Chicken fillet sandwiches (1), Pancakes, waffles, French toast (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: 7 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 18075 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 breads4 records
Bread, white with whole wheat swirl; Bread, white with whole wheat swirl, toasted; Bread, whole wheat
- Chicken fillet sandwiches1 record
Chicken fillet sandwich, from school cafeteria
- Pancakes, waffles, French toast1 record
French toast, school
- Seafood sandwiches1 record
Fish sandwich, from school cafeteria
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 18075, 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 | 162 kcal | 254 kcal | 301 kcal | 7 |
| Proteinper 100 g of the complete food | 9.2 g | 12.4 g | 15 g | 7 |
| Carbohydrateper 100 g of the complete food | 22.6 g | 43.1 g | 53.4 g | 7 |
| Total fatper 100 g of the complete food | 3.6 g | 3.9 g | 8.1 g | 7 |
| Dietary fiberper 100 g of the complete food | 2.9 g | 4.4 g | 6.6 g | 7 |
| Sodiumper 100 g of the complete food | 245 mg | 440 mg | 508 mg | 7 |
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
2 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.
Complete linked catalog
All 7 food records that list code 18075
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.
7 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Bread, white with whole wheat swirl | Yeast breads | 2 input rows | 50 g | 50% | 260 kcal | 10.9 g | 440 mg | FDC 2707602 ↗ |
| Bread, white with whole wheat swirl, toasted | Yeast breads | 2 input rows | 50 g | 50% | 301 kcal | 12.4 g | 508 mg | FDC 2707603 ↗ |
| Bread, whole wheat | Yeast breads | Sole source | 100 g | 100% | 254 kcal | 12.3 g | 430 mg | FDC 2707709 ↗ |
| Bread, whole wheat, toasted | Yeast breads | Sole source | 100 g | 100% | 279 kcal | 13.5 g | 473 mg | FDC 2707710 ↗ |
| Chicken fillet sandwich, from school cafeteria | Chicken fillet sandwiches | 2 input rows | 52 g | 56.5% | 251 kcal | 14.6 g | 446 mg | FDC 2707001 ↗ |
| Fish sandwich, from school cafeteria | Seafood sandwiches | 2 input rows | 50 g | 55.6% | 209 kcal | 15 g | 387 mg | FDC 2707025 ↗ |
| French toast, school | Pancakes, waffles, French toast | 4 input rows | 135 g | 49.1% | 162 kcal | 9.2 g | 245 mg | FDC 2708334 ↗ |
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 18075; 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.