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USDA ingredient referenceUpdated

Breading or batter as ingredient in food in 79 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Breading or batter as ingredient in food” appears as a formulation input in 79 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 79 linked food records →
Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Breading or batter as ingredient in food 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 79 complete records.

Every occurrence collected here uses ingredient code 99995000 and the source description “Breading or batter as ingredient in food.” 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 Fish (36), Chicken, whole pieces (29), Shellfish (7). 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.

This is an FNDDS formulation label used inside standardized survey-food records. It is a source-calculation component, not necessarily a retail ingredient name.

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

14.9%–24.9%

The middle half of linked records spans 9.9 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

Fish

36 of 79 linked records (46%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

15% to under 30%

39 records (49%) fall in this band after repeated rows for code 99995000 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 99995000 in 73 linked records (92%). 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 99995000 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.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Breading or batter as ingredient in food.”

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 99995000, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrientObserved minimumMiddle 50%MedianObserved maximumLinked records
Caloriesper 100 g of the complete food152 kcal213–258 kcal228 kcal323 kcal79
Proteinper 100 g of the complete food3.7 g15.5–20.7 g18.6 g24.6 g79
Carbohydrateper 100 g of the complete food4 g7.2–11.7 g7.8 g22.9 g79
Total fatper 100 g of the complete food5.3 g11.1–16.9 g13.2 g21.3 g79
Dietary fiberper 100 g of the complete food0.2 g0.3–0.5 g0.3 g2 g79
Sodiumper 100 g of the complete food299 mg334–433 mg388 mg877 mg79

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 79 Feast-indexed food records that list code 99995000

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.

79 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food recordUSDA categoryFormulationListed input weightWeight shareCaloriesProteinSodiumCitation
Beef, steak, country fried Beef, excludes ground 4 input rows 20 g 19.8% 306 kcal 19.9 g 432 mg FDC 2705842 ↗
Calamari, fried Shellfish 4 input rows 25 g 24.9% 234 kcal 13.8 g 377 mg FDC 2706334 ↗
Chicken "wings", boneless, with hot sauce, from fast food / restaurant Chicken, whole pieces 6 input rows 5 g 5% 282 kcal 12.4 g 877 mg FDC 2706079 ↗
Chicken "wings", boneless, with hot sauce, from other sources Chicken, whole pieces 6 input rows 5 g 5% 232 kcal 11.4 g 827 mg FDC 2706080 ↗
Chicken breast, baked, coated, skin / coating eaten Chicken, whole pieces 3 input rows 10 g 10% 207 kcal 23.8 g 320 mg FDC 2705980 ↗
Chicken breast, fried, coated, prepared skinless, coating eaten, from raw Chicken, whole pieces 3 input rows 15 g 15% 219 kcal 24.6 g 318 mg FDC 2705975 ↗
Chicken breast, fried, coated, skin / coating eaten, from fast food / restaurant Chicken, whole pieces 3 input rows 15 g 15% 273 kcal 19.3 g 549 mg FDC 2705978 ↗
Chicken breast, fried, coated, skin / coating eaten, from pre-cooked Chicken, whole pieces 4 input rows 18 g 18% 250 kcal 20.6 g 331 mg FDC 2705976 ↗
Chicken breast, fried, coated, skin / coating eaten, from raw Chicken, whole pieces 3 input rows 15 g 15% 243 kcal 21.5 g 299 mg FDC 2705973 ↗
Chicken breast, fried, coated, skin / coating not eaten, from fast food / restaurant Chicken, whole pieces 3 input rows 15 g 15% 213 kcal 22.8 g 436 mg FDC 2705979 ↗
Chicken drumstick, baked, coated, skin / coating eaten Chicken, whole pieces 4 input rows 10 g 9.9% 205 kcal 21 g 439 mg FDC 2706025 ↗
Chicken drumstick, fried, coated, prepared skinless, coating eaten, from raw Chicken, whole pieces 4 input rows 15 g 14.9% 212 kcal 19.7 g 443 mg FDC 2706020 ↗
Chicken drumstick, fried, coated, skin / coating eaten, from fast food / restaurant Chicken, whole pieces 4 input rows 15 g 15.3% 288 kcal 17.8 g 624 mg FDC 2706023 ↗
Chicken drumstick, fried, coated, skin / coating eaten, from pre-cooked Chicken, whole pieces 4 input rows 18 g 17.8% 247 kcal 18.3 g 479 mg FDC 2706021 ↗
Chicken drumstick, fried, coated, skin / coating eaten, from raw Chicken, whole pieces 4 input rows 15 g 14.9% 241 kcal 19.1 g 363 mg FDC 2706018 ↗
Chicken drumstick, fried, coated, skin / coating not eaten, from fast food / restaurant Chicken, whole pieces 4 input rows 15 g 15.3% 213 kcal 21.8 g 546 mg FDC 2706024 ↗
Chicken leg, drumstick and thigh, baked, coated, skin / coating eaten Chicken, whole pieces 5 input rows 10 g 9.9% 226 kcal 21 g 428 mg FDC 2705998 ↗
Chicken leg, drumstick and thigh, fried, coated, skin / coating eaten Chicken, whole pieces 5 input rows 15 g 14.9% 260 kcal 19 g 353 mg FDC 2705996 ↗
Chicken thigh, baked, coated, skin / coating eaten Chicken, whole pieces 4 input rows 10 g 9.9% 240 kcal 21 g 420 mg FDC 2706054 ↗
Chicken thigh, fried, coated, prepared skinless, coating eaten, from raw Chicken, whole pieces 4 input rows 15 g 14.9% 231 kcal 20.1 g 426 mg FDC 2706047 ↗
Chicken thigh, fried, coated, skin / coating eaten, from fast food Chicken, whole pieces 4 input rows 15 g 15.3% 294 kcal 16.3 g 748 mg FDC 2706050 ↗
Chicken thigh, fried, coated, skin / coating eaten, from pre-cooked Chicken, whole pieces 4 input rows 18 g 17.8% 277 kcal 18.2 g 464 mg FDC 2706048 ↗
Chicken thigh, fried, coated, skin / coating eaten, from raw Chicken, whole pieces 4 input rows 15 g 14.9% 273 kcal 19 g 346 mg FDC 2706045 ↗
Chicken thigh, fried, coated, skin / coating eaten, from restaurant Chicken, whole pieces 4 input rows 15 g 15.3% 294 kcal 16.3 g 748 mg FDC 2706052 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from fast food Chicken, whole pieces 4 input rows 15 g 15.3% 218 kcal 19.4 g 613 mg FDC 2706051 ↗
Chicken thigh, fried, coated, skin / coating not eaten, from restaurant Chicken, whole pieces 4 input rows 15 g 15.3% 218 kcal 19.4 g 613 mg FDC 2706053 ↗
Chicken wing, baked, coated Chicken, whole pieces 4 input rows 10 g 9.9% 260 kcal 21.4 g 417 mg FDC 2706069 ↗
Chicken wing, fried, coated, from fast food Chicken, whole pieces 4 input rows 15 g 15.3% 323 kcal 17.8 g 843 mg FDC 2706067 ↗
Chicken wing, fried, coated, from pre-cooked Chicken, whole pieces 4 input rows 18 g 17.8% 294 kcal 18.6 g 461 mg FDC 2706066 ↗
Chicken wing, fried, coated, from raw Chicken, whole pieces 4 input rows 15 g 14.9% 289 kcal 19.4 g 419 mg FDC 2706065 ↗
Chicken wing, fried, coated, from restaurant Chicken, whole pieces 4 input rows 15 g 15.3% 323 kcal 17.8 g 843 mg FDC 2706068 ↗
Chiles rellenos, cheese-filled Other Mexican mixed dishes 5 input rows 110 g 18.5% 228 kcal 7.8 g 445 mg FDC 2710043 ↗
Chiles rellenos, filled with meat and cheese Other Mexican mixed dishes 6 input rows 110 g 17.4% 230 kcal 9 g 421 mg FDC 2710044 ↗
Clams, fried Shellfish 4 input rows 25 g 24.9% 230 kcal 13.1 g 386 mg FDC 2706341 ↗
Crayfish, fried Shellfish 4 input rows 25 g 24.9% 223 kcal 14.1 g 387 mg FDC 2706347 ↗
Fish, bass, baked or broiled, coated Fish 4 input rows 15 g 14.9% 182 kcal 20.6 g 334 mg FDC 2706297 ↗
Fish, bass, fried Fish 4 input rows 25 g 24.9% 238 kcal 15.9 g 395 mg FDC 2706298 ↗
Fish, carp Fish 4 input rows 15 g 14.9% 213 kcal 20 g 314 mg FDC 2706233 ↗
Fish, catfish, baked or broiled, coated Fish 4 input rows 15 g 14.9% 205 kcal 17.2 g 366 mg FDC 2706237 ↗
Fish, catfish, fried Fish 4 input rows 25 g 24.9% 255 kcal 13.5 g 418 mg FDC 2706238 ↗
Fish, cod, baked or broiled, coated Fish 4 input rows 15 g 14.9% 152 kcal 17.3 g 377 mg FDC 2706243 ↗
Fish, cod, fried Fish 4 input rows 25 g 24.9% 217 kcal 13.5 g 426 mg FDC 2706244 ↗
Fish, croaker Fish 4 input rows 15 g 14.9% 189 kcal 19.9 g 322 mg FDC 2706246 ↗
Fish, eel Fish 4 input rows 15 g 14.9% 273 kcal 20.6 g 317 mg FDC 2706247 ↗
Fish, flounder, baked or broiled, coated Fish 4 input rows 15 g 14.9% 153 kcal 14.3 g 348 mg FDC 2706251 ↗
Fish, flounder, fried Fish 4 input rows 25 g 24.9% 217 kcal 11.4 g 405 mg FDC 2706252 ↗
Fish, haddock, baked or broiled, coated Fish 4 input rows 15 g 14.9% 152 kcal 18.4 g 334 mg FDC 2706257 ↗
Fish, haddock, fried Fish 4 input rows 25 g 24.9% 217 kcal 14.3 g 395 mg FDC 2706258 ↗
Fish, halibut Fish 4 input rows 15 g 14.9% 175 kcal 20.7 g 334 mg FDC 2706260 ↗
Fish, herring Fish 4 input rows 15 g 14.9% 245 kcal 20.1 g 357 mg FDC 2706261 ↗
Fish, mackerel, baked or broiled, coated Fish 4 input rows 15 g 14.9% 245 kcal 22.3 g 353 mg FDC 2706266 ↗
Fish, mackerel, fried Fish 4 input rows 25 g 24.9% 284 kcal 17.2 g 409 mg FDC 2706267 ↗
Fish, mullet Fish 4 input rows 15 g 14.9% 202 kcal 21.6 g 331 mg FDC 2706269 ↗
Fish, perch, baked or broiled, coated Fish 4 input rows 15 g 14.9% 163 kcal 17.3 g 342 mg FDC 2706273 ↗
Fish, perch, fried Fish 4 input rows 25 g 24.9% 224 kcal 13.6 g 400 mg FDC 2706274 ↗
Fish, pike Fish 4 input rows 15 g 14.9% 172 kcal 21.5 g 304 mg FDC 2706276 ↗
Fish, pompano, baked or broiled, coated Fish 4 input rows 15 g 14.9% 252 kcal 20.6 g 331 mg FDC 2706280 ↗
Fish, pompano, fried Fish 4 input rows 25 g 24.9% 289 kcal 16 g 393 mg FDC 2706281 ↗
Fish, salmon, baked or broiled, coated Fish 5 input rows 15 g 14.9% 277 kcal 22.7 g 329 mg FDC 2706288 ↗
Fish, salmon, fried Fish 5 input rows 25 g 24.9% 307 kcal 17.4 g 391 mg FDC 2706289 ↗
Fish, shark Fish 4 input rows 15 g 14.9% 216 kcal 23.3 g 346 mg FDC 2706300 ↗
Fish, snapper Fish 4 input rows 15 g 14.9% 185 kcal 22.8 g 330 mg FDC 2706283 ↗
Fish, swordfish Fish 4 input rows 15 g 14.9% 231 kcal 21.9 g 348 mg FDC 2706301 ↗
Fish, tilapia, baked or broiled, coated Fish 4 input rows 15 g 14.9% 180 kcal 22.3 g 318 mg FDC 2706321 ↗
Fish, tilapia, fried Fish 4 input rows 25 g 24.9% 237 kcal 17.2 g 383 mg FDC 2706322 ↗
Fish, trout, baked or broiled, coated Fish 4 input rows 15 g 14.9% 228 kcal 22.2 g 317 mg FDC 2706305 ↗
Fish, trout, fried Fish 4 input rows 25 g 24.9% 271 kcal 17.1 g 382 mg FDC 2706306 ↗
Fish, white, mixed species, baked or broiled, coated Fish 5 input rows 15 g 14.9% 166 kcal 19.8 g 348 mg FDC 2706326 ↗
Fish, white, mixed species, fried Fish 5 input rows 25 g 24.9% 227 kcal 15.3 g 405 mg FDC 2706327 ↗
Fish, whiting, baked or broiled, coated Fish 4 input rows 15 g 14.9% 174 kcal 20.5 g 339 mg FDC 2706315 ↗
Fish, whiting, fried Fish 4 input rows 25 g 24.9% 233 kcal 15.8 g 398 mg FDC 2706316 ↗
Fried green beans Fried vegetables 4 input rows 50 g 49.8% 223 kcal 4 g 314 mg FDC 2709869 ↗
Fried green tomatoes Fried vegetables 4 input rows 50 g 49.8% 216 kcal 3.7 g 317 mg FDC 2709725 ↗
Fried summer squash, yellow or green Fried vegetables 4 input rows 50 g 49.8% 216 kcal 3.8 g 317 mg FDC 2710058 ↗
Mock chicken legs Beef, excludes ground 4 input rows 20 g 20% 242 kcal 21.5 g 313 mg FDC 2705911 ↗
Oysters, fried Shellfish 4 input rows 25 g 24.9% 203 kcal 6.3 g 408 mg FDC 2706354 ↗
Scallops, fried Shellfish 4 input rows 25 g 24.9% 217 kcal 11.1 g 466 mg FDC 2706359 ↗
Shrimp, baked or broiled, coated Shellfish 4 input rows 15 g 14.9% 154 kcal 15.6 g 388 mg FDC 2706365 ↗
Shrimp, fried Shellfish 4 input rows 25 g 24.9% 218 kcal 12.3 g 434 mg FDC 2706364 ↗

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 10 exact records behind Breading or batter as ingredient in food (USDA input 99995000). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Fish, eel is higher in vitamin D per 100 g

Fish, eel reports 24.5 µg versus 0 µg for Calamari, fried: a 24.5 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Fish, eel is denser; Chicken breast, fried, coated, skin / coating eaten, from raw is higher in its source amount

Fish, eel reports 273 kcal per 100 g and 232 kcal in USDA source amount (85 g). Chicken breast, fried, coated, skin / coating eaten, from raw reports a lower 243 kcal per 100 g but a higher 425 kcal in USDA source amount (175 g).

Record identity is part of the estimate

Distinguish “Fish, eel” from “Chicken breast, fried, coated, prepared skinless, coating eaten, from raw”

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 Breading or batter as ingredient in food (USDA input 99995000), 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 Chicken breast fried coated

Chicken breast, fried, coated, prepared skinless, coating eaten, from raw and Chicken breast, fried, coated, skin / coating eaten, from raw 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 Beef, steak

Beef, steak, country fried is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Test a nearby record choice Chicken breast, baked, broiled, or roasted, skin not eaten, from raw vs Chicken breast, fried, coated, skin / coating eaten, from raw

Chicken breast, fried, coated, skin / coating eaten, from raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: raw; baked, roasted, or broiled versus raw; fried; 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 8 of 10 context records; its summed listed input weight spans 7–50 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 Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled

USDA input 13910 appears in 1 of 10 context records; its summed listed input weight spans 71–71 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 Calamari, cooked vs Calamari, fried

Calamari, fried is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 3 context records in this source topic Chicken, whole pieces

Chicken breast, fried, coated, skin / coating eaten, from raw and Chicken "wings", boneless, with hot sauce, from fast food / restaurant 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

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 99995000; 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.