USDA ingredient referenceUpdated August 22, 2026

Butter, stick, salted in 78 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Butter, stick, salted” appears as a formulation input in 78 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 78 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Butter, stick, salted 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 78 complete records.

Every occurrence collected here uses ingredient code 1001 and the source description “Butter, stick, salted.” 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 White potatoes, baked or boiled (16), Seafood mixed dishes (14), Yeast breads (11). 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.

Typical listed-weight range

1.6%–5.7%

The middle half of linked records spans 4.1 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.

Largest linked category

White potatoes, baked or boiled

16 of 78 linked records (21%) sit in this USDA category. The remainder span 16 other categories.

Most populated share band

1% to under 5%

46 records (59%) fall in this band after repeated rows for code 1001 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 1001 in 67 linked records (86%). 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 1001 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 1001 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 1001 have been combined.

Under 1%9 records
9 of 78
1% to under 5%46 records
46 of 78
5% to under 15%21 records
21 of 78
15% to under 30%0 records
0 of 78
30% to under 60%1 record
1 of 78
60% to 100%1 record
1 of 78

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
White potatoes, baked or boiled	16	4.4%	4.2%–4.7%	3.9%–5%
Seafood mixed dishes	14	2.5%	1.7%–3.7%	0.7%–8.5%
Yeast breads	11	1%	0.9%–1.4%	0.8%–3.2%
Eggs and omelets	7	6.5%	5.7%–6.5%	5.3%–7.7%
Poultry mixed dishes	7	1.8%	1%–4.6%	0.1%–9.7%
Doughnuts, sweet rolls, pastries	4	8.5%	7.2%–10.1%	7%–11.3%
Rice mixed dishes	4	0.9%	0.8%–1.6%	0.5%–3.6%
Vegetable dishes	3	1.3%	1.3%–1.9%	1.3%–2.5%

What the spread can tell you

In this collection, “Butter, stick, salted” ranges from 0.1% to 100% of listed source-input weight, with a median of 3.9%. 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 “Butter, stick, salted.”

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 1001, 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	33 kcal	123–249 kcal	152 kcal	743 kcal	78
Proteinper 100 g of the complete food	0.5 g	3.7–10.1 g	7 g	22.6 g	78
Carbohydrateper 100 g of the complete food	0.1 g	7.5–33.4 g	17.3 g	59.2 g	78
Total fatper 100 g of the complete food	1.7 g	3.8–10.7 g	5.5 g	82.2 g	78
Dietary fiberper 100 g of the complete food	0 g	0.6–1.7 g	1.2 g	6.8 g	78
Sodiumper 100 g of the complete food	67 mg	210–429 mg	280 mg	644 mg	78

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 78 Feast-indexed food records that list code 1001

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

78 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
Alfredo sauce	Dips, gravies, other sauces	5 input rows	14 g	3.5%	150 kcal	2.1 g	552 mg	FDC 2705809 ↗
Biryani with chicken	Rice mixed dishes	18 input rows	28 g	0.9%	104 kcal	7.2 g	161 mg	FDC 2706538 ↗
Biryani with meat	Rice mixed dishes	18 input rows	28 g	0.8%	145 kcal	8.5 g	98 mg	FDC 2706490 ↗
Biryani with vegetables	Rice mixed dishes	12 input rows	56 g	3.6%	109 kcal	1.9 g	177 mg	FDC 2708985 ↗
Bread, cornmeal and molasses	Yeast breads	7 input rows	28 g	3.2%	285 kcal	7.9 g	314 mg	FDC 2707622 ↗
Bread, Irish soda	Biscuits, muffins, quick breads	10 input rows	56 g	8.3%	301 kcal	6.5 g	445 mg	FDC 2707852 ↗
Bread, onion	Yeast breads	9 input rows	7 g	0.9%	238 kcal	8.8 g	482 mg	FDC 2707633 ↗
Bread, soy	Yeast breads	9 input rows	7 g	1.1%	267 kcal	16.4 g	589 mg	FDC 2707790 ↗
Bread, sunflower meal	Yeast breads	9 input rows	7 g	0.9%	306 kcal	11.2 g	512 mg	FDC 2707792 ↗
Bread, sweet potato	Yeast breads	9 input rows	7 g	0.8%	241 kcal	8.6 g	474 mg	FDC 2707648 ↗
Bread, vegetable	Yeast breads	12 input rows	7 g	0.9%	259 kcal	9.7 g	532 mg	FDC 2707650 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery	Yeast breads	9 input rows	7 g	1%	271 kcal	10.3 g	576 mg	FDC 2707722 ↗
Bread, wheat or cracked wheat, with raisins2 rows for this code, combined	Yeast breads	13 input rows	14 g	1.6%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, white, made from home recipe or purchased at a bakery	Yeast breads	8 input rows	7 g	1%	272 kcal	10.1 g	565 mg	FDC 2707600 ↗
Bread, whole wheat, made from home recipe or purchased at bakery	Yeast breads	8 input rows	7 g	1.1%	267 kcal	10.4 g	607 mg	FDC 2707711 ↗
Bread, whole wheat, with raisins2 rows for this code, combined	Yeast breads	12 input rows	14 g	1.7%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Broccoli casserole with rice	Vegetable dishes	7 input rows	14 g	1.3%	107 kcal	4.1 g	188 mg	FDC 2709655 ↗
Butter, stick	Butter and animal fats	Sole source	100 g	100%	743 kcal	0.9 g	524 mg	FDC 2710155 ↗
Carrots, glazed, cooked	Carrots	4 input rows	3 g	3%	97 kcal	0.9 g	214 mg	FDC 2709677 ↗
Cheese souffle	Eggs and omelets	6 input rows	42 g	7.7%	207 kcal	9.4 g	314 mg	FDC 2705792 ↗
Chicken and vegetable entree with noodles and cream sauce, frozen meal	Poultry mixed dishes	16 input rows	3 g	1.1%	124 kcal	8.5 g	379 mg	FDC 2707116 ↗
Chicken and vegetable entree with noodles, diet frozen meal	Poultry mixed dishes	16 input rows	0.4 g	0.1%	85 kcal	7.6 g	283 mg	FDC 2707114 ↗
Chicken and vegetables au gratin with rice, diet frozen entree	Poultry mixed dishes	17 input rows	2.6 g	1%	120 kcal	10.7 g	499 mg	FDC 2707111 ↗
Chicken kiev	Poultry mixed dishes	2 input rows	9.7 g	9.7%	280 kcal	21.3 g	644 mg	FDC 2706445 ↗
Chicken or turkey cordon bleu	Poultry mixed dishes	12 input rows	21 g	1.8%	210 kcal	22.6 g	589 mg	FDC 2706441 ↗
Chicken or turkey souffle	Poultry mixed dishes	6 input rows	42 g	7%	171 kcal	11.7 g	380 mg	FDC 2706546 ↗
Chicken or turkey tetrazzini	Poultry mixed dishes	8 input rows	56 g	2.1%	119 kcal	12 g	386 mg	FDC 2706534 ↗
Coffee cake, crumb or quick-bread type2 rows for this code, combined	Doughnuts, sweet rolls, pastries	13 input rows	84 g	11.3%	396 kcal	6.5 g	319 mg	FDC 2708079 ↗
Coffee cake, crumb or quick-bread type, cheese-filled2 rows for this code, combined	Doughnuts, sweet rolls, pastries	14 input rows	84 g	9.7%	365 kcal	6.8 g	291 mg	FDC 2708081 ↗
Coffee cake, crumb or quick-bread type, with fruit2 rows for this code, combined	Doughnuts, sweet rolls, pastries	15 input rows	84 g	7.2%	322 kcal	4.2 g	203 mg	FDC 2708080 ↗
Cookie, chocolate chip, made from home recipe or purchased at a bakery	Cookies and brownies	10 input rows	112 g	14.3%	505 kcal	5.8 g	261 mg	FDC 2707910 ↗
Egg omelet or scrambled egg, made with butter	Eggs and omelets	3 input rows	7 g	6.5%	182 kcal	11.6 g	263 mg	FDC 2707201 ↗
Egg omelet or scrambled egg, with cheese and meat, made with butter	Eggs and omelets	5 input rows	7 g	5.3%	207 kcal	13.3 g	411 mg	FDC 2707224 ↗
Egg omelet or scrambled egg, with cheese, made with butter	Eggs and omelets	4 input rows	7 g	5.7%	203 kcal	12.7 g	354 mg	FDC 2707209 ↗
Egg omelet or scrambled egg, with meat, made with butter	Eggs and omelets	4 input rows	7 g	5.7%	190 kcal	12.7 g	366 mg	FDC 2707216 ↗
Egg white omelet, scrambled, or fried, made with butter	Eggs and omelets	3 input rows	7 g	6.5%	97 kcal	10 g	297 mg	FDC 2707286 ↗
Egg, whole, fried with butter	Eggs and omelets	3 input rows	7 g	6.5%	182 kcal	11.6 g	263 mg	FDC 2707159 ↗
Fish in lemon-butter sauce with starch item, vegetable, frozen meal	Seafood mixed dishes	11 input rows	5.4 g	1.6%	101 kcal	5.5 g	452 mg	FDC 2707119 ↗
Fish timbale or mousse	Seafood mixed dishes	7 input rows	21 g	2.7%	149 kcal	10.1 g	247 mg	FDC 2706448 ↗
Flavored rice and pasta mixture, reduced sodium	Rice mixed dishes	11 input rows	5 g	0.5%	111 kcal	2.6 g	157 mg	FDC 2709083 ↗
Gnocchi, potato	Pasta mixed dishes, excludes macaroni and cheese	6 input rows	70 g	10.6%	135 kcal	2.4 g	279 mg	FDC 2708722 ↗
Honey butter	Butter and animal fats	2 input rows	56 g	41.2%	485 kcal	0.5 g	218 mg	FDC 2710179 ↗
Lobster gumbo	Seafood mixed dishes	9 input rows	28 g	1.2%	59 kcal	6.2 g	288 mg	FDC 2707141 ↗
Lobster with bread stuffing, baked	Seafood mixed dishes	5 input rows	28 g	8.5%	177 kcal	15 g	641 mg	FDC 2706563 ↗
Muffin, wheat bran	Biscuits, muffins, quick breads	8 input rows	42 g	3.7%	208 kcal	6.3 g	208 mg	FDC 2707837 ↗
Oysters Rockefeller	Seafood mixed dishes	7 input rows	4 g	4%	134 kcal	7.6 g	430 mg	FDC 2706849 ↗
Pastry, cookie type, fried	Doughnuts, sweet rolls, pastries	10 input rows	113.4 g	7%	397 kcal	6 g	67 mg	FDC 2708051 ↗
Pastry, egg and cheese filled	Turnovers and other grain-based items	9 input rows	112 g	10.8%	349 kcal	8.4 g	216 mg	FDC 2708727 ↗
Potato, baked, peel eaten, with butter	White potatoes, baked or boiled	3 input rows	15 g	5%	125 kcal	2.4 g	203 mg	FDC 2709525 ↗
Potato, baked, peel eaten, with cheese	White potatoes, baked or boiled	5 input rows	15 g	4.2%	153 kcal	4.1 g	225 mg	FDC 2709527 ↗
Potato, baked, peel eaten, with chili	White potatoes, baked or boiled	5 input rows	15 g	3.9%	143 kcal	4.9 g	259 mg	FDC 2709529 ↗
Potato, baked, peel eaten, with meat	White potatoes, baked or boiled	6 input rows	15 g	4.1%	160 kcal	4.7 g	257 mg	FDC 2709528 ↗
Potato, baked, peel eaten, with sour cream	White potatoes, baked or boiled	4 input rows	15 g	4.5%	131 kcal	2.5 g	189 mg	FDC 2709526 ↗
Potato, baked, peel eaten, with vegetables	White potatoes, baked or boiled	5 input rows	15 g	4.3%	142 kcal	4.1 g	228 mg	FDC 2709530 ↗
Potato, baked, peel not eaten, with butter	White potatoes, baked or boiled	3 input rows	15 g	5%	125 kcal	1.9 g	198 mg	FDC 2709518 ↗
Potato, baked, peel not eaten, with cheese	White potatoes, baked or boiled	5 input rows	15 g	4.2%	153 kcal	3.7 g	221 mg	FDC 2709520 ↗
Potato, baked, peel not eaten, with chili	White potatoes, baked or boiled	5 input rows	15 g	3.9%	143 kcal	4.5 g	255 mg	FDC 2709522 ↗
Potato, baked, peel not eaten, with meat	White potatoes, baked or boiled	6 input rows	15 g	4.1%	160 kcal	4.3 g	253 mg	FDC 2709521 ↗
Potato, baked, peel not eaten, with sour cream	White potatoes, baked or boiled	4 input rows	15 g	4.5%	131 kcal	2 g	184 mg	FDC 2709519 ↗
Potato, baked, peel not eaten, with vegetables	White potatoes, baked or boiled	5 input rows	15 g	4.3%	142 kcal	3.7 g	224 mg	FDC 2709523 ↗
Potato, boiled, from fresh, peel eaten, made with butter	White potatoes, baked or boiled	3 input rows	5 g	4.7%	123 kcal	2.4 g	181 mg	FDC 2709397 ↗
Potato, boiled, from fresh, peel not eaten, made with butter	White potatoes, baked or boiled	3 input rows	5 g	4.7%	123 kcal	1.9 g	176 mg	FDC 2709391 ↗
Potato, roasted, from fresh, peel eaten, made with butter	White potatoes, baked or boiled	3 input rows	5 g	4.7%	123 kcal	2.4 g	181 mg	FDC 2709407 ↗
Potato, roasted, from fresh, peel not eaten, made with butter	White potatoes, baked or boiled	3 input rows	5 g	4.7%	123 kcal	1.9 g	176 mg	FDC 2709413 ↗
Rice, brown, cooked, made with butter	Rice	3 input rows	4.7 g	2.3%	137 kcal	2.4 g	209 mg	FDC 2708411 ↗
Rice, white, cooked, made with butter	Rice	3 input rows	4.7 g	2.9%	147 kcal	2.6 g	253 mg	FDC 2708405 ↗
Seafood souffle	Seafood mixed dishes	8 input rows	42 g	7%	153 kcal	9.9 g	425 mg	FDC 2706569 ↗
Seafood thermidor	Seafood mixed dishes	8 input rows	6 g	6%	251 kcal	10.6 g	388 mg	FDC 2706451 ↗
Shrimp and vegetables in sauce with noodles, diet frozen meal	Seafood mixed dishes	16 input rows	2.2 g	0.7%	91 kcal	5.3 g	456 mg	FDC 2707120 ↗
Shrimp gumbo	Seafood mixed dishes	9 input rows	28 g	1.2%	61 kcal	6.5 g	377 mg	FDC 2707142 ↗
Shrimp scampi	Shellfish	5 input rows	5 g	5%	192 kcal	15.4 g	168 mg	FDC 2706458 ↗
Squash, summer, casserole, with rice and tomato sauce	Vegetable dishes	6 input rows	14 g	1.3%	83 kcal	2.3 g	120 mg	FDC 2710060 ↗
Tuna casserole with vegetables and mushroom sauce, no noodles	Seafood mixed dishes	8 input rows	28 g	2.7%	115 kcal	9 g	364 mg	FDC 2706858 ↗
Tuna noodle casserole with cream or white sauce	Seafood mixed dishes	5 input rows	28 g	2.5%	168 kcal	10.1 g	249 mg	FDC 2706570 ↗
Tuna noodle casserole with mushroom sauce	Seafood mixed dishes	6 input rows	28 g	2.4%	139 kcal	9 g	328 mg	FDC 2706571 ↗
Tuna noodle casserole with vegetables and mushroom sauce	Seafood mixed dishes	9 input rows	28 g	2%	124 kcal	8.1 g	280 mg	FDC 2706718 ↗
Tuna noodle casserole with vegetables, cream or white sauce	Seafood mixed dishes	8 input rows	28 g	2.1%	149 kcal	9 g	211 mg	FDC 2706714 ↗
Vegetarian stew	Vegetable dishes	9 input rows	56 g	2.5%	33 kcal	0.7 g	144 mg	FDC 2707479 ↗

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 11 exact records behind Butter, stick, salted (USDA input 1001). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bread, wheat or cracked wheat, made from home recipe or purchased at bakery is higher in dietary fiber per 100 g

Bread, wheat or cracked wheat, made from home recipe or purchased at bakery reports 3.4 g versus 0 g for Butter, stick: a 3.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Tuna noodle casserole with mushroom sauce is denser; Potato, baked, peel eaten, with sour cream is higher in its source amount

Tuna noodle casserole with mushroom sauce reports 139 kcal per 100 g and 389 kcal in USDA source amount (280 g). Potato, baked, peel eaten, with sour cream reports a lower 131 kcal per 100 g but a higher 413 kcal in USDA source amount (315 g).

Record identity is part of the estimate

Distinguish “Potato, baked, peel eaten, with sour cream” from “Butter, stick”

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 Butter, stick, salted (USDA input 1001), 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 Potato baked peel

Potato, baked, peel eaten, with chili and Potato, baked, peel eaten, with sour cream 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 Biryani

Biryani with meat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Milk, NFS

USDA input 11100000 appears in 4 of 11 context records; its summed listed input weight spans 122–183 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 Beverages, water, tap, drinking

USDA input 14411 appears in 3 of 11 context records; its summed listed input weight spans 4.9–118.5 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 Test a nearby record choice Egg, whole, baked, no added fat vs Egg, whole, fried with butter

Egg, whole, fried with butter is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Egg, whole, boiled or poached vs Egg, whole, fried with butter

Egg, whole, fried with butter is held as one side of the comparison. The explicit record-description contrast is Preparation wording: boiled or poached versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Butter, stick to 3.4 g in Bread, wheat or cracked wheat, made from home recipe or purchased at bakery, all per 100 g.

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 1001; 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.