USDA source ingredient 11935FNDDS 2021–2023
Catsup in USDA source formulations
USDA source ingredient 11935, “Catsup,” appears in 10 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 Cheeseburger (Burger King); Beef with sweet and sour sauce; Spam sandwich; Meatloaf sandwich; Stuffed cabbage rolls with beef and rice. 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 10 complete records.
Every occurrence collected here uses ingredient code 11935 and the source description “Catsup.” 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 Burgers (3), Stir-fry and soy-based sauce mixtures (3), Deli and cured meat 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.
Why this page qualifies: 10 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 11935 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
- Burgers3 records
Cheeseburger (Burger King); Double cheeseburger (Burger King); Hamburger (Burger King)
- Stir-fry and soy-based sauce mixtures3 records
Beef with sweet and sour sauce; Sweet and sour pork with rice; Sweet and sour shrimp
- Deli and cured meat sandwiches1 record
Spam sandwich
- Meat and BBQ sandwiches1 record
Meatloaf sandwich
- Meat mixed dishes1 record
Stuffed cabbage rolls with beef and rice
- Tomato-based condiments1 record
Ketchup
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 11935, 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 | 109 kcal | 214 kcal | 278 kcal | 10 |
| Proteinper 100 g of the complete food | 1.1 g | 9.9 g | 16.3 g | 10 |
| Carbohydrateper 100 g of the complete food | 8.8 g | 20.3 g | 28.7 g | 10 |
| Total fatper 100 g of the complete food | 0.3 g | 9.7 g | 15.7 g | 10 |
| Dietary fiberper 100 g of the complete food | 0.3 g | 0.9 g | 1.3 g | 10 |
| Sodiumper 100 g of the complete food | 261 mg | 447 mg | 928 mg | 10 |
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 10 food records that list code 11935
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.
10 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Beef with sweet and sour sauce | Stir-fry and soy-based sauce mixtures | 15 input rows | 34 g | 3.1% | 211 kcal | 9.3 g | 346 mg | FDC 2706392 ↗ |
| Cheeseburger (Burger King) | Burgers | 6 input rows | 5 g | 4.1% | 265 kcal | 14 g | 527 mg | FDC 2706890 ↗ |
| Double cheeseburger (Burger King) | Burgers | 6 input rows | 5 g | 2.8% | 278 kcal | 16.3 g | 502 mg | FDC 2706913 ↗ |
| Hamburger (Burger King) | Burgers | 5 input rows | 5 g | 4.7% | 254 kcal | 13.6 g | 400 mg | FDC 2706922 ↗ |
| Ketchup | Tomato-based condiments | 2 input rows | 50 g | 50% | 109 kcal | 1.1 g | 928 mg | FDC 2709733 ↗ |
| Meatloaf sandwich | Meat and BBQ sandwiches | 3 input rows | 17 g | 12.8% | 217 kcal | 11.8 g | 494 mg | FDC 2706946 ↗ |
| Spam sandwich | Deli and cured meat sandwiches | 3 input rows | 17 g | 12.8% | 266 kcal | 10 g | 913 mg | FDC 2707055 ↗ |
| Stuffed cabbage rolls with beef and rice | Meat mixed dishes | 11 input rows | 68 g | 4.8% | 114 kcal | 8.3 g | 338 mg | FDC 2706620 ↗ |
| Sweet and sour pork with rice | Stir-fry and soy-based sauce mixtures | 16 input rows | 34 g | 2.6% | 187 kcal | 9.8 g | 261 mg | FDC 2706655 ↗ |
| Sweet and sour shrimp | Stir-fry and soy-based sauce mixtures | 15 input rows | 34 g | 3.1% | 172 kcal | 5.9 g | 347 mg | FDC 2706456 ↗ |
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 11935; 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.