USDA ingredient referenceUpdated August 22, 2026

Cereals, oats, regular and quick, dry in 25 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cereals, oats, regular and quick, dry” appears as a formulation input in 25 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 25 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Cereals, oats, regular and quick, dry 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 25 complete records.

Every occurrence collected here uses ingredient code 8120 and the source description “Cereals, oats, regular and quick, not fortified, dry.” 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 Oatmeal (8), Ready-to-eat cereal, higher sugar (>21.2g/100g) (7), Ready-to-eat cereal, lower sugar (=<21.2g/100g) (6). 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

10.2%–49.1%

The middle half of linked records spans 38.9 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

Oatmeal

8 of 25 linked records (32%) sit in this USDA category. The remainder span 6 other categories.

Most populated share band

5% to under 15%

14 records (56%) fall in this band after repeated rows for code 8120 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 8120 in 24 linked records (96%). 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 8120 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 8120 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 8120 have been combined.

Under 1%1 record
1 of 25
1% to under 5%1 record
1 of 25
5% to under 15%14 records
14 of 25
15% to under 30%2 records
2 of 25
30% to under 60%1 record
1 of 25
60% to 100%6 records
6 of 25

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
Oatmeal	8	14.1%	14%–14.3%	13.1%–14.3%
Ready-to-eat cereal, higher sugar (>21.2g/100g)	7	60.8%	10%–65.5%	9.9%–65.5%
Ready-to-eat cereal, lower sugar (=<21.2g/100g)	6	37.6%	25%–71.6%	14.9%–94.5%

What the spread can tell you

In this collection, “Cereals, oats, regular and quick, not fortified, dry” ranges from 0.9% to 94.5% of listed source-input weight, with a median of 14.3%. 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 “Cereals, oats, regular and quick, not fortified, dry.”

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 8120, 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	64 kcal	110–385 kcal	373 kcal	422 kcal	25
Proteinper 100 g of the complete food	1.7 g	3.4–8.6 g	6.4 g	12.4 g	25
Carbohydrateper 100 g of the complete food	11.2 g	16–76 g	67.4 g	82.1 g	25
Total fatper 100 g of the complete food	1.1 g	3.3–6.1 g	4.8 g	18.9 g	25
Dietary fiberper 100 g of the complete food	0.2 g	1.7–7.4 g	2.7 g	14.6 g	25
Sodiumper 100 g of the complete food	18 mg	117–509 mg	385 mg	701 mg	25

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 25 Feast-indexed food records that list code 8120

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

25 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
Atole de avena	Smoothies and grain drinks	4 input rows	40 g	2.4%	83 kcal	1.7 g	18 mg	FDC 2710605 ↗
Cereal, chocolate puffs	Ready-to-eat cereal, higher sugar (>21.2g/100g)	13 input rows	10 g	9.9%	388 kcal	5.4 g	425 mg	FDC 2708449 ↗
Cereal, crunch	Ready-to-eat cereal, higher sugar (>21.2g/100g)	8 input rows	10 g	10%	398 kcal	4.3 g	701 mg	FDC 2708447 ↗
Cereal, frosted oats with marshmallows	Ready-to-eat cereal, higher sugar (>21.2g/100g)	10 input rows	60 g	60.8%	372 kcal	8.2 g	639 mg	FDC 2708467 ↗
Cereal, granola	Ready-to-eat cereal, higher sugar (>21.2g/100g)	6 input rows	65 g	65.4%	420 kcal	9.8 g	161 mg	FDC 2708461 ↗
Cereal, multigrain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	10 input rows	25 g	24.6%	373 kcal	11.6 g	233 mg	FDC 2708465 ↗
Cereal, O's, flavored	Ready-to-eat cereal, higher sugar (>21.2g/100g)	11 input rows	66 g	65.5%	385 kcal	8.6 g	580 mg	FDC 2708446 ↗
Cereal, O's, honey nut	Ready-to-eat cereal, higher sugar (>21.2g/100g)	11 input rows	66 g	65.5%	385 kcal	8.6 g	580 mg	FDC 2708464 ↗
Cereal, O's, multigrain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	12 input rows	50 g	49.1%	373 kcal	8.5 g	385 mg	FDC 2708468 ↗
Cereal, O's, plain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	10 input rows	95 g	94.5%	374 kcal	12.4 g	506 mg	FDC 2708448 ↗
Cereal, oat bunches	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	11 input rows	15 g	14.9%	392 kcal	7.4 g	428 mg	FDC 2708462 ↗
Cereal, oat squares	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	7 input rows	80 g	79.1%	379 kcal	10.4 g	388 mg	FDC 2708466 ↗
Cereal, other, peanut butter	Ready-to-eat cereal, higher sugar (>21.2g/100g)	14 input rows	10 g	9.9%	422 kcal	7.3 g	525 mg	FDC 2708485 ↗
Cereal, reduced sugar	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	12 input rows	26 g	26.1%	376 kcal	8.4 g	509 mg	FDC 2708487 ↗
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion	Poultry mixed dishes	16 input rows	4.2 g	0.9%	201 kcal	10.9 g	551 mg	FDC 2707108 ↗
Muffin, oatmeal	Biscuits, muffins, quick breads	8 input rows	60 g	7.3%	370 kcal	6.4 g	404 mg	FDC 2707839 ↗
Oatmeal, fast food, flavored	Oatmeal	5 input rows	40 g	13.1%	110 kcal	2.4 g	163 mg	FDC 2708379 ↗
Oatmeal, fast food, plain	Oatmeal	4 input rows	40 g	14.3%	80 kcal	2.6 g	93 mg	FDC 2708378 ↗
Oatmeal, regular or quick, made with milk, fat added	Oatmeal	4 input rows	40 g	14%	128 kcal	5.5 g	115 mg	FDC 2708384 ↗
Oatmeal, regular or quick, made with milk, no added fat	Oatmeal	3 input rows	40 g	14.3%	116 kcal	5.6 g	105 mg	FDC 2708383 ↗
Oatmeal, regular or quick, made with non-dairy milk, fat added	Oatmeal	4 input rows	40 g	14%	107 kcal	3.3 g	127 mg	FDC 2708386 ↗
Oatmeal, regular or quick, made with non-dairy milk, no added fat	Oatmeal	3 input rows	40 g	14.3%	95 kcal	3.4 g	117 mg	FDC 2708385 ↗
Oatmeal, regular or quick, made with water, fat added	Oatmeal	4 input rows	40 g	14%	76 kcal	2.2 g	81 mg	FDC 2708382 ↗
Oatmeal, regular or quick, made with water, no added fat	Oatmeal	3 input rows	40 g	14.3%	64 kcal	2.2 g	70 mg	FDC 2708381 ↗
Pie, oatmeal	Cakes and pies	6 input rows	50 g	10.2%	396 kcal	6.1 g	315 mg	FDC 2708016 ↗

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 Cereals, oats, regular and quick, not fortified, dry (USDA input 8120). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cereal, O's, multigrain is higher in iron per 100 g

Cereal, O's, multigrain reports 46.6 mg versus 0.1 mg for Atole de avena: a 46.5 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Cereal, frosted oats with marshmallows is denser; Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion is higher in its source amount

Cereal, frosted oats with marshmallows reports 372 kcal per 100 g and 130 kcal in USDA source amount (35 g). Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion reports a lower 201 kcal per 100 g but a higher 941 kcal in USDA source amount (468 g).

Choose the record before reading the number

Cereal, O's, multigrain and Cereal, O's, plain are not interchangeable

The page keeps both records at the same 100 g denominator and makes the exact source description the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Cereals, oats, regular and quick, not fortified, dry (USDA input 8120), 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 Cereal

Cereal, chocolate puffs and Cereal, frosted oats with marshmallows 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 Cereal, O's

Cereal, O's, multigrain and Cereal, O's, plain are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Cereal, O's, multigrain vs Cereal, O's, plain

Both records appear in this page’s evidence set. The explicit record-description contrast is Protein: 8.5 versus 12.4 g per 100 g; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Sugars, granulated

USDA input 19335 appears in 8 of 10 context records; its summed listed input weight spans 4–200 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 Calcium as ingredient

USDA input 999301 appears in 4 of 10 context records; its summed listed input weight spans 0–0 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 Oatmeal, regular or quick, made with milk, fat added vs Oatmeal, regular or quick, made with water, no added fat

Oatmeal, regular or quick, made with milk, fat added is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

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

In this page’s records, iron runs from 0.1 mg in Atole de avena to 46.6 mg in Cereal, O's, multigrain, 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 8120; 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.