USDA ingredient referenceUpdated August 22, 2026

Cheese, mozzarella, low moisture, part-skim in 52 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cheese, mozzarella, low moisture, part-skim” appears as a formulation input in 52 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 52 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Cheese, mozzarella, low moisture, part-skim 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 52 complete records.

Every occurrence collected here uses ingredient code 1029 and the source description “Cheese, mozzarella, low moisture, part-skim.” 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 Pizza (26), Pasta mixed dishes, excludes macaroni and cheese (12), Pretzels/snack mix (5). 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

12.6%–23.6%

The middle half of linked records spans 11 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

Pizza

26 of 52 linked records (50%) sit in this USDA category. The remainder span 9 other categories.

Most populated share band

15% to under 30%

31 records (60%) fall in this band after repeated rows for code 1029 are combined within each food.

Most frequent eligible co-input

Sauce, pasta, spaghetti/marinara, ready-to-serve

It appears alongside code 1029 in 22 linked records (42%). 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 1029 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 1029 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 1029 have been combined.

Under 1%0 records
0 of 52
1% to under 5%7 records
7 of 52
5% to under 15%10 records
10 of 52
15% to under 30%31 records
31 of 52
30% to under 60%3 records
3 of 52
60% to 100%1 record
1 of 52

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
Pizza	26	20.8%	17.5%–24.9%	4.7%–54.2%
Pasta mixed dishes, excludes macaroni and cheese	12	5%	3.2%–23.7%	2.6%–24.6%
Pretzels/snack mix	5	13%	11.1%–13%	11.1%–13%
Turnovers and other grain-based items	2	19.4%	19.1%–19.7%	18.8%–20%
Yeast breads	2	16.5%	14.8%–18.2%	13%–20%

What the spread can tell you

In this collection, “Cheese, mozzarella, low moisture, part-skim” ranges from 2.6% to 100% of listed source-input weight, with a median of 19.4%. 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 “Cheese, mozzarella, low moisture, part-skim.”

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 1029, 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	146 kcal	207–293 kcal	265 kcal	349 kcal	52
Proteinper 100 g of the complete food	6.7 g	9.9–13.1 g	11.4 g	23.7 g	52
Carbohydrateper 100 g of the complete food	3.8 g	15.9–29.9 g	24.9 g	62.4 g	52
Total fatper 100 g of the complete food	5.4 g	9.6–14.6 g	11 g	24.5 g	52
Dietary fiberper 100 g of the complete food	0 g	1–2.1 g	1.3 g	3.9 g	52
Sodiumper 100 g of the complete food	300 mg	435–594 mg	495 mg	934 mg	52

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 52 Feast-indexed food records that list code 1029

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

52 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
Antipasto with ham, fish, cheese, vegetables	Meat mixed dishes	8 input rows	113 g	9.9%	158 kcal	11.6 g	854 mg	FDC 2706874 ↗
Breadsticks, soft, stuffed or topped with melted cheese	Rolls and buns	3 input rows	25 g	20%	333 kcal	14.5 g	632 mg	FDC 2707696 ↗
Breakfast pizza with egg	Egg/breakfast sandwiches	5 input rows	25 g	25.3%	292 kcal	14 g	594 mg	FDC 2708699 ↗
Cheese, Mozzarella, part skim	Cheese	Sole source	100 g	100%	296 kcal	23.7 g	699 mg	FDC 2705723 ↗
Chicken or turkey parmigiana	Poultry mixed dishes	10 input rows	170 g	11%	174 kcal	16.2 g	414 mg	FDC 2706442 ↗
Garlic bread, with melted cheese, from fast food / restaurant	Yeast breads	3 input rows	25 g	20%	339 kcal	11.4 g	636 mg	FDC 2707631 ↗
Garlic bread, with melted cheese, from frozen	Yeast breads	2 input rows	15 g	13%	343 kcal	10.4 g	564 mg	FDC 2707632 ↗
Lasagna with chicken or turkey	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	907.2 g	24.1%	205 kcal	13.7 g	387 mg	FDC 2708756 ↗
Lasagna with meat and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	907.2 g	23.6%	207 kcal	13.3 g	412 mg	FDC 2708755 ↗
Lasagna with meat, home recipe	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	907.2 g	24.6%	206 kcal	13.6 g	416 mg	FDC 2708753 ↗
Lasagna, meatless, with vegetables	Pasta mixed dishes, excludes macaroni and cheese	15 input rows	907.2 g	24.2%	188 kcal	11.2 g	384 mg	FDC 2708759 ↗
Lasagna, with chicken or turkey, and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	907.2 g	23.6%	201 kcal	13.5 g	381 mg	FDC 2708757 ↗
Manicotti, cheese-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	56 g	5.1%	207 kcal	10.4 g	443 mg	FDC 2708775 ↗
Manicotti, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	14 input rows	56 g	3%	160 kcal	8.8 g	432 mg	FDC 2708777 ↗
Manicotti, cheese-filled, with tomato sauce, meatless	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	56 g	3.3%	153 kcal	7.6 g	436 mg	FDC 2708776 ↗
Pizza, cheese and vegetables, gluten-free thick crust	Pizza	7 input rows	25 g	17.4%	228 kcal	6.7 g	439 mg	FDC 2708698 ↗
Pizza, cheese and vegetables, gluten-free thin crust	Pizza	7 input rows	25 g	21%	223 kcal	7.2 g	437 mg	FDC 2708697 ↗
Pizza, cheese and vegetables, whole wheat thick crust	Pizza	8 input rows	25 g	17.4%	231 kcal	9.7 g	498 mg	FDC 2708692 ↗
Pizza, cheese and vegetables, whole wheat thin crust	Pizza	8 input rows	25 g	21%	226 kcal	9.6 g	483 mg	FDC 2708691 ↗
Pizza, cheese, gluten-free thick crust	Pizza	4 input rows	25 g	20.8%	261 kcal	7.8 g	477 mg	FDC 2708694 ↗
Pizza, cheese, gluten-free thin crust	Pizza	4 input rows	25 g	26.3%	264 kcal	8.7 g	485 mg	FDC 2708693 ↗
Pizza, cheese, whole wheat thick crust	Pizza	5 input rows	25 g	20.8%	265 kcal	11.4 g	548 mg	FDC 2708688 ↗
Pizza, cheese, whole wheat thin crust	Pizza	5 input rows	25 g	26.3%	267 kcal	11.8 g	543 mg	FDC 2708687 ↗
Pizza, extra cheese, thick crust	Pizza	2 input rows	52 g	4.7%	272 kcal	11.4 g	547 mg	FDC 2708623 ↗
Pizza, extra cheese, thin crust	Pizza	2 input rows	41 g	5.6%	268 kcal	12.1 g	549 mg	FDC 2708622 ↗
Pizza, with meat, gluten-free thick crust	Pizza	6 input rows	25 g	17.6%	280 kcal	9.5 g	568 mg	FDC 2708696 ↗
Pizza, with meat, gluten-free thin crust	Pizza	6 input rows	25 g	21.4%	287 kcal	10.6 g	594 mg	FDC 2708695 ↗
Pizza, with meat, whole wheat thick crust	Pizza	7 input rows	25 g	17.6%	284 kcal	12.5 g	628 mg	FDC 2708690 ↗
Pizza, with meat, whole wheat thin crust	Pizza	7 input rows	25 g	21.4%	289 kcal	13 g	641 mg	FDC 2708689 ↗
Pretzels, soft, filled with cheese	Pretzels/snack mix	2 input rows	15 g	13%	339 kcal	10.2 g	310 mg	FDC 2708284 ↗
Pretzels, soft, from frozen, topped with cheese	Pretzels/snack mix	2 input rows	15 g	13%	339 kcal	10.2 g	310 mg	FDC 2708283 ↗
Pretzels, soft, from frozen, topped with meat	Pretzels/snack mix	4 input rows	15 g	11.1%	349 kcal	11.5 g	438 mg	FDC 2708282 ↗
Pretzels, soft, ready-to-eat, topped with cheese	Pretzels/snack mix	2 input rows	15 g	13%	339 kcal	10.2 g	310 mg	FDC 2708276 ↗
Pretzels, soft, ready-to-eat, topped with meat	Pretzels/snack mix	4 input rows	15 g	11.1%	349 kcal	11.5 g	438 mg	FDC 2708275 ↗
Stuffed shells, cheese- and spinach- filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	44.7 g	4.9%	187 kcal	9.6 g	439 mg	FDC 2708782 ↗
Stuffed shells, cheese-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	44.7 g	4.6%	205 kcal	9.9 g	428 mg	FDC 2708779 ↗
Stuffed shells, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	14 input rows	44.7 g	2.6%	158 kcal	8.5 g	300 mg	FDC 2708781 ↗
Stuffed shells, cheese-filled, with tomato sauce, meatless	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	44.7 g	2.8%	146 kcal	7 g	422 mg	FDC 2708780 ↗
Topping from cheese pizza	Pizza	2 input rows	142 g	54.2%	230 kcal	16.9 g	713 mg	FDC 2705787 ↗
Topping from meat and vegetable pizza	Pizza	6 input rows	142 g	26.9%	299 kcal	17.6 g	837 mg	FDC 2705790 ↗
Topping from meat pizza	Pizza	4 input rows	142 g	34.3%	321 kcal	19.2 g	934 mg	FDC 2705789 ↗
Topping from vegetable pizza	Pizza	5 input rows	142 g	32.8%	247 kcal	15.6 g	805 mg	FDC 2705788 ↗
Turnover or hot pocket, pizza pocket	Turnovers and other grain-based items	5 input rows	15 g	20%	244 kcal	9.7 g	466 mg	FDC 2708739 ↗
Turnover or hot pocket, pizza pocket, meat	Turnovers and other grain-based items	6 input rows	15 g	18.8%	260 kcal	10.3 g	536 mg	FDC 2708738 ↗
White pizza, cheese, thick crust	Pizza	5 input rows	25 g	20.7%	280 kcal	11.8 g	541 mg	FDC 2708677 ↗
White pizza, cheese, thin crust	Pizza	5 input rows	25 g	26%	285 kcal	12.4 g	521 mg	FDC 2708676 ↗
White pizza, cheese, with meat and vegetables, thick crust	Pizza	9 input rows	25 g	15.7%	270 kcal	11.7 g	559 mg	FDC 2708683 ↗
White pizza, cheese, with meat and vegetables, thin crust	Pizza	9 input rows	25 g	18.7%	272 kcal	12.1 g	548 mg	FDC 2708682 ↗
White pizza, cheese, with meat, thick crust	Pizza	7 input rows	25 g	17.5%	296 kcal	12.8 g	621 mg	FDC 2708681 ↗
White pizza, cheese, with meat, thin crust	Pizza	7 input rows	25 g	21.2%	304 kcal	13.6 g	622 mg	FDC 2708680 ↗
White pizza, cheese, with vegetables, thick crust	Pizza	8 input rows	25 g	17.2%	244 kcal	10 g	492 mg	FDC 2708679 ↗
White pizza, cheese, with vegetables, thin crust	Pizza	8 input rows	25 g	20.8%	241 kcal	10.1 g	466 mg	FDC 2708678 ↗

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 Cheese, mozzarella, low moisture, part-skim (USDA input 1029). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pizza, cheese, gluten-free thick crust is higher in dietary fiber per 100 g

Pizza, cheese, gluten-free thick crust reports 2.9 g versus 0 g for Cheese, Mozzarella, part skim: a 2.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pretzels, soft, filled with cheese is denser; Breakfast pizza with egg is higher in its source amount

Pretzels, soft, filled with cheese reports 339 kcal per 100 g and 336 kcal in USDA source amount (99 g). Breakfast pizza with egg reports a lower 292 kcal per 100 g but a higher 841 kcal in USDA source amount (288 g).

Record identity is part of the estimate

Distinguish “Pizza, cheese, gluten-free thick crust” from “Breadsticks, soft, stuffed or topped with melted cheese”

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 Cheese, mozzarella, low moisture, part-skim (USDA input 1029), 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 Breadsticks

Breadsticks, soft, stuffed or topped with melted cheese is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Cheese, Mozzarella

Cheese, Mozzarella, part skim is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 4 of 10 context records; its summed listed input weight spans 0.2–6 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, municipal

USDA input 14429 appears in 2 of 10 context records; its summed listed input weight spans 44.4–162.9 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 Pizza, cheese and vegetables, gluten-free thin crust vs Pizza, cheese, gluten-free thick crust

Pizza, cheese, gluten-free thick crust is held as one side of the comparison. The explicit record-description contrast is Crust wording: thin crust versus thick crust; 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 Cheese, Mozzarella, part skim to 2.9 g in Pizza, cheese, gluten-free thick crust, all per 100 g.

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

In this page’s records, iron runs from 0.2 mg in Cheese, Mozzarella, part skim to 3.8 mg in Breadsticks, soft, stuffed or topped with melted cheese, 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 1029; 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.