USDA ingredient referenceUpdated August 22, 2026

Roasted chicken breast with skin in 8 Feast-indexed USDA foods

Calories, portions and nutrition →Chicken breast, baked, broiled, or roasted, skin eaten, from raw

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Roasted chicken breast with skin” appears as a formulation input in 8 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 8 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Chicken breast, baked, broiled, or roasted, skin eaten, from raw, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 24122130 across Feast’s reference corpus.

What the code means

One exact source label across 8 complete records.

Every occurrence collected here uses ingredient code 24122130 and the source description “Chicken breast, baked, broiled, or roasted, skin eaten, from raw.” 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 Chicken, whole pieces (8). 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

79.5%–97.9%

The middle half of linked records spans 18.4 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

Chicken, whole pieces

8 of 8 linked records (100%) sit in this USDA category. The remainder span 0 other categories.

Most populated share band

60% to 100%

8 records (100%) fall in this band after repeated rows for code 24122130 are combined within each food.

Most frequent eligible co-input

Vegetable oil, NFS

It appears alongside code 24122130 in 8 linked records (100%). 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 24122130 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 24122130 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 24122130 have been combined.

Under 1%0 records
0 of 8
1% to under 5%0 records
0 of 8
5% to under 15%0 records
0 of 8
15% to under 30%0 records
0 of 8
30% to under 60%0 records
0 of 8
60% to 100%8 records
8 of 8

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
Chicken, whole pieces	8	92%	79.5%–97.9%	73.9%–98%

What the spread can tell you

In this collection, “Chicken breast, baked, broiled, or roasted, skin eaten, from raw” ranges from 73.9% to 98% of listed source-input weight, with a median of 92%. 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.

Verified consumer reference

Household measures and per-100-gram nutrition for Chicken breast, baked, broiled, or roasted, skin eaten, from raw

The values here come from Chicken breast, baked, broiled, or roasted, skin eaten, from raw, the exact complete FNDDS food cited as USDA FoodData Central record 2705955. Household totals are calculated only from gram weights USDA lists for that same record.

They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.

The complete FNDDS record's food code exactly matches source-input code 24122130.

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 24122130, 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	202 kcal	206–216 kcal	206 kcal	250 kcal	8
Proteinper 100 g of the complete food	20.6 g	21.4–25.7 g	24.6 g	25.7 g	8
Carbohydrateper 100 g of the complete food	0 g	0–6.3 g	2.2 g	7.3 g	8
Total fatper 100 g of the complete food	9.2 g	10.3–11.5 g	10.6 g	14.8 g	8
Dietary fiberper 100 g of the complete food	0 g	0–0.2 g	0.1 g	0.3 g	8
Sodiumper 100 g of the complete food	299 mg	327–401 mg	330 mg	454 mg	8

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 8 Feast-indexed food records that list code 24122130

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

8 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
Chicken breast, baked or broiled, skin eaten, from fast food / restaurant	Chicken, whole pieces	3 input rows	98 g	97.8%	206 kcal	25.7 g	406 mg	FDC 2705959 ↗
Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw	Chicken, whole pieces	3 input rows	96 g	96%	204 kcal	25.3 g	399 mg	FDC 2705961 ↗
Chicken breast, baked, coated, skin / coating eaten	Chicken, whole pieces	3 input rows	88 g	88%	207 kcal	23.8 g	320 mg	FDC 2705980 ↗
Chicken breast, fried, coated, skin / coating eaten, from pre-cooked	Chicken, whole pieces	4 input rows	74 g	73.9%	250 kcal	20.6 g	331 mg	FDC 2705976 ↗
Chicken breast, fried, coated, skin / coating eaten, from raw	Chicken, whole pieces	3 input rows	78 g	78%	243 kcal	21.5 g	299 mg	FDC 2705973 ↗
Chicken breast, grilled with sauce, skin eaten	Chicken, whole pieces	3 input rows	80 g	80%	202 kcal	21.2 g	454 mg	FDC 2705969 ↗
Chicken breast, grilled without sauce, skin eaten	Chicken, whole pieces	2 input rows	98 g	98%	206 kcal	25.7 g	329 mg	FDC 2705967 ↗
Chicken breast, sauteed, skin eaten	Chicken, whole pieces	2 input rows	98 g	98%	206 kcal	25.7 g	329 mg	FDC 2705971 ↗

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 9 exact records behind Chicken breast, baked, broiled, or roasted, skin eaten, from raw (USDA input 24122130). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken breast, grilled with sauce, skin eaten is higher in carbohydrate per 100 g

Chicken breast, grilled with sauce, skin eaten reports 7.3 g versus 0 g for Chicken breast, baked or broiled, skin eaten, from fast food / restaurant: a 7.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant is denser; Chicken breast, grilled with sauce, skin eaten is higher in its source amount

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant reports 206 kcal per 100 g and 268 kcal in USDA source amount (130 g). Chicken breast, grilled with sauce, skin eaten reports a lower 202 kcal per 100 g but a higher 354 kcal in USDA source amount (175 g).

Choose the record before reading the number

Chicken breast, grilled with sauce, skin eaten and Chicken breast, grilled without sauce, skin eaten are not interchangeable

The page keeps both records at the same 100 g denominator and makes Sauce wording (with sauce versus no sauce) 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 Chicken breast, baked, broiled, or roasted, skin eaten, from raw (USDA input 24122130), 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

Chicken breast, baked or broiled, skin eaten, from fast food / restaurant and Chicken breast, baked, broiled, or roasted with marinade, skin 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 Chicken breast, baked

Chicken breast, baked, broiled, or roasted with marinade, skin eaten, from raw and Chicken breast, baked, broiled, or roasted, skin eaten, from raw are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Chicken breast, grilled with sauce, skin eaten vs Chicken breast, grilled without sauce, skin eaten

Both records appear in this page’s evidence set. The explicit record-description contrast is Sauce wording: with sauce versus no sauce; it is a selection cue, not evidence of cause.

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 9 context records in this source topic Chicken, whole pieces

Chicken breast, baked, coated, skin / coating eaten and Chicken breast, baked or broiled, skin eaten, 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 A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 3 of 9 context records; its summed listed input weight spans 10–18 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 Salt, table

USDA input 2047 appears in 3 of 9 context records; its summed listed input weight spans 0.1–0.6 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

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 24122130; 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.