USDA ingredient referenceUpdated August 22, 2026

Chicken, broiler, rotisserie, BBQ, breast in 20 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Chicken, broiler, rotisserie, BBQ, breast” appears as a formulation input in 20 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 20 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Chicken, broiler, rotisserie, BBQ, breast 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 20 complete records.

Every occurrence collected here uses ingredient code 5000 and the source description “Chicken, broiler, rotisserie, BBQ, breast, meat only.” 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 Poultry mixed dishes (7), Pizza (6), Chicken, whole pieces (2). 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

6.5%–28%

The middle half of linked records spans 21.5 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

Poultry mixed dishes

7 of 20 linked records (35%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

5% to under 15%

7 records (35%) fall in this band after repeated rows for code 5000 are combined within each food.

Most frequent eligible co-input

Beef, ground, 85% lean meat / 15% fat, crumbles, cooked, pan-browned

It appears alongside code 5000 in 6 linked records (30%). 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 5000 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 5000 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 5000 have been combined.

Under 1%0 records
0 of 20
1% to under 5%3 records
3 of 20
5% to under 15%7 records
7 of 20
15% to under 30%7 records
7 of 20
30% to under 60%0 records
0 of 20
60% to 100%3 records
3 of 20

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
Poultry mixed dishes	7	25.5%	24.6%–28.1%	23.7%–30%
Pizza	6	4.9%	3.9%–5.1%	3.3%–7%
Chicken, whole pieces	2	100%	100%–100%	100%–100%
Dips, gravies, other sauces	2	9.4%	9.4%–9.4%	9.4%–9.4%
Pasta sauces, tomato-based	2	9.4%	9.4%–9.4%	9.4%–9.4%

What the spread can tell you

In this collection, “Chicken, broiler, rotisserie, BBQ, breast, meat only” ranges from 3.3% to 100% of listed source-input weight, with a median of 16.5%. 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 “Chicken, broiler, rotisserie, BBQ, breast, meat only.”

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 5000, 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	63 kcal	110–225 kcal	139 kcal	278 kcal	20
Proteinper 100 g of the complete food	6.3 g	9.5–13.4 g	10.9 g	28 g	20
Carbohydrateper 100 g of the complete food	0 g	2.8–23.8 g	6.9 g	26.6 g	20
Total fatper 100 g of the complete food	1.9 g	3.4–10.2 g	5.5 g	13.6 g	20
Dietary fiberper 100 g of the complete food	0 g	0.6–1.8 g	1 g	2 g	20
Sodiumper 100 g of the complete food	167 mg	312–483 mg	412 mg	582 mg	20

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 20 Feast-indexed food records that list code 5000

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

20 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 with poultry	Dips, gravies, other sauces	3 input rows	30 g	9.4%	156 kcal	6.9 g	518 mg	FDC 2705813 ↗
Alfredo sauce with poultry and added vegetables	Dips, gravies, other sauces	3 input rows	30 g	9.4%	133 kcal	6.8 g	413 mg	FDC 2705814 ↗
Asian chicken or turkey garden salad with crispy noodles, chicken and/or turkey, lettuce, fruit, nuts, crispy noodles, no dressing	Poultry mixed dishes	5 input rows	97 g	28.1%	116 kcal	10.2 g	167 mg	FDC 2706817 ↗
Chicken and vegetables au gratin with rice, diet frozen entree	Poultry mixed dishes	17 input rows	64.5 g	25.3%	120 kcal	10.7 g	499 mg	FDC 2707111 ↗
Chicken breast, baked or broiled, skin not eaten, from pre-cooked	Chicken, whole pieces	Sole source	100 g	100%	144 kcal	28 g	328 mg	FDC 2705958 ↗
Chicken breast, rotisserie, skin not eaten	Chicken, whole pieces	Sole source	100 g	100%	144 kcal	28 g	328 mg	FDC 2705964 ↗
Chicken fillet, grilled	Chicken patties, nuggets and tenders	5 input rows	80 g	78.8%	151 kcal	22.3 g	450 mg	FDC 2706090 ↗
Chicken or turkey caesar garden salad, chicken and/or turkey, lettuce, tomato, cheese, no dressing	Poultry mixed dishes	5 input rows	70 g	23.7%	63 kcal	8.5 g	265 mg	FDC 2706818 ↗
Chicken or turkey garden salad with bacon and cheese, chicken and/or turkey, bacon, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing	Poultry mixed dishes	9 input rows	67.5 g	24%	106 kcal	11 g	228 mg	FDC 2706812 ↗
Chicken or turkey garden salad with cheese, chicken and/or turkey, cheese, lettuce and/or greens, tomato and/or carrots, other vegetables, no dressing	Poultry mixed dishes	8 input rows	70 g	25.5%	93 kcal	10.3 g	176 mg	FDC 2706814 ↗
Chicken with noodles and cheese sauce, diet frozen meal	Poultry mixed dishes	9 input rows	29.8 g	28%	114 kcal	10.1 g	171 mg	FDC 2707113 ↗
Chicken with rice and vegetable, diet frozen meal	Poultry mixed dishes	14 input rows	72.3 g	30%	111 kcal	9.8 g	410 mg	FDC 2707110 ↗
Pizza with extra meat and extra vegetables, medium crust	Pizza	8 input rows	46 g	3.6%	233 kcal	11.4 g	473 mg	FDC 2708668 ↗
Pizza with extra meat and extra vegetables, thick crust	Pizza	8 input rows	46 g	3.3%	239 kcal	11 g	478 mg	FDC 2708667 ↗
Pizza with extra meat and extra vegetables, thin crust	Pizza	8 input rows	49 g	4.7%	222 kcal	11.4 g	452 mg	FDC 2708666 ↗
Pizza with extra meat, medium crust	Pizza	5 input rows	62 g	5.2%	274 kcal	13.8 g	571 mg	FDC 2708658 ↗
Pizza with extra meat, thick crust	Pizza	5 input rows	67 g	5%	278 kcal	13.3 g	571 mg	FDC 2708659 ↗
Pizza with extra meat, thin crust	Pizza	5 input rows	67 g	7%	277 kcal	14.7 g	582 mg	FDC 2708657 ↗
Spaghetti sauce with poultry	Pasta sauces, tomato-based	3 input rows	30 g	9.4%	75 kcal	6.3 g	410 mg	FDC 2706422 ↗
Spaghetti sauce with poultry and added vegetables	Pasta sauces, tomato-based	3 input rows	30 g	9.4%	71 kcal	6.4 g	331 mg	FDC 2706423 ↗

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 Chicken, broiler, rotisserie, BBQ, breast, meat only (USDA input 5000). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pizza with extra meat and extra vegetables, thick crust is higher in dietary fiber per 100 g

Pizza with extra meat and extra vegetables, thick crust reports 1.9 g versus 0 g for Alfredo sauce with poultry: a 1.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken and vegetables au gratin with rice, diet frozen entree is denser; Asian chicken or turkey garden salad with crispy noodles, chicken and/or turkey, lettuce, fruit, nuts, crispy noodles, no dressing is higher in its source amount

Chicken and vegetables au gratin with rice, diet frozen entree reports 120 kcal per 100 g and 310 kcal in USDA source amount (258 g). Asian chicken or turkey garden salad with crispy noodles, chicken and/or turkey, lettuce, fruit, nuts, crispy noodles, no dressing reports a lower 116 kcal per 100 g but a higher 401 kcal in USDA source amount (346 g).

Record identity is part of the estimate

Distinguish “Chicken and vegetables au gratin with rice, diet frozen entree” from “Chicken breast, baked or broiled, skin not eaten, from pre-cooked”

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 Chicken, broiler, rotisserie, BBQ, breast, meat only (USDA input 5000), 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 not eaten, from pre-cooked and Chicken breast, rotisserie, skin not eaten 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 Pizza

Pizza with extra meat, thick crust is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Test a nearby record choice Chicken breast, baked or broiled, skin not eaten, from pre-cooked vs Chicken breast, fried, coated, skin / coating eaten, from pre-cooked

Chicken breast, baked or broiled, skin not eaten, from pre-cooked 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 Chicken fillet, breaded vs Chicken fillet, grilled

Chicken fillet, grilled is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus grilled; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Turkey, ground

USDA input 24207000 appears in 3 of 10 context records; its summed listed input weight spans 30–30 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 Fast Food, Pizza Chain, 14" pizza, cheese topping, thick crust

USDA input 21300 appears in 2 of 10 context records; its summed listed input weight spans 1,060–1,060 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 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 Alfredo sauce with poultry to 1.9 g in Pizza with extra meat and extra vegetables, thick crust, 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 5000; 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.