USDA ingredient referenceUpdated August 22, 2026

Cornmeal, degermed, enriched, yellow in 12 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cornmeal, degermed, enriched, yellow” appears as a formulation input in 12 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 12 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Cornmeal, degermed, enriched, yellow 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 12 complete records.

Every occurrence collected here uses ingredient code 20022 and the source description “Cornmeal, degermed, enriched, yellow.” 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 Biscuits, muffins, quick breads (7), Grits and other cooked cereals (2), Poultry mixed dishes (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.

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

12.8%–28.1%

The middle half of linked records spans 15.3 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

Biscuits, muffins, quick breads

7 of 12 linked records (58%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

5% to under 15%

5 records (42%) fall in this band after repeated rows for code 20022 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 20022 in 12 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 20022 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 20022 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 20022 have been combined.

Under 1%0 records
0 of 12
1% to under 5%1 record
1 of 12
5% to under 15%5 records
5 of 12
15% to under 30%4 records
4 of 12
30% to under 60%2 records
2 of 12
60% to 100%0 records
0 of 12

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
Biscuits, muffins, quick breads	7	27.7%	21.5%–34.4%	13.1%–41.4%
Grits and other cooked cereals	2	13.2%	13.2%–13.3%	13.1%–13.3%

What the spread can tell you

In this collection, “Cornmeal, degermed, enriched, yellow” ranges from 3.9% to 41.4% of listed source-input weight, with a median of 17.4%. 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 “Cornmeal, degermed, enriched, yellow.”

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 20022, 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	44 kcal	142–279 kcal	234 kcal	307 kcal	12
Proteinper 100 g of the complete food	0.8 g	2.8–7.2 g	6.1 g	13.8 g	12
Carbohydrateper 100 g of the complete food	9.4 g	12.4–43.1 g	34.2 g	55.2 g	12
Total fatper 100 g of the complete food	0.2 g	3.3–9.8 g	7.3 g	14 g	12
Dietary fiberper 100 g of the complete food	0.4 g	0.6–1.8 g	1.6 g	2.4 g	12
Sodiumper 100 g of the complete food	71 mg	269–465 mg	408 mg	871 mg	12

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 12 Feast-indexed food records that list code 20022

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

12 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
Arepa Dominicana	Biscuits, muffins, quick breads	9 input rows	138 g	27.7%	267 kcal	5.7 g	399 mg	FDC 2707828 ↗
Bread, cornmeal and molasses	Yeast breads	7 input rows	34.5 g	3.9%	285 kcal	7.9 g	314 mg	FDC 2707622 ↗
Chicken cornbread	Poultry mixed dishes	7 input rows	92 g	7.6%	167 kcal	13.8 g	458 mg	FDC 2708745 ↗
Corn beverage	Smoothies and grain drinks	3 input rows	175.5 g	11.8%	44 kcal	0.8 g	135 mg	FDC 2710504 ↗
Corn pone, baked	Biscuits, muffins, quick breads	5 input rows	244 g	41.4%	214 kcal	3.5 g	437 mg	FDC 2707816 ↗
Corn pone, fried	Biscuits, muffins, quick breads	6 input rows	244 g	39.4%	254 kcal	3.3 g	417 mg	FDC 2707817 ↗
Cornbread muffin, stick, round, made from home recipe	Biscuits, muffins, quick breads	8 input rows	138 g	21.5%	307 kcal	7 g	519 mg	FDC 2707814 ↗
Cornbread, made from home recipe	Biscuits, muffins, quick breads	8 input rows	138 g	21.5%	287 kcal	6.6 g	485 mg	FDC 2707811 ↗
Cornmeal mush, fat added	Grits and other cooked cereals	4 input rows	37 g	13.1%	71 kcal	1.1 g	82 mg	FDC 2708375 ↗
Cornmeal mush, no added fat	Grits and other cooked cereals	3 input rows	37 g	13.3%	58 kcal	1.1 g	71 mg	FDC 2708374 ↗
Johnnycake	Biscuits, muffins, quick breads	8 input rows	276 g	29.3%	277 kcal	8 g	871 mg	FDC 2707820 ↗
Spoonbread	Biscuits, muffins, quick breads	5 input rows	138 g	13.1%	166 kcal	6.7 g	382 mg	FDC 2707821 ↗

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 8 exact records behind Cornmeal, degermed, enriched, yellow (USDA input 20022). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bread, cornmeal and molasses is higher in total sugars per 100 g

Bread, cornmeal and molasses reports 15 g versus 0.2 g for Corn beverage: a 14.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chicken cornbread is denser; Cornmeal mush, fat added is higher in its source amount

Chicken cornbread reports 167 kcal per 100 g and 154 kcal in USDA source amount (92 g). Cornmeal mush, fat added reports a lower 71 kcal per 100 g but a higher 170 kcal in USDA source amount (240 g).

Choose the record before reading the number

Corn pone, baked and Corn pone, fried are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (baked, roasted, or broiled versus fried) 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 Cornmeal, degermed, enriched, yellow (USDA input 20022), 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 Corn pone

Corn pone, baked and Corn pone, fried 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 Bread

Bread, cornmeal and molasses is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Corn pone, baked vs Corn pone, fried

Both records appear in this page’s evidence set. 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 A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 4 of 8 context records; its summed listed input weight spans 237–1,303.5 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 Leavening agents, baking powder, double-acting, sodium aluminum sulfate

USDA input 18369 appears in 4 of 8 context records; its summed listed input weight spans 2.3–13.8 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 4 context records in this source topic Biscuits, muffins, quick breads

Arepa Dominicana and Corn pone, baked 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 Test a nearby record choice Cornbread muffin, stick, round vs Cornbread muffin, stick, round, made from home recipe

Cornbread muffin, stick, round, made from home recipe is held as one side of the comparison. The explicit record-description contrast is Source context: No matching controlled term in the source name versus home recipe; it is a selection cue, not evidence of cause.

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 20022; 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.