USDA ingredient referenceUpdated August 22, 2026

Cornstarch in 28 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cornstarch” appears as a formulation input in 28 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 28 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Cornstarch 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 28 complete records.

Every occurrence collected here uses ingredient code 20027 and the source description “Cornstarch.” 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 Stir-fry and soy-based sauce mixtures (10), Poultry mixed dishes (6), Seafood mixed dishes (4). 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

0.5%–1%

The middle half of linked records spans 0.5 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

Stir-fry and soy-based sauce mixtures

10 of 28 linked records (36%) sit in this USDA category. The remainder span 7 other categories.

Most populated share band

Under 1%

20 records (71%) fall in this band after repeated rows for code 20027 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 20027 in 21 linked records (75%). 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 20027 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 20027 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 20027 have been combined.

Under 1%20 records
20 of 28
1% to under 5%7 records
7 of 28
5% to under 15%1 record
1 of 28
15% to under 30%0 records
0 of 28
30% to under 60%0 records
0 of 28
60% to 100%0 records
0 of 28

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
Stir-fry and soy-based sauce mixtures	10	0.6%	0.4%–0.7%	0.3%–0.8%
Poultry mixed dishes	6	0.6%	0.5%–0.9%	0.3%–2.1%
Seafood mixed dishes	4	0.9%	0.8%–1.5%	0.7%–3%
Meat mixed dishes	3	1.1%	1%–1.6%	1%–2%
Pasta mixed dishes, excludes macaroni and cheese	2	0.4%	0.3%–0.6%	0.1%–0.7%

What the spread can tell you

In this collection, “Cornstarch” ranges from 0.1% to 5.7% of listed source-input weight, with a median of 0.7%. 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 “Cornstarch.”

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 20027, 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	46 kcal	113–163 kcal	132 kcal	222 kcal	28
Proteinper 100 g of the complete food	0.6 g	6.6–12.9 g	10.3 g	17.9 g	28
Carbohydrateper 100 g of the complete food	2.2 g	4.8–12.2 g	9.8 g	28.6 g	28
Total fatper 100 g of the complete food	0.3 g	3–10.1 g	5.9 g	15.4 g	28
Dietary fiberper 100 g of the complete food	0 g	0.5–1.1 g	0.8 g	1.7 g	28
Sodiumper 100 g of the complete food	52 mg	282–453 mg	335 mg	1,030 mg	28

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 28 Feast-indexed food records that list code 20027

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

28 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
Almond chicken	Stir-fry and soy-based sauce mixtures	15 input rows	4 g	0.4%	195 kcal	15.7 g	330 mg	FDC 2706797 ↗
Beef and broccoli	Stir-fry and soy-based sauce mixtures	9 input rows	8 g	0.8%	160 kcal	10.4 g	440 mg	FDC 2706738 ↗
Beef and macaroni with cheese sauce2 rows for this code, combined	Meat mixed dishes	14 input rows	13 g	1%	137 kcal	9.1 g	394 mg	FDC 2706481 ↗
Beef egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	5.3 g	0.7%	147 kcal	13.8 g	321 mg	FDC 2707197 ↗
Beef with spaetzle or rice, vegetable, frozen meal	Meat mixed dishes	14 input rows	2.8 g	1.1%	118 kcal	6.9 g	278 mg	FDC 2707104 ↗
Beef, sliced, with gravy, potatoes, vegetable, frozen meal	Meat mixed dishes	12 input rows	6.3 g	2%	125 kcal	8.1 g	296 mg	FDC 2707102 ↗
Cherry pie filling	Jams, syrups, toppings	5 input rows	21.3 g	2.9%	122 kcal	0.6 g	52 mg	FDC 2709230 ↗
Chicken and vegetable entree with noodles, diet frozen meal	Poultry mixed dishes	16 input rows	2.5 g	0.7%	85 kcal	7.6 g	283 mg	FDC 2707114 ↗
Chicken and vegetable entree with rice, diet frozen meal	Poultry mixed dishes	12 input rows	5 g	2.1%	171 kcal	10.4 g	359 mg	FDC 2707112 ↗
Chicken and vegetables au gratin with rice, diet frozen entree	Poultry mixed dishes	17 input rows	2.6 g	1%	120 kcal	10.7 g	499 mg	FDC 2707111 ↗
Chicken egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	5.3 g	0.7%	137 kcal	12.8 g	401 mg	FDC 2707194 ↗
Chicken with noodles and cheese sauce, diet frozen meal	Poultry mixed dishes	9 input rows	0.3 g	0.3%	114 kcal	10.1 g	171 mg	FDC 2707113 ↗
Chicken with rice and vegetable, diet frozen meal	Poultry mixed dishes	14 input rows	1.2 g	0.5%	111 kcal	9.8 g	410 mg	FDC 2707110 ↗
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion	Poultry mixed dishes	16 input rows	2.2 g	0.5%	201 kcal	10.9 g	551 mg	FDC 2707108 ↗
Fish in lemon-butter sauce with starch item, vegetable, frozen meal	Seafood mixed dishes	11 input rows	3.4 g	1%	101 kcal	5.5 g	452 mg	FDC 2707119 ↗
Flavored rice mixture	Rice mixed dishes	12 input rows	5.5 g	0.6%	127 kcal	1.9 g	296 mg	FDC 2709079 ↗
Gravy, made with soy sauce	Dips, gravies, other sauces	5 input rows	8 g	5.7%	46 kcal	0.8 g	981 mg	FDC 2707148 ↗
Kung Pao beef	Stir-fry and soy-based sauce mixtures	15 input rows	4 g	0.4%	216 kcal	17.9 g	175 mg	FDC 2706743 ↗
Kung Pao pork	Stir-fry and soy-based sauce mixtures	15 input rows	4 g	0.4%	219 kcal	16.9 g	183 mg	FDC 2706763 ↗
Kung Pao shrimp	Stir-fry and soy-based sauce mixtures	15 input rows	4 g	0.4%	173 kcal	13.9 g	210 mg	FDC 2706857 ↗
Moo Shu pork, without Chinese pancake	Stir-fry and soy-based sauce mixtures	14 input rows	2.7 g	0.3%	153 kcal	10.4 g	815 mg	FDC 2706764 ↗
Noodles with vegetables in tomato-based sauce, diet frozen meal	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	0.1 g	0.1%	70 kcal	3.6 g	134 mg	FDC 2709140 ↗
Pork egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	5.3 g	0.7%	149 kcal	13.3 g	325 mg	FDC 2707195 ↗
Shrimp and vegetables in sauce with noodles, diet frozen meal	Seafood mixed dishes	16 input rows	2.2 g	0.7%	91 kcal	5.3 g	456 mg	FDC 2707120 ↗
Shrimp egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	5.3 g	0.7%	125 kcal	11.7 g	340 mg	FDC 2707196 ↗
Shrimp toast	Seafood mixed dishes	10 input rows	3 g	3%	222 kcal	8.5 g	558 mg	FDC 2706567 ↗
Shrimp with lobster sauce	Seafood mixed dishes	11 input rows	8 g	0.9%	151 kcal	16.8 g	1,030 mg	FDC 2706455 ↗
Tortellini, meat-filled, with tomato sauce, canned	Pasta mixed dishes, excludes macaroni and cheese	11 input rows	0.7 g	0.7%	89 kcal	3.2 g	298 mg	FDC 2708786 ↗

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 Cornstarch (USDA input 20027). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Noodles with vegetables in tomato-based sauce, diet frozen meal is higher in dietary fiber per 100 g

Noodles with vegetables in tomato-based sauce, diet frozen meal reports 1.7 g versus 0 g for Shrimp with lobster sauce: a 1.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Shrimp with lobster sauce is denser; Beef with spaetzle or rice, vegetable, frozen meal is higher in its source amount

Shrimp with lobster sauce reports 151 kcal per 100 g and 139 kcal in USDA source amount (92 g). Beef with spaetzle or rice, vegetable, frozen meal reports a lower 118 kcal per 100 g but a higher 352 kcal in USDA source amount (298 g).

Record identity is part of the estimate

Distinguish “Almond chicken” from “Shrimp egg foo yung”

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 Cornstarch (USDA input 20027), 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 Gravy

Gravy, made with soy sauce 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 Tortellini, meat-filled

Tortellini, meat-filled, with tomato sauce, canned is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Soy sauce made from soy and wheat (shoyu)

USDA input 16123 appears in 5 of 10 context records; its summed listed input weight spans 2.8–10.6 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 Sugars, granulated

USDA input 19335 appears in 7 of 10 context records; its summed listed input weight spans 0.1–141.8 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 Test a nearby record choice Flavored rice and pasta mixture, reduced sodium vs Flavored rice mixture

Flavored rice mixture is held as one side of the comparison. The explicit record-description contrast is Sodium wording: reduced- or low-sodium wording versus No matching controlled term in the source name; 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 Shrimp with lobster sauce to 1.7 g in Noodles with vegetables in tomato-based sauce, diet frozen meal, all per 100 g.

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

In this page’s records, vitamin D runs from 0 µg in Almond chicken to 1.1 µg in Shrimp egg foo yung, 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 20027; 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.