USDA source ingredient 1049FNDDS 2021–2023
Cream, fluid, half and half in USDA source formulations
USDA source ingredient 1049, “Cream, fluid, half and half,” appears in 13 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.
It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Potato, mashed, from fresh, made with milk; Chicken and vegetable entree with noodles and cream sauce, frozen meal; Cream, half and half; Oatmeal, fast food, flavored; Swedish meatballs with cream or white sauce. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.
What the code means
One exact source label across 13 complete records.
Every occurrence collected here uses ingredient code 1049 and the source description “Cream, fluid, half and half.” 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 Mashed potatoes and white potato mixtures (3), Poultry mixed dishes (3), Cream and cream substitutes (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.
Why this page qualifies: 13 distinct USDA survey-food records meet the four-record evidence threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 1049 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
- Mashed potatoes and white potato mixtures3 records
Potato, mashed, from fresh, made with milk; Potato, mashed, from restaurant; Potato, scalloped, from fast food or restaurant
- Poultry mixed dishes3 records
Chicken and vegetable entree with noodles and cream sauce, frozen meal; Chicken and vegetables au gratin with rice, diet frozen entree; Chicken with noodles and cheese sauce, diet frozen meal
- Cream and cream substitutes2 records
Cream, half and half; Cream, half and half, flavored
- Oatmeal2 records
Oatmeal, fast food, flavored; Oatmeal, fast food, plain
- Meat mixed dishes1 record
Swedish meatballs with cream or white sauce
- Other red and orange vegetables1 record
Sweet potato, casserole or mashed
- Tea1 record
Tea, bubble
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 1049, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 55 kcal | 120 kcal | 206 kcal | 13 |
| Proteinper 100 g of the complete food | 0.4 g | 3.1 g | 12.5 g | 13 |
| Carbohydrateper 100 g of the complete food | 4.3 g | 11.7 g | 20.3 g | 13 |
| Total fatper 100 g of the complete food | 1.4 g | 5.2 g | 14.3 g | 13 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.8 g | 2.4 g | 13 |
| Sodiumper 100 g of the complete food | 9 mg | 171 mg | 537 mg | 13 |
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.
Sole-source references
1 linked record uses only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
Complete linked catalog
All 13 food records that list code 1049
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, the full nutrient panel, formulation details, and its exact FDC citation.
13 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Chicken and vegetable entree with noodles and cream sauce, frozen meal | Poultry mixed dishes | 16 input rows | 4 g | 1.4% | 124 kcal | 8.5 g | 379 mg | FDC 2707116 ↗ |
| Chicken and vegetables au gratin with rice, diet frozen entree | Poultry mixed dishes | 17 input rows | 28.4 g | 11.1% | 120 kcal | 10.7 g | 499 mg | FDC 2707111 ↗ |
| 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 ↗ |
| Cream, half and half | Cream and cream substitutes | Sole source | 100 g | 100% | 131 kcal | 3.1 g | 61 mg | FDC 2705594 ↗ |
| Cream, half and half, flavored | Cream and cream substitutes | 2 input rows | 100 g | 98% | 130 kcal | 3.1 g | 60 mg | FDC 2705595 ↗ |
| Oatmeal, fast food, flavored | Oatmeal | 5 input rows | 30 g | 9.8% | 110 kcal | 2.4 g | 163 mg | FDC 2708379 ↗ |
| Oatmeal, fast food, plain | Oatmeal | 4 input rows | 30 g | 10.7% | 80 kcal | 2.6 g | 93 mg | FDC 2708378 ↗ |
| Potato, mashed, from fresh, made with milk | Mashed potatoes and white potato mixtures | 4 input rows | 25 g | 19.4% | 114 kcal | 2.2 g | 210 mg | FDC 2709496 ↗ |
| Potato, mashed, from restaurant | Mashed potatoes and white potato mixtures | 4 input rows | 25 g | 18.5% | 138 kcal | 2.1 g | 370 mg | FDC 2709500 ↗ |
| Potato, scalloped, from fast food or restaurant | Mashed potatoes and white potato mixtures | 6 input rows | 60 g | 26.7% | 206 kcal | 6.7 g | 408 mg | FDC 2709449 ↗ |
| Swedish meatballs with cream or white sauce | Meat mixed dishes | 12 input rows | 242 g | 25.1% | 170 kcal | 12.5 g | 537 mg | FDC 2706384 ↗ |
| Sweet potato, casserole or mashed | Other red and orange vegetables | 4 input rows | 25 g | 19.5% | 99 kcal | 1.9 g | 132 mg | FDC 2709708 ↗ |
| Tea, bubble | Tea | 4 input rows | 12 g | 12% | 55 kcal | 0.4 g | 9 mg | FDC 2710508 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Method and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned USDA FoodData Central Survey Foods 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 1049; 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. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.
The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. 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.