USDA ingredient referenceUpdated August 22, 2026

Cream, fluid, half and half in 13 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cream, fluid, half and half” appears as a formulation input in 13 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 13 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Cream, fluid, half and half 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 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.

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

10.7%–25.1%

The middle half of linked records spans 14.4 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

Mashed potatoes and white potato mixtures

3 of 13 linked records (23%) sit in this USDA category. The remainder span 6 other categories.

Most populated share band

15% to under 30%

5 records (38%) fall in this band after repeated rows for code 1049 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 1049 in 10 linked records (77%). 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 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

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 1049 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 1049 have been combined.

Under 1%1 record
1 of 13
1% to under 5%1 record
1 of 13
5% to under 15%4 records
4 of 13
15% to under 30%5 records
5 of 13
30% to under 60%0 records
0 of 13
60% to 100%2 records
2 of 13

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
Mashed potatoes and white potato mixtures	3	19.4%	19%–23.1%	18.5%–26.7%
Poultry mixed dishes	3	1.4%	0.8%–6.3%	0.3%–11.1%
Cream and cream substitutes	2	99%	98.5%–99.5%	98%–100%
Oatmeal	2	10.2%	10%–10.5%	9.8%–10.7%

What the spread can tell you

In this collection, “Cream, fluid, half and half” ranges from 0.3% to 100% of listed source-input weight, with a median of 18.5%. 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 “Cream, fluid, half and half.”

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 1049, 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	55 kcal	110–131 kcal	120 kcal	206 kcal	13
Proteinper 100 g of the complete food	0.4 g	2.2–8.5 g	3.1 g	12.5 g	13
Carbohydrateper 100 g of the complete food	4.3 g	7.2–16.8 g	11.7 g	20.3 g	13
Total fatper 100 g of the complete food	1.4 g	2.6–10.3 g	5.2 g	14.3 g	13
Dietary fiberper 100 g of the complete food	0 g	0.2–1.2 g	0.8 g	2.4 g	13
Sodiumper 100 g of the complete food	9 mg	93–379 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.

Complete linked catalog

All 13 Feast-indexed 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, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

13 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 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 ↗

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 Cream, fluid, half and half (USDA input 1049). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Sweet potato, casserole or mashed is higher in dietary fiber per 100 g

Sweet potato, casserole or mashed reports 2.4 g versus 0 g for Cream, half and half: a 2.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Potato, mashed, from fresh, made with milk is denser; Oatmeal, fast food, flavored is higher in its source amount

Potato, mashed, from fresh, made with milk reports 114 kcal per 100 g and 143 kcal in USDA source amount (125 g). Oatmeal, fast food, flavored reports a lower 110 kcal per 100 g but a higher 264 kcal in USDA source amount (240 g).

Choose the record before reading the number

Potato, mashed, from fresh, made with milk and Potato, mashed, from restaurant are not interchangeable

The page keeps both records at the same 100 g denominator and makes Source form (fresh versus No matching controlled term in the source name) 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 Cream, fluid, half and half (USDA input 1049), 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 Potato, mashed

Potato, mashed, from fresh, made with milk and Potato, mashed, from restaurant 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 Cream half and half

Cream, half and half is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Potato, mashed, from fresh, made with milk vs Potato, mashed, from restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Source form: fresh versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, municipal

USDA input 14429 appears in 3 of 10 context records; its summed listed input weight spans 2–35 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 3 of 10 context records; its summed listed input weight spans 0.1–8.3 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 Oatmeal, fast food, flavored vs Oatmeal, reduced sugar

Oatmeal, fast food, flavored is held as one side of the comparison. The explicit record-description contrast is Source context: restaurant or fast food versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path 3 context records in this source topic Poultry mixed dishes

Chicken and vegetable entree with noodles and cream sauce, frozen meal and Chicken and vegetables au gratin with rice, diet frozen entree 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

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 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. 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.