USDA source ingredient 1056FNDDS 2021–2023
Cream, sour, full fat in USDA source formulations
USDA source ingredient 1056, “Cream, sour, full fat,” appears in 17 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, baked, peel eaten, with cheese; Taco or tostada salad with chicken and sour cream; Beef and rice with cheese sauce; Vegetarian stroganoff; Pie, key lime. 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 17 complete records.
Every occurrence collected here uses ingredient code 1056 and the source description “Cream, sour, full fat.” 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 White potatoes, baked or boiled (6), Burritos and tacos (3), Meat mixed dishes (3). 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: 17 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 1056 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
- White potatoes, baked or boiled6 records
Potato, baked, peel eaten, with cheese; Potato, baked, peel eaten, with meat; Potato, baked, peel eaten, with sour cream
- Burritos and tacos3 records
Taco or tostada salad with chicken and sour cream; Taco or tostada salad with meat and sour cream; Taco or tostada salad, meatless with sour cream
- Meat mixed dishes3 records
Beef and rice with cheese sauce; Beef stroganoff; Beef stroganoff with noodles
- Bean, pea, legume dishes1 record
Vegetarian stroganoff
- Cakes and pies1 record
Pie, key lime
- Coleslaw, non-lettuce salads1 record
Cucumber salad, made with sour cream dressing
- Cream cheese, sour cream, whipped cream1 record
Sour cream, regular
- Poultry mixed dishes1 record
Chicken and vegetable entree with noodles and cream sauce, frozen meal
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 1056, 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 | 66 kcal | 153 kcal | 322 kcal | 17 |
| Proteinper 100 g of the complete food | 1.3 g | 5 g | 10.1 g | 17 |
| Carbohydrateper 100 g of the complete food | 3.7 g | 15.1 g | 42.2 g | 17 |
| Total fatper 100 g of the complete food | 5.2 g | 8.3 g | 18 g | 17 |
| Dietary fiberper 100 g of the complete food | 0 g | 1.2 g | 3.3 g | 17 |
| Sodiumper 100 g of the complete food | 50 mg | 253 mg | 460 mg | 17 |
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 17 food records that list code 1056
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.
17 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Beef and rice with cheese sauce | Meat mixed dishes | 13 input rows | 14.2 g | 1.3% | 142 kcal | 8.1 g | 298 mg | FDC 2706498 ↗ |
| Beef stroganoff | Meat mixed dishes | 9 input rows | 240 g | 18.8% | 150 kcal | 10.1 g | 458 mg | FDC 2706382 ↗ |
| Beef stroganoff with noodles | Meat mixed dishes | 11 input rows | 240 g | 13.1% | 129 kcal | 7.8 g | 316 mg | FDC 2706486 ↗ |
| 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 ↗ |
| Cucumber salad, made with sour cream dressing | Coleslaw, non-lettuce salads | 4 input rows | 160 g | 28.1% | 66 kcal | 1.3 g | 219 mg | FDC 2709819 ↗ |
| Pie, key lime | Cakes and pies | 7 input rows | 100 g | 7.6% | 322 kcal | 5.8 g | 182 mg | FDC 2708001 ↗ |
| Potato, baked, peel eaten, with cheese | White potatoes, baked or boiled | 5 input rows | 30 g | 8.3% | 153 kcal | 4.1 g | 225 mg | FDC 2709527 ↗ |
| Potato, baked, peel eaten, with meat | White potatoes, baked or boiled | 6 input rows | 30 g | 8.2% | 160 kcal | 4.7 g | 257 mg | FDC 2709528 ↗ |
| Potato, baked, peel eaten, with sour cream | White potatoes, baked or boiled | 4 input rows | 30 g | 9.1% | 131 kcal | 2.5 g | 189 mg | FDC 2709526 ↗ |
| Potato, baked, peel not eaten, with cheese | White potatoes, baked or boiled | 5 input rows | 30 g | 8.3% | 153 kcal | 3.7 g | 221 mg | FDC 2709520 ↗ |
| Potato, baked, peel not eaten, with meat | White potatoes, baked or boiled | 6 input rows | 30 g | 8.2% | 160 kcal | 4.3 g | 253 mg | FDC 2709521 ↗ |
| Potato, baked, peel not eaten, with sour cream | White potatoes, baked or boiled | 4 input rows | 30 g | 9.1% | 131 kcal | 2 g | 184 mg | FDC 2709519 ↗ |
| Sour cream, regular | Cream cheese, sour cream, whipped cream | Sole source | 100 g | 100% | 196 kcal | 3.1 g | 50 mg | FDC 2705614 ↗ |
| Taco or tostada salad with chicken and sour cream | Burritos and tacos | 15 input rows | 360 g | 12.4% | 171 kcal | 7.2 g | 282 mg | FDC 2708512 ↗ |
| Taco or tostada salad with meat and sour cream | Burritos and tacos | 15 input rows | 360 g | 12.5% | 181 kcal | 6.9 g | 286 mg | FDC 2708511 ↗ |
| Taco or tostada salad, meatless with sour cream | Burritos and tacos | 11 input rows | 360 g | 12.6% | 167 kcal | 5 g | 241 mg | FDC 2708513 ↗ |
| Vegetarian stroganoff | Bean, pea, legume dishes | 7 input rows | 240 g | 18.9% | 167 kcal | 7.7 g | 460 mg | FDC 2707480 ↗ |
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 1056; 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.