Typical listed-weight range
39%–39.1%
The middle half of linked records spans 0.07 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.
USDA ingredient referenceUpdated
Curry sauce in 6 Feast-indexed USDA foods
Calories, portions and nutrition →Curry sauce
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Curry sauce” appears as a formulation input in 6 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 6 linked food records →Exact nutrition reference, complete food catalog and source methodology
For calories, macros, portions, and household measures, use Curry sauce, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 81312100 across Feast’s reference corpus.
What the code means
One exact source label across 6 complete records.
Every occurrence collected here uses ingredient code 81312100 and the source description “Curry sauce.” 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 Bean, pea, legume dishes (1), Meat mixed dishes (1), 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.
Largest linked category
Bean, pea, legume dishes
1 of 6 linked records (17%) sits in this USDA category. The remainder span 5 other categories.
Most populated share band
30% to under 60%
5 records (83%) fall in this band after repeated rows for code 81312100 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 81312100 in 6 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 81312100 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
- Bean, pea, legume dishes1 record
- Meat mixed dishes1 record
- Poultry mixed dishes1 record
- Seafood mixed dishes1 record
- Soups, broth-based1 record
- Vegetable dishes1 record
Verified consumer reference
Household measures and per-100-gram nutrition for Curry sauce
The values here come from Curry sauce, the exact complete FNDDS food cited as USDA FoodData Central record 2710178. Household totals are calculated only from gram weights USDA lists for that same record.
They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.
The complete FNDDS record's food code exactly matches source-input code 81312100.
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 81312100, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 48 kcal | 88–110 kcal | 100 kcal | 113 kcal | 6 |
| Proteinper 100 g of the complete food | 1.6 g | 2.2–6.1 g | 4.3 g | 7.6 g | 6 |
| Carbohydrateper 100 g of the complete food | 6.5 g | 6.6–8.4 g | 6.8 g | 12.3 g | 6 |
| Total fatper 100 g of the complete food | 1.7 g | 5.3–6.3 g | 5.5 g | 6.6 g | 6 |
| Dietary fiberper 100 g of the complete food | 1.4 g | 1.4–1.8 g | 1.6 g | 3.4 g | 6 |
| Sodiumper 100 g of the complete food | 259 mg | 353–381 mg | 368 mg | 388 mg | 6 |
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 6 Feast-indexed food records that list code 81312100
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.
6 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Beef curry | Meat mixed dishes | 5 input rows | 40 g | 39% | 113 kcal | 7.6 g | 359 mg | FDC 2706388 ↗ |
| Chicken curry | Poultry mixed dishes | 5 input rows | 40 g | 39.1% | 107 kcal | 6.5 g | 376 mg | FDC 2706437 ↗ |
| Fish curry | Seafood mixed dishes | 6 input rows | 40 g | 39.1% | 93 kcal | 4.9 g | 351 mg | FDC 2706460 ↗ |
| Lentil curry | Bean, pea, legume dishes | 6 input rows | 40 g | 39% | 111 kcal | 3.7 g | 383 mg | FDC 2707431 ↗ |
| Soup, mulligatawany | Soups, broth-based | 8 input rows | 15 g | 14.9% | 48 kcal | 1.7 g | 259 mg | FDC 2707464 ↗ |
| Vegetable curry | Vegetable dishes | 4 input rows | 40 g | 39% | 86 kcal | 1.6 g | 388 mg | FDC 2710067 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 7 exact records behind Curry sauce (USDA input 81312100). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Beef curry is higher in protein per 100 g
Beef curry reports 7.6 g versus 1.4 g for Curry sauce: a 6.2 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Curry sauce is denser; Fish curry is higher in its source amount
Curry sauce reports 95 kcal per 100 g and 30 kcal in USDA source amount (32 g). Fish curry reports a lower 93 kcal per 100 g but a higher 223 kcal in USDA source amount (240 g).
Record identity is part of the estimate
Distinguish “Lentil curry” from “Curry sauce”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Curry sauce (USDA input 81312100), 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 Chicken curry
Chicken curry 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 SoupSoup, mulligatawany is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Lentils, mature seeds, cooked, boiled, without saltUSDA input 16070 appears in 2 of 7 context records; its summed listed input weight spans 10–15 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 Beverages, water, tap, drinkingUSDA input 14411 appears in 1 of 7 context records; its summed listed input weight spans 35–35 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 Put the observed spread in corpus context Protein: density and serving contextIn this page’s records, protein runs from 1.4 g in Curry sauce to 7.6 g in Beef curry, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving contextIn this page’s records, dietary fiber runs from 1.4 g in Beef curry to 3.4 g in Lentil curry, all per 100 g.
Follow this evidence path 1 context record in this source topic Bean, pea, legume dishesLentil curry belongs 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 pathMethod 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 81312100; 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.