Typical listed-weight range
30.9%–39.4%
The middle half of linked records spans 8.5 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.
USDA ingredient referenceUpdated
Egg, whole, fried, NS as to fat in 28 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Egg, whole, fried, NS as to fat” 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 Egg, whole, fried, NS as to fat 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 31105005 and the source description “Egg, whole, fried, NS as to 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 Egg/breakfast sandwiches (28). 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.
USDA uses NS to mean “not specified.” The source code represents a documented fallback where a preparation detail was not available.
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
Egg/breakfast sandwiches
28 of 28 linked records (100%) sit in this USDA category. The remainder span 0 other categories.
Most populated share band
30% to under 60%
23 records (82%) fall in this band after repeated rows for code 31105005 are combined within each food.
Most frequent eligible co-input
Cheese as ingredient in sandwiches
It appears alongside code 31105005 in 20 linked records (71%). 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 31105005 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
- Egg/breakfast sandwiches28 records
Egg sandwich on wheat bread, with meat; Egg sandwich on white bread, with meat; Sausage griddle/pancake sandwich
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Egg, whole, fried, NS as to fat.”
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 31105005, 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 | 222 kcal | 248–301 kcal | 271 kcal | 326 kcal | 28 |
| Proteinper 100 g of the complete food | 8.3 g | 11.6–12.9 g | 12.1 g | 14.1 g | 28 |
| Carbohydrateper 100 g of the complete food | 15.6 g | 17.9–22.8 g | 19.5 g | 31.8 g | 28 |
| Total fatper 100 g of the complete food | 8 g | 11.8–19.3 g | 16.2 g | 23 g | 28 |
| Dietary fiberper 100 g of the complete food | 0.5 g | 0.9–1.3 g | 1 g | 2.8 g | 28 |
| Sodiumper 100 g of the complete food | 348 mg | 444–543 mg | 498 mg | 804 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 31105005
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.
28 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Egg sandwich on bagel | Egg/breakfast sandwiches | 3 input rows | 55 g | 29.6% | 251 kcal | 12 g | 437 mg | FDC 2707328 ↗ |
| Egg sandwich on bagel, with bacon | Egg/breakfast sandwiches | 4 input rows | 55 g | 27.2% | 268 kcal | 13.7 g | 536 mg | FDC 2707330 ↗ |
| Egg sandwich on bagel, with ham | Egg/breakfast sandwiches | 4 input rows | 55 g | 26.7% | 238 kcal | 12.6 g | 510 mg | FDC 2707331 ↗ |
| Egg sandwich on bagel, with sausage | Egg/breakfast sandwiches | 5 input rows | 55 g | 24.1% | 274 kcal | 12.8 g | 483 mg | FDC 2707329 ↗ |
| Egg sandwich on biscuit | Egg/breakfast sandwiches | 3 input rows | 55 g | 37.7% | 298 kcal | 10.7 g | 708 mg | FDC 2707323 ↗ |
| Egg sandwich on biscuit, with bacon | Egg/breakfast sandwiches | 3 input rows | 55 g | 39% | 309 kcal | 11.9 g | 774 mg | FDC 2707326 ↗ |
| Egg sandwich on biscuit, with bacon and cheese | Egg/breakfast sandwiches | 4 input rows | 55 g | 34% | 315 kcal | 13 g | 804 mg | FDC 2707327 ↗ |
| Egg sandwich on biscuit, with sausage | Egg/breakfast sandwiches | 4 input rows | 55 g | 32.9% | 310 kcal | 11 g | 665 mg | FDC 2707324 ↗ |
| Egg sandwich on biscuit, with sausage and cheese | Egg/breakfast sandwiches | 5 input rows | 55 g | 29.3% | 316 kcal | 12 g | 703 mg | FDC 2707325 ↗ |
| Egg sandwich on croissant | Egg/breakfast sandwiches | 3 input rows | 55 g | 40.4% | 309 kcal | 11.4 g | 388 mg | FDC 2707319 ↗ |
| Egg sandwich on croissant, with bacon | Egg/breakfast sandwiches | 4 input rows | 55 g | 36.2% | 326 kcal | 13.8 g | 525 mg | FDC 2707321 ↗ |
| Egg sandwich on croissant, with ham | Egg/breakfast sandwiches | 4 input rows | 55 g | 35.3% | 284 kcal | 12.3 g | 492 mg | FDC 2707322 ↗ |
| Egg sandwich on croissant, with sausage | Egg/breakfast sandwiches | 5 input rows | 55 g | 30.9% | 325 kcal | 12.7 g | 459 mg | FDC 2707320 ↗ |
| Egg sandwich on English muffin | Egg/breakfast sandwiches | 3 input rows | 55 g | 40.4% | 230 kcal | 11.7 g | 444 mg | FDC 2707315 ↗ |
| Egg sandwich on English muffin, with bacon | Egg/breakfast sandwiches | 4 input rows | 55 g | 36.2% | 255 kcal | 14.1 g | 574 mg | FDC 2707317 ↗ |
| Egg sandwich on English muffin, with ham | Egg/breakfast sandwiches | 4 input rows | 55 g | 37.7% | 222 kcal | 12.2 g | 495 mg | FDC 2707318 ↗ |
| Egg sandwich on English muffin, with sausage | Egg/breakfast sandwiches | 5 input rows | 55 g | 30.9% | 264 kcal | 12.9 g | 501 mg | FDC 2707316 ↗ |
| Egg sandwich on griddle/pancake | Egg/breakfast sandwiches | 4 input rows | 55 g | 47.7% | 242 kcal | 8.3 g | 439 mg | FDC 2707332 ↗ |
| Egg sandwich on griddle/pancake, with meat | Egg/breakfast sandwiches | 7 input rows | 55 g | 30.8% | 287 kcal | 11.7 g | 565 mg | FDC 2707333 ↗ |
| Egg sandwich on wheat bread | Egg/breakfast sandwiches | 2 input rows | 55 g | 47.8% | 226 kcal | 11.5 g | 348 mg | FDC 2707311 ↗ |
| Egg sandwich on wheat bread, with cheese | Egg/breakfast sandwiches | 3 input rows | 55 g | 40.4% | 246 kcal | 12.9 g | 450 mg | FDC 2707312 ↗ |
| Egg sandwich on wheat bread, with meat | Egg/breakfast sandwiches | 4 input rows | 55 g | 35% | 266 kcal | 12.9 g | 439 mg | FDC 2707313 ↗ |
| Egg sandwich on wheat bread, with meat and cheese | Egg/breakfast sandwiches | 5 input rows | 55 g | 30.9% | 277 kcal | 13.8 g | 506 mg | FDC 2707314 ↗ |
| Egg sandwich on white bread | Egg/breakfast sandwiches | 2 input rows | 55 g | 47.8% | 228 kcal | 10.5 g | 353 mg | FDC 2707307 ↗ |
| Egg sandwich on white bread, with cheese | Egg/breakfast sandwiches | 3 input rows | 55 g | 40.4% | 248 kcal | 12 g | 455 mg | FDC 2707308 ↗ |
| Egg sandwich on white bread, with meat | Egg/breakfast sandwiches | 4 input rows | 55 g | 35% | 267 kcal | 12.1 g | 443 mg | FDC 2707309 ↗ |
| Egg sandwich on white bread, with meat and cheese | Egg/breakfast sandwiches | 5 input rows | 55 g | 30.9% | 278 kcal | 13.1 g | 510 mg | FDC 2707310 ↗ |
| Sausage griddle/pancake sandwich | Egg/breakfast sandwiches | 6 input rows | 55 g | 35% | 278 kcal | 10.5 g | 505 mg | FDC 2707342 ↗ |
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 9 exact records behind Egg, whole, fried, NS as to fat (USDA input 31105005). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Egg sandwich on wheat bread is higher in dietary fiber per 100 g
Egg sandwich on wheat bread reports 2.8 g versus 0.8 g for Egg sandwich on bagel, with sausage: a 2 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Egg sandwich on wheat bread, with meat is denser; Egg sandwich on bagel, with ham is higher in its source amount
Egg sandwich on wheat bread, with meat reports 266 kcal per 100 g and 412 kcal in USDA source amount (155 g). Egg sandwich on bagel, with ham reports a lower 238 kcal per 100 g but a higher 488 kcal in USDA source amount (205 g).
Record identity is part of the estimate
Distinguish “Egg sandwich on wheat bread, with meat” from “Egg sandwich on wheat bread”
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 Egg, whole, fried, NS as to fat (USDA input 31105005), 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 Egg sandwich on bagel
Egg sandwich on bagel and Egg sandwich on bagel, with bacon 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 Egg sandwich on biscuitEgg sandwich on biscuit and Egg sandwich on biscuit, with bacon are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path 9 context records in this source topic Egg/breakfast sandwichesEgg sandwich on wheat bread, with meat and Egg sandwich on bagel 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 A formulation detail that separates records Bagels, plain, enriched, with calcium propionate (includes onion, poppy, sesame)USDA input 18001 appears in 4 of 9 context records; its summed listed input weight spans 110–110 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 Fast food, biscuitUSDA input 21142 appears in 3 of 9 context records; its summed listed input weight spans 70–70 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 Dietary fiber: density and serving contextIn this page’s records, dietary fiber runs from 0.8 g in Egg sandwich on bagel, with sausage to 2.8 g in Egg sandwich on wheat bread, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Calcium: density and serving contextIn this page’s records, calcium runs from 54 mg in Egg sandwich on biscuit, with bacon to 180 mg in Egg sandwich on biscuit, all per 100 g.
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 31105005; 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.