USDA ingredient referenceUpdated August 22, 2026

Eggs, Grade A, Large, egg white in 16 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Eggs, Grade A, Large, egg white” appears as a formulation input in 16 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 16 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Eggs, Grade A, Large, egg white 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 16 complete records.

Every occurrence collected here uses ingredient code 1124 and the source description “Eggs, Grade A, Large, egg white.” 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 Eggs and omelets (15), Seafood 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.

Typical listed-weight range

75.6%–94.6%

The middle half of linked records spans 19 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

Eggs and omelets

15 of 16 linked records (94%) sit in this USDA category. The remainder span 1 other category.

Most populated share band

60% to 100%

15 records (94%) fall in this band after repeated rows for code 1124 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 1124 in 15 linked records (94%). 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 1124 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 1124 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 1124 have been combined.

Under 1%0 records
0 of 16
1% to under 5%0 records
0 of 16
5% to under 15%1 record
1 of 16
15% to under 30%0 records
0 of 16
30% to under 60%0 records
0 of 16
60% to 100%15 records
15 of 16

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
Eggs and omelets	15	93.2%	78.7%–96%	71.3%–100%

What the spread can tell you

In this collection, “Eggs, Grade A, Large, egg white” ranges from 6% to 100% of listed source-input weight, with a median of 87.5%. 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 “Eggs, Grade A, Large, egg white.”

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 1124, 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	52 kcal	79–124 kcal	102 kcal	222 kcal	16
Proteinper 100 g of the complete food	8.5 g	10–10.8 g	10.5 g	12 g	16
Carbohydrateper 100 g of the complete food	2.1 g	2.2–2.5 g	2.4 g	12 g	16
Total fatper 100 g of the complete food	0 g	3.4–7.9 g	5.9 g	15.4 g	16
Dietary fiberper 100 g of the complete food	0 g	0–0.1 g	0 g	0.8 g	16
Sodiumper 100 g of the complete food	166 mg	281–374 mg	303 mg	558 mg	16

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 16 Feast-indexed food records that list code 1124

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

16 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
Egg white omelet, scrambled, or fried, made with butter	Eggs and omelets	3 input rows	100 g	93.2%	97 kcal	10 g	297 mg	FDC 2707286 ↗
Egg white omelet, scrambled, or fried, made with cooking spray	Eggs and omelets	3 input rows	100 g	98.7%	59 kcal	10.6 g	279 mg	FDC 2707287 ↗
Egg white omelet, scrambled, or fried, made with margarine	Eggs and omelets	3 input rows	100 g	93.2%	86 kcal	10 g	308 mg	FDC 2707284 ↗
Egg white omelet, scrambled, or fried, made with oil	Eggs and omelets	3 input rows	100 g	93.2%	107 kcal	10 g	263 mg	FDC 2707285 ↗
Egg white omelet, scrambled, or fried, no added fat	Eggs and omelets	2 input rows	100 g	99.7%	52 kcal	10.7 g	281 mg	FDC 2707289 ↗
Egg white, omelet, scrambled, or fried, with cheese	Eggs and omelets	4 input rows	100 g	81.8%	132 kcal	11.3 g	371 mg	FDC 2707290 ↗
Egg white, omelet, scrambled, or fried, with cheese and meat	Eggs and omelets	5 input rows	100 g	75.6%	141 kcal	12 g	427 mg	FDC 2707293 ↗
Egg white, omelet, scrambled, or fried, with cheese and vegetables	Eggs and omelets	5 input rows	100 g	72.8%	121 kcal	10.4 g	341 mg	FDC 2707294 ↗
Egg white, omelet, scrambled, or fried, with cheese, meat, and vegetables	Eggs and omelets	6 input rows	100 g	71.3%	135 kcal	11.5 g	408 mg	FDC 2707296 ↗
Egg white, omelet, scrambled, or fried, with meat	Eggs and omelets	4 input rows	100 g	81.8%	119 kcal	11.3 g	383 mg	FDC 2707291 ↗
Egg white, omelet, scrambled, or fried, with meat and vegetables	Eggs and omelets	5 input rows	100 g	75.6%	104 kcal	10 g	323 mg	FDC 2707295 ↗
Egg white, omelet, scrambled, or fried, with vegetables	Eggs and omelets	4 input rows	100 g	81.8%	92 kcal	9.1 g	259 mg	FDC 2707292 ↗
Egg, white only, raw	Eggs and omelets	Sole source	100 g	100%	52 kcal	10.7 g	166 mg	FDC 2707168 ↗
Egg, white, cooked, fat added	Eggs and omelets	3 input rows	100 g	93.2%	100 kcal	10 g	282 mg	FDC 2707171 ↗
Egg, white, cooked, no added fat	Eggs and omelets	2 input rows	100 g	99.7%	52 kcal	10.7 g	281 mg	FDC 2707170 ↗
Shrimp toast	Seafood mixed dishes	10 input rows	6 g	6%	222 kcal	8.5 g	558 mg	FDC 2706567 ↗

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 Eggs, Grade A, Large, egg white (USDA input 1124). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Shrimp toast is higher in total fat per 100 g

Shrimp toast reports 15.4 g versus 0 g for Egg white omelet, scrambled, or fried, no added fat: a 15.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg, white, cooked, fat added is denser; Egg white omelet, scrambled, or fried, made with butter is higher in its source amount

Egg, white, cooked, fat added reports 100 kcal per 100 g and 36 kcal in USDA source amount (36 g). Egg white omelet, scrambled, or fried, made with butter reports a lower 97 kcal per 100 g but a higher 70 kcal in USDA source amount (72 g).

Choose the record before reading the number

Egg white omelet, scrambled, or fried, made with butter and Egg white omelet, scrambled, or fried, made with cooking spray are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat; butter versus cooking spray) 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 Eggs, Grade A, Large, egg white (USDA input 1124), 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 white omelet scrambled or fried

Egg white omelet, scrambled, or fried, made with butter and Egg white omelet, scrambled, or fried, made with cooking spray 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

Egg, white only, raw and Egg, white, cooked, fat added are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Egg white omelet, scrambled, or fried, made with butter vs Egg white omelet, scrambled, or fried, made with cooking spray

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat; butter versus cooking spray; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Egg white omelet, scrambled, or fried, made with butter vs Egg white omelet, scrambled, or fried, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat; butter versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path 8 context records in this source topic Eggs and omelets

Egg, white, cooked, fat added and Egg white omelet, scrambled, or fried, made with butter 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 Oil or table fat, NFS

USDA input 81200100 appears in 2 of 9 context records; its summed listed input weight spans 7–7 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 Vegetable oil, NFS

USDA input 82101000 appears in 2 of 9 context records; its summed listed input weight spans 7–13 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

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 1124; 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.