USDA ingredient referenceUpdated August 22, 2026

Eggs, Grade A, Large, egg yolk in 19 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Eggs, Grade A, Large, egg yolk” appears as a formulation input in 19 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 19 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 yolk 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 19 complete records.

Every occurrence collected here uses ingredient code 1125 and the source description “Eggs, Grade A, Large, egg yolk.” 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 Pasta mixed dishes, excludes macaroni and cheese (9), Eggs and omelets (3), Doughnuts, sweet rolls, pastries (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

2.7%–5.3%

The middle half of linked records spans 2.7 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

Pasta mixed dishes, excludes macaroni and cheese

9 of 19 linked records (47%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

1% to under 5%

14 records (74%) fall in this band after repeated rows for code 1125 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 1125 in 16 linked records (84%). 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 1125 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 1125 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 1125 have been combined.

Under 1%0 records
0 of 19
1% to under 5%14 records
14 of 19
5% to under 15%1 record
1 of 19
15% to under 30%1 record
1 of 19
30% to under 60%0 records
0 of 19
60% to 100%3 records
3 of 19

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
Pasta mixed dishes, excludes macaroni and cheese	9	2.6%	2.4%–3.2%	2.1%–4.4%
Eggs and omelets	3	99.7%	96.4%–99.9%	93.2%–100%
Doughnuts, sweet rolls, pastries	2	10.9%	8.6%–13.2%	6.3%–15.5%
Poultry mixed dishes	2	2.9%	2.9%–2.9%	2.9%–2.9%
Seafood mixed dishes	2	3.5%	3.2%–3.7%	2.9%–4%

What the spread can tell you

In this collection, “Eggs, Grade A, Large, egg yolk” ranges from 2.1% to 100% of listed source-input weight, with a median of 3.2%. 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 yolk.”

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 1125, 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	117 kcal	152–328 kcal	181 kcal	397 kcal	19
Proteinper 100 g of the complete food	4 g	6–9.5 g	7.4 g	16.2 g	19
Carbohydrateper 100 g of the complete food	1 g	5.5–19.8 g	15.7 g	57 g	19
Total fatper 100 g of the complete food	3.4 g	6.9–18.6 g	10.4 g	32.6 g	19
Dietary fiberper 100 g of the complete food	0 g	0.5–1 g	0.7 g	2.2 g	19
Sodiumper 100 g of the complete food	22 mg	194–540 mg	428 mg	646 mg	19

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 19 Feast-indexed food records that list code 1125

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

19 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 or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	17 g	2.9%	181 kcal	9.6 g	482 mg	FDC 2706788 ↗
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	17 g	2.9%	187 kcal	9.4 g	428 mg	FDC 2706787 ↗
Egg, yolk only, cooked, fat added	Eggs and omelets	3 input rows	100 g	93.2%	357 kcal	15.1 g	172 mg	FDC 2707175 ↗
Egg, yolk only, cooked, no added fat	Eggs and omelets	2 input rows	100 g	99.7%	327 kcal	16.2 g	164 mg	FDC 2707174 ↗
Egg, yolk only, raw	Eggs and omelets	Sole source	100 g	100%	328 kcal	16.2 g	48 mg	FDC 2707172 ↗
Fish, tofu, and vegetables, tempura	Seafood mixed dishes	13 input rows	51 g	2.9%	177 kcal	4 g	22 mg	FDC 2706844 ↗
Pasta with tomato-based sauce, cheese and meat	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	17 g	2.1%	147 kcal	7.6 g	325 mg	FDC 2708825 ↗
Pastry, cookie type, fried	Doughnuts, sweet rolls, pastries	10 input rows	102 g	6.3%	397 kcal	6 g	67 mg	FDC 2708051 ↗
Pastry, egg and cheese filled	Turnovers and other grain-based items	9 input rows	34 g	3.3%	349 kcal	8.4 g	216 mg	FDC 2708727 ↗
Pastry, made with bean paste and salted egg yolk filling, baked	Doughnuts, sweet rolls, pastries	8 input rows	170 g	15.5%	339 kcal	8.6 g	545 mg	FDC 2708049 ↗
Ravioli, cheese and spinach filled, with tomato sauce	Pasta mixed dishes, excludes macaroni and cheese	10 input rows	17 g	2.7%	117 kcal	5.2 g	535 mg	FDC 2708774 ↗
Ravioli, cheese and spinach-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	9 input rows	17 g	4.3%	150 kcal	6.6 g	528 mg	FDC 2708772 ↗
Ravioli, cheese and spinach-filled, with cream sauce	Pasta mixed dishes, excludes macaroni and cheese	11 input rows	17 g	2.6%	145 kcal	5.6 g	398 mg	FDC 2708773 ↗
Ravioli, cheese-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	17 g	4.4%	173 kcal	7.4 g	646 mg	FDC 2708767 ↗
Ravioli, cheese-filled, with cream sauce	Pasta mixed dishes, excludes macaroni and cheese	10 input rows	17 g	2.6%	160 kcal	6.1 g	475 mg	FDC 2708771 ↗
Ravioli, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	17 g	2.2%	137 kcal	6.4 g	598 mg	FDC 2708770 ↗
Seafood thermidor	Seafood mixed dishes	8 input rows	4 g	4%	251 kcal	10.6 g	388 mg	FDC 2706451 ↗
Tortellini, cheese-filled, meatless, with vinaigrette dressing	Pasta mixed dishes, excludes macaroni and cheese	9 input rows	17 g	3.2%	193 kcal	6.2 g	639 mg	FDC 2708789 ↗
Tortellini, cheese-filled, with cream sauce	Pasta mixed dishes, excludes macaroni and cheese	9 input rows	17 g	2.4%	153 kcal	5.8 g	576 mg	FDC 2708791 ↗

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 11 exact records behind Eggs, Grade A, Large, egg yolk (USDA input 1125). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pastry, egg and cheese filled is higher in dietary fiber per 100 g

Pastry, egg and cheese filled reports 1.6 g versus 0 g for Egg, yolk only, cooked, fat added: a 1.6 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg, yolk only, cooked, no added fat is denser; Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce is higher in its source amount

Egg, yolk only, cooked, no added fat reports 327 kcal per 100 g and 56 kcal in USDA source amount (17 g). Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce reports a lower 187 kcal per 100 g but a higher 451 kcal in USDA source amount (241 g).

Record identity is part of the estimate

Distinguish “Ravioli, cheese-filled, with cream sauce” from “Egg, yolk only, raw”

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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Eggs, Grade A, Large, egg yolk (USDA input 1125), 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, yolk only

Egg, yolk only, cooked, fat added and Egg, yolk only, cooked, no added fat 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 Pastry

Pastry, cookie type, fried and Pastry, egg and cheese filled are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 8 of 11 context records; its summed listed input weight spans 2–500 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 Milk, NFS

USDA input 11100000 appears in 4 of 11 context records; its summed listed input weight spans 122–610 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 3 context records in this source topic Eggs and omelets

Egg, yolk only, cooked, no added fat and Egg, yolk only, cooked, fat added 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 3 context records in this source topic Pasta mixed dishes, excludes macaroni and cheese

Ravioli, cheese-filled, with cream sauce and Pasta with tomato-based sauce, cheese and meat 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 Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Egg, yolk only, cooked, fat added to 1.6 g in Pastry, egg and cheese filled, all per 100 g.

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 1125; 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.