USDA source ingredient 1125FNDDS 2021–2023
Eggs, Grade A, Large, egg yolk in USDA source formulations
USDA source ingredient 1125, “Eggs, Grade A, Large, egg yolk,” appears in 19 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 Pasta with tomato-based sauce, cheese and meat; Egg, yolk only, cooked, fat added; Pastry, cookie type, fried; Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce; Fish, tofu, and vegetables, tempura. 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 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.
Why this page qualifies: 19 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 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
- Pasta mixed dishes, excludes macaroni and cheese9 records
Pasta with tomato-based sauce, cheese and meat; Ravioli, cheese and spinach filled, with tomato sauce; Ravioli, cheese and spinach-filled, no sauce
- Eggs and omelets3 records
Egg, yolk only, cooked, fat added; Egg, yolk only, cooked, no added fat; Egg, yolk only, raw
- Doughnuts, sweet rolls, pastries2 records
Pastry, cookie type, fried; Pastry, made with bean paste and salted egg yolk filling, baked
- Poultry mixed dishes2 records
Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce; Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce
- Seafood mixed dishes2 records
Fish, tofu, and vegetables, tempura; Seafood thermidor
- Turnovers and other grain-based items1 record
Pastry, egg and cheese filled
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.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 117 kcal | 181 kcal | 397 kcal | 19 |
| Proteinper 100 g of the complete food | 4 g | 7.4 g | 16.2 g | 19 |
| Carbohydrateper 100 g of the complete food | 1 g | 15.7 g | 57 g | 19 |
| Total fatper 100 g of the complete food | 3.4 g | 10.4 g | 32.6 g | 19 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.7 g | 2.2 g | 19 |
| Sodiumper 100 g of the complete food | 22 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.
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 19 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, the full nutrient panel, formulation details, and its exact FDC citation.
19 records shown
| 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 ↗ |
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 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. 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.