USDA ingredient referenceUpdated August 22, 2026

Fish, cod, Atlantic, cooked, dry heat in 10 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Fish, cod, Atlantic, cooked, dry heat” appears as a formulation input in 10 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 10 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Fish, cod, Atlantic, cooked, dry heat 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 10 complete records.

Every occurrence collected here uses ingredient code 15016 and the source description “Fish, cod, Atlantic, cooked, dry heat.” 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 Seafood mixed dishes (10). 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

13.5%–21.6%

The middle half of linked records spans 8.1 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

Seafood mixed dishes

10 of 10 linked records (100%) sit in this USDA category. The remainder span 0 other categories.

Most populated share band

5% to under 15%

5 records (50%) fall in this band after repeated rows for code 15016 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 15016 in 10 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 15016 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 15016 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 15016 have been combined.

Under 1%0 records
0 of 10
1% to under 5%0 records
0 of 10
5% to under 15%5 records
5 of 10
15% to under 30%3 records
3 of 10
30% to under 60%0 records
0 of 10
60% to 100%2 records
2 of 10

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
Seafood mixed dishes	10	14.5%	13.5%–21.6%	13%–69.7%

What the spread can tell you

In this collection, “Fish, cod, Atlantic, cooked, dry heat” ranges from 13% to 69.7% of listed source-input weight, with a median of 14.5%. 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 “Fish, cod, Atlantic, cooked, dry heat.”

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 15016, 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	80 kcal	113–135 kcal	132 kcal	141 kcal	10
Proteinper 100 g of the complete food	5.3 g	5.7–8.4 g	6.3 g	17 g	10
Carbohydrateper 100 g of the complete food	1.6 g	4.9–15.7 g	14.5 g	16.5 g	10
Total fatper 100 g of the complete food	0.7 g	5–5.2 g	5.1 g	7.3 g	10
Dietary fiberper 100 g of the complete food	0 g	0.4–1.1 g	0.8 g	1.6 g	10
Sodiumper 100 g of the complete food	302 mg	304–312 mg	308 mg	350 mg	10

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 10 Feast-indexed food records that list code 15016

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

10 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
Fish and noodles with mushroom sauce	Seafood mixed dishes	6 input rows	15 g	14%	131 kcal	6.3 g	312 mg	FDC 2706576 ↗
Fish and rice with cream sauce	Seafood mixed dishes	6 input rows	15 g	13.3%	133 kcal	5.5 g	305 mg	FDC 2706574 ↗
Fish and rice with mushroom sauce	Seafood mixed dishes	6 input rows	15 g	13.8%	135 kcal	5.3 g	307 mg	FDC 2706575 ↗
Fish and rice with tomato-based sauce	Seafood mixed dishes	5 input rows	15 g	15%	135 kcal	5.4 g	310 mg	FDC 2706573 ↗
Fish and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, tomato-based sauce	Seafood mixed dishes	6 input rows	15 g	21.5%	112 kcal	6.3 g	303 mg	FDC 2706864 ↗
Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce	Seafood mixed dishes	6 input rows	15 g	21.6%	106 kcal	6.3 g	302 mg	FDC 2706863 ↗
Fish with cream or white sauce, not tuna or lobster	Seafood mixed dishes	3 input rows	70 g	69.7%	116 kcal	17 g	343 mg	FDC 2706447 ↗
Fish with tomato-based sauce	Seafood mixed dishes	3 input rows	70 g	69.7%	80 kcal	16.3 g	350 mg	FDC 2706459 ↗
Fish, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce	Seafood mixed dishes	6 input rows	15 g	13%	141 kcal	8.4 g	303 mg	FDC 2706716 ↗
Fish, noodles, and vegetables including carrots, broccoli, and/or dark green leafy; cheese sauce	Seafood mixed dishes	6 input rows	15 g	13%	137 kcal	8.4 g	309 mg	FDC 2706715 ↗

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 Fish, cod, Atlantic, cooked, dry heat (USDA input 15016). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce is higher in dietary fiber per 100 g

Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce reports 1.6 g versus 0 g for Fish with cream or white sauce, not tuna or lobster: a 1.6 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Fish and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, tomato-based sauce is denser; Fish and noodles with mushroom sauce is higher in its source amount

Fish and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, tomato-based sauce reports 6.3 g per 100 g and 7.1 g in USDA source amount (112 g). Fish and noodles with mushroom sauce reports a lower 6.3 g per 100 g but a higher 17.6 g in USDA source amount (280 g).

Record identity is part of the estimate

Distinguish “Fish and noodles with mushroom sauce” from “Fish, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese 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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Fish, cod, Atlantic, cooked, dry heat (USDA input 15016), 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 Fish and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoes

Fish and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, tomato-based sauce 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 Fish and vegetables including carrots, broccoli, and/or dark green leafy vegetables without potatoes

Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 9 context records in this source topic Seafood mixed dishes

Fish and noodles with mushroom sauce and Fish and rice with cream sauce 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 Vegetable oil, NFS

USDA input 82101000 appears in 6 of 9 context records; its summed listed input weight spans 2–4.5 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 Tomato products, canned, sauce

USDA input 11549 appears in 4 of 9 context records; its summed listed input weight spans 30–30 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 context

In this page’s records, dietary fiber runs from 0 g in Fish with cream or white sauce, not tuna or lobster to 1.6 g in Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 12 mg in Fish and rice with tomato-based sauce to 97 mg in Fish, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; cheese sauce, 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 15016; 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.