USDA ingredient referenceUpdated August 22, 2026

Flour, soy, defatted in 4 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Flour, soy, defatted” appears as a formulation input in 4 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 4 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Flour, soy, defatted 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 4 complete records.

Every occurrence collected here uses ingredient code 16117 and the source description “Flour, soy, defatted.” 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 Meat mixed dishes (1), Rice mixed dishes (1), Soy and meat-alternative products (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. This is a very small set of 4 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.

Typical listed-weight range

3.8%–36.9%

The middle half of linked records spans 33.1 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

Meat mixed dishes

1 of 4 linked records (25%) sits in this USDA category. The remainder span 3 other categories.

Most populated share band

Under 1%

1 record (25%) falls in this band after repeated rows for code 16117 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 16117 in 3 linked records (75%). 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 16117 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

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Flour, soy, defatted.”

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 16117, 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	142 kcal	174–292 kcal	226 kcal	366 kcal	4
Proteinper 100 g of the complete food	7.8 g	8–25.1 g	12.2 g	51.1 g	4
Carbohydrateper 100 g of the complete food	14.7 g	28.3–37.6 g	34.5 g	42 g	4
Total fatper 100 g of the complete food	0.6 g	2.6–4.2 g	3.6 g	5.4 g	4
Dietary fiberper 100 g of the complete food	0.4 g	2.7–7.7 g	3.9 g	17.5 g	4
Sodiumper 100 g of the complete food	2 mg	224–677 mg	444 mg	942 mg	4

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 4 Feast-indexed food records that list code 16117

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

4 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
Beef and rice with cheese sauce	Meat mixed dishes	13 input rows	2 g	0.2%	142 kcal	8.1 g	298 mg	FDC 2706498 ↗
Bread, soy	Yeast breads	9 input rows	105 g	15.9%	267 kcal	16.4 g	589 mg	FDC 2707790 ↗
Cake made with glutinous rice and dried beans	Rice mixed dishes	5 input rows	52.5 g	5.1%	185 kcal	7.8 g	942 mg	FDC 2708348 ↗
Textured vegetable protein, dry	Soy and meat-alternative products	Sole source	100 g	100%	366 kcal	51.1 g	2 mg	FDC 2707451 ↗

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 4 exact records behind Flour, soy, defatted (USDA input 16117). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cake made with glutinous rice and dried beans is higher in sodium per 100 g

Cake made with glutinous rice and dried beans reports 942 mg versus 2 mg for Textured vegetable protein, dry: a 940 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Cake made with glutinous rice and dried beans is denser; Beef and rice with cheese sauce is higher in its source amount

Cake made with glutinous rice and dried beans reports 185 kcal per 100 g and 30 kcal in USDA source amount (16 g). Beef and rice with cheese sauce reports a lower 142 kcal per 100 g but a higher 440 kcal in USDA source amount (310 g).

Record identity is part of the estimate

Distinguish “Beef and rice with cheese sauce” from “Bread, soy”

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 Flour, soy, defatted (USDA input 16117), 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 Bread

Bread, soy is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 4 context records; its summed listed input weight spans 118.5–592.5 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 Shortening, vegetable, household, composite

USDA input 4615 appears in 2 of 4 context records; its summed listed input weight spans 1–6.4 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 Sodium: density and serving context

In this page’s records, sodium runs from 2 mg in Textured vegetable protein, dry to 942 mg in Cake made with glutinous rice and dried beans, all per 100 g.

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 0.4 g in Beef and rice with cheese sauce to 17.5 g in Textured vegetable protein, dry, all per 100 g.

Follow this evidence path 1 context record in this source topic Meat mixed dishes

Beef and rice with cheese sauce belongs 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 1 context record in this source topic Rice mixed dishes

Cake made with glutinous rice and dried beans belongs 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

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 16117; 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.