USDA ingredient referenceUpdated August 22, 2026

Flour, whole wheat, unenriched in 10 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Flour, whole wheat, unenriched” 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 Flour, whole wheat, unenriched 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 20080 and the source description “Flour, whole wheat, unenriched.” 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 Yeast breads (5), Biscuits, muffins, quick breads (3), Crackers, excludes saltines (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

14.9%–40.4%

The middle half of linked records spans 25.5 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

Yeast breads

5 of 10 linked records (50%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

5% to under 15%

3 records (30%) fall in this band after repeated rows for code 20080 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 20080 in 9 linked records (90%). 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 20080 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 20080 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 20080 have been combined.

Under 1%0 records
0 of 10
1% to under 5%0 records
0 of 10
5% to under 15%3 records
3 of 10
15% to under 30%3 records
3 of 10
30% to under 60%3 records
3 of 10
60% to 100%1 record
1 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
Yeast breads	5	23.3%	17.7%–43.5%	13.9%–56%
Biscuits, muffins, quick breads	3	9.4%	9.4%–18.9%	9.4%–28.4%

What the spread can tell you

In this collection, “Flour, whole wheat, unenriched” ranges from 9.4% to 80% of listed source-input weight, with a median of 25.8%. 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 “Flour, whole wheat, unenriched.”

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 20080, 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	267 kcal	291–372 kcal	366 kcal	425 kcal	10
Proteinper 100 g of the complete food	6.8 g	7.1–10.4 g	8.6 g	15.1 g	10
Carbohydrateper 100 g of the complete food	39.2 g	45.7–57.4 g	48.1 g	67.9 g	10
Total fatper 100 g of the complete food	3.7 g	4.2–18 g	9.1 g	24.9 g	10
Dietary fiberper 100 g of the complete food	1.8 g	3.4–6.7 g	3.7 g	8.9 g	10
Sodiumper 100 g of the complete food	170 mg	389–552 mg	428 mg	607 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 20080

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
Bread, puri	Yeast breads	6 input rows	90 g	23.3%	409 kcal	6.8 g	170 mg	FDC 2707714 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery	Yeast breads	9 input rows	120 g	17.7%	271 kcal	10.3 g	576 mg	FDC 2707722 ↗
Bread, wheat or cracked wheat, with raisins	Yeast breads	13 input rows	120 g	13.9%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, whole wheat, made from home recipe or purchased at bakery	Yeast breads	8 input rows	360 g	56%	267 kcal	10.4 g	607 mg	FDC 2707711 ↗
Bread, whole wheat, with raisins	Yeast breads	12 input rows	360 g	43.5%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Breadsticks, hard, whole wheat	Crackers, excludes saltines	8 input rows	31 g	31%	425 kcal	15.1 g	577 mg	FDC 2707745 ↗
Meat substitute, cereal- and vegetable protein-based, fried	Soy and meat-alternative products	5 input rows	80 g	80%	359 kcal	12.8 g	282 mg	FDC 2709163 ↗
Muffin, wheat	Biscuits, muffins, quick breads	8 input rows	80 g	9.4%	372 kcal	6.9 g	389 mg	FDC 2707835 ↗
Muffin, whole grain	Biscuits, muffins, quick breads	8 input rows	80 g	9.4%	372 kcal	6.9 g	389 mg	FDC 2707836 ↗
Muffin, whole wheat	Biscuits, muffins, quick breads	7 input rows	240 g	28.4%	372 kcal	7.8 g	393 mg	FDC 2707834 ↗

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 8 exact records behind Flour, whole wheat, unenriched (USDA input 20080). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Muffin, wheat is higher in total sugars per 100 g

Muffin, wheat reports 19.9 g versus 0.2 g for Bread, puri: a 19.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, puri is denser; Muffin, wheat is higher in its source amount

Bread, puri reports 409 kcal per 100 g and 147 kcal in USDA source amount (36 g). Muffin, wheat reports a lower 372 kcal per 100 g but a higher 484 kcal in USDA source amount (130 g).

Record identity is part of the estimate

Distinguish “Bread, puri” from “Bread, whole wheat, with raisins”

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, whole wheat, unenriched (USDA input 20080), 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, puri and Bread, wheat or cracked wheat, made from home recipe or purchased at bakery 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 Bread, wheat or cracked wheat

Bread, wheat or cracked wheat, made from home recipe or purchased at bakery and Bread, wheat or cracked wheat, with raisins are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path 5 context records in this source topic Yeast breads

Bread, puri and Bread, wheat or cracked wheat, made from home recipe or purchased at bakery 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 Beverages, water, tap, drinking

USDA input 14411 appears in 5 of 8 context records; its summed listed input weight spans 118.5–118.5 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 Leavening agents, yeast, baker's, active dry

USDA input 18375 appears in 5 of 8 context records; its summed listed input weight spans 1–7 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 Test a nearby record choice Breadsticks, hard, gluten free vs Breadsticks, hard, whole wheat

Breadsticks, hard, whole wheat is held as one side of the comparison. The explicit record-description contrast is Grain wording: No matching controlled term in the source name versus whole-grain or whole-wheat wording; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Bread, multigrain, with raisins, toasted vs Bread, whole wheat, with raisins

Bread, whole wheat, with raisins is held as one side of the comparison. The explicit record-description contrast is Preparation wording: toasted versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

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 20080; 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.