USDA source ingredient 20080FNDDS 2021–2023
Flour, whole wheat, unenriched in USDA source formulations
USDA source ingredient 20080, “Flour, whole wheat, unenriched,” appears in 10 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 Bread, puri; Muffin, wheat; Breadsticks, hard, whole wheat; Meat substitute, cereal- and vegetable protein-based, fried; Bread, wheat or cracked wheat, made from home recipe or purchased at bakery. 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 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.
Why this page qualifies: 10 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 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
- Yeast breads5 records
Bread, puri; Bread, wheat or cracked wheat, made from home recipe or purchased at bakery; Bread, wheat or cracked wheat, with raisins
- Biscuits, muffins, quick breads3 records
Muffin, wheat; Muffin, whole grain; Muffin, whole wheat
- Crackers, excludes saltines1 record
Breadsticks, hard, whole wheat
- Soy and meat-alternative products1 record
Meat substitute, cereal- and vegetable protein-based, fried
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.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 267 kcal | 366 kcal | 425 kcal | 10 |
| Proteinper 100 g of the complete food | 6.8 g | 8.6 g | 15.1 g | 10 |
| Carbohydrateper 100 g of the complete food | 39.2 g | 48.1 g | 67.9 g | 10 |
| Total fatper 100 g of the complete food | 3.7 g | 9.1 g | 24.9 g | 10 |
| Dietary fiberper 100 g of the complete food | 1.8 g | 3.7 g | 8.9 g | 10 |
| Sodiumper 100 g of the complete food | 170 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 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, the full nutrient panel, formulation details, and its exact FDC citation.
10 records shown
| 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 ↗ |
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 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. 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.