Typical listed-weight range
89.7%–99.4%
The middle half of linked records spans 9.7 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.
USDA ingredient referenceUpdated
Garlic bread, frozen in 6 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Garlic bread, frozen” appears as a formulation input in 6 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 6 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Garlic bread, frozen 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 6 complete records.
Every occurrence collected here uses ingredient code 18963 and the source description “Garlic bread, frozen.” 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 (6). 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.
Largest linked category
Yeast breads
6 of 6 linked records (100%) sit in this USDA category. The remainder span 0 other categories.
Most populated share band
60% to 100%
6 records (100%) fall in this band after repeated rows for code 18963 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 18963 in 3 linked records (50%). 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 18963 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 “Garlic bread, frozen.”
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 18963, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 339 kcal | 345–351 kcal | 350 kcal | 351 kcal | 6 |
| Proteinper 100 g of the complete food | 8.3 g | 8.5–10 g | 8.8 g | 11.4 g | 6 |
| Carbohydrateper 100 g of the complete food | 34.2 g | 37.9–41.5 g | 41.1 g | 41.7 g | 6 |
| Total fatper 100 g of the complete food | 16.6 g | 16.7–17 g | 16.8 g | 17.3 g | 6 |
| Dietary fiberper 100 g of the complete food | 2 g | 2.3–2.5 g | 2.5 g | 2.5 g | 6 |
| Sodiumper 100 g of the complete food | 544 mg | 565–632 mg | 594 mg | 642 mg | 6 |
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 6 Feast-indexed food records that list code 18963
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.
6 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Garlic bread, from fast food / restaurant | Yeast breads | 2 input rows | 100 g | 99.8% | 349 kcal | 8.3 g | 620 mg | FDC 2707627 ↗ |
| Garlic bread, from frozen | Yeast breads | Sole source | 100 g | 100% | 350 kcal | 8.4 g | 544 mg | FDC 2707628 ↗ |
| Garlic bread, with melted cheese, from fast food / restaurant | Yeast breads | 3 input rows | 100 g | 79.9% | 339 kcal | 11.4 g | 636 mg | FDC 2707631 ↗ |
| Garlic bread, with melted cheese, from frozen | Yeast breads | 2 input rows | 100 g | 87% | 343 kcal | 10.4 g | 564 mg | FDC 2707632 ↗ |
| Garlic bread, with parmesan cheese, from fast food / restaurant | Yeast breads | 3 input rows | 100 g | 97.8% | 351 kcal | 8.8 g | 642 mg | FDC 2707629 ↗ |
| Garlic bread, with parmesan cheese, from frozen | Yeast breads | 2 input rows | 100 g | 98% | 351 kcal | 8.8 g | 568 mg | FDC 2707630 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 6 exact records behind Garlic bread, frozen (USDA input 18963). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Garlic bread, with melted cheese, from fast food / restaurant is higher in calcium per 100 g
Garlic bread, with melted cheese, from fast food / restaurant reports 160 mg versus 27 mg for Garlic bread, from fast food / restaurant: a 133 mg difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Garlic bread, with parmesan cheese, from frozen is denser; Garlic bread, with melted cheese, from frozen is higher in its source amount
Garlic bread, with parmesan cheese, from frozen reports 351 kcal per 100 g and 277 kcal in USDA source amount (79 g). Garlic bread, with melted cheese, from frozen reports a lower 343 kcal per 100 g but a higher 302 kcal in USDA source amount (88 g).
Record identity is part of the estimate
Distinguish “Garlic bread, with parmesan cheese, from frozen” from “Garlic bread, with parmesan cheese, from fast food / restaurant”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Garlic bread, frozen (USDA input 18963), 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 Garlic bread
Garlic bread, from fast food / restaurant and Garlic bread, from frozen are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path 6 context records in this source topic Yeast breadsGarlic bread, with parmesan cheese, from frozen and Garlic bread, from fast food / restaurant 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 Cheese, mozzarella, low moisture, part-skimUSDA input 1029 appears in 2 of 6 context records; its summed listed input weight spans 15–25 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 Cheese, parmesan, gratedUSDA input 1032 appears in 2 of 6 context records; its summed listed input weight spans 2–2 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 Calcium: density and serving contextIn this page’s records, calcium runs from 27 mg in Garlic bread, from fast food / restaurant to 160 mg in Garlic bread, with melted cheese, from fast food / restaurant, all per 100 g.
Follow this evidence path Inspect an exact record Garlic bread, with parmesan cheese, from frozenOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2707630 citation for this exact record—not a name-level average.
Follow this evidence path 6 records share this broad food family Breads & baked goods: broader category contextGarlic bread, with parmesan cheese, from frozen and Garlic bread, from fast food / restaurant, plus 4 more are assigned to Feast’s Breads & baked goods editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.
Follow this evidence pathMethod 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 18963; 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.