USDA source ingredient 19297FNDDS 2021–2023
Jams and preserves in USDA source formulations
USDA source ingredient 19297, “Jams and preserves,” appears in 12 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 Yogurt, almond milk; Yogurt, Greek, low fat milk, fruit; Yogurt, low fat milk, fruit; Cake, jelly roll; Pastry, cookie type, fried. 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 12 complete records.
Every occurrence collected here uses ingredient code 19297 and the source description “Jams and preserves.” 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 Plant-based yogurt (3), Yogurt, Greek (3), Yogurt, regular (3). 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: 12 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 19297 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
- Plant-based yogurt3 records
Yogurt, almond milk; Yogurt, coconut milk; Yogurt, soy
- Yogurt, Greek3 records
Yogurt, Greek, low fat milk, fruit; Yogurt, Greek, nonfat milk, fruit; Yogurt, Greek, whole milk, fruit
- Yogurt, regular3 records
Yogurt, low fat milk, fruit; Yogurt, nonfat milk, fruit; Yogurt, whole milk, fruit
- Cakes and pies2 records
Cake, jelly roll; Dessert pizza
- Doughnuts, sweet rolls, pastries1 record
Pastry, cookie type, 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 19297, 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 | 46 kcal | 107 kcal | 397 kcal | 12 |
| Proteinper 100 g of the complete food | 1.8 g | 4.1 g | 9.2 g | 12 |
| Carbohydrateper 100 g of the complete food | 7.6 g | 13 g | 64.5 g | 12 |
| Total fatper 100 g of the complete food | 0.1 g | 3.2 g | 25.7 g | 12 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.5 g | 1.7 g | 12 |
| Sodiumper 100 g of the complete food | 30 mg | 43 mg | 357 mg | 12 |
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 12 food records that list code 19297
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.
12 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Cake, jelly roll | Cakes and pies | 2 input rows | 45 g | 45% | 285 kcal | 3.1 g | 357 mg | FDC 2707878 ↗ |
| Dessert pizza | Cakes and pies | 6 input rows | 106.7 g | 16.6% | 204 kcal | 1.8 g | 130 mg | FDC 2708008 ↗ |
| Pastry, cookie type, fried | Doughnuts, sweet rolls, pastries | 10 input rows | 92 g | 5.7% | 397 kcal | 6 g | 67 mg | FDC 2708051 ↗ |
| Yogurt, almond milk | Plant-based yogurt | 4 input rows | 15 g | 15% | 128 kcal | 3 g | 49 mg | FDC 2707570 ↗ |
| Yogurt, coconut milk | Plant-based yogurt | 5 input rows | 13 g | 13% | 108 kcal | 2.4 g | 41 mg | FDC 2707569 ↗ |
| Yogurt, Greek, low fat milk, fruit | Yogurt, Greek | 4 input rows | 11 g | 11% | 91 kcal | 9.1 g | 35 mg | FDC 2705431 ↗ |
| Yogurt, Greek, nonfat milk, fruit | Yogurt, Greek | 3 input rows | 11 g | 11% | 83 kcal | 9.2 g | 36 mg | FDC 2705432 ↗ |
| Yogurt, Greek, whole milk, fruit | Yogurt, Greek | 3 input rows | 11 g | 11% | 114 kcal | 7.9 g | 34 mg | FDC 2705430 ↗ |
| Yogurt, low fat milk, fruit | Yogurt, regular | 3 input rows | 14 g | 14% | 93 kcal | 4.6 g | 65 mg | FDC 2705427 ↗ |
| Yogurt, nonfat milk, fruit | Yogurt, regular | 4 input rows | 1 g | 1% | 46 kcal | 3.6 g | 45 mg | FDC 2705428 ↗ |
| Yogurt, soy | Plant-based yogurt | 4 input rows | 15 g | 15% | 90 kcal | 4.8 g | 30 mg | FDC 2707444 ↗ |
| Yogurt, whole milk, fruit | Yogurt, regular | 3 input rows | 14 g | 14% | 106 kcal | 3.3 g | 41 mg | FDC 2705426 ↗ |
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 19297; 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.