USDA source ingredient 19300FNDDS 2021–2023
Jellies in USDA source formulations
USDA source ingredient 19300, “Jellies,” appears in 11 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 Almond butter and jelly sandwich, on wheat bread; Peanut butter and jelly; Fruit dressing; Almond butter and jelly sandwich, on white bread; Jelly sandwich, on wheat bread. 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 11 complete records.
Every occurrence collected here uses ingredient code 19300 and the source description “Jellies.” 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 Peanut butter and jelly sandwiches (9), Nuts and seeds (1), Salad dressings and vegetable oils (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: 11 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 19300 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
- Peanut butter and jelly sandwiches9 records
Almond butter and jelly sandwich, on wheat bread; Almond butter and jelly sandwich, on white bread; Jelly sandwich, on wheat bread
- Nuts and seeds1 record
Peanut butter and jelly
- Salad dressings and vegetable oils1 record
Fruit dressing
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 19300, 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 | 219 kcal | 360 kcal | 432 kcal | 11 |
| Proteinper 100 g of the complete food | 2.5 g | 11.4 g | 13.5 g | 11 |
| Carbohydrateper 100 g of the complete food | 12.4 g | 45.2 g | 57.5 g | 11 |
| Total fatper 100 g of the complete food | 2.2 g | 16.6 g | 25.7 g | 11 |
| Dietary fiberper 100 g of the complete food | 0.1 g | 3 g | 5.8 g | 11 |
| Sodiumper 100 g of the complete food | 31 mg | 313 mg | 401 mg | 11 |
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 11 food records that list code 19300
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.
11 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Almond butter and jelly sandwich, on wheat bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 372 kcal | 12 g | 307 mg | FDC 2707565 ↗ |
| Almond butter and jelly sandwich, on white bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 374 kcal | 11 g | 313 mg | FDC 2707564 ↗ |
| Fruit dressing | Salad dressings and vegetable oils | 4 input rows | 37.5 g | 10.6% | 219 kcal | 2.5 g | 31 mg | FDC 2710214 ↗ |
| Jelly sandwich, on wheat bread | Peanut butter and jelly sandwiches | 2 input rows | 40 g | 40% | 265 kcal | 6.9 g | 276 mg | FDC 2709139 ↗ |
| Jelly sandwich, on white bread | Peanut butter and jelly sandwiches | 2 input rows | 40 g | 40% | 267 kcal | 5.7 g | 282 mg | FDC 2709138 ↗ |
| Peanut butter and jelly | Nuts and seeds | 2 input rows | 50 g | 50% | 432 kcal | 11.2 g | 228 mg | FDC 2707543 ↗ |
| Peanut butter and jelly sandwich, frozen commercial product without crusts | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 361 kcal | 11.4 g | 368 mg | FDC 2707561 ↗ |
| Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 337 kcal | 13.5 g | 395 mg | FDC 2707558 ↗ |
| Peanut butter and jelly sandwich, with reduced fat peanut butter, on white bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 339 kcal | 12.5 g | 401 mg | FDC 2707557 ↗ |
| Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on wheat bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 360 kcal | 12.5 g | 363 mg | FDC 2707556 ↗ |
| Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on white bread | Peanut butter and jelly sandwiches | 3 input rows | 20 g | 17.9% | 361 kcal | 11.4 g | 368 mg | FDC 2707555 ↗ |
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 19300; 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.