USDA ingredient referenceUpdated August 22, 2026

Jellies in 11 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Jellies” appears as a formulation input in 11 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 11 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Jellies 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 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.

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

17.9%–28.9%

The middle half of linked records spans 11.1 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

Peanut butter and jelly sandwiches

9 of 11 linked records (82%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

15% to under 30%

7 records (64%) fall in this band after repeated rows for code 19300 are combined within each food.

Most frequent eligible co-input

Bread, white, commercially prepared

It appears alongside code 19300 in 5 linked records (45%). 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 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

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 19300 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 19300 have been combined.

Under 1%0 records
0 of 11
1% to under 5%0 records
0 of 11
5% to under 15%1 record
1 of 11
15% to under 30%7 records
7 of 11
30% to under 60%3 records
3 of 11
60% to 100%0 records
0 of 11

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
Peanut butter and jelly sandwiches	9	17.9%	17.9%–17.9%	17.9%–40%

What the spread can tell you

In this collection, “Jellies” ranges from 10.6% to 50% of listed source-input weight, with a median of 17.9%. 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 “Jellies.”

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 19300, 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	219 kcal	302–367 kcal	360 kcal	432 kcal	11
Proteinper 100 g of the complete food	2.5 g	9–12.3 g	11.4 g	13.5 g	11
Carbohydrateper 100 g of the complete food	12.4 g	44.1–48 g	45.2 g	57.5 g	11
Total fatper 100 g of the complete food	2.2 g	11.7–17.1 g	16.6 g	25.7 g	11
Dietary fiberper 100 g of the complete food	0.1 g	2.8–4.4 g	3 g	5.8 g	11
Sodiumper 100 g of the complete food	31 mg	279–368 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 Feast-indexed 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, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

11 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
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 ↗

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 Jellies (USDA input 19300). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Almond butter and jelly sandwich, on white bread is higher in iron per 100 g

Almond butter and jelly sandwich, on white bread reports 3 mg versus 0 mg for Fruit dressing: a 3 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Peanut butter and jelly is denser; Almond butter and jelly sandwich, on white bread is higher in its source amount

Peanut butter and jelly reports 432 kcal per 100 g and 138 kcal in USDA source amount (32 g). Almond butter and jelly sandwich, on white bread reports a lower 374 kcal per 100 g but a higher 419 kcal in USDA source amount (112 g).

Choose the record before reading the number

Almond butter and jelly sandwich, on wheat bread and Almond butter and jelly sandwich, on white bread are not interchangeable

The page keeps both records at the same 100 g denominator and makes the exact source description the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Jellies (USDA input 19300), 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 Almond butter and jelly sandwich

Almond butter and jelly sandwich, on wheat bread and Almond butter and jelly sandwich, on white bread 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 Jelly sandwich

Jelly sandwich, on wheat bread and Jelly sandwich, on white bread are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Almond butter and jelly sandwich, on wheat bread vs Almond butter and jelly sandwich, on white bread

Both records appear in this page’s evidence set. The explicit record-description contrast is Dietary fiber: 5.8 versus 4.2 g per 100 g; it is a selection cue, not evidence of cause.

Follow this evidence path 6 context records in this source topic Peanut butter and jelly sandwiches

Almond butter and jelly sandwich, on wheat bread and Almond butter and jelly sandwich, on white bread 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 Wheat bread as ingredient in sandwiches

USDA input 99995130 appears in 3 of 8 context records; its summed listed input weight spans 60–60 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 Almond butter

USDA input 42200500 appears in 2 of 8 context records; its summed listed input weight spans 32–32 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 Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat bread vs Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread

Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat bread is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: reduced-fat wording 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 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. 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.