USDA source ingredient 4002FNDDS 2021–2023

Lard in USDA source formulations

USDA source ingredient 4002, “Lard,” appears in 8 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 Animal fat or drippings; Bread, lard, Puerto Rican style; Beef, dried, chipped, cooked in fat; Pork with chili and tomatoes; Soupy rice mixture with chicken and potatoes, Puerto Rican style. 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 8 complete records.

Every occurrence collected here uses ingredient code 4002 and the source description “Lard.” 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 Butter and animal fats (3), Yeast breads (2), Cold cuts and cured meats (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: 8 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 4002 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

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 4002, 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	95 kcal	298 kcal	902 kcal	8
Proteinper 100 g of the complete food	0 g	6.8 g	28.1 g	8
Carbohydrateper 100 g of the complete food	0 g	2.6 g	62.3 g	8
Total fatper 100 g of the complete food	3.3 g	7.8 g	100 g	8
Dietary fiberper 100 g of the complete food	0 g	0.5 g	2.2 g	8
Sodiumper 100 g of the complete food	0 mg	458 mg	2,520 mg	8

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.

Sole-source references

1 linked record uses only this listed input.

A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.

Lard902 kcal per 100 g · open profile →

Complete linked catalog

All 8 food records that list code 4002

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.

Filter linked records

8 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Animal fat or drippings	Butter and animal fats	6 input rows	30 g	29.9%	841 kcal	2.2 g	604 mg	FDC 2710165 ↗
Beef, dried, chipped, cooked in fat	Cold cuts and cured meats	2 input rows	12 g	9.6%	225 kcal	28.1 g	2,520 mg	FDC 2705859 ↗
Bread, lard, Puerto Rican style	Yeast breads	6 input rows	2 g	2%	282 kcal	7.3 g	433 mg	FDC 2707608 ↗
Bread, lard, toasted, Puerto Rican style	Yeast breads	6 input rows	2 g	2%	314 kcal	8.1 g	482 mg	FDC 2707609 ↗
Fat back, cooked	Butter and animal fats	3 input rows	60 g	56.9%	750 kcal	2.7 g	2,040 mg	FDC 2705892 ↗
Lard	Butter and animal fats	Sole source	100 g	100%	902 kcal	0 g	0 mg	FDC 2710166 ↗
Pork with chili and tomatoes	Meat mixed dishes	7 input rows	12 g	0.9%	95 kcal	11.6 g	118 mg	FDC 2706411 ↗
Soupy rice mixture with chicken and potatoes, Puerto Rican style	Soups, broth-based	11 input rows	24 g	0.8%	112 kcal	6.3 g	290 mg	FDC 2708975 ↗

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 4002; 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.