USDA source ingredient 81102000FNDDS 2021–2023
Margarine, NFS in USDA source formulations
USDA source ingredient 81102000, “Margarine, NFS,” appears in 14 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 Egg omelet or scrambled egg, made with margarine; Potato, boiled, from fresh, peel eaten, made with margarine; Rice, brown, cooked, made with margarine; Cookie, butter or sugar, with icing or filling other than chocolate; Potato, mashed, from school lunch. 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 14 complete records.
Every occurrence collected here uses ingredient code 81102000 and the source description “Margarine, NFS.” 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 Eggs and omelets (6), White potatoes, baked or boiled (4), Rice (2). 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.
USDA uses NFS to mean “not further specified.” The label preserves uncertainty in the survey description rather than identifying one exact product or preparation.
Why this page qualifies: 14 distinct USDA survey-food records meet the four-record evidence threshold. Because this is a special USDA source label, it also clears the stricter 10-record threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 81102000 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
- Eggs and omelets6 records
Egg omelet or scrambled egg, made with margarine; Egg omelet or scrambled egg, with cheese and meat, made with margarine; Egg omelet or scrambled egg, with cheese, made with margarine
- White potatoes, baked or boiled4 records
Potato, boiled, from fresh, peel eaten, made with margarine; Potato, boiled, from fresh, peel not eaten, made with margarine; Potato, roasted, from fresh, peel eaten, made with margarine
- Rice2 records
Rice, brown, cooked, made with margarine; Rice, white, cooked, made with margarine
- Cookies and brownies1 record
Cookie, butter or sugar, with icing or filling other than chocolate
- Mashed potatoes and white potato mixtures1 record
Potato, mashed, from school lunch
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 81102000, 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 | 77 kcal | 138 kcal | 433 kcal | 14 |
| Proteinper 100 g of the complete food | 1.9 g | 3 g | 13.3 g | 14 |
| Carbohydrateper 100 g of the complete food | 1 g | 16.7 g | 72.7 g | 14 |
| Total fatper 100 g of the complete food | 1.9 g | 3.7 g | 15.5 g | 14 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.4 g | 2.1 g | 14 |
| Sodiumper 100 g of the complete food | 185 mg | 236 mg | 420 mg | 14 |
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 14 food records that list code 81102000
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.
14 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Cookie, butter or sugar, with icing or filling other than chocolate | Cookies and brownies | 5 input rows | 74.7 g | 7.4% | 433 kcal | 3.4 g | 204 mg | FDC 2707979 ↗ |
| Egg omelet or scrambled egg, made with margarine | Eggs and omelets | 3 input rows | 7 g | 6.5% | 171 kcal | 11.6 g | 274 mg | FDC 2707199 ↗ |
| Egg omelet or scrambled egg, with cheese and meat, made with margarine | Eggs and omelets | 5 input rows | 7 g | 5.3% | 198 kcal | 13.3 g | 420 mg | FDC 2707222 ↗ |
| Egg omelet or scrambled egg, with cheese, made with margarine | Eggs and omelets | 4 input rows | 7 g | 5.7% | 194 kcal | 12.6 g | 364 mg | FDC 2707207 ↗ |
| Egg omelet or scrambled egg, with meat, made with margarine | Eggs and omelets | 4 input rows | 7 g | 5.7% | 181 kcal | 12.7 g | 375 mg | FDC 2707214 ↗ |
| Egg white omelet, scrambled, or fried, made with margarine | Eggs and omelets | 3 input rows | 7 g | 6.5% | 86 kcal | 10 g | 308 mg | FDC 2707284 ↗ |
| Egg, whole, fried with margarine | Eggs and omelets | 3 input rows | 7 g | 6.5% | 171 kcal | 11.6 g | 274 mg | FDC 2707157 ↗ |
| Potato, boiled, from fresh, peel eaten, made with margarine | White potatoes, baked or boiled | 3 input rows | 5 g | 4.7% | 116 kcal | 2.4 g | 189 mg | FDC 2709398 ↗ |
| Potato, boiled, from fresh, peel not eaten, made with margarine | White potatoes, baked or boiled | 3 input rows | 5 g | 4.7% | 116 kcal | 1.9 g | 185 mg | FDC 2709392 ↗ |
| Potato, mashed, from school lunch | Mashed potatoes and white potato mixtures | 5 input rows | 7 g | 2.4% | 77 kcal | 2.1 g | 201 mg | FDC 2709502 ↗ |
| Potato, roasted, from fresh, peel eaten, made with margarine | White potatoes, baked or boiled | 3 input rows | 5 g | 4.7% | 116 kcal | 2.4 g | 189 mg | FDC 2709408 ↗ |
| Potato, roasted, from fresh, peel not eaten, made with margarine | White potatoes, baked or boiled | 3 input rows | 5 g | 4.7% | 116 kcal | 1.9 g | 185 mg | FDC 2709414 ↗ |
| Rice, brown, cooked, made with margarine | Rice | 3 input rows | 4.7 g | 2.3% | 134 kcal | 2.4 g | 213 mg | FDC 2708412 ↗ |
| Rice, white, cooked, made with margarine | Rice | 3 input rows | 4.7 g | 2.9% | 142 kcal | 2.6 g | 258 mg | FDC 2708406 ↗ |
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 81102000; 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.