USDA ingredient referenceUpdated August 22, 2026

Stick margarine in 40 Feast-indexed USDA foods

Calories, portions and nutrition →Margarine, stick

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Stick margarine” appears as a formulation input in 40 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 40 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Margarine, stick, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 81102010 across Feast’s reference corpus.

What the code means

One exact source label across 40 complete records.

Every occurrence collected here uses ingredient code 81102010 and the source description “Margarine, stick.” 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 Poultry mixed dishes (6), Rice mixed dishes (6), Seafood mixed dishes (6). 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

2.3%–4.8%

The middle half of linked records spans 2.5 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

Poultry mixed dishes

6 of 40 linked records (15%) sit in this USDA category. The remainder span 12 other categories.

Most populated share band

1% to under 5%

28 records (70%) fall in this band after repeated rows for code 81102010 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 81102010 in 27 linked records (68%). 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 81102010 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 81102010 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 81102010 have been combined.

Under 1%2 records
2 of 40
1% to under 5%28 records
28 of 40
5% to under 15%9 records
9 of 40
15% to under 30%1 record
1 of 40
30% to under 60%0 records
0 of 40
60% to 100%0 records
0 of 40

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
Poultry mixed dishes	6	4.8%	3.7%–6.7%	1.4%–7.1%
Rice mixed dishes	6	3%	2.9%–3.4%	1.9%–3.6%
Seafood mixed dishes	6	3%	2.8%–3.9%	2.5%–10.5%
Meat mixed dishes	5	1.9%	0.8%–2.6%	0.7%–6.6%
Pasta mixed dishes, excludes macaroni and cheese	5	4.2%	3.8%–4.6%	2.3%–7.1%
Turnovers and other grain-based items	3	8.9%	8.5%–8.9%	8.1%–9%
Biscuits, muffins, quick breads	2	2.8%	2.7%–2.8%	2.7%–2.8%
Rice	2	2.1%	2%–2.1%	1.9%–2.2%

What the spread can tell you

In this collection, “Margarine, stick” ranges from 0.7% to 18.1% of listed source-input weight, with a median of 3.1%. 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.

Verified consumer reference

Household measures and per-100-gram nutrition for Margarine, stick

The values here come from Margarine, stick, the exact complete FNDDS food cited as USDA FoodData Central record 2710159. Household totals are calculated only from gram weights USDA lists for that same record.

They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.

The complete FNDDS record's food code exactly matches source-input code 81102010.

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 81102010, 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	87 kcal	129–194 kcal	164 kcal	437 kcal	40
Proteinper 100 g of the complete food	1.8 g	4.3–11.6 g	7.7 g	20.3 g	40
Carbohydrateper 100 g of the complete food	2.5 g	8.2–20 g	16 g	68.9 g	40
Total fatper 100 g of the complete food	2.1 g	4.1–11.4 g	7.2 g	27.4 g	40
Dietary fiberper 100 g of the complete food	0.1 g	0.4–1 g	0.6 g	2.4 g	40
Sodiumper 100 g of the complete food	68 mg	261–469 mg	381 mg	723 mg	40

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 40 Feast-indexed food records that list code 81102010

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

40 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
Arepa Dominicana	Biscuits, muffins, quick breads	9 input rows	14.1 g	2.8%	267 kcal	5.7 g	399 mg	FDC 2707828 ↗
Beef and noodles, no sauce	Meat mixed dishes	4 input rows	7 g	1.9%	189 kcal	11.4 g	377 mg	FDC 2706480 ↗
Beef wellington	Meat mixed dishes	11 input rows	14.1 g	0.7%	368 kcal	19.2 g	182 mg	FDC 2706501 ↗
Bread stuffing	Turnovers and other grain-based items	3 input rows	56 g	9%	177 kcal	3.1 g	471 mg	FDC 2707687 ↗
Chicken cornbread	Poultry mixed dishes	7 input rows	42.3 g	3.5%	167 kcal	13.8 g	458 mg	FDC 2708745 ↗
Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	42 g	7.1%	181 kcal	9.6 g	482 mg	FDC 2706788 ↗
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce	Poultry mixed dishes	10 input rows	42 g	7.1%	187 kcal	9.4 g	428 mg	FDC 2706787 ↗
Chicken or turkey and rice with cream sauce	Poultry mixed dishes	11 input rows	56 g	4.1%	136 kcal	8.1 g	380 mg	FDC 2706539 ↗
Chicken or turkey divan	Poultry mixed dishes	10 input rows	21 g	1.4%	140 kcal	15.5 g	295 mg	FDC 2706789 ↗
Clams Casino	Seafood mixed dishes	8 input rows	3 g	2.7%	162 kcal	11.8 g	454 mg	FDC 2706564 ↗
Cookie, lemon bar	Cookies and brownies	8 input rows	112.8 g	18.1%	437 kcal	5.1 g	224 mg	FDC 2707935 ↗
Cornmeal dressing with chicken or turkey and vegetables	Turnovers and other grain-based items	9 input rows	74.6 g	8.9%	237 kcal	7.6 g	561 mg	FDC 2708746 ↗
Creamed chipped or dried beef	Meat mixed dishes	4 input rows	51.7 g	6.6%	133 kcal	7.7 g	478 mg	FDC 2706383 ↗
Crepe, chocolate filled	Pancakes, waffles, French toast	7 input rows	28.2 g	1.9%	170 kcal	4.9 g	219 mg	FDC 2708036 ↗
Dressing with chicken or turkey and vegetables	Turnovers and other grain-based items	9 input rows	74.6 g	8.1%	217 kcal	8.2 g	509 mg	FDC 2708748 ↗
Egg, Benedict	Eggs and omelets	5 input rows	14 g	2%	288 kcal	13.8 g	468 mg	FDC 2707180 ↗
Flavored pasta	Pasta mixed dishes, excludes macaroni and cheese	3 input rows	14 g	2.3%	87 kcal	2.5 g	174 mg	FDC 2708930 ↗
Flavored rice and pasta mixture	Rice mixed dishes	3 input rows	28 g	3.5%	118 kcal	2.7 g	255 mg	FDC 2709082 ↗
Flavored rice and pasta mixture, reduced sodium	Rice mixed dishes	11 input rows	28 g	3%	111 kcal	2.6 g	157 mg	FDC 2709083 ↗
Flavored rice mixture	Rice mixed dishes	12 input rows	28 g	3.1%	127 kcal	1.9 g	296 mg	FDC 2709079 ↗
Flavored rice, brown and wild	Rice mixed dishes	6 input rows	14 g	1.9%	106 kcal	2.7 g	292 mg	FDC 2709081 ↗
Flounder with crab stuffing	Seafood mixed dishes	9 input rows	42 g	2.9%	136 kcal	15.1 g	427 mg	FDC 2706562 ↗
Gnocchi, cheese	Pasta mixed dishes, excludes macaroni and cheese	6 input rows	56.4 g	7.1%	178 kcal	8.5 g	263 mg	FDC 2708721 ↗
Lemon pie filling	Jams, syrups, toppings	6 input rows	14.1 g	3.5%	354 kcal	4.7 g	73 mg	FDC 2709169 ↗
Liver, beef or calves, and onions	Meat mixed dishes	4 input rows	1.2 g	0.8%	129 kcal	16.7 g	276 mg	FDC 2706876 ↗
Macaroni with tuna, Puerto Rican style	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	28 g	3.8%	147 kcal	7.7 g	359 mg	FDC 2708810 ↗
Noodle pudding	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	28.2 g	4.6%	209 kcal	5.9 g	68 mg	FDC 2708949 ↗
Pudding, bread	Pudding	10 input rows	14 g	1.7%	156 kcal	5.6 g	206 mg	FDC 2705680 ↗
Ravioli, cheese and spinach-filled, with cream sauce	Pasta mixed dishes, excludes macaroni and cheese	11 input rows	28.2 g	4.2%	145 kcal	5.6 g	398 mg	FDC 2708773 ↗
Rice dressing	Rice mixed dishes	8 input rows	28 g	3.6%	110 kcal	2 g	600 mg	FDC 2709089 ↗
Rice with raisins	Rice mixed dishes	4 input rows	10.5 g	2.9%	162 kcal	2.7 g	447 mg	FDC 2709090 ↗
Rice, white and wild, cooked, fat added	Rice	5 input rows	14 g	1.9%	112 kcal	2.2 g	510 mg	FDC 2708428 ↗
Shrimp creole, no rice	Seafood mixed dishes	6 input rows	56 g	4.3%	124 kcal	14.3 g	153 mg	FDC 2706856 ↗
Shrimp creole, with rice	Seafood mixed dishes	7 input rows	56 g	3%	123 kcal	10.1 g	436 mg	FDC 2706713 ↗
Shrimp in garlic sauce, Puerto Rican style	Seafood mixed dishes	8 input rows	56 g	10.5%	281 kcal	11.6 g	476 mg	FDC 2706465 ↗
Shrimp with crab stuffing	Seafood mixed dishes	9 input rows	46.4 g	2.5%	174 kcal	16.4 g	537 mg	FDC 2706566 ↗
Spoonbread	Biscuits, muffins, quick breads	5 input rows	28.2 g	2.7%	166 kcal	6.7 g	382 mg	FDC 2707821 ↗
Stewed gizzards, Puerto Rican style	Poultry mixed dishes	8 input rows	42 g	5.5%	179 kcal	20.3 g	380 mg	FDC 2706878 ↗
Stuffed cabbage, with meat, Puerto Rican style	Meat mixed dishes	10 input rows	42 g	2.6%	207 kcal	9.6 g	723 mg	FDC 2710142 ↗
Yellow rice, cooked, fat added	Rice	3 input rows	14 g	2.2%	103 kcal	1.8 g	351 mg	FDC 2708421 ↗

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 11 exact records behind Margarine, stick (USDA input 81102010). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cornmeal dressing with chicken or turkey and vegetables is higher in dietary fiber per 100 g

Cornmeal dressing with chicken or turkey and vegetables reports 1.2 g versus 0 g for Margarine, stick: a 1.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Flavored rice mixture is denser; Shrimp creole, with rice is higher in its source amount

Flavored rice mixture reports 127 kcal per 100 g and 208 kcal in USDA source amount (164 g). Shrimp creole, with rice reports a lower 123 kcal per 100 g but a higher 374 kcal in USDA source amount (304 g).

Record identity is part of the estimate

Distinguish “Stewed gizzards, Puerto Rican style” from “Margarine, stick”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Margarine, stick (USDA input 81102010), 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 Cookie

Cookie, lemon bar is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Margarine

Margarine, stick is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 6 of 11 context records; its summed listed input weight spans 3–250 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 Onions, raw

USDA input 11282 appears in 5 of 11 context records; its summed listed input weight spans 3.3–110 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 Flavored rice and pasta mixture, reduced sodium vs Flavored rice mixture

Flavored rice mixture is held as one side of the comparison. The explicit record-description contrast is Sodium wording: reduced- or low-sodium wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Margarine, stick to 1.2 g in Cornmeal dressing with chicken or turkey and vegetables, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Protein: density and serving context

In this page’s records, protein runs from 0.2 g in Margarine, stick to 20.3 g in Stewed gizzards, Puerto Rican style, all per 100 g.

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 81102010; 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.