USDA source ingredient 12063FNDDS 2021–2023
Nuts, almonds, dry roasted, without salt added in USDA source formulations
USDA source ingredient 12063, “Nuts, almonds, dry roasted, without salt added,” 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 Almonds, flavored; Dark chocolate candy with nuts; Cereal, granola; Almond chicken; Almonds, honey roasted. 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 12063 and the source description “Nuts, almonds, dry roasted, without salt added.” 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 Nuts and seeds (8), Candy containing chocolate (1), Ready-to-eat cereal, higher sugar (>21.2g/100g) (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 12063 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
- Nuts and seeds8 records
Almonds, flavored; Almonds, honey roasted; Almonds, lightly salted
- Candy containing chocolate1 record
Dark chocolate candy with nuts
- Ready-to-eat cereal, higher sugar (>21.2g/100g)1 record
Cereal, granola
- Stir-fry and soy-based sauce mixtures1 record
Almond chicken
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 12063, 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 | 195 kcal | 601 kcal | 625 kcal | 11 |
| Proteinper 100 g of the complete food | 8.3 g | 16.4 g | 20.3 g | 11 |
| Carbohydrateper 100 g of the complete food | 4.5 g | 22 g | 67.4 g | 11 |
| Total fatper 100 g of the complete food | 13 g | 53.4 g | 56 g | 11 |
| Dietary fiberper 100 g of the complete food | 1.2 g | 7.4 g | 10.6 g | 11 |
| Sodiumper 100 g of the complete food | 3 mg | 195 mg | 500 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 12063
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 chicken | Stir-fry and soy-based sauce mixtures | 15 input rows | 69 g | 7.3% | 195 kcal | 15.7 g | 330 mg | FDC 2706797 ↗ |
| Almonds, flavored | Nuts and seeds | 3 input rows | 97 g | 95.8% | 599 kcal | 20.1 g | 500 mg | FDC 2707490 ↗ |
| Almonds, honey roasted | Nuts and seeds | 4 input rows | 68 g | 67.3% | 579 kcal | 14.1 g | 385 mg | FDC 2707491 ↗ |
| Almonds, lightly salted | Nuts and seeds | 3 input rows | 97 g | 96.5% | 604 kcal | 20.2 g | 195 mg | FDC 2707488 ↗ |
| Almonds, salted | Nuts and seeds | 3 input rows | 97 g | 96% | 601 kcal | 20.1 g | 386 mg | FDC 2707487 ↗ |
| Almonds, unsalted | Nuts and seeds | 2 input rows | 97 g | 97% | 607 kcal | 20.3 g | 3 mg | FDC 2707489 ↗ |
| Cereal, granola | Ready-to-eat cereal, higher sugar (>21.2g/100g) | 6 input rows | 5 g | 5% | 420 kcal | 9.8 g | 161 mg | FDC 2708461 ↗ |
| Dark chocolate candy with nuts | Candy containing chocolate | 2 input rows | 20 g | 20% | 560 kcal | 8.3 g | 19 mg | FDC 2710338 ↗ |
| Mixed nuts, unroasted | Nuts and seeds | 7 input rows | 30 g | 31.6% | 616 kcal | 17 g | 7 mg | FDC 2707505 ↗ |
| Mixed nuts, without peanuts, salted | Nuts and seeds | 9 input rows | 30 g | 30.4% | 620 kcal | 16.3 g | 320 mg | FDC 2707509 ↗ |
| Mixed nuts, without peanuts, unsalted | Nuts and seeds | 8 input rows | 30 g | 30.6% | 625 kcal | 16.4 g | 6 mg | FDC 2707510 ↗ |
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 12063; 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.