USDA ingredient referenceUpdated August 22, 2026

Olive oil in 51 Feast-indexed USDA foods

Calories, portions and nutrition →Olive oil

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Olive oil” appears as a formulation input in 51 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 51 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Olive oil, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 82104000 across Feast’s reference corpus.

What the code means

One exact source label across 51 complete records.

Every occurrence collected here uses ingredient code 82104000 and the source description “Olive oil.” 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 Pizza (22), Seafood mixed dishes (8), Meat mixed dishes (7). 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

3.5%–6.8%

The middle half of linked records spans 3.3 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

Pizza

22 of 51 linked records (43%) sit in this USDA category. The remainder span 11 other categories.

Most populated share band

1% to under 5%

25 records (49%) fall in this band after repeated rows for code 82104000 are combined within each food.

Most frequent eligible co-input

Garlic, raw

It appears alongside code 82104000 in 25 linked records (49%). 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 82104000 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 82104000 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 82104000 have been combined.

Under 1%3 records
3 of 51
1% to under 5%25 records
25 of 51
5% to under 15%22 records
22 of 51
15% to under 30%1 record
1 of 51
30% to under 60%0 records
0 of 51
60% to 100%0 records
0 of 51

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
Pizza	22	4.1%	3.5%–4.2%	1.3%–5.3%
Seafood mixed dishes	8	7.7%	6.7%–8.7%	4.9%–15.3%
Meat mixed dishes	7	6.5%	2.1%–9.7%	0.7%–10.7%
Rice mixed dishes	4	5.1%	3.1%–8%	2.4%–11.4%
Pasta mixed dishes, excludes macaroni and cheese	2	1.1%	0.6%–1.6%	0.1%–2.1%
Poultry mixed dishes	2	7%	6%–8%	5%–9%

What the spread can tell you

In this collection, “Olive oil” ranges from 0.1% to 15.3% of listed source-input weight, with a median of 4.3%. 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 Olive oil

The values here come from Olive oil, the exact complete FNDDS food cited as USDA FoodData Central record 2710186. 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 82104000.

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 82104000, 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	70 kcal	177–278 kcal	241 kcal	368 kcal	51
Proteinper 100 g of the complete food	2.3 g	7.7–12.5 g	10 g	25.2 g	51
Carbohydrateper 100 g of the complete food	0 g	8.7–27 g	21.1 g	58.8 g	51
Total fatper 100 g of the complete food	1.6 g	10.4–14.7 g	12.2 g	27.4 g	51
Dietary fiberper 100 g of the complete food	0 g	0.9–2.5 g	1.3 g	3.9 g	51
Sodiumper 100 g of the complete food	15 mg	418–594 mg	514 mg	754 mg	51

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 51 Feast-indexed food records that list code 82104000

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

51 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
Beef wellington	Meat mixed dishes	11 input rows	14 g	0.7%	368 kcal	19.2 g	182 mg	FDC 2706501 ↗
Biscayne codfish, Puerto Rican style	Seafood mixed dishes	9 input rows	112 g	8%	190 kcal	9.2 g	300 mg	FDC 2706720 ↗
Bread, Spanish coffee	Doughnuts, sweet rolls, pastries	6 input rows	12 g	6.7%	348 kcal	7.9 g	15 mg	FDC 2707683 ↗
Breakfast pizza with egg	Egg/breakfast sandwiches	5 input rows	5 g	5.1%	292 kcal	14 g	594 mg	FDC 2708699 ↗
Bruschetta	Vegetable sandwiches/burgers	7 input rows	56 g	6.4%	171 kcal	4.3 g	264 mg	FDC 2707652 ↗
Cannelloni, cheese- and spinach-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	10 input rows	14 g	2.1%	157 kcal	6.3 g	618 mg	FDC 2708795 ↗
Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style	Poultry mixed dishes	3 input rows	28 g	5%	200 kcal	25.2 g	742 mg	FDC 2706823 ↗
Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style	Poultry mixed dishes	12 input rows	112 g	9%	183 kcal	14 g	593 mg	FDC 2706822 ↗
Codfish salad, Puerto Rican style, Serenata	Seafood mixed dishes	7 input rows	112 g	15.3%	183 kcal	6.6 g	415 mg	FDC 2706871 ↗
Codfish with starchy vegetables, Puerto Rican style	Seafood mixed dishes	9 input rows	112 g	4.9%	135 kcal	3.5 g	54 mg	FDC 2706719 ↗
Crabs in tomato-based sauce, Puerto Rican style	Seafood mixed dishes	11 input rows	28 g	7.5%	144 kcal	12.5 g	617 mg	FDC 2706464 ↗
Fried fish with sauce, Puerto Rican style	Seafood mixed dishes	10 input rows	224 g	5.9%	155 kcal	11.8 g	662 mg	FDC 2706868 ↗
Grape leaves stuffed with rice	Rice mixed dishes	12 input rows	168 g	11.4%	168 kcal	2.3 g	166 mg	FDC 2709064 ↗
Lobster with sauce, Puerto Rican style	Seafood mixed dishes	10 input rows	56 g	6.9%	154 kcal	10.8 g	719 mg	FDC 2706869 ↗
Noodles with vegetables in tomato-based sauce, diet frozen meal	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	0.1 g	0.1%	70 kcal	3.6 g	134 mg	FDC 2709140 ↗
Octopus salad, Puerto Rican style	Seafood mixed dishes	6 input rows	42 g	8.1%	170 kcal	9.7 g	129 mg	FDC 2706870 ↗
Paella with seafood	Rice mixed dishes	11 input rows	56 g	2.4%	143 kcal	8 g	609 mg	FDC 2706711 ↗
Pizza, cheese and vegetables, gluten-free thick crust	Pizza	7 input rows	5 g	3.5%	228 kcal	6.7 g	439 mg	FDC 2708698 ↗
Pizza, cheese and vegetables, gluten-free thin crust	Pizza	7 input rows	5 g	4.2%	223 kcal	7.2 g	437 mg	FDC 2708697 ↗
Pizza, cheese and vegetables, whole wheat thick crust	Pizza	8 input rows	5 g	3.5%	231 kcal	9.7 g	498 mg	FDC 2708692 ↗
Pizza, cheese and vegetables, whole wheat thin crust	Pizza	8 input rows	5 g	4.2%	226 kcal	9.6 g	483 mg	FDC 2708691 ↗
Pizza, cheese, gluten-free thick crust	Pizza	4 input rows	5 g	4.2%	261 kcal	7.8 g	477 mg	FDC 2708694 ↗
Pizza, cheese, gluten-free thin crust	Pizza	4 input rows	5 g	5.3%	264 kcal	8.7 g	485 mg	FDC 2708693 ↗
Pizza, cheese, whole wheat thick crust	Pizza	5 input rows	5 g	4.2%	265 kcal	11.4 g	548 mg	FDC 2708688 ↗
Pizza, cheese, whole wheat thin crust	Pizza	5 input rows	5 g	5.3%	267 kcal	11.8 g	543 mg	FDC 2708687 ↗
Pizza, no cheese, thick crust	Pizza	13 input rows	13.5 g	1.3%	293 kcal	7.6 g	514 mg	FDC 2708675 ↗
Pizza, no cheese, thin crust	Pizza	13 input rows	13.5 g	1.8%	276 kcal	7.5 g	551 mg	FDC 2708674 ↗
Pizza, with meat, gluten-free thick crust	Pizza	6 input rows	5 g	3.5%	280 kcal	9.5 g	568 mg	FDC 2708696 ↗
Pizza, with meat, gluten-free thin crust	Pizza	6 input rows	5 g	4.3%	287 kcal	10.6 g	594 mg	FDC 2708695 ↗
Pizza, with meat, whole wheat thick crust	Pizza	7 input rows	5 g	3.5%	284 kcal	12.5 g	628 mg	FDC 2708690 ↗
Pizza, with meat, whole wheat thin crust	Pizza	7 input rows	5 g	4.3%	289 kcal	13 g	641 mg	FDC 2708689 ↗
Puerto Rican seasoning with ham	Mustard and other condiments	9 input rows	112 g	12.6%	266 kcal	4 g	467 mg	FDC 2709754 ↗
Rice with squid, Puerto Rican style	Rice mixed dishes	9 input rows	56 g	6.8%	264 kcal	8.9 g	559 mg	FDC 2708977 ↗
Seafood paella, Puerto Rican style	Rice mixed dishes	16 input rows	224 g	3.4%	146 kcal	7.6 g	231 mg	FDC 2708973 ↗
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 scampi	Shellfish	5 input rows	5 g	5%	192 kcal	15.4 g	168 mg	FDC 2706458 ↗
Soupy rice with chicken, Puerto Rican style	Soups, broth-based	14 input rows	5.8 g	0.1%	151 kcal	12.1 g	754 mg	FDC 2708974 ↗
Stewed goat, Puerto Rican style	Meat mixed dishes	12 input rows	112 g	9.6%	265 kcal	22.3 g	752 mg	FDC 2706414 ↗
Stewed pork, Puerto Rican style	Meat mixed dishes	6 input rows	16.3 g	3.2%	200 kcal	17.9 g	579 mg	FDC 2706412 ↗
Stewed rabbit, Puerto Rican style,	Meat mixed dishes	11 input rows	168 g	6.5%	214 kcal	17.1 g	440 mg	FDC 2706661 ↗
Stuffed cabbage, with meat and rice, Syrian dish, Puerto Rican style	Meat mixed dishes	10 input rows	14 g	1%	84 kcal	3.1 g	147 mg	FDC 2710143 ↗
Stuffed grape leaves with beef and rice2 rows for this code, combined	Meat mixed dishes	13 input rows	154 g	9.8%	228 kcal	8.2 g	420 mg	FDC 2706621 ↗
Stuffed grape leaves with lamb and rice2 rows for this code, combined	Meat mixed dishes	13 input rows	154 g	10.7%	271 kcal	8.2 g	71 mg	FDC 2706659 ↗
White pizza, cheese, thick crust	Pizza	5 input rows	5 g	4.1%	280 kcal	11.8 g	541 mg	FDC 2708677 ↗
White pizza, cheese, thin crust	Pizza	5 input rows	5 g	5.2%	285 kcal	12.4 g	521 mg	FDC 2708676 ↗
White pizza, cheese, with meat and vegetables, thick crust	Pizza	9 input rows	5 g	3.1%	270 kcal	11.7 g	559 mg	FDC 2708683 ↗
White pizza, cheese, with meat and vegetables, thin crust	Pizza	9 input rows	5 g	3.7%	272 kcal	12.1 g	548 mg	FDC 2708682 ↗
White pizza, cheese, with meat, thick crust	Pizza	7 input rows	5 g	3.5%	296 kcal	12.8 g	621 mg	FDC 2708681 ↗
White pizza, cheese, with meat, thin crust	Pizza	7 input rows	5 g	4.2%	304 kcal	13.6 g	622 mg	FDC 2708680 ↗
White pizza, cheese, with vegetables, thick crust	Pizza	8 input rows	5 g	3.4%	244 kcal	10 g	492 mg	FDC 2708679 ↗
White pizza, cheese, with vegetables, thin crust	Pizza	8 input rows	5 g	4.2%	241 kcal	10.1 g	466 mg	FDC 2708678 ↗

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 Olive oil (USDA input 82104000). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style is higher in protein per 100 g

Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style reports 25.2 g versus 0 g for Olive oil: a 25.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Biscayne codfish, Puerto Rican style is denser; Noodles with vegetables in tomato-based sauce, diet frozen meal is higher in its source amount

Biscayne codfish, Puerto Rican style reports 190 kcal per 100 g and 167 kcal in USDA source amount (88 g). Noodles with vegetables in tomato-based sauce, diet frozen meal reports a lower 70 kcal per 100 g but a higher 199 kcal in USDA source amount (284 g).

Record identity is part of the estimate

Distinguish “White pizza, cheese, thick crust” from “Olive oil”

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 Olive oil (USDA input 82104000), 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 Bread

Bread, Spanish coffee 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 Chicken or turkey fricassee

Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 5 of 11 context records; its summed listed input weight spans 0.1–18 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 Cheese, mozzarella, low moisture, part-skim

USDA input 1029 appears in 3 of 11 context records; its summed listed input weight spans 25–25 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 Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style vs Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style

Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce versus with sauce; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice White pizza, cheese, thick crust vs White pizza, cheese, with meat, thin crust

White pizza, cheese, thick crust is held as one side of the comparison. The explicit record-description contrast is Crust wording: thick crust versus thin crust; 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 Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style to 2.1 g in Pizza, with meat, gluten-free thin crust, 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 82104000; 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.