USDA ingredient referenceUpdated August 22, 2026

Peanut butter, smooth style, with salt in 12 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Peanut butter, smooth style, with salt” appears as a formulation input in 12 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 12 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Peanut butter, smooth style, with salt in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.

What the code means

One exact source label across 12 complete records.

Every occurrence collected here uses ingredient code 16098 and the source description “Peanut butter, smooth style, with salt (Includes foods for USDA's Food Distribution Program).” 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 Peanut butter and jelly sandwiches (7), Nuts and seeds (3), Cakes and pies (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.

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

28.6%–38.6%

The middle half of linked records spans 10 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

Peanut butter and jelly sandwiches

7 of 12 linked records (58%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

15% to under 30%

6 records (50%) fall in this band after repeated rows for code 16098 are combined within each food.

Most frequent eligible co-input

Bread, white, commercially prepared

It appears alongside code 16098 in 4 linked records (33%). 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 16098 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 16098 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 16098 have been combined.

Under 1%0 records
0 of 12
1% to under 5%0 records
0 of 12
5% to under 15%0 records
0 of 12
15% to under 30%6 records
6 of 12
30% to under 60%5 records
5 of 12
60% to 100%1 record
1 of 12

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
Peanut butter and jelly sandwiches	7	28.6%	28.6%–31.7%	28.6%–34.8%
Nuts and seeds	3	50%	50%–75%	50%–100%

What the spread can tell you

In this collection, “Peanut butter, smooth style, with salt (Includes foods for USDA's Food Distribution Program)” ranges from 15% to 100% of listed source-input weight, with a median of 30.9%. 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.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Peanut butter, smooth style, with salt (Includes foods for USDA's Food Distribution Program).”

No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.

The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.

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 16098, 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	339 kcal	361–438 kcal	381 kcal	598 kcal	12
Proteinper 100 g of the complete food	6.1 g	11.4–13.9 g	12.1 g	22.2 g	12
Carbohydrateper 100 g of the complete food	22.3 g	38.9–45.4 g	43 g	60.8 g	12
Total fatper 100 g of the complete food	16.6 g	16.8–21.8 g	19.4 g	51.4 g	12
Dietary fiberper 100 g of the complete food	2 g	2.9–4.5 g	3.1 g	5.3 g	12
Sodiumper 100 g of the complete food	228 mg	351–428 mg	366 mg	1,040 mg	12

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 12 Feast-indexed food records that list code 16098

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

12 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
Cake or cupcake, peanut butter	Cakes and pies	3 input rows	15 g	15%	382 kcal	6.1 g	332 mg	FDC 2707881 ↗
Peanut butter	Nuts and seeds	Sole source	100 g	100%	598 kcal	22.2 g	426 mg	FDC 2707537 ↗
Peanut butter and chocolate spread	Nuts and seeds	2 input rows	50 g	50%	498 kcal	11.7 g	304 mg	FDC 2707544 ↗
Peanut butter and jelly	Nuts and seeds	2 input rows	50 g	50%	432 kcal	11.2 g	228 mg	FDC 2707543 ↗
Peanut butter and jelly sandwich, frozen commercial product without crusts	Peanut butter and jelly sandwiches	3 input rows	32 g	28.6%	361 kcal	11.4 g	368 mg	FDC 2707561 ↗
Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on wheat bread	Peanut butter and jelly sandwiches	3 input rows	32 g	28.6%	339 kcal	12.4 g	357 mg	FDC 2707560 ↗
Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread	Peanut butter and jelly sandwiches	3 input rows	32 g	28.6%	341 kcal	11.4 g	363 mg	FDC 2707559 ↗
Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on wheat bread	Peanut butter and jelly sandwiches	3 input rows	32 g	28.6%	360 kcal	12.5 g	363 mg	FDC 2707556 ↗
Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on white bread	Peanut butter and jelly sandwiches	3 input rows	32 g	28.6%	361 kcal	11.4 g	368 mg	FDC 2707555 ↗
Peanut butter sandwich, with regular peanut butter, on wheat bread	Peanut butter and jelly sandwiches	2 input rows	32 g	34.8%	380 kcal	15.2 g	435 mg	FDC 2707551 ↗
Peanut butter sandwich, with regular peanut butter, on white bread	Peanut butter and jelly sandwiches	2 input rows	32 g	34.8%	382 kcal	13.9 g	442 mg	FDC 2707550 ↗
Pretzels, hard, peanut butter filled	Pretzels/snack mix	3 input rows	50 g	33.2%	454 kcal	14 g	1,040 mg	FDC 2708266 ↗

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 8 exact records behind Peanut butter, smooth style, with salt (Includes foods for USDA's Food Distribution Program) (USDA input 16098). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Peanut butter and chocolate spread is higher in total sugars per 100 g

Peanut butter and chocolate spread reports 34.1 g versus 5 g for Pretzels, hard, peanut butter filled: a 29.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Peanut butter and jelly sandwich, frozen commercial product without crusts is denser; Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread is higher in its source amount

Peanut butter and jelly sandwich, frozen commercial product without crusts reports 361 kcal per 100 g and 217 kcal in USDA source amount (60 g). Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread reports a lower 341 kcal per 100 g but a higher 382 kcal in USDA source amount (112 g).

Record identity is part of the estimate

Distinguish “Peanut butter and jelly sandwich, frozen commercial product without crusts” from “Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread”

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 Peanut butter, smooth style, with salt (Includes foods for USDA's Food Distribution Program) (USDA input 16098), 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 Peanut butter and jelly sandwich

Peanut butter and jelly sandwich, frozen commercial product without crusts and Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on wheat bread are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Cake or cupcake

Cake or cupcake, peanut butter is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Jellies

USDA input 19300 appears in 2 of 8 context records; its summed listed input weight spans 20–50 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 Peanut butter and jelly sandwich, with reduced fat peanut butter, on white bread vs Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on wheat bread

Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on wheat bread is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: reduced-fat wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat bread vs Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread

Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white bread is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: reduced-fat wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Cake or cupcake, chocolate, no icing

USDA input 53105275 appears in 1 of 8 context records; its summed listed input weight spans 55–55 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 3 context records in this source topic Nuts and seeds

Peanut butter and jelly and Peanut butter belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

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 16098; 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.