USDA source ingredient 10141FNDDS 2021–2023

Pork, cured, ham, center slice, country-style, separable lean only, raw in USDA source formulations

USDA source ingredient 10141, “Pork, cured, ham, center slice, country-style, separable lean only, raw,” appears in 10 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 Ripe plantain meat pie, Puerto Rican style; Rice with Spanish sausage, Puerto Rican style; Puerto Rican seasoning with ham; Chicken fricassee, Puerto Rican style; Soupy rice mixture with chicken and potatoes, Puerto Rican style. 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 10 complete records.

Every occurrence collected here uses ingredient code 10141 and the source description “Pork, cured, ham, center slice, country-style, separable lean only, raw.” 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 Meat mixed dishes (4), Rice mixed dishes (3), Mustard and other condiments (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: 10 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 10141 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

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 10141, 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	109 kcal	245 kcal	315 kcal	10
Proteinper 100 g of the complete food	4 g	8.5 g	22.3 g	10
Carbohydrateper 100 g of the complete food	2 g	10.8 g	33.5 g	10
Total fatper 100 g of the complete food	4.1 g	11.1 g	24.8 g	10
Dietary fiberper 100 g of the complete food	0.5 g	0.9 g	2.1 g	10
Sodiumper 100 g of the complete food	290 mg	619 mg	959 mg	10

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 10 food records that list code 10141

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.

Filter linked records

10 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chicken fricassee, Puerto Rican style	Poultry mixed dishes	13 input rows	113.4 g	6.6%	172 kcal	12.1 g	753 mg	FDC 2706710 ↗
Puerto Rican seasoning with ham	Mustard and other condiments	9 input rows	56.7 g	6.4%	266 kcal	4 g	467 mg	FDC 2709754 ↗
Rice with Spanish sausage, Puerto Rican style	Rice mixed dishes	12 input rows	28.4 g	1.9%	289 kcal	8.4 g	943 mg	FDC 2708979 ↗
Rice with vienna sausage, Puerto Rican style	Rice mixed dishes	13 input rows	40.9 g	2.8%	269 kcal	6.5 g	959 mg	FDC 2708978 ↗
Ripe plantain meat pie, Puerto Rican style	Meat mixed dishes	14 input rows	55.6 g	3.5%	315 kcal	12.8 g	584 mg	FDC 2710140 ↗
Soupy rice mixture with chicken and potatoes, Puerto Rican style	Soups, broth-based	11 input rows	42 g	1.3%	112 kcal	6.3 g	290 mg	FDC 2708975 ↗
Stewed goat, Puerto Rican style	Meat mixed dishes	12 input rows	56.7 g	4.9%	265 kcal	22.3 g	752 mg	FDC 2706414 ↗
Stewed pig's feet, Puerto Rican style	Meat mixed dishes	13 input rows	56.7 g	2.1%	136 kcal	10 g	483 mg	FDC 2706518 ↗
Stewed rice, Puerto Rican style	Rice mixed dishes	9 input rows	28.4 g	2.4%	224 kcal	4 g	654 mg	FDC 2708976 ↗
Stewed tripe, with potatoes, Puerto Rican style	Meat mixed dishes	13 input rows	113.4 g	2.8%	109 kcal	8.6 g	561 mg	FDC 2706725 ↗

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 10141; 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.