USDA ingredient referenceUpdated August 22, 2026

Pork, cured, salt pork, raw in 6 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Pork, cured, salt pork, raw” appears as a formulation input in 6 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 6 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Pork, cured, salt pork, raw 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 6 complete records.

Every occurrence collected here uses ingredient code 10165 and the source description “Pork, cured, salt pork, 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 Rice mixed dishes (3), Meat mixed dishes (2), 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.

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%–2.7%

The middle half of linked records spans 0.7 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

Rice mixed dishes

3 of 6 linked records (50%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

1% to under 5%

5 records (83%) fall in this band after repeated rows for code 10165 are combined within each food.

Most frequent eligible co-input

Pork, cured, ham, center slice, country-style, separable lean only, raw

It appears alongside code 10165 in 6 linked records (100%). 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 10165 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 10165 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 10165 have been combined.

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

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
Rice mixed dishes	3	2.4%	2.2%–2.6%	1.9%–2.8%
Meat mixed dishes	2	1.8%	1.4%–2.1%	1.1%–2.4%

What the spread can tell you

In this collection, “Pork, cured, salt pork, raw” ranges from 1.1% to 6.4% of listed source-input weight, with a median of 2.4%. 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 “Pork, cured, salt pork, raw.”

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 10165, 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	224 kcal	265–284 kcal	268 kcal	315 kcal	6
Proteinper 100 g of the complete food	4 g	4.6–11.7 g	7.4 g	22.3 g	6
Carbohydrateper 100 g of the complete food	2 g	10.9–33.2 g	27.2 g	33.5 g	6
Total fatper 100 g of the complete food	7.8 g	12.1–19.7 g	15.9 g	24.8 g	6
Dietary fiberper 100 g of the complete food	0.5 g	0.7–1.4 g	0.8 g	2.1 g	6
Sodiumper 100 g of the complete food	467 mg	602–895 mg	703 mg	959 mg	6

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 6 Feast-indexed food records that list code 10165

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

6 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
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	17.5 g	1.1%	315 kcal	12.8 g	584 mg	FDC 2710140 ↗
Stewed goat, Puerto Rican style	Meat mixed dishes	12 input rows	28.4 g	2.4%	265 kcal	22.3 g	752 mg	FDC 2706414 ↗
Stewed rice, Puerto Rican style	Rice mixed dishes	9 input rows	28.4 g	2.4%	224 kcal	4 g	654 mg	FDC 2708976 ↗

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 6 exact records behind Pork, cured, salt pork, raw (USDA input 10165). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Ripe plantain meat pie, Puerto Rican style is higher in total sugars per 100 g

Ripe plantain meat pie, Puerto Rican style reports 11.4 g versus 0.3 g for Stewed rice, Puerto Rican style: a 11.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Puerto Rican seasoning with ham is denser; Stewed goat, Puerto Rican style is higher in its source amount

Puerto Rican seasoning with ham reports 266 kcal per 100 g and 13 kcal in USDA source amount (5 g). Stewed goat, Puerto Rican style reports a lower 265 kcal per 100 g but a higher 352 kcal in USDA source amount (133 g).

Record identity is part of the estimate

Distinguish “Stewed rice, Puerto Rican style” from “Ripe plantain meat pie, Puerto Rican style”

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 Pork, cured, salt pork, raw (USDA input 10165), each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Garlic, raw

USDA input 11215 appears in 5 of 6 context records; its summed listed input weight spans 3–18 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 Salt, table

USDA input 2047 appears in 5 of 6 context records; its summed listed input weight spans 3.8–15 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 Rice mixed dishes

Stewed rice, Puerto Rican style and Rice with Spanish sausage, Puerto Rican style 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 Test a nearby record choice Rice with stewed beans, Puerto Rican style vs Stewed rice, Puerto Rican style

Stewed rice, Puerto Rican style is held as one side of the comparison. The explicit record-description contrast is Calories: 138 versus 224 kcal per 100 g; it is a selection cue, not evidence of cause.

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

In this page’s records, potassium runs from 81 mg in Stewed rice, Puerto Rican style to 554 mg in Ripe plantain meat pie, Puerto Rican style, 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 4 g in Puerto Rican seasoning with ham to 22.3 g in Stewed goat, Puerto Rican style, all per 100 g.

Follow this evidence path 2 context records in this source topic Meat mixed dishes

Stewed goat, Puerto Rican style and Ripe plantain meat pie, Puerto Rican style 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 10165; 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.