USDA source ingredient 31036FNDDS 2021–2023
Potatoes, mashed, ready-to-eat in USDA source formulations
USDA source ingredient 31036, “Potatoes, mashed, ready-to-eat,” appears in 7 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 Potato, mashed, ready-to-heat; Potato patty; Shepherd's pie; Chicken, fried, with potatoes, vegetable, frozen meal; Fish, cake or patty. 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 7 complete records.
Every occurrence collected here uses ingredient code 31036 and the source description “Potatoes, mashed, ready-to-eat.” 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 Mashed potatoes and white potato mixtures (3), French fries and other fried white potatoes (1), Meat mixed dishes (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: 7 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 31036 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
- Mashed potatoes and white potato mixtures3 records
Potato, mashed, ready-to-heat; Potato, mashed, ready-to-heat, with cheese; Potato, mashed, ready-to-heat, with gravy
- French fries and other fried white potatoes1 record
Potato patty
- Meat mixed dishes1 record
Shepherd's pie
- Poultry mixed dishes1 record
Chicken, fried, with potatoes, vegetable, frozen meal
- Seafood mixed dishes1 record
Fish, cake or patty
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 31036, 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 | 94 kcal | 138 kcal | 212 kcal | 7 |
| Proteinper 100 g of the complete food | 1.7 g | 4.3 g | 13.6 g | 7 |
| Carbohydrateper 100 g of the complete food | 8.7 g | 11.7 g | 13.5 g | 7 |
| Total fatper 100 g of the complete food | 4.5 g | 8.1 g | 12.6 g | 7 |
| Dietary fiberper 100 g of the complete food | 1.2 g | 1.5 g | 1.9 g | 7 |
| Sodiumper 100 g of the complete food | 219 mg | 316 mg | 669 mg | 7 |
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.
Sole-source references
1 linked record uses only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
Complete linked catalog
All 7 food records that list code 31036
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.
7 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Chicken, fried, with potatoes, vegetable, frozen meal | Poultry mixed dishes | 4 input rows | 102 g | 38.5% | 157 kcal | 10.3 g | 669 mg | FDC 2707106 ↗ |
| Fish, cake or patty | Seafood mixed dishes | 6 input rows | 45 g | 44.9% | 212 kcal | 13.6 g | 429 mg | FDC 2706550 ↗ |
| Potato patty | French fries and other fried white potatoes | 5 input rows | 210 g | 66.5% | 171 kcal | 3.9 g | 219 mg | FDC 2709510 ↗ |
| Potato, mashed, ready-to-heat | Mashed potatoes and white potato mixtures | Sole source | 100 g | 100% | 106 kcal | 2 g | 298 mg | FDC 2709495 ↗ |
| Potato, mashed, ready-to-heat, with cheese | Mashed potatoes and white potato mixtures | 2 input rows | 100 g | 89.3% | 138 kcal | 4.3 g | 336 mg | FDC 2709508 ↗ |
| Potato, mashed, ready-to-heat, with gravy | Mashed potatoes and white potato mixtures | 2 input rows | 100 g | 80% | 94 kcal | 1.7 g | 316 mg | FDC 2709509 ↗ |
| Shepherd's pie | Meat mixed dishes | 8 input rows | 350 g | 41.1% | 123 kcal | 7.6 g | 264 mg | FDC 2706594 ↗ |
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 31036; 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.