USDA ingredient referenceUpdated August 22, 2026

Raisins, dark, seedless in 24 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Raisins, dark, seedless” appears as a formulation input in 24 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 24 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Raisins, dark, seedless 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 24 complete records.

Every occurrence collected here uses ingredient code 9298 and the source description “Raisins, dark, seedless (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 Yeast breads (6), Bagels and English muffins (5), Nuts and seeds (3). 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

10%–14.1%

The middle half of linked records spans 4.1 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

Yeast breads

6 of 24 linked records (25%) sit in this USDA category. The remainder span 11 other categories.

Most populated share band

5% to under 15%

19 records (79%) fall in this band after repeated rows for code 9298 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 9298 in 8 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 9298 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 9298 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 9298 have been combined.

Under 1%1 record
1 of 24
1% to under 5%0 records
0 of 24
5% to under 15%19 records
19 of 24
15% to under 30%3 records
3 of 24
30% to under 60%0 records
0 of 24
60% to 100%1 record
1 of 24

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
Yeast breads	6	12%	10%–14.4%	10%–16.1%
Bagels and English muffins	5	10%	10%–10%	5%–10%
Nuts and seeds	3	12.1%	12.1%–18.6%	12.1%–25%
Ready-to-eat cereal, higher sugar (>21.2g/100g)	2	9.9%	7.4%–12.3%	5%–14.7%

What the spread can tell you

In this collection, “Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program)” ranges from 0.5% to 100% of listed source-input weight, with a median of 10.9%. 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 “Raisins, dark, seedless (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 9298, 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	156 kcal	255–314 kcal	275 kcal	503 kcal	24
Proteinper 100 g of the complete food	1.3 g	6.5–9.8 g	9.2 g	13.1 g	24
Carbohydrateper 100 g of the complete food	17.6 g	47.9–57.5 g	51.9 g	79.3 g	24
Total fatper 100 g of the complete food	0.3 g	1.4–10.7 g	3.8 g	32.3 g	24
Dietary fiberper 100 g of the complete food	0.8 g	2.2–5.9 g	4 g	12.4 g	24
Sodiumper 100 g of the complete food	26 mg	202–446 mg	394 mg	551 mg	24

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 24 Feast-indexed food records that list code 9298

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

24 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
Bagel, multigrain, with raisins	Bagels and English muffins	2 input rows	10 g	10%	255 kcal	9.5 g	398 mg	FDC 2707786 ↗
Bagel, wheat, with fruit and nuts	Bagels and English muffins	5 input rows	5 g	5%	263 kcal	9.5 g	389 mg	FDC 2707736 ↗
Bagel, wheat, with raisins	Bagels and English muffins	2 input rows	10 g	10%	255 kcal	9.5 g	398 mg	FDC 2707734 ↗
Bagel, whole wheat, with raisins	Bagels and English muffins	2 input rows	10 g	10%	255 kcal	9.5 g	398 mg	FDC 2707735 ↗
Bagel, with raisins	Bagels and English muffins	2 input rows	10 g	10%	268 kcal	9.8 g	382 mg	FDC 2707685 ↗
Bread, Irish soda	Biscuits, muffins, quick breads	10 input rows	160 g	23.7%	301 kcal	6.5 g	445 mg	FDC 2707852 ↗
Bread, multigrain, with raisins	Yeast breads	2 input rows	10 g	10%	268 kcal	12.4 g	327 mg	FDC 2707778 ↗
Bread, pita with fruit	Yeast breads	2 input rows	120 g	16.1%	279 kcal	8.2 g	454 mg	FDC 2707617 ↗
Bread, raisin	Yeast breads	2 input rows	10 g	10%	270 kcal	8.8 g	408 mg	FDC 2707644 ↗
Bread, raisin, toasted	Yeast breads	2 input rows	10 g	10%	297 kcal	9.7 g	448 mg	FDC 2707645 ↗
Bread, wheat or cracked wheat, with raisins	Yeast breads	13 input rows	120 g	13.9%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, whole wheat, with raisins	Yeast breads	12 input rows	120 g	14.5%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Carrots, raw, salad	Coleslaw, non-lettuce salads	5 input rows	72.5 g	13.6%	212 kcal	1.3 g	189 mg	FDC 2709661 ↗
Cereal, bran flakes, flavored	Ready-to-eat cereal, higher sugar (>21.2g/100g)	9 input rows	15 g	14.7%	353 kcal	8.1 g	347 mg	FDC 2708469 ↗
Cereal, granola	Ready-to-eat cereal, higher sugar (>21.2g/100g)	6 input rows	5 g	5%	420 kcal	9.8 g	161 mg	FDC 2708461 ↗
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion	Poultry mixed dishes	16 input rows	2.2 g	0.5%	201 kcal	10.9 g	551 mg	FDC 2707108 ↗
Cookie, butter or sugar, with fruit and/or nuts	Cookies and brownies	3 input rows	80 g	11.8%	470 kcal	6.5 g	227 mg	FDC 2707972 ↗
Noodle pudding	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	72.5 g	11.7%	209 kcal	5.9 g	68 mg	FDC 2708949 ↗
Pudding, bread	Pudding	10 input rows	72.5 g	8.7%	156 kcal	5.6 g	206 mg	FDC 2705680 ↗
Raisins	Dried fruits	Sole source	100 g	100%	299 kcal	3.3 g	26 mg	FDC 2709212 ↗
Rice with raisins	Rice mixed dishes	4 input rows	36.3 g	9.9%	162 kcal	2.7 g	447 mg	FDC 2709090 ↗
Trail mix with chocolate	Nuts and seeds	5 input rows	12 g	12.1%	503 kcal	11.6 g	146 mg	FDC 2707577 ↗
Trail mix with nuts and fruit	Nuts and seeds	4 input rows	25 g	25%	454 kcal	10.9 g	134 mg	FDC 2707576 ↗
Trail mix with pretzels, cereal, or granola	Nuts and seeds	5 input rows	12 g	12.1%	476 kcal	13.1 g	414 mg	FDC 2707578 ↗

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 10 exact records behind Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program) (USDA input 9298). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Trail mix with chocolate is higher in total fat per 100 g

Trail mix with chocolate reports 32.3 g versus 0.3 g for Raisins: a 32.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, wheat or cracked wheat, with raisins is denser; Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion is higher in its source amount

Bread, wheat or cracked wheat, with raisins reports 292 kcal per 100 g and 82 kcal in USDA source amount (28 g). Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion reports a lower 201 kcal per 100 g but a higher 941 kcal in USDA source amount (468 g).

Choose the record before reading the number

Bagel, multigrain, with raisins and Bagel, with raisins are not interchangeable

The page keeps both records at the same 100 g denominator and makes the exact source description the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Raisins, dark, seedless (Includes foods for USDA's Food Distribution Program) (USDA input 9298), 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 Bagel

Bagel, multigrain, with raisins and Bagel, with raisins 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 Bread

Bread, Irish soda and Bread, wheat or cracked wheat, with raisins are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Bagel, multigrain, with raisins vs Bagel, with raisins

Both records appear in this page’s evidence set. The explicit record-description contrast is Dietary fiber: 4.1 versus 1.9 g per 100 g; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Sugars, granulated

USDA input 19335 appears in 4 of 10 context records; its summed listed input weight spans 4.2–62.5 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 Butter, stick, salted

USDA input 1001 appears in 2 of 10 context records; its summed listed input weight spans 14–56 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 Bread, wheat or cracked wheat, toasted vs Bread, wheat or cracked wheat, with raisins

Bread, wheat or cracked wheat, with raisins is held as one side of the comparison. The explicit record-description contrast is Preparation wording: toasted versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

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

In this page’s records, sodium runs from 26 mg in Raisins to 551 mg in Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion, 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 9298; 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.