Rice, white, long-grain, regular, enriched, cooked in USDA source formulations
USDA source ingredient 20045, “Rice, white, long-grain, regular, enriched, cooked,” appears in 132 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 Bibimbap, Korean; Beef and rice with cream sauce; Adobo, with rice; Burrito, beef, with beans and rice, cheese; Beef and rice with soy-based sauce. 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 132 complete records.
Every occurrence collected here uses ingredient code 20045 and the source description “Rice, white, long-grain, regular, enriched, cooked.” 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 (41), Meat mixed dishes (28), Poultry mixed dishes (17). 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: 132 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 20045 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
- Rice mixed dishes41 records
Bibimbap, Korean; Biryani with chicken; Biryani with meat
- Meat mixed dishes28 records
Beef and rice with cream sauce; Beef and rice with gravy; Beef and rice with mushroom sauce
- Poultry mixed dishes17 records
Adobo, with rice; Chicken and vegetable entree with rice, diet frozen meal; Chicken and vegetables au gratin with rice, diet frozen entree
- Burritos and tacos9 records
Burrito, beef, with beans and rice, cheese; Burrito, beef, with rice, cheese; Burrito, chicken, with beans and rice, cheese
- Stir-fry and soy-based sauce mixtures9 records
Beef and rice with soy-based sauce; Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce; Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
- Seafood mixed dishes7 records
Fish and rice with cream sauce; Fish and rice with mushroom sauce; Fish and rice with tomato-based sauce
- Vegetable dishes6 records
Broccoli casserole with rice; Squash, summer, casserole, with rice and tomato sauce; Stuffed pepper, with rice and meat
- Rice5 records
Rice, sweet, cooked with honey; Rice, white, cooked, made with butter; Rice, white, cooked, made with margarine
- Fried rice and lo/chow mein4 records
Rice, white, with soy-based sauce, fat added; Rice, white, with soy-based sauce, no added fat; Rice, white, with vegetables, soy-based sauce, fat added
- Other Mexican mixed dishes4 records
Burrito bowl, beef or pork, with beans and rice; Burrito bowl, beef or pork, with rice; Burrito bowl, chicken, with beans and rice
- Soups, broth-based2 records
Soup, meatball; Soupy rice mixture with chicken and potatoes, Puerto Rican style
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 20045, 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 | 38 kcal | 134 kcal | 232 kcal | 132 |
| Proteinper 100 g of the complete food | 1.1 g | 5.4 g | 17.7 g | 132 |
| Carbohydrateper 100 g of the complete food | 5.5 g | 16.5 g | 32.2 g | 132 |
| Total fatper 100 g of the complete food | 0.1 g | 5.1 g | 11.7 g | 132 |
| Dietary fiberper 100 g of the complete food | 0.1 g | 0.9 g | 4.3 g | 132 |
| Sodiumper 100 g of the complete food | 7 mg | 307 mg | 673 mg | 132 |
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 132 food records that list code 20045
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.
132 records shown
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 20045; 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.