USDA source ingredient 4641FNDDS 2021–2023

Salad dressing, mayonnaise, light in USDA source formulations

USDA source ingredient 4641, “Salad dressing, mayonnaise, light,” appears in 13 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 salad with egg, made with light mayonnaise; Egg salad, made with light mayonnaise; Macaroni or pasta salad, made with light mayonnaise; Chicken or turkey salad, made with light mayonnaise; Tuna salad, made with light mayonnaise. 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 13 complete records.

Every occurrence collected here uses ingredient code 4641 and the source description “Salad dressing, mayonnaise, light.” 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 (4), Eggs and omelets (2), Pasta mixed dishes, excludes macaroni and cheese (2). 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: 13 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 4641 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 4641, 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	105 kcal	146 kcal	238 kcal	13
Proteinper 100 g of the complete food	0.4 g	4.3 g	13.6 g	13
Carbohydrateper 100 g of the complete food	2.8 g	9.2 g	25.7 g	13
Total fatper 100 g of the complete food	3.7 g	5.4 g	22.2 g	13
Dietary fiberper 100 g of the complete food	0 g	0.4 g	1.5 g	13
Sodiumper 100 g of the complete food	205 mg	423 mg	827 mg	13

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.

Mayonnaise, light238 kcal per 100 g · open profile →

Complete linked catalog

All 13 food records that list code 4641

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

13 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chicken or turkey salad, made with light mayonnaise	Poultry mixed dishes	5 input rows	120 g	22.1%	146 kcal	13.6 g	529 mg	FDC 2706802 ↗
Chicken or turkey salad, made with light mayonnaise-type salad dressing	Poultry mixed dishes	5 input rows	120 g	22.1%	146 kcal	13.6 g	529 mg	FDC 2706804 ↗
Egg salad, made with light mayonnaise	Eggs and omelets	3 input rows	80 g	21%	172 kcal	10 g	423 mg	FDC 2707183 ↗
Egg salad, made with light mayonnaise-type salad dressing	Eggs and omelets	3 input rows	80 g	21%	172 kcal	10 g	423 mg	FDC 2707185 ↗
Macaroni or pasta salad, made with light mayonnaise	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	240 g	15.5%	159 kcal	4.3 g	239 mg	FDC 2708933 ↗
Macaroni or pasta salad, made with light mayonnaise-type salad dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	240 g	15.5%	159 kcal	4.3 g	239 mg	FDC 2708935 ↗
Mayonnaise, light	Mayonnaise	Sole source	100 g	100%	238 kcal	0.4 g	827 mg	FDC 2710220 ↗
Potato salad with egg, made with light mayonnaise	Mashed potatoes and white potato mixtures	9 input rows	180 g	14%	111 kcal	2.7 g	205 mg	FDC 2709533 ↗
Potato salad with egg, made with light mayonnaise-type salad dressing	Mashed potatoes and white potato mixtures	9 input rows	180 g	14%	111 kcal	2.7 g	205 mg	FDC 2709535 ↗
Potato salad, made with light mayonnaise	Mashed potatoes and white potato mixtures	8 input rows	180 g	15.8%	105 kcal	1.4 g	215 mg	FDC 2709544 ↗
Potato salad, made with light mayonnaise-type salad dressing	Mashed potatoes and white potato mixtures	8 input rows	180 g	15.8%	105 kcal	1.4 g	215 mg	FDC 2709546 ↗
Tuna salad, made with light mayonnaise	Seafood mixed dishes	5 input rows	120 g	21.9%	106 kcal	9.8 g	464 mg	FDC 2706829 ↗
Tuna salad, made with light mayonnaise-type salad dressing	Seafood mixed dishes	5 input rows	120 g	21.9%	106 kcal	9.8 g	464 mg	FDC 2706831 ↗

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 4641; 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.