USDA ingredient referenceUpdated August 22, 2026

Salad dressing, mayonnaise, light in 13 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Salad dressing, mayonnaise, light” appears as a formulation input in 13 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 13 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Salad dressing, mayonnaise, light 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 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.

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

15.5%–21.9%

The middle half of linked records spans 6.3 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

Mashed potatoes and white potato mixtures

4 of 13 linked records (31%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

15% to under 30%

10 records (77%) fall in this band after repeated rows for code 4641 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 4641 in 12 linked records (92%). 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 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

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 4641 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 4641 have been combined.

Under 1%0 records
0 of 13
1% to under 5%0 records
0 of 13
5% to under 15%2 records
2 of 13
15% to under 30%10 records
10 of 13
30% to under 60%0 records
0 of 13
60% to 100%1 record
1 of 13

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
Mashed potatoes and white potato mixtures	4	14.9%	14%–15.8%	14%–15.8%
Eggs and omelets	2	21%	21%–21%	21%–21%
Pasta mixed dishes, excludes macaroni and cheese	2	15.5%	15.5%–15.5%	15.5%–15.5%
Poultry mixed dishes	2	22.1%	22.1%–22.1%	22.1%–22.1%
Seafood mixed dishes	2	21.9%	21.9%–21.9%	21.9%–21.9%

What the spread can tell you

In this collection, “Salad dressing, mayonnaise, light” ranges from 14% to 100% of listed source-input weight, with a median of 21%. 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 “Salad dressing, mayonnaise, light.”

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 4641, 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	105 kcal	106–159 kcal	146 kcal	238 kcal	13
Proteinper 100 g of the complete food	0.4 g	2.7–10 g	4.3 g	13.6 g	13
Carbohydrateper 100 g of the complete food	2.8 g	4.8–17 g	9.2 g	25.7 g	13
Total fatper 100 g of the complete food	3.7 g	4.2–8.2 g	5.4 g	22.2 g	13
Dietary fiberper 100 g of the complete food	0 g	0.4–1.4 g	0.4 g	1.5 g	13
Sodiumper 100 g of the complete food	205 mg	215–464 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.

Complete linked catalog

All 13 Feast-indexed 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, Feast’s 21-nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

13 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
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 ↗

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 9 exact records behind Salad dressing, mayonnaise, light (USDA input 4641). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Potato salad, made with light mayonnaise is higher in dietary fiber per 100 g

Potato salad, made with light mayonnaise reports 1.5 g versus 0 g for Egg salad, made with light mayonnaise: a 1.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Egg salad, made with light mayonnaise is denser; Macaroni or pasta salad, made with light mayonnaise is higher in its source amount

Egg salad, made with light mayonnaise reports 172 kcal per 100 g and 191 kcal in USDA source amount (111 g). Macaroni or pasta salad, made with light mayonnaise reports a lower 159 kcal per 100 g but a higher 216 kcal in USDA source amount (136 g).

Record identity is part of the estimate

Distinguish “Potato salad, made with light mayonnaise” from “Potato salad with egg, made with light mayonnaise”

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 Salad dressing, mayonnaise, light (USDA input 4641), 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 Chicken or turkey salad

Chicken or turkey salad, made with light mayonnaise and Chicken or turkey salad, made with light mayonnaise-type salad dressing 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 Egg salad

Egg salad, made with light mayonnaise and Egg salad, made with light mayonnaise-type salad dressing are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Celery, raw

USDA input 11143 appears in 6 of 9 context records; its summed listed input weight spans 40–120 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 Pickle relish, sweet

USDA input 11945 appears in 6 of 9 context records; its summed listed input weight spans 15.3–61.3 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 Mayonnaise, fat free vs Mayonnaise, light

Mayonnaise, light is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: nonfat or fat-free wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Potato salad with egg, from restaurant vs Potato salad with egg, made with light mayonnaise

Potato salad with egg, made with light mayonnaise is held as one side of the comparison. The explicit record-description contrast is Source context: restaurant or fast food 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 Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Egg salad, made with light mayonnaise to 1.5 g in Potato salad, made with light mayonnaise, 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 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. 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.