USDA source ingredient 42193FNDDS 2021–2023

Salad Dressing, mayonnaise-like, fat-free in USDA source formulations

USDA source ingredient 42193, “Salad Dressing, mayonnaise-like, fat-free,” appears in 6 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 any type of fat free dressing; Egg Salad, made with any type of fat free dressing; Macaroni or pasta salad, made with any type of fat free dressing; Chicken or turkey salad, made with any type of fat free dressing; Tuna salad, made with any type of fat free dressing. 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 6 complete records.

Every occurrence collected here uses ingredient code 42193 and the source description “Salad Dressing, mayonnaise-like, fat-free.” 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 (2), Eggs and omelets (1), Pasta mixed dishes, excludes macaroni and cheese (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: 6 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 42193 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 42193, 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	72 kcal	100 kcal	139 kcal	6
Proteinper 100 g of the complete food	1.4 g	6.9 g	13.3 g	6
Carbohydrateper 100 g of the complete food	4.3 g	11.1 g	26.5 g	6
Total fatper 100 g of the complete food	0.6 g	1.4 g	8.8 g	6
Dietary fiberper 100 g of the complete food	0.4 g	1.3 g	1.8 g	6
Sodiumper 100 g of the complete food	205 mg	330 mg	525 mg	6

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 6 food records that list code 42193

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

6 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Chicken or turkey salad, made with any type of fat free dressing	Poultry mixed dishes	5 input rows	128 g	23.3%	111 kcal	13.3 g	525 mg	FDC 2706809 ↗
Egg Salad, made with any type of fat free dressing	Eggs and omelets	3 input rows	85.3 g	22.1%	139 kcal	9.8 g	420 mg	FDC 2707190 ↗
Macaroni or pasta salad, made with any type of fat free dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	256 g	16.4%	134 kcal	4.3 g	239 mg	FDC 2708940 ↗
Potato salad with egg, made with any type of fat free dressing	Mashed potatoes and white potato mixtures	9 input rows	192 g	14.8%	89 kcal	2.7 g	205 mg	FDC 2709540 ↗
Potato salad, made with any type of fat free dressing	Mashed potatoes and white potato mixtures	8 input rows	192 g	16.7%	81 kcal	1.4 g	215 mg	FDC 2709551 ↗
Tuna salad, made with any type of fat free dressing	Seafood mixed dishes	5 input rows	128 g	23%	72 kcal	9.6 g	460 mg	FDC 2706836 ↗

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 42193; 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.