USDA source ingredient 4639FNDDS 2021–2023
Salad dressing, ranch dressing, regular in USDA source formulations
USDA source ingredient 4639, “Salad dressing, ranch dressing, regular,” appears in 8 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 creamy dressing; Creamy Italian dressing; Egg salad, made with creamy dressing; Macaroni or pasta salad, made with creamy dressing; Chicken or turkey salad, made with creamy 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 8 complete records.
Every occurrence collected here uses ingredient code 4639 and the source description “Salad dressing, ranch dressing, regular.” 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), Salad dressings and vegetable oils (2), Eggs and omelets (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: 8 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 4639 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
- Mashed potatoes and white potato mixtures2 records
Potato salad with egg, made with creamy dressing; Potato salad, made with creamy dressing
- Salad dressings and vegetable oils2 records
Creamy Italian dressing; Ranch dressing
- Eggs and omelets1 record
Egg salad, made with creamy dressing
- Pasta mixed dishes, excludes macaroni and cheese1 record
Macaroni or pasta salad, made with creamy dressing
- Poultry mixed dishes1 record
Chicken or turkey salad, made with creamy dressing
- Seafood mixed dishes1 record
Tuna salad, made with creamy dressing
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 4639, 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 | 140 kcal | 172 kcal | 430 kcal | 8 |
| Proteinper 100 g of the complete food | 0.6 g | 3.4 g | 13.8 g | 8 |
| Carbohydrateper 100 g of the complete food | 2.1 g | 8.6 g | 20.1 g | 8 |
| Total fatper 100 g of the complete food | 6.6 g | 11.7 g | 44.5 g | 8 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.4 g | 1.6 g | 8 |
| Sodiumper 100 g of the complete food | 188 mg | 440 mg | 966 mg | 8 |
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.
Complete linked catalog
All 8 food records that list code 4639
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.
8 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Chicken or turkey salad, made with creamy dressing | Poultry mixed dishes | 5 input rows | 120 g | 22.1% | 188 kcal | 13.8 g | 526 mg | FDC 2706805 ↗ |
| Creamy Italian dressing | Salad dressings and vegetable oils | 2 input rows | 15 g | 15% | 268 kcal | 0.6 g | 966 mg | FDC 2710209 ↗ |
| Egg salad, made with creamy dressing | Eggs and omelets | 3 input rows | 80 g | 21% | 212 kcal | 10.2 g | 420 mg | FDC 2707186 ↗ |
| Macaroni or pasta salad, made with creamy dressing | Pasta mixed dishes, excludes macaroni and cheese | 7 input rows | 120 g | 12.2% | 156 kcal | 3.8 g | 206 mg | FDC 2708938 ↗ |
| Potato salad with egg, made with creamy dressing | Mashed potatoes and white potato mixtures | 6 input rows | 180 g | 14.7% | 142 kcal | 2.9 g | 188 mg | FDC 2709536 ↗ |
| Potato salad, made with creamy dressing | Mashed potatoes and white potato mixtures | 5 input rows | 180 g | 16.7% | 140 kcal | 1.6 g | 197 mg | FDC 2709547 ↗ |
| Ranch dressing | Salad dressings and vegetable oils | Sole source | 100 g | 100% | 430 kcal | 1.3 g | 810 mg | FDC 2710212 ↗ |
| Tuna salad, made with creamy dressing | Seafood mixed dishes | 5 input rows | 120 g | 21.9% | 148 kcal | 10 g | 460 mg | FDC 2706832 ↗ |
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 4639; 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.