Typical listed-weight range
3.5%–52%
The middle half of linked records spans 48.5 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.
USDA ingredient referenceUpdated
Sauce, fish, ready-to-serve in 3 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Sauce, fish, ready-to-serve” appears as a formulation input in 3 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 3 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Sauce, fish, ready-to-serve 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 3 complete records.
Every occurrence collected here uses ingredient code 6179 and the source description “Sauce, fish, ready-to-serve.” 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 Egg rolls, dumplings, sushi (1), Fried rice and lo/chow mein (1), Soy-based condiments (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.
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. This is a very small set of 3 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.
Largest linked category
Egg rolls, dumplings, sushi
1 of 3 linked records (33%) sits in this USDA category. The remainder span 2 other categories.
Most populated share band
1% to under 5%
2 records (67%) fall in this band after repeated rows for code 6179 are combined within each food.
Most frequent eligible co-input
Coriander (cilantro) leaves, raw
It appears alongside code 6179 in 2 linked records (67%). 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 6179 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
- Egg rolls, dumplings, sushi1 record
Roll with meat and/or shrimp, vegetables and rice paper, not fried
- Fried rice and lo/chow mein1 record
- Soy-based condiments1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Sauce, fish, ready-to-serve.”
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 6179, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 35 kcal | 74–133 kcal | 112 kcal | 154 kcal | 3 |
| Proteinper 100 g of the complete food | 5.1 g | 5.4–6.9 g | 5.7 g | 8.1 g | 3 |
| Carbohydrateper 100 g of the complete food | 3.6 g | 9–15.8 g | 14.4 g | 17.2 g | 3 |
| Total fatper 100 g of the complete food | 0 g | 1.3–5.1 g | 2.7 g | 7.5 g | 3 |
| Dietary fiberper 100 g of the complete food | 0 g | 0.6–1.5 g | 1.2 g | 1.9 g | 3 |
| Sodiumper 100 g of the complete food | 384 mg | 390–4,123 mg | 395 mg | 7,850 mg | 3 |
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 3 Feast-indexed food records that list code 6179
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.
3 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Fish sauce | Soy-based condiments | Sole source | 100 g | 100% | 35 kcal | 5.1 g | 7,850 mg | FDC 2706457 ↗ |
| Pad Thai with chicken | Fried rice and lo/chow mein | 16 input rows | 50.4 g | 3% | 154 kcal | 8.1 g | 384 mg | FDC 2708806 ↗ |
| Roll with meat and/or shrimp, vegetables and rice paper, not fried | Egg rolls, dumplings, sushi | 13 input rows | 16.8 g | 4% | 112 kcal | 5.7 g | 395 mg | FDC 2708704 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 3 exact records behind Sauce, fish, ready-to-serve (USDA input 6179). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Roll with meat and/or shrimp, vegetables and rice paper, not fried is higher in dietary fiber per 100 g
Roll with meat and/or shrimp, vegetables and rice paper, not fried reports 1.9 g versus 0 g for Fish sauce: a 1.9 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Roll with meat and/or shrimp, vegetables and rice paper, not fried is denser; Pad Thai with chicken is higher in its source amount
Roll with meat and/or shrimp, vegetables and rice paper, not fried reports 1.9 g per 100 g and 1.9 g in USDA source amount (100 g). Pad Thai with chicken reports a lower 1.2 g per 100 g but a higher 2.4 g in USDA source amount (200 g).
Record identity is part of the estimate
Distinguish “Roll with meat and/or shrimp, vegetables and rice paper, not fried” from “Fish sauce”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Sauce, fish, ready-to-serve (USDA input 6179), 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 Pad Thai
Pad Thai with chicken is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Garlic, rawUSDA input 11215 appears in 2 of 3 context records; its summed listed input weight spans 2.8–9 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 Lime juice, rawUSDA input 9160 appears in 2 of 3 context records; its summed listed input weight spans 15.5–82.7 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 Put the observed spread in corpus context Dietary fiber: density and serving contextIn this page’s records, dietary fiber runs from 0 g in Fish sauce to 1.9 g in Roll with meat and/or shrimp, vegetables and rice paper, not fried, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Sodium: density and serving contextIn this page’s records, sodium runs from 384 mg in Pad Thai with chicken to 7,850 mg in Fish sauce, all per 100 g.
Follow this evidence path 1 context record in this source topic Egg rolls, dumplings, sushiRoll with meat and/or shrimp, vegetables and rice paper, not fried belongs to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path 1 context record in this source topic Fried rice and lo/chow meinPad Thai with chicken belongs to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence pathMethod 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 6179; 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.