USDA ingredient referenceUpdated August 22, 2026

Shortening, vegetable, household, composite in 35 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Shortening, vegetable, household, composite” appears as a formulation input in 35 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 35 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Shortening, vegetable, household, composite 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 35 complete records.

Every occurrence collected here uses ingredient code 4615 and the source description “Shortening, vegetable, household, composite.” 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 Yeast breads (11), Turkey, duck, other poultry (5), Biscuits, muffins, quick breads (4). 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

0.9%–4.2%

The middle half of linked records spans 3.3 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

Yeast breads

11 of 35 linked records (31%) sit in this USDA category. The remainder span 12 other categories.

Most populated share band

1% to under 5%

18 records (51%) fall in this band after repeated rows for code 4615 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 4615 in 28 linked records (80%). 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 4615 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 4615 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 4615 have been combined.

Under 1%12 records
12 of 35
1% to under 5%18 records
18 of 35
5% to under 15%3 records
3 of 35
15% to under 30%2 records
2 of 35
30% to under 60%0 records
0 of 35
60% to 100%0 records
0 of 35

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
Yeast breads	11	0.9%	0.8%–1%	0.7%–15.4%
Turkey, duck, other poultry	5	1.3%	1.3%–1.3%	1.3%–1.3%
Biscuits, muffins, quick breads	4	2.8%	2.7%–4.1%	2.5%–7.5%
Meat mixed dishes	3	0.1%	0.1%–3.2%	0.1%–6.2%
Poultry mixed dishes	2	1.9%	1.9%–2%	1.8%–2%
Seafood mixed dishes	2	5.4%	4.6%–6.2%	3.8%–7%
Tortillas	2	10.5%	7.7%–13.2%	5%–16%

What the spread can tell you

In this collection, “Shortening, vegetable, household, composite” ranges from 0.1% to 16% of listed source-input weight, with a median of 1.8%. 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 “Shortening, vegetable, household, composite.”

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 4615, 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	120 kcal	174–280 kcal	241 kcal	515 kcal	35
Proteinper 100 g of the complete food	3.3 g	8.2–16 g	9.7 g	27.3 g	35
Carbohydrateper 100 g of the complete food	1.4 g	7.3–46.2 g	32.8 g	62.6 g	35
Total fatper 100 g of the complete food	2.9 g	4–10.5 g	6.8 g	29.1 g	35
Dietary fiberper 100 g of the complete food	0 g	0.4–2 g	1.2 g	6.8 g	35
Sodiumper 100 g of the complete food	91 mg	279–522 mg	429 mg	1,380 mg	35

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 35 Feast-indexed food records that list code 4615

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

35 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
Beef and macaroni with cheese sauce	Meat mixed dishes	14 input rows	2 g	0.1%	137 kcal	9.1 g	394 mg	FDC 2706481 ↗
Beef and rice with cheese sauce	Meat mixed dishes	13 input rows	1 g	0.1%	142 kcal	8.1 g	298 mg	FDC 2706498 ↗
Beef wellington	Meat mixed dishes	11 input rows	128.1 g	6.2%	368 kcal	19.2 g	182 mg	FDC 2706501 ↗
Bread, dough, fried2 rows for this code, combined	Yeast breads	7 input rows	247.9 g	15.4%	384 kcal	9.4 g	177 mg	FDC 2707653 ↗
Bread, onion	Yeast breads	9 input rows	6.4 g	0.8%	238 kcal	8.8 g	482 mg	FDC 2707633 ↗
Bread, soy	Yeast breads	9 input rows	6.4 g	1%	267 kcal	16.4 g	589 mg	FDC 2707790 ↗
Bread, sunflower meal	Yeast breads	9 input rows	6.4 g	0.8%	306 kcal	11.2 g	512 mg	FDC 2707792 ↗
Bread, sweet potato	Yeast breads	9 input rows	6.4 g	0.8%	241 kcal	8.6 g	474 mg	FDC 2707648 ↗
Bread, vegetable	Yeast breads	12 input rows	6.4 g	0.9%	259 kcal	9.7 g	532 mg	FDC 2707650 ↗
Bread, wheat or cracked wheat, made from home recipe or purchased at bakery	Yeast breads	9 input rows	6.4 g	0.9%	271 kcal	10.3 g	576 mg	FDC 2707722 ↗
Bread, wheat or cracked wheat, with raisins	Yeast breads	13 input rows	6.4 g	0.7%	292 kcal	8.7 g	462 mg	FDC 2707724 ↗
Bread, white, made from home recipe or purchased at a bakery	Yeast breads	8 input rows	6.4 g	0.9%	272 kcal	10.1 g	565 mg	FDC 2707600 ↗
Bread, whole wheat, made from home recipe or purchased at bakery	Yeast breads	8 input rows	6.4 g	1%	267 kcal	10.4 g	607 mg	FDC 2707711 ↗
Bread, whole wheat, with raisins	Yeast breads	12 input rows	6.4 g	0.8%	290 kcal	8.6 g	480 mg	FDC 2707716 ↗
Chicken or turkey with dumplings	Poultry mixed dishes	8 input rows	51.3 g	1.8%	144 kcal	15.7 g	488 mg	FDC 2706543 ↗
Cookie, shortbread, with icing or filling	Cookies and brownies	3 input rows	17.1 g	1.9%	515 kcal	5.1 g	283 mg	FDC 2707966 ↗
Corn pone, baked	Biscuits, muffins, quick breads	5 input rows	17.1 g	2.9%	214 kcal	3.5 g	437 mg	FDC 2707816 ↗
Corn pone, fried2 rows for this code, combined	Biscuits, muffins, quick breads	6 input rows	46.6 g	7.5%	254 kcal	3.3 g	417 mg	FDC 2707817 ↗
Dove, fried	Turkey, duck, other poultry	7 input rows	1.4 g	1.3%	223 kcal	23.1 g	197 mg	FDC 2706148 ↗
Dumpling, no meat	Biscuits, muffins, quick breads	6 input rows	25.6 g	2.5%	125 kcal	3.5 g	428 mg	FDC 2708344 ↗
Fish, cake or patty	Seafood mixed dishes	6 input rows	7 g	7%	212 kcal	13.6 g	429 mg	FDC 2706550 ↗
Gordita/sope shell, plain, no filling	Tortillas	6 input rows	30 g	5%	260 kcal	3.9 g	376 mg	FDC 2707818 ↗
Ice cream, fried	Ice cream and frozen dairy desserts	3 input rows	5 g	4.8%	282 kcal	3.9 g	159 mg	FDC 2705663 ↗
Johnnycake	Biscuits, muffins, quick breads	8 input rows	25.6 g	2.7%	277 kcal	8 g	871 mg	FDC 2707820 ↗
Liver, chicken	Liver and organ meats	4 input rows	2.5 g	2.5%	189 kcal	20 g	453 mg	FDC 2706154 ↗
Pork, roll	Cold cuts and cured meats	2 input rows	2.5 g	2.4%	329 kcal	13.1 g	1,380 mg	FDC 2705883 ↗
Rice croquette	Rice mixed dishes	6 input rows	25.6 g	4.5%	154 kcal	3.4 g	416 mg	FDC 2709071 ↗
Shrimp with crab stuffing	Seafood mixed dishes	9 input rows	72.4 g	3.8%	174 kcal	16.4 g	537 mg	FDC 2706566 ↗
Soybean curd, breaded, fried	Soy and meat-alternative products	5 input rows	54 g	4.8%	150 kcal	8.4 g	91 mg	FDC 2707449 ↗
Stewed chicken with tomato-based sauce, Mexican style	Poultry mixed dishes	9 input rows	30 g	2%	120 kcal	12 g	397 mg	FDC 2706424 ↗
Taco shell, flour	Tortillas	2 input rows	19 g	16%	511 kcal	8.8 g	755 mg	FDC 2707827 ↗
Turkey, light meat, breaded, baked or fried, skin eaten	Turkey, duck, other poultry	4 input rows	1.5 g	1.3%	200 kcal	26.8 g	198 mg	FDC 2706108 ↗
Turkey, light meat, breaded, baked or fried, skin not eaten	Turkey, duck, other poultry	4 input rows	1.5 g	1.3%	173 kcal	27.3 g	197 mg	FDC 2706107 ↗
Turkey, light or dark meat, fried, coated, skin eaten	Turkey, duck, other poultry	8 input rows	1.4 g	1.3%	192 kcal	26.2 g	270 mg	FDC 2706116 ↗
Turkey, light or dark meat, fried, coated, skin not eaten	Turkey, duck, other poultry	8 input rows	1.4 g	1.3%	165 kcal	27.2 g	274 mg	FDC 2706115 ↗

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 10 exact records behind Shortening, vegetable, household, composite (USDA input 4615). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Taco shell, flour is higher in dietary fiber per 100 g

Taco shell, flour reports 3.8 g versus 0 g for Pork, roll: a 3.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, vegetable is denser; Beef and rice with cheese sauce is higher in its source amount

Bread, vegetable reports 259 kcal per 100 g and 114 kcal in USDA source amount (44 g). Beef and rice with cheese sauce reports a lower 142 kcal per 100 g but a higher 440 kcal in USDA source amount (310 g).

Record identity is part of the estimate

Distinguish “Bread, vegetable” from “Chicken or turkey with dumplings”

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 Shortening, vegetable, household, composite (USDA input 4615), 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 Bread

Bread, vegetable is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Fish

Fish, cake or patty is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Test a nearby record choice Turkey, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, roasted, skin not eaten

Turkey, light meat, breaded, baked or fried, skin eaten is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled; fried versus baked, roasted, or broiled; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Turkey, light meat, breaded, baked or fried, skin eaten vs Turkey, light meat, skin not eaten

Turkey, light meat, breaded, baked or fried, skin eaten is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled; fried versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 5 of 10 context records; its summed listed input weight spans 118.5–711 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 Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 5 of 10 context records; its summed listed input weight spans 1–273.4 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 Calcium: density and serving context

In this page’s records, calcium runs from 0 mg in Pork, roll to 157 mg in Taco shell, flour, 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 4615; 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.