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USDA source ingredient 4615FNDDS 2021–2023

Shortening, vegetable, household, composite in USDA source formulations

USDA source ingredient 4615, “Shortening, vegetable, household, composite,” appears in 35 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 Bread, dough, fried; Dove, fried; Corn pone, baked; Beef and macaroni with cheese sauce; Chicken or turkey with dumplings. 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 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.

Why this page qualifies: 35 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 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

  • Yeast breads11 records

    Bread, dough, fried; Bread, onion; Bread, soy

  • Turkey, duck, other poultry5 records

    Dove, fried; Turkey, light meat, breaded, baked or fried, skin eaten; Turkey, light meat, breaded, baked or fried, skin not eaten

  • Biscuits, muffins, quick breads4 records

    Corn pone, baked; Corn pone, fried; Dumpling, no meat

  • Meat mixed dishes3 records

    Beef and macaroni with cheese sauce; Beef and rice with cheese sauce; Beef wellington

  • Poultry mixed dishes2 records

    Chicken or turkey with dumplings; Stewed chicken with tomato-based sauce, Mexican style

  • Seafood mixed dishes2 records

    Fish, cake or patty; Shrimp with crab stuffing

  • Tortillas2 records

    Gordita/sope shell, plain, no filling; Taco shell, flour

  • Cold cuts and cured meats1 record

    Pork, roll

  • Cookies and brownies1 record

    Cookie, shortbread, with icing or filling

  • Ice cream and frozen dairy desserts1 record

    Ice cream, fried

  • Liver and organ meats1 record

    Liver, chicken

  • Rice mixed dishes1 record

    Rice croquette

  • Soy and meat-alternative products1 record

    Soybean curd, breaded, fried

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.

Whole-record nutrientObserved minimumMedianObserved maximumLinked records
Caloriesper 100 g of the complete food120 kcal241 kcal515 kcal35
Proteinper 100 g of the complete food3.3 g9.7 g27.3 g35
Carbohydrateper 100 g of the complete food1.4 g32.8 g62.6 g35
Total fatper 100 g of the complete food2.9 g6.8 g29.1 g35
Dietary fiberper 100 g of the complete food0 g1.2 g6.8 g35
Sodiumper 100 g of the complete food91 mg429 mg1,380 mg35

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 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, the full nutrient panel, formulation details, and its exact FDC citation.

35 records shown

Linked USDA food recordUSDA categoryFormulationListed input weightWeight shareCaloriesProteinSodiumCitation
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 ↗

Often listed in the same records

Related source inputs to inspect next

These links are ranked only by the number of complete food records shared with code 4615. Co-occurrence does not establish a required recipe, causal relationship, or recommended pairing.

USDA ingredient 2047Salt, table

28 shared food records · 1,752 total

USDA ingredient 14411Beverages, water, tap, drinking

16 shared food records · 381 total

USDA ingredient 11100000Milk, NFS

14 shared food records · 158 total

USDA ingredient 20081Flour, wheat, all-purpose, enriched, bleached

12 shared food records · 145 total

USDA ingredient 19335Sugars, granulated

12 shared food records · 309 total

USDA ingredient 1001Butter, stick, salted

10 shared food records · 78 total

USDA ingredient 18375Leavening agents, yeast, baker's, active dry

10 shared food records · 19 total

USDA ingredient 20083Flour, bread, white, enriched, unbleached

9 shared food records · 13 total

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 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. 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.