USDA ingredient referenceUpdated August 22, 2026

Soy protein isolate in 12 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Soy protein isolate” appears as a formulation input in 12 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 12 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Soy protein isolate 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 12 complete records.

Every occurrence collected here uses ingredient code 16122 and the source description “Soy protein isolate.” 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 Ready-to-eat cereal, lower sugar (=<21.2g/100g) (6), Ready-to-eat cereal, higher sugar (>21.2g/100g) (4), Plant-based yogurt (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.

Typical listed-weight range

1%–2%

The middle half of linked records spans 1 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

Ready-to-eat cereal, lower sugar (=<21.2g/100g)

6 of 12 linked records (50%) sit in this USDA category. The remainder span 3 other categories.

Most populated share band

Under 1%

6 records (50%) fall in this band after repeated rows for code 16122 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 16122 in 11 linked records (92%). 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 16122 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 16122 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 16122 have been combined.

Under 1%6 records
6 of 12
1% to under 5%5 records
5 of 12
5% to under 15%1 record
1 of 12
15% to under 30%0 records
0 of 12
30% to under 60%0 records
0 of 12
60% to 100%0 records
0 of 12

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
Ready-to-eat cereal, lower sugar (=<21.2g/100g)	6	2%	1.2%–3.5%	1%–13.9%
Ready-to-eat cereal, higher sugar (>21.2g/100g)	4	1%	1%–1.2%	1%–2%

What the spread can tell you

In this collection, “Soy protein isolate” ranges from 0.1% to 13.9% of listed source-input weight, with a median of 1.5%. 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 “Soy protein isolate.”

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 16122, 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	108 kcal	357–372 kcal	366 kcal	422 kcal	12
Proteinper 100 g of the complete food	2.4 g	5.2–7.8 g	7.2 g	19 g	12
Carbohydrateper 100 g of the complete food	12.9 g	71.8–80.1 g	77.3 g	86 g	12
Total fatper 100 g of the complete food	0.9 g	1.5–3.8 g	2.6 g	11.1 g	12
Dietary fiberper 100 g of the complete food	0.3 g	1–5.9 g	4.1 g	14.6 g	12
Sodiumper 100 g of the complete food	41 mg	325–633 mg	525 mg	813 mg	12

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 12 Feast-indexed food records that list code 16122

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

12 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
Cereal, chocolate crispy	Ready-to-eat cereal, higher sugar (>21.2g/100g)	10 input rows	1 g	1%	380 kcal	5.4 g	547 mg	FDC 2708451 ↗
Cereal, corn puffs	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	12 input rows	2 g	2%	371 kcal	7.7 g	525 mg	FDC 2708454 ↗
Cereal, corn squares	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	12 input rows	2 g	2%	369 kcal	7.9 g	729 mg	FDC 2708452 ↗
Cereal, K's, flavored	Ready-to-eat cereal, higher sugar (>21.2g/100g)	11 input rows	1 g	1%	363 kcal	7.3 g	617 mg	FDC 2708472 ↗
Cereal, K's, plain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	11 input rows	14 g	13.9%	356 kcal	19 g	680 mg	FDC 2708471 ↗
Cereal, multigrain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	10 input rows	4 g	3.9%	373 kcal	11.6 g	233 mg	FDC 2708465 ↗
Cereal, other, peanut butter	Ready-to-eat cereal, higher sugar (>21.2g/100g)	14 input rows	2 g	2%	422 kcal	7.3 g	525 mg	FDC 2708485 ↗
Cereal, rice crispy, flavored	Ready-to-eat cereal, higher sugar (>21.2g/100g)	8 input rows	1 g	1%	372 kcal	5 g	355 mg	FDC 2708458 ↗
Cereal, rice crispy, plain	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	8 input rows	1 g	1%	358 kcal	7 g	505 mg	FDC 2708455 ↗
Cereal, rice squares	Ready-to-eat cereal, lower sugar (=<21.2g/100g)	12 input rows	1 g	1%	357 kcal	7 g	813 mg	FDC 2708470 ↗
Flavored rice and pasta mixture, reduced sodium	Rice mixed dishes	11 input rows	1 g	0.1%	111 kcal	2.6 g	157 mg	FDC 2709083 ↗
Yogurt, coconut milk	Plant-based yogurt	5 input rows	2 g	2%	108 kcal	2.4 g	41 mg	FDC 2707569 ↗

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 8 exact records behind Soy protein isolate (USDA input 16122). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Cereal, K's, plain is higher in vitamin D per 100 g

Cereal, K's, plain reports 5 µg versus 0 µg for Cereal, multigrain: a 5 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Cereal, corn puffs is denser; Flavored rice and pasta mixture, reduced sodium is higher in its source amount

Cereal, corn puffs reports 371 kcal per 100 g and 93 kcal in USDA source amount (25 g). Flavored rice and pasta mixture, reduced sodium reports a lower 111 kcal per 100 g but a higher 163 kcal in USDA source amount (147 g).

Record identity is part of the estimate

Distinguish “Cereal, corn puffs” from “Cereal, multigrain”

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 Soy protein isolate (USDA input 16122), 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 Cereal

Cereal, chocolate crispy and Cereal, corn puffs are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Flavored rice and pasta mixture

Flavored rice and pasta mixture, reduced sodium is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Fiber, total dietary, as ingredient

USDA input 999291 appears in 5 of 8 context records; its summed listed input weight spans 0.2–1.1 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 Folic acid as ingredient

USDA input 999431 appears in 5 of 8 context records; its summed listed input weight spans 0–0.1 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 4 context records in this source topic Ready-to-eat cereal, lower sugar (=<21.2g/100g)

Cereal, corn puffs and Cereal, corn squares belong 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 Test a nearby record choice Cereal, multigrain vs Cereal, reduced sugar

Cereal, multigrain is held as one side of the comparison. The explicit record-description contrast is Sugar wording: No matching controlled term in the source name versus reduced-sugar wording; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Flavored rice and pasta mixture, reduced sodium vs Flavored rice mixture

Flavored rice and pasta mixture, reduced sodium is held as one side of the comparison. The explicit record-description contrast is Sodium wording: reduced- or low-sodium wording versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

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 16122; 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.