USDA ingredient referenceUpdated August 22, 2026

Sugars, brown in 23 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Sugars, brown” appears as a formulation input in 23 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 23 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Sugars, brown 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 23 complete records.

Every occurrence collected here uses ingredient code 19334 and the source description “Sugars, brown.” 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 Biscuits, muffins, quick breads (9), Cookies and brownies (2), Poultry mixed dishes (2). 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

7%–13.2%

The middle half of linked records spans 6.2 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

Biscuits, muffins, quick breads

9 of 23 linked records (39%) sit in this USDA category. The remainder span 12 other categories.

Most populated share band

5% to under 15%

16 records (70%) fall in this band after repeated rows for code 19334 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 19334 in 17 linked records (74%). 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 19334 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 19334 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 19334 have been combined.

Under 1%2 records
2 of 23
1% to under 5%3 records
3 of 23
5% to under 15%16 records
16 of 23
15% to under 30%1 record
1 of 23
30% to under 60%0 records
0 of 23
60% to 100%1 record
1 of 23

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
Biscuits, muffins, quick breads	9	13.2%	12.6%–14.7%	12.4%–15.6%
Cookies and brownies	2	13.2%	12.8%–13.7%	12.4%–14.1%
Poultry mixed dishes	2	2.3%	1.6%–3%	0.9%–3.8%

What the spread can tell you

In this collection, “Sugars, brown” ranges from 0.2% to 100% of listed source-input weight, with a median of 12.4%. 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 “Sugars, brown.”

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 19334, 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	33 kcal	159–377 kcal	305 kcal	505 kcal	23
Proteinper 100 g of the complete food	0.1 g	2.4–6 g	5 g	10.9 g	23
Carbohydrateper 100 g of the complete food	3.1 g	21.5–50.3 g	43.2 g	98.1 g	23
Total fatper 100 g of the complete food	0 g	4–17.2 g	12.2 g	29 g	23
Dietary fiberper 100 g of the complete food	0 g	0.9–1.7 g	1.2 g	2.9 g	23
Sodiumper 100 g of the complete food	3 mg	185–338 mg	285 mg	551 mg	23

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 23 Feast-indexed food records that list code 19334

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

23 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
Apple, baked	Apples	3 input rows	7 g	7%	113 kcal	0.3 g	4 mg	FDC 2709220 ↗
Banana, baked	Bananas	3 input rows	7 g	7%	161 kcal	0.8 g	3 mg	FDC 2709225 ↗
Bread, fruit	Biscuits, muffins, quick breads	11 input rows	146.7 g	13.2%	374 kcal	6 g	302 mg	FDC 2707850 ↗
Bread, nut	Biscuits, muffins, quick breads	10 input rows	146.7 g	14.7%	403 kcal	6.6 g	336 mg	FDC 2707848 ↗
Bread, pumpkin	Biscuits, muffins, quick breads	10 input rows	146.7 g	12.4%	305 kcal	5 g	285 mg	FDC 2707849 ↗
Bread, zucchini	Biscuits, muffins, quick breads	10 input rows	146.7 g	12.6%	306 kcal	5.1 g	290 mg	FDC 2707851 ↗
Cake, pineapple, upside down	Cakes and pies	5 input rows	13 g	13%	273 kcal	2.4 g	214 mg	FDC 2707890 ↗
Carrots, glazed, cooked	Carrots	4 input rows	8 g	8%	97 kcal	0.9 g	214 mg	FDC 2709677 ↗
Chicken and vegetable entree with rice, diet frozen meal	Poultry mixed dishes	12 input rows	9 g	3.8%	171 kcal	10.4 g	359 mg	FDC 2707112 ↗
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion	Poultry mixed dishes	16 input rows	4.2 g	0.9%	201 kcal	10.9 g	551 mg	FDC 2707108 ↗
Cookie, batter or dough, raw	Cookies and brownies	7 input rows	54.4 g	12.4%	435 kcal	5 g	533 mg	FDC 2707898 ↗
Cookie, chocolate chip, made from home recipe or purchased at a bakery	Cookies and brownies	10 input rows	110 g	14.1%	505 kcal	5.8 g	261 mg	FDC 2707910 ↗
Muffin, carrot	Biscuits, muffins, quick breads	10 input rows	146.7 g	12.6%	314 kcal	5 g	309 mg	FDC 2707845 ↗
Muffin, chocolate	Biscuits, muffins, quick breads	10 input rows	146.7 g	14.7%	395 kcal	6.5 g	339 mg	FDC 2707833 ↗
Muffin, chocolate chip	Biscuits, muffins, quick breads	10 input rows	146.7 g	13.2%	402 kcal	5.8 g	306 mg	FDC 2707832 ↗
Muffin, plain	Biscuits, muffins, quick breads	9 input rows	146.7 g	15.6%	374 kcal	5.9 g	358 mg	FDC 2707841 ↗
Muffin, pumpkin	Biscuits, muffins, quick breads	10 input rows	146.7 g	12.4%	305 kcal	5 g	285 mg	FDC 2707843 ↗
Oatmeal, fast food, flavored	Oatmeal	5 input rows	25 g	8.2%	110 kcal	2.4 g	163 mg	FDC 2708379 ↗
Pad Thai with chicken	Fried rice and lo/chow mein	16 input rows	41.3 g	2.5%	154 kcal	8.1 g	384 mg	FDC 2708806 ↗
Pastry, Chinese, made with rice flour	Doughnuts, sweet rolls, pastries	6 input rows	226.8 g	12.8%	242 kcal	2.8 g	9 mg	FDC 2708050 ↗
Pudding, bread	Pudding	10 input rows	36.3 g	4.4%	156 kcal	5.6 g	206 mg	FDC 2705680 ↗
Sugar, brown	Sugars and honey	Sole source	100 g	100%	380 kcal	0.1 g	28 mg	FDC 2710260 ↗
Vegetarian stew	Vegetable dishes	9 input rows	4.6 g	0.2%	33 kcal	0.7 g	144 mg	FDC 2707479 ↗

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 Sugars, brown (USDA input 19334). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Carrots, glazed, cooked is higher in dietary fiber per 100 g

Carrots, glazed, cooked reports 2.9 g versus 0 g for Sugar, brown: a 2.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Bread, fruit is denser; Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion is higher in its source amount

Bread, fruit reports 374 kcal per 100 g and 153 kcal in USDA source amount (41 g). Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion reports a lower 201 kcal per 100 g but a higher 941 kcal in USDA source amount (468 g).

Record identity is part of the estimate

Distinguish “Bread, fruit” from “Sugar, brown”

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 Sugars, brown (USDA input 19334), 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 Apple

Apple, baked 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 Banana

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

Follow this evidence path A formulation detail that separates records Sugars, granulated

USDA input 19335 appears in 4 of 10 context records; its summed listed input weight spans 4.2–75 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 Butter, stick, unsalted

USDA input 1145 appears in 3 of 10 context records; its summed listed input weight spans 3–7 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 Test a nearby record choice Apple, baked vs Apple, raw

Apple, baked is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Banana, baked vs Banana, raw

Banana, baked is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Sugar, brown to 2.9 g in Carrots, glazed, cooked, 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 19334; 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.