USDA source ingredient 99997550FNDDS 2021–2023
Summer squash, cooked, as ingredient in USDA source formulations
USDA source ingredient 99997550, “Summer squash, cooked, as ingredient,” appears in 11 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 Lasagna, meatless, with vegetables; Pizza with beans and vegetables, thick crust; Alfredo sauce with added vegetables; Fried summer squash, yellow or green; Spaghetti sauce with added vegetables. 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 11 complete records.
Every occurrence collected here uses ingredient code 99997550 and the source description “Summer squash, cooked, as ingredient.” 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 Pasta mixed dishes, excludes macaroni and cheese (2), Pizza (2), Dips, gravies, other sauces (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.
This is an FNDDS formulation label used inside standardized survey-food records. It is a source-calculation component, not necessarily a retail ingredient name.
Why this page qualifies: 11 distinct USDA survey-food records meet the four-record evidence threshold. Because this is a special USDA source label, it also clears the stricter 10-record threshold.
Where USDA uses this input
Linked records by source-food category
Each record is counted once even if ingredient code 99997550 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
- Pasta mixed dishes, excludes macaroni and cheese2 records
Lasagna, meatless, with vegetables; Noodles with vegetables in tomato-based sauce, diet frozen meal
- Pizza2 records
Pizza with beans and vegetables, thick crust; Pizza with beans and vegetables, thin crust
- Dips, gravies, other sauces1 record
Alfredo sauce with added vegetables
- Fried vegetables1 record
Fried summer squash, yellow or green
- Pasta sauces, tomato-based1 record
Spaghetti sauce with added vegetables
- Poultry mixed dishes1 record
Chicken and vegetable entree with noodles, diet frozen meal
- Rice mixed dishes1 record
Bibimbap, Korean
- Soups, broth-based1 record
Soup, meatball
- Vegetable dishes1 record
Squash, summer, casserole, with rice and tomato sauce
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 99997550, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 46 kcal | 85 kcal | 225 kcal | 11 |
| Proteinper 100 g of the complete food | 1.5 g | 3.8 g | 11.2 g | 11 |
| Carbohydrateper 100 g of the complete food | 2.7 g | 10.8 g | 28.6 g | 11 |
| Total fatper 100 g of the complete food | 1.2 g | 2.4 g | 12.9 g | 11 |
| Dietary fiberper 100 g of the complete food | 0.4 g | 1.2 g | 3.2 g | 11 |
| Sodiumper 100 g of the complete food | 120 mg | 321 mg | 441 mg | 11 |
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 11 food records that list code 99997550
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.
11 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Alfredo sauce with added vegetables | Dips, gravies, other sauces | 5 input rows | 25 g | 7.4% | 122 kcal | 2.1 g | 423 mg | FDC 2705810 ↗ |
| Bibimbap, Korean | Rice mixed dishes | 11 input rows | 196 g | 11.1% | 76 kcal | 5.5 g | 435 mg | FDC 2708950 ↗ |
| Chicken and vegetable entree with noodles, diet frozen meal | Poultry mixed dishes | 16 input rows | 25.3 g | 7% | 85 kcal | 7.6 g | 283 mg | FDC 2707114 ↗ |
| Fried summer squash, yellow or green | Fried vegetables | 4 input rows | 38 g | 37.8% | 216 kcal | 3.8 g | 317 mg | FDC 2710058 ↗ |
| Lasagna, meatless, with vegetables | Pasta mixed dishes, excludes macaroni and cheese | 15 input rows | 90 g | 2.4% | 188 kcal | 11.2 g | 384 mg | FDC 2708759 ↗ |
| Noodles with vegetables in tomato-based sauce, diet frozen meal | Pasta mixed dishes, excludes macaroni and cheese | 12 input rows | 19.2 g | 19.2% | 70 kcal | 3.6 g | 134 mg | FDC 2709140 ↗ |
| Pizza with beans and vegetables, thick crust | Pizza | 3 input rows | 162 g | 11.7% | 225 kcal | 9.5 g | 441 mg | FDC 2708673 ↗ |
| Pizza with beans and vegetables, thin crust | Pizza | 3 input rows | 171 g | 16.6% | 203 kcal | 9.3 g | 401 mg | FDC 2708672 ↗ |
| Soup, meatball | Soups, broth-based | 9 input rows | 15 g | 14.9% | 52 kcal | 2.7 g | 285 mg | FDC 2707123 ↗ |
| Spaghetti sauce with added vegetables | Pasta sauces, tomato-based | 5 input rows | 25 g | 7.4% | 46 kcal | 1.5 g | 321 mg | FDC 2709746 ↗ |
| Squash, summer, casserole, with rice and tomato sauce | Vegetable dishes | 6 input rows | 540 g | 51.3% | 83 kcal | 2.3 g | 120 mg | FDC 2710060 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 99997550; 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.