USDA ingredient referenceUpdated August 22, 2026

Tofu, soft in 10 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Tofu, soft” appears as a formulation input in 10 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 10 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Tofu, soft 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 10 complete records.

Every occurrence collected here uses ingredient code 16127 and the source description “Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).” 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 Stir-fry and soy-based sauce mixtures (4), Ramen and Asian broth-based soups (2), Soy and meat-alternative products (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

12.7%–40.9%

The middle half of linked records spans 28.2 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

Stir-fry and soy-based sauce mixtures

4 of 10 linked records (40%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

15% to under 30%

4 records (40%) fall in this band after repeated rows for code 16127 are combined within each food.

Most frequent eligible co-input

Vegetable oil, NFS

It appears alongside code 16127 in 6 linked records (60%). 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 16127 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 16127 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 16127 have been combined.

Under 1%0 records
0 of 10
1% to under 5%0 records
0 of 10
5% to under 15%3 records
3 of 10
15% to under 30%4 records
4 of 10
30% to under 60%1 record
1 of 10
60% to 100%2 records
2 of 10

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
Stir-fry and soy-based sauce mixtures	4	21.1%	20.8%–21.5%	20.8%–21.5%
Ramen and Asian broth-based soups	2	9.9%	9.9%–10%	9.9%–10%
Soy and meat-alternative products	2	90%	85%–95%	80%–100%

What the spread can tell you

In this collection, “Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)” ranges from 6.5% to 100% of listed source-input weight, with a median of 21.1%. 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 “Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).”

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 16127, 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	24 kcal	60–118 kcal	116 kcal	177 kcal	10
Proteinper 100 g of the complete food	1.4 g	4.1–7.3 g	7.1 g	8.4 g	10
Carbohydrateper 100 g of the complete food	1.2 g	4.5–5.6 g	4.6 g	8.7 g	10
Total fatper 100 g of the complete food	0.9 g	2.3–8 g	7.7 g	16 g	10
Dietary fiberper 100 g of the complete food	0.2 g	0.6–1.2 g	1 g	1.7 g	10
Sodiumper 100 g of the complete food	8 mg	44–237 mg	231 mg	467 mg	10

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 10 Feast-indexed food records that list code 16127

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

10 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, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	226.8 g	21.5%	117 kcal	7.5 g	230 mg	FDC 2706745 ↗
Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	11 input rows	226.8 g	20.8%	115 kcal	7.3 g	235 mg	FDC 2706739 ↗
Fish, tofu, and vegetables, tempura	Seafood mixed dishes	13 input rows	113.4 g	6.5%	177 kcal	4 g	22 mg	FDC 2706844 ↗
Jai, Monk's Food	Other vegetables and combinations	5 input rows	120 g	47.3%	60 kcal	4.3 g	28 mg	FDC 2710037 ↗
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce	Stir-fry and soy-based sauce mixtures	11 input rows	226.8 g	20.8%	116 kcal	7 g	238 mg	FDC 2706760 ↗
Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce	Stir-fry and soy-based sauce mixtures	12 input rows	226.8 g	21.5%	118 kcal	7.2 g	232 mg	FDC 2706770 ↗
Soup, miso or tofu	Ramen and Asian broth-based soups	4 input rows	10 g	10%	24 kcal	2.2 g	467 mg	FDC 2707455 ↗
Soup, pho, no meat	Ramen and Asian broth-based soups	8 input rows	10 g	9.9%	37 kcal	1.4 g	357 mg	FDC 2707125 ↗
Soybean curd	Soy and meat-alternative products	Sole source	100 g	100%	61 kcal	7.2 g	8 mg	FDC 2707435 ↗
Soybean curd, breaded, fried	Soy and meat-alternative products	5 input rows	907.2 g	80%	150 kcal	8.4 g	91 mg	FDC 2707449 ↗

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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) (USDA input 16127). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Soup, pho, no meat is higher in sodium per 100 g

Soup, pho, no meat reports 357 mg versus 8 mg for Soybean curd: a 349 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Soybean curd is denser; Soup, pho, no meat is higher in its source amount

Soybean curd reports 61 kcal per 100 g and 38 kcal in USDA source amount (62 g). Soup, pho, no meat reports a lower 37 kcal per 100 g but a higher 91 kcal in USDA source amount (245 g).

Record identity is part of the estimate

Distinguish “Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce” from “Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce”

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 Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) (USDA input 16127), 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 Beef

Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce and Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce 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 Pork

Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce and Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Ginger root, raw

USDA input 11216 appears in 5 of 8 context records; its summed listed input weight spans 6–24 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 Garlic, raw

USDA input 11215 appears in 4 of 8 context records; its summed listed input weight spans 16.9–16.9 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 Soybean curd vs Soybean curd, breaded, fried

Soybean curd is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path 4 context records in this source topic Stir-fry and soy-based sauce mixtures

Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce and Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce 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 Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 8 mg in Soybean curd to 357 mg in Soup, pho, no meat, 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 16127; 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.