USDA source ingredient 16127FNDDS 2021–2023
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) in USDA source formulations
USDA source ingredient 16127, “Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari),” appears in 10 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 Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Soup, miso or tofu; Soybean curd; Jai, Monk's Food; Fish, tofu, and vegetables, tempura. 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 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.
Why this page qualifies: 10 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 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
- Stir-fry and soy-based sauce mixtures4 records
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce; Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce
- Ramen and Asian broth-based soups2 records
Soup, miso or tofu; Soup, pho, no meat
- Soy and meat-alternative products2 records
Soybean curd; Soybean curd, breaded, fried
- Other vegetables and combinations1 record
Jai, Monk's Food
- Seafood mixed dishes1 record
Fish, tofu, and vegetables, tempura
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.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 24 kcal | 116 kcal | 177 kcal | 10 |
| Proteinper 100 g of the complete food | 1.4 g | 7.1 g | 8.4 g | 10 |
| Carbohydrateper 100 g of the complete food | 1.2 g | 4.6 g | 8.7 g | 10 |
| Total fatper 100 g of the complete food | 0.9 g | 7.7 g | 16 g | 10 |
| Dietary fiberper 100 g of the complete food | 0.2 g | 1 g | 1.7 g | 10 |
| Sodiumper 100 g of the complete food | 8 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.
Sole-source references
1 linked record uses only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
Complete linked catalog
All 10 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, the full nutrient panel, formulation details, and its exact FDC citation.
10 records shown
| 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 ↗ |
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 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. 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.