Typical listed-weight range
20%–29.9%
The middle half of linked records spans 9.9 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.
USDA ingredient referenceUpdated
Tomato products, canned, sauce in 86 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Tomato products, canned, sauce” appears as a formulation input in 86 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 86 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Tomato products, canned, sauce 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 86 complete records.
Every occurrence collected here uses ingredient code 11549 and the source description “Tomato products, canned, sauce.” 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 Meat mixed dishes (42), Poultry mixed dishes (16), Pasta mixed dishes, excludes macaroni and cheese (9). 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.
Largest linked category
Meat mixed dishes
42 of 86 linked records (49%) sit in this USDA category. The remainder span 9 other categories.
Most populated share band
15% to under 30%
48 records (56%) fall in this band after repeated rows for code 11549 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 11549 in 81 linked records (94%). 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 11549 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
- Meat mixed dishes42 records
Meat loaf made with beef, with tomato-based sauce; Meat loaf made with beef and pork, with tomato-based sauce; Beef and rice with tomato-based sauce
- Poultry mixed dishes16 records
Chicken or turkey parmigiana; Meat loaf made with chicken or turkey, with tomato-based sauce; Chicken or turkey and rice with tomato-based sauce
- Pasta mixed dishes, excludes macaroni and cheese9 records
Manicotti, vegetable- and cheese-filled, with tomato sauce, meatless; Manicotti, cheese-filled, with tomato sauce, meatless; Pasta with tomato-based sauce, cheese and meat
- Seafood mixed dishes9 records
Fish and rice with tomato-based sauce; Fish with tomato-based sauce; Shellfish and noodles with tomato-based sauce
- Rice mixed dishes4 records
Rice with Spanish sausage, Puerto Rican style; Rice with squid, Puerto Rican style; Rice with vienna sausage, Puerto Rican style
- Beans, peas, legumes2 records
Beans and tomatoes, fat added; Beans and tomatoes, no added fat
- Dips, gravies, other sauces1 record
- Pasta sauces, tomato-based1 record
- Soups, broth-based1 record
- Vegetable dishes1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Tomato products, canned, sauce.”
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 11549, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 24 kcal | 126–154 kcal | 134 kcal | 289 kcal | 86 |
| Proteinper 100 g of the complete food | 1.2 g | 5.5–10.2 g | 6.8 g | 25.6 g | 86 |
| Carbohydrateper 100 g of the complete food | 1.6 g | 6.3–15.7 g | 13.2 g | 33.5 g | 86 |
| Total fatper 100 g of the complete food | 0.3 g | 5.1–7.8 g | 6.3 g | 22.8 g | 86 |
| Dietary fiberper 100 g of the complete food | 0.4 g | 0.8–1.5 g | 1.1 g | 6.4 g | 86 |
| Sodiumper 100 g of the complete food | 120 mg | 309–462 mg | 352 mg | 1,770 mg | 86 |
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 86 Feast-indexed food records that list code 11549
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.
86 records shown
No linked record matches that filter. Clear the search to restore the complete catalog.
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 Tomato products, canned, sauce (USDA input 11549). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Rice with Spanish sausage, Puerto Rican style is higher in total fat per 100 g
Rice with Spanish sausage, Puerto Rican style reports 13.6 g versus 0.3 g for Spaghetti sauce, fat free: a 13.3 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Meat loaf made with beef, with tomato-based sauce is denser; Beef and rice with cheese sauce is higher in its source amount
Meat loaf made with beef, with tomato-based sauce reports 159 kcal per 100 g and 172 kcal in USDA source amount (108 g). Beef and rice with cheese sauce reports a lower 142 kcal per 100 g but a higher 440 kcal in USDA source amount (310 g).
Record identity is part of the estimate
Distinguish “Meat loaf made with beef, with tomato-based sauce” from “Beef, rice, and vegetables excluding carrots, broccoli, and/or dark-green leafy; tomato-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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Tomato products, canned, sauce (USDA input 11549), 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 Beans and tomatoes
Beans and tomatoes, fat added 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 Beef rice and vegetablesBeef, rice, and vegetables excluding carrots, broccoli, and/or dark-green leafy; tomato-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Vegetable oil, NFSUSDA input 82101000 appears in 6 of 10 context records; its summed listed input weight spans 4–42 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 Eggs, Grade A, Large, egg wholeUSDA input 1123 appears in 3 of 10 context records; its summed listed input weight spans 50–150 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 Spaghetti sauce, fat free vs Spaghetti sauce, reduced sodiumSpaghetti sauce, fat free is held as one side of the comparison. The explicit record-description contrast is Sodium wording: No matching controlled term in the source name versus reduced- or low-sodium wording; it is a selection cue, not evidence of cause.
Follow this evidence path 3 context records in this source topic Meat mixed dishesMeat loaf made with beef, with tomato-based sauce and Beef and rice with cheese 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 Test a nearby record choice Spaghetti sauce vs Spaghetti sauce, fat freeSpaghetti sauce, fat free is held as one side of the comparison. The explicit record-description contrast is Fat-level wording: No matching controlled term in the source name versus nonfat or fat-free wording; it is a selection cue, not evidence of cause.
Follow this evidence pathMethod 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 11549; 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.