USDA source ingredient 20077FNDDS 2021–2023
Wheat bran, crude in USDA source formulations
USDA source ingredient 20077, “Wheat bran, crude,” appears in 13 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 Pizza, cheese and vegetables, whole wheat thick crust; Pretzels, hard, multigrain; Bread, multigrain, reduced calorie and/or high fiber; Pancakes, whole grain, frozen; Bean chips. 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 13 complete records.
Every occurrence collected here uses ingredient code 20077 and the source description “Wheat bran, crude.” 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 Pizza (6), Pretzels/snack mix (3), Yeast breads (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: 13 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 20077 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
- Pizza6 records
Pizza, cheese and vegetables, whole wheat thick crust; Pizza, cheese and vegetables, whole wheat thin crust; Pizza, cheese, whole wheat thick crust
- Pretzels/snack mix3 records
Pretzels, hard, multigrain; Pretzels, soft, from school lunch; Pretzels, soft, multigrain
- Yeast breads2 records
Bread, multigrain, reduced calorie and/or high fiber; Bread, wheat or cracked wheat, reduced calorie and/or high fiber
- Pancakes, waffles, French toast1 record
Pancakes, whole grain, frozen
- Tortilla, corn, other chips1 record
Bean chips
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 20077, 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 | 207 kcal | 267 kcal | 448 kcal | 13 |
| Proteinper 100 g of the complete food | 5.5 g | 9.7 g | 14.6 g | 13 |
| Carbohydrateper 100 g of the complete food | 23.6 g | 38.6 g | 80.1 g | 13 |
| Total fatper 100 g of the complete food | 2.6 g | 9.3 g | 21.6 g | 13 |
| Dietary fiberper 100 g of the complete food | 2.3 g | 3.6 g | 10.7 g | 13 |
| Sodiumper 100 g of the complete food | 240 mg | 495 mg | 1,100 mg | 13 |
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 13 food records that list code 20077
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.
13 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Bean chips | Tortilla, corn, other chips | 6 input rows | 15 g | 8.7% | 448 kcal | 14.6 g | 410 mg | FDC 2707428 ↗ |
| Bread, multigrain, reduced calorie and/or high fiber | Yeast breads | 2 input rows | 3 g | 3% | 207 kcal | 8.9 g | 465 mg | FDC 2707780 ↗ |
| Bread, wheat or cracked wheat, reduced calorie and/or high fiber | Yeast breads | 2 input rows | 3 g | 3% | 207 kcal | 8.9 g | 465 mg | FDC 2707726 ↗ |
| Pancakes, whole grain, frozen | Pancakes, waffles, French toast | 2 input rows | 3 g | 3% | 232 kcal | 5.5 g | 447 mg | FDC 2708298 ↗ |
| Pizza, cheese and vegetables, whole wheat thick crust | Pizza | 8 input rows | 7 g | 4.9% | 231 kcal | 9.7 g | 498 mg | FDC 2708692 ↗ |
| Pizza, cheese and vegetables, whole wheat thin crust | Pizza | 8 input rows | 5 g | 4.2% | 226 kcal | 9.6 g | 483 mg | FDC 2708691 ↗ |
| Pizza, cheese, whole wheat thick crust | Pizza | 5 input rows | 7 g | 5.8% | 265 kcal | 11.4 g | 548 mg | FDC 2708688 ↗ |
| Pizza, cheese, whole wheat thin crust | Pizza | 5 input rows | 5 g | 5.3% | 267 kcal | 11.8 g | 543 mg | FDC 2708687 ↗ |
| Pizza, with meat, whole wheat thick crust | Pizza | 7 input rows | 7 g | 4.9% | 284 kcal | 12.5 g | 628 mg | FDC 2708690 ↗ |
| Pizza, with meat, whole wheat thin crust | Pizza | 7 input rows | 5 g | 4.3% | 289 kcal | 13 g | 641 mg | FDC 2708689 ↗ |
| Pretzels, hard, multigrain | Pretzels/snack mix | 2 input rows | 2 g | 2% | 381 kcal | 10.2 g | 1,100 mg | FDC 2708253 ↗ |
| Pretzels, soft, from school lunch | Pretzels/snack mix | 2 input rows | 5 g | 4.8% | 339 kcal | 8.6 g | 240 mg | FDC 2708285 ↗ |
| Pretzels, soft, multigrain | Pretzels/snack mix | 3 input rows | 5 g | 4.7% | 337 kcal | 8.5 g | 495 mg | FDC 2708286 ↗ |
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 20077; 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.