Typical listed-weight range
88.2%–96.5%
The middle half of linked records spans 8.3 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
Plain nonfat Greek yogurt in 6 Feast-indexed USDA foods
Calories, portions and nutrition →Yogurt, Greek, nonfat milk, plain
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Plain nonfat Greek yogurt” appears as a formulation input in 6 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 6 linked food records →Exact nutrition reference, complete food catalog and source methodology
For calories, macros, portions, and household measures, use Yogurt, Greek, nonfat milk, plain, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 1256 across Feast’s reference corpus.
What the code means
One exact source label across 6 complete records.
Every occurrence collected here uses ingredient code 1256 and the source description “Yogurt, Greek, plain, nonfat.” 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 Yogurt, Greek (6). 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
Yogurt, Greek
6 of 6 linked records (100%) sit in this USDA category. The remainder span 0 other categories.
Most populated share band
60% to 100%
6 records (100%) fall in this band after repeated rows for code 1256 are combined within each food.
Most frequent eligible co-input
Vitamin D as ingredient
It appears alongside code 1256 in 4 linked records (67%). 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 1256 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
Verified consumer reference
Household measures and per-100-gram nutrition for Yogurt, Greek, nonfat milk, plain
The values here come from Yogurt, Greek, nonfat milk, plain, the exact complete FNDDS food cited as USDA FoodData Central record 2705424. Household totals are calculated only from gram weights USDA lists for that same record.
They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.
A reviewed identity map connects source-input code 1256 to its unique sole-source FNDDS record.
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 1256, 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 | 59 kcal | 69–83 kcal | 77 kcal | 91 kcal | 6 |
| Proteinper 100 g of the complete food | 9.1 g | 9.1–10 g | 9.2 g | 10.3 g | 6 |
| Carbohydrateper 100 g of the complete food | 3.6 g | 4.8–10.2 g | 8.2 g | 10.8 g | 6 |
| Total fatper 100 g of the complete food | 0.3 g | 0.3–1.3 g | 0.9 g | 1.4 g | 6 |
| Dietary fiberper 100 g of the complete food | 0 g | 0–0.1 g | 0 g | 0.1 g | 6 |
| Sodiumper 100 g of the complete food | 32 mg | 33–36 mg | 36 mg | 36 mg | 6 |
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 6 Feast-indexed food records that list code 1256
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.
6 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Yogurt, Greek, low fat milk, flavors other than fruit | Yogurt, Greek | 5 input rows | 88 g | 88% | 81 kcal | 9.1 g | 32 mg | FDC 2705439 ↗ |
| Yogurt, Greek, low fat milk, fruit | Yogurt, Greek | 4 input rows | 88 g | 88% | 91 kcal | 9.1 g | 35 mg | FDC 2705431 ↗ |
| Yogurt, Greek, low fat milk, plain | Yogurt, Greek | 2 input rows | 99 g | 99% | 67 kcal | 10.2 g | 36 mg | FDC 2705423 ↗ |
| Yogurt, Greek, nonfat milk, flavors other than fruit | Yogurt, Greek | 4 input rows | 89 g | 89% | 73 kcal | 9.2 g | 32 mg | FDC 2705440 ↗ |
| Yogurt, Greek, nonfat milk, fruit | Yogurt, Greek | 3 input rows | 89 g | 89% | 83 kcal | 9.2 g | 36 mg | FDC 2705432 ↗ |
| Yogurt, Greek, nonfat milk, plain | Yogurt, Greek | Sole source | 100 g | 100% | 59 kcal | 10.3 g | 36 mg | FDC 2705424 ↗ |
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 6 exact records behind Yogurt, Greek, plain, nonfat (USDA input 1256). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Yogurt, Greek, nonfat milk, fruit is higher in vitamin D per 100 g
Yogurt, Greek, nonfat milk, fruit reports 0.9 µg versus 0 µg for Yogurt, Greek, low fat milk, plain: a 0.9 µg difference when both are normalized to 100 g.
Inspect the underlying evidenceThese listed servings have equal weights
6 listed servings each weigh 150 g
The 6 records with a listed serving weight on this page each use 150 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.
Choose the record before reading the number
Yogurt, Greek, low fat milk, fruit and Yogurt, Greek, nonfat milk, plain are not interchangeable
The page keeps both records at the same 100 g denominator and makes Fat-level wording (reduced-fat wording versus nonfat or fat-free wording) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Yogurt, Greek, plain, nonfat (USDA input 1256), 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 Yogurt, Greek
Yogurt, Greek, low fat milk, flavors other than fruit and Yogurt, Greek, low fat milk, fruit are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path 6 exact records carried forward YogurtYogurt, Greek, low fat milk, flavors other than fruit and Yogurt, Greek, low fat milk, fruit are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Compare two records on this page Yogurt, Greek, low fat milk, fruit vs Yogurt, Greek, nonfat milk, plainBoth records appear in this page’s evidence set. The explicit record-description contrast is Fat-level wording: reduced-fat wording versus nonfat or fat-free wording; it is a selection cue, not evidence of cause.
Follow this evidence path Compare two records on this page Yogurt, Greek, low fat milk, plain vs Yogurt, Greek, nonfat milk, fruitBoth records appear in this page’s evidence set. The explicit record-description contrast is Fat-level wording: reduced-fat wording versus nonfat or fat-free wording; it is a selection cue, not evidence of cause.
Follow this evidence path 6 context records in this source topic Yogurt, GreekYogurt, Greek, nonfat milk, fruit and Yogurt, Greek, low fat milk, flavors other than fruit 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 A formulation detail that separates records Butter oil, anhydrousUSDA input 1003 appears in 3 of 6 context records; its summed listed input weight spans 1–1 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 Beverages, water, tap, drinkingUSDA input 14411 appears in 2 of 6 context records; its summed listed input weight spans 6–6 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 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 1256; 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.