USDA source topicSandwiches, burgers & wraps

Peanut butter and jelly sandwiches: nutrition range, portions, and source records

This wiki page organizes 19 exact USDA Survey Foods records labeled “Peanut butter and jelly sandwiches.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “Peanut butter and jelly sandwiches” survey-food category. Within Feast’s broader navigation, they appear under Sandwiches, burgers & wraps (19 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat bread; Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on wheat bread; Peanut butter sandwich, with regular peanut butter, on white bread; Peanut butter sandwich, with reduced fat peanut butter, on white bread; Nutella sandwich on wheat bread; Almond butter and jelly sandwich, on wheat bread. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 19 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

Nutrient	Median	Central 80%	Observed span	Records
Caloriesper 100 g	360 kcal	323 kcal–385 kcal	265 kcal–397 kcal	19
Proteinper 100 g	12.4 g	7.8 g–15.2 g	5.7 g–16.4 g	19
Carbohydrateper 100 g	44.5 g	37.4 g–54.1 g	37 g–57.5 g	19
Total fatper 100 g	16.6 g	9.8 g–20.5 g	2.2 g–20.9 g	19
Dietary fiberper 100 g	4.2 g	2.8 g–5.5 g	1.8 g–6.9 g	19
Total sugarsper 100 g	13.3 g	6.3 g–22.6 g	4.9 g–23.7 g	19
Sodiumper 100 g	368 mg	297 mg–449 mg	276 mg–481 mg	19
Potassiumper 100 g	270 mg	201 mg–338 mg	92 mg–381 mg	19
Calciumper 100 g	128 mg	100 mg–191 mg	98 mg–229 mg	19
Ironper 100 g	2.7 mg	2.2 mg–3.6 mg	2 mg–3.7 mg	19

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

360 kcal at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported calories value is 360 kcal per 100 grams. The central records run from 323 kcal to 385 kcal, while the complete observed span is 265 kcal to 397 kcal.

Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat is nearest the lower central boundary, and Peanut butter sandwich, with regular peanut butter, on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

12.4 g at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported protein value is 12.4 g per 100 grams. The central records run from 7.8 g to 15.2 g, while the complete observed span is 5.7 g to 16.4 g.

Nutella sandwich on white bread is nearest the lower central boundary, and Peanut butter sandwich, with reduced fat peanut butter, on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

44.5 g at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported carbohydrate value is 44.5 g per 100 grams. The central records run from 37.4 g to 54.1 g, while the complete observed span is 37 g to 57.5 g.

Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar is nearest the lower central boundary, and Nutella sandwich on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

16.6 g at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported total fat value is 16.6 g per 100 grams. The central records run from 9.8 g to 20.5 g, while the complete observed span is 2.2 g to 20.9 g.

Peanut butter and jelly sandwich, with reduced fat peanut butter, on white is nearest the lower central boundary, and Peanut butter sandwich, with regular peanut butter, on wheat bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

4.2 g at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported dietary fiber value is 4.2 g per 100 grams. The central records run from 2.8 g to 5.5 g, while the complete observed span is 1.8 g to 6.9 g.

Peanut butter and jelly sandwich, frozen commercial product without crusts is nearest the lower central boundary, and Nutella sandwich on wheat bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

13.3 g at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported total sugars value is 13.3 g per 100 grams. The central records run from 6.3 g to 22.6 g, while the complete observed span is 4.9 g to 23.7 g.

Peanut butter sandwich, with reduced fat peanut butter, on wheat bread is nearest the lower central boundary, and Nutella sandwich on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

368 mg at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported sodium value is 368 mg per 100 grams. The central records run from 297 mg to 449 mg, while the complete observed span is 276 mg to 481 mg.

Nutella sandwich on wheat bread is nearest the lower central boundary, and Peanut butter sandwich, with regular peanut butter, on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

270 mg at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported potassium value is 270 mg per 100 grams. The central records run from 201 mg to 338 mg, while the complete observed span is 92 mg to 381 mg.

Nutella sandwich on white bread is nearest the lower central boundary, and Almond butter sandwich, on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

128 mg at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported calcium value is 128 mg per 100 grams. The central records run from 100 mg to 191 mg, while the complete observed span is 98 mg to 229 mg.

Jelly sandwich, on wheat bread is nearest the lower central boundary, and Almond butter and jelly sandwich, on white bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

2.7 mg at the collection midpoint

Across 19 “Peanut butter and jelly sandwiches” records, the middle reported iron value is 2.7 mg per 100 grams. The central records run from 2.2 mg to 3.6 mg, while the complete observed span is 2 mg to 3.7 mg.

Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar is nearest the lower central boundary, and Nutella sandwich on wheat bread is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 19 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

frozen

1 records use this wording, including Peanut butter and jelly sandwich, frozen commercial product without crusts.

Portion context

Household measures answer a different question than 100 grams.

19 of 19 records (100%) include at least one named measure in the source data. Together those records provide 38 usable named measures.

Across the pooled named measures, the midpoint gram weight is 58 g. The central 10th-to-90th-percentile interval runs from 46 g to 112 g, while the complete observed span is 30–112 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

1 sandwich (1 slice bread)Appears on 19 recordsExample: Almond butter and jelly sandwich, on wheat bread →

1 sandwichAppears on 17 recordsExample: Almond butter and jelly sandwich, on wheat bread →

1 sandwich, any sizeAppears on 2 recordsExample: Nutella sandwich on wheat bread →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “Peanut butter and jelly sandwiches” is the collection label; the individual description is the actual reference.
02
Compare on equal weight
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
03
Scale the closest listed measure
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
04
Add missing context
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 19 “Peanut butter and jelly sandwiches” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA description	Calories	Protein	Fiber	Sodium	Source amount	References
Almond butter and jelly sandwich, on wheat breadFDC 2707565	372 kcalper 100 g	12 gper 100 g	5.8 gper 100 g	307 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Almond butter and jelly sandwich, on white breadFDC 2707564	374 kcalper 100 g	11 gper 100 g	4.2 gper 100 g	313 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Almond butter sandwich, on wheat breadFDC 2707563	395 kcalper 100 g	14.6 gper 100 g	6.9 gper 100 g	368 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗
Almond butter sandwich, on white breadFDC 2707562	397 kcalper 100 g	13.3 gper 100 g	4.9 gper 100 g	374 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗
Jelly sandwich, on wheat breadFDC 2709139	265 kcalper 100 g	6.9 gper 100 g	3.6 gper 100 g	276 mgper 100 g	100 gUSDA reference amount	Full profile USDA source ↗
Jelly sandwich, on white breadFDC 2709138	267 kcalper 100 g	5.7 gper 100 g	1.8 gper 100 g	282 mgper 100 g	100 gUSDA reference amount	Full profile USDA source ↗
Nutella sandwich on wheat breadFDC 2707567	359 kcalper 100 g	9.3 gper 100 g	5.4 gper 100 g	301 mgper 100 g	90 gUSDA reference amount	Full profile USDA source ↗
Nutella sandwich on white breadFDC 2707566	362 kcalper 100 g	8 gper 100 g	3.4 gper 100 g	308 mgper 100 g	90 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, frozen commercial product without crustsFDC 2707561	361 kcalper 100 g	11.4 gper 100 g	2.8 gper 100 g	368 mgper 100 g	60 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with reduced fat peanut butter, on wheat breadFDC 2707558	337 kcalper 100 g	13.5 gper 100 g	4.6 gper 100 g	395 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with reduced fat peanut butter, on white breadFDC 2707557	339 kcalper 100 g	12.5 gper 100 g	2.9 gper 100 g	401 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on wheat breadFDC 2707560	339 kcalper 100 g	12.4 gper 100 g	4.6 gper 100 g	357 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with regular peanut butter, reduced sugar jelly, on white breadFDC 2707559	341 kcalper 100 g	11.4 gper 100 g	2.9 gper 100 g	363 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on wheat breadFDC 2707556	360 kcalper 100 g	12.5 gper 100 g	4.5 gper 100 g	363 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter and jelly sandwich, with regular peanut butter, regular jelly, on white breadFDC 2707555	361 kcalper 100 g	11.4 gper 100 g	2.8 gper 100 g	368 mgper 100 g	112 gUSDA reference amount	Full profile USDA source ↗
Peanut butter sandwich, with reduced fat peanut butter, on wheat breadFDC 2707553	353 kcalper 100 g	16.4 gper 100 g	5.3 gper 100 g	475 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗
Peanut butter sandwich, with reduced fat peanut butter, on white breadFDC 2707552	355 kcalper 100 g	15.2 gper 100 g	3.3 gper 100 g	481 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗
Peanut butter sandwich, with regular peanut butter, on wheat breadFDC 2707551	380 kcalper 100 g	15.2 gper 100 g	5.3 gper 100 g	435 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗
Peanut butter sandwich, with regular peanut butter, on white breadFDC 2707550	382 kcalper 100 g	13.9 gper 100 g	3.2 gper 100 g	442 mgper 100 g	92 gUSDA reference amount	Full profile USDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “Peanut butter and jelly sandwiches” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Peanut butter and jelly sandwiches” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 19 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.