USDA Survey
Breading or batter as ingredient in food
According to USDA FoodData Central (FDC ID 2710785, data refreshed July 2026), nutrition facts per 100g, sourced verbatim.
- 201
- Caloriesmoderate density
- 6.6g
- Proteingood source · 13% DV
- 40.1g
- Carbsgood source · 15% DV
- 1.6g
- Fatlow · 2% DV
Breading or batter as ingredient in food contains 201 calories per 100g according to USDA FoodData Central. It has 6.6g of protein, 1.6g of fat, and 40.1g of carbohydrates per 100g. Data is sourced verbatim from the USDA Survey database, refreshed July 2026.
- More protein than 40% of USDA whole foods
The verdict
Breading or batter as ingredient in food carries 6.6g of protein per 100g, more than 40% of USDA whole foods.
- 6.6g
- protein per 100g
- Top 60%
- protein vs USDA whole foods
- 201
- calories per 100g
- 1.6g
- fiber per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Breading or batter as ingredient in food contains 201 calories per 100g, according to the USDA FoodData Central database. It provides 6.6g of protein, 1.6g of fat, and 40.1g of carbohydrates per 100g. Dietary fiber: 1.6g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values are normalized to a 100g serving per the USDA FoodData Central standardization. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Breading or batter as ingredient in food is catalogued there as FDC ID 2710785, a usda survey entry. Every figure on this page comes from USDA laboratory analysis under the FDC USDA Survey program, standardized to 100 g so it can be compared fairly against any other food in the database. Values are shown on the USDA per-100 g basis.
By the per-100g standardization, Breading or batter as ingredient in food reads as low fat, sugar free within common dietary frameworks. Compare it against 6 nutritionally similar items in Nearby Foods below.
Nutritional Value at a Glance
Breading or batter as ingredient in food balances protein, fat, and carbohydrates without any single macro dominating.
At 6% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Allergen indicators
No FDA Big 9 major-allergen indicator was detected in the product name and brand text scan (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame). Absence-of-flag does NOT mean allergen-free. The USDA FoodData Central release does not always include a full ingredient list, always verify with the FDA-mandated ingredient and allergen statement printed on the physical package before consumption.
Where the calories mostly come from
Values per 100g
Macro Breakdown
201 kcal = 10% of FDA 2,000 kcal Daily Value
Values shown per 100g, the USDA FoodData Central standardization. Serving size for this entry is not declared in the USDA release.
Where Breading or batter as ingredient in food ranks on protein
Its 6.6g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Breading or batter as ingredient in food vs every USDA reference food
USDA reference (whole) foods with a protein value
7 40th percentile higher than 40% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 40.1 G | 15% |
| Energy | 201 KCAL | |
| Fiber, total dietary | 1.6 G | 6% |
| Protein | 6.6 G | 13% |
| Total Sugars | 0.67 G | |
| Total lipid (fat) | 1.6 G | 2% |
| Alcohol, ethyl | 0.00 G | |
| Caffeine | 0 MG | |
| Theobromine | 0 MG | |
| Water | 50.6 G |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Choline, total | 23 MG | |
| Folate, DFE | 129.0 UG | |
| Folate, food | 16.0 UG | |
| Folate, total | 83.0 UG | |
| Folic acid | 67.0 UG | |
| Niacin | 4 MG | |
| Riboflavin | 0 MG | |
| Thiamin | 0 MG | |
| Vitamin B-12 | 0.1 UG | |
| Vitamin B-12, added | 0.0 UG | |
| Vitamin B-6 | 0 MG | |
| Vitamin C, total ascorbic acid | 0 MG | |
| Vitamin E, added | 0 MG | |
| Vitamin K (phylloquinone) | 0.7 UG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 49 MG | 4% |
| Iron, Fe | 3 MG | 17% |
| Potassium, K | 83 MG | 2% |
| Sodium, Na | 245 MG | 11% |
| Carotene, alpha | 0.0 UG | |
| Carotene, beta | 0.0 UG | |
| Copper, Cu | 0 MG | |
| Cryptoxanthin, beta | 1.0 UG | |
| Lycopene | 0.0 UG | |
| Magnesium, Mg | 17 MG | |
| Phosphorus, P | 79 MG | |
| Retinol | 9.0 UG | |
| Selenium, Se | 10.7 UG | |
| Vitamin A, RAE | 9.0 UG | |
| Vitamin D (D2 + D3) | 0.1 UG | |
| Vitamin E (alpha-tocopherol) | 0 MG | |
| Zinc, Zn | 1 MG |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 21 MG | 7% |
| Fatty acids, total saturated | 0.34 G | 2% |
| Fatty acids, total monounsaturated | 0.32 G | |
| Fatty acids, total polyunsaturated | 0.45 G | |
| MUFA 16:1 | 0.01 G | |
| MUFA 18:1 | 0.30 G | |
| MUFA 20:1 | 0.00 G | |
| MUFA 22:1 | 0.00 G | |
| PUFA 18:2 | 0.41 G | |
| PUFA 18:3 | 0.03 G | |
| PUFA 18:4 | 0.00 G | |
| PUFA 20:4 | 0.00 G | |
| PUFA 20:5 n-3 (EPA) | 0.00 G | |
| PUFA 22:5 n-3 (DPA) | 0.00 G | |
| PUFA 22:6 n-3 (DHA) | 0.00 G | |
| SFA 10:0 | 0.00 G | |
| SFA 12:0 | 0.00 G | |
| SFA 14:0 | 0.00 G | |
| SFA 16:0 | 0.24 G | |
| SFA 18:0 | 0.09 G | |
| SFA 4:0 | 0.00 G | |
| SFA 6:0 | 0.00 G | |
| SFA 8:0 | 0.00 G |
Other
| Nutrient | Amount | % DV |
|---|---|---|
| Lutein + zeaxanthin | 34.0 UG |
Key takeaways
- Breading or batter as ingredient in food delivers 6.6g of protein per 100g, more than 40% of USDA whole foods. See the protein ranking
- It carries 201 calories per 100g.
- Based on its per-100g profile, it fits low fat, sugar free patterns.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
Fish fillet, fried as ingredient in sandwiches
Beef, for use with vegetables
Wheat bran
Fruit flavored drink, powdered, not reconstituted, diet
Chicken as ingredient in recipes
Cream sauce, for use with vegetables
→ Compare Breading or batter as ingredient in food side-by-side with Fish fillet and Beef
Similar Protein Content
Other foods in the same category closest to 6.6g protein per 100g, useful for protein-matched substitutions.
Cheese sauce, for use with vegetables
Chocolate beverage powder, dry mix, not reconstituted
Coffee, instant, decaffeinated, pre-lightened and pre-sweetened with low calorie sweetener, not reconstituted
Chocolate beverage powder, light, dry mix, not reconstituted
Mushrooms, cooked, as ingredient
Spinach, cooked, as ingredient
Frequently Asked Questions
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Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 2710785) — USDA Survey database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.