Breading or batter as ingredient in food
- Reported per
- 100 g
- USDA category
- Not included in a food category
- Record type
- Survey (FNDDS)
USDA FoodData Central record 2710785, Survey (FNDDS), refreshed Mar 22, 2026Breading or batter as ingredient in food
The six that answer most questions
- Calories
- 201 cal
- Protein
- 6.6 g
- Total fat
- 1.6 g
- Carbohydrate
- 40.1 g
- Fiber
- 1.6 g
- Sugars
- 0.7 g
Every value above is per 100 g of breading or batter as ingredient in food, as measured in the USDA record. Nothing is scaled, averaged, or scored.
Nutrition Facts
Per 100 g · Breading or batter as ingredient in food
| Calories | 201 |
|---|---|
| Total Fat | 1.6g2% DV |
| Saturated Fat | 0.3g2% DV |
| Total Carbohydrate | 40.1g15% DV |
| Dietary Fiber | 1.6g6% DV |
| Total Sugars | 0.7g |
| Protein | 6.6g13% DV |
| Sodium | 245mg11% DV |
| Calcium | 49mg4% DV |
| Iron | 3mg17% DV |
| Folate | 83mcg21% DV |
| Vitamin C | 0mg0% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet and apply to the 100 g amount above. Source: USDA FoodData Central: Breading or batter as ingredient in food.
Straight from the source.
These numbers are USDA FoodData Central record 2710785 (Survey (FNDDS)), last refreshed into our copy on Mar 22, 2026. They are reported per 100 g so every record here compares on the same footing, with no grades, no composite scores, and no editorial math on top.
Where the source data does not include a field, the label says "Not available" rather than showing a misleading zero.
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