USDA source ingredient 16033FNDDS 2021–2023
Beans, kidney, red, mature seeds, cooked, boiled, without salt in USDA source formulations
USDA source ingredient 16033, “Beans, kidney, red, mature seeds, cooked, boiled, without salt,” appears in 12 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 Kidney beans, from dried, fat added; Chili with meat and beans; Bean cake; Bean salad, yellow and/or green string beans; Bean paste, sweetened. 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 12 complete records.
Every occurrence collected here uses ingredient code 16033 and the source description “Beans, kidney, red, mature seeds, cooked, boiled, without salt.” 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 Beans, peas, legumes (3), Meat mixed dishes (3), Bean, pea, legume dishes (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: 12 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 16033 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
- Beans, peas, legumes3 records
Kidney beans, from dried, fat added; Kidney beans, from dried, no added fat; Kidney beans, from fast food / restaurant
- Meat mixed dishes3 records
Chili with meat and beans; Chili with meat, canned; Chili with meat, from restaurant
- Bean, pea, legume dishes2 records
Bean cake; Chili, vegetarian
- Coleslaw, non-lettuce salads1 record
Bean salad, yellow and/or green string beans
- Jams, syrups, toppings1 record
Bean paste, sweetened
- Poultry mixed dishes1 record
Chili with chicken and beans
- Soups, broth-based1 record
Soup, minestrone
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 16033, 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 | 40 kcal | 123 kcal | 414 kcal | 12 |
| Proteinper 100 g of the complete food | 1.7 g | 7.9 g | 12 g | 12 |
| Carbohydrateper 100 g of the complete food | 6.7 g | 16 g | 50 g | 12 |
| Total fatper 100 g of the complete food | 0.5 g | 3.9 g | 21.4 g | 12 |
| Dietary fiberper 100 g of the complete food | 1.5 g | 3.3 g | 7.4 g | 12 |
| Sodiumper 100 g of the complete food | 124 mg | 291 mg | 413 mg | 12 |
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 12 food records that list code 16033
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.
12 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Bean cake | Bean, pea, legume dishes | 8 input rows | 309.8 g | 27% | 414 kcal | 5.8 g | 186 mg | FDC 2707409 ↗ |
| Bean paste, sweetened | Jams, syrups, toppings | 3 input rows | 68 g | 67.8% | 226 kcal | 6.2 g | 124 mg | FDC 2710309 ↗ |
| Bean salad, yellow and/or green string beans | Coleslaw, non-lettuce salads | 6 input rows | 354 g | 33.7% | 109 kcal | 3.5 g | 266 mg | FDC 2710009 ↗ |
| Chili with chicken and beans | Poultry mixed dishes | 9 input rows | 35 g | 34.4% | 99 kcal | 10.2 g | 341 mg | FDC 2706425 ↗ |
| Chili with meat and beans | Meat mixed dishes | 9 input rows | 35 g | 34.4% | 118 kcal | 9.8 g | 340 mg | FDC 2706375 ↗ |
| Chili with meat, canned | Meat mixed dishes | 9 input rows | 40 g | 37.4% | 106 kcal | 8.5 g | 357 mg | FDC 2706376 ↗ |
| Chili with meat, from restaurant | Meat mixed dishes | 10 input rows | 20 g | 19% | 160 kcal | 12 g | 413 mg | FDC 2706374 ↗ |
| Chili, vegetarian | Bean, pea, legume dishes | 10 input rows | 35 g | 33.7% | 119 kcal | 6.3 g | 316 mg | FDC 2707411 ↗ |
| Kidney beans, from dried, fat added | Beans, peas, legumes | 3 input rows | 100 g | 92.9% | 177 kcal | 8.1 g | 218 mg | FDC 2707380 ↗ |
| Kidney beans, from dried, no added fat | Beans, peas, legumes | 2 input rows | 100 g | 99.4% | 126 kcal | 8.6 g | 233 mg | FDC 2707381 ↗ |
| Kidney beans, from fast food / restaurant | Beans, peas, legumes | 3 input rows | 100 g | 90.1% | 195 kcal | 7.8 g | 350 mg | FDC 2707385 ↗ |
| Soup, minestrone | Soups, broth-based | 7 input rows | 10 g | 9.9% | 40 kcal | 1.7 g | 241 mg | FDC 2710114 ↗ |
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 16033; 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.