USDA ingredient referenceUpdated August 22, 2026

Cooked ground beef in 31 Feast-indexed USDA foods

Calories, portions and nutrition →Beef, ground

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Cooked ground beef” appears as a formulation input in 31 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 31 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Beef, ground, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 21500100 across Feast’s reference corpus.

What the code means

One exact source label across 31 complete records.

Every occurrence collected here uses ingredient code 21500100 and the source description “Beef, ground.” 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 Meat mixed dishes (10), Pasta mixed dishes, excludes macaroni and cheese (10), Burritos and tacos (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.

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.

Typical listed-weight range

12.2%–25.7%

The middle half of linked records spans 13.5 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.

Largest linked category

Meat mixed dishes

10 of 31 linked records (32%) sit in this USDA category. The remainder span 8 other categories.

Most populated share band

15% to under 30%

14 records (45%) fall in this band after repeated rows for code 21500100 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 21500100 in 25 linked records (81%). 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 21500100 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

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 21500100 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 21500100 have been combined.

Under 1%0 records
0 of 31
1% to under 5%0 records
0 of 31
5% to under 15%10 records
10 of 31
15% to under 30%14 records
14 of 31
30% to under 60%6 records
6 of 31
60% to 100%1 record
1 of 31

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Meat mixed dishes	10	29%	22.7%–32.8%	16.6%–80.7%
Pasta mixed dishes, excludes macaroni and cheese	10	9.6%	8.2%–20.4%	6.7%–38.8%
Burritos and tacos	2	11.4%	11.1%–11.8%	10.7%–12.2%
Dips, gravies, other sauces	2	18.8%	18.8%–18.8%	18.8%–18.8%
Pasta sauces, tomato-based	2	18.8%	18.8%–18.8%	18.8%–18.8%
Vegetable dishes	2	13.7%	12.9%–14.4%	12.2%–15.2%

What the spread can tell you

In this collection, “Beef, ground” ranges from 6.7% to 80.7% of listed source-input weight, with a median of 18.8%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Verified consumer reference

Household measures and per-100-gram nutrition for Beef, ground

The values here come from Beef, ground, the exact complete FNDDS food cited as USDA FoodData Central record 2705854. 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.

The complete FNDDS record's food code exactly matches source-input code 21500100.

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 21500100, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	86 kcal	138–180 kcal	157 kcal	228 kcal	31
Proteinper 100 g of the complete food	4.8 g	7–11.3 g	8.7 g	21.9 g	31
Carbohydrateper 100 g of the complete food	1.1 g	7.7–15.1 g	13.4 g	18.8 g	31
Total fatper 100 g of the complete food	3.1 g	5.8–9.9 g	7.1 g	15.3 g	31
Dietary fiberper 100 g of the complete food	0 g	0.6–1.1 g	0.8 g	2.9 g	31
Sodiumper 100 g of the complete food	117 mg	310–467 mg	346 mg	770 mg	31

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 31 Feast-indexed food records that list code 21500100

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.

Filter linked records

31 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Alfredo sauce with meat	Dips, gravies, other sauces	2 input rows	60 g	18.8%	171 kcal	6.5 g	520 mg	FDC 2705811 ↗
Alfredo sauce with meat and added vegetables	Dips, gravies, other sauces	2 input rows	60 g	18.8%	148 kcal	6.5 g	415 mg	FDC 2705812 ↗
Beef and macaroni with cheese sauce	Meat mixed dishes	14 input rows	304 g	22.3%	137 kcal	9.1 g	394 mg	FDC 2706481 ↗
Beef and noodles, no sauce	Meat mixed dishes	4 input rows	123 g	33%	189 kcal	11.4 g	377 mg	FDC 2706480 ↗
Beef and rice with cheese sauce	Meat mixed dishes	13 input rows	228 g	21.7%	142 kcal	8.1 g	298 mg	FDC 2706498 ↗
Beef, ground, with egg and onion	Meat mixed dishes	4 input rows	453.6 g	80.7%	228 kcal	21.9 g	732 mg	FDC 2706748 ↗
Eggplant and meat casserole	Meat mixed dishes	15 input rows	453.6 g	16.6%	96 kcal	7.1 g	176 mg	FDC 2710144 ↗
Gyro sandwich	Meat and BBQ sandwiches	6 input rows	15 g	15%	184 kcal	11.2 g	323 mg	FDC 2706962 ↗
Lasagna with meat and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	340.2 g	8.8%	207 kcal	13.3 g	412 mg	FDC 2708755 ↗
Lasagna with meat, home recipe	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	340.2 g	9.2%	206 kcal	13.6 g	416 mg	FDC 2708753 ↗
Macaroni or noodles with cheese and meat	Macaroni and cheese	2 input rows	341 g	33.1%	210 kcal	11.8 g	238 mg	FDC 2708818 ↗
Manicotti, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	14 input rows	123 g	6.7%	160 kcal	8.8 g	432 mg	FDC 2708777 ↗
Pasta with sauce and meat, from school lunch	Pasta mixed dishes, excludes macaroni and cheese	4 input rows	30 g	10%	117 kcal	6 g	117 mg	FDC 2708836 ↗
Pasta with tomato-based sauce, cheese and meat	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	123 g	14.8%	147 kcal	7.6 g	325 mg	FDC 2708825 ↗
Porcupine balls with mushroom sauce	Meat mixed dishes	6 input rows	340.2 g	32.1%	157 kcal	10.3 g	601 mg	FDC 2706496 ↗
Porcupine balls with tomato-based sauce	Meat mixed dishes	6 input rows	340.2 g	32.1%	153 kcal	10.4 g	501 mg	FDC 2706492 ↗
Ravioli, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	61.5 g	8%	137 kcal	6.4 g	598 mg	FDC 2708770 ↗
Ravioli, meat-filled, no sauce	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	170 g	38.8%	190 kcal	12.6 g	770 mg	FDC 2708763 ↗
Ravioli, meat-filled, with cream sauce	Pasta mixed dishes, excludes macaroni and cheese	10 input rows	184.5 g	25.5%	176 kcal	10.2 g	576 mg	FDC 2708766 ↗
Ravioli, meat-filled, with tomato sauce or meat sauce	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	170 g	22.3%	148 kcal	8.7 g	593 mg	FDC 2708764 ↗
Sloppy joe, no bun	Meat mixed dishes	7 input rows	45 g	44.9%	140 kcal	12.1 g	296 mg	FDC 2706378 ↗
Spaghetti sauce with meat	Pasta sauces, tomato-based	2 input rows	60 g	18.8%	90 kcal	5.9 g	412 mg	FDC 2706470 ↗
Spaghetti sauce with meat and added vegetables	Pasta sauces, tomato-based	2 input rows	60 g	18.8%	86 kcal	6 g	333 mg	FDC 2706471 ↗
Spanish rice with ground beef	Rice mixed dishes	11 input rows	340 g	24.7%	163 kcal	9.7 g	346 mg	FDC 2709088 ↗
Stewed, seasoned, ground beef and pork, Mexican style	Meat mixed dishes	11 input rows	304 g	25.9%	139 kcal	16.7 g	338 mg	FDC 2706472 ↗
Stuffed cabbage rolls with beef and rice	Meat mixed dishes	11 input rows	340.2 g	24%	114 kcal	8.3 g	338 mg	FDC 2706620 ↗
Stuffed pepper, with rice and meat	Vegetable dishes	10 input rows	123 g	15.2%	178 kcal	7.8 g	320 mg	FDC 2709073 ↗
Stuffed shells, cheese-filled, with meat sauce	Pasta mixed dishes, excludes macaroni and cheese	14 input rows	123 g	7.2%	158 kcal	8.5 g	300 mg	FDC 2708781 ↗
Stuffed tomato, with rice and meat	Vegetable dishes	8 input rows	30.8 g	12.2%	99 kcal	4.8 g	183 mg	FDC 2709075 ↗
Taco or tostada salad with meat	Burritos and tacos	14 input rows	307.5 g	12.2%	179 kcal	7.5 g	319 mg	FDC 2708508 ↗
Taco or tostada salad with meat and sour cream	Burritos and tacos	15 input rows	307.5 g	10.7%	181 kcal	6.9 g	286 mg	FDC 2708511 ↗

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 11 exact records behind Beef, ground (USDA input 21500100). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Taco or tostada salad with meat is higher in dietary fiber per 100 g

Taco or tostada salad with meat reports 2.9 g versus 0 g for Alfredo sauce with meat: a 2.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Alfredo sauce with meat is denser; Manicotti, cheese-filled, with meat sauce is higher in its source amount

Alfredo sauce with meat reports 171 kcal per 100 g and 111 kcal in USDA source amount (65 g). Manicotti, cheese-filled, with meat sauce reports a lower 160 kcal per 100 g but a higher 376 kcal in USDA source amount (235 g).

Record identity is part of the estimate

Distinguish “Porcupine balls with tomato-based sauce” from “Beef, ground”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Beef, ground (USDA input 21500100), 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 Beef, ground

Beef, ground and Beef, ground, with egg and onion are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Lasagna

Lasagna with meat, home recipe is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 3 of 11 context records; its summed listed input weight spans 50–150 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 Vegetable oil, NFS

USDA input 82101000 appears in 3 of 11 context records; its summed listed input weight spans 14–57 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 Test a nearby record choice Lasagna with meat, canned vs Lasagna with meat, home recipe

Lasagna with meat, home recipe is held as one side of the comparison. The explicit record-description contrast is Source form: canned versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Beef, ground vs Beef, ground, raw

Beef, ground is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0 g in Alfredo sauce with meat to 2.9 g in Taco or tostada salad with meat, all per 100 g.

Follow this evidence path

Method 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 21500100; 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.