USDA ingredient referenceUpdated August 22, 2026

Dried black beans cooked without added fat in 4 Feast-indexed USDA foods

Calories, portions and nutrition →Black beans, from dried, no added fat

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Dried black beans cooked without added fat” appears as a formulation input in 4 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 4 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Black beans, from dried, no added fat, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 41102020 across Feast’s reference corpus.

What the code means

One exact source label across 4 complete records.

Every occurrence collected here uses ingredient code 41102020 and the source description “Black beans, from dried, no added fat.” 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 (2), Pizza (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. This is a very small set of 4 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.

Typical listed-weight range

14.9%–16.9%

The middle half of linked records spans 1.9 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

Beans, peas, legumes

2 of 4 linked records (50%) sit in this USDA category. The remainder span 1 other category.

Most populated share band

15% to under 30%

3 records (75%) fall in this band after repeated rows for code 41102020 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 41102020 in 2 linked records (50%). 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 41102020 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 41102020 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 41102020 have been combined.

Under 1%0 records
0 of 4
1% to under 5%0 records
0 of 4
5% to under 15%1 record
1 of 4
15% to under 30%3 records
3 of 4
30% to under 60%0 records
0 of 4
60% to 100%0 records
0 of 4

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
Beans, peas, legumes	2	16.9%	16.4%–17.3%	16%–17.8%
Pizza	2	14.1%	12.9%–15.3%	11.7%–16.6%

What the spread can tell you

In this collection, “Black beans, from dried, no added fat” ranges from 11.7% to 17.8% of listed source-input weight, with a median of 16.3%. 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 Black beans, from dried, no added fat

The values here come from Black beans, from dried, no added fat, the exact complete FNDDS food cited as USDA FoodData Central record 2707361. 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 41102020.

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 41102020, 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	101 kcal	132–209 kcal	173 kcal	225 kcal	4
Proteinper 100 g of the complete food	6.1 g	6.3–9.3 g	7.8 g	9.5 g	4
Carbohydrateper 100 g of the complete food	17.8 g	18.6–27.3 g	22.9 g	28.6 g	4
Total fatper 100 g of the complete food	0.5 g	4.3–7 g	6.1 g	8.2 g	4
Dietary fiberper 100 g of the complete food	2.8 g	3.1–6.2 g	4.7 g	6.4 g	4
Sodiumper 100 g of the complete food	351 mg	365–411 mg	386 mg	441 mg	4

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 4 Feast-indexed food records that list code 41102020

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

4 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
Beans and tomatoes, fat added	Beans, peas, legumes	5 input rows	44 g	16%	142 kcal	6.1 g	351 mg	FDC 2707394 ↗
Beans and tomatoes, no added fat	Beans, peas, legumes	4 input rows	46.3 g	17.8%	101 kcal	6.4 g	370 mg	FDC 2707393 ↗
Pizza with beans and vegetables, thick crust	Pizza	3 input rows	162 g	11.7%	225 kcal	9.5 g	441 mg	FDC 2708673 ↗
Pizza with beans and vegetables, thin crust	Pizza	3 input rows	171 g	16.6%	203 kcal	9.3 g	401 mg	FDC 2708672 ↗

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 5 exact records behind Black beans, from dried, no added fat (USDA input 41102020). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pizza with beans and vegetables, thick crust is higher in total fat per 100 g

Pizza with beans and vegetables, thick crust reports 8.2 g versus 0.5 g for Beans and tomatoes, no added fat: a 7.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Black beans, from dried, no added fat is denser; Beans and tomatoes, no added fat is higher in its source amount

Black beans, from dried, no added fat reports 131 kcal per 100 g and 118 kcal in USDA source amount (90 g). Beans and tomatoes, no added fat reports a lower 101 kcal per 100 g but a higher 128 kcal in USDA source amount (127 g).

Record identity is part of the estimate

Distinguish “Beans and tomatoes, fat added” from “Black beans, from dried, no added fat”

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 Black beans, from dried, no added fat (USDA input 41102020), 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 Beans and tomatoes

Beans and tomatoes, fat added and Beans and tomatoes, no added fat 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 Pizza with beans and vegetables

Pizza with beans and vegetables, thick crust and Pizza with beans and vegetables, thin crust are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Summer squash, cooked, as ingredient

USDA input 99997550 appears in 2 of 5 context records; its summed listed input weight spans 162–171 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 Tomato products, canned, sauce

USDA input 11549 appears in 2 of 5 context records; its summed listed input weight spans 85.7–85.7 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 Black beans, from dried, fat added vs Black beans, from dried, no added fat

Black beans, from dried, no added fat is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path 3 context records in this source topic Beans, peas, legumes

Beans and tomatoes, fat added and Beans and tomatoes, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

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

In this page’s records, calcium runs from 27 mg in Black beans, from dried, no added fat to 143 mg in Pizza with beans and vegetables, thick crust, 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 41102020; 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.