Typical listed-weight range
9.7%–14.8%
The middle half of linked records spans 5.1 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.
USDA ingredient referenceUpdated
Broccoli, cooked, as ingredient in 34 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Broccoli, cooked, as ingredient” appears as a formulation input in 34 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 34 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Broccoli, cooked, as ingredient in USDA’s nutrition data. Choose the record that most closely matches what you ate; Feast does not turn a collection average into a standalone ingredient estimate.
What the code means
One exact source label across 34 complete records.
Every occurrence collected here uses ingredient code 99997220 and the source description “Broccoli, cooked, as ingredient.” 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 Rice mixed dishes (16), Stir-fry and soy-based sauce mixtures (11), Other vegetables and combinations (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.
This is an FNDDS formulation label used inside standardized survey-food records. It is a source-calculation component, not necessarily a retail ingredient name.
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.
Largest linked category
Rice mixed dishes
16 of 34 linked records (47%) sit in this USDA category. The remainder span 6 other categories.
Most populated share band
5% to under 15%
26 records (76%) fall in this band after repeated rows for code 99997220 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 99997220 in 23 linked records (68%). 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 99997220 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
- Rice mixed dishes16 records
Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added; Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat; Rice, white, with carrots and dark green vegetables, fat added
- Stir-fry and soy-based sauce mixtures11 records
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce; Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce; Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce
- Other vegetables and combinations2 records
Asian stir fry vegetables, cooked, fat added; Asian stir fry vegetables, cooked, no added fat
- Poultry mixed dishes2 records
Chicken and vegetable entree with noodles, diet frozen meal; Chicken and vegetable entree with noodles and cream sauce, frozen meal
- Meat mixed dishes1 record
- Pasta mixed dishes, excludes macaroni and cheese1 record
- Soups, cream-based1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Broccoli, cooked, as ingredient.”
No unique exact food-code match or reviewed sole-source bridge qualifies for a direct consumer answer. Feast therefore does not treat the collection median, minimum, maximum, or an arbitrary similar record as the nutrition of this input.
The table below describes the complete linked foods per 100 grams. Use it to find a closer finished-food record, not to infer what this formulation input supplies on its own.
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 99997220, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 50 kcal | 104–127 kcal | 116 kcal | 149 kcal | 34 |
| Proteinper 100 g of the complete food | 2 g | 2.4–8.3 g | 2.7 g | 11.8 g | 34 |
| Carbohydrateper 100 g of the complete food | 4.6 g | 7.7–21.4 g | 15.3 g | 23.1 g | 34 |
| Total fatper 100 g of the complete food | 0.3 g | 1.1–7 g | 2.7 g | 9 g | 34 |
| Dietary fiberper 100 g of the complete food | 0.9 g | 1–1.7 g | 1.2 g | 2.9 g | 34 |
| Sodiumper 100 g of the complete food | 141 mg | 171–247 mg | 198 mg | 379 mg | 34 |
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 34 Feast-indexed food records that list code 99997220
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.
34 records shown
No linked record matches that filter. Clear the search to restore the complete catalog.
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 10 exact records behind Broccoli, cooked, as ingredient (USDA input 99997220). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce is higher in total fat per 100 g
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce reports 7.8 g versus 0.3 g for Asian stir fry vegetables, cooked, no added fat: a 7.5 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added is denser; Chicken and vegetable entree with noodles, diet frozen meal is higher in its source amount
Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added reports 115 kcal per 100 g and 148 kcal in USDA source amount (129 g). Chicken and vegetable entree with noodles, diet frozen meal reports a lower 85 kcal per 100 g but a higher 283 kcal in USDA source amount (333 g).
Record identity is part of the estimate
Distinguish “Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added” from “Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Broccoli, cooked, as ingredient (USDA input 99997220), 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 Asian stir fry vegetables cooked
Asian stir fry vegetables, cooked, fat added and Asian stir fry vegetables, cooked, 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 PorkPork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce and Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Vegetable oil, NFSUSDA input 82101000 appears in 7 of 10 context records; its summed listed input weight spans 0.3–56 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 Carrots, cooked, boiled, drained, without saltUSDA input 11125 appears in 4 of 10 context records; its summed listed input weight spans 17.3–155.2 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 Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, no sauce vs Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based saucePork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce 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 Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added vs Rice, white, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, no added fatRice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added 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 Put the observed spread in corpus context Calcium: density and serving contextIn this page’s records, calcium runs from 11 mg in Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added to 108 mg in Soup, broccoli cheese, all per 100 g.
Follow this evidence pathMethod 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 99997220; 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.