Typical listed-weight range
8.3%–14.5%
The middle half of linked records spans 6.1 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, frozen, chopped, without salt in 73 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Broccoli, frozen, chopped, without salt” appears as a formulation input in 73 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 73 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Broccoli, frozen, chopped, without salt 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 73 complete records.
Every occurrence collected here uses ingredient code 11093 and the source description “Broccoli, frozen, chopped, cooked, boiled, drained, 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 Meat mixed dishes (35), Poultry mixed dishes (23), Seafood mixed dishes (5). 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.
Largest linked category
Meat mixed dishes
35 of 73 linked records (48%) sit in this USDA category. The remainder span 6 other categories.
Most populated share band
5% to under 15%
59 records (81%) fall in this band after repeated rows for code 11093 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 11093 in 65 linked records (89%). 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 11093 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
- Meat mixed dishes35 records
Lamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy; Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy; Lamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce
- Poultry mixed dishes23 records
Chicken or turkey, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; cheese sauce; Chicken or turkey, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; cheese sauce; Chicken or turkey, stuffing, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy
- Seafood mixed dishes5 records
Shellfish mixture and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, mushroom sauce; Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, tomato-based sauce; Fish, noodles, and vegetables including carrots, broccoli, and/or dark green leafy; cheese sauce
- Other vegetables and combinations4 records
Broccoli and cauliflower, cooked, fat added; Broccoli, cauliflower and carrots, cooked, no added fat; Broccoli, cauliflower and carrots, cooked, fat added
- Broccoli3 records
Broccoli, frozen, cooked with oil; Broccoli, frozen, cooked with butter or margarine; Broccoli, frozen, cooked, no added fat
- White potatoes, baked or boiled2 records
Potato, baked, peel eaten, with vegetables; Potato, baked, peel not eaten, with vegetables
- Vegetable dishes1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Broccoli, frozen, chopped, cooked, boiled, drained, without salt.”
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 11093, 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 | 23 kcal | 116–131 kcal | 127 kcal | 159 kcal | 73 |
| Proteinper 100 g of the complete food | 1.7 g | 5.2–7.5 g | 6.2 g | 15.5 g | 73 |
| Carbohydrateper 100 g of the complete food | 2.6 g | 5.3–14.6 g | 13.3 g | 18.4 g | 73 |
| Total fatper 100 g of the complete food | 0.1 g | 5.2–7 g | 5.7 g | 8.7 g | 73 |
| Dietary fiberper 100 g of the complete food | 0.8 g | 1.1–1.6 g | 1.4 g | 3 g | 73 |
| Sodiumper 100 g of the complete food | 59 mg | 304–344 mg | 314 mg | 767 mg | 73 |
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 73 Feast-indexed food records that list code 11093
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.
73 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, frozen, chopped, cooked, boiled, drained, without salt (USDA input 11093). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy is higher in total fat per 100 g
Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy reports 7.3 g versus 0.1 g for Broccoli, frozen, cooked, no added fat: a 7.2 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Chicken or turkey divan is denser; Lamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy is higher in its source amount
Chicken or turkey divan reports 140 kcal per 100 g and 330 kcal in USDA source amount (236 g). Lamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy reports a lower 133 kcal per 100 g but a higher 419 kcal in USDA source amount (315 g).
Record identity is part of the estimate
Distinguish “Lamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy” from “Broccoli, frozen, cooked, 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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Broccoli, frozen, chopped, cooked, boiled, drained, without salt (USDA input 11093), 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 Broccoli frozen cooked
Broccoli, frozen, cooked with oil and Broccoli, frozen, 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 Beef and vegetables including carrots, broccoli, and/or dark green leafy vegetables without potatoesBeef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Test a nearby record choice Broccoli, cooked, from restaurant vs Broccoli, frozen, cooked, no added fatBroccoli, frozen, cooked, no added fat is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: No matching controlled term in the source name versus no added fat; it is a selection cue, not evidence of cause.
Follow this evidence path A formulation detail that separates records Carrots, frozen, cooked, boiled, drained, without saltUSDA input 11131 appears in 4 of 10 context records; its summed listed input weight spans 10–43.7 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 A formulation detail that separates records Butter, stick, saltedUSDA input 1001 appears in 3 of 10 context records; its summed listed input weight spans 2.2–15 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 Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy vs Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauceBeef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy is held as one side of the comparison. The explicit record-description contrast is Sauce wording: No matching controlled term in the source name versus no sauce; it is a selection cue, not evidence of cause.
Follow this evidence path 3 context records in this source topic Meat mixed dishesLamb or mutton, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy and Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, gravy 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 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 11093; 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.