USDA source ingredient 11116FNDDS 2021–2023
Cabbage, chinese (pak-choi), raw in USDA source formulations
USDA source ingredient 11116, “Cabbage, chinese (pak-choi), raw,” appears in 9 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 Ramen bowl with beef; Cabbage, Chinese, cooked, fat added; Dukboki or Tteokbokki, Korean; Moo Shu pork, without Chinese pancake; Cabbage, Chinese, cooked, no added fat. 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 9 complete records.
Every occurrence collected here uses ingredient code 11116 and the source description “Cabbage, chinese (pak-choi), raw.” 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 Ramen and Asian broth-based soups (4), Cabbage (3), Rice mixed dishes (1). 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: 9 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 11116 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
- Ramen and Asian broth-based soups4 records
Ramen bowl with beef; Ramen bowl with chicken; Ramen bowl with fish
- Cabbage3 records
Cabbage, Chinese, cooked, fat added; Cabbage, Chinese, cooked, no added fat; Cabbage, Chinese, raw
- Rice mixed dishes1 record
Dukboki or Tteokbokki, Korean
- Stir-fry and soy-based sauce mixtures1 record
Moo Shu pork, without Chinese pancake
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 11116, 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 | 13 kcal | 112 kcal | 153 kcal | 9 |
| Proteinper 100 g of the complete food | 1.4 g | 4.1 g | 10.4 g | 9 |
| Carbohydrateper 100 g of the complete food | 2.2 g | 5.9 g | 19.6 g | 9 |
| Total fatper 100 g of the complete food | 0.2 g | 2.9 g | 10.7 g | 9 |
| Dietary fiberper 100 g of the complete food | 0.5 g | 1 g | 1 g | 9 |
| Sodiumper 100 g of the complete food | 65 mg | 353 mg | 815 mg | 9 |
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.
Sole-source references
1 linked record uses only this listed input.
A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.
Complete linked catalog
All 9 food records that list code 11116
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.
9 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Cabbage, Chinese, cooked, fat added | Cabbage | 3 input rows | 100 g | 96.8% | 37 kcal | 1.5 g | 192 mg | FDC 2709888 ↗ |
| Cabbage, Chinese, cooked, no added fat | Cabbage | 2 input rows | 100 g | 99.7% | 14 kcal | 1.6 g | 188 mg | FDC 2709887 ↗ |
| Cabbage, Chinese, raw | Cabbage | Sole source | 100 g | 100% | 13 kcal | 1.5 g | 65 mg | FDC 2709774 ↗ |
| Dukboki or Tteokbokki, Korean | Rice mixed dishes | 10 input rows | 146 g | 8.5% | 131 kcal | 4.1 g | 198 mg | FDC 2708957 ↗ |
| Moo Shu pork, without Chinese pancake | Stir-fry and soy-based sauce mixtures | 14 input rows | 140 g | 15.6% | 153 kcal | 10.4 g | 815 mg | FDC 2706764 ↗ |
| Ramen bowl with beef | Ramen and Asian broth-based soups | 7 input rows | 5 g | 4.8% | 137 kcal | 6.8 g | 353 mg | FDC 2709154 ↗ |
| Ramen bowl with chicken | Ramen and Asian broth-based soups | 7 input rows | 5 g | 4.8% | 126 kcal | 7 g | 354 mg | FDC 2709155 ↗ |
| Ramen bowl with fish | Ramen and Asian broth-based soups | 7 input rows | 5 g | 4.8% | 112 kcal | 5.8 g | 359 mg | FDC 2709156 ↗ |
| Soup, pho, no meat | Ramen and Asian broth-based soups | 8 input rows | 10 g | 9.9% | 37 kcal | 1.4 g | 357 mg | FDC 2707125 ↗ |
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 11116; 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.