Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added
USDA source ingredient 11125FNDDS 2021–2023
Carrots, cooked, boiled, drained, without salt in USDA source formulations
USDA source ingredient 11125, “Carrots, cooked, boiled, drained, without salt,” appears in 32 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 Rice, brown, with carrots and dark green vegetables, fat added; Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce; Antipasto with ham, fish, cheese, vegetables; Pasta with vegetables, no sauce or dressing; Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce. 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 32 complete records.
Every occurrence collected here uses ingredient code 11125 and the source description “Carrots, 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 Rice mixed dishes (16), Stir-fry and soy-based sauce mixtures (11), Meat mixed dishes (3). 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: 32 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 11125 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, brown, with carrots and dark green vegetables, fat added; Rice, brown, with carrots and dark green vegetables, no added fat; Rice, brown, with carrots and tomatoes and/or tomato-based sauce, fat added
- Stir-fry and soy-based sauce mixtures11 records
Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce; Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce; Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce
- Meat mixed dishes3 records
Antipasto with ham, fish, cheese, vegetables; Beef with vegetable, diet frozen meal; Beef, sliced, with gravy, potatoes, vegetable, frozen meal
- Pasta mixed dishes, excludes macaroni and cheese1 record
Pasta with vegetables, no sauce or dressing
- Poultry mixed dishes1 record
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce
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 11125, 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 | 97 kcal | 119 kcal | 187 kcal | 32 |
| Proteinper 100 g of the complete food | 2.1 g | 3.5 g | 11.8 g | 32 |
| Carbohydrateper 100 g of the complete food | 3.8 g | 20.2 g | 23.1 g | 32 |
| Total fatper 100 g of the complete food | 0.3 g | 3.1 g | 13.8 g | 32 |
| Dietary fiberper 100 g of the complete food | 0.6 g | 1.2 g | 2.3 g | 32 |
| Sodiumper 100 g of the complete food | 148 mg | 200 mg | 854 mg | 32 |
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 32 food records that list code 11125
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.
32 records shown
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 11125; 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.