Typical listed-weight range
10.2%–14.7%
The middle half of linked records spans 4.5 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
Carrots, cooked, boiled, without salt in 32 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Carrots, cooked, boiled, without salt” appears as a formulation input in 32 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 32 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Carrots, cooked, boiled, 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 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.
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 32 linked records (50%) sit in this USDA category. The remainder span 4 other categories.
Most populated share band
5% to under 15%
27 records (84%) fall in this band after repeated rows for code 11125 are combined within each food.
Most frequent eligible co-input
Broccoli, cooked, as ingredient
It appears alongside code 11125 in 20 linked records (63%). 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 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, no added fat; Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added; Rice, brown, 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
- Meat mixed dishes3 records
Beef, sliced, with gravy, potatoes, vegetable, frozen meal; Beef with vegetable, diet frozen meal; Antipasto with ham, fish, cheese, vegetables
- Pasta mixed dishes, excludes macaroni and cheese1 record
- Poultry mixed dishes1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Carrots, 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 11125, 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 | 97 kcal | 107–140 kcal | 119 kcal | 187 kcal | 32 |
| Proteinper 100 g of the complete food | 2.1 g | 2.3–9.5 g | 3.5 g | 11.8 g | 32 |
| Carbohydrateper 100 g of the complete food | 3.8 g | 5.8–21.5 g | 20.2 g | 23.1 g | 32 |
| Total fatper 100 g of the complete food | 0.3 g | 1.9–7.7 g | 3.1 g | 13.8 g | 32 |
| Dietary fiberper 100 g of the complete food | 0.6 g | 1–1.7 g | 1.2 g | 2.3 g | 32 |
| Sodiumper 100 g of the complete food | 148 mg | 174–248 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 Feast-indexed 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, Feast’s 21-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.
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 Carrots, cooked, boiled, drained, without salt (USDA input 11125). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce is higher in vitamin D per 100 g
Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce reports 1 µg versus 0 µg for Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce: a 1 µg difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Pasta with vegetables, no sauce or dressing is denser; Beef, sliced, with gravy, potatoes, vegetable, frozen meal is higher in its source amount
Pasta with vegetables, no sauce or dressing reports 144 kcal per 100 g and 216 kcal in USDA source amount (150 g). Beef, sliced, with gravy, potatoes, vegetable, frozen meal reports a lower 125 kcal per 100 g but a higher 390 kcal in USDA source amount (312 g).
Record identity is part of the estimate
Distinguish “Rice, brown, with carrots and dark green vegetables, no added fat” from “Beef, noodles, 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 Carrots, cooked, boiled, drained, without salt (USDA input 11125), 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 Beef
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce and Beef, sliced, with gravy, potatoes, vegetable, frozen meal 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 Rice, brownRice, brown, with carrots and dark green vegetables, no added fat and Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Salt, tableUSDA input 2047 appears in 6 of 10 context records; its summed listed input weight spans 0.8–3 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 Vegetable oil, NFSUSDA input 82101000 appears in 5 of 10 context records; its summed listed input weight spans 4.7–56 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 3 context records in this source topic Meat mixed dishesBeef, sliced, with gravy, potatoes, vegetable, frozen meal and Antipasto with ham, fish, cheese, vegetables 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 3 context records in this source topic Stir-fry and soy-based sauce mixturesPork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauce and Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce 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 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 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 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. 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.