USDA source ingredient 11165FNDDS 2021–2023

Coriander (cilantro) leaves, raw in USDA source formulations

USDA source ingredient 11165, “Coriander (cilantro) leaves, raw,” appears in 19 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 Beef egg foo yung; Beef shish kabob with vegetables, excluding potatoes; Crabs in tomato-based sauce, Puerto Rican style; Puerto Rican seasoning with ham; Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style. 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 19 complete records.

Every occurrence collected here uses ingredient code 11165 and the source description “Coriander (cilantro) leaves, 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 Stir-fry and soy-based sauce mixtures (4), Meat mixed dishes (3), Seafood 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: 19 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 11165 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

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 11165, 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	17 kcal	127 kcal	266 kcal	19
Proteinper 100 g of the complete food	0.7 g	11.7 g	14.8 g	19
Carbohydrateper 100 g of the complete food	2.5 g	5.1 g	17.2 g	19
Total fatper 100 g of the complete food	0.1 g	6.8 g	24.8 g	19
Dietary fiberper 100 g of the complete food	0.3 g	0.8 g	1.9 g	19
Sodiumper 100 g of the complete food	4 mg	325 mg	617 mg	19

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 19 food records that list code 11165

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.

Filter linked records

19 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Beef egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	1.5 g	0.2%	147 kcal	13.8 g	321 mg	FDC 2707197 ↗
Beef shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	1 g	0.05%	122 kcal	14.8 g	208 mg	FDC 2706730 ↗
Biryani with chicken	Rice mixed dishes	18 input rows	32 g	1.1%	104 kcal	7.2 g	161 mg	FDC 2706538 ↗
Biryani with meat	Rice mixed dishes	18 input rows	32 g	1%	145 kcal	8.5 g	98 mg	FDC 2706490 ↗
Chicken egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	1.5 g	0.2%	137 kcal	12.8 g	401 mg	FDC 2707194 ↗
Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style	Poultry mixed dishes	12 input rows	6 g	0.5%	183 kcal	14 g	593 mg	FDC 2706822 ↗
Chicken or turkey shish kabob with vegetables, excluding potatoes	Poultry mixed dishes	11 input rows	1 g	0.05%	104 kcal	13 g	346 mg	FDC 2706783 ↗
Crabs in tomato-based sauce, Puerto Rican style	Seafood mixed dishes	11 input rows	3 g	0.8%	144 kcal	12.5 g	617 mg	FDC 2706464 ↗
Fish shish kabob with vegetables, excluding potatoes	Seafood mixed dishes	11 input rows	1 g	0.05%	68 kcal	9.4 g	250 mg	FDC 2706867 ↗
Lamb shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	1 g	0.05%	162 kcal	12 g	222 mg	FDC 2706780 ↗
Pad Thai with chicken	Fried rice and lo/chow mein	16 input rows	4 g	0.2%	154 kcal	8.1 g	384 mg	FDC 2708806 ↗
Pork egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	0.5 g	0.06%	149 kcal	13.3 g	325 mg	FDC 2707195 ↗
Pork shish kabob with vegetables, excluding potatoes	Meat mixed dishes	11 input rows	1 g	0.05%	124 kcal	13.9 g	216 mg	FDC 2706779 ↗
Puerto Rican seasoning with ham	Mustard and other condiments	9 input rows	8 g	0.9%	266 kcal	4 g	467 mg	FDC 2709754 ↗
Puerto Rican seasoning without ham and tomato sauce	Mustard and other condiments	7 input rows	20 g	3.8%	127 kcal	1 g	4 mg	FDC 2709755 ↗
Roll with meat and/or shrimp, vegetables and rice paper, not fried	Egg rolls, dumplings, sushi	13 input rows	2 g	0.5%	112 kcal	5.7 g	395 mg	FDC 2708704 ↗
Salsa, pico de gallo	Tomato-based condiments	6 input rows	2 g	0.8%	17 kcal	0.7 g	443 mg	FDC 2709737 ↗
Shrimp egg foo yung	Stir-fry and soy-based sauce mixtures	12 input rows	0.5 g	0.06%	125 kcal	11.7 g	340 mg	FDC 2707196 ↗
Shrimp shish kabob with vegetables, excluding potatoes	Seafood mixed dishes	11 input rows	1 g	0.05%	83 kcal	11.2 g	240 mg	FDC 2706855 ↗

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 11165; 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.