Typical listed-weight range
96.3%–97.5%
The middle half of linked records spans 1.2 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
Corn, sweet, yellow, raw in 4 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Corn, sweet, yellow, raw” appears as a formulation input in 4 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 4 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Corn, sweet, yellow, raw 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 4 complete records.
Every occurrence collected here uses ingredient code 11167 and the source description “Corn, sweet, yellow, 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 Corn (4). 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. This is a very small set of 4 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.
Largest linked category
Corn
4 of 4 linked records (100%) sit in this USDA category. The remainder span 0 other categories.
Most populated share band
60% to 100%
4 records (100%) fall in this band after repeated rows for code 11167 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 11167 in 4 linked records (100%). 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 11167 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
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Corn, sweet, yellow, raw.”
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 11167, 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 | 86 kcal | 99–112 kcal | 106 kcal | 119 kcal | 4 |
| Proteinper 100 g of the complete food | 3.1 g | 3.2–3.2 g | 3.2 g | 3.3 g | 4 |
| Carbohydrateper 100 g of the complete food | 17.7 g | 18–18.2 g | 18.1 g | 18.6 g | 4 |
| Total fatper 100 g of the complete food | 1.4 g | 3–4.5 g | 3.9 g | 5.4 g | 4 |
| Dietary fiberper 100 g of the complete food | 1.9 g | 1.9–1.9 g | 1.9 g | 2 g | 4 |
| Sodiumper 100 g of the complete food | 127 mg | 130–161 mg | 138 mg | 212 mg | 4 |
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 4 Feast-indexed food records that list code 11167
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.
4 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Corn, cooked, from restaurant | Corn | 3 input rows | 100 g | 94.8% | 119 kcal | 3.1 g | 212 mg | FDC 2709909 ↗ |
| Corn, fresh, cooked with butter or margarine | Corn | 3 input rows | 100 g | 96.8% | 103 kcal | 3.2 g | 144 mg | FDC 2709918 ↗ |
| Corn, fresh, cooked with oil | Corn | 3 input rows | 100 g | 96.8% | 109 kcal | 3.2 g | 127 mg | FDC 2709917 ↗ |
| Corn, fresh, cooked, no added fat | Corn | 2 input rows | 100 g | 99.7% | 86 kcal | 3.3 g | 131 mg | FDC 2709910 ↗ |
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 4 exact records behind Corn, sweet, yellow, raw (USDA input 11167). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Corn, cooked, from restaurant is higher in total fat per 100 g
Corn, cooked, from restaurant reports 5.4 g versus 1.4 g for Corn, fresh, cooked, no added fat: a 4.1 g difference when both are normalized to 100 g.
Inspect the underlying evidenceCheck the weight before comparing serving totals
Source amounts span 83–85 g
Corn, fresh, cooked, no added fat uses USDA source amount (83 g), while Corn, fresh, cooked with butter or margarine uses USDA source amount (85 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.
Record identity is part of the estimate
Distinguish “Corn, fresh, cooked with oil” from “Corn, fresh, 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 Corn, sweet, yellow, raw (USDA input 11167), 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 Corn
Corn, cooked, from restaurant and Corn, fresh, cooked with butter or margarine 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 Corn fresh cookedCorn, fresh, cooked with butter or margarine and Corn, fresh, cooked with oil are explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Test a nearby record choice Corn, canned, reduced sodium, cooked, no added fat vs Corn, cooked, from restaurantCorn, cooked, from restaurant is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: no added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Corn, canned, cooked, no added fat vs Corn, cooked, from restaurantCorn, cooked, from restaurant is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: no added fat versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path A formulation detail that separates records Oil or table fat, NFSUSDA input 81200100 appears in 1 of 4 context records; its summed listed input weight spans 5–5 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 Table fat, NFSUSDA input 81100000 appears in 1 of 4 context records; its summed listed input weight spans 3–3 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 4 context records in this source topic CornCorn, fresh, cooked with oil and Corn, cooked, from restaurant 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 11167; 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.