Typical listed-weight range
6.6%–8.2%
The middle half of linked records spans 1.6 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
Green beans, cooked, as ingredient in 20 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Green beans, cooked, as ingredient” appears as a formulation input in 20 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 20 linked food records →Exact nutrition reference, complete food catalog and source methodology
This page helps you find complete foods that include Green beans, cooked, as ingredient 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 20 complete records.
Every occurrence collected here uses ingredient code 99997545 and the source description “Green beans, cooked, as ingredient.” 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 (12), Rice mixed dishes (4), Vegetable dishes (2). 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.
This is an FNDDS formulation label used inside standardized survey-food records. It is a source-calculation component, not necessarily a retail ingredient name.
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
Stir-fry and soy-based sauce mixtures
12 of 20 linked records (60%) sit in this USDA category. The remainder span 4 other categories.
Most populated share band
5% to under 15%
17 records (85%) fall in this band after repeated rows for code 99997545 are combined within each food.
Most frequent eligible co-input
Vegetable oil, NFS
It appears alongside code 99997545 in 16 linked records (80%). 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 99997545 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
- Stir-fry and soy-based sauce mixtures12 records
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce
- Rice mixed dishes4 records
Rice, white, with other vegetables, fat added; Rice, brown, with other vegetables, no added fat; Rice, brown, with other vegetables, fat added
- Vegetable dishes2 records
- Fried vegetables1 record
- Poultry mixed dishes1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Green beans, cooked, as ingredient.”
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 99997545, 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 | 56 kcal | 110–146 kcal | 122 kcal | 223 kcal | 20 |
| Proteinper 100 g of the complete food | 2 g | 3.6–10.5 g | 8.8 g | 12.1 g | 20 |
| Carbohydrateper 100 g of the complete food | 4.3 g | 4.5–14.2 g | 7.6 g | 23.2 g | 20 |
| Total fatper 100 g of the complete food | 0.3 g | 2.7–8.2 g | 7.4 g | 12.9 g | 20 |
| Dietary fiberper 100 g of the complete food | 0.7 g | 0.9–1.2 g | 1 g | 4 g | 20 |
| Sodiumper 100 g of the complete food | 157 mg | 207–265 mg | 234 mg | 410 mg | 20 |
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 20 Feast-indexed food records that list code 99997545
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.
20 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 Green beans, cooked, as ingredient (USDA input 99997545). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is higher in protein per 100 g
Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce reports 12.1 g versus 2 g for Green bean casserole: a 10.1 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is denser; Chicken with rice and vegetable, diet frozen meal is higher in its source amount
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce reports 117 kcal per 100 g and 191 kcal in USDA source amount (163 g). Chicken with rice and vegetable, diet frozen meal reports a lower 111 kcal per 100 g but a higher 268 kcal in USDA source amount (241 g).
Choose the record before reading the number
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce and Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce are not interchangeable
The page keeps both records at the same 100 g denominator and makes the exact source description the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Green beans, cooked, as ingredient (USDA input 99997545), 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 excluding carrots, broccoli, and dark-green leafy; soy-based sauce and Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce 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 Beef and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoesBeef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Compare two records on this page Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce vs Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceBoth records appear in this page’s evidence set. The explicit record-description contrast is Calories: 148 versus 117 kcal per 100 g; it is a selection cue, not evidence of cause.
Follow this evidence path 5 context records in this source topic Stir-fry and soy-based sauce mixturesBeef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce and Beef and vegetables excluding carrots, broccoli, and 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 A formulation detail that separates records Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiledUSDA input 13893 appears in 5 of 10 context records; its summed listed input weight spans 151.2–340.2 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 Garlic, rawUSDA input 11215 appears in 5 of 10 context records; its summed listed input weight spans 16.9–16.9 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 Test a nearby record choice Rice, white, with other vegetables, fat added vs Rice, white, with other vegetables, no added fatRice, white, with other vegetables, 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 99997545; 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.