USDA ingredient referenceUpdated August 22, 2026

Dried kidney beans cooked with added fat in 4 Feast-indexed USDA foods

Calories, portions and nutrition →Kidney beans, from dried, fat added

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Dried kidney beans cooked with added fat” 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

For calories, macros, portions, and household measures, use Kidney beans, from dried, fat added, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 41106010 across Feast’s reference corpus.

What the code means

One exact source label across 4 complete records.

Every occurrence collected here uses ingredient code 41106010 and the source description “Kidney beans, from dried, fat added.” 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 Bean, pea, legume dishes (3), Beans, peas, legumes (1). 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.

Typical listed-weight range

59.5%–66.5%

The middle half of linked records spans 7 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.

Largest linked category

Bean, pea, legume dishes

3 of 4 linked records (75%) sit in this USDA category. The remainder span 1 other category.

Most populated share band

60% to 100%

3 records (75%) fall in this band after repeated rows for code 41106010 are combined within each food.

Most frequent eligible co-input

Rice, white, cooked, no added fat

It appears alongside code 41106010 in 2 linked records (50%). 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 41106010 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

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 41106010 inside one food are combined before the percentage is calculated. The denominator is the sum of all positive-weight inputs listed for that USDA formulation.

All linked records, not just the extremes

Where the listed-weight shares fall

Each bar counts complete food records after repeated rows for ingredient code 41106010 have been combined.

Under 1%0 records
0 of 4
1% to under 5%0 records
0 of 4
5% to under 15%0 records
0 of 4
15% to under 30%0 records
0 of 4
30% to under 60%1 record
1 of 4
60% to 100%3 records
3 of 4

The role changes by food type

Median listed share in the largest USDA categories

Category medians summarize source-formulation shares, not nutrient content or consumption frequency.

Listed-weight share distribution across the largest complete-food categories
Complete-food category	Records	Median	Middle 50%	Observed span
Bean, pea, legume dishes	3	60%	59.1%–60%	58.1%–60%

What the spread can tell you

In this collection, “Kidney beans, from dried, fat added” ranges from 58.1% to 86% of listed source-input weight, with a median of 60%. That variation can help distinguish a food where the input is a small supporting component from a record where it makes up much more of the standardized source formulation.

The spread remains descriptive. It does not show uncertainty around a single recipe, and a high source-weight share does not automatically mean the food supplies more of any particular nutrient. To compare nutrients, use the complete linked records below.

Verified consumer reference

Household measures and per-100-gram nutrition for Kidney beans, from dried, fat added

The values here come from Kidney beans, from dried, fat added, the exact complete FNDDS food cited as USDA FoodData Central record 2707380. Household totals are calculated only from gram weights USDA lists for that same record.

They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.

The complete FNDDS record's food code exactly matches source-input code 41106010.

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 41106010, and differences cannot be attributed to this one input.

Nutrient span across complete food records linked to this source ingredient code
Whole-record nutrient	Observed minimum	Middle 50%	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	155 kcal	157–175 kcal	166 kcal	179 kcal	4
Proteinper 100 g of the complete food	5.7 g	5.8–7.1 g	5.9 g	10.5 g	4
Carbohydrateper 100 g of the complete food	18.3 g	21.8–23.4 g	23.1 g	23.9 g	4
Total fatper 100 g of the complete food	4.3 g	4.5–6.9 g	5.7 g	7.1 g	4
Dietary fiberper 100 g of the complete food	4.2 g	4.3–4.9 g	4.4 g	5.9 g	4
Sodiumper 100 g of the complete food	211 mg	225–280 mg	252 mg	296 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 41106010

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.

Filter linked records

4 records shown

Complete USDA food-record catalog linked to this source ingredient code
Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Kidney beans and brown rice	Bean, pea, legume dishes	2 input rows	60 g	60%	155 kcal	5.8 g	211 mg	FDC 2709034 ↗
Kidney beans and rice, from fast food / restaurant	Bean, pea, legume dishes	4 input rows	60 g	58.1%	179 kcal	5.7 g	296 mg	FDC 2708987 ↗
Kidney beans and white rice	Bean, pea, legume dishes	2 input rows	60 g	60%	158 kcal	5.9 g	229 mg	FDC 2708993 ↗
Kidney beans with meat	Beans, peas, legumes	3 input rows	86 g	86%	173 kcal	10.5 g	275 mg	FDC 2707386 ↗

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 5 exact records behind Kidney beans, from dried, fat added (USDA input 41106010). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Kidney beans with meat is higher in protein per 100 g

Kidney beans with meat reports 10.5 g versus 5.7 g for Kidney beans and rice, from fast food / restaurant: a 4.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Kidney beans with meat is denser; Kidney beans and white rice is higher in its source amount

Kidney beans with meat reports 173 kcal per 100 g and 225 kcal in USDA source amount (130 g). Kidney beans and white rice reports a lower 158 kcal per 100 g but a higher 269 kcal in USDA source amount (170 g).

Choose the record before reading the number

Kidney beans and brown rice and Kidney beans and rice, from fast food / restaurant are not interchangeable

The page keeps both records at the same 100 g denominator and makes Source context (No matching controlled term in the source name versus restaurant or fast food) 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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Kidney beans, from dried, fat added (USDA input 41106010), 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 Kidney beans

Kidney beans, from dried, fat added is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Kidney beans and brown rice vs Kidney beans and rice, from fast food / restaurant

Both records appear in this page’s evidence set. The explicit record-description contrast is Source context: No matching controlled term in the source name versus restaurant or fast food; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Kidney beans and rice, from fast food / restaurant vs Kidney beans and white rice

Both records appear in this page’s evidence set. The explicit record-description contrast is Source context: restaurant or fast food 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 Salt, table

USDA input 2047 appears in 2 of 5 context records; its summed listed input weight spans 0.2–0.6 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, NFS

USDA input 82101000 appears in 2 of 5 context records; its summed listed input weight spans 3–7 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 Bean, pea, legume dishes

Kidney beans and brown rice and Kidney beans and rice, from fast food / 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 path 2 context records in this source topic Beans, peas, legumes

Kidney beans with meat and Kidney beans, from dried, fat added 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

Method 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 41106010; 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.