USDA ingredient referenceUpdated August 22, 2026

Green olives, pickled and canned in 16 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Green olives, pickled and canned” appears as a formulation input in 16 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 16 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Green olives, pickled and canned 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 16 complete records.

Every occurrence collected here uses ingredient code 9195 and the source description “Olives, pickled, canned or bottled, green.” 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 Meat mixed dishes (7), Seafood mixed dishes (4), Poultry mixed 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.

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.

Typical listed-weight range

1.1%–3.8%

The middle half of linked records spans 2.7 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

Meat mixed dishes

7 of 16 linked records (44%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

1% to under 5%

10 records (63%) fall in this band after repeated rows for code 9195 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 9195 in 14 linked records (88%). 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 9195 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 9195 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 9195 have been combined.

Under 1%4 records
4 of 16
1% to under 5%10 records
10 of 16
5% to under 15%2 records
2 of 16
15% to under 30%0 records
0 of 16
30% to under 60%0 records
0 of 16
60% to 100%0 records
0 of 16

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
Meat mixed dishes	7	1.7%	1%–2.4%	0.7%–5.1%
Seafood mixed dishes	4	3.1%	2.2%–4%	1.8%–4.7%
Poultry mixed dishes	2	4.6%	4.2%–5%	3.9%–5.4%
Soups, broth-based	2	0.5%	0.5%–0.5%	0.4%–0.6%

What the spread can tell you

In this collection, “Olives, pickled, canned or bottled, green” ranges from 0.4% to 5.4% of listed source-input weight, with a median of 1.9%. 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.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Olives, pickled, canned or bottled, green.”

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 9195, 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	112 kcal	157–221 kcal	187 kcal	315 kcal	16
Proteinper 100 g of the complete food	4 g	11–14.2 g	12.1 g	22.3 g	16
Carbohydrateper 100 g of the complete food	2 g	3.3–11.4 g	6.7 g	33.4 g	16
Total fatper 100 g of the complete food	4 g	9.7–15.1 g	12.5 g	22.8 g	16
Dietary fiberper 100 g of the complete food	0.5 g	0.7–1.2 g	1 g	2.1 g	16
Sodiumper 100 g of the complete food	290 mg	446–752 mg	589 mg	868 mg	16

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 16 Feast-indexed food records that list code 9195

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

16 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
Antipasto with ham, fish, cheese, vegetables	Meat mixed dishes	8 input rows	58 g	5.1%	158 kcal	11.6 g	854 mg	FDC 2706874 ↗
Beef stew with potatoes, Puerto Rican style	Meat mixed dishes	10 input rows	8.7 g	0.7%	220 kcal	14.6 g	572 mg	FDC 2706503 ↗
Biscayne codfish, Puerto Rican style	Seafood mixed dishes	9 input rows	66.5 g	4.7%	190 kcal	9.2 g	300 mg	FDC 2706720 ↗
Chicken fricassee, Puerto Rican style	Poultry mixed dishes	13 input rows	66.5 g	3.9%	172 kcal	12.1 g	753 mg	FDC 2706710 ↗
Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style	Poultry mixed dishes	12 input rows	66.5 g	5.4%	183 kcal	14 g	593 mg	FDC 2706822 ↗
Codfish salad, Puerto Rican style, Serenata	Seafood mixed dishes	7 input rows	17.4 g	2.4%	183 kcal	6.6 g	415 mg	FDC 2706871 ↗
Fried fish with sauce, Puerto Rican style	Seafood mixed dishes	10 input rows	69.6 g	1.8%	155 kcal	11.8 g	662 mg	FDC 2706868 ↗
Ripe plantain meat pie, Puerto Rican style	Meat mixed dishes	14 input rows	12.2 g	0.8%	315 kcal	12.8 g	584 mg	FDC 2710140 ↗
Soupy rice mixture with chicken and potatoes, Puerto Rican style	Soups, broth-based	11 input rows	13.2 g	0.4%	112 kcal	6.3 g	290 mg	FDC 2708975 ↗
Soupy rice with chicken, Puerto Rican style	Soups, broth-based	14 input rows	27.2 g	0.6%	151 kcal	12.1 g	754 mg	FDC 2708974 ↗
Stewed goat, Puerto Rican style	Meat mixed dishes	12 input rows	33.3 g	2.9%	265 kcal	22.3 g	752 mg	FDC 2706414 ↗
Stewed pork, Puerto Rican style	Meat mixed dishes	6 input rows	8.7 g	1.7%	200 kcal	17.9 g	579 mg	FDC 2706412 ↗
Stewed rabbit, Puerto Rican style,	Meat mixed dishes	11 input rows	30.6 g	1.2%	214 kcal	17.1 g	440 mg	FDC 2706661 ↗
Stewed rice, Puerto Rican style	Rice mixed dishes	9 input rows	17.4 g	1.5%	224 kcal	4 g	654 mg	FDC 2708976 ↗
Stewed salmon, Puerto Rican style	Seafood mixed dishes	8 input rows	39.9 g	3.8%	146 kcal	12 g	448 mg	FDC 2706578 ↗
Stewed seasoned ground beef, Puerto Rican style	Meat mixed dishes	7 input rows	8.7 g	2%	278 kcal	13.8 g	868 mg	FDC 2706396 ↗

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 Olives, pickled, canned or bottled, green (USDA input 9195). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Stewed salmon, Puerto Rican style is higher in vitamin D per 100 g

Stewed salmon, Puerto Rican style reports 7.6 µg versus 0 µg for Soupy rice mixture with chicken and potatoes, Puerto Rican style: a 7.6 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Stewed pork, Puerto Rican style is denser; Soupy rice with chicken, Puerto Rican style is higher in its source amount

Stewed pork, Puerto Rican style reports 200 kcal per 100 g and 300 kcal in USDA source amount (150 g). Soupy rice with chicken, Puerto Rican style reports a lower 151 kcal per 100 g but a higher 497 kcal in USDA source amount (329 g).

Record identity is part of the estimate

Distinguish “Stewed pork, Puerto Rican style” from “Stewed seasoned ground beef, Puerto Rican style”

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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Olives, pickled, canned or bottled, green (USDA input 9195), 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 Chicken or turkey fricassee

Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Stewed seasoned ground beef

Stewed seasoned ground beef, Puerto Rican style is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 5 of 10 context records; its summed listed input weight spans 59.3–2,133 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 Tomato products, canned, sauce

USDA input 11549 appears in 6 of 10 context records; its summed listed input weight spans 32.1–226.8 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 Meat mixed dishes

Stewed pork, Puerto Rican style 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 Test a nearby record choice Chicken or turkey fricassee, no sauce, no potatoes, Puerto Rican style vs Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style

Chicken or turkey fricassee, with sauce, no potatoes, potatoes reported separately, Puerto Rican style is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce versus with sauce; it is a selection cue, not evidence of cause.

Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Soupy rice mixture with chicken and potatoes, Puerto Rican style to 7.6 µg in Stewed salmon, Puerto Rican style, all per 100 g.

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 9195; 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.