USDA ingredient referenceUpdated August 22, 2026

Ripe canned olives, small to extra-large in 27 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Ripe canned olives, small to extra-large” appears as a formulation input in 27 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 27 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Ripe canned olives, small to extra-large 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 27 complete records.

Every occurrence collected here uses ingredient code 9193 and the source description “Olives, ripe, canned (small-extra large).” 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 Pizza (15), Burritos and tacos (6), Pasta mixed dishes, excludes macaroni and cheese (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.

Typical listed-weight range

3.6%–6.1%

The middle half of linked records spans 2.6 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.

Largest linked category

Pizza

15 of 27 linked records (56%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

5% to under 15%

16 records (59%) fall in this band after repeated rows for code 9193 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 9193 in 13 linked records (48%). 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 9193 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 9193 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 9193 have been combined.

Under 1%1 record
1 of 27
1% to under 5%10 records
10 of 27
5% to under 15%16 records
16 of 27
15% to under 30%0 records
0 of 27
30% to under 60%0 records
0 of 27
60% to 100%0 records
0 of 27

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
Pizza	15	5.6%	4.9%–6.7%	3.3%–13.2%
Burritos and tacos	6	3.3%	3.1%–3.5%	3.1%–3.6%
Pasta mixed dishes, excludes macaroni and cheese	4	5.4%	5.4%–5.4%	5.4%–5.4%

What the spread can tell you

In this collection, “Olives, ripe, canned (small-extra large)” ranges from 0.5% to 13.2% of listed source-input weight, with a median of 5.4%. 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, ripe, canned (small-extra large).”

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 9193, 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	48 kcal	165–236 kcal	221 kcal	293 kcal	27
Proteinper 100 g of the complete food	2.8 g	6–9.6 g	7.6 g	15.6 g	27
Carbohydrateper 100 g of the complete food	4.4 g	17.1–26.5 g	22.7 g	38.3 g	27
Total fatper 100 g of the complete food	2 g	7.6–10.5 g	9.3 g	15.6 g	27
Dietary fiberper 100 g of the complete food	0.9 g	1.6–2.6 g	2 g	3.7 g	27
Sodiumper 100 g of the complete food	206 mg	257–481 mg	439 mg	805 mg	27

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 27 Feast-indexed food records that list code 9193

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

27 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
Greek Salad, no dressing	Vegetable dishes	10 input rows	121.6 g	8.3%	48 kcal	2.8 g	246 mg	FDC 2709830 ↗
Macaroni or pasta salad, made with creamy dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	52.8 g	5.4%	156 kcal	3.8 g	206 mg	FDC 2708938 ↗
Macaroni or pasta salad, made with Italian dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	52.8 g	5.4%	133 kcal	3.7 g	226 mg	FDC 2708936 ↗
Macaroni or pasta salad, made with light creamy dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	52.8 g	5.4%	123 kcal	3.8 g	210 mg	FDC 2708939 ↗
Macaroni or pasta salad, made with light Italian dressing	Pasta mixed dishes, excludes macaroni and cheese	7 input rows	52.8 g	5.4%	116 kcal	3.7 g	216 mg	FDC 2708937 ↗
Pizza with cheese and extra vegetables, medium crust	Pizza	5 input rows	66 g	5.4%	221 kcal	9.3 g	463 mg	FDC 2708630 ↗
Pizza with cheese and extra vegetables, thick crust	Pizza	5 input rows	44 g	3.6%	240 kcal	9.5 g	490 mg	FDC 2708631 ↗
Pizza with cheese and extra vegetables, thin crust	Pizza	5 input rows	67 g	7%	208 kcal	8.7 g	441 mg	FDC 2708629 ↗
Pizza with extra meat and extra vegetables, medium crust	Pizza	8 input rows	46 g	3.6%	233 kcal	11.4 g	473 mg	FDC 2708668 ↗
Pizza with extra meat and extra vegetables, thick crust	Pizza	8 input rows	46 g	3.3%	239 kcal	11 g	478 mg	FDC 2708667 ↗
Pizza with extra meat and extra vegetables, thin crust	Pizza	8 input rows	49 g	4.7%	222 kcal	11.4 g	452 mg	FDC 2708666 ↗
Pizza, cheese and vegetables, gluten-free thick crust	Pizza	7 input rows	8 g	5.6%	228 kcal	6.7 g	439 mg	FDC 2708698 ↗
Pizza, cheese and vegetables, gluten-free thin crust	Pizza	7 input rows	8 g	6.7%	223 kcal	7.2 g	437 mg	FDC 2708697 ↗
Pizza, cheese and vegetables, whole wheat thick crust	Pizza	8 input rows	8 g	5.6%	231 kcal	9.7 g	498 mg	FDC 2708692 ↗
Pizza, cheese and vegetables, whole wheat thin crust	Pizza	8 input rows	8 g	6.7%	226 kcal	9.6 g	483 mg	FDC 2708691 ↗
Pizza, no cheese, thick crust	Pizza	13 input rows	53 g	5.1%	293 kcal	7.6 g	514 mg	FDC 2708675 ↗
Pizza, no cheese, thin crust	Pizza	13 input rows	53 g	7%	276 kcal	7.5 g	551 mg	FDC 2708674 ↗
Seafood paella, Puerto Rican style	Rice mixed dishes	16 input rows	33.6 g	0.5%	146 kcal	7.6 g	231 mg	FDC 2708973 ↗
Taco or tostada salad with chicken	Burritos and tacos	14 input rows	89.6 g	3.5%	167 kcal	7.8 g	315 mg	FDC 2708509 ↗
Taco or tostada salad with chicken and sour cream	Burritos and tacos	15 input rows	89.6 g	3.1%	171 kcal	7.2 g	282 mg	FDC 2708512 ↗
Taco or tostada salad with meat	Burritos and tacos	14 input rows	89.6 g	3.6%	179 kcal	7.5 g	319 mg	FDC 2708508 ↗
Taco or tostada salad with meat and sour cream	Burritos and tacos	15 input rows	89.6 g	3.1%	181 kcal	6.9 g	286 mg	FDC 2708511 ↗
Taco or tostada salad, meatless	Burritos and tacos	10 input rows	89.6 g	3.6%	163 kcal	5.3 g	268 mg	FDC 2708510 ↗
Taco or tostada salad, meatless with sour cream	Burritos and tacos	11 input rows	89.6 g	3.1%	167 kcal	5 g	241 mg	FDC 2708513 ↗
Topping from vegetable pizza	Pizza	5 input rows	57 g	13.2%	247 kcal	15.6 g	805 mg	FDC 2705788 ↗
White pizza, cheese, with vegetables, thick crust	Pizza	8 input rows	8 g	5.5%	244 kcal	10 g	492 mg	FDC 2708679 ↗
White pizza, cheese, with vegetables, thin crust	Pizza	8 input rows	8 g	6.7%	241 kcal	10.1 g	466 mg	FDC 2708678 ↗

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 9 exact records behind Olives, ripe, canned (small-extra large) (USDA input 9193). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Topping from vegetable pizza is higher in calcium per 100 g

Topping from vegetable pizza reports 455 mg versus 15 mg for Macaroni or pasta salad, made with light creamy dressing: a 440 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Taco or tostada salad with chicken is denser; Seafood paella, Puerto Rican style is higher in its source amount

Taco or tostada salad with chicken reports 167 kcal per 100 g and 376 kcal in USDA source amount (225 g). Seafood paella, Puerto Rican style reports a lower 146 kcal per 100 g but a higher 420 kcal in USDA source amount (288 g).

Record identity is part of the estimate

Distinguish “Pizza, cheese and vegetables, gluten-free thick crust” from “Topping from vegetable pizza”

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, ripe, canned (small-extra large) (USDA input 9193), 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 Macaroni or pasta salad

Macaroni or pasta salad, made with creamy dressing and Macaroni or pasta salad, made with Italian dressing 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 Pizza, cheese and vegetables

Pizza, cheese and vegetables, gluten-free thick crust is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Tomatoes, red, ripe, raw, year round average

USDA input 11529 appears in 7 of 9 context records; its summed listed input weight spans 136–270 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 Broccoli, raw

USDA input 11090 appears in 4 of 9 context records; its summed listed input weight spans 35.5–35.5 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 4 context records in this source topic Pasta mixed dishes, excludes macaroni and cheese

Macaroni or pasta salad, made with creamy dressing and Macaroni or pasta salad, made with Italian dressing 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 Pizza, cheese and vegetables, gluten-free thick crust vs Pizza, cheese, gluten-free thin crust

Pizza, cheese and vegetables, gluten-free thick crust is held as one side of the comparison. The explicit record-description contrast is Crust wording: thick crust versus thin crust; it is a selection cue, not evidence of cause.

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

In this page’s records, calcium runs from 15 mg in Macaroni or pasta salad, made with light creamy dressing to 455 mg in Topping from vegetable pizza, 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 9193; 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.