USDA ingredient referenceUpdated August 22, 2026

Peas, green, frozen, cooked, without salt in 19 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Peas, green, frozen, cooked, without salt” appears as a formulation input in 19 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 19 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Peas, green, frozen, cooked, without salt 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 19 complete records.

Every occurrence collected here uses ingredient code 11313 and the source description “Peas, green, frozen, cooked, boiled, drained, without salt.” 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 Rice mixed dishes (5), Coleslaw, non-lettuce salads (2), Meat 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

7.9%–35.4%

The middle half of linked records spans 27.4 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

Rice mixed dishes

5 of 19 linked records (26%) sit in this USDA category. The remainder span 9 other categories.

Most populated share band

5% to under 15%

5 records (26%) fall in this band after repeated rows for code 11313 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11313 in 18 linked records (95%). 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 11313 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 11313 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 11313 have been combined.

Under 1%0 records
0 of 19
1% to under 5%4 records
4 of 19
5% to under 15%5 records
5 of 19
15% to under 30%5 records
5 of 19
30% to under 60%4 records
4 of 19
60% to 100%1 record
1 of 19

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
Rice mixed dishes	5	21.3%	20.9%–24.5%	4.3%–25%
Coleslaw, non-lettuce salads	2	48.2%	47%–49.5%	45.7%–50.8%
Meat mixed dishes	2	7.9%	6.9%–8.9%	5.9%–10%
Other vegetables and combinations	2	49.1%	48.8%–49.5%	48.4%–49.9%
Poultry mixed dishes	2	7.5%	6.2%–8.7%	5%–10%
Soups, broth-based	2	5%	5%–5%	5%–5%

What the spread can tell you

In this collection, “Peas, green, frozen, cooked, boiled, drained, without salt” ranges from 4.3% to 99.7% of listed source-input weight, with a median of 20.9%. 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 “Peas, green, frozen, cooked, boiled, drained, without salt.”

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 11313, 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	38 kcal	83–192 kcal	123 kcal	271 kcal	19
Proteinper 100 g of the complete food	1.1 g	3.1–6.5 g	4.7 g	9.2 g	19
Carbohydrateper 100 g of the complete food	5.8 g	9.8–23.6 g	11.1 g	28 g	19
Total fatper 100 g of the complete food	0.3 g	0.6–12.9 g	2.9 g	20.7 g	19
Dietary fiberper 100 g of the complete food	0.9 g	1.3–2.6 g	2 g	4.5 g	19
Sodiumper 100 g of the complete food	171 mg	188–288 mg	253 mg	452 mg	19

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 19 Feast-indexed food records that list code 11313

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

19 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
Chicken and vegetable entree with noodles, diet frozen meal	Poultry mixed dishes	16 input rows	18 g	5%	85 kcal	7.6 g	283 mg	FDC 2707114 ↗
Fish in lemon-butter sauce with starch item, vegetable, frozen meal	Seafood mixed dishes	11 input rows	70 g	21%	101 kcal	5.5 g	452 mg	FDC 2707119 ↗
Green peas, frozen, cooked, no added fat	Other starchy vegetables	2 input rows	100 g	99.7%	78 kcal	5.1 g	188 mg	FDC 2709960 ↗
Pea salad	Coleslaw, non-lettuce salads	6 input rows	454 g	50.8%	180 kcal	3 g	253 mg	FDC 2710056 ↗
Pea salad with cheese	Coleslaw, non-lettuce salads	7 input rows	454 g	45.7%	203 kcal	5 g	293 mg	FDC 2710057 ↗
Peas and carrots, frozen, cooked, fat added	Other vegetables and combinations	4 input rows	50 g	48.4%	80 kcal	2.9 g	188 mg	FDC 2709689 ↗
Peas and carrots, frozen, cooked, no added fat	Other vegetables and combinations	3 input rows	50 g	49.9%	58 kcal	3 g	185 mg	FDC 2709685 ↗
Pot pie, beef	Meat mixed dishes	7 input rows	10 g	10%	271 kcal	8.9 g	374 mg	FDC 2706630 ↗
Pot pie, chicken	Poultry mixed dishes	7 input rows	10 g	10%	255 kcal	9.2 g	375 mg	FDC 2706703 ↗
Pot pie, no meat	Bean, pea, legume dishes	7 input rows	10 g	10%	242 kcal	5.4 g	360 mg	FDC 2707475 ↗
Rice, brown, with peas, fat added	Rice mixed dishes	4 input rows	53 g	20.9%	127 kcal	3.2 g	171 mg	FDC 2709042 ↗
Rice, brown, with peas, no added fat	Rice mixed dishes	3 input rows	53 g	21.3%	113 kcal	3.2 g	174 mg	FDC 2709041 ↗
Rice, white, with peas, fat added	Rice mixed dishes	4 input rows	53 g	24.5%	133 kcal	3.2 g	197 mg	FDC 2709001 ↗
Rice, white, with peas, no added fat	Rice mixed dishes	3 input rows	53 g	25%	116 kcal	3.3 g	202 mg	FDC 2709000 ↗
Seafood paella, Puerto Rican style	Rice mixed dishes	16 input rows	284 g	4.3%	146 kcal	7.6 g	231 mg	FDC 2708973 ↗
Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon	Vegetable dishes	10 input rows	284 g	14.4%	229 kcal	4.7 g	265 mg	FDC 2709829 ↗
Shepherd's pie	Meat mixed dishes	8 input rows	50 g	5.9%	123 kcal	7.6 g	264 mg	FDC 2706594 ↗
Soup, vegetable, canned	Soups, broth-based	8 input rows	10 g	5%	38 kcal	1.1 g	260 mg	FDC 2710111 ↗
Soup, vegetable, canned, reduced sodium	Soups, broth-based	8 input rows	10 g	5%	38 kcal	1.1 g	183 mg	FDC 2710112 ↗

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 Peas, green, frozen, cooked, boiled, drained, without salt (USDA input 11313). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Pot pie, beef is higher in total fat per 100 g

Pot pie, beef reports 15.4 g versus 0.3 g for Green peas, frozen, cooked, no added fat: a 15.1 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pea salad is denser; Seafood paella, Puerto Rican style is higher in its source amount

Pea salad reports 180 kcal per 100 g and 193 kcal in USDA source amount (107 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 “Rice, brown, with peas, no added fat” from “Rice, brown, with peas, fat added”

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 Peas, green, frozen, cooked, boiled, drained, without salt (USDA input 11313), 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 Pot pie

Pot pie, beef and Pot pie, chicken 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 Rice, brown

Rice, brown, with peas, fat added and Rice, brown, with peas, no added fat are 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 5–2,844 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 Green peas, cooked, from restaurant vs Green peas, frozen, cooked, no added fat

Green peas, frozen, cooked, no added fat is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: No matching controlled term in the source name versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Green peas, frozen, cooked, no added fat vs Green peas, raw

Green peas, frozen, cooked, no added fat is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Carrots, cooked, as ingredient

USDA input 99997310 appears in 3 of 10 context records; its summed listed input weight spans 10–10 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 Rice mixed dishes

Rice, brown, with peas, no added fat and Seafood paella, Puerto Rican style 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 11313; 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.