USDA source ingredient 11313FNDDS 2021–2023
Peas, green, frozen, cooked, boiled, drained, without salt in USDA source formulations
USDA source ingredient 11313, “Peas, green, frozen, cooked, boiled, drained, without salt,” appears in 19 distinct survey-food records in Feast’s cited FNDDS corpus. This page shows exactly where it appears and how its listed input weight varies across those standardized formulations.
It is an ingredient-centered index, not a generic nutrition-facts page. The linked foods include Rice, brown, with peas, fat added; Pea salad; Pot pie, beef; Peas and carrots, frozen, cooked, fat added; Chicken and vegetable entree with noodles, diet frozen meal. Open a complete profile to inspect that food’s portions, nutrients, source formulation, and direct FoodData Central citation.
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.
Why this page qualifies: 19 distinct USDA survey-food records meet the four-record evidence threshold.
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
- Rice mixed dishes5 records
Rice, brown, with peas, fat added; Rice, brown, with peas, no added fat; Rice, white, with peas, fat added
- Coleslaw, non-lettuce salads2 records
Pea salad; Pea salad with cheese
- Meat mixed dishes2 records
Pot pie, beef; Shepherd's pie
- Other vegetables and combinations2 records
Peas and carrots, frozen, cooked, fat added; Peas and carrots, frozen, cooked, no added fat
- Poultry mixed dishes2 records
Chicken and vegetable entree with noodles, diet frozen meal; Pot pie, chicken
- Soups, broth-based2 records
Soup, vegetable, canned; Soup, vegetable, canned, reduced sodium
- Bean, pea, legume dishes1 record
Pot pie, no meat
- Other starchy vegetables1 record
Green peas, frozen, cooked, no added fat
- Seafood mixed dishes1 record
Fish in lemon-butter sauce with starch item, vegetable, frozen meal
- Vegetable dishes1 record
Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon
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.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 38 kcal | 123 kcal | 271 kcal | 19 |
| Proteinper 100 g of the complete food | 1.1 g | 4.7 g | 9.2 g | 19 |
| Carbohydrateper 100 g of the complete food | 5.8 g | 11.1 g | 28 g | 19 |
| Total fatper 100 g of the complete food | 0.3 g | 2.9 g | 20.7 g | 19 |
| Dietary fiberper 100 g of the complete food | 0.9 g | 2 g | 4.5 g | 19 |
| Sodiumper 100 g of the complete food | 171 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 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, the full nutrient panel, formulation details, and its exact FDC citation.
19 records shown
| 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 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
Method and provenance
How this ingredient-centered page was calculated
Feast begins with its pinned USDA FoodData Central Survey Foods 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. Percentiles use the resulting one-share-per-food values, sorted from lowest to highest.
The complete-food nutrient table uses each linked record’s published per-100-gram values so the denominator remains consistent. 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.