Peppers, bell, green, raw: USDA source ingredient 11333

Where USDA uses this input

Linked records by source-food category

Each record is counted once even if ingredient code 11333 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

Seafood mixed dishes9 records

Clams Casino; Crabs in tomato-based sauce, Puerto Rican style; Fish, tofu, and vegetables, tempura
Meat mixed dishes8 records

Meat loaf made with ham; Ripe plantain meat pie, Puerto Rican style; Stewed pig's feet, Puerto Rican style
Rice mixed dishes7 records

Dirty rice; Jambalaya with meat and rice; Rice with vienna sausage, Puerto Rican style
Poultry mixed dishes3 records

Chicken or turkey creole, without rice; Chicken or turkey garden salad, chicken and/or turkey, other vegetables excluding tomato and carrots, no dressing; Stewed chicken with tomato-based sauce, Mexican style
Vegetable dishes3 records

Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or bacon; Stuffed pepper, with rice and meat; Stuffed pepper, with rice, meatless
Mustard and other condiments2 records

Puerto Rican seasoning with ham; Puerto Rican seasoning without ham and tomato sauce
Other vegetables and combinations2 records

Peppers, green, cooked; Peppers, sweet, green, raw
Pizza2 records

Pizza, no cheese, thick crust; Pizza, no cheese, thin crust
Coleslaw, non-lettuce salads1 record

Bean salad, yellow and/or green string beans
French fries and other fried white potatoes1 record

Potato, home fries, with vegetables
Lettuce and lettuce salads1 record

Lettuce, salad with assorted vegetables excluding tomatoes and carrots, no dressing
Soups, broth-based1 record

Soupy rice mixture with chicken and potatoes, Puerto Rican style

Source-formulation evidence

How the share of listed input weight changes

Repeated rows for code 11333 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.

What the spread can tell you

In this collection, “Peppers, bell, green, raw” ranges from 0.7% to 100% of listed source-input weight, with a median of 4.7%. 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.

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 11333, 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	23 kcal	138 kcal	315 kcal	40
Proteinper 100 g of the complete food	0.7 g	8.1 g	20.6 g	40
Carbohydrateper 100 g of the complete food	1.3 g	6.5 g	38.3 g	40
Total fatper 100 g of the complete food	0.1 g	7.3 g	24.8 g	40
Dietary fiberper 100 g of the complete food	0.2 g	0.9 g	3.4 g	40
Sodiumper 100 g of the complete food	0 mg	327 mg	959 mg	40

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.

Sole-source references

1 linked record uses only this listed input.

A sole-source formulation creates a particularly direct bridge between the source label and a complete survey-food profile. It still does not mean every real-world version shares the same preparation, brand, water content, or portion.

Peppers, sweet, green, raw23 kcal per 100 g · open profile →

Complete linked catalog

All 40 food records that list code 11333

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.

Filter linked records

40 records shown

Linked USDA food record	USDA category	Formulation	Listed input weight	Weight share	Calories	Protein	Sodium	Citation
Bean salad, yellow and/or green string beans	Coleslaw, non-lettuce salads	6 input rows	74.5 g	7.1%	109 kcal	3.5 g	266 mg	FDC 2710009 ↗
Chicken or turkey creole, without rice	Poultry mixed dishes	9 input rows	476 g	7.1%	103 kcal	13.8 g	364 mg	FDC 2706784 ↗
Chicken or turkey garden salad, chicken and/or turkey, other vegetables excluding tomato and carrots, no dressing	Poultry mixed dishes	7 input rows	9.2 g	4.9%	66 kcal	10.8 g	140 mg	FDC 2706811 ↗
Clams Casino	Seafood mixed dishes	8 input rows	17 g	15.4%	162 kcal	11.8 g	454 mg	FDC 2706564 ↗
Crabs in tomato-based sauce, Puerto Rican style	Seafood mixed dishes	11 input rows	8 g	2.1%	144 kcal	12.5 g	617 mg	FDC 2706464 ↗
Dirty rice	Rice mixed dishes	10 input rows	74.5 g	3.9%	112 kcal	5.1 g	316 mg	FDC 2709078 ↗
Fish, tofu, and vegetables, tempura	Seafood mixed dishes	13 input rows	99.3 g	5.7%	177 kcal	4 g	22 mg	FDC 2706844 ↗
Jambalaya with meat and rice	Rice mixed dishes	14 input rows	119 g	4.5%	161 kcal	13.8 g	379 mg	FDC 2706727 ↗
Lettuce, salad with assorted vegetables excluding tomatoes and carrots, no dressing	Lettuce and lettuce salads	6 input rows	9.2 g	7.7%	23 kcal	1.2 g	34 mg	FDC 2709823 ↗
Lobster with sauce, Puerto Rican style	Seafood mixed dishes	10 input rows	30 g	3.7%	154 kcal	10.8 g	719 mg	FDC 2706869 ↗
Meat loaf made with ham	Meat mixed dishes	10 input rows	37.2 g	3.6%	179 kcal	20.6 g	879 mg	FDC 2706504 ↗
Peppers, green, cooked	Other vegetables and combinations	3 input rows	100 g	96.8%	47 kcal	0.7 g	126 mg	FDC 2709976 ↗
Peppers, sweet, green, raw	Other vegetables and combinations	Sole source	100 g	100%	23 kcal	0.7 g	0 mg	FDC 2709800 ↗
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 ↗
Potato, home fries, with vegetables	French fries and other fried white potatoes	7 input rows	10 g	6.5%	173 kcal	1.7 g	382 mg	FDC 2709476 ↗
Puerto Rican seasoning with ham	Mustard and other condiments	9 input rows	226.8 g	25.4%	266 kcal	4 g	467 mg	FDC 2709754 ↗
Puerto Rican seasoning without ham and tomato sauce	Mustard and other condiments	7 input rows	184 g	34.9%	127 kcal	1 g	4 mg	FDC 2709755 ↗
Rice with vienna sausage, Puerto Rican style	Rice mixed dishes	13 input rows	10.9 g	0.7%	269 kcal	6.5 g	959 mg	FDC 2708978 ↗
Ripe plantain meat pie, Puerto Rican style	Meat mixed dishes	14 input rows	14.8 g	0.9%	315 kcal	12.8 g	584 mg	FDC 2710140 ↗
Seafood garden salad with seafood, lettuce, eggs, vegetables excluding tomato and carrots, no dressing	Seafood mixed dishes	9 input rows	9.2 g	4.2%	64 kcal	8.4 g	256 mg	FDC 2706847 ↗
Seafood garden salad with seafood, lettuce, vegetables excluding tomato and carrots, no dressing	Seafood mixed dishes	8 input rows	9.2 g	4.9%	47 kcal	7.7 g	280 mg	FDC 2706845 ↗
Seafood paella, Puerto Rican style	Rice mixed dishes	16 input rows	238 g	3.6%	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	74.4 g	3.8%	229 kcal	4.7 g	265 mg	FDC 2709829 ↗
Shrimp creole, no rice	Seafood mixed dishes	6 input rows	37.2 g	2.8%	124 kcal	14.3 g	153 mg	FDC 2706856 ↗
Shrimp creole, with rice	Seafood mixed dishes	7 input rows	37.2 g	2%	123 kcal	10.1 g	436 mg	FDC 2706713 ↗
Shrimp garden salad, shrimp, lettuce, eggs, vegetables excluding tomato and carrots, no dressing	Seafood mixed dishes	8 input rows	9.2 g	4.2%	67 kcal	8.8 g	303 mg	FDC 2706842 ↗
Soupy rice mixture with chicken and potatoes, Puerto Rican style	Soups, broth-based	11 input rows	119 g	3.8%	112 kcal	6.3 g	290 mg	FDC 2708975 ↗
Spanish rice with ground beef	Rice mixed dishes	11 input rows	74.5 g	5.4%	163 kcal	9.7 g	346 mg	FDC 2709088 ↗
Spanish rice, fat added	Rice mixed dishes	10 input rows	74.5 g	7.2%	115 kcal	2.9 g	310 mg	FDC 2709085 ↗
Spanish rice, no added fat	Rice mixed dishes	9 input rows	74.5 g	7.3%	101 kcal	2.9 g	314 mg	FDC 2709086 ↗
Stewed chicken with tomato-based sauce, Mexican style	Poultry mixed dishes	9 input rows	37.5 g	2.5%	120 kcal	12 g	397 mg	FDC 2706424 ↗
Stewed pig's feet, Puerto Rican style	Meat mixed dishes	13 input rows	21.5 g	0.8%	136 kcal	10 g	483 mg	FDC 2706518 ↗
Stewed seasoned ground beef, Mexican style	Meat mixed dishes	10 input rows	40 g	3%	169 kcal	14.3 g	464 mg	FDC 2706393 ↗
Stewed tripe, with potatoes, Puerto Rican style	Meat mixed dishes	13 input rows	119 g	3%	109 kcal	8.6 g	561 mg	FDC 2706725 ↗
Stewed, seasoned, ground beef and pork with potatoes, Mexican style	Meat mixed dishes	12 input rows	40 g	2.5%	143 kcal	12.8 g	193 mg	FDC 2706586 ↗
Stewed, seasoned, ground beef and pork, Mexican style	Meat mixed dishes	11 input rows	40 g	3.4%	139 kcal	16.7 g	338 mg	FDC 2706472 ↗
Stewed, seasoned, ground beef with potatoes, Mexican style	Meat mixed dishes	11 input rows	178.5 g	9.3%	137 kcal	10.4 g	333 mg	FDC 2706479 ↗
Stuffed pepper, with rice and meat	Vegetable dishes	10 input rows	296 g	36.5%	178 kcal	7.8 g	320 mg	FDC 2709073 ↗
Stuffed pepper, with rice, meatless	Vegetable dishes	7 input rows	296 g	49.7%	166 kcal	3.8 g	186 mg	FDC 2709074 ↗

Often listed in the same records

Related source inputs to inspect next

These links are ranked only by the number of complete food records shared with code 11333. Co-occurrence does not establish a required recipe, causal relationship, or recommended pairing.

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 11333; 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.

Peppers, bell, green, raw in USDA source formulations

One exact source label across 40 complete records.