USDA ingredient referenceUpdated August 22, 2026

Peppers, hot chili, red, raw in 7 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Peppers, hot chili, red, raw” appears as a formulation input in 7 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 7 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Peppers, hot chili, red, raw 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 7 complete records.

Every occurrence collected here uses ingredient code 11819 and the source description “Peppers, hot chili, red, raw.” 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 Mustard and other condiments (2), Rice mixed dishes (2), Dips, gravies, other sauces (1). 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

1.3%–27.4%

The middle half of linked records spans 26.2 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

Mustard and other condiments

2 of 7 linked records (29%) sit in this USDA category. The remainder span 4 other categories.

Most populated share band

Under 1%

2 records (29%) fall in this band after repeated rows for code 11819 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11819 in 5 linked records (71%). 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 11819 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 11819 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 11819 have been combined.

Under 1%2 records
2 of 7
1% to under 5%2 records
2 of 7
5% to under 15%1 record
1 of 7
15% to under 30%0 records
0 of 7
30% to under 60%2 records
2 of 7
60% to 100%0 records
0 of 7

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
Mustard and other condiments	2	49.2%	48.8%–49.6%	48.4%–50%
Rice mixed dishes	2	1.3%	1.1%–1.5%	0.9%–1.7%

What the spread can tell you

In this collection, “Peppers, hot chili, red, raw” ranges from 0.2% to 50% 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 “Peppers, hot chili, red, raw.”

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 11819, 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	34 kcal	68–158 kcal	131 kcal	189 kcal	7
Proteinper 100 g of the complete food	1.4 g	1.6–6.7 g	4.1 g	8.1 g	7
Carbohydrateper 100 g of the complete food	3.3 g	7.7–15.1 g	8.1 g	19.6 g	7
Total fatper 100 g of the complete food	0.4 g	2.8–8.6 g	4.1 g	16 g	7
Dietary fiberper 100 g of the complete food	0 g	0.6–1.9 g	1.1 g	2.2 g	7
Sodiumper 100 g of the complete food	6 mg	165–409 mg	298 mg	636 mg	7

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 7 Feast-indexed food records that list code 11819

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

7 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
Beef and rice with cheese sauce	Meat mixed dishes	13 input rows	2 g	0.2%	142 kcal	8.1 g	298 mg	FDC 2706498 ↗
Bibimbap, Korean	Rice mixed dishes	11 input rows	30 g	1.7%	76 kcal	5.5 g	435 mg	FDC 2708950 ↗
Chipotle dip, yogurt based	Dips, gravies, other sauces	4 input rows	2 g	1.9%	189 kcal	7.9 g	636 mg	FDC 2705444 ↗
Dukboki or Tteokbokki, Korean	Rice mixed dishes	10 input rows	15 g	0.9%	131 kcal	4.1 g	198 mg	FDC 2708957 ↗
Peppers, hot, cooked	Mustard and other condiments	4 input rows	50 g	48.4%	59 kcal	1.4 g	132 mg	FDC 2709978 ↗
Peppers, hot, raw	Mustard and other condiments	2 input rows	50 g	50%	34 kcal	1.4 g	6 mg	FDC 2709798 ↗
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 ↗

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 7 exact records behind Peppers, hot chili, red, raw (USDA input 11819). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Peppers, hot, raw is higher in dietary fiber per 100 g

Peppers, hot, raw reports 2.2 g versus 0 g for Chipotle dip, yogurt based: a 2.2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Chipotle dip, yogurt based is denser; Beef and rice with cheese sauce is higher in its source amount

Chipotle dip, yogurt based reports 189 kcal per 100 g and 113 kcal in USDA source amount (60 g). Beef and rice with cheese sauce reports a lower 142 kcal per 100 g but a higher 440 kcal in USDA source amount (310 g).

Choose the record before reading the number

Peppers, hot, cooked and Peppers, hot, raw are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus raw) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Peppers, hot chili, red, raw (USDA input 11819), 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 Peppers

Peppers, hot, cooked and Peppers, hot, raw 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 Potato, home fries

Potato, home fries, with vegetables is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Compare two records on this page Peppers, hot, cooked vs Peppers, hot, raw

Both records appear in this page’s evidence set. 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 Beverages, water, tap, drinking

USDA input 14411 appears in 2 of 7 context records; its summed listed input weight spans 592.5–888.8 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 A formulation detail that separates records Peppers, jalapeno, raw

USDA input 11979 appears in 2 of 7 context records; its summed listed input weight spans 50–50 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 Potato, home fries, from fresh vs Potato, home fries, with vegetables

Potato, home fries, with vegetables is held as one side of the comparison. The explicit record-description contrast is Source form: fresh versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

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

In this page’s records, dietary fiber runs from 0 g in Chipotle dip, yogurt based to 2.2 g in Peppers, hot, raw, 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 11819; 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.