USDA source ingredient 11819FNDDS 2021–2023

Peppers, hot chili, red, raw in USDA source formulations

USDA source ingredient 11819, “Peppers, hot chili, red, raw,” appears in 7 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 Peppers, hot, cooked; Bibimbap, Korean; Chipotle dip, yogurt based; Potato, home fries, with vegetables; Beef and rice with cheese sauce. 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 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.

Why this page qualifies: 7 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 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

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.

Whole-record nutrient	Observed minimum	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	34 kcal	131 kcal	189 kcal	7
Proteinper 100 g of the complete food	1.4 g	4.1 g	8.1 g	7
Carbohydrateper 100 g of the complete food	3.3 g	8.1 g	19.6 g	7
Total fatper 100 g of the complete food	0.4 g	4.1 g	16 g	7
Dietary fiberper 100 g of the complete food	0 g	1.1 g	2.2 g	7
Sodiumper 100 g of the complete food	6 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 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, the full nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

7 records shown

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 ↗

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 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. 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.