USDA ingredient referenceUpdated August 22, 2026

Peppers, jalapeno, raw in 14 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Peppers, jalapeno, raw” appears as a formulation input in 14 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 14 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Peppers, jalapeno, 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 14 complete records.

Every occurrence collected here uses ingredient code 11979 and the source description “Peppers, jalapeno, 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 Stir-fry and soy-based sauce mixtures (4), Meat mixed dishes (3), Mustard and other condiments (3). 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

0.3%–10.4%

The middle half of linked records spans 10 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

Stir-fry and soy-based sauce mixtures

4 of 14 linked records (29%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

Under 1%

5 records (36%) fall in this band after repeated rows for code 11979 are combined within each food.

Most frequent eligible co-input

Beverages, water, tap, drinking

It appears alongside code 11979 in 7 linked records (50%). 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 11979 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 11979 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 11979 have been combined.

Under 1%5 records
5 of 14
1% to under 5%3 records
3 of 14
5% to under 15%3 records
3 of 14
15% to under 30%0 records
0 of 14
30% to under 60%3 records
3 of 14
60% to 100%0 records
0 of 14

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
Stir-fry and soy-based sauce mixtures	4	0.3%	0.3%–0.3%	0.3%–0.3%
Meat mixed dishes	3	8.7%	4.5%–9.8%	0.2%–10.9%
Mustard and other condiments	3	48.4%	28.5%–49.2%	8.5%–50%
Rice mixed dishes	2	2.9%	2.8%–3%	2.7%–3%

What the spread can tell you

In this collection, “Peppers, jalapeno, raw” ranges from 0.2% to 50% of listed source-input weight, with a median of 4%. 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, jalapeno, 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 11979, 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	26 kcal	71–166 kcal	123 kcal	219 kcal	14
Proteinper 100 g of the complete food	0.9 g	2.8–13.3 g	9.2 g	17.9 g	14
Carbohydrateper 100 g of the complete food	2.7 g	4.5–7.7 g	5.4 g	13.6 g	14
Total fatper 100 g of the complete food	0.4 g	2.6–10.8 g	5.6 g	14.8 g	14
Dietary fiberper 100 g of the complete food	0.5 g	0.9–1.4 g	1 g	2.7 g	14
Sodiumper 100 g of the complete food	4 mg	122–261 mg	168 mg	716 mg	14

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 14 Feast-indexed food records that list code 11979

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

14 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
Almond chicken	Stir-fry and soy-based sauce mixtures	15 input rows	3 g	0.3%	195 kcal	15.7 g	330 mg	FDC 2706797 ↗
Beef with spaetzle or rice, vegetable, frozen meal	Meat mixed dishes	14 input rows	21.4 g	8.7%	118 kcal	6.9 g	278 mg	FDC 2707104 ↗
Biryani with chicken	Rice mixed dishes	18 input rows	90 g	3%	104 kcal	7.2 g	161 mg	FDC 2706538 ↗
Biryani with meat	Rice mixed dishes	18 input rows	90 g	2.7%	145 kcal	8.5 g	98 mg	FDC 2706490 ↗
Ceviche	Seafood mixed dishes	7 input rows	5 g	5%	63 kcal	10.5 g	149 mg	FDC 2706463 ↗
Kung Pao beef	Stir-fry and soy-based sauce mixtures	15 input rows	3 g	0.3%	216 kcal	17.9 g	175 mg	FDC 2706743 ↗
Kung Pao pork	Stir-fry and soy-based sauce mixtures	15 input rows	3 g	0.3%	219 kcal	16.9 g	183 mg	FDC 2706763 ↗
Kung Pao shrimp	Stir-fry and soy-based sauce mixtures	15 input rows	3 g	0.3%	173 kcal	13.9 g	210 mg	FDC 2706857 ↗
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 ↗
Peppers, jalapenos	Other vegetables and combinations	2 input rows	50 g	50%	26 kcal	0.9 g	716 mg	FDC 2710096 ↗
Pork with chili and tomatoes	Meat mixed dishes	7 input rows	150 g	10.9%	95 kcal	11.6 g	118 mg	FDC 2706411 ↗
Puerto Rican seasoning without ham and tomato sauce	Mustard and other condiments	7 input rows	45 g	8.5%	127 kcal	1 g	4 mg	FDC 2709755 ↗
Stewed pig's feet, Puerto Rican style	Meat mixed dishes	13 input rows	5.6 g	0.2%	136 kcal	10 g	483 mg	FDC 2706518 ↗

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 Peppers, jalapeno, raw (USDA input 11979). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Ceviche is higher in vitamin D per 100 g

Ceviche reports 5.1 µg versus 0 µg for Almond chicken: a 5.1 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Kung Pao beef is denser; Biryani with meat is higher in its source amount

Kung Pao beef reports 216 kcal per 100 g and 261 kcal in USDA source amount (121 g). Biryani with meat reports a lower 145 kcal per 100 g but a higher 355 kcal in USDA source amount (245 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, jalapeno, raw (USDA input 11979), 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 Biryani

Biryani with chicken and Biryani with meat are 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 Salt, table

USDA input 2047 appears in 6 of 10 context records; its summed listed input weight spans 0.3–12 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 Garlic, raw

USDA input 11215 appears in 4 of 10 context records; its summed listed input weight spans 8.4–9 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 Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Almond chicken to 5.1 µg in Ceviche, all per 100 g.

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

In this page’s records, sodium runs from 6 mg in Peppers, hot, raw to 716 mg in Peppers, jalapenos, 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 11979; 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.