USDA source ingredient 11979FNDDS 2021–2023
Peppers, jalapeno, raw in USDA source formulations
USDA source ingredient 11979, “Peppers, jalapeno, raw,” appears in 14 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 Almond chicken; Beef with spaetzle or rice, vegetable, frozen meal; Peppers, hot, cooked; Biryani with chicken; Peppers, jalapenos. 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 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.
Why this page qualifies: 14 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 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
- Stir-fry and soy-based sauce mixtures4 records
Almond chicken; Kung Pao beef; Kung Pao pork
- Meat mixed dishes3 records
Beef with spaetzle or rice, vegetable, frozen meal; Pork with chili and tomatoes; Stewed pig's feet, Puerto Rican style
- Mustard and other condiments3 records
Peppers, hot, cooked; Peppers, hot, raw; Puerto Rican seasoning without ham and tomato sauce
- Rice mixed dishes2 records
Biryani with chicken; Biryani with meat
- Other vegetables and combinations1 record
Peppers, jalapenos
- Seafood mixed dishes1 record
Ceviche
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.
| Whole-record nutrient | Observed minimum | Median | Observed maximum | Linked records |
|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 26 kcal | 123 kcal | 219 kcal | 14 |
| Proteinper 100 g of the complete food | 0.9 g | 9.2 g | 17.9 g | 14 |
| Carbohydrateper 100 g of the complete food | 2.7 g | 5.4 g | 13.6 g | 14 |
| Total fatper 100 g of the complete food | 0.4 g | 5.6 g | 14.8 g | 14 |
| Dietary fiberper 100 g of the complete food | 0.5 g | 1 g | 2.7 g | 14 |
| Sodiumper 100 g of the complete food | 4 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 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, the full nutrient panel, formulation details, and its exact FDC citation.
14 records shown
| 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 ↗ |
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 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. 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.