USDA source ingredient 11943FNDDS 2021–2023
Pimento, canned in USDA source formulations
USDA source ingredient 11943, “Pimento, canned,” appears in 12 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 Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce; Biscayne codfish, Puerto Rican style; Cheese, processed, with vegetables; Stewed goat, Puerto Rican style; Pimiento. 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 12 complete records.
Every occurrence collected here uses ingredient code 11943 and the source description “Pimento, canned.” 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 Poultry mixed dishes (5), Seafood mixed dishes (2), Cheese (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: 12 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 11943 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
- Poultry mixed dishes5 records
Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce; Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce; Meat loaf made with chicken or turkey
- Seafood mixed dishes2 records
Biscayne codfish, Puerto Rican style; Fried fish with sauce, Puerto Rican style
- Cheese1 record
Cheese, processed, with vegetables
- Meat mixed dishes1 record
Stewed goat, Puerto Rican style
- Mustard and other condiments1 record
Pimiento
- Rice mixed dishes1 record
Seafood paella, Puerto Rican style
- Soups, broth-based1 record
Soupy rice with chicken, Puerto Rican style
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 11943, 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 | 28 kcal | 177 kcal | 356 kcal | 12 |
| Proteinper 100 g of the complete food | 1.4 g | 12 g | 28.4 g | 12 |
| Carbohydrateper 100 g of the complete food | 2 g | 6.6 g | 16.5 g | 12 |
| Total fatper 100 g of the complete food | 0.4 g | 10.4 g | 31.7 g | 12 |
| Dietary fiberper 100 g of the complete food | 0.1 g | 0.7 g | 2.3 g | 12 |
| Sodiumper 100 g of the complete food | 17 mg | 466 mg | 946 mg | 12 |
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.
Complete linked catalog
All 12 food records that list code 11943
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.
12 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Biscayne codfish, Puerto Rican style | Seafood mixed dishes | 9 input rows | 35 g | 2.5% | 190 kcal | 9.2 g | 300 mg | FDC 2706720 ↗ |
| Cheese, processed, with vegetables | Cheese | 4 input rows | 5 g | 4.9% | 356 kcal | 14.1 g | 946 mg | FDC 2705771 ↗ |
| Chicken or turkey a la king with vegetables excluding carrorts, broccoli, and dark-green leafy; no potatoes, cream, white, or soup-based sauce | Poultry mixed dishes | 10 input rows | 12 g | 2% | 181 kcal | 9.6 g | 482 mg | FDC 2706788 ↗ |
| Chicken or turkey a la king with vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, cream, white, or soup-based sauce | Poultry mixed dishes | 10 input rows | 12 g | 2% | 187 kcal | 9.4 g | 428 mg | FDC 2706787 ↗ |
| Fried fish with sauce, Puerto Rican style | Seafood mixed dishes | 10 input rows | 113.4 g | 3% | 155 kcal | 11.8 g | 662 mg | FDC 2706868 ↗ |
| Meat loaf made with chicken or turkey | Poultry mixed dishes | 8 input rows | 28.4 g | 3.6% | 172 kcal | 18.8 g | 446 mg | FDC 2706547 ↗ |
| Meat loaf made with chicken or turkey, with tomato-based sauce | Poultry mixed dishes | 9 input rows | 28.4 g | 2.7% | 145 kcal | 15.5 g | 449 mg | FDC 2706548 ↗ |
| Pimiento | Mustard and other condiments | Sole source | 100 g | 100% | 28 kcal | 1.4 g | 17 mg | FDC 2709979 ↗ |
| Seafood paella, Puerto Rican style | Rice mixed dishes | 16 input rows | 66 g | 1% | 146 kcal | 7.6 g | 231 mg | FDC 2708973 ↗ |
| Soupy rice with chicken, Puerto Rican style | Soups, broth-based | 14 input rows | 113.4 g | 2.4% | 151 kcal | 12.1 g | 754 mg | FDC 2708974 ↗ |
| Stewed goat, Puerto Rican style | Meat mixed dishes | 12 input rows | 24 g | 2.1% | 265 kcal | 22.3 g | 752 mg | FDC 2706414 ↗ |
| Stuffed chicken, drumstick or breast, Puerto Rican style | Poultry mixed dishes | 8 input rows | 20 g | 1.9% | 236 kcal | 28.4 g | 901 mg | FDC 2706446 ↗ |
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 11943; 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.