Typical listed-weight range
3.5%–52.3%
The middle half of linked records spans 48.8 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.
USDA ingredient referenceUpdated
Raw radishes in 3 Feast-indexed USDA foods
Calories, portions and nutrition →Radish
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Raw radishes” appears as a formulation input in 3 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 3 linked food records →Exact nutrition reference, complete food catalog and source methodology
For calories, macros, portions, and household measures, use Radish, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 11429 across Feast’s reference corpus.
What the code means
One exact source label across 3 complete records.
Every occurrence collected here uses ingredient code 11429 and the source description “Radishes, 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 Lettuce and lettuce salads (1), Other vegetables and combinations (1), Vegetable dishes (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. This is a very small set of 3 records: each observation can move the percentages, buckets, and interpolated quartiles substantially, so read the complete catalog rather than treating the summaries as stable population estimates.
Largest linked category
Lettuce and lettuce salads
1 of 3 linked records (33%) sits in this USDA category. The remainder span 2 other categories.
Most populated share band
1% to under 5%
2 records (67%) fall in this band after repeated rows for code 11429 are combined within each food.
Most frequent eligible co-input
Celery, raw
It appears alongside code 11429 in 2 linked records (67%). 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 11429 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
- Lettuce and lettuce salads1 record
- Other vegetables and combinations1 record
- Vegetable dishes1 record
Verified consumer reference
Household measures and per-100-gram nutrition for Radish
The values here come from Radish, the exact complete FNDDS food cited as USDA FoodData Central record 2709803. Household totals are calculated only from gram weights USDA lists for that same record.
They are not an average of this ingredient collection, and they do not transfer automatically to a different product, recipe, preparation, or portion.
A reviewed identity map connects source-input code 11429 to its unique sole-source FNDDS record.
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 11429, and differences cannot be attributed to this one input.
| Whole-record nutrient | Observed minimum | Middle 50% | Median | Observed maximum | Linked records |
|---|---|---|---|---|---|
| Caloriesper 100 g of the complete food | 16 kcal | 32–60 kcal | 48 kcal | 71 kcal | 3 |
| Proteinper 100 g of the complete food | 0.7 g | 1.7–3.5 g | 2.8 g | 4.2 g | 3 |
| Carbohydrateper 100 g of the complete food | 3.4 g | 3.6–4 g | 3.7 g | 4.4 g | 3 |
| Total fatper 100 g of the complete food | 0.1 g | 1.2–3.3 g | 2.3 g | 4.4 g | 3 |
| Dietary fiberper 100 g of the complete food | 1.2 g | 1.4–1.6 g | 1.5 g | 1.6 g | 3 |
| Sodiumper 100 g of the complete food | 39 mg | 73–176 mg | 106 mg | 246 mg | 3 |
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 3 Feast-indexed food records that list code 11429
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.
3 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Greek Salad, no dressing | Vegetable dishes | 10 input rows | 36 g | 2.4% | 48 kcal | 2.8 g | 246 mg | FDC 2709830 ↗ |
| Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing | Lettuce and lettuce salads | 8 input rows | 14.5 g | 4.6% | 71 kcal | 4.2 g | 106 mg | FDC 2709827 ↗ |
| Radish | Other vegetables and combinations | Sole source | 100 g | 100% | 16 kcal | 0.7 g | 39 mg | FDC 2709803 ↗ |
No linked record matches that filter. Clear the search to restore the complete catalog.
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 3 exact records behind Radishes, raw (USDA input 11429). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing is higher in total fat per 100 g
Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing reports 4.4 g versus 0.1 g for Radish: a 4.3 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Radish is denser; Greek Salad, no dressing is higher in its source amount
Radish reports 1.6 g per 100 g and 0.9 g in USDA source amount (58 g). Greek Salad, no dressing reports a lower 1.5 g per 100 g but a higher 1.6 g in USDA source amount (105 g).
Record identity is part of the estimate
Distinguish “Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing” from “Greek Salad, no dressing”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Radishes, raw (USDA input 11429), 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 Lettuce
Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Cucumber, with peel, rawUSDA input 11205 appears in 2 of 3 context records; its summed listed input weight spans 26–100.5 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 Tomatoes, red, ripe, raw, year round averageUSDA input 11529 appears in 2 of 3 context records; its summed listed input weight spans 45–136 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 Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing vs Lettuce, salad with egg, tomato, and/or carrots, with or without other vegetables, no dressingLettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing is held as one side of the comparison. The explicit record-description contrast is Calories: 71 versus 50 kcal per 100 g; it is a selection cue, not evidence of cause.
Follow this evidence path Put the observed spread in corpus context Sodium: density and serving contextIn this page’s records, sodium runs from 39 mg in Radish to 246 mg in Greek Salad, no dressing, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Protein: density and serving contextIn this page’s records, protein runs from 0.7 g in Radish to 4.2 g in Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing, all per 100 g.
Follow this evidence path Test a nearby record choice Lettuce, salad with cheese, tomato and/or carrots, with or without other vegetables, no dressing vs Lettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressingLettuce, salad with egg, cheese, tomato, and/or carrots, with or without other vegetables, no dressing is held as one side of the comparison. The explicit record-description contrast is Calories: 91 versus 71 kcal per 100 g; it is a selection cue, not evidence of cause.
Follow this evidence pathMethod 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 11429; 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.