USDA ingredient referenceUpdated August 22, 2026

Red pepper, cooked, as ingredient in 15 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Red pepper, cooked, as ingredient” appears as a formulation input in 15 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 15 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Red pepper, cooked, as ingredient 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 15 complete records.

Every occurrence collected here uses ingredient code 99997525 and the source description “Red pepper, cooked, as ingredient.” 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 Other Mexican mixed dishes (6), Stir-fry and soy-based sauce mixtures (4), Other vegetables and combinations (2). 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.

This is an FNDDS formulation label used inside standardized survey-food records. It is a source-calculation component, not necessarily a retail ingredient name.

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

4.4%–10.5%

The middle half of linked records spans 6.1 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

Other Mexican mixed dishes

6 of 15 linked records (40%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

5% to under 15%

8 records (53%) fall in this band after repeated rows for code 99997525 are combined within each food.

Most frequent eligible co-input

Vegetable oil, NFS

It appears alongside code 99997525 in 10 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 99997525 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 99997525 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 99997525 have been combined.

Under 1%0 records
0 of 15
1% to under 5%5 records
5 of 15
5% to under 15%8 records
8 of 15
15% to under 30%2 records
2 of 15
30% to under 60%0 records
0 of 15
60% to 100%0 records
0 of 15

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
Other Mexican mixed dishes	6	9.1%	4.9%–10.5%	3.9%–10.5%
Stir-fry and soy-based sauce mixtures	4	7.7%	7.7%–7.7%	7.7%–7.8%
Other vegetables and combinations	2	16.7%	16.6%–16.8%	16.5%–16.9%

What the spread can tell you

In this collection, “Red pepper, cooked, as ingredient” ranges from 2% to 16.9% of listed source-input weight, with a median of 7.7%. 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 “Red pepper, cooked, as ingredient.”

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 99997525, 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	37 kcal	107–225 kcal	195 kcal	279 kcal	15
Proteinper 100 g of the complete food	1 g	3.7–13 g	11.1 g	17.9 g	15
Carbohydrateper 100 g of the complete food	2.7 g	4.9–18.2 g	8.4 g	29.2 g	15
Total fatper 100 g of the complete food	0.1 g	5.8–12.7 g	11.3 g	14.8 g	15
Dietary fiberper 100 g of the complete food	0.4 g	1.1–1.6 g	1.5 g	2.2 g	15
Sodiumper 100 g of the complete food	118 mg	197–458 mg	423 mg	592 mg	15

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 15 Feast-indexed food records that list code 99997525

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

15 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
Alfredo sauce with added vegetables	Dips, gravies, other sauces	5 input rows	15 g	4.4%	122 kcal	2.1 g	423 mg	FDC 2705810 ↗
Almond chicken	Stir-fry and soy-based sauce mixtures	15 input rows	73 g	7.8%	195 kcal	15.7 g	330 mg	FDC 2706797 ↗
Fajita, beef or pork	Other Mexican mixed dishes	7 input rows	10 g	10.5%	231 kcal	12.1 g	459 mg	FDC 2708605 ↗
Fajita, chicken	Other Mexican mixed dishes	7 input rows	10 g	10.5%	206 kcal	11.3 g	451 mg	FDC 2708604 ↗
Fajita, shrimp	Other Mexican mixed dishes	7 input rows	10 g	10.5%	189 kcal	8.3 g	456 mg	FDC 2708606 ↗
Kung Pao beef	Stir-fry and soy-based sauce mixtures	15 input rows	73 g	7.7%	216 kcal	17.9 g	175 mg	FDC 2706743 ↗
Kung Pao pork	Stir-fry and soy-based sauce mixtures	15 input rows	73 g	7.7%	219 kcal	16.9 g	183 mg	FDC 2706763 ↗
Kung Pao shrimp	Stir-fry and soy-based sauce mixtures	15 input rows	73 g	7.7%	173 kcal	13.9 g	210 mg	FDC 2706857 ↗
Peppers and onions, cooked, fat added	Other vegetables and combinations	5 input rows	17 g	16.5%	59 kcal	1 g	123 mg	FDC 2710011 ↗
Peppers and onions, cooked, no added fat	Other vegetables and combinations	4 input rows	17 g	16.9%	37 kcal	1.1 g	118 mg	FDC 2710010 ↗
Quesadilla, beef or pork, with vegetables	Other Mexican mixed dishes	9 input rows	5 g	3.9%	279 kcal	11.1 g	592 mg	FDC 2708595 ↗
Quesadilla, chicken, with vegetables	Other Mexican mixed dishes	9 input rows	5 g	3.9%	270 kcal	11.3 g	592 mg	FDC 2708596 ↗
Quesadilla, with vegetables	Other Mexican mixed dishes	8 input rows	10 g	7.8%	253 kcal	8.1 g	524 mg	FDC 2708594 ↗
Shrimp and vegetables in sauce with noodles, diet frozen meal	Seafood mixed dishes	16 input rows	6.2 g	2%	91 kcal	5.3 g	456 mg	FDC 2707120 ↗
Spaghetti sauce with added vegetables	Pasta sauces, tomato-based	5 input rows	15 g	4.4%	46 kcal	1.5 g	321 mg	FDC 2709746 ↗

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 9 exact records behind Red pepper, cooked, as ingredient (USDA input 99997525). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Kung Pao beef is higher in total fat per 100 g

Kung Pao beef reports 14.4 g versus 0.1 g for Peppers and onions, cooked, no added fat: a 14.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Quesadilla, with vegetables is denser; Almond chicken is higher in its source amount

Quesadilla, with vegetables reports 253 kcal per 100 g and 177 kcal in USDA source amount (70 g). Almond chicken reports a lower 195 kcal per 100 g but a higher 353 kcal in USDA source amount (181 g).

Record identity is part of the estimate

Distinguish “Quesadilla, with vegetables” from “Peppers and onions, cooked, no added fat”

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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Red pepper, cooked, as ingredient (USDA input 99997525), 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 and onions cooked

Peppers and onions, cooked, fat added and Peppers and onions, cooked, no added fat 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 Fajita

Fajita, beef or pork is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Onions, cooked, as ingredient

USDA input 99997510 appears in 5 of 9 context records; its summed listed input weight spans 2.2–50 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 Salt, table

USDA input 2047 appears in 5 of 9 context records; its summed listed input weight spans 0.1–2.2 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 Iron: density and serving context

In this page’s records, iron runs from 0.1 mg in Alfredo sauce with added vegetables to 2.1 mg in Quesadilla, with vegetables, all per 100 g.

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

In this page’s records, protein runs from 1 g in Peppers and onions, cooked, fat added to 17.9 g in Kung Pao beef, all per 100 g.

Follow this evidence path 2 context records in this source topic Other Mexican mixed dishes

Quesadilla, with vegetables and Fajita, beef or pork belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

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 99997525; 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.