USDA source ingredient 99997525FNDDS 2021–2023

Red pepper, cooked, as ingredient in USDA source formulations

USDA source ingredient 99997525, “Red pepper, cooked, as ingredient,” appears in 15 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 Fajita, beef or pork; Almond chicken; Peppers and onions, cooked, fat added; Alfredo sauce with added vegetables; Spaghetti sauce with added vegetables. 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 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.

Why this page qualifies: 15 distinct USDA survey-food records meet the four-record evidence threshold. Because this is a special USDA source label, it also clears the stricter 10-record threshold.

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

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.

Whole-record nutrient	Observed minimum	Median	Observed maximum	Linked records
Caloriesper 100 g of the complete food	37 kcal	195 kcal	279 kcal	15
Proteinper 100 g of the complete food	1 g	11.1 g	17.9 g	15
Carbohydrateper 100 g of the complete food	2.7 g	8.4 g	29.2 g	15
Total fatper 100 g of the complete food	0.1 g	11.3 g	14.8 g	15
Dietary fiberper 100 g of the complete food	0.4 g	1.5 g	2.2 g	15
Sodiumper 100 g of the complete food	118 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 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, the full nutrient panel, formulation details, and its exact FDC citation.

Filter linked records

15 records shown

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 ↗

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 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. 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.