USDA source ingredient 56205008FNDDS 2021–2023
Rice, white, cooked, no added fat in USDA source formulations
USDA source ingredient 56205008, “Rice, white, cooked, no added fat,” appears in 10 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 Beans and rice, from fast food / restaurant; Beans and rice, with meat; Beans and rice, with tomatoes; Beans and white rice; Black beans and rice, from fast food / restaurant. 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 10 complete records.
Every occurrence collected here uses ingredient code 56205008 and the source description “Rice, white, cooked, no added fat.” 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 Bean, pea, legume dishes (10). 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: 10 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 56205008 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
- Bean, pea, legume dishes10 records
Beans and rice, from fast food / restaurant; Beans and rice, with meat; Beans and rice, with tomatoes
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 56205008, 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 | 137 kcal | 166 kcal | 188 kcal | 10 |
| Proteinper 100 g of the complete food | 4.7 g | 6 g | 7.5 g | 10 |
| Carbohydrateper 100 g of the complete food | 21.9 g | 24.2 g | 25.8 g | 10 |
| Total fatper 100 g of the complete food | 3.5 g | 4.4 g | 7.2 g | 10 |
| Dietary fiberper 100 g of the complete food | 3.6 g | 4.4 g | 5.2 g | 10 |
| Sodiumper 100 g of the complete food | 228 mg | 280 mg | 309 mg | 10 |
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 10 food records that list code 56205008
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.
10 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Beans and rice, from fast food / restaurant | Bean, pea, legume dishes | 4 input rows | 40 g | 38.8% | 185 kcal | 6.3 g | 299 mg | FDC 2708986 ↗ |
| Beans and rice, with meat | Bean, pea, legume dishes | 3 input rows | 40 g | 40% | 162 kcal | 7.5 g | 263 mg | FDC 2708992 ↗ |
| Beans and rice, with tomatoes | Bean, pea, legume dishes | 2 input rows | 40 g | 40% | 137 kcal | 4.7 g | 309 mg | FDC 2708991 ↗ |
| Beans and white rice | Bean, pea, legume dishes | 2 input rows | 40 g | 40% | 164 kcal | 6.5 g | 231 mg | FDC 2708990 ↗ |
| Black beans and rice, from fast food / restaurant | Bean, pea, legume dishes | 4 input rows | 40 g | 38.8% | 182 kcal | 5.8 g | 296 mg | FDC 2708988 ↗ |
| Black beans and white rice | Bean, pea, legume dishes | 2 input rows | 40 g | 40% | 160 kcal | 6 g | 228 mg | FDC 2708994 ↗ |
| Kidney beans and rice, from fast food / restaurant | Bean, pea, legume dishes | 4 input rows | 40 g | 38.8% | 179 kcal | 5.7 g | 296 mg | FDC 2708987 ↗ |
| Kidney beans and white rice | Bean, pea, legume dishes | 2 input rows | 40 g | 40% | 158 kcal | 5.9 g | 229 mg | FDC 2708993 ↗ |
| Pinto beans and rice, from fast food / restaurant | Bean, pea, legume dishes | 4 input rows | 40 g | 38.8% | 188 kcal | 5.9 g | 296 mg | FDC 2708989 ↗ |
| Pinto beans and white rice | Bean, pea, legume dishes | 2 input rows | 40 g | 40% | 167 kcal | 6.1 g | 228 mg | FDC 2708995 ↗ |
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 56205008; 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.