USDA ingredient referenceUpdated August 22, 2026

Shrimp, steamed or boiled in 5 Feast-indexed USDA foods

Calories, portions and nutrition →Shrimp, steamed or boiled

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Shrimp, steamed or boiled” appears as a formulation input in 5 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 5 linked food records →

Exact nutrition reference, complete food catalog and source methodology

For calories, macros, portions, and household measures, use Shrimp, steamed or boiled, the exact cited complete FNDDS profile. This page answers the separate formulation question: where USDA lists input code 26319130 across Feast’s reference corpus.

What the code means

One exact source label across 5 complete records.

Every occurrence collected here uses ingredient code 26319130 and the source description “Shrimp, steamed or boiled.” 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 Seafood mixed dishes (3), Egg rolls, dumplings, sushi (1), Shellfish (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 5 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.

Typical listed-weight range

9.8%–64.9%

The middle half of linked records spans 55.2 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

Seafood mixed dishes

3 of 5 linked records (60%) sit in this USDA category. The remainder span 2 other categories.

Most populated share band

5% to under 15%

2 records (40%) fall in this band after repeated rows for code 26319130 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 26319130 in 3 linked records (60%). 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 26319130 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 26319130 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 26319130 have been combined.

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

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
Seafood mixed dishes	3	19.9%	14.8%–42.4%	9.8%–64.9%

What the spread can tell you

In this collection, “Shrimp, steamed or boiled” ranges from 9.3% to 75% of listed source-input weight, with a median of 19.9%. 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.

Verified consumer reference

Household measures and per-100-gram nutrition for Shrimp, steamed or boiled

The values here come from Shrimp, steamed or boiled, the exact complete FNDDS food cited as USDA FoodData Central record 2706363. 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.

The complete FNDDS record's food code exactly matches source-input code 26319130.

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 26319130, 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	46 kcal	93–218 kcal	99 kcal	258 kcal	5
Proteinper 100 g of the complete food	4.9 g	6.7–13.2 g	7.6 g	13.9 g	5
Carbohydrateper 100 g of the complete food	2.8 g	5.3–7.9 g	6.7 g	27.1 g	5
Total fatper 100 g of the complete food	0.4 g	1.2–13.6 g	5.4 g	15.3 g	5
Dietary fiberper 100 g of the complete food	0.3 g	0.4–1.4 g	0.5 g	2 g	5
Sodiumper 100 g of the complete food	273 mg	329–440 mg	351 mg	502 mg	5

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 5 Feast-indexed food records that list code 26319130

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

5 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
Egg roll, with shrimp	Egg rolls, dumplings, sushi	3 input rows	10 g	9.3%	258 kcal	6.7 g	440 mg	FDC 2708701 ↗
Fish curry	Seafood mixed dishes	6 input rows	10 g	9.8%	93 kcal	4.9 g	351 mg	FDC 2706460 ↗
Shrimp cocktail	Shellfish	2 input rows	75 g	75%	99 kcal	13.2 g	502 mg	FDC 2706449 ↗
Shrimp, cake or patty	Seafood mixed dishes	7 input rows	65 g	64.9%	218 kcal	13.9 g	329 mg	FDC 2706565 ↗
Stew, fish	Seafood mixed dishes	5 input rows	20 g	19.9%	46 kcal	7.6 g	273 mg	FDC 2706466 ↗

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 6 exact records behind Shrimp, steamed or boiled (USDA input 26319130). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Egg roll, with shrimp is higher in dietary fiber per 100 g

Egg roll, with shrimp reports 2 g versus 0 g for Shrimp, steamed or boiled: a 2 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Shrimp cocktail is denser; Fish curry is higher in its source amount

Shrimp cocktail reports 99 kcal per 100 g and 124 kcal in USDA source amount (125 g). Fish curry reports a lower 93 kcal per 100 g but a higher 223 kcal in USDA source amount (240 g).

Record identity is part of the estimate

Distinguish “Stew, fish” from “Shrimp, steamed or boiled”

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 Shrimp, steamed or boiled (USDA input 26319130), 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 Shrimp

Shrimp, cake or patty and Shrimp, steamed or boiled 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 Egg roll

Egg roll, with shrimp is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Vegetable oil, NFS

USDA input 82101000 appears in 3 of 6 context records; its summed listed input weight spans 2–8 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 Shrimp, baked or broiled, coated vs Shrimp, steamed or boiled

Shrimp, steamed or boiled is held as one side of the comparison. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus steamed; boiled or poached; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 1 of 6 context records; its summed listed input weight spans 40–40 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 Shrimp, fried vs Shrimp, steamed or boiled

Shrimp, steamed or boiled is held as one side of the comparison. The explicit record-description contrast is Preparation wording: fried versus steamed; boiled or poached; it is a selection cue, not evidence of cause.

Follow this evidence path 3 context records in this source topic Seafood mixed dishes

Stew, fish and Fish curry 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 26319130; 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.