Typical listed-weight range
30.2%–70.7%
The middle half of linked records spans 40.5 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
Soybeans, mature cooked, without salt in 3 Feast-indexed USDA foods
Within Feast’s 3,850-record USDA FNDDS reference corpus, “Soybeans, mature cooked, without salt” 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
This page helps you find complete foods that include Soybeans, mature cooked, without salt 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 3 complete records.
Every occurrence collected here uses ingredient code 16109 and the source description “Soybeans, mature cooked, boiled, without salt.” 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 Beans, peas, legumes (1), Other vegetables and combinations (1), Plant-based yogurt (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
Beans, peas, legumes
1 of 3 linked records (33%) sits in this USDA category. The remainder span 2 other categories.
Most populated share band
5% to under 15%
1 record (33%) falls in this band after repeated rows for code 16109 are combined within each food.
Most frequent eligible co-input
Salt, table
It appears alongside code 16109 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 16109 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
- Beans, peas, legumes1 record
- Other vegetables and combinations1 record
- Plant-based yogurt1 record
Important nutrition boundary
This collection does not support a verified standalone nutrition answer for “Soybeans, mature cooked, boiled, without salt.”
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 16109, 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 | 90 kcal | 103–167 kcal | 116 kcal | 218 kcal | 3 |
| Proteinper 100 g of the complete food | 4.8 g | 7.3–13.4 g | 9.8 g | 16.9 g | 3 |
| Carbohydrateper 100 g of the complete food | 6.1 g | 6.9–10 g | 7.8 g | 12.3 g | 3 |
| Total fatper 100 g of the complete food | 2.6 g | 4.8–10.9 g | 6.9 g | 14.8 g | 3 |
| Dietary fiberper 100 g of the complete food | 0.9 g | 2.1–4.4 g | 3.3 g | 5.6 g | 3 |
| Sodiumper 100 g of the complete food | 30 mg | 78–172 mg | 126 mg | 217 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 16109
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 |
|---|---|---|---|---|---|---|---|---|
| Bean sprouts, cooked | Other vegetables and combinations | 4 input rows | 50 g | 48.4% | 116 kcal | 9.8 g | 126 mg | FDC 2709871 ↗ |
| Soybeans, cooked | Beans, peas, legumes | 3 input rows | 100 g | 92.9% | 218 kcal | 16.9 g | 217 mg | FDC 2707388 ↗ |
| Yogurt, soy | Plant-based yogurt | 4 input rows | 12 g | 12% | 90 kcal | 4.8 g | 30 mg | FDC 2707444 ↗ |
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 Soybeans, mature cooked, boiled, without salt (USDA input 16109). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Yogurt, soy is higher in vitamin D per 100 g
Yogurt, soy reports 1.2 µg versus 0 µg for Bean sprouts, cooked: a 1.2 µg difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Bean sprouts, cooked is denser; Yogurt, soy is higher in its source amount
Bean sprouts, cooked reports 116 kcal per 100 g and 67 kcal in USDA source amount (58 g). Yogurt, soy reports a lower 90 kcal per 100 g but a higher 153 kcal in USDA source amount (170 g).
Record identity is part of the estimate
Distinguish “Soybeans, cooked” from “Yogurt, soy”
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 Soybeans, mature cooked, boiled, without salt (USDA input 16109), 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 Bean sprouts
Bean sprouts, cooked is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Best next guide for this exact record YogurtYogurt, soy is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path A formulation detail that separates records Jams and preservesUSDA input 19297 appears in 1 of 3 context records; its summed listed input weight spans 15–15 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 Oil or table fat, NFSUSDA input 81200100 appears in 1 of 3 context records; its summed listed input weight spans 3–3 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 Bean sprouts, cooked vs Bean sprouts, rawBean sprouts, cooked is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.
Follow this evidence path Put the observed spread in corpus context Vitamin D: density and serving contextIn this page’s records, vitamin D runs from 0 µg in Bean sprouts, cooked to 1.2 µg in Yogurt, soy, all per 100 g.
Follow this evidence path Put the observed spread in corpus context Sodium: density and serving contextIn this page’s records, sodium runs from 30 mg in Yogurt, soy to 217 mg in Soybeans, cooked, all per 100 g.
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 16109; 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.