USDA ingredient referenceUpdated August 22, 2026

Spices, pepper, black in 46 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Spices, pepper, black” appears as a formulation input in 46 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 46 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Spices, pepper, black 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 46 complete records.

Every occurrence collected here uses ingredient code 2030 and the source description “Spices, pepper, black.” 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 Meat mixed dishes (19), Poultry mixed dishes (7), Pasta mixed dishes, excludes macaroni and cheese (6). 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.

Typical listed-weight range

0.03%–0.07%

The middle half of linked records spans 0.04 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

Meat mixed dishes

19 of 46 linked records (41%) sit in this USDA category. The remainder span 7 other categories.

Most populated share band

Under 1%

46 records (100%) fall in this band after repeated rows for code 2030 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 2030 in 45 linked records (98%). 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 2030 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 2030 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 2030 have been combined.

Under 1%46 records
46 of 46
1% to under 5%0 records
0 of 46
5% to under 15%0 records
0 of 46
15% to under 30%0 records
0 of 46
30% to under 60%0 records
0 of 46
60% to 100%0 records
0 of 46

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
Meat mixed dishes	19	0.04%	0.03%–0.06%	0.02%–0.2%
Poultry mixed dishes	7	0.05%	0.03%–0.06%	0.02%–0.09%
Pasta mixed dishes, excludes macaroni and cheese	6	0.06%	0.06%–0.06%	0.04%–0.06%
Seafood mixed dishes	4	0.05%	0.03%–0.1%	0.03%–0.2%
Rice mixed dishes	3	0.01%	0.01%–0.06%	0.01%–0.1%
Turnovers and other grain-based items	3	0.06%	0.06%–0.07%	0.06%–0.07%
Vegetable dishes	3	0.1%	0.08%–0.1%	0.06%–0.1%

What the spread can tell you

In this collection, “Spices, pepper, black” ranges from 0.01% to 0.2% of listed source-input weight, with a median of 0.05%. 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 “Spices, pepper, black.”

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 2030, 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	77 kcal	141–196 kcal	169 kcal	387 kcal	46
Proteinper 100 g of the complete food	1.6 g	9.8–16.4 g	13.3 g	22.6 g	46
Carbohydrateper 100 g of the complete food	1.3 g	5.8–12 g	7.7 g	21.3 g	46
Total fatper 100 g of the complete food	2.2 g	6.3–10.7 g	8.3 g	30.6 g	46
Dietary fiberper 100 g of the complete food	0.2 g	0.6–1 g	0.8 g	3.1 g	46
Sodiumper 100 g of the complete food	118 mg	323–456 mg	394 mg	999 mg	46

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 46 Feast-indexed food records that list code 2030

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

46 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
Adobo, with noodles	Poultry mixed dishes	7 input rows	0.5 g	0.02%	172 kcal	16.9 g	510 mg	FDC 2708809 ↗
Adobo, with rice	Poultry mixed dishes	7 input rows	0.5 g	0.03%	181 kcal	17.7 g	522 mg	FDC 2708958 ↗
Beef burgundy	Meat mixed dishes	10 input rows	0.5 g	0.02%	148 kcal	18.5 g	369 mg	FDC 2706371 ↗
Beef steak with onions, Puerto Rican style	Meat mixed dishes	7 input rows	2.1 g	0.2%	321 kcal	20.9 g	999 mg	FDC 2706754 ↗
Beef stroganoff	Meat mixed dishes	9 input rows	0.5 g	0.04%	150 kcal	10.1 g	458 mg	FDC 2706382 ↗
Beef stroganoff with noodles	Meat mixed dishes	11 input rows	0.5 g	0.03%	129 kcal	7.8 g	316 mg	FDC 2706486 ↗
Beef, roast, hash	Meat mixed dishes	7 input rows	0.5 g	0.04%	140 kcal	13.2 g	486 mg	FDC 2706476 ↗
Bruschetta	Vegetable sandwiches/burgers	7 input rows	0.1 g	0.01%	171 kcal	4.3 g	264 mg	FDC 2707652 ↗
Cheese quiche, meatless	Turnovers and other grain-based items	8 input rows	0.5 g	0.07%	365 kcal	11.9 g	361 mg	FDC 2708733 ↗
Chicken fricassee, Puerto Rican style	Poultry mixed dishes	13 input rows	0.5 g	0.03%	172 kcal	12.1 g	753 mg	FDC 2706710 ↗
Chicken or turkey cordon bleu	Poultry mixed dishes	12 input rows	1.1 g	0.09%	210 kcal	22.6 g	589 mg	FDC 2706441 ↗
Chicken or turkey creole, without rice	Poultry mixed dishes	9 input rows	4.2 g	0.06%	103 kcal	13.8 g	364 mg	FDC 2706784 ↗
Dirty rice	Rice mixed dishes	10 input rows	2.1 g	0.1%	112 kcal	5.1 g	316 mg	FDC 2709078 ↗
Grape leaves stuffed with rice	Rice mixed dishes	12 input rows	0.1 g	0.01%	168 kcal	2.3 g	166 mg	FDC 2709064 ↗
Gumbo with rice	Seafood mixed dishes	12 input rows	1.1 g	0.03%	89 kcal	8.2 g	400 mg	FDC 2706726 ↗
Gumbo, no rice	Seafood mixed dishes	11 input rows	1.1 g	0.03%	83 kcal	8.5 g	433 mg	FDC 2706879 ↗
Jambalaya with meat and rice	Rice mixed dishes	14 input rows	0.3 g	0.01%	161 kcal	13.8 g	379 mg	FDC 2706727 ↗
Lasagna with chicken or turkey	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	2.1 g	0.06%	205 kcal	13.7 g	387 mg	FDC 2708756 ↗
Lasagna with meat and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	2.1 g	0.06%	207 kcal	13.3 g	412 mg	FDC 2708755 ↗
Lasagna with meat, home recipe	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	2.1 g	0.06%	206 kcal	13.6 g	416 mg	FDC 2708753 ↗
Lasagna, meatless, with vegetables	Pasta mixed dishes, excludes macaroni and cheese	15 input rows	2.1 g	0.06%	188 kcal	11.2 g	384 mg	FDC 2708759 ↗
Lasagna, with chicken or turkey, and spinach	Pasta mixed dishes, excludes macaroni and cheese	13 input rows	2.1 g	0.06%	201 kcal	13.5 g	381 mg	FDC 2708757 ↗
Lobster with sauce, Puerto Rican style	Seafood mixed dishes	10 input rows	0.5 g	0.06%	154 kcal	10.8 g	719 mg	FDC 2706869 ↗
Macaroni with tuna, Puerto Rican style	Pasta mixed dishes, excludes macaroni and cheese	8 input rows	0.3 g	0.04%	147 kcal	7.7 g	359 mg	FDC 2708810 ↗
Meat loaf made with beef	Meat mixed dishes	7 input rows	0.5 g	0.07%	199 kcal	17.5 g	416 mg	FDC 2706499 ↗
Meat loaf made with beef and pork	Meat mixed dishes	8 input rows	0.5 g	0.07%	196 kcal	17.3 g	412 mg	FDC 2706581 ↗
Meat loaf made with beef and pork, with tomato-based sauce	Meat mixed dishes	9 input rows	0.5 g	0.05%	157 kcal	13.6 g	426 mg	FDC 2706583 ↗
Meat loaf made with beef, veal and pork	Meat mixed dishes	8 input rows	0.5 g	0.07%	196 kcal	17.3 g	412 mg	FDC 2706582 ↗
Meat loaf made with beef, with tomato-based sauce	Meat mixed dishes	8 input rows	0.5 g	0.05%	159 kcal	13.8 g	429 mg	FDC 2706500 ↗
Meat loaf made with chicken or turkey	Poultry mixed dishes	8 input rows	0.5 g	0.07%	172 kcal	18.8 g	446 mg	FDC 2706547 ↗
Meat loaf made with chicken or turkey, with tomato-based sauce	Poultry mixed dishes	9 input rows	0.5 g	0.05%	145 kcal	15.5 g	449 mg	FDC 2706548 ↗
Meat loaf made with venison/deer	Meat mixed dishes	7 input rows	0.5 g	0.05%	166 kcal	19 g	378 mg	FDC 2706525 ↗
Octopus salad, Puerto Rican style	Seafood mixed dishes	6 input rows	1 g	0.2%	170 kcal	9.7 g	129 mg	FDC 2706870 ↗
Pork with chili and tomatoes	Meat mixed dishes	7 input rows	1.1 g	0.08%	95 kcal	11.6 g	118 mg	FDC 2706411 ↗
Quiche with meat, poultry or fish	Turnovers and other grain-based items	9 input rows	0.5 g	0.06%	387 kcal	15.5 g	570 mg	FDC 2708731 ↗
Spinach quiche, meatless	Turnovers and other grain-based items	9 input rows	0.5 g	0.06%	299 kcal	10.3 g	317 mg	FDC 2708732 ↗
Stewed goat, Puerto Rican style	Meat mixed dishes	12 input rows	0.5 g	0.05%	265 kcal	22.3 g	752 mg	FDC 2706414 ↗
Stewed seasoned ground beef, Mexican style	Meat mixed dishes	10 input rows	0.5 g	0.04%	169 kcal	14.3 g	464 mg	FDC 2706393 ↗
Stewed, seasoned, ground beef and pork with potatoes, Mexican style	Meat mixed dishes	12 input rows	0.5 g	0.03%	143 kcal	12.8 g	193 mg	FDC 2706586 ↗
Stewed, seasoned, ground beef and pork, Mexican style	Meat mixed dishes	11 input rows	0.5 g	0.04%	139 kcal	16.7 g	338 mg	FDC 2706472 ↗
Stewed, seasoned, ground beef with potatoes, Mexican style	Meat mixed dishes	11 input rows	0.5 g	0.03%	137 kcal	10.4 g	333 mg	FDC 2706479 ↗
Stuffed cabbage, with meat and rice, Syrian dish, Puerto Rican style	Meat mixed dishes	10 input rows	0.3 g	0.02%	84 kcal	3.1 g	147 mg	FDC 2710143 ↗
Stuffed pepper, with rice and meat	Vegetable dishes	10 input rows	0.5 g	0.06%	178 kcal	7.8 g	320 mg	FDC 2709073 ↗
Stuffed tomato, with rice and meat	Vegetable dishes	8 input rows	0.3 g	0.1%	99 kcal	4.8 g	183 mg	FDC 2709075 ↗
Stuffed tomato, with rice, meatless	Vegetable dishes	7 input rows	0.3 g	0.1%	77 kcal	1.6 g	123 mg	FDC 2709076 ↗
Swedish meatballs with cream or white sauce	Meat mixed dishes	12 input rows	0.3 g	0.03%	170 kcal	12.5 g	537 mg	FDC 2706384 ↗

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 11 exact records behind Spices, pepper, black (USDA input 2030). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Quiche with meat, poultry or fish is higher in vitamin D per 100 g

Quiche with meat, poultry or fish reports 1.1 µg versus 0 µg for Beef, roast, hash: a 1.1 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Quiche with meat, poultry or fish is denser; Lasagna with meat and spinach is higher in its source amount

Quiche with meat, poultry or fish reports 387 kcal per 100 g and 437 kcal in USDA source amount (113 g). Lasagna with meat and spinach reports a lower 207 kcal per 100 g but a higher 518 kcal in USDA source amount (250 g).

Record identity is part of the estimate

Distinguish “Beef, roast, hash” from “Beef steak with onions, Puerto Rican style”

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 Spices, pepper, black (USDA input 2030), 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 Lasagna

Lasagna with meat and spinach 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 Beef

Beef, roast, hash 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, raw

USDA input 11282 appears in 6 of 11 context records; its summed listed input weight spans 35–440 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 Eggs, Grade A, Large, egg whole

USDA input 1123 appears in 4 of 11 context records; its summed listed input weight spans 50–150 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 3 context records in this source topic Meat mixed dishes

Beef, roast, hash and Meat loaf made with beef and pork, with tomato-based sauce 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 Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Beef, roast, hash to 1.1 µg in Quiche with meat, poultry or fish, all per 100 g.

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

In this page’s records, calcium runs from 13 mg in Stuffed tomato, with rice, meatless to 262 mg in Lasagna with meat and spinach, all per 100 g.

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 2030; 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.