USDA source ingredient 2031FNDDS 2021–2023
Spices, pepper, red or cayenne in USDA source formulations
USDA source ingredient 2031, “Spices, pepper, red or cayenne,” appears in 9 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 Taco or tostada salad with chicken; Jambalaya with meat and rice; Falafel; Pad Thai with chicken; Rice, white, with lentils, fat added. 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 9 complete records.
Every occurrence collected here uses ingredient code 2031 and the source description “Spices, pepper, red or cayenne.” 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 Burritos and tacos (4), Rice mixed dishes (3), Bean, pea, legume dishes (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.
Why this page qualifies: 9 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 2031 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
- Burritos and tacos4 records
Taco or tostada salad with chicken; Taco or tostada salad with chicken and sour cream; Taco or tostada salad with meat
- Rice mixed dishes3 records
Jambalaya with meat and rice; Rice, white, with lentils, fat added; Rice, white, with lentils, no added fat
- Bean, pea, legume dishes1 record
Falafel
- Fried rice and lo/chow mein1 record
Pad Thai with chicken
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 2031, 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 | 115 kcal | 167 kcal | 514 kcal | 9 |
| Proteinper 100 g of the complete food | 5.5 g | 7.5 g | 13.8 g | 9 |
| Carbohydrateper 100 g of the complete food | 8.7 g | 16.3 g | 29 g | 9 |
| Total fatper 100 g of the complete food | 0.3 g | 8 g | 41.2 g | 9 |
| Dietary fiberper 100 g of the complete food | 0.7 g | 2.8 g | 4.8 g | 9 |
| Sodiumper 100 g of the complete food | 189 mg | 315 mg | 499 mg | 9 |
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 9 food records that list code 2031
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.
9 records shown
| Linked USDA food record | USDA category | Formulation | Listed input weight | Weight share | Calories | Protein | Sodium | Citation |
|---|---|---|---|---|---|---|---|---|
| Falafel | Bean, pea, legume dishes | 11 input rows | 0.9 g | 0.2% | 514 kcal | 8.3 g | 499 mg | FDC 2707408 ↗ |
| Jambalaya with meat and rice | Rice mixed dishes | 14 input rows | 0.4 g | 0.02% | 161 kcal | 13.8 g | 379 mg | FDC 2706727 ↗ |
| Pad Thai with chicken | Fried rice and lo/chow mein | 16 input rows | 1.3 g | 0.08% | 154 kcal | 8.1 g | 384 mg | FDC 2708806 ↗ |
| Rice, white, with lentils, fat added | Rice mixed dishes | 8 input rows | 0.4 g | 0.04% | 150 kcal | 5.5 g | 189 mg | FDC 2709030 ↗ |
| Rice, white, with lentils, no added fat | Rice mixed dishes | 7 input rows | 0.4 g | 0.04% | 115 kcal | 5.8 g | 198 mg | FDC 2709031 ↗ |
| Taco or tostada salad with chicken | Burritos and tacos | 14 input rows | 0.4 g | 0.02% | 167 kcal | 7.8 g | 315 mg | FDC 2708509 ↗ |
| Taco or tostada salad with chicken and sour cream | Burritos and tacos | 15 input rows | 0.4 g | 0.02% | 171 kcal | 7.2 g | 282 mg | FDC 2708512 ↗ |
| Taco or tostada salad with meat | Burritos and tacos | 14 input rows | 0.4 g | 0.02% | 179 kcal | 7.5 g | 319 mg | FDC 2708508 ↗ |
| Taco or tostada salad with meat and sour cream | Burritos and tacos | 15 input rows | 0.4 g | 0.02% | 181 kcal | 6.9 g | 286 mg | FDC 2708511 ↗ |
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 2031; 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.