USDA ingredient referenceUpdated August 22, 2026

Tomatoes, red, ripe, canned in 33 Feast-indexed USDA foods

Within Feast’s 3,850-record USDA FNDDS reference corpus, “Tomatoes, red, ripe, canned” appears as a formulation input in 33 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 33 linked food records →

Exact nutrition reference, complete food catalog and source methodology

This page helps you find complete foods that include Tomatoes, red, ripe, canned 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 33 complete records.

Every occurrence collected here uses ingredient code 11531 and the source description “Tomatoes, red, ripe, canned, packed in tomato juice.” 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 Rice mixed dishes (20), Seafood mixed dishes (4), Pasta mixed dishes, excludes macaroni and cheese (3). 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

15%–26.1%

The middle half of linked records spans 11 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

Rice mixed dishes

20 of 33 linked records (61%) sit in this USDA category. The remainder span 5 other categories.

Most populated share band

15% to under 30%

22 records (67%) fall in this band after repeated rows for code 11531 are combined within each food.

Most frequent eligible co-input

Salt, table

It appears alongside code 11531 in 31 linked records (94%). 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 11531 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 11531 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 11531 have been combined.

Under 1%0 records
0 of 33
1% to under 5%1 record
1 of 33
5% to under 15%7 records
7 of 33
15% to under 30%22 records
22 of 33
30% to under 60%3 records
3 of 33
60% to 100%0 records
0 of 33

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
Rice mixed dishes	20	17.5%	14.9%–23.3%	10.2%–33.5%
Seafood mixed dishes	4	23.8%	21.2%–28.7%	20%–36.4%
Pasta mixed dishes, excludes macaroni and cheese	3	19.2%	10.3%–19.4%	1.4%–19.5%
Poultry mixed dishes	3	27%	26%–27.4%	24.9%–27.8%
Meat mixed dishes	2	21.7%	18.1%–25.3%	14.5%–28.9%

What the spread can tell you

In this collection, “Tomatoes, red, ripe, canned, packed in tomato juice” ranges from 1.4% to 36.4% of listed source-input weight, with a median of 17.9%. 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.

Important nutrition boundary

This collection does not support a verified standalone nutrition answer for “Tomatoes, red, ripe, canned, packed in tomato juice.”

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 11531, 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	33 kcal	97–115 kcal	105 kcal	206 kcal	33
Proteinper 100 g of the complete food	0.7 g	2.2–9.7 g	2.4 g	20.3 g	33
Carbohydrateper 100 g of the complete food	3 g	6.9–20.4 g	19.1 g	21.8 g	33
Total fatper 100 g of the complete food	0.3 g	1–4.2 g	2.4 g	10.9 g	33
Dietary fiberper 100 g of the complete food	0.7 g	0.9–1.7 g	1.1 g	1.8 g	33
Sodiumper 100 g of the complete food	134 mg	174–346 mg	198 mg	664 mg	33

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 33 Feast-indexed food records that list code 11531

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

33 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
Chicken or turkey cacciatore	Poultry mixed dishes	8 input rows	480 g	27.8%	174 kcal	13.2 g	664 mg	FDC 2706421 ↗
Chicken or turkey creole, without rice	Poultry mixed dishes	9 input rows	1,814.4 g	27%	103 kcal	13.8 g	364 mg	FDC 2706784 ↗
Eggplant and meat casserole	Meat mixed dishes	15 input rows	396.9 g	14.5%	96 kcal	7.1 g	176 mg	FDC 2710144 ↗
Gumbo with rice	Seafood mixed dishes	12 input rows	840 g	20%	89 kcal	8.2 g	400 mg	FDC 2706726 ↗
Gumbo, no rice	Seafood mixed dishes	11 input rows	840 g	21.6%	83 kcal	8.5 g	433 mg	FDC 2706879 ↗
Jambalaya with meat and rice	Rice mixed dishes	14 input rows	411.1 g	15.7%	161 kcal	13.8 g	379 mg	FDC 2706727 ↗
Lasagna with meat, home recipe	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	720 g	19.5%	206 kcal	13.6 g	416 mg	FDC 2708753 ↗
Noodles with vegetables in tomato-based sauce, diet frozen meal	Pasta mixed dishes, excludes macaroni and cheese	12 input rows	19.2 g	19.2%	70 kcal	3.6 g	134 mg	FDC 2709140 ↗
Rice, brown, with carrots and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	5 input rows	40.1 g	15%	111 kcal	2.2 g	171 mg	FDC 2709057 ↗
Rice, brown, with carrots and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	4 input rows	40.1 g	15.3%	97 kcal	2.2 g	174 mg	FDC 2709056 ↗
Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	6 input rows	26.6 g	10.2%	114 kcal	2.4 g	169 mg	FDC 2709067 ↗
Rice, brown, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	5 input rows	26.6 g	10.4%	100 kcal	2.4 g	172 mg	FDC 2709066 ↗
Rice, brown, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	5 input rows	40.1 g	14.5%	110 kcal	2.4 g	165 mg	FDC 2709060 ↗
Rice, brown, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	4 input rows	40.1 g	15.4%	98 kcal	2.4 g	173 mg	FDC 2709059 ↗
Rice, brown, with tomatoes and/or tomato based sauce, fat added	Rice mixed dishes	4 input rows	79.9 g	28.5%	105 kcal	2.1 g	174 mg	FDC 2709051 ↗
Rice, brown, with tomatoes and/or tomato based sauce, no added fat	Rice mixed dishes	3 input rows	79.9 g	29%	92 kcal	2.2 g	177 mg	FDC 2709050 ↗
Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	5 input rows	40.1 g	17.4%	114 kcal	2.1 g	196 mg	FDC 2709016 ↗
Rice, white, with carrots and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	4 input rows	40.1 g	17.8%	98 kcal	2.1 g	200 mg	FDC 2709015 ↗
Rice, white, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	6 input rows	26.6 g	11.9%	118 kcal	2.3 g	194 mg	FDC 2709025 ↗
Rice, white, with carrots, dark green vegetables, and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	5 input rows	26.6 g	12.1%	101 kcal	2.3 g	198 mg	FDC 2709024 ↗
Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	5 input rows	40.1 g	17.5%	115 kcal	2.3 g	194 mg	FDC 2709019 ↗
Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	4 input rows	40.1 g	17.9%	99 kcal	2.3 g	199 mg	FDC 2709018 ↗
Rice, white, with tomatoes and/or tomato-based sauce, fat added	Rice mixed dishes	4 input rows	79.9 g	32.8%	107 kcal	2 g	198 mg	FDC 2709010 ↗
Rice, white, with tomatoes and/or tomato-based sauce, no added fat	Rice mixed dishes	3 input rows	79.9 g	33.5%	91 kcal	2 g	201 mg	FDC 2709009 ↗
Shrimp creole, no rice	Seafood mixed dishes	6 input rows	480 g	36.4%	124 kcal	14.3 g	153 mg	FDC 2706856 ↗
Shrimp creole, with rice	Seafood mixed dishes	7 input rows	480 g	26.1%	123 kcal	10.1 g	436 mg	FDC 2706713 ↗
Spanish rice with ground beef	Rice mixed dishes	11 input rows	240 g	17.5%	163 kcal	9.7 g	346 mg	FDC 2709088 ↗
Spanish rice, fat added	Rice mixed dishes	10 input rows	240 g	23.2%	115 kcal	2.9 g	310 mg	FDC 2709085 ↗
Spanish rice, no added fat	Rice mixed dishes	9 input rows	240 g	23.5%	101 kcal	2.9 g	314 mg	FDC 2709086 ↗
Stewed gizzards, Puerto Rican style	Poultry mixed dishes	8 input rows	190 g	24.9%	179 kcal	20.3 g	380 mg	FDC 2706878 ↗
Swiss steak	Meat mixed dishes	9 input rows	453.6 g	28.9%	115 kcal	15.5 g	250 mg	FDC 2706732 ↗
Tortellini, cheese-filled, meatless, with tomato sauce, canned	Pasta mixed dishes, excludes macaroni and cheese	11 input rows	1.4 g	1.4%	91 kcal	3.5 g	305 mg	FDC 2708788 ↗
Vegetarian stew	Vegetable dishes	9 input rows	255 g	11.2%	33 kcal	0.7 g	144 mg	FDC 2707479 ↗

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 Tomatoes, red, ripe, canned, packed in tomato juice (USDA input 11531). Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken or turkey cacciatore is higher in total fat per 100 g

Chicken or turkey cacciatore reports 10.6 g versus 0.3 g for Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat: a 10.3 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added is denser; Chicken or turkey creole, without rice is higher in its source amount

Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added reports 114 kcal per 100 g and 147 kcal in USDA source amount (129 g). Chicken or turkey creole, without rice reports a lower 103 kcal per 100 g but a higher 253 kcal in USDA source amount (246 g).

Record identity is part of the estimate

Distinguish “Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added” from “Shrimp creole, no rice”

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 Tomatoes, red, ripe, canned, packed in tomato juice (USDA input 11531), 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 Rice, white

Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added and Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat 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 Shrimp creole

Shrimp creole, no rice 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 7 of 11 context records; its summed listed input weight spans 0.1–54.5 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 Onions, cooked, boiled, drained, without salt

USDA input 11283 appears in 4 of 11 context records; its summed listed input weight spans 0.1–420 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 Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added vs Rice, white, with tomatoes and/or tomato-based sauce, no added fat

Rice, white, with carrots and tomatoes and/or tomato-based sauce, fat added is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Rice, brown, with dark green vegetables and tomatoes and/or tomato-based sauce, fat added vs Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat

Rice, white, with dark green vegetables and tomatoes and/or tomato-based sauce, no added fat is held as one side of the comparison. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

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

In this page’s records, protein runs from 0.7 g in Vegetarian stew to 15.5 g in Swiss steak, 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 11531; 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.