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USDA source topicBeans, nuts & protein foods

USDA Bean, pea, legume dishes records: median 164 calories per 100 g across 23 foods

Across 23 exact USDA Survey Foods records in this topic, median energy is 164 kcal per 100 grams and the central 80% runs from 118 kcal to 231 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 23 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 23 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 118 kcal
    118 kcal
  2. Median 164 kcal
    164 kcal
  3. 90th percentile 231 kcal
    231 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Bean, pea, legume dishes” survey-food category. Within Feast’s broader navigation, they appear under Beans, nuts & protein foods (23 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Lentil curry with rice; Beans and white rice; Pot pie, no meat; Vegetarian stroganoff; Black beans and brown rice; Bean cake. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 23 descriptions instead of replacing them with one generic average.

A distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 23 records on this page. It shows the middle of this finite source set without treating its endpoints as typical.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g164 kcal118 kcal–231 kcal94 kcal–514 kcal23
Proteinper 100 g5.9 g3.9 g–7.7 g3.1 g–12.7 g23
Carbohydrateper 100 g23.7 g12.9 g–27.6 g11.8 g–49.9 g23
Total fatper 100 g4.7 g3.6 g–11.8 g2.4 g–41.2 g23
Dietary fiberper 100 g4.2 g3.1 g–5.3 g2.2 g–6 g23
Total sugarsper 100 g0.3 g0.2 g–3.7 g0.2 g–20.4 g23
Sodiumper 100 g296 mg211 mg–445 mg186 mg–689 mg23
Potassiumper 100 g240 mg192 mg–325 mg160 mg–351 mg23
Calciumper 100 g25 mg18 mg–76 mg15 mg–109 mg23
Ironper 100 g1.7 mg1.3 mg–2.4 mg0.9 mg–2.6 mg23

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

A comparatively wide central spread

Total fat: 4.7 g calculated median

Among 23 “Bean, pea, legume dishes” records, the central interval for total fat extends from 3.6 g to 11.8 g per 100 grams. The complete observed span is 2.4 g to 41.2 g.

10th percentile: The calculated boundary falls between 3.5 g in Lentil curry with rice and 3.9 g in Black bean salad; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 10 g in Vegetarian stroganoff and 12.2 g in Pot pie, no meat; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Total sugars: 0.3 g calculated median

Among 23 “Bean, pea, legume dishes” records, the central interval for total sugars extends from 0.2 g to 3.7 g per 100 grams. The complete observed span is 0.2 g to 20.4 g.

10th percentile: Beans and rice, from fast food / restaurant reports 0.2 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 3.5 g in Black bean salad and 3.7 g in Pot pie, no meat; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Calcium: 25 mg calculated median

Among 23 “Bean, pea, legume dishes” records, the central interval for calcium extends from 18 mg to 76 mg per 100 grams. The complete observed span is 15 mg to 109 mg.

10th percentile: The calculated boundary falls between 18 mg in Kidney beans and brown rice and 19 mg in Black beans and rice, from fast food / restaurant; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 54 mg in Beans and white rice and 82 mg in Vegetarian stroganoff; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 23 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

fast food

4 records use this wording, including Beans and rice, from fast food / restaurant; Black beans and rice, from fast food / restaurant; Kidney beans and rice, from fast food / restaurant.

restaurant

4 records use this wording, including Beans and rice, from fast food / restaurant; Black beans and rice, from fast food / restaurant; Kidney beans and rice, from fast food / restaurant.

Portion context

Household measures answer a different question than 100 grams.

23 of 23 records (100%) include at least one named measure in the source data. Together those records provide 31 usable named measures.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 01

    Match the exact description

    Look for the closest food name, preparation, additions, and context. “Bean, pea, legume dishes” is the collection label; the individual description is the actual reference.

  2. 02

    Compare on equal weight

    Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.

  3. 03

    Scale the closest listed measure

    Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.

  4. 04

    Add missing context

    Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

2 material differences

Black beans and brown rice

compared with Black beans and rice, from fast food / restaurant

Study the source records →2 material differences

Black beans and rice, from fast food / restaurant

compared with Black beans and white rice

Study the source records →2 material differences

Kidney beans and brown rice

compared with Kidney beans and rice, from fast food / restaurant

Study the source records →2 material differences

Pinto beans and brown rice

compared with Pinto beans and rice, from fast food / restaurant

Study the source records →1 material difference

Kidney beans and rice, from fast food / restaurant

compared with Kidney beans and white rice

Study the source records →1 material difference

Pinto beans and rice, from fast food / restaurant

compared with Pinto beans and white rice

Study the source records →

Browse all controlled food-record comparisons →

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 3 records Beans and rice Beans and rice: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 23 “Bean, pea, legume dishes” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
Bean cakeFDC 2707409 414 kcalper 100 g 5.8 gper 100 g 3 gper 100 g 186 mgper 100 g 32 gUSDA reference amount Full profileUSDA source ↗
Beans and brown riceFDC 2709033 162 kcalper 100 g 6.4 gper 100 g 3.9 gper 100 g 213 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Beans and rice, from fast food / restaurantFDC 2708986 185 kcalper 100 g 6.3 gper 100 g 3.6 gper 100 g 299 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Beans and rice, with meatFDC 2708992 162 kcalper 100 g 7.5 gper 100 g 4.4 gper 100 g 263 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Beans and rice, with tomatoesFDC 2708991 137 kcalper 100 g 4.7 gper 100 g 3.8 gper 100 g 309 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Beans and white riceFDC 2708990 164 kcalper 100 g 6.5 gper 100 g 3.7 gper 100 g 231 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Black bean saladFDC 2707395 94 kcalper 100 g 3.1 gper 100 g 3.4 gper 100 g 350 mgper 100 g 116 gUSDA reference amount Full profileUSDA source ↗
Black beans and brown riceFDC 2709035 158 kcalper 100 g 5.9 gper 100 g 5.3 gper 100 g 211 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Black beans and rice, from fast food / restaurantFDC 2708988 182 kcalper 100 g 5.8 gper 100 g 4.9 gper 100 g 296 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Black beans and white riceFDC 2708994 160 kcalper 100 g 6 gper 100 g 5 gper 100 g 228 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Chili, vegetarianFDC 2707411 119 kcalper 100 g 6.3 gper 100 g 6 gper 100 g 316 mgper 100 g 255 gUSDA reference amount Full profileUSDA source ↗
FalafelFDC 2707408 514 kcalper 100 g 8.3 gper 100 g 4.8 gper 100 g 499 mgper 100 g 28 gUSDA reference amount Full profileUSDA source ↗
Kidney beans and brown riceFDC 2709034 155 kcalper 100 g 5.8 gper 100 g 4.5 gper 100 g 211 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Kidney beans and rice, from fast food / restaurantFDC 2708987 179 kcalper 100 g 5.7 gper 100 g 4.2 gper 100 g 296 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Kidney beans and white riceFDC 2708993 158 kcalper 100 g 5.9 gper 100 g 4.3 gper 100 g 229 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Lentil curryFDC 2707431 111 kcalper 100 g 3.7 gper 100 g 3.4 gper 100 g 383 mgper 100 g 240 gUSDA reference amount Full profileUSDA source ↗
Lentil curry with riceFDC 2707432 118 kcalper 100 g 3.3 gper 100 g 2.2 gper 100 g 328 mgper 100 g 200 gUSDA reference amount Full profileUSDA source ↗
Pinto beans and brown riceFDC 2709036 164 kcalper 100 g 6 gper 100 g 5.4 gper 100 g 211 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Pinto beans and rice, from fast food / restaurantFDC 2708989 188 kcalper 100 g 5.9 gper 100 g 5 gper 100 g 296 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Pinto beans and white riceFDC 2708995 167 kcalper 100 g 6.1 gper 100 g 5.2 gper 100 g 228 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Pot pie, no meatFDC 2707475 242 kcalper 100 g 5.4 gper 100 g 3.5 gper 100 g 360 mgper 100 g 250 gUSDA reference amount Full profileUSDA source ↗
Swiss steak, with gravy, meatlessFDC 2707474 180 kcalper 100 g 12.7 gper 100 g 4 gper 100 g 689 mgper 100 g 162 gUSDA reference amount Full profileUSDA source ↗
Vegetarian stroganoffFDC 2707480 167 kcalper 100 g 7.7 gper 100 g 2.6 gper 100 g 460 mgper 100 g 94 gUSDA reference amount Full profileUSDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

The records are not laboratory measurements of every possible “Bean, pea, legume dishes” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The central range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Bean, pea, legume dishes” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 23 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.

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 10 exact records behind Bean, pea, legume dishes source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bean cake is higher in total fat per 100 g

Bean cake reports 21.4 g versus 3.5 g for Lentil curry with rice: a 17.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Vegetarian stroganoff is denser; Beans and rice, from fast food / restaurant is higher in its source amount

Vegetarian stroganoff reports 10 g per 100 g and 9.4 g in USDA source amount (94 g). Beans and rice, from fast food / restaurant reports a lower 7 g per 100 g but a higher 11.9 g in USDA source amount (170 g).

Record identity is part of the estimate

Distinguish “Lentil curry with rice” from “Beans and rice, with meat”

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 Bean, pea, legume dishes source topic, 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 Chicken curry

Lentil curry with rice 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 Pot pie

Pot pie, no meat is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Rice, brown, cooked, no added fat

USDA input 56205018 appears in 3 of 10 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 A formulation detail that separates records Rice, white, cooked, no added fat

USDA input 56205008 appears in 3 of 10 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 Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 15 mg in Bean cake to 82 mg in Vegetarian stroganoff, all per 100 g.

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

In this page’s records, calories runs from 118 kcal in Lentil curry with rice to 414 kcal in Bean cake, all per 100 g.

Follow this evidence path Inspect an exact record Lentil curry with rice

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707432 citation for this exact record—not a name-level average.

Follow this evidence path