This wiki page organizes 23 exact USDA Survey Foods records labeled “Bean, pea, legume dishes.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
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 robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 164 kcal | 118 kcal–231 kcal | 94 kcal–514 kcal | 23 |
| Proteinper 100 g | 5.9 g | 3.9 g–7.7 g | 3.1 g–12.7 g | 23 |
| Carbohydrateper 100 g | 23.7 g | 12.9 g–27.6 g | 11.8 g–49.9 g | 23 |
| Total fatper 100 g | 4.7 g | 3.6 g–11.8 g | 2.4 g–41.2 g | 23 |
| Dietary fiberper 100 g | 4.2 g | 3.1 g–5.3 g | 2.2 g–6 g | 23 |
| Total sugarsper 100 g | 0.3 g | 0.2 g–3.7 g | 0.2 g–20.4 g | 23 |
| Sodiumper 100 g | 296 mg | 211 mg–445 mg | 186 mg–689 mg | 23 |
| Potassiumper 100 g | 240 mg | 192 mg–325 mg | 160 mg–351 mg | 23 |
| Calciumper 100 g | 25 mg | 18 mg–76 mg | 15 mg–109 mg | 23 |
| Ironper 100 g | 1.7 mg | 1.3 mg–2.4 mg | 0.9 mg–2.6 mg | 23 |
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.
Calories context
Across 23 “Bean, pea, legume dishes” records, the middle reported calories value is 164 kcal per 100 grams. The central records run from 118 kcal to 231 kcal, while the complete observed span is 94 kcal to 514 kcal.
Lentil curry with rice is nearest the lower central boundary, and Pot pie, no meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 23 “Bean, pea, legume dishes” records, the middle reported protein value is 5.9 g per 100 grams. The central records run from 3.9 g to 7.7 g, while the complete observed span is 3.1 g to 12.7 g.
Lentil curry is nearest the lower central boundary, and Vegetarian stroganoff is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 23 “Bean, pea, legume dishes” records, the middle reported carbohydrate value is 23.7 g per 100 grams. The central records run from 12.9 g to 27.6 g, while the complete observed span is 11.8 g to 49.9 g.
Black bean salad is nearest the lower central boundary, and Pot pie, no meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 23 “Bean, pea, legume dishes” records, the middle reported total fat value is 4.7 g per 100 grams. The central records run from 3.6 g to 11.8 g, while the complete observed span is 2.4 g to 41.2 g.
Lentil curry with rice is nearest the lower central boundary, and Pot pie, no meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 23 “Bean, pea, legume dishes” records, the middle reported dietary fiber value is 4.2 g per 100 grams. The central records run from 3.1 g to 5.3 g, while the complete observed span is 2.2 g to 6 g.
Bean cake is nearest the lower central boundary, and Black beans and brown rice is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 23 “Bean, pea, legume dishes” records, the middle reported total sugars value is 0.3 g per 100 grams. The central records run from 0.2 g to 3.7 g, while the complete observed span is 0.2 g to 20.4 g.
Beans and rice, from fast food / restaurant is nearest the lower central boundary, and Pot pie, no meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 23 “Bean, pea, legume dishes” records, the middle reported sodium value is 296 mg per 100 grams. The central records run from 211 mg to 445 mg, while the complete observed span is 186 mg to 689 mg.
Black beans and brown rice is nearest the lower central boundary, and Vegetarian stroganoff is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 23 “Bean, pea, legume dishes” records, the middle reported potassium value is 240 mg per 100 grams. The central records run from 192 mg to 325 mg, while the complete observed span is 160 mg to 351 mg.
Lentil curry with rice is nearest the lower central boundary, and Beans and white rice is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 23 “Bean, pea, legume dishes” records, the middle reported calcium value is 25 mg per 100 grams. The central records run from 18 mg to 76 mg, while the complete observed span is 15 mg to 109 mg.
Kidney beans and brown rice is nearest the lower central boundary, and Vegetarian stroganoff is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 23 “Bean, pea, legume dishes” records, the middle reported iron value is 1.7 mg per 100 grams. The central records run from 1.3 mg to 2.4 mg, while the complete observed span is 0.9 mg to 2.6 mg.
Lentil curry with rice is nearest the lower central boundary, and Beans and rice, from fast food / restaurant is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
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.
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.
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
23 of 23 records (100%) include at least one named measure in the source data. Together those records provide 31 usable named measures.
Across the pooled named measures, the midpoint gram weight is 170 g. The central 10th-to-90th-percentile interval runs from 92 g to 255 g, while the complete observed span is 10–1,260 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
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.
Choosing a closer record
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.
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.
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.
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.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| 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
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
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 robust 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.
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 the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
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.
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.
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.
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.