This wiki page organizes 60 exact USDA Survey Foods records labeled “Beans, peas, legumes.” 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 “Beans, peas, legumes” survey-food category. Within Feast’s broader navigation, they appear under Beans, nuts & protein foods (60 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 Baked beans; Blackeyed peas, from dried; Chickpeas, from dried, fat added; Pinto beans with meat; Pinto beans, from dried, no added fat; Lentils, from canned. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 60 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 | 167 kcal | 105 kcal–211 kcal | 89 kcal–469 kcal | 60 |
| Proteinper 100 g | 8.3 g | 5 g–10.7 g | 4.4 g–38.6 g | 60 |
| Carbohydrateper 100 g | 21.6 g | 17.2 g–27.6 g | 7.8 g–62.2 g | 60 |
| Total fatper 100 g | 6.8 g | 0.5 g–9.5 g | 0.4 g–25.4 g | 60 |
| Dietary fiberper 100 g | 7.2 g | 4.3 g–9 g | 3.2 g–18.6 g | 60 |
| Total sugarsper 100 g | 1.7 g | 0.3 g–6.3 g | 0 g–14.1 g | 60 |
| Sodiumper 100 g | 273 mg | 217 mg–391 mg | 127 mg–1,740 mg | 60 |
| Potassiumper 100 g | 367 mg | 231 mg–499 mg | 224 mg–1,470 mg | 60 |
| Calciumper 100 g | 43 mg | 19 mg–79 mg | 13 mg–143 mg | 60 |
| Ironper 100 g | 2.1 mg | 1.4 mg–3.3 mg | 0.3 mg–7.8 mg | 60 |
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 60 “Beans, peas, legumes” records, the middle reported calories value is 167 kcal per 100 grams. The central records run from 105 kcal to 211 kcal, while the complete observed span is 89 kcal to 469 kcal.
Baked beans is nearest the lower central boundary, and Chickpeas, from dried, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 60 “Beans, peas, legumes” records, the middle reported protein value is 8.3 g per 100 grams. The central records run from 5 g to 10.7 g, while the complete observed span is 4.4 g to 38.6 g.
Refried beans is nearest the lower central boundary, and Pinto beans with meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 60 “Beans, peas, legumes” records, the middle reported carbohydrate value is 21.6 g per 100 grams. The central records run from 17.2 g to 27.6 g, while the complete observed span is 7.8 g to 62.2 g.
Beans and franks is nearest the lower central boundary, and Chickpeas, from dried, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 60 “Beans, peas, legumes” records, the middle reported total fat value is 6.8 g per 100 grams. The central records run from 0.5 g to 9.5 g, while the complete observed span is 0.4 g to 25.4 g.
Kidney beans, from dried, no added fat is nearest the lower central boundary, and Kidney beans, from fast food / restaurant is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 60 “Beans, peas, legumes” records, the middle reported dietary fiber value is 7.2 g per 100 grams. The central records run from 4.3 g to 9 g, while the complete observed span is 3.2 g to 18.6 g.
Baked beans from fast food / restaurant is nearest the lower central boundary, and Pinto beans, from dried, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 60 “Beans, peas, legumes” records, the middle reported total sugars value is 1.7 g per 100 grams. The central records run from 0.3 g to 6.3 g, while the complete observed span is 0 g to 14.1 g.
Black beans, from dried, no added fat is nearest the lower central boundary, and Beans and franks is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 60 “Beans, peas, legumes” records, the middle reported sodium value is 273 mg per 100 grams. The central records run from 217 mg to 391 mg, while the complete observed span is 127 mg to 1,740 mg.
Black beans, from dried, fat added is nearest the lower central boundary, and Baked beans is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 60 “Beans, peas, legumes” records, the middle reported potassium value is 367 mg per 100 grams. The central records run from 231 mg to 499 mg, while the complete observed span is 224 mg to 1,470 mg.
Baked beans is nearest the lower central boundary, and White beans, from canned, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 60 “Beans, peas, legumes” records, the middle reported calcium value is 43 mg per 100 grams. The central records run from 19 mg to 79 mg, while the complete observed span is 13 mg to 143 mg.
Dal is nearest the lower central boundary, and Pinto beans, from canned, no added fat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 60 “Beans, peas, legumes” records, the middle reported iron value is 2.1 mg per 100 grams. The central records run from 1.4 mg to 3.3 mg, while the complete observed span is 0.3 mg to 7.8 mg.
Baked beans from fast food / restaurant is nearest the lower central boundary, and Lentils, from dried, no added fat 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 60 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.
17 records use this wording, including Black beans, from canned, fat added; Black beans, from canned, no added fat; Black beans, from canned, reduced sodium.
13 records use this wording, including Beans and tomatoes, fat added; Black beans, from canned, fat added; Black beans, from dried, fat added.
13 records use this wording, including Beans and tomatoes, no added fat; Black beans, from canned, no added fat; Black beans, from dried, no added fat.
7 records use this wording, including Baked beans, reduced sodium; Black beans, from canned, reduced sodium; Chickpeas, from canned, reduced sodium.
5 records use this wording, including Edamame, cooked; Fava beans, cooked; Mung beans, cooked.
5 records use this wording, including Baked beans from fast food / restaurant; Black beans, from fast food / restaurant; Kidney beans, from fast food / restaurant.
5 records use this wording, including Baked beans from fast food / restaurant; Black beans, from fast food / restaurant; Kidney beans, from fast food / restaurant.
4 records use this wording, including Baked beans; Baked beans from fast food / restaurant; Baked beans, reduced sodium.
Portion context
60 of 60 records (100%) include at least one named measure in the source data. Together those records provide 90 usable named measures.
Across the pooled named measures, the midpoint gram weight is 180 g. The central 10th-to-90th-percentile interval runs from 69 g to 260 g, while the complete observed span is 2–260 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. “Beans, peas, legumes” 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 |
|---|---|---|---|---|---|---|
| Baked beansFDC 2707390 | 105 kcalper 100 g | 4.5 gper 100 g | 4.4 gper 100 g | 391 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Baked beans from fast food / restaurantFDC 2707392 | 116 kcalper 100 g | 4.4 gper 100 g | 4.3 gper 100 g | 491 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Baked beans, reduced sodiumFDC 2707410 | 104 kcalper 100 g | 4.8 gper 100 g | 5.5 gper 100 g | 270 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Baked beans, vegetarianFDC 2707391 | 94 kcalper 100 g | 4.8 gper 100 g | 4.1 gper 100 g | 343 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Beans and franksFDC 2707405 | 138 kcalper 100 g | 6.7 gper 100 g | 3.3 gper 100 g | 438 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Beans and tomatoes, fat addedFDC 2707394 | 142 kcalper 100 g | 6.1 gper 100 g | 6.1 gper 100 g | 351 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Beans and tomatoes, no added fatFDC 2707393 | 101 kcalper 100 g | 6.4 gper 100 g | 6.4 gper 100 g | 370 mgper 100 g | 127 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans with meatFDC 2707366 | 177 kcalper 100 g | 10.6 gper 100 g | 7 gper 100 g | 275 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from canned, fat addedFDC 2707362 | 178 kcalper 100 g | 8.5 gper 100 g | 9.8 gper 100 g | 335 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from canned, no added fatFDC 2707363 | 134 kcalper 100 g | 8.9 gper 100 g | 10.1 gper 100 g | 348 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from canned, reduced sodiumFDC 2707364 | 178 kcalper 100 g | 8.5 gper 100 g | 9.8 gper 100 g | 195 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from dried, fat addedFDC 2707360 | 181 kcalper 100 g | 8.2 gper 100 g | 8.1 gper 100 g | 217 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from dried, no added fatFDC 2707361 | 131 kcalper 100 g | 8.8 gper 100 g | 8.6 gper 100 g | 232 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Black beans, from fast food / restaurantFDC 2707365 | 200 kcalper 100 g | 8 gper 100 g | 7.8 gper 100 g | 350 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Blackeyed peas, from driedFDC 2707413 | 166 kcalper 100 g | 7.2 gper 100 g | 6 gper 100 g | 220 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Chickpeas, from canned, fat addedFDC 2707417 | 197 kcalper 100 g | 7.9 gper 100 g | 7 gper 100 g | 315 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Chickpeas, from canned, no added fatFDC 2707418 | 146 kcalper 100 g | 8.2 gper 100 g | 7.3 gper 100 g | 327 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Chickpeas, from canned, reduced sodiumFDC 2707419 | 197 kcalper 100 g | 7.9 gper 100 g | 7.1 gper 100 g | 212 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Chickpeas, from dried, fat addedFDC 2707415 | 211 kcalper 100 g | 8.2 gper 100 g | 7.1 gper 100 g | 222 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Chickpeas, from dried, no added fatFDC 2707416 | 163 kcalper 100 g | 8.8 gper 100 g | 7.6 gper 100 g | 238 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| DalFDC 2707427 | 145 kcalper 100 g | 8.6 gper 100 g | 7.5 gper 100 g | 309 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Edamame, cookedFDC 2707436 | 140 kcalper 100 g | 11.5 gper 100 g | 5 gper 100 g | 127 mgper 100 g | 80 gUSDA reference amount | Full profileUSDA source ↗ |
| Fava beans, cookedFDC 2707367 | 161 kcalper 100 g | 7.1 gper 100 g | 5 gper 100 g | 220 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans with meatFDC 2707386 | 173 kcalper 100 g | 10.5 gper 100 g | 5.9 gper 100 g | 275 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from canned, fat addedFDC 2707382 | 186 kcalper 100 g | 8.4 gper 100 g | 7.7 gper 100 g | 299 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from canned, no added fatFDC 2707383 | 135 kcalper 100 g | 8.7 gper 100 g | 8 gper 100 g | 311 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from canned, reduced sodiumFDC 2707384 | 186 kcalper 100 g | 8.4 gper 100 g | 8.5 gper 100 g | 188 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from dried, fat addedFDC 2707380 | 177 kcalper 100 g | 8.1 gper 100 g | 6.9 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from dried, no added fatFDC 2707381 | 126 kcalper 100 g | 8.6 gper 100 g | 7.4 gper 100 g | 233 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Kidney beans, from fast food / restaurantFDC 2707385 | 195 kcalper 100 g | 7.8 gper 100 g | 6.7 gper 100 g | 350 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Lentils, from cannedFDC 2707426 | 166 kcalper 100 g | 8.4 gper 100 g | 7.3 gper 100 g | 325 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Lentils, from dried, fat addedFDC 2707424 | 166 kcalper 100 g | 8.4 gper 100 g | 7.3 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Lentils, from dried, no added fatFDC 2707425 | 115 kcalper 100 g | 9 gper 100 g | 7.9 gper 100 g | 233 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Lima beans, from driedFDC 2707369 | 165 kcalper 100 g | 7.3 gper 100 g | 6.5 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Mung beans, cookedFDC 2707389 | 156 kcalper 100 g | 6.5 gper 100 g | 7.1 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Papad, grilled or broiledFDC 2707429 | 371 kcalper 100 g | 25.6 gper 100 g | 18.6 gper 100 g | 1,740 mgper 100 g | 9 gUSDA reference amount | Full profileUSDA source ↗ |
| Peruvian beans, from driedFDC 2707387 | 192 kcalper 100 g | 8.5 gper 100 g | 9.7 gper 100 g | 220 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Pink beans, cookedFDC 2707370 | 197 kcalper 100 g | 8.4 gper 100 g | 4.9 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans with meatFDC 2707378 | 186 kcalper 100 g | 10.7 gper 100 g | 7.2 gper 100 g | 275 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from canned, fat addedFDC 2707374 | 188 kcalper 100 g | 7.4 gper 100 g | 7.4 gper 100 g | 303 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from canned, no added fatFDC 2707375 | 137 kcalper 100 g | 7.7 gper 100 g | 7.7 gper 100 g | 315 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from canned, reduced sodiumFDC 2707376 | 188 kcalper 100 g | 7.4 gper 100 g | 7.4 gper 100 g | 234 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from dried, fat addedFDC 2707372 | 191 kcalper 100 g | 8.4 gper 100 g | 8.4 gper 100 g | 217 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from dried, no added fatFDC 2707373 | 142 kcalper 100 g | 9 gper 100 g | 8.9 gper 100 g | 232 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Pinto beans, from fast food / restaurantFDC 2707377 | 210 kcalper 100 g | 8.1 gper 100 g | 8.1 gper 100 g | 350 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Pork and beansFDC 2707406 | 105 kcalper 100 g | 4.5 gper 100 g | 4.4 gper 100 g | 391 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Refried beansFDC 2707396 | 90 kcalper 100 g | 5 gper 100 g | 3.7 gper 100 g | 370 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Refried beans with meatFDC 2707398 | 99 kcalper 100 g | 7.8 gper 100 g | 3.2 gper 100 g | 406 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Refried beans, from canned, reduced sodiumFDC 2707399 | 89 kcalper 100 g | 5 gper 100 g | 3.7 gper 100 g | 138 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Refried beans, from fast food / restaurantFDC 2707397 | 177 kcalper 100 g | 6.7 gper 100 g | 7.8 gper 100 g | 402 mgper 100 g | 130 gUSDA reference amount | Full profileUSDA source ↗ |
| Soy nutsFDC 2707433 | 469 kcalper 100 g | 38.6 gper 100 g | 17.7 gper 100 g | 163 mgper 100 g | 28 gUSDA reference amount | Full profileUSDA source ↗ |
| Soybeans, cookedFDC 2707388 | 218 kcalper 100 g | 16.9 gper 100 g | 5.6 gper 100 g | 217 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Split peas, from dried, fat addedFDC 2707421 | 168 kcalper 100 g | 7.8 gper 100 g | 7.7 gper 100 g | 218 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| Split peas, from dried, no added fatFDC 2707420 | 117 kcalper 100 g | 8.3 gper 100 g | 8.2 gper 100 g | 233 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| Wasabi peasFDC 2707422 | 432 kcalper 100 g | 14.1 gper 100 g | 3.8 gper 100 g | 300 mgper 100 g | 30 gUSDA reference amount | Full profileUSDA source ↗ |
| White beans, from canned, fat addedFDC 2707356 | 211 kcalper 100 g | 10.4 gper 100 g | 6.9 gper 100 g | 333 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| White beans, from canned, no added fatFDC 2707357 | 168 kcalper 100 g | 10.8 gper 100 g | 7.2 gper 100 g | 345 mgper 100 g | 90 gUSDA reference amount | Full profileUSDA source ↗ |
| White beans, from canned, reduced sodiumFDC 2707358 | 211 kcalper 100 g | 10.4 gper 100 g | 6.9 gper 100 g | 251 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| White beans, from dried, fat addedFDC 2707354 | 188 kcalper 100 g | 9 gper 100 g | 5.9 gper 100 g | 221 mgper 100 g | 92 gUSDA reference amount | Full profileUSDA source ↗ |
| White beans, from dried, no added fatFDC 2707355 | 138 kcalper 100 g | 9.7 gper 100 g | 6.3 gper 100 g | 237 mgper 100 g | 90 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 “Beans, peas, legumes” 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 60 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.