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USDA source topicVegetables

USDA Other red and orange vegetables records: median 82 calories per 100 g across 15 foods

Across 15 exact USDA Survey Foods records in this topic, median energy is 82 kcal per 100 grams and the central 80% runs from 33 kcal to 120 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 15 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 15 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 33 kcal
    33 kcal
  2. Median 82 kcal
    82 kcal
  3. 90th percentile 120 kcal
    120 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Other red and orange vegetables” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (15 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 Peppers, sweet, red, raw; Sweet potato, baked, no added fat; Sweet potato, canned, fat added; Peppers, red, cooked; Sweet potato, boiled, no added fat; Winter squash, raw. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 15 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 15 records on this page. It shows the middle of this finite source set without treating its endpoints as typical. Because this topic contains fewer than 20 records, treat the percentile positions as a compact map of the listed entries—not as a stable population estimate.

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 g82 kcal33 kcal–120 kcal26 kcal–187 kcal15
Proteinper 100 g1.2 g0.9 g–1.6 g0.7 g–1.9 g15
Carbohydrateper 100 g17.1 g6.6 g–20.6 g6.3 g–37.7 g15
Total fatper 100 g2.8 g0.2 g–4.5 g0.1 g–4.5 g15
Dietary fiberper 100 g2.4 g1.2 g–3.1 g0.5 g–3.1 g15
Total sugarsper 100 g4.8 g2.9 g–7.3 g2.5 g–29.4 g15
Sodiumper 100 g132 mg6 mg–189 mg0 mg–211 mg15
Potassiumper 100 g311 mg205 mg–495 mg114 mg–504 mg15
Calciumper 100 g22 mg10 mg–25 mg6 mg–39 mg15
Ironper 100 g0.4 mg0.3 mg–0.9 mg0.3 mg–1.4 mg15

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: 2.8 g calculated median

Among 15 “Other red and orange vegetables” records, the central interval for total fat extends from 0.2 g to 4.5 g per 100 grams. The complete observed span is 0.1 g to 4.5 g.

10th percentile: The calculated boundary falls between 0.1 g in Peppers, sweet, red, raw and 0.2 g in Sweet potato, canned, no added fat; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 4.4 g in Sweet potato, canned, fat added and 4.5 g in Sweet potato, baked, fat added; 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

Sodium: 132 mg calculated median

Among 15 “Other red and orange vegetables” records, the central interval for sodium extends from 6 mg to 189 mg per 100 grams. The complete observed span is 0 mg to 211 mg.

10th percentile: The calculated boundary falls between 1 mg in Winter squash, raw and 13 mg in Pumpkin, canned, cooked; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 161 mg in Sweet potato, boiled, fat added and 207 mg in Sweet potato, canned, no added fat; 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

Calories: 82 kcal calculated median

Among 15 “Other red and orange vegetables” records, the central interval for calories extends from 33 kcal to 120 kcal per 100 grams. The complete observed span is 26 kcal to 187 kcal.

10th percentile: The calculated boundary falls between 31 kcal in Peppers, sweet, red, raw and 37 kcal in Winter squash, cooked, no added fat; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 115 kcal in Sweet potato, boiled, fat added and 124 kcal in Sweet potato, canned, fat added; 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 15 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.

cooked

5 records use this wording, including Peppers, red, cooked; Pumpkin, canned, cooked; Spaghetti squash, cooked.

fat added

4 records use this wording, including Sweet potato, baked, fat added; Sweet potato, boiled, fat added; Sweet potato, canned, fat added.

no added fat

4 records use this wording, including Sweet potato, baked, no added fat; Sweet potato, boiled, no added fat; Sweet potato, canned, no added fat.

canned

3 records use this wording, including Pumpkin, canned, cooked; Sweet potato, canned, fat added; Sweet potato, canned, no added fat.

baked

2 records use this wording, including Sweet potato, baked, fat added; Sweet potato, baked, no added fat.

raw

2 records use this wording, including Peppers, sweet, red, raw; Winter squash, raw.

Portion context

Household measures answer a different question than 100 grams.

15 of 15 records (100%) include at least one named measure in the source data. Together those records provide 43 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.

USDA shorthand: NFS means “not further specified.” It preserves uncertainty in the reported description rather than identifying one exact size or product.

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. “Other red and orange vegetables” 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.

3 material differences

Sweet potato, baked, fat added

compared with Sweet potato, canned, no added fat

Study the source records →3 material differences

Sweet potato, baked, no added fat

compared with Sweet potato, canned, fat added

Study the source records →3 material differences

Sweet potato, boiled, fat added

compared with Sweet potato, canned, no added fat

Study the source records →3 material differences

Sweet potato, boiled, no added fat

compared with Sweet potato, canned, fat added

Study the source records →4 material differences

Winter squash, cooked, fat added

compared with Winter squash, raw

Study the source records →2 material differences

Winter squash, cooked, no added fat

compared with Winter squash, raw

Study the source records →2 material differences

Winter squash, cooked, fat added

compared with Winter squash, cooked, no added fat

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 Winter squash Winter squash: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 15 “Other red and orange vegetables” 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
Peppers, red, cookedFDC 2709977 55 kcalper 100 g 0.9 gper 100 g 1.2 gper 100 g 126 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Peppers, sweet, red, rawFDC 2709801 31 kcalper 100 g 0.9 gper 100 g 1.2 gper 100 g 0 mgper 100 g 20 gUSDA reference amount Full profileUSDA source ↗
Pumpkin, canned, cookedFDC 2709691 56 kcalper 100 g 1.1 gper 100 g 2.8 gper 100 g 13 mgper 100 g 123 gUSDA reference amount Full profileUSDA source ↗
Spaghetti squash, cookedFDC 2710001 49 kcalper 100 g 0.7 gper 100 g 1.4 gper 100 g 138 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, baked, fat addedFDC 2709700 115 kcalper 100 g 1.6 gper 100 g 3 gper 100 g 161 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, baked, no added fatFDC 2709699 82 kcalper 100 g 1.6 gper 100 g 3.1 gper 100 g 154 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, boiled, fat addedFDC 2709703 115 kcalper 100 g 1.6 gper 100 g 3 gper 100 g 161 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, boiled, no added fatFDC 2709702 82 kcalper 100 g 1.6 gper 100 g 3.1 gper 100 g 154 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, candiedFDC 2709704 187 kcalper 100 g 1.2 gper 100 g 2.2 gper 100 g 121 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, canned, fat addedFDC 2709707 124 kcalper 100 g 1.6 gper 100 g 1.7 gper 100 g 211 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, canned, no added fatFDC 2709706 91 kcalper 100 g 1.6 gper 100 g 1.8 gper 100 g 207 mgper 100 g 100 gUSDA reference amount Full profileUSDA source ↗
Sweet potato, casserole or mashedFDC 2709708 99 kcalper 100 g 1.9 gper 100 g 2.4 gper 100 g 132 mgper 100 g 125 gUSDA reference amount Full profileUSDA source ↗
Winter squash, cooked, fat addedFDC 2709695 59 kcalper 100 g 0.9 gper 100 g 2.7 gper 100 g 122 mgper 100 g 115 gUSDA reference amount Full profileUSDA source ↗
Winter squash, cooked, no added fatFDC 2709694 37 kcalper 100 g 0.9 gper 100 g 2.8 gper 100 g 117 mgper 100 g 113 gUSDA reference amount Full profileUSDA source ↗
Winter squash, rawFDC 2709693 26 kcalper 100 g 1 gper 100 g 0.5 gper 100 g 1 mgper 100 g 70 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 “Other red and orange vegetables” 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 “Other red and orange vegetables” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 15 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 9 exact records behind Other red and orange vegetables 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

Sweet potato, baked, fat added is higher in total fat per 100 g

Sweet potato, baked, fat added reports 4.5 g versus 0.1 g for Winter squash, raw: a 4.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Peppers, sweet, red, raw is denser; Winter squash, raw is higher in its source amount

Peppers, sweet, red, raw reports 0.1 g per 100 g and 0 g in USDA source amount (20 g). Winter squash, raw reports a lower 0.1 g per 100 g but a higher 0.1 g in USDA source amount (70 g).

Record identity is part of the estimate

Distinguish “Peppers, sweet, red, raw” from “Sweet potato, canned, no added fat”

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 Other red and orange vegetables 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 Sweet potato

Sweet potato, baked, fat added and Sweet potato, baked, 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 Peppers

Peppers, red, cooked and Peppers, sweet, red, raw are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 7 of 9 context records; its summed listed input weight spans 0.3–0.4 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 Oil or table fat, NFS

USDA input 81200100 appears in 3 of 9 context records; its summed listed input weight spans 3–5 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 Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 0 mg in Peppers, sweet, red, raw to 211 mg in Sweet potato, canned, fat added, all per 100 g.

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

In this page’s records, calcium runs from 6 mg in Peppers, red, cooked to 39 mg in Sweet potato, casserole or mashed, all per 100 g.

Follow this evidence path Inspect an exact record Peppers, sweet, red, raw

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2709801 citation for this exact record—not a name-level average.

Follow this evidence path