USDA source topicVegetables

Other starchy vegetables: nutrition range, portions, and source records

This wiki page organizes 10 exact USDA Survey Foods records labeled “Other starchy vegetables.” 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?

The exact descriptions define the topic.

USDA places these records in the “Other starchy vegetables” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (10 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 Green peas, frozen, cooked, no added fat; Green peas, fresh, cooked with butter or margarine; Plantain, cooked with butter or margarine; Green peas, canned, cooked, no added fat; Plantain, cooked, no added fat. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 10 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

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	106 kcal	77 kcal–139 kcal	68 kcal–144 kcal	10
Proteinper 100 g	5.3 g	1.3 g–5.5 g	1.3 g–5.6 g	10
Carbohydrateper 100 g	14.6 g	13.9 g–31 g	11.4 g–31.8 g	10
Total fatper 100 g	1.7 g	0.3 g–3.6 g	0.3 g–4.7 g	10
Dietary fiberper 100 g	5.3 g	1.6 g–5.7 g	1.6 g–5.9 g	10
Total sugarsper 100 g	5.7 g	4.3 g–17.1 g	3 g–17.5 g	10
Sodiumper 100 g	130 mg	105 mg–217 mg	5 mg–273 mg	10
Potassiumper 100 g	247 mg	110 mg–473 mg	106 mg–486 mg	10
Calciumper 100 g	25 mg	3 mg–26 mg	3 mg–26 mg	10
Ironper 100 g	1.5 mg	0.5 mg–1.5 mg	0.5 mg–1.5 mg	10

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

106 kcal at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported calories value is 106 kcal per 100 grams. The central records run from 77 kcal to 139 kcal, while the complete observed span is 68 kcal to 144 kcal.

Green peas, frozen, cooked, no added fat is nearest the lower central boundary, and Plantain, cooked with butter or margarine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

5.3 g at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported protein value is 5.3 g per 100 grams. The central records run from 1.3 g to 5.5 g, while the complete observed span is 1.3 g to 5.6 g.

Plantain, cooked with butter or margarine is nearest the lower central boundary, and Green peas, fresh, cooked with butter or margarine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

14.6 g at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported carbohydrate value is 14.6 g per 100 grams. The central records run from 13.9 g to 31 g, while the complete observed span is 11.4 g to 31.8 g.

Total fat context

1.7 g at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported total fat value is 1.7 g per 100 grams. The central records run from 0.3 g to 3.6 g, while the complete observed span is 0.3 g to 4.7 g.

Plantain, cooked, no added fat is nearest the lower central boundary, and Green peas, fresh, cooked with oil is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

5.3 g at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported dietary fiber value is 5.3 g per 100 grams. The central records run from 1.6 g to 5.7 g, while the complete observed span is 1.6 g to 5.9 g.

Total sugars context

5.7 g at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported total sugars value is 5.7 g per 100 grams. The central records run from 4.3 g to 17.1 g, while the complete observed span is 3 g to 17.5 g.

Sodium context

130 mg at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported sodium value is 130 mg per 100 grams. The central records run from 105 mg to 217 mg, while the complete observed span is 5 mg to 273 mg.

Plantain, cooked with oil is nearest the lower central boundary, and Green peas, cooked, from restaurant is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

247 mg at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported potassium value is 247 mg per 100 grams. The central records run from 110 mg to 473 mg, while the complete observed span is 106 mg to 486 mg.

Calcium context

25 mg at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported calcium value is 25 mg per 100 grams. The central records run from 3 mg to 26 mg, while the complete observed span is 3 mg to 26 mg.

Plantain, cooked with oil is nearest the lower central boundary, and Green peas, fresh, cooked with butter or margarine is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

1.5 mg at the collection midpoint

Across 10 “Other starchy vegetables” records, the middle reported iron value is 1.5 mg per 100 grams. The central records run from 0.5 mg to 1.5 mg, while the complete observed span is 0.5 mg to 1.5 mg.

Plantain, cooked with oil is nearest the lower central boundary, and Green peas, frozen, cooked, 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

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 10 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

9 records use this wording, including Green peas, canned, cooked, no added fat; Green peas, cooked, from restaurant; Green peas, fresh, cooked with butter or margarine.

no added fat

4 records use this wording, including Green peas, canned, cooked, no added fat; Green peas, fresh, cooked, no added fat; Green peas, frozen, cooked, no added fat.

canned

1 records use this wording, including Green peas, canned, cooked, no added fat.

frozen

1 records use this wording, including Green peas, frozen, cooked, no added fat.

raw

1 records use this wording, including Green peas, raw.

restaurant

1 records use this wording, including Green peas, cooked, from restaurant.

Portion context

Household measures answer a different question than 100 grams.

10 of 10 records (100%) include at least one named measure in the source data. Together those records provide 17 usable named measures.

Across the pooled named measures, the midpoint gram weight is 165 g. The central 10th-to-90th-percentile interval runs from 25 g to 225 g, while the complete observed span is 25–235 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.

Common named measures in this topic

1 cupAppears on 10 recordsExample: Green peas, canned, cooked, no added fat →

1 sliceAppears on 3 recordsExample: Plantain, cooked with butter or margarine →

1 wholeAppears on 3 recordsExample: Plantain, cooked with butter or margarine →

1 cup, mashedAppears on 1 recordsExample: Plantain, cooked, no added fat →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “Other starchy vegetables” is the collection label; the individual description is the actual reference.
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.
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.
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.

Complete source catalog

All 10 “Other starchy vegetables” records

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
Green peas, canned, cooked, no added fatFDC 2709961	68 kcalper 100 g	4.5 gper 100 g	4.9 gper 100 g	273 mgper 100 g	80 gUSDA reference amount	Full profile USDA source ↗
Green peas, cooked, from restaurantFDC 2709958	119 kcalper 100 g	5.4 gper 100 g	5.6 gper 100 g	211 mgper 100 g	83 gUSDA reference amount	Full profile USDA source ↗
Green peas, fresh, cooked with butter or margarineFDC 2709967	102 kcalper 100 g	5.5 gper 100 g	5.7 gper 100 g	140 mgper 100 g	83 gUSDA reference amount	Full profile USDA source ↗
Green peas, fresh, cooked with oilFDC 2709966	109 kcalper 100 g	5.5 gper 100 g	5.7 gper 100 g	122 mgper 100 g	83 gUSDA reference amount	Full profile USDA source ↗
Green peas, fresh, cooked, no added fatFDC 2709959	84 kcalper 100 g	5.6 gper 100 g	5.9 gper 100 g	126 mgper 100 g	80 gUSDA reference amount	Full profile USDA source ↗
Green peas, frozen, cooked, no added fatFDC 2709960	78 kcalper 100 g	5.1 gper 100 g	4.5 gper 100 g	188 mgper 100 g	80 gUSDA reference amount	Full profile USDA source ↗
Green peas, rawFDC 2709797	81 kcalper 100 g	5.4 gper 100 g	5.7 gper 100 g	5 mgper 100 g	73 gUSDA reference amount	Full profile USDA source ↗
Plantain, cooked with butter or margarineFDC 2709562	138 kcalper 100 g	1.3 gper 100 g	1.6 gper 100 g	133 mgper 100 g	85 gUSDA reference amount	Full profile USDA source ↗
Plantain, cooked with oilFDC 2709559	144 kcalper 100 g	1.3 gper 100 g	1.6 gper 100 g	116 mgper 100 g	85 gUSDA reference amount	Full profile USDA source ↗
Plantain, cooked, no added fatFDC 2709558	122 kcalper 100 g	1.3 gper 100 g	1.7 gper 100 g	120 mgper 100 g	100 gUSDA reference amount	Full profile USDA 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 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 “Other starchy 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 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.

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 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

Using the “Other starchy vegetables” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 10 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.

The exact descriptions define the topic.

Median and central nutrient ranges per 100 grams

106 kcal at the collection midpoint

5.3 g at the collection midpoint

14.6 g at the collection midpoint

1.7 g at the collection midpoint

5.3 g at the collection midpoint

5.7 g at the collection midpoint

130 mg at the collection midpoint

247 mg at the collection midpoint

25 mg at the collection midpoint

1.5 mg at the collection midpoint

Source descriptions reveal meaningful distinctions.

cooked

no added fat

canned

frozen

raw

restaurant

Household measures answer a different question than 100 grams.

Common named measures in this topic

Use a sequence, not a guess disguised as precision.

Match the exact description

Compare on equal weight

Scale the closest listed measure

Add missing context

All 10 “Other starchy vegetables” records

What this collection can—and cannot—tell you.

Why no overall ranking appears.

Using the “Other starchy vegetables” collection responsibly

Related source topics