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USDA source topicVegetables

USDA Other vegetables and combinations records: median 45 calories per 100 g across 122 foods

Across 122 exact USDA Survey Foods records in this topic, median energy is 45 kcal per 100 grams and the central 80% runs from 21 kcal to 79 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 122 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 122 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 21 kcal
    21 kcal
  2. Median 45 kcal
    45 kcal
  3. 90th percentile 79 kcal
    79 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Other vegetables and combinations” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (122 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 Asparagus, fresh, cooked, no added fat; Asparagus, canned, cooked with oil; Peas and carrots, frozen, cooked, fat added; Brussels sprouts, fresh, cooked, fat added; Alfalfa sprouts, raw; Cucumber, raw. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 122 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 122 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 g45 kcal21 kcal–79 kcal16 kcal–160 kcal122
Proteinper 100 g1.9 g0.9 g–3.4 g0.4 g–9.8 g122
Carbohydrateper 100 g6.3 g3.2 g–12.4 g1.9 g–24.8 g122
Total fatper 100 g2.4 g0.2 g–3.2 g0.1 g–14.7 g122
Dietary fiberper 100 g2.3 g1.1 g–3.8 g0.5 g–6.7 g122
Total sugarsper 100 g2.4 g1 g–4.6 g0.2 g–16.6 g122
Sodiumper 100 g135 mg12 mg–242 mg0 mg–716 mg122
Potassiumper 100 g217 mg135 mg–353 mg5 mg–1,750 mg122
Calciumper 100 g24 mg11 mg–56 mg1 mg–164 mg122
Ironper 100 g0.6 mg0.3 mg–2.1 mg0 mg–2.8 mg122

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

Iron: 0.6 mg calculated median

Among 122 “Other vegetables and combinations” records, the central interval for iron extends from 0.3 mg to 2.1 mg per 100 grams. The complete observed span is 0 mg to 2.8 mg.

10th percentile: Eggplant, cooked, no added fat reports 0.3 mg, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 1.8 mg in Asparagus, canned, cooked, no added fat and 2.1 mg in Snowpeas, raw; 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: 135 mg calculated median

Among 122 “Other vegetables and combinations” records, the central interval for sodium extends from 12 mg to 242 mg per 100 grams. The complete observed span is 0 mg to 716 mg.

10th percentile: The calculated boundary falls between 12 mg in Rutabaga, raw and 13 mg in Peppers, banana, raw; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 231 mg in Celery, cooked and 243 mg in Classic mixed vegetables, canned, cooked with oil; 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: 2.4 g calculated median

Among 122 “Other vegetables and combinations” records, the central interval for total sugars extends from 1 g to 4.6 g per 100 grams. The complete observed span is 0.2 g to 16.6 g.

10th percentile: The calculated boundary falls between 1 g in Cauliflower, frozen, cooked with butter or margarine and 1 g in Asparagus, canned, cooked with butter or margarine; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 4.6 g in Classic mixed vegetables, cooked, from restaurant and 4.7 g in Parsnips, cooked; 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 122 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

94 records use this wording, including Asian stir fry vegetables, cooked, fat added; Asian stir fry vegetables, cooked, no added fat; Asparagus, canned, cooked with butter or margarine.

no added fat

30 records use this wording, including Asian stir fry vegetables, cooked, no added fat; Asparagus, canned, cooked, no added fat; Asparagus, fresh, cooked, no added fat.

raw

24 records use this wording, including Alfalfa sprouts, raw; Asparagus, raw; Avocado, raw.

frozen

20 records use this wording, including Asparagus, frozen, cooked with butter or margarine; Asparagus, frozen, cooked with oil; Asparagus, frozen, cooked, no added fat.

fat added

19 records use this wording, including Asian stir fry vegetables, cooked, fat added; Beets, canned, cooked, fat added; Beets, fresh, cooked, fat added.

canned

15 records use this wording, including Asparagus, canned, cooked with butter or margarine; Asparagus, canned, cooked with oil; Asparagus, canned, cooked, no added fat.

reduced sodium

4 records use this wording, including Beets, canned, reduced sodium, cooked; Classic mixed vegetables, canned, reduced sodium, cooked with butter or margarine; Classic mixed vegetables, canned, reduced sodium, cooked with oil.

stewed

2 records use this wording, including Vegetables, stew type, cooked, fat added; Vegetables, stew type, cooked, no added fat.

Portion context

Household measures answer a different question than 100 grams.

122 of 122 records (100%) include at least one named measure in the source data. Together those records provide 253 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. “Other vegetables and combinations” 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.

4 material differences

Classic mixed vegetables, canned, reduced sodium, cooked…

compared with Classic mixed vegetables, cooked, from restaurant

Study the source records →3 material differences

Beets, canned, cooked, fat added

compared with Beets, raw

Study the source records →3 material differences

Brussels sprouts, frozen, cooked, fat added

compared with Brussels sprouts, raw

Study the source records →3 material differences

Beets, canned, reduced sodium, cooked

compared with Beets, fresh, cooked, no added fat

Study the source records →2 material differences

Classic mixed vegetables, canned, cooked, no added fat

compared with Classic mixed vegetables, cooked, from restaurant

Study the source records →3 material differences

Okra, fresh, cooked, fat added

compared with Okra, frozen, cooked, no added fat

Study the source records →3 material differences

Peas and carrots, canned, cooked, no added fat

compared with Peas and carrots, fresh, cooked, fat added

Study the source records →2 material differences

Beets, canned, reduced sodium, cooked

compared with Beets, raw

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 · 10 records Asparagus Asparagus: compare 10 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 10 records Classic mixed vegetables Classic mixed vegetables: compare 10 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 8 records Summer squash Summer squash: compare 8 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 7 records Cauliflower Cauliflower: compare 7 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 6 records Beets Beets: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 6 records Peas and carrots Peas and carrots: compare 6 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 5 records Brussels sprouts Brussels sprouts: compare 5 exact USDA records by source calories, 100-gram values, portions, and citations. Meal family guide · 5 records Snowpeas Snowpeas: compare 5 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 122 “Other vegetables and combinations” 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
Alfalfa sprouts, rawFDC 2709765 23 kcalper 100 g 4 gper 100 g 1.9 gper 100 g 6 mgper 100 g 17 gUSDA reference amount Full profileUSDA source ↗
ArtichokeFDC 2709766 53 kcalper 100 g 2.9 gper 100 g 5.7 gper 100 g 60 mgper 100 g 75 gUSDA reference amount Full profileUSDA source ↗
Asian stir fry vegetables, cooked, fat addedFDC 2710036 71 kcalper 100 g 2 gper 100 g 2.8 gper 100 g 146 mgper 100 g 66 gUSDA reference amount Full profileUSDA source ↗
Asian stir fry vegetables, cooked, no added fatFDC 2710035 50 kcalper 100 g 2.1 gper 100 g 2.9 gper 100 g 141 mgper 100 g 64 gUSDA reference amount Full profileUSDA source ↗
Asparagus, canned, cooked with butter or margarineFDC 2709846 38 kcalper 100 g 2.1 gper 100 g 1.6 gper 100 g 296 mgper 100 g 123 gUSDA reference amount Full profileUSDA source ↗
Asparagus, canned, cooked with oilFDC 2709845 45 kcalper 100 g 2.1 gper 100 g 1.6 gper 100 g 279 mgper 100 g 123 gUSDA reference amount Full profileUSDA source ↗
Asparagus, canned, cooked, no added fatFDC 2709836 19 kcalper 100 g 2.1 gper 100 g 1.6 gper 100 g 287 mgper 100 g 120 gUSDA reference amount Full profileUSDA source ↗
Asparagus, fresh, cooked with butter or margarineFDC 2709842 42 kcalper 100 g 2.3 gper 100 g 2.2 gper 100 g 141 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Asparagus, fresh, cooked with oilFDC 2709841 49 kcalper 100 g 2.3 gper 100 g 2.2 gper 100 g 123 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Asparagus, fresh, cooked, no added fatFDC 2709834 21 kcalper 100 g 2.4 gper 100 g 2.3 gper 100 g 127 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Asparagus, frozen, cooked with butter or margarineFDC 2709844 37 kcalper 100 g 2.9 gper 100 g 1.5 gper 100 g 132 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Asparagus, frozen, cooked with oilFDC 2709843 44 kcalper 100 g 2.9 gper 100 g 1.5 gper 100 g 115 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Asparagus, frozen, cooked, no added fatFDC 2709835 18 kcalper 100 g 2.9 gper 100 g 1.6 gper 100 g 119 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Asparagus, rawFDC 2709767 20 kcalper 100 g 2.2 gper 100 g 2.1 gper 100 g 2 mgper 100 g 68 gUSDA reference amount Full profileUSDA source ↗
Avocado, rawFDC 2709223 160 kcalper 100 g 2 gper 100 g 6.7 gper 100 g 7 mgper 100 g 30 gUSDA reference amount Full profileUSDA source ↗
Bamboo shoots, cookedFDC 2709847 41 kcalper 100 g 1.7 gper 100 g 1.4 gper 100 g 15 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Bean sprouts, cookedFDC 2709871 116 kcalper 100 g 9.8 gper 100 g 3.3 gper 100 g 126 mgper 100 g 58 gUSDA reference amount Full profileUSDA source ↗
Bean sprouts, rawFDC 2709768 30 kcalper 100 g 3 gper 100 g 1.8 gper 100 g 6 mgper 100 g 45 gUSDA reference amount Full profileUSDA source ↗
Beets, canned, cooked, fat addedFDC 2709876 53 kcalper 100 g 0.9 gper 100 g 1.7 gper 100 g 197 mgper 100 g 88 gUSDA reference amount Full profileUSDA source ↗
Beets, canned, cooked, no added fatFDC 2709873 31 kcalper 100 g 0.9 gper 100 g 1.8 gper 100 g 194 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Beets, canned, reduced sodium, cookedFDC 2709877 53 kcalper 100 g 0.8 gper 100 g 1.2 gper 100 g 31 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Beets, fresh, cooked, fat addedFDC 2709875 67 kcalper 100 g 1.6 gper 100 g 2.8 gper 100 g 205 mgper 100 g 88 gUSDA reference amount Full profileUSDA source ↗
Beets, fresh, cooked, no added fatFDC 2709872 45 kcalper 100 g 1.7 gper 100 g 2.9 gper 100 g 202 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Beets, rawFDC 2709770 43 kcalper 100 g 1.6 gper 100 g 2.8 gper 100 g 78 mgper 100 g 68 gUSDA reference amount Full profileUSDA source ↗
Bitter melon, cookedFDC 2709878 41 kcalper 100 g 0.8 gper 100 g 1.9 gper 100 g 127 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Broccoflower, cookedFDC 2709880 55 kcalper 100 g 3 gper 100 g 3.2 gper 100 g 149 mgper 100 g 45 gUSDA reference amount Full profileUSDA source ↗
Broccoflower, rawFDC 2709771 31 kcalper 100 g 3 gper 100 g 3.2 gper 100 g 23 mgper 100 g 32 gUSDA reference amount Full profileUSDA source ↗
Broccoli and cauliflower, cooked, fat addedFDC 2710032 46 kcalper 100 g 2.3 gper 100 g 2.8 gper 100 g 135 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Broccoli and cauliflower, cooked, no added fatFDC 2710031 23 kcalper 100 g 2.4 gper 100 g 2.8 gper 100 g 130 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Broccoli, cauliflower and carrots, cooked, fat addedFDC 2710034 50 kcalper 100 g 1.7 gper 100 g 2.9 gper 100 g 151 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Broccoli, cauliflower and carrots, cooked, no added fatFDC 2710033 28 kcalper 100 g 1.8 gper 100 g 3 gper 100 g 146 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Brussels sprouts, fresh, cooked, fat addedFDC 2709884 67 kcalper 100 g 3.4 gper 100 g 3.8 gper 100 g 151 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Brussels sprouts, fresh, cooked, no added fatFDC 2709881 45 kcalper 100 g 3.5 gper 100 g 3.9 gper 100 g 147 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Brussels sprouts, frozen, cooked, fat addedFDC 2709885 64 kcalper 100 g 3.5 gper 100 g 4 gper 100 g 136 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Brussels sprouts, frozen, cooked, no added fatFDC 2709882 42 kcalper 100 g 3.6 gper 100 g 4.1 gper 100 g 131 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Brussels sprouts, rawFDC 2709772 43 kcalper 100 g 3.4 gper 100 g 3.8 gper 100 g 25 mgper 100 g 45 gUSDA reference amount Full profileUSDA source ↗
Burdock, cookedFDC 2709886 100 kcalper 100 g 1.6 gper 100 g 3.4 gper 100 g 135 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Cactus, cooked, fat addedFDC 2709896 38 kcalper 100 g 1.3 gper 100 g 2.1 gper 100 g 141 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Cactus, cooked, no added fatFDC 2709895 16 kcalper 100 g 1.3 gper 100 g 2.2 gper 100 g 137 mgper 100 g 75 gUSDA reference amount Full profileUSDA source ↗
Cactus, rawFDC 2709776 16 kcalper 100 g 1.3 gper 100 g 2.2 gper 100 g 21 mgper 100 g 75 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, fresh, cooked with butter or margarineFDC 2709903 46 kcalper 100 g 2 gper 100 g 2 gper 100 g 165 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, fresh, cooked with oilFDC 2709902 52 kcalper 100 g 1.9 gper 100 g 2 gper 100 g 147 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, fresh, cooked, no added fatFDC 2709897 26 kcalper 100 g 2 gper 100 g 2.1 gper 100 g 152 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, frozen, cooked with butter or margarineFDC 2709905 38 kcalper 100 g 1.6 gper 100 g 2.6 gper 100 g 147 mgper 100 g 95 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, frozen, cooked with oilFDC 2709904 45 kcalper 100 g 1.6 gper 100 g 2.6 gper 100 g 130 mgper 100 g 95 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, frozen, cooked, no added fatFDC 2709898 19 kcalper 100 g 1.6 gper 100 g 2.7 gper 100 g 134 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Cauliflower, rawFDC 2709777 25 kcalper 100 g 1.9 gper 100 g 2 gper 100 g 30 mgper 100 g 55 gUSDA reference amount Full profileUSDA source ↗
Celery, cookedFDC 2709906 42 kcalper 100 g 0.5 gper 100 g 1.7 gper 100 g 231 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Celery, rawFDC 2709778 17 kcalper 100 g 0.5 gper 100 g 1.6 gper 100 g 97 mgper 100 g 60 gUSDA reference amount Full profileUSDA source ↗
Christophine, cookedFDC 2709908 44 kcalper 100 g 0.9 gper 100 g 1.8 gper 100 g 132 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, cooked with butter or margarineFDC 2710021 64 kcalper 100 g 2.1 gper 100 g 2.5 gper 100 g 260 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, cooked with oilFDC 2710020 71 kcalper 100 g 2.1 gper 100 g 2.5 gper 100 g 243 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, cooked, no added fatFDC 2710014 46 kcalper 100 g 2.1 gper 100 g 2.6 gper 100 g 250 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, reduced sodium, cooked with butter or margarineFDC 2710025 64 kcalper 100 g 1.9 gper 100 g 2.3 gper 100 g 33 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, reduced sodium, cooked with oilFDC 2710024 71 kcalper 100 g 1.9 gper 100 g 2.3 gper 100 g 15 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, canned, reduced sodium, cooked, no added fatFDC 2710022 44 kcalper 100 g 2 gper 100 g 2.4 gper 100 g 15 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, cooked, from restaurantFDC 2710012 100 kcalper 100 g 2.8 gper 100 g 3.4 gper 100 g 227 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, frozen, cooked with butter or margarineFDC 2710019 83 kcalper 100 g 2.8 gper 100 g 4.3 gper 100 g 163 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, frozen, cooked with oilFDC 2710018 89 kcalper 100 g 2.8 gper 100 g 4.3 gper 100 g 146 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Classic mixed vegetables, frozen, cooked, no added fatFDC 2710013 65 kcalper 100 g 2.9 gper 100 g 4.4 gper 100 g 151 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Cucumber, cookedFDC 2709928 45 kcalper 100 g 0.7 gper 100 g 0.6 gper 100 g 145 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Cucumber, rawFDC 2709784 16 kcalper 100 g 0.6 gper 100 g 0.5 gper 100 g 2 mgper 100 g 60 gUSDA reference amount Full profileUSDA source ↗
Eggplant, cooked, fat addedFDC 2709930 51 kcalper 100 g 1 gper 100 g 3.1 gper 100 g 132 mgper 100 g 50 gUSDA reference amount Full profileUSDA source ↗
Eggplant, cooked, no added fatFDC 2709929 27 kcalper 100 g 1.1 gper 100 g 3.2 gper 100 g 127 mgper 100 g 53 gUSDA reference amount Full profileUSDA source ↗
Eggplant, rawFDC 2709785 25 kcalper 100 g 1 gper 100 g 3 gper 100 g 2 mgper 100 g 40 gUSDA reference amount Full profileUSDA source ↗
Fennel bulb, cookedFDC 2709907 62 kcalper 100 g 1.4 gper 100 g 3.5 gper 100 g 202 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Fennel bulb, rawFDC 2709779 31 kcalper 100 g 1.2 gper 100 g 3.1 gper 100 g 52 mgper 100 g 25 gUSDA reference amount Full profileUSDA source ↗
Flowers or blossoms of sesbania, squash, or lily, cookedFDC 2709931 37 kcalper 100 g 1.1 gper 100 g 0.9 gper 100 g 127 mgper 100 g 55 gUSDA reference amount Full profileUSDA source ↗
Jai, Monk's FoodFDC 2710037 60 kcalper 100 g 4.3 gper 100 g 1.7 gper 100 g 28 mgper 100 g 94 gUSDA reference amount Full profileUSDA source ↗
Jicama, rawFDC 2709787 38 kcalper 100 g 0.7 gper 100 g 4.9 gper 100 g 4 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Kohlrabi, cookedFDC 2709934 51 kcalper 100 g 1.7 gper 100 g 3.6 gper 100 g 146 mgper 100 g 85 gUSDA reference amount Full profileUSDA source ↗
Kohlrabi, rawFDC 2709788 27 kcalper 100 g 1.7 gper 100 g 3.6 gper 100 g 20 mgper 100 g 68 gUSDA reference amount Full profileUSDA source ↗
Lotus root, cookedFDC 2709936 87 kcalper 100 g 1.5 gper 100 g 3 gper 100 g 165 mgper 100 g 63 gUSDA reference amount Full profileUSDA source ↗
Mushroom, Asian, cooked, from driedFDC 2709943 44 kcalper 100 g 2.4 gper 100 g 4.2 gper 100 g 117 mgper 100 g 72 gUSDA reference amount Full profileUSDA source ↗
Mushrooms, canned, cookedFDC 2709940 47 kcalper 100 g 1.8 gper 100 g 2.3 gper 100 g 421 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Mushrooms, fresh, cooked with butter or margarineFDC 2709942 62 kcalper 100 g 3.5 gper 100 g 2.1 gper 100 g 169 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Mushrooms, fresh, cooked with oilFDC 2709941 70 kcalper 100 g 3.5 gper 100 g 2.1 gper 100 g 148 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Mushrooms, fresh, cooked, no added fatFDC 2709937 39 kcalper 100 g 3.6 gper 100 g 2.2 gper 100 g 152 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Mushrooms, rawFDC 2709793 31 kcalper 100 g 2.9 gper 100 g 1.7 gper 100 g 6 mgper 100 g 35 gUSDA reference amount Full profileUSDA source ↗
Okra, fresh, cooked, fat addedFDC 2709947 59 kcalper 100 g 2 gper 100 g 3.3 gper 100 g 137 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Okra, fresh, cooked, no added fatFDC 2709944 35 kcalper 100 g 2.1 gper 100 g 3.4 gper 100 g 132 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Okra, frozen, cooked, fat addedFDC 2709948 51 kcalper 100 g 1.6 gper 100 g 2 gper 100 g 124 mgper 100 g 95 gUSDA reference amount Full profileUSDA source ↗
Okra, frozen, cooked, no added fatFDC 2709945 29 kcalper 100 g 1.6 gper 100 g 2.1 gper 100 g 119 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Palm hearts, cookedFDC 2709954 134 kcalper 100 g 2.6 gper 100 g 1.5 gper 100 g 135 mgper 100 g 73 gUSDA reference amount Full profileUSDA source ↗
Parsnips, cookedFDC 2709955 92 kcalper 100 g 1.3 gper 100 g 3.5 gper 100 g 131 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, canned, cooked, fat addedFDC 2709690 68 kcalper 100 g 2.5 gper 100 g 3.1 gper 100 g 259 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, canned, cooked, no added fatFDC 2709686 46 kcalper 100 g 2.6 gper 100 g 3.2 gper 100 g 258 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, fresh, cooked, fat addedFDC 2709688 89 kcalper 100 g 3.2 gper 100 g 4.4 gper 100 g 172 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, fresh, cooked, no added fatFDC 2709684 67 kcalper 100 g 3.3 gper 100 g 4.6 gper 100 g 168 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, frozen, cooked, fat addedFDC 2709689 80 kcalper 100 g 2.9 gper 100 g 3.7 gper 100 g 188 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Peas and carrots, frozen, cooked, no added fatFDC 2709685 58 kcalper 100 g 3 gper 100 g 3.8 gper 100 g 185 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Peppers and onions, cooked, fat addedFDC 2710011 59 kcalper 100 g 1 gper 100 g 1.5 gper 100 g 123 mgper 100 g 73 gUSDA reference amount Full profileUSDA source ↗
Peppers and onions, cooked, no added fatFDC 2710010 37 kcalper 100 g 1.1 gper 100 g 1.5 gper 100 g 118 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Peppers, banana, rawFDC 2709802 27 kcalper 100 g 1.7 gper 100 g 3.4 gper 100 g 13 mgper 100 g 45 gUSDA reference amount Full profileUSDA source ↗
Peppers, green, cookedFDC 2709976 47 kcalper 100 g 0.7 gper 100 g 0.9 gper 100 g 126 mgper 100 g 78 gUSDA reference amount Full profileUSDA source ↗
Peppers, jalapenosFDC 2710096 26 kcalper 100 g 0.9 gper 100 g 2.7 gper 100 g 716 mgper 100 g 30 gUSDA reference amount Full profileUSDA source ↗
Peppers, sweet, green, rawFDC 2709800 23 kcalper 100 g 0.7 gper 100 g 0.9 gper 100 g 0 mgper 100 g 20 gUSDA reference amount Full profileUSDA source ↗
RadishFDC 2709803 16 kcalper 100 g 0.7 gper 100 g 1.6 gper 100 g 39 mgper 100 g 58 gUSDA reference amount Full profileUSDA source ↗
Rutabaga, cookedFDC 2709980 63 kcalper 100 g 1.1 gper 100 g 2.4 gper 100 g 143 mgper 100 g 88 gUSDA reference amount Full profileUSDA source ↗
Rutabaga, rawFDC 2709804 37 kcalper 100 g 1.1 gper 100 g 2.3 gper 100 g 12 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Salsify, cookedFDC 2709981 89 kcalper 100 g 2.7 gper 100 g 3 gper 100 g 136 mgper 100 g 70 gUSDA reference amount Full profileUSDA source ↗
Seaweed, cooked, fat addedFDC 2709990 63 kcalper 100 g 3.4 gper 100 g 0.7 gper 100 g 382 mgper 100 g 53 gUSDA reference amount Full profileUSDA source ↗
Seaweed, cooked, no added fatFDC 2709989 41 kcalper 100 g 3.5 gper 100 g 0.7 gper 100 g 384 mgper 100 g 50 gUSDA reference amount Full profileUSDA source ↗
Seaweed, rawFDC 2709805 41 kcalper 100 g 3.5 gper 100 g 0.7 gper 100 g 384 mgper 100 g 10 gUSDA reference amount Full profileUSDA source ↗
Snowpeas, fresh, cooked, fat addedFDC 2709986 66 kcalper 100 g 2.8 gper 100 g 2.6 gper 100 g 130 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Snowpeas, fresh, cooked, no added fatFDC 2709983 44 kcalper 100 g 2.9 gper 100 g 2.7 gper 100 g 125 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Snowpeas, frozen, cooked, fat addedFDC 2709987 73 kcalper 100 g 3.4 gper 100 g 3 gper 100 g 126 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Snowpeas, frozen, cooked, no added fatFDC 2709984 52 kcalper 100 g 3.5 gper 100 g 3.1 gper 100 g 121 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Snowpeas, rawFDC 2709806 42 kcalper 100 g 2.8 gper 100 g 2.6 gper 100 g 4 mgper 100 g 33 gUSDA reference amount Full profileUSDA source ↗
Summer squash, green, rawFDC 2709808 17 kcalper 100 g 1.2 gper 100 g 1 gper 100 g 8 mgper 100 g 58 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, fresh, cooked with butter or margarineFDC 2709998 44 kcalper 100 g 1.3 gper 100 g 1.1 gper 100 g 158 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, fresh, cooked with oilFDC 2709997 51 kcalper 100 g 1.3 gper 100 g 1.1 gper 100 g 138 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, fresh, cooked, no added fatFDC 2709991 21 kcalper 100 g 1.3 gper 100 g 1.2 gper 100 g 142 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, frozen, cooked with butter or margarineFDC 2710000 40 kcalper 100 g 1.2 gper 100 g 1.3 gper 100 g 133 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, frozen, cooked with oilFDC 2709999 46 kcalper 100 g 1.2 gper 100 g 1.3 gper 100 g 116 mgper 100 g 93 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow or green, frozen, cooked, no added fatFDC 2709992 21 kcalper 100 g 1.2 gper 100 g 1.3 gper 100 g 120 mgper 100 g 90 gUSDA reference amount Full profileUSDA source ↗
Summer squash, yellow, rawFDC 2709807 19 kcalper 100 g 1 gper 100 g 1 gper 100 g 2 mgper 100 g 58 gUSDA reference amount Full profileUSDA source ↗
Turnip, cookedFDC 2710002 54 kcalper 100 g 1 gper 100 g 1.9 gper 100 g 200 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Turnip, rawFDC 2709809 28 kcalper 100 g 0.9 gper 100 g 1.8 gper 100 g 67 mgper 100 g 65 gUSDA reference amount Full profileUSDA source ↗
Vegetables, stew type, cooked, fat addedFDC 2710029 97 kcalper 100 g 1.4 gper 100 g 2 gper 100 g 181 mgper 100 g 83 gUSDA reference amount Full profileUSDA source ↗
Vegetables, stew type, cooked, no added fatFDC 2710030 69 kcalper 100 g 1.5 gper 100 g 2.1 gper 100 g 169 mgper 100 g 80 gUSDA reference amount Full profileUSDA source ↗
Winter melon, cookedFDC 2710004 36 kcalper 100 g 0.4 gper 100 g 1 gper 100 g 225 mgper 100 g 88 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 vegetables and combinations” 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 vegetables and combinations” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 122 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 14 exact records behind Other vegetables and combinations 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

Asparagus, fresh, cooked, no added fat is higher in iron per 100 g

Asparagus, fresh, cooked, no added fat reports 2.3 mg versus 0 mg for Cucumber, raw: a 2.3 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Asparagus, fresh, cooked, no added fat is denser; Asparagus, canned, cooked with oil is higher in its source amount

Asparagus, fresh, cooked, no added fat reports 2.3 mg per 100 g and 2.1 mg in USDA source amount (90 g). Asparagus, canned, cooked with oil reports a lower 1.8 mg per 100 g but a higher 2.2 mg in USDA source amount (123 g).

Record identity is part of the estimate

Distinguish “Asparagus, fresh, cooked, no added fat” from “Parsnips, cooked”

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 vegetables and combinations 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 Asparagus canned cooked

Asparagus, canned, cooked with oil 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 Asparagus fresh cooked

Asparagus, fresh, cooked, no added fat is explicitly linked in this guide, which separates direct name matches from contextual variants.

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

In this page’s records, iron runs from 0 mg in Cucumber, raw to 2.3 mg in Asparagus, fresh, cooked, no added fat, all per 100 g.

Follow this evidence path Test a nearby record choice Brussels sprouts, fresh, cooked, fat added vs Brussels sprouts, raw

Brussels sprouts, fresh, cooked, fat added is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Snowpeas, fresh, cooked, fat added vs Snowpeas, raw

Snowpeas, raw is held as one side of the comparison. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Oil or table fat, NFS

USDA input 81200100 appears in 5 of 14 context records; its summed listed input weight spans 3–3 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 Salt, table

USDA input 2047 appears in 8 of 14 context records; its summed listed input weight spans 0.3–0.3 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