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USDA source topicVegetables

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

This wiki page organizes 122 exact USDA Survey Foods records labeled “Other vegetables and combinations.” 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 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 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.

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.

Calories context

45 kcal at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported calories value is 45 kcal per 100 grams. The central records run from 21 kcal to 79 kcal, while the complete observed span is 16 kcal to 160 kcal.

Asparagus, fresh, cooked, no added fat is nearest the lower central boundary, and Peas and carrots, frozen, cooked, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

1.9 g at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported protein value is 1.9 g per 100 grams. The central records run from 0.9 g to 3.4 g, while the complete observed span is 0.4 g to 9.8 g.

Christophine, cooked is nearest the lower central boundary, and Brussels sprouts, fresh, cooked, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

6.3 g at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported carbohydrate value is 6.3 g per 100 grams. The central records run from 3.2 g to 12.4 g, while the complete observed span is 1.9 g to 24.8 g.

Cactus, cooked, fat added is nearest the lower central boundary, and Classic mixed vegetables, cooked, from restaurant is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

2.4 g at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported total fat value is 2.4 g per 100 grams. The central records run from 0.2 g to 3.2 g, while the complete observed span is 0.1 g to 14.7 g.

Celery, raw is nearest the lower central boundary, and Fennel bulb, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

2.3 g at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported dietary fiber value is 2.3 g per 100 grams. The central records run from 1.1 g to 3.8 g, while the complete observed span is 0.5 g to 6.7 g.

Summer squash, yellow or green, fresh, cooked with butter or margarine is nearest the lower central boundary, and Brussels sprouts, fresh, cooked, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

2.4 g at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported total sugars value is 2.4 g per 100 grams. The central records run from 1 g to 4.6 g, while the complete observed span is 0.2 g to 16.6 g.

Asparagus, canned, cooked with oil is nearest the lower central boundary, and Parsnips, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

135 mg at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported sodium value is 135 mg per 100 grams. The central records run from 12 mg to 242 mg, while the complete observed span is 0 mg to 716 mg.

Rutabaga, raw is nearest the lower central boundary, and Classic mixed vegetables, canned, cooked with oil is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

217 mg at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported potassium value is 217 mg per 100 grams. The central records run from 135 mg to 353 mg, while the complete observed span is 5 mg to 1,750 mg.

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

Calcium context

24 mg at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported calcium value is 24 mg per 100 grams. The central records run from 11 mg to 56 mg, while the complete observed span is 1 mg to 164 mg.

Mushrooms, canned, cooked is nearest the lower central boundary, and Bean sprouts, cooked is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

0.6 mg at the collection midpoint

Across 122 “Other vegetables and combinations” records, the middle reported iron value is 0.6 mg per 100 grams. The central records run from 0.3 mg to 2.1 mg, while the complete observed span is 0 mg to 2.8 mg.

Eggplant, cooked, no added fat is nearest the lower central boundary, and Snowpeas, raw 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 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.

Across the pooled named measures, the midpoint gram weight is 120 g. The central 10th-to-90th-percentile interval runs from 10 g to 200 g, while the complete observed span is 1–660 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

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.

Complete source catalog

All 122 “Other vegetables and combinations” 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 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 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 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 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 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.

Continue exploring

Related source topics

These collections share a broad Feast category or similar language. They remain separate because USDA assigns their records to different source categories.

15 recordsString beansOpen nutrition range and full catalog →10 recordsSpinachOpen nutrition range and full catalog →15 recordsCarrotsOpen nutrition range and full catalog →34 recordsOther dark green vegetablesOpen nutrition range and full catalog →12 recordsBroccoliOpen nutrition range and full catalog →13 recordsCornOpen nutrition range and full catalog →