This wiki page organizes 16 exact USDA Survey Foods records labeled “Vegetable dishes.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.
What is included?
USDA places these records in the “Vegetable dishes” survey-food category. Within Feast’s broader navigation, they appear under Vegetables (16 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 Greek Salad, no dressing; Sambar, vegetable stew; Stuffed pepper, with rice and meat; Spinach salad, no dressing; Broccoli casserole with rice; Stew, vegetable. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 16 descriptions instead of replacing them with one generic average.
A robust view of the data
The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.
| Nutrient | Median | Central 80% | Observed span | Records |
|---|---|---|---|---|
| Caloriesper 100 g | 86 kcal | 48 kcal–172 kcal | 33 kcal–229 kcal | 16 |
| Proteinper 100 g | 3.3 g | 1.5 g–7.4 g | 0.7 g–11.3 g | 16 |
| Carbohydrateper 100 g | 9.9 g | 2.9 g–15 g | 2.1 g–16.5 g | 16 |
| Total fatper 100 g | 3.4 g | 1.9 g–11.5 g | 0.2 g–20.7 g | 16 |
| Dietary fiberper 100 g | 1.2 g | 0.9 g–2 g | 0.7 g–4 g | 16 |
| Total sugarsper 100 g | 2 g | 1.2 g–2.8 g | 0.5 g–3.2 g | 16 |
| Sodiumper 100 g | 214 mg | 134 mg–326 mg | 120 mg–388 mg | 16 |
| Potassiumper 100 g | 203 mg | 118 mg–284 mg | 103 mg–480 mg | 16 |
| Calciumper 100 g | 30 mg | 16 mg–70 mg | 13 mg–86 mg | 16 |
| Ironper 100 g | 0.8 mg | 0.4 mg–1.1 mg | 0.2 mg–1.7 mg | 16 |
All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.
Calories context
Across 16 “Vegetable dishes” records, the middle reported calories value is 86 kcal per 100 grams. The central records run from 48 kcal to 172 kcal, while the complete observed span is 33 kcal to 229 kcal.
Greek Salad, no dressing is nearest the lower central boundary, and Stuffed pepper, with rice and meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Protein context
Across 16 “Vegetable dishes” records, the middle reported protein value is 3.3 g per 100 grams. The central records run from 1.5 g to 7.4 g, while the complete observed span is 0.7 g to 11.3 g.
Stew, vegetable is nearest the lower central boundary, and Spinach salad, no dressing is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Carbohydrate context
Across 16 “Vegetable dishes” records, the middle reported carbohydrate value is 9.9 g per 100 grams. The central records run from 2.9 g to 15 g, while the complete observed span is 2.1 g to 16.5 g.
Cobb salad, no dressing is nearest the lower central boundary, and Broccoli casserole with rice is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total fat context
Across 16 “Vegetable dishes” records, the middle reported total fat value is 3.4 g per 100 grams. The central records run from 1.9 g to 11.5 g, while the complete observed span is 0.2 g to 20.7 g.
Squash, summer, casserole, with rice and tomato sauce is nearest the lower central boundary, and Stuffed pepper, with rice and meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Dietary fiber context
Across 16 “Vegetable dishes” records, the middle reported dietary fiber value is 1.2 g per 100 grams. The central records run from 0.9 g to 2 g, while the complete observed span is 0.7 g to 4 g.
Stuffed pepper, with rice and meat is nearest the lower central boundary, and Broccoli casserole with rice is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Total sugars context
Across 16 “Vegetable dishes” records, the middle reported total sugars value is 2 g per 100 grams. The central records run from 1.2 g to 2.8 g, while the complete observed span is 0.5 g to 3.2 g.
Cobb salad, no dressing is nearest the lower central boundary, and Stew, vegetable is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Sodium context
Across 16 “Vegetable dishes” records, the middle reported sodium value is 214 mg per 100 grams. The central records run from 134 mg to 326 mg, while the complete observed span is 120 mg to 388 mg.
Stuffed tomato, with rice, meatless is nearest the lower central boundary, and Stuffed pepper, with rice and meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Potassium context
Across 16 “Vegetable dishes” records, the middle reported potassium value is 203 mg per 100 grams. The central records run from 118 mg to 284 mg, while the complete observed span is 103 mg to 480 mg.
Stuffed pepper, with rice, meatless is nearest the lower central boundary, and Cobb salad, no dressing is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Calcium context
Across 16 “Vegetable dishes” records, the middle reported calcium value is 30 mg per 100 grams. The central records run from 16 mg to 70 mg, while the complete observed span is 13 mg to 86 mg.
Stuffed tomato, with rice and meat is nearest the lower central boundary, and Broccoli casserole with rice is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Iron context
Across 16 “Vegetable dishes” records, the middle reported iron value is 0.8 mg per 100 grams. The central records run from 0.4 mg to 1.1 mg, while the complete observed span is 0.2 mg to 1.7 mg.
Green bean casserole is nearest the lower central boundary, and Spinach salad, no dressing is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.
Preparation language in the records
The counts below report words and phrases that appear explicitly in the 16 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.
3 records use this wording, including Sambar, vegetable stew; Stew, vegetable; Vegetarian stew.
1 records use this wording, including Squash, summer, casserole, with rice and tomato sauce.
Portion context
16 of 16 records (100%) include at least one named measure in the source data. Together those records provide 20 usable named measures.
Across the pooled named measures, the midpoint gram weight is 198 g. The central 10th-to-90th-percentile interval runs from 105 g to 247 g, while the complete observed span is 74–255 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.
A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.
USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.
Choosing a closer record
Look for the closest food name, preparation, additions, and context. “Vegetable dishes” is the collection label; the individual description is the actual reference.
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.
Complete source catalog
Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.
| Exact USDA description | Calories | Protein | Fiber | Sodium | Source amount | References |
|---|---|---|---|---|---|---|
| Broccoli casserole with riceFDC 2709655 | 107 kcalper 100 g | 4.1 gper 100 g | 1.9 gper 100 g | 188 mgper 100 g | 114 gUSDA reference amount | Full profileUSDA source ↗ |
| Cobb salad, no dressingFDC 2709832 | 93 kcalper 100 g | 11.3 gper 100 g | 1.2 gper 100 g | 159 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Greek Salad, no dressingFDC 2709830 | 48 kcalper 100 g | 2.8 gper 100 g | 1.5 gper 100 g | 246 mgper 100 g | 105 gUSDA reference amount | Full profileUSDA source ↗ |
| Green bean casseroleFDC 2710040 | 56 kcalper 100 g | 2 gper 100 g | 1.9 gper 100 g | 316 mgper 100 g | 115 gUSDA reference amount | Full profileUSDA source ↗ |
| Sambar, vegetable stewFDC 2707430 | 86 kcalper 100 g | 4.3 gper 100 g | 4 gper 100 g | 207 mgper 100 g | 124 gUSDA reference amount | Full profileUSDA source ↗ |
| Seven-layer salad, lettuce salad made with a combination of onion, celery, green pepper, peas, mayonnaise, cheese, eggs, and/or baconFDC 2709829 | 229 kcalper 100 g | 4.7 gper 100 g | 1.2 gper 100 g | 265 mgper 100 g | 60 gUSDA reference amount | Full profileUSDA source ↗ |
| Spinach salad, no dressingFDC 2709831 | 84 kcalper 100 g | 7 gper 100 g | 1.2 gper 100 g | 220 mgper 100 g | 74 gUSDA reference amount | Full profileUSDA source ↗ |
| Squash, summer, casserole, with rice and tomato sauceFDC 2710060 | 83 kcalper 100 g | 2.3 gper 100 g | 1.1 gper 100 g | 120 mgper 100 g | 117 gUSDA reference amount | Full profileUSDA source ↗ |
| Stew, vegetableFDC 2710063 | 47 kcalper 100 g | 1.4 gper 100 g | 2.1 gper 100 g | 296 mgper 100 g | 255 gUSDA reference amount | Full profileUSDA source ↗ |
| Stuffed pepper, with rice and meatFDC 2709073 | 178 kcalper 100 g | 7.8 gper 100 g | 0.7 gper 100 g | 320 mgper 100 g | 99 gUSDA reference amount | Full profileUSDA source ↗ |
| Stuffed pepper, with rice, meatlessFDC 2709074 | 166 kcalper 100 g | 3.8 gper 100 g | 0.7 gper 100 g | 186 mgper 100 g | 99 gUSDA reference amount | Full profileUSDA source ↗ |
| Stuffed tomato, with rice and meatFDC 2709075 | 99 kcalper 100 g | 4.8 gper 100 g | 1 gper 100 g | 183 mgper 100 g | 99 gUSDA reference amount | Full profileUSDA source ↗ |
| Stuffed tomato, with rice, meatlessFDC 2709076 | 77 kcalper 100 g | 1.6 gper 100 g | 1.1 gper 100 g | 123 mgper 100 g | 99 gUSDA reference amount | Full profileUSDA source ↗ |
| Vegetable curryFDC 2710067 | 86 kcalper 100 g | 1.6 gper 100 g | 1.8 gper 100 g | 388 mgper 100 g | 240 gUSDA reference amount | Full profileUSDA source ↗ |
| Vegetable curry with riceFDC 2710068 | 103 kcalper 100 g | 2 gper 100 g | 1.3 gper 100 g | 331 mgper 100 g | 200 gUSDA reference amount | Full profileUSDA source ↗ |
| Vegetarian stewFDC 2707479 | 33 kcalper 100 g | 0.7 gper 100 g | 1.1 gper 100 g | 144 mgper 100 g | 185 gUSDA reference amount | Full profileUSDA source ↗ |
Boundaries and provenance
This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.
The records are not laboratory measurements of every possible “Vegetable dishes” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.
The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.
Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.
A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.
For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.
Common questions
No. It is the middle value among these 16 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.
Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.
No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.
Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.