Beef chow mein or chop suey: with noodles vs no noodles USDA FDC 2706607 vs 2706742
Per 100 g, with noodles reports 11.2 g carbohydrate, while no noodles reports 3.9 g carbohydrate.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2706607
Beef chow mein or chop suey with noodles
Check this record in FoodData Central ↗Record B · FDC 2706742
Beef chow mein or chop suey, no noodles
Check this record in FoodData Central ↗Highlighted difference
Calories at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
-
129 kcal -
82 kcal
Shared basis: 100 g · kcal
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Beef chow mein or chop suey with noodles | B · Beef chow mein or chop suey, no noodles | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 129 kcal | 82 kcal | A +47 kcal |
| Protein | 10.8 g | 10.8 g | Same reported value |
| Total fatMaterial difference | 4.9 g | 2.6 g | A +2.3 g |
| CarbohydrateMaterial difference | 11.2 g | 3.9 g | A +7.4 g |
| Dietary fiber | 1.5 g | 0.8 g | A +0.7 g |
| Total sugars | 1.6 g | 1.8 g | B +0.2 g |
| Sodium | 328 mg | 253 mg | A +75 mg |
| Saturated fat | 1.5 g | 0.7 g | A +0.7 g |
| Potassium | 204 mg | 218 mg | B +14 mg |
| Calcium | 19 mg | 22 mg | B +3 mg |
| Iron | 1.9 mg | 1.2 mg | A +0.6 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
Every material primary-nutrient difference on this page is numerically higher in A (3 of 3).
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record B
Record B reports 82 kcal, compared with 129 kcal in the other record—a difference of 47 kcal.
Which reports more protein?
Same reported value
Both records report 10.8 g of protein per 100 g.
Which reports more fiber?
Record A
Record A reports 1.5 g, compared with 0.8 g in the other record—a difference of 0.7 g.
Which reports less sodium?
Record B
Record B reports 253 mg, compared with 328 mg in the other record—a difference of 75 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Fried rice and lo/chow mein,” but the topic label is broad. Record A is “Beef chow mein or chop suey with noodles.” Record B is “Beef chow mein or chop suey, no noodles.” Feast paired them because their contrast-neutral food identities are closely related (86% token overlap after controlled modifiers are set aside), not merely because they share a generic category.
No controlled preparation phrase is needed to explain this pairing. The close source names instead differ in narrow food or ingredient terms. Record A has the distinctive neutral terms shown in its exact name; Record B has no. Read the full descriptions before selecting either profile.
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 220 g. Record B uses USDA reference amount at 165 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The two representative amounts differ by 55 g (25% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 cup220 g
- USDA reference amount220 g
Record B measures
- 1 cup220 g
- USDA reference amount165 g
One shared household label
1 cup: 220 g in A vs 220 g in B
Here the household label and listed gram weight match at displayed precision, so this particular table is also an equal-mass comparison. The values remain specific to these two source records, not a universal weight for every 1 cup.
| Nutrient | A · 220 g | B · 220 g |
|---|---|---|
| Calories | 284 kcal | 180 kcal |
| Protein | 23.8 g | 23.8 g |
| Dietary fiber | 3.3 g | 1.8 g |
| Sodium | 722 mg | 557 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Restaurant, Chinese, vegetable chow mein, without meat or noodles, Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted, Noodles, chinese, chow mein. Record B’s include Restaurant, Chinese, vegetable chow mein, without meat or noodles, Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted. Ingredient-code overlap is 67%, and normalized listed-input-weight variation is 12%.
Record A · 3 coded inputs
Beef chow mein or chop suey with noodles
- Restaurant, Chinese, vegetable chow mein, without meat or noodlesIngredient code 36624 · open source index58.8% of listed input weight
- Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roastedIngredient code 23348 · open source index29% of listed input weight
- Noodles, chinese, chow meinIngredient code 20113 · open source index12.2% of listed input weight
Record B · 2 coded inputs
Beef chow mein or chop suey, no noodles
- Restaurant, Chinese, vegetable chow mein, without meat or noodlesIngredient code 36624 · open source index67% of listed input weight
- Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roastedIngredient code 23348 · open source index33% of listed input weight
2 shared coded inputs
The largest shared entries include Restaurant, Chinese, vegetable chow mein, without meat or noodles, Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roasted. Shared codes can still carry different listed weights.
1 A-only and 0 B-only coded inputs
A-only entries include Noodles, chinese, chow mein.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across narrow identity terms in the exact source names, while the listed formulations show 67% ingredient-code overlap and 12% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
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 2 exact records behind Beef chow mein or chop suey with noodles versus Beef chow mein or chop suey, no noodles. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Beef chow mein or chop suey with noodles is higher in calories per 100 g
Beef chow mein or chop suey with noodles reports 129 kcal versus 82 kcal for Beef chow mein or chop suey, no noodles: a 47 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceCheck the weight before comparing serving totals
Source amounts span 165–220 g
Beef chow mein or chop suey, no noodles uses USDA source amount (165 g), while Beef chow mein or chop suey with noodles uses USDA source amount (220 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.
Record identity is part of the estimate
Distinguish “Beef chow mein or chop suey with noodles” from “Beef chow mein or chop suey, no noodles”
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 evidenceContextual knowledge graph
Follow the relationship that matches your question
For Beef chow mein or chop suey with noodles versus Beef chow mein or chop suey, no noodles, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
In this page’s records, calories runs from 82 kcal in Beef chow mein or chop suey, no noodles to 129 kcal in Beef chow mein or chop suey with noodles, all per 100 g.
Follow this evidence path A formulation detail that separates records Noodles, chinese, chow meinUSDA input 20113 appears in 1 of 2 context records; its summed listed input weight spans 141.8–141.8 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 2 context records in this source topic Fried rice and lo/chow meinBeef chow mein or chop suey with noodles and Beef chow mein or chop suey, no noodles belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path A shared source-formulation input Beef, round, top round roast, boneless, separable lean and fat, trimmed to 0" fat, all grades, cooked, roastedUSDA input 23348 appears in 2 of 2 context records; its summed listed input weight spans 335–335 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.
Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving contextIn this page’s records, dietary fiber runs from 0.8 g in Beef chow mein or chop suey, no noodles to 1.5 g in Beef chow mein or chop suey with noodles, all per 100 g.
Follow this evidence path Inspect an exact record Beef chow mein or chop suey with noodlesOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2706607 citation for this exact record—not a name-level average.
Follow this evidence path Check another exact record Beef chow mein or chop suey, no noodlesOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2706742 citation for this exact record—not a name-level average.
Follow this evidence path