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Poultry mixed dishes100 g vs 100 gTwo cited FDC recordsUpdated

Chicken or turkey and vegetables vs Chicken or turkey: gravy USDA FDC 2706786 vs 2706670

Per 100 g, vegetables excluding carrots reports 6.4 g carbohydrate, while potatoes and vegetables reports 12.3 g carbohydrate.

The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.

Open record A: FDC 2706786 → Open record B: FDC 2706670 →

Record A · FDC 2706786

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy

Check this record in FoodData Central ↗

Record B · FDC 2706670

Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy

Check this record in FoodData Central ↗

Highlighted difference

Protein 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.

  1. Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy 7.2 g
    7.2 g
  2. Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy 4.8 g
    4.8 g

Shared basis: 100 g · g

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.

Per-100-gram nutrient comparison for Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy and Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
NutrientA · Chicken or turkey and vegetables excluding…B · Chicken or turkey, potatoes, and vegetables…Difference
Calories 119 kcal 127 kcal B +8 kcal
ProteinMaterial difference 7.2 g 4.8 g A +2.4 g
Total fat 7.5 g 6.8 g A +0.6 g
CarbohydrateMaterial difference 6.4 g 12.3 g B +5.9 g
Dietary fiber 0.9 g 1.3 g B +0.4 g
Total sugars 0.9 g 0.9 g No difference at displayed precision
Sodium 368 mg 336 mg A +32 mg
Saturated fat 1.3 g 1.1 g A +0.2 g
Potassium 145 mg 223 mg B +78 mg
Calcium 15 mg 12 mg A +3 mg
Iron 0.4 mg 0.4 mg No difference at displayed precision

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

The material primary-nutrient differences run in both directions: A is higher on 1, while B is higher on 1.

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 A

Record A reports 119 kcal, compared with 127 kcal in the other record—a difference of 8 kcal.

Which reports more protein?

Record A

Record A reports 7.2 g, compared with 4.8 g in the other record—a difference of 2.4 g.

Which reports more fiber?

Record B

Record B reports 1.3 g, compared with 0.9 g in the other record—a difference of 0.4 g.

Which reports less sodium?

Record B

Record B reports 336 mg, compared with 368 mg in the other record—a difference of 32 mg.

What differs in the source descriptions

The exact names carry information the numbers cannot.

USDA assigns both records to “Poultry mixed dishes,” but the topic label is broad. Record A is “Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy.” Record B is “Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy.” Feast paired them because their contrast-neutral food identities are closely related (92% 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 no; Record B has the corresponding terms shown in its exact name. 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 252 g. Record B uses USDA reference amount at 252 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 representative amounts do not cross Feast’s material portion-difference threshold of both 15 grams and 20%. They are still separate source measures, so the 100-gram table remains the appropriate place for an equal-weight comparison.

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.

One shared household label

1 cup: 252 g in A vs 252 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.

Nutrition for one 1 cup using each record’s own source gram weight
NutrientA · 252 gB · 252 g
Calories300 kcal320 kcal
Protein18 g12 g
Dietary fiber2.3 g3.3 g
Sodium927 mg847 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 Gravy, chicken, canned or bottled, ready-to-serve, Chicken, NS as to part, rotisserie, skin not eaten, Beans, snap, green, frozen, cooked, boiled, drained without salt, Corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt. Record B’s include Potatoes, boiled, cooked without skin, flesh, without salt, Gravy, chicken, canned or bottled, ready-to-serve, Chicken, NS as to part, rotisserie, skin not eaten, Beans, snap, green, frozen, cooked, boiled, drained without salt. Ingredient-code overlap is 86%, and normalized listed-input-weight variation is 42%.

Record A · 6 coded inputs

Chicken or turkey and vegetables excluding carrots…

  1. Gravy, chicken, canned or bottled, ready-to-serveIngredient code 6119 · open source index
    44% of listed input weight
  2. Chicken, NS as to part, rotisserie, skin not eatenIngredient code 24102070 · open source index
    22% of listed input weight
  3. 14.7% of listed input weight
  4. 14.7% of listed input weight
  5. Vegetable oil, NFSIngredient code 82101000 · open source index
    4.4% of listed input weight
  6. Salt, tableIngredient code 2047 · open source index
    0.3% of listed input weight

Record B · 7 coded inputs

Chicken or turkey, potatoes, and vegetables excluding…

  1. Potatoes, boiled, cooked without skin, flesh, without saltIngredient code 11367 · open source index
    41.1% of listed input weight
  2. Gravy, chicken, canned or bottled, ready-to-serveIngredient code 6119 · open source index
    24.7% of listed input weight
  3. Chicken, NS as to part, rotisserie, skin not eatenIngredient code 24102070 · open source index
    12.3% of listed input weight
  4. 8.2% of listed input weight
  5. 8.2% of listed input weight
  6. Vegetable oil, NFSIngredient code 82101000 · open source index
    4.9% of listed input weight
  7. Salt, tableIngredient code 2047 · open source index
    0.5% of listed input weight

6 shared coded inputs

The largest shared entries include Gravy, chicken, canned or bottled, ready-to-serve, Chicken, NS as to part, rotisserie, skin not eaten, Beans, snap, green, frozen, cooked, boiled, drained without salt, Corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt, Vegetable oil, NFS. Shared codes can still carry different listed weights.

0 A-only and 1 B-only coded inputs

B-only entries include Potatoes, boiled, cooked without skin, flesh, without salt.

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.

USDA shorthand in this evidence
  • NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
  • NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.

Choosing the closer record

Match context first; scale second.

  1. 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.

  2. 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.

  3. 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.

  4. 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 86% ingredient-code overlap and 42% 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 Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy versus Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy is higher in protein per 100 g

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy reports 7.2 g versus 4.8 g for Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy: a 2.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

2 listed servings each weigh 252 g

The 2 records with a listed serving weight on this page each use 252 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Record identity is part of the estimate

Distinguish “Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy” from “Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy”

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 Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy versus Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy, 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 Chicken or turkey and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoes

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy 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 Chicken or turkey, potatoes

Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy 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 Protein: density and serving context

In this page’s records, protein runs from 4.8 g in Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy to 7.2 g in Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy, all per 100 g.

Follow this evidence path A formulation detail that separates records Potatoes, boiled, cooked without skin, flesh, without salt

USDA input 11367 appears in 1 of 2 context records; its summed listed input weight spans 50–50 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 Poultry mixed dishes

Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy and Chicken or turkey, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy 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 Beans, snap, green, frozen, cooked, boiled, drained without salt

USDA input 11061 appears in 2 of 2 context records; its summed listed input weight spans 10–10 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 Inspect an exact record Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, gravy

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706786 citation for this exact record—not a name-level average.

Follow this evidence path