Stir-fry and soy-based sauce mixtures: broccoli vs shrimp USDA FDC 2706778 vs 2706854
Per 100 g, broccoli reports 9.4 g total fat, while shrimp reports 6.6 g total fat.
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 2706778
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce
Check this record in FoodData Central ↗Record B · FDC 2706854
Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce
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.
- Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce 149 kcal
149 kcal -
118 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 · Pork and vegetables excluding carrots… | B · Shrimp and vegetables excluding carrots… | Difference |
|---|---|---|---|
| CaloriesMaterial difference | 149 kcal | 118 kcal | A +31 kcal |
| Protein | 11.4 g | 9.5 g | A +1.9 g |
| Total fatMaterial difference | 9.4 g | 6.6 g | A +2.7 g |
| Carbohydrate | 4.3 g | 4.9 g | B +0.5 g |
| Dietary fiber | 1 g | 1 g | Same reported value |
| Total sugars | 1.6 g | 1.6 g | Same reported value |
| Sodium | 251 mg | 242 mg | A +9 mg |
| Saturated fatMaterial difference | 2.1 g | 1 g | A +1 g |
| Potassium | 290 mg | 211 mg | A +79 mg |
| Calcium | 23 mg | 48 mg | B +25 mg |
| Iron | 0.7 mg | 0.5 mg | A +0.3 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 (2 of 2).
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 118 kcal, compared with 149 kcal in the other record—a difference of 31 kcal.
Which reports more protein?
Record A
Record A reports 11.4 g, compared with 9.5 g in the other record—a difference of 1.9 g.
Which reports more fiber?
Same reported value
Both records report 1 g of fiber per 100 g.
Which reports less sodium?
Record B
Record B reports 242 mg, compared with 251 mg in the other record—a difference of 9 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Stir-fry and soy-based sauce mixtures,” but the topic label is broad. Record A is “Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce.” Record B is “Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce.” 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 pork; Record B has shrimp. 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 163 g. Record B uses USDA reference amount at 163 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.
Record A measures
- 1 cup217 g
- USDA reference amount163 g
Record B measures
- 1 cup217 g
- USDA reference amount163 g
One shared household label
1 cup: 217 g in A vs 217 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 · 217 g | B · 217 g |
|---|---|---|
| Calories | 323 kcal | 256 kcal |
| Protein | 24.7 g | 20.5 g |
| Dietary fiber | 2.2 g | 2.2 g |
| Sodium | 545 mg | 525 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 Pork, fresh, loin, whole, separable lean only, cooked, roasted, Peppers, sweet, green, cooked, boiled, drained, without salt, Onions, cooked, boiled, drained, without salt, Soup, beef broth or bouillon canned, ready-to-serve. Record B’s include Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture), Peppers, sweet, green, cooked, boiled, drained, without salt, Onions, cooked, boiled, drained, without salt, Soup, stock, fish, home-prepared. Ingredient-code overlap is 69%, and normalized listed-input-weight variation is 45%.
Record A · 11 coded inputs
Pork and vegetables excluding carrots, broccoli, and dark-…
- Pork, fresh, loin, whole, separable lean only, cooked, roastedIngredient code 10027 · open source index33.5% of listed input weight
- Peppers, sweet, green, cooked, boiled, drained, without saltIngredient code 11334 · open source index13.4% of listed input weight
- Onions, cooked, boiled, drained, without saltIngredient code 11283 · open source index12.3% of listed input weight
- Soup, beef broth or bouillon canned, ready-to-serveIngredient code 6008 · open source index11.8% of listed input weight
- Green beans, cooked, as ingredientIngredient code 99997545 · open source index8.2% of listed input weight
- Vegetable oil, NFSIngredient code 82101000 · open source index5.5% of listed input weight
- Mushrooms, cooked, as ingredientIngredient code 99997515 · open source index5.1% of listed input weight
- Onions, spring or scallions (includes tops and bulb), rawIngredient code 11291 · open source index4.7% of listed input weight
Record B · 11 coded inputs
Shrimp and vegetables excluding carrots, broccoli…
- Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture)Ingredient code 15151 · open source index33.5% of listed input weight
- Peppers, sweet, green, cooked, boiled, drained, without saltIngredient code 11334 · open source index13.4% of listed input weight
- Onions, cooked, boiled, drained, without saltIngredient code 11283 · open source index12.3% of listed input weight
- Soup, stock, fish, home-preparedIngredient code 6174 · open source index12% of listed input weight
- Green beans, cooked, as ingredientIngredient code 99997545 · open source index8.2% of listed input weight
- Vegetable oil, NFSIngredient code 82101000 · open source index5.5% of listed input weight
- Mushrooms, cooked, as ingredientIngredient code 99997515 · open source index5.1% of listed input weight
- Onions, spring or scallions (includes tops and bulb), rawIngredient code 11291 · open source index4.7% of listed input weight
9 shared coded inputs
The largest shared entries include Peppers, sweet, green, cooked, boiled, drained, without salt, Onions, cooked, boiled, drained, without salt, Green beans, cooked, as ingredient, Vegetable oil, NFS, Mushrooms, cooked, as ingredient. Shared codes can still carry different listed weights.
2 A-only and 2 B-only coded inputs
A-only entries include Pork, fresh, loin, whole, separable lean only, cooked, roasted, Soup, beef broth or bouillon canned, ready-to-serve. B-only entries include Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture), Soup, stock, fish, home-prepared.
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.
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
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 69% ingredient-code overlap and 45% 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 Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce versus Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce is higher in calories per 100 g
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce reports 149 kcal versus 118 kcal for Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce: a 31 kcal difference when both are normalized to 100 g.
Inspect the underlying evidenceThese listed servings have equal weights
2 listed servings each weigh 163 g
The 2 records with a listed serving weight on this page each use 163 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 “Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce” from “Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce”
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 Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce versus Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce 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 Shrimp and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoesShrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce 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 Calories: density and serving contextIn this page’s records, calories runs from 118 kcal in Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce to 149 kcal in Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce, all per 100 g.
Follow this evidence path A formulation detail that separates records Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture)USDA input 15151 appears in 1 of 2 context records; its summed listed input weight spans 340.2–340.2 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 Pork, fresh, loin, whole, separable lean only, cooked, roastedUSDA input 10027 appears in 1 of 2 context records; its summed listed input weight spans 340.2–340.2 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 Test a nearby record choice Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce vs Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceShrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is held as one side of the comparison. The explicit record-description contrast is Calories: 147 versus 118 kcal per 100 g; it is a selection cue, not evidence of cause.
Follow this evidence path Test a nearby record choice Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce vs Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based saucePork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauce is held as one side of the comparison. The explicit record-description contrast is Calories: 106 versus 149 kcal per 100 g; it is a selection cue, not evidence of cause.
Follow this evidence path