Stewed seasoned ground beef, Mexican vs Stewed, seasoned, ground beefUSDA FDC 2706393 vs 2706479
A controlled equal-weight comparison of two exact USDA survey-food records, with source descriptions, representative amounts, listed formulation inputs, and interpretation limits kept visible.
Record A · FDC 2706393
Stewed seasoned ground beef, Mexican style
Check this record in FoodData Central ↗Record B · FDC 2706479
Stewed, seasoned, ground beef with potatoes, Mexican style
Check this record in FoodData Central ↗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.
| Nutrient | A · Stewed seasoned ground beef, Mexican style | B · Stewed, seasoned, ground beef with potatoes | Difference |
|---|---|---|---|
| CaloriesMaterial under the publication gate | 169 kcal | 137 kcal | A +32 kcal |
| ProteinMaterial under the publication gate | 14.3 g | 10.4 g | A +3.9 g |
| Total fatMaterial under the publication gate | 11.4 g | 7.9 g | A +3.5 g |
| Carbohydrate | 1.3 g | 5.6 g | B +4.3 g |
| Dietary fiber | 0.2 g | 0.8 g | B +0.6 g |
| Total sugars | 0.4 g | 0.7 g | B +0.3 g |
| SodiumMaterial under the publication gate | 464 mg | 333 mg | A +131 mg |
| Saturated fatMaterial under the publication gate | 4.3 g | 3 g | A +1.3 g |
| Potassium | 255 mg | 298 mg | B +43 mg |
| Calcium | 17 mg | 15 mg | A +2 mg |
| Iron | 1.7 mg | 1.4 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.
Calories difference
32 kcal per 100 g
Stewed seasoned ground beef, Mexican style reports 32 kcal more calories per 100 grams than Stewed, seasoned, ground beef with potatoes, Mexican (169 versus 137 kcal).
The absolute difference is 19% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Protein difference
3.9 g per 100 g
Stewed seasoned ground beef, Mexican style reports 3.9 g more protein per 100 grams than Stewed, seasoned, ground beef with potatoes, Mexican (14.3 versus 10.4 g).
The absolute difference is 27% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Total fat difference
3.5 g per 100 g
Stewed seasoned ground beef, Mexican style reports 3.5 g more total fat per 100 grams than Stewed, seasoned, ground beef with potatoes, Mexican (11.4 versus 7.9 g).
The absolute difference is 31% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
Sodium difference
131 mg per 100 g
Stewed seasoned ground beef, Mexican style reports 131 mg more sodium per 100 grams than Stewed, seasoned, ground beef with potatoes, Mexican (464 versus 333 mg).
The absolute difference is 28% of the larger reported value. That percentage describes these two records only; it is not an estimate of biological effect or expected variation.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Meat mixed dishes,” but the topic label is broad. Record A is “Stewed seasoned ground beef, Mexican style.” Record B is “Stewed, seasoned, ground beef with potatoes, Mexican style.” 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 potatoes. 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 Typical reported amount at 166 g. Record B uses Typical reported amount at 166 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 cup222 g
- Quantity not specified166 g
Record B measures
- 1 cup222 g
- Quantity not specified166 g
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 Beef, ground, raw, Beverages, water, tap, drinking, Tomatoes, red, ripe, raw, year round average, Onions, raw. Record B’s include Beef, ground, raw, Potatoes, flesh and skin, raw, Beverages, water, tap, drinking, Peppers, bell, green, raw. Ingredient-code overlap is 91%, and normalized listed-input-weight variation is 29%.
Record A · 10 input rows
Stewed seasoned ground beef, Mexican style
- Beef, ground, rawIngredient code 2150000068.5% of listed input weight
- Beverages, water, tap, drinkingIngredient code 1441117.9% of listed input weight
- Tomatoes, red, ripe, raw, year round averageIngredient code 115296% of listed input weight
- Onions, rawIngredient code 112823% of listed input weight
- Peppers, bell, green, rawIngredient code 113333% of listed input weight
- Garlic, rawIngredient code 112150.7% of listed input weight
- Salt, tableIngredient code 20470.4% of listed input weight
- Flour, wheat, all-purpose, enriched, bleachedIngredient code 200810.3% of listed input weight
Record B · 11 input rows
Stewed, seasoned, ground beef with potatoes, Mexican style
- Beef, ground, rawIngredient code 2150000047.3% of listed input weight
- Potatoes, flesh and skin, rawIngredient code 1135222.2% of listed input weight
- Beverages, water, tap, drinkingIngredient code 1441112.3% of listed input weight
- Peppers, bell, green, rawIngredient code 113339.3% of listed input weight
- Tomatoes, red, ripe, raw, year round averageIngredient code 115296.4% of listed input weight
- Onions, rawIngredient code 112821.4% of listed input weight
- Garlic, rawIngredient code 112150.5% of listed input weight
- Salt, tableIngredient code 20470.3% of listed input weight
10 shared coded inputs
The largest shared entries include Beef, ground, raw, Beverages, water, tap, drinking, Peppers, bell, green, raw, Tomatoes, red, ripe, raw, year round average, Onions, raw. Shared codes can still carry different listed weights.
0 A-only and 1 B-only coded inputs
B-only entries include Potatoes, flesh and skin, raw.
Important: these weights belong to USDA’s source formulation. Their percentages are shares of the listed input weight, not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo.
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.
Several details can change together. Moisture affects concentration per 100 grams. Coating or sauce can add carbohydrate and sodium. Edible skin or fat changes the portion represented. Restaurant, school, frozen, canned, fresh, home-recipe, and ready-to-heat records may use distinct standardized formulations. The source descriptions and input lists help show those differences, but they cannot assign cause.
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.