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Portions and preparation · USDA nutrition

Fajita calories per cup: 227–277 across all 3 named USDA examples

Across all 3 named USDA examples, a cup contains 227–277 calories. Each included example lists 120 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 fajita · 95 g

219calories

Fajita, beef or pork

Protein
11.5 g
Carbs
17.1 g
Fat
11.6 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2708605 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 180–219 calories in the records' own listed source servings and 189–231 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Fajita, begin by separating “Fajita, beef or pork” from “Fajita, shrimp.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 3 linked records.

Equal-weight view

How fajita records compare at 100 grams

All 3 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Fajita, shrimp 189 kcal
    189 kcal
  2. Fajita, chicken 206 kcal
    206 kcal
  3. Fajita, beef or pork 231 kcal
    231 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 3 named USDA records in view: 3 direct matches. All sit within “Other Mexican mixed dishes.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 3 records together under the exact grouping key “fajita.” That rule determines membership before any nutrition result is read.

For Fajita, this page can compare 3 named records from FDC 2708605 through FDC 2708606. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 95 g comparison anchor

Equal source weights make the selected Fajita serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

42 kcal separates the fixed-weight endpoints

The lower endpoint is “shrimp”; the higher is “beef or pork.” This isolates density, not ingredient causation.

Discriminator

3.8 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “shrimp” (8.3 g) and “beef or pork” (12.1 g).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 3 records each use a 95 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every fajita; match the preparation and adjust to your portion.

Important: “Lower” begins with Fajita, shrimp; “higher” ends with Fajita, beef or pork, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every fajita meal.

Full comparison

Compare every selected FNDDS record

For Fajita, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Fajita nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Fajita, beef or pork Direct name match 95 gUSDA reference amount 219 kcal 231 11.5 g 1.4 g 436 mg FDC 2708605 ↗
Fajita, chicken Direct name match 95 gUSDA reference amount 196 kcal 206 10.7 g 1.4 g 428 mg FDC 2708604 ↗
Fajita, shrimp Direct name match 95 gUSDA reference amount 180 kcal 189 7.9 g 1.4 g 433 mg FDC 2708606 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 95-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 180 calories for “shrimp” to 219 for “beef or pork.” At a fixed 100 grams, “shrimp” is 189 calories and “beef or pork” is 231—a fixed-weight separation of 42 calories. For Fajita, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “beef or pork”, “chicken”, and “shrimp”. Across the source formulations, the shared backbone includes green pepper, cooked, as ingredient, onions, cooked, as ingredient, and red pepper, cooked, as ingredient; differentiating rows include beef, steak, flank, chicken, ns as to part, rotisserie, skin not eaten, and shrimp, grilled. On this Fajita page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Fajita” cannot resolve the differences between Fajita, beef or pork and Fajita, shrimp. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 95 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “beef or pork”, “chicken”, and “shrimp”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include green pepper, cooked, as ingredient and onions, cooked, as ingredient; rows that vary across the set include beef, steak, flank, chicken, ns as to part, rotisserie, skin not eaten, and shrimp, grilled. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Fajita, beef or pork” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Fajita unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that fajita is the right meal family. Then resolve the phrases that actually separate this set—“beef or pork”, “chicken”, and “shrimp”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Fajita source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

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 3 exact records behind Fajita source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Fajita, beef or pork is higher in iron per 100 g

Fajita, beef or pork reports 2 mg versus 1.3 mg for Fajita, shrimp: a 0.7 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

3 listed servings each weigh 95 g

The 3 records with a listed serving weight on this page each use 95 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 “Fajita, beef or pork” from “Fajita, shrimp”

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 Fajita source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Chicken, NS as to part, rotisserie, skin not eaten

USDA input 24102070 appears in 1 of 3 context records; its summed listed input weight spans 30–30 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 3 context records in this source topic Other Mexican mixed dishes

Fajita, beef or pork and Fajita, chicken 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 Green pepper, cooked, as ingredient

USDA input 99997520 appears in 3 of 3 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 Fajita, beef or pork

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708605 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Fajita, chicken

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708604 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Iron: density and serving context

In this page’s records, iron runs from 1.3 mg in Fajita, shrimp to 2 mg in Fajita, beef or pork, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Protein: density and serving context

In this page’s records, protein runs from 8.3 g in Fajita, shrimp to 12.1 g in Fajita, beef or pork, all per 100 g.

Follow this evidence path