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USDA record comparison

Pastry calories and nutrition: 6 USDA records compared

The 6 exact records in this guide report 169–349 calories in the records' own listed source servings and 242–434 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

What this page compares

Named source records, not one universal meal

This page includes every selected Feast nutrition record whose normalized USDA description begins with “Pastry” under the documented one-segment family rule. The records fall within Doughnuts, sweet rolls, pastries and Turnovers and other grain-based items. Exact descriptions remain visible so this grouping does not erase preparation, ingredient, or source-serving differences.

How this guide was assembled: Feast deterministically grouped exact USDA FNDDS records by their source descriptions. Every nutrient number is computed from the linked source fields; this page does not use generated or invented nutrition estimates.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Match my meal

Start with the description closest to what you ate

Choose an exact FNDDS description to focus the record cards and comparison table. This narrows the source evidence; it does not infer your portion or ingredients.

Showing all 6 linked records.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every pastry and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the selected source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Pastry nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Pastry, Chinese, made with rice flour Direct name match 70 gQuantity not specified 169 kcal 242 1.9 g 0.4 g 6 mg FDC 2708050 ↗
Pastry, cookie type, fried Direct name match 70 gQuantity not specified 278 kcal 397 4.2 g 0.7 g 47 mg FDC 2708051 ↗
Pastry, egg and cheese filled Direct name match 100 gQuantity not specified 349 kcal 349 8.4 g 1.6 g 216 mg FDC 2708727 ↗
Pastry, made with bean or lotus seed paste filling, baked Direct name match 70 gQuantity not specified 238 kcal 340 4.9 g 1.9 g 61 mg FDC 2708048 ↗
Pastry, made with bean paste and salted egg yolk filling, baked Direct name match 70 gQuantity not specified 237 kcal 339 6 g 1.5 g 382 mg FDC 2708049 ↗
Pastry, mainly flour and water, fried Direct name match 70 gQuantity not specified 304 kcal 434 5.4 g 2.6 g 461 mg FDC 2708056 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts span 70–100 grams, a 1.4× difference in mass before recipe or preparation is considered. Within the selected set, the source servings report 169–349 calories in the records' own listed source servings; the fixed-weight view reports 242–434 calories per 100 grams. A serving total and a per-100-gram value answer different questions, so neither should be substituted for the amount actually eaten.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

The record names distinguish chinese, cookie type, egg and cheese filled, made with bean or lotus seed paste filling, and made with bean paste and salted egg yolk filling. USDA formulation rows also identify 22 distinct source-input codes across the set, including flour, wheat, all-purpose, enriched, bleached, beverages, water, tap, municipal, eggs, grade a, large, egg yolk, and salt, table. These details can help select a closer record, but they do not isolate the cause of a nutrient difference or reconstruct a recipe.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Source-serving weight

    The exact records list 70–100 grams, so serving totals can move even before composition is compared.

  2. 02

    Named source variant

    The set explicitly distinguishes chinese, cookie type, egg and cheese filled, made with bean or lotus seed paste filling, and made with bean paste and salted egg yolk filling; those words identify different records rather than optional SEO phrasing.

  3. 03

    Nutrient profile

    Across each record's own source serving, the displayed data span protein 1.9–8.4 g, fiber 0.4–2.6 g, sodium 6–461 mg. Different serving weights remain visible beside those values.

  4. 04

    Formulation evidence

    The source rows include 22 distinct input codes across this set. Input presence and weight describe standardized source formulations, not final plated proportions.

Record matching

How to find the closest description

Begin with the full source description rather than the shortest dish name. Check whether the named form—such as chinese, cookie type, egg and cheese filled, made with bean or lotus seed paste filling, and made with bean paste and salted egg yolk filling—matches the meal, then compare the listed source weight with the portion actually eaten. If the brand, recipe, toppings, cooking fat, or portion is known, keep that information with the estimate instead of assuming the generic record already includes it.

A practical matching checklist

  1. Read the complete pastry 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.

Continue comparing

More meal nutrition guides

Meal guide Doughnut cake type Doughnut cake type: compare 4 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations. Meal guide Roll Roll: compare 15 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations. Meal guide Coffee cake Coffee cake: compare 4 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations. Meal guide Empanada Empanada: compare 4 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations. Meal guide Bread Bread: compare 103 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations. Meal guide Turnover or hot pocket Turnover or hot pocket: compare 4 exact USDA records by source-serving calories, 100-gram values, nutrients, preparation details, and citations.

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