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Portions and preparation · USDA nutrition

Pastry nutrition: 169–349 calories in 6 named USDA examples

The 6 named USDA examples report 169–349 calories for their individually listed servings; at a common 100-gram basis, they span 242–434 calories per 100 g. Match the preparation and weight before using a value.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 70 g

169calories

Pastry, Chinese, made with rice flour

Protein
1.9 g
Carbs
31.5 g
Fat
4.2 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 2708050 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

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.

Match my meal

Start with the description closest to what you ate

For Pastry, begin by separating “Pastry, Chinese, made with rice flour” from “Pastry, mainly flour and water, fried.” 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 6 linked records.

Equal-weight view

How pastry records compare at 100 grams

Five rank landmarks are shown from all 6 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Pastry, Chinese, made with rice flour 242 kcal
    242 kcal
  2. 25th-ranked landmark: Pastry, made with bean paste and salted egg yolk filling, baked 339 kcal
    339 kcal
  3. Median-ranked landmark: Pastry, made with bean or lotus seed paste filling, baked 340 kcal
    340 kcal
  4. 75th-ranked landmark: Pastry, egg and cheese filled 349 kcal
    349 kcal
  5. Maximum: Pastry, mainly flour and water, fried 434 kcal
    434 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 6 named USDA records in view: 6 direct matches. They span 2 source categories, including Doughnuts, sweet rolls, pastries and Turnovers and other grain-based items. 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 6 records together under the exact grouping key “pastry.” That rule determines membership before any nutrition result is read.

For Pastry, this page can compare 6 named records from FDC 2708050 through FDC 2708056. 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

70–100 g before composition

The largest source amount is 1.4× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

192 kcal separates the fixed-weight endpoints

The lower endpoint is “Chinese; made with rice flour”; the higher is “mainly flour and water.” This isolates density, not ingredient causation.

Discriminator

650 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “Chinese; made with rice flour” (9 mg) and “mainly flour and water” (659 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every pastry.

Important: “Lower” begins with Pastry, Chinese, made with rice flour; “higher” ends with Pastry, egg and cheese filled, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every pastry meal.

Full comparison

Compare every selected FNDDS record

For Pastry, 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 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 gUSDA reference amount 169 kcal 242 1.9 g 0.4 g 6 mg FDC 2708050 ↗
Pastry, cookie type, fried Direct name match 70 gUSDA reference amount 278 kcal 397 4.2 g 0.7 g 47 mg FDC 2708051 ↗
Pastry, egg and cheese filled Direct name match 100 gUSDA reference amount 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 gUSDA reference amount 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 gUSDA reference amount 237 kcal 339 6 g 1.5 g 382 mg FDC 2708049 ↗
Pastry, mainly flour and water, fried Direct name match 70 gUSDA reference amount 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 run from 70 to 100 grams—a 30-gram gap before composition enters the comparison. Their own source servings run from 169 calories for “Chinese; made with rice flour” to 349 for “egg and cheese filled.” At a fixed 100 grams, “Chinese; made with rice flour” is 242 calories and “mainly flour and water” is 434—a fixed-weight separation of 192 calories. For Pastry, 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 “Chinese, made with rice flour”, “cookie type, fried”, “made with bean or lotus seed paste filling, baked”, “made with bean paste and salted egg yolk filling, baked”, and “mainly flour and water, fried”. Across the source formulations, the shared backbone includes sugars, granulated; differentiating rows include flour, wheat, all-purpose, enriched, bleached, beverages, water, tap, municipal, eggs, grade a, large, egg yolk, and salt, table. On this Pastry 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 “Pastry” cannot resolve the differences between Pastry, Chinese, made with rice flour and Pastry, mainly flour and water, fried. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 70–100 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “Chinese, made with rice flour”, “cookie type, fried”, “made with bean or lotus seed paste filling, baked”, “made with bean paste and salted egg yolk filling, baked”, and “mainly flour and water, fried”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include sugars, granulated; rows that vary across the set include flour, wheat, all-purpose, enriched, bleached, beverages, water, tap, municipal, and eggs, grade a, large, egg yolk. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Pastry, Chinese, made with rice flour” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Pastry 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 pastry is the right meal family. Then resolve the phrases that actually separate this set—“Chinese, made with rice flour”, “egg and cheese filled”, “made with bean or lotus seed paste filling, baked”, and “mainly flour and water, fried”—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 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.

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 6 exact records behind Pastry 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

Pastry, made with bean paste and salted egg yolk filling, baked is higher in vitamin D per 100 g

Pastry, made with bean paste and salted egg yolk filling, baked reports 1.2 µg versus 0 µg for Pastry, Chinese, made with rice flour: a 1.2 µg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pastry, cookie type, fried is denser; Pastry, egg and cheese filled is higher in its source amount

Pastry, cookie type, fried reports 397 kcal per 100 g and 278 kcal in USDA source amount (70 g). Pastry, egg and cheese filled reports a lower 349 kcal per 100 g but a higher 349 kcal in USDA source amount (100 g).

Record identity is part of the estimate

Distinguish “Pastry, Chinese, made with rice flour” from “Pastry, mainly flour and water, fried”

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

5 context records in this source topic Doughnuts, sweet rolls, pastries

Pastry, Chinese, made with rice flour and Pastry, cookie type, fried 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 formulation detail that separates records Flour, wheat, all-purpose, enriched, bleached

USDA input 20081 appears in 4 of 6 context records; its summed listed input weight spans 300–500 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 Beverages, water, tap, municipal

USDA input 14429 appears in 3 of 6 context records; its summed listed input weight spans 5.9–948 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 Put the observed spread in corpus context Vitamin D: density and serving context

In this page’s records, vitamin D runs from 0 µg in Pastry, Chinese, made with rice flour to 1.2 µg in Pastry, made with bean paste and salted egg yolk filling, baked, all per 100 g.

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

In this page’s records, sodium runs from 9 mg in Pastry, Chinese, made with rice flour to 659 mg in Pastry, mainly flour and water, fried, all per 100 g.

Follow this evidence path 1 context record in this source topic Turnovers and other grain-based items

Pastry, egg and cheese filled belongs 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 Inspect an exact record Pastry, Chinese, made with rice flour

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708050 citation for this exact record—not a name-level average.

Follow this evidence path