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Portions and preparation · USDA nutrition

Pork potatoes and vegetables calories per cup: 207–323 across all 6 named USDA examples

Across all 6 named USDA examples, a cup contains 207–323 calories. Their listed weights span 162–252 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

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 189 g

238calories

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy

Protein
9.5 g
Carbs
23.4 g
Fat
12.2 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 2706646 Full nutrition profile →

Compare all 6 food records, nutrition tables and USDA sources

The 6 exact records in this guide report 155–242 calories in the records' own listed source servings and 126–133 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 Pork potatoes and vegetables, begin by separating “Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy” from “Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce.” 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 pork potatoes and vegetables 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: Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy 126 kcal
    126 kcal
  2. 25th-ranked landmark: Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy 126 kcal
    126 kcal
  3. Median-ranked landmark: Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce 127 kcal
    127 kcal
  4. 75th-ranked landmark: Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce 128 kcal
    128 kcal
  5. Maximum: Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce 133 kcal
    133 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. All sit within “Meat 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 two description segments” placed these 6 records together under the exact grouping key “pork potatoes.” That rule determines membership before any nutrition result is read.

For Pork potatoes and vegetables, this page can compare 6 named records from FDC 2706646 through FDC 2706641. 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

121–189 g before composition

The largest source amount is 1.6× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

7 kcal separates the fixed-weight endpoints

The lower endpoint is “and dark-green leafy; gravy”; the higher is “and dark-green leafy; no sauce.” This isolates density, not ingredient causation.

Discriminator

1.6 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “and/or dark-green leafy; gravy” (5.0 g) and “and dark-green leafy; no sauce” (6.6 g).

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 pork potatoes and vegetables.

Important: “Lower” begins with Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce; “higher” ends with Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every pork potatoes and vegetables meal.

Full comparison

Compare every selected FNDDS record

For Pork potatoes and vegetables, 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 Pork potatoes and vegetables nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy Direct name match 189 gUSDA reference amount 238 kcal 126 9.5 g 2.5 g 569 mg FDC 2706646 ↗
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce Direct name match 121 gUSDA reference amount 161 kcal 133 8 g 2.1 g 373 mg FDC 2706647 ↗
Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce Direct name match 189 gUSDA reference amount 240 kcal 127 9.7 g 3 g 569 mg FDC 2706642 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy Direct name match 189 gUSDA reference amount 238 kcal 126 9.4 g 2.6 g 578 mg FDC 2706645 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce Direct name match 121 gUSDA reference amount 155 kcal 128 7.9 g 2.2 g 382 mg FDC 2706637 ↗
Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce Direct name match 189 gUSDA reference amount 242 kcal 128 9.5 g 3.2 g 582 mg FDC 2706641 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 121 to 189 grams—a 68-gram gap before composition enters the comparison. Their own source servings run from 155 calories for “and/or dark-green leafy; no sauce” to 242 for “and/or dark-green leafy; tomato-based sauce.” At a fixed 100 grams, “and dark-green leafy; gravy” is 126 calories and “and dark-green leafy; no sauce” is 133—a fixed-weight separation of 7 calories. For Pork potatoes and vegetables, 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 “potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy”, “potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce”, “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy”, “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce”, and “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce”. Across the source formulations, the shared backbone includes pork, fresh, loin, whole, separable lean only, cooked, roasted, potatoes, boiled, cooked without skin, flesh, without salt, and salt, table; differentiating rows include beans, snap, green, frozen, cooked, boiled, drained without salt, carrots, frozen, cooked, boiled, drained, without salt, corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt, and broccoli, frozen, chopped, cooked, boiled, drained, without salt. On this Pork potatoes and vegetables 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 “Pork potatoes and vegetables” cannot resolve the differences between Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy and Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce. 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 121–189 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 “potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy”, “potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce”, “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy”, “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; no sauce”, and “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include pork, fresh, loin, whole, separable lean only, cooked, roasted and potatoes, boiled, cooked without skin, flesh, without salt; rows that vary across the set include beans, snap, green, frozen, cooked, boiled, drained without salt, carrots, frozen, cooked, boiled, drained, without salt, and corn, sweet, yellow, frozen, kernels cut off cob, boiled, drained, without salt. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Pork, …, broccoli, and dark-green leafy; gravy” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Pork potatoes and vegetables 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 pork potatoes and vegetables is the right meal family. Then resolve the phrases that actually separate this set—“potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy”, “potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce”, “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; gravy”, and “potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce”—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 Pork potatoes and vegetables 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 Pork potatoes and vegetables 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

Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce is higher in total sugars per 100 g

Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce reports 1.8 g versus 0.9 g for Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy: a 0.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce is denser; Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce is higher in its source amount

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce reports 133 kcal per 100 g and 161 kcal in USDA source amount (121 g). Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce reports a lower 128 kcal per 100 g but a higher 242 kcal in USDA source amount (189 g).

Record identity is part of the estimate

Distinguish “Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy” from “Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-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 evidence

Contextual knowledge graph

Follow the relationship that matches your question

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

6 context records in this source topic Meat mixed dishes

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy and Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce 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 Beans, snap, green, frozen, cooked, boiled, drained without salt

USDA input 11061 appears in 3 of 6 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 A formulation detail that separates records Carrots, frozen, cooked, boiled, drained, without salt

USDA input 11131 appears in 3 of 6 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 Test a nearby record choice Pork and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, no sauce vs Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, no sauce vs Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce

Pork, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce is held as one side of the comparison. The explicit record-description contrast is Sauce wording: no sauce versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.

Follow this evidence path Inspect an exact record Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706646 citation for this exact record—not a name-level average.

Follow this evidence path 6 records share this broad food family Mixed dishes: broader category context

Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy and Pork, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; no sauce, plus 4 more are assigned to Feast’s Mixed dishes editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path