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Portions and preparation · USDA nutrition

Pork rice and vegetables calories per cup: 312–331 across all 4 named USDA examples

Across all 4 named USDA examples, a cup contains 312–331 calories. Their listed weights span 217–249 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 cup · 217 g

319calories

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce

Protein
22.1 g
Carbs
16.8 g
Fat
17.7 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 2706650 Full nutrition profile →

Compare all 4 food records, nutrition tables and USDA sources

The 4 exact records in this guide report 312–414 calories in the records' own listed source servings and 129–147 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 rice and vegetables, begin by separating “Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce” from “Pork, rice, 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 4 linked records.

Equal-weight view

How pork rice and vegetables records compare at 100 grams

All 4 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce 129 kcal
    129 kcal
  2. Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce 133 kcal
    133 kcal
  3. Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce 144 kcal
    144 kcal
  4. Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce 147 kcal
    147 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 4 named USDA records in view: 4 direct matches. They span 2 source categories, including Stir-fry and soy-based sauce mixtures and 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 4 records together under the exact grouping key “pork rice.” That rule determines membership before any nutrition result is read.

For Pork rice and vegetables, this page can compare 4 named records from FDC 2706650 through FDC 2706651. 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

217–311 g before composition

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

Composition

18 kcal separates the fixed-weight endpoints

The lower endpoint is “and/or dark-green leafy; tomato-based sauce”; the higher is “and dark-green leafy; soy-based sauce.” This isolates density, not ingredient causation.

Discriminator

4.6 g protein gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “and/or dark-green leafy; tomato-based sauce” (5.6 g) and “and dark-green leafy; soy-based sauce” (10.2 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 rice and vegetables.

Important: “Lower” begins with Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce; “higher” ends with Pork, rice, and vegetables excluding carrots, broccoli, and 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 rice and vegetables meal.

Full comparison

Compare every selected FNDDS record

For Pork rice 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 rice and vegetables nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce Direct name match 217 gUSDA reference amount 319 kcal 147 22.1 g 2 g 471 mg FDC 2706650 ↗
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce Direct name match 311 gUSDA reference amount 414 kcal 133 17.5 g 3.1 g 945 mg FDC 2706652 ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce Direct name match 217 gUSDA reference amount 312 kcal 144 21.6 g 2.4 g 482 mg FDC 2706649 ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce Direct name match 311 gUSDA reference amount 401 kcal 129 17.4 g 3.4 g 964 mg FDC 2706651 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 217 to 311 grams—a 94-gram gap before composition enters the comparison. Their own source servings run from 312 calories for “and/or dark-green leafy; soy-based sauce” to 414 for “and dark-green leafy; tomato-based sauce.” At a fixed 100 grams, “and/or dark-green leafy; tomato-based sauce” is 129 calories and “and dark-green leafy; soy-based sauce” is 147—a fixed-weight separation of 18 calories. For Pork rice 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 “rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce”, “rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce”, “rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce”, and “rice, 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, rice, white, long-grain, regular, enriched, cooked, and vegetable oil, nfs; differentiating rows include garlic, raw, ginger root, raw, onions, cooked, boiled, drained, without salt, and onions, spring or scallions (includes tops and bulb), raw. On this Pork rice 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 rice and vegetables” cannot resolve the differences between Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce and Pork, rice, 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 217–311 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 “rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce”, “rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce”, “rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce”, and “rice, 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 rice, white, long-grain, regular, enriched, cooked; rows that vary across the set include garlic, raw, ginger root, raw, and onions, cooked, 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; soy-based sauce” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Pork rice 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 rice and vegetables is the right meal family. Then resolve the phrases that actually separate this set—“rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce”, “rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce”, “rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce”, and “rice, 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 rice 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 4 exact records behind Pork rice 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, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce is higher in carbohydrate per 100 g

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce reports 16.1 g versus 7.8 g for Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce: a 8.4 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce is denser; Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce is higher in its source amount

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce reports 147 kcal per 100 g and 319 kcal in USDA source amount (217 g). Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce reports a lower 133 kcal per 100 g but a higher 414 kcal in USDA source amount (311 g).

Record identity is part of the estimate

Distinguish “Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce” from “Pork, rice, 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 rice 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.

A formulation detail that separates records Garlic, raw

USDA input 11215 appears in 2 of 4 context records; its summed listed input weight spans 16.9–16.9 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 Ginger root, raw

USDA input 11216 appears in 2 of 4 context records; its summed listed input weight spans 6–6 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 2 context records in this source topic Meat mixed dishes

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce and Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based 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 2 context records in this source topic Stir-fry and soy-based sauce mixtures

Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce and Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based 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 Put the observed spread in corpus context Protein: density and serving context

In this page’s records, protein runs from 5.6 g in Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; tomato-based sauce to 10.2 g in Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce, all per 100 g.

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

In this page’s records, calcium runs from 15 mg in Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; tomato-based sauce to 27 mg in Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce, all per 100 g.

Follow this evidence path Inspect an exact record Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauce

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2706650 citation for this exact record—not a name-level average.

Follow this evidence path