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Portions and preparation · USDA nutrition

Soybean curd calories per cubic inch: 11–26 across 2 of 3 named USDA examples

Across 2 of 3 named USDA examples, a cubic inch contains 11–26 calories. Their listed weights span 17–18 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g. The remaining 1 specifically named example does not list that exact household measure.

Portion calculator

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Preparation and portion

Named measures come from this exact source record.

Estimated for 62 g

38calories

Soybean curd

Protein
4.4 g
Carbs
0.7 g
Fat
2.3 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 2707435 Full nutrition profile →

Compare all 3 food records, nutrition tables and USDA sources

The 3 exact records in this guide report 38–105 calories in the records' own listed source servings and 61–270 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 Soybean curd, begin by separating “Soybean curd” from “Soybean curd, deep 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 3 linked records.

Equal-weight view

How soybean curd records compare at 100 grams

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

  1. Soybean curd 61 kcal
    61 kcal
  2. Soybean curd, breaded, fried 150 kcal
    150 kcal
  3. Soybean curd, deep fried 270 kcal
    270 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 “Soy and meat-alternative products.” 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 “soybean curd.” That rule determines membership before any nutrition result is read.

For Soybean curd, this page can compare 3 named records from FDC 2707435 through FDC 2707448. 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

39–62 g before composition

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

Composition

209 kcal separates the fixed-weight endpoints

The lower endpoint is “Soybean curd”; the higher is “deep fried.” This isolates density, not ingredient causation.

Discriminator

3.7 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “Soybean curd” (0.2 g) and “deep fried” (3.9 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 soybean curd.

Important: “Lower” begins with Soybean curd; “higher” ends with Soybean curd, deep fried, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every soybean curd meal.

Full comparison

Compare every selected FNDDS record

For Soybean curd, 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 Soybean curd nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Soybean curd Direct name match 62 gUSDA reference amount 38 kcal 61 4.4 g 0.1 g 5 mg FDC 2707435 ↗
Soybean curd, breaded, fried Direct name match 39 gUSDA reference amount 59 kcal 150 3.3 g 0.3 g 35 mg FDC 2707449 ↗
Soybean curd, deep fried Direct name match 39 gUSDA reference amount 105 kcal 270 7.3 g 1.5 g 6 mg FDC 2707448 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 39 to 62 grams—a 23-gram gap before composition enters the comparison. Their own source servings run from 38 calories for “Soybean curd” to 105 for “deep fried.” At a fixed 100 grams, “Soybean curd” is 61 calories and “deep fried” is 270—a fixed-weight separation of 209 calories. For Soybean curd, 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 “Soybean curd”, “breaded, fried”, and “deep fried”. The source formulations contain 6 distinct ingredient codes; examples that appear in only part of the set include tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari), beverages, water, tap, municipal, bread, crumbs, dry, grated, plain, and eggs, grade a, large, egg whole. On this Soybean curd 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 “Soybean curd” cannot resolve the differences between Soybean curd and Soybean curd, deep 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 39–62 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 “Soybean curd”, “breaded, fried”, and “deep fried”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    6 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Soybean curd” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Soybean curd 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 soybean curd is the right meal family. Then resolve the phrases that actually separate this set—“Soybean curd”, “breaded, fried”, and “deep 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 Soybean curd 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 Soybean curd 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

Soybean curd, deep fried is higher in dietary fiber per 100 g

Soybean curd, deep fried reports 3.9 g versus 0.2 g for Soybean curd: a 3.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Soybean curd, breaded, fried is denser; Soybean curd is higher in its source amount

Soybean curd, breaded, fried reports 8.4 g per 100 g and 3.3 g in USDA source amount (39 g). Soybean curd reports a lower 7.2 g per 100 g but a higher 4.4 g in USDA source amount (62 g).

Choose the record before reading the number

Soybean curd and Soybean curd, breaded, fried are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus fried) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

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

Compare two records on this page Soybean curd vs Soybean curd, breaded, fried

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)

USDA input 16127 appears in 2 of 3 context records; its summed listed input weight spans 100–907.2 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 1 of 3 context records; its summed listed input weight spans 14.8–14.8 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 Soy and meat-alternative products

Soybean curd and Soybean curd, breaded, 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 Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 0.2 g in Soybean curd to 3.9 g in Soybean curd, deep fried, 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 8 mg in Soybean curd to 91 mg in Soybean curd, breaded, fried, all per 100 g.

Follow this evidence path Inspect an exact record Soybean curd

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707435 citation for this exact record—not a name-level average.

Follow this evidence path