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Portions and preparation · USDA nutrition

Vegetables stew type cooked calories per cup: 110–160 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 110–160 calories. Their listed weights span 160–165 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 83 g

81calories

Vegetables, stew type, cooked, fat added

Protein
1.2 g
Carbs
12.5 g
Fat
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 2710029 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 55–81 calories in the records' own listed source servings and 69–97 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 Vegetables stew type cooked, begin by separating “Vegetables, stew type, cooked, fat added” from “Vegetables, stew type, cooked, no added fat.” 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 2 linked records.

Equal-weight view

How vegetables stew type cooked records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Vegetables, stew type, cooked, no added fat 69 kcal
    69 kcal
  2. Vegetables, stew type, cooked, fat added 97 kcal
    97 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Other vegetables and combinations.” 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 2 records together under the exact grouping key “vegetables.” That rule determines membership before any nutrition result is read.

For Vegetables stew type cooked, this page can compare 2 named records from FDC 2710029 through FDC 2710030. 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

80–83 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

28 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

0.1 g fiber gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “fat added” (2.0 g) and “no added fat” (2.1 g).

Observed source examples

Both records, with their own serving weights intact

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 vegetables stew type cooked.

Important: “Lower” begins with Vegetables, stew type, cooked, no added fat; “higher” ends with Vegetables, stew type, cooked, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every vegetables stew type cooked meal.

Full comparison

Compare every selected FNDDS record

For Vegetables stew type cooked, 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 Vegetables stew type cooked nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Vegetables, stew type, cooked, fat added Direct name match 83 gUSDA reference amount 81 kcal 97 1.2 g 1.7 g 150 mg FDC 2710029 ↗
Vegetables, stew type, cooked, no added fat Direct name match 80 gUSDA reference amount 55 kcal 69 1.2 g 1.7 g 135 mg FDC 2710030 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 80 to 83 grams—a 3-gram gap before composition enters the comparison. Their own source servings run from 55 calories for “no added fat” to 81 for “fat added.” At a fixed 100 grams, “no added fat” is 69 calories and “fat added” is 97—a fixed-weight separation of 28 calories. For Vegetables stew type cooked, 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 “stew type, cooked, fat added” and “stew type, cooked, no added fat”. The source formulations contain 8 distinct ingredient codes; examples that appear in only part of the set include carrots, fresh, cooked, fat added, ns as to fat type, carrots, fresh, cooked, no added fat, celery, cooked, and celery, raw. On this Vegetables stew type cooked 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 “Vegetables stew type cooked” cannot resolve the differences between Vegetables, stew type, cooked, fat added and Vegetables, stew type, cooked, no added fat. 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 80–83 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 “stew type, cooked, fat added” and “stew type, cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    8 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 “Vegetables, stew type, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Vegetables stew type cooked 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 vegetables stew type cooked is the right meal family. Then resolve the phrases that actually separate this set—“stew type, cooked, fat added” and “stew type, cooked, no added fat”—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 Vegetables stew type cooked 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 2 exact records behind Vegetables stew type cooked 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

Vegetables, stew type, cooked, fat added is higher in total fat per 100 g

Vegetables, stew type, cooked, fat added reports 3.6 g versus 0.2 g for Vegetables, stew type, cooked, no added fat: a 3.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Vegetables, stew type, cooked, no added fat is denser; Vegetables, stew type, cooked, fat added is higher in its source amount

Vegetables, stew type, cooked, no added fat reports 1.5 g per 100 g and 1.2 g in USDA source amount (80 g). Vegetables, stew type, cooked, fat added reports a lower 1.4 g per 100 g but a higher 1.2 g in USDA source amount (83 g).

Record identity is part of the estimate

Distinguish “Vegetables, stew type, cooked, fat added” from “Vegetables, stew type, cooked, no added fat”

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

2 context records in this source topic Other vegetables and combinations

Vegetables, stew type, cooked, fat added and Vegetables, stew type, cooked, no added fat 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 Inspect an exact record Vegetables, stew type, cooked, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710029 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Vegetables, stew type, cooked, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710030 citation for this exact record—not a name-level average.

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

In this page’s records, calories runs from 69 kcal in Vegetables, stew type, cooked, no added fat to 97 kcal in Vegetables, stew type, cooked, fat added, 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 169 mg in Vegetables, stew type, cooked, no added fat to 181 mg in Vegetables, stew type, cooked, fat added, all per 100 g.

Follow this evidence path 2 records share this broad food family Vegetables: broader category context

Vegetables, stew type, cooked, fat added and Vegetables, stew type, cooked, no added fat are assigned to Feast’s Vegetables 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 Put the observed spread in corpus context Dietary fiber: density and serving context

In this page’s records, dietary fiber runs from 2 g in Vegetables, stew type, cooked, fat added to 2.1 g in Vegetables, stew type, cooked, no added fat, all per 100 g.

Follow this evidence path