Energy
upper quarter178 kcalthis record per 100 g
- Corpus median
- 147 kcal
- Middle 50%
- 126–174 kcal
Based on 60 records reporting energy.
Mixed disheshigher variability
Beef and rice with soy sauce calories: 434 per 1 cup (244 g)
This exact USDA record reports 434 calories for 1 cup (244 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Exact USDA description: Beef and rice with soy-based sauce
Quick facts
1 cup · 244 g
- Calories
- 434 kcal
- Protein
- 33.2 g
- Carbohydrate
- 19.4 g
- Total fat
- 25.1 g
- Fiber
- 1.2 g
- Sodium
- 671 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 cup · 244 g
434calories
Beef and rice with soy-based sauce
- Protein
- 33.2 g
- Carbs
- 19.4 g
- Fat
- 25.1 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 434 calories for 1 cup at 244 grams. On a fixed-weight basis, the same record contains 178 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 33.2 g protein, 1.2 g fiber, and 671 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled, representing 37.7% of the record’s listed input weight. The record contains 9 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The source calls its underlying survey portion “Quantity not specified,” but it separately lists 1 cup at the identical weight. We use the familiar household label here without changing the source calculation.
The household measures attached to this record span roughly 434–2,253 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2706497: “Beef and rice with soy-based sauce.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2706497, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “1 package, prepared” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 75% of the reference weightArithmetic scenario from the reference weight | 183 g | 326 kcal | 24.9 g | 0.9 g | 503 mg |
| 1 cupUSDA-listed household measure | 244 g | 434 kcal | 33.2 g | 1.2 g | 671 mg |
| 1 package, preparedUSDA-listed household measure | 1,266 g | 2,253 kcal | 172.2 g | 6.3 g | 3,482 mg |
02 · Fixed-weight context
Where 100 grams sits inside Stir-fry and soy-based sauce mixtures
The comparison set contains 60 exact records in the Stir-fry and soy-based sauce mixtures USDA category. Here, “upper quarter” describes FDC 2706497’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter13.6 gthis record per 100 g
- Corpus median
- 10.7 g
- Middle 50%
- 9.3–13 g
Based on 60 records reporting protein.
Dietary fiber
lower quarter0.5 gthis record per 100 g
- Corpus median
- 1 g
- Middle 50%
- 0.6–1.1 g
Based on 60 records reporting dietary fiber.
Sodium
middle half275 mgthis record per 100 g
- Corpus median
- 276 mg
- Middle 50%
- 241–348 mg
Based on 60 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706497’s 244 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Iron4 mg
≈ 20% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium41 mg
≈ 10% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium671 mg
≈ 29% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat5.5 g
≈ 28% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Beef and rice with soy-based sauce,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706386 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 cup to 1 package, prepared
USDA assigns those measures 244 g and 1,266 g. At this record’s fixed composition, scaled energy moves from 434 kcal to 2,253 kcal.
- 02
Record choice: compare with FDC 2706386
At an equal 100 g, this record has 4.6 g more carbohydrate than “Beef with soy-based sauce.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled
The source formulation has 9 input rows; Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled supplies 37.7% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when the exact wording “Beef and rice with soy-based sauce” fits. Inspect FDC 2706386 when the exact wording “Beef with soy-based sauce” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Beef and rice with soy-based sauce
- Exact source wording
- “Beef and rice with soy-based sauce”
- Source identity
- USDA FDC 2706497 · FNDDS 27213500
- Source inputs unique in this pair
- Rice, white, long-grain, regular, enriched, cooked
Inspect this alternative when its fields fit better
Beef with soy-based sauce
- Exact source wording
- “Beef with soy-based sauce”
- Source identity
- USDA FDC 2706386 · FNDDS 27115000
Choose the closest description
Which USDA record fits your meal?
Begin with the exact USDA description, then compare preparation, additions, and gram weight. A nearby record is useful only when its identity is closer—not simply because its name sounds familiar.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordBeef and rice with soy-based sauce | 244 g434 kcal | 178 kcal | 13.6 g | 10.3 g | 0.5 g | 275 mg |
| Beef with soy-based sauce | 183 g342 kcal | 187 kcal | 15.9 g | 12.4 g | 0.5 g | 333 mg |
| Beef and noodles with soy-based sauce | 249 g431 kcal | 173 kcal | 13.2 g | 10 g | 0.6 g | 273 mg |
| Chicken or turkey and rice with soy-based sauce | 244 g395 kcal | 162 kcal | 12 g | 9.2 g | 0.5 g | 395 mg |
| Pork or ham with soy-based sauce | 183 g348 kcal | 190 kcal | 14.9 g | 12.7 g | 0.5 g | 341 mg |
| Pork and watercress with soy-based sauce | 121 g230 kcal | 190 kcal | 14.9 g | 12.7 g | 0.5 g | 341 mg |
| Pork and onions with soy-based sauce | 192 g286 kcal | 149 kcal | 11.1 g | 9.1 g | 0.8 g | 245 mg |
How to compare FDC 2706497: its source amount is 244 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2706497, the 2 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
434 kcal
244 g
1 package, prepared
2,253 kcal
1,266 g
At a glance
Nutrient signals in the source amount
For FDC 2706497, Total fat is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Total fat
25.1 g≈ 32% Daily ValueCholesterol
87.8 mg≈ 29% Daily ValueThe percentages above apply to FDC 2706497’s 244 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706497 has no protein percentage here: Feast reports 33.2 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 1 calculated observation describe FDC 2706497 at 244 g—not a measured or recommended plate.
- The representative USDA portion contains 671 mg sodium, about 29% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 244 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 434 kcal 178 kcal | Not established Not established |
| Protein | 33.2 g 13.6 g | Not shown Not shown |
| Carbohydrate | 19.4 g 8 g | 7% 3% |
| Total fat | 25.1 g 10.3 g | 32% 13% |
| Dietary fiber | 1.2 g 0.5 g | 4% 2% |
| Sugars | 2.1 g 0.9 g | Not established Not established |
| Sodium | 671 mg 275 mg | 29% 12% |
| Saturated fat | 5.5 g 2.3 g | 28% 11% |
| Monounsaturated Fat | 10.6 g 4.3 g | Not established Not established |
| Polyunsaturated Fat | 6.6 g 2.7 g | Not established Not established |
| Cholesterol | 87.8 mg 36 mg | 29% 12% |
| Potassium | 441.6 mg 181 mg | 9% 4% |
| Calcium | 43.9 mg 18 mg | 3% 1% |
| Iron | 3.6 mg 1.5 mg | 20% 8% |
| Magnesium | 41.5 mg 17 mg | 10% 4% |
| Vitamin C | 4.6 mg 1.9 mg | 5% 2% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 7.3 µg 3 µg | 1% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 163.5 g 67 g | Not established Not established |
For FDC 2706497, approximate percentages divide the displayed 244 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2706497 to 9 source inputs totaling 902 g in its standardized formulation. Publishing that exact provenance makes “Beef and rice with soy-based sauce” inspectable beside similarly named records.
How to read this
9 listed components
The largest listed inputs by source weight are Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled, Rice, white, long-grain, regular, enriched, cooked, Onions, cooked, boiled, drained, without salt. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
902 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiledUSDA ingredient 13893 · encyclopedia page available | 0.75 LB | 340.2 g | 37.7% |
| 2 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 0.25 CP | 56 g | 6.2% |
| 3 | Garlic, rawUSDA ingredient 11215 · encyclopedia page available | 2 TB | 16.9 g | 1.9% |
| 4 | Ginger root, rawUSDA ingredient 11216 · encyclopedia page available | 1 TB | 6 g | 0.7% |
| 5 | Onions, cooked, boiled, drained, without saltUSDA ingredient 11283 · encyclopedia page available | 1 | 125 g | 13.9% |
| 6 | Onions, spring or scallions (includes tops and bulb), rawUSDA ingredient 11291 · encyclopedia page available | 48 GM | 48 g | 5.3% |
| 7 | Soy sauce made from soy and wheat (shoyu)USDA ingredient 16123 · encyclopedia page available | 31.9 GM | 31.9 g | 3.5% |
| 8 | Soup, beef broth or bouillon canned, ready-to-serveUSDA ingredient 6008 · encyclopedia page available | 120 GM | 120 g | 13.3% |
| 9 | Rice, white, long-grain, regular, enriched, cookedUSDA ingredient 20045 · encyclopedia page available | 1 C | 158 g | 17.5% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2706497, the close-record rule searches the USDA “Stir-fry and soy-based sauce mixtures” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Beef and rice with soy-based sauce
- USDA category
- Stir-fry and soy-based sauce mixtures
- FDC ID
- 2706497
- FNDDS code
- 27213500
Closest inspectable record
Beef with soy-based sauce
- USDA category
- Stir-fry and soy-based sauce mixtures
- FDC ID
- 2706386
- FNDDS code
- 27115000
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 178 kcal | 187 kcal | −9 kcal |
| Protein | 13.6 g | 15.9 g | −2.3 g |
| Carbohydrate | 8 g | 3.4 g | +4.6 g |
| Total fat | 10.3 g | 12.4 g | −2.1 g |
| Dietary fiber | 0.5 g | 0.5 g | Same listed value |
| Sodium | 275 mg | 333 mg | −58 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 2.3 g less protein, 4.6 g more carbohydrate, and 2.1 g less total fat than “Beef with soy-based sauce.”
Only this record lists Rice, white, long-grain, regular, enriched, cooked. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Beef, round, top round steak, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, broiled; Vegetable oil, NFS; Garlic, raw; Ginger root, raw; and 4 more.
Listed only in this record: Rice, white, long-grain, regular, enriched, cooked.
Portion evidence
The listed portion sets differ
This record’s reference amount is 244 g; a familiar listed measure is 1 cup (244 g).
The comparison record’s reference amount is 183 g; a familiar listed measure is 1 cup (244 g).
Use the 100-gram row to compare FDC 2706497 with FDC 2706386 at equal mass; use their 244 g and 183 g source amounts only for portion matching.
Evidence boundary: FDC 2706497 versus FDC 2706386 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full stir-fry and soy-based sauce mixtures source category → Read the calculation and selection methodology →
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount served, recipe and ingredient ratios, added cooking fat, sauces and toppings.
For “Beef and rice with soy-based sauce,” resolve amount served first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount served
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
recipe and ingredient ratios
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
added cooking fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
sauces and toppings
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706497 comes from FoodData Central Survey Foods (FNDDS). Its 178 kcal per 100 g becomes 434 kcal at 244 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” The separately listed 1 cup has the same gram weight, so the familiar label can be shown without changing the calculation.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2706497
FNDDS food code: 27213500
The scaling for FDC 2706497 can be exact while the match to “Beef and rice with soy-based sauce” is wrong. That is why this profile keeps its 244 g weight, 9-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.