Energy
upper quarter207 kcalthis record per 100 g
- Corpus median
- 168 kcal
- Middle 50%
- 138–189 kcal
Based on 116 records reporting energy.
Breakfast foodsmoderate variability
Cheese souffle calories: 99 per 48 g
This exact USDA record reports 99 calories for 48 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 48 g
- Calories
- 99 kcal
- Protein
- 4.5 g
- Carbohydrate
- 3.1 g
- Total fat
- 7.7 g
- Fiber
- 0 g
- Sodium
- 151 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 48 g
99calories
Cheese souffle
- Protein
- 4.5 g
- Carbs
- 3.1 g
- Fat
- 7.7 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 99 calories for USDA reference amount at 48 grams. On a fixed-weight basis, the same record contains 207 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 4.5 g protein, 0 g fiber, and 151 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is milk, nfs, representing 44.7% of the record’s listed input weight. The record contains 6 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 99–197 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 2705792: “Cheese souffle.” 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 2705792, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “1 cup” 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 | 36 g | 75 kcal | 3.4 g | 0 g | 113 mg |
| USDA reference amountExact record reference weight | 48 g | 99 kcal | 4.5 g | 0 g | 151 mg |
| 1 cupUSDA-listed household measure | 95 g | 197 kcal | 9 g | 0.1 g | 298 mg |
02 · Fixed-weight context
Where 100 grams sits inside Eggs and omelets
The comparison set contains 116 exact records in the Eggs and omelets USDA category. Here, “upper quarter” describes FDC 2705792’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
lower quarter9.4 gthis record per 100 g
- Corpus median
- 11.6 g
- Middle 50%
- 10.6–12.6 g
Based on 116 records reporting protein.
Dietary fiber
middle half0.1 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0.2 g
Based on 116 records reporting dietary fiber.
Sodium
middle half314 mgthis record per 100 g
- Corpus median
- 314 mg
- Middle 50%
- 262–381 mg
Based on 116 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705792’s 48 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Vitamin A; the larger tradeoff-side percentage is Saturated fat. 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
Vitamin A91.2 µg
≈ 10% DV. This does not cross the FDA’s 20% ‘high’ guide.
Calcium91 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat4 g
≈ 20% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium151 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Cheese souffle,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2707209 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 48 g
A 25% weight move in either direction spans 36–60 g. When composition is held constant, those endpoints calculate to 75 kcal and 124 kcal.
- 02
Record choice: compare with FDC 2707209
At an equal 100 g, this record has 5 g more carbohydrate than “Egg omelet or scrambled egg, with cheese, made with butter.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Milk, NFS
The source formulation has 6 input rows; Milk, NFS supplies 44.7% 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 “Cheese souffle” fits. Inspect FDC 2707209 when “with cheese; made with butter” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Cheese souffle
- Exact source wording
- “Cheese souffle”
- Source identity
- USDA FDC 2705792 · FNDDS 14630200
- Source inputs unique in this pair
- Cheese, cheddar · Flour, wheat, all-purpose, enriched, bleached · Milk, NFS
Inspect this alternative when its fields fit better
Egg omelet or scrambled egg, with cheese, made with butter
- Exact source wording
- “Egg omelet or scrambled egg, with cheese, made with butter”
- Source identity
- USDA FDC 2707209 · FNDDS 32130120
- Named qualifiers
- with cheese · made with butter
- Source inputs unique in this pair
- Cheese as ingredient in sandwiches
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 recordCheese souffle | 48 g99 kcal | 207 kcal | 9.4 g | 16 g | 0.1 g | 314 mg |
| Egg omelet or scrambled egg, with cheese, made with butter | 130 g264 kcal | 203 kcal | 12.7 g | 16.3 g | 0 g | 354 mg |
| Egg omelet or scrambled egg, with cheese, made with oil | 130 g276 kcal | 212 kcal | 12.6 g | 17.4 g | 0 g | 324 mg |
| Egg omelet or scrambled egg, with cheese and meat, made with butter | 170 g352 kcal | 207 kcal | 13.3 g | 16.4 g | 0 g | 411 mg |
| Egg omelet or scrambled egg, with cheese, made with margarine | 130 g252 kcal | 194 kcal | 12.6 g | 15.4 g | 0 g | 364 mg |
| Egg omelet or scrambled egg, with cheese and meat, made with oil | 170 g366 kcal | 215 kcal | 13.3 g | 17.4 g | 0 g | 383 mg |
| Egg omelet or scrambled egg, with cheese and meat, made with margarine | 170 g337 kcal | 198 kcal | 13.3 g | 15.5 g | 0 g | 420 mg |
How to compare FDC 2705792: its source amount is 48 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 2705792, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
197 kcal
95 g
At a glance
Nutrient signals in the source amount
For FDC 2705792, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
75.4 mg≈ 25% Daily ValueSaturated fat
4 g≈ 20% Daily ValueVitamin A
91.2 µg≈ 10% Daily ValueThe percentages above apply to FDC 2705792’s 48 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 48 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 99 kcal 207 kcal | Not established Not established |
| Protein | 4.5 g 9.4 g | Not shown Not shown |
| Carbohydrate | 3.1 g 6.4 g | 1% 2% |
| Total fat | 7.7 g 16 g | 10% 21% |
| Dietary fiber | 0 g 0.1 g | 0% 0% |
| Sugars | 1.2 g 2.4 g | Not established Not established |
| Sodium | 150.7 mg 314 mg | 7% 14% |
| Saturated fat | 4 g 8.3 g | 20% 41% |
| Monounsaturated Fat | 1.8 g 3.8 g | Not established Not established |
| Polyunsaturated Fat | 0.5 g 1 g | Not established Not established |
| Cholesterol | 75.4 mg 157 mg | 25% 52% |
| Potassium | 62.9 mg 131 mg | 1% 3% |
| Calcium | 90.7 mg 189 mg | 7% 15% |
| Iron | 0.4 mg 0.8 mg | 2% 4% |
| Magnesium | 6.7 mg 14 mg | 2% 3% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.7 µg 1.4 µg | 3% 7% |
| Vitamin A | 91.2 µg 190 µg | 10% 21% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 32 g 66.6 g | Not established Not established |
For FDC 2705792, approximate percentages divide the displayed 48 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 2705792 to 6 source inputs totaling 545.7 g in its standardized formulation. Publishing that exact provenance makes “Cheese souffle” inspectable beside similarly named records.
How to read this
6 listed components
The largest listed inputs by source weight are Milk, NFS, Eggs, Grade A, Large, egg whole, Cheese, cheddar. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
545.7 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Cheese, cheddarUSDA ingredient 1009 · encyclopedia page available | 0.75 C | 84.8 g | 15.5% |
| 2 | Eggs, Grade A, Large, egg wholeUSDA ingredient 1123 · encyclopedia page available | 150 GM | 150 g | 27.5% |
| 3 | Flour, wheat, all-purpose, enriched, bleachedUSDA ingredient 20081 · encyclopedia page available | 3 TB | 23.4 g | 4.3% |
| 4 | Milk, NFSUSDA ingredient 11100000 · encyclopedia page available | 1 C | 244 g | 44.7% |
| 5 | Butter, stick, saltedUSDA ingredient 1001 · encyclopedia page available | 3 TB | 42 g | 7.7% |
| 6 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.25 TS | 1.5 g | 0.3% |
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 2705792, the close-record rule searches the USDA “Eggs and omelets” 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
Cheese souffle
- USDA category
- Eggs and omelets
- FDC ID
- 2705792
- FNDDS code
- 14630200
Closest inspectable record
Egg omelet or scrambled egg, with cheese, made with butter
- USDA category
- Eggs and omelets
- FDC ID
- 2707209
- FNDDS code
- 32130120
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 207 kcal | 203 kcal | +4 kcal |
| Protein | 9.4 g | 12.7 g | −3.3 g |
| Carbohydrate | 6.4 g | 1.4 g | +5 g |
| Total fat | 16 g | 16.3 g | −0.3 g |
| Dietary fiber | 0.1 g | 0 g | +0.1 g |
| Sodium | 314 mg | 354 mg | −40 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 3.3 g less protein and 5 g more carbohydrate than “Egg omelet or scrambled egg, with cheese, made with butter.”
Only this record lists Cheese, cheddar; Flour, wheat, all-purpose, enriched, bleached; Milk, NFS. Only the comparison record lists Cheese as ingredient in sandwiches. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 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: Eggs, Grade A, Large, egg whole; Butter, stick, salted; Salt, table.
Listed only in this record: Cheese, cheddar; Flour, wheat, all-purpose, enriched, bleached; Milk, NFS.
Listed only in the comparison: Cheese as ingredient in sandwiches.
Portion evidence
The listed portion sets differ
This record’s reference amount is 48 g; a familiar listed measure is 1 cup (95 g).
The comparison record’s reference amount is 130 g; a familiar listed measure is 1 cup (135 g).
Use the 100-gram row to compare FDC 2705792 with FDC 2707209 at equal mass; use their 48 g and 130 g source amounts only for portion matching.
Evidence boundary: FDC 2705792 versus FDC 2707209 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 eggs and omelets 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 portion size, recipe or brand, cooking fat, toppings and add-ins.
For “Cheese souffle,” resolve portion size first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
portion size
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 or brand
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
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
toppings and add-ins
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 2705792 comes from FoodData Central Survey Foods (FNDDS). Its 207 kcal per 100 g becomes 99 kcal at 48 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.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2705792
FNDDS food code: 14630200
The scaling for FDC 2705792 can be exact while the match to “Cheese souffle” is wrong. That is why this profile keeps its 48 g weight, 6-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.