1 Banquet meal (16.5 oz)
941 kcal
468 g
Meat & poultrymoderate variability
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion: calories and nutrition
Chicken, fried, with potatoes, vegetable, dessert, frozen meal, large meat portion has about 941 calories per USDA reference amount in the cited USDA reference record. Use the portion controls and preparation factors below to interpret the estimate.
What this number means
A portion-aware estimate, not a promise
A USDA reference amount weighing 468 grams has about 941 calories in the cited source record.
Portion explorer
See how portion size changes the estimate
Move the slider to scale the source values. This is a mathematical comparison, not an analysis of your exact plate.
- Calories
- 941 kcal
- Protein
- 51 g
- Carbohydrate
- 84.2 g
- Total fat
- 46.5 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
1 Swanson meal (16.5 oz)
941 kcal
468 g
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
2,578.7 mg≈ 112% Daily ValueProtein
51 g≈ 102% Daily ValueCholesterol
229.3 mg≈ 76% Daily ValueSource-serving signals
What stands out in this record
These observations are calculated from the cited USDA reference amount. They describe the database serving, not a measurement or recommendation for your plate.
- The representative USDA portion supplies 51 g protein, about 102% of the Daily Value used on U.S. labels.
- The representative USDA portion supplies 6.1 g dietary fiber, about 22% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 2579 mg sodium, about 112% 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 468 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 941 kcal 201 kcal | — |
| Protein | 51 g 10.9 g | 102% |
| Carbohydrate | 84.2 g 18 g | — |
| Total fat | 46.5 g 9.9 g | — |
| Dietary fiber | 6.1 g 1.3 g | — |
| Sugars | 28.2 g 6 g | — |
| Sodium | 2,578.7 mg 551 mg | 112% |
| Saturated fat | 11.6 g 2.5 g | — |
| Monounsaturated Fat | 19.9 g 4.3 g | — |
| Polyunsaturated Fat | 10.1 g 2.2 g | — |
| Cholesterol | 229.3 mg 49 mg | 76% |
| Potassium | 1,240.2 mg 265 mg | — |
| Calcium | 140.4 mg 30 mg | — |
| Iron | 3.3 mg 0.7 mg | — |
| Magnesium | 103 mg 22 mg | — |
| Vitamin C | 11.7 mg 2.5 mg | — |
| Vitamin D | 0.5 µg 0.1 µg | — |
| Vitamin A | 98.3 µg 21 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 276.1 g 59 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
What changes the estimate most?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount of absorbed frying fat, portion size, cut and fat trim, cooking method.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
amount of absorbed frying fat
- 02
portion size
- 03
cut and fat trim
- 04
cooking method
How we estimated this
Traceable back to the source record
This profile uses FoodData Central Survey Foods (FNDDS). It reports the source serving, calculates the 100-gram comparison from the same record, and scales household portions by their listed gram weights.
About the serving label: USDA describes the underlying portion as “Typical reported amount.” We display it as “USDA reference amount” to make clear that it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2707108
It does not reconstruct every possible recipe or infer your plate’s weight. Preparation and recipe differences belong in the uncertainty explanation, not hidden decimal places.
Source release 2024-10-31. Read the full nutrition methodology.