Energy
middle half144 kcalthis record per 100 g
- Corpus median
- 134 kcal
- Middle 50%
- 101–170 kcal
Based on 94 records reporting energy.
Fish & seafoodmoderate variability
Crabs in tomato sauce, Puerto Rican style calories: 122 per 85 g
This exact USDA record reports 122 calories for 85 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: Crabs in tomato-based sauce, Puerto Rican style
Quick facts
USDA reference amount · 85 g
- Calories
- 122 kcal
- Protein
- 10.6 g
- Carbohydrate
- 2.5 g
- Total fat
- 7.6 g
- Fiber
- 0.5 g
- Sodium
- 524 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 85 g
122calories
Crabs in tomato-based sauce, Puerto Rican style
- Protein
- 10.6 g
- Carbs
- 2.5 g
- Fat
- 7.6 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 122 calories for USDA reference amount at 85 grams. On a fixed-weight basis, the same record contains 144 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 10.6 g protein, 0.5 g fiber, and 524 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is crustaceans, crab, blue, cooked, moist heat, representing 60.4% of the record’s listed input weight. The record contains 11 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 122–245 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 2706464: “Crabs in tomato-based sauce, Puerto Rican style.” 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 2706464, 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 | 63.8 g | 92 kcal | 8 g | 0.4 g | 393 mg |
| USDA reference amountExact record reference weight | 85 g | 122 kcal | 10.6 g | 0.5 g | 524 mg |
| 1 cupUSDA-listed household measure | 170 g | 245 kcal | 21.3 g | 1 g | 1,049 mg |
02 · Fixed-weight context
Where 100 grams sits inside Seafood mixed dishes
The comparison set contains 94 exact records in the Seafood mixed dishes USDA category. Here, “middle half” describes FDC 2706464’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter12.5 gthis record per 100 g
- Corpus median
- 9.3 g
- Middle 50%
- 7.1–10.7 g
Based on 94 records reporting protein.
Dietary fiber
middle half0.6 gthis record per 100 g
- Corpus median
- 0.7 g
- Middle 50%
- 0.4–1 g
Based on 94 records reporting dietary fiber.
Sodium
upper quarter617 mgthis record per 100 g
- Corpus median
- 347 mg
- Middle 50%
- 268–453 mg
Based on 94 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706464’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Vitamin C; 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
Vitamin C7 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Magnesium26 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium524 mg
≈ 23% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat1.2 g
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Crabs in tomato-based sauce, Puerto Rican style,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706869 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 85 g
A 25% weight move in either direction spans 63.8–106.3 g. When composition is held constant, those endpoints calculate to 92 kcal and 153 kcal.
- 02
Record choice: compare with FDC 2706869
At an equal 100 g, this record has 1.7 g less total fat than “Lobster with sauce, Puerto Rican style.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Crustaceans, crab, blue, cooked, moist heat
The source formulation has 11 input rows; Crustaceans, crab, blue, cooked, moist heat supplies 60.4% 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 “Puerto Rican style” fits. Inspect FDC 2706869 when “Puerto Rican style” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Crabs in tomato-based sauce, Puerto Rican style
- Exact source wording
- “Crabs in tomato-based sauce, Puerto Rican style”
- Source identity
- USDA FDC 2706464 · FNDDS 27151040
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Crustaceans, crab, blue, cooked, moist heat · Vinegar, cider · Lime juice, raw
Inspect this alternative when its fields fit better
Lobster with sauce, Puerto Rican style
- Exact source wording
- “Lobster with sauce, Puerto Rican style”
- Source identity
- USDA FDC 2706869 · FNDDS 27451030
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Crustaceans, lobster, northern, raw · Tomatoes, red, ripe, raw, year round average · Spices, pepper, black
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “Puerto Rican style”. Match those details first; then compare the database weight with the amount you mean.
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 recordCrabs in tomato-based sauce, Puerto Rican style | 85 g122 kcal | 144 kcal | 12.5 g | 8.9 g | 0.6 g | 617 mg |
| Lobster with sauce, Puerto Rican style | 121 g186 kcal | 154 kcal | 10.8 g | 10.6 g | 0.9 g | 719 mg |
| Fried fish with sauce, Puerto Rican style | 135 g209 kcal | 155 kcal | 11.8 g | 10.3 g | 0.8 g | 662 mg |
| Stewed salmon, Puerto Rican style | 106 g155 kcal | 146 kcal | 12 g | 7 g | 1.3 g | 448 mg |
| Shrimp in garlic sauce, Puerto Rican style | 106 g298 kcal | 281 kcal | 11.6 g | 25 g | 0.2 g | 476 mg |
| Fish and rice with tomato-based sauce | 310 g419 kcal | 135 kcal | 5.4 g | 5.1 g | 0.7 g | 310 mg |
| Shellfish and noodles with tomato-based sauce | 280 g378 kcal | 135 kcal | 6.6 g | 5 g | 1.1 g | 239 mg |
How to compare FDC 2706464: its source amount is 85 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 2706464, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
245 kcal
170 g
At a glance
Nutrient signals in the source amount
For FDC 2706464, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
524.5 mg≈ 23% Daily ValueCholesterol
56.1 mg≈ 19% Daily ValueThe percentages above apply to FDC 2706464’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706464 has no protein percentage here: Feast reports 10.6 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 2706464 at 85 g—not a measured or recommended plate.
- The representative USDA portion contains 524 mg sodium, about 23% 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 85 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 122 kcal 144 kcal | Not established Not established |
| Protein | 10.6 g 12.5 g | Not shown Not shown |
| Carbohydrate | 2.5 g 2.9 g | 1% 1% |
| Total fat | 7.6 g 8.9 g | 10% 11% |
| Dietary fiber | 0.5 g 0.6 g | 2% 2% |
| Sugars | 1 g 1.2 g | Not established Not established |
| Sodium | 524.5 mg 617 mg | 23% 27% |
| Saturated fat | 1.2 g 1.4 g | 6% 7% |
| Monounsaturated Fat | 4.9 g 5.8 g | Not established Not established |
| Polyunsaturated Fat | 0.8 g 1 g | Not established Not established |
| Cholesterol | 56.1 mg 66 mg | 19% 22% |
| Potassium | 222.7 mg 262 mg | 5% 6% |
| Calcium | 61.2 mg 72 mg | 5% 6% |
| Iron | 0.6 mg 0.7 mg | 3% 4% |
| Magnesium | 25.5 mg 30 mg | 6% 7% |
| Vitamin C | 6.7 mg 7.9 mg | 7% 9% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 6 µg 7 µg | 1% 1% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 62.2 g 73.2 g | Not established Not established |
For FDC 2706464, approximate percentages divide the displayed 85 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 2706464 to 11 source inputs totaling 375.6 g in its standardized formulation. Publishing that exact provenance makes “Crabs in tomato-based sauce, Puerto Rican style” inspectable beside similarly named records.
How to read this
11 listed components
The largest listed inputs by source weight are Crustaceans, crab, blue, cooked, moist heat, Tomato products, canned, puree, without salt added, Onions, raw. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
375.6 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Crustaceans, crab, blue, cooked, moist heatUSDA ingredient 15140 · encyclopedia page available | 227 GM | 227 g | 60.4% |
| 2 | Garlic, rawUSDA ingredient 11215 · encyclopedia page available | 1 | 3 g | 0.8% |
| 3 | Peppers, bell, green, rawUSDA ingredient 11333 · encyclopedia page available | 8 GM | 8 g | 2.1% |
| 4 | Olive oilUSDA ingredient 82104000 · encyclopedia page available | 2 TB | 28 g | 7.5% |
| 5 | Vinegar, ciderUSDA ingredient 2048 · encyclopedia page available | 15 GM | 15 g | 4% |
| 6 | Lime juice, rawUSDA ingredient 9160 · encyclopedia page available | 1 TB | 15.5 g | 4.1% |
| 7 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.5 TS | 3 g | 0.8% |
| 8 | Tomato products, canned, puree, without salt addedUSDA ingredient 11547 · encyclopedia page available | 0.15 | 37.5 g | 10% |
| 9 | Coriander (cilantro) leaves, rawUSDA ingredient 11165 · encyclopedia page available | 3 | 3 g | 0.8% |
| 10 | Onions, rawUSDA ingredient 11282 · encyclopedia page available | 35 GM | 35 g | 9.3% |
| 11 | Spices, oregano, driedUSDA ingredient 2027 · encyclopedia page available | 0.13 TB | 0.6 g | 0.1% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706464, the close-record rule searches the USDA “Seafood mixed dishes” 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
Crabs in tomato-based sauce, Puerto Rican style
- USDA category
- Seafood mixed dishes
- FDC ID
- 2706464
- FNDDS code
- 27151040
Closest inspectable record
Lobster with sauce, Puerto Rican style
- USDA category
- Seafood mixed dishes
- FDC ID
- 2706869
- FNDDS code
- 27451030
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 144 kcal | 154 kcal | −10 kcal |
| Protein | 12.5 g | 10.8 g | +1.7 g |
| Carbohydrate | 2.9 g | 3.9 g | −1 g |
| Total fat | 8.9 g | 10.6 g | −1.7 g |
| Dietary fiber | 0.6 g | 0.9 g | −0.3 g |
| Sodium | 617 mg | 719 mg | −102 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 10 less calories, 1.7 g more protein, and 1.7 g less total fat than “Lobster with sauce, Puerto Rican style.”
Only this record lists Crustaceans, crab, blue, cooked, moist heat; Vinegar, cider; Lime juice, raw; Tomato products, canned, puree, without salt added. Only the comparison record lists Crustaceans, lobster, northern, raw; Tomatoes, red, ripe, raw, year round average; Spices, pepper, black; Tomato products, canned, sauce. 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: Garlic, raw; Peppers, bell, green, raw; Olive oil; Salt, table; and 1 more.
Listed only in this record: Crustaceans, crab, blue, cooked, moist heat; Vinegar, cider; Lime juice, raw; Tomato products, canned, puree, without salt added; and 2 more.
Listed only in the comparison: Crustaceans, lobster, northern, raw; Tomatoes, red, ripe, raw, year round average; Spices, pepper, black; Tomato products, canned, sauce; and 1 more.
Portion evidence
The listed portion sets differ
This record’s reference amount is 85 g; a familiar listed measure is 1 cup (170 g).
The comparison record’s reference amount is 121 g; a familiar listed measure is 1 cup (242 g).
Use the 100-gram row to compare FDC 2706464 with FDC 2706869 at equal mass; use their 85 g and 121 g source amounts only for portion matching.
Evidence boundary: FDC 2706464 versus FDC 2706869 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 seafood mixed dishes 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, species or cut, cooking method, breading, butter, or sauce.
For “Crabs in tomato-based sauce, Puerto Rican style,” 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
species or cut
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 method
Match the method named by the source—such as baked, fried, boiled, or grilled—before scaling. Preparation can change both water content and the ingredients retained in the finished food.
- 04
breading, butter, or sauce
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706464 comes from FoodData Central Survey Foods (FNDDS). Its 144 kcal per 100 g becomes 122 kcal at 85 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: 2706464
FNDDS food code: 27151040
The scaling for FDC 2706464 can be exact while the match to “Crabs in tomato-based sauce, Puerto Rican style” is wrong. That is why this profile keeps its 85 g weight, 11-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.