Energy
middle half242 kcalthis record per 100 g
- Corpus median
- 251 kcal
- Middle 50%
- 225–257 kcal
Based on 25 records reporting energy.
Meat & poultrymoderate variability
Mock chicken legs calories: 206 per 1 stick (85 g)
This exact USDA record reports 206 calories for 1 stick (85 g). That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
1 stick · 85 g
- Calories
- 206 kcal
- Protein
- 18.3 g
- Carbohydrate
- 6.8 g
- Total fat
- 11.6 g
- Fiber
- 0.3 g
- Sodium
- 266 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 stick · 85 g
206calories
Mock chicken legs
- Protein
- 18.3 g
- Carbs
- 6.8 g
- Fat
- 11.6 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 206 calories for 1 stick at 85 grams. On a fixed-weight basis, the same record contains 242 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 18.3 g protein, 0.3 g fiber, and 266 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is pork, chop, ns as to fat eaten, representing 36% of the record’s listed input weight. The record contains 4 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 stick at the identical weight. We use the familiar household label here without changing the source calculation.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2705911: “Mock chicken legs.” 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 2705911, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “125% of the reference weight” 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 | 154 kcal | 13.7 g | 0.2 g | 200 mg |
| 1 stickUSDA-listed household measure | 85 g | 206 kcal | 18.3 g | 0.3 g | 266 mg |
| 125% of the reference weightArithmetic scenario from the reference weight | 106.3 g | 257 kcal | 22.8 g | 0.3 g | 333 mg |
02 · Fixed-weight context
Where 100 grams sits inside Beef, excludes ground
The comparison set contains 25 exact records in the Beef, excludes ground USDA category. Here, “middle half” describes FDC 2705911’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
lower quarter21.5 gthis record per 100 g
- Corpus median
- 26.5 g
- Middle 50%
- 25.9–28.4 g
Based on 25 records reporting protein.
Dietary fiber
upper quarter0.3 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 25 records reporting dietary fiber.
Sodium
lower quarter313 mgthis record per 100 g
- Corpus median
- 370 mg
- Middle 50%
- 361–377 mg
Based on 25 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705911’s 85 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Iron; 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
Iron1 mg
≈ 5% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat2.4 g
≈ 12% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium266 mg
≈ 12% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Mock chicken legs,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705842 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 154 kcal and 257 kcal.
- 02
Record choice: compare with FDC 2705842
At an equal 100 g, this record has 7.4 g less total fat than “Beef, steak, country fried.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Pork, chop, NS as to fat eaten
The source formulation has 4 input rows; Pork, chop, NS as to fat eaten supplies 36% 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 “Mock chicken legs” fits. Inspect FDC 2705842 when “steak; country fried” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Mock chicken legs
- Exact source wording
- “Mock chicken legs”
- Source identity
- USDA FDC 2705911 · FNDDS 23220020
- Source inputs unique in this pair
- Pork, chop, NS as to fat eaten · Veal, chop
Inspect this alternative when its fields fit better
Beef, steak, country fried
- Exact source wording
- “Beef, steak, country fried”
- Source identity
- USDA FDC 2705842 · FNDDS 21104110
- Named qualifiers
- steak · country fried
- Source inputs unique in this pair
- Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled · Salt, table
Verify the exact reference
What does this USDA record represent?
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 recordMock chicken legs | 85 g206 kcal | 242 kcal | 21.5 g | 13.6 g | 0.3 g | 313 mg |
How to compare FDC 2705911: 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 2705911, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 stick
206 kcal
85 g
At a glance
Nutrient signals in the source amount
For FDC 2705911, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
48.5 mg≈ 16% Daily ValueTotal fat
11.6 g≈ 15% Daily ValueThe percentages above apply to FDC 2705911’s 85 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705911 has no protein percentage here: Feast reports 18.3 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 2705911 at 85 g—not a measured or recommended plate.
- The representative USDA portion contains 266 mg sodium, about 12% 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 | 206 kcal 242 kcal | Not established Not established |
| Protein | 18.3 g 21.5 g | Not shown Not shown |
| Carbohydrate | 6.8 g 8 g | 2% 3% |
| Total fat | 11.6 g 13.6 g | 15% 17% |
| Dietary fiber | 0.3 g 0.3 g | 1% 1% |
| Sugars | 0.1 g 0.1 g | Not established Not established |
| Sodium | 266.1 mg 313 mg | 12% 14% |
| Saturated fat | 2.4 g 2.8 g | 12% 14% |
| Monounsaturated Fat | 4.9 g 5.8 g | Not established Not established |
| Polyunsaturated Fat | 3.4 g 4 g | Not established Not established |
| Cholesterol | 48.5 mg 57 mg | 16% 19% |
| Potassium | 215.9 mg 254 mg | 5% 5% |
| Calcium | 14.5 mg 17 mg | 1% 1% |
| Iron | 0.9 mg 1.1 mg | 5% 6% |
| Magnesium | 20.4 mg 24 mg | 5% 6% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.4 µg 0.5 µg | 2% 3% |
| Vitamin A | 1.7 µg 2 µg | 0% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 46.9 g 55.2 g | Not established Not established |
For FDC 2705911, 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 2705911 to 4 source inputs totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Mock chicken legs” inspectable beside similarly named records.
How to read this
4 listed components
The largest listed inputs by source weight are Pork, chop, NS as to fat eaten, Veal, chop, Breading or batter as ingredient in food. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Pork, chop, NS as to fat eatenUSDA ingredient 22101000 | 36 GM | 36 g | 36% |
| 2 | Veal, chopUSDA ingredient 23201010 | 35 GM | 35 g | 35% |
| 3 | Breading or batter as ingredient in foodUSDA ingredient 99995000 · encyclopedia page available | 20 GM | 20 g | 20% |
| 4 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 9 GM | 9 g | 9% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
- NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.
Exact-record context
What makes this USDA record distinct?
For FDC 2705911, the close-record rule searches the USDA “Beef, excludes ground” 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
Mock chicken legs
- USDA category
- Beef, excludes ground
- FDC ID
- 2705911
- FNDDS code
- 23220020
Closest inspectable record
Beef, steak, country fried
- USDA category
- Beef, excludes ground
- FDC ID
- 2705842
- FNDDS code
- 21104110
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 242 kcal | 306 kcal | −64 kcal |
| Protein | 21.5 g | 19.9 g | +1.6 g |
| Carbohydrate | 8 g | 7.9 g | +0.1 g |
| Total fat | 13.6 g | 21 g | −7.4 g |
| Dietary fiber | 0.3 g | 0.3 g | Same listed value |
| Sodium | 313 mg | 432 mg | −119 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 64 less calories, 7.4 g less total fat, and 119 mg less sodium than “Beef, steak, country fried.”
Only this record lists Pork, chop, NS as to fat eaten; Veal, chop. Only the comparison record lists Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled; Salt, table. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
3 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: Breading or batter as ingredient in food; Vegetable oil, NFS.
Listed only in this record: Pork, chop, NS as to fat eaten; Veal, chop.
Listed only in the comparison: Beef, loin, top loin, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled; Salt, table.
Portion evidence
The listed portion sets differ
This record’s reference amount is 85 g; a familiar listed measure is 1 stick (85 g).
The comparison record’s reference amount is 160 g; a familiar listed measure is 1 regular (160 g).
Use the 100-gram row to compare FDC 2705911 with FDC 2705842 at equal mass; use their 85 g and 160 g source amounts only for portion matching.
Evidence boundary: FDC 2705911 versus FDC 2705842 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 beef, excludes ground 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, cut and fat trim, cooking method, breading, marinade, or sauce.
For “Mock chicken legs,” 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
cut and fat trim
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 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, marinade, or sauce
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 2705911 comes from FoodData Central Survey Foods (FNDDS). Its 242 kcal per 100 g becomes 206 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.” The separately listed 1 stick 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: 2705911
FNDDS food code: 23220020
The scaling for FDC 2705911 can be exact while the match to “Mock chicken legs” is wrong. That is why this profile keeps its 85 g weight, 4-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.