Energy
upper quarter412 kcalthis record per 100 g
- Corpus median
- 200 kcal
- Middle 50%
- 115–251 kcal
Based on 13 records reporting energy.
Meat & poultrymoderate variability
Pork jerky calories: 173 per 42 g
This exact USDA record reports 173 calories for 42 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 · 42 g
- Calories
- 173 kcal
- Protein
- 14.7 g
- Carbohydrate
- 4.1 g
- Total fat
- 10.4 g
- Fiber
- 0 g
- Sodium
- 760 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 42 g
173calories
Pork jerky
- Protein
- 14.7 g
- Carbs
- 4.1 g
- Fat
- 10.4 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 173 calories for USDA reference amount at 42 grams. On a fixed-weight basis, the same record contains 412 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 14.7 g protein, 0 g fiber, and 760 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is pork, fresh, shoulder, (boston butt), blade (steaks), separable lean and fat, cooked, braised, representing 90.7% of the record’s listed input weight. The record contains 3 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup, pieces 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 21–519 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 2705865: “Pork jerky.” 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 2705865, each row multiplies the published per-100-gram values by its stated weight. “1 strip (approx 4-1/2" long)” through “1 cup, pieces” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 strip (approx 4-1/2" long)USDA-listed household measure | 5 g | 21 kcal | 1.8 g | 0 g | 91 mg |
| 1 cubic inchUSDA-listed household measure | 20 g | 82 kcal | 7 g | 0 g | 362 mg |
| 1 cup, piecesUSDA-listed household measure | 126 g | 519 kcal | 44.1 g | 0 g | 2,281 mg |
02 · Fixed-weight context
Where 100 grams sits inside Cold cuts and cured meats
The comparison set contains 13 exact records in the Cold cuts and cured meats USDA category. Here, “upper quarter” describes FDC 2705865’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter35 gthis record per 100 g
- Corpus median
- 18.6 g
- Middle 50%
- 17.4–28.3 g
Based on 13 records reporting protein.
Dietary fiber
middle half0 gthis record per 100 g
- Corpus median
- 0 g
- Middle 50%
- 0–0 g
Based on 13 records reporting dietary fiber.
Sodium
upper quarter1,810 mgthis record per 100 g
- Corpus median
- 1,030 mg
- Middle 50%
- 853–1,780 mg
Based on 13 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2705865’s 42 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
Iron1 mg
≈ 6% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium760 mg
≈ 33% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat3.9 g
≈ 19% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Pork jerky,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2705860 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 strip (approx 4-1/2" long) to 1 cup, pieces
USDA assigns those measures 5 g and 126 g. At this record’s fixed composition, scaled energy moves from 21 kcal to 519 kcal.
- 02
Record choice: compare with FDC 2705860
At an equal 100 g, this record has 1.8 g less dietary fiber than “Beef jerky.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised
The source formulation has 3 input rows; Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised supplies 90.7% 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 “Pork jerky” fits. Inspect FDC 2705860 when the exact wording “Beef jerky” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Pork jerky
- Exact source wording
- “Pork jerky”
- Source identity
- USDA FDC 2705865 · FNDDS 22002800
- Source inputs unique in this pair
- Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised · Sugars, granulated · Salt, table
Inspect this alternative when its fields fit better
Beef jerky
- Exact source wording
- “Beef jerky”
- Source identity
- USDA FDC 2705860 · FNDDS 21602100
- Source inputs unique in this pair
- Snacks, beef jerky, chopped and formed
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 recordPork jerky | 42 g173 kcal | 412 kcal | 35 g | 24.7 g | 0 g | 1,810 mg |
| Beef jerky | 30 g123 kcal | 410 kcal | 33.2 g | 25.6 g | 1.8 g | 1,780 mg |
| Pork, roll | 60 g197 kcal | 329 kcal | 13.1 g | 28.4 g | 0 g | 1,380 mg |
How to compare FDC 2705865: its source amount is 42 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 2705865, the 3 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cubic inch
82 kcal
20 g
1 strip (approx 4-1/2" long)
21 kcal
5 g
1 cup, pieces
519 kcal
126 g
At a glance
Nutrient signals in the source amount
For FDC 2705865, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
760.2 mg≈ 33% Daily ValueSaturated fat
3.9 g≈ 19% Daily ValueThe percentages above apply to FDC 2705865’s 42 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2705865 has no protein percentage here: Feast reports 14.7 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 2705865 at 42 g—not a measured or recommended plate.
- The representative USDA portion contains 760 mg sodium, about 33% 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 42 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 173 kcal 412 kcal | Not established Not established |
| Protein | 14.7 g 35 g | Not shown Not shown |
| Carbohydrate | 4.1 g 9.7 g | 1% 4% |
| Total fat | 10.4 g 24.7 g | 13% 32% |
| Dietary fiber | 0 g 0 g | 0% 0% |
| Sugars | 4.1 g 9.8 g | Not established Not established |
| Sodium | 760.2 mg 1,810 mg | 33% 79% |
| Saturated fat | 3.9 g 9.2 g | 19% 46% |
| Monounsaturated Fat | 4.7 g 11.2 g | Not established Not established |
| Polyunsaturated Fat | 1.2 g 2.9 g | Not established Not established |
| Cholesterol | 57.5 mg 137 mg | 19% 46% |
| Potassium | 178.9 mg 426 mg | 4% 9% |
| Calcium | 16.4 mg 39 mg | 1% 3% |
| Iron | 1 mg 2.5 mg | 6% 14% |
| Magnesium | 13.4 mg 32 mg | 3% 8% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0.7 µg 1.7 µg | 4% 9% |
| Vitamin A | 1.3 µg 3 µg | 0% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 9.6 g 22.9 g | Not established Not established |
For FDC 2705865, approximate percentages divide the displayed 42 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 2705865 to 3 source inputs totaling 110.2 g in its standardized formulation. Publishing that exact provenance makes “Pork jerky” inspectable beside similarly named records.
How to read this
3 listed components
The largest listed inputs by source weight are Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised, Sugars, granulated, Salt, table. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
110.2 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braisedUSDA ingredient 10081 · encyclopedia page available | 100 GM | 100 g | 90.7% |
| 2 | Sugars, granulatedUSDA ingredient 19335 · encyclopedia page available | 7 GM | 7 g | 6.4% |
| 3 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 3.2 GM | 3.2 g | 2.9% |
Exact-record context
What makes this USDA record distinct?
For FDC 2705865, the close-record rule searches the USDA “Cold cuts and cured meats” 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
Pork jerky
- USDA category
- Cold cuts and cured meats
- FDC ID
- 2705865
- FNDDS code
- 22002800
Closest inspectable record
Beef jerky
- USDA category
- Cold cuts and cured meats
- FDC ID
- 2705860
- FNDDS code
- 21602100
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 412 kcal | 410 kcal | +2 kcal |
| Protein | 35 g | 33.2 g | +1.8 g |
| Carbohydrate | 9.7 g | 11 g | −1.3 g |
| Total fat | 24.7 g | 25.6 g | −0.9 g |
| Dietary fiber | 0 g | 1.8 g | −1.8 g |
| Sodium | 1,810 mg | 1,780 mg | +30 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 1.8 g less dietary fiber than “Beef jerky.”
Only this record lists Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised; Sugars, granulated; Salt, table. Only the comparison record lists Snacks, beef jerky, chopped and formed. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
1 of the six displayed differences clears 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.
Listed only in this record: Pork, fresh, shoulder, (Boston butt), blade (steaks), separable lean and fat, cooked, braised; Sugars, granulated; Salt, table.
Listed only in the comparison: Snacks, beef jerky, chopped and formed.
Portion evidence
The listed portion sets differ
This record’s reference amount is 42 g; a familiar listed measure is 1 cup, pieces (126 g).
The comparison record’s reference amount is 30 g; a familiar listed measure is 1 cup, pieces (90 g).
Use the 100-gram row to compare FDC 2705865 with FDC 2705860 at equal mass; use their 42 g and 30 g source amounts only for portion matching.
Evidence boundary: FDC 2705865 versus FDC 2705860 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 cold cuts and cured meats 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 “Pork jerky,” 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 2705865 comes from FoodData Central Survey Foods (FNDDS). Its 412 kcal per 100 g becomes 173 kcal at 42 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: 2705865
FNDDS food code: 22002800
The scaling for FDC 2705865 can be exact while the match to “Pork jerky” is wrong. That is why this profile keeps its 42 g weight, 3-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.