1 cubic inch
82 kcal
20 g
Meat & poultrymoderate variability
Pork jerky: calories and nutrition
Pork jerky has about 173 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 42 grams has about 173 calories in the cited source record.
The listed household measures span roughly 21–519 calories across the listed portions. That range describes the source portions below; it is not a confidence interval and does not capture every recipe.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
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
- 173 kcal
- Protein
- 14.7 g
- Carbohydrate
- 4.1 g
- Total fat
- 10.4 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
1 strip (approx 4-1/2" long)
21 kcal
5 g
1 cup, pieces
519 kcal
126 g
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
760.2 mg≈ 33% Daily ValueProtein
14.7 g≈ 29% Daily ValueSaturated fat
3.9 g≈ 19% 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 14.7 g protein, about 29% of the Daily Value used on U.S. labels.
- 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 | — |
| Protein | 14.7 g 35 g | 29% |
| Carbohydrate | 4.1 g 9.7 g | — |
| Total fat | 10.4 g 24.7 g | — |
| Dietary fiber | 0 g 0 g | — |
| Sugars | 4.1 g 9.8 g | — |
| Sodium | 760.2 mg 1,810 mg | 33% |
| Saturated fat | 3.9 g 9.2 g | 19% |
| Monounsaturated Fat | 4.7 g 11.2 g | — |
| Polyunsaturated Fat | 1.2 g 2.9 g | — |
| Cholesterol | 57.5 mg 137 mg | — |
| Potassium | 178.9 mg 426 mg | — |
| Calcium | 16.4 mg 39 mg | — |
| Iron | 1 mg 2.5 mg | — |
| Magnesium | 13.4 mg 32 mg | — |
| Vitamin C | 0 mg 0 mg | — |
| Vitamin D | 0.7 µg 1.7 µg | — |
| Vitamin A | 1.3 µg 3 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 9.6 g 22.9 g | — |
Daily Values appear only when they are supplied by the reviewed data record. Individual needs differ.
Inside the source record
Source formulation behind this USDA record
USDA links this survey-food entry to 3 source inputs used to calculate the reference nutrition. Publishing those inputs makes the record easier to inspect and helps explain why two similarly named foods can have different values.
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 | 100 GM | 100 g | 90.7% |
| 2 | Sugars, granulatedUSDA ingredient 19335 | 7 GM | 7 g | 6.4% |
| 3 | Salt, tableUSDA ingredient 2047 | 3.2 GM | 3.2 g | 2.9% |
What changes the estimate most?
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.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
portion size
- 02
cut and fat trim
- 03
cooking method
- 04
breading, marinade, or sauce
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: 2705865
FNDDS food code: 22002800
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.