1 puff
72 kcal
23 g
Mixed disheshigher variability
Puffs, fried, crab meat and cream cheese filled: calories and nutrition
Puffs, fried, crab meat and cream cheese filled has about 314 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 100 grams has about 314 calories in the cited source record.
The listed household measures span roughly 72–314 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
- 314 kcal
- Protein
- 9.4 g
- Carbohydrate
- 35.1 g
- Total fat
- 15.1 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
1 order
289 kcal
92 g
1 cup
242 kcal
77 g
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
840 mg≈ 37% Daily ValueSaturated fat
7.2 g≈ 36% Daily ValueCholesterol
70 mg≈ 23% 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 9.4 g protein, about 19% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 840 mg sodium, about 37% 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 100 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 314 kcal 314 kcal | — |
| Protein | 9.4 g 9.4 g | — |
| Carbohydrate | 35.1 g 35.1 g | — |
| Total fat | 15.1 g 15.1 g | — |
| Dietary fiber | 1.2 g 1.2 g | — |
| Sugars | 3.5 g 3.5 g | — |
| Sodium | 840 mg 840 mg | 37% |
| Saturated fat | 7.2 g 7.2 g | 36% |
| Monounsaturated Fat | 3.8 g 3.8 g | — |
| Polyunsaturated Fat | 1.8 g 1.8 g | — |
| Cholesterol | 70 mg 70 mg | 23% |
| Potassium | 145 mg 145 mg | — |
| Calcium | 51 mg 51 mg | — |
| Iron | 2.4 mg 2.4 mg | — |
| Magnesium | 29 mg 29 mg | — |
| Vitamin C | 0.5 mg 0.5 mg | — |
| Vitamin D | 0.2 µg 0.2 µg | — |
| Vitamin A | 105 µg 105 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 37.5 g 37.5 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 13 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
13 listed components
The largest listed inputs by source weight are Flour, wheat, all-purpose, enriched, bleached, Crustaceans, crab, alaska king, imitation, made from surimi, Cream cheese, full fat, block. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
929.2 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Flour, wheat, all-purpose, enriched, bleachedUSDA ingredient 20081 | 2 C | 250 g | 26.9% |
| 2 | Eggs, Grade A, Large, egg wholeUSDA ingredient 1123 | 50 GM | 50 g | 5.4% |
| 3 | Beverages, water, tap, municipalUSDA ingredient 14429 | 0.5 C | 118.5 g | 12.8% |
| 4 | Salt, tableUSDA ingredient 2047 | 0.5 TS | 3 g | 0.3% |
| 5 | Crustaceans, crab, alaska king, imitation, made from surimiUSDA ingredient 15138 | 8 WO | 226.8 g | 24.4% |
| 6 | Cream cheese, full fat, blockUSDA ingredient 1017 | 8 WO | 226.8 g | 24.4% |
| 7 | Salt, tableUSDA ingredient 2047 | 1 TS | 6 g | 0.6% |
| 8 | Sauce, worcestershireUSDA ingredient 6971 | 2.86 GM | 2.9 g | 0.3% |
| 9 | Soy sauce made from soy and wheat (shoyu)USDA ingredient 16123 | 2.66 GM | 2.7 g | 0.3% |
| 10 | Onions, spring or scallions (includes tops and bulb), rawUSDA ingredient 11291 | 18 GM | 18 g | 1.9% |
| 11 | Garlic, rawUSDA ingredient 11215 | 1 | 3 g | 0.3% |
| 12 | Onions, rawUSDA ingredient 11282 | 3.33 GM | 3.3 g | 0.4% |
| 13 | Vegetable oil, NFSUSDA ingredient 82101000 | 18.2 GM | 18.2 g | 2% |
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, amount served, recipe and ingredient ratios, added cooking fat.
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
amount served
- 03
recipe and ingredient ratios
- 04
added cooking fat
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: 2708707
FNDDS food code: 58111200
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.