Energy
upper quarter315 kcalthis record per 100 g
- Corpus median
- 134 kcal
- Middle 50%
- 126–156 kcal
Based on 197 records reporting energy.
Mixed disheshigher variability
Ripe plantain meat pie, Puerto Rican style calories: 599 per 1 piece (190 g)
This exact USDA record reports 599 calories for 1 piece (190 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 piece · 190 g
- Calories
- 599 kcal
- Protein
- 24.3 g
- Carbohydrate
- 41.8 g
- Total fat
- 38.4 g
- Fiber
- 4 g
- Sodium
- 1,110 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 1 piece (4" x 2" x 2") · 190 g
599calories
Ripe plantain meat pie, Puerto Rican style
- Protein
- 24.3 g
- Carbs
- 41.8 g
- Fat
- 38.4 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 599 calories for 1 piece at 190 grams. On a fixed-weight basis, the same record contains 315 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 24.3 g protein, 4 g fiber, and 1,110 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is plantains, yellow, raw, representing 31.7% of the record’s listed input weight. The record contains 14 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 piece 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 2710140: “Ripe plantain meat pie, 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 2710140, 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 | 142.5 g | 449 kcal | 18.2 g | 3 g | 832 mg |
| 1 piece (4" x 2" x 2")USDA-listed household measure | 190 g | 599 kcal | 24.3 g | 4 g | 1,110 mg |
| 125% of the reference weightArithmetic scenario from the reference weight | 237.5 g | 748 kcal | 30.4 g | 5 g | 1,387 mg |
02 · Fixed-weight context
Where 100 grams sits inside Meat mixed dishes
The comparison set contains 197 exact records in the Meat mixed dishes USDA category. Here, “upper quarter” describes FDC 2710140’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter12.8 gthis record per 100 g
- Corpus median
- 8.1 g
- Middle 50%
- 6.4–12.1 g
Based on 197 records reporting protein.
Dietary fiber
upper quarter2.1 gthis record per 100 g
- Corpus median
- 0.9 g
- Middle 50%
- 0.6–1.4 g
Based on 197 records reporting dietary fiber.
Sodium
upper quarter584 mgthis record per 100 g
- Corpus median
- 316 mg
- Middle 50%
- 305–412 mg
Based on 197 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2710140’s 190 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 C25 mg
≈ 28% DV. This crosses the FDA’s 20% ‘high’ guide.
Potassium1,053 mg
≈ 22% DV. This crosses the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium1,110 mg
≈ 48% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat9.3 g
≈ 46% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Ripe plantain meat pie, Puerto Rican style,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706468 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 190 g
A 25% weight move in either direction spans 142.5–237.5 g. When composition is held constant, those endpoints calculate to 449 kcal and 748 kcal.
- 02
Record choice: compare with FDC 2706468
At an equal 100 g, this record has 1.5 g more dietary fiber than “Meat loaf, Puerto Rican style.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Plantains, yellow, raw
The source formulation has 14 input rows; Plantains, yellow, raw supplies 31.7% 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 “Puerto Rican style” fits. Inspect FDC 2706468 when “Puerto Rican style” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Ripe plantain meat pie, Puerto Rican style
- Exact source wording
- “Ripe plantain meat pie, Puerto Rican style”
- Source identity
- USDA FDC 2710140 · FNDDS 77205610
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Plantains, yellow, raw · Beans, snap, green, raw · Eggs, Grade A, Large, egg whole
Inspect this alternative when its fields fit better
Meat loaf, Puerto Rican style
- Exact source wording
- “Meat loaf, Puerto Rican style”
- Source identity
- USDA FDC 2706468 · FNDDS 27161010
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Beef, ground, 80% lean meat / 20% fat, raw · Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw · Egg, whole, cooked, hard-boiled
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 recordRipe plantain meat pie, Puerto Rican style | 190 g599 kcal | 315 kcal | 12.8 g | 20.2 g | 2.1 g | 584 mg |
| Meat loaf, Puerto Rican style | 95 g309 kcal | 325 kcal | 19.8 g | 22 g | 0.6 g | 629 mg |
| Stuffed cabbage, with meat, Puerto Rican style | 175 g362 kcal | 207 kcal | 9.6 g | 15.1 g | 2.3 g | 723 mg |
| Beef steak with onions, Puerto Rican style | 134 g430 kcal | 321 kcal | 20.9 g | 24.1 g | 0.7 g | 999 mg |
| Stewed goat, Puerto Rican style | 133 g352 kcal | 265 kcal | 22.3 g | 18.1 g | 0.5 g | 752 mg |
| Stewed rabbit, Puerto Rican style, | 164 g351 kcal | 214 kcal | 17.1 g | 12.7 g | 1 g | 440 mg |
| Stewed dried beef, Puerto Rican style | 150 g387 kcal | 258 kcal | 17.7 g | 19.1 g | 0.8 g | 1,770 mg |
How to compare FDC 2710140: its source amount is 190 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 2710140, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 piece (4" x 2" x 2")
599 kcal
190 g
At a glance
Nutrient signals in the source amount
For FDC 2710140, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
237.5 mg≈ 79% Daily ValueTotal fat
38.4 g≈ 49% Daily ValueThe percentages above apply to FDC 2710140’s 190 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2710140 has no protein percentage here: Feast reports 24.3 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 2 calculated observations describe FDC 2710140 at 190 g—not a measured or recommended plate.
- The representative USDA portion supplies 4 g dietary fiber, about 14% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 1110 mg sodium, about 48% 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 190 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 599 kcal 315 kcal | Not established Not established |
| Protein | 24.3 g 12.8 g | Not shown Not shown |
| Carbohydrate | 41.8 g 22 g | 15% 8% |
| Total fat | 38.4 g 20.2 g | 49% 26% |
| Dietary fiber | 4 g 2.1 g | 14% 8% |
| Sugars | 21.7 g 11.4 g | Not established Not established |
| Sodium | 1,109.6 mg 584 mg | 48% 25% |
| Saturated fat | 9.3 g 4.9 g | 46% 24% |
| Monounsaturated Fat | 16.2 g 8.5 g | Not established Not established |
| Polyunsaturated Fat | 9 g 4.7 g | Not established Not established |
| Cholesterol | 237.5 mg 125 mg | 79% 42% |
| Potassium | 1,052.6 mg 554 mg | 22% 12% |
| Calcium | 64.6 mg 34 mg | 5% 3% |
| Iron | 3.6 mg 1.9 mg | 20% 11% |
| Magnesium | 79.8 mg 42 mg | 19% 10% |
| Vitamin C | 24.9 mg 13.1 mg | 28% 15% |
| Vitamin D | 1.3 µg 0.7 µg | 7% 3% |
| Vitamin A | 150.1 µg 79 µg | 17% 9% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 80 g 42.1 g | Not established Not established |
For FDC 2710140, approximate percentages divide the displayed 190 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 2710140 to 14 source inputs totaling 1,567.5 g in its standardized formulation. Publishing that exact provenance makes “Ripe plantain meat pie, Puerto Rican style” inspectable beside similarly named records.
How to read this
14 listed components
The largest listed inputs by source weight are Plantains, yellow, raw, Beef, ground, raw, Beans, snap, green, raw. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
1,567.5 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Plantains, yellow, rawUSDA ingredient 9277 · encyclopedia page available | 498 GM | 497.6 g | 31.7% |
| 2 | Beans, snap, green, rawUSDA ingredient 11052 · encyclopedia page available | 0.5 LB | 226.8 g | 14.5% |
| 3 | Eggs, Grade A, Large, egg wholeUSDA ingredient 1123 · encyclopedia page available | 200 GM | 200 g | 12.8% |
| 4 | Vegetable oil, NFSUSDA ingredient 82101000 · encyclopedia page available | 86.9 GM | 86.9 g | 5.5% |
| 5 | Beef, ground, rawUSDA ingredient 21500000 · encyclopedia page available | 308 GM | 307.8 g | 19.6% |
| 6 | Tomato products, canned, puree, without salt addedUSDA ingredient 11547 · encyclopedia page available | 81.4 GM | 81.4 g | 5.2% |
| 7 | Garlic, rawUSDA ingredient 11215 · encyclopedia page available | 6.4 GM | 6.4 g | 0.4% |
| 8 | Olives, pickled, canned or bottled, greenUSDA ingredient 9195 · encyclopedia page available | 12.2 GM | 12.2 g | 0.8% |
| 9 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 3.8 GM | 3.8 g | 0.2% |
| 10 | Pork, cured, ham, center slice, country-style, separable lean only, rawUSDA ingredient 10141 · encyclopedia page available | 55.6 GM | 55.6 g | 3.5% |
| 11 | Peppers, bell, green, rawUSDA ingredient 11333 · encyclopedia page available | 14.8 GM | 14.8 g | 0.9% |
| 12 | Tomatoes, red, ripe, raw, year round averageUSDA ingredient 11529 · encyclopedia page available | 27.3 GM | 27.3 g | 1.7% |
| 13 | Onions, rawUSDA ingredient 11282 · encyclopedia page available | 29.4 GM | 29.4 g | 1.9% |
| 14 | Pork, cured, salt pork, rawUSDA ingredient 10165 · encyclopedia page available | 17.5 GM | 17.5 g | 1.1% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2710140, the close-record rule searches the USDA “Meat 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
Ripe plantain meat pie, Puerto Rican style
- USDA category
- Meat mixed dishes
- FDC ID
- 2710140
- FNDDS code
- 77205610
Closest inspectable record
Meat loaf, Puerto Rican style
- USDA category
- Meat mixed dishes
- FDC ID
- 2706468
- FNDDS code
- 27161010
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 315 kcal | 325 kcal | −10 kcal |
| Protein | 12.8 g | 19.8 g | −7 g |
| Carbohydrate | 22 g | 10.7 g | +11.3 g |
| Total fat | 20.2 g | 22 g | −1.8 g |
| Dietary fiber | 2.1 g | 0.6 g | +1.5 g |
| Sodium | 584 mg | 629 mg | −45 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 7 g less protein, 11.3 g more carbohydrate, and 1.5 g more dietary fiber than “Meat loaf, Puerto Rican style.”
Only this record lists Plantains, yellow, raw; Beans, snap, green, raw; Eggs, Grade A, Large, egg whole; Beef, ground, raw. Only the comparison record lists Beef, ground, 80% lean meat / 20% fat, raw; Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw; Egg, whole, cooked, hard-boiled; Flour, wheat, all-purpose, enriched, bleached. 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: Vegetable oil, NFS; Salt, table; Onions, raw.
Listed only in this record: Plantains, yellow, raw; Beans, snap, green, raw; Eggs, Grade A, Large, egg whole; Beef, ground, raw; and 7 more.
Listed only in the comparison: Beef, ground, 80% lean meat / 20% fat, raw; Pork, fresh, composite of trimmed retail cuts (leg, loin, shoulder), separable lean only, raw; Egg, whole, cooked, hard-boiled; Flour, wheat, all-purpose, enriched, bleached.
Portion evidence
The listed portion sets differ
This record’s reference amount is 190 g; a familiar listed measure is 1 piece (190 g).
The comparison record’s reference amount is 95 g; a familiar listed measure is 1 serving (95 g).
Use the 100-gram row to compare FDC 2710140 with FDC 2706468 at equal mass; use their 190 g and 95 g source amounts only for portion matching.
Evidence boundary: FDC 2710140 versus FDC 2706468 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 meat 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 amount served, recipe and ingredient ratios, added cooking fat, sauces and toppings.
For “Ripe plantain meat pie, Puerto Rican style,” resolve amount served first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount served
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
recipe and ingredient ratios
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
added cooking fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
sauces and toppings
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 2710140 comes from FoodData Central Survey Foods (FNDDS). Its 315 kcal per 100 g becomes 599 kcal at 190 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 piece 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: 2710140
FNDDS food code: 77205610
The scaling for FDC 2710140 can be exact while the match to “Ripe plantain meat pie, Puerto Rican style” is wrong. That is why this profile keeps its 190 g weight, 14-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.