1 cup
252 kcal
217 g
Mixed disheshigher variability
Shrimp and vegetables including carrots, broccoli, or dark-green leafy; no potatoes: calories and nutrition
Shrimp and vegetables including carrots, broccoli, or dark-green leafy; no potatoes has about 189 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 163 grams has about 189 calories in the cited source record.
The listed household measures span roughly 189–252 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
- 189 kcal
- Protein
- 14.9 g
- Carbohydrate
- 8.4 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.
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Cholesterol
117.4 mg≈ 39% Daily ValueVitamin A
270.6 µg≈ 30% Daily ValueProtein
14.9 g≈ 30% 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 14.9 g protein, about 30% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 403 mg sodium, about 18% 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 163 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 189 kcal 116 kcal | — |
| Protein | 14.9 g 9.2 g | 30% |
| Carbohydrate | 8.4 g 5.2 g | — |
| Total fat | 10.4 g 6.4 g | — |
| Dietary fiber | 2 g 1.2 g | — |
| Sugars | 2.4 g 1.5 g | — |
| Sodium | 402.6 mg 247 mg | — |
| Saturated fat | 1.6 g 1 g | — |
| Monounsaturated Fat | 4.1 g 2.5 g | — |
| Polyunsaturated Fat | 3.9 g 2.4 g | — |
| Cholesterol | 117.4 mg 72 mg | 39% |
| Potassium | 353.7 mg 217 mg | — |
| Calcium | 88 mg 54 mg | — |
| Iron | 0.8 mg 0.5 mg | — |
| Magnesium | 39.1 mg 24 mg | — |
| Vitamin C | 24 mg 14.7 mg | — |
| Vitamin D | 0 µg 0 µg | — |
| Vitamin A | 270.6 µg 166 µg | 30% |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 126.5 g 77.6 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 10 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
10 listed components
The largest listed inputs by source weight are Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture), Broccoli, cooked, as ingredient, Carrots, cooked, boiled, drained, without salt. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
1,057.2 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Crustaceans, shrimp, mixed species, cooked, moist heat (may contain additives to retain moisture)USDA ingredient 15151 | 0.75 LB | 340.2 g | 32.2% |
| 2 | Vegetable oil, NFSUSDA ingredient 82101000 | 0.25 C | 56 g | 5.3% |
| 3 | Garlic, rawUSDA ingredient 11215 | 2 TB | 16.9 g | 1.6% |
| 4 | Ginger root, rawUSDA ingredient 11216 | 1 TB | 6 g | 0.6% |
| 5 | Onions, cooked, boiled, drained, without saltUSDA ingredient 11283 | 1 | 125 g | 11.8% |
| 6 | Onions, spring or scallions (includes tops and bulb), rawUSDA ingredient 11291 | 48 GM | 48 g | 4.5% |
| 7 | Soy sauce made from soy and wheat (shoyu)USDA ingredient 16123 | 31.9 GM | 31.9 g | 3% |
| 8 | Soup, stock, fish, home-preparedUSDA ingredient 6174 | 122 GM | 122 g | 11.5% |
| 9 | Carrots, cooked, boiled, drained, without saltUSDA ingredient 11125 | 1 C | 155.2 g | 14.7% |
| 10 | Broccoli, cooked, as ingredientUSDA ingredient 99997220 | 156 GM | 156 g | 14.8% |
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 served, recipe and ingredient ratios, added cooking fat, sauces and toppings.
Food estimates can be sensitive to portion weight, preparation, ingredient ratios, and additions that are difficult to judge from appearance alone.
- 01
amount served
- 02
recipe and ingredient ratios
- 03
added cooking fat
- 04
sauces and toppings
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.
Exact USDA description: Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2706853
FNDDS food code: 27450410
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.