Energy
upper quarter281 kcalthis record per 100 g
- Corpus median
- 134 kcal
- Middle 50%
- 101–170 kcal
Based on 94 records reporting energy.
Fish & seafoodmoderate variability
Shrimp in garlic sauce, Puerto Rican style calories: 298 per 106 g
This exact USDA record reports 298 calories for 106 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 · 106 g
- Calories
- 298 kcal
- Protein
- 12.3 g
- Carbohydrate
- 2.6 g
- Total fat
- 26.5 g
- Fiber
- 0.2 g
- Sodium
- 505 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 106 g
298calories
Shrimp in garlic sauce, Puerto Rican style
- Protein
- 12.3 g
- Carbs
- 2.6 g
- Fat
- 26.5 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 298 calories for USDA reference amount at 106 grams. On a fixed-weight basis, the same record contains 281 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 12.3 g protein, 0.2 g fiber, and 505 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture), representing 65.2% of the record’s listed input weight. The record contains 8 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 cup 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 298–596 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 2706465: “Shrimp in garlic sauce, 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 2706465, each row multiplies the published per-100-gram values by its stated weight. “75% of the reference weight” through “1 cup” 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 | 79.5 g | 223 kcal | 9.2 g | 0.2 g | 378 mg |
| USDA reference amountExact record reference weight | 106 g | 298 kcal | 12.3 g | 0.2 g | 505 mg |
| 1 cupUSDA-listed household measure | 212 g | 596 kcal | 24.6 g | 0.4 g | 1,009 mg |
02 · Fixed-weight context
Where 100 grams sits inside Seafood mixed dishes
The comparison set contains 94 exact records in the Seafood mixed dishes USDA category. Here, “upper quarter” describes FDC 2706465’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter11.6 gthis record per 100 g
- Corpus median
- 9.3 g
- Middle 50%
- 7.1–10.7 g
Based on 94 records reporting protein.
Dietary fiber
lower quarter0.2 gthis record per 100 g
- Corpus median
- 0.7 g
- Middle 50%
- 0.4–1 g
Based on 94 records reporting dietary fiber.
Sodium
upper quarter476 mgthis record per 100 g
- Corpus median
- 347 mg
- Middle 50%
- 268–453 mg
Based on 94 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2706465’s 106 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Vitamin A; the larger tradeoff-side percentage is Saturated fat. 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 A171.7 µg
≈ 19% DV. This does not cross the FDA’s 20% ‘high’ guide.
Vitamin C13 mg
≈ 14% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat4.6 g
≈ 23% DV. This crosses the FDA’s 20% ‘high’ guide.
Sodium505 mg
≈ 22% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Shrimp in garlic sauce, Puerto Rican style,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2706869 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 106 g
A 25% weight move in either direction spans 79.5–132.5 g. When composition is held constant, those endpoints calculate to 223 kcal and 372 kcal.
- 02
Record choice: compare with FDC 2706869
At an equal 100 g, this record has 0.7 g less dietary fiber than “Lobster with sauce, Puerto Rican style.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
The source formulation has 8 input rows; Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture) supplies 65.2% 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 2706869 when “Puerto Rican style” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Shrimp in garlic sauce, Puerto Rican style
- Exact source wording
- “Shrimp in garlic sauce, Puerto Rican style”
- Source identity
- USDA FDC 2706465 · FNDDS 27151050
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture) · Margarine, stick · Parsley, fresh
Inspect this alternative when its fields fit better
Lobster with sauce, Puerto Rican style
- Exact source wording
- “Lobster with sauce, Puerto Rican style”
- Source identity
- USDA FDC 2706869 · FNDDS 27451030
- Named qualifiers
- Puerto Rican style
- Source inputs unique in this pair
- Crustaceans, lobster, northern, raw · Onions, raw · Peppers, bell, green, raw
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 recordShrimp in garlic sauce, Puerto Rican style | 106 g298 kcal | 281 kcal | 11.6 g | 25 g | 0.2 g | 476 mg |
| Lobster with sauce, Puerto Rican style | 121 g186 kcal | 154 kcal | 10.8 g | 10.6 g | 0.9 g | 719 mg |
| Fried fish with sauce, Puerto Rican style | 135 g209 kcal | 155 kcal | 11.8 g | 10.3 g | 0.8 g | 662 mg |
| Crabs in tomato-based sauce, Puerto Rican style | 85 g122 kcal | 144 kcal | 12.5 g | 8.9 g | 0.6 g | 617 mg |
| Biscayne codfish, Puerto Rican style | 88 g167 kcal | 190 kcal | 9.2 g | 12.2 g | 1.9 g | 300 mg |
| Octopus salad, Puerto Rican style | 90 g153 kcal | 170 kcal | 9.7 g | 12 g | 1 g | 129 mg |
| Stewed salmon, Puerto Rican style | 106 g155 kcal | 146 kcal | 12 g | 7 g | 1.3 g | 448 mg |
How to compare FDC 2706465: its source amount is 106 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 2706465, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
596 kcal
212 g
At a glance
Nutrient signals in the source amount
For FDC 2706465, Cholesterol is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Cholesterol
110.2 mg≈ 37% Daily ValueTotal fat
26.5 g≈ 34% Daily ValueThe percentages above apply to FDC 2706465’s 106 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2706465 has no protein percentage here: Feast reports 12.3 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 1 calculated observation describe FDC 2706465 at 106 g—not a measured or recommended plate.
- The representative USDA portion contains 505 mg sodium, about 22% 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 106 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 298 kcal 281 kcal | Not established Not established |
| Protein | 12.3 g 11.6 g | Not shown Not shown |
| Carbohydrate | 2.6 g 2.5 g | 1% 1% |
| Total fat | 26.5 g 25 g | 34% 32% |
| Dietary fiber | 0.2 g 0.2 g | 1% 1% |
| Sugars | 0.5 g 0.5 g | Not established Not established |
| Sodium | 504.6 mg 476 mg | 22% 21% |
| Saturated fat | 4.6 g 4.3 g | 23% 22% |
| Monounsaturated Fat | 15.4 g 14.5 g | Not established Not established |
| Polyunsaturated Fat | 5 g 4.8 g | Not established Not established |
| Cholesterol | 110.2 mg 104 mg | 37% 35% |
| Potassium | 141 mg 133 mg | 3% 3% |
| Calcium | 55.1 mg 52 mg | 4% 4% |
| Iron | 0.4 mg 0.4 mg | 2% 2% |
| Magnesium | 22.3 mg 21 mg | 5% 5% |
| Vitamin C | 12.7 mg 12 mg | 14% 13% |
| Vitamin D | 0.6 µg 0.6 µg | 3% 3% |
| Vitamin A | 171.7 µg 162 µg | 19% 18% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 62.3 g 58.8 g | Not established Not established |
For FDC 2706465, approximate percentages divide the displayed 106 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 2706465 to 8 source inputs totaling 534 g in its standardized formulation. Publishing that exact provenance makes “Shrimp in garlic sauce, Puerto Rican style” inspectable beside similarly named records.
How to read this
8 listed components
The largest listed inputs by source weight are Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture), Margarine, stick, Olive oil. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
534 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)USDA ingredient 15149 · encyclopedia page available | 348 GM | 348 g | 65.2% |
| 2 | Margarine, stickUSDA ingredient 81102010 · encyclopedia page available | 0.25 C | 56 g | 10.5% |
| 3 | Olive oilUSDA ingredient 82104000 · encyclopedia page available | 0.25 C | 56 g | 10.5% |
| 4 | Parsley, freshUSDA ingredient 11297 · encyclopedia page available | 6 GM | 6 g | 1.1% |
| 5 | Garlic, rawUSDA ingredient 11215 · encyclopedia page available | 3 | 9 g | 1.7% |
| 6 | Salt, tableUSDA ingredient 2047 · encyclopedia page available | 0.5 TS | 3 g | 0.6% |
| 7 | Lemon juice, rawUSDA ingredient 9152 · encyclopedia page available | 2 TB | 31 g | 5.8% |
| 8 | Peppers, bell, red, rawUSDA ingredient 11821 · encyclopedia page available | 25 GM | 25 g | 4.7% |
Exact-record context
What makes this USDA record distinct?
For FDC 2706465, the close-record rule searches the USDA “Seafood 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
Shrimp in garlic sauce, Puerto Rican style
- USDA category
- Seafood mixed dishes
- FDC ID
- 2706465
- FNDDS code
- 27151050
Closest inspectable record
Lobster with sauce, Puerto Rican style
- USDA category
- Seafood mixed dishes
- FDC ID
- 2706869
- FNDDS code
- 27451030
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 281 kcal | 154 kcal | +127 kcal |
| Protein | 11.6 g | 10.8 g | +0.8 g |
| Carbohydrate | 2.5 g | 3.9 g | −1.5 g |
| Total fat | 25 g | 10.6 g | +14.4 g |
| Dietary fiber | 0.2 g | 0.9 g | −0.7 g |
| Sodium | 476 mg | 719 mg | −243 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 127 more calories, 14.4 g more total fat, and 0.7 g less dietary fiber than “Lobster with sauce, Puerto Rican style.”
Only this record lists Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture); Margarine, stick; Parsley, fresh; Lemon juice, raw. Only the comparison record lists Crustaceans, lobster, northern, raw; Onions, raw; Peppers, bell, green, raw; Tomatoes, red, ripe, raw, year round average. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 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: Olive oil; Garlic, raw; Salt, table.
Listed only in this record: Crustaceans, shrimp, mixed species, raw (may contain additives to retain moisture); Margarine, stick; Parsley, fresh; Lemon juice, raw; and 1 more.
Listed only in the comparison: Crustaceans, lobster, northern, raw; Onions, raw; Peppers, bell, green, raw; Tomatoes, red, ripe, raw, year round average; and 3 more.
Portion evidence
The listed portion sets differ
This record’s reference amount is 106 g; a familiar listed measure is 1 cup (212 g).
The comparison record’s reference amount is 121 g; a familiar listed measure is 1 cup (242 g).
Use the 100-gram row to compare FDC 2706465 with FDC 2706869 at equal mass; use their 106 g and 121 g source amounts only for portion matching.
Evidence boundary: FDC 2706465 versus FDC 2706869 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 seafood 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 portion size, species or cut, cooking method, breading, butter, or sauce.
For “Shrimp in garlic sauce, Puerto Rican style,” 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
species or cut
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 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, butter, or sauce
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2706465 comes from FoodData Central Survey Foods (FNDDS). Its 281 kcal per 100 g becomes 298 kcal at 106 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: 2706465
FNDDS food code: 27151050
The scaling for FDC 2706465 can be exact while the match to “Shrimp in garlic sauce, Puerto Rican style” is wrong. That is why this profile keeps its 106 g weight, 8-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.