Energy
lower quarter61 kcalthis record per 100 g
- Corpus median
- 229 kcal
- Middle 50%
- 164–285 kcal
Based on 18 records reporting energy.
Beans, nuts & protein foodsmoderate variability
Soybean curd calories: 38 per 62 g
This exact USDA record reports 38 calories for 62 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 · 62 g
- Calories
- 38 kcal
- Protein
- 4.4 g
- Carbohydrate
- 0.7 g
- Total fat
- 2.3 g
- Fiber
- 0.1 g
- Sodium
- 5 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 62 g
38calories
Soybean curd
- Protein
- 4.4 g
- Carbs
- 0.7 g
- Fat
- 2.3 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 38 calories for USDA reference amount at 62 grams. On a fixed-weight basis, the same record contains 61 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 4.4 g protein, 0.1 g fiber, and 5 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari), representing 100% of the record’s listed input weight. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 piece 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 11–151 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 2707435: “Soybean curd.” 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 2707435, each row multiplies the published per-100-gram values by its stated weight. “1 cubic inch” through “1 cup (1/2" cubes)” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 cubic inchUSDA-listed household measure | 17.6 g | 11 kcal | 1.3 g | 0 g | 1 mg |
| 1 piece (2-1/2" x 2-3/4" x 1")USDA-listed household measure | 120 g | 73 kcal | 8.6 g | 0.2 g | 10 mg |
| 1 cup (1/2" cubes)USDA-listed household measure | 248 g | 151 kcal | 17.8 g | 0.5 g | 20 mg |
02 · Fixed-weight context
Where 100 grams sits inside Soy and meat-alternative products
The comparison set contains 18 exact records in the Soy and meat-alternative products USDA category. Here, “lower quarter” describes FDC 2707435’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
lower quarter7.2 gthis record per 100 g
- Corpus median
- 18.3 g
- Middle 50%
- 11.9–21.2 g
Based on 18 records reporting protein.
Dietary fiber
lower quarter0.2 gthis record per 100 g
- Corpus median
- 3.8 g
- Middle 50%
- 1.2–4.8 g
Based on 18 records reporting dietary fiber.
Sodium
lower quarter8 mgthis record per 100 g
- Corpus median
- 345 mg
- Middle 50%
- 25–564 mg
Based on 18 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2707435’s 62 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Calcium; 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
Calcium69 mg
≈ 5% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat0.3 g
≈ 2% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium5 mg
≈ 0% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Soybean curd,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2707437 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 cubic inch to 1 cup (1/2" cubes)
USDA assigns those measures 17.6 g and 248 g. At this record’s fixed composition, scaled energy moves from 11 kcal to 151 kcal.
- 02
Record choice: compare with FDC 2707437
At an equal 100 g, this record has 5.7 g less carbohydrate than “Soybean curd cheese.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Single listed source: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
USDA derives this record from one listed source-input row at 100 g. Real preparations can still differ in water, cooking state, brand, and served weight.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when the exact wording “Soybean curd” fits. Inspect FDC 2707437 when the exact wording “Soybean curd cheese” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Soybean curd
- Exact source wording
- “Soybean curd”
- Source identity
- USDA FDC 2707435 · FNDDS 41420010
- Source inputs unique in this pair
- Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)
Inspect this alternative when its fields fit better
Soybean curd cheese
- Exact source wording
- “Soybean curd cheese”
- Source identity
- USDA FDC 2707437 · FNDDS 41420050
- Source inputs unique in this pair
- Soybean, curd cheese
Choose the closest description
Which USDA record fits your meal?
Begin with the exact USDA description, then compare preparation, additions, and gram weight. A nearby record is useful only when its identity is closer—not simply because its name sounds familiar.
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 recordSoybean curd | 62 g38 kcal | 61 kcal | 7.2 g | 3.7 g | 0.2 g | 8 mg |
| Soybean curd cheese | 56 g85 kcal | 151 kcal | 12.5 g | 8.1 g | 0 g | 20 mg |
| Soybean curd, breaded, fried | 39 g59 kcal | 150 kcal | 8.4 g | 9.6 g | 0.7 g | 91 mg |
| Soybean curd, deep fried | 39 g105 kcal | 270 kcal | 18.8 g | 20.2 g | 3.9 g | 16 mg |
How to compare FDC 2707435: its source amount is 62 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 2707435, the 3 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup (1/2" cubes)
151 kcal
248 g
1 piece (2-1/2" x 2-3/4" x 1")
73 kcal
120 g
1 cubic inch
11 kcal
18 g
At a glance
Nutrient signals in the source amount
For FDC 2707435, Calcium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Calcium
68.8 mg≈ 5% Daily ValueMagnesium
16.7 mg≈ 4% Daily ValueThe percentages above apply to FDC 2707435’s 62 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2707435 has no protein percentage here: Feast reports 4.4 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 62 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 38 kcal 61 kcal | Not established Not established |
| Protein | 4.4 g 7.2 g | Not shown Not shown |
| Carbohydrate | 0.7 g 1.2 g | 0% 0% |
| Total fat | 2.3 g 3.7 g | 3% 5% |
| Dietary fiber | 0.1 g 0.2 g | 0% 1% |
| Sugars | 0.4 g 0.7 g | Not established Not established |
| Sodium | 5 mg 8 mg | 0% 0% |
| Saturated fat | 0.3 g 0.5 g | 2% 3% |
| Monounsaturated Fat | 0.5 g 0.8 g | Not established Not established |
| Polyunsaturated Fat | 1.3 g 2.1 g | Not established Not established |
| Cholesterol | 0 mg 0 mg | 0% 0% |
| Potassium | 74.4 mg 120 mg | 2% 3% |
| Calcium | 68.8 mg 111 mg | 5% 9% |
| Iron | 0.7 mg 1.1 mg | 4% 6% |
| Magnesium | 16.7 mg 27 mg | 4% 6% |
| Vitamin C | 0.1 mg 0.2 mg | 0% 0% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 0 µg 0 µg | 0% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 54.1 g 87.3 g | Not established Not established |
For FDC 2707435, approximate percentages divide the displayed 62 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 2707435 to one source input totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Soybean curd” inspectable beside similarly named records.
How to read this
A single-source formulation
Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari) is the only listed source input for this record. That does not mean every real-world version is identical; brands, preparation, water content, and portion weight can still differ.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari)USDA ingredient 16127 · encyclopedia page available | 100 GM | 100 g | 100% |
Exact-record context
What makes this USDA record distinct?
For FDC 2707435, the close-record rule searches the USDA “Soy and meat-alternative products” 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
Soybean curd
- USDA category
- Soy and meat-alternative products
- FDC ID
- 2707435
- FNDDS code
- 41420010
Closest inspectable record
Soybean curd cheese
- USDA category
- Soy and meat-alternative products
- FDC ID
- 2707437
- FNDDS code
- 41420050
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 61 kcal | 151 kcal | −90 kcal |
| Protein | 7.2 g | 12.5 g | −5.3 g |
| Carbohydrate | 1.2 g | 6.9 g | −5.7 g |
| Total fat | 3.7 g | 8.1 g | −4.4 g |
| Dietary fiber | 0.2 g | 0 g | +0.2 g |
| Sodium | 8 mg | 20 mg | −12 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 90 less calories, 5.3 g less protein, and 5.7 g less carbohydrate than “Soybean curd cheese.”
Only this record lists Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari). Only the comparison record lists Soybean, curd cheese. 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.
Listed only in this record: Tofu, soft, prepared with calcium sulfate and magnesium chloride (nigari).
Listed only in the comparison: Soybean, curd cheese.
Portion evidence
The listed portion sets differ
This record’s reference amount is 62 g; a familiar listed measure is 1 piece (120 g).
The comparison record’s reference amount is 56 g; a familiar listed measure is 1 slice (18 g).
Use the 100-gram row to compare FDC 2707435 with FDC 2707437 at equal mass; use their 62 g and 56 g source amounts only for portion matching.
Evidence boundary: FDC 2707435 versus FDC 2707437 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 soy and meat-alternative products source category → Read the calculation and selection methodology →
Deep comparisons
Controlled comparisons that include this exact record
FDC 2707435 appears in 1 pair page that passed semantic, material-difference, source-evidence, and diversity gates. Each preserves a 100-gram denominator and both primary records.
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Soybean curd” beside explicitly linked source records; use them to compare preparations without turning FDC 2707435 into a universal recipe.
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, preparation, added fat, sauce or seasoning.
For “Soybean curd,” 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
preparation
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.
- 03
added 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
sauce or seasoning
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 2707435 comes from FoodData Central Survey Foods (FNDDS). Its 61 kcal per 100 g becomes 38 kcal at 62 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: 2707435
FNDDS food code: 41420010
The scaling for FDC 2707435 can be exact while the match to “Soybean curd” is wrong. That is why this profile keeps its 62 g weight, 1-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.