1 cup (yield after bone removed)
250 kcal
184 g
Mixed disheshigher variability
Stewed pig's feet, Puerto Rican style: calories and nutrition
Stewed pig's feet, Puerto Rican style has about 188 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 138 grams has about 188 calories in the cited source record.
The listed household measures span roughly 188–280 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
- 188 kcal
- Protein
- 13.8 g
- Carbohydrate
- 5.7 g
- Total fat
- 12 g
Household measures
Compare listed portions
These values scale the source nutrition by gram weight. Rounding keeps the comparison readable.
1 serving (2 pig's feet, 3" x 2", two slices Spanish sausage, 1" x 1/4", 1/2 cup sauce) (yield after bone removed)
280 kcal
206 g
At a glance
Nutrient highlights per source serving
The strongest supplied Daily Value signals, shown without extrapolating missing values.
Sodium
666.5 mg≈ 29% Daily ValueProtein
13.8 g≈ 28% Daily ValueCholesterol
60.7 mg≈ 20% 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 13.8 g protein, about 28% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 667 mg sodium, about 29% 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 138 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 188 kcal 136 kcal | — |
| Protein | 13.8 g 10 g | 28% |
| Carbohydrate | 5.7 g 4.1 g | — |
| Total fat | 12 g 8.7 g | — |
| Dietary fiber | 0.7 g 0.5 g | — |
| Sugars | 1 g 0.8 g | — |
| Sodium | 666.5 mg 483 mg | 29% |
| Saturated fat | 3.1 g 2.3 g | — |
| Monounsaturated Fat | 5.6 g 4.1 g | — |
| Polyunsaturated Fat | 1.9 g 1.4 g | — |
| Cholesterol | 60.7 mg 44 mg | 20% |
| Potassium | 248.4 mg 180 mg | — |
| Calcium | 16.6 mg 12 mg | — |
| Iron | 1 mg 0.8 mg | — |
| Magnesium | 15.2 mg 11 mg | — |
| Vitamin C | 7.9 mg 5.7 mg | — |
| Vitamin D | 0.1 µg 0.1 µg | — |
| Vitamin A | 81.4 µg 59 µg | — |
| Caffeine | 0 mg 0 mg | — |
| Alcohol | 0 g 0 g | — |
| Water | 104.6 g 75.8 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 Beverages, water, tap, drinking, Pork, fresh, variety meats and by-products, feet, cooked, simmered, Potatoes, flesh and skin, raw. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
2,669.4 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Pork, fresh, variety meats and by-products, feet, cooked, simmeredUSDA ingredient 10173 | 520 GM | 520 g | 19.5% |
| 2 | Beverages, water, tap, drinkingUSDA ingredient 14411 | 6 C | 1,422 g | 53.3% |
| 3 | Salt, tableUSDA ingredient 2047 | 2 TS | 12 g | 0.4% |
| 4 | Pork, cured, ham, center slice, country-style, separable lean only, rawUSDA ingredient 10141 | 2 WO | 56.7 g | 2.1% |
| 5 | ChorizoUSDA ingredient 25220710 | 75 GM | 75 g | 2.8% |
| 6 | Vegetable oil, NFSUSDA ingredient 82101000 | 22.7 GM | 22.7 g | 0.9% |
| 7 | Potatoes, flesh and skin, rawUSDA ingredient 11352 | 0.5 LB | 226.8 g | 8.5% |
| 8 | Pumpkin, rawUSDA ingredient 11422 | 0.5 LB | 226.8 g | 8.5% |
| 9 | Tomatoes, red, ripe, raw, year round averageUSDA ingredient 11529 | 53 GM | 53 g | 2% |
| 10 | Peppers, bell, green, rawUSDA ingredient 11333 | 21.5 GM | 21.5 g | 0.8% |
| 11 | Onions, rawUSDA ingredient 11282 | 26.7 GM | 26.7 g | 1% |
| 12 | Spices, oregano, driedUSDA ingredient 2027 | 0.6 GM | 0.6 g | 0% |
| 13 | Peppers, jalapeno, rawUSDA ingredient 11979 | 5.6 GM | 5.6 g | 0.2% |
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 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.
Data cycle: 2021–2023, published 2024-10-31
FoodData Central ID: 2706518
FNDDS food code: 27221100
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.