Energy
upper quarter366 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
Textured vegetable protein, dry calories: 62 per 17 g
This exact USDA record reports 62 calories for 17 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 · 17 g
- Calories
- 62 kcal
- Protein
- 8.7 g
- Carbohydrate
- 5.6 g
- Total fat
- 0.6 g
- Fiber
- 3 g
- Sodium
- 0 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 17 g
62calories
Textured vegetable protein, dry
- Protein
- 8.7 g
- Carbs
- 5.6 g
- Fat
- 0.6 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 62 calories for USDA reference amount at 17 grams. On a fixed-weight basis, the same record contains 366 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 8.7 g protein, 3 g fiber, and 0 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is flour, soy, defatted, 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 cup, NFS 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 62–439 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 2707451: “Textured vegetable protein, dry.” 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 2707451, each row multiplies the published per-100-gram values by its stated weight. “USDA reference amount” through “1 cup, fine grain” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| USDA reference amountExact record reference weight | 17 g | 62 kcal | 8.7 g | 3 g | 0 mg |
| 1 cup, NFSUSDA-listed household measure | 68 g | 249 kcal | 34.7 g | 11.9 g | 1 mg |
| 1 cup, fine grainUSDA-listed household measure | 120 g | 439 kcal | 61.3 g | 21 g | 2 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, “upper quarter” describes FDC 2707451’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
upper quarter51.1 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
upper quarter17.5 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 quarter2 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 2707451’s 17 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Magnesium; 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
Magnesium53 mg
≈ 13% DV. This does not cross the FDA’s 20% ‘high’ guide.
Dietary fiber3 g
≈ 11% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Saturated fat0 g
≈ 0% DV. This does not cross the FDA’s 20% ‘high’ guide.
Sodium0 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 “Textured vegetable protein, dry,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2709163 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 cup, NFS to 1 cup, fine grain
USDA assigns those measures 68 g and 120 g. At this record’s fixed composition, scaled energy moves from 249 kcal to 439 kcal.
- 02
Record choice: compare with FDC 2709163
At an equal 100 g, this record has 280 mg less sodium than “Meat substitute, cereal- and vegetable protein-based, fried.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Single listed source: Flour, soy, defatted
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 “dry” fits. Inspect FDC 2709163 when “cereal- and vegetable protein-based; fried” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Textured vegetable protein, dry
- Exact source wording
- “Textured vegetable protein, dry”
- Source identity
- USDA FDC 2707451 · FNDDS 41440000
- Named qualifiers
- dry
- Source inputs unique in this pair
- Flour, soy, defatted
Inspect this alternative when its fields fit better
Meat substitute, cereal- and vegetable protein-based, fried
- Exact source wording
- “Meat substitute, cereal- and vegetable protein-based, fried”
- Source identity
- USDA FDC 2709163 · FNDDS 59003000
- Named qualifiers
- cereal- and vegetable protein-based · fried
- Source inputs unique in this pair
- Flour, whole wheat, unenriched · Beverages, water, tap, municipal · Soy sauce made from soy and wheat (shoyu)
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “dry”. 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 recordTextured vegetable protein, dry | 17 g62 kcal | 366 kcal | 51.1 g | 3.3 g | 17.5 g | 2 mg |
| Meat substitute, cereal- and vegetable protein-based, fried | 73 g262 kcal | 359 kcal | 12.8 g | 7.2 g | 8.9 g | 282 mg |
How to compare FDC 2707451: its source amount is 17 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 2707451, the 3 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup, NFS
249 kcal
68 g
1 cup, coarse grain
249 kcal
68 g
1 cup, fine grain
439 kcal
120 g
A source measure below uses USDA shorthand; the full glossary appears with the source formulation.
At a glance
Nutrient signals in the source amount
For FDC 2707451, Magnesium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Magnesium
53.2 mg≈ 13% Daily ValueDietary fiber
3 g≈ 11% Daily ValueThe percentages above apply to FDC 2707451’s 17 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2707451 has no protein percentage here: Feast reports 8.7 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 2707451 at 17 g—not a measured or recommended plate.
- The representative USDA portion supplies 3 g dietary fiber, about 11% 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 17 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 62 kcal 366 kcal | Not established Not established |
| Protein | 8.7 g 51.1 g | Not shown Not shown |
| Carbohydrate | 5.6 g 32.9 g | 2% 12% |
| Total fat | 0.6 g 3.3 g | 1% 4% |
| Dietary fiber | 3 g 17.5 g | 11% 63% |
| Sugars | 2.8 g 16.4 g | Not established Not established |
| Sodium | 0.3 mg 2 mg | 0% 0% |
| Saturated fat | 0 g 0.1 g | 0% 1% |
| Monounsaturated Fat | 0 g 0.2 g | Not established Not established |
| Polyunsaturated Fat | 0.1 g 0.5 g | Not established Not established |
| Cholesterol | 0 mg 0 mg | 0% 0% |
| Potassium | 421.6 mg 2,480 mg | 9% 53% |
| Calcium | 57.5 mg 338 mg | 4% 26% |
| Iron | 1.2 mg 7.3 mg | 7% 41% |
| Magnesium | 53.2 mg 313 mg | 13% 75% |
| Vitamin C | 0 mg 0 mg | 0% 0% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 0.3 µg 2 µg | 0% 0% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 1.1 g 6.2 g | Not established Not established |
For FDC 2707451, approximate percentages divide the displayed 17 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 2707451 to one source input totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Textured vegetable protein, dry” inspectable beside similarly named records.
How to read this
A single-source formulation
Flour, soy, defatted 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 | Flour, soy, defattedUSDA ingredient 16117 · encyclopedia page available | 100 GM | 100 g | 100% |
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 2707451, 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
Textured vegetable protein, dry
- USDA category
- Soy and meat-alternative products
- FDC ID
- 2707451
- FNDDS code
- 41440000
Closest inspectable record
Meat substitute, cereal- and vegetable protein-based, fried
- USDA category
- Soy and meat-alternative products
- FDC ID
- 2709163
- FNDDS code
- 59003000
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 366 kcal | 359 kcal | +7 kcal |
| Protein | 51.1 g | 12.8 g | +38.3 g |
| Carbohydrate | 32.9 g | 61.2 g | −28.3 g |
| Total fat | 3.3 g | 7.2 g | −3.9 g |
| Dietary fiber | 17.5 g | 8.9 g | +8.6 g |
| Sodium | 2 mg | 282 mg | −280 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 38.3 g more protein, 28.3 g less carbohydrate, and 3.9 g less total fat than “Meat substitute, cereal- and vegetable protein-based, fried.”
Only this record lists Flour, soy, defatted. Only the comparison record lists Flour, whole wheat, unenriched; Beverages, water, tap, municipal; Soy sauce made from soy and wheat (shoyu); Seaweed, agar, dried. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
5 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: Flour, soy, defatted.
Listed only in the comparison: Flour, whole wheat, unenriched; Beverages, water, tap, municipal; Soy sauce made from soy and wheat (shoyu); Seaweed, agar, dried; and 1 more.
Portion evidence
The listed portion sets differ
This record’s reference amount is 17 g; a familiar listed measure is 1 cup, NFS (68 g).
The comparison record’s reference amount is 73 g; a familiar listed measure is 1 cup, cubes (146 g).
Use the 100-gram row to compare FDC 2707451 with FDC 2709163 at equal mass; use their 17 g and 73 g source amounts only for portion matching.
Evidence boundary: FDC 2707451 versus FDC 2709163 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 →
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 “Textured vegetable protein, dry,” 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 2707451 comes from FoodData Central Survey Foods (FNDDS). Its 366 kcal per 100 g becomes 62 kcal at 17 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: 2707451
FNDDS food code: 41440000
The scaling for FDC 2707451 can be exact while the match to “Textured vegetable protein, dry” is wrong. That is why this profile keeps its 17 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.