Energy
upper quarter97 kcalthis record per 100 g
- Corpus median
- 45 kcal
- Middle 50%
- 31–62 kcal
Based on 122 records reporting energy.
Vegetablesmoderate variability
Vegetables, stew type, cooked, fat added calories: 81 per 83 g
This exact USDA record reports 81 calories for 83 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 · 83 g
- Calories
- 81 kcal
- Protein
- 1.2 g
- Carbohydrate
- 12.5 g
- Total fat
- 3 g
- Fiber
- 1.7 g
- Sodium
- 150 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 83 g
81calories
Vegetables, stew type, cooked, fat added
- Protein
- 1.2 g
- Carbs
- 12.5 g
- Fat
- 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 81 calories for USDA reference amount at 83 grams. On a fixed-weight basis, the same record contains 97 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 1.2 g protein, 1.7 g fiber, and 150 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is potato, boiled, from fresh, peel not eaten, fat added, ns as to fat type, representing 50% of the record’s listed input weight. The record contains 4 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 81–160 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 2710029: “Vegetables, stew type, cooked, fat added.” 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 2710029, 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 | 62.3 g | 60 kcal | 0.9 g | 1.2 g | 113 mg |
| USDA reference amountExact record reference weight | 83 g | 81 kcal | 1.2 g | 1.7 g | 150 mg |
| 1 cupUSDA-listed household measure | 165 g | 160 kcal | 2.4 g | 3.3 g | 299 mg |
02 · Fixed-weight context
Where 100 grams sits inside Other vegetables and combinations
The comparison set contains 122 exact records in the Other vegetables and combinations USDA category. Here, “upper quarter” describes FDC 2710029’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half1.4 gthis record per 100 g
- Corpus median
- 1.9 g
- Middle 50%
- 1.2–2.8 g
Based on 122 records reporting protein.
Dietary fiber
middle half2 gthis record per 100 g
- Corpus median
- 2.3 g
- Middle 50%
- 1.7–3.1 g
Based on 122 records reporting dietary fiber.
Sodium
upper quarter181 mgthis record per 100 g
- Corpus median
- 135 mg
- Middle 50%
- 102–165 mg
Based on 122 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2710029’s 83 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Vitamin A; the larger tradeoff-side percentage is Sodium. 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 A213.3 µg
≈ 24% DV. This crosses the FDA’s 20% ‘high’ guide.
Vitamin C7 mg
≈ 8% DV. This does not cross the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium150 mg
≈ 7% DV. This does not cross the FDA’s 20% ‘high’ guide.
Saturated fat0.8 g
≈ 4% DV. This does not cross the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Vegetables, stew type, cooked, fat added,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2710030 alternative, and its source-formulation identity.
- 01
Portion sensitivity around 83 g
A 25% weight move in either direction spans 62.3–103.8 g. When composition is held constant, those endpoints calculate to 60 kcal and 101 kcal.
- 02
Record choice: compare with FDC 2710030
At an equal 100 g, this record has 3.5 g more total fat than “Vegetables, stew type, cooked, no added fat.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type
The source formulation has 4 input rows; Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type supplies 50% 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 “stew type; cooked; fat added” fits. Inspect FDC 2710030 when “stew type; cooked; no added fat” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Vegetables, stew type, cooked, fat added
- Exact source wording
- “Vegetables, stew type, cooked, fat added”
- Source identity
- USDA FDC 2710029 · FNDDS 75317010
- Named qualifiers
- stew type · cooked · fat added
- Source inputs unique in this pair
- Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type · Carrots, fresh, cooked, fat added, NS as to fat type · Onions, cooked, fat added
Inspect this alternative when its fields fit better
Vegetables, stew type, cooked, no added fat
- Exact source wording
- “Vegetables, stew type, cooked, no added fat”
- Source identity
- USDA FDC 2710030 · FNDDS 75317020
- Named qualifiers
- stew type · cooked · no added fat
- Source inputs unique in this pair
- Potato, boiled, from fresh, peel not eaten, no added fat · Carrots, fresh, cooked, no added fat · Onions, cooked, no added fat
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “stew type”, “cooked”, and “fat added”. 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 recordVegetables, stew type, cooked, fat added | 83 g81 kcal | 97 kcal | 1.4 g | 3.6 g | 2 g | 181 mg |
| Vegetables, stew type, cooked, no added fat | 80 g55 kcal | 69 kcal | 1.5 g | 0.2 g | 2.1 g | 169 mg |
| Asian stir fry vegetables, cooked, fat added | 66 g47 kcal | 71 kcal | 2 g | 2.8 g | 2.8 g | 146 mg |
| Classic mixed vegetables, frozen, cooked, no added fat | 90 g59 kcal | 65 kcal | 2.9 g | 0.2 g | 4.4 g | 151 mg |
| Asian stir fry vegetables, cooked, no added fat | 64 g32 kcal | 50 kcal | 2.1 g | 0.3 g | 2.9 g | 141 mg |
| Classic mixed vegetables, canned, cooked, no added fat | 90 g41 kcal | 46 kcal | 2.1 g | 0.7 g | 2.6 g | 250 mg |
| Seaweed, cooked, fat added | 53 g33 kcal | 63 kcal | 3.4 g | 3.1 g | 0.7 g | 382 mg |
How to compare FDC 2710029: its source amount is 83 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 2710029, the 1 displayed measure scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 cup
160 kcal
165 g
At a glance
Nutrient signals in the source amount
For FDC 2710029, Vitamin A is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Vitamin A
213.3 µg≈ 24% Daily ValueVitamin C
7.3 mg≈ 8% Daily ValueSodium
150.2 mg≈ 7% Daily ValueThe percentages above apply to FDC 2710029’s 83 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 83 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 81 kcal 97 kcal | Not established Not established |
| Protein | 1.2 g 1.4 g | Not shown Not shown |
| Carbohydrate | 12.5 g 15.1 g | 5% 5% |
| Total fat | 3 g 3.6 g | 4% 5% |
| Dietary fiber | 1.7 g 2 g | 6% 7% |
| Sugars | 2.5 g 3 g | Not established Not established |
| Sodium | 150.2 mg 181 mg | 7% 8% |
| Saturated fat | 0.8 g 0.9 g | 4% 5% |
| Monounsaturated Fat | 1 g 1.2 g | Not established Not established |
| Polyunsaturated Fat | 0.9 g 1.1 g | Not established Not established |
| Cholesterol | 2.5 mg 3 mg | 1% 1% |
| Potassium | 256.5 mg 309 mg | 5% 7% |
| Calcium | 14.9 mg 18 mg | 1% 1% |
| Iron | 0.2 mg 0.3 mg | 1% 1% |
| Magnesium | 14.9 mg 18 mg | 4% 4% |
| Vitamin C | 7.3 mg 8.8 mg | 8% 10% |
| Vitamin D | 0 µg 0 µg | 0% 0% |
| Vitamin A | 213.3 µg 257 µg | 24% 29% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 65.3 g 78.7 g | Not established Not established |
For FDC 2710029, approximate percentages divide the displayed 83 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 2710029 to 4 source inputs totaling 100 g in its standardized formulation. Publishing that exact provenance makes “Vegetables, stew type, cooked, fat added” inspectable beside similarly named records.
How to read this
4 listed components
The largest listed inputs by source weight are Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type, Carrots, fresh, cooked, fat added, NS as to fat type, Onions, cooked, fat added. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
100 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat typeUSDA ingredient 71103020 | 50 GM | 50 g | 50% |
| 2 | Carrots, fresh, cooked, fat added, NS as to fat typeUSDA ingredient 73102221 | 30 GM | 30 g | 30% |
| 3 | Onions, cooked, fat addedUSDA ingredient 75221021 | 15 GM | 15 g | 15% |
| 4 | Celery, cookedUSDA ingredient 75215020 | 5 GM | 5 g | 5% |
USDA shorthand in this evidence
- NS as to… means “not specified as to…” the detail that follows. It preserves an unknown distinction; it does not mean the ingredient or characteristic is absent.
Exact-record context
What makes this USDA record distinct?
For FDC 2710029, the close-record rule searches the USDA “Other vegetables and combinations” 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
Vegetables, stew type, cooked, fat added
- USDA category
- Other vegetables and combinations
- FDC ID
- 2710029
- FNDDS code
- 75317010
Closest inspectable record
Vegetables, stew type, cooked, no added fat
- USDA category
- Other vegetables and combinations
- FDC ID
- 2710030
- FNDDS code
- 75317020
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 97 kcal | 69 kcal | +28 kcal |
| Protein | 1.4 g | 1.5 g | −0.1 g |
| Carbohydrate | 15.1 g | 15.7 g | −0.6 g |
| Total fat | 3.6 g | 0.2 g | +3.5 g |
| Dietary fiber | 2 g | 2.1 g | −0.1 g |
| Sodium | 181 mg | 169 mg | +12 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 28 more calories and 3.5 g more total fat than “Vegetables, stew type, cooked, no added fat.”
Only this record lists Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type; Carrots, fresh, cooked, fat added, NS as to fat type; Onions, cooked, fat added; Celery, cooked. Only the comparison record lists Potato, boiled, from fresh, peel not eaten, no added fat; Carrots, fresh, cooked, no added fat; Onions, cooked, no added fat; Celery, raw. Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
2 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: Potato, boiled, from fresh, peel not eaten, fat added, NS as to fat type; Carrots, fresh, cooked, fat added, NS as to fat type; Onions, cooked, fat added; Celery, cooked.
Listed only in the comparison: Potato, boiled, from fresh, peel not eaten, no added fat; Carrots, fresh, cooked, no added fat; Onions, cooked, no added fat; Celery, raw.
Portion evidence
The listed portion sets differ
This record’s reference amount is 83 g; a familiar listed measure is 1 cup (165 g).
The comparison record’s reference amount is 80 g; a familiar listed measure is 1 cup (160 g).
Use the 100-gram row to compare FDC 2710029 with FDC 2710030 at equal mass; use their 83 g and 80 g source amounts only for portion matching.
Evidence boundary: FDC 2710029 versus FDC 2710030 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 other vegetables and combinations source category → Read the calculation and selection methodology →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Vegetables, stew type, cooked, fat added” beside explicitly linked source records; use them to compare preparations without turning FDC 2710029 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, raw versus cooked weight, cooking method, added fat or sauce.
For “Vegetables, stew type, cooked, fat added,” 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
raw versus cooked weight
Match the food state before matching the number. Cooking, draining, or added liquid can change grams and concentration even when the food name barely changes.
- 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
added fat 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 2710029 comes from FoodData Central Survey Foods (FNDDS). Its 97 kcal per 100 g becomes 81 kcal at 83 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: 2710029
FNDDS food code: 75317010
The scaling for FDC 2710029 can be exact while the match to “Vegetables, stew type, cooked, fat added” is wrong. That is why this profile keeps its 83 g weight, 4-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.