USDA source topicBeans, nuts & protein foods

Soy and meat-alternative products: nutrition range, portions, and source records

This wiki page organizes 18 exact USDA Survey Foods records labeled “Soy and meat-alternative products.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “Soy and meat-alternative products” survey-food category. Within Feast’s broader navigation, they appear under Beans, nuts & protein foods (18 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Soybean curd, breaded, fried; Chicken, meatless, NFS; Meat substitute, cereal- and vegetable protein-based, fried; Soy nut butter; Bacon strip, meatless; Vermicelli, made from soybeans. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 18 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

Nutrient	Median	Central 80%	Observed span	Records
Caloriesper 100 g	229 kcal	143 kcal–361 kcal	61 kcal–613 kcal	18
Proteinper 100 g	18.3 g	5.3 g–23.2 g	0 g–51.1 g	18
Carbohydrateper 100 g	8.6 g	4.2 g–31.8 g	1.2 g–61.2 g	18
Total fatper 100 g	10.4 g	3.6 g–23 g	0 g–50 g	18
Dietary fiberper 100 g	3.8 g	0.2 g–9.4 g	0 g–17.5 g	18
Total sugarsper 100 g	1.2 g	0 g–10.1 g	0 g–17.5 g	18
Sodiumper 100 g	345 mg	7 mg–764 mg	2 mg–1,460 mg	18
Potassiumper 100 g	190 mg	50 mg–683 mg	0 mg–2,480 mg	18
Calciumper 100 g	73 mg	24 mg–233 mg	22 mg–372 mg	18
Ironper 100 g	2.4 mg	0.9 mg–5.1 mg	0.3 mg–7.3 mg	18

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

229 kcal at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported calories value is 229 kcal per 100 grams. The central records run from 143 kcal to 361 kcal, while the complete observed span is 61 kcal to 613 kcal.

Soybean curd, breaded, fried is nearest the lower central boundary, and Meat substitute, cereal- and vegetable protein-based, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

18.3 g at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported protein value is 18.3 g per 100 grams. The central records run from 5.3 g to 23.2 g, while the complete observed span is 0 g to 51.1 g.

Soybean curd is nearest the lower central boundary, and Soy nut butter is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

8.6 g at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported carbohydrate value is 8.6 g per 100 grams. The central records run from 4.2 g to 31.8 g, while the complete observed span is 1.2 g to 61.2 g.

Luncheon slice, meatless-beef, chicken, salami or turkey is nearest the lower central boundary, and Vermicelli, made from soybeans is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

10.4 g at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported total fat value is 10.4 g per 100 grams. The central records run from 3.6 g to 23 g, while the complete observed span is 0 g to 50 g.

Soybean curd is nearest the lower central boundary, and Soybean curd, deep fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

3.8 g at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported dietary fiber value is 3.8 g per 100 grams. The central records run from 0.2 g to 9.4 g, while the complete observed span is 0 g to 17.5 g.

Soybean curd is nearest the lower central boundary, and Meat substitute, cereal- and vegetable protein-based, fried is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

1.2 g at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported total sugars value is 1.2 g per 100 grams. The central records run from 0 g to 10.1 g, while the complete observed span is 0 g to 17.5 g.

Bacon strip, meatless is nearest the lower central boundary, and Soy nut butter is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

345 mg at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported sodium value is 345 mg per 100 grams. The central records run from 7 mg to 764 mg, while the complete observed span is 2 mg to 1,460 mg.

Soybean curd is nearest the lower central boundary, and Luncheon slice, meatless-beef, chicken, salami or turkey is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

190 mg at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported potassium value is 190 mg per 100 grams. The central records run from 50 mg to 683 mg, while the complete observed span is 0 mg to 2,480 mg.

Chicken, meatless, NFS is nearest the lower central boundary, and Vegetarian, fillet is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

73 mg at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported calcium value is 73 mg per 100 grams. The central records run from 24 mg to 233 mg, while the complete observed span is 22 mg to 372 mg.

Meatball, meatless is nearest the lower central boundary, and Soybean curd cheese is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

2.4 mg at the collection midpoint

Across 18 “Soy and meat-alternative products” records, the middle reported iron value is 2.4 mg per 100 grams. The central records run from 0.9 mg to 5.1 mg, while the complete observed span is 0.3 mg to 7.3 mg.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 18 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

fried

4 records use this wording, including Chicken, meatless, breaded, fried; Meat substitute, cereal- and vegetable protein-based, fried; Soybean curd, breaded, fried.

frozen

1 records use this wording, including Frozen dessert, non-dairy.

Portion context

Household measures answer a different question than 100 grams.

18 of 18 records (100%) include at least one named measure in the source data. Together those records provide 36 usable named measures.

Across the pooled named measures, the midpoint gram weight is 68 g. The central 10th-to-90th-percentile interval runs from 17 g to 167 g, while the complete observed span is 5–248 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

1 cupAppears on 6 recordsExample: Chicken, meatless, NFS →

1 cubic inchAppears on 2 recordsExample: Soybean curd →

1 cup, NFSAppears on 2 recordsExample: Chicken, meatless, breaded, fried →

1 pattyAppears on 2 recordsExample: Breakfast link, pattie, or slice, meatless →

1 sliceAppears on 2 recordsExample: Breakfast link, pattie, or slice, meatless →

1 cup (1/2" cubes)Appears on 1 recordsExample: Soybean curd →

1 cup, coarse grainAppears on 1 recordsExample: Textured vegetable protein, dry →

1 cup, cubesAppears on 1 recordsExample: Meat substitute, cereal- and vegetable protein-based, fried →

1 cup, dicedAppears on 1 recordsExample: Chicken, meatless, breaded, fried →

1 cup, fine grainAppears on 1 recordsExample: Textured vegetable protein, dry →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “Soy and meat-alternative products” is the collection label; the individual description is the actual reference.
02
Compare on equal weight
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
03
Scale the closest listed measure
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
04
Add missing context
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 18 “Soy and meat-alternative products” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA description	Calories	Protein	Fiber	Sodium	Source amount	References
Bacon strip, meatlessFDC 2707465	309 kcalper 100 g	11.7 gper 100 g	2.6 gper 100 g	1,460 mgper 100 g	16 gUSDA reference amount	Full profile USDA source ↗
Breakfast link, pattie, or slice, meatlessFDC 2707467	255 kcalper 100 g	20.3 gper 100 g	2.8 gper 100 g	888 mgper 100 g	57 gUSDA reference amount	Full profile USDA source ↗
Chicken, meatless, breaded, friedFDC 2707469	234 kcalper 100 g	21.3 gper 100 g	4.3 gper 100 g	400 mgper 100 g	84 gUSDA reference amount	Full profile USDA source ↗
Chicken, meatless, NFSFDC 2707468	224 kcalper 100 g	23.6 gper 100 g	3.6 gper 100 g	709 mgper 100 g	84 gUSDA reference amount	Full profile USDA source ↗
Frozen dessert, non-dairyFDC 2707452	159 kcalper 100 g	0.9 gper 100 g	0.1 gper 100 g	39 mgper 100 g	165 gUSDA reference amount	Full profile USDA source ↗
Hot dog, vegetarianFDC 2707470	233 kcalper 100 g	19.6 gper 100 g	3.9 gper 100 g	471 mgper 100 g	70 gUSDA reference amount	Full profile USDA source ↗
Luncheon slice, meatless-beef, chicken, salami or turkeyFDC 2707471	189 kcalper 100 g	17.8 gper 100 g	1.1 gper 100 g	711 mgper 100 g	56 gUSDA reference amount	Full profile USDA source ↗
Meat substitute, cereal- and vegetable protein-based, friedFDC 2709163	359 kcalper 100 g	12.8 gper 100 g	8.9 gper 100 g	282 mgper 100 g	73 gUSDA reference amount	Full profile USDA source ↗
Meatball, meatlessFDC 2707472	197 kcalper 100 g	21 gper 100 g	4.6 gper 100 g	550 mgper 100 g	57 gUSDA reference amount	Full profile USDA source ↗
Soy nut butterFDC 2707545	613 kcalper 100 g	23 gper 100 g	10.6 gper 100 g	290 mgper 100 g	32 gUSDA reference amount	Full profile USDA source ↗
Soybean curdFDC 2707435	61 kcalper 100 g	7.2 gper 100 g	0.2 gper 100 g	8 mgper 100 g	62 gUSDA reference amount	Full profile USDA source ↗
Soybean curd cheeseFDC 2707437	151 kcalper 100 g	12.5 gper 100 g	0 gper 100 g	20 mgper 100 g	56 gUSDA reference amount	Full profile USDA source ↗
Soybean curd, breaded, friedFDC 2707449	150 kcalper 100 g	8.4 gper 100 g	0.7 gper 100 g	91 mgper 100 g	39 gUSDA reference amount	Full profile USDA source ↗
Soybean curd, deep friedFDC 2707448	270 kcalper 100 g	18.8 gper 100 g	3.9 gper 100 g	16 mgper 100 g	39 gUSDA reference amount	Full profile USDA source ↗
Textured vegetable protein, dryFDC 2707451	366 kcalper 100 g	51.1 gper 100 g	17.5 gper 100 g	2 mgper 100 g	17 gUSDA reference amount	Full profile USDA source ↗
Vegetarian, filletFDC 2707478	290 kcalper 100 g	23 gper 100 g	6.1 gper 100 g	490 mgper 100 g	85 gUSDA reference amount	Full profile USDA source ↗
Veggie burger patty, no bunFDC 2707473	177 kcalper 100 g	15.7 gper 100 g	4.9 gper 100 g	569 mgper 100 g	100 gUSDA reference amount	Full profile USDA source ↗
Vermicelli, made from soybeansFDC 2707450	126 kcalper 100 g	0 gper 100 g	1.5 gper 100 g	3 mgper 100 g	140 gUSDA reference amount	Full profile USDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “Soy and meat-alternative products” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Soy and meat-alternative products” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 18 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.