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USDA source topicBeans, nuts & protein foods

USDA Soy and meat-alternative products records: median 229 calories per 100 g across 18 foods

Across 18 exact USDA Survey Foods records in this topic, median energy is 229 kcal per 100 grams and the central 80% runs from 143 kcal to 361 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 18 source descriptions, household measures, nutrient distributions, and FoodData Central citations so the summary can be checked against the underlying records.

Distribution at a glance

Where calorie density sits in this USDA record set

Percentiles summarize these 18 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 143 kcal
    143 kcal
  2. Median 229 kcal
    229 kcal
  3. 90th percentile 361 kcal
    361 kcal

Shared basis: 100 g · kilocalories

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 distribution view of the source set

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the 18 records on this page. It shows the middle of this finite source set without treating its endpoints as typical. Because this topic contains fewer than 20 records, treat the percentile positions as a compact map of the listed entries—not as a stable population estimate.

On smaller screens, focus a topic table and scroll horizontally to read every column.

Median, central interval, and observed per-100-gram nutrient span for this USDA source topic
NutrientMedianCentral 80%Observed spanRecords
Caloriesper 100 g229 kcal143 kcal–361 kcal61 kcal–613 kcal18
Proteinper 100 g18.3 g5.3 g–23.2 g0 g–51.1 g18
Carbohydrateper 100 g8.6 g4.2 g–31.8 g1.2 g–61.2 g18
Total fatper 100 g10.4 g3.6 g–23 g0 g–50 g18
Dietary fiberper 100 g3.8 g0.2 g–9.4 g0 g–17.5 g18
Total sugarsper 100 g1.2 g0 g–10.1 g0 g–17.5 g18
Sodiumper 100 g345 mg7 mg–764 mg2 mg–1,460 mg18
Potassiumper 100 g190 mg50 mg–683 mg0 mg–2,480 mg18
Calciumper 100 g73 mg24 mg–233 mg22 mg–372 mg18
Ironper 100 g2.4 mg0.9 mg–5.1 mg0.3 mg–7.3 mg18

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.

A comparatively wide central spread

Total sugars: 1.2 g calculated median

Among 18 “Soy and meat-alternative products” records, the central interval for total sugars extends from 0 g to 10.1 g per 100 grams. The complete observed span is 0 g to 17.5 g.

10th percentile: Bacon strip, meatless reports 0 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 7.5 g in Soy nut butter and 16.4 g in Textured vegetable protein, dry; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Potassium: 190 mg calculated median

Among 18 “Soy and meat-alternative products” records, the central interval for potassium extends from 50 mg to 683 mg per 100 grams. The complete observed span is 0 mg to 2,480 mg.

10th percentile: The calculated boundary falls between 40 mg in Frozen dessert, non-dairy and 54 mg in Chicken, meatless, NFS; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 600 mg in Vegetarian, fillet and 878 mg in Soy nut butter; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

A comparatively wide central spread

Carbohydrate: 8.6 g calculated median

Among 18 “Soy and meat-alternative products” records, the central interval for carbohydrate extends from 4.2 g to 31.8 g per 100 grams. The complete observed span is 1.2 g to 61.2 g.

10th percentile: The calculated boundary falls between 3.6 g in Chicken, meatless, NFS and 4.4 g in Luncheon slice, meatless-beef, chicken, salami or turkey; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 31.4 g in Vermicelli, made from soybeans and 32.9 g in Textured vegetable protein, dry; it is not itself an observed record value.

Percentile positions describe this finite source set; they are not labels of overall food quality.

The three callouts above are the widest central spreads relative to each metric’s midpoint, with a minimum scale applied so near-zero medians do not dominate. The complete table remains the primary record of all ten metrics.

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 record uses 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.

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.

USDA shorthand: NFS means “not further specified.” It preserves uncertainty in the reported description rather than identifying one exact size or product.

Common named measures in this topic

Choosing a closer record

Use a sequence, not a guess disguised as precision.

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Controlled contrasts

Related records worth comparing directly

These pairs passed Feast’s similarity, material-difference, and diversity screens. Each page keeps weight fixed at 100 grams, shows both exact source descriptions and formulations, and avoids treating the records as a controlled experiment.

3 material differences

Soybean curd

compared with Soybean curd, breaded, fried

Study the source records →

Browse all controlled food-record comparisons →

From source topic to familiar meal

Meal guides fully represented inside this collection

Every linked record in these guides belongs to this exact USDA topic. The guide layer organizes recognizable meal families and variations while the collection below preserves the complete source catalog.

Meal family guide · 3 records Soybean curd Soybean curd: compare 3 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 18 “Soy and meat-alternative products” records

Records are alphabetical, not ranked. Every row links to a Feast profile with household measures, the 21-nutrient Feast panel, estimate factors, methodology, and the exact USDA FoodData Central source where available.

Complete alphabetical catalog of USDA records in this source topic
Exact USDA descriptionCaloriesProteinFiberSodiumSource amountReferences
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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 profileUSDA 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 October 31, 2024. FNDDS supplies the nutrient profiles used for foods reported in What We Eat in America, the dietary component of NHANES. Each value here remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

USDA describes FNDDS nutrient profiles as average values for generic representations of foods likely consumed in the United States—not profiles of specific products. Its gram weights for portions are likewise estimates for groups of foods and may not cover every available size. That distinction matters: a database measure is evidence for scaling a plausible match, not proof that the same weight or formulation was on a visitor’s plate.

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 central 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 primary-source context, read USDA’s FNDDS 2021–2023 documentation. For Feast’s import, filtering, portion-scaling, Daily Value, and uncertainty rules, read the 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.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 10 exact records behind Soy and meat-alternative products source topic. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Soy nut butter is higher in total sugars per 100 g

Soy nut butter reports 7.5 g versus 0 g for Bacon strip, meatless: a 7.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Soybean curd, breaded, fried is denser; Meatball, meatless is higher in its source amount

Soybean curd, breaded, fried reports 1.3 g per 100 g and 0.5 g in USDA source amount (39 g). Meatball, meatless reports a lower 1.3 g per 100 g but a higher 0.7 g in USDA source amount (57 g).

Record identity is part of the estimate

Distinguish “Soybean curd, breaded, fried” from “Chicken, meatless, breaded, fried”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Soy and meat-alternative products source topic, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Best next guide for this exact record Chicken

Chicken, meatless, breaded, fried and Chicken, meatless, NFS are explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, municipal

USDA input 14429 appears in 2 of 10 context records; its summed listed input weight spans 5–14.8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Beverages, water, tap, drinking

USDA input 14411 appears in 1 of 10 context records; its summed listed input weight spans 162–162 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Potassium: density and serving context

In this page’s records, potassium runs from 0 mg in Vermicelli, made from soybeans to 878 mg in Soy nut butter, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Protein: density and serving context

In this page’s records, protein runs from 0 g in Vermicelli, made from soybeans to 23.6 g in Chicken, meatless, NFS, all per 100 g.

Follow this evidence path Inspect an exact record Soybean curd, breaded, fried

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2707449 citation for this exact record—not a name-level average.

Follow this evidence path 10 records share this broad food family Beans, nuts & protein foods: broader category context

Soybean curd, breaded, fried and Chicken, meatless, NFS, plus 8 more are assigned to Feast’s Beans, nuts & protein foods editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path