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USDA source topicMixed dishes

USDA Stir-fry and soy-based sauce mixtures records: median 147 calories per 100 g across 60 foods

Across 60 exact USDA Survey Foods records in this topic, median energy is 147 kcal per 100 grams and the central 80% runs from 106 kcal to 222 kcal. These are collection statistics, not a calorie estimate for a particular meal.

The complete collection preserves all 60 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 60 cited records; they are not a confidence interval or a prediction for one meal.

  1. 10th percentile 106 kcal
    106 kcal
  2. Median 147 kcal
    147 kcal
  3. 90th percentile 222 kcal
    222 kcal

Shared basis: 100 g · kilocalories

What is included?

The exact descriptions define the topic.

USDA places these records in the “Stir-fry and soy-based sauce mixtures” survey-food category. Within Feast’s broader navigation, they appear under Mixed dishes (60 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 Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce; Kung Pao pork; Pork and watercress with soy-based sauce; Almond chicken; Kung pao chicken. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 60 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 60 records on this page. It shows the middle of this finite source set without treating its endpoints as typical.

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 g147 kcal106 kcal–222 kcal89 kcal–295 kcal60
Proteinper 100 g10.6 g7.3 g–15 g5.7 g–25.7 g60
Carbohydrateper 100 g5.4 g4.3 g–22.5 g1.6 g–26.9 g60
Total fatper 100 g8.2 g5.3 g–12.8 g1.6 g–16.4 g60
Dietary fiberper 100 g1 g0.5 g–1.2 g0 g–1.9 g60
Total sugarsper 100 g1.6 g1.1 g–8.6 g0.9 g–16 g60
Sodiumper 100 g276 mg216 mg–436 mg175 mg–815 mg60
Potassiumper 100 g210 mg158 mg–286 mg123 mg–313 mg60
Calciumper 100 g24 mg16 mg–48 mg12 mg–87 mg60
Ironper 100 g1 mg0.5 mg–1.5 mg0.4 mg–3.1 mg60

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: 1.6 g calculated median

Among 60 “Stir-fry and soy-based sauce mixtures” records, the central interval for total sugars extends from 1.1 g to 8.6 g per 100 grams. The complete observed span is 0.9 g to 16 g.

10th percentile: Beef with soy-based sauce reports 1.1 g, exactly matching this calculated boundary.

90th percentile: The calculated boundary falls between 8.4 g in Sweet and sour shrimp and 10.3 g in Sweet and sour pork; 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: 5.4 g calculated median

Among 60 “Stir-fry and soy-based sauce mixtures” records, the central interval for carbohydrate extends from 4.3 g to 22.5 g per 100 grams. The complete observed span is 1.6 g to 26.9 g.

10th percentile: The calculated boundary falls between 4 g in Moo Shu pork, without Chinese pancake and 4.3 g in Fish and vegetables excluding carrots, broccoli…; it is not itself an observed record value.

90th percentile: Orange chicken reports 22.5 g, exactly matching this calculated boundary.

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

A comparatively wide central spread

Iron: 1 mg calculated median

Among 60 “Stir-fry and soy-based sauce mixtures” records, the central interval for iron extends from 0.5 mg to 1.5 mg per 100 grams. The complete observed span is 0.4 mg to 3.1 mg.

10th percentile: The calculated boundary falls between 0.5 mg in Shrimp and vegetables excluding carrots, broccoli… and 0.5 mg in Shrimp and vegetables including carrots, broccoli, and/…; it is not itself an observed record value.

90th percentile: The calculated boundary falls between 1.5 mg in Beef and rice with soy-based sauce and 1.5 mg in Beef with soy-based sauce; 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 60 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.

with sauce

10 records use this wording, including Beef and noodles with soy-based sauce; Beef and rice with soy-based sauce; Beef with soy-based sauce.

fried

1 record uses this wording, including Stir fried beef and vegetables in soy sauce.

frozen

1 record uses this wording, including Teriyaki chicken with rice and vegetable, diet frozen meal.

Portion context

Household measures answer a different question than 100 grams.

60 of 60 records (100%) include at least one named measure in the source data. Together those records provide 90 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.

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. “Stir-fry and soy-based sauce mixtures” 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

Beef and vegetables excluding carrots, broccoli…

compared with Fish and vegetables excluding carrots, broccoli…

Study the source records →3 material differences

Beef and vegetables excluding carrots, broccoli…

compared with Shrimp and vegetables excluding carrots, broccoli…

Study the source records →3 material differences

Beef and vegetables including carrots, broccoli, and/…

compared with Fish and vegetables including carrots, broccoli, and/…

Study the source records →3 material differences

Fish and vegetables excluding carrots, broccoli…

compared with Pork and vegetables excluding carrots, broccoli, and dark-…

Study the source records →3 material differences

Fish and vegetables including carrots, broccoli, and/…

compared with Pork and vegetables including carrots, broccoli, and/…

Study the source records →3 material differences

Chicken or turkey and vegetables excluding carrots…

compared with Chicken or turkey and vegetables including carrots…

Study the source records →3 material differences

Beef and vegetables including carrots, broccoli, and/…

compared with Shrimp and vegetables including carrots, broccoli, and/…

Study the source records →2 material differences

Pork and vegetables excluding carrots, broccoli, and dark-…

compared with Shrimp and vegetables excluding carrots, broccoli…

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 · 2 records Sweet and sour chicken or turkey Sweet and sour chicken or turkey: compare 2 exact USDA records by source calories, 100-gram values, portions, and citations.

Complete source catalog

All 60 “Stir-fry and soy-based sauce mixtures” 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
Almond chickenFDC 2706797 195 kcalper 100 g 15.7 gper 100 g 1.2 gper 100 g 330 mgper 100 g 181 gUSDA reference amount Full profileUSDA source ↗
Beef and broccoliFDC 2706738 160 kcalper 100 g 10.4 gper 100 g 1.3 gper 100 g 440 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Beef and noodles with soy-based sauceFDC 2706488 173 kcalper 100 g 13.2 gper 100 g 0.6 gper 100 g 273 mgper 100 g 249 gUSDA reference amount Full profileUSDA source ↗
Beef and rice with soy-based sauceFDC 2706497 178 kcalper 100 g 13.6 gper 100 g 0.5 gper 100 g 275 mgper 100 g 244 gUSDA reference amount Full profileUSDA source ↗
Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706744 147 kcalper 100 g 12.1 gper 100 g 1 gper 100 g 245 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Beef and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706737 144 kcalper 100 g 11.7 gper 100 g 1.2 gper 100 g 249 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Beef egg foo yungFDC 2707197 147 kcalper 100 g 13.8 gper 100 g 0.3 gper 100 g 321 mgper 100 g 131 gUSDA reference amount Full profileUSDA source ↗
Beef with soy-based sauceFDC 2706386 187 kcalper 100 g 15.9 gper 100 g 0.5 gper 100 g 333 mgper 100 g 183 gUSDA reference amount Full profileUSDA source ↗
Beef with sweet and sour sauceFDC 2706392 211 kcalper 100 g 9.3 gper 100 g 0.6 gper 100 g 346 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Beef, noodles, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauceFDC 2706609 139 kcalper 100 g 10.4 gper 100 g 1 gper 100 g 206 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Beef, noodles, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauceFDC 2706608 139 kcalper 100 g 10.3 gper 100 g 1.2 gper 100 g 216 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauceFDC 2706604 148 kcalper 100 g 11.8 gper 100 g 1 gper 100 g 236 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauceFDC 2706603 149 kcalper 100 g 11.8 gper 100 g 1.1 gper 100 g 246 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Beef, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauceFDC 2706629 145 kcalper 100 g 10.9 gper 100 g 0.9 gper 100 g 212 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Beef, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauceFDC 2706628 143 kcalper 100 g 10.6 gper 100 g 1.1 gper 100 g 217 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Beef, tofu, and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706745 117 kcalper 100 g 7.5 gper 100 g 1 gper 100 g 230 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706739 115 kcalper 100 g 7.3 gper 100 g 1.2 gper 100 g 235 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Chicken egg foo yungFDC 2707194 137 kcalper 100 g 12.8 gper 100 g 0.3 gper 100 g 401 mgper 100 g 131 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey and noodles with soy-based sauceFDC 2706536 157 kcalper 100 g 11.6 gper 100 g 0.6 gper 100 g 391 mgper 100 g 224 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey and rice with soy-based sauceFDC 2706542 162 kcalper 100 g 12 gper 100 g 0.5 gper 100 g 395 mgper 100 g 244 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706791 133 kcalper 100 g 10.7 gper 100 g 1 gper 100 g 352 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706790 95 kcalper 100 g 8.2 gper 100 g 0.9 gper 100 g 413 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey with teriyakiFDC 2706433 163 kcalper 100 g 25.7 gper 100 g 0 gper 100 g 723 mgper 100 g 183 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauceFDC 2706696 133 kcalper 100 g 9.6 gper 100 g 0.9 gper 100 g 305 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Chicken or turkey, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauceFDC 2706695 131 kcalper 100 g 9.4 gper 100 g 1.1 gper 100 g 307 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706866 106 kcalper 100 g 8 gper 100 g 1 gper 100 g 250 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Fish and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706865 104 kcalper 100 g 7.8 gper 100 g 1.2 gper 100 g 255 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
General Tso chickenFDC 2706794 295 kcalper 100 g 12.9 gper 100 g 0.9 gper 100 g 435 mgper 100 g 110 gUSDA reference amount Full profileUSDA source ↗
Hunan beefFDC 2706741 105 kcalper 100 g 7.1 gper 100 g 1.5 gper 100 g 409 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Kung Pao beefFDC 2706743 216 kcalper 100 g 17.9 gper 100 g 1 gper 100 g 175 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Kung pao chickenFDC 2706796 129 kcalper 100 g 9.8 gper 100 g 1.5 gper 100 g 402 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Kung Pao porkFDC 2706763 219 kcalper 100 g 16.9 gper 100 g 1 gper 100 g 183 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Kung Pao shrimpFDC 2706857 173 kcalper 100 g 13.9 gper 100 g 1 gper 100 g 210 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Moo Shu pork, without Chinese pancakeFDC 2706764 153 kcalper 100 g 10.4 gper 100 g 0.9 gper 100 g 815 mgper 100 g 113 gUSDA reference amount Full profileUSDA source ↗
Orange chickenFDC 2706443 262 kcalper 100 g 14.5 gper 100 g 0.8 gper 100 g 553 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Pork and onions with soy-based sauceFDC 2706765 149 kcalper 100 g 11.1 gper 100 g 0.8 gper 100 g 245 mgper 100 g 192 gUSDA reference amount Full profileUSDA source ↗
Pork and vegetables excluding carrots, broccoli, and dark- green leafy; no potatoes, soy-based sauceFDC 2706778 149 kcalper 100 g 11.4 gper 100 g 1 gper 100 g 251 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706777 145 kcalper 100 g 11 gper 100 g 1.2 gper 100 g 255 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Pork and vegetables, Hawaiian styleFDC 2706761 89 kcalper 100 g 7.4 gper 100 g 1.9 gper 100 g 202 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Pork and watercress with soy-based sauceFDC 2706762 190 kcalper 100 g 14.9 gper 100 g 0.5 gper 100 g 341 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Pork egg foo yungFDC 2707195 149 kcalper 100 g 13.3 gper 100 g 0.3 gper 100 g 325 mgper 100 g 131 gUSDA reference amount Full profileUSDA source ↗
Pork or ham with soy-based sauceFDC 2706408 190 kcalper 100 g 14.9 gper 100 g 0.5 gper 100 g 341 mgper 100 g 183 gUSDA reference amount Full profileUSDA source ↗
Pork, rice, and vegetables excluding carrots, broccoli, and dark-green leafy; soy-based sauceFDC 2706650 147 kcalper 100 g 10.2 gper 100 g 0.9 gper 100 g 217 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Pork, rice, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauceFDC 2706649 144 kcalper 100 g 10 gper 100 g 1.1 gper 100 g 222 mgper 100 g 217 gUSDA reference amount Full profileUSDA source ↗
Pork, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-base sauceFDC 2706760 116 kcalper 100 g 7 gper 100 g 1.2 gper 100 g 238 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Pork, tofu, and vegetables, excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706770 118 kcalper 100 g 7.2 gper 100 g 1 gper 100 g 232 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Sesame chickenFDC 2706444 293 kcalper 100 g 14.3 gper 100 g 0.7 gper 100 g 482 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Shrimp and noodles with soy-based sauceFDC 2706557 141 kcalper 100 g 10.2 gper 100 g 0.6 gper 100 g 276 mgper 100 g 224 gUSDA reference amount Full profileUSDA source ↗
Shrimp and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauceFDC 2706854 118 kcalper 100 g 9.5 gper 100 g 1 gper 100 g 242 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauceFDC 2706853 116 kcalper 100 g 9.2 gper 100 g 1.2 gper 100 g 247 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Shrimp egg foo yungFDC 2707196 125 kcalper 100 g 11.7 gper 100 g 0.3 gper 100 g 340 mgper 100 g 131 gUSDA reference amount Full profileUSDA source ↗
Shrimp teriyakiFDC 2706462 120 kcalper 100 g 21.6 gper 100 g 0 gper 100 g 581 mgper 100 g 113 gUSDA reference amount Full profileUSDA source ↗
Stir fried beef and vegetables in soy sauceFDC 2706751 102 kcalper 100 g 10.7 gper 100 g 1 gper 100 g 338 mgper 100 g 121 gUSDA reference amount Full profileUSDA source ↗
Sweet and sour chicken or turkeyFDC 2706435 250 kcalper 100 g 10.1 gper 100 g 1 gper 100 g 246 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Sweet and sour chicken or turkey, without vegetablesFDC 2706436 250 kcalper 100 g 10.1 gper 100 g 1 gper 100 g 246 mgper 100 g 189 gUSDA reference amount Full profileUSDA source ↗
Sweet and sour porkFDC 2706401 260 kcalper 100 g 8.9 gper 100 g 1 gper 100 g 304 mgper 100 g 170 gUSDA reference amount Full profileUSDA source ↗
Sweet and sour pork with riceFDC 2706655 187 kcalper 100 g 9.8 gper 100 g 0.6 gper 100 g 261 mgper 100 g 244 gUSDA reference amount Full profileUSDA source ↗
Sweet and sour shrimpFDC 2706456 172 kcalper 100 g 5.9 gper 100 g 0.6 gper 100 g 347 mgper 100 g 132 gUSDA reference amount Full profileUSDA source ↗
Szechuan beefFDC 2706740 105 kcalper 100 g 7.1 gper 100 g 1.5 gper 100 g 409 mgper 100 g 163 gUSDA reference amount Full profileUSDA source ↗
Teriyaki chicken with rice and vegetable, diet frozen mealFDC 2707109 126 kcalper 100 g 5.7 gper 100 g 0.7 gper 100 g 333 mgper 100 g 312 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 “Stir-fry and soy-based sauce mixtures” 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 “Stir-fry and soy-based sauce mixtures” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 60 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 13 exact records behind Stir-fry and soy-based sauce mixtures 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

Orange chicken is higher in total sugars per 100 g

Orange chicken reports 13.6 g versus 0.9 g for Beef and rice with soy-based sauce: a 12.7 g difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is denser; Almond chicken is higher in its source amount

Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce reports 1.6 g per 100 g and 2.5 g in USDA source amount (163 g). Almond chicken reports a lower 1.4 g per 100 g but a higher 2.6 g in USDA source amount (181 g).

Record identity is part of the estimate

Distinguish “Fish and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce” from “Beef and rice with soy-based sauce”

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 Stir-fry and soy-based sauce mixtures 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 Beef and vegetables excluding carrots, broccoli, and dark green leafy vegetables without potatoes

Beef and vegetables excluding carrots, broccoli, and dark-green leafy; no potatoes, soy-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path Best next guide for this exact record Beef

Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce is explicitly linked in this guide, which separates direct name matches from contextual variants.

Follow this evidence path A formulation detail that separates records Garlic, raw

USDA input 11215 appears in 10 of 13 context records; its summed listed input weight spans 3–16.9 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 Ginger root, raw

USDA input 11216 appears in 9 of 13 context records; its summed listed input weight spans 4–6 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 Test a nearby record choice Beef, potatoes, and vegetables including carrots, broccoli, and/or dark-green leafy; soy-based sauce vs Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce

Beef, tofu, and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce is held as one side of the comparison. The explicit record-description contrast is Calories: 149 versus 115 kcal per 100 g; it is a selection cue, not evidence of cause.

Follow this evidence path Test a nearby record choice Pork and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce vs Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce

Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce is held as one side of the comparison. The explicit record-description contrast is Calories: 145 versus 116 kcal per 100 g; it is a selection cue, not evidence of cause.

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

In this page’s records, calcium runs from 14 mg in Orange chicken to 54 mg in Shrimp and vegetables including carrots, broccoli, and/or dark-green leafy; no potatoes, soy-based sauce, all per 100 g.

Follow this evidence path