USDA source topicSnacks & desserts

Turnovers and other grain-based items: nutrition range, portions, and source records

This wiki page organizes 17 exact USDA Survey Foods records labeled “Turnovers and other grain-based items.” 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 “Turnovers and other grain-based items” survey-food category. Within Feast’s broader navigation, they appear under Snacks & desserts (17 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 Turnover or hot pocket, chicken; Turnover or breakfast pocket, egg; Pastry, egg and cheese filled; Empanada, beef; Turnover or hot pocket, pizza pocket; Bread stuffing. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 17 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	265 kcal	206 kcal–355 kcal	177 kcal–387 kcal	17
Proteinper 100 g	10 g	5.6 g–12.3 g	3.1 g–15.5 g	17
Carbohydrateper 100 g	24.5 g	13.1 g–30.3 g	11.7 g–43.8 g	17
Total fatper 100 g	14.4 g	9.2 g–25.8 g	8.2 g–30.6 g	17
Dietary fiberper 100 g	1.4 g	0.8 g–1.8 g	0.7 g–2 g	17
Total sugarsper 100 g	2.7 g	1.9 g–4 g	1.9 g–6.2 g	17
Sodiumper 100 g	459 mg	343 mg–546 mg	216 mg–570 mg	17
Potassiumper 100 g	154 mg	99 mg–186 mg	71 mg–216 mg	17
Calciumper 100 g	91 mg	40 mg–231 mg	30 mg–267 mg	17
Ironper 100 g	1.7 mg	1 mg–2.5 mg	1 mg–2.8 mg	17

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

265 kcal at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported calories value is 265 kcal per 100 grams. The central records run from 206 kcal to 355 kcal, while the complete observed span is 177 kcal to 387 kcal.

Turnover or hot pocket, chicken is nearest the lower central boundary, and Pastry, egg and cheese filled is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

10 g at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported protein value is 10 g per 100 grams. The central records run from 5.6 g to 12.3 g, while the complete observed span is 3.1 g to 15.5 g.

Empanada, beef, with vegetables is nearest the lower central boundary, and Empanada, beef is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

24.5 g at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported carbohydrate value is 24.5 g per 100 grams. The central records run from 13.1 g to 30.3 g, while the complete observed span is 11.7 g to 43.8 g.

Cheese quiche, meatless is nearest the lower central boundary, and Empanada, beef, with vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

14.4 g at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported total fat value is 14.4 g per 100 grams. The central records run from 9.2 g to 25.8 g, while the complete observed span is 8.2 g to 30.6 g.

Turnover or hot pocket, pizza pocket is nearest the lower central boundary, and Spinach quiche, meatless is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Dietary fiber context

1.4 g at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported dietary fiber value is 1.4 g per 100 grams. The central records run from 0.8 g to 1.8 g, while the complete observed span is 0.7 g to 2 g.

Bread stuffing made with egg is nearest the lower central boundary, and Turnover or hot pocket, pizza pocket is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

2.7 g at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported total sugars value is 2.7 g per 100 grams. The central records run from 1.9 g to 4 g, while the complete observed span is 1.9 g to 6.2 g.

Bread stuffing made with egg is nearest the lower central boundary, and Turnover or hot pocket, pizza pocket, meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

459 mg at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported sodium value is 459 mg per 100 grams. The central records run from 343 mg to 546 mg, while the complete observed span is 216 mg to 570 mg.

Cheese quiche, meatless is nearest the lower central boundary, and Turnover or hot pocket, pizza pocket, meat is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

154 mg at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported potassium value is 154 mg per 100 grams. The central records run from 99 mg to 186 mg, while the complete observed span is 71 mg to 216 mg.

Cheese quiche, meatless is nearest the lower central boundary, and Empanada, chicken is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

91 mg at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported calcium value is 91 mg per 100 grams. The central records run from 40 mg to 231 mg, while the complete observed span is 30 mg to 267 mg.

Empanada, chicken is nearest the lower central boundary, and Spinach quiche, meatless is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

1.7 mg at the collection midpoint

Across 17 “Turnovers and other grain-based items” records, the middle reported iron value is 1.7 mg per 100 grams. The central records run from 1 mg to 2.5 mg, while the complete observed span is 1 mg to 2.8 mg.

Quiche with meat, poultry or fish is nearest the lower central boundary, and Cornmeal dressing with chicken or turkey and vegetables is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 17 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.

No preparation phrase from the wiki’s controlled vocabulary appears consistently enough to summarize this topic. Use the exact record catalog instead of inferring a shared method.

Portion context

Household measures answer a different question than 100 grams.

17 of 17 records (100%) include at least one named measure in the source data. Together those records provide 46 usable named measures.

Across the pooled named measures, the midpoint gram weight is 130 g. The central 10th-to-90th-percentile interval runs from 35 g to 1,311 g, while the complete observed span is 10–1,896 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 regular/largeAppears on 9 recordsExample: Empanada, beef →

1 small/individualAppears on 9 recordsExample: Empanada, beef →

1 cupAppears on 6 recordsExample: Bread stuffing made with egg →

1 cubic inchAppears on 4 recordsExample: Bread stuffing →

1 individual quicheAppears on 3 recordsExample: Cheese quiche, meatless →

1 piece (1/8 of 9" dia)Appears on 3 recordsExample: Cheese quiche, meatless →

1 quiche (10" dia)Appears on 3 recordsExample: Cheese quiche, meatless →

1 quiche (8" dia)Appears on 3 recordsExample: Cheese quiche, meatless →

1 quiche (9" dia)Appears on 3 recordsExample: Cheese quiche, meatless →

1 cup, dry mix, preparedAppears on 1 recordsExample: Bread stuffing →

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. “Turnovers and other grain-based items” 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 17 “Turnovers and other grain-based items” 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
Bread stuffingFDC 2707687	177 kcalper 100 g	3.1 gper 100 g	0.9 gper 100 g	471 mgper 100 g	100 gUSDA reference amount	Full profile USDA source ↗
Bread stuffing made with eggFDC 2707688	192 kcalper 100 g	3.3 gper 100 g	0.8 gper 100 g	458 mgper 100 g	85 gUSDA reference amount	Full profile USDA source ↗
Cheese quiche, meatlessFDC 2708733	365 kcalper 100 g	11.9 gper 100 g	0.8 gper 100 g	361 mgper 100 g	113 gUSDA reference amount	Full profile USDA source ↗
Cornmeal dressing with chicken or turkey and vegetablesFDC 2708746	237 kcalper 100 g	7.6 gper 100 g	1.2 gper 100 g	561 mgper 100 g	80 gUSDA reference amount	Full profile USDA source ↗
Dressing with chicken or turkey and vegetablesFDC 2708748	217 kcalper 100 g	8.2 gper 100 g	1.4 gper 100 g	509 mgper 100 g	80 gUSDA reference amount	Full profile USDA source ↗
Empanada, beefFDC 2708711	333 kcalper 100 g	12.1 gper 100 g	1.6 gper 100 g	459 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Empanada, beef, with vegetablesFDC 2708712	291 kcalper 100 g	7.2 gper 100 g	2 gper 100 g	446 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Empanada, chickenFDC 2708713	309 kcalper 100 g	12.6 gper 100 g	1.6 gper 100 g	460 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Empanada, chicken, with vegetablesFDC 2708714	283 kcalper 100 g	7.4 gper 100 g	2 gper 100 g	446 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Pastry, egg and cheese filledFDC 2708727	349 kcalper 100 g	8.4 gper 100 g	1.6 gper 100 g	216 mgper 100 g	100 gUSDA reference amount	Full profile USDA source ↗
Quiche with meat, poultry or fishFDC 2708731	387 kcalper 100 g	15.5 gper 100 g	0.7 gper 100 g	570 mgper 100 g	113 gUSDA reference amount	Full profile USDA source ↗
Spinach quiche, meatlessFDC 2708732	299 kcalper 100 g	10.3 gper 100 g	1 gper 100 g	317 mgper 100 g	113 gUSDA reference amount	Full profile USDA source ↗
Turnover or breakfast pocket, eggFDC 2708743	265 kcalper 100 g	10 gper 100 g	1.5 gper 100 g	483 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Turnover or hot pocket, beefFDC 2708736	233 kcalper 100 g	10.4 gper 100 g	1.3 gper 100 g	455 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Turnover or hot pocket, chickenFDC 2708740	215 kcalper 100 g	10.7 gper 100 g	1.3 gper 100 g	456 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Turnover or hot pocket, pizza pocketFDC 2708739	244 kcalper 100 g	9.7 gper 100 g	1.7 gper 100 g	466 mgper 100 g	105 gUSDA reference amount	Full profile USDA source ↗
Turnover or hot pocket, pizza pocket, meatFDC 2708738	260 kcalper 100 g	10.3 gper 100 g	1.6 gper 100 g	536 mgper 100 g	105 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 “Turnovers and other grain-based items” 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 “Turnovers and other grain-based items” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 17 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.