Boston Cream Pie Nutrition Facts

71 calories in 1 oz

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Calories in Boston Cream Pie
Cake, boston cream pie, commercially prepared
71 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.52 calories / gram
2 Weight Watchers points
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Calorie Sources:66% carbohydrates; 30% fats; 4% proteins
Fats:2.41 g (21 calories, 9% by weight)
Carbohydrates:12.16 g (47 calories, 43% by weight)
Proteins:0.68 g (3 calories, 2% by weight)
Alcohol:~
Water:12.87 g (45% by weight)
Fat Composition:57% monounsaturated; 31% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:0.40 g (1% by weight)
Cholesterol:10.49 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/6 of pie)
Food Group:Baked Products
USDA #:18090
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Vitamin A:23 IU
Retinol:6.52 mcg
Retinol Activity Equivalent:6.80 mcg
α-Carotene:~
β-Carotene:0.57 mcg
β-Cryptoxanthin:0.28 mcg
Lycopene:~
Lutein + Zeaxanthin:7.65 mcg
Vitamin B-1:113.40 mcg
Vitamin B-2:76.54 mcg
Vitamin B-3:53.87 mcg
Vitamin B-5:85.05 mcg
Vitamin B-6:5.67 mcg
Vitamin B-9:3.97 mcg
Food folate:2.27 mcg
Dietary Folate Equivalent:5.10 mcg
Folic acid:1.70 mcg
Vitamin B-12:0.05 mcg
Added Vitamin B-12:~
Choline:4.93 mg
Vitamin C:56.70 mcg
Vitamin D:1
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):0.03 mcg
Vitamin E:42.53 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.88 mcg
Calcium (Ca):6.52 mg
Copper (Cu):11.34 mcg
Fluoride (F):~
Iron (Fe):107.73 mcg
Magnesium (Mg):1.70 mg
Manganese (Mn):14.18 mcg
Phosphorus (P):13.89 mg
Potassium (K):11.06 mg
Selenium (Se):1.16 mcg
Sodium (Na):40.82 mg
Zinc (Zn):45.36 mcg
Cholesterol:10.49 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:12.16 g
Dietary Fiber:0.40 g
Sugars Total:10.24 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.68 g
Essential amino acids
Phenylalanine:31.19 mg
Leucine:53.87 mg
Methionine:14.18 mg
Lysine:36.85 mg
Isoleucine:31.19 mg
Valine:36.85 mg
Threonine:25.52 mg
Tryptophan:8.51 mg
Histidine:14.18 mg
Arginine:31.19 mg
Non-essential amino acids
Alanine:25.52 mg
Aspartic acid:48.19 mg
Betaine:~
Cystine:11.34 mg
Glutamic acid:0.15 g
Glycine:19.84 mg
Hydroxyproline:~
Proline:53.87 mg
Serine:39.69 mg
Tyrosine:22.68 mg
Fats Total:2.41 g
Saturated fatty acids:0.69 g
Monounsaturated fatty acids:1.29 g
Polyunsaturated fatty acids:0.28 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:5.67 mg
Hexanoic/Caproic [6:0]:2.84 mg
Octanoic/Caprylic [8:0]:1.98 mg
Decanoic/Capric [10:0]:1.42 mg
Dodecanoic/Lauric [12:0]:2.84 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:25.52 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.36 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.28 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:8.51 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.28 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:567 mcg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:14.18 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:2.84 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:850.50 mcg
Ash:0.20 g
Caffeine:~
Theobromine:1.70 mg
Product Type:Boston
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...America's first large pasta factory was built in Brooklyn, New York in 1848 by a Frenchman who would spread out his spaghetti strands on the roof to dry in the sunshine.
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