Banana Cream Pie Nutrition Facts

3190 calories in 1 pie (9" dia)

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Pie, banana cream, prepared from recipe
Weight Loss Rating:
Total Calories:3190 calories in 1 pie (9" dia)
Serving Weight:1 pie = 1,186g ≈ 2.615lb ≈ 41.83oz
Caloric Density:2.69 calories / gram
Weight Watchers Counter:76 Weight Watchers points
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Calorie Sources:48% carbohydrates; 45% fats; 6% proteins
Fats:161.30 g (1452 calories, 14% by weight)
Carbohydrates:390.19 g (1561 calories, 33% by weight)
Proteins:52.18 g (209 calories, 4% by weight)
Water:568.09 g (48% by weight)
Fat Composition:45% monounsaturated; 29% saturated; 26% polyunsaturated
Trans Fat :~
Dietary Fiber:8.30 g (1% by weight)
Cholesterol:0.60 g
Serving Sizes: 100 g
1 oz
1 pie (9" dia)
1 piece (1/8 of 9" dia)
Food Group:Baked Products
USDA #:18304
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Vitamin A:2811 IU
Retinol:699.74 mcg
Retinol Activity Equivalent:723.46 mcg
α-Carotene:59.30 mcg
β-Carotene:249.06 mcg
β-Cryptoxanthin:11.86 mcg
Lutein + Zeaxanthin:545.56 mcg
Vitamin B-1:1.54 mg
Vitamin B-2:2.37 mg
Vitamin B-3:12.45 mg
Vitamin B-5:4.51 mg
Vitamin B-6:1.54 mg
Vitamin B-9:320.22 mcg
Food folate:130.46 mcg
Dietary Folate Equivalent:450.68 mcg
Folic acid:189.76 mcg
Vitamin B-12:2.96 mcg
Added Vitamin B-12:~
Choline:0.34 g
Vitamin C:18.98 mg
Vitamin D:380
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):9.49 mcg
Vitamin E:4.74 mg
Added α-Tocopherol:~
Vitamin K:74.72 mcg
Calcium (Ca):0.89 g
Copper (Cu):593 mcg
Fluoride (F):~
Iron (Fe):12.33 mg
Magnesium (Mg):0.19 g
Manganese (Mn):1.78 mg
Phosphorus (P):1.09 g
Potassium (K):1.96 g
Selenium (Se):107.93 mcg
Sodium (Na):2.85 g
Zinc (Zn):5.69 mg
Cholesterol:0.60 g
Carbohydrates Total:390.19 g
Dietary Fiber:8.30 g
Sugars Total:143.03 g
Proteins Total:52.18 g
Essential amino acids
Phenylalanine:2.37 g
Leucine:4.15 g
Methionine:1.07 g
Lysine:2.73 g
Isoleucine:2.37 g
Valine:2.61 g
Threonine:1.90 g
Tryptophan:0.59 g
Histidine:1.30 g
Arginine:2.13 g
Non-essential amino acids
Alanine:1.78 g
Aspartic acid:3.32 g
Cystine:0.71 g
Glutamic acid:12.57 g
Glycine:1.42 g
Proline:4.74 g
Serine:2.85 g
Tyrosine:1.90 g
Fats Total:161.30 g
Saturated fatty acids:44.48 g
Monounsaturated fatty acids:67.72 g
Polyunsaturated fatty acids:39.02 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:0.36 g
Hexanoic/Caproic [6:0]:0.24 g
Octanoic/Caprylic [8:0]:0.12 g
Decanoic/Capric [10:0]:0.24 g
Dodecanoic/Lauric [12:0]:0.36 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.78 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:25.14 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:16.01 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]:0.71 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:67 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:35.58 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:36.29 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.37 g
[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]:0.12 g
[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]:47.44 mg
Ash:14.23 g
Product Type:Banana
Weight Watchers Points:76 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:6 / 10
Zone Diet Rating:4 / 10
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Did you know?...Olive oil should be stored in a cool, dark place. Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is its most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.
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