Blueberry Pie Nutrition Facts

69 calories in 1 oz

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Calories in Blueberry Pie
Pie, blueberry, prepared from recipe
69 calories in 1 oz
1 oz = 28g ≈ 0.063lb ≈ 1.00oz
2.45 calories / gram
2 Weight Watchers points
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Calorie Sources:53% carbohydrates; 43% fats; 4% proteins
Fats:3.37 g (30 calories, 12% by weight)
Carbohydrates:9.50 g (38 calories, 34% by weight)
Proteins:0.77 g (3 calories, 3% by weight)
Alcohol:~
Water:14.52 g (51% by weight)
Fat Composition:46% monounsaturated; 28% polyunsaturated; 26% saturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/8 of 9" dia)
Food Group:Baked Products
USDA #:18306
Tags: blueberry pie;
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Pie, blueberry, commercially prepared
Calories in Turkey Pot Pie
Vitamin A:12 IU
Retinol:~
Retinol Activity Equivalent:0.57 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:42.53 mcg
Vitamin B-2:36.85 mcg
Vitamin B-3:337.36 mcg
Vitamin B-5:34.02 mcg
Vitamin B-6:8.51 mcg
Vitamin B-9:6.52 mcg
Food folate:1.42 mcg
Dietary Folate Equivalent:10.21 mcg
Folic acid:5.10 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:198.45 mcg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):1.98 mg
Copper (Cu):17.01 mcg
Fluoride (F):~
Iron (Fe):348.71 mcg
Magnesium (Mg):2.27 mg
Manganese (Mn):85.05 mcg
Phosphorus (P):8.51 mg
Potassium (K):14.18 mg
Selenium (Se):2.10 mcg
Sodium (Na):52.45 mg
Zinc (Zn):56.70 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.50 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:0.77 g
Essential amino acids
Phenylalanine:34.02 mg
Leucine:48.19 mg
Methionine:11.34 mg
Lysine:14.18 mg
Isoleucine:25.52 mg
Valine:28.35 mg
Threonine:19.84 mg
Tryptophan:5.67 mg
Histidine:14.18 mg
Arginine:31.19 mg
Non-essential amino acids
Alanine:25.52 mg
Aspartic acid:36.85 mg
Betaine:~
Cystine:14.18 mg
Glutamic acid:0.22 g
Glycine:25.52 mg
Hydroxyproline:~
Proline:76.54 mg
Serine:34.02 mg
Tyrosine:19.84 mg
Fats Total:3.37 g
Saturated fatty acids:0.82 g
Monounsaturated fatty acids:1.45 g
Polyunsaturated fatty acids:0.87 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:11.34 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.46 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.34 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]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:1.45 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.82 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:51.03 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]:~
[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]:~
Ash:0.20 g
Caffeine:~
Theobromine:~
Product Type:Blueberry
Weight Watchers Points:2 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
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