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Pie, fried pies, fruit

404 calories in 1 pie (5" x 3-3/4")

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Total Calories:404 calories in 1 pie (5" x 3-3/4")
Serving Weight:1 pie = 128g ≈ 0.282lb ≈ 4.52oz
Caloric Density:3.16 calories / gram
Weight Watchers Counter:9 Weight Watchers points
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Calorie Sources:51% carbohydrates; 45% fats; 4% proteins
Fats:20.61 g (181 calories, 16% by weight)
Carbohydrates:54.53 g (207 calories, 43% by weight)
Proteins:3.84 g (15 calories, 3% by weight)
Water:48.13 g (38% by weight)
Fat Composition:49% monounsaturated; 35% polyunsaturated; 16% saturated
Trans Fat :~
Dietary Fiber:3.33 g (3% by weight)
Serving Sizes: 100 g
1 oz
1 pie (5" x 3-3/4")
Food Group:Baked Products
USDA #:18319
Related Foods: Calories in Egg Custard Pie
Calories in Fried Chicken
Calories in Fried Rice
Calories in Fruit Salad
Calories in Fruit Yogurt
Calories in Peach Pie
Pie, apple, commercially prepared, unenriched flour
Calories in Vanilla Cream Pie
Vitamin A:35 IU
Retinol:6.40 mcg
Retinol Activity Equivalent:6.40 mcg
β-Carotene:6.40 mcg
β-Cryptoxanthin:6.40 mcg
Lutein + Zeaxanthin:10.24 mcg
Vitamin B-1:179.20 mcg
Vitamin B-2:128 mcg
Vitamin B-3:1.82 mg
Vitamin B-5:140.80 mcg
Vitamin B-6:38.40 mcg
Vitamin B-9:23.04 mcg
Food folate:3.84 mcg
Dietary Folate Equivalent:37.12 mcg
Folic acid:19.20 mcg
Vitamin B-12:0.10 mcg
Added Vitamin B-12:~
Choline:9.22 mg
Vitamin C:1.66 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.20 mg
Added α-Tocopherol:~
Vitamin K:5.25 mcg
Calcium (Ca):28.16 mg
Copper (Cu):51.20 mcg
Fluoride (F):~
Iron (Fe):1.56 mg
Magnesium (Mg):12.80 mg
Manganese (Mn):281.60 mcg
Phosphorus (P):55.04 mg
Potassium (K):83.20 mg
Selenium (Se):3.07 mcg
Sodium (Na):0.48 g
Zinc (Zn):294.40 mcg
Carbohydrates Total:54.53 g
Dietary Fiber:3.33 g
Sugars Total:27.39 g
Proteins Total:3.84 g
Essential amino acids
Phenylalanine:0.17 g
Leucine:0.27 g
Methionine:64 mg
Lysine:0.15 g
Isoleucine:0.15 g
Valine:0.17 g
Threonine:0.10 g
Tryptophan:51.20 mg
Histidine:76.80 mg
Arginine:0.14 g
Non-essential amino acids
Alanine:0.12 g
Aspartic acid:0.19 g
Cystine:64 mg
Glutamic acid:1.15 g
Glycine:0.12 g
Proline:0.40 g
Serine:0.19 g
Tyrosine:0.12 g
Fats Total:20.61 g
Saturated fatty acids:3.14 g
Monounsaturated fatty acids:9.52 g
Polyunsaturated fatty acids:6.87 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:1.28 mg
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:1.28 mg
Dodecanoic/Lauric [12:0]:1.28 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:38.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.93 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.06 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]:12.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:9.33 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.10 g
Docosenoic/Erucic [22:1]:38.40 mg
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:6.14 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.72 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]:~
[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:1.41 g
Product Type:Pie
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...Most of the calcium in milk is not bound up in the fat globules that are removed when 'skimming' the milk, but rather in the water content of the milk. Removing the part of the milk (the milk fat) with a lower percentage of calcium, increases the relative percentage of calcium in the remaining milk.
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