Vanilla Cream Pie Nutrition Facts

278 calories in 100 g

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Pie, vanilla cream, prepared from recipe
Weight Loss Rating:
Total Calories:278 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:2.78 calories / gram
Weight Watchers Counter:7 Weight Watchers points
 
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Calorie Sources:47% carbohydrates; 46% fats; 7% proteins
Fats:14.40 g (130 calories, 14% by weight)
Carbohydrates:32.60 g (130 calories, 33% by weight)
Proteins:4.80 g (19 calories, 5% by weight)
Alcohol:~
Water:47 g (47% by weight)
Fat Composition:45% monounsaturated; 30% saturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:0.60 g (1% by weight)
Cholesterol:62 mg
Caffeine:~
Serving Sizes: 100 g
1 oz
1 piece (1/8 of 9" dia)
Food Group:Baked Products
USDA #:18328
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Calories in Pumpkin Pie Spice
Vitamin A:306 IU
Retinol:81 mcg
Retinol Activity Equivalent:83 mcg
α-Carotene:2 mcg
β-Carotene:22 mcg
β-Cryptoxanthin:1 mcg
Lycopene:~
Lutein + Zeaxanthin:52 mcg
Vitamin B-1:130 mcg
Vitamin B-2:210 mcg
Vitamin B-3:980 mcg
Vitamin B-5:410 mcg
Vitamin B-6:40 mcg
Vitamin B-9:26 mcg
Food folate:11 mcg
Dietary Folate Equivalent:37 mcg
Folic acid:15 mcg
Vitamin B-12:0.30 mcg
Added Vitamin B-12:~
Choline:32.80 mg
Vitamin C:500 mcg
Vitamin D:47
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):1.20 mcg
Vitamin E:450 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:6.70 mcg
Calcium (Ca):90 mg
Copper (Cu):30 mcg
Fluoride (F):~
Iron (Fe):1.02 mg
Magnesium (Mg):13 mg
Manganese (Mn):120 mcg
Phosphorus (P):0.10 g
Potassium (K):0.13 g
Selenium (Se):9.50 mcg
Sodium (Na):0.26 g
Zinc (Zn):530 mcg
Cholesterol:62 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:32.60 g
Dietary Fiber:0.60 g
Sugars Total:12.68 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:4.80 g
Essential amino acids
Phenylalanine:0.22 g
Leucine:0.39 g
Methionine:0.10 g
Lysine:0.26 g
Isoleucine:0.22 g
Valine:0.25 g
Threonine:0.18 g
Tryptophan:60 mg
Histidine:0.11 g
Arginine:0.20 g
Non-essential amino acids
Alanine:0.16 g
Aspartic acid:0.30 g
Betaine:~
Cystine:70 mg
Glutamic acid:1.14 g
Glycine:0.13 g
Hydroxyproline:~
Proline:0.44 g
Serine:0.26 g
Tyrosine:0.18 g
Fats Total:14.40 g
Saturated fatty acids:4.03 g
Monounsaturated fatty acids:6.04 g
Polyunsaturated fatty acids:3.43 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:40 mg
Hexanoic/Caproic [6:0]:20 mg
Octanoic/Caprylic [8:0]:10 mg
Decanoic/Capric [10:0]:30 mg
Dodecanoic/Lauric [12:0]:30 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.17 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.26 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.42 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]:70 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:5.96 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:4 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.20 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.20 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 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]:5 mg
Ash:1.20 g
Caffeine:~
Theobromine:~
Product Type:Vanilla
Weight Watchers Points:7 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?...Bakers used to be fined if their loaves were under weight, so they used to add an extra loaf to every dozen, just in case - hence, the expression "baker's dozen".
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