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Pie crust, standard-type, frozen, ready-to-bake, enriched, baked

508 calories in 100 g

Pie crust, standard-type, frozen, ready-to-bake, enriched, baked Suggest a better name
Weight Loss Rating:
Total Calories:508 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:5.08 calories / gram
Weight Watchers Counter:12 Weight Watchers points
 
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Calorie Sources:51% fats; 44% carbohydrates; 5% proteins
Fats:28.59 g (257 calories, 29% by weight)
Carbohydrates:56.24 g (225 calories, 56% by weight)
Proteins:6.50 g (26 calories, 7% by weight)
Alcohol:~
Water:7.18 g (7% by weight)
Fat Composition:51% monounsaturated; 35% saturated; 13% polyunsaturated
Trans Fat :~
Dietary Fiber:3.30 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 pie crust (average weight of 1 baked crust)
Food Group:Baked Products
USDA #:18335
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Vitamin A:0 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:1 mcg
Vitamin B-1:300 mcg
Vitamin B-2:150 mcg
Vitamin B-3:3.45 mg
Vitamin B-5:450 mcg
Vitamin B-6:40 mcg
Vitamin B-9:68 mcg
Food folate:19 mcg
Dietary Folate Equivalent:102 mcg
Folic acid:49 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:13.40 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:540 mcg
Added α-Tocopherol:~
β-Tocopherol:90 mcg
δ-Tocopherol:1.64 mg
γ-Tocopherol:5.31 mg
Vitamin K:7.80 mcg
Calcium (Ca):21 mg
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):2.80 mg
Magnesium (Mg):17 mg
Manganese (Mn):~
Phosphorus (P):82 mg
Potassium (K):0.11 g
Selenium (Se):6.80 mcg
Sodium (Na):0.47 g
Zinc (Zn):510 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:56.24 g
Dietary Fiber:3.30 g
Sugars Total:4.23 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:48.30 g
Proteins Total:6.50 g
Essential amino acids
Phenylalanine:0.29 g
Leucine:0.46 g
Methionine:0.10 g
Lysine:0.14 g
Isoleucine:0.23 g
Valine:0.29 g
Threonine:0.12 g
Tryptophan:60 mg
Histidine:0.11 g
Arginine:0.23 g
Non-essential amino acids
Alanine:0.20 g
Aspartic acid:0.30 g
Betaine:42 mg
Cystine:0.13 g
Glutamic acid:2.15 g
Glycine:0.24 g
Hydroxyproline:~
Proline:0.79 g
Serine:0.32 g
Tyrosine:0.14 g
Fats Total:28.59 g
Saturated fatty acids:9.27 g
Monounsaturated fatty acids:13.56 g
Polyunsaturated fatty acids:3.56 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]:0.26 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:5.37 g
Heptadecanoic/Margaric [17:0]:80 mg
Octadecanoic/Stearic [18:0]:3.43 g
Eicosanoic/Arachidic [20:0]:70 mg
Docosanoic/Behenic [22:0]:30 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.40 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:12.99 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.15 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.32 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.13 g
[18:3 Ω-3 c,c,c]:0.13 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:80 mg
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]:~
Ash:1.49 g
Caffeine:~
Theobromine:~
Product Type:Pie
Weight Watchers Points:12 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_2A7
Did you know?...To prevent losses of natural vitamins in food try to use vessels made of stainless steel; cooking in copper pots make meals poorer in vitamin C, E and folic acid.
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