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Pie Crust, Cookie-type, Graham Cracker, Ready Crust

501 calories in 100 g

Pie Crust, Cookie-type, Graham Cracker, Ready Crust Suggest a better name
Weight Loss Rating:
Total Calories:501 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:5.01 calories / gram
Weight Watchers Counter:12 Weight Watchers points
 
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Calorie Sources:51% carbohydrates; 45% fats; 4% proteins
Fats:24.83 g (223 calories, 25% by weight)
Carbohydrates:64.30 g (257 calories, 64% by weight)
Proteins:5.10 g (20 calories, 5% by weight)
Alcohol:~
Water:4.37 g (4% by weight)
Fat Composition:72% monounsaturated; 21% saturated; 7% polyunsaturated
Trans Fat :~
Dietary Fiber:1.90 g (2% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 crust
1 oz
Food Group:Baked Products
USDA #:18942
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Pie, apple, commercially prepared, unenriched flour
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Vitamin A:1 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:23 mcg
Vitamin B-1:180 mcg
Vitamin B-2:210 mcg
Vitamin B-3:3.22 mg
Vitamin B-5:170 mcg
Vitamin B-6:70 mcg
Vitamin B-9:65 mcg
Food folate:19 mcg
Dietary Folate Equivalent:97 mcg
Folic acid:46 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:17.70 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.85 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:21.80 mcg
Calcium (Ca):29 mg
Copper (Cu):220 mcg
Fluoride (F):~
Iron (Fe):2.60 mg
Magnesium (Mg):23 mg
Manganese (Mn):1.28 mg
Phosphorus (P):0.12 g
Potassium (K):0.11 g
Selenium (Se):2.60 mcg
Sodium (Na):0.42 g
Zinc (Zn):1.25 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:64.30 g
Dietary Fiber:1.90 g
Sugars Total:18.13 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:18.13 g
Starch:35.87 g
Proteins Total:5.10 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:38.80 mg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:24.83 g
Saturated fatty acids:4.99 g
Monounsaturated fatty acids:16.92 g
Polyunsaturated fatty acids:1.67 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]:20 mg
Pentadecanoic [15:0]:1 mg
Hexadecanoic/Palmitic [16:0]:2.77 g
Heptadecanoic/Margaric [17:0]:30 mg
Octadecanoic/Stearic [18:0]:1.97 g
Eicosanoic/Arachidic [20:0]:90 mg
Docosanoic/Behenic [22:0]:0.10 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:16.88 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:30 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.61 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:60 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:1.39 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/_2Qp
Did you know?...In the United States about 1/4 of vegetables consumed are prepared as French fries and are believed to contribute to widespread obesity when trans fats are present.
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