Dutch Apple Pie Nutrition Facts

380 calories in 0.1 pie 1 pie (1/8 of 9" pie)

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Calories in Dutch Apple Pie
Pie, Dutch Apple, Commercially Prepared
380 calories in 0.1 pie 1 pie (1/8 of 9" pie)
0.1 pie 1 pie = 131g ≈ 0.289lb ≈ 4.62oz
2.90 calories / gram
8 Weight Watchers points
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Calorie Sources:61% carbohydrates; 36% fats; 3% proteins
Fats:15.07 g (136 calories, 12% by weight)
Carbohydrates:58.35 g (233 calories, 45% by weight)
Proteins:2.84 g (11 calories, 2% by weight)
Water:53.83 g (41% by weight)
Fat Composition:57% monounsaturated; 23% saturated; 21% polyunsaturated
Trans Fat :~
Dietary Fiber:2.10 g (2% by weight)
Serving Sizes: 100 g
0.1 pie 1 pie (1/8 of 9" pie)
1 slice
1 pie
1 oz
Food Group:Baked Products
USDA #:18944
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Vitamin A:107 IU
Retinol:22.27 mcg
Retinol Activity Equivalent:23.58 mcg
β-Carotene:13.10 mcg
β-Cryptoxanthin:14.41 mcg
Lycopene:1.31 mcg
Lutein + Zeaxanthin:55.02 mcg
Vitamin B-1:248.90 mcg
Vitamin B-2:78.60 mcg
Vitamin B-3:1.43 mg
Vitamin B-5:117.90 mcg
Vitamin B-6:39.30 mcg
Vitamin B-9:27.51 mcg
Food folate:7.86 mcg
Dietary Folate Equivalent:41.92 mcg
Folic acid:19.65 mcg
Vitamin B-12:~
Added Vitamin B-12:~
Choline:22.27 mg
Vitamin C:7.47 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:1.26 mg
Added α-Tocopherol:~
β-Tocopherol:91.70 mcg
δ-Tocopherol:2.03 mg
γ-Tocopherol:6.41 mg
Vitamin K:21.48 mcg
Calcium (Ca):18.34 mg
Copper (Cu):183.40 mcg
Fluoride (F):~
Iron (Fe):1.19 mg
Magnesium (Mg):10.48 mg
Manganese (Mn):301.30 mcg
Phosphorus (P):37.99 mg
Potassium (K):99.56 mg
Selenium (Se):2.88 mcg
Sodium (Na):0.26 g
Zinc (Zn):248.90 mcg
Carbohydrates Total:58.35 g
Dietary Fiber:2.10 g
Sugars Total:28.85 g
Fructose:5.99 g
Glucose/Dextrose:6.41 g
Maltose:2 g
Sucrose:14.45 g
Starch:20.17 g
Proteins Total:2.84 g
Essential amino acids
Phenylalanine:0.13 g
Leucine:0.20 g
Methionine:65.50 mg
Lysine:52.40 mg
Isoleucine:0.10 g
Valine:0.13 g
Threonine:78.60 mg
Tryptophan:26.20 mg
Histidine:65.50 mg
Arginine:0.10 g
Non-essential amino acids
Alanine:91.70 mg
Aspartic acid:0.16 g
Betaine:11 mg
Cystine:65.50 mg
Glutamic acid:0.97 g
Glycine:0.10 g
Proline:0.33 g
Serine:0.13 g
Tyrosine:65.50 mg
Fats Total:15.07 g
Saturated fatty acids:3.03 g
Monounsaturated fatty acids:7.58 g
Polyunsaturated fatty acids:2.76 g
Trans fatty acids:~
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]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:1.60 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1.35 g
Eicosanoic/Arachidic [20:0]:26.20 mg
Docosanoic/Behenic [22:0]:39.30 mg
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]:7.58 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]:2.62 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.14 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:0.92 g
Product Type:Dutch
Weight Watchers Points:8 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
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Did you know?...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
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