Pie, apple, prepared from recipe nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pie, apple, prepared from recipe
| Calories ⓘ Calories for selected serving | 265 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 37 grams |
| Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. | 0.3 (acidic) |
Net carbs ⓘHigher in Net carbs content than 77% of foods
Polyunsaturated fat ⓘHigher in Polyunsaturated fat content than 77% of foods
Carbs ⓘHigher in Carbs content than 75% of foods
Fats ⓘHigher in Fats content than 72% of foods
Monounsaturated fat ⓘHigher in Monounsaturated fat content than 71% of foods
Pie, apple, prepared from recipe calories (kcal)
| Calories for different serving sizes of pie, apple, prepared from recipe | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 265 | |
| Calories in 1 oz | 75 | 28.35 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
33µg of 900µg
3.7%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
5.1mg of 90mg
5.7%
Vitamin B1:
0.44mg of 1mg
37%
Vitamin B2:
0.32mg of 1mg
25%
Vitamin B3:
3.7mg of 16mg
23%
Vitamin B5:
0.28mg of 5mg
5.6%
Vitamin B6:
0.1mg of 1mg
7.4%
Folate:
72µg of 400µg
18%
Vitamin B12:
0µg of 2µg
0%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 5%
2.4 g of 50 g
2.4 g (5% of DV )
Fats:
Daily Value: 19%
12.5 g of 65 g
12.5 g (19% of DV )
Carbs:
Daily Value: 12%
37.1 g of 300 g
37.1 g (12% of DV )
Water:
Daily Value: 2%
47.3 g of 2,000 g
47.3 g (2% of DV )
Other:
0.7 g
0.7 g
Protein quality breakdown
Tryptophan:
87mg of 280mg
31%
Threonine:
198mg of 1,050mg
19%
Isoleucine:
249mg of 1,400mg
18%
Leucine:
492mg of 2,730mg
18%
Lysine:
168mg of 2,100mg
8%
Methionine:
126mg of 1,050mg
12%
Phenylalanine:
354mg of 1,750mg
20%
Valine:
291mg of 1,820mg
16%
Histidine:
159mg of 700mg
23%
Fat type information
Saturated fat:
3.1 g
Monounsaturated fat:
5.4 g
Polyunsaturated fat:
3.3 g
All nutrients for Pie, apple, prepared from recipe per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 11µg | 1% | 50% | |
| Calories | 265kcal | 13% | 35% |
5.6 times more than Orange
|
| Protein | 2.4g | 6% | 75% |
1.2 times less than Broccoli
|
| Fats | 13g | 19% | 28% |
2.7 times less than Cheese
|
| Vitamin C | 1.7mg | 2% | 37% |
31.2 times less than Lemon
|
| Net carbs | 37g | N/A | 23% |
1.5 times less than Chocolate
|
| Carbs | 37g | 12% | 25% |
1.3 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 7mg | 2% | 89% |
20 times less than Almonds
|
| Calcium | 7mg | 1% | 85% |
17.9 times less than Milk
|
| Potassium | 79mg | 2% | 87% |
1.9 times less than Cucumber
|
| Iron | 1.1mg | 14% | 56% |
2.3 times less than Beef broiled
|
| Copper | 0.05mg | 6% | 78% |
2.7 times less than Shiitake
|
| Zinc | 0.19mg | 2% | 85% |
33.2 times less than Beef broiled
|
| Phosphorus | 28mg | 4% | 85% |
6.5 times less than Chicken meat
|
| Sodium | 211mg | 9% | 41% |
2.3 times less than White bread
|
| Manganese | 0.19mg | 8% | 53% | |
| Selenium | 7.8µg | 14% | 63% | |
| Vitamin B1 | 0.15mg | 12% | 40% |
1.8 times less than Pea raw
|
| Vitamin B2 | 0.11mg | 8% | 67% |
1.2 times less than Avocado
|
| Vitamin B3 | 1.2mg | 8% | 66% |
7.8 times less than Turkey meat
|
| Vitamin B5 | 0.09mg | 2% | 90% |
12.2 times less than Sunflower seeds
|
| Vitamin B6 | 0.03mg | 2% | 86% |
3.7 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Folate | 24µg | 6% | 45% |
2.5 times less than Brussels sprouts
|
| Saturated fat | 3.1g | 15% | 37% |
1.9 times less than Beef broiled
|
| Monounsaturated fat | 5.4g | N/A | 29% |
1.8 times less than Avocado
|
| Polyunsaturated fat | 3.3g | N/A | 23% |
14.1 times less than Walnut
|
| Tryptophan | 0.03mg | 0% | 90% |
10.5 times less than Chicken meat
|
| Threonine | 0.07mg | 0% | 92% |
10.9 times less than Beef broiled
|
| Isoleucine | 0.08mg | 0% | 91% |
11 times less than Salmon raw
|
| Leucine | 0.16mg | 0% | 90% |
14.8 times less than Tuna Bluefin
|
| Lysine | 0.06mg | 0% | 94% |
8.1 times less than Tofu
|
| Methionine | 0.04mg | 0% | 90% |
2.3 times less than Quinoa
|
| Phenylalanine | 0.12mg | 0% | 89% |
5.7 times less than Egg
|
| Valine | 0.1mg | 0% | 92% |
20.9 times less than Soybean raw
|
| Histidine | 0.05mg | 0% | 90% |
14.1 times less than Turkey meat
|
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 265
% Daily Value*
19%
Total Fat
13g
14%
Saturated Fat 3.1g
0
Trans Fat
0g
0
Cholesterol 0mg
9.2%
Sodium 211mg
12%
Total Carbohydrate
37g
0
Dietary Fiber
0g
Total Sugars 0g
Includes ? g Added Sugars
Protein
2.4g
Vitamin D
0mcg
0
Calcium
7mg
0.7%
Iron
1.1mg
14%
Potassium
79mg
2.3%
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Health checks
ⓘ
Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
Low in Cholesterol
ⓘ
Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans Fats
ⓘ
Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Saturated Fats
ⓘ
While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source
Low in Sugars
References
All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.