Pie, fried pies, cherry nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pie, fried pies, cherry
| Calories ⓘ Calories for selected serving | 316 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 40 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. | 1.2 (acidic) |
Polyunsaturated fat ⓘHigher in Polyunsaturated fat content than 83% of foods
Fats ⓘHigher in Fats content than 79% of foods
Net carbs ⓘHigher in Net carbs content than 78% of foods
Monounsaturated fat ⓘHigher in Monounsaturated fat content than 78% of foods
Carbs ⓘHigher in Carbs content than 77% of foods
Pie, fried pies, cherry calories (kcal)
| Calories for different serving sizes of pie, fried pies, cherry | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 316 | |
| Calories in 1 oz | 90 | 28.35 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
27µg of 900µg
3%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
3.9mg of 90mg
4.3%
Vitamin B1:
0.42mg of 1mg
35%
Vitamin B2:
0.32mg of 1mg
24%
Vitamin B3:
4.3mg of 16mg
27%
Vitamin B5:
0.33mg of 5mg
6.6%
Vitamin B6:
0.09mg of 1mg
6.9%
Folate:
54µg of 400µg
14%
Vitamin B12:
0.24µg of 2µg
10%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 6%
3 g of 50 g
3 g (6% of DV )
Fats:
Daily Value: 25%
16.1 g of 65 g
16.1 g (25% of DV )
Carbs:
Daily Value: 14%
42.6 g of 300 g
42.6 g (14% of DV )
Water:
Daily Value: 2%
37.6 g of 2,000 g
37.6 g (2% of DV )
Other:
0.7 g
0.7 g
Protein quality breakdown
Tryptophan:
126mg of 280mg
45%
Threonine:
267mg of 1,050mg
25%
Isoleucine:
360mg of 1,400mg
26%
Leucine:
633mg of 2,730mg
23%
Lysine:
363mg of 2,100mg
17%
Methionine:
156mg of 1,050mg
15%
Phenylalanine:
414mg of 1,750mg
24%
Valine:
414mg of 1,820mg
23%
Histidine:
186mg of 700mg
27%
Fat type information
Saturated fat:
2.5 g
Monounsaturated fat:
7.4 g
Polyunsaturated fat:
5.4 g
Fiber content ratio for Pie, fried pies, cherry
Sugar:
0 g
Fiber:
2.6 g
Other:
40 g
All nutrients for Pie, fried pies, cherry per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 9µg | 1% | 52% | |
| Calories | 316kcal | 16% | 28% |
6.7 times more than Orange
|
| Protein | 3g | 7% | 71% |
1.1 times more than Broccoli
|
| Fats | 16g | 25% | 21% |
2.1 times less than Cheese
|
| Vitamin C | 1.3mg | 1% | 39% |
40.8 times less than Lemon
|
| Net carbs | 40g | N/A | 22% |
1.4 times less than Chocolate
|
| Carbs | 43g | 14% | 23% |
1.5 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 10mg | 2% | 84% |
14 times less than Almonds
|
| Calcium | 22mg | 2% | 51% |
5.7 times less than Milk
|
| Potassium | 65mg | 2% | 90% |
2.3 times less than Cucumber
|
| Iron | 1.2mg | 15% | 54% |
2.1 times less than Beef broiled
|
| Fiber | 2.6g | 10% | 30% |
1.1 times more than Orange
|
| Copper | 0.05mg | 5% | 82% |
3 times less than Shiitake
|
| Zinc | 0.23mg | 2% | 83% |
27.4 times less than Beef broiled
|
| Phosphorus | 43mg | 6% | 79% |
4.2 times less than Chicken meat
|
| Sodium | 374mg | 16% | 28% |
1.3 times less than White bread
|
| Selenium | 2.4µg | 4% | 75% | |
| Manganese | 0.22mg | 10% | 49% | |
| Vitamin B1 | 0.14mg | 12% | 40% |
1.9 times less than Pea raw
|
| Vitamin B2 | 0.11mg | 8% | 67% |
1.2 times less than Avocado
|
| Vitamin B3 | 1.4mg | 9% | 63% |
6.7 times less than Turkey meat
|
| Vitamin B5 | 0.11mg | 2% | 88% |
10.3 times less than Sunflower seeds
|
| Vitamin B6 | 0.03mg | 2% | 88% |
4 times less than Oats
|
| Vitamin B12 | 0.08µg | 3% | 63% |
8.8 times less than Pork
|
| Folate | 18µg | 5% | 50% |
3.4 times less than Brussels sprouts
|
| Saturated fat | 2.5g | 12% | 43% |
2.4 times less than Beef broiled
|
| Monounsaturated fat | 7.4g | N/A | 22% |
1.3 times less than Avocado
|
| Polyunsaturated fat | 5.4g | N/A | 17% |
8.8 times less than Walnut
|
| Tryptophan | 0.04mg | 0% | 87% |
7.3 times less than Chicken meat
|
| Threonine | 0.09mg | 0% | 90% |
8.1 times less than Beef broiled
|
| Isoleucine | 0.12mg | 0% | 89% |
7.6 times less than Salmon raw
|
| Leucine | 0.21mg | 0% | 89% |
11.5 times less than Tuna Bluefin
|
| Lysine | 0.12mg | 0% | 90% |
3.7 times less than Tofu
|
| Methionine | 0.05mg | 0% | 88% |
1.8 times less than Quinoa
|
| Phenylalanine | 0.14mg | 0% | 89% |
4.8 times less than Egg
|
| Valine | 0.14mg | 0% | 90% |
14.7 times less than Soybean raw
|
| Histidine | 0.06mg | 0% | 89% |
12.1 times less than Turkey meat
|
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 316
% Daily Value*
25%
Total Fat
16g
11%
Saturated Fat 2.5g
0
Trans Fat
0g
0
Cholesterol 0mg
16%
Sodium 374mg
14%
Total Carbohydrate
43g
10%
Dietary Fiber
2.6g
Total Sugars 0g
Includes ? g Added Sugars
Protein
3g
Vitamin D
0mcg
0
Calcium
22mg
2.2%
Iron
1.2mg
15%
Potassium
65mg
1.9%
*
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.