Pie crust, standard-type, frozen, ready-to-bake, enriched, baked nutrition: calories, carbs, GI, protein, fiber, fats
*all the values are displayed for the amount of 100 grams
Top nutrition facts for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
| Calories ⓘ Calories for selected serving | 508 kcal |
| Glycemic load ⓘ Glycemic Load (GL) is a metric that measures both the quality (Glycemic Index) and quantity of carbohydrates in a specific serving of food to estimate its impact on blood sugar levels. It is calculated as: (GI × Carbs in grams) / 100. | 0 (low) |
| Net carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 53 g |
| 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. | 3.1 (acidic) |
Starch ⓘHigher in Starch content than 98% of foods
Monounsaturated fat ⓘHigher in Monounsaturated fat content than 94% of foods
Calories ⓘHigher in Calories content than 94% of foods
Folic acid (B9) ⓘHigher in Folic acid (B9) content than 93% of foods
Fats ⓘHigher in Fats content than 92% of foods
Pie crust, standard-type, frozen, ready-to-bake, enriched, baked calories (kcal)
| Calories for different serving sizes of pie crust, standard-type, frozen, ready-to-bake, enriched, baked | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 508 |
Extra Nutrition facts for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
| Protein per 100 calories ⓘ Shows how many grams of protein you get from 100 calories of this food, calculated as (protein in g ÷ calories) × 100. | 1.3 g |
| Calories per 10 g protein ⓘ Shows how many calories you need to eat from this food to get 10 g of protein, calculated as (calories ÷ protein in g) × 10. | 782 kcal |
| Weight per 100 calories ⓘ Shows how many grams of this food equal 100 kcal—higher grams mean a larger portion for the same calories. | 20 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 1.8 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
1.6mg of 15mg
11%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.9mg of 1mg
75%
Vitamin B2:
0.47mg of 1mg
36%
Vitamin B3:
10mg of 16mg
65%
Vitamin B5:
1.4mg of 5mg
27%
Vitamin B6:
0.14mg of 1mg
10%
Folate:
204µg of 400µg
51%
Vitamin B12:
0µg of 2µg
0%
Vitamin K:
23µg of 120µg
20%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 13%
6.5 g of 50 g
6.5 g (13% of DV )
Fats:
Daily Value: 44%
28.6 g of 65 g
28.6 g (44% of DV )
Carbs:
Daily Value: 19%
56.2 g of 300 g
56.2 g (19% of DV )
Water:
Daily Value: 0%
7.2 g of 2,000 g
7.2 g (0% of DV )
Other:
1.5 g
1.5 g
Protein quality breakdown
Tryptophan:
195mg of 280mg
70%
Threonine:
387mg of 1,050mg
37%
Isoleucine:
690mg of 1,400mg
49%
Leucine:
1380mg of 2,730mg
51%
Lysine:
423mg of 2,100mg
20%
Methionine:
315mg of 1,050mg
30%
Phenylalanine:
882mg of 1,750mg
50%
Valine:
870mg of 1,820mg
48%
Histidine:
342mg of 700mg
49%
Fat type information
Saturated fat:
9.3 g
Monounsaturated fat:
14 g
Polyunsaturated fat:
3.6 g
Carbohydrate type breakdown
Starch:
48 g
Sucrose:
0 g
Glucose:
0 g
Fructose:
0 g
Lactose:
0 g
Maltose:
0 g
Galactose:
0 g
Fiber content ratio for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
Sugar:
4.2 g
Fiber:
3.3 g
Other:
49 g
All nutrients for Pie crust, standard-type, frozen, ready-to-bake, enriched, baked per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 508kcal | 25% | 6% |
10.8 times more than Orange
|
| Protein | 6.5g | 15% | 56% |
2.3 times more than Broccoli
|
| Protein per 100 calories | 1.3g | N/A | 82% | |
| Calories per 10 g protein | 782kcal | N/A | 15% | |
| Weight per 100 calories | 20g | N/A | 94% | |
| Fats | 29g | 44% | 8% |
1.2 times less than Cheese
|
| Unsaturated / Saturated Fat ratio | 1.8 | N/A | 47% | |
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 53g | N/A | 18% |
Equal to Chocolate
|
| Carbs | 56g | 19% | 18% |
2 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Vitamin D* | 0 IU | 0% | 100% |
N/A
|
| Vitamin D | 0µg | 0% | 100% |
N/A
|
| Magnesium | 17mg | 4% | 61% |
8.2 times less than Almonds
|
| Calcium | 21mg | 2% | 49% |
6 times less than Milk
|
| Potassium | 114mg | 3% | 75% |
1.3 times less than Cucumber
|
| Iron | 2.8mg | 35% | 22% |
1.1 times more than Beef broiled
|
| Sugar | 4.2g | N/A | 30% |
2.1 times less than Coca-Cola
|
| Fiber | 3.3g | 13% | 18% |
1.4 times more than Orange
|
| Copper | 0.1mg | 11% | 40% |
1.5 times less than Shiitake
|
| Zinc | 0.51mg | 5% | 61% |
12.4 times less than Beef broiled
|
| Starch | 48g | 20% | 2% |
3.2 times more than Potato
|
| Phosphorus | 82mg | 12% | 63% |
2.2 times less than Chicken meat
|
| Sodium | 467mg | 20% | 22% |
Equal to White bread
|
| Vitamin E | 0.54mg | 4% | 23% |
2.7 times less than Kiwi
|
| Selenium | 6.8µg | 12% | 46% | |
| Vitamin B1 | 0.3mg | 25% | 21% |
1.1 times more than Pea raw
|
| Vitamin B2 | 0.16mg | 12% | 50% |
1.2 times more than Avocado
|
| Vitamin B3 | 3.5mg | 22% | 40% |
2.8 times less than Turkey meat
|
| Vitamin B5 | 0.46mg | 9% | 36% |
2.5 times less than Sunflower seeds
|
| Vitamin B6 | 0.05mg | 3% | 71% |
2.6 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 7.8µg | 7% | 12% |
13 times less than Broccoli
|
| Folate | 68µg | 17% | 16% |
1.1 times more than Brussels sprouts
|
| Choline | 13mg | 2% | 37% | |
| Saturated fat | 9.3g | 46% | 10% |
1.6 times more than Beef broiled
|
| Monounsaturated fat | 14g | N/A | 6% |
1.4 times more than Avocado
|
| Polyunsaturated fat | 3.6g | N/A | 15% |
13.2 times less than Walnut
|
| Tryptophan | 0.07mg | 0% | 42% |
4.7 times less than Chicken meat
|
| Threonine | 0.13mg | 0% | 47% |
5.6 times less than Beef broiled
|
| Isoleucine | 0.23mg | 0% | 43% |
4 times less than Salmon raw
|
| Leucine | 0.46mg | 0% | 42% |
5.3 times less than Tuna Bluefin
|
| Lysine | 0.14mg | 0% | 48% |
3.2 times less than Tofu
|
| Methionine | 0.11mg | 0% | 42% |
1.1 times more than Quinoa
|
| Phenylalanine | 0.29mg | 0% | 42% |
2.3 times less than Egg
|
| Valine | 0.29mg | 0% | 43% |
7 times less than Soybean raw
|
| Histidine | 0.11mg | 0% | 44% |
6.6 times less than Turkey meat
|
| Caffeine | 0mg | 0% | 100% | |
| Omega-3 - EPA | 0g | N/A | 100% |
N/A
|
| Omega-3 - DHA | 0g | N/A | 100% |
N/A
|
| Omega-3 - ALA | 0.14g | N/A | 7% |
66.2 times less than Canola oil
|
| Omega-3 - DPA | 0g | N/A | 100% |
N/A
|
| Omega-6 - Gamma-linoleic acid | 0g | N/A | 100% | |
| Omega-6 - Eicosadienoic acid | 0.09g | N/A | 1% |
Check out similar food or compare with current
NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 508
% Daily Value*
44%
Total Fat
29g
42%
Saturated Fat 9.3g
0
Trans Fat
0g
0
Cholesterol 0mg
20%
Sodium 467mg
19%
Total Carbohydrate
56g
13%
Dietary Fiber
3.3g
Total Sugars 0g
Includes ? g Added Sugars
Protein
6.5g
Vitamin D
0mcg
0
Calcium
21mg
2.1%
Iron
2.8mg
35%
Potassium
114mg
3.4%
*
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.