Pie crust, standard-type, frozen, ready-to-bake, unenriched 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, unenriched
| Calories ⓘ Calories for selected serving | 457 kcal |
| Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols | 43 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) |
Fats ⓘHigher in Fats content than 93% of foods
Calories ⓘHigher in Calories content than 90% of foods
Polyunsaturated fat ⓘHigher in Polyunsaturated fat content than 89% of foods
Monounsaturated fat ⓘHigher in Monounsaturated fat content than 87% of foods
Sodium ⓘHigher in Sodium content than 83% of foods
Pie crust, standard-type, frozen, ready-to-bake, unenriched calories (kcal)
| Calories for different serving sizes of pie crust, standard-type, frozen, ready-to-bake, unenriched | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 457 | |
| Calories in 1 crust, single 9" | 649 | 142 g |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0mg of 15mg
0%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
0.15mg of 1mg
13%
Vitamin B2:
0.03mg of 1mg
2.3%
Vitamin B3:
1.7mg of 16mg
10%
Vitamin B5:
0.69mg of 5mg
14%
Vitamin B6:
0.21mg of 1mg
16%
Folate:
30µg of 400µg
7.5%
Vitamin B12:
0.09µg of 2µg
3.8%
Choline:
0mg of 550mg
0%
Vitamin K:
0µg of 120µg
0%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 8%
3.9 g of 50 g
3.9 g (8% of DV )
Fats:
Daily Value: 45%
29.2 g of 65 g
29.2 g (45% of DV )
Carbs:
Daily Value: 15%
44.1 g of 300 g
44.1 g (15% of DV )
Water:
Daily Value: 1%
21 g of 2,000 g
21 g (1% of DV )
Other:
1.8 g
1.8 g
Protein quality breakdown
Tryptophan:
168mg of 280mg
60%
Threonine:
336mg of 1,050mg
32%
Isoleucine:
450mg of 1,400mg
32%
Leucine:
801mg of 2,730mg
29%
Lysine:
420mg of 2,100mg
20%
Methionine:
195mg of 1,050mg
19%
Phenylalanine:
546mg of 1,750mg
31%
Valine:
516mg of 1,820mg
28%
Histidine:
237mg of 700mg
34%
Fat type information
Saturated fat:
4.4 g
Monounsaturated fat:
12 g
Polyunsaturated fat:
11 g
Fiber content ratio for Pie crust, standard-type, frozen, ready-to-bake, unenriched
Sugar:
0 g
Fiber:
0.9 g
Other:
43 g
All nutrients for Pie crust, standard-type, frozen, ready-to-bake, unenriched per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 457kcal | 23% | 10% |
9.7 times more than Orange
|
| Protein | 3.9g | 9% | 66% |
1.4 times more than Broccoli
|
| Fats | 29g | 45% | 7% |
1.1 times less than Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 43g | N/A | 21% |
1.3 times less than Chocolate
|
| Carbs | 44g | 15% | 23% |
1.6 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 16mg | 4% | 71% |
8.8 times less than Almonds
|
| Calcium | 18mg | 2% | 57% |
6.9 times less than Milk
|
| Potassium | 98mg | 3% | 83% |
1.5 times less than Cucumber
|
| Iron | 0.38mg | 5% | 81% |
6.8 times less than Beef broiled
|
| Fiber | 0.9g | 4% | 51% |
2.7 times less than Orange
|
| Copper | 0.07mg | 8% | 71% |
2.1 times less than Shiitake
|
| Zinc | 0.3mg | 3% | 80% |
21 times less than Beef broiled
|
| Phosphorus | 53mg | 8% | 76% |
3.4 times less than Chicken meat
|
| Sodium | 576mg | 25% | 17% |
1.2 times more than White bread
|
| Manganese | 0.55mg | 24% | 37% | |
| Vitamin B1 | 0.05mg | 4% | 72% |
5.3 times less than Pea raw
|
| Vitamin B2 | 0.01mg | 1% | 95% |
13 times less than Avocado
|
| Vitamin B3 | 0.55mg | 3% | 77% |
17.4 times less than Turkey meat
|
| Vitamin B5 | 0.23mg | 5% | 79% |
4.9 times less than Sunflower seeds
|
| Vitamin B6 | 0.07mg | 5% | 72% |
1.7 times less than Oats
|
| Vitamin B12 | 0.03µg | 1% | 65% |
23.3 times less than Pork
|
| Folate | 10µg | 3% | 62% |
6.1 times less than Brussels sprouts
|
| Saturated fat | 4.4g | 22% | 28% |
1.4 times less than Beef broiled
|
| Monounsaturated fat | 12g | N/A | 13% |
1.3 times more than Avocado
|
| Polyunsaturated fat | 11g | N/A | 11% |
4.3 times less than Walnut
|
| Tryptophan | 0.06mg | 0% | 85% |
5.4 times less than Chicken meat
|
| Threonine | 0.11mg | 0% | 89% |
6.4 times less than Beef broiled
|
| Isoleucine | 0.15mg | 0% | 88% |
6.1 times less than Salmon raw
|
| Leucine | 0.27mg | 0% | 88% |
9.1 times less than Tuna Bluefin
|
| Lysine | 0.14mg | 0% | 89% |
3.2 times less than Tofu
|
| Methionine | 0.07mg | 0% | 87% |
1.5 times less than Quinoa
|
| Phenylalanine | 0.18mg | 0% | 86% |
3.7 times less than Egg
|
| Valine | 0.17mg | 0% | 88% |
11.8 times less than Soybean raw
|
| Histidine | 0.08mg | 0% | 88% |
9.5 times less than Turkey meat
|
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NUTRITION FACTS LABEL
Nutrition Facts
___servings per container
Serving Size ______________
Serving Size ______________
Amount Per 100g
Calories 457
% Daily Value*
45%
Total Fat
29g
20%
Saturated Fat 4.4g
0
Trans Fat
0g
0
Cholesterol 0mg
25%
Sodium 576mg
15%
Total Carbohydrate
44g
3.6%
Dietary Fiber
0.9g
Total Sugars 0g
Includes ? g Added Sugars
Protein
3.9g
Vitamin D
0mcg
0
Calcium
18mg
1.8%
Iron
0.38mg
4.8%
Potassium
98mg
2.9%
*
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.