Pie crust, standard-type, prepared from recipe, 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, prepared from recipe, baked
| Calories ⓘ Calories for selected serving | 527 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 | 46 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. | 3.7 (acidic) |
Monounsaturated fat ⓘHigher in Monounsaturated fat content than 95% of foods
Polyunsaturated fat ⓘHigher in Polyunsaturated fat content than 95% of foods
Calories ⓘHigher in Calories content than 95% of foods
Fats ⓘHigher in Fats content than 94% of foods
Folic acid (B9) ⓘHigher in Folic acid (B9) content than 94% of foods
Pie crust, standard-type, prepared from recipe, baked calories (kcal)
| Calories for different serving sizes of pie crust, standard-type, prepared from recipe, baked | Calories | Weight |
|---|---|---|
| Calories in 100 grams | 527 | |
| Calories in 1 crust, single 9" | 949 | 180 g |
Extra Nutrition facts for Pie crust, standard-type, prepared from recipe, 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. | 1.2 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. | 823 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. | 19 g |
| Unsaturated / Saturated Fat ratio ⓘ (monounsaturated + polyunsaturated) / saturated, ≥2 broadly recommended by major guidelines for heart health | 2.8 |
Mineral coverage chart
Mineral chart - relative view
Vitamin coverage chart
Vitamin A:
0µg of 900µg
0%
Vitamin E:
0.93mg of 15mg
6.2%
Vitamin D:
0µg of 20µg
0%
Vitamin C:
0mg of 90mg
0%
Vitamin B1:
1.2mg of 1mg
98%
Vitamin B2:
0.83mg of 1mg
64%
Vitamin B3:
9.9mg of 16mg
62%
Vitamin B5:
0.53mg of 5mg
11%
Vitamin B6:
0.08mg of 1mg
5.8%
Folate:
201µg of 400µg
50%
Vitamin B12:
0µg of 2µg
0%
Vitamin K:
44µg of 120µg
37%
Vitamin chart - relative view
Macronutrients chart
Protein:
Daily Value: 13%
6.4 g of 50 g
6.4 g (13% of DV )
Fats:
Daily Value: 53%
34.6 g of 65 g
34.6 g (53% of DV )
Carbs:
Daily Value: 16%
47.5 g of 300 g
47.5 g (16% of DV )
Water:
Daily Value: 0%
9.8 g of 2,000 g
9.8 g (0% of DV )
Other:
1.7 g
1.7 g
Protein quality breakdown
Tryptophan:
237mg of 280mg
85%
Threonine:
525mg of 1,050mg
50%
Isoleucine:
666mg of 1,400mg
48%
Leucine:
1326mg of 2,730mg
49%
Lysine:
426mg of 2,100mg
20%
Methionine:
342mg of 1,050mg
33%
Phenylalanine:
972mg of 1,750mg
56%
Valine:
774mg of 1,820mg
43%
Histidine:
429mg of 700mg
61%
Fat type information
Saturated fat:
8.6 g
Monounsaturated fat:
15 g
Polyunsaturated fat:
9.1 g
Fiber content ratio for Pie crust, standard-type, prepared from recipe, baked
Sugar:
0.17 g
Fiber:
1.7 g
Other:
46 g
All nutrients for Pie crust, standard-type, prepared from recipe, baked per 100g
| Nutrient | Value | DV% | In TOP % of foods | Comparison |
| Vitamin A | 0µg | 0% | 100% | |
| Calories | 527kcal | 26% | 5% |
11.2 times more than Orange
|
| Protein per 100 calories | 1.2g | N/A | 83% | |
| Calories per 10 g protein | 823kcal | N/A | 14% | |
| Weight per 100 calories | 19g | N/A | 96% | |
| Protein | 6.4g | 15% | 56% |
2.3 times more than Broccoli
|
| Unsaturated / Saturated Fat ratio | 2.8 | N/A | 29% | |
| Fats | 35g | 53% | 6% |
Equal to Cheese
|
| Vitamin C | 0mg | 0% | 100% |
N/A
|
| Net carbs | 46g | N/A | 20% |
1.2 times less than Chocolate
|
| Carbs | 48g | 16% | 22% |
1.7 times more than Rice
|
| Cholesterol | 0mg | 0% | 100% |
N/A
|
| Magnesium | 14mg | 3% | 67% |
10 times less than Almonds
|
| Calcium | 10mg | 1% | 73% |
12.5 times less than Milk
|
| Potassium | 67mg | 2% | 85% |
2.2 times less than Cucumber
|
| Iron | 2.9mg | 36% | 21% |
1.1 times more than Beef broiled
|
| Sugar | 0.17g | N/A | 54% |
52.8 times less than Coca-Cola
|
| Fiber | 1.7g | 7% | 34% |
1.4 times less than Orange
|
| Copper | 0.09mg | 10% | 43% |
1.6 times less than Shiitake
|
| Zinc | 0.44mg | 4% | 65% |
14.3 times less than Beef broiled
|
| Phosphorus | 67mg | 10% | 66% |
2.7 times less than Chicken meat
|
| Sodium | 542mg | 24% | 18% |
1.1 times more than White bread
|
| Vitamin E | 0.31mg | 2% | 34% |
4.7 times less than Kiwi
|
| Manganese | 0.43mg | 19% | 16% | |
| Selenium | 21µg | 38% | 26% | |
| Vitamin B1 | 0.39mg | 33% | 15% |
1.5 times more than Pea raw
|
| Vitamin B2 | 0.28mg | 21% | 23% |
2.1 times more than Avocado
|
| Vitamin B3 | 3.3mg | 21% | 41% |
2.9 times less than Turkey meat
|
| Vitamin B5 | 0.18mg | 4% | 58% |
6.4 times less than Sunflower seeds
|
| Vitamin B6 | 0.03mg | 2% | 79% |
4.8 times less than Oats
|
| Vitamin B12 | 0µg | 0% | 100% |
N/A
|
| Vitamin K | 15µg | 12% | 8% |
6.9 times less than Broccoli
|
| Folate | 67µg | 17% | 16% |
1.1 times more than Brussels sprouts
|
| Choline | 6.2mg | 1% | 45% | |
| Saturated fat | 8.6g | 43% | 11% |
1.5 times more than Beef broiled
|
| Monounsaturated fat | 15g | N/A | 5% |
1.5 times more than Avocado
|
| Polyunsaturated fat | 9.1g | N/A | 5% |
5.2 times less than Walnut
|
| Tryptophan | 0.08mg | 0% | 40% |
3.9 times less than Chicken meat
|
| Threonine | 0.18mg | 0% | 44% |
4.1 times less than Beef broiled
|
| Isoleucine | 0.22mg | 0% | 43% |
4.1 times less than Salmon raw
|
| Leucine | 0.44mg | 0% | 42% |
5.5 times less than Tuna Bluefin
|
| Lysine | 0.14mg | 0% | 48% |
3.2 times less than Tofu
|
| Methionine | 0.11mg | 0% | 41% |
1.2 times more than Quinoa
|
| Phenylalanine | 0.32mg | 0% | 41% |
2.1 times less than Egg
|
| Valine | 0.26mg | 0% | 44% |
7.9 times less than Soybean raw
|
| Histidine | 0.14mg | 0% | 42% |
5.2 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 - 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 527
% Daily Value*
53%
Total Fat
35g
39%
Saturated Fat 8.6g
0
Trans Fat
0g
0
Cholesterol 0mg
24%
Sodium 542mg
16%
Total Carbohydrate
48g
6.8%
Dietary Fiber
1.7g
Total Sugars 0g
Includes ? g Added Sugars
Protein
6.4g
Vitamin D
0mcg
0
Calcium
10mg
1%
Iron
2.9mg
36%
Potassium
67mg
2%
*
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.