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Pie crust, refrigerated, regular, baked
Calories 506 |
Calories from Fat 251 |
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[1] |
Total Carbohydrate 59g |
59% |
Nutrient | Quantity | Units |
Alanine | 0.10 | g | Arginine | 0.11 | g | Ash | 1.42 | g | Aspartic acid | 0.16 | g | Calcium, Ca | 12.00 | mg | Carbohydrate, by difference | 58.52 | g | Copper, Cu | 0.05 | mg | Cystine | 0.07 | g | Dihydrophylloquinone | 0.00 | mcg | Energy | 2117.00 | kJ | Energy | 506.00 | kcal | Fatty acids, total monounsaturated | 11.81 | g | Fatty acids, total polyunsaturated | 3.76 | g | Fatty acids, total saturated | 11.09 | g | Fiber, total dietary | 1.40 | g | Folate, DFE | 47.00 | mcg_DFE | Folate, food | 11.00 | mcg | Folate, total | 32.00 | mcg | Folic acid | 21.00 | mcg | Glutamic acid | 1.09 | g | Glycine | 0.13 | g | Histidine | 0.06 | g | Hydroxyproline | 0.00 | g | Iron, Fe | 1.15 | mg | Isoleucine | 0.12 | g | Leucine | 0.22 | g | Lysine | 0.07 | g | Magnesium, Mg | 9.00 | mg | Manganese, Mn | 0.21 | mg | Menaquinone-4 | 4.50 | mcg | Methionine | 0.05 | g | Niacin | 1.28 | mg | Pantothenic acid | 0.29 | mg | Phenylalanine | 0.14 | g | Phosphorus, P | 52.00 | mg | Potassium, K | 83.00 | mg | Proline | 0.44 | g | Protein | 3.41 | g | Riboflavin | 0.04 | mg | Selenium, Se | 4.50 | mcg | Serine | 0.17 | g | Sodium, Na | 472.00 | mg | Starch | 51.85 | g | Thiamin | 0.14 | mg | Threonine | 0.07 | g | Tocopherol, beta | 0.01 | mg | Tocopherol, delta | 0.03 | mg | Tocopherol, gamma | 0.15 | mg | Total lipid (fat) | 28.69 | g | Tryptophan | 0.04 | g | Tyrosine | 0.07 | g | Valine | 0.14 | g | Vitamin B-12 | 0.00 | mcg | Vitamin B-6 | 0.02 | mg | Vitamin E (alpha-tocopherol) | 0.05 | mg | Vitamin K (phylloquinone) | 0.40 | mcg | Water | 7.96 | g | Zinc, Zn | 0.22 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 8i". 2004 Beltsville MD
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