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Nutrition - Facts for Beef Pot Pie, frozen entree, prepared
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Beef Pot Pie, frozen entree, prepared.
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per 100 grams
per common measure #1
per common measure #2



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Beef Pot Pie, frozen entree, prepared


Calories 220 Calories from Fat 100
(45%)
[1]

% Total Quantity

Total Fat 11g 11%

Saturated Fat 4g 4%

Trans Fat g %

Cholesterol 21mg 0.02%

Sodium 365mg 0.37%

Potassium 115mg 0.12%

Total Carbohydrate 22g 22%

Protein 7g 7%



NutrientQuantityUnits
Alanine 0.37 g
Arginine 0.40 g
Ash 1.26 g
Aspartic acid 0.54 g
Betaine 14.10 mg
Calcium, Ca 14.00 mg
Carbohydrate, by difference 22.05 g
Cholesterol 21.00 mg
Choline, total 19.60 mg
Copper, Cu 0.03 mg
Cystine 0.11 g
Dihydrophylloquinone 3.30 mcg
Energy 220.00 kcal
Energy 919.00 kJ
Fatty acids, total monounsaturated 5.31 g
Fatty acids, total polyunsaturated 1.46 g
Fatty acids, total saturated 4.15 g
Fiber, total dietary 0.80 g
Folate, DFE 28.00 mcg_DFE
Folate, food 3.00 mcg
Folate, total 18.00 mcg
Folic acid 15.00 mcg
Fructose 0.08 g
Glucose (dextrose) 0.77 g
Glutamic acid 1.55 g
Glycine 0.37 g
Histidine 0.19 g
Iron, Fe 1.25 mg
Isoleucine 0.27 g
Lactose 0.00 g
Leucine 0.52 g
Lysine 0.42 g
Magnesium, Mg 13.00 mg
Maltose 1.66 g
Manganese, Mn 0.21 mg
Menaquinone-4 2.20 mcg
Methionine 0.13 g
Niacin 1.63 mg
Pantothenic acid 0.14 mg
Phenylalanine 0.30 g
Phosphorus, P 67.00 mg
Potassium, K 115.00 mg
Proline 0.55 g
Protein 7.25 g
Riboflavin 0.09 mg
Selenium, Se 5.30 mcg
Serine 0.29 g
Sodium, Na 365.00 mg
Starch 14.13 g
Sucrose 0.32 g
Thiamin 0.20 mg
Threonine 0.27 g
Tocopherol, beta 0.03 mg
Tocopherol, delta 0.13 mg
Tocopherol, gamma 0.71 mg
Total lipid (fat) 11.39 g
Tryptophan 0.08 g
Tyrosine 0.20 g
Valine 0.32 g
Vitamin B-12 0.32 mcg
Vitamin B-6 0.13 mg
Vitamin C, total ascorbic acid 0.30 mg
Vitamin E (alpha-tocopherol) 0.26 mg
Vitamin K (phylloquinone) 2.70 mcg
Water 58.05 g
Zinc, Zn 1.10 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Mushroom Council. "National Food and Nutrient Analysis Program Wave 9b". 2004 Dublin CA

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