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Nutrition - Facts for Chicken pot pie, frozen entree, prepared
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Chicken pot pie, frozen entree, prepared.
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Chicken pot pie, frozen entree, prepared

Calories 214 Calories from Fat 95
(44%)
 [1]
% Total Quantity
Total Fat 11g 11%
Saturated Fat 4g 4%
Trans Fat g %
Cholesterol 24mg 0.02%
Sodium 380mg 0.38%
Potassium 124mg 0.12%
Total Carbohydrate 23g 23%
Protein 6g 6%


NutrientQuantityUnits
Alanine 0.27 g
Alcohol, ethyl 0.00 g
Arginine 0.31 g
Ash 1.37 g
Aspartic acid 0.42 g
Betaine 15.70 mg
Caffeine 0.00 mg
Calcium, Ca 29.00 mg
Carbohydrate, by difference 23.03 g
Carotene, alpha 230.00 mcg
Carotene, beta 500.00 mcg
Cholesterol 24.00 mg
Choline, total 18.40 mg
Copper, Cu 0.03 mg
Cryptoxanthin, beta 12.00 mcg
Cystine 0.09 g
Dihydrophylloquinone 0.00 mcg
Energy 214.00 kcal
Energy 895.00 kJ
Fatty acids, total monounsaturated 3.70 g
Fatty acids, total polyunsaturated 1.39 g
Fatty acids, total saturated 3.61 g
Fiber, total dietary 1.20 g
Folate, DFE 50.00 mcg_DFE
Folate, food 12.00 mcg
Folate, total 35.00 mcg
Folic acid 22.00 mcg
Fructose 0.10 g
Glucose (dextrose) 0.75 g
Glutamic acid 1.32 g
Glycine 0.24 g
Histidine 0.17 g
Iron, Fe 1.10 mg
Isoleucine 0.22 g
Lactose 0.69 g
Leucine 0.42 g
Lutein + zeaxanthin 48.00 mcg
Lycopene 0.00 mcg
Lysine 0.31 g
Magnesium, Mg 14.00 mg
Maltose 1.83 g
Manganese, Mn 0.22 mg
Menaquinone-4 6.10 mcg
Methionine 0.10 g
Niacin 2.23 mg
Pantothenic acid 0.47 mg
Phenylalanine 0.24 g
Phosphorus, P 82.00 mg
Potassium, K 124.00 mg
Proline 0.53 g
Protein 6.08 g
Retinol 4.00 mcg
Riboflavin 0.11 mg
Selenium, Se 7.10 mcg
Serine 0.24 g
Sodium, Na 380.00 mg
Starch 14.80 g
Sucrose 0.44 g
Sugars, total 3.81 g
Theobromine 0.00 mg
Thiamin 0.23 mg
Threonine 0.21 g
Tocopherol, beta 0.03 mg
Tocopherol, delta 0.02 mg
Tocopherol, gamma 0.33 mg
Total lipid (fat) 10.83 g
Tryptophan 0.07 g
Tyrosine 0.17 g
Valine 0.25 g
Vitamin A, IU 1053.00 IU
Vitamin A, RAE 55.00 mcg_RAE
Vitamin B-12 0.32 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.12 mg
Vitamin C, total ascorbic acid 0.30 mg
Vitamin D 4.00 IU
Vitamin D (D2 + D3) 0.10 mcg
Vitamin E (alpha-tocopherol) 0.16 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 1.60 mcg
Water 58.68 g
Zinc, Zn 0.56 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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