Pie shell Nutrition

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Nutrition Facts

Serving Size

1 pie crust (average weight of 1 baked crust) (154g)

Amount per serving

Calories

782

% Daily Value *

Total Fat 44g

56%

Saturated Fat 14.3g

71%

Trans Fat

Cholesterol 0mg

Sodium 719mg

31%

Total Carbohydrate 86.6g

31%

Dietary Fiber 5.1g

18%

Total Sugars 6.5g

Protein 10g

Vitamin D 0 IU

Calcium 32mg

Iron 4mg

24%

Potassium 176mg

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.

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Using default Daily Values from FDA.

Detailed Nutrient Information

Vitamin C

0 mg

Thiamin

39%

0.46 mg

Riboflavin

18%

0.24 mg

Niacin

33%

5.31 mg

Pantothenic Acid

14%

0.7 mg

Vitamin B6

0.07 mg

Folate

105 mcg

Folic Acid

75.5 mcg

Food Folate

29.3 mcg

Fortified Folate

157 mcg

Choline

20.6 mg

Betaine

64.7 mg

Vitamin B12

0 mcg

Added Vitamin B12

0 mcg

Biotin

—

Vitamin A

0 mcg

Retinol

0 mcg

Beta Carotene

0 mcg

Alpha Carotene

0 mcg

Beta Cryptoxanthin

0 mcg

Vitamin A IU

0 IU

Lycophene

0 mcg

Lutein and Zeaxanthin

1.54 mcg

Vitamin E

0.83 mg

Added Vitamin E

0 mg

Beta Tocopherol

0.14 mg

Gamma Tocopherol

8.18 mg

Delta Tocopherol

2.53 mg

Alpha Tocotreniol

0.03 mg

Beta Tocotreniol

0 mg

Gamma Tocotreniol

0.02 mg

Delta Tocotreniol

0 mg

Vitamin D2 and D3

0 mcg

Vitamin D2

—

Vitamin D3

—

Vitamin D

0 IU

Vitamin K

10%

12 mcg

Dihydrophylloquinone

—

Menaquinone-4

—

Calcium

32.3 mg

Iron

24%

4.31 mg

Magnesium

26.2 mg

Phosphorus

10%

126 mg

Potassium

176 mg

Sodium

31%

719 mg

Zinc

0.79 mg

Copper

17%

0.15 mg

Manganese

—

Selenium

19%

10.5 mcg

Fluoride

—

Iodine

—

Fat

56%

44 g

Saturated Fat

71%

14.3 g

Butyric Acid

0 g

Caproic Acid

0 g

Caprylic Acid

0 g

Capric Acid

0 g

Lauric Acid

0 g

Tridecylic Acid

—

Myristic Acid

0.41 g

Pentadecylic Acid

0 g

Palmitic Acid

8.28 g

Margaric Acid

0.13 g

Stearic Acid

5.29 g

Arachidic Acid

0.12 g

Behenic Acid

0.06 g

Lignoceric Acid

—

Monounsaturated Fat

20.9 g

Myristoleic Acid

0 g

Pentadecenoic Acid

0 g

Hexadec-9-enoic Acid

0.63 g

Palmitoleic Acid

—

Trans Hexadec 9 Enoic Acid

—

Heptadecylic Acid

0 g

Octadec-9-enoic Acid

20 g

Oleic Acid

—

Elaidic Acid

—

Vaccenic Acid

—

Gondoic Acid

0.24 g

Docos-13-enoic Acid

0 g

Erucic Acid

—

Brassidic Acid

—

Nervonic Acid

—

Polyunsaturated Fat

5.49 g

9,12-octadecadienoic Acid

5.11 g

Linoleic Acid

—

Conjugated Linoleic Acids (CLAs)

—

Linolelaidic Acid

—

9-trans-12-cis-Linoleic Acid

—

Trans Linoleic Acid

—

Linolenic Acid

0.21 g

Alpha Linolenic Acid (ALA)

0.21 g

Gamma Linolenic Acid (GLA)

0 g

Punicinic Acid

—

Paranaric Acid

0 g

Eicosadienoic Acid

0.14 g

Icosatrienioc Acid

0 g

Eicosatrienoic Acid (ETE)

—

Dihomo Gamma Linolenic Acid (DGLA)

—

Eicosatetraenoic Acid (ETA)

0.03 g

Arachidonic Acid (AA)

—

Eicosapentaenoic Acid (EPA)

0 g

Heneicosapentaenoic Acid (HPA)

—

Adrenic Acid (AdA)

—

Docosapentanoic Acid (DPA)

0 g

Docosahexanoic Acid (DHA)

0 g

Trans Fat

—

Trans Monoenoic Fat

—

Trans Polyenoic Fat

—

Cholesterol

0 mg

Phytosterols

—

Stigmasterols

—

Campesterol

—

Beta Sitosterol

—

Protein

20%

10 g

Tryptophan

0.1 g

Threonine

0.2 g

Isoleucine

0.35 g

Leucine

0.71 g

Lysine

0.22 g

Methionine

0.16 g

Cystine

0.21 g

Phenylalanine

0.45 g

Tyrosine

0.22 g

Valine

0.45 g

Arginine

0.36 g

Histidine

0.18 g

Alanine

0.31 g

Aspartic Acid

0.47 g

Glutamic Acid

3.32 g

Glycine

0.38 g

Proline

1.23 g

Serine

0.51 g

Hydroxyproline

0 g

Carbohydrates

31%

86.6 g

Fibre

18%

5.08 g

Soluble Fibre

—

Insoluble Fibre

—

Sugar

6.51 g

Added Sugar

—

Sucrose

—

Glucose

—

Fructose

—

Lactose

—

Maltose

—

Galactose

—

Sugar Alcohols

—

Starch

74.4 g

Calories

782 kcal

Water

11.1 g

Ash

2.29 g

Theobromine

0 mg

Caffeine

0 mg

Alcohol

0 g

Serving Sizes

1 pie crust (average weight of 1 baked crust) (154 g)

Nutrient Sources ^‡

Excellent source of Thiamin
Excellent source of Niacin
Excellent source of Sodium
Good source of Riboflavin
Good source of Iron
Good source of Copper
Good source of Selenium

‡ - As defined by Health Canada guidelines.

Nutrition Facts Source: USDA

Macronutrient Profile

Proportions of Macros

Summary:

Low Protein
High Fat
Moderate Carbs

Foods with similar macro profiles:

Profile of Protein in Item

Recommended Protein Powder

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Essential Amino Acids

Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.

Protein Quality Score: 46% ^†

Limiting Amino Acid: Lysine

Some foods that are a good source of Lysine include eggs, meat (specifically red meat, lamb, pork, and poultry), soy, beans and peas, cheese (particularly Parmesan), and certain fish (such as cod and sardines).

† - Not adjusted for digestibility. For more information, see the protein digestibility tables.

100g of Pie shell contains 6.5g of protein, which is about the same as 1.1 eggs, 0.2 chicken breasts, or 0.5 cups (126g) of black beans.

Profile of Carbohydrates in Item

Fraction of Carbs by Type

* Other includes oligosaccharides and other polysaccharides.

Estimated Net Carbs:

81.5g per 1 pie crust (average weight of 1 baked crust)

High in Fiber.

Helps with satiety

Profile of Fat in Item

Types of Fats

High in Saturated Fat.

Too much can raise LDL ("bad") cholesterol

Zero Trans Fat.

Low in Cholesterol.

Pie shell

Daily Value Calculator

Detailed Nutrient Information

Vitamins

Minerals

Fats and Fatty Acids

Proteins and Amino Acids

Carbohydrates and Sugars

Other

Serving Sizes

Nutrient Sources ‡

Macronutrient Profile

Proportions of Macros

Profile of Protein in Item

Essential Amino Acids

Profile of Carbohydrates in Item

Fraction of Carbs by Type

Profile of Fat in Item

Types of Fats

Nutrient Sources ^‡