Pie Crust
Pie crust, refrigerated, regular, unbaked
445 kcal
Energy
25.5 g
Fat
9.6 g
Saturates
1.0 g
Salt
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 445 (1864 kJ) | |
from Carbohydrate | 204 (856 kJ) | |
from Fat | 229 (959 kJ) | |
from Protein | 12 (50 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 51.1 g | |
Dietary Fiber | 1.8 g | |
Starch | 44.9 g | |
Sugars | ~ | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 25.5 g | |
Saturated Fat | 9.6 g | |
Butyric Acid | ~ | |
Caproic Acid | ~ | |
Caprylic Acid | 0.0 mg | |
Capric Acid | 0.0 mg | |
Lauric Acid | 0.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 342.0 mg | |
Pentadecanoic Acid | 0.0 mg | |
Palmitic Acid | 5,683.0 mg | |
Margaric Acid | 96.0 mg | |
Stearic Acid | 3,412.0 mg | |
Arachidic Acid | 63.0 mg | |
Behenic Acid | 0.0 mg | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 10.2 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | 0.0 mg | |
Palmitoleic Acid | 532.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | ~ | |
Oleic Acid | 9,493.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | 181.0 mg | |
Erucic Acid | ~ | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 3.3 g | |
Linoleic Acid | 2,998.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 131.0 mg | |
alpha-Linolenic Acid | 131.0 mg | |
gamma-Linolenic acid | 0.0 mg | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | 122.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 41.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | ~ | |
Clupanodonic Acid | ~ | |
Docosahexaenoic Acid | ~ | |
Trans Fat | ~ | |
Omega-3 Fatty Acids | 131.0 mg | |
Omega-6 Fatty Acids | 2,998.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | ~ | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 3.0 g | |
Essential Aminos | ||
Histidine | 50.0 mg | |
Isoleucine | 100.0 mg | |
Leucine | 185.0 mg | |
Lysine | 77.0 mg | |
Methionine | 39.0 mg | |
Phenylalanine | 120.0 mg | |
Threonine | 50.0 mg | |
Tryptophan | 25.0 mg | |
Valine | 125.0 mg | |
Non-essential Aminos | ||
Alanine | 85.0 mg | |
Arginine | 89.0 mg | |
Aspartic Acid | 137.0 mg | |
Cystine | 41.0 mg | |
Glutamic Acid | 921.0 mg | |
Glycine | 106.0 mg | |
Proline | 378.0 mg | |
Serine | 131.0 mg | |
Tyrosine | 50.0 mg |
Other Nutrients % Daily Value | |
---|---|
Alcohol | ~ |
Water | 19.3 g |
Ash | 1.2 g |
Caffiene | ~ |
Theobromine | ~ |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | ~ | |
Vitamin B1 (thiamine) | 0.1 mg | |
Vitamin B2 (riboflavin) | 0.1 mg | |
Vitamin B3 (niacin) | 1.1 mg | |
Vitamin B5 (pantothenic acid) | 0.3 mg | |
Vitamin B6 (pyridoxine) | 0.0 mg | |
Vitamin B9 (folate) | 25 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | ~ | |
Vitamin D | ~ | |
Vitamin E | 0 IU | |
Vitamin K | 0 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 10.0 mg | |
Copper | 0.0 mg | |
Fluoride | ~ | |
Iron | 1.0 mg | |
Magnesium | 8.0 mg | |
Manganese | 0.2 mg | |
Phosphorus | 45.0 mg | |
Potassium | 73.0 mg | |
Sodium | 409.0 mg | |
Zinc | 0.2 mg |
About Pie Crust
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Read More
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.