Pie Crust
Pie crust, standard-type, frozen, ready-to-bake, enriched
456 kcal
Energy
26.1 g
Fat
8.2 g
Saturates
1.0 g
Salt
Caloric Ratio
Nutrition
Calories % Daily Value | ||
---|---|---|
Total Calories | 456 (1910 kJ) | |
from Carbohydrate | 194 (814 kJ) | |
from Fat | 235 (982 kJ) | |
from Protein | 25 (103 kJ) | |
from Alcohol | 0 (0 kJ) |
Carbohydrates % Daily Value | ||
---|---|---|
Total Carbohydrates | 48.6 g | |
Dietary Fiber | 2.5 g | |
Starch | 44.1 g | |
Sugars | ~ | |
Sucrose | ~ | |
Glucose | ~ | |
Fructose | ~ | |
Lactose | ~ | |
Maltose | ~ | |
Galactose | ~ |
Fats & Fatty Acids % Daily Value | ||
---|---|---|
Total Fat | 26.1 g | |
Saturated Fat | 8.2 g | |
Butyric Acid | 1.0 mg | |
Caproic Acid | 0.0 mg | |
Caprylic Acid | 0.0 mg | |
Capric Acid | 0.0 mg | |
Lauric Acid | 0.0 mg | |
Tridecylic Acid | ~ | |
Myristic Acid | 232.0 mg | |
Pentadecanoic Acid | 0.0 mg | |
Palmitic Acid | 4,705.0 mg | |
Margaric Acid | 75.0 mg | |
Stearic Acid | 3,044.0 mg | |
Arachidic Acid | 70.0 mg | |
Behenic Acid | 33.0 mg | |
Lignoceric Acid | ~ | |
Monounsaturated Fat | 12.2 g | |
Myristoleic Acid | 0.0 mg | |
15:1 | 0.0 mg | |
Palmitoleic Acid | 357.0 mg | |
16:1 c | ~ | |
16:1 t | ~ | |
17:1 | 0.0 mg | |
Oleic Acid | 11,676.0 mg | |
18:1 c | ~ | |
18:1 t | ~ | |
Gadoleic Acid | 134.0 mg | |
Erucic Acid | 0.0 mg | |
22:1 c | ~ | |
22:1 t | ~ | |
Nervonic Acid | ~ | |
Polyunsaturated Fat | 3.2 g | |
Linoleic Acid | 2,957.0 mg | |
18:2 CLAs | ~ | |
18:2 n-6 c,c | ~ | |
18:2 t,t | ~ | |
18:2 i | ~ | |
18:2 t | ~ | |
Linolenic Acid | 122.0 mg | |
alpha-Linolenic Acid | 122.0 mg | |
gamma-Linolenic acid | 0.0 mg | |
Parinaric Acid | ~ | |
Eicosadienoic Acid | 78.0 mg | |
Eicosatrienoic Acid | 0.0 mg | |
20:3 n-3 | ~ | |
Dihomo-gamma-linolenic acid | ~ | |
Arachidonic Acid | 18.0 mg | |
20:4 n-6 | ~ | |
Timnodonic Acid | 0.0 mg | |
Clupanodonic Acid | 0.0 mg | |
Docosahexaenoic Acid | 0.0 mg | |
Trans Fat | ~ | |
Omega-3 Fatty Acids | 122.0 mg | |
Omega-6 Fatty Acids | 2,957.0 mg |
Sterols % Daily Value | ||
---|---|---|
Cholesterol | 0.0 mg | |
Phytosterols | ~ | |
Campesterol | ~ | |
Stigmasterol | ~ | |
Beta-sitosterol | ~ |
Protein & Amino Acids % Daily Value | ||
---|---|---|
Protein | 6.2 g | |
Essential Aminos | ||
Histidine | 100.0 mg | |
Isoleucine | 216.0 mg | |
Leucine | 407.0 mg | |
Lysine | 167.0 mg | |
Methionine | 91.0 mg | |
Phenylalanine | 255.0 mg | |
Threonine | 115.0 mg | |
Tryptophan | 55.0 mg | |
Valine | 266.0 mg | |
Non-essential Aminos | ||
Alanine | 187.0 mg | |
Arginine | 211.0 mg | |
Aspartic Acid | 265.0 mg | |
Cystine | 112.0 mg | |
Glutamic Acid | 1,900.0 mg | |
Glycine | 216.0 mg | |
Proline | 790.0 mg | |
Serine | 279.0 mg | |
Tyrosine | 116.0 mg |
Other Nutrients % Daily Value | |
---|---|
Alcohol | 0.0 g |
Water | 17.8 g |
Ash | 1.3 g |
Caffiene | 0.0 mg |
Theobromine | 0.0 mg |
Vitamins % Daily Value | ||
---|---|---|
Betaine | ~ | |
Choline | ~ | |
Vitamin A | 1 IU | |
Vitamin B1 (thiamine) | 0.3 mg | |
Vitamin B2 (riboflavin) | 0.2 mg | |
Vitamin B3 (niacin) | 2.7 mg | |
Vitamin B5 (pantothenic acid) | 0.4 mg | |
Vitamin B6 (pyridoxine) | 0.1 mg | |
Vitamin B9 (folate) | 70 mcg | |
Vitamin B12 (cobalamin) | 0 mcg | |
Vitamin C | 0.0 mg | |
Vitamin D | ~ | |
Vitamin E | 1 IU | |
Vitamin K | 7 mcg |
Minerals % Daily Value | ||
---|---|---|
Calcium | 19.0 mg | |
Copper | 0.1 mg | |
Fluoride | ~ | |
Iron | 2.6 mg | |
Magnesium | 15.0 mg | |
Manganese | 0.4 mg | |
Phosphorus | 72.0 mg | |
Potassium | 97.0 mg | |
Sodium | 409.0 mg | |
Zinc | 0.5 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.