Baked Products
Pie crust, standard-type, dry mix, prepared, baked
Per 100 g · USDA FoodData Central — SR Legacy (April 2018)
g
Nutrition
Amounts for your selected weight
501kcalCalories
6.7gProtein
50.4gCarbohydrate
30.4gFat
Fiber1.8 g
Sugars— g
Sodium729 mg
Calcium60 mg
Iron2.2 mg
Potassium62 mg
Vitamin C0 mg
Water10.6 g
All available nutrients+
| Nutrient | Amount |
|---|---|
| Water | 10.6 G |
| Energy | 501 KCAL |
| Energy | 2,096 kJ |
| Protein | 6.7 G |
| Total lipid (fat) | 30.4 G |
| Ash | 2 G |
| Carbohydrate, by difference | 50.4 G |
| Fiber, total dietary | 1.8 G |
| Calcium, Ca | 60 MG |
| Iron, Fe | 2.15 MG |
| Magnesium, Mg | 15 MG |
| Phosphorus, P | 84 MG |
| Potassium, K | 62 MG |
| Sodium, Na | 729 MG |
| Zinc, Zn | 0.39 MG |
| Copper, Cu | 0.074 MG |
| Manganese, Mn | 0.305 MG |
| Selenium, Se | 22.1 UG |
| Vitamin C, total ascorbic acid | 0 MG |
| Thiamin | 0.303 MG |
| Riboflavin | 0.186 MG |
| Niacin | 2.373 MG |
| Pantothenic acid | 0.168 MG |
| Vitamin B-6 | 0.056 MG |
| Folate, total | 70 UG |
| Folic acid | 58 UG |
| Folate, food | 12 UG |
| Folate, DFE | 111 UG |
| Vitamin B-12 | 0 UG |
| Vitamin A, RAE | 0 UG |
| Retinol | 0 UG |
| Vitamin A, IU | 0 IU |
| Fatty acids, total saturated | 7.711 G |
| SFA 14:0 | 0.149 G |
| SFA 16:0 | 3.963 G |
| SFA 18:0 | 3.599 G |
| Fatty acids, total monounsaturated | 17.289 G |
| MUFA 18:1 | 17.289 G |
| Fatty acids, total polyunsaturated | 3.847 G |
| PUFA 18:2 | 3.654 G |
| PUFA 18:3 | 0.193 G |
| Cholesterol | 0 MG |
| Tryptophan | 0.077 G |
| Threonine | 0.178 G |
| Isoleucine | 0.247 G |
| Leucine | 0.46 G |
| Lysine | 0.129 G |
| Methionine | 0.117 G |
| Cystine | 0.15 G |
| Phenylalanine | 0.328 G |
| Tyrosine | 0.182 G |
| Valine | 0.279 G |
| Arginine | 0.231 G |
| Histidine | 0.141 G |
| Alanine | 0.203 G |
| Aspartic acid | 0.269 G |
| Glutamic acid | 2.333 G |
| Glycine | 0.228 G |
| Proline | 0.783 G |
| Serine | 0.322 G |
Historic source data. Missing values are shown as unavailable, not zero.
Source: USDA FoodData Central — SR Legacy (April 2018)Open source ↗