Pie, fried pies
Pie, fried pies, lemon
Category: Baked Products
100g of Pie, fried pies contains 316 kcal calories, 3g protein, and 1.22mg iron per USDA FoodData Central.
Nutrition at a glance
All values shown per 100 grams
Calories316kcal
Protein3g
Carbohydrates42.6g
Total fat16.1g
Full nutrient breakdown
per 100 gMacronutrients▾
| % DV | ||
|---|---|---|
| Calories | 316 kcal | 16% |
| Protein | 3 g | 6% |
| Carbohydrates | 42.6 g | 15% |
| Total fat | 16.1 g | 21% |
| Fiber | 2.6 g | 9% |
Minerals▾
| % DV | ||
|---|---|---|
| Sodium | 374 mg | 16% |
| Potassium | 65 mg | 1% |
| Calcium | 22 mg | 2% |
| Magnesium | 10 mg | 2% |
| Phosphorus | 43 mg | 3% |
| Iron | 1.22 mg | 7% |
| Zinc | 0.23 mg | 2% |
| Copper | 0.05 mg | 5% |
| Manganese | 0.22 mg | 10% |
| Selenium | 2.4 µg | 4% |
Fat detail▾
| % DV | ||
|---|---|---|
| Saturated fat | 2.46 g | 12% |
| Monounsaturated fat | 7.45 g | — |
| Polyunsaturated fat | 5.38 g | — |
| Cholesterol | 0 mg | 0% |
Vitamins▾
| % DV | ||
|---|---|---|
| Vitamin A | 2 µg | 0% |
| Retinol | 0 µg | — |
| Vitamin C | 0 mg | 0% |
| Thiamin (B1) | 0.14 mg | 12% |
| Riboflavin (B2) | 0.11 mg | 8% |
| Niacin (B3) | 1.43 mg | 9% |
| Pantothenic acid (B5) | 0.11 mg | 2% |
| Vitamin B6 | 0.03 mg | 2% |
| Folate (B9) | 18 µg | 5% |
| Vitamin B12 | 0.08 µg | 3% |
Amino acids▾
| % DV | ||
|---|---|---|
| Lysine | 0.12 g | — |
| Leucine | 0.21 g | — |
| Isoleucine | 0.12 g | — |
| Valine | 0.14 g | — |
| Threonine | 0.09 g | — |
| Methionine | 0.05 g | — |
| Phenylalanine | 0.14 g | — |
| Tryptophan | 0.04 g | — |
| Histidine | 0.06 g | — |
| Arginine | 0.11 g | — |
Other▾
| % DV | ||
|---|---|---|
| Water | 37.6 g | — |
Household serving sizes
g- oz
- 28 g
- pie (5" x 3-3/4")
- 128 g
Where does this data come from?
Nutrient values are sourced from the USDA FoodData Central database — the U.S. Department of Agriculture's authoritative reference for food composition. Values are averaged across multiple samples to give you a representative reading per 100 grams of edible portion.
Published: 2019-04-01
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