Beef Pot Pie, Frozen Entree, Prepared

Serving Size 1 pie, cooked (average weight)

Nutritional Value and Analysis

Beef Pot Pie, Frozen Entree, Prepared with a serving size of 1 pie, cooked (average weight) has a total of 589.6 calories with 30.53 grams of fat. The serving size is equivalent to 268 grams of food and contains 274.77 calories from fat. This item is classified as meals, entrees, and side dishes foods.

This food is a good source of protein, thiamin, vitamin b-12, tryptophan, threonine, isoleucine, leucine, lysine, phenylalanine, valine and histidine but is high in fat, sodium and saturated fats.

Protein 38% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 38% of the recommended daily needs of protein.

Fat 47% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 47% of the recommended daily intake of fat.

Sodium 41% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 41% of the recommended daily intake of sodium.

Thiamin 44% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 44% of the recommended daily needs of thiamin.

Vitamin B-12 36% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 36% of the recommended daily needs of vitamin b-12.

Tryptophan 64% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 64% of the recommended daily needs of tryptophan.

Threonine 55% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 55% of the recommended daily needs of threonine.

Isoleucine 59% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 59% of the recommended daily needs of isoleucine.

Leucine 50% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 50% of the recommended daily needs of leucine.

Lysine 45% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 45% of the recommended daily needs of lysine.

Phenylalanine 37% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 37% of the recommended daily needs of phenylalanine.

Valine 54% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 54% of the recommended daily needs of valine.

Histidine 55% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 55% of the recommended daily needs of histidine.

Saturated Fats 56% of DV

A serving of 268 grams of beef pot pie, frozen entree, prepared has 56% of the recommended daily intake of saturated fats.

Amount Per Serving
Calories 589.6		Calories from Fat 275
% Daily Value*
Total Fat 30.5g		47%
	Saturated Fat 11.1g	56%
	Trans Fat 0g
Cholesterol 56.3mg		19%
Sodium 978.2mg		41%
Total Carbohydrate 59.1g		20%
	Dietary Fiber 2.1g	9%
	Sugars 0g
Protein 19g

Vitamin A 0%	Vitamin C 1%
Calcium 3%	Iron 19%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

Nutrient	Amount	DV %
Vitamin B-12	0.86 µg	36%
Vitamin B-6	0.36 mg	21%
Vitamin C	0.8 mg	1%
Vitamin E	0.7 mg	5%
→ Beta Tocopherol	0.08 mg	-
→ Delta Tocopherol	0.35 mg	-
→ Gamma Tocopherol	1.9 mg	-
→ Alpha Tocotrienol	0.05 mg	-
→ Beta Tocotrienol	0 mg	-
→ Delta Tocotrienol	0 mg	-
→ Gamma Tocotrienol	0 mg	-
Vitamin K	7.24 µg	6%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

Nutrient	Amount	DV %
Carbohydrate	59.09 g	20%
→ Sucrose	0.86 g	-
→ Glucose	2.06 g	-
→ Fructose	0.21 g	-
→ Lactose	0 g	-
→ Maltose	4.45 g	-
→ Starch	37.87 g	-
Fiber	2.14 g	9%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

Nutrient	Amount	DV %
Fat	30.53 g	47%
Saturated Fats	11.12 g	56%
→ Butyric Acid	0 g	-
→ Caproic Acid	0 g	-
→ Caprylic Acid	0 g	-
→ Capric Acid	0.01 g	-
→ Lauric Acid	0.01 g	-
→ Myristic Acid	0.47 g	-
→ Palmitic Acid	6.32 g	-
→ Stearic Acid	4.01 g	-
→ Arachidic Acid	0.07 g	-
→ Behenic Acid	0.02 g	-
→ Lignoceric Acid	0 g	-
Monounsaturated Fats	14.24 g	-
→ Myristoleic Acid	0.07 g	-
→ Pentadecenoic Acid	0 g	-
→ Palmitoleic Acid	0.66 g	-
→ Heptadecenoic Acid	0.16 g	-
→ Oleic Acid	13.24 g	-
→ Gadoleic Acid	0.15 g	-
→ Erucic Acid	0 g	-
→ Nervonic Acid	0 g	-
Polyunsaturated Fats	3.92 g	-
→ Linolenic Acid (18:2)	3.6 g	-
→ Linolenic Acid (18:3)	0.17 g	-
→ Parinaric Acid	0.05 g	-
→ Eicosadienoic Acid (20:2)	0.07 g	-
→ Eicosadienoic Acid (20:3)	0 g	-
→ Arachidonic Acid	0.01 g	-
→ Eicosapentaenoic Acid (EPA)	0 g	-
→ Docosapentaenoic Acid (DPA)	0 g	-
→ Docosahexaenoic Acid (DHA)	0 g	-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

Nutrient	Amount	DV %
Protein	19.43 g	38%
→ Alanine	0.99 g	-
→ Arginine	1.08 g	-
→ Aspartic acid	1.45 g	-
→ Cystine	0.28 g	-
→ Glutamic acid	4.14 g	-
→ Glycine	0.99 g	-
→ Histidine	0.5 g	55%
→ Isoleucine	0.73 g	59%
→ Leucine	1.39 g	50%
→ Lysine	1.12 g	45%
→ Methionine	0.36 g	29%
→ Phenylalanine	0.8 g	37%
→ Proline	1.47 g	-
→ Serine	0.77 g	-
→ Threonine	0.72 g	55%
→ Tryptophan	0.21 g	64%
→ Tyrosine	0.54 g	23%
→ Valine	0.85 g	54%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

Nutrient	Amount	DV %
Calcium	37.52 mg	3%
Copper	0.08 mg	9%
Iron	3.35 mg	19%
Magnesium	34.84 mg	8%
Manganese	0.55 mg	24%
Phosphorus	179.56 mg	14%
Potassium	308.2 mg	7%
Selenium	14.2 µg	26%
Sodium	978.2 mg	41%
Zinc	2.95 mg	27%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

Nutrient	Amount	DV %
Cholesterol	56.28 mg	19%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

Nutrient	Amount	DV %
Ash	3.38 g	-
Water	155.57 g	-

Calories Burn off Time

How long would it take to burn off Beef Pot Pie, Frozen Entree, Prepared with 589.6calories? A brisk walk for 128 minutes, jogging for 60 minutes, or hiking for 98 minutes will help your burn off the calories in beef pot pie, frozen entree, prepared.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical Activity	Burn Off Time
Bicycling - 10 mph or less	123 minutes
Dancing	107 minutes
Golfing	107 minutes
Hiking	98 minutes
Light Gardening	107 minutes
Stretching	197 minutes
Walking - 3.5 mph	128 minutes
Weight Training - light workout	164 minutes
Aerobics	74 minutes
Basketball	81 minutes
Bicycling - 10 mph or more	60 minutes
Running - 5 mph	60 minutes
Swimming	69 minutes
Walking - 4.5 mph	78 minutes
Weight Training - vigorous workout	81 minutes

Similar Food Items to Beef Pot Pie, Frozen Entree, Prepared

Name	Calories	Total Fat	Proteins	Carbohydrates
Pasta With Sliced Franks In Tomato Sauce, Canned Entree	90	2.38g	4.37g	12.7g
Turkey Pot Pie, Frozen Entree	176	8.8g	6.5g	17.7g

Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
A variety of whole fruits
Grains with at least half of which are whole grains
Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
Protein foods, including seafood, lean meats and poultry, eggs and nuts
Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium