Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched, Baked

Serving Size 1 pie crust (average weight of 1 baked crust)

Nutritional Value and Analysis

Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched, Baked with a serving size of 1 pie crust (average weight of 1 baked crust) has a total of 782.32 calories with 44.03 grams of fat. The serving size is equivalent to 154 grams of food and contains 396.27 calories from fat. This item is classified as baked products foods.

This food is a good source of thiamin, niacin, folate, dfe and tryptophan but is high in fat, energy and saturated fats. Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched, Baked is a high fat food because 50.65% of the total calories in this serving come from fat. Consume less than 10 percent of calories per day from saturated fats.

Fat 68% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 68% of the recommended daily intake of fat.

Energy 39% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 39% of the recommended daily intake of energy.

Thiamin 38% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 38% of the recommended daily needs of thiamin.

Niacin 33% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 33% of the recommended daily needs of niacin.

Folate, DFE 39% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 39% of the recommended daily needs of folate, dfe.

Tryptophan 30% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 30% of the recommended daily needs of tryptophan.

Saturated Fats 71% of DV

A serving of 154 grams of pie crust, standard-type, frozen, ready-to-bake, enriched, baked has 71% of the recommended daily intake of saturated fats.

Amount Per Serving
Calories 782.32		Calories from Fat 396
% Daily Value*
Total Fat 44g		68%
	Saturated Fat 14.3g	71%
	Trans Fat 0g
Cholesterol 0mg		0%
Sodium 719.2mg		30%
Total Carbohydrate 86.6g		29%
	Dietary Fiber 5.1g	20%
	Sugars 7g
Protein 10g

Vitamin A 0%	Vitamin C 0%
Calcium 2%	Iron 24%

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

Vitamins

Nutrient	Amount	DV %
Vitamin A	0 IU	0%
→ Vitamin A, RAE	0 µg	0%
→ Alpha Carotene	0 µg	-
→ Beta Carotene	0 µg	-
→ Beta Cryptoxanthin	0 µg	-
→ Lutein + zeaxanthin	1.54 µg	-
→ Lycopene	0 µg	-
Vitamin B-12	0 µg	0%
Vitamin B-6	0.07 mg	4%
Vitamin C	0 mg	0%
Vitamin D	0 IU	0%
Vitamin E	0.83 mg	6%
→ Beta Tocopherol	0.14 mg	-
→ Delta Tocopherol	2.53 mg	-
→ Gamma Tocopherol	8.18 mg	-
→ Alpha Tocotrienol	0.03 mg	-
→ Beta Tocotrienol	0 mg	-
→ Delta Tocotrienol	0 mg	-
→ Gamma Tocotrienol	0.02 mg	-
Vitamin K	12.01 µg	10%

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	86.61 g	29%
Sugars	6.51 g	26%
→ Starch	74.38 g	-
Fiber	5.08 g	20%

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	44.03 g	68%
Saturated Fats	14.29 g	71%
→ Butyric Acid	0 g	-
→ Caproic Acid	0 g	-
→ Caprylic Acid	0 g	-
→ Capric Acid	0 g	-
→ Lauric Acid	0 g	-
→ Myristic Acid	0.41 g	-
→ Palmitic Acid	8.28 g	-
→ Stearic Acid	5.29 g	-
→ Arachidic Acid	0.12 g	-
→ Behenic Acid	0.06 g	-
Monounsaturated Fats	20.89 g	-
→ Myristoleic Acid	0 g	-
→ Pentadecenoic Acid	0 g	-
→ Palmitoleic Acid	0.63 g	-
→ Heptadecenoic Acid	0.13 g	-
→ Oleic Acid	20.01 g	-
→ Gadoleic Acid	0.24 g	-
→ Erucic Acid	0 g	-
Polyunsaturated Fats	5.49 g	-
→ Linolenic Acid (18:2)	5.11 g	-
→ Linolenic Acid (18:3)	0.21 g	-
→ Alpha-linolenic Acid	0.21 g	-
→ Gamma-linolenic Acid	0 g	-
→ Parinaric Acid	0 g	-
→ Eicosadienoic Acid (20:2)	0.14 g	-
→ Eicosadienoic Acid (20:3)	0 g	-
→ Arachidonic Acid	0.03 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	10.01 g	20%
→ Alanine	0.31 g	-
→ Arginine	0.36 g	-
→ Aspartic acid	0.47 g	-
→ Cystine	0.21 g	-
→ Glutamic acid	3.32 g	-
→ Glycine	0.38 g	-
→ Histidine	0.18 g	20%
→ Hydroxyproline	0 g	-
→ Isoleucine	0.35 g	28%
→ Leucine	0.71 g	25%
→ Lysine	0.22 g	9%
→ Methionine	0.16 g	13%
→ Phenylalanine	0.45 g	21%
→ Proline	1.23 g	-
→ Serine	0.51 g	-
→ Threonine	0.2 g	15%
→ Tryptophan	0.1 g	30%
→ Tyrosine	0.22 g	9%
→ Valine	0.45 g	29%

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	32.34 mg	2%
Copper	0.15 mg	17%
Iron	4.31 mg	24%
Magnesium	26.18 mg	6%
Phosphorus	126.28 mg	10%
Potassium	175.56 mg	4%
Selenium	10.47 µg	19%
Sodium	719.18 mg	30%
Zinc	0.79 mg	7%

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	0 mg	0%

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 %
Alcohol	0 g	-
Ash	2.29 g	-
Caffeine	0 mg	-
Theobromine	0 mg	-
Water	11.06 g	-

Calories Burn off Time

How long would it take to burn off Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched, Baked with 782.32calories? A brisk walk for 170 minutes, jogging for 80 minutes, or hiking for 130 minutes will help your burn off the calories in pie crust, standard-type, frozen, ready-to-bake, enriched, baked.

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	163 minutes
Dancing	142 minutes
Golfing	142 minutes
Hiking	130 minutes
Light Gardening	142 minutes
Stretching	261 minutes
Walking - 3.5 mph	170 minutes
Weight Training - light workout	217 minutes
Aerobics	98 minutes
Basketball	107 minutes
Bicycling - 10 mph or more	80 minutes
Running - 5 mph	80 minutes
Swimming	92 minutes
Walking - 4.5 mph	103 minutes
Weight Training - vigorous workout	107 minutes

Similar Food Items to Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched, Baked

Name	Calories	Total Fat	Proteins	Carbohydrates
Phyllo Dough	299	6g	7.1g	52.6g
Pie Crust, Standard-type, Dry Mix	518	31.4g	6.9g	52.1g
Pie Crust, Standard-type, Dry Mix, Prepared, Baked	501	30.4g	6.7g	50.4g
Pie Crust, Standard-type, Frozen, Ready-to-bake, Enriched	457	26.07g	6.16g	48.62g
Pie Crust, Standard-type, Prepared From Recipe, Baked	527	34.6g	6.4g	47.5g
Popovers, Dry Mix, Enriched	371	4.3g	10.4g	71g
Puff Pastry, Frozen, Ready-to-bake	551	38.1g	7.3g	45.1g

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