Cherry Pie Prepared From Nutrirional Facts

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Baked Goods Products List Food Facts

Nutrition Facts Label:

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Food Fact Label

nutrition facts

Cherry Pie Prepared From

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Pie, cherry, prepared from recipe food facts

USDA SR27 Database Food #18309 category baked-goods Food Products
Measurement
measure spectrum
Amount: 1 oz = 28 grams
of PIE,CHERRY,PREP FROM RECIPE
Current Multiple = 1
Measurement Choices:
1 oz   1 piece (1/8 of 9-in. dia)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
76 kcal
 
316 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
10.78 g
 
3.42 g
 
0.78 g
 
12.82 g
 
0.2 g
 
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 mcg
 
115 IU
 
0.01 mg
 
0 mcg
 
0.3 mg
 
0.041 mg
 
0.035 mg
 
0.357 mg
 
0.034 mg
 
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3 mg
 
0.022 mg
 
0.52 mg
 
3 mg
 
0.056 mg
 
8 mg
 
2.2 mcg
 
22 mg
 
53 mg
 
0.06 mg
 
NS
 
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.42 g
 
Fat Calories = 30.4 kcals = 40% of total
0.909 g
 
1.488 g
 
0.057 g
nmb/Ω6   0.07:1
0.853 g
Ω6/Ω3   14.96:1
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
0.78 g
 
Protein Calories = 3.1 kcals = 4% of total
Nine Indispensable Amino Acids
0.016 g
 
0.048 g
 
0.025 g
 
0.019 g
 
0.02 g
 
0.009 g
 
0.029 g
 
End of Nine
 
 
0.012 g
 
0.014 g
 
0.021 g
 
0.035 g
 
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
8 mcg
 
3 mcg
 
Vitamin A - IU
115 mcg
 
Footnotes:

This food, briefly described as PIE,CHERRY,PREP FROM RECIPE, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals). Cystine


Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:3 undifferentiated Ω3 18:2 undifferentiated Ω6
Carbohydrate, by difference The RDA for carbohydrates is based on its role as the primary energy source for the brain. The AMDR is based on its role as a source of Calories (kcal) while maintaining body weight. Iron, Fe, prevents microcitic hypochromic anemia. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Thiamin aka Vitamin B-1 Retinol is present in a significant amount. Folic acid Glutamic acid Proline Fatty acids, total saturated