Pot Pie Turkey

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Pot Pie Turkey Food Facts

Turkey, Pot Pie, frozen entree food facts

USDA SR27 Database Food #22528 category meals-sidedishes Food Products
Measurement
measure spectrum
Amount: 1 package yields = 397 grams
of TURKEY POT PIE,FRZ ENTREE
Current Multiple = 1
22528
Measurement Choices:
1 package yields   1 serving

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
699 kcal
 
2922 kJ
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
70.27 g
 
34.94 g
 
25.81 g
 
4.4 g
 
260.83 g
 
5.16 g
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
FFF-logo
Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
3.97 mg
 
1390 mg
 
NS
 
NS
 
FFF-logo
Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
34.94 g
 
Fat Calories = 314.6 kcals = 45% of total
11.434 g
 
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Cartenoids
nutrient-13
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Vitamin A - RAE
null mcg
 
Vitamin A - IU
7015 mcg
 
Cartenoids are:
Footnotes:

This food, briefly described as TURKEY POT PIE,FRZ ENTREE, 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).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds.
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
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. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. (Vitamin A, IU)
Carotene, beta Fatty acids, total saturated Cholesterol