20:5 n-3 (EPA) in Pie crust, standard-type, prepared from recipe, baked Calculator
Baked Products
In 100 g (Grams) of Pie crust, standard-type, prepared from recipe, baked there is 0 g of 20:5 n-3 (EPA).
Pie crust, standard-type, prepared from recipe, baked
Pie crust, standard-type, prepared from recipe, baked is a type of Baked Products. The most significant nutrients in Pie crust, standard-type, prepared from recipe, baked are listed below.
|
Water
|
9.8 g
|
9.8
|
g
|
|
Energy (calorie)
|
527 kcal
|
527
|
kcal
|
|
Energy (joule)
|
2205 kJ
|
2205
|
kJ
|
|
Protein
|
6.4 g
|
6.4
|
g
|
|
Total lipid (fat)
|
34.6 g
|
34.6
|
g
|
|
Ash
|
1.7 g
|
1.7
|
g
|
|
Carbohydrate, by difference
|
47.5 g
|
47.5
|
g
|
|
Fiber, total dietary
|
1.7 g
|
1.7
|
g
|
|
Sugars, total
|
0.17 g
|
0.17
|
g
|
|
Calcium, Ca
|
10 mg
|
10
|
mg
|
|
Iron, Fe
|
2.89 mg
|
2.89
|
mg
|
|
Magnesium, Mg
|
14 mg
|
14
|
mg
|
|
Phosphorus, P
|
67 mg
|
67
|
mg
|
|
Potassium, K
|
67 mg
|
67
|
mg
|
|
Sodium, Na
|
542 mg
|
542
|
mg
|
|
Zinc, Zn
|
0.44 mg
|
0.44
|
mg
|
|
Copper, Cu
|
0.091 mg
|
0.091
|
mg
|
|
Manganese, Mn
|
0.43 mg
|
0.43
|
mg
|
|
Selenium, Se
|
21.1 µg
|
21.1
|
µg
|
|
Vitamin C, total ascorbic acid
|
0 mg
|
0
|
mg
|
|
Thiamin
|
0.391 mg
|
0.391
|
mg
|
|
Riboflavin
|
0.277 mg
|
0.277
|
mg
|
|
Niacin
|
3.307 mg
|
3.307
|
mg
|
|
Pantothenic acid
|
0.177 mg
|
0.177
|
mg
|
|
Vitamin B-6
|
0.025 mg
|
0.025
|
mg
|
|
Folate, total
|
67 µg
|
67
|
µg
|
|
Folic acid
|
56 µg
|
56
|
µg
|
|
Folate, food
|
11 µg
|
11
|
µg
|
|
Folate, DFE
|
106 µg
|
106
|
µg
|
|
Choline, total
|
6.2 mg
|
6.2
|
mg
|
|
Vitamin B-12
|
0 µg
|
0
|
µg
|
|
Vitamin A, RAE
|
0 µg
|
0
|
µg
|
|
Retinol
|
0 µg
|
0
|
µg
|
|
Carotene, beta
|
0 µg
|
0
|
µg
|
|
Carotene, alpha
|
0 µg
|
0
|
µg
|
|
Cryptoxanthin, beta
|
0 µg
|
0
|
µg
|
|
Vitamin A, IU
|
0 IU
|
0
|
IU
|
|
Lycopene
|
0 µg
|
0
|
µg
|
|
Lutein + zeaxanthin
|
10 µg
|
10
|
µg
|
|
Vitamin E (alpha-tocopherol)
|
0.31 mg
|
0.31
|
mg
|
|
Vitamin K (phylloquinone)
|
14.8 µg
|
14.8
|
µg
|
|
Fatty acids, total saturated
|
8.622 g
|
8.622
|
g
|
|
4:0 butanoic, butyric fatty acid
|
0 g
|
0
|
g
|
|
6:0 hexanoic, caproic fatty acid
|
0 g
|
0
|
g
|
|
8:0 octanoic, caprylic fatty acid
|
0 g
|
0
|
g
|
|
10:0 decanoic, capric fatty acid
|
0 g
|
0
|
g
|
|
12:0 dodecanoic, lauric fatty acid
|
0 g
|
0
|
g
|
|
14:0 tetradecanoic, myristic, common saturated fatty acid
|
0.136 g
|
0.136
|
g
|
|
16:0 hexadecanoic, palmitic fatty acid
|
4.882 g
|
4.882
|
g
|
|
18:0 octadecanoic, stearic fatty acid
|
3.605 g
|
3.605
|
g
|
|
Fatty acids, total monounsaturated
|
15.169 g
|
15.169
|
g
|
|
16:1 undifferentiated, hexadecenoic, palmitoleic
|
0 g
|
0
|
g
|
|
18:1 undifferentiated
|
15.169 g
|
15.169
|
g
|
|
20:1 eicosenoic, gadoleic
|
0 g
|
0
|
g
|
|
22:1 undifferentiated, docosenoic, erucic
|
0 g
|
0
|
g
|
|
Fatty acids, total polyunsaturated
|
9.122 g
|
9.122
|
g
|
|
18:2 undifferentiated
|
8.565 g
|
8.565
|
g
|
|
18:3 undifferentiated, octadecatrienoic, linolenic
|
0.557 g
|
0.557
|
g
|
|
18:4 octadecatetraenoic, parinaric
|
0 g
|
0
|
g
|
|
20:4 undifferentiated, eicosatetraenoic, arachidonic
|
0 g
|
0
|
g
|
|
20:5 n-3 (EPA)
|
0 g
|
0
|
g
|
|
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic
|
0 g
|
0
|
g
|
|
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic
|
0 g
|
0
|
g
|
|
Cholesterol
|
0 mg
|
0
|
mg
|
|
Tryptophan
|
0.079 g
|
0.079
|
g
|
|
Threonine
|
0.175 g
|
0.175
|
g
|
|
Isoleucine
|
0.222 g
|
0.222
|
g
|
|
Leucine
|
0.442 g
|
0.442
|
g
|
|
Lysine
|
0.142 g
|
0.142
|
g
|
|
Methionine
|
0.114 g
|
0.114
|
g
|
|
Cystine
|
0.136 g
|
0.136
|
g
|
|
Phenylalanine
|
0.324 g
|
0.324
|
g
|
|
Tyrosine
|
0.194 g
|
0.194
|
g
|
|
Valine
|
0.258 g
|
0.258
|
g
|
|
Arginine
|
0.259 g
|
0.259
|
g
|
|
Histidine
|
0.143 g
|
0.143
|
g
|
|
Alanine
|
0.206 g
|
0.206
|
g
|
|
Aspartic acid
|
0.271 g
|
0.271
|
g
|
|
Glutamic acid
|
2.165 g
|
2.165
|
g
|
|
Glycine
|
0.231 g
|
0.231
|
g
|
|
Proline
|
0.745 g
|
0.745
|
g
|
|
Serine
|
0.321 g
|
0.321
|
g
|
|
Caffeine
|
0 mg
|
0
|
mg
|
|
Theobromine
|
0 mg
|
0
|
mg
|
Nutrients in Pie crust, standard-type, prepared from recipe, baked