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Pie crust, cookie-type, prepared from recipe, vanilla wafer, chilled |
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Pie crust, cookie-type, prepared from recipe, vanilla wafer, chilled (USDA#18401) |
| Serving Size 1 cup |
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| Water 8g |
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| Calories 531 |
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| Energy 2222kj |
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| Protein 3g |
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| Total Fat 36g |
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| Ash 1g |
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| Total Carbohydrates 50g |
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| Dietary Fiber 0g |
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| Sugars 7g |
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| Calcium, Ca 42mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 10mg |
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| Phosphorus, P 78mg |
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| Potassium 79mg |
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| Sodium 515mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 6mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 7mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 2mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 5mg |
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| Folate, total 49mcg |
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| Folic acid 43mcg |
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| Folate, food 6mcg |
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| Folate, DFE 79mcg_DFE |
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| Choline, total 22mg |
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| Vitamin B-12 8mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 1172IU |
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| Vitamin A, RAE 269mcg_RAE |
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| Retinol 253mcg |
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| Vitamin E (alpha-tocopherol) 3mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 34mcg |
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| Fatty acids, total saturated 7g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 4g |
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| 18:0 2g |
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| Fatty acids, total monounsaturated 15g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 15g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 10g |
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| 18:2 undifferentiated 10g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 39mg |
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| Tryptophan 5g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 7g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 7g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 197mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 1mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 27mcg |
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Pie crust, cookie-type, prepared from recipe, vanilla wafer, chilled usda nutrition - Related Content |
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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Making a double homemade pie crust is basically the same as making a single pie crust. The same techniques are used when learning how to make a pie crust whether it is ... |
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Making a homemade pie crust may seem like a challenge but with the right advice and techniques you can learn how to make a pie crust with just a little practice. The ... |
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Because blueberries are very perishable, do not wash them until just before consuming or cooking. Blueberries do not need to be peeled, seeded, cored or trimmed before ... |
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| The outside covering of a pie that will serve as a wrapping to keep the ingredients contained within the dessert. A Pie Crust is made from dough that is prepared with flour, ... |
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| A cooking utensil that is used to protect the top fluted edge of the pie crust as it is baking. Typically made from aluminum, pie crust shields may be a solid one-piece round ... |
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| A Single Crust Pie is a dessert that does not have a top crust. It only has the bottom crust that lines the pie plate and holds the filling. The bottom crust is placed in the pie ... |
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| A pie made with both a bottom and a top crust. The first crust used for the Double Crust Pie is the bottom crust which is rolled out and placed in the pie plate. A filling is ... |
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| Made from steel, plastic or wood, this utensil is designed for use in serving individual pieces of pie, quiche, tart, or any food item that is cut into wedge-shaped slices. The ... |
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| RecipeTips.com's video demonstration on how to prepare pineapple rings from a fresh pineapple. For more information on pineapple and recipes visit RecipeTips.com. |
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