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Pie, fried pies, cherry (USDA#18444) |
| Serving Size 1 oz |
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| Water 37g |
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| Calories 316 |
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| Energy 1322kj |
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| Protein 3g |
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| Total Fat 16g |
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| Ash 1g |
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| Total Carbohydrates 42g |
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| Dietary Fiber 2g |
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| Calcium, Ca 22mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 10mg |
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| Phosphorus, P 43mg |
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| Potassium 65mg |
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| Sodium 374mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 2mcg |
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| Vitamin C, total ascorbic acid 1mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 18mcg |
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| Folic acid 15mcg |
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| Folate, food 3mcg |
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| Folate, DFE 29mcg_DFE |
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| Vitamin B-12 8mcg |
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| Vitamin A, IU 172IU |
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| Vitamin A, RAE 9mcg_RAE |
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| Retinol 0mcg |
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| Fatty acids, total saturated 2g |
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| 4:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 3g |
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| 16:0 1g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 7g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 7g |
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| 20:1 8g |
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| 22:1 undifferentiated 3g |
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| Fatty acids, total polyunsaturated 5g |
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| 18:2 undifferentiated 4g |
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| 18:3 undifferentiated 0g |
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| Cholesterol 0mg |
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| Tryptophan 4g |
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| Threonine 8g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 5g |
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| Cystine 5g |
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| Phenylalanine 0g |
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| Tyrosine 8g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 9g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 9g |
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| Proline 0g |
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| Serine 0g |
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| Method One: Traditional Methods | Method Two: Egg Ring Method
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Frying is another popular method of cooking eggs and it is easy to ... |
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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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| Cherry Tomato Flower Garnish
Place tomato stem side up on cutting board.
Slice tomato down the center but do not cut completely through. Resembling a cross, slice the tomato ... |
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| Safety First | Turkey Deep-Fry CookersSelecting the Oil | Measuring the Oil | Preparing the TurkeyPreparing the Cooker | Placing the Turkey into the Cooker | Cooking the ... |
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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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| Designed for making batter Fried Onion Blossoms, this utensil prepares an onion by shaping and slicing the whole onion so it can be blossomed and ready to fry. Made from plastic ... |
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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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| 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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| Small in size, this variety of winter squash is grown to make homemade pumpkin pies and a variety of foods containing the flesh of this squash. Similar in appearance to the ... |
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| A round baking dish with shallow slanted sides that are 1 to 1 1/2 inches deep. The pie plate is available in several sizes. The most common sizes being 8, 9 and 10 inch ... |
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| RecipeTips.com's video tip on how to make an apple pie. For more cooking tips and advice visit RecipeTips.com. |
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| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
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