United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  18444, Pie, fried pies, cherry
heading Nutrient Unit
Value per 100 g

oz 28.35 g

pie (5" x 3-3/4") 128 g
Proximates Water g 37.60 10.66 48.13
Proximates Energy kcal 316 90 404
Proximates Protein g 3.00 0.85 3.84
Proximates Total lipid (fat) g 16.10 4.56 20.61
Proximates Carbohydrate, by difference g 42.60 12.08 54.53
Proximates Fiber, total dietary g 2.6 0.7 3.3
Minerals Calcium, Ca mg 22 6 28
Minerals Iron, Fe mg 1.22 0.35 1.56
Minerals Magnesium, Mg mg 10 3 13
Minerals Phosphorus, P mg 43 12 55
Minerals Potassium, K mg 65 18 83
Minerals Sodium, Na mg 374 106 479
Minerals Zinc, Zn mg 0.23 0.07 0.29
Vitamins Vitamin C, total ascorbic acid mg 1.3 0.4 1.7
Vitamins Thiamin mg 0.141 0.040 0.180
Vitamins Riboflavin mg 0.106 0.030 0.136
Vitamins Niacin mg 1.425 0.404 1.824
Vitamins Vitamin B-6 mg 0.030 0.009 0.038
Vitamins Folate, DFE µg 29 8 37
Vitamins Vitamin B-12 µg 0.08 0.02 0.10
Vitamins Vitamin A, RAE µg 9 3 12
Vitamins Vitamin A, IU IU 172 49 220
Lipids Fatty acids, total saturated g 2.457 0.697 3.145
Lipids Fatty acids, total monounsaturated g 7.449 2.112 9.535
Lipids Fatty acids, total polyunsaturated g 5.376 1.524 6.881
Lipids Cholesterol mg 0 0 0