Pie crust, standard-type, dry mix, prepared, baked
Pie crust, standard-type, dry mix, prepared, baked is a baked product, with a high energy density of 501 kcal per 100g. It provides useful amounts of Sodium and Selenium, contributing 49% and 40% of the Daily Value per 100g. This baked product is high in fat. Baked goods derive their nutrients primarily from their flour, fat, and enrichment ingredients. Whole-grain varieties generally offer more fiber and micronutrients. Our database tracks 59 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 59 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 8
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 10.6 | g | — | 0% |
| Calories SR | 501 | kcal | — | — |
| Energy (kJ) SR | 2,096 | kj | — | — |
| Protein SR | 6.7 | g | — | 12% |
| Total Fat SR | 30.4 | g | — | — |
| Carbohydrate SR | 50.4 | g | — | 39% |
| Fiber SR | 1.8 | g | — | 5% |
| Ash SR | 2.0 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 60.0 | mg | — | 6% |
| Iron SR | 2.1 | mg | — | 27% |
| Magnesium SR | 15.0 | mg | — | 4% |
| Phosphorus SR | 84.0 | mg | — | 12% |
| Potassium SR | 62.0 | mg | — | 2% |
| Sodium SR | 729 | mg | — | 49% |
| Zinc SR | 0.39 | mg | — | 4% |
| Copper SR | 0.07 | mg | — | 8% |
| Manganese SR | 0.30 | mg | — | 13% |
| Selenium SR | 22.1 | µg | — | 40% |
Vitamins 14
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 0 | µg | — | — |
| Vitamin A (IU) SR | 0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Vitamin C SR | 0 | mg | — | — |
| Thiamin (B1) SR | 0.30 | mg | — | 25% |
| Riboflavin (B2) SR | 0.19 | mg | — | 14% |
| Niacin (B3) SR | 2.4 | mg | — | 15% |
| Pantothenic Acid (B5) SR | 0.17 | mg | — | 3% |
| Vitamin B6 SR | 0.06 | mg | — | 4% |
| Folate SR | 70.0 | µg | — | 18% |
| Folic Acid SR | 58.0 | µg | — | — |
| Folate (food) SR | 12.0 | µg | — | — |
| Folate (DFE) SR | 111 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
Fatty Acids 4
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 7.7 | g | — | — |
| Monounsaturated Fat SR | 17.3 | g | — | — |
| Polyunsaturated Fat SR | 3.8 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
Individual Fatty Acids 5
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Myristic Acid (14:0) SR | 0.15 | g | — | — |
| Palmitic Acid (16:0) SR | 4.0 | g | — | — |
| Stearic Acid (18:0) SR | 3.6 | g | — | — |
| Linoleic Acid (18:2) SR | 3.7 | g | — | 22% |
| Linolenic Acid (18:3) SR | 0.19 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan SR | 0.08 | g | — | — |
| Threonine SR | 0.18 | g | — | — |
| Isoleucine SR | 0.25 | g | — | — |
| Leucine SR | 0.46 | g | — | — |
| Lysine SR | 0.13 | g | — | — |
| Methionine SR | 0.12 | g | — | — |
| Cystine SR | 0.15 | g | — | — |
| Phenylalanine SR | 0.33 | g | — | — |
| Tyrosine SR | 0.18 | g | — | — |
| Valine SR | 0.28 | g | — | — |
| Arginine SR | 0.23 | g | — | — |
| Histidine SR | 0.14 | g | — | — |
| Alanine SR | 0.20 | g | — | — |
| Aspartic Acid SR | 0.27 | g | — | — |
| Glutamic Acid SR | 2.3 | g | — | — |
| Glycine SR | 0.23 | g | — | — |
| Proline SR | 0.78 | g | — | — |
| Serine SR | 0.32 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Moderate protein intake enhances calcium absorption and supports bone health. The acid-ash hypothesis suggesting protein harms bones has been largely disproven.
Kerstetter et al., J Clin Endocrinol Metab, 2005
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Manganese and iron share the DMT1 transporter and compete for absorption. High iron status reduces manganese absorption and vice versa.
Erikson et al., Pharmacol Ther, 2007
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
Tip: The limiting amino acid is Lysine. Pair with legumes, dairy, and soy for a complete amino acid profile.
All Amino Acids (18)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.08 | 11.5 |
| Threonine | 0.18 | 26.6 |
| Isoleucine | 0.25 | 36.9 |
| Leucine | 0.46 | 68.7 |
| Lysine | 0.13 | 19.3 |
| Methionine | 0.12 | 17.5 |
| Cystine | 0.15 | 22.4 |
| Phenylalanine | 0.33 | 49.0 |
| Tyrosine | 0.18 | 27.2 |
| Valine | 0.28 | 41.6 |
| Arginine | 0.23 | 34.5 |
| Histidine | 0.14 | 21.0 |
| Alanine | 0.20 | 30.3 |
| Aspartic Acid | 0.27 | 40.1 |
| Glutamic Acid | 2.3 | 348.2 |
| Glycine | 0.23 | 34.0 |
| Proline | 0.78 | 116.9 |
| Serine | 0.32 | 48.1 |
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Rice” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Cane Sugar” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Cereals
Top 10 countries by per capita supply of the “Cereals” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+8%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Pie crust, standard-type, dry mix, prepared, baked?
Pie crust, standard-type, dry mix, prepared, baked contains 501 kcal per 100 grams, making it a very calorie-dense food. The energy comes from 6.7g of protein (5% of calories), 30.4g of fat (55%), and 50.4g of carbohydrates (40%). Fat is the primary energy source.
What is Pie crust, standard-type, dry mix, prepared, baked most nutritious for?
The standout nutrient in Pie crust, standard-type, dry mix, prepared, baked is Sodium, providing 729 mg per 100g (49% of the Daily Value). It is also a notable source of Selenium (40% DV). Our database tracks 59 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Pie crust, standard-type, dry mix, prepared, baked high in protein?
Pie crust, standard-type, dry mix, prepared, baked contains 6.7g of protein per 100 grams. While not a high-protein food, it can contribute to daily protein needs as part of a varied diet.
How much fiber is in Pie crust, standard-type, dry mix, prepared, baked?
Pie crust, standard-type, dry mix, prepared, baked contains 1.8g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.
What is the insulin index of Pie crust, standard-type, dry mix, prepared, baked?
Pie crust, standard-type, dry mix, prepared, baked has a moderate insulin response (II: 36) (estimated from macronutrient composition) on the insulin index scale (white bread = 100). This is a typical insulin response for most mixed foods. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.