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Mozian & Associates, GUAVA PIE
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 10.5 MG | 12% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 0 MG | 0% | |
| Sodium, Na | 263 MG | 11% |
Nutrition Highlights
- High in dietary fiber (5.3g per 100g), supporting digestive health.
About GUAVA PIE
Toni's Bakery guava pie starts with bleached enriched flour and lists partially hydrogenated soybean oil and partially hydrogenated cottonseed oil as the primary fats - two sources of trans fats that are increasingly rare in modern products. Sugar, artificial flavors, and three synthetic dyes (Yellow 5, Yellow 6, Red 40) shape the color and sweetness. Potassium sorbate prevents mold. The guava flavor is artificial rather than fruit-derived. A sweet snack pie in the tradition of individually wrapped pastries, high in refined carbs and processed fat, with no fiber of note.
Ingredients
BLEACHED WHEAT FLOUR (ENRICHED WITH NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN OIL, SUGAR, NONFAT MILK, PARTIALLY HYDROGENATED COTTONSEED OIL WITH MONO AND DIGLYCERIDES, WATER, WHOLE EGGS, MALTED BARLEY FLOUR, (DOUGH CONDITIONER), SALT, ARTIFICIAL FLAVORS, FD&C YELLOW #5, #6, & RED #40 POTASSIUM SORBATE TO RETARD SPOILAGE, (GUAVA FILLING: GUAVA PULP, SUGAR, MODIFIED FOOD STARCH, WATER, FD&C RED #40).
Dietary Information
GUAVA PIE is considered high-fiber, making it a suitable choice for various dietary plans.
Calorie Breakdown
At 351 calories per 100 grams, GUAVA PIE gets 10% of its calories from protein, 82% from carbohydrates, and 11% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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