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PIE FILLING & DESSERT TOPPING

Pastry Shells & Fillings FIRST STREET Branded
114 Calories
0g Protein
27.1g Carbs
0g Fat
0.7g Fiber
Nutrition Facts
Serving Size 100 g
Calories 114
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 27.1g 10%
Dietary Fiber 0.7g 3%
Total Sugars 18.6g
Protein 0g 0%
Vitamin D 0mcg 0%
Calcium 14mg 1%
Iron 0.3mg 1%
Potassium 0mg 0%

* 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.

Macronutrients

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Protein 0g 0%
Carbs 27.1g 100%
Fat 0g 0%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 85.7 MG 95%

Minerals

Nutrient Amount % DV
Calcium, Ca 14 MG 1%
Iron, Fe 0.3 MG 1%
Sodium, Na 0 MG 0%

Nutrition Highlights

  • Low in calories with 114 kcal per 100g.
  • Very low in fat (0g per 100g).
  • Rich source of Vitamin C, total ascorbic acid (95% of Daily Value per 100g).

About PIE FILLING & DESSERT TOPPING

PIE FILLING & DESSERT TOPPING is a moderate-calorie food with 114 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 0g of protein, 27.1g of carbohydrates, and 0g of fat. It also contributes 0.7g of dietary fiber per serving. This food belongs to the Pastry Shells & Fillings category.

Ingredients

CHERRY, WATER, SUGAR, HIGH FRUCTOSE SYRUP, MODIFIED FOOD STARCH, ASCORBIC ACID, FD&C RED #40, CITRIC ACID.

Dietary Information

PIE FILLING & DESSERT TOPPING is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in PIE FILLING & DESSERT TOPPING include Vitamin C, total ascorbic acid (95% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 114 calories per 100 grams, PIE FILLING & DESSERT TOPPING gets 0% of its calories from protein, 95% from carbohydrates, and 0% from fat. This is moderate, similar to many lean proteins and whole grains.

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