Pie Crust, Cookie-type, Graham Cracker, Ready Crust
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 501 kcalEnergy
- 5.1 gProtein
- 24.83 gFat
- 64.3 gCarbohydrate
| Nutrient | Per 100 g | 1 oz | Source field |
|---|---|---|---|
| Energy | 501 kcal | 142 kcal | 1008 Energy |
| Energy (kJ) | 2,097 kJ | 594 kJ | 1062 Energy |
| Protein | 5.1 g | 1.4 g | 1003 Protein |
| Fat | 24.83 g | 7 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.999 g | 1.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 16.928 g | 4.8 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.671 g | 0.47 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 0 mg | 0 mg | 1253 Cholesterol |
| Carbohydrate | 64.3 g | 18.2 g | 1005 Carbohydrate, by difference |
| Sugars | 18.13 g | 5.1 g | 2000 Total Sugars |
| Dietary fibre | 1.9 g | 0.54 g | 1079 Fiber, total dietary |
| Sodium | 471 mg | 134 mg | 1093 Sodium, Na |
| Potassium | 113 mg | 32 mg | 1092 Potassium, K |
| Calcium | 29 mg | 8.2 mg | 1087 Calcium, Ca |
| Iron | 2.6 mg | 0.74 mg | 1089 Iron, Fe |
| Water | 4.37 g | 1.2 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 oz | 28.4 g | 142 | 1.4 | 7 | 18.2 | 5.1 | 0.54 | 134 |
| 1 crust | 183 g | 917 | 9.3 | 45.4 | 118 | 33.2 | 3.5 | 862 |
| 1 tart shell | 25 g | 125 | 1.3 | 6.2 | 16.1 | 4.5 | 0.47 | 118 |
| 1 pie shell (9" dia) | 210 g | 1,052 | 10.7 | 52.1 | 135 | 38.1 | 4 | 989 |
| Quantity not specified | 25 g | 125 | 1.3 | 6.2 | 16.1 | 4.5 | 0.47 | 118 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:167520
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Bread and bakery
- Preparation
- as sold
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: Pie Crust, Cookie-type, Graham Cracker, Ready Crust (official name from the source)
- Français: Fond de tarte, type biscuit, cracker Graham, "Ready Crust" (machine-translated, confirmed by a second independent pass)
- Deutsch: Tortenboden, Keksart, Graham-Cracker, "Ready Crust" (machine-translated, confirmed by a second independent pass)
- Italiano: Base per crostata, tipo biscotto, cracker Graham, "Ready Crust" (machine-translated, confirmed by a second independent pass)
- Español: Base de tarta, tipo galleta, galleta Graham, "Ready Crust" (machine-translated, confirmed by a second independent pass)
Related foods
- Pie crust, standard-type, frozen, ready-to-bake, enriched, baked
- Pie, fried pies, fruit
- Pie fillings, apple, canned
- Pie fillings, blueberry, canned
- Bread, white, commercially prepared (includes soft bread crumbs)
- Rolls, hamburger or hotdog, plain
- Tortillas, ready-to-bake or -fry, flour, refrigerated
- Bread, crumbs, dry, grated, plain
Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:167520" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.