BLUEBERRIES, SUGAR, TAPIOCA, RICE FLOUR, CINNAMON

Blueberry Pie – Upper Crust | Frifor

Upper CrustBlueberry PieNo image

Blueberry Pie

Name: Frifor food product database
Creator: Frifor

822 g

SEED OILSEggGlutenMilk

Description

Blueberry Pie is a product in the category Pies/Pastries - Sweet (Frozen) produced by Upper Crust.

Ingredients

BLUEBERRIES

Nutrition

Macros

Density

Thermic

Energy

303 kcal269.67 kcal2490.66 kcal

Per 100 gPer 89 gPer 822 g

Fat

13.5 g12.02 g110.97 g

Per 100 gPer 89 gPer 822 g

Saturated fat

4.49 g4 g36.91 g

Per 100 gPer 89 gPer 822 g

Carbohydrates

40.5 g36.05 g332.91 g

Per 100 gPer 89 gPer 822 g

Sugars

15.7 g13.97 g129.05 g

Per 100 gPer 89 gPer 822 g

Protein

2.25 g2 g18.5 g

Per 100 gPer 89 gPer 822 g

Fibre

2.2 g1.96 g18.08 g

Per 100 gPer 89 gPer 822 g

Salt

0.2675 g0.238 g2.2 g

Per 100 gPer 89 gPer 822 g

	Per 100 g	Per 89 g	Per 822 g
Energy	303 kcal	269.67 kcal	2490.66 kcal
Fat	13.5 g	12.02 g	110.97 g
Saturated fat	4.49 g	4 g	36.91 g
Carbohydrates	40.5 g	36.05 g	332.91 g
Sugars	15.7 g	13.97 g	129.05 g
Protein	2.25 g	2 g	18.5 g
Fibre	2.2 g	1.96 g	18.08 g
Salt	0.2675 g	0.238 g	2.2 g

Processing level

Not ultra-processed

Reasoning ↑

This product is not ultra-processed.

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

40% fat

0.27% salt

40% fat

21% sugar

CSOD

53% carb

0.27% salt

This product is hyperpalatable.

This product is 40% calories from fat and more than 21% calories from sugar.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Rapeseed oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

Blueberry Pie

Description

Ingredients

Processing level

Allergens

Hyperpalatable foods

Seed oils

Important information

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