Quandong Pie Nutrition Facts: Calories, Macros & Health Benefits

Summary: Quandong Pie contains 295 calories, 3.5g protein, 40g carbs, and 14g fat per one slice (120g). It is a source of saturated fat, iron, zinc.

vegetarian
Quandong Pie - nutrition facts and calorie information

Nutrition Facts — one slice (120g)

40.0g
Carbs
3.5g
Protein
14.0g
Fat
NutrientAmount% Daily Value
Calories295 kcal15%
Protein3.5g7%
Carbohydrates40.0g15%
Total Fat14.0g18%
Fiber2.2g8%
Sugar18.0g--
Saturated Fat7.0g35%
Cholesterol12.0mg4%
Sodium210.0mg9%
Potassium5.0mg0%
Calcium11.0mg1%
Iron110.0mg611%
Magnesium0.30mg0%
Zinc55.0mg500%
Vitamin C0.12mg0%
Vitamin A0.06mcg0%
Vitamin B60.80mg47%
Vitamin B120.03mcg1%
Folate22.0mcg6%
Vitamin E0.90mg6%
Phosphorus100.0mg8%

Is Quandong Pie Good for You?

Quandong Pie provides 295 calories per one slice (120g) with 3.5g protein, 40g carbohydrates, and 14g fat. It is a source of saturated fat (35% dv), iron (611% dv), zinc (500% dv).

Traditional Australian dessert pie filled with quandong (native peach) fruit in a sweet pastry crust.

Key Health Benefits of Quandong Pie

How to Track Quandong Pie Nutrition with Gram

Use Gram to log quandong pie and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in quandong pie?

Quandong Pie contains 295 calories per one slice (120g).

How much protein is in quandong pie?

Quandong Pie provides 3.5g of protein per one slice (120g).

How many carbs are in quandong pie?

Quandong Pie has 40g of carbohydrates per one slice (120g).

Is quandong pie good for tracking nutrition?

Yes. Quandong Pie can be logged by calories, macros, and micronutrients in the Gram app.

How should I use quandong pie in a meal plan?

Use Quandong Pie as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track quandong pie and thousands of other foods with the Gram app.

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