Pie, beef, puff or shortcrust pastry, individual, retail

Per 100 g, Pie, beef, puff or shortcrust pastry, individual, retail provides 292 calories, 25.5 g carbohydrate, 9.2 g protein and 1.3 g fibre.

100 gper serving
= 292 kcal
Calories by amount
× 100 g = 100 g
292kcal 15% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
38%Nutrient scoreNutrient ScoreThe share of this food's 26 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.26 available of 33 total nutrients with a Daily Value26of33
Protein9.2g12% kcal
Carbs25.5g34% kcal
Fat17.7g53% kcal
Fiber 1.3g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

  • Sugars SugarsNaturally-occurring + added sugars combined (mono- and disaccharides).UK adult RI: 90 g/day1.20g1.20g1%

Fats and Fatty Acids

Sterols

Vitamins

Minerals

Other

  • Chlorine, Cl560mg560mg70%

Pie, beef, puff or shortcrust pastry, individual, retail: key facts

How many calories are in Pie, beef, puff or shortcrust pastry, individual, retail?
Pie, beef, puff or shortcrust pastry, individual, retail has 292 calories per 100 g.
How much protein is in Pie, beef, puff or shortcrust pastry, individual, retail?
Pie, beef, puff or shortcrust pastry, individual, retail provides 9.2 g of protein per 100 g.
How many carbs are in Pie, beef, puff or shortcrust pastry, individual, retail?
Pie, beef, puff or shortcrust pastry, individual, retail contains 25.5 g of carbohydrate per 100 g, including 1.3 g of fibre.
How much fat is in Pie, beef, puff or shortcrust pastry, individual, retail?
Pie, beef, puff or shortcrust pastry, individual, retail has 17.7 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).