Pie crust vs Shortening
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pie crust, deep dish, frozen, unbaked, made with enriched flour is higher in more vitamins & minerals
Calories (kcal)
Pie crust 468
Shortening 884
Protein (g)
Pie crust 5.52
Shortening 0
Carbs (g)
Pie crust 46.8
Shortening 0
Fat (g)
Pie crust 28.7
Shortening 100.0
Fiber (g)
Pie crust 1.40
Shortening 0
Quick answers
Which has more protein?
Pie crust, deep dish, frozen, unbaked, made with enriched flour — 5.52g vs 0g per 100g.
Which has fewer calories?
Pie crust, deep dish, frozen, unbaked, made with enriched flour — 468 vs 884 kcal per 100g.
Which is more nutrient-dense?
Pie crust, deep dish, frozen, unbaked, made with enriched flour scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | Pie crust | Shortening | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 468 kcal | 884 kcal | -47% |
| Macronutrients | |||
| Water | 17.8 g | 0 g | |
| Protein | 5.52 g | 0 g | |
| Total lipid (fat) | 28.7 g | 100.0 g | -71% |
| Carbohydrate, by difference | 46.8 g | 0 g | |
| Fiber, total dietary | 1.40 g | 0 g | |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 8.13 g | 25.0 g | -67% |
| Fatty acids, total monounsaturated | 14.5 g | 41.2 g | -65% |
| Fatty acids, total trans | — | 13.2 g | |
| Cholesterol | — | 0 mg | |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.227 mg | 0.020 mg | +1035% |
| Riboflavin (Vitamin B2) | 0.143 mg | 0 mg | |
| Niacin (Vitamin B3) | 2.50 mg | 0 mg | |
| Pantothenic acid (Vitamin B5) | 0.360 mg | 0.680 mg | -47% |
| Vitamin B-6 — Pyridoxine | 0.047 mg | 0.001 mg | +4600% |
| Biotin (Vitamin B7) | 77.0 ug | 0 ug | |
| Folate, total (Vitamin B9) | 48.0 ug | 0 ug | |
| Choline, total | — | 0.200 mg | |
| Vitamin B-12 — Cobalamin | 0 ug | 0 ug | = |
| Vitamin A, RAE | — | 0 ug | |
| Carotene, beta | — | 0 ug | |
| Carotene, alpha | — | 0 ug | |
| Vitamin E (alpha-tocopherol) | 1.24 mg | 6.13 mg | -80% |
| Vitamin D (D2 + D3) | — | 0 ug | |
| Vitamin K2 — Menaquinone-4 (MK-4) | 1.20 ug | — | |
| Minerals | |||
| Calcium, Ca | 20.0 mg | 1.00 mg | +1900% |
| Iron, Fe | 2.26 mg | 0.070 mg | +3129% |
| Magnesium, Mg | 15.0 mg | 0 mg | |
| Phosphorus, P | 68.0 mg | 0 mg | |
| Potassium, K | 91.0 mg | 0 mg | |
| Sodium, Na | 353 mg | 4.00 mg | +8725% |
| Zinc, Zn | 0.460 mg | 0 mg | |
| Copper, Cu | 0.079 mg | 0 mg | |
| Manganese, Mn | 0.476 mg | 0 mg | |
| Selenium, Se | 4.50 ug | 0 ug | |
| Other Nutrients | |||
| Energy | 1958 kj | 3699 kj | -47% |
| Ash | 1.17 g | 0.030 g | +3800% |
| Total Sugars | — | 0 g | |
| Starch | 41.7 g | — | |
| Folic acid (Vitamin B9 — synthetic) | 29.0 ug | 0 ug | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 111 ug | 0 ug | |
| Vitamin B-12, added | — | 0 ug | |
| Retinol | — | 0 ug | |
| Beta-carotene (Provitamin A) | — | 0 ug | |
| Vitamin A, IU | — | 0 IU | |
| Beta-cryptoxanthin (Provitamin A) | — | 0 ug | |
| Lycopene | — | 0 ug | |
| Vitamin E, added | — | 0 mg | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.120 mg | 0.440 mg | -73% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 8.59 mg | 32.3 mg | -73% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 2.54 mg | 15.4 mg | -83% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.040 mg | — | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | — | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0 mg | — | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | — | |
| Vitamin D (D2 + D3 — total) | — | 0 IU | |
| Vitamin K1 — Phylloquinone | 15.0 ug | 53.2 ug | -72% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 51.7 ug | 165 ug | -69% |
| SFA 4:0 (Butyric acid) | — | 0 g | |
| SFA 6:0 (Caproic acid) | — | 0 g | |
| SFA 8:0 (Caprylic acid) | 0 g | 0 g | = |
| SFA 10:0 (Capric acid) | 0 g | 0 g | = |
| SFA 12:0 (Lauric acid) | 0 g | 0 g | = |
| SFA 14:0 (Myristic acid) | 0.162 g | 0.167 g | -3% |
| SFA 15:0 (Pentadecanoic acid) | 0 g | — | |
| SFA 16:0 (Palmitic acid) | 4.51 g | 12.5 g | -64% |
| SFA 17:0 (Margaric acid) | 0.051 g | 0.095 g | -46% |
| SFA 18:0 (Stearic acid) | 3.25 g | 11.4 g | -71% |
| SFA 20:0 (Arachidic acid) | 0.087 g | 0.428 g | -80% |
| SFA 22:0 (Behenic acid) | 0.062 g | 0.367 g | -83% |
| SFA 24:0 (Lignoceric acid) | — | 0.052 g | |
| MUFA 14:1 (Myristoleic acid) | 0 g | 0 g | = |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | — | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.249 g | 0.021 g | +1086% |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | — | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 14.1 g | 41.1 g | -66% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | — | 30.3 g | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.121 g | 0.088 g | +38% |
| MUFA 22:1 (Omega-9, Erucic acid family) | — | 0 g | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | — | 0 g | |
| Fatty acids, total polyunsaturated | 3.53 g | 28.1 g | -87% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 3.35 g | 26.2 g | -87% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | — | 23.8 g | |
| PUFA 18:2 CLAs | — | 0.057 g | |
| PUFA 18:2 i | — | 2.40 g | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.115 g | 1.88 g | -94% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.115 g | 1.88 g | -94% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0 g | — | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | — | 0 g | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.056 g | — | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.011 g | 0 g | |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | — | 0 g | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | — | 0 g | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | — | 0 g | |
| Fatty acids, total trans-monoenoic | — | 10.8 g | |
| TFA 18:1 t | — | 10.8 g | |
| Fatty acids, total trans-polyenoic | — | 2.40 g | |
| Stigmasterol | — | 51.0 mg | |
| Campesterol | — | 50.0 mg | |
| Beta-sitosterol | — | 138 mg | |
| Tryptophan (EAA) | 0.053 g | — | |
| Threonine (EAA) | 0.112 g | — | |
| Isoleucine (EAA, BCAA) | 0.197 g | — | |
| Leucine (EAA, BCAA) | 0.383 g | — | |
| Lysine (EAA) | 0.144 g | — | |
| Methionine (EAA) | 0.083 g | — | |
| Cystine (conditionally essential) | 0.111 g | — | |
| Phenylalanine (EAA) | 0.246 g | — | |
| Tyrosine (conditionally essential) | 0.103 g | — | |
| Valine (EAA, BCAA) | 0.246 g | — | |
| Arginine (conditionally essential) | 0.196 g | — | |
| Histidine (EAA) | 0.096 g | — | |
| Alanine | 0.170 g | — | |
| Aspartic acid | 0.263 g | — | |
| Glutamic acid | 1.84 g | — | |
| Glycine (conditionally essential) | 0.206 g | — | |
| Proline (conditionally essential) | 0.710 g | — | |
| Serine | 0.272 g | — | |
| Hydroxyproline | 0 g | — | |
| Alcohol, ethyl | — | 0 g | |
| Caffeine | — | 0 mg | |
| Theobromine | — | 0 mg | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pie crust, deep dish, frozen, unbaked, made with enriched flour nutrition facts Shortening, vegetable, household, composite nutrition facts Compare other foods →
Dig deeper — biggest differences
Sodium, Na +8725% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Vitamin B-6 — Pyridoxine +4600% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Iron, Fe +3129% in Pie crust, deep dish, frozen, unbaked, made with enriched flour Calcium, Ca +1900% in Pie crust, deep dish, frozen, unbaked, made with enriched flour
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