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Pie crust, refrigerated, regular, unbaked
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| Fatty acids, total saturated : | 9,596 | g | | 4:0 : | - | g | | 6:0 : | - | g | | 8:0 : | 0 | g | | 10:0 : | 0 | g | | 12:0 : | 0 | g | | 13:0 : | - | g | | 14:0 : | 0,342 | g | | 15:0 : | 0 | g | | 16:0 : | 5,683 | g | | 17:0 : | 0,096 | g | | 18:0 : | 3,412 | g | | 20:0 : | 0,063 | g | | 22:0 : | 0 | g | | 24:0 : | - | g | | Fatty acids, total monounsaturated : | 10,206 | g | | 14:1 : | 0 | g | | 15:1 : | 0 | g | | 16:1 undifferentiated : | 0,532 | g | | 16:1 c : | - | g | | 16:1 t : | - | g | | 17:1 : | - | g | | 18:1 undifferentiated : | 9,493 | g | | 18:1 c : | - | g | | 18:1 t : | - | g | | 18:1-11t (18:1t n-7) : | - | g | | 20:1 : | 0,181 | g | | 22:1 undifferentiated : | - | g | | 22:1 c : | - | g | | 22:1 t : | - | g | | 24:1 c : | - | g | | Fatty acids, total polyunsaturated : | 3,292 | g | | 18:2 undifferentiated : | 2,998 | g | | 18:2 n-6 c,c : | - | g | | 18:2 CLAs : | - | g | | 18:2 t,t : | - | g | | 18:2 i : | - | g | | 18:2 t not further defined : | - | g | | 18:3 undifferentiated : | 0,131 | g | | 18:3 n-3 c,c,c (ALA) : | 0,131 | g | | 18:3 n-6 c,c,c : | 0 | g | | 18:3i : | - | g | | 18:4 : | - | g | | 20:2 n-6 c,c : | 0,122 | g | | 20:3 undifferentiated : | 0 | g | | 20:3 n-3 : | - | g | | 20:3 n-6 : | - | g | | 20:4 undifferentiated : | 0,041 | g | | 20:4 n-6 : | - | g | | 20:5 n-3 (EPA) : | - | g | | 21:5 : | - | g | | 22:4 : | - | g | | 22:5 n-3 (DPA) : | - | g | | 22:6 n-3 (DHA) : | - | g | | Fatty acids, total trans : | - | g | | Fatty acids, total trans-monoenoic : | - | g | | Fatty acids, total trans-polyenoic : | - | g | | Cholesterol : | - | mg | | Phytosterols : | - | mg | | Stigmasterol : | - | mg | | Campesterol : | - | mg | | Beta-sitosterol : | - | mg |
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