Chicken Pot Pie Made 1-6-08 Recipe
Chicken Pot Pie Made 1-6-08 has a high-calorie, very high-carb, average-fat and high-protein content. It is a good source of Calcium, Iron, Vitamin B6, Vitamin C, Thiamin, Niacin and Folate.
The food contains 80.4g of carbs. The carbohydrate profile of the the food reveals it is very high in complex carbs and low in Simple carbs. Carbs are our primary source of energy but its source should be chosen with utmost care. Complex carbs are a more desirable addition to your diet, where as simple carbs should be consumed in moderation as it is very easily broken down, assimilated and absorbed in the body. Its sugar content is among the bottom 20 percentile. This is for people watching their sugar intake. With 23.1 gms of protein, it is high in protein content, which is an important macronutrient that helps with tissue repair, provides energy and improves immunity.
However, the average fat content makes it suitable if you're on a low-fat diet plan. It's low MUFA and low PUFA.
It is also rich in Vitamin C, whose benefits include, but are not limited to protection against immune system deficiencies, cardiovascular disease, prenatal health problems, eye disease, and even skin wrinkling.
It gives a good yield of Iron at 4 gms/ serving, and should be included in an Iron rich diet. Iron is essential to help carry oxygen from the lungs to the muscles and other organs, and is especially helpful for pregnant women. It has an average density of Sodium, thus making it suitable for a low-sodium diet. It is also high in Magnesium, an essential micronutrient that regulates functioning of muscles and nerves and heart beat. It is also a very high source of Selenium, which is an important antioxidant especially in combination with vitamin E.
Ideally consumed as a Main Dish.
Our comprehensive nutrition ranking methodology, which inspects every nutrition element that this food is composed of, comes up with a nutrition ranking of 89, for Chicken Pot Pie Made 1-6-08, and we advise that this food on a regular basis.
Calorie Breakdown
| Calories from Protein | 19% | |
| Calories from Fat | 15% | |
| Calories from Carbs | 66% |
Why this is good for you
- Very high in Protein
- Very high in Vitamin B6
- Very high in Niacin
- Very high in Vitamin C
- Very high in Thiamin
- Very high in Dietary Fiber
Why this is bad for you
- High in Saturated Fat
Vitamin Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Vitamin A | 1.6 IU | 0% | Mid 40% | Average |
| Retinol | 18.6 mcg | |||
| Vitamin C | 8.6 mg | 14.4% | Top 30% | High |
| Vitamin D | 5.7 IU | 1.4% | Mid 40% | Average |
| Thiamin | 0.27 mg | 18% | Top 10% | Very High |
| Riboflavin | 0 mg | |||
| Niacin | 2.4 mg | 12.1% | Top 30% | High |
| Vitamin B6 | 0.27 mg | 13.5% | Top 30% | High |
| Folate | 22.4 mcg | 5.6% | Mid 40% | Average |
| Folic Acid | 0 mcg | |||
| Vitamin B12 | 0 mcg | |||
| Pantothenic Acid | 0.27 mg | 2.7% | Mid 40% | Average |
Mineral Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Calcium | 73 mg | 7.3% | Top 30% | High |
| Iron | 1.1 mg | 6% | Mid 40% | Average |
| Magnesium | 39.9 mg | 10% | Top 30% | High |
| Phosphorus | 168.2 mg | 16.8% | Top 30% | High |
| Potassium | 0.27 mg | 0.01% | Bottom 30% | Low |
| Sodium | 74.6 mg | 3.1% | Bottom 30% | Low |
| Zinc | 0.81 mg | 5.4% | Mid 40% | Average |
| Copper | 0 mg | |||
| Manganese | 0.81 mg | 40.4% | Top 10% | Very High |
| Selenium | 13.2 mcg | 18.9% | Top 30% | High |
Carbohydrate Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Carbohydrate | 21.7 g | 7.2% | Mid 40% | Average |
| Dietary Fiber | 3.9 g | 15.4% | Top 10% | Very High |
| Sugars | 0.7 g | |||
| Glucose | 0 mg | |||
| Fructose | 0 mg | |||
| Lactose | 0 mg | |||
| Maltose | 0 mg | |||
| Galactose | 0 mg |
Protein Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Protein | 6.2 g | 12.5% | Mid 40% | Average |
| Tryptophan | 0 mg | |||
| Threonine | 0.3 mg | |||
| Isoleucine | 0.3 mg | |||
| Leucine | 0.3 mg | |||
| Lysine | 0.3 mg | |||
| Methionine | 0 mg | |||
| Cystine | 0 mg | |||
| Phenylalanine | 0.3 mg | |||
| Tyrosine | 0.3 mg | |||
| Valine | 0.3 mg | |||
| Arginine | 0.3 mg | |||
| Histidine | 0.3 mg | |||
| Alanine | 0.3 mg | |||
| Aspartic Acid | 0.5 mg | |||
| Glutamic Acid | 1.3 mg | |||
| Glycine | 0.3 mg | |||
| Proline | 0.5 mg | |||
| Serine | 0.3 mg |
Fat Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Total Fat | 2.3 g | 3.5% | Bottom 30% | Low |
| Saturated Fat | 1.2 g | 5.8% | Mid 40% | Average |
| Monounsaturated Fat | 0.5 g | |||
| Polyunsaturated Fat | 0.3 g |
Other Nutrients Analysis
| Name | Amount | %DV | Rank | Interpretation |
|---|---|---|---|---|
| Alcohol | 0 g | |||
| Ash | 1.3 g | |||
| Caffeine | 0 mg | |||
| Theobromine | 0 mg |
Popular Questions Asked
Nutrition Facts
Serving size
Amount Per Serving
Calories 465 Calories from Fat 75
% Daily Value *
Total Fat 8.4 g 12.9%
Saturated Fat 4.3 g 21.5%
Trans Fat
Cholesterol 36.3 mg 12.1%
Sodium 276.8 mg 11.5%
Total Carbohydrates 80.4 g 26.8%
Dietary Fiber 14.3 g57.2%
Sugars 2.6 g
Protein 23.1 g 46.2%
Vitamin A 0.1% Vitamin C 53.3%
Calcium 27.1% Iron 22.2%
*Based on a 2000 Calorie diet
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