Nutritional Data for 100 grams of PIE; PUMPKIN, PREPARED FROM RECIPE

Mean value per 100.00 grams edible part;  0.0% refuse 
Portions:  1 OZ = 28.35 gm, 1/8 OF 9 IN PIE = 155.00 gm
42.0% Cals from fat, 9.2% Cals from protein, 48.8% Cals from carbs.

                                          Male    Female
Name                    Unit    Amount    %RDA     %RDA
Food energy             KCal:  204.000     7.0%     9.3%
Protein                 Gms :    4.500     7.1%     9.0%
Total lipid (fat)       Gms :    9.300     9.6%    12.7%
Carbohydrate, by diff.  Gms :   26.400     5.6%     7.9%
Total saturated fat     Gms :    3.171     9.8%    13.0%
Ttl monounsaturated fat Gms :    3.697
Ttl polyunsaturated fat Gms :    1.810
Cholesterol             Mg  :   42.000    14.0%    14.0%
Sodium                  Mg  :  225.000    45.0%    45.0%
Vitamin A               Re  :  782.000    78.2%    97.8%
Vitamin A               IU  : 7634.000
Ascorbic acid           Mg  :    1.700     2.8%     2.8%
Thiamin                 Mg  :    0.092     6.1%     8.4%
Riboflavin              Mg  :    0.201    11.8%    15.5%
Niacin                  Mg  :    0.782     4.1%     5.2%
Vitamin B6              Mg  :    0.047     2.4%     2.9%
Folacin                 Mcg :   11.000     5.5%     6.1%
Vitamin B12             Mcg :    0.090     4.5%     4.5%
Potassium               Mg  :  186.000     9.3%     9.3%
Calcium                 Mg  :   94.000    11.8%    11.8%
Phosphorus              Mg  :   98.000    12.2%    12.2%
Magnesium               Mg  :   19.000     5.4%     6.8%
Iron                    Mg  :    1.270    12.7%     8.5%
Zinc                    Mg  :    0.460     3.1%     3.8%
Pantothenic acid        Mg  :    0.445     8.9%     8.9%
Copper                  Mg  :    0.066     3.3%     3.3%
Manganese               Mg  :    0.198     5.7%     5.7%
Ash                     Gms :    1.300
Water                   Gms :   58.500
Food energy             KJ  :  853.000
Butyric acid   (4:0)    Gms :    0.057
Capriic acid   (6:0)    Gms :    0.039
Caprylic acid  (8:0)    Gms :    0.016
Capric acid   (10:0)    Gms :    0.032
Lauric acid   (12:0)    Gms :    0.049
Myristic acid (14:0)    Gms :    0.247
Palmitic acid (16:0)    Gms :    1.675
Stearic acid  (18:0)    Gms :    0.977
Palmitoleic acid(16:1)  Gms :    0.077
Oleic acid      (18:1)  Gms :    3.594
Gadoleic acid   (20:1)  Gms :    0.002
Docosenoic acid (22:1)  Gms :    0.000
Linoleic acid (18:2/n6) Gms :    1.668    26.1%    34.0%
Linolenic acid(18:3/n3) Gms :    0.128     8.0%    10.7%
Stearidonic acid(18:4)  Gms :    0.000
Eicosatetraenoic(20:4)  Gms :    0.011
Eicosapentaenoic(20:5n3)Gms :    0.000
Dodecapentaenoic(22:5)  Gms :    0.000
Docosahexaenoic (22:6n3)Gms :    0.003
Histidine               Gms :    0.109    11.5%    14.3%
Isoleucine              Gms :    0.226    28.6%    35.9%
Leucine                 Gms :    0.376    33.9%    42.7%
Lysine                  Gms :    0.276    29.1%    36.3%
Methionine              Gms :    0.105
Cystine                 Gms :    0.067
Methionine+Cystine      Gms :    0.172    16.7%    21.0%
Phenylalanine           Gms :    0.219
Tyrosine                Gms :    0.187
Phenylalanine+Tyrosine  Gms :    0.406    36.6%    46.1%
Threonine               Gms :    0.180    32.7%    20.5%
Tryptophan              Gms :    0.059    21.1%    26.8%
Valine                  Gms :    0.253    32.0%    40.2%
Arginine                Gms :    0.199
Alanine                 Gms :    0.171
Aspartic acid           Gms :    0.339
Glutamic acid           Gms :    1.004
Glycine                 Gms :    0.127
Proline                 Gms :    0.375
Serine                  Gms :    0.256
Protein Score: 100, 42% ideal. EAA score: 1.61. 
Limiting Amino Acid: Histidine