Food database and calorie counter Source: Generic

Puerto Rican Style Potato Chicken Pie (Pastelon De Pollo)

Nutrition Facts
Serving Size 1 1/4 of 9" dia pie
Amount Per Serving
Calories
867
 
% Daily Values*
Total Fat
52.83g
81%
Saturated Fat
14.444g
72%
Trans Fat
-
Polyunsaturated Fat
7.139g
Monounsaturated Fat
28.242g
Cholesterol
120mg
40%
Sodium
1449mg
60%
Total Carbohydrate
57.45g
19%
Dietary Fiber
3.5g
14%
Sugars
2.18g
Protein
38.85g
Vitamin D
-
Calcium
138mg
14%
Iron
5.06mg
28%
Potassium
644mg
18%
Vitamin A
142IU
3%
Vitamin C
10.1mg
17%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Last updated: 21 Aug 07 07:33 AM
43%
of RDI*
(867 calories)
43% of RDI
Calorie Breakdown:
 
Carbohydrate (27%)
 
Fat (55%)
 
Protein (18%)
* Based on a RDI of 2000 calories

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Nutrition summary:

Calories
867
Fat
52.83g
Carbs
57.45g
Protein
38.85g
There are 867 calories in 1 1/4 of 9" dia pie of Puerto Rican Style Potato Chicken Pie (Pastelon De Pollo).
Calorie breakdown: 55% fat, 27% carbs, 18% protein.

Common Serving Sizes:

Serving Size Calories
1 oz 107
100 g 377
1 1/4 9" dia pie 867

Related Types of Pies:

Pecan Pie
Apple Pie
Pumpkin Pie
Lemon Meringue Pie
Blueberry Pie
Cherry Pie
  view more pies nutritional info

See Also:

Puerto Rican Style Meat Pie (Pastelon De Carne)
Puerto Rican Style Soupy Rice with Chicken (Asopao De Pollo)
Puerto Rican Style Chicken Crackling (Chicharron De Pollo)
Puerto Rican Style Chicken Fricassee (Fricase De Pollo)
Puerto Rican Style Soupy Rice From Asopao De Pollo
  view more results

Contains these Ingredients:

41 g White wheat flour (all purpose, bleached, enriched)
1 g Baking powder (sodium aluminum sulfate, double acting)
75 g Chicken meat (broilers or fryers, fried, cooked)
6 g Green olives (pickled, canned or bottled)
0 g Garlic
20 g Tomato sauce (canned)
7 g Onions
35 g Potato (flesh and skin)
13 g Olive oil
17 g Lard
2 g Salt
0.1 g Oregano
1 g Vinegar (cider)
10 g Water
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