Meat & Poultry · SOURCE-BASED NUTRITION
Turkey Pot Pie, frozen entree nutrition facts
SR Legacy
Turkey Pot Pie, frozen entree. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 176 kcal | — |
| Protein | 6.5 g | 13% |
| Carbohydrate, by difference | 17.7 g | 6.4% |
| Total lipid (fat) | 8.8 g | 11.3% |
| Fiber, total dietary | 1.1 g | 3.9% |
| Fatty acids, total saturated | 2.88 g | 14.4% |
| Cholesterol | 16 mg | 5.3% |
| Sodium, Na | 350 mg | 15.2% |
| Iron, Fe | 1 mg | 5.6% |
| Ash | 1.3 g | — |
| Carotene, beta | 1,060 µg | — |
| Fatty acids, total monounsaturated | 3.46 g | — |
| Fatty acids, total polyunsaturated | 1.38 g | — |
| Vitamin A, IU | 1,770 iu | — |
| Water | 65.7 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Iron (5.6% DV) and Dietary fiber (3.9% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Iron: oxygen transport
This amount provides 1 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 1.1 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
Contributes Iron
This amount provides 1 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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