Calories in fruit pie: 250 kcal per 100 g

What’s in a 300 g serving

About a third of a serving is water. The rest is 97.5 g carbohydrate and 37.5 g fat.

37.5 gFat

11.7 gProtein

97.5 gCarbohydrate

12.9 gFibre

128 gWater

12.9 gMinerals and the rest

37.5 gFat
11.7 gProtein
97.5 gCarbohydrate
12.9 gFibre
128 gWater
12.9 gMinerals and the rest

Above average for dishes

Fruit pie is 250 kcal per 100 g. The 603 dishes in this database average 180.

Fruit pie250

Dishes average180

High in saturated fat

7.7 g of saturates per 100 g, which is red on a UK traffic-light label (the line is 5 g).

Saturates, per serving23 g

Fat, per serving37.5 g

Vitamins and minerals in fruit pie

Two of the 19 recorded reach the “high in” level. Vitamin C leads.

270 %

Vitamin C

216 mg in a 300 g serving

3rd of 469 dishes

Vitamin C contributes to the normal function of the immune system, to the reduction of tiredness and fatigue, and to normal collagen formation.

Manganese2.2 mg108 %

Chloride603 mg75 %

Vitamin A0.486 mg61 %

Copper0.57 mg57 %

Niacin (vitamin B3)7.5 mg47 %

A source of

Phosphorus

Only a trace

Vitamin B12

Show all 19 with amounts

Vitamin C216 mg, 270 %

Manganese2.2 mg, 108 %

Chloride603 mg, 75 %

Vitamin A0.486 mg, 61 %

Copper0.57 mg, 57 %

Niacin (vitamin B3)7.5 mg, 47 %

Phosphorus318 mg, 45 %

Potassium858 mg, 43 %

Vitamin B60.54 mg, 39 %

Thiamin (vitamin B1)0.36 mg, 33 %

Iron4.1 mg, 29 %

Magnesium99 mg, 26 %

Vitamin E2.9 mg, 24 %

Pantothenic acid (vitamin B5)1.3 mg, 22 %

Zinc2.1 mg, 21 %

Biotin0.009 mg, 18 %

Calcium126 mg, 16 %

Riboflavin (vitamin B2)0.18 mg, 13 %

Vitamin D0.0003 mg, 6 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What fruit pie doesn’t give you. And where to find it.

No recorded vitamin B12, and only 2 % of the vitamin D reference intake and 4.3 % of the riboflavin reference intake per 100 g.

Vitamin D

2%in fruit pie, per 100 g

Find it inBloater, grilled500 % per 100 g

Vitamin B12

Tracein fruit pie

Find it inLiver, ox, raw4400 % per 100 g

Riboflavin (vitamin B2)

4.3%in fruit pie, per 100 g

Find it inLiver, lamb, fried404 % per 100 g

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Fruit pie against other dishes

Per 100 g, fruit pie has the most vitamin C of the 6 here, ahead of cauliflower with onions and chilli pepper.

72mg

27mg

21mg

20mg

18mg

Pie, fruit, wholemeal, pastry top and bottom, blackcurrant, homemadethis page

Cauliflower with onions and chilli pepper−45 mg

Salad, wholemeal pasta, with vegetables and mayonnaise−51 mg

Bhaji, potato and fenugreek leaves−52 mg

Chicken, stir-fried with mushrooms and cashew nuts−52 mg

Kebabs, pork and pineapple−54 mg

All values per 100 g, from the same dataset. Differences are against fruit pie.

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Questions about fruit pie

The questions people ask about fruit pie, answered from the dataset.

How many calories are in a portion of fruit pie?

A typical portion (300 g, one serving) gives 750 kcal. Per 100 g the figure is 250 kcal.

Is fruit pie high in vitamin C?

Yes. Pie, fruit, wholemeal, pastry top and bottom, blackcurrant, homemade has 72 mg vitamin C per 100 g, 90 % of the NRV, above the 30 % threshold for a “high in” claim.

Are these figures exact for fruit pie?

No. They are calculated from a standard recipe in the UK Composition of Foods Integrated Dataset (CoFID, 2021). A different recipe, portion of sauce or cooking method will move them, so read them as a typical estimate.

Which vitamins and minerals does fruit pie have most of?

By share of the daily reference intake: vitamin C (72 mg, 90 %), manganese (0.72 mg, 36 %) and chloride (201 mg, 25 %) per 100 g.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 11-1074, Pie, fruit, wholemeal, pastry top and bottom, blackcurrant, homemade, published by Public Health England under the Open Government Licence v3.0; this record is a calculated recipe estimate. Main data references: Updated 2014. Values are per 100 g of the edible part; a serving is 300 g, one serving, the usual UK portion for dishes. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 603 dishes kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Black Currant). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.