Baked sour cherry pies (pyrizhky)calories and nutrition per 100 g
Calculated from the recipe using USDA data
100 g of the dish
281kcal
Protein, fat and carbs per 100 g
- Protein
- 6.7 g
- 10% of energy
- Fat
- 6 g
- 19% of energy
- Carbs
- 50.3 g
- 71% of energy
- Fiber
- 2 g
- Sugar
- 16.1 g
- Of which free sugars
- 11.5 g
- pie (70 g)
- 197 kcal
On this page
Servings
| Serving | Calories | Protein | Fat | Carbs |
|---|---|---|---|---|
| pie · 70 g | 197 kcal | 4.7 g | 4.2 g | 35.2 g |
What to pair it with
Tea, coffee and milk — separately
This is rich in plant iron. Tea, coffee and dairy at the same meal noticeably lower its absorption — have them an hour before or 1–2 hours after.
Source: PMID 11029010, PMID 20200263, PMID 1984335
Add vitamin C
Bell pepper, sauerkraut, citrus or kiwi at the same meal raise plant iron absorption several times over.
Source: PMID 2507689, PMID 20200263
Meat or fish helps
Meat and fish proteins at the same meal boost plant iron absorption.
Source: PMID 17056805
Ingredients (for 1,220 g of the dish)
- Wheat flour500 g · Roasted
- Whole milk250 g · Roasted
- Egg100 g · Roasted
- Sugar40 g · Raw
- Butter60 g · Roasted
- Fresh yeast25 g · Roasted
- Sour cherries500 g · Roasted
- Sugar100 g · Raw
- Wheat flour20 g · Roasted
Vitamins and minerals per 100 g
Percent of the daily value for an adult woman aged 19–50. The calculator works out your own.
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin A | 67.6 mcg | 10% |
| Vitamin C | 3.1 mg | 4% |
| Vitamin D | 0.31 mcg | 2% |
| Vitamin E | 0.22 mg | 1% |
| Vitamin K | 1.2 mcg | 1% |
| Vitamin B1 (thiamine) | 0.32 mg | 29% |
| Vitamin B2 (riboflavin) | 0.25 mg | 23% |
| Vitamin B3 (niacin) | 2.4 mg | 17% |
| Vitamin B6 (pyridoxine) | 0.06 mg | 5% |
| Vitamin B9 (folate) | 117.9 mcg | 29% |
| Vitamin B12 (cobalamin) | 0.17 mcg | 7% |
| Choline | 36.3 mg | 9% |
| Calcium | 42.2 mg | 4% |
| Iron | 2.2 mg | 12% |
| Magnesium | 16.6 mg | 5% |
| Phosphorus | 92.3 mg | 13% |
| Potassium | 163.7 mg | 6% |
| Sodium | 51.2 mg | 3% |
| Zinc | 0.7 mg | 9% |
| Selenium | 16.8 mcg | 30% |
| Copper | 0.1 mg | 11% |
| Manganese | 0.33 mg | 18% |
| Iodine | 7.4 mcg | 5% |
How much do you need?
Work out your daily targets and log this food in your diary — cooking method included.
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Calculated from the recipe using USDA FoodData Central data for each ingredient, with cooking losses.