Blueberry Pie Filling (canned): Calories and Nutrition Facts (per 100 g)
Blueberry Pie Filling (canned) has 181 calories per 100 g, with 0.4 g protein, 44.4 g carbs (37.8 g sugar), 2.6 g fiber, and 0.2 g fat. Full nutrition facts with daily values.
A 100 g serving of Blueberry Pie Filling (canned) has 181 calories. It provides 0.4 g protein, 44.4 g carbs (37.8 g sugar), 2.6 g fiber, and 0.2 g fat, about 9% of a 2,000 calorie day. The full panel with daily values is below.
Blueberry Pie Filling (canned): nutrition facts per 100 g
Full nutrition per 100 g, with the percentage of a 2,000 calorie daily value for each nutrient:
| Nutrient | Per 100 g | % Daily Value |
|---|---|---|
| Calories | 181 kcal | 9% |
| Protein | 0.4 g | 1% |
| Carbohydrates | 44.4 g | 16% |
| Sugars | 37.8 g | β |
| Fiber | 2.6 g | 9% |
| Fat | 0.2 g | 0% |
| Saturated fat | 0 g | 0% |
| Sodium | 12 mg | 1% |
Blueberry Pie Filling (canned): nutrition and health
Blueberry Pie Filling (canned) can be part of a varied diet. A sensible portion fits into a balanced diet. Where the calories come from: about 1% protein, 98% carbs, and 1% fat.
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Source and method
These figures come from Nutrola's 1.8M+ RD-verified food and restaurant database, drawn from lab-analyzed reference data. Values are per 100 g and are indicative, since natural foods vary by variety, ripeness, and preparation.
Frequently asked questions
How many calories are in blueberry Pie Filling (canned)?
A 100 g serving of Blueberry Pie Filling (canned) has 181 calories.
How much protein is in blueberry Pie Filling (canned)?
About 0.4 g of protein per 100 g, alongside 44.4 g carbs and 0.2 g fat.
How much sugar is in blueberry Pie Filling (canned)?
A 100 g serving of Blueberry Pie Filling (canned) has 37.8 g of sugar, which is fairly high.
Summary
Blueberry Pie Filling (canned) has 181 calories per 100 g, with 0.4 g protein, 44.4 g carbs (37.8 g sugar), 2.6 g fiber, and 0.2 g fat. A sensible portion fits into a balanced diet. Log your portion in Nutrola to see exactly how it fits your day.
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