Nutritional Values of Bakery Apple Turnover

Nutritional Values of Bakery Apple Turnover
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Apple turnovers are a type of pastry that are similar to calzones, except that they are filled with fruit rather than sauce and cheese. Apple turnovers are calorie-dense and rich in carbohydrates, as they are made from large pieces of dough that are folded over the filling to seal in the filling. Thus, apple turnovers might not be appropriate choices if you're trying to lose weight.

Calories

If you're on a weight loss plan, the high calorie content of bakery apple turnovers can make them an inappropriate choice for you. Each 4-ounce apple turnover contains 310 calories, which amounts to 15.5 percent of the daily recommended intake of 2,000. It would take 32 minutes of jogging to burn 310 calories.

Fat

The calorie density of bakery apple turnovers is due in part to the high fat content. Each 4-ounce turnover contains 17 grams of total fat. Of this fat, 8 grams comes from saturated fat, a type of fat that can increase your cholesterol levels. The American Heart Association suggests you eat a diet with 25 to 35 percent of calories from fat, but less than 7 percent of calories from saturated fat.

Carbohydrates

As with other types of pastry, bakery apple turnovers are high in carbohydrates due to the dough. Each 4-ounce apple turnover contains 39 grams of carbs. This nutrient acts as your body's primary energy source.

Fiber

Bakery apple turnovers are low in fiber, with 2 grams per 4-ounce turnover. Fiber is essential for optimal health, as it protects your digestive tract from disease, promotes stable blood sugar levels and can promote feelings of fullness.

Protein

Bakery apple turnovers are not high in protein. A 4-ounce turnover contains just 3 grams of protein, which is half of what an egg contains. Protein helps your body maintain existing tissue and build new tissue.

Vitamins and Minerals

Bakery apple turnovers are not high in vitamins and minerals. Each 4-ounce serving contains 10 percent of the daily suggested intake of iron and 2 percent of the daily suggested intake of calcium, but they aren't a significant source of other such nutrients.

References

Article reviewed by OmahaTyppo Last updated on: Sep 14, 2011

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