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Nutrition - Facts for Pizza, meat and vegetable topping, rising crust, frozen, cooked
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Pizza, meat and vegetable topping, rising crust, frozen, cooked.
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per 100 grams
per common measure #1
per common measure #2

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Pizza, meat and vegetable topping, rising crust, frozen, cooked

Calories 271 Calories from Fat 103
(38%)
 [1]
% Total Quantity
Total Fat 12g 12%
Saturated Fat 5g 5%
Trans Fat g %
Cholesterol 19mg 0.02%
Sodium 640mg 0.64%
Potassium 189mg 0.19%
Total Carbohydrate 29g 29%
Protein 13g 13%


NutrientQuantityUnits
Alcohol, ethyl 0.00 g
Ash 2.61 g
Caffeine 0.00 mg
Calcium, Ca 155.00 mg
Carbohydrate, by difference 28.78 g
Carotene, alpha 0.00 mcg
Carotene, beta 92.00 mcg
Cholesterol 19.00 mg
Choline, total 24.30 mg
Copper, Cu 0.21 mg
Cryptoxanthin, beta 0.00 mcg
Energy 1135.00 kJ
Energy 271.00 kcal
Fatty acids, total monounsaturated 4.34 g
Fatty acids, total polyunsaturated 1.89 g
Fatty acids, total saturated 4.59 g
Fiber, total dietary 2.30 g
Folate, DFE 98.00 mcg_DFE
Folate, food 29.00 mcg
Folate, total 70.00 mcg
Folic acid 41.00 mcg
Fructose 1.70 g
Galactose 0.16 g
Glucose (dextrose) 3.00 g
Iron, Fe 1.36 mg
Lutein + zeaxanthin 58.00 mcg
Lycopene 1899.00 mcg
Magnesium, Mg 27.00 mg
Maltose 2.40 g
Manganese, Mn 0.32 mg
Niacin 2.15 mg
Pantothenic acid 0.43 mg
Phosphorus, P 211.00 mg
Potassium, K 189.00 mg
Protein 12.63 g
Retinol 61.00 mcg
Riboflavin 0.21 mg
Selenium, Se 11.60 mcg
Sodium, Na 640.00 mg
Starch 19.76 g
Sugars, total 7.26 g
Theobromine 0.00 mg
Thiamin 0.25 mg
Total lipid (fat) 11.75 g
Vitamin A, IU 355.00 IU
Vitamin A, RAE 68.00 mcg_RAE
Vitamin B-12 0.80 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.14 mg
Vitamin C, total ascorbic acid 4.20 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.92 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 6.70 mcg
Water 44.24 g
Zinc, Zn 1.87 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 3a". 2000 Beltsville MD

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