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Nutrition - Facts for DOMINO'S 14" Pepperoni Pizza, Classic Hand-Tossed Crust
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of DOMINO'S 14" Pepperoni Pizza, Classic Hand-Tossed Crust.
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DOMINO'S 14" Pepperoni Pizza, Classic Hand-Tossed Crust

Calories 270 Calories from Fat 92
(34%)
 [1]
% Total Quantity
Total Fat 11g 11%
Saturated Fat 4g 4%
Trans Fat g %
Cholesterol 22mg 0.02%
Sodium 507mg 0.51%
Potassium 176mg 0.18%
Total Carbohydrate 32g 32%
Protein 12g 12%


NutrientQuantityUnits
Alanine 0.36 g
Arginine 0.44 g
Ash 2.13 g
Aspartic acid 0.69 g
Calcium, Ca 122.00 mg
Carbohydrate, by difference 32.29 g
Cholesterol 22.00 mg
Copper, Cu 0.12 mg
Cystine 0.17 g
Dihydrophylloquinone 0.00 mcg
Energy 270.00 kcal
Energy 1131.00 kJ
Fatty acids, total monounsaturated 3.14 g
Fatty acids, total polyunsaturated 1.75 g
Fatty acids, total saturated 4.25 g
Fiber, total dietary 1.50 g
Fructose 1.02 g
Galactose 0.09 g
Glucose (dextrose) 1.04 g
Glutamic acid 3.07 g
Glycine 0.38 g
Histidine 0.27 g
Iron, Fe 2.36 mg
Isoleucine 0.42 g
Lactose 0.30 g
Leucine 0.82 g
Lysine 0.56 g
Magnesium, Mg 25.00 mg
Maltose 0.98 g
Manganese, Mn 0.32 mg
Methionine 0.21 g
Niacin 3.62 mg
Pantothenic acid 0.55 mg
Phenylalanine 0.53 g
Phosphorus, P 185.00 mg
Potassium, K 176.00 mg
Proline 1.31 g
Protein 11.60 g
Retinol 43.00 mcg
Riboflavin 0.22 mg
Selenium, Se 28.50 mcg
Serine 0.57 g
Sodium, Na 507.00 mg
Starch 26.43 g
Sucrose 0.01 g
Sugars, total 3.45 g
Thiamin 0.18 mg
Threonine 0.31 g
Tocopherol, beta 0.06 mg
Tocopherol, delta 0.35 mg
Tocopherol, gamma 1.34 mg
Total lipid (fat) 10.54 g
Tryptophan 0.08 g
Tyrosine 0.30 g
Valine 0.51 g
Vitamin A, IU 235.00 IU
Vitamin A, RAE 47.00 mcg_RAE
Vitamin B-12 0.55 mcg
Vitamin B-6 0.15 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 0.97 mg
Vitamin K (phylloquinone) 5.20 mcg
Water 43.45 g
Zinc, Zn 1.23 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 7i". 2003 Beltsville MD

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