|
DIGIORNO Pizza, cheese topping, rising crust, frozen, baked
| Calories 256 |
Calories from Fat 75 |
|
|
|
[1] |
| Total Carbohydrate 32g |
32% |
| Nutrient | Quantity | Units |
|---|
| Ash | 2.87 | g | | Calcium, Ca | 192.00 | mg | | Carbohydrate, by difference | 31.78 | g | | Cholesterol | 15.00 | mg | | Copper, Cu | 0.11 | mg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 1070.00 | kJ | | Energy | 256.00 | kcal | | Fatty acids, total monounsaturated | 1.85 | g | | Fatty acids, total polyunsaturated | 1.46 | g | | Fatty acids, total saturated | 3.51 | g | | Fatty acids, total trans | 0.17 | g | | Fatty acids, total trans-monoenoic | 0.13 | g | | Fatty acids, total trans-polyenoic | 0.04 | g | | Fiber, total dietary | 2.40 | g | | Fructose | 2.36 | g | | Galactose | 0.20 | g | | Glucose (dextrose) | 1.70 | g | | Iron, Fe | 0.77 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 27.00 | mg | | Maltose | 0.70 | g | | Manganese, Mn | 0.37 | mg | | Menaquinone-4 | 1.40 | mcg | | Niacin | 1.27 | mg | | Pantothenic acid | 0.42 | mg | | Phosphorus, P | 241.00 | mg | | Potassium, K | 196.00 | mg | | Protein | 12.80 | g | | Retinol | 46.00 | mcg | | Riboflavin | 0.10 | mg | | Selenium, Se | 26.60 | mcg | | Sodium, Na | 696.00 | mg | | Starch | 24.72 | g | | Sucrose | 0.00 | g | | Sugars, total | 5.00 | g | | Thiamin | 0.09 | mg | | Tocopherol, beta | 0.11 | mg | | Tocopherol, delta | 0.26 | mg | | Tocopherol, gamma | 1.43 | mg | | Total lipid (fat) | 8.60 | g | | Vitamin A, IU | 154.00 | IU | | Vitamin A, RAE | 46.00 | mcg_RAE | | Vitamin B-12 | 0.33 | mcg | | Vitamin B-6 | 0.11 | mg | | Vitamin C, total ascorbic acid | 1.50 | mg | | Vitamin E (alpha-tocopherol) | 0.89 | mg | | Vitamin K (phylloquinone) | 6.90 | mcg | | Water | 43.95 | g | | Zinc, Zn | 1.56 | mg | References:
- Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
- Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Anlaysis Program Wave 12h". 2008 Beltsville MD
|
