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DIGIORNO Pizza, cheese topping, thin crispy crust, frozen, baked
| Calories 247 |
Calories from Fat 87 |
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| Total Carbohydrate 26g |
26% |
| Nutrient | Quantity | Units |
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| Ash | 2.51 | g | | Calcium, Ca | 275.00 | mg | | Carbohydrate, by difference | 26.47 | g | | Cholesterol | 21.00 | mg | | Copper, Cu | 0.10 | mg | | Dihydrophylloquinone | 2.80 | mcg | | Energy | 1033.00 | kJ | | Energy | 247.00 | kcal | | Fatty acids, total monounsaturated | 2.74 | g | | Fatty acids, total polyunsaturated | 1.16 | g | | Fatty acids, total saturated | 4.60 | g | | Fatty acids, total trans | 0.49 | g | | Fatty acids, total trans-monoenoic | 0.43 | g | | Fatty acids, total trans-polyenoic | 0.06 | g | | Fiber, total dietary | 3.00 | g | | Fructose | 1.35 | g | | Glucose (dextrose) | 1.16 | g | | Iron, Fe | 0.68 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 27.00 | mg | | Manganese, Mn | 0.23 | mg | | Menaquinone-4 | 1.90 | mcg | | Niacin | 1.28 | mg | | Pantothenic acid | 0.50 | mg | | Phosphorus, P | 236.00 | mg | | Potassium, K | 233.00 | mg | | Protein | 12.96 | g | | Retinol | 64.00 | mcg | | Riboflavin | 0.13 | mg | | Selenium, Se | 21.40 | mcg | | Sodium, Na | 506.00 | mg | | Starch | 20.00 | g | | Sucrose | 0.00 | g | | Thiamin | 0.10 | mg | | Tocopherol, beta | 0.05 | mg | | Tocopherol, delta | 0.30 | mg | | Tocopherol, gamma | 1.05 | mg | | Total lipid (fat) | 9.91 | g | | Vitamin A, IU | 212.00 | IU | | Vitamin A, RAE | 64.00 | mcg_RAE | | Vitamin B-12 | 0.62 | mcg | | Vitamin B-6 | 0.13 | mg | | Vitamin C, total ascorbic acid | 0.10 | mg | | Vitamin E (alpha-tocopherol) | 0.74 | mg | | Vitamin K (phylloquinone) | 4.20 | mcg | | Water | 48.15 | g | | Zinc, Zn | 1.80 | 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
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