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DIGIORNO Pizza, pepperoni topping, cheese stuffed crust, frozen, baked
| Calories 279 |
Calories from Fat 102 |
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| Total Carbohydrate 29g |
29% |
| Nutrient | Quantity | Units |
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| Ash | 3.04 | g | | Calcium, Ca | 226.00 | mg | | Carbohydrate, by difference | 29.46 | g | | Cholesterol | 24.00 | mg | | Copper, Cu | 0.11 | mg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 1167.00 | kJ | | Energy | 279.00 | kcal | | Fatty acids, total monounsaturated | 3.29 | g | | Fatty acids, total polyunsaturated | 2.00 | g | | Fatty acids, total saturated | 5.01 | g | | Fatty acids, total trans | 0.24 | g | | Fatty acids, total trans-monoenoic | 0.19 | g | | Fatty acids, total trans-polyenoic | 0.05 | g | | Fiber, total dietary | 2.10 | g | | Fructose | 2.13 | g | | Glucose (dextrose) | 1.78 | g | | Iron, Fe | 2.30 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 26.00 | mg | | Maltose | 1.31 | g | | Manganese, Mn | 0.33 | mg | | Menaquinone-4 | 2.80 | mcg | | Niacin | 3.72 | mg | | Pantothenic acid | 0.49 | mg | | Phosphorus, P | 270.00 | mg | | Potassium, K | 179.00 | mg | | Protein | 13.92 | g | | Retinol | 64.00 | mcg | | Riboflavin | 0.25 | mg | | Selenium, Se | 32.40 | mcg | | Sodium, Na | 753.00 | mg | | Starch | 22.87 | g | | Sucrose | 0.00 | g | | Thiamin | 0.27 | mg | | Tocopherol, beta | 0.06 | mg | | Tocopherol, delta | 0.30 | mg | | Tocopherol, gamma | 0.91 | mg | | Total lipid (fat) | 11.71 | g | | Vitamin A, IU | 212.00 | IU | | Vitamin A, RAE | 64.00 | mcg_RAE | | Vitamin B-12 | 0.55 | mcg | | Vitamin B-6 | 0.12 | mg | | Vitamin C, total ascorbic acid | 1.10 | mg | | Vitamin E (alpha-tocopherol) | 0.72 | mg | | Vitamin K (phylloquinone) | 7.80 | mcg | | Water | 41.87 | g | | Zinc, Zn | 1.63 | 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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