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DIGIORNO Pizza, pepperoni topping, thin crispy crust, frozen, baked
| Calories 283 |
Calories from Fat 113 |
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| Total Carbohydrate 29g |
29% |
| Nutrient | Quantity | Units |
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| Ash | 2.88 | g | | Calcium, Ca | 209.00 | mg | | Carbohydrate, by difference | 28.67 | g | | Cholesterol | 28.00 | mg | | Copper, Cu | 0.11 | mg | | Dihydrophylloquinone | 3.90 | mcg | | Energy | 1185.00 | kJ | | Energy | 283.00 | kcal | | Fatty acids, total monounsaturated | 4.35 | g | | Fatty acids, total polyunsaturated | 1.83 | g | | Fatty acids, total saturated | 4.97 | g | | Fatty acids, total trans | 0.51 | g | | Fatty acids, total trans-monoenoic | 0.46 | g | | Fatty acids, total trans-polyenoic | 0.05 | g | | Fiber, total dietary | 2.80 | g | | Fructose | 1.35 | g | | Glucose (dextrose) | 1.31 | g | | Iron, Fe | 0.90 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 28.00 | mg | | Maltose | 0.97 | g | | Manganese, Mn | 0.30 | mg | | Menaquinone-4 | 4.00 | mcg | | Niacin | 2.05 | mg | | Pantothenic acid | 0.54 | mg | | Phosphorus, P | 213.00 | mg | | Potassium, K | 268.00 | mg | | Protein | 13.22 | g | | Retinol | 46.00 | mcg | | Riboflavin | 0.12 | mg | | Selenium, Se | 24.10 | mcg | | Sodium, Na | 663.00 | mg | | Starch | 22.33 | g | | Sucrose | 0.00 | g | | Thiamin | 0.14 | mg | | Tocopherol, beta | 0.06 | mg | | Tocopherol, delta | 0.29 | mg | | Tocopherol, gamma | 0.99 | mg | | Total lipid (fat) | 12.86 | g | | Vitamin A, IU | 152.00 | IU | | Vitamin A, RAE | 46.00 | mcg_RAE | | Vitamin B-12 | 0.55 | mcg | | Vitamin B-6 | 0.16 | mg | | Vitamin C, total ascorbic acid | 0.90 | mg | | Vitamin E (alpha-tocopherol) | 0.77 | mg | | Vitamin K (phylloquinone) | 5.00 | mcg | | Water | 42.38 | g | | Zinc, Zn | 1.64 | 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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