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DIGIORNO Pizza, cheese topping, cheese stuffed crust, frozen, baked
| Calories 279 |
Calories from Fat 102 |
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| Total Carbohydrate 30g |
30% |
| Nutrient | Quantity | Units |
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| Ash | 3.19 | g | | Calcium, Ca | 235.00 | mg | | Carbohydrate, by difference | 29.86 | g | | Cholesterol | 28.00 | mg | | Copper, Cu | 0.11 | mg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 1165.00 | kJ | | Energy | 279.00 | kcal | | Fatty acids, total monounsaturated | 2.91 | g | | Fatty acids, total polyunsaturated | 1.79 | g | | Fatty acids, total saturated | 5.63 | g | | Fatty acids, total trans | 0.29 | g | | Fatty acids, total trans-monoenoic | 0.23 | g | | Fatty acids, total trans-polyenoic | 0.06 | g | | Fiber, total dietary | 1.90 | g | | Fructose | 2.25 | g | | Glucose (dextrose) | 2.02 | g | | Iron, Fe | 2.35 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 27.00 | mg | | Manganese, Mn | 0.31 | mg | | Menaquinone-4 | 3.20 | mcg | | Niacin | 3.55 | mg | | Pantothenic acid | 0.46 | mg | | Phosphorus, P | 354.00 | mg | | Potassium, K | 185.00 | mg | | Protein | 13.48 | g | | Retinol | 80.00 | mcg | | Riboflavin | 0.25 | mg | | Selenium, Se | 33.30 | mcg | | Sodium, Na | 806.00 | mg | | Starch | 21.47 | g | | Sucrose | 0.00 | g | | Thiamin | 0.34 | mg | | Tocopherol, beta | 0.08 | mg | | Tocopherol, delta | 0.37 | mg | | Tocopherol, gamma | 1.26 | mg | | Total lipid (fat) | 11.68 | g | | Vitamin A, IU | 266.00 | IU | | Vitamin A, RAE | 80.00 | mcg_RAE | | Vitamin B-12 | 0.36 | mcg | | Vitamin B-6 | 0.10 | mg | | Vitamin C, total ascorbic acid | 0.50 | mg | | Vitamin E (alpha-tocopherol) | 0.93 | mg | | Vitamin K (phylloquinone) | 8.40 | mcg | | Water | 41.78 | g | | Zinc, Zn | 1.67 | 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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