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DIGIORNO Pizza, pepperoni topping, rising crust, frozen, baked
| Calories 265 |
Calories from Fat 88 |
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| Total Carbohydrate 31g |
31% |
| Nutrient | Quantity | Units |
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| Ash | 2.97 | g | | Calcium, Ca | 157.00 | mg | | Carbohydrate, by difference | 31.15 | g | | Cholesterol | 18.00 | mg | | Copper, Cu | 0.12 | mg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 1110.00 | kJ | | Energy | 265.00 | kcal | | Fatty acids, total monounsaturated | 2.77 | g | | Fatty acids, total polyunsaturated | 1.77 | g | | Fatty acids, total saturated | 3.76 | g | | Fatty acids, total trans | 0.16 | g | | Fatty acids, total trans-monoenoic | 0.12 | g | | Fatty acids, total trans-polyenoic | 0.03 | g | | Fiber, total dietary | 2.30 | g | | Fructose | 2.32 | g | | Galactose | 0.20 | g | | Glucose (dextrose) | 1.97 | g | | Iron, Fe | 0.95 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 27.00 | mg | | Maltose | 0.60 | g | | Manganese, Mn | 0.39 | mg | | Menaquinone-4 | 2.70 | mcg | | Niacin | 1.56 | mg | | Pantothenic acid | 0.45 | mg | | Phosphorus, P | 225.00 | mg | | Potassium, K | 212.00 | mg | | Protein | 12.46 | g | | Retinol | 41.00 | mcg | | Riboflavin | 0.08 | mg | | Selenium, Se | 26.80 | mcg | | Sodium, Na | 743.00 | mg | | Starch | 24.24 | g | | Sucrose | 0.00 | g | | Sugars, total | 5.10 | g | | Thiamin | 0.13 | mg | | Tocopherol, beta | 0.10 | mg | | Tocopherol, delta | 0.25 | mg | | Tocopherol, gamma | 1.31 | mg | | Total lipid (fat) | 10.11 | g | | Vitamin A, IU | 137.00 | IU | | Vitamin A, RAE | 41.00 | mcg_RAE | | Vitamin B-12 | 0.42 | mcg | | Vitamin B-6 | 0.14 | mg | | Vitamin C, total ascorbic acid | 1.30 | mg | | Vitamin E (alpha-tocopherol) | 0.88 | mg | | Vitamin K (phylloquinone) | 7.60 | mcg | | Water | 43.32 | g | | Zinc, Zn | 1.45 | 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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