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DIGIORNO Pizza, supreme topping, rising crust, frozen, baked
| Calories 255 |
Calories from Fat 93 |
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| Total Carbohydrate 28g |
28% |
| Nutrient | Quantity | Units |
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| Ash | 2.85 | g | | Calcium, Ca | 139.00 | mg | | Carbohydrate, by difference | 27.93 | g | | Cholesterol | 19.00 | mg | | Copper, Cu | 0.12 | mg | | Dihydrophylloquinone | 0.00 | mcg | | Energy | 1066.00 | kJ | | Energy | 255.00 | kcal | | Fatty acids, total monounsaturated | 3.37 | g | | Fatty acids, total polyunsaturated | 1.89 | g | | Fatty acids, total saturated | 3.96 | g | | Fatty acids, total trans | 0.14 | g | | Fatty acids, total trans-monoenoic | 0.11 | g | | Fatty acids, total trans-polyenoic | 0.03 | g | | Fiber, total dietary | 2.30 | g | | Fructose | 2.15 | g | | Galactose | 0.20 | g | | Glucose (dextrose) | 1.76 | g | | Iron, Fe | 1.01 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 27.00 | mg | | Maltose | 0.60 | g | | Manganese, Mn | 0.38 | mg | | Menaquinone-4 | 3.00 | mcg | | Niacin | 1.60 | mg | | Pantothenic acid | 0.47 | mg | | Phosphorus, P | 211.00 | mg | | Potassium, K | 210.00 | mg | | Protein | 11.74 | g | | Retinol | 35.00 | mcg | | Riboflavin | 0.08 | mg | | Selenium, Se | 25.00 | mcg | | Sodium, Na | 712.00 | mg | | Starch | 21.07 | g | | Sucrose | 0.00 | g | | Sugars, total | 4.71 | g | | Thiamin | 0.15 | mg | | Tocopherol, beta | 0.12 | mg | | Tocopherol, delta | 0.25 | mg | | Tocopherol, gamma | 1.28 | mg | | Total lipid (fat) | 10.68 | g | | Vitamin A, IU | 117.00 | IU | | Vitamin A, RAE | 35.00 | mcg_RAE | | Vitamin B-12 | 0.41 | mcg | | Vitamin B-6 | 0.14 | mg | | Vitamin E (alpha-tocopherol) | 0.89 | mg | | Vitamin K (phylloquinone) | 7.60 | mcg | | Water | 46.80 | g | | Zinc, Zn | 1.30 | 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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