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Nutrition - Facts for PIZZA HUT 12" Pepperoni Pizza, Regular Crust
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of PIZZA HUT 12" Pepperoni Pizza, Regular Crust.
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per 100 grams
per common measure #1
per common measure #2



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PIZZA HUT 12" Pepperoni Pizza, Regular Crust


Calories 280 Calories from Fat 100
(36%)
[1]

% Total Quantity

Total Fat 11g 11%

Saturated Fat 5g 5%

Trans Fat g %

Cholesterol 26mg 0.03%

Sodium 801mg 0.80%

Potassium 207mg 0.21%

Total Carbohydrate 32g 32%

Protein 13g 13%



NutrientQuantityUnits
Alanine 0.49 g
Arginine 0.54 g
Ash 2.87 g
Aspartic acid 0.85 g
Calcium, Ca 155.00 mg
Carbohydrate, by difference 31.55 g
Cholesterol 26.00 mg
Copper, Cu 0.10 mg
Cystine 0.18 g
Dihydrophylloquinone 0.00 mcg
Energy 1171.00 kJ
Energy 280.00 kcal
Fatty acids, total monounsaturated 4.02 g
Fatty acids, total polyunsaturated 2.03 g
Fatty acids, total saturated 5.16 g
Fiber, total dietary 1.70 g
Fructose 0.85 g
Galactose 0.07 g
Glucose (dextrose) 0.55 g
Glutamic acid 3.34 g
Glycine 0.45 g
Histidine 0.36 g
Iron, Fe 2.14 mg
Isoleucine 0.54 g
Lactose 0.37 g
Leucine 1.07 g
Lysine 0.76 g
Magnesium, Mg 23.00 mg
Maltose 1.83 g
Manganese, Mn 0.36 mg
Methionine 0.27 g
Niacin 4.03 mg
Pantothenic acid 0.47 mg
Phenylalanine 0.62 g
Phosphorus, P 218.00 mg
Potassium, K 207.00 mg
Proline 1.23 g
Protein 12.86 g
Retinol 56.00 mcg
Riboflavin 0.27 mg
Selenium, Se 21.30 mcg
Serine 0.66 g
Sodium, Na 801.00 mg
Starch 22.85 g
Sucrose 0.00 g
Sugars, total 3.67 g
Thiamin 0.32 mg
Threonine 0.42 g
Tocopherol, beta 0.05 mg
Tocopherol, delta 0.58 mg
Tocopherol, gamma 1.75 mg
Total lipid (fat) 11.38 g
Tryptophan 0.12 g
Tyrosine 0.48 g
Valine 0.67 g
Vitamin A, IU 204.00 IU
Vitamin A, RAE 57.00 mcg_RAE
Vitamin B-12 0.68 mcg
Vitamin B-6 0.15 mg
Vitamin C, total ascorbic acid 0.00 mg
Vitamin E (alpha-tocopherol) 0.75 mg
Vitamin K (phylloquinone) 8.50 mcg
Water 41.35 g
Zinc, Zn 1.68 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 7g". 2003 Beltsville MD

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