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DIGIORNO Pizza, supreme topping, thin crispy crust, frozen, baked
| Calories 255 |
Calories from Fat 95 |
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| Total Carbohydrate 28g |
28% |
| Nutrient | Quantity | Units |
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| Ash | 2.43 | g | | Calcium, Ca | 161.00 | mg | | Carbohydrate, by difference | 28.05 | g | | Cholesterol | 20.00 | mg | | Copper, Cu | 0.11 | mg | | Dihydrophylloquinone | 3.50 | mcg | | Energy | 1067.00 | kJ | | Energy | 255.00 | kcal | | Fatty acids, total monounsaturated | 3.96 | g | | Fatty acids, total polyunsaturated | 1.79 | g | | Fatty acids, total saturated | 4.38 | g | | Fatty acids, total trans | 0.46 | g | | Fatty acids, total trans-monoenoic | 0.41 | g | | Fatty acids, total trans-polyenoic | 0.05 | g | | Fiber, total dietary | 2.80 | g | | Fructose | 1.57 | g | | Glucose (dextrose) | 1.38 | g | | Iron, Fe | 0.92 | mg | | Lactose | 0.00 | g | | Magnesium, Mg | 28.00 | mg | | Manganese, Mn | 0.31 | mg | | Menaquinone-4 | 3.40 | mcg | | Niacin | 2.01 | mg | | Pantothenic acid | 0.54 | mg | | Phosphorus, P | 187.00 | mg | | Potassium, K | 278.00 | mg | | Protein | 11.41 | g | | Retinol | 41.00 | mcg | | Riboflavin | 0.10 | mg | | Selenium, Se | 20.90 | mcg | | Sodium, Na | 555.00 | mg | | Starch | 21.43 | g | | Sucrose | 0.00 | g | | Thiamin | 0.15 | mg | | Tocopherol, beta | 0.07 | mg | | Tocopherol, delta | 0.32 | mg | | Tocopherol, gamma | 1.09 | mg | | Total lipid (fat) | 10.80 | g | | Vitamin A, IU | 138.00 | IU | | Vitamin A, RAE | 41.00 | mcg_RAE | | Vitamin B-12 | 0.48 | mcg | | Vitamin B-6 | 0.16 | mg | | Vitamin C, total ascorbic acid | 0.80 | mg | | Vitamin E (alpha-tocopherol) | 0.82 | mg | | Vitamin K (phylloquinone) | 5.70 | mcg | | Water | 47.31 | g | | Zinc, Zn | 1.40 | 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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