Log This Food In Prospre
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Log This Food In Prospre
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The Schwan Food Company
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Nutrition Facts
Serving Size
0.25 pizza (146g)
Amount per serving
Calories
369
% Daily Value *
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 39mg
Sodium 860mg
Total Carbohydrate 40g
Dietary Fiber 2g
Total Sugars 7g
Protein 16g
Vitamin D
Calcium 299mg
Iron 4mg
Potassium 210mg
*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Using default Daily Values from FDA.
INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), TOMATOES (WATER, TOMATO PASTE), LOW MOISTURE PART SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), PEPPERONI MADE WITH PORK, CHICKEN AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, CONTAINS 2% OR LESS OF: WATER, DEXTROSE, SPICES, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID, CONTAINS ONE OR MORE OF: PAPRIKA, OLEORESIN OF PAPRIKA), WATER, CONTAINS 2% OR LESS OF: YEAST, VEGETABLE SHORTENING (PALM OIL, NATURAL FLAVOR, SOY LECITHIN), SUGAR, VEGETABLE OIL (SOYBEAN, COTTONSEED, CORN, AND/OR CANOLA OIL), SALT, MODIFIED FOOD STARCH, SPICE, MALTODEXTRIN, GARLIC, HYDROLYZED SOY AND CORN PROTEIN, PAPRIKA, ONION, GARLIC POWDER, DOUGH CONDITIONER (WHEAT STARCH, L-CYSTEINE HYDROCHLORIDE, AMMONIUM SULFATE), ASCORBIC ACID, ENZYMES (CONTAINS WHEAT).
‡ - As defined by Health Canada guidelines.
Nutrition Facts Source: USDA
Summary:
Recommended Protein Powder
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Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.
100g of Classic Crust Pizzas contains 11g of protein, which is about the same as 1.8 eggs, 0.4 chicken breasts, or 0.8 cups (213g) of black beans.
* Other includes oligosaccharides and other polysaccharides.
Estimated Net Carbs:
High in Saturated Fat.
Zero Trans Fat.
