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Winn-Dixie Stores, Inc.
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Nutrition Facts
Serving Size
0.333 pizza (145g)
Amount per serving
Calories
331
% Daily Value *
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 45mg
Sodium 900mg
Total Carbohydrate 30g
Dietary Fiber 1g
Total Sugars 3g
Protein 17g
Vitamin D
Calcium 249mg
Iron 1mg
Potassium
*
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: CRUST (WHEAT FLOUR, WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF: YEAST, SUGAR, SALT, CALCIUM PROPIONATE [PRESERVATIVE], SOY LECITHIN [PROCESSING AID]), SAUCE (WATER, TOMATOES, SALT, SUGAR, SPICES, ONION POWDER, GARLIC POWDER), CAPICOLA HAM WATER ADDED (CURED WITH WATER, SALT, DEXTROSE, CONTAINS 2% OR LESS OF: SODIUM LACTATE, MALTODEXTRIN, SODIUM PHOSPHATE, SODIUM DIACETATE, SPICE, EXTRACTIVES, INCLUDING PAPRIKA, SODIUM ERYTHORBATE, SODIUM NITRITE), COOKED ITALIAN SAUSAGE (PORK, WATER, SPICES, SALT, CORN SYRUP SOLIDS, PAPRIKA, NATURAL FLAVORING, SUGAR), LOW-MOISTURE WHOLE MILK MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], GENOA SALAMI (PORK, BEEF, SALT, DEXTROSE, SPICES, WINE, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID), FONTINA CHEESE (COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), CHEESE BLEND (PARMESAN CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, RENNET]), BASIL.
‡ - As defined by Health Canada guidelines.
Nutrition Facts Source: USDA
Summary:
Essential amino acids are critical for building protein. For more information, see the Wikipedia page about them.
100g of Ultra Thin Sicilian Pizza contains 11.7g of protein, which is about the same as 2 eggs, 0.4 chicken breasts, or 0.8 cups (228g) of black beans.
* Other includes oligosaccharides and other polysaccharides.
Estimated Net Carbs:
High in Saturated Fat.
Zero Trans Fat.
