Cheese Pizza
🧀
UPC Code
855398003146
Data Source
USDA
Package Weight
13 oz/368.5 g
Serving Sizes
0.333 pizza (122g)
Calories
320
Total Fat
15g
19%
Saturated Fat
6g
30%
Cholesterol
81mg
27%
Sodium
600mg
26%
Total Carbohydrate
34g
12%
Dietary Fiber
1g
4%
Sugars
5g
Protein
11g
22%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 0.333 pizza of Cheese Pizza are
43% in carbs, 43% in fat, and 14% in protein.
carbs:
43%
fat:
43%
protein:
14%
Carbs to Weight Ratio
The carbs to weight ratio of Cheese Pizza is 28%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Cheese Pizza is estimated to be 51%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Dough: Gluten Free All Purpose Mix (Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum, Rice Extract), Water, Pasteurized Eggs (Pasteurized Liquid Egg [Whole Egg, Citric Acid, 0.1% Water Added As A Carrier For Citric Acid] And/or Pasteurized Fresh Whole Egg), Sugar, Olive Oil, Yeast (Sorbitan Monostearate And/or Ascorbic Acid), Salt, Apple Cider Vinegar (Diluted With Water 0.4% Acidity). Topping: Low-moisture Part-skim Mozzarella And Provolone Cheese (Pasteurized Reduced-fat Milk, Pasteurized Milk Cheese Culture, Salt, Enzymes, Powdered Cellulose Added To Prevent Caking, Natural Smoke Flavor, Natamycin Added As A Mold Inhibitor). Sauce: All Purpose Ground Tomato With Added Extra Heavy Puree (Unpeeled Ground Tomato, Extra Heavy Tomato Puree, Salt), Olive Oil, Sugar, Salt, Garlic, Black Pepper, Red Pepper Flakes, Dry Basil, Oregano.
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