Saltie Public Food Database

Margherita Pizza

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UPC Code 826766141722
Data Source USDA

Nutrition Facts

Package Weight 673 g
Serving Sizes 0.125 pizza (84g)
pizza
Calories 190
Total Fat 7g 9%
Saturated Fat 3.5g 18%
Cholesterol 15mg 5%
Sodium 400mg 17%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 4%
Sugars 2g
Protein 9g 18%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.125 pizza of Margherita Pizza are 47% in carbs, 34% in fat, and 19% in protein.

carbs: 47%
fat: 34%
protein: 19%

Carbs to Weight Ratio

The carbs to weight ratio of Margherita Pizza is 26%.

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 Margherita Pizza is estimated to be 55%.

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

Pizza Crust (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Contains 2% Or Less Of Each Of The Following: Yeast, Vital Wheat Gluten, Cultured Wheat Flour, Partially Hydrogenated Soybean Oil, Natural Butter Flavor, Beta Carotene, Salt, Sugar, Fermented Wheat Flour, Soybean Oil, Datem, Dextrose, Guar Gum, Malted Wheat Flour, Sodium Acid Pyrophosphate, Soy Lecithin, Ascorbic Acid, Bakery Enzyme [Amylase, Wheat Starch, Salt], Sodium Stearoyl Lactylate, Azodicarbonamide, Microcrystalline Cellulose, Corn Starch, Dicalcium Phosphate, Sodium Bicarbonate), Mozzarella Cheese (Whole Milk Low Moisture Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Rice Flour And Powdered Cellulose Added To Prevent Caking, Natamycin [A Natural Mold Inhibitor]), Tomatoes, Parmesan Cheese (Pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose [Anti-caking Agent]), Minced Garlic In Water (Garlic, Water, Citric Acid), Olive Oil (Refined Olive Pomace Oil, Extra Virgin Olive Oil), Basil.

Also by Renaissance Food Group

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