Thin Crust Pizza, Pepperoni

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Brand Our Family

UPC Code 070253102288

Data Source USDA

Nutrition Facts

Package Weight 22.1 oz/627 g

Serving Sizes 0.2 pizza (125g)

pizza

Calories 310

Total Fat 14g 18%

Saturated Fat 6g 30%

Cholesterol 35mg 12%

Sodium 750mg 33%

Total Carbohydrate 33g 12%

Dietary Fiber 2g 7%

Sugars 3g

Protein 13g 26%

Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.2 pizza of Thin Crust Pizza, Pepperoni are 43% in carbs, 41% in fat, and 17% in protein.

carbs: 43%

fat: 41%

protein: 17%

Carbs to Weight Ratio

The carbs to weight ratio of Thin Crust Pizza, Pepperoni 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 Thin Crust Pizza, Pepperoni is estimated to be 52%.

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

Crust (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Two Percent Or Less Of The Following: Canola Oil, Sugar, Salt, Yeast, Vinegar, L-cysteine [Dough Conditioner], Soy Lecithin [Processing Aid]), Sauce (Water, Tomato Paste, Salt, Sugar, Spices, Onion Powder, Garlic Powder), Cheese (Whole Milk Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Asiago Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Romano Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes]), Pepperoni (Pork, Beef, Salt And Less Than 2% Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Sodium Ascorbate, Flavoring, Sodium Nitrite, Bha, Bht, Citric Acid).