Saltie Public Food Database

Uncured Pepperoni & Vegetables Pizza

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Brand Caulipower
UPC Code 854934007228
Data Source USDA

Nutrition Facts

Package Weight 11.3 oz/320 g
Serving Sizes 0.333 pizza (160g)
pizza
Calories 370
Total Fat 17g 22%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 790mg 34%
Total Carbohydrate 45g 16%
Dietary Fiber 1.9g 7%
Sugars 4g
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 Uncured Pepperoni & Vegetables Pizza are 48% in carbs, 41% in fat, and 12% in protein.

carbs: 48%
fat: 41%
protein: 12%

Carbs to Weight Ratio

The carbs to weight ratio of Uncured Pepperoni & Vegetables 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 Uncured Pepperoni & Vegetables Pizza is estimated to be 54%.

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: Cauliflower, Brown Rice Flour, Rice Flour, Water, Corn Starch, Tapioca Starch, Sunflower Oil, Egg, Extra Virgin Olive Oil, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Xanthan Gum, Sugar, Yeast, Vinegar, Salt. Sauce: Tomatoes (Tomatoes, Tomato Juice, Citric Acid), Salt, Dehydrated Oregano. Toppings: Mozzarella Cheese (Pasteurized Part-skim Milk, Cheese Culture, Salt, Enzymes), Natural* Uncured Pepperoni+ (Pork, Beef, Sea Salt**, Spices, Celery Powder**, Cane Sugar, Lactic Acid Starter Culture, Natural Flavorings, Natural Spice Extractives, Oleoresin Of Paprika), Green Bell Peppers, Yellow Bell Peppers.

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