Cheese Pizza

🧀

Brand Take & Bake

UPC Code 663209132011

Data Source USDA

Nutrition Facts

Package Weight 18 oz

Serving Sizes 0.33 pizza (260g)

pizza

Calories 421

Total Fat 13g 17%

Saturated Fat 8g 40%

Cholesterol 31mg 10%

Sodium 829mg 36%

Total Carbohydrate 53g 19%

Dietary Fiber 2.1g 7%

Sugars 3g

Protein 24g 48%

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

Calories per Macronutrient

The macronutrient calorie distribution in 0.33 pizza of Cheese Pizza are 50% in carbs, 28% in fat, and 23% in protein.

carbs: 50%

fat: 28%

protein: 23%

Carbs to Weight Ratio

The carbs to weight ratio of Cheese Pizza is 20%.

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 65%.

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 Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate, Ribloflavin, Folic Acid] Water, Contains 2% Or Less Of The Following: Butter, Vital Wheat Gluten, Yeast, Salt, Sugar, L-cysteine), Sauce (Tomatoes, Garlic, Sugar, Salt, Sunflower Oil, Extra Virgin Olive Oil, Spices, Basil And Naturally Derived Citric Acid), Four Cheese Blend (Low Moisture Part Skim Mozzarella Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Provolone Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Asiago Medium Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Imported French Romano Cheese [Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes], Rice Flour And Cellulose Powder Added, To Prevent Caking, Natamycin [A Natural Mold Inhibitor]), Parmesan Cheese (Milk, Enzymes, Salt, Cellulose [To Prevent Caking], Natamycin [A Natural Mold Inhibitor])