Saltie Public Food Database

Thin Crust Pizza, Beef, Cheese & Bacon

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UPC Code 885709122822
Data Source USDA

Nutrition Facts

Package Weight 28 oz
Serving Sizes 0.167 pizza (132g)
pizza
Calories 389
Total Fat 23g 29%
Saturated Fat 10g 50%
Cholesterol 55mg 18%
Sodium 979mg 43%
Total Carbohydrate 24g 9%
Dietary Fiber 1.1g 4%
Sugars 2g
Protein 23g 46%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.167 pizza of Thin Crust Pizza, Beef, Cheese & Bacon are 24% in carbs, 52% in fat, and 23% in protein.

carbs: 24%
fat: 52%
protein: 23%

Carbs to Weight Ratio

The carbs to weight ratio of Thin Crust Pizza, Beef, Cheese & Bacon is 18%.

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, Beef, Cheese & Bacon is estimated to be 47%.

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

Thin Crust: Flour (Wheat, Malted Barley), Water, Soybean Oil, Yeast, Salt, Dextrose, Calcium Propionate, And Soy Lecithin. Cheese: Mozzarella Cheese (Cultured Pasteurized Partially Skimmed Milk, Salt And Enzymes). Meat Topping: Cooked Beef Topping: Beef, Water, Salt, Sodium Phosphate, Spice, Sugar, Bha, Bht, Citric Acid. Precooked Bacon Topping: Cured With Water, Salt, Sugar, Sodium Erythorbate And/or Sodium Ascorbate, Sodium Nitrite, May Contain Natural Smoke Flavoring, Sodium Phosphate. Sauce: Tomato Paste, Water, Salt, Spices, Flavoring, Dehydrated Garlic, Citric Acid. Cheese: Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes And Annatto [Vegetable Color]).

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