Pappalos Pizza Sncks Combo
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UPC Code
00042800481191
Data Source
USDA
Serving Sizes
6 rolls (85g)
Calories
230
Total Fat
10g
13%
Saturated Fat
2.5g
13%
Cholesterol
15mg
5%
Sodium
420mg
18%
Total Carbohydrate
28g
10%
Dietary Fiber
2g
7%
Sugars
3g
Protein
7g
14%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 6 rolls of Pappalos Pizza Sncks Combo are
49% in carbs, 39% in fat, and 12% in protein.
carbs:
49%
fat:
39%
protein:
12%
Carbs to Weight Ratio
The carbs to weight ratio of Pappalos Pizza Sncks Combo is 33%.
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 Pappalos Pizza Sncks Combo 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
Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Tomato Puree (Water, Tomato Paste), Water, Natural* Cooked Italian Sausage (Pork, Spice, Mustard Seed, Salt, Paprika, Garlic Powder, Sugar, Natural Flavor, Extract Of Paprika, Water), Low Moisture Part Skim Mozzarella Cheese (Part Skim Milk, Cheese Cultures, Salt, Enzymes), Natural* Diced Uncured Pepperoni No Nitrates Or Nitrites Added Except That What Is Naturally Occurring In Sea Salt And Celery Juice Concentrate (Pork, Beef, Sea Salt, Natural Spice, Sugar, Lactic Acid Starter Culture, Natural Flavoring [Including Celery Juice Concentrate], Oleoresin Of Paprika), Canola Oil. Contains Less Than 2% Of: Corn Starch, Salt, Sugar, Modified Whey, Defatted Soy Flour, Spice, Dried Onion, Dextrose, Tbhq (Preservative), Natural Flavor.
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