Pepperoni Rising Crust Pizza

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Brand Crav'n Flavor

UPC Code 036800459953

Data Source USDA

Nutrition Facts

Package Weight 28.3 oz/802 g

Serving Sizes 0.167 pizza (134g)

pizza

Calories 320

Total Fat 12g 15%

Saturated Fat 4.5g 23%

Cholesterol 26mg 9%

Sodium 670mg 29%

Total Carbohydrate 41.9g 15%

Dietary Fiber 2g 7%

Sugars 5g

Protein 12g 24%

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

Calories per Macronutrient

The macronutrient calorie distribution in 0.167 pizza of Pepperoni Rising Crust Pizza are 52% in carbs, 33% in fat, and 15% in protein.

carbs: 52%

fat: 33%

protein: 15%

Carbs to Weight Ratio

The carbs to weight ratio of Pepperoni Rising Crust Pizza is 31%.

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 Pepperoni Rising Crust Pizza is estimated to be 51%.

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 Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Soybean Oil, Sugar, Yeast, Contains 2% Or Less Of The Following: Leavening [Sodium Aluminum Phosphate, Sodium Bicarbonate], Salt, Enzyme, Ascorbic Acid, Wheat Starch, Degermed Corn Meal, Soy Lecithin), Sauce (Water, Tomatoes, Salt, Spices, Dehydrated Garlic, Natural Flavors, Sugar, Malic Acid), Low Moisture Part Skim Mozzarella (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Pepperoni (Pork, Mechanically Separated Chicken, Beef, Salt, Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Sodium Ascorbate, Flavoring, Sodium Nitrite, Bha, Bht, Citric Acid).