Saltie Public Food Database

Sausage Made With Fennel Naturally Rising Crust

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Brand Freschetta
UPC Code 072180565334
Data Source USDA

Nutrition Facts

Package Weight 28.36 oz/803 g
Serving Sizes 0.167 pizza (134g)
pizza
Calories 340
Total Fat 13g 17%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 760mg 33%
Total Carbohydrate 39.9g 15%
Dietary Fiber 2g 7%
Sugars 7g
Protein 13.9g 28%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.167 pizza of Sausage Made With Fennel Naturally Rising Crust are 48% in carbs, 35% in fat, and 17% in protein.

carbs: 48%
fat: 35%
protein: 17%

Carbs to Weight Ratio

The carbs to weight ratio of Sausage Made With Fennel Naturally Rising Crust is 30%.

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 Sausage Made With Fennel Naturally Rising Crust is estimated to be 50%.

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, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Low Moisture Part Skim Mozzarella And Parmesan Cheeses (Cultured Pasteurized Part Skim Milk, Salt, Enzymes), Sausage (Pork, Water, Spices, Salt, Dextrose, Garlic Powder, Paprika), Tomato Paste, Yeast, Contains 2% Or Less Of: Vegetable Oil (Palm, Soybean, Olive And/or Canola Oil), Yellow Cornmeal, Sugar, Salt, Hydrogenated Soybean Oil, Sea Salt, Datem, Wheat Gluten, Spice, Dextrose, Guar Gum, Dried Garlic, Soy Lecithin, Natural Flavor, Ascorbic Acid (Dough Conditioner), Wheat Starch, Enzymes.

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