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Pizza, cheese topping, regular crust, frozen, cooked

Fast Foods

USDA dataset: SR Legacy

Illustration of Pizza, cheese topping, regular crust, frozen, cooked
Serving

Basis: 100 g.

Nutrient
Amount
% DV*
Calories
268
2.2 g
Total Sugars
3.6 g
Fructose
1.2 g
Galactose
N/A
Glucose
0.9 g
Lactose
0.4 g
Maltose
0.7 g
Sucrose
0.3 g
Starch
18.7 g
Saturated Fats
4.3 g
Trans Fats
N/A
Monounsaturated Fats
4.2 g
Polyunsaturated Fats
1.9 g
Cholesterol
14.0 mg
Sodium
447.0 mg

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Per household portion

USDA household measures for this record, with energy and macronutrients calculated from the values per 100 g. Adjust any quantity in the serving selector above.

PortionGramsCaloriesProteinCarbsFat
100 g100268 kcal10.4 g29 g12.3 g
1 serving 9 servings per 24 oz package81217 kcal8.4 g23.5 g9.9 g
1 serving 3 servings per 15.1 oz package151405 kcal15.6 g43.8 g18.5 g
1 serving 2 servings per 9.8 oz package146391 kcal15.1 g42.4 g17.9 g
1 serving 1 serving per 8 oz box199533 kcal20.6 g57.7 g24.4 g
1 package 24 oz pizza7271,948 kcal75.3 g211 g89.3 g
1 package 15.1 oz pizza4521,211 kcal46.8 g131.2 g55.5 g
1 package 9.8 oz pizza293785 kcal30.4 g85 g36 g
1 package 8 oz pizza199533 kcal20.6 g57.7 g24.4 g

Portion weights come from the USDA food_portion table. See the methodology.

Nutritionally Similar Foods

Up to five records whose nutrient profile is closest to this one in the prepared similarity data. Similar values do not make foods interchangeable.

Other Pizza records

USDA records that share the same first name segment. Read each full name for variety, preparation and added ingredients.

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:
SR Legacy
FDC ID:
170317
FDC published:
2019-04-01