Pizza Cheese Topping Regular Crust (Frozen, Cooked)
SR Legacy·Comprehensive Reference DataStandard Reference Legacy database is a comprehensive compilation of nutrient data maintained by the USDA. It covers a wide range of foods with reliable reference values.Pizza, cheese topping, regular crust, frozen, cooked
Fast Foods
Calorie Distribution
- Protein16%10.4 g
- Fat41%12.3 g
- Carbs43%29 g
Serving Size
% Daily Value
per 100g serving · FDA 2020 reference
Nutrition Facts per 100g
| Water | 46.3 | G |
| Energy | 268 | KCAL |
| Protein | 10.4 | G |
| Total lipid (fat) | 12.3 | G |
| Carbohydrate, by difference | 29.0 | G |
| Fiber, total dietary | 2.2 | G |
| Total Sugars | 3.6 | G |
| Cholesterol | 14.0 | MG |
| Vitamin C, total ascorbic acid | 1.2 | MG |
| Thiamin | 0.21 | MG |
| Riboflavin | 0.26 | MG |
| Niacin | 2.2 | MG |
| Vitamin B-6 | 0.08 | MG |
| Folate, total | 38.0 | UG |
| Vitamin B-12 | 0.78 | UG |
| Vitamin A, RAE | 66.0 | UG |
| Vitamin E (alpha-tocopherol) | 1.0 | MG |
| Vitamin D (D2 + D3) | 0 | UG |
| Vitamin K (phylloquinone) | 6.6 | UG |
| Calcium, Ca | 179 | MG |
| Iron, Fe | 2.3 | MG |
| Magnesium, Mg | 23.0 | MG |
| Phosphorus, P | 179 | MG |
| Potassium, K | 152 | MG |
| Sodium, Na | 447 | MG |
| Zinc, Zn | 1.3 | MG |
| Copper, Cu | 0.23 | MG |
| Manganese, Mn | 0.29 | MG |
| Selenium, Se | 21.5 | UG |
| Energy | 1121 | kJ |
| Ash | 2.1 | G |
| Sucrose | 0.31 | G |
| Glucose | 0.93 | G |
| Fructose | 1.2 | G |
| Lactose | 0.39 | G |
| Maltose | 0.74 | G |
| Starch | 18.7 | G |
| Fluoride, F | 31.3 | UG |
| Pantothenic acid | 0.22 | MG |
| Folic acid | 38.0 | UG |
| Folate, food | 0 | UG |
| Folate, DFE | 65.0 | UG |
| Choline, total | 14.3 | MG |
| Vitamin B-12, added | 0 | UG |
| Retinol | 58.0 | UG |
| Carotene, beta | 88.0 | UG |
| Carotene, alpha | 0 | UG |
| Cryptoxanthin, beta | 0 | UG |
| Vitamin A, IU | 342 | IU |
| Lycopene | 1829 | UG |
| Lutein + zeaxanthin | 34.0 | UG |
| Vitamin E, added | 0 | MG |
| Vitamin D (D2 + D3), International Units | 0 | IU |
| Fatty acids, total saturated | 4.3 | G |
| SFA 4:0 | 0.28 | G |
| SFA 6:0 | 0.05 | G |
| SFA 8:0 | 0.08 | G |
| SFA 10:0 | 0.11 | G |
| SFA 12:0 | 0.15 | G |
| SFA 14:0 | 0.45 | G |
| SFA 16:0 | 2.0 | G |
| SFA 18:0 | 1.1 | G |
| Fatty acids, total monounsaturated | 4.2 | G |
| MUFA 16:1 | 0.13 | G |
| MUFA 18:1 | 4.1 | G |
| MUFA 20:1 | 0.03 | G |
| MUFA 22:1 | 0 | G |
| Fatty acids, total polyunsaturated | 1.9 | G |
| PUFA 18:2 | 1.7 | G |
| PUFA 18:3 | 0.17 | G |
| PUFA 18:4 | 0.04 | G |
| PUFA 20:4 | 0.01 | G |
| PUFA 20:5 n-3 (EPA) | 0 | G |
| PUFA 22:5 n-3 (DPA) | 0 | G |
| PUFA 22:6 n-3 (DHA) | 0 | G |
| Tryptophan | 0.17 | G |
| Threonine | 0.38 | G |
| Isoleucine | 0.47 | G |
| Leucine | 0.87 | G |
| Lysine | 0.59 | G |
| Methionine | 0.18 | G |
| Cystine | 0.11 | G |
| Phenylalanine | 0.53 | G |
| Tyrosine | 0.32 | G |
| Valine | 0.60 | G |
| Arginine | 0.40 | G |
| Histidine | 0.28 | G |
| Alanine | 0.33 | G |
| Aspartic acid | 0.65 | G |
| Glutamic acid | 2.9 | G |
| Glycine | 0.27 | G |
| Proline | 1.2 | G |
| Serine | 0.56 | G |
| Alcohol, ethyl | 0 | G |
| Caffeine | 0 | MG |
| Theobromine | 0 | MG |
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Nutrient Highlights
- Pizza Cheese Topping Regular Crust (Frozen, Cooked) is a excellent source of Protein (21% DV) — see top foods ranked by Protein
- Pizza Cheese Topping Regular Crust (Frozen, Cooked) is a good source of Sodium (19% DV) — see top foods ranked by Sodium
- Pizza Cheese Topping Regular Crust (Frozen, Cooked) is a good source of Calcium (14% DV) — see top foods ranked by Calcium
- Pizza Cheese Topping Regular Crust (Frozen, Cooked) is a good source of Iron (13% DV) — see top foods ranked by Iron
- Pizza Cheese Topping Regular Crust (Frozen, Cooked) is a good source of Zinc (12% DV) — see top foods ranked by Zinc
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Nutrition Facts
Serving Size 100g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Data Source
Data sourced from USDA FoodData Central — SR Legacy. FDC ID: 170317.
View on USDA FoodData Central →