| NAME |
PIZZA HUT 12" CHS PIZZA,REG CRUST |
| CODE |
21-271 |
| PROTEIN; GM/100G |
11.93 |
| LIPIDS; GM/100G |
10.89 |
| CARBOHYDRATE; GM/100G |
31.22 |
| FOOD ENERGY; KCAL/100G |
271 |
| WATER; GM/100G |
43.29 |
| CALCIUM; MG/100G |
209 |
| IRON; MG/100G |
1.95 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
22 |
| PHOSPHORUS; MG/100G |
249 |
| POTASSIUM; MG/100G |
173 |
| SODIUM; MG/100G |
685 |
| ZINC; MG/100G |
1.65 |
| COPPER; MG/100G |
.092 |
| MANGANESE; MG/100G |
.308 |
| ALPHA TOCOPHEROL; MG/100G |
.7 |
| VITAMIN A; IU/100G |
435 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
96 |
| THIAMIN; MG/100G |
.264 |
| RIBOFLAVIN; MG/100G |
.256 |
| NIACIN; MG/100G |
3.295 |
| PANTOTHENIC ACID; MG/100G |
.285 |
| VITAMIN B6; MG/100G |
.114 |
| VITAMIN B12; MCG/100G |
.7 |
| LINOLEIC ACID; GM/100G |
1.628 |
| LINOLENIC ACID; GM/100G |
.196 |
| CHOLESTEROL; MG/100G |
24 |
| SATURATED FAT; GM/100G |
5.04 |
| MONOUNSATURATED FAT; GM/100G |
2.919 |
| POLYUNSATURATED FAT; GM/100G |
1.839 |
| VITAMIN A; RE/100G |
82 |
| ASH; GM/100G |
2.67 |
| TOTAL DIETARY FIBER; GM/100G |
1.8 |
| TOTAL TOCOPHEROL; MG/100G |
3.12 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.128 |
| THREONINE; GM/100G |
.411 |
| ISOLEUCINE; GM/100G |
.565 |
| LEUCINE; GM/100G |
1.14 |
| LYSINE; GM/100G |
.771 |
| METHIONINE; GM/100G |
.264 |
| CYSTINE; GM/100G |
.163 |
| PHENYLALANINE; GM/100G |
.665 |
| TYROSINE; GM/100G |
.522 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.721 |
| ARGININE; GM/100G |
.487 |
| HISTIDINE; GM/100G |
.355 |
| ALANINE; GM/100G |
.419 |
| ASPARTIC ACID; GM/100G |
.84 |
| GLUTAMIC ACID; GM/100G |
3.539 |
| GLYCINE; GM/100G |
.341 |
| PROLINE; GM/100G |
1.358 |
| SERINE; GM/100G |
.701 |
| CAPRIC ACID; GM/100G |
.191 |
| LAURIC ACID; GM/100G |
.218 |
| MYRISTIC ACID; GM/100G |
.745 |
| PALMITIC ACID; GM/100G |
2.498 |
| PALMITOLEIC ACID; GM/100G |
.131 |
| STEARIC ACID; GM/100G |
1.146 |
| OLEIC ACID; GM/100G |
2.697 |
| ARACHIDONIC ACID; GM/100G |
.015 |
| VITAMIN K; MCG/100G |
10.1 |
| SELENIUM; MCG/100G |
20.5 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
