| NAME |
PIZZA HUT 12" CHS PIZZA,THICK CRUST |
| CODE |
21-272 |
| PROTEIN; GM/100G |
11.73 |
| LIPIDS; GM/100G |
12.56 |
| CARBOHYDRATE; GM/100G |
29.93 |
| FOOD ENERGY; KCAL/100G |
280 |
| WATER; GM/100G |
43.4 |
| CALCIUM; MG/100G |
208 |
| IRON; MG/100G |
1.86 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
21 |
| PHOSPHORUS; MG/100G |
241 |
| POTASSIUM; MG/100G |
168 |
| SODIUM; MG/100G |
624 |
| ZINC; MG/100G |
1.63 |
| COPPER; MG/100G |
.101 |
| MANGANESE; MG/100G |
.305 |
| ALPHA TOCOPHEROL; MG/100G |
1.06 |
| VITAMIN A; IU/100G |
260 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
100 |
| THIAMIN; MG/100G |
.243 |
| RIBOFLAVIN; MG/100G |
.251 |
| NIACIN; MG/100G |
3.91 |
| PANTOTHENIC ACID; MG/100G |
.285 |
| VITAMIN B6; MG/100G |
.107 |
| VITAMIN B12; MCG/100G |
.64 |
| LINOLEIC ACID; GM/100G |
2.433 |
| LINOLENIC ACID; GM/100G |
.304 |
| CHOLESTEROL; MG/100G |
21 |
| SATURATED FAT; GM/100G |
5.184 |
| MONOUNSATURATED FAT; GM/100G |
3.213 |
| POLYUNSATURATED FAT; GM/100G |
2.752 |
| VITAMIN A; RE/100G |
73 |
| ASH; GM/100G |
2.39 |
| TOTAL DIETARY FIBER; GM/100G |
1.7 |
| TOTAL TOCOPHEROL; MG/100G |
5.74 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.125 |
| THREONINE; GM/100G |
.379 |
| ISOLEUCINE; GM/100G |
.518 |
| LEUCINE; GM/100G |
1.044 |
| LYSINE; GM/100G |
.693 |
| METHIONINE; GM/100G |
.266 |
| CYSTINE; GM/100G |
.156 |
| PHENYLALANINE; GM/100G |
.615 |
| TYROSINE; GM/100G |
.479 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.658 |
| ARGININE; GM/100G |
.451 |
| HISTIDINE; GM/100G |
.326 |
| ALANINE; GM/100G |
.386 |
| ASPARTIC ACID; GM/100G |
.753 |
| GLUTAMIC ACID; GM/100G |
3.323 |
| GLYCINE; GM/100G |
.322 |
| PROLINE; GM/100G |
1.253 |
| SERINE; GM/100G |
.648 |
| CAPRIC ACID; GM/100G |
.187 |
| LAURIC ACID; GM/100G |
.212 |
| MYRISTIC ACID; GM/100G |
.723 |
| PALMITIC ACID; GM/100G |
2.611 |
| PALMITOLEIC ACID; GM/100G |
.124 |
| STEARIC ACID; GM/100G |
1.203 |
| OLEIC ACID; GM/100G |
2.997 |
| ARACHIDONIC ACID; GM/100G |
.015 |
| VITAMIN K; MCG/100G |
15.5 |
| SELENIUM; MCG/100G |
19.4 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
