| NAME |
PIZZA HUT 12" PEPPERONI PIZZA,REG CRUST |
| CODE |
21-274 |
| PROTEIN; GM/100G |
12.86 |
| LIPIDS; GM/100G |
11.38 |
| CARBOHYDRATE; GM/100G |
31.55 |
| FOOD ENERGY; KCAL/100G |
280 |
| WATER; GM/100G |
41.35 |
| CALCIUM; MG/100G |
155 |
| IRON; MG/100G |
2.14 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
23 |
| PHOSPHORUS; MG/100G |
218 |
| POTASSIUM; MG/100G |
207 |
| SODIUM; MG/100G |
801 |
| ZINC; MG/100G |
1.68 |
| COPPER; MG/100G |
.104 |
| MANGANESE; MG/100G |
.365 |
| ALPHA TOCOPHEROL; MG/100G |
.75 |
| VITAMIN A; IU/100G |
204 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
96 |
| THIAMIN; MG/100G |
.32 |
| RIBOFLAVIN; MG/100G |
.271 |
| NIACIN; MG/100G |
4.028 |
| PANTOTHENIC ACID; MG/100G |
.467 |
| VITAMIN B6; MG/100G |
.152 |
| VITAMIN B12; MCG/100G |
.68 |
| LINOLEIC ACID; GM/100G |
1.792 |
| LINOLENIC ACID; GM/100G |
.19 |
| CHOLESTEROL; MG/100G |
26 |
| SATURATED FAT; GM/100G |
5.161 |
| MONOUNSATURATED FAT; GM/100G |
4.018 |
| POLYUNSATURATED FAT; GM/100G |
2.034 |
| VITAMIN A; RE/100G |
57 |
| ASH; GM/100G |
2.87 |
| TOTAL DIETARY FIBER; GM/100G |
1.7 |
| TOTAL TOCOPHEROL; MG/100G |
3.13 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.123 |
| THREONINE; GM/100G |
.418 |
| ISOLEUCINE; GM/100G |
.538 |
| LEUCINE; GM/100G |
1.068 |
| LYSINE; GM/100G |
.764 |
| METHIONINE; GM/100G |
.272 |
| CYSTINE; GM/100G |
.176 |
| PHENYLALANINE; GM/100G |
.625 |
| TYROSINE; GM/100G |
.483 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.67 |
| ARGININE; GM/100G |
.538 |
| HISTIDINE; GM/100G |
.361 |
| ALANINE; GM/100G |
.49 |
| ASPARTIC ACID; GM/100G |
.855 |
| GLUTAMIC ACID; GM/100G |
3.343 |
| GLYCINE; GM/100G |
.451 |
| PROLINE; GM/100G |
1.23 |
| SERINE; GM/100G |
.658 |
| CAPRIC ACID; GM/100G |
.138 |
| LAURIC ACID; GM/100G |
.158 |
| MYRISTIC ACID; GM/100G |
.589 |
| PALMITIC ACID; GM/100G |
2.764 |
| PALMITOLEIC ACID; GM/100G |
.203 |
| STEARIC ACID; GM/100G |
1.309 |
| OLEIC ACID; GM/100G |
3.703 |
| ARACHIDONIC ACID; GM/100G |
.027 |
| VITAMIN K; MCG/100G |
8.5 |
| SELENIUM; MCG/100G |
21.3 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
