| NAME |
PIZZA HUT 12" PEPPERONI PIZZA,THICK CRUST |
| CODE |
21-275 |
| PROTEIN; GM/100G |
11.97 |
| LIPIDS; GM/100G |
14.21 |
| CARBOHYDRATE; GM/100G |
30.49 |
| FOOD ENERGY; KCAL/100G |
298 |
| WATER; GM/100G |
40.8 |
| CALCIUM; MG/100G |
146 |
| IRON; MG/100G |
2.14 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
22 |
| PHOSPHORUS; MG/100G |
205 |
| POTASSIUM; MG/100G |
199 |
| SODIUM; MG/100G |
692 |
| ZINC; MG/100G |
1.54 |
| COPPER; MG/100G |
.105 |
| MANGANESE; MG/100G |
.361 |
| ALPHA TOCOPHEROL; MG/100G |
.78 |
| VITAMIN A; IU/100G |
171 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
96 |
| THIAMIN; MG/100G |
.287 |
| RIBOFLAVIN; MG/100G |
.254 |
| NIACIN; MG/100G |
3.84 |
| PANTOTHENIC ACID; MG/100G |
.378 |
| VITAMIN B6; MG/100G |
.14 |
| VITAMIN B12; MCG/100G |
.64 |
| LINOLEIC ACID; GM/100G |
3.058 |
| LINOLENIC ACID; GM/100G |
.357 |
| CHOLESTEROL; MG/100G |
25 |
| SATURATED FAT; GM/100G |
5.271 |
| MONOUNSATURATED FAT; GM/100G |
4.415 |
| POLYUNSATURATED FAT; GM/100G |
3.465 |
| VITAMIN A; RE/100G |
47 |
| ASH; GM/100G |
2.53 |
| TOTAL DIETARY FIBER; GM/100G |
1.8 |
| TOTAL TOCOPHEROL; MG/100G |
5.04 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.116 |
| THREONINE; GM/100G |
.374 |
| ISOLEUCINE; GM/100G |
.487 |
| LEUCINE; GM/100G |
.952 |
| LYSINE; GM/100G |
.652 |
| METHIONINE; GM/100G |
.247 |
| CYSTINE; GM/100G |
.178 |
| PHENYLALANINE; GM/100G |
.564 |
| TYROSINE; GM/100G |
.427 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.604 |
| ARGININE; GM/100G |
.485 |
| HISTIDINE; GM/100G |
.322 |
| ALANINE; GM/100G |
.434 |
| ASPARTIC ACID; GM/100G |
.739 |
| GLUTAMIC ACID; GM/100G |
3.16 |
| GLYCINE; GM/100G |
.4 |
| PROLINE; GM/100G |
1.134 |
| SERINE; GM/100G |
.588 |
| CAPRIC ACID; GM/100G |
.127 |
| LAURIC ACID; GM/100G |
.144 |
| MYRISTIC ACID; GM/100G |
.541 |
| PALMITIC ACID; GM/100G |
2.876 |
| PALMITOLEIC ACID; GM/100G |
.184 |
| STEARIC ACID; GM/100G |
1.372 |
| OLEIC ACID; GM/100G |
4.114 |
| ARACHIDONIC ACID; GM/100G |
.025 |
| VITAMIN K; MCG/100G |
19.3 |
| SELENIUM; MCG/100G |
20.6 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
