| NAME |
PAPA JOHN'S 14" THE WORKS PIZZA,ORIGINAL CRUST |
| CODE |
21-285 |
| PROTEIN; GM/100G |
10.27 |
| LIPIDS; GM/100G |
10.21 |
| CARBOHYDRATE; GM/100G |
26.69 |
| FOOD ENERGY; KCAL/100G |
240 |
| WATER; GM/100G |
50.57 |
| CALCIUM; MG/100G |
99 |
| IRON; MG/100G |
1.5 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
21 |
| PHOSPHORUS; MG/100G |
160 |
| POTASSIUM; MG/100G |
160 |
| SODIUM; MG/100G |
570 |
| ZINC; MG/100G |
.98 |
| COPPER; MG/100G |
.149 |
| MANGANESE; MG/100G |
.282 |
| ALPHA TOCOPHEROL; MG/100G |
1.06 |
| VITAMIN A; IU/100G |
172 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
153 |
| THIAMIN; MG/100G |
.233 |
| RIBOFLAVIN; MG/100G |
.292 |
| NIACIN; MG/100G |
3.205 |
| PANTOTHENIC ACID; MG/100G |
.325 |
| FOLATE; MCG/100G |
65 |
| VITAMIN B12; MCG/100G |
.72 |
| LINOLEIC ACID; GM/100G |
1.675 |
| LINOLENIC ACID; GM/100G |
.155 |
| CHOLESTEROL; MG/100G |
21 |
| SATURATED FAT; GM/100G |
3.765 |
| MONOUNSATURATED FAT; GM/100G |
3.652 |
| POLYUNSATURATED FAT; GM/100G |
1.877 |
| VITAMIN A; RE/100G |
31 |
| ASH; GM/100G |
2.26 |
| TOTAL DIETARY FIBER; GM/100G |
2.5 |
| TOTAL TOCOPHEROL; MG/100G |
2.44 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.105 |
| THREONINE; GM/100G |
.395 |
| ISOLEUCINE; GM/100G |
.415 |
| LEUCINE; GM/100G |
.83 |
| LYSINE; GM/100G |
.545 |
| METHIONINE; GM/100G |
.167 |
| CYSTINE; GM/100G |
.14 |
| PHENYLALANINE; GM/100G |
.52 |
| TYROSINE; GM/100G |
.338 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.5 |
| ARGININE; GM/100G |
.44 |
| HISTIDINE; GM/100G |
.275 |
| ALANINE; GM/100G |
.428 |
| ASPARTIC ACID; GM/100G |
.768 |
| GLUTAMIC ACID; GM/100G |
2.861 |
| GLYCINE; GM/100G |
.38 |
| PROLINE; GM/100G |
1.03 |
| SERINE; GM/100G |
.543 |
| CAPRIC ACID; GM/100G |
.077 |
| LAURIC ACID; GM/100G |
.087 |
| MYRISTIC ACID; GM/100G |
.382 |
| PALMITIC ACID; GM/100G |
2.117 |
| PALMITOLEIC ACID; GM/100G |
.165 |
| STEARIC ACID; GM/100G |
.967 |
| OLEIC ACID; GM/100G |
3.385 |
| ARACHIDONIC ACID; GM/100G |
.02 |
| VITAMIN K; MCG/100G |
5.6 |
| SELENIUM; MCG/100G |
26.8 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
