| NAME |
PIZZA HUT 14" CHS PIZZA,THICK CRUST |
| CODE |
21-294 |
| PROTEIN; GM/100G |
12 |
| LIPIDS; GM/100G |
12.42 |
| CARBOHYDRATE; GM/100G |
29.96 |
| FOOD ENERGY; KCAL/100G |
280 |
| WATER; GM/100G |
43.25 |
| CALCIUM; MG/100G |
187 |
| IRON; MG/100G |
1.62 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
21 |
| PHOSPHORUS; MG/100G |
225 |
| POTASSIUM; MG/100G |
147 |
| SODIUM; MG/100G |
561 |
| ZINC; MG/100G |
1.27 |
| MANGANESE; MG/100G |
.276 |
| ALPHA TOCOPHEROL; MG/100G |
.74 |
| VITAMIN A; IU/100G |
323 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
95 |
| THIAMIN; MG/100G |
.395 |
| RIBOFLAVIN; MG/100G |
.275 |
| NIACIN; MG/100G |
3.255 |
| PANTOTHENIC ACID; MG/100G |
.231 |
| VITAMIN B6; MG/100G |
.058 |
| FOLATE; MCG/100G |
106 |
| VITAMIN B12; MCG/100G |
.79 |
| LINOLEIC ACID; GM/100G |
2.448 |
| LINOLENIC ACID; GM/100G |
.314 |
| CHOLESTEROL; MG/100G |
29 |
| SATURATED FAT; GM/100G |
4.99 |
| MONOUNSATURATED FAT; GM/100G |
3.108 |
| POLYUNSATURATED FAT; GM/100G |
2.819 |
| VITAMIN A; RE/100G |
72 |
| ASH; GM/100G |
2.38 |
| TOTAL DIETARY FIBER; GM/100G |
.9 |
| TOTAL TOCOPHEROL; MG/100G |
4.32 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.143 |
| THREONINE; GM/100G |
.497 |
| ISOLEUCINE; GM/100G |
.54 |
| LEUCINE; GM/100G |
1.09 |
| LYSINE; GM/100G |
.707 |
| METHIONINE; GM/100G |
.212 |
| CYSTINE; GM/100G |
.137 |
| PHENYLALANINE; GM/100G |
.635 |
| TYROSINE; GM/100G |
.422 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.682 |
| ARGININE; GM/100G |
.445 |
| HISTIDINE; GM/100G |
.332 |
| ALANINE; GM/100G |
.397 |
| ASPARTIC ACID; GM/100G |
.917 |
| GLUTAMIC ACID; GM/100G |
3.432 |
| GLYCINE; GM/100G |
.317 |
| PROLINE; GM/100G |
1.242 |
| SERINE; GM/100G |
.685 |
| CAPRIC ACID; GM/100G |
.17 |
| LAURIC ACID; GM/100G |
.196 |
| MYRISTIC ACID; GM/100G |
.712 |
| PALMITIC ACID; GM/100G |
2.564 |
| PALMITOLEIC ACID; GM/100G |
.14 |
| STEARIC ACID; GM/100G |
1.112 |
| OLEIC ACID; GM/100G |
2.866 |
| ARACHIDONIC ACID; GM/100G |
.012 |
| VITAMIN K; MCG/100G |
17 |
| SELENIUM; MCG/100G |
17.8 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
