| NAME |
PIZZA HUT 14" PEPPERONI PIZZA,THICK CRUST |
| CODE |
21-297 |
| PROTEIN; GM/100G |
12.24 |
| LIPIDS; GM/100G |
14.38 |
| CARBOHYDRATE; GM/100G |
29.87 |
| FOOD ENERGY; KCAL/100G |
298 |
| WATER; GM/100G |
40.98 |
| CALCIUM; MG/100G |
140 |
| IRON; MG/100G |
1.65 |
| COMMON UNITS |
slice |
| MAGNESIUM; MG/100G |
22 |
| PHOSPHORUS; MG/100G |
197 |
| POTASSIUM; MG/100G |
163 |
| SODIUM; MG/100G |
668 |
| ZINC; MG/100G |
1.25 |
| MANGANESE; MG/100G |
.317 |
| ALPHA TOCOPHEROL; MG/100G |
.92 |
| VITAMIN A; IU/100G |
229 |
| ASCORBIC ACID; MG/100G |
0 |
| GRAMS/COMMON UNIT |
85 |
| THIAMIN; MG/100G |
.389 |
| RIBOFLAVIN; MG/100G |
.301 |
| NIACIN; MG/100G |
3.321 |
| PANTOTHENIC ACID; MG/100G |
.323 |
| VITAMIN B6; MG/100G |
.093 |
| FOLATE; MCG/100G |
103 |
| VITAMIN B12; MCG/100G |
.84 |
| LINOLEIC ACID; GM/100G |
2.898 |
| LINOLENIC ACID; GM/100G |
.352 |
| CHOLESTEROL; MG/100G |
32 |
| SATURATED FAT; GM/100G |
4.926 |
| MONOUNSATURATED FAT; GM/100G |
4.068 |
| POLYUNSATURATED FAT; GM/100G |
3.329 |
| VITAMIN A; RE/100G |
48 |
| ASH; GM/100G |
2.52 |
| TOTAL DIETARY FIBER; GM/100G |
1.5 |
| TOTAL TOCOPHEROL; MG/100G |
4.94 |
| % AS PURCHASED |
100 |
| TRYPTOPHAN; GM/100G |
.152 |
| THREONINE; GM/100G |
.5 |
| ISOLEUCINE; GM/100G |
.525 |
| LEUCINE; GM/100G |
1.022 |
| LYSINE; GM/100G |
.702 |
| METHIONINE; GM/100G |
.21 |
| CYSTINE; GM/100G |
.137 |
| PHENYLALANINE; GM/100G |
.592 |
| TYROSINE; GM/100G |
.387 |
| EDITABLE? |
NO |
| VALINE; GM/100G |
.627 |
| ARGININE; GM/100G |
.5 |
| HISTIDINE; GM/100G |
.335 |
| ALANINE; GM/100G |
.452 |
| ASPARTIC ACID; GM/100G |
.967 |
| GLUTAMIC ACID; GM/100G |
3.32 |
| GLYCINE; GM/100G |
.437 |
| PROLINE; GM/100G |
1.187 |
| SERINE; GM/100G |
.637 |
| CAPRIC ACID; GM/100G |
.113 |
| LAURIC ACID; GM/100G |
.132 |
| MYRISTIC ACID; GM/100G |
.531 |
| PALMITIC ACID; GM/100G |
2.726 |
| PALMITOLEIC ACID; GM/100G |
.202 |
| STEARIC ACID; GM/100G |
1.235 |
| OLEIC ACID; GM/100G |
3.718 |
| ARACHIDONIC ACID; GM/100G |
.022 |
| VITAMIN K; MCG/100G |
21.5 |
| SELENIUM; MCG/100G |
19.8 |
| SOURCE OF DATA |
USDA Std. Reference, Release 23 |
