Prepared Dishes · SOURCE-BASED NUTRITION
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen nutrition facts
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School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen nutrition
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen is a prepared dishes food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 240 kcal | — |
| Protein | 10.4 g | 20.8% |
| Carbohydrate, by difference | 27 g | 9.8% |
| Total lipid (fat) | 10 g | 12.8% |
| Fiber, total dietary | 2 g | 7.1% |
| Total Sugars | 5.87 g | — |
| Fatty acids, total saturated | 3.47 g | 17.4% |
| Cholesterol | 20 mg | 6.7% |
| Sodium, Na | 600 mg | 26.1% |
| Potassium, K | 229 mg | 4.9% |
| Calcium, Ca | 176 mg | 13.5% |
| Iron, Fe | 2.1 mg | 11.7% |
| Magnesium, Mg | 28 mg | 6.7% |
| Phosphorus, P | 210 mg | 16.8% |
| Zinc, Zn | 1.94 mg | 17.6% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Thiamin | 0.26 mg | 21.7% |
| Riboflavin | 0.28 mg | 21.5% |
| Niacin | 3.12 mg | 19.5% |
| Vitamin B-6 | 0.1 mg | 5.7% |
| Vitamin B-12 | 1.03 µg | 42.9% |
| Ash | 2.38 g | — |
| Carotene, beta | 56 µg | — |
| Fatty acids, total monounsaturated | 2.47 g | — |
| Fatty acids, total polyunsaturated | 2.98 g | — |
| Fatty acids, total trans | 0.17 g | — |
| Fructose | 1.32 g | — |
| Glucose | 1.08 g | — |
| Lactose | 0.75 g | — |
| Maltose | 2.72 g | — |
| Retinol | 90 µg | — |
| Vitamin A, IU | 395 iu | — |
| Water | 50.2 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Vitamin B12 (42.9% DV), Thiamin (B1) (21.7% DV) and Riboflavin (B2) (21.5% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Vitamin B12: blood cells and nerves
This amount provides 1.03 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.26 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.28 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 3.12 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceZinc: immune function and repair
This amount provides 1.94 mg. Zinc supports immune function, DNA and protein synthesis, wound healing, growth and the sense of taste. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referencePhosphorus: bones and cellular energy
This amount provides 210 mg. Phosphorus helps form bones and teeth and is involved in energy production and cell membranes. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Vitamin B12
This amount provides 1.03 µg. Vitamin B12 supports healthy blood cells, DNA synthesis and normal nervous-system function. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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