Prepared Dishes · SOURCE-BASED NUTRITION
Pizza, cheese, gluten-free thick crust nutrition facts
Survey (FNDDS)
Pizza, cheese, gluten-free thick crust. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 261 kcal | — |
| Protein | 7.81 g | 15.6% |
| Carbohydrate, by difference | 30.5 g | 11.1% |
| Total lipid (fat) | 11.9 g | 15.3% |
| Fiber, total dietary | 2.9 g | 10.4% |
| Total Sugars | 3.27 g | — |
| Fatty acids, total saturated | 3.72 g | 18.6% |
| Cholesterol | 14 mg | 4.7% |
| Sodium, Na | 477 mg | 20.7% |
| Potassium, K | 111 mg | 2.4% |
| Calcium, Ca | 234 mg | 18% |
| Iron, Fe | 1.81 mg | 10.1% |
| Magnesium, Mg | 15 mg | 3.6% |
| Phosphorus, P | 147 mg | 11.8% |
| Zinc, Zn | 1.08 mg | 9.8% |
| Copper, Cu | 0.06 mg | 7.1% |
| Selenium, Se | 6 µg | 10.9% |
| Vitamin A, RAE | 46 µg | 5.1% |
| Vitamin C, total ascorbic acid | 0.2 mg | 0.2% |
| Vitamin D (D2 + D3) | 0.1 µg | 0.5% |
| Vitamin E (alpha-tocopherol) | 1.65 mg | 11% |
| Vitamin K (phylloquinone) | 3.3 µg | 2.8% |
| Thiamin | 0.19 mg | 16.2% |
| Riboflavin | 0.4 mg | 30.6% |
| Niacin | 2.24 mg | 14% |
| Vitamin B-6 | 0.08 mg | 4.8% |
| Folate, DFE | 25 µg | 6.3% |
| Vitamin B-12 | 0.19 µg | 7.9% |
| Choline, total | 11.7 mg | 2.1% |
| Alcohol, ethyl | 0 g | — |
| Caffeine | 0 mg | — |
| Carotene, alpha | 0 µg | — |
| Carotene, beta | 49 µg | — |
| Cryptoxanthin, beta | 0 µg | — |
| Fatty acids, total monounsaturated | 5.12 g | — |
| Fatty acids, total polyunsaturated | 0.94 g | — |
| Folate, food | 25 µg | — |
| Folate, total | 25 µg | — |
| Folic acid | 0 µg | — |
| Lutein + zeaxanthin | 24 µg | — |
| Lycopene | 1,590 µg | — |
| MUFA 16:1 | 0.12 g | — |
| MUFA 18:1 | 4.59 g | — |
| MUFA 20:1 | 0.03 g | — |
| MUFA 22:1 | 0 g | — |
| PUFA 18:2 | 0.88 g | — |
| PUFA 18:3 | 0.06 g | — |
| PUFA 18:4 | 0 g | — |
| PUFA 20:4 | 0.01 g | — |
| PUFA 20:5 n-3 (EPA) | 0 g | — |
| PUFA 22:5 n-3 (DPA) | 0 g | — |
| PUFA 22:6 n-3 (DHA) | 0 g | — |
| Retinol | 42 µg | — |
| SFA 10:0 | 0.12 g | — |
| SFA 12:0 | 0.13 g | — |
| SFA 14:0 | 0.42 g | — |
| SFA 16:0 | 2.09 g | — |
| SFA 18:0 | 0.63 g | — |
| SFA 4:0 | 0.08 g | — |
| SFA 6:0 | 0.07 g | — |
| SFA 8:0 | 0.06 g | — |
| Theobromine | 0 mg | — |
| Vitamin E, added | 0 mg | — |
| Water | 47.7 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 Riboflavin (B2) (30.6% DV), Calcium (18% DV) and Thiamin (B1) (16.2% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Riboflavin (B2): energy and cell growth
This amount provides 0.4 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 referenceCalcium: bones, muscles and nerves
This amount provides 234 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel 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 0.19 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 referenceNiacin (B3): energy and cell function
This amount provides 2.24 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 referencePhosphorus: bones and cellular energy
This amount provides 147 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 referenceVitamin E: antioxidant and immune function
This amount provides 1.65 mg. Vitamin E acts as an antioxidant and supports normal immune function. 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 Riboflavin (B2)
This amount provides 0.4 mg. Riboflavin helps convert food into energy and supports cell growth, development and 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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