| back to USDA Nutrition Index |
 |
Pizza, cheese topping, rising crust, frozen, cooked |
|
|
Pizza, cheese topping, rising crust, frozen, cooked (USDA#21225) |
| Serving Size 1 package 29.25 oz pizza |
|
|
|
| Water 43g |
|
| Calories 260 |
|
| Energy 1088kj |
|
| Protein 12g |
|
| Total Fat 8g |
|
| Ash 2g |
|
| Total Carbohydrates 32g |
|
| Dietary Fiber 2g |
|
| Sugars 5g |
|
| Glucose (dextrose) 1g |
|
| Fructose 1g |
|
| Maltose 2g |
|
| Starch 20g |
|
| Calcium, Ca 177mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 26mg |
|
| Phosphorus, P 238mg |
|
| Potassium 175mg |
|
| Sodium 556mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 34mcg |
|
| Vitamin C, total ascorbic acid 1mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 1mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 9mg |
|
| Folate, total 37mcg |
|
| Folic acid 37mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 63mcg_DFE |
|
| Choline, total 17mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 275IU |
|
| Vitamin A, RAE 61mcg_RAE |
|
| Retinol 57mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 7mcg |
|
| Fatty acids, total saturated 3g |
|
| 4:0 0g |
|
| 6:0 3g |
|
| 8:0 5g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 1g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 2g |
|
| 20:1 1g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 2g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 16mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 1g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 3g |
|
| Glycine 0g |
|
| Proline 1g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 50mcg |
|
| Carotene, alpha 2mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 171mcg |
|
| Lutein + zeaxanthin 24mcg |
|
|
|
|
|
|
|
|
Pizza, cheese topping, rising crust, frozen, cooked usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A simple dough that always turns out great. |
|
|
 |
|
|
|
| Rich and flavorful, the cheese sauce is just the right touch for this tasty fish entrée, served bubbly and brown from the broiler oven. |
|
|
 |
|
|
|
| The tanginess of the blue cheese topping and the richness of the red wine sauce make these tender filet steaks a special treat. |
|
|
|
|
|
|
|
| Definite kid-pleaser! |
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| The dough that serves as a base for the pizza that is prepared, formed into a circular, square or rectangular shape, baked and then topped with pizza ingredients. Pizza crusts ... |
|
|
|
|
|
|
|
| Any of the ingredients added over the pizza and the pizza crust. Often, a tomato sauce is spread over the crust and then one or several ingredients, such as cubed meats, ground ... |
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| Crispy and brittle, this food item is a unique way to provide a small serving of oven baked cheese for a snack or an appetizer. Referred to as a Frico in Italian kitchens, the ... |
|
|
|
|
|
|
|
| The outer edges, furthest away from the center, of cheese that has been formed into a disk or wheel of cheese. On some types of cheese, the outside of the cheese is often a wax ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
