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DOMINO'S 14" Pepperoni Pizza, Ultimate Deep Dish Crust |
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DOMINO'S 14" Pepperoni Pizza, Ultimate Deep Dish Crust (USDA#21281) |
| Serving Size 1 slice |
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| Water 40g |
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| Calories 288 |
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| Energy 1206kj |
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| Protein 12g |
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| Total Fat 12g |
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| Ash 2g |
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| Total Carbohydrates 32g |
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| Dietary Fiber 2g |
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| Sugars 3g |
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| Sucrose 2g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 0g |
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| Galactose 8g |
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| Starch 25g |
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| Calcium, Ca 112mg |
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| Iron, Fe 2mg |
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| Magnesium, Mg 25mg |
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| Phosphorus, P 202mg |
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| Potassium 176mg |
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| Sodium 526mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 36mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 0mg |
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| Niacin 3mg |
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| Pantothenic acid 0mg |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 301IU |
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| Vitamin A, RAE 70mcg_RAE |
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| Retinol 66mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Tocopherol, beta 5mg |
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| Tocopherol, gamma 2mg |
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| Tocopherol, delta 0mg |
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| Vitamin K (phylloquinone) 5mcg |
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| Fatty acids, total saturated 4g |
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| 8:0 5g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 15:0 5g |
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| 16:0 2g |
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| 17:0 5g |
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| 18:0 1g |
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| 20:0 2g |
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| 22:0 1g |
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| Fatty acids, total monounsaturated 4g |
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| 14:1 4g |
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| 15:1 0g |
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| 16:1 undifferentiated 0g |
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| 17:1 0g |
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| 18:1 undifferentiated 3g |
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| 20:1 4g |
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| Fatty acids, total polyunsaturated 2g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:3 n-3 c,c,c 0g |
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| 18:3 n-6 c,c,c 5g |
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| 20:2 n-6 c,c 0g |
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| 20:3 undifferentiated 0g |
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| 20:4 undifferentiated 0g |
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| Cholesterol 17mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 3g |
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| Glycine 0g |
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| Proline 1g |
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| Serine 0g |
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| Hydroxyproline 0g |
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| Carotene, beta 49mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 102mcg |
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Tips
The following tips may assist in a more successful pie making experience or help you with some problem areas.
Dry Dough:
If the dough is dry and does not stick ... |
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| 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 ... |
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| A snack that is produced by oven baking slices of pepperoni. Typically, a stick of Pepperoni that may be from 1 to 2 inches in diameter is used for making Pepperoni Crisps. ... |
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| A type of Italian yeasted flat bread made with white flour that is similar to a crispy pizza crust. It has a delicious peppery flavor and a crunchy, cracker-like texture. Some ... |
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| A type of kitchen utensil that can be used to heat cooking oils (fats) so foods can be completely covered in hot oil to be fry cooked, also referred to as "deep fat fried". Deep ... |
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| A traditional Italian food, known as Pizza Ripiena, which is most often served during the Easter holiday. Unlike the flatter surfaced pizza commonly made in homes and ... |
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| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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