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PIZZA HUT 14" Cheese Pizza, Regular Crust |
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PIZZA HUT 14" Cheese Pizza, Regular Crust (USDA#21293) |
| Serving Size 1 slice |
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| Water 43g |
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| Calories 271 |
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| Energy 1135kj |
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| Protein 11g |
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| Total Fat 10g |
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| Ash 2g |
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| Total Carbohydrates 31g |
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| Dietary Fiber 1g |
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| Sugars 3g |
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| Sucrose 0g |
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| Glucose (dextrose) 0g |
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| Fructose 0g |
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| Lactose 0g |
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| Maltose 1g |
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| Galactose 0g |
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| Starch 25g |
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| Calcium, Ca 189mg |
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| Iron, Fe 1mg |
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| Magnesium, Mg 21mg |
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| Phosphorus, P 227mg |
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| Potassium 157mg |
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| Sodium 632mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 9mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 13mcg |
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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-6 0mg |
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| Folate, total 108mcg |
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| Folic acid 60mcg |
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| Folate, food 48mcg |
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| Folate, DFE 149mcg_DFE |
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| Vitamin B-12 0mcg |
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| Vitamin A, IU 311IU |
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| Vitamin A, RAE 69mcg_RAE |
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| Retinol 64mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Tocopherol, beta 4mg |
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| Tocopherol, gamma 1mg |
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| Tocopherol, delta 0mg |
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| Vitamin D 0IU |
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| Vitamin K (phylloquinone) 7mcg |
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| Fatty acids, total saturated 4g |
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| 8:0 0g |
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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 6g |
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| 16:0 2g |
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| 17:0 4g |
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| 18:0 0g |
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| 20:0 2g |
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| 22:0 0g |
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| 24:0 0g |
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| Fatty acids, total monounsaturated 2g |
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| 14:1 5g |
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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 2g |
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| 20:1 2g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 1g |
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| 18:2 undifferentiated 1g |
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| 18:3 undifferentiated 0g |
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| 18:4 4g |
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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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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 26mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 1g |
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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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| Carotene, beta 54mcg |
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| Carotene, alpha 11mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 168mcg |
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Short crust is used to make pies and tarts. It is slightly different than
a basic flaky crust in that it is lighter and crispier. It is more tender
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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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Crumb Crust
Ingredients:
1 1/2 cups graham-cracker crumbs (approximately 18
graham cracker squares)
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There are many creative ways in which the edges of a pie can be finished. Shown below are some common ways to trim the edge of a pie, but don't hesitate to use your ... |
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Making a double homemade pie crust is basically the same as making a single pie crust. The same techniques are used when learning how to make a pie crust whether it is ... |
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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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| 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 ... |
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| 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 ... |
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| A type of basic bread that is flavored with cheese. The cheese is often grated and kneaded into the dough and/or can be used to top the dough. There are many recipes for cheese ... |
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