|
|
| back to USDA Nutrition Index |
 |
PIZZA HUT 14" Super Supreme Pizza, Regular Crust |
|
|
PIZZA HUT 14" Super Supreme Pizza, Regular Crust (USDA#21298) |
| Serving Size 1 slice |
|
|
|
| Water 49g |
|
| Calories 248 |
|
| Energy 1038kj |
|
| Protein 11g |
|
| Total Fat 10g |
|
| Ash 2g |
|
| Total Carbohydrates 26g |
|
| Dietary Fiber 2g |
|
| Sugars 3g |
|
| Sucrose 0g |
|
| Glucose (dextrose) 0g |
|
| Fructose 1g |
|
| Lactose 0g |
|
| Maltose 1g |
|
| Galactose 8g |
|
| Starch 20g |
|
| Calcium, Ca 104mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 23mg |
|
| Phosphorus, P 183mg |
|
| Potassium 208mg |
|
| Sodium 658mg |
|
| Zinc, Zn 1mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 14mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 2mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 9mg |
|
| Folate, total 59mcg |
|
| Folic acid 35mcg |
|
| Folate, food 24mcg |
|
| Folate, DFE 83mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 156IU |
|
| Vitamin A, RAE 32mcg_RAE |
|
| Retinol 29mcg |
|
| Vitamin E (alpha-tocopherol) 0mg |
|
| Tocopherol, beta 4mg |
|
| Tocopherol, gamma 0mg |
|
| Tocopherol, delta 0mg |
|
| Vitamin K (phylloquinone) 8mcg |
|
| Fatty acids, total saturated 4g |
|
| 8:0 3g |
|
| 10:0 8g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 15:0 4g |
|
| 16:0 2g |
|
| 17:0 5g |
|
| 18:0 1g |
|
| 20:0 0g |
|
| 22:0 0g |
|
| 24:0 0g |
|
| Fatty acids, total monounsaturated 3g |
|
| 14:1 3g |
|
| 15:1 0g |
|
| 16:1 undifferentiated 0g |
|
| 17:1 2g |
|
| 18:1 undifferentiated 3g |
|
| 20:1 4g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 1g |
|
| 18:2 undifferentiated 1g |
|
| 18:3 undifferentiated 0g |
|
| 18:4 2g |
|
| 20:2 n-6 c,c 0g |
|
| 20:3 undifferentiated 0g |
|
| 20:4 undifferentiated 2g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 28mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 1g |
|
| Glutamic acid 2g |
|
| Glycine 0g |
|
| Proline 1g |
|
| Serine 0g |
|
| Carotene, beta 31mcg |
|
| Carotene, alpha 11mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 16mcg |
|
|
|
|
|
|
|
|
PIZZA HUT 14" Super Supreme Pizza, Regular Crust usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| A simple dough that always turns out great. |
|
|
|
|
|
|
|
| Mixed greens topped with fresh blueberries, pecans and gorgonzola. |
|
|
 |
|
|
|
| Definite kid-pleaser! |
|
|
|
|
|
|
|
| A summery twist on the classic eggs benedict. |
|
|
 |
|
|
|
| These were a favorite of mine when I was growing up, now I make them for my family and they love them as well. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
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
... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
Crumb Crust
Ingredients:
1 1/2 cups graham-cracker crumbs (approximately 18
graham cracker squares)
... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
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 ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| 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 ... |
|
|
|
|
|
|
|
| A curved or circular cutting blade with a handle that serves as a cutting tool to cleanly slice pizza, lasagna, flatbread crusts, brownies, and other similar foods into smaller ... |
|
|
|
|
|
|
|
| A round, square or rectangular type of bakeware that is used to hold pizzas as they bake in an oven. Made of natural clay, stoneware clay, or a ceramic clay fired under intense ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to crimp a pie crust. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
