Pizza, meat and vegetable topping, regular crust, frozen, cooked

Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.

Items marked as significant are used to estimate the microbiome impact of the food.

mg per 100 grams	Priority	Nutrient
46710	-	Water
25140	-	Carbohydrate
19760	-	Starch
14430	-	Total lipid (fat)
11280	-	Protein
5890	-	Fatty acids, total monounsaturated
5559	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
5083	-	Fatty acids, total saturated
4850	-	Sugars, total
2663	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2578	-	Fatty acids, total polyunsaturated
2510	-	Glucose (dextrose)
2440	-	ASH, TOTAL
2291	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2200	-	Fiber, total dietary
1462	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
1320	-	Fructose
870	-	Maltose
555	-	Sodium, Na
442	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
273	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
220	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
209	-	Potassium, K
181	-	Phosphorus, P
152	-	Calcium, Ca
140	-	Galactose
121	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
112	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
25.2	-	Betaine
25	-	Magnesium, Mg
24.5	-	Choline, total
16	-	Cholesterol
3.4	-	Vitamin C
2.379	-	Niacin
1.815	-	Lycopene
1.71	-	Zinc, Zn
1.36	-	Iron, Fe
1.13	-	Vitamin E (alpha-tocopherol)
0.332	-	Pantothenic acid
0.323	-	Manganese, Mn
0.233	-	Riboflavin
0.216	-	Thiamin
0.17	-	Copper, Cu
0.149	-	Vitamin B-6
0.088	-	Carotene, beta
0.058	-	Retinol
0.055	-	Lutein + zeaxanthin
0.034	-	Folic acid
0.009	-	Selenium, Se
0.008199999999999999	-	Vitamin K (phylloquinone)
0.00062	-	Vitamin B-12