Pizza, meat and vegetable topping, rising 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
44240	-	Water
28780	-	Carbohydrate
19760	-	Starch
12630	-	Protein
11750	-	Total lipid (fat)
7260	-	Sugars, total
4586	-	Fatty acids, total saturated
4343	-	Fatty acids, total monounsaturated
4014.9999999999995	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3000	-	Glucose (dextrose)
2610	-	ASH, TOTAL
2418	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2400	-	Maltose
2300	-	Fiber, total dietary
1890	-	Fatty acids, total polyunsaturated
1700	-	Fructose
1669	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1286	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
640	-	Sodium, Na
426	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
281	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
211	-	Phosphorus, P
189	-	Potassium, K
167	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
160	-	Galactose
155	-	Calcium, Ca
126	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
27	-	Magnesium, Mg
24.3	-	Choline, total
19	-	Cholesterol
4.2	-	Vitamin C
2.155	-	Niacin
1.899	-	Lycopene
1.87	-	Zinc, Zn
1.36	-	Iron, Fe
0.92	-	Vitamin E (alpha-tocopherol)
0.435	-	Pantothenic acid
0.323	-	Manganese, Mn
0.25	-	Thiamin
0.21	-	Copper, Cu
0.206	-	Riboflavin
0.14	-	Vitamin B-6
0.092	-	Carotene, beta
0.07	-	Folic acid
0.061	-	Retinol
0.058	-	Lutein + zeaxanthin
0.041	-	Folic acid
0.029	-	Folic acid
0.0116	-	Selenium, Se
0.0067	-	Vitamin K (phylloquinone)
0.0008	-	Vitamin B-12