Pizza, meat topping, thick 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
43270	-	Water
24170	-	Starch
11760	-	Protein
11520	-	Total lipid (fat)
3880	-	Sugars, total
3079	-	FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2945	-	FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2690	-	ASH, TOTAL
2300	-	Fiber, total dietary
2293	-	FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2195	-	FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2117	-	FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1046	-	FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
690	-	Sodium, Na
452	-	FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226	-	FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
223	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
209	-	Phosphorus, P
201	-	Potassium, K
170	-	FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
156	-	FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
150	-	Calcium, Ca
134	-	FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
119	-	FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
97	-	FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
59	-	FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
53	-	FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
51	-	FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
46	-	FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
45	-	FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
40	-	FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
37	-	FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
33	-	FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32	-	FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
25	-	Magnesium, Mg
21	-	Cholesterol
21	-	FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
19	-	FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18	-	FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
14	-	FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
14	-	FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
14	-	FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
11	-	FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
11	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
9	-	Fatty acids, total polyunsaturated
7	-	FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6	-	FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
6	-	FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
5	-	FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
4	-	FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
3	-	FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3	-	FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.567	-	Niacin
2	-	FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1.7	-	Iron, Fe
1.36	-	Zinc, Zn
1.1	-	Vitamin C
1	-	FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1	-	FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.88	-	Vitamin E (alpha-tocopherol)
0.45	-	Pantothenic acid
0.358	-	Manganese, Mn
0.259	-	Thiamin
0.136	-	Riboflavin
0.113	-	Copper, Cu
0.103	-	Vitamin B-6
0.041	-	Retinol
0.0222	-	Selenium, Se
0.0076	-	Vitamin K (phylloquinone)
0.00045	-	Vitamin B-12