DIGIORNO Pizza, cheese topping, rising crust, frozen, baked

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 Significant amount Priority Nutrient
43950 Water
24720 Starch
12800 Protein
8600 Total lipid (fat)
5000 Sugars, total
2870 ASH, TOTAL
2400 Fiber, total dietary
2360 Fructose
1716 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
1700 Glucose (dextrose)
1686 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1594 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
1292 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1224 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
826 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
700 Maltose
696 Sodium, Na
486 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
241 Phosphorus, P
200 Galactose
196 Potassium, K
192 Calcium, Ca
138 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
136 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
134 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
122 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
110 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
88 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
78 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
60 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
58 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
50 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
40 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
40 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
32 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
28 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
27 Magnesium, Mg
15 Cholesterol
14 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
10 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
10 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
8 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
7 Fatty acids, total polyunsaturated
7 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
7 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
4 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
3 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
3 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
2 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1.56 Zinc, Zn
1.5 Vitamin C
1.43 Tocopherol, gamma
1.268 Niacin
1 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
1 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
1 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
0.89 Vitamin E (alpha-tocopherol)
0.77 Iron, Fe
0.42 Pantothenic acid
0.366 Manganese, Mn
0.26 Tocopherol, delta
0.114 Copper, Cu
0.112 Vitamin B-6
0.11 Tocopherol, beta
0.096 Riboflavin
0.094 Thiamin
0.046 Retinol
0.026600000000000002 Selenium, Se
0.02 Tocotrienol, alpha
0.01 Tocotrienol, gamma
0.006900000000000001 Vitamin K (phylloquinone)
0.0014 Menaquinone-4
0.00033 Vitamin B-12

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