DIGIORNO Pizza, pepperoni 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
43320 Water
24240 Starch
12460 Protein
10110 Total lipid (fat)
2970 ASH, TOTAL
2536 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2422 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2320 Fructose
2300 Fiber, total dietary
2000 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1970 Glucose (dextrose)
1576 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1516 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
946 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
743 Sodium, Na
600 Maltose
412 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
225 Phosphorus, P
212 Potassium, K
200 Galactose
157 Calcium, Ca
156 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
149 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
146 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
146 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
114 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
106 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
84 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
40 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
40 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
36 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
34 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
32 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
30 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
27 Magnesium, Mg
26 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
18 Cholesterol
12 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
11 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
10 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
10 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
10 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
10 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
9 Fatty acids, total polyunsaturated
9 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
6 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
3 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
3 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
1.564 Niacin
1.45 Zinc, Zn
1.31 Tocopherol, gamma
1.3 Vitamin C
1 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.95 Iron, Fe
0.88 Vitamin E (alpha-tocopherol)
0.45 Pantothenic acid
0.392 Manganese, Mn
0.25 Tocopherol, delta
0.136 Vitamin B-6
0.132 Thiamin
0.12 Copper, Cu
0.1 Tocopherol, beta
0.083 Riboflavin
0.041 Retinol
0.03 Tocotrienol, alpha
0.0268 Selenium, Se
0.01 Tocotrienol, gamma
0.0076 Vitamin K (phylloquinone)
0.0027 Menaquinone-4
0.00041999999999999996 Vitamin B-12

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