DIGIORNO Pizza, pepperoni topping, thin crispy 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
42380 Water
22330 Starch
13220 Protein
12860 Total lipid (fat)
4008 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3563 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2880 ASH, TOTAL
2800 Fiber, total dietary
2670 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1613 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1528 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1350 Fructose
1310 Glucose (dextrose)
1248 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
970 Maltose
663 Sodium, Na
528 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
445 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
268 Potassium, K
230 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
218 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
213 Phosphorus, P
209 Calcium, Ca
137 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
135 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
133 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
108 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
55 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
55 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
53 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
50 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
50 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
48 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
38 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
38 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
35 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
28 Cholesterol
28 Magnesium, Mg
20 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
20 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
20 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
18 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
18 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
14 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
13 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
10 Fatty acids, total polyunsaturated
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
7 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
7 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
4 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
4 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.053 Niacin
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1.64 Zinc, Zn
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.99 Tocopherol, gamma
0.9 Iron, Fe
0.9 Vitamin C
0.77 Vitamin E (alpha-tocopherol)
0.537 Pantothenic acid
0.305 Manganese, Mn
0.29 Tocopherol, delta
0.16 Vitamin B-6
0.143 Thiamin
0.125 Riboflavin
0.108 Copper, Cu
0.06 Tocopherol, beta
0.046 Retinol
0.0241 Selenium, Se
0.01 Tocotrienol, gamma
0.005 Vitamin K (phylloquinone)
0.004 Menaquinone-4
0.0039 Dihydrophylloquinone
0.00055 Vitamin B-12

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