Pizza, pepperoni topping, regular 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 Significant amount Priority Nutrient
45410 Water
17590 Starch
14380 Protein
13130 Total lipid (fat)
3719 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3570 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
3390 Sugars, total
2832 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2482 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2404 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
2390 ASH, TOTAL
2000 Fiber, total dietary
1120 Fructose
999 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
950 Glucose (dextrose)
850 Maltose
590 Sodium, Na
469 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
360 Lactose
239 Potassium, K
228 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
213 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
196 Phosphorus, P
168 Calcium, Ca
148 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
139 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)
113 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
110 Galactose
99 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
89 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
66 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
65 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
49 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic 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)
43 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
38 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
32 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
27 Cholesterol
27 Magnesium, Mg
25 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
23 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
22 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
19 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
17 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
17 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
15 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
14.2 Betaine
13 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
9 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
8 Fatty acids, total polyunsaturated
6 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
5 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
5 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
4 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
3.235 Niacin
3 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
2.43 Iron, Fe
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1.9 Vitamin C
1.67 Tocopherol, gamma
1.52 Zinc, Zn
1.35 Vitamin E (alpha-tocopherol)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.354 Manganese, Mn
0.33 Riboflavin
0.32 Tocotrienol, beta
0.31 Thiamin
0.274 Pantothenic acid
0.16 Tocopherol, beta
0.151 Vitamin B-6
0.114 Copper, Cu
0.09 Tocotrienol, alpha
0.075 Folic acid
0.0201 Selenium, Se
0.00061 Vitamin B-12

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