Pizza, vegetable, fast food chain

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
2800000 - Sugars, total
51400 - Water
27200 - Carbohydrate
24400 - Starch
9300 - Protein
6000 - Total lipid (fat)
3030 - Fatty acids, total saturated
2800 - Fiber, total dietary
2300 - ASH, TOTAL
1540 - Fatty acids, total monounsaturated
1530 - FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
863 🏆 - Energy
840 👎 Fatty acids, total polyunsaturated
520 - FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
480 - FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
389 - Sodium, Na
210 - Phosphorus, P
172.36 - Fatty acids, total trans
162 - Potassium, K
160 - FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
152 👍 Calcium, Ca
90 - FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
70 - FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
60 - FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
60 - FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
50 - FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
40 - FATTY ACIDS, SATURATED, TOTAL
30 - FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
22 👎 Magnesium, Mg
20 - FATTY ACIDS, MONOUNSATURATED, 15:1, PENTADECENOIC
20 - FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
10 - FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
10 - FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
4 👍 Vitamin C
3.69 👍 Niacin
1.42 👎 Zinc, Zn
1.15 👎 Iron, Fe
0.927 👎 FATTY ACIDS, POLYUNSATURATED, TOTAL OMEGA N-3
0.34 👎 Vitamin E (alpha-tocopherol)
0.18 👍 Riboflavin
0.168 👎 Carotene, beta
0.11 - Pyridoxine (Vitamin B6
0.043 👎 Vitamin A, IU
0.039 👎 Folic acid
0.02 👍 Thiamin
0.015 - Retinol
0.008 👎 Selenium, Se
0.0066 - Iodine (I)
0.0003 👍 Vitamin B-12
2E-05 👍 Vitamin D

Sources, terms of use and Acknowledgements
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