DIGIORNO Pizza, supreme 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
47310 Water
21430 Starch
11410 Protein
10800 Total lipid (fat)
3680 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
3278 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2800 Fiber, total dietary
2430 ASH, TOTAL
2370 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
1600 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
1570 Fructose
1525 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1380 Glucose (dextrose)
1133 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
555 Sodium, Na
438 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
403 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
278 Potassium, K
190 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
187 Phosphorus, P
180 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
161 Calcium, Ca
121 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
118 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
113 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
90 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
48 FATTY ACIDS, POLYUNSATURATED, 18:2 t not further defined, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
45 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
43 FATTY ACIDS, SATURATED, 15:0, PENTADECANOIC (Pentadecylic acid)
43 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
40 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
40 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic acid)
30 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
30 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
28 Magnesium, Mg
28 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
20 Cholesterol
20 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
18 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
13 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
10 Fatty acids, total polyunsaturated
10 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
10 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
10 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
9 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
9 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
7 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6 FATTY ACIDS, POLYUNSATURATED, 22:5 n-3, DOCOSAPENTAENOIC (DPA)
4 FATTY ACIDS, POLYUNSATURATED, 20:3 n-3 EICOSATRIENOIC (Omega-3)
3 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-6, g-LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
2.013 Niacin
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
2 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
1.4 Zinc, Zn
1.09 Tocopherol, gamma
1 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
1 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
0.92 Iron, Fe
0.82 Vitamin E (alpha-tocopherol)
0.8 Vitamin C
0.537 Pantothenic acid
0.32 Tocopherol, delta
0.313 Manganese, Mn
0.163 Vitamin B-6
0.148 Thiamin
0.11 Copper, Cu
0.098 Riboflavin
0.07 Tocopherol, beta
0.041 Retinol
0.03 Tocotrienol, alpha
0.0209 Selenium, Se
0.01 Tocotrienol, gamma
0.0057 Vitamin K (phylloquinone)
0.0035 Dihydrophylloquinone
0.0034 Menaquinone-4
0.00047999999999999996 Vitamin B-12

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