Pizza, meat topping, thick 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
43270 Water
24170 Starch
11760 Protein
11520 Total lipid (fat)
3880 Sugars, total
3079 FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid)
2945 FATTY ACIDS, MONOUNSATURATED, 18:1c, OCTADECENOIC (Oleic acid)
2690 ASH, TOTAL
2300 Fiber, total dietary
2293 FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid)
2195 FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids)
2117 FATTY ACIDS, POLYUNSATURATED, 18:2 c,c n-6, LINOLEIC, OCTADECADIENOIC (Omega-6)
1046 FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid)
690 Sodium, Na
452 FATTY ACIDS, SATURATED, 14:0, TETRADECANOIC (Myristic acid)
226 FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids)
223 FATTY ACIDS, POLYUNSATURATED, 18:3 c,c,c n-3 LINOLENIC, OCTADECATRIENOIC (Omega-3)
209 Phosphorus, P
201 Potassium, K
170 FATTY ACIDS, MONOUNSATURATED, 16:1undifferentiated, HEXADECENOIC (Palmitoleic acid)
156 FATTY ACIDS, MONOUNSATURATED, 16:1c, HEXADECENOIC (Palmitoleic acid)
150 Calcium, Ca
134 FATTY ACIDS, MONOUNSATURATED, 18:1t, OCTADECENOIC (Oleic acid)
119 FATTY ACIDS, SATURATED, 12:0, DODECANOIC (Lauric acid)
97 FATTY ACIDS, SATURATED, 10:0, DECANOIC (Capric acid)
59 FATTY ACIDS, SATURATED, 4:0, BUTANOIC(butyrate)
53 FATTY ACIDS, MONOUNSATURATED, 20:1, EICOSENOIC (gondoic acid)
51 FATTY ACIDS, SATURATED, 6:0, HEXANOIC (Caproic 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)
40 FATTY ACIDS, SATURATED, 17:0, HEPTADECANOIC (Margaric acid)
37 FATTY ACIDS, SATURATED, 8:0, OCTANOIC (Caprylic acid) (Caprylic acid)
33 FATTY ACIDS, MONOUNSATURATED, 14:1, TETRADECENOIC (Myristoleic acid)
32 FATTY ACIDS, POLYUNSATURATED, CONJUGATED, 18:2 cla, LINOLEIC, OCTADECADIENOIC
25 Magnesium, Mg
21 Cholesterol
21 FATTY ACIDS, POLYUNSATURATED, 20:2 c,c EICOSADIENOIC (Omega-3)
19 FATTY ACIDS, SATURATED, 20:0, EICOSANOIC (Arachidic acid)
18 FATTY ACIDS, POLYUNSATURATED, 20:4 undifferentiated, EICOSATETRAENOIC (Omega-6)
14 FATTY ACIDS, MONOUNSATURATED, 16:1t, HEXADECENOIC (Palmitoleic acid)
14 FATTY ACIDS, SATURATED, 22:0, DOCOSANOIC (Behenic acid)
14 FATTY ACIDS, POLYUNSATURATED, 20:3 undifferentiated, EICOSATRIENOIC (Omega-6)
11 FATTY ACIDS, MONOUNSATURATED, 17:1, HEPTADECENOIC
11 FATTY ACIDS, POLYUNSATURATED, 20:3 n-6, EICOSATRIENOIC (Omega-6)
9 Fatty acids, total polyunsaturated
7 FATTY ACIDS, SATURATED, 24:0, TETRACOSANOIC (Lignoceric acid)
6 FATTY ACIDS, MONOUNSATURATED, 22:1c, DOCOSENOIC (Erucic acid,Brassidic acid)
6 FATTY ACIDS, MONOUNSATURATED, 22:1undifferentiated, DOCOSENOIC (Erucic acid,Brassidic acid)
5 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)
3 FATTY ACIDS, POLYUNSATURATED, 20:5 n-3, EICOSAPENTAENOIC (EPA)
2.567 Niacin
2 FATTY ACIDS, MONOUNSATURATED, 24:1c, TETRACOSENOIC (Nervonic acid)
1.7 Iron, Fe
1.36 Zinc, Zn
1.1 Vitamin C
1 FATTY ACIDS, POLYUNSATURATED, 18:4, OCTADECATETRAENOIC (Omega-3)
1 FATTY ACIDS, POLYUNSATURATED, 22:6 n-3, DOCOSAHEXAENOIC (DHA)
0.88 Vitamin E (alpha-tocopherol)
0.45 Pantothenic acid
0.358 Manganese, Mn
0.259 Thiamin
0.136 Riboflavin
0.113 Copper, Cu
0.103 Vitamin B-6
0.041 Retinol
0.0222 Selenium, Se
0.0076 Vitamin K (phylloquinone)
0.00045 Vitamin B-12

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