School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 254 kcalEnergy
- 14.62 gProtein
- 9.27 gFat
- 28.08 gCarbohydrate
| Nutrient | Per 100 g | 1 slice per 1/10 pizza | Source field |
|---|---|---|---|
| Energy | 254 kcal | 315 kcal | 1008 Energy |
| Energy (kJ) | 1,064 kJ | 1,319 kJ | 1062 Energy |
| Protein | 14.62 g | 18.1 g | 1003 Protein |
| Fat | 9.27 g | 11.5 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.358 g | 5.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.411 g | 3 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.095 g | 1.4 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.316 g | 0.39 g | 1257 Fatty acids, total trans |
| Cholesterol | 19 mg | 24 mg | 1253 Cholesterol |
| Carbohydrate | 28.08 g | 34.8 g | 1005 Carbohydrate, by difference |
| Sugars | 5.02 g | 6.2 g | 2000 Total Sugars |
| Dietary fibre | 2.9 g | 3.6 g | 1079 Fiber, total dietary |
| Sodium | 421 mg | 522 mg | 1093 Sodium, Na |
| Potassium | 303 mg | 376 mg | 1092 Potassium, K |
| Calcium | 193 mg | 239 mg | 1087 Calcium, Ca |
| Iron | 2.63 mg | 3.3 mg | 1089 Iron, Fe |
| Water | 45.73 g | 56.7 g | 1051 Water |
| Alcohol | 0 g | 0 g | 1018 Alcohol, ethyl |
Carbohydrate is calculated by difference and includes fibre (USDA method).
Portions
| Portion | Weight | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Sugars (g) | Dietary fibre (g) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 1 slice per 1/10 pizza | 124 g | 315 | 18.1 | 11.5 | 34.8 | 6.2 | 3.6 | 522 |
| 1 slice per 1/8 pizza | 155 g | 394 | 22.7 | 14.4 | 43.5 | 7.8 | 4.5 | 653 |
| 1 piece, NFS | 158 g | 401 | 23.1 | 14.6 | 44.4 | 7.9 | 4.6 | 665 |
| 1 personal size pizza (5-7" diameter) | 178 g | 452 | 26 | 16.5 | 50 | 8.9 | 5.2 | 749 |
| 1/2 bagel | 142 g | 361 | 20.8 | 13.2 | 39.9 | 7.1 | 4.1 | 598 |
| 1/2 English muffin | 54 g | 137 | 7.9 | 5 | 15.2 | 2.7 | 1.6 | 227 |
| 1 French bread | 143 g | 363 | 20.9 | 13.3 | 40.2 | 7.2 | 4.1 | 602 |
| 1 surface inch | 6.3 g | 16 | 0.92 | 0.58 | 1.8 | 0.32 | 0.18 | 27 |
Per-portion values are calculated from the per-100 g values and the portion weight.
About this record
- Source
- USDA FoodData Central, SR Legacy, 2018-04
- Source record
- fdc:170779
- Published
- 2019-04-01
- Retrieved
- 2026-10-10
- Food group
- Mixed dishes
- Preparation
- cooked
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, SR Legacy 2018-04.
Names in other languages
- English: School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked (official name from the source)
- Français: Restauration scolaire, pizza, garniture fromage, pâte épaisse, complète, surgelée, cuite (machine-translated, confirmed by a second independent pass)
- Deutsch: Schulverpflegung, Pizza, Käsebelag, dicker Boden, Vollkorn, tiefgekühlt, gebacken (machine-translated, confirmed by a second independent pass)
- Italiano: Mensa scolastica, pizza, condimento al formaggio, pasta alta, integrale, surgelata, cotta (machine-translated, confirmed by a second independent pass)
- Español: Comedor escolar, pizza, cobertura de queso, masa gruesa, integral, congelada, horneada (machine-translated, confirmed by a second independent pass)
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Get this by API
The same record, with provenance on every value, from the NutrientGraph API:
curl -s "https://api.nutrientgraph.com/v1/food/foods/fdc:170779" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.