School Lunch, pizza, pepperoni topping, thick crust, whole grain, frozen, cooked
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 259 kcalEnergy
- 14.35 gProtein
- 9.82 gFat
- 28.3 gCarbohydrate
| Nutrient | Per 100 g | 1 slice per 1/10 pizza | Source field |
|---|---|---|---|
| Energy | 259 kcal | 321 kcal | 1008 Energy |
| Energy (kJ) | 1,083 kJ | 1,343 kJ | 1062 Energy |
| Protein | 14.35 g | 17.8 g | 1003 Protein |
| Fat | 9.82 g | 12.2 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.219 g | 5.2 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.89 g | 3.6 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.21 g | 1.5 g | 1293 Fatty acids, total polyunsaturated |
| Cholesterol | 24 mg | 30 mg | 1253 Cholesterol |
| Carbohydrate | 28.3 g | 35.1 g | 1005 Carbohydrate, by difference |
| Sugars | 4.03 g | 5 g | 2000 Total Sugars |
| Dietary fibre | 4.3 g | 5.3 g | 1079 Fiber, total dietary |
| Sodium | 474 mg | 588 mg | 1093 Sodium, Na |
| Potassium | 308 mg | 382 mg | 1092 Potassium, K |
| Calcium | 155 mg | 192 mg | 1087 Calcium, Ca |
| Iron | 2.53 mg | 3.1 mg | 1089 Iron, Fe |
| Water | 45.3 g | 56.2 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 | 321 | 17.8 | 12.2 | 35.1 | 5 | 5.3 | 588 |
| 1 slice per 1/8 pizza | 156 g | 404 | 22.4 | 15.3 | 44.1 | 6.3 | 6.7 | 739 |
| 1 piece, NFS | 158 g | 409 | 22.7 | 15.5 | 44.7 | 6.4 | 6.8 | 749 |
| 1 personal size pizza (5-7" diameter) | 178 g | 461 | 25.5 | 17.5 | 50.4 | 7.2 | 7.7 | 844 |
| 1/2 bagel | 149 g | 386 | 21.4 | 14.6 | 42.2 | 6 | 6.4 | 706 |
| 1/2 English muffin | 54 g | 140 | 7.7 | 5.3 | 15.3 | 2.2 | 2.3 | 256 |
| 1 French bread | 143 g | 370 | 20.5 | 14 | 40.5 | 5.8 | 6.1 | 678 |
| 1 surface inch | 6.3 g | 16 | 0.9 | 0.62 | 1.8 | 0.25 | 0.27 | 30 |
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:170781
- 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, pepperoni topping, thick crust, whole grain, frozen, cooked (official name from the source)
- Français: Restauration scolaire, pizza, garniture pepperoni, pâte épaisse, complète, surgelée, cuite (machine-translated, confirmed by a second independent pass)
- Deutsch: Schulverpflegung, Pizza, Pepperoni-Belag, dicker Boden, Vollkorn, tiefgekühlt, gebacken (machine-translated, confirmed by a second independent pass)
- Italiano: Mensa scolastica, pizza, condimento al pepperoni, pasta alta, integrale, surgelata, cotta (machine-translated, confirmed by a second independent pass)
- Español: Comedor escolar, pizza, cobertura de pepperoni, 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:170781" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.