School Lunch, pizza, sausage topping, thick crust, whole grain, frozen, cooked
Nutrition facts per 100 g and per portion, with the source of every value.
Per 100 g
- 257 kcalEnergy
- 13.26 gProtein
- 9.07 gFat
- 30.58 gCarbohydrate
| Nutrient | Per 100 g | 1 slice per 1/10 pizza | Source field |
|---|---|---|---|
| Energy | 257 kcal | 332 kcal | 1008 Energy |
| Energy (kJ) | 1,075 kJ | 1,387 kJ | 1062 Energy |
| Protein | 13.26 g | 17.1 g | 1003 Protein |
| Fat | 9.07 g | 11.7 g | 1004 Total lipid (fat) |
| Saturated fatty acids | 4.219 g | 5.4 g | 1258 Fatty acids, total saturated |
| Monounsaturated fatty acids | 2.89 g | 3.7 g | 1292 Fatty acids, total monounsaturated |
| Polyunsaturated fatty acids | 1.21 g | 1.6 g | 1293 Fatty acids, total polyunsaturated |
| Trans fatty acids | 0.15 g | 0.19 g | 1257 Fatty acids, total trans |
| Cholesterol | 26 mg | 34 mg | 1253 Cholesterol |
| Carbohydrate | 30.58 g | 39.4 g | 1005 Carbohydrate, by difference |
| Sugars | 3.72 g | 4.8 g | 2000 Total Sugars |
| Dietary fibre | 4 g | 5.2 g | 1079 Fiber, total dietary |
| Sodium | 433 mg | 559 mg | 1093 Sodium, Na |
| Potassium | 282 mg | 364 mg | 1092 Potassium, K |
| Calcium | 168 mg | 217 mg | 1087 Calcium, Ca |
| Iron | 2.21 mg | 2.9 mg | 1089 Iron, Fe |
| Water | 45.31 g | 58.4 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 | 129 g | 332 | 17.1 | 11.7 | 39.4 | 4.8 | 5.2 | 559 |
| 1 piece, NFS | 158 g | 406 | 21 | 14.3 | 48.3 | 5.9 | 6.3 | 684 |
| 1 personal size pizza (5-7" diameter) | 178 g | 457 | 23.6 | 16.1 | 54.4 | 6.6 | 7.1 | 771 |
| 1/2 bagel | 149 g | 383 | 19.8 | 13.5 | 45.6 | 5.5 | 6 | 645 |
| 1/2 English muffin | 54 g | 139 | 7.2 | 4.9 | 16.5 | 2 | 2.2 | 234 |
| 1 French bread | 143 g | 368 | 19 | 13 | 43.7 | 5.3 | 5.7 | 619 |
| 1 surface inch | 6.3 g | 16 | 0.84 | 0.57 | 1.9 | 0.23 | 0.25 | 27 |
| Quantity not specified | 158 g | 406 | 21 | 14.3 | 48.3 | 5.9 | 6.3 | 684 |
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:170793
- 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, sausage topping, thick crust, whole grain, frozen, cooked (official name from the source)
- Français: Restauration scolaire, pizza, garniture saucisse, pâte épaisse, complète, surgelée, cuite (machine-translated, confirmed by a second independent pass)
- Deutsch: Schulverpflegung, Pizza, Wurstbelag, dicker Boden, Vollkorn, tiefgekühlt, gebacken (machine-translated, confirmed by a second independent pass)
- Italiano: Mensa scolastica, pizza, condimento alla salsiccia, pasta alta, integrale, surgelata, cotta (machine-translated, confirmed by a second independent pass)
- Español: Comedor escolar, pizza, cobertura de salchicha, 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:170793" -H "X-API-Key: $API_KEY"Nutrition reference data copied from public food composition tables. Not medical or dietary advice.