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Pizza with arugula, Parmesan, and wheat crust
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
272
KCAL / 100G
Carbs
31.4g
· 46%
Protein
12.1g
· 18%
Fat
11.2g
· 36%
Fiber
2.1g
Vitamins
B1
0.24mg · 20% DV
B3
2.8mg · 18% DV
B12
0.42µg · 18% DV
B2
0.19mg · 15% DV
Minerals
Selenium
25.1µg · 46% DV
Phosphorus
217mg · 31% DV
Sodium
624mg · 27% DV
Calcium
237mg · 24% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.72g
MONOUNSATURATED
3.42g
POLYUNSATURATED
1.72g
Omega 6:3 ratio 15.5:1
Above the ideal 4:1 (15.5:1).
Arugula and Parmesan pizza contains 272 calories per 100 g.
It provides 12.1 g of protein per 100 g. This can contribute to the protein content of a meal.
It contains 31.4 g of carbohydrates per 100 g. The total carbohydrate intake can increase substantially depending on portion size.
Arugula and Parmesan pizza contains 11.2 g of fat per 100 g.
Yes, it provides 2.1 g of fiber per 100 g. Fiber intake rises with a larger serving.
Its glycemic index is 60. This indicates a moderate glycemic impact from its carbohydrates.
It is compatible with vegetarian, Mediterranean, and flexitarian eating patterns. Those tracking calories or carbohydrates may want to consider their serving size.
Yes, it is suitable for a vegetarian diet. It is also compatible with Mediterranean and flexitarian eating patterns.
Yes, it contains gluten. It is not suitable for people who avoid gluten or need a gluten-free diet.
Yes, it contains dairy. People with a dairy allergy or those avoiding dairy should take this into account.
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Nutrition data compiled from USDA FoodData Central and scientific sources.