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Bakery-style, thick crust, generously topped pizza
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
255
KCAL / 100G
Carbs
34g
· 53%
Protein
9.2g
· 14%
Fat
9.5g
· 33%
Fiber
2.3g
Vitamins
B1
0.18mg · 15% DV
B12
0.35µg · 15% DV
Biotin
4.2µg · 14% DV
B3
2.1mg · 13% DV
Minerals
Sodium
510mg · 22% DV
Phosphorus
110mg · 16% DV
Selenium
7.5µg · 14% DV
Calcium
120mg · 12% 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
— Not 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
3.2g
MONOUNSATURATED
3.5g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 9.7:1
Above the ideal 4:1 (9.7:1).
Bakery pizza provides 255 calories per 100 g.
Bakery pizza contains 9.2 g of protein per 100 g.
Bakery pizza has 34 g of carbohydrates per 100 g. Portion size matters for people monitoring carbohydrate intake.
Bakery pizza contains 9.5 g of fat per 100 g.
Bakery pizza provides 2.3 g of fiber per 100 g.
Bakery pizza has a glycemic index of 75.
Yes, bakery pizza contains gluten. It is not suitable for people with gluten sensitivity or celiac disease.
Yes, dairy is listed as an allergen for bakery pizza. People with a dairy allergy should take this into account.
Bakery pizza is compatible with omnivore, flexitarian, and Mediterranean diet patterns.
Yes, bakery pizza is classified as processed. Its nutrition values per 100 g are 255 calories, 9.2 g protein, 34 g carbohydrates, 9.5 g fat, and 2.3 g fiber.
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Nutrition data compiled from USDA FoodData Central and scientific sources.