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Protein- and calcium-rich pizza with gluten-free chickpea dough
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
240
KCAL / 100G
Carbs
17.1g
· 28%
Protein
15.2g
· 25%
Fat
12.7g
· 47%
Fiber
3.1g
Vitamins
B12
0.82µg · 34% DV
Biotin
8.2µg · 27% DV
B2
0.31mg · 24% DV
Folate
68µg · 17% DV
Minerals
Phosphorus
318mg · 45% DV
Manganese
1mg · 43% DV
Selenium
20.4µg · 37% DV
Calcium
344mg · 34% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
7.05g
MONOUNSATURATED
3.58g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 11.5:1
Above the ideal 4:1 (11.5:1).
This pizza provides 240 calories per 100 g. The total calories will depend on your portion size.
It contains 15.2 g of protein per 100 g. That makes it a notable protein source within its category.
There are 17.1 g of carbohydrates per 100 g. Carb intake will increase with larger servings.
Yes, it provides 3.1 g of fiber per 100 g. Fiber can help support fullness as part of a meal.
It contains 12.7 g of fat per 100 g. Fat content is best considered in the context of your overall daily intake.
Its glycemic index is 38. That is generally considered a low GI value.
Yes, it is listed as gluten-free. It is suitable for gluten-free diet compatibility based on the provided information.
Yes, it is suitable for a vegetarian diet. It is also compatible with omnivore, Mediterranean, and flexitarian eating patterns.
The listed allergens are eggs and dairy. Anyone with sensitivities to these should avoid or check suitability carefully.
No, its processing level is listed as minimally processed. That places it in a lower-processing category compared with more heavily processed foods.
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Nutrition data compiled from USDA FoodData Central and scientific sources.