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Homemade pizza with sujuk and mozzarella Calories
Protein-rich homemade pizza, high in sodium and saturated fat
CALORIES
GI
POTASSIUM
FIBER
Homemade pizza with sujuk and mozzarella Nutrition Facts
Selected: 100 g
285
KCAL / 100G
Carbs
24.8g
· 35%
Protein
13.2g
· 19%
Fat
14.6g
· 46%
Fiber
1.8g
Homemade pizza with sujuk and mozzarella Vitamins & Minerals
Vitamins
B12
0.7µg · 29% DV
Biotin
5µg · 17% DV
B3
2.6mg · 16% DV
B2
0.19mg · 15% DV
Minerals
Phosphorus
255mg · 36% DV
Selenium
18µg · 33% DV
Sodium
720mg · 31% DV
Calcium
210mg · 21% DV
Homemade pizza with sujuk and mozzarella Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Homemade pizza with sujuk and mozzarella Processed?
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.
Does Homemade pizza with sujuk and mozzarella Contain Allergens?
Contains these allergens:
Which Diets Is Homemade pizza with sujuk and mozzarella Good For?
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
Homemade pizza with sujuk and mozzarella Fat Profile
SATURATED
6.1g
MONOUNSATURATED
5.2g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 24.2:1
Above the ideal 4:1 (24.2:1).
Foods Similar to Homemade pizza with sujuk and mozzarella
Homemade pizza with sujuk and mozzarella — Frequently Asked Questions
How many calories are in homemade sujuk and mozzarella pizza?
Homemade sujuk and mozzarella pizza provides 285 calories per 100 g. A 100 g serving also contains 13.2 g of protein, 24.8 g of carbohydrates, and 14.6 g of fat.
Is homemade sujuk and mozzarella pizza high glycemic?
Its glycemic index is 58, which falls in the medium GI range. It contains 24.8 g of carbohydrates and 1.8 g of fiber per 100 g.
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Nutrition data compiled from USDA FoodData Central and scientific sources.