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Uncooked prepared pizza with mixed toppings
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Metro Chef Mixed Pizza (uncooked) (180 g) has 428 calories. That works out to 238 calories per 100 g. It contains 46.4 g of carbs, 18.7 g of protein, 18.7 g of fat and 3.2 g of fiber. Its 39.6 µg of Selenium covers 72% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
238
KCAL / 100G
Carbs
25.8g
· 9% DV
Protein
10.4g
· 21% DV
Fat
10.4g
· 13% DV
Fiber
1.8g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 17% · Fat 40%
Vitamins
B12
0.62µg · 26% DV
B1
0.23mg · 19% DV
B3
2.9mg · 18% DV
Biotin
5.1µg · 17% DV
Minerals
Selenium
22µg · 40% DV
Sodium
610mg · 27% DV
Phosphorus
188mg · 27% DV
Calcium
178mg · 18% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 238 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 4
Ultra-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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.2g
MONOUNSATURATED
3.4g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 18.1:1
Above the ideal 4:1 (18.1:1).
Bake it in a fully preheated oven, ideally on a lower-middle rack. Preheating the tray or using a perforated pizza pan can also help the base crisp up.
Unless the package says otherwise, frozen pizza is generally cooked straight from frozen. Thawing it first can make the dough softer and reduce crispness.
Cool leftovers promptly and refrigerate them in a covered container within two hours. They are generally best eaten within 3 to 4 days, and should be reheated until piping hot throughout.
Pizza can be frozen after cooking if it is cooled quickly and frozen without being left at room temperature for long. Do not refreeze it if it was sold thawed or if the package advises against refreezing.
Extra cheese adds flavour and a melted texture, but it can also make the pizza richer and saltier. A modest amount paired with vegetables such as peppers, mushrooms or rocket is a more balanced option.
A large vegetable-based salad with a light dressing adds volume and fibre to the meal. Water or an unsweetened drink is usually a better accompaniment than sugary soft drinks.
Because it contains cheese and fat, it may feel heavy if eaten immediately before intense exercise. It can work as a post-workout main meal, especially when paired with vegetables or a salad.
Weight gain is driven by overall long-term energy intake and lifestyle, not the clock alone. However, a large late-night portion may worsen reflux or disrupt sleep for some people.
This is an ultra-processed pizza, while homemade pizza gives you more control over the dough, cheese, sauce and toppings. Ready-made pizza can be convenient, but it is best treated as an occasional meal rather than an everyday staple.
It contains gluten and dairy, so it is not suitable for people with coeliac disease, wheat allergy or milk-protein allergy. People who are lactose-sensitive may also experience digestive symptoms depending on their individual tolerance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.