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Pizza with cheese, sucuk, and olives
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
270
KCAL / 100G
Carbs
28g
· 42%
Protein
11g
· 17%
Fat
12g
· 41%
Fiber
2.2g
Vitamins
B12
0.7µg · 29% DV
B2
0.19mg · 15% DV
Biotin
4.5µg · 15% DV
B3
2.1mg · 13% DV
Minerals
Sodium
780mg · 34% DV
Selenium
11µg · 20% DV
Phosphorus
140mg · 20% DV
Calcium
180mg · 18% 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
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.2g
MONOUNSATURATED
4.7g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 13.8:1
Above the ideal 4:1 (13.8:1).
It can be, but timing matters. Because it is a processed, relatively fatty pizza, eating it right before intense exercise may feel heavy, so it is usually better a few hours beforehand.
It provides both carbs and protein, which can help after training. Still, it is not always the lightest recovery meal, so adding yogurt, ayran, or a side salad can make it more balanced.
A large salad, grilled vegetables, or a broth-based soup are practical choices. They add volume and fibre-rich plant foods without making the meal much heavier.
Sucuk, cheese, and olives can raise the fat and salt load of the meal. That combination may slow digestion and leave some people feeling overly full.
Cooked pizza is usually best kept refrigerated in a sealed container and eaten within 3 to 4 days. It should not be left at room temperature for extended periods.
Yes, pizza freezes well if slices are wrapped tightly or stored in an airtight container. Reheating from thawed in the oven or a skillet usually gives a better texture than the microwave.
Use an oven or a covered skillet rather than a microwave when possible. This helps the base stay firmer and keeps the toppings from turning rubbery.
Sucuk, cheese, and olives are commonly salty ingredients. Together they can increase thirst, especially if you eat a large portion or do not drink enough water with the meal.
People with gluten or dairy allergies or intolerances need to avoid or modify it. Those limiting processed meats, salt, or saturated fat may also want to keep it as an occasional food rather than a staple.
Often yes, because you control the dough thickness and topping amounts. Using a thinner base, more vegetables, and more moderate amounts of cheese and sucuk can make it a more balanced meal.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.