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Amount of nutrients in 100 g (grams) of DIGIORNO Pizza, cheese topping, rising crust, frozen, baked.

Nutrient	Amount and Unit	Percentage
Water	43.95 g	43.95%
Energy (calorie)	256 kcal
Energy (joule)	1070 kJ
Protein	12.8 g	12.8%
Total lipid (fat)	8.6 g	8.6%
Ash	2.87 g	2.87%
Carbohydrate, by difference	31.78 g	31.78%
Fiber, total dietary	2.4 g	2.4%
Sugars, total	5 g	5%
Sucrose	0 g
Glucose (dextrose)	1.7 g	1.7%
Fructose	2.36 g	2.36%
Lactose	0 g
Maltose	0.7 g	0.7%
Galactose	0.2 g	0.2%
Starch	24.72 g	24.72%
Calcium, Ca	192 mg	0.19%
Iron, Fe	0.77 mg
Magnesium, Mg	27 mg	0.03%
Phosphorus, P	241 mg	0.24%
Potassium, K	196 mg	0.20%
Sodium, Na	696 mg	0.70%
Zinc, Zn	1.56 mg
Copper, Cu	0.114 mg
Manganese, Mn	0.366 mg
Selenium, Se	26.6 µg
Vitamin C, total ascorbic acid	1.5 mg
Thiamin	0.094 mg
Riboflavin	0.096 mg
Niacin	1.268 mg
Pantothenic acid	0.42 mg
Vitamin B-6	0.112 mg
Vitamin B-12	0.33 µg
Vitamin A, RAE	46 µg
Retinol	46 µg
Vitamin A, IU	154 IU
Vitamin E (alpha-tocopherol)	0.89 mg
Tocopherol, beta	0.11 mg
Tocopherol, gamma	1.43 mg
Tocopherol, delta	0.26 mg
Tocotrienol, alpha	0.02 mg
Tocotrienol, beta	0 mg
Tocotrienol, gamma	0.01 mg
Tocotrienol, delta	0 mg
Vitamin K (phylloquinone)	6.9 µg
Dihydrophylloquinone	0 µg
Menaquinone-4	1.4 µg
Fatty acids, total saturated	3.514 g	3.51%
4:0 butanoic, butyric fatty acid	0.058 g	0.06%
6:0 hexanoic, caproic fatty acid	0.06 g	0.06%
8:0 octanoic, caprylic fatty acid	0.04 g	0.04%
10:0 decanoic, capric fatty acid	0.11 g	0.11%
12:0 dodecanoic, lauric fatty acid	0.138 g	0.14%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.486 g	0.49%
15:0 monounsaturated fatty acid	0.05 g	0.05%
16:0 hexadecanoic, palmitic fatty acid	1.686 g	1.69%
17:0 heptadecanoic, margaric fatty acid	0.03 g	0.03%
18:0 octadecanoic, stearic fatty acid	0.826 g	0.83%
20:0 eicosanoic, arachidic fatty acid	0.01 g	0.01%
22:0 saturated fatty acid	0.01 g	0.01%
24:0 saturated fatty acids	0.007 g	0.01%
Fatty acids, total monounsaturated	1.854 g	1.85%
14:1 monounsaturated fatty acid	0.032 g	0.03%
15:1 monounsaturated fatty acid	0 g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.088 g	0.09%
16:1 cis monounsaturated fatty acid	0.078 g	0.08%
16:1 t monounsaturated fatty acid	0.01 g	0.01%
17:1 monounsaturated fatty acid	0 g
18:1 undifferentiated	1.716 g	1.72%
18:1 cis	1.594 g	1.59%
18:1 trans	0.122 g	0.12%
20:1 eicosenoic, gadoleic	0.014 g	0.01%
22:1 undifferentiated, docosenoic, erucic	0.001 g
22:1 c saturated fatty acid	0.001 g
22:1 t saturated fatty acid	0 g
24:1 monounsaturated fatty acids	0.003 g
Fatty acids, total polyunsaturated	1.461 g	1.46%
18:2 undifferentiated	1.292 g	1.29%
18:2 n-6 c,c	1.224 g	1.22%
18:2 conjugated linoleic acid (CLAs)	0.028 g	0.03%
18:2 t not further defined	0.04 g	0.04%
18:3 undifferentiated, octadecatrienoic, linolenic	0.136 g	0.14%
18:3 n-3 c,c,c (ALA)	0.134 g	0.13%
18:3 n-6 c,c,c	0.002 g
18:4 octadecatetraenoic, parinaric	0.001 g
20:2 n-6 c,c	0.003 g
20:3 undifferentiated	0.008 g	0.01%
20:3 n-3	0.001 g
20:3 n-6	0.007 g	0.01%
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.008 g	0.01%
20:5 n-3 (EPA)	0.002 g
22:4 polyunsaturated fatty acids	0.007 g	0.01%
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0.004 g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0 g
Fatty acids, total trans	0.172 g	0.17%
Fatty acids, total trans-monoenoic	0.132 g	0.13%
Fatty acids, total trans-polyenoic	0.04 g	0.04%
Cholesterol	15 mg	0.02%