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Amount of nutrients in 100 g (grams) of DIGIORNO Pizza, pepperoni topping, thin crispy crust, frozen, baked.

Nutrient	Amount and Unit	Percentage
Water	42.38 g	42.38%
Energy (calorie)	283 kcal
Energy (joule)	1185 kJ
Protein	13.22 g	13.22%
Total lipid (fat)	12.86 g	12.86%
Ash	2.88 g	2.88%
Carbohydrate, by difference	28.67 g	28.67%
Fiber, total dietary	2.8 g	2.8%
Sucrose	0 g
Glucose (dextrose)	1.31 g	1.31%
Fructose	1.35 g	1.35%
Lactose	0 g
Maltose	0.97 g	0.97%
Starch	22.33 g	22.33%
Calcium, Ca	209 mg	0.21%
Iron, Fe	0.9 mg
Magnesium, Mg	28 mg	0.03%
Phosphorus, P	213 mg	0.21%
Potassium, K	268 mg	0.27%
Sodium, Na	663 mg	0.66%
Zinc, Zn	1.64 mg
Copper, Cu	0.108 mg
Manganese, Mn	0.305 mg
Selenium, Se	24.1 µg
Vitamin C, total ascorbic acid	0.9 mg
Thiamin	0.143 mg
Riboflavin	0.125 mg
Niacin	2.053 mg
Pantothenic acid	0.537 mg
Vitamin B-6	0.16 mg
Vitamin B-12	0.55 µg
Vitamin A, RAE	46 µg
Retinol	46 µg
Vitamin A, IU	152 IU
Vitamin E (alpha-tocopherol)	0.77 mg
Tocopherol, beta	0.06 mg
Tocopherol, gamma	0.99 mg
Tocopherol, delta	0.29 mg
Tocotrienol, alpha	0 mg
Tocotrienol, beta	0 mg
Tocotrienol, gamma	0.01 mg
Tocotrienol, delta	0 mg
Vitamin K (phylloquinone)	5 µg
Dihydrophylloquinone	3.9 µg
Menaquinone-4	4 µg
Fatty acids, total saturated	4.973 g	4.97%
4:0 butanoic, butyric fatty acid	0.055 g	0.06%
6:0 hexanoic, caproic fatty acid	0.055 g	0.06%
8:0 octanoic, caprylic fatty acid	0.038 g	0.04%
10:0 decanoic, capric fatty acid	0.108 g	0.11%
12:0 dodecanoic, lauric fatty acid	0.135 g	0.14%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.528 g	0.53%
15:0 monounsaturated fatty acid	0.05 g	0.05%
16:0 hexadecanoic, palmitic fatty acid	2.67 g	2.67%
17:0 heptadecanoic, margaric fatty acid	0.048 g	0.05%
18:0 octadecanoic, stearic fatty acid	1.248 g	1.25%
20:0 eicosanoic, arachidic fatty acid	0.02 g	0.02%
22:0 saturated fatty acid	0.01 g	0.01%
24:0 saturated fatty acids	0.008 g	0.01%
Fatty acids, total monounsaturated	4.354 g	4.35%
14:1 monounsaturated fatty acid	0.038 g	0.04%
15:1 monounsaturated fatty acid	0 g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.23 g	0.23%
16:1 cis monounsaturated fatty acid	0.218 g	0.22%
16:1 t monounsaturated fatty acid	0.013 g	0.01%
17:1 monounsaturated fatty acid	0.007 g	0.01%
18:1 undifferentiated	4.008 g	4.01%
18:1 cis	3.563 g	3.56%
18:1 trans	0.445 g	0.44%
20:1 eicosenoic, gadoleic	0.053 g	0.05%
22:1 undifferentiated, docosenoic, erucic	0.018 g	0.02%
22:1 c saturated fatty acid	0.018 g	0.02%
22:1 t saturated fatty acid	0 g
24:1 monounsaturated fatty acids	0.002 g
Fatty acids, total polyunsaturated	1.827 g	1.83%
18:2 undifferentiated	1.613 g	1.61%
18:2 n-6 c,c	1.528 g	1.53%
18:2 conjugated linoleic acid (CLAs)	0.035 g	0.04%
18:2 t not further defined	0.05 g	0.05%
18:3 undifferentiated, octadecatrienoic, linolenic	0.137 g	0.14%
18:3 n-3 c,c,c (ALA)	0.133 g	0.13%
18:3 n-6 c,c,c	0.004 g
18:4 octadecatetraenoic, parinaric	0.002 g
20:2 n-6 c,c	0.02 g	0.02%
20:3 undifferentiated	0.014 g	0.01%
20:3 n-3	0.004 g
20:3 n-6	0.01 g	0.01%
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.02 g	0.02%
20:5 n-3 (EPA)	0.003 g
22:4 polyunsaturated fatty acids	0.01 g	0.01%
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0.007 g	0.01%
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0.001 g
Fatty acids, total trans	0.508 g	0.51%
Fatty acids, total trans-monoenoic	0.458 g	0.46%
Fatty acids, total trans-polyenoic	0.05 g	0.05%
Cholesterol	28 mg	0.03%