In 100 g (Grams) of PIZZA HUT, breadstick, parmesan garlic there is 7.08 mg of Niacin.

breadstick grams (g) kilograms (kg) 100 grams (g) ounce pound

PIZZA HUT, breadstick, parmesan garlic

PIZZA HUT, breadstick, parmesan garlic is a type of Fast Foods. The most significant nutrients in PIZZA HUT, breadstick, parmesan garlic are listed below.

Water	28.38 g	28.38	g	28.38%
Energy (calorie)	343 kcal	343	kcal
Energy (joule)	1434 kJ	1434	kJ
Protein	12.2 g	12.2	g	12.2%
Total lipid (fat)	12.88 g	12.88	g	12.88%
Ash	2.05 g	2.05	g	2.05%
Carbohydrate, by difference	44.48 g	44.48	g	44.48%
Fiber, total dietary	2.4 g	2.4	g	2.4%
Sugars, total	1.11 g	1.11	g	1.11%
Sucrose	0 g	0	g
Glucose (dextrose)	0 g	0	g
Fructose	0 g	0	g
Lactose	0 g	0	g
Maltose	1.11 g	1.11	g	1.11%
Galactose	0 g	0	g
Starch	38.85 g	38.85	g	38.85%
Calcium, Ca	87 mg	87	mg	0.09%
Iron, Fe	4.65 mg	4.65	mg
Magnesium, Mg	22 mg	22	mg	0.02%
Phosphorus, P	129 mg	129	mg	0.13%
Potassium, K	132 mg	132	mg	0.13%
Sodium, Na	539 mg	539	mg	0.54%
Zinc, Zn	1.02 mg	1.02	mg
Copper, Cu	0.107 mg	0.107	mg
Manganese, Mn	0.488 mg	0.488	mg
Selenium, Se	22 µg	22	µg
Thiamin	0.493 mg	0.493	mg
Riboflavin	0.56 mg	0.56	mg
Niacin	7.08 mg	7.08	mg	0.01%
Pantothenic acid	0.39 mg	0.39	mg
Vitamin B-6	0.103 mg	0.103	mg
Folate, total	147 µg	147	µg
Vitamin K (phylloquinone)	21.1 µg	21.1	µg
Dihydrophylloquinone	0 µg	0	µg
Menaquinone-4	1.1 µg	1.1	µg
Fatty acids, total saturated	2.966 g	2.966	g	2.97%
4:0 butanoic, butyric fatty acid	0.038 g	0.038	g	0.04%
6:0 hexanoic, caproic fatty acid	0.028 g	0.028	g	0.03%
8:0 octanoic, caprylic fatty acid	0.016 g	0.016	g	0.02%
10:0 decanoic, capric fatty acid	0.042 g	0.042	g	0.04%
12:0 dodecanoic, lauric fatty acid	0.061 g	0.061	g	0.06%
14:0 tetradecanoic, myristic, common saturated fatty acid	0.221 g	0.221	g	0.22%
15:0 monounsaturated fatty acid	0.025 g	0.025	g	0.02%
16:0 hexadecanoic, palmitic fatty acid	1.777 g	1.777	g	1.78%
17:0 heptadecanoic, margaric fatty acid	0.023 g	0.023	g	0.02%
18:0 octadecanoic, stearic fatty acid	0.666 g	0.666	g	0.67%
20:0 eicosanoic, arachidic fatty acid	0.032 g	0.032	g	0.03%
22:0 saturated fatty acid	0.022 g	0.022	g	0.02%
24:0 saturated fatty acids	0.014 g	0.014	g	0.01%
Fatty acids, total monounsaturated	2.778 g	2.778	g	2.78%
14:1 monounsaturated fatty acid	0.021 g	0.021	g	0.02%
15:1 monounsaturated fatty acid	0 g	0	g
16:1 undifferentiated, hexadecenoic, palmitoleic	0.067 g	0.067	g	0.07%
16:1 cis monounsaturated fatty acid	0.06 g	0.06	g	0.06%
16:1 t monounsaturated fatty acid	0.007 g	0.007	g	0.01%
17:1 monounsaturated fatty acid	0.009 g	0.009	g	0.01%
18:1 undifferentiated	2.626 g	2.626	g	2.63%
18:1 cis	2.572 g	2.572	g	2.57%
18:1 trans	0.054 g	0.054	g	0.05%
20:1 eicosenoic, gadoleic	0.053 g	0.053	g	0.05%
22:1 undifferentiated, docosenoic, erucic	0.002 g	0.002	g
22:1 c saturated fatty acid	0 g	0	g
22:1 t saturated fatty acid	0.002 g	0.002	g
24:1 monounsaturated fatty acids	0 g	0	g
Fatty acids, total polyunsaturated	6.16 g	6.16	g	6.16%
18:2 undifferentiated	5.41 g	5.41	g	5.41%
18:2 n-6 c,c	5.362 g	5.362	g	5.36%
18:2 conjugated linoleic acid (CLAs)	0.018 g	0.018	g	0.02%
18:2 t not further defined	0.03 g	0.03	g	0.03%
18:3 undifferentiated, octadecatrienoic, linolenic	0.724 g	0.724	g	0.72%
18:3 n-3 c,c,c (ALA)	0.696 g	0.696	g	0.70%
18:3 n-6 c,c,c	0.028 g	0.028	g	0.03%
18:3i	0 g	0	g
18:4 octadecatetraenoic, parinaric	0 g	0	g
20:2 n-6 c,c	0.004 g	0.004	g
20:3 undifferentiated	0.003 g	0.003	g
20:3 n-3	0 g	0	g
20:3 n-6	0.003 g	0.003	g
20:4 undifferentiated, eicosatetraenoic, arachidonic	0.01 g	0.01	g	0.01%
20:5 n-3 (EPA)	0.004 g	0.004	g
22:4 polyunsaturated fatty acids	0.002 g	0.002	g
22:5 ω-3, n-3 docosapentaenoic (DPA), clupanodonic	0.002 g	0.002	g
22:6 Omega−3 DHA (ω-3, n-3) docosahexaenoic	0 g	0	g
Fatty acids, total trans	0.093 g	0.093	g	0.09%
Fatty acids, total trans-monoenoic	0.063 g	0.063	g	0.06%
Fatty acids, total trans-polyenoic	0.03 g	0.03	g	0.03%
Cholesterol	7 mg	7	mg	0.01%

Nutrients in PIZZA HUT, breadstick, parmesan garlic