LITTLE CAESARS 14" Original Round Pepperoni Pizza, Regular Crust
100 g: 273 kcal, 13.6 g protein, 31 g carbohydrate and 10.5 g fat.
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Nutrition Facts
Serving size100 g
Amount per serving
Calories270
% Daily Value*
| Total Fat 11g | 13% |
|---|---|
| Saturated Fat 4.5g | 23% |
| Trans Fat — | |
| Cholesterol 30mg | 9% |
| Sodium 520mg | 23% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 2g | 6% |
| Total Sugars 4g | |
| Includes Added Sugars ≤4g | ≤8% |
| Protein 14g | 27% |
| Vitamin D 0mcg | 0% |
| Calcium 210mg | 15% |
| Iron 2.3mg | 15% |
| Potassium 180mg | 4% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Estimated values. — means USDA has no value; ≥ is a lower bound. USDA doesn't report added sugars here; they can't exceed total sugars, so ≤ is an upper bound. Source: USDA FoodData Central. Disclaimer.
What 100 g gives you
High in Protein (27% DV), Selenium (58% DV), Thiamin (B1) (28% DV), Riboflavin (B2) (24% DV), Niacin (B3) (23% DV), Vitamin B12 (22% DV)
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
20% protein · 45% carbohydrate · 35% fat
- Protein
- 14 g 20%
- Carbs
- 31 g 45%
- Fat
- 11 g 35%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 32% of foods
- Protein: more than 61% of foods
- Total fat: less than 32% of foods
- Carbohydrate: more than 77% of foods
- Dietary fiber: more than 66% of foods
- Total sugars: less than 36% of foods
- Sodium: less than 16% of foods
All nutrients (51)
Amounts for 100 g and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 273 kcal | 273 kcal | |
| Protein | 13.6 g | 13.6 g | 27% |
| Carbohydrate | 31 g | 31 g | 11% |
| Dietary fiber | 1.7 g | 1.7 g | 6% |
| Total sugars | 3.76 g | 3.76 g | |
| Starch | 24.5 g | 24.5 g | |
| Water | 42.6 g | 42.6 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 10.5 g | 10.5 g | 13% |
| Saturated fat | 4.54 g | 4.54 g | 23% |
| Monounsaturated fat | 3.11 g | 3.11 g | |
| Polyunsaturated fat | 1.6 g | 1.6 g | |
| Omega-3 ALA | 0.158 g | 0.158 g | |
| Cholesterol | 28 mg | 28 mg | 9% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 210 mg | 210 mg | 16% |
| Iron | 2.34 mg | 2.34 mg | 13% |
| Magnesium | 28 mg | 28 mg | 7% |
| Phosphorus | 224 mg | 224 mg | 18% |
| Potassium | 178 mg | 178 mg | 4% |
| Sodium | 518 mg | 518 mg | 23% |
| Zinc | 1.66 mg | 1.66 mg | 15% |
| Copper | 0.125 mg | 0.125 mg | 14% |
| Manganese | 0.338 mg | 0.338 mg | 15% |
| Selenium | 32 mcg | 32 mcg | 58% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin A | 71 mcg | 71 mcg | 8% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 mcg | 0 mcg | 0% |
| Vitamin E | 0.76 mg | 0.76 mg | 5% |
| Vitamin K | 5.9 mcg | 5.9 mcg | 5% |
| Thiamin (B1) | 0.338 mg | 0.338 mg | 28% |
| Riboflavin (B2) | 0.311 mg | 0.311 mg | 24% |
| Niacin (B3) | 3.74 mg | 3.74 mg | 23% |
| Pantothenic acid (B5) | 0.53 mg | 0.53 mg | 11% |
| Vitamin B12 | 0.52 mcg | 0.52 mcg | 22% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.13 g | 0.13 g | |
| Threonine | 0.43 g | 0.43 g | |
| Isoleucine | 0.623 g | 0.623 g | |
| Leucine | 1.22 g | 1.22 g | |
| Lysine | 0.927 g | 0.927 g | |
| Methionine | 0.323 g | 0.323 g | |
| Cystine | 0.353 g | 0.353 g | |
| Phenylalanine | 0.753 g | 0.753 g | |
| Tyrosine | 0.497 g | 0.497 g | |
| Valine | 0.777 g | 0.777 g | |
| Arginine | 0.603 g | 0.603 g | |
| Histidine | 0.393 g | 0.393 g | |
| Alanine | 0.293 g | 0.293 g | |
| Aspartic acid | 0.98 g | 0.98 g | |
| Glutamic acid | 4.11 g | 4.11 g | |
| Glycine | 0.44 g | 0.44 g | |
| Proline | 1.43 g | 1.43 g | |
| Serine | 0.823 g | 0.823 g |
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Sources
- USDA FoodData Central record 172048(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.