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16" Whole Wheat Pizzeria Style Pizza Topped with Robust Sauce, Mozzarella Cheese, Sausage, Pepperoni, Canadian Style Bacon, and Bacon

Savoury Bakery Products Nardone Brothers Baking Co. Inc. Branded
354 Calories
21g Protein
29g Carbs
17g Fat
3g Fiber
Nutrition Facts
Serving Size 100 g
Calories 354
% Daily Value*
Total Fat 17g 22%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 627mg 27%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 21g 42%
Vitamin D 0mcg 0%
Calcium 335mg 26%
Iron 2mg 11%
Potassium 246mg 5%

* The % Daily Value 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.

Macronutrients

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Protein 21g 31%
Carbs 29g 43%
Fat 17g 26%

Minerals

Nutrient Amount % DV
Calcium, Ca 335 MG 26%
Iron, Fe 2 MG 11%
Potassium, K 246 MG 5%
Sodium, Na 627 MG 27%

Related Foods in Savoury Bakery Products

Food Calories Protein Carbs Fat
SFS TONY'S SMART WG PEPPERONI NET WT 26.88LBS 12-8PK CN 228 12.6g 25.2g 8.7g 4x6, Pepperoni, Whole Grain, 4.56 oz, CN 217 12.4g 25.6g 7.8g Stuffed Crust Pepperoni, Reduced Fat, 100% Mozzarella, Whole Grain, 5 oz, CN 236 13.6g 22.9g 10g MaxStix Mozzarella, Whole Grain, 1.93 oz, CN 273 14.6g 25.5g 12.7g Stuffed Crust, Pepperoni, Reduced Fat, 4.87 oz 241 11.0g 28.5g 8.8g Stuffed Crust Cheese, 4.84 oz 234 11.7g 25.6g 9.5g

Nutrition Highlights

  • Excellent source of protein with 21g per 100g, great for muscle building and recovery.
  • Good source of dietary fiber (3g per 100g).
  • Good source of Calcium, Ca (26% DV).
  • Good source of Sodium, Na (27% DV).

About 16" Whole Wheat Pizzeria Style Pizza Topped with Robust Sauce, Mozzarella Cheese, Sausage, Pepperoni, Canadian Style Bacon, and Bacon

16" Whole Wheat Pizzeria Style Pizza Topped with Robust Sauce, Mozzarella Cheese, Sausage, Pepperoni, Canadian Style Bacon, and Bacon contains 354 calories per 100g serving. It provides 21g of protein, 29g of carbohydrates, and 17g of fat. It also contains 3g of dietary fiber.

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