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ORIGINAL PIZZA CRUST, ORIGINAL

Crusts & Dough Giant Eagle, Inc. Branded
262 Calories
6.2g Protein
47.7g Carbs
3.9g Fat
1.5g Fiber
Nutrition Facts
Serving Size 100 g
Calories 262
% Daily Value*
Total Fat 3.9g 5%
Saturated Fat 0.8g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 554mg 24%
Total Carbohydrate 47.7g 17%
Dietary Fiber 1.5g 5%
Total Sugars 6.2g
Protein 6.2g 12%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 2.5mg 14%
Potassium 200mg 4%

* 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 6.2g 11%
Carbs 47.7g 83%
Fat 3.9g 6%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 2.5 MG 14%
Potassium, K 200 MG 4%
Sodium, Na 554 MG 24%

Nutrition Highlights

  • Good source of Sodium, Na (24% DV).

About ORIGINAL PIZZA CRUST, ORIGINAL

ORIGINAL PIZZA CRUST, ORIGINAL is a calorie-dense food with 262 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.2g of protein, 47.7g of carbohydrates, and 3.9g of fat. It also contributes 1.5g of dietary fiber per serving. This food belongs to the Crusts & Dough category.

Ingredients

ENRICHED BLEACHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), WATER, DEXTROSE, VEGETABLE OIL (PALM, SOYBEAN), LEAVENING (GLUCONO-DELTA-LACTONE, BAKING SODA), SUGAR, CONTAINS LESS THAN 2% OF: WHEAT GLUTEN, SALT, POTASSIUM CHLORIDE, HYDROGENATED COTTONSEED OIL, XANTHAN GUM, POTASSIUM SORBATE (PRESERVATIVE), ASCORBIC ACID.

Dietary Information

Notable micronutrients in ORIGINAL PIZZA CRUST, ORIGINAL include Sodium, Na (24% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 262 calories per 100 grams, ORIGINAL PIZZA CRUST, ORIGINAL gets 9% of its calories from protein, 73% from carbohydrates, and 13% from fat. This is moderately high, similar to many cooked grains and dairy products.

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