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WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT

Crusts & Dough Cadia Branded
214 Calories
8.6g Protein
44.3g Carbs
1.4g Fat
4.3g Fiber
Nutrition Facts
Serving Size 100 g
Calories 214
% Daily Value*
Total Fat 1.4g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 457mg 20%
Total Carbohydrate 44.3g 16%
Dietary Fiber 4.3g 15%
Total Sugars 1.4g
Protein 8.6g 17%
Vitamin D 0mcg 0%
Calcium 14mg 1%
Iron 1.6mg 9%
Potassium 171mg 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 8.6g 16%
Carbs 44.3g 82%
Fat 1.4g 2%

Minerals

Nutrient Amount % DV
Calcium, Ca 14 MG 1%
Iron, Fe 1.6 MG 9%
Potassium, K 171 MG 4%
Sodium, Na 457 MG 20%

Nutrition Highlights

  • Very low in fat (1.4g per 100g).
  • Good source of dietary fiber (4.3g per 100g).
  • Good source of Sodium, Na (20% DV).

About WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT

WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT is a moderate-calorie food with 214 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 8.6g of protein, 44.3g of carbohydrates, and 1.4g of fat. It also contributes 4.3g of dietary fiber per serving. This food belongs to the Crusts & Dough category.

Ingredients

WHOLE WHEAT FLOUR, WHEAT FLOUR, WATER, SEA SALT, SEMOLINA, YEAST, CANOLA OIL, OLIVE OIL, MALT (BARLEY, MALT SYRUP).

Dietary Information

WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT is considered low-fat, making it a suitable choice for various dietary plans.

Notable micronutrients in WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT include Sodium, Na (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.

Calorie Breakdown

At 214 calories per 100 grams, WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT gets 16% of its calories from protein, 83% from carbohydrates, and 6% from fat. This is moderately high, similar to many cooked grains and dairy products.

Compare WHOLE WHEAT PIZZA DOUGH, WHOLE WHEAT

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