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Wegmans Food, WOOD-FIRED CRUST PIZZA CAMPANIA
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* 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.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 117 MG | 9% | |
| Iron, Fe | 0.6 MG | 3% | |
| Sodium, Na | 469 MG | 20% |
Nutrition Highlights
- Good source of Sodium, Na (20% DV).
About WOOD-FIRED CRUST PIZZA CAMPANIA
Wegmans Wood-Fired Crust Campania Pizza is an artisan frozen pizza made with Mozzarella di Bufala Campana PDO on a wood-fired sourdough crust, delivering 227 calories per 128 g serving with 7.03 g of protein, 27.34 g of carbs, and 9.38 g of fat. It provides 1.6 g of fiber and features semi-dried cherry tomatoes and extra virgin olive oil.
Ingredients
WHEAT FLOUR, MOZZARELLA DI BUFALA CAMPANA PDO (BUFFALO MILK, SALT, CULTURE STARTER, ANIMAL RENNET), WATER, SEMI-DRIED CHERRY TOMATOES, TOMATO PUREE, CHEESE SAUCE WITH MOZZARELLA DI BUFALA CAMPANA PDO (CULTURED PASTEURIZED CREAM, WATER, MOZZARELLA DI BUFALA CAMPANA PDO [BUFFALO MILK, SALT, CULTURE STARTER, ANIMAL RENNET], POTATO STARCH, SALT, STABILIZER [XANTHAN GUM] EMULSIFIER [MONO- AND DIGLYCERIDES]), TOMATO PULP, ORGANIC SUNFLOWER SEED OIL, EXTRA VIRGIN OLIVE OIL, DURUM WHEAT SEMOLINA, SALT, DRIED SOURDOUGH (WHEAT FLOUR, WATER), YEAST, BASIL, OREGANO.
Dietary Information
Notable micronutrients in WOOD-FIRED CRUST PIZZA CAMPANIA include Sodium, Na (20% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 227 calories per 100 grams, WOOD-FIRED CRUST PIZZA CAMPANIA gets 12% of its calories from protein, 48% from carbohydrates, and 37% from fat. This is moderately high, similar to many cooked grains and dairy products.
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