Nutritional Information, Diet Info and Calories in
Pizza, Rising Crust, Supreme
from
DiGiorno
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.17
pizza
|
||||||
| Amount Per Serving | ||||||
|
Calories
370
Calories from Fat
140
|
||||||
% Daily Value* |
||||||
|
Total Fat
16g
25%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
1,000mg
42%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
40g
13%
|
||||||
|
Dietary Fiber
3g
12%
|
||||||
|
Sugars
8g
|
||||||
|
Protein
17g
34%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Rising Crust, Supreme
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.17
pizza
|
||||||
| Amount Per Serving | ||||||
|
Calories
370
Calories from Fat
140
|
||||||
% Daily Value* |
||||||
|
Total Fat
16g
25%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
1,000mg
42%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
40g
13%
|
||||||
|
Dietary Fiber
3g
12%
|
||||||
|
Sugars
8g
|
||||||
|
Protein
17g
34%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
155
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
370
Calories from Fat
140
|
||||||
% Daily Value* |
||||||
|
Total Fat
16g
25%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
1,000mg
42%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
40g
13%
|
||||||
|
Dietary Fiber
3g
12%
|
||||||
|
Sugars
8g
|
||||||
|
Protein
17g
34%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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