DOMINO'S 14" Cheese Pizza, Crunchy Thin Crust
1 slice (70 g): 209 kcal, 8.6 g protein, 19.7 g carbohydrate and 10.6 g fat.
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Nutrition Facts
Serving size1 slice (70 g)
Amount per serving
Calories210
% Daily Value*
| Total Fat 11g | 14% |
|---|---|
| Saturated Fat 4.5g | 22% |
| Trans Fat 0g | |
| Cholesterol 20mg | 6% |
| Sodium 440mg | 19% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Includes Added Sugars ≤3g | ≤6% |
| Protein 9g | 17% |
| Vitamin D — | |
| Calcium 200mg | 15% |
| Iron 0.6mg | 4% |
| Potassium 140mg | 4% |
* The % Daily Value (DV) 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.
Estimated values. — means USDA has no value; ≥ is a lower bound. USDA doesn't report added sugars here; they can't exceed total sugars, so ≤ is an upper bound. Source: USDA FoodData Central. Disclaimer.
What 1 slice (70 g) gives you
High in Selenium (25% DV)
High is 20% of the Daily Value or more for this portion; low is 5% or less (FDA).
Where the calories come from
16% protein · 38% carbohydrate · 46% fat
- Protein
- 9 g 17%
- Carbs
- 20 g 38%
- Fat
- 11 g 46%
Compared with other foods
Per 100 g, against every food in USDA's data.
- Calories: less than 27% of foods
- Protein: more than 58% of foods
- Total fat: less than 22% of foods
- Carbohydrate: more than 76% of foods
- Dietary fiber: more than 76% of foods
- Total sugars: less than 34% of foods
- Sodium: less than 12% of foods
All nutrients (52)
Amounts for 1 slice (70 g) and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 209 kcal | 298 kcal | |
| Protein | 8.63 g | 12.3 g | 17% |
| Carbohydrate | 19.7 g | 28.2 g | 7% |
| Dietary fiber | 1.75 g | 2.5 g | 6% |
| Total sugars | 2.86 g | 4.09 g | |
| Starch | 14 g | 20 g | |
| Water | 29.1 g | 41.6 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 10.6 g | 15.1 g | 14% |
| Saturated fat | 4.44 g | 6.34 g | 22% |
| Trans fat | 0.25 g | 0.357 g | |
| Monounsaturated fat | 2.62 g | 3.75 g | |
| Polyunsaturated fat | 2.63 g | 3.76 g | |
| Omega-3 ALA | 0.317 g | 0.453 g | |
| Omega-3 EPA | 0.004 g | 0.005 g | |
| Omega-3 DHA | 0.001 g | 0.001 g | |
| Cholesterol | 18.9 mg | 27 mg | 6% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 204 mg | 292 mg | 16% |
| Iron | 0.637 mg | 0.91 mg | 4% |
| Magnesium | 16.8 mg | 24 mg | 4% |
| Phosphorus | 204 mg | 292 mg | 16% |
| Potassium | 141 mg | 202 mg | 3% |
| Sodium | 440 mg | 628 mg | 19% |
| Zinc | 1.08 mg | 1.54 mg | 10% |
| Copper | 0.067 mg | 0.096 mg | 7% |
| Manganese | 0.16 mg | 0.229 mg | 7% |
| Selenium | 13.9 mcg | 19.8 mcg | 25% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin C | 1.19 mg | 1.7 mg | 1% |
| Vitamin E | 1.04 mg | 1.49 mg | 7% |
| Vitamin K | 11.1 mcg | 15.8 mcg | 9% |
| Thiamin (B1) | 0.042 mg | 0.06 mg | 4% |
| Riboflavin (B2) | 0.056 mg | 0.08 mg | 4% |
| Niacin (B3) | 0.707 mg | 1.01 mg | 4% |
| Vitamin B6 | 0.049 mg | 0.07 mg | 3% |
| Vitamin B12 | 0.448 mcg | 0.64 mcg | 19% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.073 g | 0.105 g | |
| Threonine | 0.294 g | 0.42 g | |
| Isoleucine | 0.409 g | 0.585 g | |
| Leucine | 0.842 g | 1.2 g | |
| Lysine | 0.616 g | 0.88 g | |
| Methionine | 0.231 g | 0.33 g | |
| Cystine | 0.107 g | 0.153 g | |
| Phenylalanine | 0.486 g | 0.695 g | |
| Tyrosine | 0.354 g | 0.505 g | |
| Valine | 0.526 g | 0.752 g | |
| Arginine | 0.354 g | 0.505 g | |
| Histidine | 0.257 g | 0.367 g | |
| Alanine | 0.277 g | 0.395 g | |
| Aspartic acid | 0.676 g | 0.966 g | |
| Glutamic acid | 2.56 g | 3.66 g | |
| Glycine | 0.226 g | 0.323 g | |
| Proline | 1.31 g | 1.87 g | |
| Serine | 0.58 g | 0.828 g |
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Sources
- USDA FoodData Central record 172043(SR Legacy)
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov
- Daily Values and high/low thresholds: FDA, 21 CFR 101.9, 101.54 and 101.62.