DOMINO'S 14" Pepperoni Pizza, Ultimate Deep Dish Crust
100 g: 283 kcal, 11.5 g protein, 31.9 g carbohydrate and 12.1 g fat.
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Nutrition Facts
Serving size100 g
Amount per serving
Calories280
% Daily Value*
| Total Fat 12g | 16% |
|---|---|
| Saturated Fat 5g | 24% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 690mg | 30% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 2g | 9% |
| Total Sugars 4g | |
| Includes Added Sugars ≤4g | ≤8% |
| Protein 12g | 23% |
| Vitamin D — | |
| Calcium 150mg | 10% |
| Iron 2.5mg | 15% |
| Potassium 190mg | 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 the source has no value; ≥ is a lower bound. The source doesn't report added sugars here; they can't exceed total sugars, so ≤ is an upper bound. Source: USDA FoodData Central. Disclaimer.
What 100 g gives you
High in Protein (23% DV), Selenium (45% DV), Thiamin (B1) (30% DV), Niacin (B3) (20% DV), Vitamin B12 (22% 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 · 45% carbohydrate · 39% fat
- Protein
- 12 g 16%
- Carbs
- 32 g 45%
- Fat
- 12 g 39%
Compared with other foods
Per 100 g, against every food on BasalFit.
- Calories: less than 28% of foods
- Protein: more than 59% of foods
- Total fat: less than 28% of foods
- Carbohydrate: more than 79% of foods
- Dietary fiber: more than 75% of foods
- Total sugars: less than 34% of foods
- Sodium: less than 9% of foods
All nutrients (52)
Amounts for 100 g and per 100 g. % Daily Value is for the portion, where the FDA sets one.
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calories | 283 kcal | 283 kcal | |
| Protein | 11.5 g | 11.5 g | 23% |
| Carbohydrate | 31.9 g | 31.9 g | 12% |
| Dietary fiber | 2.4 g | 2.4 g | 9% |
| Total sugars | 3.91 g | 3.91 g | |
| Starch | 23 g | 23 g | |
| Water | 41.9 g | 41.9 g |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Total fat | 12.1 g | 12.1 g | 16% |
| Saturated fat | 4.86 g | 4.86 g | 24% |
| Trans fat | 0.358 g | 0.358 g | |
| Monounsaturated fat | 3.62 g | 3.62 g | |
| Polyunsaturated fat | 2.55 g | 2.55 g | |
| Omega-3 ALA | 0.252 g | 0.252 g | |
| Omega-3 EPA | 0.003 g | 0.003 g | |
| Omega-3 DHA | 0 g | 0 g | |
| Cholesterol | 24 mg | 24 mg | 8% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Calcium | 149 mg | 149 mg | 11% |
| Iron | 2.54 mg | 2.54 mg | 14% |
| Magnesium | 24 mg | 24 mg | 6% |
| Phosphorus | 197 mg | 197 mg | 16% |
| Potassium | 190 mg | 190 mg | 4% |
| Sodium | 693 mg | 693 mg | 30% |
| Zinc | 1.33 mg | 1.33 mg | 12% |
| Copper | 0.114 mg | 0.114 mg | 13% |
| Manganese | 0.298 mg | 0.298 mg | 13% |
| Selenium | 24.5 mcg | 24.5 mcg | 45% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Vitamin C | 0.4 mg | 0.4 mg | 0% |
| Vitamin E | 0.88 mg | 0.88 mg | 6% |
| Vitamin K | 5.9 mcg | 5.9 mcg | 5% |
| Thiamin (B1) | 0.36 mg | 0.36 mg | 30% |
| Riboflavin (B2) | 0.19 mg | 0.19 mg | 15% |
| Niacin (B3) | 3.25 mg | 3.25 mg | 20% |
| Vitamin B6 | 0.07 mg | 0.07 mg | 4% |
| Vitamin B12 | 0.52 mcg | 0.52 mcg | 22% |
| Nutrient | Portion | 100 g | % DV |
|---|---|---|---|
| Tryptophan | 0.113 g | 0.113 g | |
| Threonine | 0.359 g | 0.359 g | |
| Isoleucine | 0.465 g | 0.465 g | |
| Leucine | 0.958 g | 0.958 g | |
| Lysine | 0.657 g | 0.657 g | |
| Methionine | 0.246 g | 0.246 g | |
| Cystine | 0.186 g | 0.186 g | |
| Phenylalanine | 0.599 g | 0.599 g | |
| Tyrosine | 0.365 g | 0.365 g | |
| Valine | 0.586 g | 0.586 g | |
| Arginine | 0.478 g | 0.478 g | |
| Histidine | 0.301 g | 0.301 g | |
| Alanine | 0.398 g | 0.398 g | |
| Aspartic acid | 0.792 g | 0.792 g | |
| Glutamic acid | 3.42 g | 3.42 g | |
| Glycine | 0.402 g | 0.402 g | |
| Proline | 1.57 g | 1.57 g | |
| Serine | 0.683 g | 0.683 g |
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Sources
- USDA FoodData Central record 172045 (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.