Calories in CLASSIC ITALIAN CLASSIC MARINARA, MOZZARELLA SLICES & OREGANO STONE BAKED ITALIAN PIZZA, CLASSIC ITALIAN
Serving Size: 1 Serving (133.0g)
Amount Per Serving
- Calories 320.5
- Total Fat 11.0 g
- Saturated Fat 4.0 g
- Cholesterol 10.6 mg
- Sodium 639.7 mg
- Potassium 179.6 mg
- Total Carbohydrate 44.0 g
- Dietary Fiber 1.1 g
- Sugars 3.0 g
- Protein 11.0 g
- Vitamin A 0.0 IU
- Vitamin B-12 0.0 µg
- Vitamin B-6 0.0 mg
- Vitamin C 0.0 mg
- Vitamin D 0.0 IU
- Vitamin E 0.0 mg
- Calcium 99.8 mg
- Copper 0.0 mg
- Folate 0.0 µg
- Iron 1.4 mg
- Magnesium 0.0 mg
- Manganese 0.0 mg
- Niacin 0.0 mg
- Pantothenic Acid 0.0 mg
- Phosphorus 0.0 mg
- Riboflavin 0.0 mg
- Thiamin 0.0 mg
- Zinc 0.0 mg
Note: The nutrition information for this food comes from the USDA Food Central Database. The data from the USDA is generally pretty accurate. However, please use the data on this page at your own risk. Daily values are based on a 2,000 calorie per day diet put forth by the FDA. Actual daily nutrient requirements may be different based on your gender, age, level of physical activity, medical issues and other factors.
Ingredients
WHEAT FLOUR, WATER, PEELED TOMATOES, MOZZARELLA CHEESE [MILK, SALT, RENNET], EXTRA VIRGIN OLIVE OIL, SALT, GARLIC, OREGANO, YEAST.Calorie Analysis
The food CLASSIC ITALIAN CLASSIC MARINARA, MOZZARELLA SLICES & OREGANO STONE BAKED ITALIAN PIZZA, CLASSIC ITALIAN, based on the serving size listed above, would account for 16% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from carbohydrates. Carbohydrates make up 54.9% of the calories.Exercise Burn Time
The above food(CLASSIC ITALIAN CLASSIC MARINARA, MOZZARELLA SLICES & OREGANO STONE BAKED ITALIAN PIZZA, CLASSIC ITALIAN) has 320.5 Calories per 1 Serving (133.0g). For someone weighing 170 pounds, if they did the exercise Rowing, it would take about 43.5 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.Other Food Calorie Information
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