Calories in CHICAGO'S PREMIUM ITALIAN CHEESE PIZZA

Serving Size: 1 Serving (128.0g)
Amount Per Serving
  • Calories 369.9
  • Total Fat 20.0 g
  • Saturated Fat 7.0 g
  • Cholesterol 25.6 mg
  • Sodium 789.8 mg
  • Potassium 0.0 mg
  • Total Carbohydrate 34.0 g
  • Dietary Fiber 5.0 g
  • Sugars 1.0 g
  • Protein 17.0 g
  • Vitamin A 500.5 IU
  • Vitamin B-12 0.0 µg
  • Vitamin B-6 0.0 mg
  • Vitamin C 2.4 mg
  • Vitamin D 0.0 IU
  • Vitamin E 0.0 mg
  • Calcium 349.4 mg
  • Copper 0.0 mg
  • Folate 0.0 µg
  • Iron 1.8 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

CRUST: (WHEAT FLOUR, WATER, CORN OIL, YEAST, SALT), LOW MOISTURE PART SKIM MOZZARELLA CHEESE: (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ASIAGO CHEESE: (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), SAUCE: (TOMATO PUREE, WATER, OREGANO, SALT, BLACK PEPPER).

Calorie Analysis

The food CHICAGO'S PREMIUM ITALIAN CHEESE PIZZA, based on the serving size listed above, would account for 18.5% of your daily allotted calories based on a 2,000 calorie diet. The majority of the calories for this food comes from fat. Fat makes up 48.6% of the calories.

Exercise Burn Time

The above food(CHICAGO'S PREMIUM ITALIAN CHEESE PIZZA) has 369.9 Calories per 1 Serving (128.0g). For someone weighing 170 pounds, if they did the exercise Cross-country Skiing, it would take about 46.3 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.



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