Calories in KROGER, PIZZA CRUST
Serving Size: 1 Serving (57.0g)
Amount Per Serving
- Calories 180.1
- Total Fat 5.0 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 189.8 mg
- Potassium 0.0 mg
- Total Carbohydrate 28.0 g
- Dietary Fiber 1.0 g
- Sugars 2.0 g
- Protein 4.0 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 20.0 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
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SOYBEAN OIL, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: SALT, DRIED HONEY SOLIDS, YEAST, DEXTROSE, DOUGH CONDITIONERS (ENZYMES), LEAVENING (BAKING SODA, MONOCALCIUM PHOSPHATE), FUMARIC ACID, MONO- AND DIGLYCERIDES, CALCIUM PROPIONATE (PRESERVATIVE).Calorie Analysis
The food KROGER, PIZZA CRUST, based on the serving size listed above, would account for 9% 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 62.2% of the calories.Exercise Burn Time
The above food(KROGER, PIZZA CRUST) has 180.1 Calories per 1 Serving (57.0g). For someone weighing 170 pounds, if they did the exercise Cross-country Skiing, it would take about 22.5 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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