Calories in VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA

Serving Size: 1 Serving (143.0g)
Amount Per Serving
  • Calories 290.3
  • Total Fat 9.0 g
  • Saturated Fat 3.0 g
  • Cholesterol 17.2 mg
  • Sodium 560.6 mg
  • Potassium 130.1 mg
  • Total Carbohydrate 43.0 g
  • Dietary Fiber 3.0 g
  • Sugars 2.0 g
  • Protein 11.0 g
  • Vitamin A 949.5 IU
  • Vitamin B-12 0.0 µg
  • Vitamin B-6 0.0 mg
  • Vitamin C 3.6 mg
  • Vitamin D 0.0 IU
  • Vitamin E 0.0 mg
  • Calcium 60.1 mg
  • Copper 0.0 mg
  • Folate 0.0 µg
  • Iron 4.0 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, MOZZARELLA CHEESE (MILK, SALT, RENNET), GOAT CHEESE (GOAT MILK, SALT, RENNET), ZUCCHINI, YELLOW PEPPERS, RED PEPPERS, GRANA PADANO CHEESE (MILK, SALT, RENNET, EGG WHITE LYSOZYME [NATURAL PRESERVATIVE]), SALT, EXTRA VIRGIN OLIVE OIL, YEAST.

Calorie Analysis

The food VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA, based on the serving size listed above, would account for 14.5% 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 59.3% of the calories.

Exercise Burn Time

The above food(VEGETARIAN IMPORTED STONE BAKED ITALIAN PIZZA) has 290.3 Calories per 1 Serving (143.0g). For someone weighing 170 pounds, if they did the exercise Roller Skating, it would take about 30.7 minutes to burn the calories. You can find more information on the calories burned doing popular exercises here.



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