French Bread Pizza From Pinnacle Foods Group LLC

  • Nutrition Facts

  • Serving Size 1 PIZZA (141g)
  • Amount per serving
  • Calories 340
  • % Daily Value*
  • Total Fat 13g 17%
  • Saturated Fat 5g 25%
  • Trans Fat 0g -
  • Cholesterol 25.4mg 8%
  • Sodium 809.3mg 35%
  • Total Carbohydrate 43g 16%
  • Dietary Fiber 3.9g 14%
  • Sugars 4g -
  • Protein 12g 24%
  • Vitamin D 0mcg 0%
  • Calcium 149.5mg 11%
  • Iron 2.7mg 15%
  • Potassium 0mg 0%
  • * 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.

Calorie Information

  • Carbs 51%
  • Fat 35%
  • Protein 14%

Ingredients

  • French Bread (Enriched Unbleached Wheat Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid), Water, Powdered Cellulose, Soybean Oil, Palm Oil, Contains 2% Or Less Of Sugar, Salt Substitute (Sodium Gluconate, Potassium Chloride, Sodium Chloride), Yeast, Dough Conditioner (Sweet Whey, Ammonium Sulfate, L-Cysteine, Hydrated Monoglycerides, Enzyme), Soy Lecithin)
  • Sauce (Water, Tomato Paste, Sugar, Contains 2% Or Less Of Modified Corn & Food Starch, Salt, Seasoning Blend (Paprika, Citric Acid, Dehydrated Garlic, Spices Beet Powder (Color)), Potassium Sorbate (Preservative), Natural Flavor) Cheese Blend (Low Moisture Part Skim Milk Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Mozzarella Cheese Substitute (Water, Vegetable Oil (Corn Oil And/ Or Soy Oil), Cheese Solids, Modified Corn Starch, Nonfat Dry Milk, Sweet, Salt, Magnesium Oxide, Ferric Orthophosphate, Vitamin A Palmitate, Niacinamide, Zinc Oxide, Pyridoxine Hydrochloride (Vitamin B6), Cyanocobalamin))
  • Pepperoni Made With Pork
  • Chicken And Beef (Pork, Mechanically Separated Chicken, Beef, Salt, Contains 2% Or Less Spices, Dextrose, Lactic Acid Starch Culture, Oleoresin Of Paprika, Sodium Ascorbate, Natural Smoke Flavoring Nitrite, Bha, Bht, Citric Acid)

UPC: 019600047803
Last Updated: 01-Apr-2019