Nutritional Information, Diet Info and Calories in
Rising Crust Pizza, Sausage & Pepperoni
from
DiGiorno
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.33
pizza
|
||||||
| Amount Per Serving | ||||||
|
Calories
320
Calories from Fat
120
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
850mg
35%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
35g
12%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
7g
|
||||||
|
Protein
14g
28%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Notes: Sausage & Pepperoni
Additional Serving Size Recommendations
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
0.33
pizza
|
||||||
| Amount Per Serving | ||||||
|
Calories
320
Calories from Fat
120
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
850mg
35%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
35g
12%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
7g
|
||||||
|
Protein
14g
28%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
| Nutrition Facts | ||||||
|---|---|---|---|---|---|---|
|
Serving Size
124
grams
|
||||||
| Amount Per Serving | ||||||
|
Calories
320
Calories from Fat
120
|
||||||
% Daily Value* |
||||||
|
Total Fat
14g
22%
|
||||||
|
Saturated Fat
6g
30%
|
||||||
|
Trans Fat
0g
|
||||||
|
Cholesterol
30mg
10%
|
||||||
|
Sodium
850mg
35%
|
||||||
|
Potassium
0mg
0%
|
||||||
|
Total Carbohydrate
35g
12%
|
||||||
|
Dietary Fiber
2g
8%
|
||||||
|
Sugars
7g
|
||||||
|
Protein
14g
28%
|
||||||
|
||||||
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
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