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Pizza Nutrition Facts

Pizza
Pizza - Cheese - (1 slice)   [change serving]
Calories 140
Fat 5 g
Saturated Fat 2 g
Carbs 20 c
Cholesterol 10 mg
Protein 8 g
Dietary Fiber 0 g
* The nutrition values about are from the U.S. Department of Agriculture Nutrient Database
Nutrition Label
 

Pizza - Cheese - (1 slice)   [change serving]

 

Nutrition Facts

Serving Size 1 slice:  [change]
Amount Per Serving
Calories 140

Calories from Fat 0

% Daily Value*

Total Fat  5g

6%

Saturated Fat  2g

8%

Cholesterol  10mg

4%

Sodium  340mg

15%

Total Carbohydrates  20g

8%

Dietary Fiber  0g

0%

Protein  8g

15%

Vitamin A  8% Vitamin C  2%
Calcium  10% Iron  4%
Zinc  6% Thiamin  10%
Riboflavin  10% Niacin  10%
Vitamin B-6  2% Folate  10%
Vitamin B-12  6% Phosphorus  10%
Magnesium  4%  

*

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 Label Info
Customizing your Food Label

Try our custom Food Label Generator if you want to create a customized food label. This tool allows you to choose different attributes for the food (cooked, raw, etc) and select a different serving size.

Understanding Food Labels

For an in-depth guide on how to read and understand Nutrition Facts labels, click here.

Source

The nutrition values in the 'Pizza' label above were obtainted from the USDA National Nutrient Database for Standard Reference.

Rounding

The United States Food and Drug Administration specifies rules for how each nutrient value should be rounded. The label above conforms to these rules.

Percent daily values

The numbers in the "% Daily Values" section of the food label above are based on a 2,000 calorie diet. Check your DCI to determine if these numbers should be adjusted for your diet.

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Use our RecipeBuilder tool if you are interested in the health value of your favorite recipes. Simply enter all of the ingredients, and RecipeBuilder will total all of the nutrition facts and generate a custom food facts label similar to the one above.

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