Green mill pizza, Cheese

USDA name: Pizza, Cheese

Brandedby Hansen's Dairy, Inc.

390 calories in 1/3 pizza (159 g). Per 100 g, protein: 15.7 g, carbohydrates: 22.6 g, fat: 10.7 g.

Among the other records in Pizza, per 100 g: more protein than 99%, and less iron than 95%.

Compare with another food →

Serving
1
= 159 g
390KCAL
Where the calories come from

Green mill pizza, Cheese, 1/3 pizza (159 g)

390 calories

  • Protein25 g25% of calories
  • Carbs36 g36% of calories

    incl. 2.1 g fiber · 3 g sugars

  • Fat17 g39% of calories

Nutrition Facts

Serving size1/3 pizza (159 g)
Amount per serving
Calories
390
% Daily Value*
Total Fat 17 g22%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol 44.5 mg15%
Sodium 860 mg37%
Total Carbohydrate 36 g13%
Dietary Fiber 2.1 g7%
Total Sugars 3 g
Protein 25 g
Calcium 250 mg19%
Iron 0.72 mg4%

* The % Daily Value 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. — means not reported. Estimates use the assumptions explained on this page.

Find it at

Barcode 038708949475 · We may earn a commission

minerals

% of the Daily Value in this serving

  • Sodium37% 860 mg
  • Calcium19% 250 mg
  • Iron4% 0.72 mg

Ingredients

Crust: wheat flour, (wheat flour, Enzyme), Water, Yeast, Salt, Cultured wheat starch, Soybean oil, Sugar, Whey. Low moisture, Part skim mozzarella cheese: pasteurized part skim milk, Cheese culture, Salt, Enzymes, Powdered cellulose (anti-caking). Sauce: tomato puree (water, Tomato paste), Salt, Sugar, Spices, Dehydrated garlic, Citric acid, Distilled vinegar. Fontina cheese: cultured pasteurized reduced fat milk, Salt, Enzymes, Powdered cellulose (to prevent caking). Provolone cheese: cultured pasteurized reduced fat milk, Salt, Enzymes, Powdered cellulose (to prevent caking). Parmesan cheese: pasteurized milk, Cheese culture, Salt, Enzymes, Powdered cellulose (to prevent caking). Romano cheese: pasteurized cow's milk, Cheese culture, Salt, Enzymes, Powdered cellulose (to prevent caking). Asiago cheese: cultured pasteurized milk, Salt, Enzymes, Powdered cellulose (to prevent caking). Spice.

Brand
Green mill
Made by
Hansen's Dairy, Inc.
Label serving
1/3 pizza
Barcode (GTIN/UPC)
038708949475
Category
Pizza
Label updated
2019-08-14

How it compares

Against other records in Pizza, per 100 g. Each nutrient uses only records with a value; matching values are counted separately. Percentages are rounded.

  • Protein

    Higher than 99%

    Same value as 0 of 3,443 other records.

    leastmost
  • Iron

    Lower than 95%

    Same value as 5 of 3,425 other records.

    leastmost
  • Vitamin C

    Lower than 85%

    Same value as 274 of 1,847 other records.

    leastmost
  • Sugars

    Lower than 80%

    Same value as 9 of 3,442 other records.

    leastmost
  • Carbohydrates

    Lower than 77%

    Same value as 3 of 3,440 other records.

    leastmost
  • Fiber

    Lower than 65%

    Same value as 319 of 3,439 other records.

    leastmost

Questions

How many calories are in green mill pizza, cheese?
1/3 pizza (159 g): 390 calories; protein: 25 g, carbohydrates: 36 g, fat: 17 g.
How much protein is in green mill pizza, cheese?
15.7 g per 100 g. Its estimated share of calories is 26%, using 4 kcal per gram of protein.
How many net carbs are in green mill pizza, cheese?
21.3 g per 100 g. Calculated as carbohydrate minus fiber, floored at zero.

Similar foods

All 14 reported nutrients, per 100 g+
Energy245 kcal
Protein15.7 g
Total lipid (fat)10.7 g
Carbohydrate, by difference22.6 g
Fiber, total dietary1.3 g
Total Sugars1.9 g
Calcium, Ca157 mg
Iron, Fe0.45 mg
Sodium, Na541 mg
Vitamin C, total ascorbic acid0 mg
Vitamin A, IU314 iu
Fatty acids, total saturated6.3 g
Fatty acids, total trans0 g
Cholesterol28 mg

Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA, per 100 g or 100 ml. Our estimates are labeled separately. FDC ID 1890794, published 2021-07-29. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.