Nardone Bros pizza, Whole Grain, Four Cheese, Uncured Pepperoni, 16"

USDA name: Pizza, Whole Grain, Four Cheese, Uncured Pepperoni, 16"

Brandedby Nardone Brothers Baking Co. Inc.

340 calories in 5.08 oz (144g), 1/8 Pizza. 12.5 g protein, 20.8 g carbs and 11.1 g fat per 100 g.

Serving
1
= 144 g
340KCAL

Nardone Bros pizza, Whole Grain, Four Cheese, Uncured Pepperoni, 16", 5.08 oz (144g), 1/8 Pizza

340 calories

Protein
18 g
Carbs
30 g
Fat
16 g
Fiber
3 g
Sugars
5 g

Nutrition Facts

Serving size5.08 oz (144g), 1/8 Pizza
Amount per serving
Calories
340
% Daily Value*
Total Fat 16 g21%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol 50.4 mg17%
Sodium 649 mg28%
Total Carbohydrate 30 g11%
Dietary Fiber 3 g11%
Total Sugars 5 g
Includes Added Sugars 1 g2%
Protein 18 g
Vitamin D 0 mcg0%
Calcium 370 mg28%
Iron 1.9 mg11%
Potassium 289 mg6%

* 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.

vitamins

% of the Daily Value in this serving

    Little or none: Vitamin D.

    minerals

    % of the Daily Value in this serving

    • Calcium28% 370 mg
    • Sodium28% 649 mg
    • Iron11% 1.9 mg
    • Potassium6% 289 mg

    Ingredients

    Crust: Water, Whole Wheat Flour, Wheat Flour Enriched (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Soybean Oil, Sugar, Vital Wheat Gluten, Salt, Yeast, Enzymes. Sauce: Water, Tomato Paste (Ntss 31%), Seasoning (Onion, Salt, Spices, Garlic, Soybean Oil, Tricalcium Phosphate (Prevents Caking)), Soybean Oil, Xanthan Gum. Cheese: Low Moisture Part-Skim Mozzarella Cheese (Pasteurized Part-Skim Milk, Skim Milk, Cheese Cultures, Enzyme, Natamycin), Provolone Cheese (Pasteurized Milk, Cultures, Salt, Enzymes). Uncured Pepperoni (Turkey, Beef, Salt, Contains 2% Or Less Of: Spices, Dextrose, Rosemary Extract, Cultured Celery Powder, Lactic Acid Starter Culture, Cherry Powder, Sea Salt, Oleoresin Of Paprika, Citric Acid, Sugar, Natural Smoke Flavoring). Cheese: Parmesan And Romano Cheese Blend (Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose (To Prevent Caking)).

    Brand
    Nardone Bros
    Made by
    Nardone Brothers Baking Co. Inc.
    Label serving
    5.08 oz (144g), 1/8 Pizza
    Barcode (GTIN/UPC)
    00085541141603
    Category
    Savoury Bakery Products
    Label updated
    2025-09-23

    How it compares

    Against the 775 foods in Savoury Bakery Products, per 100 g.

    • Calcium

      Higher than 86%

      leastmost
    • Carbohydrates

      Lower than 78%

      leastmost
    • Protein

      Higher than 75%

      leastmost
    • Iron

      Lower than 71%

      leastmost
    • Sugars

      Higher than 67%

      leastmost
    • Potassium

      Higher than 65%

      leastmost

    Questions

    How many calories are in nardone bros pizza, whole grain, four cheese, uncured pepperoni, 16"?
    5.08 oz (144g), 1/8 Pizza has 340 calories, 18 g of protein, 30 g of carbohydrates and 16 g of fat.
    How much protein is in nardone bros pizza, whole grain, four cheese, uncured pepperoni, 16"?
    12.5 g per 100 g, which is 21% of its calories.
    How many net carbs are in nardone bros pizza, whole grain, four cheese, uncured pepperoni, 16"?
    18.7 g per 100 g: 20.8 g of carbohydrates minus 2.1 g of fiber.

    Similar foods

    All 15 nutrients, per 100 g+
    Energy236 kcal
    Protein12.5 g
    Total lipid (fat)11.1 g
    Carbohydrate, by difference20.8 g
    Fiber, total dietary2.1 g
    Total Sugars3.5 g
    Sugars, added0.7 g
    Calcium, Ca257 mg
    Iron, Fe1.3 mg
    Potassium, K201 mg
    Sodium, Na451 mg
    Vitamin D (D2 + D3)0 µg
    Fatty acids, total saturated5.6 g
    Fatty acids, total trans0 g
    Cholesterol35 mg

    Source: USDA Branded Foods: the manufacturer's label, as submitted to USDA (values per 100 g computed by USDA from the label). FDC ID 2746144, published 2025-11-20. Daily Values are the FDA's for adults and children 4 years and older. How we process USDA's data.