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4-meat pizza by Bernatello's Pizza, Inc.

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Nutrition Facts
Portion Size133 g
Amount Per Portion340
Calories
% Daily Value *
Total Fat 18g 23 %
   Saturated Fat 8g 40 %
Cholesterol 40mg 13 %
Sodium 890mg 39 %
Total Carbohydrate 25g 9 %
   Dietary Fiber 2g 7 %
   Sugar 3g
Protein 19g 38 %
Calcium 301mg 23 %
Iron 2.7mg 15 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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4-meat pizza by Bernatello's Pizza, Inc., calories by source


4-meat pizza by Bernatello's Pizza, Inc., percentiles

4-meat pizza by Bernatello's Pizza, Inc. nutrition facts and analysis per 0.167 pizza (133.0 g)

Vitamins
NutrientAmount DV
Vitamin C [Ascorbic acid]9.0 mg10 %

Minerals
NutrientAmount DV
Calcium 300.58 mg23 %
Iron 2.70 mg15 %
Sodium 889.77 mg39 %

Proteins and Amino acids
NutrientAmount DV
Protein 19.01 g38 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 25.00 g9 %
  Fiber 2.00 g7 %
  Sugars 3.01 g
  Net carbs 23 g

Fats and Fatty Acids
4-meat pizza by Bernatello's Pizza, Inc., fatty acids by type
NutrientAmount DV
Fat 17.995 g23 %
  Saturated fatty acids 8.007 g40 %
  Fatty acids, total trans 0.000 g

Sterols
NutrientAmount DV
Cholesterol 39.90 mg13 %

Ingredients
Mozzarella cheese (part-skim milk, cheese cultures, salt, enzymes)Crust (wheat flour [bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid], water, lard [bha propyl gallate with citric acid added, to help protect flavor], soy bean oil, dough conditioner [whey, l-cysteine, mono-hydrochloride], salt, sugar, yeast)
Sauce (water, tomato paste, spices, salt, sugar, garlic powder)Cooked italian sausage (pork, spices, salt, dextrose, garlic powder, paprika, flavoring)
Pepperoni (pork, beef, salt, dextrose, sodium nitrite, bha, bht, citric acid, may contain water, spices, flavoring, smoke flavoring, paprika, oleoresin of paprika, lactic acid starter culture, sodium ascorbate, garlic powder, dehydrated garlic)Canadian syle bacon water added made from pork sirloin hips chunked and formed
Natural smoke flavor added (cured with: water, salt, sugar, sodium phosphates, flavoring, natural smoke flavoring, sodium erythorbate, sodium nitrite)Bacon topping (cured with water, salt, sugar, sodium erythorbate and/or sodium nitrite. may contain: natural smoke flavoring, sodium phosphate)

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4-meat pizza by Bernatello's Pizza, Inc. contains 340 calories per 133 g serving. This serving contains 18 g of fat, 19 g of protein and 25 g of carbohydrate. The latter is 3 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. 4-meat pizza by Bernatello's Pizza, Inc. contains 8 g of saturated fat and 40 mg of cholesterol per serving. 133 g of 4-meat pizza by Bernatello's Pizza, Inc. contains 9.0 mg vitamin C as well as 2.70 mg of iron, 300.58 mg of calcium. 4-meat pizza by Bernatello's Pizza, Inc. belong to 'Pizza' food category. The UPC for this product is 042197002054.
Food properties
SourceUSDA Branded foods
CategoryPizza
BrandBernatello's Pizza, Inc.
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4-meat pizza by Bernatello's Pizza, Inc. nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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