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Bake & rise pizza by Wegmans Food Markets, Inc.

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Nutrition Facts
Portion Size155 g
Amount Per Portion350
Calories
% Daily Value *
Total Fat 14g 18 %
   Saturated Fat 6g 30 %
Cholesterol 29mg 10 %
Sodium 730mg 32 %
Total Carbohydrate 41g 15 %
   Dietary Fiber 2.9g 10 %
   Sugar 4g
Protein 14g 28 %
Calcium 191mg 15 %
Iron 3mg 17 %
Potassium 304mg 6 %
* 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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Bake & rise pizza by Wegmans Food Markets, Inc. nutrition facts and analysis per 0.167 pizza (155.0 g)

Minerals
NutrientAmount DV
Calcium 190.65 mg15 %
Iron 3.01 mg17 %
Potassium 303.80 mg6 %
Sodium 730.05 mg32 %

Proteins and Amino acids
NutrientAmount DV
Protein 14.00 g28 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 41.00 g15 %
  Fiber 2.94 g10 %
  Sugars 4.00 g
    Sugars, added 2.94 g
  Net carbs 38.06 g

Fats and Fatty Acids
NutrientAmount DV
Fat 13.996 g18 %
  Saturated fatty acids 5.998 g30 %
  Fatty acids, total trans 0.000 g

Sterols
NutrientAmount DV
Cholesterol 29.45 mg10 %

Ingredients
Crust (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, soybean oil, sugar, yeast, 2% or less of each: leavening [sodium bicarbonate, sodium aluminum phosphate], salt, enzyme, ascorbic acid, wheat starch, degermed corn meal, soy lecithin)Cheeses (low moisture part-skim mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], parmesan cheese [pasteurized cow's milk, cheese cultures, salt, enzymes], romano cheese [pasteurized cow's milk, cheese cultures, salt, enzymes], asiago cheese [pasteurized milk, cheese cultures, salt, enzymes])
Sauce (water, tomatoes, sugar, salt, spices, onion powder, xanthan gum, garlic powder)Italian sausage (pork, water, spices, salt, corn syrup solids, paprika, natural flavoring, sugar)
Uncured pepperoni contains no added nitrates or nitrites except those naturally occurring in sea salt and celery juice powder (pork, beef, salt, contains 2% or less of: spices, lactic acid starter culture, natural flavor, oleoresin of paprika, dextrose, garlic powder, celery powder [to preserve quality], cane sugar, spice extractives)Red bell pepper
Green bell pepperBlack olives (black olives, salt, ferrous gluconate)
Yellow onions

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UPC 07789019035
Bake & rise pizza by Wegmans Food Markets, Inc. contains 350 calories per 155 g serving. This serving contains 14 g of fat, 14 g of protein and 41 g of carbohydrate. The latter is 4 g sugar and 2.9 g of dietary fiber, the rest is complex carbohydrate. Bake & rise pizza by Wegmans Food Markets, Inc. contains 6 g of saturated fat and 29 mg of cholesterol per serving. 155 g of Bake & rise pizza by Wegmans Food Markets, Inc. contains 3.01 mg of iron, 190.65 mg of calcium, 304 mg of potassium. Bake & rise pizza by Wegmans Food Markets, Inc. belong to 'Pizza' food category. The UPC for this product is 07789019035.
Food properties
SourceUSDA Branded foods
CategoryPizza
BrandWegmans Food Markets, Inc.
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Bake & rise pizza by Wegmans Food Markets, 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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