Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat8.5
Carbohydrate24.3
Protein10.9
Dietary fibre3.0
Alcohol0.0
Water54.0
Energy content
Energy contentenergiprosent
Fat34
Carbohydrate44
Protein20
Dietary fibre3
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 933 kJ (222 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat33%
Carbohydrate44%
Dietary fibre2%
Protein19%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource24.3 g
Starch
Sugar, total
Sugar, added
Sugar, free

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)80 RE10 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E11 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)13 %
Vitamin B2 (riboflavin)6 %
Vitamin B3 (niacin)
Niacin equivalents18 %
Vitamin B6 (pyridoxine)5 %
Vitamin B9 (folate)6 %
Vitamin B12 (cobalamin)10 %
Vitamin C (askorbic acid)1 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)15 %
Sodium (Na)
Potassium (K)6 %
Magnesium (Mg)7 %
Phosphorus (P)34 %
Trace elementsSourceQuantity
Iron (Fe)6 %
Zinc (Zn)11 %
Selenium (Se)4 %
Copper (Cu)10 %
Iodine (I)6 %

Classification

Food ID: 09.153

FoodEx2: Pizza and pizza-like dishes (A03ZN)

Facets
F22 Preparation-production-placeFood industry prepared (A07SH)
F26 Generic-termUnspecified (A07XD)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0100Pie, unsweetened, or pizza (US CFR)
A0822Savoury cereal dish (EUROFIR)
B1312Wheat
C0208Seed, skin removed, germ removed (ENDOSPERM)
E0151Solid
F0001Extent of heat treatment not known
G0005Baked or roasted
H0143Cheese added
H0191Meat added
H0227Flavoring, spice or herb added
J0136Preserved by freezing
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification
Z0112Food industry prepared

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

60a

Estimated as zero value when the analysed value is below the limit of quantification.

222a

Norwegian Food Safety Authority. Nutrient analysis 2015-2016. Pizza. Published report (2016): "Næringsstoff- og tungmetallanalyser av pizza". www.mattilsynet.no

325

University of Oslo (2018). Iodine project 2017-2018.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

701G

Aggregated value from several food items

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Polyunsaturated fatty acids in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Vitamin B9 (folate) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Potassium (K) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Magnesium (Mg) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Calcium (Ca) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Vitamin B12 (cobalamin) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Fat in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Omega-6 in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Copper (Cu) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Iron (Fe) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C16:0 (palmitic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B3 (niacin) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin B1 (thiamin) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin D in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodOther method

Sugar, free in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

Sugar, total in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Vitamin B6 (pyridoxine) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Omega-3 in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C20:4n-6 (arachidonic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C22:6n-3 (docosahexaenoic acid, DHA) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C20:5n-3 (eicosapentaenoic acid, EPA) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

C18:1 sum (oleic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Retinol in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Alcohol in Pizza, industrially made

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Salt (NaCl) in Pizza, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

Trans fatty acids in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Carbohydrate in Pizza, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Cholesterol in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Beta-carotene in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C18:0 (stearic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin A (RAE) in Pizza, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Niacin equivalents in Pizza, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Saturated fatty acids in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Iodine (I) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Starch in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

Phosphorus (P) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

C20:4n-3 (eicosatetraenoic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin B2 (riboflavin) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C12:0 (lauric acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Zinc (Zn) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C18:2n-6 (linoleic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Sodium (Na) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

Dietary fibre in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Protein in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C16:1 sum (palmitoleic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Sugar, added in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodImputation

Water in Pizza, industrially made

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Selenium (Se) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Vitamin E in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

C14:0 (myristic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

Monounsaturated fatty acids in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodCalculation method

C20:3n-3 (eicosatrienoic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodAnalytical method

Vitamin C (askorbic acid) in Pizza, industrially made

Value typeWeighted
Acquisition typeValue created within host system
Method typeAggregation of contributing values
MethodMethod not known

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