Frozen · Nutrition facts

Supreme Pizza

237 kcal per 100 g, with 9.6 g protein, 27.6 g carbs and 10.3 g fat. Full micronutrients and serving info below.

Serving: 156g
Good proteinCalcium rich
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Supreme PizzaNutri-Score CCompare
Amount

Showing values for 100 g

237 kcal
Calories
12% of a 2000 kcal day
9.6 g
Protein
16% of calories
27.6 g
Carbs
46% of calories
10.3 g
Fat
38% of calories
Macro split
Protein 16%Carbs 46%Fat 38%

Nutrition facts

per 100 g
Fiber1.3g5% DV
Sugar3.2g
Saturated fat3.8g19% DV
Trans fat0g
Cholesterol22.4mg7% DV
Sodium506.4mg22% DV
Potassium147.4mg3% DV
Calcium121.8mg9% DV
Iron2mg11% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0075706304837 · Data last verified:

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0075706304837

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Common questions

How many calories are in Supreme Pizza?

Supreme Pizza by Palermo’s Rising Crust has 237 kcal per 100 g. One serving (156 g) is about 370 kcal.

How much protein is in Supreme Pizza?

Supreme Pizza contains 9.6 g of protein per 100 g — about 15 g per 156 g serving.

Is Supreme Pizza high in sodium?

Yes — 506.4 mg of sodium per 100 g, about 22% of the daily value.

Why does Supreme Pizza have a Nutri-Score of C?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from saturated fat (3.8 g), sodium (506.4 mg); points in favor come from protein (9.6 g). Overall that places it in band C.

How much Supreme Pizza is 100 calories?

About 42 g of Supreme Pizza equals 100 kcal.

Is Supreme Pizza a good source of calcium?

It is a moderate source: 121.8 mg per 100 g, about 9% of the daily value. A 200 g portion covers roughly 18%.

Is Supreme Pizza a good source of iron?

It is a moderate source: 2 mg per 100 g, about 11% of the daily value. A 200 g portion covers roughly 22%.

Is Supreme Pizza high in sugar or fat?

Per 100 g it has 3.2 g sugar and 10.3 g fat (3.8 g saturated). Fat provides 38% of its calories, so portion size matters most here.

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