Frozen · Nutrition facts

Pizza With "mozzarella Di Bufala Campana Dop"

by Italiamo, Lidl

230 kcal per 100 g, with 8.6 g protein, 29 g carbs and 8.8 g fat. Full micronutrients and serving info below.

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Pizza With "mozzarella Di Bufala Campana Dop"Nutri-Score CCompare
Amount

Showing values for 100 g

230 kcal
Calories
12% of a 2000 kcal day
8.6 g
Protein
15% of calories
29 g
Carbs
51% of calories
8.8 g
Fat
34% of calories
Macro split
Protein 15%Carbs 51%Fat 34%

Nutrition facts

per 100 g
Fiber1.4g5% DV
Sugar2.8g
Saturated fat5.4g27% DV
Sodium472mg21% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN, unverified): 20634582 · Data last verified:

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Common questions

How many calories are in Pizza With "mozzarella Di Bufala Campana Dop"?

Pizza With "mozzarella Di Bufala Campana Dop" by Italiamo, Lidl has 230 kcal per 100 g.

How much protein is in Pizza With "mozzarella Di Bufala Campana Dop"?

Pizza With "mozzarella Di Bufala Campana Dop" contains 8.6 g of protein per 100 g.

Is Pizza With "mozzarella Di Bufala Campana Dop" high in saturated fat?

It has 5.4 g of saturated fat per 100 g — 27% of the daily value, which counts as high.

Is Pizza With "mozzarella Di Bufala Campana Dop" high in sodium?

Yes — 472 mg of sodium per 100 g, about 21% of the daily value.

Why does Pizza With "mozzarella Di Bufala Campana Dop" 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 (5.4 g), sodium (472 mg); points in favor come from protein (8.6 g). Overall that places it in band C.

How much Pizza With "mozzarella Di Bufala Campana Dop" is 100 calories?

About 43 g of Pizza With "mozzarella Di Bufala Campana Dop" equals 100 kcal.

Is Pizza With "mozzarella Di Bufala Campana Dop" high in sugar or fat?

Per 100 g it has 2.8 g sugar and 8.8 g fat (5.4 g saturated). Fat provides 34% of its calories, so portion size matters most here.

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