Snacks · Nutrition facts

Snack Di Mais Al Gusto Pizza

527 kcal per 100 g, with 4.9 g protein, 60 g carbs and 29.4 g fat. Full micronutrients and serving info below.

Calorie dense
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Snack Di Mais Al Gusto PizzaNutri-Score DCompare
Amount

Showing values for 100 g

527 kcal
Calories
26% of a 2000 kcal day
4.9 g
Protein
4% of calories
60 g
Carbs
46% of calories
29.4 g
Fat
50% of calories
Macro split
Protein 4%Carbs 46%Fat 50%

Nutrition facts

per 100 g
Fiber1.5g5% DV
Sugar1.3g
Saturated fat4g20% DV
Sodium1120mg49% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8025579120197 · Data last verified:

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Barcode

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8025579120197

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Common questions

How many calories are in Snack Di Mais Al Gusto Pizza?

Snack Di Mais Al Gusto Pizza by Salati Preziosi has 527 kcal per 100 g.

How much protein is in Snack Di Mais Al Gusto Pizza?

Snack Di Mais Al Gusto Pizza contains 4.9 g of protein per 100 g.

Is Snack Di Mais Al Gusto Pizza low in sugar?

Yes — only 1.3 g of sugar per 100 g. Most of its 60 g of carbs come from starch and fiber rather than sugar.

Is Snack Di Mais Al Gusto Pizza high in sodium?

Yes — 1120 mg of sodium per 100 g, about 49% of the daily value.

Why does Snack Di Mais Al Gusto Pizza have a Nutri-Score of D?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. Points against come from calorie density (527 kcal), saturated fat (4 g), sodium (1120 mg). Overall that places it in band D.

How much Snack Di Mais Al Gusto Pizza is 100 calories?

About 19 g of Snack Di Mais Al Gusto Pizza equals 100 kcal. It is energy-dense, so small amounts add up quickly.

Is Snack Di Mais Al Gusto Pizza high in calories?

Yes — 527 kcal per 100 g makes it calorie-dense; a 50 g portion is already about 264 kcal.

Is Snack Di Mais Al Gusto Pizza high in sugar or fat?

Per 100 g it has 1.3 g sugar and 29.4 g fat (4 g saturated). Fat provides 50% of its calories, so portion size matters most here.

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