Other · Nutrition facts

Pizza Alla Seconda

238 kcal per 100 g, with 9.7 g protein, 32 g carbs and 7.5 g fat. Full micronutrients and serving info below.

Good proteinPotassiumCalcium rich
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Pizza Alla SecondaNutri-Score CCompare
Amount

Showing values for 100 g

238 kcal
Calories
12% of a 2000 kcal day
9.7 g
Protein
17% of calories
32 g
Carbs
55% of calories
7.5 g
Fat
28% of calories
Macro split
Protein 17%Carbs 55%Fat 28%

Nutrition facts

per 100 g
Fiber2g7% DV
Sugar2.4g
Saturated fat3.1g16% DV
Cholesterol17mg6% DV
Sodium520mg23% DV
Potassium330.4mg7% DV
Calcium147mg11% DV
Iron1.5mg8% DV
Vitamin C1.6mg2% DV
Vitamin A0IU0% DV

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

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 8000300387384 · Data last verified:

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Barcode

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8000300387384

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Common questions

How many calories are in Pizza Alla Seconda?

Pizza Alla Seconda by Nestlé, Buitoni has 238 kcal per 100 g.

How much protein is in Pizza Alla Seconda?

Pizza Alla Seconda contains 9.7 g of protein per 100 g.

Is Pizza Alla Seconda high in sodium?

Yes — 520 mg of sodium per 100 g, about 23% of the daily value.

Why does Pizza Alla Seconda 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 (3.1 g), sodium (520 mg); points in favor come from protein (9.7 g). Overall that places it in band C.

How much Pizza Alla Seconda is 100 calories?

About 42 g of Pizza Alla Seconda equals 100 kcal.

Is Pizza Alla Seconda a good source of calcium?

It is a moderate source: 147 mg per 100 g, about 11% of the daily value. A 200 g portion covers roughly 22%.

Is Pizza Alla Seconda a good source of iron?

It is a moderate source: 1.5 mg per 100 g, about 8% of the daily value. A 200 g portion covers roughly 16%.

Is Pizza Alla Seconda high in sugar or fat?

Per 100 g it has 2.4 g sugar and 7.5 g fat (3.1 g saturated). Fat provides 28% of its calories, so portion size matters most here.

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