Pizza, industrially made, Grandiosa Original

Energy in 100 g

833 kJ (198 kcal)

Fat →

6.7 g

Protein →

11.1 g

Carbohydrate →

22 g

More pizza:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 57 g
Carbohydrate: 22 g
Protein: 11.1 g
Fat: 6.7 g
Dietary fibre: 3 g
Energy content
Carbohydrate: 45 E%
Fat: 30 E%
Protein: 23 E%
Dietary fibre: 3 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 833 kJ (198 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
Fat222a6.7 g29%
CarbohydrateMI018122 g44%
Dietary fibre222a3 g2%
Protein222a11.1 g22%
Alcohol500 g0%
WaterMI014257 g-

Carbohydrates

CarbohydrateSourceQuantity
Starch33117 g
Sugar, totalMI_SUGAR_NO5 g
Sugar, added3310 g
Sugar, free3310 g

Fatty acids

FatSourceQuantity
Saturated fatty acids222a4.3 g
Trans fatty acids222a0 g
Monounsaturated fatty acids222a2.5 g
Polyunsaturated fatty acids222a0.5 g
Omega-3222a0.1 g
Omega-6222a0.4 g
Cholesterol222a16 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)222a0.2 g
C14:0 (myristic acid)222a0.6 g
C16:0 (palmitic acid)222a2.2 g
C18:0 (stearic acid)222a0.8 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)222a0.2 g
C18:1 sum (oleic acid)222a2.3 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)222a0.4 g
C18:3n-3 (alpha-linolenic acid)222a0.1 g
C20:3n-3 (eicosatrienoic acid)60a0 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)60a0 g
C20:4n-3 (eicosatetraenoic acid)60a0 g
C20:4n-6 (arachidonic acid)222a0 g
C20:5n-3 (eicosapentaenoic acid, EPA)60a0 g
C22:5n-3 (docosapentaenoic acid, DPA)60a0 g
C22:6n-3 (docosahexaenoic acid, DHA)60a0 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032574 µg-RE
Vitamin A (RE)MI032298 µg-RE13 %
Beta-carotene222a290 µg
Retinol222a50 µg
Vitamin D200 µg0 %
Vitamin E222a0.9 mg-ATE7 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)222a0.09 mg6 %
Vitamin B2 (riboflavin)222a0.1 mg6 %
Vitamin B3 (niacin)222a1 mg
Niacin equivalentsMI04212.9 mg14 %
Vitamin B6 (pyridoxine)222a0.1 mg5 %
Vitamin B9 (folate)222a23 µg7 %
Vitamin B12 (cobalamin)222a0.5 µg12 %
Vitamin C (askorbic acid)222a5 mg4 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)233190 mg16 %
Potassium (K)233320 mg9 %
Sodium (Na)233380 mg
Salt (NaCl)MI01201 g
Phosphorus (P)233170 mg26 %
Magnesium (Mg)23323 mg7 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)222a0.8 mg7 %
Copper (Cu)222a0.09 mg10 %
Zinc (Zn)222a1.4 mg10 %
Selenium (Se)222a5 µg5 %
Iodine (I)3257 µg5 %

Classification

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
M0159Paperboard or paper container
M0172Plastic container
N0036Plastic
P0024Human consumer, no age specification
Z0112Food industry prepared

Sources

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
233
Norwegian Food Safety Authority. Nutrient analysis 2022. Plant-based products used as cheese and ham, mackerel in tomato sauce, cod liver oil, pepperoni and dried fruit. Published report (2022): "Analyse av næringsstoffer og uønskede stoffer i vegan- og fiskepålegg, tran, pepperoni og tørket frukt". mattilsynet-xp7prod.enonic.cloud %20tran, %20pepperoni%20og%20t%C3%B8rket%20frukt%202022.pdf
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.
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)
MI_SUGAR_NO
Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

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