Hy-VeeRising Crust, Four Cheese PizzaNo image

Rising Crust, Four Cheese Pizza

Name: Frifor food product database
Creator: Frifor

799 g

SEED OILSUltra-processedGlutenMilkSoy

Description

Rising Crust, Four Cheese Pizza is a product in the category Pies/Pastries/Pizzas/Quiches - Savoury (Frozen) produced by Hy-Vee.

Ingredients

Nutrition

Macros

Density

Thermic

Energy

218 kcal289.94 kcal1741.82 kcal

Per 100 gPer 133 gPer 799 g

Fat

6.02 g8.01 g48.1 g

Per 100 gPer 133 gPer 799 g

Saturated fat

2.63 g3.5 g21.01 g

Per 100 gPer 133 gPer 799 g

Carbohydrates

29.3 g38.97 g234.11 g

Per 100 gPer 133 gPer 799 g

Sugars

3.76 g5 g30.04 g

Per 100 gPer 133 gPer 799 g

Protein

9.02 g12 g72.07 g

Per 100 gPer 133 gPer 799 g

Fibre

1.5 g2 g11.98 g

Per 100 gPer 133 gPer 799 g

Salt

1.3725 g1.83 g10.97 g

Per 100 gPer 133 gPer 799 g

	Per 100 g	Per 133 g	Per 799 g
Energy	218 kcal	289.94 kcal	1741.82 kcal
Fat	6.02 g	8.01 g	48.1 g
Saturated fat	2.63 g	3.5 g	21.01 g
Carbohydrates	29.3 g	38.97 g	234.11 g
Sugars	3.76 g	5 g	30.04 g
Protein	9.02 g	12 g	72.07 g
Fibre	1.5 g	2 g	11.98 g
Salt	1.3725 g	1.83 g	10.97 g

Processing level

Ultra-processed

Reasoning ↑

Key notes

1.
Contains flavouring: natural flavors
2.
Contains cosmetic additives: soy lecithin, sodium aluminum phosphate

Other notes

1.
Contains soybean oil of unknown processing grade

Hyperpalatable foods

Hyperpalatable

Reasoning ↑

FSOD

25% fat

1.37% salt

25% fat

6.90% sugar

CSOD

54% carb

1.37% salt

This product is hyperpalatable.

This product is 54% calories from carbohydrates and more than 1.37% of total weight from salt.

Seed oils

Contains seed oils

Product contains seed oils from the following sources:

Soy oil

Processing level unknown. Cold-pressed and refined oils are judged differently.

Important information

Frifor disclaims all responsibility for the information in the database. Always double-check. If you have allergies or other considerations, read the package carefully. Contents may differ, recipes may change, and information may be incorrect.

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