Pizza, parma, home-made

Energy in 100 g

859 kJ (205 kcal)

Fat →

8.7 g

Protein →

11 g

Carbohydrate →

19.8 g

More pizza:

Nutritional Information

Portion Size:

Macro nutrients

Composition
Water: 59 g
Carbohydrate: 19.8 g
Protein: 11 g
Fat: 8.7 g
Dietary fibre: 2 g
Energy content
Carbohydrate: 39 E%
Fat: 37 E%
Protein: 22 E%
Dietary fibre: 2 E%
Fat
Carbohydrate
Dietary fibre
Protein
Alcohol
Water
  • Energy in 100 g: 859 kJ (205 kcal)
  • Edible part: 100 %

NutrientSourceQuantityEnergi%
FatMI00028.7 g37%
CarbohydrateMI018119.8 g39%
Dietary fibreMI00022 g1%
ProteinMI000211 g21%
AlcoholMI00020 g0%
WaterMI014259 g-

Carbohydrates

CarbohydrateSourceQuantity
StarchMI000218.3 g
Sugar, totalMI00021.5 g
Sugar, addedMI00020.2 g
Sugar, freeMI00020.2 g

Fatty acids

FatSourceQuantity
Saturated fatty acidsMI00023.3 g
Trans fatty acidsMI00020.1 g
Monounsaturated fatty acidsMI00023.6 g
Polyunsaturated fatty acidsMI00020.9 g
Omega-3MI00020.1 g
Omega-6MI00020.8 g
CholesterolMI000218 mg
Saturated fatty acidsSourceQuantity
C12:0 (lauric acid)MI00020.1 g
C14:0 (myristic acid)MI00020.4 g
C16:0 (palmitic acid)MI00021.7 g
C18:0 (stearic acid)MI00020.6 g
Monounsaturated fatty acidsSourceQuantity
C16:1 sum (palmitoleic acid)MI00020.1 g
C18:1 sum (oleic acid)MI00023.4 g
Polyunsaturated fatty acidsSourceQuantity
C18:2n-6 (linoleic acid)MI00020.8 g
C18:3n-3 (alpha-linolenic acid)MI00020.1 g
C20:3n-3 (eicosatrienoic acid)MI00020 g
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)MI00020 g
C20:4n-3 (eicosatetraenoic acid)MI00020 g
C20:4n-6 (arachidonic acid)MI00020 g
C20:5n-3 (eicosapentaenoic acid, EPA)MI00020 g
C22:5n-3 (docosapentaenoic acid, DPA)MI00020 g
C22:6n-3 (docosahexaenoic acid, DHA)MI00020 g

Vitamins

Recommended Daily Allowance (RDA)

Fat-soluble vitaminsSourceQuantity% of RDA
Vitamin A (RAE)MI032559 µg-RE
Vitamin A (RE)MI032277 µg-RE10 %
Beta-caroteneMI0002225 µg
RetinolMI000240 µg
Vitamin DMI00020 µg0 %
Vitamin EMI00021.2 mg-ATE10 %
Water-soluble vitaminsSourceQuantity% of RDA
Vitamin B1 (thiamin)MI00020.16 mg12 %
Vitamin B2 (riboflavin)MI00020.12 mg7 %
Vitamin B3 (niacin)MI00021.4 mg
Niacin equivalentsMI00023.8 mg18 %
Vitamin B6 (pyridoxine)MI00020.1 mg5 %
Vitamin B9 (folate)MI000222 µg6 %
Vitamin B12 (cobalamin)MI00020.5 µg12 %
Vitamin C (askorbic acid)MI00023 mg2 %

Minerals and trace elements

Recommended Daily Allowance (RDA)

MineralsSourceQuantity% of RDA
Calcium (Ca)MI0002181 mg15 %
Potassium (K)MI0002208 mg6 %
Sodium (Na)MI0002483 mg
Salt (NaCl)MI01201.2 g
Phosphorus (P)MI0002183 mg28 %
Magnesium (Mg)MI000227 mg9 %
Trace elementsSourceQuantity% of RDA
Iron (Fe)MI00020.8 mg7 %
Copper (Cu)MI00020.15 mg16 %
Zinc (Zn)MI00021.4 mg10 %
Selenium (Se)MI00024 µg4 %
Iodine (I)MI00028 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)
B1276Tomato
C0138Fruit, peel removed
E0151Solid
F0014Fully heat-treated
G0005Baked or roasted
G0014Boiled
H0143Cheese added
H0212Vegetable added
H0227Flavoring, spice or herb added
H0256Carbohydrate fermented
H0319Wheat added
H0349Onion added
J0001Preservation method not known
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

Sources

10
Missing value, content not known.
MI0002
EuroFIR recipe calculation procedure
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))

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