DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 1646
Pizza med tomat og ost, fastfood Danish
Name
Pizza with tomato and cheese, fast food
Factors etc. Value No. Samples Source
Waste 0 4 2004
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.858 1003
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 1351 kJ 1003
Energy, kcal 322 kcal 1003
total N 2.130 g 2.115 1.98 - 2.31 4 2004
Protein, total 13.3 g 13.21875 12.3 - 14.4 4 2004
Protein labeling 13.3 g 13.21875 12.3 - 14.4 4 2004
Carbohydrate by difference 38.1 g 1003
Carbohydrates, available 35.7 g 1003
Carbohydrate, declaration 35.7 g 1003
Dietary fiber 2.4 g 1 2004
Fat, total 13.5 g 13.5 10.3 - 16.6 4 2004
Alcohol 0.0 g 1655
Ash 2.5 g 2.37 2.18 - 2.89 4 2004
Dry matter 67.3 g 67.8 62.6 - 71.1 4 2004
Water 32.7 g 32.2 28.9 - 37.4 4 2004
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin B1 0.110 mg 0.11 0.102 - 0.116 4 2004
Vitamin B2, Riboflavin 0.129 mg 0.122 0.106 - 0.166 4 2004
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 899 mg 860 736 - 1140 4 2004
Sodium, Na 518 mg 499.5 403 - 670 4 2004
Potassium, K 165 mg 166 151 - 175 4 2004
Calcium, Ca 246 mg 258 199 - 268 4 2004
Magnesium, Mg 24.0 mg 24.1 22.8 - 24.9 4 2004
Phosphorus, P 204 mg 206.5 179 - 223 4 2004
Iron, Fe 0.603 mg 0.605 0.51 - 0.69 4 2004
Copper, Cu 0.101 mg 0.102 0.078 - 0.123 4 2004
Zinc, Zn 1.51 mg 1.575 1.3 - 1.59 4 2004
Manganese, Mn 0.323 mg 0.3285 0.271 - 0.363 4 2004
Saturated fatty acids g/100g % Source
C4: 0 0.338 2.91 2004
C6: 0 0.224 1.93 2004
C8: 0 0.131 1.13 2004
C10: 0 0.284 2.46 2004
C12: 0 0.382 3.3 2004
C14: 0 1.043 9.01 2004
C15: 0 0.105 0.905 2004
C16: 0 3.063 26.4 2004
C17: 0 0.000 0 2004
C18: 0 1.010 8.73 2004
C20: 0 0.000 0 2004
C22: 0 0.000 0 2004
C24: 0 0.000 0 2004
Monounsaturated fatty acids g/100g % Source
C14: 1 n-5 0.092 0.799 2004
C16: 1 n-7 0.149 1.28 2004
C16: 1 trans 0.000 0 2004
C17: 1 n-7 0.000 0 2004
C18: 1 n-9 2.978 25.7 2004
C18: 1 n-7 0.121 1.04 2004
C18: 1 trans-n-9 0.205 1.77 2004
C20: 1 n-9 0.000 0 2004
C20: 1 n-11 0.024 0.207 2004
C20: 1 trans 0.000 0 2004
C22: 1 n-9 0.000 0 2004
C22: 1 n-11 0.000 0 2004
C22: 1 trans 0.000 0 2004
C24: 1 n-9 0.000 0 2004
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 1.030 8.9 2004
C18: 2 conj-A, undifferentiated 0.000 0 2004
C18: 2, trans, undifferentiated 0.088 0.758 2004
C18: 3 n-3 0.250 2.16 2004
C18: 3 n-6 0.000 0 2004
C18: 4, n-3 0.000 0 2004
C20: 2 n-6 0.000 0 2004
C20: 4, n-3 0.000 0 2004
C20: 4, n-6 0.000 0 2004
C20: 5, n-3 0.000 0 2004
C22: 5, n-3 0.000 0 2004
C22: 6, n-3 0.000 0 2004
Fatty acids sums g/100g % Source
Other fatty acids 0.047 0.404 2004
Sum saturated 6.580 56.9 1003
Sum monounsaturated 3.364 29 1003
Sum polyunsaturated 1.280 11 1003
Fatty acids, total 11.563 100 1003
Sum n-3 fatty acids 0.250 2.16 1003
Sum n-6 fatty acids 1.030 8.9 1003
Trans fatty acids, total 0.292 2.52 1003

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby