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Food ID: 512
Pizza romana, dybfrost Danish
Name
Pizza Romana, frozen
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.900
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 745 kJ 1003
Energy, kcal 177 kcal 1003
total N 1.152 g 1 1074
Protein, total 7.2 g 1 1074
Protein labeling 7.2 g 1 1074
Carbohydrate by difference 25.0 g 1003
Carbohydrates, available 23.1 g 1003
Carbohydrate, declaration 23.1 g 1003
Dietary fiber 1.9 g 1 T 1650
Fat, total 5.8 g 1 1074
Alcohol 0.0 g 1655
Ash 1.5 g 1 1074
Dry matter 39.5 g 1 1074
Water 60.5 g 1 1074
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin B1 0.220 mg 1 T 631
Vitamin B2, Riboflavin 0.140 mg 1 T 631
Niacin 1.20 NE 1003
niacin 0.570 mg 1 T 631
Vitamin B6 0.0900 mg 1 T 631
Pantothenic 0.120 mg 1 T 631
B12 0.290 µg 1 T 631
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Chloride, Cl 605 mg 1 1074
Sodium, Na 370 mg 1 1074
Potassium, K 160 mg 1 1074
Calcium, Ca 154 mg 1 1074
Magnesium, Mg 17.5 mg 1 1074
Iron, Fe 1.85 mg 1 1074
Copper, Cu 0.0770 mg 0.019 - 0.45 4 T 631
Zinc, Zn 1.15 mg 0.04 - 4.2 4 T 631
Nickel, Ni 17.8 µg 0 - 94 4 T 631
Mercury Hg 0 µg 4 T 631
Cadmium, Cd 1.10 µg 0 - 3.5 4 T 631
Lead, Pb 5.10 µg 0 - 33 4 T 631
Tin, Sn 107 µg 0 - 680 4 T 631
Fatty acids sums g/100g % Source
Fatty acids, total 5.220 100 1003
Amino acids mg/100g mg/g Nitrogen Source
Tryptophan 38 33 T 631

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