There are 310 calories in one serve (1 Slice) of Food Club Thin Crispy Crust Pizza, Four Meat. The Nutrition Facts panel below shows calories and nutrients for 100 grams and other weight quantities of Food Club Thin Crispy Crust Pizza, Four Meat:
Nutrition Facts
Amount Per Selected Weight
-
Calories
233
-
Total Fat (g)
10 -
Saturated Fat (g)
5 -
Kilojoules
975 -
Sodium (mg)
602 -
Alcohol (g)
0 -
Cholesterol (mg)
26 -
Total Carbohydrate (g)
24 -
Dietary Fiber (g)
0 -
Sugars (g)
2 -
Protein (g)
10
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Food Details
A serve of Food Club Thin Crispy Crust Pizza, Four Meat is 1 Slice and weighs 133 grams. It contains 310 calories, 13g fat, 32g carbohydrates, and 13 grams of protein. Each 100g of Food Club Thin Crispy Crust Pizza, Four Meat has 602mg of sodium and 2 grams of sugars.
Food Club Thin Crispy Crust Pizza, Four Meat Ingredients
Crust (Enriched Flour Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid , Water, Two Percent Or Less Of The Following Canola Oil, Sugar, Salt, Yeast, Vinegar, L-Cysteine Dough Conditioner , Soy Lecithin Processing Aid ), Sauce (Water, Tomatoes, Salt, Sugar, Spices, Onion Powder, Garlic Powder), Cheeses (Whole Milk Mozzarella Cheese Pasteurized Milk, Cheese Cultures, Salt, Enzymes , Parmesan Cheese Pasteurized Cow’S Milk, Cheese Cultures, Salt, Enzymes , Romano Cheese Pasteurized Cow’S Milk, Cheese Cultures, Salt, Enzymes , Asiago Cheese Pasteurized Milk, Cheese Cultures, Salt, Enzymes ), Pepperoni (Pork, Beef, Salt And Less Than 2% Spices, Dextrose, Lactic Acid Starter Culture, Oleoresin Of Paprika, Sodium Ascorbate, Flavoring, Sodium Nitrite, Bha, Bht, Citric Acid), Italian Sausage (Pork, Water, Spices, Salt, Corn Syrup Solids, Paprika, Natural Flavoring, Sugar), Canadian Bacon (Pork Cured With Water, Sugar, Salt, Two Percent Or Less Of The Following Sodium Lactate, Sodium Phosphate, Flavoring, Sodium Diacetate, Sodium Nitrite), Bacon (Pork Cured With Water, Salt, Sugar, Smoke Flavoring, Sodium Phosphate, Sodium Erythorbate, Sodium Nitrite).
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