DiGiorno Pepperoni Pizza, Rising Crust, Frozen Baked — USDA FoodData Central nutrition facts (per 100g)

| Nutrient | Amount per 100g |
| --- | --- |
| Ash | 2.97 g |
| Calcium, Ca | 157 mg |
| Carbohydrate, by difference | 31.2 g |
| Cholesterol | 18 mg |
| Copper, Cu | 0.12 mg |
| Energy | 1110 kJ |
| Energy | 265 kcal |
| Fatty acids, total monounsaturated | 2.77 g |
| Fatty acids, total polyunsaturated | 1.78 g |
| Fatty acids, total saturated | 3.76 g |
| Fatty acids, total trans | 0.158 g |
| Fatty acids, total trans-monoenoic | 0.124 g |
| Fatty acids, total trans-polyenoic | 0.034 g |
| Fiber, total dietary | 2.3 g |
| Fructose | 2.32 g |
| Galactose | 0.2 g |
| Glucose | 1.97 g |
| Iron, Fe | 0.95 mg |
| Lactose | 0 g |
| Magnesium, Mg | 27 mg |
| Maltose | 0.6 g |
| Manganese, Mn | 0.392 mg |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0 g |
| MUFA 16:1 | 0.156 g |
| MUFA 16:1 c | 0.146 g |
| MUFA 17:1 | 0 g |
| MUFA 18:1 | 2.54 g |
| MUFA 18:1 c | 2.42 g |
| MUFA 20:1 | 0.036 g |
| MUFA 22:1 | 0.01 g |
| MUFA 22:1 c | 0.01 g |
| MUFA 24:1 c | 0.002 g |
| Niacin | 1.56 mg |
| Pantothenic acid | 0.45 mg |
| Phosphorus, P | 225 mg |
| Potassium, K | 212 mg |
| Protein | 12.5 g |
| PUFA 18:2 | 1.58 g |
| PUFA 18:2 CLAs | 0.026 g |
| PUFA 18:2 n-6 c,c | 1.52 g |
| PUFA 18:3 | 0.149 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.146 g |
| PUFA 18:3 n-6 c,c,c | 0.003 g |
| PUFA 18:4 | 0.001 g |
| PUFA 2:5 n-3 (EPA) | 0.002 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.011 g |
| PUFA 20:3 n-3 | 0.003 g |
| PUFA 20:3 n-6 | 0.009 g |
| PUFA 20:4 | 0.01 g |
| PUFA 22:4 | 0.009 g |
| PUFA 22:5 n-3 (DPA) | 0.005 g |
| PUFA 22:6 n-3 (DHA) | 0.001 g |
| Retinol | 41 µg |
| Riboflavin | 0.083 mg |
| Selenium, Se | 26.8 µg |
| SFA 10:0 | 0.084 g |
| SFA 12:0 | 0.106 g |
| SFA 14:0 | 0.412 g |
| SFA 15:0 | 0.04 g |
| SFA 16:0 | 2 g |
| SFA 17:0 | 0.032 g |
| SFA 18:0 | 0.946 g |
| SFA 20:0 | 0.012 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.006 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| Sodium, Na | 743 mg |
| Starch | 24.2 g |
| Sucrose | 0 g |
| Sugars, total including NLEA | 5.1 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.114 g |
| TFA 18:2 t not further defined | 0.034 g |
| TFA 22:1 t | 0 g |
| Thiamin | 0.132 mg |
| Tocopherol, beta | 0.1 mg |
| Tocopherol, delta | 0.25 mg |
| Tocopherol, gamma | 1.31 mg |
| Tocotrienol, alpha | 0.03 mg |
| Tocotrienol, beta | 0 mg |
| Tocotrienol, delta | 0 mg |
| Tocotrienol, gamma | 0.01 mg |
| Total lipid (fat) | 10.1 g |
| Vitamin A, IU | 137 IU |
| Vitamin A, RAE | 41 µg |
| Vitamin B-12 | 0.42 µg |
| Vitamin B-6 | 0.136 mg |
| Vitamin C, total ascorbic acid | 1.3 mg |
| Vitamin E (alpha-tocopherol) | 0.88 mg |
| Vitamin K (Dihydrophylloquinone) | 0 µg |
| Vitamin K (Menaquinone-4) | 2.7 µg |
| Vitamin K (phylloquinone) | 7.6 µg |
| Water | 43.3 g |
| Zinc, Zn | 1.45 mg |

Values are raw as published by USDA at the 100g basis — not rounded per 21 CFR 101.9(c) label-declaration rules, and 100g is USDA's publication basis, not a serving size any US nutrition label declares against.

Source: USDA FoodData Central, FDC ID 170760, usda_sr (released 2018-04). https://bettermenu.live/tools/ingredient-search/us/foods/digiorno-pepperoni-pizza-rising-crust-frozen-baked-170760/