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

| Nutrient | Amount per 100g |
| --- | --- |
| Ash | 2.85 g |
| Calcium, Ca | 139 mg |
| Carbohydrate, by difference | 27.9 g |
| Cholesterol | 19 mg |
| Copper, Cu | 0.118 mg |
| Energy | 1070 kJ |
| Energy | 255 kcal |
| Fatty acids, total monounsaturated | 3.37 g |
| Fatty acids, total polyunsaturated | 1.89 g |
| Fatty acids, total saturated | 3.96 g |
| Fatty acids, total trans | 0.143 g |
| Fatty acids, total trans-monoenoic | 0.113 g |
| Fatty acids, total trans-polyenoic | 0.03 g |
| Fiber, total dietary | 2.3 g |
| Fructose | 2.15 g |
| Galactose | 0.2 g |
| Glucose | 1.76 g |
| Iron, Fe | 1.01 mg |
| Lactose | 0 g |
| Magnesium, Mg | 27 mg |
| Maltose | 0.6 g |
| Manganese, Mn | 0.382 mg |
| MUFA 14:1 | 0.025 g |
| MUFA 15:1 | 0 g |
| MUFA 16:1 | 0.178 g |
| MUFA 16:1 c | 0.168 g |
| MUFA 17:1 | 0.003 g |
| MUFA 18:1 | 3.11 g |
| MUFA 18:1 c | 3 g |
| MUFA 20:1 | 0.047 g |
| MUFA 22:1 | 0.009 g |
| MUFA 22:1 c | 0.009 g |
| MUFA 24:1 c | 0.001 g |
| Niacin | 1.6 mg |
| Pantothenic acid | 0.467 mg |
| Phosphorus, P | 211 mg |
| Potassium, K | 210 mg |
| Protein | 11.7 g |
| PUFA 18:2 | 1.67 g |
| PUFA 18:2 CLAs | 0.025 g |
| PUFA 18:2 n-6 c,c | 1.62 g |
| PUFA 18:3 | 0.148 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.145 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 | 0.02 g |
| PUFA 20:3 | 0.014 g |
| PUFA 20:3 n-3 | 0.004 g |
| PUFA 20:3 n-6 | 0.01 g |
| PUFA 20:4 | 0.018 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.006 g |
| PUFA 22:6 n-3 (DHA) | 0.001 g |
| Retinol | 35 µg |
| Riboflavin | 0.08 mg |
| Selenium, Se | 25 µg |
| SFA 10:0 | 0.08 g |
| SFA 12:0 | 0.097 g |
| SFA 14:0 | 0.38 g |
| SFA 15:0 | 0.033 g |
| SFA 16:0 | 2.16 g |
| SFA 17:0 | 0.035 g |
| SFA 18:0 | 1.04 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.006 g |
| SFA 4:0 | 0.04 g |
| SFA 6:0 | 0.038 g |
| SFA 8:0 | 0.028 g |
| Sodium, Na | 712 mg |
| Starch | 21.1 g |
| Sucrose | 0 g |
| Sugars, total including NLEA | 4.71 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.103 g |
| TFA 18:2 t not further defined | 0.03 g |
| TFA 22:1 t | 0 g |
| Thiamin | 0.153 mg |
| Tocopherol, beta | 0.12 mg |
| Tocopherol, delta | 0.25 mg |
| Tocopherol, gamma | 1.28 mg |
| Tocotrienol, alpha | 0.05 mg |
| Tocotrienol, beta | 0 mg |
| Tocotrienol, delta | 0 mg |
| Tocotrienol, gamma | 0.04 mg |
| Total lipid (fat) | 10.7 g |
| Vitamin A, IU | 117 IU |
| Vitamin A, RAE | 35 µg |
| Vitamin B-12 | 0.41 µg |
| Vitamin B-6 | 0.137 mg |
| Vitamin E (alpha-tocopherol) | 0.89 mg |
| Vitamin K (Dihydrophylloquinone) | 0 µg |
| Vitamin K (Menaquinone-4) | 3 µg |
| Vitamin K (phylloquinone) | 7.6 µg |
| Water | 46.8 g |
| Zinc, Zn | 1.3 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 170363, usda_sr (released 2018-04). https://bettermenu.live/tools/ingredient-search/us/foods/digiorno-supreme-pizza-with-rising-crust-frozen-baked-170363/