Eight Cheeses Creamy Garlic Alfredo Sauce Pizza
Processing Level:
Processing Level: 3 out of 10 - Minimally Processed
3/10
Minimally ProcessedCalories
307
Protein
13.07g
Sodium
516mg
Sugars
2.61g
Ingredients
crust (enriched wheat flour [flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, water, soybean oil, sugar, contains 2% or less of the following: palm oil, yeast, salt, leavening [sodium aluminum phosphate, sodium bicarbonate, enriched semolina flour [semolina, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid, white distilled vinegar, preservative [cultured whey, whey, soy lecithin, ascorbic acid, wheat starch, cheeses (white cheddar cheese [pasteurized milk, cheese culture, salt, fontina cheese [cow's milk, cheese culture, salt, provolone cheese [pasteurized milk, cheese culture, salt, whole milk mozzarella cheese [pasteurized milk, salt, gouda [pasteurized milk, salt, annatto, parmesan cheese [pasteurized cow's milk, salt, romano cheese [pasteurized cow's milk, salt, asiago cheese [pasteurized milk, salt, alfredo sauce (water, alfredo spice [cream powder {sunflower oil, maltodextrin, sodium caseinate, mono & diglycerides, tricalcium phosphate, modified food starch, parmesan cheese {milk, cheese culture, salt, parmesan cheese flavor {parmesan cheese (pasteurized milk, salt, maltodextrin, whey, natural flavor, yeast extract, salt, garlic powder, salt, onion powder, lactic acid, basil
Ingredient Analysis
High Processing Impact Ingredients
- •Preservative [cultured Whey
May act as a preservative
Low Processing Impact Ingredients
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Nutrition Facts
Nutrition Facts
Serving size153 g(0.333 PIZZA)
Calories
307% Daily Value*
Total Fat 18.3g23%
Saturated Fat 8.5g43%
Trans Fat 0.0g
Cholesterol 33mg11%
Sodium 516mg22%
Total Carbohydrate 24.2g9%
Dietary Fiber 0.0g0%
Total Sugars 2.6g
Protein 13.1g26%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.