NUTRIENT PROFILE OF PIZZA
 

Protein:
On an as-served basis, the protein content of pizza often exceeds the 10% level. For five brands
of pizza served protein content to range from 10.2 to 14.3%. Becausecheese is an important ingredient in, pizza, and becausemany types use meat-based toppings, the nutritional quality of protein in pizza is also high.

Fat:
Contrary to popular belief, the fat content of most pizza
products is modest, rarely exceeding the 10% level and thus 30% of the total calories. Because oil and oil-based
shortenings are routinely used in the crust, pizza
products remain a good source of polyunsaturated fat. The
content of cholesterol in pizza is also quite modest.

Carbohydrates:
Pizza products are low in simple sugars, but they are
quite high in complex carbohydrates, primarily starches.
The carbohydrate content usually exceeds the 30% level. Pizza products tend to be below in fiber unless a
high-extraction flour is used in the crust and if vegetable
toppings are used judiciously.

Micronutrients:
Since cheese is an important component of pizza, pizzas
tend to be a good source of calcium. They are also a significant source of iron, phosphorus, potassium,
magnesium, zinc, manganese, and copper. On the other hand, the high sodium content of pizza, because of the possible involvement of sodium in hypertension (high blood pressure) , has-come under scrutiny.

Caloric Content:
The caloric content of pizza served in school lunches  range from 182 to 215 calories/ 1OOg.