100g of Pizza Stuffed Crust TexMex contains 241 calories (kcal), 9.8g protein, 27g carbs and 10g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatSome saturated fat 4.1 g
01.5510
SaltSome salt 1.1 g
00.31.53
EnergyModerate calorie density 241 kcal
0150400800
Positive
per 100 gProteinSource of protein 9.8 g
07.212.124.1
SugarLow sugar 2.9 g
0522.545
Calculate by serving size
Quantity
Serving
241
kcal
9.8
protein
27.0
carbs
10.0
fat
Nutrition Facts per 100g
Protein 17%
Carbs 45%
Fat 38%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 241 kcal | |
| Fat | 10g | moderate |
| Saturated | 4.1g | moderate |
| Carbs | 27g | |
| Sugars | 2.9g | low |
| Fibre | ? | |
| Protein | 9.8g | |
| Salt | 1.1g | moderate |
Common Questions
How many calories are in Pizza Stuffed Crust TexMex?
Pizza Stuffed Crust TexMex contains 241 kcal per 100g.
Is Pizza Stuffed Crust TexMex ultra-processed?
Pizza Stuffed Crust TexMex is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
Weizenmehl, Schweinefleischerzeugnis (21,1 %) (Schweinefleisch, Wasser, Speck, Speisesalz, Stabilisator Triphosphate, Dextrose, Säuerungsmittel Citronensäure, Antioxidationsmittel (Ascorbinsäure, Extrakt aus Rosmarin), Gewürze, Gewürzextrakte, Konservierungsstoff Natriumnitrit, Rauch), Wasser, Tomatensauce (11,9 %) (Wasser, Tomatenmark, Zucker, modifizierte Stärke, Speisesalz, Oregano, Knoblauch, Chillipulver, Pfeffer, Basilikum, Majoran), Mozzarella (8,2 %), gekochtes Rinderhackfleischerzeugnis (4,4 %) (Rindfleisch, Chillipulver, Aroma), Paprika (4,2 %), Rapsöl, Zucker, Backmittel (Backtriebmittel (Diphosphate, Natriumcarbonate), Weizenmehl, Weizengluten, Stabilisator Guarkernmehl, Mehlbehandlungsmittel Ascorbinsäure, Emulgator Mono - und Diacetylweinsäureester von Mono - und Diglyceriden von Speisefettsäuren), Hefe, Speisesalz. Kann Spuren enthalten von Senf.
Allergens
Gluten, Milk
As declared on the label — always check the packaging.
Category
Other Servings
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