BACON ST. LOUIS STYLE FROZEN PIZZA, BACON vs. CHEESE ST. LOUIS STYLE FROZEN PIZZA, CHEESE
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
BACON ST. LOUIS STYLE FROZEN PIZZA, BACON has the most protein of the foods compared, at 16.3 g per 100g.
| Nutrient | BACON ST. LOUIS STYLE FROZEN PIZZA,… | CHEESE ST. LOUIS STYLE FROZEN PIZZA,… |
|---|---|---|
| Protein | 16.3 G | 13.8 G |
| Total lipid (fat) | 16.3 G | 9.7 G |
| Carbohydrate, by difference | 19.4 G | 21.4 G |
| Energy | 295 KCAL | 228 KCAL |
| Total Sugars | 1.6 G | 2.1 G |
| Fiber, total dietary | 0.8 G | 1.4 G |
| Calcium, Ca | 271 MG | 345 MG |
| Iron, Fe | 1.4 MG | 1.2 MG |
| Sodium, Na | 721 MG | 517 MG |
| Cholesterol | 43 MG | 21 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 7.8 G | 4.8 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.