CHEESE RISING CRUST PIZZA, CHEESE vs. MARGHERITA RECIPE TOPPED WITH VINE-RIPENED ROMA… vs. ORIGINAL RISING CRUST PIZZA
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.
ORIGINAL RISING CRUST PIZZA has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | CHEESE RISING CRUST PIZZA, CHEESE | MARGHERITA RECIPE TOPPED WITH… | ORIGINAL RISING CRUST PIZZA |
|---|---|---|---|
| Protein | 9.2 G | 10.3 G | 10.5 G |
| Total lipid (fat) | 6.3 G | 9.2 G | 7.5 G |
| Carbohydrate, by difference | 31 G | 23 G | 27.1 G |
| Energy | 218 KCAL | 218 KCAL | 218 KCAL |
| Total Sugars | 3.5 G | 2.3 G | 3.8 G |
| Fiber, total dietary | 1.4 G | 1.1 G | 0.8 G |
| Calcium, Ca | 141 MG | 241 MG | 150 MG |
| Iron, Fe | 2 MG | 1.8 MG | 1.4 MG |
| Potassium, K | 99 MG | 149 MG | - |
| Sodium, Na | 366 MG | 517 MG | 504 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU | - |
| Sugars, added | 2.1 G | - | - |
| Cholesterol | 18 MG | 17 MG | 19 MG |
| Fatty acids, total trans | 0 G | 0 G | 0 G |
| Fatty acids, total saturated | 2.8 G | 3.5 G | 3.4 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.