FETTUCCINE ALFREDO SELF-RISING CRUST PIZZA vs. PEPPERONI 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.
PEPPERONI PIZZA has the most protein of the foods compared, at 9 g per 100g.
| Nutrient | FETTUCCINE ALFREDO SELF-RISING CRUST… | PEPPERONI PIZZA |
|---|---|---|
| Protein | 8.8 G | 9 G |
| Total lipid (fat) | 7.9 G | 9 G |
| Carbohydrate, by difference | 30.7 G | 29 G |
| Energy | 228 KCAL | 240 KCAL |
| Total Sugars | 1.8 G | 2 G |
| Fiber, total dietary | 1.8 G | 2 G |
| Calcium, Ca | 132 MG | 100 MG |
| Iron, Fe | 0.95 MG | 0.72 MG |
| Sodium, Na | 395 MG | 510 MG |
| Cholesterol | 18 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4 G | 4 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.