ITALIAN PIZZA CRUST vs. THE ORIGINAL ITALIAN PIZZA CRUST
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.
ITALIAN PIZZA CRUST has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | ITALIAN PIZZA CRUST | THE ORIGINAL ITALIAN PIZZA CRUST |
|---|---|---|
| Protein | 10 G | 8.4 G |
| Total lipid (fat) | 5 G | 4.9 G |
| Carbohydrate, by difference | 50 G | 47.9 G |
| Energy | 280 KCAL | 268 KCAL |
| Total Sugars | 2 G | 1.4 G |
| Fiber, total dietary | 2 G | 1.4 G |
| Calcium, Ca | 90 MG | 85 MG |
| Iron, Fe | 3.6 MG | 2.8 MG |
| Potassium, K | 16 MG | 14 MG |
| Sodium, Na | 580 MG | 535 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 2 G | 2.1 G |
| Sugars, added | - | 1.4 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.