NATURAL PIZZA vs. NATURAL PIZZA ARUGULA
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.
NATURAL PIZZA ARUGULA has the most protein of the foods compared, at 10.5 g per 100g.
| Nutrient | NATURAL PIZZA | NATURAL PIZZA ARUGULA |
|---|---|---|
| Protein | 9.8 G | 10.5 G |
| Total lipid (fat) | 8.3 G | 5.3 G |
| Carbohydrate, by difference | 27.1 G | 29.3 G |
| Energy | 301 KCAL | 218 KCAL |
| Total Sugars | 1.5 G | 2.3 G |
| Fiber, total dietary | 2.3 G | 2.3 G |
| Calcium, Ca | 2 MG | 74 MG |
| Iron, Fe | 0.75 MG | 1.5 MG |
| Potassium, K | 158 MG | 286 MG |
| Sodium, Na | 323 MG | 444 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 8 MG | 11 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 5.3 G | 3 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.