NATURALLY RISING CRUST PIZZA vs. NATURALLY RISING CRUST SAUSAGE & 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.
NATURALLY RISING CRUST PIZZA has the most protein of the foods compared, at 11 g per 100g.
| Nutrient | NATURALLY RISING CRUST PIZZA | NATURALLY RISING CRUST SAUSAGE &… |
|---|---|---|
| Protein | 11 G | 10.8 G |
| Total lipid (fat) | 10.3 G | 11.5 G |
| Carbohydrate, by difference | 29.4 G | 28.8 G |
| Energy | 250 KCAL | 266 KCAL |
| Total Sugars | 4.4 G | 4.3 G |
| Fiber, total dietary | 1.5 G | 1.4 G |
| Calcium, Ca | 110 MG | 108 MG |
| Iron, Fe | 2 MG | 2.6 MG |
| Potassium, K | 199 MG | 209 MG |
| Sodium, Na | 684 MG | 683 MG |
| Cholesterol | 22 MG | 25 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 4.4 G | 5 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.