THIN CRUST CHEESE PIZZA vs. THIN CRUST MARGHERITA 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.
THIN CRUST CHEESE PIZZA has the most protein of the foods compared, at 12.1 g per 100g.
| Nutrient | THIN CRUST CHEESE PIZZA | THIN CRUST MARGHERITA PIZZA |
|---|---|---|
| Protein | 12.1 G | 11.3 G |
| Total lipid (fat) | 5.7 G | 7.5 G |
| Carbohydrate, by difference | 29 G | 25.6 G |
| Energy | 218 KCAL | 211 KCAL |
| Total Sugars | 3.2 G | 3 G |
| Fiber, total dietary | 3.2 G | 2.3 G |
| Calcium, Ca | 274 MG | 211 MG |
| Iron, Fe | 1.5 MG | 1.8 MG |
| Potassium, K | 306 MG | 195 MG |
| Sodium, Na | 379 MG | 639 MG |
| Sugars, added | 0.8 G | 0.8 G |
| Cholesterol | 16 MG | 23 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.2 G | 3.8 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.