Sam's Choice Chicken bacon ranch sauce pizza rising crust: Calories & Nutrition Facts
Sam's Choice Chicken bacon ranch sauce pizza rising crust has 248 calories per 100 g, with 11.7 g protein, 28.3 g carbs and 9.7 g fat (2.8 g sugars). Below are the full nutrition facts with % Daily Value.
Sam's Choice Chicken bacon ranch sauce pizza rising crust is an product from Sam's Choice, barcode (GTIN) 0078742254227.
Nutrition Facts (per 100 g)
| Nutrient | Per 100 g | % DV* |
|---|---|---|
| Calories | 248 kcal | 12% |
| Protein | 11.7 g | 23% |
| Carbohydrates | 28.3 g | 10% |
| Sugars | 2.8 g | – |
| Fat | 9.7 g | 12% |
| Saturated fat | 4.1 g | 21% |
| Fiber | 0.7 g | 2% |
| Sodium | 595.6 mg | 26% |
*% Daily Value based on a 2,000 calorie diet (US FDA reference intakes). Sugars shown in grams (there is no FDA Daily Value for total sugars).
Calories by serving
| Serving | Calories |
|---|---|
| Per 100 g | 248 kcal |
| Per 1 oz (28.35 g) | 70 kcal |
| Per serving (0.167 PIZZA (145 g)) | 360 kcal |
How to track Sam's Choice Chicken bacon ranch sauce pizza rising crust
Portion sizes are easy to misjudge. Nutrola identifies food from a photo, barcode (0078742254227) or voice entry and returns calories and macros, so you can log Sam's Choice Chicken bacon ranch sauce pizza rising crust accurately instead of estimating. Nutrola is available from EUR 2.50 per month and shows no ads on any tier.
Frequently asked questions
How many calories are in Sam's Choice Chicken bacon ranch sauce pizza rising crust?
Sam's Choice Chicken bacon ranch sauce pizza rising crust has 248 calories per 100 g.
How much protein is in Sam's Choice Chicken bacon ranch sauce pizza rising crust?
Sam's Choice Chicken bacon ranch sauce pizza rising crust contains 11.7 g of protein per 100 g, which is 23% of the Daily Value.
What is the barcode for Sam's Choice Chicken bacon ranch sauce pizza rising crust?
The barcode (GTIN) for Sam's Choice Chicken bacon ranch sauce pizza rising crust is 0078742254227.
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This is educational information, not medical advice.
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