PIZZA HUT 12" Cheese Pizza, Thick Crust

2038 calories in 1 pie

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Calories in PIZZA HUT 12
PIZZA HUT 12" Cheese Pizza, Thick Crust Suggest a better name
2038 calories in 1 pie
1 pie = 728g ≈ 1.605lb ≈ 25.68oz
2.80 calories / gram
46 Weight Watchers points
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Calorie Sources:43% carbohydrates; 40% fats; 17% proteins
Fats:91.44 g (823 calories, 13% by weight)
Carbohydrates:217.89 g (872 calories, 30% by weight)
Proteins:85.39 g (342 calories, 12% by weight)
Alcohol:~
Water:315.95 g (43% by weight)
Fat Composition:46% saturated; 29% monounsaturated; 25% polyunsaturated
Trans Fat :~
Dietary Fiber:12.38 g (2% by weight)
Cholesterol:0.15 g
Caffeine:~
Serving Sizes: 100 g
1 slice
1 pie
Manufacturer Name:Pizza Hut, Inc. « Brand name foods
Food Group:Fast Foods
USDA #:21272
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Calories in Roquefort Cheese
Vitamin A:1893 IU
Retinol:531.44 mcg
Retinol Activity Equivalent:531.44 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:1.75 mg
Vitamin B-2:1.82 mg
Vitamin B-3:28.46 mg
Vitamin B-5:2.04 mg
Vitamin B-6:728 mcg
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:4.66 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:7.72 mg
Added α-Tocopherol:~
β-Tocopherol:364 mcg
δ-Tocopherol:8.37 mg
γ-Tocopherol:25.33 mg
Vitamin K:112.84 mcg
Calcium (Ca):1.51 g
Copper (Cu):728 mcg
Fluoride (F):~
Iron (Fe):13.54 mg
Magnesium (Mg):0.15 g
Manganese (Mn):2.18 mg
Phosphorus (P):1.75 g
Potassium (K):1.22 g
Selenium (Se):141.23 mcg
Sodium (Na):4.54 g
Zinc (Zn):11.87 mg
Cholesterol:0.15 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:217.89 g
Dietary Fiber:12.38 g
Sugars Total:23.37 g
Fructose:3.06 g
Galactose:0.51 g
Glucose/Dextrose:2.98 g
Lactose:3.42 g
Maltose:13.32 g
Sucrose:~
Starch:154.48 g
Proteins Total:85.39 g
Essential amino acids
Phenylalanine:4.44 g
Leucine:7.57 g
Methionine:1.89 g
Lysine:5.02 g
Isoleucine:3.71 g
Valine:4.73 g
Threonine:2.69 g
Tryptophan:0.87 g
Histidine:2.33 g
Arginine:3.28 g
Non-essential amino acids
Alanine:2.77 g
Aspartic acid:5.46 g
Betaine:~
Cystine:1.09 g
Glutamic acid:24.17 g
Glycine:2.33 g
Hydroxyproline:~
Proline:9.10 g
Serine:4.66 g
Tyrosine:3.42 g
Fats Total:91.44 g
Saturated fatty acids:37.71 g
Monounsaturated fatty acids:23.37 g
Polyunsaturated fatty acids:20.02 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:0.58 g
Decanoic/Capric [10:0]:1.31 g
Dodecanoic/Lauric [12:0]:1.53 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:5.24 g
Pentadecanoic [15:0]:0.51 g
Hexadecanoic/Palmitic [16:0]:19 g
Heptadecanoic/Margaric [17:0]:0.29 g
Octadecanoic/Stearic [18:0]:8.74 g
Eicosanoic/Arachidic [20:0]:0.15 g
Docosanoic/Behenic [22:0]:72.80 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.36 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.87 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:72.80 mg
Octadecenoic/Oleic [18:1]:21.77 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.15 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:17.69 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.18 g
[18:3 Ω-3 c,c,c]:2.18 g
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:72.80 mg
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:17.40 g
Caffeine:~
Theobromine:~
Product Type:PIZZA
Weight Watchers Points:46 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:6 / 10
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Did you know?...Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
Related: PIZZA HUT 12" Cheese Pizza, Regular Crust
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