LITTLE CAESARS 14" Cheese Pizza, Thin Crust

1737 calories in 1 pie

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Calories in LITTLE CAESARS 14
LITTLE CAESARS 14" Cheese Pizza, Thin Crust Suggest a better name
1737 calories in 1 pie
1 pie = 562g ≈ 1.239lb ≈ 19.82oz
3.09 calories / gram
41 Weight Watchers points
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Calorie Sources:49% fats; 30% carbohydrates; 21% proteins
Fats:95.48 g (859 calories, 17% by weight)
Carbohydrates:128.42 g (514 calories, 23% by weight)
Proteins:91.21 g (365 calories, 16% by weight)
Water:231.60 g (41% by weight)
Fat Composition:49% saturated; 30% monounsaturated; 21% polyunsaturated
Trans Fat :~
Dietary Fiber:8.99 g (2% by weight)
Cholesterol:0.22 g
Serving Sizes: 100 g
1 slice
1 pie
0.5 pie
Manufacturer Name:Little Caesar's Pizza « Brand name foods
Food Group:Fast Foods
USDA #:21292
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Calories in Liver Cheese
Calories in Meat And Vegetable Pizza
Calories in Nonfat Cottage Cheese
Calories in Provolone Cheese
Calories in Queso Anejo
Vitamin A:3046 IU
Retinol:651.92 mcg
Retinol Activity Equivalent:691.26 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:730.60 mcg
Vitamin B-2:1.01 mg
Vitamin B-3:4.78 mg
Vitamin B-5:2.36 mg
Vitamin B-6:~
Vitamin B-9:~
Food folate:~
Dietary Folate Equivalent:~
Folic acid:~
Vitamin B-12:3.99 mcg
Added Vitamin B-12:~
Vitamin C:~
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:6.80 mg
Added α-Tocopherol:~
β-Tocopherol:337.20 mcg
δ-Tocopherol:4.89 mg
γ-Tocopherol:13.26 mg
Vitamin K:53.95 mcg
Calcium (Ca):2.37 g
Copper (Cu):449.60 mcg
Fluoride (F):~
Iron (Fe):3.60 mg
Magnesium (Mg):0.16 g
Manganese (Mn):1.18 mg
Phosphorus (P):1.67 g
Potassium (K):0.99 g
Selenium (Se):157.92 mcg
Sodium (Na):2.56 g
Zinc (Zn):11.91 mg
Cholesterol:0.22 g
Carbohydrates Total:128.42 g
Dietary Fiber:8.99 g
Sugars Total:15.51 g
Fructose:5 g
Galactose:1.40 g
Glucose/Dextrose:5 g
Lactose:0.39 g
Maltose:3.71 g
Starch:99.47 g
Proteins Total:91.21 g
Essential amino acids
Phenylalanine:5.40 g
Leucine:9.27 g
Methionine:2.59 g
Lysine:7.42 g
Isoleucine:4.44 g
Valine:5.90 g
Threonine:3.09 g
Tryptophan:0.73 g
Histidine:1.40 g
Arginine:3.88 g
Non-essential amino acids
Alanine:2.87 g
Aspartic acid:7.31 g
Cystine:2.42 g
Glutamic acid:26.86 g
Glycine:2.19 g
Proline:9.44 g
Serine:6.29 g
Tyrosine:4.55 g
Fats Total:95.48 g
Saturated fatty acids:41.14 g
Monounsaturated fatty acids:24.84 g
Polyunsaturated fatty acids:17.76 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:0.67 g
Decanoic/Capric [10:0]:1.52 g
Dodecanoic/Lauric [12:0]:1.74 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:6.01 g
Pentadecanoic [15:0]:0.56 g
Hexadecanoic/Palmitic [16:0]:20.57 g
Heptadecanoic/Margaric [17:0]:0.34 g
Octadecanoic/Stearic [18:0]:9.16 g
Eicosanoic/Arachidic [20:0]:0.17 g
Docosanoic/Behenic [22:0]:0.11 g
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.45 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:1.01 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:23.10 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.17 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:15.51 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.08 g
[18:3 Ω-3 c,c,c]:2.08 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]:0.11 g
[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:15.34 g
Product Type:LITTLE
Weight Watchers Points:41 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:9 / 10
Zone Diet Rating:5 / 10
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Did you know?...Organic standards set strict guidelines on manure use in organic farming: either it must be first composted, or it must be applied at least 90 days before harvest, which allows ample time for microbial breakdown of any pathogens.
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