PIZZA HUT 14" Cheese Pizza, Regular Crust

271 calories in 1 slice

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Calories in PIZZA HUT 14
PIZZA HUT 14" Cheese Pizza, Regular Crust Suggest a better name
271 calories in 1 slice
100g ≈ 0.220lb ≈ 3.53oz
2.71 calories / gram
6 Weight Watchers points
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Calorie Sources:47% carbohydrates; 36% fats; 17% proteins
Fats:10.87 g (98 calories, 11% by weight)
Carbohydrates:31.63 g (127 calories, 32% by weight)
Proteins:11.75 g (47 calories, 12% by weight)
Alcohol:~
Water:43.19 g (43% by weight)
Fat Composition:50% saturated; 29% monounsaturated; 20% polyunsaturated
Trans Fat :~
Dietary Fiber:1.10 g (1% by weight)
Cholesterol:26 mg
Caffeine:~
Serving Sizes: 100 g
1 slice
1 pie
Manufacturer Name:Pizza Hut, Inc. « Brand name foods
Food Group:Fast Foods
USDA #:21293
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Vitamin A:311 IU
Retinol:64 mcg
Retinol Activity Equivalent:69 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:360 mcg
Vitamin B-2:260 mcg
Vitamin B-3:3.55 mg
Vitamin B-5:330 mcg
Vitamin B-6:120 mcg
Vitamin B-9:108 mcg
Food folate:48 mcg
Dietary Folate Equivalent:149 mcg
Folic acid:60 mcg
Vitamin B-12:0.71 mcg
Added Vitamin B-12:~
Choline:~
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:570 mcg
Added α-Tocopherol:~
β-Tocopherol:40 mcg
δ-Tocopherol:360 mcg
γ-Tocopherol:1.13 mg
Vitamin K:7.70 mcg
Calcium (Ca):0.19 g
Copper (Cu):90 mcg
Fluoride (F):~
Iron (Fe):1.96 mg
Magnesium (Mg):21 mg
Manganese (Mn):310 mcg
Phosphorus (P):0.23 g
Potassium (K):0.16 g
Selenium (Se):13.30 mcg
Sodium (Na):0.63 g
Zinc (Zn):1.46 mg
Cholesterol:26 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:31.63 g
Dietary Fiber:1.10 g
Sugars Total:3.16 g
Fructose:0.88 g
Galactose:0.15 g
Glucose/Dextrose:0.51 g
Lactose:0.28 g
Maltose:1.34 g
Sucrose:~
Starch:25.07 g
Proteins Total:11.75 g
Essential amino acids
Phenylalanine:0.61 g
Leucine:1.03 g
Methionine:0.20 g
Lysine:0.66 g
Isoleucine:0.51 g
Valine:0.65 g
Threonine:0.47 g
Tryptophan:0.14 g
Histidine:0.31 g
Arginine:0.43 g
Non-essential amino acids
Alanine:0.39 g
Aspartic acid:0.95 g
Betaine:~
Cystine:0.13 g
Glutamic acid:3.34 g
Glycine:0.32 g
Hydroxyproline:~
Proline:1.24 g
Serine:0.65 g
Tyrosine:0.40 g
Fats Total:10.87 g
Saturated fatty acids:4.42 g
Monounsaturated fatty acids:2.57 g
Polyunsaturated fatty acids:1.79 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:60 mg
Decanoic/Capric [10:0]:0.15 g
Dodecanoic/Lauric [12:0]:0.18 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.66 g
Pentadecanoic [15:0]:60 mg
Hexadecanoic/Palmitic [16:0]:2.25 g
Heptadecanoic/Margaric [17:0]:40 mg
Octadecanoic/Stearic [18:0]:0.96 g
Eicosanoic/Arachidic [20:0]:20 mg
Docosanoic/Behenic [22:0]:10 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:50 mg
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.13 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:20 mg
Octadecenoic/Oleic [18:1]:2.35 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:20 mg
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:1.54 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.19 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:40 mg
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:10 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:2.56 g
Caffeine:~
Theobromine:~
Product Type:PIZZA
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:7 / 10
Zone Diet Rating:7 / 10
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Did you know?...Popcorn pops because water is stored in a small circle of soft starch in each kernel. As the kernel is heated, the water heats, the droplet of moister turns to steam and the steam builds up pressure until the kernel finally explodes to many times its original volume.
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