PIZZA HUT 14" Super Supreme Pizza, Regular Crust

3256 calories in 1 pie

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Calories in PIZZA HUT 14
PIZZA HUT 14" Super Supreme Pizza, Regular Crust Suggest a better name
3256 calories in 1 pie
1 pie = 1,313g ≈ 2.895lb ≈ 46.31oz
2.48 calories / gram
71 Weight Watchers points
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Calorie Sources:42% carbohydrates; 40% fats; 18% proteins
Fats:143.77 g (1294 calories, 11% by weight)
Carbohydrates:341.51 g (1366 calories, 26% by weight)
Proteins:148.89 g (596 calories, 11% by weight)
Water:645.34 g (49% by weight)
Fat Composition:43% saturated; 38% monounsaturated; 19% polyunsaturated
Trans Fat :~
Dietary Fiber:30.20 g (2% by weight)
Cholesterol:0.37 g
Serving Sizes: 100 g
1 slice
1 pie
Manufacturer Name:Pizza Hut, Inc. « Brand name foods
Food Group:Fast Foods
USDA #:21298
Related Foods: Calories in Cheese Pizza
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Vitamin A:2048 IU
Retinol:380.77 mcg
Retinol Activity Equivalent:420.16 mcg
Lutein + Zeaxanthin:~
Vitamin B-1:4.73 mg
Vitamin B-2:3.81 mg
Vitamin B-3:31.25 mg
Vitamin B-5:5.51 mg
Vitamin B-6:1.18 mg
Vitamin B-9:774.67 mcg
Food folate:315.12 mcg
Dietary Folate Equivalent:1.09 mg
Folic acid:459.55 mcg
Vitamin B-12:11.03 mcg
Added Vitamin B-12:~
Vitamin C:7.88 mg
Vitamin D:~
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:8.67 mg
Added α-Tocopherol:~
β-Tocopherol:525.20 mcg
δ-Tocopherol:3.81 mg
γ-Tocopherol:11.82 mg
Vitamin K:106.35 mcg
Calcium (Ca):1.37 g
Copper (Cu):1.84 mg
Fluoride (F):~
Iron (Fe):20.09 mg
Magnesium (Mg):0.30 g
Manganese (Mn):3.68 mg
Phosphorus (P):2.40 g
Potassium (K):2.73 g
Selenium (Se):190.38 mcg
Sodium (Na):8.64 g
Zinc (Zn):15.10 mg
Cholesterol:0.37 g
Carbohydrates Total:341.51 g
Dietary Fiber:30.20 g
Sugars Total:39.92 g
Fructose:13.52 g
Galactose:1.18 g
Glucose/Dextrose:8.80 g
Lactose:1.84 g
Maltose:14.71 g
Starch:266.80 g
Proteins Total:148.89 g
Essential amino acids
Phenylalanine:7.48 g
Leucine:12.74 g
Methionine:2.63 g
Lysine:9.32 g
Isoleucine:6.83 g
Valine:8.14 g
Threonine:6.57 g
Tryptophan:1.71 g
Histidine:4.33 g
Arginine:6.96 g
Non-essential amino acids
Alanine:6.30 g
Aspartic acid:13.66 g
Cystine:1.71 g
Glutamic acid:38.34 g
Glycine:5.65 g
Proline:13.39 g
Serine:7.62 g
Tyrosine:4.99 g
Fats Total:143.77 g
Saturated fatty acids:55.28 g
Monounsaturated fatty acids:49.89 g
Polyunsaturated fatty acids:24.55 g
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:0.39 g
Decanoic/Capric [10:0]:1.05 g
Dodecanoic/Lauric [12:0]:1.31 g
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:5.65 g
Pentadecanoic [15:0]:0.53 g
Hexadecanoic/Palmitic [16:0]:30.99 g
Heptadecanoic/Margaric [17:0]:0.66 g
Octadecanoic/Stearic [18:0]:14.18 g
Eicosanoic/Arachidic [20:0]:0.26 g
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:0.39 g
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:2.76 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:0.39 g
Octadecenoic/Oleic [18:1]:45.69 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.53 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:21.27 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2.10 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:0.39 g
Eicosadienoic [20:2 Ω-6 c,c]:0.26 g
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.26 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:33.22 g
Product Type:PIZZA
Weight Watchers Points:71 point(s)
Atkins Diet (Induction) Rating:4 / 10
Atkins Diet (Maintanence) Rating:8 / 10
Zone Diet Rating:7 / 10
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Did you know?...In 2004, an estimated 44.5 million, or 20.9 percent of, adults were current smokers. The annual prevalence of smoking has declined 40 percent between 1965 and 1990, but has been unchanged virtually thereafter.
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