School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen

Per 100 g, School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen provides 240 calories, 27 g carbohydrate, 10.4 g protein and 2 g fibre.

100 gper serving
= 240 kcal
× 100 g = 100 g
240kcal 12% RI Reference IntakeEU/UK adult daily energy reference of 2,000 kcal used on packaged-food nutrition labels (Reg. 1169/2011). Switch to the US toggle for FDA Daily Values.
68%Nutrient scoreNutrient ScoreThe share of this food's 17 rated nutrients that score well for its calories, a good source of beneficial nutrients while staying low in saturated fat, sodium and added sugars.17 available of 33 total nutrients with a Daily Value17of33
Protein10.4g17% kcal
Carbs27g45% kcal
Fat10g38% kcal
Fiber 2g
Water50.2g

Full nutrient breakdown

Reference

Proximates

Carbohydrates

Fats and Fatty Acids

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Vitamins

Minerals

School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen: calories by amount

  • 100 g240 kcal
  • 150 g360 kcal
  • 200 g480 kcal
  • 250 g600 kcal

School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen: key facts

How many calories are in School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen?
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen has 240 calories per 100 g.
How much protein is in School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen?
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen provides 10.4 g of protein per 100 g.
How many carbs are in School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen?
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen contains 27 g of carbohydrate per 100 g, including 2 g of fibre.
How much fat is in School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen?
School Lunch, pizza, TONY'S Breakfast Pizza Sausage, frozen has 10 g of fat per 100 g.

Values shown for the selected serving and per 100 g. % RI follows the UK / EU Reference Intakes (Reg. 1169/2011) for adults and children 4 + years. Reference only, not medical or dietary advice (Terms & Conditions §3).