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Home » Nutritional Information

  PIZZA, CHICKEN & VEGETABLE TOPPING, TOMATO SAUCE, THIN BASE, CHAI... NUTRITIONAL INFORMATION

Here is the specific information requested. Use this information to assist you in selecting your daily intake of fat, carbohydrates, protein, vitamins and minerals in order to obtain a balanced diet to promote health, vitality and strength.

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PIZZA, CHICKEN & VEGETABLE TOPPING, TOMATO SAUCE, THIN BASE, CHAIN STYLE

 
DOMINO'S THIN N CRISPY CHICKEN MONACO SLICE (79 G)
Commercially produced pizza dough typically topped with tomato-based sauce, chicken pieces, ham/bacon, onion, mushroom and cheese. Includes fast food styles with a thin base.
 
 
 
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OVERVIEW
Energy (kJ):
1,017.0 kJ
Energy (cal):
243.1 cal
Protein:
14.5 g
Fat:
8.8 g
-Saturated Fat:
3.7 g
-Mono-Unsaturated Fat:
2.8 g
-Poly-Unsaturated Fat:
1.4 g
-Omega 3 Fat:
1.0 mg
Carbohydrate:
24.8 g
-Complex Carbs:
23.2 g
-Sugar:
1.6 g
Fibre:
2.6 g
Water Content:
46.8 mL
Alcohol:
0.0 g
Cholesterol:
18.0 mg
Caffeine:
0.0 mg
 
 
OTHER INFORMATION
  Ingredients:
-
  Directions:
-
GLYCEMIC
Glycemic Index:
-
Glycemic Load:
-
 
 
VITAMINS & MINERALS
Sodium:
534.0 mg
Potassium:
197.0 mg
Calcium:
137.0 mg
Phosphorus:
183.0 mg
Magnesium:
27.0 mg
Iron:
1.1 mg
Zinc:
1.5 mg
Aluminium:
- ug
Antimony:
- ug
Arsenic:
- ug
Cadnium:
- ug
Chromium:
- ug
Cobalt:
- ug
Copper:
- mg
Fluoride:
- ug
Iodine:
9.7 ug
Lead:
- ug
Manganese:
- mg
Mercury:
- ug
Molybdenum:
- ug
Nickel:
- ug
Selenium:
- ug
Sulphur:
- mg
Tin:
- ug
Retinol Eq.:
39.0 ug
Retinol:
31.0 ug
Beta-Carotene Eq.:
51.0 ug
Thiamin (B1):
0.1 mg
Riboflavin (B2):
0.1 mg
Niacin (B3) Eq.:
4.2 mg
Niacin (B3):
40.0 mg
Folate:
40.0 mg
Vitamin C:
1.0 mg
Vitamin B5:
- mg
Vitamin B6:
- mg
Vitamin B7:
- ug
Vitamin B12:
- ug
Vitamin D:
0.2 ug
Vitamin E:
0.2 mg
 
 

IN-DEPTH ANALYSIS

 
 
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The in-depth analysis includes:

  • Amino acids
  • Fatty acids
  • Carbohydrate breakdown
  • Organic acids
 
Copyright of the Commonwealth of Australia, Food Standards Australia New Zealand and Adjunct Professor H. Greenfield and others at the University of New South Wales. Certain material used in this product has been reproduced with the permission of the Commonwealth of Australia, Food Standards Australia New Zealand, Associate Professor H. Greenfield and others at the University of New South Wales and other researchers.

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