WHOLE FOODS MARKET, MARGHERITA PIZZA
Brand: Harry's Farmers Market, Ltd.
Nutrition Facts
Per serving (132.00 g)
Detailed Breakdown
| Fiber | 1.06 g | 4% DV |
| Sugar | 2.01 g | 4% DV |
| Saturated Fat | 4.00 g | 20% DV |
| Cholesterol | 19.80 mg | 7% DV |
| Sodium | 520.00 mg | 23% DV |
| Vitamin A | 303.00 IU | 6% DV |
| Vitamin C | 3.60 mg | 4% DV |
| Calcium | 201.00 mg | 20% DV |
| Iron | 2.71 mg | 15% DV |
* Daily Value (DV) based on 2,000 calorie diet. Source: USDA FoodData Central.
Ingredients
CRUST (WHEAT FLOUR, RBST FREE UNSALTED BUTTER, SALT, SUGAR, OLIVE OIL, YEAST), TOMATOES, MOZZARELLA CHEESE (PASTEURIZED MILK, CULTURES, ENZYMES, CALCIUM CHLORIDE), FRESH MOZZARELLA, GARLIC CLOVES, BASIL, PARSLEY, PARMESAN CHEESE (PASTEURIZED COW'S MILK, STARTERS, RENNET, ENZYMES), CANOLA OIL, OREGANO, BLACK PEPPER, SUNFLOWER OIL, SUNFLOWER LECITHIN, NATURAL FLAVOR.
Understanding WHOLE FOODS MARKET, MARGHERITA PIZZA Nutrition
Per serving of 132.00g, WHOLE FOODS MARKET, MARGHERITA PIZZA provides 310 calories with a macronutrient split of roughly 18% protein, 61% carbohydrates, and 21% fat. This makes it a carbohydrate-dominant, high-calorie food within the Other category.
Key nutritional highlights: Among the macronutrients and micronutrients tracked, WHOLE FOODS MARKET, MARGHERITA PIZZA stands out for its high protein content (14.0g) — relevant for muscle recovery and satiety; moderate sodium (520mg) — typical for processed foods; notable calcium (201mg) — bone health; iron content (2.7mg) — supports oxygen transport.
How it fits in a balanced diet: Carbohydrates dominate the calorie profile here (61%), making this useful as a fueling food before activity or as part of a meal where it pairs with a protein and fat source.
Note from Fanny Engriana (HealthSavvyGuide is engineered as a USDA FoodData aggregator, not medical practice): All numbers above are derived from official USDA FoodData Central. They reflect typical values for the food entry — actual values vary by brand, preparation, and source. For personalized nutrition guidance, consult a registered dietitian.