Personal Grilled Cheese Pizza
Personal Grilled Cheese Pizza by Sam's Choice provides 281 kcal per 100 g, with 1.9 g of sugars and 12.9 g of protein. That is 38% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Pizzas category. Contains: gluten, milk, soybeans.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 pizza (210 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 281 kcal | 590 kcal | 250 +13% | |
| Total fat | 15.2 g | 32 g | 41% | 10.4 +47% |
| Saturated fat | 8.6 g | 18 g | 90% | 4.5 +90% |
| Carbohydrates | 23.3 g | 49 g | 18% | 27.9 −16% |
| Total sugars | 1.9 g | 4 g | 3.1 −38% | |
| Dietary fiber | 0.5 g | 1.1 g | 4% | 1.7 −70% |
| Protein | 12.9 g | 27 g | 54% | 10.9 +18% |
| Salt | 1.5 g | 3.1 g | 1.4 +5% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 7486 Pizzas products on Foodmetria.
Serving size from the US product label in USDA FoodData Central, label data from October 2021. Other values: Open Food Facts.
Compared with other pizzas
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Crust (bleached flour [wheat flour, malted barley flour], water, shortening flakes [palm oil, soy lecithin, natural butter flavor], sugar, yeast, sweet dairy whey, salt, soybean oil, distilled monoglycerides [monoglycerides, ascorbic acid and citric acid (preservatives)], dough conditioner [soy flour, dextrose, calcium sulfate, sodium stearoyl, lactylate, wheat flour, tricalcium phosphate, fungal enzymes, ascorbic acid], dough conditioner [whey, ammonium sulfate, l-cysteine], enrichment [wheat starch, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, silicon dioxide (flow aid}]), cheddar cheese sauce (water, cheddar cheese [cultured milk, salt, enzymes, annatto color], soybean oil, cornstarch-modified, nonfat dry milk, contains 2% or less of whey, sodium phosphate, salt, lactic acid, yeast extract, monoglycerides, annatto color, natural smoke flavor), cheddar cheese (pasteurized milk, cheese culture, salt, enzymes, annatto [color]), whole milk mozzarella cheese (pasteurized milk, cheese culture, salt, enzymes, provolone cheese (pasteurized milk, cheese culture, salt, enzymes), contains 2% or less of: asiago cheese (pasteurized milk, cheese cultures, salt, enzymes], powdered cellulose (anti-caking agent]), parmesan cheese ([pasteurized part-skim milk, cheese culture & salt, enzymes], powdered cellulose [anti-caking agent]), romano cheese ([pasteurized part-skim cow's milk, cheese culture, salt, enzymes], powdered cellulose [anti-caking agent]).
- Allergens
- GlutenMilkSoybeans
Additives 10
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Serving size
- 1 pizza (210 g)
- Sold in
- United States
- Barcode
- 0078742109046
Prices reported by shoppers
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Frequently asked questions
How many calories are in Personal Grilled Cheese Pizza?
Personal Grilled Cheese Pizza contains 281 kcal per 100 g and about 590 kcal per serving (1 pizza (210 g)).
How much sugar is in Personal Grilled Cheese Pizza?
Personal Grilled Cheese Pizza has 1.9 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Personal Grilled Cheese Pizza healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Personal Grilled Cheese Pizza vegan?
Based on its ingredient list, it is not vegan.
What allergens does Personal Grilled Cheese Pizza contain?
According to the label data it contains: Gluten, Milk, Soybeans. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated April 22, 2020. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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