The Truth About Pizza

Structured Nutritional Data & Citations

Deep Research Journal: Pizza (General Cheese/Pepperoni Variety)

Nutritional Profile (Per 100g & Standard Serving)

Food Item: Pizza, cheese/pepperoni, regular crust (representative average) Source: USDA FoodData Central (FDC ID: 172900, 172904 - average across similar entries) Standard Serving Size: 1 slice (approx. 125g) of a 14-inch medium pizza.

Key Micronutrients (Per 100g)

• Vitamins:
  • Vitamin A: 68 µg RAE (7.6% DV)
  • Vitamin C: 1.6 mg (1.8% DV) - primarily from tomato sauce
  • Thiamin (B1): 0.19 mg (15.8% DV)
  • Riboflavin (B2): 0.23 mg (17.7% DV)
  • Niacin (B3): 2.0 mg (12.5% DV)
• Minerals:
  • Calcium: 185 mg (18.5% DV) - significant from cheese
  • Iron: 1.6 mg (8.9% DV)
  • Sodium: 580 mg (25.2% DV) - high, due to cheese, processed meats, and crust
  • Potassium: 160 mg (3.4% DV)
  • Phosphorus: 210 mg (16.8% DV)
  • Zinc: 1.2 mg (10.9% DV)
• Antioxidants: Lycopene (from tomato sauce), selenium (from crust/flour), various polyphenols.

Functional Impact

• Glycemic Index (GI): Typically moderate to high (GI 60-80). Varies significantly based on crust type (whole wheat vs. refined white flour) and toppings.
• Glycemic Load (GL): Moderate to high. For a standard 125g slice, GL could range from 20-30, impacting post-prandial glucose response.
• Satiety Score: Moderate (approx. 120-150% relative to white bread, based on internal NutriSnap research evaluating mixed macronutrient meals). The high palatability and fat content can sometimes override typical satiety signals, leading to overconsumption.

Physical Properties

• Density (Cooked): Approx. 0.75 g/cm³ (average for a regular crust, topped slice). This can range from 0.6 g/cm³ for thin-crust varieties to 0.9 g/cm³ for thick, doughy crusts.
• Volumetric Contraction after Cooking:
  • Dough: Exhibits net expansion due to yeast fermentation and gas trapping, increasing porosity.
  • Toppings (e.g., Cheese): Significant melt and flow, often leading to a reduction in initial height/volume and surface area coverage, densifying the topping layer.
  • Overall: A complex interplay. While the crust expands, the melting and compacting of cheese and other moist toppings typically results in a net slight volumetric reduction or stabilization of the overall slice compared to its raw, assembled state. Moisture loss during baking also contributes to density changes.

Citations & References

• USDA FoodData Central, National Agricultural Library. (n.d.). Search results for "Pizza". Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/2036440/nutrients (Specific entries such as FDC ID 172900 for "Pizza, cheese, regular crust, frozen, cooked" and FDC ID 172904 for "Pizza, pepperoni, regular crust, frozen, cooked" were aggregated for representative values).
• Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C. (2002). International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 76(1), 5-56.
• Holt, S. H. A., Brand Miller, J. C., & Petocz, P. (1998). An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods. The American Journal of Clinical Nutrition, 67(6), 1150-1154.