DIGIORNO Pizza vs BURGER KING
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Calories (kcal)
DIGIORNO Pizza 256
BURGER KING 283
Protein (g)
DIGIORNO Pizza 12.8
BURGER KING 10.4
Carbs (g)
DIGIORNO Pizza 31.8
BURGER KING 24.8
Fat (g)
DIGIORNO Pizza 8.60
BURGER KING 15.8
Fiber (g)
DIGIORNO Pizza 2.40
BURGER KING 0.700
Quick answers
Which has more protein?
DIGIORNO Pizza, cheese topping, rising crust, frozen, baked — 12.8g vs 10.4g per 100g.
Which has fewer calories?
DIGIORNO Pizza, cheese topping, rising crust, frozen, baked — 256 vs 283 kcal per 100g.
Full Nutrition Comparison
All values per 100g edible portion. Green = Food A higher · Blue = Food B higher
| Nutrient | DIGIORNO Pizza | BURGER KING | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 256 kcal | 283 kcal | -10% |
| Macronutrients | |||
| Water | 44.0 g | 46.4 g | -5% |
| Protein | 12.8 g | 10.4 g | +24% |
| Total lipid (fat) | 8.60 g | 15.8 g | -46% |
| Carbohydrate, by difference | 31.8 g | 24.8 g | +28% |
| Fiber, total dietary | 2.40 g | 0.700 g | +243% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.51 g | 4.77 g | -26% |
| Fatty acids, total monounsaturated | 1.85 g | 6.67 g | -72% |
| Fatty acids, total trans | 0.172 g | — | |
| Cholesterol | 15.0 mg | 139 mg | -89% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 1.50 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.094 mg | 0.243 mg | -61% |
| Riboflavin (Vitamin B2) | 0.096 mg | 0.426 mg | -77% |
| Niacin (Vitamin B3) | 1.27 mg | 2.05 mg | -38% |
| Pantothenic acid (Vitamin B5) | 0.420 mg | 0.828 mg | -49% |
| Vitamin B-6 — Pyridoxine | 0.112 mg | 0.117 mg | -4% |
| Vitamin B-12 — Cobalamin | 0.330 ug | 0.530 ug | -38% |
| Vitamin A, RAE | 46.0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.890 mg | 1.11 mg | -20% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 1.40 ug | — | |
| Minerals | |||
| Calcium, Ca | 192 mg | 231 mg | -17% |
| Iron, Fe | 0.770 mg | 1.90 mg | -59% |
| Magnesium, Mg | 27.0 mg | 17.0 mg | +59% |
| Phosphorus, P | 241 mg | 249 mg | -3% |
| Potassium, K | 196 mg | 168 mg | +17% |
| Sodium, Na | 696 mg | 650 mg | +7% |
| Zinc, Zn | 1.56 mg | 1.04 mg | +50% |
| Copper, Cu | 0.114 mg | 0.074 mg | +54% |
| Manganese, Mn | 0.366 mg | 0.227 mg | +61% |
| Selenium, Se | 26.6 ug | 22.2 ug | +20% |
| Other Nutrients | |||
| Energy | 1070 kj | 1182 kj | -9% |
| Ash | 2.87 g | 2.68 g | +7% |
| Total Sugars | 5.00 g | 4.03 g | +24% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 1.70 g | 0.640 g | +166% |
| Fructose | 2.36 g | 0.890 g | +165% |
| Lactose | 0 g | 1.71 g | -100% |
| Maltose | 0.700 g | 0.800 g | -13% |
| Galactose | 0.200 g | 0 g | |
| Starch | 24.7 g | 17.6 g | +41% |
| Retinol | 46.0 ug | — | |
| Vitamin A, IU | 154 IU | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.110 mg | 0.060 mg | +83% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 1.43 mg | 4.74 mg | -70% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.260 mg | 1.83 mg | -86% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.020 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.010 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 6.90 ug | 9.50 ug | -27% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 8.00 ug | -100% |
| SFA 4:0 (Butyric acid) | 0.058 g | — | |
| SFA 6:0 (Caproic acid) | 0.060 g | — | |
| SFA 8:0 (Caprylic acid) | 0.040 g | 0.175 g | -77% |
| SFA 10:0 (Capric acid) | 0.110 g | 0.150 g | -27% |
| SFA 12:0 (Lauric acid) | 0.138 g | 0.097 g | +42% |
| SFA 14:0 (Myristic acid) | 0.486 g | 0.347 g | +40% |
| SFA 15:0 (Pentadecanoic acid) | 0.050 g | 0.038 g | +32% |
| SFA 16:0 (Palmitic acid) | 1.69 g | 2.72 g | -38% |
| SFA 17:0 (Margaric acid) | 0.030 g | 0.033 g | -9% |
| SFA 18:0 (Stearic acid) | 0.826 g | 1.15 g | -28% |
| SFA 20:0 (Arachidic acid) | 0.010 g | 0.029 g | -66% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.025 g | -60% |
| SFA 24:0 (Lignoceric acid) | 0.007 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.032 g | 0.028 g | +14% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.088 g | 0.162 g | -46% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.078 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0 g | 0 g | = |
| MUFA 18:1 (Omega-9, Oleic acid family) | 1.72 g | 6.44 g | -73% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 1.59 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.014 g | 0.034 g | -59% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.001 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.001 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.003 g | — | |
| Fatty acids, total polyunsaturated | 1.46 g | 2.93 g | -50% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.29 g | 2.60 g | -50% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.22 g | — | |
| PUFA 18:2 CLAs | 0.028 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.136 g | 0.269 g | -49% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.134 g | 0.269 g | -50% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.002 g | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.001 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | 0.003 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.008 g | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.001 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.007 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.008 g | 0.060 g | -87% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.007 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.004 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 g | — | |
| Fatty acids, total trans-monoenoic | 0.132 g | — | |
| TFA 16:1 t | 0.010 g | — | |
| TFA 18:1 t | 0.122 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.040 g | — | |
| Fatty acids, total trans-polyenoic | 0.040 g | — | |
| Tryptophan (EAA) | — | 0.100 g | |
| Threonine (EAA) | — | 0.360 g | |
| Isoleucine (EAA, BCAA) | — | 0.486 g | |
| Leucine (EAA, BCAA) | — | 0.865 g | |
| Lysine (EAA) | — | 0.548 g | |
| Methionine (EAA) | — | 0.231 g | |
| Cystine (conditionally essential) | — | 0.197 g | |
| Phenylalanine (EAA) | — | 0.528 g | |
| Tyrosine (conditionally essential) | — | 0.394 g | |
| Valine (EAA, BCAA) | — | 0.606 g | |
| Arginine (conditionally essential) | — | 0.484 g | |
| Histidine (EAA) | — | 0.263 g | |
| Alanine | — | 0.451 g | |
| Aspartic acid | — | 0.771 g | |
| Glutamic acid | — | 2.57 g | |
| Glycine (conditionally essential) | — | 0.336 g | |
| Proline (conditionally essential) | — | 0.883 g | |
| Serine | — | 0.648 g | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
DIGIORNO Pizza, cheese topping, rising crust, frozen, baked nutrition facts BURGER KING, CROISSAN'WICH with Egg and Cheese nutrition facts Compare other foods →
Dig deeper — biggest differences
Fiber, total dietary +243% in DIGIORNO Pizza, cheese topping, rising crust, frozen, baked Riboflavin (Vitamin B2) -77% in DIGIORNO Pizza, cheese topping, rising crust, frozen, baked Thiamin (Vitamin B1) -61% in DIGIORNO Pizza, cheese topping, rising crust, frozen, baked Manganese, Mn +61% in DIGIORNO Pizza, cheese topping, rising crust, frozen, baked
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