DIGIORNO Pizza vs BURGER KING
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
DIGIORNO Pizza, supreme topping, rising crust, frozen, baked is higher in more vitamins & minerals
Calories (kcal)
DIGIORNO Pizza 255
BURGER KING 283
Protein (g)
DIGIORNO Pizza 11.7
BURGER KING 10.4
Carbs (g)
DIGIORNO Pizza 27.9
BURGER KING 24.8
Fat (g)
DIGIORNO Pizza 10.7
BURGER KING 15.8
Fiber (g)
DIGIORNO Pizza 2.30
BURGER KING 0.700
Quick answers
Which has more protein?
DIGIORNO Pizza, supreme topping, rising crust, frozen, baked — 11.7g vs 10.4g per 100g.
Which has fewer calories?
DIGIORNO Pizza, supreme topping, rising crust, frozen, baked — 255 vs 283 kcal per 100g.
Which is more nutrient-dense?
DIGIORNO Pizza, supreme topping, rising crust, frozen, baked scores higher in more vitamins and minerals per 100g, though both foods can be part of a healthy diet.
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 | 255 kcal | 283 kcal | -10% |
| Macronutrients | |||
| Water | 46.8 g | 46.4 g | +1% |
| Protein | 11.7 g | 10.4 g | +13% |
| Total lipid (fat) | 10.7 g | 15.8 g | -32% |
| Carbohydrate, by difference | 27.9 g | 24.8 g | +13% |
| Fiber, total dietary | 2.30 g | 0.700 g | +229% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 3.96 g | 4.77 g | -17% |
| Fatty acids, total monounsaturated | 3.37 g | 6.67 g | -49% |
| Fatty acids, total trans | 0.143 g | — | |
| Cholesterol | 19.0 mg | 139 mg | -86% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | — | 0 mg | |
| Thiamin (Vitamin B1) | 0.153 mg | 0.243 mg | -37% |
| Riboflavin (Vitamin B2) | 0.080 mg | 0.426 mg | -81% |
| Niacin (Vitamin B3) | 1.61 mg | 2.05 mg | -22% |
| Pantothenic acid (Vitamin B5) | 0.467 mg | 0.828 mg | -44% |
| Vitamin B-6 — Pyridoxine | 0.137 mg | 0.117 mg | +17% |
| Vitamin B-12 — Cobalamin | 0.410 ug | 0.530 ug | -23% |
| Vitamin A, RAE | 35.0 ug | — | |
| Vitamin E (alpha-tocopherol) | 0.890 mg | 1.11 mg | -20% |
| Vitamin K2 — Menaquinone-4 (MK-4) | 3.00 ug | — | |
| Minerals | |||
| Calcium, Ca | 139 mg | 231 mg | -40% |
| Iron, Fe | 1.01 mg | 1.90 mg | -47% |
| Magnesium, Mg | 27.0 mg | 17.0 mg | +59% |
| Phosphorus, P | 211 mg | 249 mg | -15% |
| Potassium, K | 210 mg | 168 mg | +25% |
| Sodium, Na | 712 mg | 650 mg | +10% |
| Zinc, Zn | 1.30 mg | 1.04 mg | +25% |
| Copper, Cu | 0.118 mg | 0.074 mg | +59% |
| Manganese, Mn | 0.382 mg | 0.227 mg | +68% |
| Selenium, Se | 25.0 ug | 22.2 ug | +13% |
| Other Nutrients | |||
| Energy | 1066 kj | 1182 kj | -10% |
| Ash | 2.85 g | 2.68 g | +6% |
| Total Sugars | 4.71 g | 4.03 g | +17% |
| Sucrose | 0 g | 0 g | = |
| Glucose | 1.76 g | 0.640 g | +175% |
| Fructose | 2.15 g | 0.890 g | +142% |
| Lactose | 0 g | 1.71 g | -100% |
| Maltose | 0.600 g | 0.800 g | -25% |
| Galactose | 0.200 g | 0 g | |
| Starch | 21.1 g | 17.6 g | +20% |
| Retinol | 35.0 ug | — | |
| Vitamin A, IU | 117 IU | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | 0.120 mg | 0.060 mg | +100% |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | 1.28 mg | 4.74 mg | -73% |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | 0.250 mg | 1.83 mg | -86% |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | 0.050 mg | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | 0.040 mg | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | 0 mg | 0 mg | = |
| Vitamin K1 — Phylloquinone | 7.60 ug | 9.50 ug | -20% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | 0 ug | 8.00 ug | -100% |
| SFA 4:0 (Butyric acid) | 0.040 g | — | |
| SFA 6:0 (Caproic acid) | 0.038 g | — | |
| SFA 8:0 (Caprylic acid) | 0.028 g | 0.175 g | -84% |
| SFA 10:0 (Capric acid) | 0.080 g | 0.150 g | -47% |
| SFA 12:0 (Lauric acid) | 0.097 g | 0.097 g | = |
| SFA 14:0 (Myristic acid) | 0.380 g | 0.347 g | +10% |
| SFA 15:0 (Pentadecanoic acid) | 0.033 g | 0.038 g | -13% |
| SFA 16:0 (Palmitic acid) | 2.16 g | 2.72 g | -21% |
| SFA 17:0 (Margaric acid) | 0.035 g | 0.033 g | +6% |
| SFA 18:0 (Stearic acid) | 1.04 g | 1.15 g | -10% |
| SFA 20:0 (Arachidic acid) | 0.020 g | 0.029 g | -31% |
| SFA 22:0 (Behenic acid) | 0.010 g | 0.025 g | -60% |
| SFA 24:0 (Lignoceric acid) | 0.006 g | — | |
| MUFA 14:1 (Myristoleic acid) | 0.025 g | 0.028 g | -11% |
| MUFA 15:1 (Pentadecenoic acid) | 0 g | 0 g | = |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.178 g | 0.162 g | +10% |
| MUFA 16:1 c (Omega-7, Palmitoleic acid — cis) | 0.168 g | — | |
| MUFA 17:1 (Heptadecenoic acid) | 0.003 g | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 3.11 g | 6.44 g | -52% |
| MUFA 18:1 c (Omega-9, Oleic acid — cis) | 3.01 g | — | |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.047 g | 0.034 g | +38% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.009 g | — | |
| MUFA 22:1 c (Omega-9, Erucic acid — cis) | 0.009 g | — | |
| MUFA 24:1 c (Omega-9, Nervonic acid — cis) | 0.001 g | — | |
| Fatty acids, total polyunsaturated | 1.89 g | 2.93 g | -35% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 1.67 g | 2.60 g | -36% |
| PUFA 18:2 n-6 (Omega-6, LA — Linoleic acid) | 1.62 g | — | |
| PUFA 18:2 CLAs | 0.025 g | — | |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.148 g | 0.269 g | -45% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | 0.145 g | 0.269 g | -46% |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | 0.003 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) | 0.020 g | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | 0.014 g | 0 g | |
| PUFA 20:3 n-3 (Omega-3, Eicosatrienoic acid) | 0.004 g | — | |
| PUFA 20:4 n-6 (Omega-6, AA — Arachidonic acid) | 0.010 g | — | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.018 g | 0.060 g | -70% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0.002 g | — | |
| PUFA 22:4 (Omega-6, Adrenic acid) | 0.010 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0.006 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0.001 g | — | |
| Fatty acids, total trans-monoenoic | 0.113 g | — | |
| TFA 16:1 t | 0.010 g | — | |
| TFA 18:1 t | 0.103 g | — | |
| TFA 22:1 t | 0 g | — | |
| TFA 18:2 t not further defined | 0.030 g | — | |
| Fatty acids, total trans-polyenoic | 0.030 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, supreme 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 +229% in DIGIORNO Pizza, supreme topping, rising crust, frozen, baked Riboflavin (Vitamin B2) -81% in DIGIORNO Pizza, supreme topping, rising crust, frozen, baked Manganese, Mn +68% in DIGIORNO Pizza, supreme topping, rising crust, frozen, baked Magnesium, Mg +59% in DIGIORNO Pizza, supreme topping, rising crust, frozen, baked
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