Pizza vs BURGER KING
Nutrition comparison per 100g · USDA SR Legacy & USDA SR Legacy
Pizza, meat and vegetable topping, regular crust, frozen, cooked is higher in more vitamins & minerals
Calories (kcal)
Pizza 276
BURGER KING 283
Protein (g)
Pizza 11.3
BURGER KING 10.4
Carbs (g)
Pizza 25.1
BURGER KING 24.8
Fat (g)
Pizza 14.4
BURGER KING 15.8
Fiber (g)
Pizza 2.20
BURGER KING 0.700
Quick answers
Which has more protein?
Pizza, meat and vegetable topping, regular crust, frozen, cooked — 11.3g vs 10.4g per 100g.
Which has fewer calories?
Pizza, meat and vegetable topping, regular crust, frozen, cooked — 276 vs 283 kcal per 100g.
Which is more nutrient-dense?
Pizza, meat and vegetable topping, regular crust, frozen, cooked 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 | Pizza | BURGER KING | Diff |
|---|---|---|---|
| Energy | |||
| Energy | 276 kcal | 283 kcal | -2% |
| Macronutrients | |||
| Water | 46.7 g | 46.4 g | +1% |
| Protein | 11.3 g | 10.4 g | +9% |
| Total lipid (fat) | 14.4 g | 15.8 g | -9% |
| Carbohydrate, by difference | 25.1 g | 24.8 g | +1% |
| Fiber, total dietary | 2.20 g | 0.700 g | +214% |
| Fats & Fatty Acids | |||
| Fatty acids, total saturated | 5.08 g | 4.77 g | +7% |
| Fatty acids, total monounsaturated | 5.89 g | 6.67 g | -12% |
| Cholesterol | 16.0 mg | 139 mg | -88% |
| Vitamins | |||
| Vitamin C, total ascorbic acid | 3.40 mg | 0 mg | |
| Thiamin (Vitamin B1) | 0.216 mg | 0.243 mg | -11% |
| Riboflavin (Vitamin B2) | 0.233 mg | 0.426 mg | -45% |
| Niacin (Vitamin B3) | 2.38 mg | 2.05 mg | +16% |
| Pantothenic acid (Vitamin B5) | 0.332 mg | 0.828 mg | -60% |
| Vitamin B-6 — Pyridoxine | 0.149 mg | 0.117 mg | +27% |
| Biotin (Vitamin B7) | 34.0 ug | — | |
| Folate, total (Vitamin B9) | 34.0 ug | — | |
| Choline, total | 24.5 mg | — | |
| Vitamin B-12 — Cobalamin | 0.620 ug | 0.530 ug | +17% |
| Vitamin A, RAE | 65.0 ug | — | |
| Carotene, beta | 88.0 ug | — | |
| Carotene, alpha | 0 ug | — | |
| Vitamin E (alpha-tocopherol) | 1.13 mg | 1.11 mg | +2% |
| Vitamin D (D2 + D3) | 0 ug | — | |
| Minerals | |||
| Calcium, Ca | 152 mg | 231 mg | -34% |
| Iron, Fe | 1.36 mg | 1.90 mg | -28% |
| Magnesium, Mg | 25.0 mg | 17.0 mg | +47% |
| Phosphorus, P | 181 mg | 249 mg | -27% |
| Potassium, K | 209 mg | 168 mg | +24% |
| Sodium, Na | 555 mg | 650 mg | -15% |
| Zinc, Zn | 1.71 mg | 1.04 mg | +64% |
| Copper, Cu | 0.170 mg | 0.074 mg | +130% |
| Manganese, Mn | 0.323 mg | 0.227 mg | +42% |
| Selenium, Se | 9.00 ug | 22.2 ug | -59% |
| Other Nutrients | |||
| Energy | 1153 kj | 1182 kj | -2% |
| Ash | 2.44 g | 2.68 g | -9% |
| Total Sugars | 4.85 g | 4.03 g | +20% |
| Sucrose | — | 0 g | |
| Glucose | 2.51 g | 0.640 g | +292% |
| Fructose | 1.32 g | 0.890 g | +48% |
| Lactose | — | 1.71 g | |
| Maltose | 0.870 g | 0.800 g | +9% |
| Galactose | 0.140 g | 0 g | |
| Starch | 19.8 g | 17.6 g | +13% |
| Folic acid (Vitamin B9 — synthetic) | 0 ug | — | |
| Folate, DFE (Vitamin B9 — dietary folate equivalents) | 57.0 ug | — | |
| Betaine | 25.2 mg | — | |
| Vitamin B-12, added | 0 ug | — | |
| Retinol | 58.0 ug | — | |
| Beta-carotene (Provitamin A) | 0 ug | — | |
| Vitamin A, IU | 339 IU | — | |
| Beta-cryptoxanthin (Provitamin A) | 1815 ug | — | |
| Lycopene | 55.0 ug | — | |
| Vitamin E, added | 0 mg | — | |
| Vitamin E — Beta-Tocopherol (β-Tocopherol) | — | 0.060 mg | |
| Vitamin E — Gamma-Tocopherol (γ-Tocopherol) | — | 4.74 mg | |
| Vitamin E — Delta-Tocopherol (δ-Tocopherol) | — | 1.83 mg | |
| Vitamin E — Alpha-Tocotrienol (α-Tocotrienol) | — | 0 mg | |
| Vitamin E — Beta-Tocotrienol (β-Tocotrienol) | — | 0 mg | |
| Vitamin E — Gamma-Tocotrienol (γ-Tocotrienol) | — | 0 mg | |
| Vitamin E — Delta-Tocotrienol (δ-Tocotrienol) | — | 0 mg | |
| Vitamin D (D2 + D3 — total) | 0 IU | — | |
| Vitamin K1 — Phylloquinone | 8.20 ug | 9.50 ug | -14% |
| Vitamin K (Dihydrophylloquinone — K1 reduced form) | — | 8.00 ug | |
| SFA 4:0 (Butyric acid) | 0.194 g | — | |
| SFA 6:0 (Caproic acid) | 0.037 g | — | |
| SFA 8:0 (Caprylic acid) | 0.052 g | 0.175 g | -70% |
| SFA 10:0 (Capric acid) | 0.112 g | 0.150 g | -25% |
| SFA 12:0 (Lauric acid) | 0.121 g | 0.097 g | +25% |
| SFA 14:0 (Myristic acid) | 0.442 g | 0.347 g | +27% |
| SFA 15:0 (Pentadecanoic acid) | — | 0.038 g | |
| SFA 16:0 (Palmitic acid) | 2.66 g | 2.72 g | -2% |
| SFA 17:0 (Margaric acid) | — | 0.033 g | |
| SFA 18:0 (Stearic acid) | 1.46 g | 1.15 g | +27% |
| SFA 20:0 (Arachidic acid) | — | 0.029 g | |
| SFA 22:0 (Behenic acid) | — | 0.025 g | |
| MUFA 14:1 (Myristoleic acid) | — | 0.028 g | |
| MUFA 15:1 (Pentadecenoic acid) | — | 0 g | |
| MUFA 16:1 (Omega-7, Palmitoleic acid) | 0.273 g | 0.162 g | +69% |
| MUFA 17:1 (Heptadecenoic acid) | — | 0 g | |
| MUFA 18:1 (Omega-9, Oleic acid family) | 5.56 g | 6.44 g | -14% |
| MUFA 20:1 (Omega-9, Gondoic / Gadoleic acid) | 0.056 g | 0.034 g | +65% |
| MUFA 22:1 (Omega-9, Erucic acid family) | 0.002 g | — | |
| Fatty acids, total polyunsaturated | 2.58 g | 2.93 g | -12% |
| PUFA 18:2 (Omega-6, Linoleic acid) | 2.29 g | 2.60 g | -12% |
| PUFA 18:3 (Omega-3, Alpha-linolenic family) | 0.220 g | 0.269 g | -18% |
| PUFA 18:3 n-3 (Omega-3, ALA — Alpha-linolenic acid) | — | 0.269 g | |
| PUFA 18:3 n-6 (Omega-6, GLA — Gamma-linolenic acid) | — | 0 g | |
| PUFA 18:4 n-3 (Omega-3, SDA — Stearidonic acid) | 0.038 g | — | |
| PUFA 20:2 n-6 (Omega-6, Eicosadienoic acid) | — | 0 g | |
| PUFA 20:3 (DGLA family — Dihomo-gamma-linolenic acid) | — | 0 g | |
| PUFA 20:4 (Omega-6, Arachidonic acid family) | 0.029 g | 0.060 g | -52% |
| PUFA 20:5 n-3 (Omega-3, EPA — Eicosapentaenoic acid) | 0 g | — | |
| PUFA 22:5 n-3 (Omega-3, DPA — Docosapentaenoic acid) | 0 g | — | |
| PUFA 22:6 n-3 (Omega-3, DHA — Docosahexaenoic acid) | 0 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 | |
| Alcohol, ethyl | 0 g | — | |
| Caffeine | 0 mg | — | |
| Theobromine | 0 mg | — | |
| Choline | |||
| Choline from glycerophoshocholine | 1.80 mg | — | |
| Choline from phosphatidylcholine | 9.60 mg | — | |
| Choline from phosphocholine | 0.800 mg | — | |
| Choline from sphingomyelin | 1.30 mg | — | |
| Free Choline | 11.0 mg | — | |
| Total Choline | 25.0 mg | — | |
* All values per 100g edible portion. Source: USDA SR Legacy and USDA SR Legacy. Diff column shows percentage difference relative to Food B.
Pizza, meat and vegetable topping, regular crust, frozen, cooked nutrition facts BURGER KING, CROISSAN'WICH with Egg and Cheese nutrition facts Compare other foods →
Dig deeper — biggest differences
Fiber, total dietary +214% in Pizza, meat and vegetable topping, regular crust, frozen, cooked Copper, Cu +130% in Pizza, meat and vegetable topping, regular crust, frozen, cooked Zinc, Zn +64% in Pizza, meat and vegetable topping, regular crust, frozen, cooked Pantothenic acid (Vitamin B5) -60% in Pizza, meat and vegetable topping, regular crust, frozen, cooked
Like this comparison?
Get weekly food comparisons and nutrient guides — explained simply. Free, no spam.