Pizza with meat other than pepperoni: frozen medium vs school lunch thin USDA FDC 2708647 vs 2708655
Per 100 g, frozen medium reports 2.4 g dietary fiber, while school lunch thin reports 3.9 g dietary fiber.
The comparison uses two cited USDA records. Their complete source names, household portions, nutrient values, and FoodData Central links remain visible below.
Record A · FDC 2708647
Pizza with meat other than pepperoni, from frozen, medium crust
Check this record in FoodData Central ↗Record B · FDC 2708655
Pizza, with meat other than pepperoni, from school lunch, thin crust
Check this record in FoodData Central ↗Highlighted difference
Total fat at the same 100-gram weight
Bar length shows the two cited values on one shared denominator. It does not rank either food or establish why they differ.
-
12.5 g -
7.8 g
Shared basis: 100 g · g
Equal-weight evidence
Nutrition per 100 grams
Both columns use the same mass, which compares nutrient concentration without allowing the two representative source amounts to change the denominator. “A +” or “B +” reports the arithmetic difference between the cited values; it is not a quality score.
On smaller screens, focus a comparison table and scroll horizontally to read every column.
| Nutrient | A · Pizza with meat other than pepperoni, from… | B · Pizza, with meat other than pepperoni, from… | Difference |
|---|---|---|---|
| Calories | 269 kcal | 250 kcal | A +19 kcal |
| Protein | 11.6 g | 12.6 g | B +1 g |
| Total fatMaterial difference | 12.5 g | 7.8 g | A +4.7 g |
| Carbohydrate | 27.3 g | 32.2 g | B +4.9 g |
| Dietary fiberMaterial difference | 2.4 g | 3.9 g | B +1.5 g |
| Total sugarsMaterial difference | 3.5 g | 7.5 g | B +4 g |
| Sodium | 477 mg | 457 mg | A +20 mg |
| Saturated fatMaterial difference | 5.2 g | 3.5 g | A +1.7 g |
| PotassiumMaterial difference | 184 mg | 385 mg | B +201 mg |
| Calcium | 192 mg | 238 mg | B +46 mg |
| Iron | 2.2 mg | 2.1 mg | A +0.1 mg |
Values come from the two cited USDA FoodData Central Survey Foods records. Feast does not average records, impute missing values, or infer a nutrient from the food name.
Read the table by question
The material primary-nutrient differences run in both directions: A is higher on 1, while B is higher on 2.
These answers describe concentration per 100 grams. “More” and “less” identify the arithmetic direction only; they do not decide which record is a better match or which food is better for a person.
Which reports fewer calories?
Record B
Record B reports 250 kcal, compared with 269 kcal in the other record—a difference of 19 kcal.
Which reports more protein?
Record B
Record B reports 12.6 g, compared with 11.6 g in the other record—a difference of 1 g.
Which reports more fiber?
Record B
Record B reports 3.9 g, compared with 2.4 g in the other record—a difference of 1.5 g.
Which reports less sodium?
Record B
Record B reports 457 mg, compared with 477 mg in the other record—a difference of 20 mg.
What differs in the source descriptions
The exact names carry information the numbers cannot.
USDA assigns both records to “Pizza,” but the topic label is broad. Record A is “Pizza with meat other than pepperoni, from frozen, medium crust.” Record B is “Pizza, with meat other than pepperoni, from school lunch, thin crust.” Feast paired them because their contrast-neutral food identities are an exact match, not merely because they share a generic category.
The controlled name parser found 3 interpretable distinctions. These labels organize wording already present in the names; they do not establish that a distinction caused a nutrient difference.
| Description dimension | Record A | Record B |
|---|---|---|
| Source form | frozen | No matching controlled term in the source name |
| Source context | No matching controlled term in the source name | school |
| Crust wording | medium crust | thin crust |
Even a clean name contrast can carry hidden companions. A fried record may also include coating; a restaurant record can use a different recipe; a reduced-sodium description can differ in more than salt; and a source amount can reflect a different reporting convention. That is why this page reports the complete pair rather than treating one word as an intervention.
Portion context
A representative source amount is not a shared “serving.”
Record A uses USDA reference amount at 204 g. Record B uses USDA reference amount at 142 g. Those labels and gram weights come from their respective records. They are useful for scaling the chosen profile, but they are not recommendations and need not describe equal amounts.
The two representative amounts differ by 62 g (30% of the larger amount). This is why the main table holds mass at 100 g. After selecting the closer description, use its household measure or a gram estimate for the amount actually eaten.
A cup, piece, slice, sandwich, fillet, or fluid ounce can have different gram weights across records. A matching label is not enough: check the listed grams. If accuracy matters more than convenience, weighing the food or using a current package label can be more specific than a generic survey-food measure.
Record A measures
- 1 piece, NFS102 g
- 1 frozen personal size pizza (5-7" diameter)238 g
- 1 frozen small pizza (8-10" diameter)340 g
- 1 frozen medium pizza (11-13" diameter)607 g
- 1 frozen large pizza (14-16" diameter)961 g
- 1 surface inch5 g
- USDA reference amount204 g
Record B measures
- 1 piece, NFS142 g
- 1 personal size pizza (5-7" diameter)128 g
- 1 surface inch6 g
- USDA reference amount142 g
One shared household label
1 surface inch: 5 g in A vs 6 g in B
Here the household label and listed gram weight match at displayed precision, so this particular table is also an equal-mass comparison. The values remain specific to these two source records, not a universal weight for every 1 surface inch.
| Nutrient | A · 5 g | B · 6 g |
|---|---|---|
| Calories | 15 kcal | 14 kcal |
| Protein | 0.6 g | 0.7 g |
| Dietary fiber | 0.1 g | 0.2 g |
| Sodium | 26 mg | 26 mg |
USDA source formulation evidence
The listed inputs provide another way to audit the match.
FNDDS includes input-food rows behind each standardized survey-food record. Record A’s leading listed inputs include Pizza with meat other than pepperoni, from frozen, thick crust, Pizza with meat other than pepperoni, from frozen, thin crust. Record B’s include School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked. Ingredient-code overlap is 0%, and normalized listed-input-weight variation is 100%.
Record A · 2 coded inputs
Pizza with meat other than pepperoni, from frozen, medium…
- Pizza with meat other than pepperoni, from frozen, thick crustIngredient code 5810660650% of listed input weight
- Pizza with meat other than pepperoni, from frozen, thin crustIngredient code 5810660250% of listed input weight
Record B · 1 coded input
Pizza, with meat other than pepperoni, from school lunch…
- School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cookedIngredient code 21604100% of listed input weight
0 shared coded inputs
The two listed formulations do not share an ingredient code in this source extract. Shared codes can still carry different listed weights.
2 A-only and 1 B-only coded inputs
A-only entries include Pizza with meat other than pepperoni, from frozen, thick crust, Pizza with meat other than pepperoni, from frozen, thin crust. B-only entries include School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked.
Important: repeated rows carrying the same ingredient code are combined before the shares and overlap are calculated. These weights belong to USDA’s source formulation: they are not a reconstructed plate, final cooked yield, visitor serving, ingredient declaration, or estimate of what is visible in a photo. USDA’s FNDDS documentation explains that these calculation recipes can represent multiple variants, may include retention or moisture adjustments, and are not product-label ingredient lists.
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Choosing the closer record
Match context first; scale second.
- 01
Read both names literally
Compare cooking method, coating, edible skin or peel, sauce, additions, venue, source form, and food subtype. For this pair, the full A and B descriptions above are the evidence—not shortened search labels.
- 02
Use listed inputs as a check
If the name still leaves ambiguity, compare the leading and unique source inputs. They can reveal that two near names refer to meaningfully different standardized formulations, but they do not reconstruct your dish.
- 03
Choose an amount for that record
After choosing A or B, use its own named measure and gram weight. Do not transfer a cup, slice, or “typical amount” from the other record as if the measures were interchangeable.
- 04
Account for missing details
Brand, current restaurant recipe, cooking oil, drained weight, toppings, substitutions, and unfinished portions may not be captured. A label or weighed recipe can supersede a generic reference when it better matches the actual food.
Limits and responsible interpretation
This is a comparison of records, not a causal study.
The two records come from 2021–2023 FoodData Central Survey Foods data. The nutrient table faithfully compares their published values on the same weight basis. It does not measure two plates prepared at the same time, isolate one ingredient, or estimate the uncertainty around either value.
For this pair, the source names differ across 3 documented description dimensions, while the listed formulations show 0% ingredient-code overlap and 100% normalized listed-weight variation. Moisture, ingredient proportions, preparation, and record construction can therefore move together. The page can describe the combined record difference; it cannot isolate the effect of one word.
A higher or lower number is not an overall verdict. Protein, fiber, sodium, energy, fat, micronutrients, preferences, allergies, budget, portion, and an individual’s goals answer different questions. Feast therefore reports directions and magnitudes without applying a universal “healthier” label.
This page is educational and does not diagnose a condition, prescribe a target, or replace advice from a qualified professional. For an allergy, medically directed diet, or strict ingredient limit, use verified ingredient information and guidance appropriate to that situation.
How this page qualified
A page is published only when the pair clears materiality and diversity gates.
Both records must occupy the same USDA survey-food topic and share a close food identity after a controlled vocabulary separates preparation, edible-part, source, claim, crust, and sauce wording. Exact contrast-neutral identities receive priority. Close ingredient or form substitutions can qualify when name overlap remains high and the numerical evidence is material.
For primary nutrients, Feast requires both an absolute and relative difference: at least 20 kcal and 12% for energy; 2 g and 18% for protein or fat; 5 g and 15% for carbohydrate; 1 g and 20% for fiber; 4 g and 20% for sugars; or 100 mg and 20% for sodium. A focused one-nutrient pair also needs a material representative-amount or formulation distinction. Rounding-only pairs are not published.
Unordered FDC IDs define a canonical pair, so reversing A and B cannot create another page. Each source record can appear twice at most, each USDA topic contributes no more than 40 pages, and closely repeated identity families are capped. Those rules produced a selective comparison library rather than every mathematical combination in the corpus.
Read the complete nutrition-page methodology for import, nutrient mapping, portion scaling, Daily Value, and uncertainty rules.
Decision support from the exact records on this page
Turn source data into a better next decision
These conclusions and reading paths are computed from 2 exact records behind Pizza with meat other than pepperoni, from frozen, medium crust versus Pizza, with meat other than pepperoni, from school lunch, thin crust. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.
Equal-weight result
Pizza with meat other than pepperoni, from frozen, medium crust is higher in total fat per 100 g
Pizza with meat other than pepperoni, from frozen, medium crust reports 12.5 g versus 7.8 g for Pizza, with meat other than pepperoni, from school lunch, thin crust: a 4.7 g difference when both are normalized to 100 g.
Inspect the underlying evidenceThe denominator changes the answer
Pizza, with meat other than pepperoni, from school lunch, thin crust is denser; Pizza with meat other than pepperoni, from frozen, medium crust is higher in its source amount
Pizza, with meat other than pepperoni, from school lunch, thin crust reports 12.6 g per 100 g and 17.9 g in USDA source amount (142 g). Pizza with meat other than pepperoni, from frozen, medium crust reports a lower 11.6 g per 100 g but a higher 23.7 g in USDA source amount (204 g).
Record identity is part of the estimate
Distinguish “Pizza with meat other than pepperoni, from frozen, medium crust” from “Pizza, with meat other than pepperoni, from school lunch, thin crust”
These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.
Inspect the underlying evidenceContextual knowledge graph
Follow the relationship that matches your question
For Pizza with meat other than pepperoni, from frozen, medium crust versus Pizza, with meat other than pepperoni, from school lunch, thin crust, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.
Pizza with meat other than pepperoni, from frozen, medium crust is explicitly linked in this guide, which separates direct name matches from contextual variants.
Follow this evidence path Test a nearby record choice Pizza with meat other than pepperoni, from frozen, thick crust vs Pizza, with meat other than pepperoni, from school lunch, thin crustPizza, with meat other than pepperoni, from school lunch, thin crust is held as one side of the comparison. The explicit record-description contrast is Source form: frozen versus No matching controlled term in the source name; it is a selection cue, not evidence of cause.
Follow this evidence path 2 context records in this source topic PizzaPizza with meat other than pepperoni, from frozen, medium crust and Pizza, with meat other than pepperoni, from school lunch, thin crust belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.
Follow this evidence path Put the observed spread in corpus context Potassium: density and serving contextIn this page’s records, potassium runs from 184 mg in Pizza with meat other than pepperoni, from frozen, medium crust to 385 mg in Pizza, with meat other than pepperoni, from school lunch, thin crust, all per 100 g.
Follow this evidence path Inspect an exact record Pizza with meat other than pepperoni, from frozen, medium crustOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2708647 citation for this exact record—not a name-level average.
Follow this evidence path Put the observed spread in corpus context Dietary fiber: density and serving contextIn this page’s records, dietary fiber runs from 2.4 g in Pizza with meat other than pepperoni, from frozen, medium crust to 3.9 g in Pizza, with meat other than pepperoni, from school lunch, thin crust, all per 100 g.
Follow this evidence path Check another exact record Pizza, with meat other than pepperoni, from school lunch, thin crustOpen the full nutrient table, household measures, formulation inputs, and FoodData Central 2708655 citation for this exact record—not a name-level average.
Follow this evidence path