Energy
middle half265 kcalthis record per 100 g
- Corpus median
- 266 kcal
- Middle 50%
- 243–277 kcal
Based on 86 records reporting energy.
Mixed disheshigher variability
Pizza, cheese, whole wheat thick crust calories: 700 per 264 g
This exact USDA record reports 700 calories for 264 g. That answer belongs to this description and weight; it is not a universal value for every meal that shares the name.
Quick facts
USDA reference amount · 264 g
- Calories
- 700 kcal
- Protein
- 30.1 g
- Carbohydrate
- 87.1 g
- Total fat
- 27.5 g
- Fiber
- 10.3 g
- Sodium
- 1,447 mg
Portion calculator
Estimate your portion
Choose a source measure or enter the weight you ate.
Estimated for 264 g
700calories
Pizza, cheese, whole wheat thick crust
- Protein
- 30.1 g
- Carbs
- 87.1 g
- Fat
- 27.5 g
— means the source has no value available.
These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.
Nutrition facts, household measures, preparation notes and USDA sources
The editorial read
The useful answer has a weight, a composition, and an identity
Portion: the cited record reports about 700 calories for USDA reference amount at 264 grams. On a fixed-weight basis, the same record contains 265 calories per 100 grams. The first number answers a portion question; the second answers a concentration question.
Composition: that source amount also reports 30.1 g protein, 10.3 g fiber, and 1,447 mg sodium. Read those values together: a calorie total by itself cannot describe the nutrient profile.
Identity: the largest listed formulation input is bread, italian, representing 56.7% of the record’s listed input weight. The record contains 5 source-input rows in all. These are provenance for a standardized calculation, not a recipe for your plate.
The reference amount and 1 piece, extra-large pizza answer different portion questions. Their values are scaled independently from the same per-100-gram source record.
The household measures attached to this record span roughly 18–3,676 calories across the listed portions. That is a set of scaled examples—not a confidence interval, a recommendation, or a claim about the full universe of recipes.
Calculated from the smallest and largest usable household measures listed by USDA for this exact FNDDS record; not a confidence interval.
Record-specific decision brief
What the numbers say—and what choice still belongs to you
This analysis belongs to USDA FDC 2708688: “Pizza, cheese, whole wheat thick crust.” It separates gram-weight arithmetic, corpus context, label signals, and record selection so one number does not have to answer four different questions.
01 · Portion arithmetic
Three weights, one fixed composition
For FDC 2708688, each row multiplies the published per-100-gram values by its stated weight. “1 surface inch” through “1 extra-large pizza (16-18" diameter)” are weight scenarios: named measures come from USDA, while percentage labels are transparent arithmetic.
| Scenario | Weight | Energy | Protein | Fiber | Sodium |
|---|---|---|---|---|---|
| 1 surface inchUSDA-listed household measure | 6.9 g | 18 kcal | 0.8 g | 0.3 g | 38 mg |
| 1 personal size pizza (5-7" diameter)USDA-listed household measure | 224 g | 594 kcal | 25.5 g | 8.7 g | 1,228 mg |
| 1 extra-large pizza (16-18" diameter)USDA-listed household measure | 1,387 g | 3,676 kcal | 158.1 g | 54.1 g | 7,601 mg |
02 · Fixed-weight context
Where 100 grams sits inside Pizza
The comparison set contains 86 exact records in the Pizza USDA category. Here, “middle half” describes FDC 2708688’s energy position in that corpus—not nutritional quality, desirability, or a health rating.
Protein
middle half11.4 gthis record per 100 g
- Corpus median
- 11.4 g
- Middle 50%
- 10–12.5 g
Based on 86 records reporting protein.
Dietary fiber
upper quarter3.9 gthis record per 100 g
- Corpus median
- 2.2 g
- Middle 50%
- 1.9–2.7 g
Based on 86 records reporting dietary fiber.
Sodium
middle half548 mgthis record per 100 g
- Corpus median
- 510 mg
- Middle 50%
- 470–570 mg
Based on 86 records reporting sodium.
03 · FDA label lens
The strongest strength-side and tradeoff-side signals
At FDC 2708688’s 264 g reference weight, the largest strength-side percentage among the nutrients evaluated here is Calcium; the larger tradeoff-side percentage is Sodium. Percentages use FDA label Daily Values, whose general “high” guide begins at 20% Daily Value. This is not an overall score or a personalized target.
Strength-side signals
Calcium560 mg
≈ 43% DV. This crosses the FDA’s 20% ‘high’ guide.
Iron7 mg
≈ 40% DV. This crosses the FDA’s 20% ‘high’ guide.
Tradeoff-side signals
Sodium1,447 mg
≈ 63% DV. This crosses the FDA’s 20% ‘high’ guide.
Saturated fat9.1 g
≈ 46% DV. This crosses the FDA’s 20% ‘high’ guide.
04 · Highest-impact checks
The three levers most worth resolving first
For “Pizza, cheese, whole wheat thick crust,” the first-pass checks follow the evidence actually published: its named weights, the FDC 2708692 alternative, and its source-formulation identity.
- 01
Listed portion span: 1 surface inch to 1 extra-large pizza (16-18" diameter)
USDA assigns those measures 6.9 g and 1,387 g. At this record’s fixed composition, scaled energy moves from 18 kcal to 3,676 kcal.
- 02
Record choice: compare with FDC 2708692
At an equal 100 g, this record has 1.7 g more protein than “Pizza, cheese and vegetables, whole wheat thick crust.” That is a record-level contrast; it does not identify which ingredient caused the difference.
- 03
Formulation anchor: Bread, Italian
The source formulation has 5 input rows; Bread, Italian supplies 56.7% of listed input weight. Those are standardized formulation inputs, not final plated percentages.
05 · Exact-record choice
Select by literal evidence, not the shortest name
Keep this record when “cheese; whole wheat thick crust” fits. Inspect FDC 2708692 when “cheese and vegetables; whole wheat thick crust” is the more literal description of the food and preparation.
Keep this profile when these fields fit
Pizza, cheese, whole wheat thick crust
- Exact source wording
- “Pizza, cheese, whole wheat thick crust”
- Source identity
- USDA FDC 2708688 · FNDDS 58109020
- Named qualifiers
- cheese · whole wheat thick crust
Inspect this alternative when its fields fit better
Pizza, cheese and vegetables, whole wheat thick crust
- Exact source wording
- “Pizza, cheese and vegetables, whole wheat thick crust”
- Source identity
- USDA FDC 2708692 · FNDDS 58109060
- Named qualifiers
- cheese and vegetables · whole wheat thick crust
- Source inputs unique in this pair
- Peppers, sweet, green, cooked, boiled, drained, without salt · Onions, cooked, boiled, drained, without salt · Olives, ripe, canned (small-extra large)
Choose the closest description
Which USDA record fits your meal?
Treat the long description as data. The phrases doing the most work here are “cheese” and “whole wheat thick crust”. Match those details first; then compare the database weight with the amount you mean.
On smaller screens, focus a nutrition table and scroll horizontally to read every column.
| Exact record | Source serving | Calories / 100 g | Protein / 100 g | Fat / 100 g | Fiber / 100 g | Sodium / 100 g |
|---|---|---|---|---|---|---|
| This recordPizza, cheese, whole wheat thick crust | 264 g700 kcal | 265 kcal | 11.4 g | 10.4 g | 3.9 g | 548 mg |
| Pizza, cheese and vegetables, whole wheat thick crust | 298 g688 kcal | 231 kcal | 9.7 g | 9.3 g | 3.5 g | 498 mg |
| Pizza, cheese, whole wheat thin crust | 238 g635 kcal | 267 kcal | 11.8 g | 12.4 g | 3.5 g | 543 mg |
| Pizza, with meat, whole wheat thick crust | 278 g790 kcal | 284 kcal | 12.5 g | 14 g | 3.3 g | 628 mg |
| Pizza, no cheese, thick crust | 248 g727 kcal | 293 kcal | 7.6 g | 12.3 g | 1.9 g | 514 mg |
| Pizza, cheese and vegetables, whole wheat thin crust | 266 g601 kcal | 226 kcal | 9.6 g | 10.6 g | 3.1 g | 483 mg |
| Pizza, cheese, from frozen, thick crust | 266 g713 kcal | 268 kcal | 10.4 g | 12.3 g | 2.2 g | 447 mg |
How to compare FDC 2708688: its source amount is 264 g; every 100-gram column removes portion size from the record-to-record comparison. Neither denominator determines your plate’s weight or recipe.
Household measures
Compare listed portions
For FDC 2708688, the 6 displayed measures scale the same source composition by gram weight; rounding changes presentation, not the underlying ratio.
1 piece, NFS
350 kcal
132 g
1 piece, small pizza
239 kcal
90 g
1 piece, medium pizza
246 kcal
93 g
1 piece, large pizza
350 kcal
132 g
1 piece, extra-large pizza
368 kcal
139 g
1 personal size pizza (5-7" diameter)
594 kcal
224 g
A source measure below uses USDA shorthand; the full glossary appears with the source formulation.
At a glance
Nutrient signals in the source amount
For FDC 2708688, Sodium is the largest displayed non-protein Daily Value signal. Read the set as label context—not a personalized score.
Sodium
1,446.7 mg≈ 63% Daily ValueSaturated fat
9.1 g≈ 46% Daily ValueThe percentages above apply to FDC 2708688’s 264 g reference amount. FDA Daily Values are general label references, not individualized energy or medical targets. Read the FDA explanation ↗
Why FDC 2708688 has no protein percentage here: Feast reports 30.1 g, but does not present grams divided by 50 as FDA protein %DV; applicable label rules account for protein quality and regulatory context.
Source-serving signals
What stands out in this record
These 2 calculated observations describe FDC 2708688 at 264 g—not a measured or recommended plate.
- The representative USDA portion supplies 10.3 g dietary fiber, about 37% of the Daily Value used on U.S. labels.
- The representative USDA portion contains 1447 mg sodium, about 63% of the Daily Value used on U.S. labels.
Nutrition facts
Compare the source serving with 100 grams
Values are rounded for readability. The source serving is 264 g.
| Nutrient | Amount | Approx. % Daily Value |
|---|---|---|
| Calories | 700 kcal 265 kcal | Not established Not established |
| Protein | 30.1 g 11.4 g | Not shown Not shown |
| Carbohydrate | 87.1 g 33 g | 32% 12% |
| Total fat | 27.5 g 10.4 g | 35% 13% |
| Dietary fiber | 10.3 g 3.9 g | 37% 14% |
| Sugars | 9.9 g 3.8 g | Not established Not established |
| Sodium | 1,446.7 mg 548 mg | 63% 24% |
| Saturated fat | 9.1 g 3.5 g | 46% 17% |
| Monounsaturated Fat | 11 g 4.2 g | Not established Not established |
| Polyunsaturated Fat | 3.9 g 1.5 g | Not established Not established |
| Cholesterol | 37 mg 14 mg | 12% 5% |
| Potassium | 535.9 mg 203 mg | 11% 4% |
| Calcium | 559.7 mg 212 mg | 43% 16% |
| Iron | 7.2 mg 2.7 mg | 40% 15% |
| Magnesium | 153.1 mg 58 mg | 36% 14% |
| Vitamin C | 0.5 mg 0.2 mg | 1% 0% |
| Vitamin D | 0.3 µg 0.1 µg | 1% 1% |
| Vitamin A | 121.4 µg 46 µg | 13% 5% |
| Caffeine | 0 mg 0 mg | Not established Not established |
| Alcohol | 0 g 0 g | Not established Not established |
| Water | 112.7 g 42.7 g | Not established Not established |
For FDC 2708688, approximate percentages divide the displayed 264 g amount by FDA label Daily Values; they are not personalized targets. “Not established” means FDA sets no Daily Value for that row. Protein %DV remains unshown because adult-label use depends on regulatory context.
Inside the source record
Source formulation behind this USDA record
USDA links FDC 2708688 to 5 source inputs totaling 120 g in its standardized formulation. Publishing that exact provenance makes “Pizza, cheese, whole wheat thick crust” inspectable beside similarly named records.
How to read this
5 listed components
The largest listed inputs by source weight are Bread, Italian, Cheese, mozzarella, low moisture, part-skim, Sauce, pasta, spaghetti/marinara, ready-to-serve. The order and weights below come from the standardized USDA formulation, so they offer context for this exact database entry.
120 g total listed input weight across the formulation.
| # | USDA input | Listed amount | Input weight | Share of listed input weight |
|---|---|---|---|---|
| 1 | Bread, ItalianUSDA ingredient 18033 · encyclopedia page available | 68 GM | 68 g | 56.7% |
| 2 | Wheat bran, crudeUSDA ingredient 20077 · encyclopedia page available | 7 GM | 7 g | 5.8% |
| 3 | Sauce, pasta, spaghetti/marinara, ready-to-serveUSDA ingredient 6931 · encyclopedia page available | 15 GM | 15 g | 12.5% |
| 4 | Olive oilUSDA ingredient 82104000 · encyclopedia page available | 5 GM | 5 g | 4.2% |
| 5 | Cheese, mozzarella, low moisture, part-skimUSDA ingredient 1029 · encyclopedia page available | 25 GM | 25 g | 20.8% |
USDA shorthand in this evidence
- NFS means “not further specified.” The record intentionally leaves the exact subtype, size, or preparation unresolved.
Exact-record context
What makes this USDA record distinct?
For FDC 2708688, the close-record rule searches the USDA “Pizza” category for shared description terms or source inputs. Any surviving pair is compared per 100 grams, so unlike source-serving sizes cannot manufacture the nutrient difference.
This record
Pizza, cheese, whole wheat thick crust
- USDA category
- Pizza
- FDC ID
- 2708688
- FNDDS code
- 58109020
Closest inspectable record
Pizza, cheese and vegetables, whole wheat thick crust
- USDA category
- Pizza
- FDC ID
- 2708692
- FNDDS code
- 58109060
| Nutrient | This record | Comparison record | Difference |
|---|---|---|---|
| Calories | 265 kcal | 231 kcal | +34 kcal |
| Protein | 11.4 g | 9.7 g | +1.7 g |
| Carbohydrate | 33 g | 28.7 g | +4.3 g |
| Total fat | 10.4 g | 9.3 g | +1.1 g |
| Dietary fiber | 3.9 g | 3.5 g | +0.4 g |
| Sodium | 548 mg | 498 mg | +50 mg |
Plain-English read
At the fixed 100-gram basis, this record lists 34 more calories, 1.7 g more protein, and 4.3 g more carbohydrate than “Pizza, cheese and vegetables, whole wheat thick crust.”
Only the comparison record lists Peppers, sweet, green, cooked, boiled, drained, without salt; Onions, cooked, boiled, drained, without salt; Olives, ripe, canned (small-extra large). Those formulation rows identify different source records; they do not prove which input caused a nutrient difference.
4 of the six displayed differences clear the documented materiality screen. It is a reading aid, not a health rating.
Formulation evidence
The listed formulations differ
The formulation rows differ, but the source data do not isolate which component caused any nutrient difference. Input weights describe the standardized formulation—not final plated proportions.
Shared listed inputs: Bread, Italian; Wheat bran, crude; Sauce, pasta, spaghetti/marinara, ready-to-serve; Olive oil; and 1 more.
Listed only in the comparison: Peppers, sweet, green, cooked, boiled, drained, without salt; Onions, cooked, boiled, drained, without salt; Olives, ripe, canned (small-extra large).
Portion evidence
The listed portion sets differ
This record’s reference amount is 264 g; a familiar listed measure is 1 piece, extra-large pizza (139 g).
The comparison record’s reference amount is 298 g; a familiar listed measure is 1 small pizza (566 g).
Use the 100-gram row to compare FDC 2708688 with FDC 2708692 at equal mass; use their 264 g and 298 g source amounts only for portion matching.
Evidence boundary: FDC 2708688 versus FDC 2708692 is a comparison of standardized source records—not a measurement of your meal, an overall food-quality rank, or proof that one input caused a difference.
Review the full pizza source category → Read the calculation and selection methodology →
From record to familiar meal
Guides that use this exact USDA record
These 1 guide place “Pizza, cheese, whole wheat thick crust” beside explicitly linked source records; use them to compare preparations without turning FDC 2708688 into a universal recipe.
Uncertainty, made actionable
What can change this estimate?
This is a standardized USDA survey-food profile, not a measurement of every preparation. Actual nutrition can change with amount served, recipe and ingredient ratios, added cooking fat, sauces and toppings.
For “Pizza, cheese, whole wheat thick crust,” resolve amount served first, then move through the remaining 3 published levers. Unknowns should remain visible rather than expanding every assumption at once.
- 01
amount served
When composition is held constant, nutrient totals scale directly with grams. A 20% weight correction produces the same 20% correction to the scaled totals.
- 02
recipe and ingredient ratios
Prefer a package, menu, or known recipe when it identifies the food more precisely. Otherwise preserve the generic record as an explicit approximation.
- 03
added cooking fat
Match the named cooking-fat state when possible. Fat used, retained, or left behind is preparation information that a dish name alone cannot recover.
- 04
sauces and toppings
Check whether the exact source description already includes it. If not, keep the addition separate rather than silently folding it into the base record.
How we estimated this
The arithmetic is simple; the provenance is the point
FDC 2708688 comes from FoodData Central Survey Foods (FNDDS). Its 265 kcal per 100 g becomes 700 kcal at 264 g through nutrient per portion = nutrient per 100 g × portion grams ÷ 100; this page adds no second nutrition estimate.
About the serving label: USDA describes the underlying survey portion as “Quantity not specified.” We display it as a USDA reference amount because it is a database comparison point—not a suggested portion or a claim about what most people should eat.
Data cycle: 2021–2023, published October 31, 2024
FoodData Central ID: 2708688
FNDDS food code: 58109020
The scaling for FDC 2708688 can be exact while the match to “Pizza, cheese, whole wheat thick crust” is wrong. That is why this profile keeps its 264 g weight, 5-row source formulation, and selection uncertainty beside the arithmetic.
Source release October 31, 2024. Review USDA’s data-type documentation ↗ · Read Feast’s full nutrition methodology.