Nutrition Facts
Serving Size: 100g
Calories1064
Total Fat9.3g
Saturated Fat0.0g
Total Carbs28.1g
Fiber2.9g
Sugars5.0g
Protein14.6g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 45 |
Health Scores (0-10)
10.0
Metabolic
4.9
Inflammation
10.0
Hormonal
6.0
Gut Health
9.1
Skin Health
4.1
Brain Health
10.0
Bone Health
9.0
Sleep
9.4
Exercise
5.4
Longevity
10.0
Detox
10.0
Immunity
7.9
Pral
2.3
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.4
Electrolyte
7.5
Methylation
🧬 How School Lunch, pizza, cheese topping, thick crust, whole grain, cooked Affects Your Health
Testosterone 17% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 10% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 6% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 54% DV
Selenium (undefined% DV) converts T4 to active T3. Essential for thyroid function.
Hypothyroid
selenium + zinc. Thyroid hormone synthesis requires iodine + tyrosine for T4 structure, selenium for T4→T3 conversion.
Testosterone Low
zinc + magnesium. Zinc for 5α-reductase and aromatase inhibition. Mg reduces SHBG. D3 activates Leydig cells. Boron si.
Iron 15% DV
15% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 10% DV
10% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1064.0 kJ | — |
| Protein | 14.6 g | 29% DV |
| Total Fat | 9.3 g | 12% DV |
| Carbohydrate | 28.1 g | 10% DV |
| Fiber | 2.9 g | 10% DV |
| Sugar | 5.0 g | 10% DV |
| Cholesterol | 19.0 mg | 6% DV |
| Sodium | 421.0 mg | 18% DV |
| Calcium | 193.0 mg | 15% DV |
| Iron | 2.6 mg | 15% DV |
| Magnesium | 40.0 mg | 10% DV |
| Phosphorus | 284.0 mg | 23% DV |
| Potassium | 303.0 mg | 6% DV |
| Zinc | 1.8 mg | 17% DV |
| Vitamin C | 0.4 mg | — |
| Vitamin B6 | 0.1 mg | 6% DV |
| Folate | 123.0 µg | 31% DV |
| Vitamin A | 38.0 µg | 4% DV |
| Vitamin E | 0.7 mg | 5% DV |
| Vitamin K | 5.8 µg | 5% DV |
| Selenium | 29.9 µg | 54% DV |
Compare School Lunch, pizza, cheese topping, thick crust, whole grain, cooked With...
Alcoholic beverage, rice (sake)
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561 calAmaranth grain, cooked
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1554 calAmaranth leaves, cooked, boiled, drained
88 calAmaranth leaves, cooked, boiled, drained
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🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality
Frequently Asked Questions
Does School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked affect hormones?
Yes — School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked is rich in selenium (54% DV), which Required for T4→T3 conversion (deiodinase enzyme). Selenoproteins protect Leydig cells from oxidative damage.. selenium supports T3 (active thyroid) and Testosterone production. zinc supports Testosterone and DHT production. magnesium supports Testosterone and Cortisol production.
Is School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked good for blood pressure?
Yes. School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked provides 303mg of potassium per 100g (6% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.7.
Can people with diabetes eat School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked?
School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked has a glycemic index of 0 (low) and glycemic load of 0. Its low GI means it releases sugar slowly into the bloodstream — generally fine for diabetics in reasonable portions. Contains 2.9g fiber which helps moderate the blood sugar response.
Does School Lunch, pizza, cheese topping, thick crust, whole grain, frozen, cooked contain anti-nutrients?
Phytates (especially in whole grains — bind zinc, iron, calcium). Lectins (wheat germ agglutinin — reduced by cooking). Sourdough fermentation reduces phytates 70-90%. Soaking + cooking helps. Yeast fermentation (bread) partially breaks down phytates. Whole grains have more nutrients but also more phytates — the net effect is still positive.