Nutrition Facts
Serving Size: 100g
Calories1046
Total Fat7.8g
Saturated Fat0.0g
Total Carbs32.2g
Fiber3.9g
Sugars7.5g
Protein12.6g
Macro Breakdown
Health Scores (0-10)
10.0
Metabolic
5.6
Inflammation
10.0
Hormonal
6.2
Gut Health
10.0
Skin Health
4.3
Brain Health
10.0
Bone Health
10.0
Sleep
9.1
Exercise
5.4
Longevity
10.0
Detox
10.0
Immunity
8.8
Pral
2.4
Satiety
0.0
Nutrient Density
5.1
Bioavailability
1.7
Electrolyte
7.1
Methylation
🧬 How School Lunch, pizza, sausage topping, thin crust, whole grain, cooked Affects Your Health
Testosterone 23% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 12% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 11% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Thyroid 41% 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 12% DV
12% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 12% DV
12% DV. Calms nerves, relaxes muscles, supports sleep.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 1046.0 kJ | — |
| Protein | 12.6 g | 25% DV |
| Total Fat | 7.8 g | 10% DV |
| Carbohydrate | 32.2 g | 12% DV |
| Fiber | 3.9 g | 14% DV |
| Sugar | 7.5 g | 15% DV |
| Cholesterol | 25.0 mg | 8% DV |
| Sodium | 457.0 mg | 20% DV |
| Calcium | 238.0 mg | 18% DV |
| Iron | 2.1 mg | 12% DV |
| Magnesium | 52.0 mg | 12% DV |
| Phosphorus | 318.0 mg | 25% DV |
| Potassium | 385.0 mg | 8% DV |
| Zinc | 2.5 mg | 23% DV |
| Vitamin C | 0.6 mg | 1% DV |
| Vitamin B6 | 0.2 mg | 11% DV |
| Folate | 104.0 µg | 26% DV |
| Vitamin A | 89.0 µg | 10% DV |
| Vitamin E | 0.8 mg | 5% DV |
| Vitamin K | 5.3 µg | 4% DV |
| Selenium | 22.5 µg | 41% DV |
Compare School Lunch, pizza, sausage topping, thin crust, whole grain, cooked With...
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🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🧬 Testosterone 🧬 Cortisol 🧬 Thyroid (T3/T4) 😴 Sleep Quality
Frequently Asked Questions
How does School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked support gut health?
School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked contains 3.9g of fiber per 100g (14% DV). Fiber feeds beneficial gut bacteria, which produce short-chain fatty acids (butyrate) that reduce inflammation, strengthen the gut barrier, and improve insulin sensitivity.
Does School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked affect hormones?
Yes — School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked is rich in selenium (41% 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. sugar supports Insulin and Cortisol production.
Is School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked good for blood pressure?
Yes. School Lunch, pizza, sausage topping, thin crust, whole grain, frozen, cooked provides 385mg of potassium per 100g (8% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.8.
Does School Lunch, pizza, sausage topping, thin 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.