Nutrition Facts
Serving Size: 100g
Calories975
Total Fat7.5g
Saturated Fat0.0g
Total Carbs29.3g
Fiber3.8g
Sugars6.8g
Protein12.1g
Macro Breakdown
Glycemic Impact
| Glycemic Index | 0 (Low) |
| Glycemic Load | 0 |
| Insulin Index | 45 |
Health Scores (0-10)
10.0
Metabolic
5.7
Inflammation
10.0
Hormonal
6.3
Gut Health
5.1
Skin Health
4.9
Brain Health
10.0
Bone Health
9.8
Sleep
9.0
Exercise
5.5
Longevity
5.0
Detox
5.7
Immunity
8.4
Pral
2.7
Satiety
0.0
Nutrient Density
5.0
Bioavailability
1.7
Electrolyte
5.4
Methylation
🧬 How School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese Affects Your Health
Testosterone 17% DV
Zinc (undefined% DV) supports testosterone production. It's a cofactor for 5α-reductase and inhibits aromatase.
Cortisol & Stress 11% DV
Magnesium (undefined% DV) calms the nervous system. It blocks NMDA receptors and reduces stress-induced cortisol spikes.
Cortisol 9% DV
Vitamin B6 (undefined% DV) helps produce serotonin and GABA — calming neurotransmitters that counter cortisol.
Athletic Performance
protein + iron. Protein for MPS. Iron for O2 transport. B12 for RBC production. Nitrates→NO→vasodilation. Electrolyt.
Anemia
iron + vitamin b12. Iron-deficiency is the most common nutritional deficiency. Vitamin C increases non-heme iron absorpt.
Iron 13% DV
13% DV. Supports red blood cells and oxygen transport. Low iron = fatigue, brain fog.
Magnesium 11% DV
11% DV. Calms nerves, relaxes muscles, supports sleep.
Vitamin B12 59% DV
59% DV. Nerve function, DNA synthesis. Only in animal foods.
Complete Nutrient Profile
| Nutrient | Amount / 100g | % Daily Value |
|---|---|---|
| Energy Kcal | 975.0 kJ | — |
| Protein | 12.1 g | 24% DV |
| Total Fat | 7.5 g | 10% DV |
| Carbohydrate | 29.3 g | 11% DV |
| Fiber | 3.8 g | 14% DV |
| Sugar | 6.8 g | 14% DV |
| Cholesterol | 12.0 mg | 4% DV |
| Sodium | 400.0 mg | 17% DV |
| Calcium | 207.0 mg | 16% DV |
| Iron | 2.4 mg | 13% DV |
| Magnesium | 48.0 mg | 11% DV |
| Phosphorus | 300.0 mg | 24% DV |
| Potassium | 331.0 mg | 7% DV |
| Zinc | 1.9 mg | 17% DV |
| Vitamin B6 | 0.2 mg | 9% DV |
| Vitamin B12 | 1.4 µg | 59% DV |
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🔗 Related Guides: 🩸 Iron Deficiency / Low Ferritin 🩸 Magnesium Deficiency 🩸 Vitamin B12 Deficiency 🧬 Testosterone 🧬 Cortisol 😴 Sleep Quality
Frequently Asked Questions
How does School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen support gut health?
School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen contains 3.8g 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, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen affect hormones?
Yes — School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen is rich in zinc (17% DV), which Cofactor for 5α-reductase (T→DHT). Required for androgen receptor function. Inhibits aromatase (T→estradiol).. zinc supports Testosterone and DHT production. fiber supports Estrogen and Insulin production. sugar supports Insulin and Cortisol production.
Is School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen good for blood pressure?
Yes. School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen provides 331mg of potassium per 100g (7% DV). Potassium helps lower blood pressure by counteracting sodium's effects and relaxing blood vessel walls. The sodium-to-potassium ratio is 0.8.
Can people with diabetes eat School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen?
School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen 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 3.8g fiber which helps moderate the blood sugar response.
Does School Lunch, pizza, TONY'S SMARTPIZZA Whole Grain 4x6 Cheese Pizza 50/50 Cheese, frozen 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.