Crust Smoky Nutrition Facts: Calories, Macros & Health Benefits

Summary: Crust Smoky contains 270 calories, 14g protein, 27g carbs, and 13g fat per one slice (110g). It is a source of saturated fat, sodium, iron.

high-protein
Crust Smoky - nutrition facts and calorie information

Nutrition Facts — one slice (110g)

27.0g
Carbs
14.0g
Protein
13.0g
Fat
NutrientAmount% Daily Value
Calories270 kcal14%
Protein14.0g28%
Carbohydrates27.0g10%
Total Fat13.0g17%
Fiber2.0g7%
Sugar6.0g--
Saturated Fat5.5g28%
Cholesterol28.0mg9%
Sodium680.0mg30%
Potassium1.0mg0%
Calcium22.0mg2%
Iron280.0mg1556%
Magnesium1.6mg0%
Zinc210.0mg1909%
Vitamin C0.18mg0%
Vitamin A0.14mcg0%
Vitamin B62.2mg129%
Vitamin B120.12mcg5%
Folate25.0mcg6%
Vitamin E1.1mg7%
Vitamin K0.60mcg0%
Phosphorus85.0mg7%

Is Crust Smoky Good for You?

Crust Smoky provides 270 calories per one slice (110g) with 14g protein, 27g carbohydrates, and 13g fat. It is a source of saturated fat (28% dv), sodium (30% dv), iron (1556% dv).

Gourmet thin-crust pizza topped with smoky barbecue sauce, mozzarella, and assorted cured meats

Key Health Benefits of Crust Smoky

How to Track Crust Smoky Nutrition with Gram

Use Gram to log crust smoky and see calories, macros, and micronutrients in context. You can search by name or use AI food scanning to track meals quickly.

Frequently Asked Questions

How many calories are in crust smoky?

Crust Smoky contains 270 calories per one slice (110g).

How much protein is in crust smoky?

Crust Smoky provides 14g of protein per one slice (110g).

How many carbs are in crust smoky?

Crust Smoky has 27g of carbohydrates per one slice (110g).

Is crust smoky good for tracking nutrition?

Yes. Crust Smoky can be logged by calories, macros, and micronutrients in the Gram app.

How should I use crust smoky in a meal plan?

Use Crust Smoky as part of a balanced meal and compare the protein, carbs, and fat values to your daily targets.

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Nutrition data sourced from USDA FoodData Central. Track crust smoky and thousands of other foods with the Gram app.

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