Can pizza be healthy food?

Can pizza be healthy food?

Pizza is a universally loved food, fits all cultures, and speaks to every person’s language and emotions. It’s the perfect food for any occasion and can be a healthy food too if accompanied with some healthy options and eaten mindfully.

Pizza can make it all possible. But, unfortunately, this happy comfort food like many others gets a bad rep too:( But do pizza lovers care? Heck no! I confess that my Friday night is always made better by some pizza. Depending on my mood, sometimes I bake my own pizza and sometimes I will pick up a frozen pizza from the grocery store.

This Friday food talk, I put into test with Food Coach one of my favorite pizzas – “DiGiorno Spinach and Garlic” which is easily available in the grocery stores and makes to my grocery list occasionally.

Food Rating and Nutrition Profile

As expected, Food Coach rates DiGiorno spinach and garlic thin crust pizza a ‘Red Dot Food‘ due to it being high in saturated fat and a long list of unknown ingredients. However, this food contains many healthy qualities as below.

  • Moderate in calories per serving
  • A healthy balance of total fat, protein, carbohydrates, and dietary fiber.
  • Great source of calcium
  • Good source of iron
  • No artificial flavor or color

Dietitian Nutritionist Recommendation:

Too much saturated fat in your diet can raise the level of LDL cholesterol in your blood. High levels of LDL cholesterol in your blood increase your risk of heart disease and stroke. The American Heart Association recommends only 5% to 6% of calories from saturated fat. However, pizza lovers can still enjoy a couple of slices of pizza healthfully as long as it is eaten with caution accompanied with some healthy vegetable choice like a healthy bowl of green leafy salad.

If there is a food you love and want to know its nutrition rating and healthy and unhealthy qualities then check it out at our Food Coach!

This article was written by Afsheen Syeda, MSC-NFS Certified Nutritionist Reviewed and edited by Shraddha Chaubey, MS, RDN, CD



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