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Calorie Bargains: Cookware, Crackers, Books, and Whole Wheat Pizza

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Papa John's Whole Wheat Crust Cheese Pizza

The Why

Because pizza with a whole-grain crust is better than pizza with a regular crust.

The Health Bonus

Fiber has loads of benefits -- and with one slice you get 5 grams, or 20 percent of your daily needs.

What We Liked Best

Taste was pretty good (you have to be a fan of Papa John's pizza), and if you're already a whole wheat eater, you will probably prefer this taste to the regular.

What We Liked Least

This is still pizza, and it was pretty greasy. We wish they made it with a little less dough and cheese. For instance, a slice of the thin crust pizza is actually lower in calories -- 240. If you ask them to go light on the cheese it will certainly help lower the calories and make this pizza work. Also, keep in mind, while this has a stamp from the Whole Grain Council saying that it's 100 percent whole grain, the crust is not entirely whole wheat flour -- there are other ingredients. Oh, and the sodium is very high, as it is in almost all fast and frozen foods.

What It Replaces

Traditional pizza.

The Price: $11.49 (but may vary by market)

Other Offerings: Pizza, in every style

Where to Buy:


Nutritional Information: (one slice, 14-inch pie) 280 calories, 12g fat, 38g carbs, 5g dietary fiber, 13g protein, 730mg sodium

Ingredients: Papa John's Cheese Pizza: Part-skim mozzarella (pasteurized milk, cultures, salt, enzymes), food starch [derived from corn], powdered cellulose (added to prevent caking), whey protein concentrate, sodium propionate (added as a preservative), Ultragrain Hard White Wheat Flour, water. Pizza Sauce: Vine-ripened fresh tomatoes, sunflower oil, sugar, salt, spices, garlic, extra virgin olive oil and citric acid, coarse whole wheat flour, sugar, soybean oil, salt, wheat gluten, vanilla extract, baker's yeast

Charles Stuart Platkin is a nutrition and public health advocate, founder and editor of, the health and fitness network. Copyright 2008 by Charles Stuart Platkin. All rights reserved.



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