Pepperoni Pizza
Prefix 042: restricted in-store use.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 219 kcal | — |
| Fat | 8.0 g | 11% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 25.5 g | — |
| of which sugars | 2.2 g | 2% |
| Fibre | 1.5 g | 5% |
| Protein | 10.2 g | — |
| Sodium | 0.61 g | 27% |
Open Food Facts, ODbL, record updated April 1, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Pizza shell (wheat flour, water, dried durum wheat sourdough, vegetable oil, yeast, salt, sugars [sugar, dextrose], granulated garlic, fumaric acid, sodium stearoyl-2-lactylate, ascorbic acid, L-cysteine hydrochloride, amylase, lactic acid, sodium diacetate, silicon dioxide, modified palm oil, xylanase, enzymes), Pizza sauce (water, tomatoes, soy oil, salt, herbs, garlic, spice, olive oil), Mozzarella, parmesan cheeses (pasteurized milk, modified milk ingredients, salt, microbial enzymes, bacterial culture, pasteurized partly skimmed milk, calcium chloride, sorbic acid, cellulose, potassiumk sorbate), Pepperoni.
- E1100Alpha-Amylase
- E200Sorbic acidPreservative
- E262Sodium acetatesPreservative · Sequestrant
- E262iiSodium diacetatePreservative · Sequestrant
- E270Lactic acid
- E297Fumaric acid
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
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