The American Pepperoni
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 257 kcal | 13% |
| Fat | 9.6 g | 14% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 30.3 g | 12% |
| of which sugars | 2.2 g | 2% |
| Fibre | 2.0 g | — |
| Protein | 11.4 g | 23% |
| Salt | 0.98 g | 16% |
Open Food Facts, ODbL, record updated 15 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin), Mozzarella Cheese (Milk) (27%), Water, Tomatoes, Pepperoni (9%) (Pork (95%), Curing Salt (Salt, Preservative: Sodium Nitrite), Ground Spices (Cayenne Pepper, Ginger, Paprika, White Pepper), Black Pepper Extract, Garlic, Antioxidant: E392, E301, Paprika Extract, Sugar, Salt, Dextrose), Tomato Purée, Rapeseed Oil, Sugar, Yeast, Durum Wheat Semolina (contains Gluten), Salt, Dextrose, Extra Virgin Olive Oil, Cornflour, Basil, Coarse Black Pepper, Garlic Purée
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
15% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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