American style pizza peppers and pepperoni
Prefix 405 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 229 kcal | 11% |
| Fat | 7.8 g | 11% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 28.3 g | 11% |
| of which sugars | 2.1 g | 2% |
| Fibre | 3.0 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.0 g | 17% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza Dough (Wheat Flour, Water, Yeast, Rapeseed Oil, Salt, Dextrose), 17% Tomato Sauce (Tomato Purée, Rapeseed Oil, Sugar, Salt, Wheat Flour, Potato Starch, Wheat Starch, Herbs, White Pepper), 11.4% Mozzarella Cheese (Milk), 62% Mixed Pepper (Green, Red), 6.8% Smoked Pork Pepperoni (70% Pork, Pork Fat, Salt, Spice Extracts, Dextrose, Spices, Glucose Syrup, Antionidants Extracts of Rosemary, Sodium Erythorbate, Sugar, Preservative: Sodium Nitrite), 3.4% Cheddar Cheese (Mill),
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
20% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pepperoni 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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