american pepperoni
Prefix 502 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 256 kcal | 13% |
| Fat | 8.6 g | 12% |
| of which saturates | 3.5 g | 18% |
| Carbohydrate | 31.7 g | 12% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 12.0 g | 24% |
| Salt | 2.3 g | 38% |
Open Food Facts, ODbL, record updated 28 September 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), tomatoes (20%), mozzarella cheese (milk) (19%), PEPPERONI (10%) (pork, pork fat, preservative salt and sodium nitrite, dextrose, caraway, garlic, rosemary extract, anise, paprika, paprika extract, antioxidant sodium ascorbate, ginger extract, pepper extract, pepper extract), tomato purée, water, rapeseed oil, wheat semolina, yeast, salt, sugar, oregano, black pepper, basil, white pepper, flour treatment agent ascorbic acid.
- E160cPaprika extractColour
- E250Sodium nitritePreservative
- E300Ascorbic acidAntioxidant · Sequestrant
- E301Sodium ascorbateAntioxidant
- E392Extracts of rosemary
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
78% 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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