Pepperoni Stone baked Thin
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 236 kcal | 12% |
| Fat | 9.0 g | 13% |
| of which saturates | 4.6 g | 23% |
| Carbohydrate | 26.9 g | 10% |
| of which sugars | 1.3 g | 1% |
| Fibre | 2.1 g | — |
| Protein | 10.8 g | 22% |
| Salt | 0.88 g | 15% |
Open Food Facts, ODbL, record updated 9 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT Flour, Water, Mozzarella Cheese (MILK) (18%), Smoked Pepperoni (9%) (Pork, Pork Fat, Salt, Dextrose, Antioxidants: Sodium Ascorbate, Extracts Of Rosemary; Paprika, Paprika Extract, Coriander, Smoked Salt, Oregano, Garlic, Pepper Extract, Preservative: Sodium Nitrite), Tomato Purée, Yeast, Rapeseed Oil, Chicory Root Fibre, Cornflour, Salt, Garlic Purée, Basil, Oregano, Black Pepper.
- 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
2% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.