Momenti pepperoni
Prefix 400 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 | 233 kcal | 12% |
| Fat | 8.2 g | 12% |
| of which saturates | 3.3 g | 16% |
| Carbohydrate | 27.0 g | 10% |
| of which sugars | 3.8 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 9.0 g | 18% |
| Salt | 8.2 g | 137% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT flour, water, 10% tomato concentrate 9.7 % EDAM CHEESE, 6.9 % salami (pork, pork fat, salt, dextrose, spices, garlic powder, spice extracts, stabiliser (sodium nitrite), antioxidant (extracts of rosemary), smoke), 5.2 % tomato puree, 4.8 % bell peppers, 4.0 % tomato pieces, rapeseed oil, 1.6% broccoli, salt, baker's yeast, modified starch, sugar, emulsifier (mono - and diglycerides of fatty acids), garlic, oregano, pepper, dextrose, basil.
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
- E250Sodium nitritePreservative
- E392Extracts of rosemary
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza with ham and cheese”: 3.23 kg CO₂e per kg of product.
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: 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 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.