Pepperoni Flavored Sausage Pizza, Armour LunchMakers
i Photo: Open Food Facts contributors · CC BY-SA
Pepperoni pizzas · United States

Pepperoni Flavored Sausage Pizza

by Armour LunchMakers · 26 oz
United States
NUTRI-SCOREABCEDNOVA4
293 kcalper 100 g · 15% of the reference intake
12.0 gof sugars per 100 g
Barcode (EAN-13)0046600033864
GS1 prefix004 · GS1 US
Additives15: E160c, E202, E211…
AllergensBeef, Gluten, Milk, Pork, Soybeans
0046600033864

Prefix 004 was issued by GS1 US. It tells you where the code was registered, not where the product was made.

Nutrition

Per 100 g, with the % Daily Value (2,000-calorie diet)
Nutrient100 gDaily Value
Calories293 kcal15%
Total fat13.3 g17%
Saturated fat6.0 g30%
Total carbohydrate33.3 g12%
Total sugars12.0 g—
Dietary fiber1.3 g5%
Protein9.3 g19%
Sodium0.47 g20%

Open Food Facts, ODbL, record updated June 2, 2026 · Daily Values: 21 CFR 101.9 (FDA).

Ingredients

As printed on the pack; allergens in bold

wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, water, vegetable shortening, soybean oil, hydrogenated soybean oil, contains 2% or less of: sugar, salt, calcium propionate, monoglycerides, vegetable gums, corn starch, gum arabic, guar gum, xanthan gum, pizza sauce, water, tomato paste, herbs, spices, modified food starch, salt, sugar, citric acid, sodium benzoate and potassium sorbate, garlic powder, potassium chloride, onion powder, natural flavor, low-moisture part-skim mozzarella cheese, pasteurized milk, cheese cultures, salt, enzymes, starch and powdered cellulose added to prevent caking, natamycin, pepperoni flavored sausage, pork, mechanically separated turkey, beef, salt, contains 2% or less of: spices, dextrose, natural flavors, oleoresin of paprika, flavorings, oleoresin of paprika, lactic acid starter culture, sodium erythorbate, sodium nitrite, bha, bht, citric acid, soy lecithin, soy flour, rice flour, sugar, barley malt, salt

  • E160cPaprika extractColor
  • E202Potassium sorbatePreservative
  • E211Sodium benzoatePreservative
  • E235NatamycinPreservative
  • E250Sodium nitritePreservative
  • E282calcium propionatePreservative
  • E316sodium erythorbateAntioxidant
  • E320Butylated hydroxyanisole (bha)Antioxidant
  • E321Butylated hydroxytolueneAntioxidant
  • E322LecithinsAntioxidant · Emulsifier
  • E322iLecithinAntioxidant · Emulsifier
  • E330Citric acidAntioxidant · Sequestrant
  • E412Guar gumEmulsifier · Stabilizer · Thickener
  • E414Acacia gumCarrier · Emulsifier · Stabilizer · Thickener
  • E415Xanthan gumEmulsifier · Stabilizer · Thickener

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

USDA label data

Serving size 1 Package (75 g), as declared by the brand to USDA FoodData Central
NutrientPer serving% Daily Value
Calories210 kcal—
Total fat10.0 g13%
Saturated fat4.5 g23%
Sodium360 mg16%
Total carbohydrate25 g9%
Dietary fiber1.0 g3%
Total sugars9.0 g—
Protein7.0 g—
USDA food category
Pizza
Data provider
Label Insight
In FoodData Central
Since June 29, 2023 · label data updated May 23, 2023
FDC ID
2566386

Per-serving amounts are calculated by Shelfpedia from USDA’s per-100 g (or per-100 mL) figures, so they can differ from the rounded numbers printed on the package. % Daily Value uses the FDA Daily Values (21 CFR 101.9).

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2026 (Branded Foods, October 2026 release) · public domain (CC0 1.0).

In its category

Position among 72 “pepperoni pizzas” products sold in the United States
Sugars12.0 g · median 2.4 g
Saturated fat6.0 g · median 5.0 g
Salt1.2 g · median 1.5 g

100% 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) and USDA FoodData Central (CC0) records in the same category sold in the United States, values per 100 g.

Countries of sale

Sold under this barcode in the United States
United States

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

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