uncured pepperoni pizza
Prefix 083 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 290 kcal | 15% |
| Total fat | 11.1 g | 14% |
| Saturated fat | 5.6 g | 28% |
| Total carbohydrate | 27.8 g | 10% |
| Total sugars | 2.5 g | — |
| Protein | 9.9 g | 20% |
| Sodium | 0.62 g | 27% |
Open Food Facts, ODbL, record updated March 11, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
crust water, brown rice flour, tapioca flour, modified rice starch, fresh yeast, olive oil, shortening flakes (palm oil, butter flavor, and,soy lecithin), whey powder, evaporated cane sugar, salt, baking powder, xanthan gum, calcium, provolone cheese (pasteurized milk, cheese cultures, salt, enzymes, natural smoke flavoring, powdered cellulose added to prevent caking), sauce (tomato puree [water, tomato paste], sugar, salt, dehydrated garlic, spices, citric acid and xanthan gum), uncured pepperoni no nitrates or nitrites added except for those naturally occurring in sea salt and celery juice (pork, sea salt, spices, water, dextrose, paprika, natural flavoring, dehydrated garlic, oleoresin paprika, lactic acid starter culture) contains milk, soy distibuted by: jane's dough foods, a division of donatos pizza, columbus, oh 43230 usa
- E160cPaprika extractColor
- E322LecithinsAntioxidant · Emulsifier
- E322iLecithinAntioxidant · Emulsifier
- E330Citric acidAntioxidant · Sequestrant
- E415Xanthan gumEmulsifier · Stabilizer · Thickener
Source: Open Food Facts, ODbL · additive names and functions: 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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