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PEPPERONI PIZZAS

Champion Foods, LLC

Computed from the published ingredients and nutrition

32

Highly processed

  1. Processing level 4−30Made through many industrial steps
  2. 6 additives−24Named additives
  3. 37 ingredients−8More than 10 costs points
Why points were deducted

Where −68 came off

  1. Nutrition per 100g−6Saturated fat −3 · Sodium −3

per 100g Scoring criteria ›

Per 100 gServing 178g High energy density

Nutrition

All nutrients

One serving (178 g) = 1.3 sugar cubes · 2.2 cheese slices · 1.5 bowls of rice

Where the calories come from 247kcal

Carbs 47%Protein 19%Fat 34%

ItemsAmount% of dailyCategory medianDifference
Fat9.6 g18%
Carbs29.8 g9%
Fiber1.1 g4%
Calcium169 mg24%
Iron2 mg17%
Cholesterol20 mg7%
Trans fat0 g

Ingredients and additives

37 ingredients

CRUST: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, ENZYMES, FOLIC ACID), WATER, SOYBEAN OIL, DOUGH PREMIX [DOUGH CONDITIONER (WHEAT FLOUR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF ENZYMES, ASCORBIC ACID, L. CYSTEINE, SOY OIL), GLUCONO DELTA LACTONE, SALT, SODIUM BICARBONATE, CELLULOSE GUM, SODIUM PROPIONATE (PRESERVATIVE), NATURAL AND ARTIFICIAL FLAVOR, WITH NO MORE THAN 2% OF SOYBEAN OIL AND CALCIUM SILICATE USED AS PROCESSING AIDS], HIGH FRUCTOSE CORN SYRUP, WHITE DISTILLED VINEGAR, CORNMEAL, YEAST, CHEESE LOW MOISTURE PART SKIM MILK MOZZARELLA AND MUENSTER (PASTEURIZED MILK, CHEESE CULTURE, SALT, CALCIUM CHLORIDE, ENZYMES), POWDERED CELLULOSE ADDED TO PREVENT CAKING, NATAMYCIN (A NATURAL MOLD INHIBITOR), SAUCE TOMATO PUREE (WATER, TOMATO PASTE), PIZZA SPICE (SALT, SUGAR, SPICES, DEHYDRATED GARLIC, DEHYDRATED ONION), HIGH FRUCTOSE, CORN SYRUP, MODIFIED FOOD STARCH, CITRIC ACID, PEPPERONI: PORK, BEEF, SALT, CONTAINS 2% OR LESS OF: SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID.

6 additives

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Label

USDA FoodData Central · US-FDC-2083368

Within the criteria

Sugars · Trans fat — No points deducted within the criteria

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