PEPPERONI RISING CRUST PIZZA, PEPPERONI
Harris-Teeter Inc. Per 100 g · Label
48 points among 4,928 in Pepperoni, Salami & Cold Cuts
Heavily processed.
- −6Nutrition
- −4Ingredients
- −12Additives
- −30Processing
Sikcode diagnosis
Where −52 came off
- Processing level 4−30Made through many industrial steps
- 3 additives−12Named additives · ·
- 6 ingredients−4From 6 upward costs a little
- Nutrition per 100g−6Saturated fat −3 · Sodium −3
More to see
Not deducted 2 items
Kept
−0- Sugars 3gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
Nutrients 6 items · 3 additives
- CRUSTIngredients
- SAUCEIngredients
- LOW-MOISTURE PART-SKIM MOZZARELLA CHEESEIngredients
- PEPPERONI MADE WITH PORKIngredients
- CHICKENIngredients
- AND BEEF .Ingredients
Ingredient text
CRUST (ENRICHED FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, SOYBEAN OIL, SUGAR, YEAST, 2% OR LESS: LEAVENING [SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE], SALT, CORNMEAL, ASCORBIC ACID, ENZYMES, SOY LECITHIN [PROCESSING ACID]), SAUCE (WATER, TOMATOES, SALT, SPICES, DEHYDRATED GARLIC, NATURAL FLAVORS, SUGAR, MALIC ACID), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), PEPPERONI MADE WITH PORK, CHICKEN, AND BEEF (PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID).
If you keep eating it
Source · Maker · Label
Maker and label · Harris-Teeter Inc. · USDA FoodData Central ·
More
48 points among 4,928 in Pepperoni, Salami & Cold Cuts
Where the calories come from 239kcal
Carbs 51%Protein 15%Fat 34%
Full nutrition facts per 100g
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2298703