Saltie Public Food Database

Pepperoni Pizza

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Brand Brew Pub
UPC Code 042197012015
Data Source USDA

Nutrition Facts

Package Weight 13.10 oz/371 g
Serving Sizes 0.33 pizza (134g)
pizza
Calories 350
Total Fat 18g 23%
Saturated Fat 9g 45%
Cholesterol 46mg 15%
Sodium 820mg 36%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 7%
Sugars 3g
Protein 20g 40%
Daily Value % is based on a 2,000 calorie diet.

Calories per Macronutrient

The macronutrient calorie distribution in 0.33 pizza of Pepperoni Pizza are 32% in carbs, 46% in fat, and 23% in protein.

carbs: 32%
fat: 46%
protein: 23%

Carbs to Weight Ratio

The carbs to weight ratio of Pepperoni Pizza is 21%.

This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.

Estimated Water to Weight Ratio

The water to weight ratio of Pepperoni Pizza is estimated to be 51%.

This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.

Listed Ingredients

Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Crust (Wheat Flour [Bleached Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Enzyme, Folic Acid], Water, Lard [Bha, Propyl Gallate With Citric Acid Added To Help Protect Flavor], Soy Bean Oil, Dough Conditioner [Whey, L-cysteine, Monohydrochloride], Salt, Sugar, Yeast), Sauce (Water, Tomato Puree, Romano Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Salt, Spices, Sugar, Garlic Powder), Pepperoni (Pork, Beef, Salt, Dextrose, Sodium Nitrite, Bha, Bht, Citric Acid, May Contain Water, Spices, Flavoring, Smoke Flavoring, Paprika, Oleoresin Of Paprika, Lactic Acid Starter Culture, Sodium Ascorbate, Garlic Powder, Dehydrated Garlic).

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