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Crav'n flavor original thin crust pepperoni pizza

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices.

Nutri-Score D NOVA 4

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Crav'n flavor original thin crust pepperoni pizza

in Pizzas Barcode 0036800460089
Poor nutritional quality
Ultra-processed food

Crav'n flavor original thin crust pepperoni pizza provides 240 kcal per 100 g, with 3.4 g of sugars and 9.6 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 4 (ultra-processed food). It is listed in the Pizzas category. Contains: beef, chicken, gluten, milk, pork, soybeans.

Nutrient levels per 100 g

Fat
11.6 g · Moderate
Saturated fat
4.8 g · Moderate
Sugars
3.4 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 1/3 pizza (146 g)

Nutrient Per 100 g Per serving% DV* Category avg
Calories 240 kcal 350 kcal 249
Total fat 11.6 g 17 g 22% 10.3 +13%
Saturated fat 4.8 g 7 g 35% 4.5 +7%
Carbohydrates 24 g 35 g 13% 27.9 −14%
Total sugars 3.4 g 5 g 3.1 +11%
Added sugarsUSDA 0.7 g 1 g 2% 1 −28%
Dietary fiber 1.4 g 2 g 7% 1.7 −19%
Protein 9.6 g 14 g 28% 10.9 −12%
Salt 1.2 g 1.8 g 1.4 −14%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 7701 Pizzas products on Foodmetria.

Serving size and added sugars from the US product label in USDA FoodData Central, label data from March 2021. Other values: Open Food Facts.

Compared with other pizzas

Calories higher 48%
Sugars higher 29%
Salt lower 41%
Saturated fat higher 37%
Protein top 64%
Fiber top 59%

Bar shows the share of products in this category that contain less of the nutrient.

Ingredients

Crust (wheat flour [enriched wheat flour {wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid}, enzyme], water, soybean oil, contains 2% or less of: sugar, yeast, dough conditioner [wheat flour, ascorbic acid, enzymes], vinegar, cultured whey [preservative], whey, salt, soy lecithin [processing aid]), sauce (water, tomatoes, seasoning [sugar, salt, modified food starch, spices, dehydrated garlic, citric acid], sugar), 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).

Not veganNot vegetarian
Allergens
BeefChickenGlutenMilkPorkSoybeans

Additives 9

High overexposure risk
E322 - Lecithins
Antioxidant
E322i - Lecithin
Antioxidant

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
1/3 pizza (146 g)
Sold in
United States
Barcode
0036800460089

Prices reported by shoppers

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Frequently asked questions

How many calories are in Crav'n flavor original thin crust pepperoni pizza?

Crav'n flavor original thin crust pepperoni pizza contains 240 kcal per 100 g and about 350 kcal per serving (1/3 pizza (146 g)).

How much sugar is in Crav'n flavor original thin crust pepperoni pizza?

Crav'n flavor original thin crust pepperoni pizza has 3.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Crav'n flavor original thin crust pepperoni pizza healthy?

It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Is Crav'n flavor original thin crust pepperoni pizza vegan?

Based on its ingredient list, it is not vegan.

What allergens does Crav'n flavor original thin crust pepperoni pizza contain?

According to the label data it contains: Beef, Chicken, Gluten, Milk, Pork, Soybeans. Recipes change — always check the package label.

Source: Open Food Facts (ODbL). Last updated January 10, 2022. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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