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Pepperoni pizza
Pepperoni pizza provides 238 kcal per 100 g, with 4 g of sugars and 15.1 g of protein. That is 32% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Pepperoni pizzas category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 Piece (126 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 238 kcal | 300 kcal | 253 −6% | |
| Total fat | 9.5 g | 12 g | 15% | 10.9 −12% |
| Saturated fat | 4 g | 5 g | 25% | 4.8 −17% |
| Carbohydrates | 24.6 g | 31 g | 11% | 27.6 −11% |
| Total sugars | 4 g | 5 g | 3 +32% | |
| Added sugarsUSDA | 0.8 g | 1 g | 2% | 1.8 −56% |
| Dietary fiber | 2.4 g | 3 g | 11% | 1.8 +29% |
| Protein | 15.1 g | 19 g | 38% | 10.7 +41% |
| Salt | 1.2 g | 1.5 g | 1.6 −26% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 384 Pepperoni pizzas products on Foodmetria.
Serving size and added sugars from the US product label in USDA FoodData Central, label data from February 2026. Other values: Open Food Facts.
Compared with other pepperoni pizzas
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Serving size
- 1 Piece (126 g)
- Sold in
- United States
- Barcode
- 0072180552938
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pepperoni pizza?
Pepperoni pizza contains 238 kcal per 100 g and about 300 kcal per serving (1 Piece (126 g)).
How much sugar is in Pepperoni pizza?
Pepperoni pizza has 4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Pepperoni pizza healthy?
It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated July 5, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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