Whole Pepperoncini

by Gordon Choice 128 fl oz in Canned peppers Barcode 0093901186331
Poor nutritional quality

Whole Pepperoncini by Gordon Choice provides 36 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Canned peppers category and comes in a 128 fl oz pack.

Nutrient levels per 100 g

Fat
3.6 g · Moderate
Saturated fat
0 g · Low
Sugars
0 g · Low
Salt
4.9 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 28 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 36 kcal 10 kcal 50 −29%
Total fat 3.6 g 1 g 1% 1.8 +94%
Saturated fat 0 g 0 g 0% 0.4 −100%
Carbohydrates 0 g 0 g 0% 6.4 −100%
Total sugars 0 g 0 g 4.2 −100%
Dietary fiber 0 g 0 g 0% 2.1 −100%
Protein 0 g 0 g 0% 1.3 −100%
Salt 4.9 g 1.4 g 1.7 +191%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 253 Canned peppers products on Foodmetria.

Compared with other canned peppers

Calories higher 45%
Sugars lower 1%
Salt higher 9%
Saturated fat lower 1%
Protein top 100%
Fiber top 100%

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

Product details

Quantity
128 fl oz
Serving size
28 g
Sold in
United States
Barcode
0093901186331

Prices reported by shoppers

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Frequently asked questions

How many calories are in Whole Pepperoncini?

Whole Pepperoncini contains 36 kcal per 100 g and about 10 kcal per serving (28 g).

How much sugar is in Whole Pepperoncini?

Whole Pepperoncini has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Whole Pepperoncini 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 December 26, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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