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UNCURED PEPPERONI CALZONES, PEPPERONI

Pizza Michael Angelo's Gourmet Foods, Inc Branded
137 Calories
6.7g Protein
15.7g Carbs
5.1g Fat
0.4g Fiber
Nutrition Facts
Serving Size 100 g
Calories 137
% Daily Value*
Total Fat 5.1g 7%
Saturated Fat 2.0g 10%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 400mg 17%
Total Carbohydrate 15.7g 6%
Dietary Fiber 0.4g 1%
Total Sugars 1.6g
Protein 6.7g 13%
Vitamin D 0mcg 0%
Calcium 71mg 5%
Iron 0.4mg 2%
Potassium 47mg 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 6.7g 24%
Carbs 15.7g 57%
Fat 5.1g 19%

Minerals

Nutrient Amount % DV
Calcium, Ca 71 MG 5%
Iron, Fe 0.4 MG 2%
Potassium, K 47 MG 1%
Sodium, Na 400 MG 17%

About UNCURED PEPPERONI CALZONES, PEPPERONI

UNCURED PEPPERONI CALZONES, PEPPERONI is a moderate-calorie food with 137 calories per 100-gram serving. Its primary macronutrient source is carbohydrates, providing 6.7g of protein, 15.7g of carbohydrates, and 5.1g of fat. It also contributes 0.4g of dietary fiber per serving. This food belongs to the Pizza category.

Ingredients

WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR), WATER, UNCURED PEPPERONI (PORK, SEA SALT, SPICES, WATER, DEXTROSE, PAPRIKA, NATURAL FLAVORING, GARLIC POWDER, OLEORESIN PAPRIKA, LACTIC ACID STARTER CULTURE- NO NITRATES OR NITRITES ADDED EXCEPT FOR THOSE NATURALLY OCCURRING IN SEA SALT), MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES), MARINARA SAUCE (ITALIAN WHOLE PEELED TOMATOES, ONION, OLIVE OIL, SALT, GARLIC, BASIL, BLACK PEPPER, OREGANO), SUGAR, PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), YEAST, OLIVE OIL, SOYBEAN OIL, SALT, BREADCRUMBS (WHEAT FLOUR), PARSLEY.

Calorie Breakdown

At 137 calories per 100 grams, UNCURED PEPPERONI CALZONES, PEPPERONI gets 19% of its calories from protein, 46% from carbohydrates, and 34% from fat. This is moderate, similar to many lean proteins and whole grains.

Compare UNCURED PEPPERONI CALZONES, PEPPERONI

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