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Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company

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Nutrition Facts
Portion Size130 g
Amount Per Portion320
Calories
% Daily Value *
Total Fat 17g 22 %
   Saturated Fat 8g 40 %
Cholesterol 40mg 13 %
Sodium 861mg 37 %
Total Carbohydrate 29g 11 %
   Dietary Fiber 2g 7 %
   Sugar 4g
Protein 15g 30 %
Calcium 200mg 15 %
Iron 1.8mg 10 %
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
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Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company nutrition facts and analysis per 0.167 pizza (130.0 g)

Vitamins
NutrientAmount DV
Vitamin C [Ascorbic acid]12.0 mg13 %

Minerals
NutrientAmount DV
Calcium 200.20 mg15 %
Iron 1.79 mg10 %
Sodium 860.60 mg37 %

Proteins and Amino acids
NutrientAmount DV
Protein 15.00 g30 %

 
Carbohydrates
NutrientAmount DV
Carbohydrate 29.00 g11 %
  Fiber 1.95 g7 %
  Sugars 4.00 g
  Net carbs 27.05 g

Fats and Fatty Acids
NutrientAmount DV
Fat 17.004 g22 %
  Saturated fatty acids 7.995 g40 %
  Fatty acids, total trans 0.000 g

Sterols
NutrientAmount DV
Cholesterol 40.30 mg13 %

Ingredients
Crust: (enriched wheat flour [flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid], water, soybean oil, yeast, bread crumbs [wheat flour, yeast, sugar, salt], olive oil, sugar, salt, cultured wheat starch, honey, sodium bicarbonate, sodium aluminum phosphate, l-cysteine, citric acid)Low moisture
Mozzarella cheese: (pasteurized milk, cheese culture, salt, enzymes, powdered cellulose [to prevent caking])Sauce: (tomato sauce [water, tomato paste], salt, sugar, spices, dextrose, hydrolyzed soy protein, garlic extract, soybean oil, refined olive pumace oil, extra virgin olive oil)
Pepperoni: (pork and beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite [preservative], bha, bht and citric acid [to protect flavor])Pepperoni: (pork, beef, salt, contains 2% or less of spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite [preservative], bha, bht, citric acid and sodium ascorbate [to protect flavor])
Seasoning: (dehydrated garlic, spice)

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Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company contains 320 calories per 130 g serving. This serving contains 17 g of fat, 15 g of protein and 29 g of carbohydrate. The latter is 4 g sugar and 2 g of dietary fiber, the rest is complex carbohydrate. Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company contains 8 g of saturated fat and 40 mg of cholesterol per serving. 130 g of Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company contains 12.0 mg vitamin C as well as 1.79 mg of iron, 200.20 mg of calcium. Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company belong to 'Pizza' food category. The UPC for this product is 884853600200.
Food properties
SourceUSDA Branded foods
CategoryPizza
BrandNash Finch Company
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Stoked tavern style pepperoni pizza, pepperoni by Nash Finch Company nutrition facts and analysis.. Daily values are based on a 2000 calorie a day diet. Recommended daily intake of essential amino acids is provided for 180 lbs person. Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors. All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice. Please consult with your doctor before making any changes to your diet. Nutrition labels presented on this site is for illustration purposes only. Food images may show a similar or a related product and are not meant to be used for food identification. Nutritional value of a cooked product is provided for the given weight of cooked food. This page may contain affiliate links to products through which we earn commission used to support this website development and operations. Data from USDA National Nutrient Database.
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