Original pepperoni dippin' pizza
Ingredients
Pepperoni dippin' pizza dough 51.0% , barley malt flour 24.5% , E375 12.3% , iron 6.1% , thiamin mononitrate 3.1% , E101 1.5% , folic acid 0.8% , yeast 0.4% , soya oil 0.2% , butter alternative 0.1% , garlic 0.0% , sugar 0.0% , salt 0.0% , baking powder 0.0% , water 0.0% , cheese 0.0% , lactic ferments 0.0% , salt 0.0% , enzymes) cheddar cheese 0.0% , pepperoni 0.0% , beef 0.0% , salt 0.0% , spice 0.0% , sugar 0.0% , LACTIC ACID STARTER CULTURE 0.0% , paprika 0.0% , garlic 0.0% , spice 0.0% , E250 0.0% , E320 0.0% , E321 0.0% , E330 0.0% , butter topping 0.0% , salt 0.0% , E322i 0.0% , artificial butter flavor 0.0% , E160ai 0.0% , E900a 0.0% , Anti-foaming agent 0.0% , top cheese 0.0% , lactic ferments 0.0% , salt 0.0% , enzyme 0.0% , romano cheese 0.0% , E460ii 0.0% , oregano 0.0% , sauce cup 0.0% , black pepper 0.0% , salt 0.0% , cracked basil 0.0% , cracked oregano 0.0% , water 0.0%
Nutrition · per 100 g
| Energy | 211 kcal |
| Fat | 9.9 g |
| Saturated fat | 4.2 g |
| Trans fat | 0 g |
| Cholesterol | 21 mg |
| Carbs | 22.5 g |
| Sugars | 4.2 g |
| Fiber | 0.7 g |
| Protein | 11.3 g |
| Salt | 0.83 g |
| Sodium | 331 mg |
| Calcium | 211 mg |
| Iron | 1.9 mg |
| Vitamin A | 158.4 µg |
| Vitamin C | 4.2 mg |
Product data from Open Food Facts (ODbL) — community-maintained, imperfect, fixable.