Pepperoni Pizza

Nutrition Facts
Serving Size 1 pie
Calories 1198
    Calories from Fat - - -

*Percent Daily Values (DV)
 are based on a 2,000
 calorie diet. 		Amount/Serving
%DV*
Amount/Serving
%DV*
Total Fat 46.9g
60%
Tot. Carb. 133.7g
49%
  Sat. Fat 17.9g
90%
  Dietary Fiber 5.9g
21%
  Trans Fat 0g
 
  Sugars 10.5g
 
Cholesterol 106.1mg
35%
Protein 56g
 
Sodium 3050.4mg
133%
 
 
Sodium   133%
  • Fat   60%
  • Dietary Fiber   21%
  • Total Sugars   21%
    • Vitamin D - mcg   0%
  • Cholesterol   35%
  • Iron   46%
  • Calcium   67%
    • INGREDIENTS:  PIZZA CRUST PARBAKED 10" (INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SUGAR, SOYBEAN OIL, SALT, GUAR GUM, ENZYMES. Allergens Contains: gluten, Wheat May Contain: Milk, Sesame seeds, Soy), Mozzarella Cheese (Ingredients: LOW MOISTURE MOZZARELLA CHEESE (CULTURED PASTEURIZED MILK, SKIM MILK, SALT, ENZYMES), POWDERED CELLULOSE (ADDED TO PREVENT CAKING), NATAMYCIN (A NATURAL PRESERVATIVE). Allergens Contains: Milk), Pizza Sauce ( Ingredients: Tomato Puree (Water, Tomato Paste), Less Than 2% of: Salt, Extra Virgin Olive Oil, Dried Onions, Garlic, Spices, Citric Acid.), Pepperoni (Ingredients: PORK, MECHANICALLY SEPARATED CHICKEN, BEEF, SALT, SPICES, DEXTROSE, LACTIC ACID STARTER CULTURE, OLEORESIN OF PAPRIKA, SODIUM ASCORBATE, FLAVORING, SODIUM NITRITE, BHA, BHT, CITRIC ACID.)
    ALLERGENS:  Milk, Wheat, Gluten
    Note: Nutritional Values that are not available for a recipe are represented by dashes.
    NUTRITION:
    Nutrition information is approximate, based on current product and recipe data. Ingredient items are subject to change by the manufacturer without notice.

    ALLERGENS:
    UCR Dining, Hospitality & Retail Services makes every attempt to identify ingredients that may cause allergic reactions for those with food allergies. These allergens are listed, however, there is always a risk of cross contact. Also be advised, manufacturers can change their ingredients at any time, without notice. Customers concerned with food allergies need to be aware of this potential risk and are encouraged to email: nutritionist@ucr.edu with any additional questions.