100g of Iceland Stuffed Crust Double Pepperoni Pizza contains 285 calories (kcal), 13.1g protein, 33.2g carbs and 10.7g fat.
Negative
per 100 gProcessingUltra-processed
1
2
3
Ultra-processed
Saturated fatHigh saturated fat 5.7 g
01.5510
SaltSome salt 1.3 g
00.31.53
EnergyModerate calorie density 285 kcal
0150400800
FibreLow fibre 2 g
03612
Positive
per 100 gProteinSource of protein 13.1 g
08.514.328.5
SugarLow sugar 2.8 g
0522.545
Calculate by serving size
Quantity
Serving
285
kcal
13.1
protein
33.2
carbs
10.7
fat
Nutrition Facts per 100g
Protein 19%
Carbs 47%
Fat 34%
| Nutrient | Amount | Level |
|---|---|---|
| Energy | 285 kcal | |
| Fat | 10.7g | moderate |
| Saturated | 5.7g | high |
| Carbs | 33.2g | |
| Sugars | 2.8g | low |
| Fibre | 2g | |
| Protein | 13.1g | |
| Salt | 1.3g | moderate |
Common Questions
How many calories are in Iceland Stuffed Crust Double Pepperoni Pizza?
Iceland Stuffed Crust Double Pepperoni Pizza contains 285 kcal per 100g.
Is Iceland Stuffed Crust Double Pepperoni Pizza ultra-processed?
Iceland Stuffed Crust Double Pepperoni Pizza is NOVA group 4 (ultra-processed) — an ultra-processed product, so it is worth balancing with whole foods.
Ingredients
_Wheat_ Flour, Crust Filling (Cheese (_Milk_), Mozzarella Cheese (_Milk_), Quark Soft Cheese (_Milk_), Water, Potato Starch, Rapeseed Oil, Maize Starch, Stabiliser (Methyl Cellulose), Salt), Water, Partially Reconstituted Tomato Paste and Tomato Purée, Mozzarella Cheese (Milk) (10%), Mini Pepperoni (4.5%) (Pork, Pork Fat, Salt, Dextrose, Spices, Spice Extracts, Sugar, Antioxidants (Sodium Erythorbate, Extracts of Rosemary), Preservative (Sodium Nitrite)), Pepperoni (4%) (Pork, Pork Fat, Salt, Dextrose, Spices, Spices Extracts, Antioxidants (Extracts of Rosemary, Sodium Ascorbate), Preservative (Sodium Nitrite)), Dextrose, Rapeseed Oil, Salt, Sugar, Yeast, Spices, Dried Garlic, Dried Herbs, Onion Powder, Sunflower Oil.
Allergens
Gluten, Milk
As declared on the label — always check the packaging.
Category
Other Servings
Related lists
English
