Meat
Nutrition Facts Pepperoni
Pepperoni is a meat food whose cut, visible fat, and raw or cooked state strongly affect its composition. It provides protein, monounsaturated fat, polyunsaturated fat, and potassium. Buy it refrigerated with intact packaging, follow the use-by date, and refrigerate promptly; once opened or cooked, use the FDA cold-storage chart rather than relying on smell alone.
Calories504
Protein19.3g
Carbs1.2g
Fat46.3g
Protein
Carbs
Fat
Nutrition for 100 g
| Calories | 504 kcal |
|---|---|
| Protein | 19.25 g |
| Total Fat | 46.28 g |
| Carbohydrates | 1.18 g |
| Fiber | 0 g |
| Total Sugars | 0 g |
| Sodium | 1582 mg |
Nutrients
Full nutrient profile
Proximates
Water
30.3 g
Ash
5.19 g
Protein
19.25 g
Energy
2110 kj
Total lipid (fat)
46.28 g
Energy
504 kcal
Carbohydrates
Sucrose
0 g
Glucose
0.29 g
Fructose
0 g
Lactose
0 g
Maltose
0 g
Sugars, Total
0 g
Galactose
0 g
Carbohydrate, by difference
1.18 g
Fiber, total dietary
0 g
Lipids
Fatty acids, total saturated
15.84 g
SFA 4:0
0.002 g
SFA 5:0
0 g
SFA 6:0
0.00025 g
SFA 7:0
0 g
SFA 8:0
0.003063 g
SFA 9:0
0 g
SFA 10:0
0.03 g
SFA 11:0
0 g
SFA 12:0
0.03 g
SFA 14:0
0.79 g
SFA 15:0
0.08 g
SFA 16:0
9.5 g
SFA 17:0
0.24 g
SFA 18:0
5.1 g
SFA 20:0
0.06 g
SFA 21:0
0.007875 g
SFA 22:0
0.004813 g
SFA 23:0
0 g
SFA 24:0
0.002688 g
Fatty acids, total monounsaturated
18.01 g
MUFA 12:1
0.00075 g
MUFA 14:1
0.11 g
MUFA 15:1
0 g
MUFA 16:1
1.08 g
MUFA 17:1
0.17 g
MUFA 18:1
16.36 g
MUFA 20:1
0.26 g
MUFA 22:1 c
0.02 g
MUFA 22:1 n-9
0.02 g
MUFA 22:1 n-11
0.00075 g
MUFA 24:1 c
0.00125 g
Fatty acids, total polyunsaturated
4.63 g
PUFA 18:2
4 g
PUFA 18:2 c
4.1 g
PUFA 18:2 CLAs
0.1 g
PUFA 18:3
0.21 g
PUFA 18:3 c
0.22 g
PUFA 18:3 n-6 c,c,c
0.0075 g
PUFA 18:4
0.000625 g
PUFA 20:2 c
0.16 g
PUFA 20:3 c
0.06 g
PUFA 20:3 n-3
0.02 g
PUFA 20:3 n-6
0.04 g
PUFA 20:3 n-9
0.0005 g
PUFA 22:3
0.00025 g
PUFA 20:4
0.12 g
PUFA 20:5c
0.000875 g
PUFA 22:2
0.002438 g
PUFA 22:5 c
0.02 g
PUFA 22:4
0.04 g
PUFA 22:6 c
0.005375 g
Fatty acids, total trans
0.83 g
Fatty acids, total trans-monoenoic
0.75 g
TFA 14:1 t
0.01 g
TFA 16:1 t
0.04 g
TFA 18:1 t
0.7 g
TFA 20:1 t
0 g
TFA 22:1 t
0 g
TFA 18:2 t
0.08 g
TFA 18:3 t
0.000125 g
PUFA 18:3 n-3 c,c,c (ALA)
0.16 g
PUFA 18:3i
0.002 g
Cholesterol
97 mg
PUFA 22:6 n-3 (DHA)
0.004 g
PUFA 20:5 n-3 (EPA)
0.004 g
PUFA 22:5 n-3 (DPA)
0.02 g
MUFA 18:1 c
17.35 g
PUFA 18:2 n-6 c,c
3.61 g
MUFA 22:1
0.004 g
TFA 18:2 t not further defined
0.12 g
PUFA 20:2 n-6 c,c
0.14 g
MUFA 16:1 c
1.3 g
PUFA 20:3
0.07 g
Fatty acids, total trans-polyenoic
0.13 g
Amino acids
Hydroxyproline
0.38 g
Tryptophan
0.23 g
Threonine
0.87 g
Methionine
0.51 g
Phenylalanine
0.78 g
Tyrosine
0.66 g
Alanine
1.18 g
Glutamic acid
3.01 g
Glycine
1.07 g
Proline
0.86 g
Isoleucine
0.9 g
Leucine
1.58 g
Lysine
1.65 g
Cystine
0.23 g
Valine
0.99 g
Arginine
1.3 g
Histidine
0.69 g
Aspartic acid
1.83 g
Serine
0.77 g
Minerals
Iron, Fe
1.33 mg
Magnesium, Mg
18 mg
Phosphorus, P
158 mg
Sodium, Na
1582 mg
Copper, Cu
0.09 mg
Manganese, Mn
1.07 mg
Calcium, Ca
19 mg
Potassium, K
274 mg
Zinc, Zn
2.44 mg
Selenium, Se
29 ug
Vitamins and other components
Riboflavin
0.34 mg
Vitamin B-6
0.23 mg
Choline, total
65.54 mg
Vitamin B-12
0.49 ug
Betaine
2.8 mg
Vitamin K (Menaquinone-4)
41.7 ug
Folic acid
0 ug
Vitamin A, IU
0 iu
Vitamin A, RAE
0 ug
Vitamin K (Dihydrophylloquinone)
0 ug
Retinol
0 ug
Tocopherol, delta
0 mg
Tocotrienol, gamma
0 mg
Tocotrienol, delta
0 mg
Vitamin C, total ascorbic acid
0 mg
Thiamin
0.27 mg
Vitamin D (D2 + D3)
1.3 ug
Vitamin E (alpha-tocopherol)
1.03 mg
Vitamin D (D2 + D3), International Units
52 iu
Tocopherol, beta
0 mg
Tocopherol, gamma
0.11 mg
Tocotrienol, alpha
0 mg
Tocotrienol, beta
0 mg
Niacin
4.99 mg
Pantothenic acid
0.93 mg
Folate, DFE
5 ug
Folate, total
5 ug
Vitamin K (phylloquinone)
5.8 ug
Folate, food
5 ug
Lutein + zeaxanthin
0 ug
Cryptoxanthin, beta
0 ug
Lycopene
0 ug
Carotene, beta
0 ug
Carotene, alpha
0 ug
Vitamin B-12, added
0 ug
Vitamin E, added
0 mg
Other nutrients
Caffeine
0 mg
Theobromine
0 mg
Alcohol, ethyl
0 g
Interesting fact
Color alone cannot confirm that meat is safe
Pigments, oxygen exposure, packaging, and cooking can all change meat color. A food thermometer is the reliable endpoint: poultry requires 165°F/74°C, ground meats 160°F/71°C, and whole beef, pork, veal, and lamb cuts 145°F/63°C followed by a three-minute rest.
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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.