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Nutrition Report

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ROUND PEPPERONI PIZZA

Nutrition Facts

Serving Size 1 SLICE

Calories 337

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 18.2g 46% Tot. Carb. 25.6g 20%
Sat. Fat 8.3g 31% Dietary Fiber 2.2g 7%
Trans Fat 0g   Sugars 4.1g  
Cholesterol 37.9mg   Protein 16.3g  
Sodium 742.4mg 57%    
  • Protein   29%
  • Fat   46%
  • Carbohydrates   20%
  • Calcium   27%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   14%
  • Total Sugars   3%
  • Dietary Fiber   7%
  • Iron   15%
  • Saturated Fat   31%
  • Sodium   57%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  PIZZA SAUCE (VEG TOMATO WHOLE PEELED (VINE- RIPENED TOMATOES, TOMATO JUICE, LESS THAN 2% CALCIUM CHLORIDE, CITRIC ACID), OIL OLIVE 25%/75%, KOSHER SALT, ONION POWDER, GARLIC POWDER, FINE BLACK PEPPER, PARSLEY FLAKES, OREGANO LEAVES, BASIL LEAF), FRZ PIZZA CRUST 16", CHEESE MOZZ SHRED RUTGERS BLEND (LOW MOISTURE WHOLE MILK MOZZARELLA, PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), POWDERED CELLULOSE (TO PREVENT CAKING), POTASSIUM SORBATE AND NATAMYCIN.), TURKEY PEPPERONI * 20 LB CASE (TURKEY, PEPPERONI SEASONING (CORN SYRUP, SPICES (MUSTARD), PAPRIKA, DEXTROSE, PAPRIKA OLEORESIN, GARLIC POWDER, SPICE EXTRACTIVES, SMOKE FLAVORING), WATER, CONTAINS 2% OR LESS SALT, CITRIC ACID, DEXTROSE, CARRAGEENAN, PEPPER, SODIUM NITRITE.), GRATED PARMESAN

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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