Pepperoni calzone
Packaged product Verduras
Pepperoni calzone contains 333 kcal per 100 g. A serving, 1 calzone, 198 g (198 g) provides about 659 kcal.
Roughly 50% of its calories come from fat, with 32% from carbohydrates and 18% from protein (estimated with general energy factors).
That is more energy than the typical item in verduras on FoodFactly, where the median is 140 kcal per 100 g across 23.090 products.
100 g provides 16% of the Daily Value for calcio and 13% of the Daily Value for iron.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 333 kcal | |
| Total fat L | 18,7 g | 24% |
| Saturated fat L | 7,1 g | 35% |
| Trans fat L | 0 g | |
| Cholesterol L | 35 mg | 12% |
| Sodium L | 803 mg | 35% |
| Total carbohydrates L | 26,8 g | 10% |
| Dietary fiber L | 1 g | 4% |
| Total sugars L | 1,5 g | |
| Protein L | 15,2 g | 30% |
| Vitamina A L | 45,6 µg | 5% |
| Vitamina C L | 3 mg | 3% |
| Calcio L | 202 mg | 16% |
| Iron L | 2,3 mg | 13% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 18%
- Carbohydrates 32%
- Fat 50%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein15,2 gin the top quarter of verduras (median 2,5 g)
- Fiber1 gin the lowest quarter of verduras (median 2 g)
- Sugars1,5 gbelow the median for verduras (median 2,1 g)
- Fat18,7 gin the top quarter of verduras (median 5,2 g)
- Saturated fat7,1 gin the top quarter of verduras (median 1,1 g)
- Sodium803 mgin the top quarter of verduras (median 333 mg)
- Protein per 100 kcal4,6 gprotein density, useful for comparing foods with different calorie levels
Full nutrient profile
Other components (1)
| Vitamina A, UI L | 152 IU |
|---|
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 333 kcal | 333 kcal |
| Protein | 15,2 g | 15,2 g |
| Carbohydrates | 26,8 g | 26,8 g |
| Fat | 18,7 g | 18,7 g |
| Fiber | 1 g | 1 g |
| Sugars | 1,5 g | 1,5 g |
| Sodium | 803 mg | 803 mg |
Product details
- Barcode
- 0027815199972
- Label serving
- 1 CALZONE (198 g)
- Category
- Verduras
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Dough: enriched unbleached wheat flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil (with citric acid added as a preservative), dough conditioner (salt, wheat flour, dextrose, mono and diglycerides, ascorbic acid, l-cysteine), palm oil, yeast (yeast, sorbitan monostearate, ascorbic acid). filling: pepperoni (pork, beef, salt, contains 2% or less of sugar, spices, oleoresin of paprika, sodium ascorbate, natural flavorings, garlic powder, dextrose, lactic acid starter culture, sodium nitrite, bha, bht, citric acid), part skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), provolone cheese (pasteurized milk, cultures, salt, enzymes), ricotta cheese whey, whole milk, cream, vinegar, and xanthan gum, locust bean gum, guar gum [stabilizers]), parmesan & romano cheese blend (parmesan cheese [made from cow's milk, salt, enzymes], romano cheese [made from cow's milk, salt, enzymes], powdered cellulose/starch blend added to prevent caking), natural cheese flavor (cheddar cheese, parmesan cheese, romano cheese, mozzarella cheese [pasteurized milk, cultures, salt, enzymes], whey protein powder, maltodextrin, salt), soybean oil (with citric acid added as a preservative), black pepper. topping: parmesan & romano cheese blend (parmesan cheese [made from cow's milk, salt, enzymes], romano cheese [made from cow's milk, salt, enzymes], powdered cellulose/starch blend added to prevent caking), bread crumbs (bleached flour, water, vegetable oil [soybean oil, cottonseed oil, and/or canola oil], salt, yeast, contains 2% or less of the following: sugar, dextrose), parsley, oregano.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Aceite de palmaLevaduraSaltAjoMilkCremaVinegar
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Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Pepperoni calzone?
100 g of Pepperoni calzone has 333 kcal. Serving, 1 calzone, 198 g (198 g): about 659 kcal.
Is Pepperoni calzone high in protein?
Pepperoni calzone contains 15,2 g of protein per 100 g (30% of the 50 g Daily Value), or 30,1 g in serving, 1 calzone, 198 g (198 g). About 18% of its calories come from protein. Compared with other verduras, that is among the highest quarter (median 2,5 g).
How many carbs are in Pepperoni calzone?
Pepperoni calzone has 26,8 g of total carbohydrates per 100 g, including 1 g of fiber and 1,5 g of sugars.
How much fat is in Pepperoni calzone?
Pepperoni calzone contains 18,7 g of fat per 100 g, of which 7,1 g is saturated (35% of the Daily Value).
What vitamins and minerals does Pepperoni calzone contain?
Per 100 g, the most notable amounts relative to the Daily Value are calcio (16% DV) and iron (13% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Pepperoni calzone?
100 g contains 803 mg of sodium, 35% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated 23 de abril de 2020. FoodFactly last checked it on 7 de noviembre de 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2496619. License: CC0 1.0 (U.S. public domain). Source record dated 28 de febrero de 2023. Imported 6 de noviembre de 2026.
- Open Food Facts, record 0027815199972. License: ODbL 1.0 (Open Food Facts). Source record dated 23 de abril de 2020. Imported 7 de noviembre de 2026.
Last updated: . Data quality score: 95/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.