Rip-N-Dip Pepperoni
Packaged product Soups and Sauces Carando
Rip-N-Dip Pepperoni contains 290 kcal per 100 g. A serving, 1 1 rip n dip, plus sauce cup, 241 g (241 g) provides about 700 kcal.
Roughly 43% of its calories come from carbohydrates, with 40% from fat and 16% from protein (estimated with general energy factors).
That is more energy than the typical item in soups and sauces on FoodFactly, where the median is 116 kcal per 100 g across 22,679 products.
100 g provides 15% of the Daily Value for Vitamin B12, 13% of the Daily Value for Thiamin (B1) and 13% of the Daily Value for calcium.
The values are as declared on the product label and entered by Open Food Facts contributors.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 290 kcal | |
| Total fat L | 12.9 g | 16% |
| Saturated fat L | 5.4 g | 27% |
| Trans fat L | 0.62 g | |
| Cholesterol L | 31.1 mg | 10% |
| Sodium L | 564 mg | 25% |
| Total carbohydrates L | 31.1 g | 11% |
| Dietary fiber L | 1.2 g | 4% |
| Total sugars L | 4.1 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 11.6 g | 23% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0 mg | 0% |
| Vitamin D L | 0.17 µg | 0.8% |
| Vitamin E L | 0 mg | 0% |
| Vitamin K L | 0 µg | 0% |
| Thiamin (B1) L | 0.16 mg | 13% |
| Riboflavin (B2) L | 0.05 mg | 4% |
| Niacin (B3) L | 0.32 mg | 2% |
| Pantothenic acid (B5) L | 0.33 mg | 7% |
| Vitamin B6 L | 0.079 mg | 5% |
| Folate (B9) L | 16.4 µg | 4% |
| Vitamin B12 L | 0.37 µg | 15% |
| Choline L | 0 mg | 0% |
| Calcium L | 166 mg | 13% |
| Iron L | 0 mg | 0% |
| Magnesium L | 0 mg | 0% |
| Phosphorus L | 0 mg | 0% |
| Potassium L | 224 mg | 5% |
| Zinc L | 0 mg | 0% |
| Copper L | 0 mg | 0% |
| Manganese L | 0 mg | 0% |
| Selenium L | 0 µg | 0% |
| Iodine L | 14.5 µg | 10% |
% 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 16%
- Carbohydrates 43%
- Fat 40%
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
- Protein11.6 gin the top quarter of soups and sauces (median 2.1 g)
- Fiber1.2 gabove the median for soups and sauces (median 1 g)
- Sugars4.1 gabove the median for soups and sauces (median 3.6 g)
- Fat12.9 gin the top quarter of soups and sauces (median 2.8 g)
- Saturated fat5.4 gin the top quarter of soups and sauces (median 0.79 g)
- Sodium564 mgabove the median for soups and sauces (median 417 mg)
- Protein per 100 kcal4 gprotein density, useful for comparing foods with different calorie levels
- Water42.3 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 0 g |
|---|
Carotenoids (1)
| Beta-carotene L | 33.1 µg |
|---|
Other components (3)
| Water L | 42.3 g |
|---|---|
| Alcohol L | 0 g |
| Caffeine L | 0 mg |
Product details
- Brand
- Carando
- Barcode
- 0076033101960
- Label serving
- 1 1 Rip N Dip, plus sauce cup (241 g)
- Category
- Soups and Sauces
- NOVA group
- 4 processing level (1 to 4), as classified by Open Food Facts
Ingredients
enriched wheat flour, water, mozzarella cheese, pepperoni (pork, beef, salt, contains 2% or less of: dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, citric acid, BHA, BHT, natural smoke flavor), tomato paste, contains 2% or less of: yeast, soybean oil, sugar, salt, modified corn starch, mono and diglycerides, sodium stearoyl lactylate, calcium propionate (preservative), maltodextrin, sodium benzoate (preservative), sodium propionate (preservative), citric acid, natural flavor, paprika extract (color), garlic powder, onion powder, spice, corn meal, ascorbic acid (vitamin C), enzymes, annatto extract (color), beta carotene (color), vitamin A palmitate
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Aged Cheddar & Jalepeño Dip Private Selection | 290 | 0 g | 9.7 g | 25.8 g |
| Southwest Ranch Veggie Dip Marzetti | 290 | 3.2 g | 6.5 g | 25.8 g |
| Green goddess dip Trader Joe's | 290 | 3.2 g | 6.5 g | 29 g |
| Dill pickle Soup Sherwood Park Soups | 290 | 9.7 g | 58.1 g | 3.2 g |
| Dill Veggie Dip Marzetti | 290 | 3.2 g | 6.5 g | 25.8 g |
| Dippi Sweet Jalapeno Meira | 291 | 3.3 g | 68 g | 1.6 g |
| Sauce de Grenade Doganay | 290 | 1 g | 71.5 g | 1 g |
| Tartar Sauce Harris Teeter | 290 | 0 g | 19.4 g | 22.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Rip-N-Dip Pepperoni?
100 g of Rip-N-Dip Pepperoni has 290 kcal. Serving, 1 1 rip n dip, plus sauce cup, 241 g (241 g): about 700 kcal.
Is Rip-N-Dip Pepperoni high in protein?
Rip-N-Dip Pepperoni contains 11.6 g of protein per 100 g (23% of the 50 g Daily Value), or 28 g in serving, 1 1 rip n dip, plus sauce cup, 241 g (241 g). About 16% of its calories come from protein. Compared with other soups and sauces, that is among the highest quarter (median 2.1 g).
How many carbs are in Rip-N-Dip Pepperoni?
Rip-N-Dip Pepperoni has 31.1 g of total carbohydrates per 100 g, including 1.2 g of fiber and 4.1 g of sugars. Label conventions differ: in the EU and some other regions carbohydrates are declared without fiber.
How much fat is in Rip-N-Dip Pepperoni?
Rip-N-Dip Pepperoni contains 12.9 g of fat per 100 g, of which 5.4 g is saturated (27% of the Daily Value).
What vitamins and minerals does Rip-N-Dip Pepperoni contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin B12 (15% DV), Thiamin (B1) (13% DV) and calcium (13% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Rip-N-Dip Pepperoni?
100 g contains 564 mg of sodium, 25% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From Open Food Facts, record dated May 13, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- Open Food Facts, record 0076033101960. License: ODbL 1.0 (Open Food Facts). Source record dated May 13, 2026. Imported November 7, 2026.
Last updated: . Source description: "RIP-N-DIP PEPPERONI". Data quality score: 100/100 (how it is calculated).
Product data from Open Food Facts, made available under the Open Database License. Values are as declared on the label; labels can change over time, so check the package you have.
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.