Fast Food, Pizza Chain, 14" pizza, pepperoni topping, thin crust
Whole food · Fast Foods
Photo: Wikipedia
This is a classic thin-crust pepperoni pizza slice from a major chain, delivering a satisfying crunch with a slightly chewy, cracker-like base. The flavor is a savory, salty punch from the cured meat, balanced by a mild tomato sauce and melted cheese. Nutritionally, it's a dense source of calories and fat, but the thin crust makes it lighter than its deep-dish counterparts.
Calorie split: 17% protein · 35% carbs · 48% fat
↓ Full nutrition💚 Why it's loved
People love it for the iconic, craveable combination of salty, spicy pepperoni, gooey cheese, and a crispy base that delivers flavor in every bite. It's a cultural staple for casual gatherings, late-night meals, and a reliable comfort food.
⚠️ Watch-outs & how to enjoy it better
The high sodium and saturated fat content can be a concern for those monitoring heart health or blood pressure. The refined carbs in the crust can cause a rapid blood-sugar spike. To counteract, pair a slice with a large side salad dressed in olive oil to add fiber and healthy fats, and practice portion control by sticking to one or two slices.
Key benefits
- High-quality protein from cheese and pepperoni
- Quick source of energy from carbohydrates
- Contains calcium for bone health
- Provides some dietary fiber from the crust and tomato sauce
- Convenient and widely available meal option
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The pepperoni slice is the most popular pizza topping in the United States, with an estimated 36% of all pizza orders featuring it.
Full nutrition (USDA data · scales with serving)
| Water | 36.0 g |
| Energy | 331 kcal |
| Energy | 1383 kj |
| Protein | 14.0 g |
| Total lipid (fat) | 17.6 g |
| Ash | 3.3 g |
| Carbohydrate, by difference | 29.0 g |
| Fiber, total dietary | 2.3 g |
| Total Sugars | 3.2 g |
| Sucrose | 0.32 g |
| Glucose | 0.68 g |
| Fructose | 0.92 g |
| Lactose | 0.48 g |
| Maltose | 0.72 g |
| Galactose | 0.10 g |
| Starch | 21.8 g |
| Calcium, Ca | 216 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 253 mg |
| Potassium, K | 223 mg |
| Sodium, Na | 875 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.35 mg |
| Selenium, Se | 24.5 ug |
| Vitamin C, total ascorbic acid | 2.0 mg |
| Thiamin | 0.23 mg |
| Riboflavin | 0.17 mg |
| Niacin | 3.3 mg |
| Vitamin B-6 | 0.10 mg |
| Folate, total | 92.0 ug |
| Folic acid | 56.0 ug |
| Folate, food | 36.0 ug |
| Folate, DFE | 131 ug |
| Choline, total | 37.5 mg |
| Vitamin B-12 | 0.76 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 70.0 ug |
| Retinol | 62.0 ug |
| Carotene, beta | 94.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 366 iu |
| Lycopene | 1958 ug |
| Lutein + zeaxanthin | 24.0 ug |
| Vitamin E (alpha-tocopherol) | 1.3 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 7.1 g |
| SFA 4:0 | 0.11 g |
| SFA 6:0 | 0.09 g |
| SFA 8:0 | 0.06 g |
| SFA 10:0 | 0.16 g |
| SFA 12:0 | 0.20 g |
| SFA 14:0 | 0.77 g |
| SFA 15:0 | 0.08 g |
| SFA 16:0 | 3.8 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 1.7 g |
| SFA 20:0 | 0.04 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.6 g |
| MUFA 14:1 | 0.07 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.28 g |
| MUFA 16:1 c | 0.24 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 5.1 g |
| MUFA 18:1 c | 4.8 g |
| MUFA 20:1 | 0.09 g |
| MUFA 22:1 | 0.02 g |
| MUFA 22:1 c | 0.02 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.6 g |
| PUFA 18:2 | 3.2 g |
| PUFA 18:2 n-6 c,c | 3.0 g |
| PUFA 18:2 CLAs | 0.06 g |
| PUFA 18:3 | 0.32 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.31 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.04 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-3 | 0.01 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.42 g |
| Fatty acids, total trans-monoenoic | 0.35 g |
| TFA 16:1 t | 0.03 g |
| TFA 18:1 t | 0.32 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.08 g |
| Fatty acids, total trans-polyenoic | 0.08 g |
| Cholesterol | 37.0 mg |
Amino acid profile (per 100g)
Estimated from Fast foods, nachos, with cheese — USDA does not publish this profile for Fast Food.
| Tryptophan | 0.04 g |
| Threonine | 0.16 g |
| Isoleucine | 0.19 g |
| Leucine | 0.52 g |
| Lysine | 0.16 g |
| Methionine | 0.09 g |
| Phenylalanine | 0.23 g |
| Tyrosine | 0.14 g |
| Valine | 0.25 g |
| Arginine | 0.21 g |
| Histidine | 0.14 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.34 g |
| Glutamic acid | 0.92 g |
| Glycine | 0.15 g |
| Proline | 0.53 g |
| Serine | 0.22 g |
| Hydroxyproline | 0.00 g |
FAQ
How does thin crust affect the nutrition compared to regular crust?
Thin crust generally has fewer calories and carbohydrates per slice than a thicker, doughier crust, making it a slightly lighter option, though the toppings still contribute significant fat and sodium.
Is the pepperoni on pizza considered a processed meat?
Yes, pepperoni is a cured, fermented, and smoked sausage, classifying it as a processed meat, which is typically high in sodium and preservatives.
Can this be part of a balanced diet?
Yes, in moderation. It can be enjoyed as an occasional treat within a diet rich in vegetables, fruits, lean proteins, and whole grains. Balancing your plate with a side of vegetables is key.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.31 kcal/g · 17% calories from protein · 2.3 g fiber · 3.2 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.92 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.