Pepperidge Farm, Goldfish, Baked Snack Crackers, Explosive Pizza
Whole food · Baked Products
Photo: Wikipedia
Pepperidge Farm's Explosive Pizza Goldfish are small, fish-shaped baked crackers with a bold, zesty pizza flavor and a satisfyingly crunchy texture. Each bite delivers a concentrated burst of tomato and cheese notes, making them a more intense, snackable take on classic pizza. Per 100g, they provide a significant calorie source (458 kcal) primarily from carbohydrates (67.2g) and fat (16.82g), with a modest protein content (9.56g).
Calorie split: 8% protein · 59% carbs · 33% fat
↓ Full nutrition💚 Why it's loved
People love the intense, nostalgic pizza flavor packed into a fun, crunchy, and easy-to-eat form. It's a versatile snack that appeals to both kids and adults, often evoking memories of childhood and casual gatherings.
⚠️ Watch-outs & how to enjoy it better
The product is high in refined carbohydrates and sodium, which can contribute to blood-sugar spikes and increased thirst. It contains common allergens like wheat and milk, and the low fiber content (0g) means it's not very filling. To counteract, pair a small portion with a source of protein (like cheese or nuts) or fiber (like an apple) to promote satiety and slow digestion.
Key benefits
- Provides a quick source of energy from carbohydrates.
- Offers a convenient, portable, and shelf-stable snack option.
- The baked preparation is lower in fat than many fried snacks.
- Contains a small amount of protein from wheat and dairy ingredients.
- The strong flavor can satisfy cravings for savory, pizza-like tastes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The original Goldfish cracker was created in 1964 by Margaret Rudkin, the founder of Pepperidge Farm, and the first flavor was a simple cheddar cheese.
Full nutrition (USDA data · scales with serving)
| Water | 3.5 g |
| Energy | 458 kcal |
| Energy | 1918 kj |
| Protein | 9.6 g |
| Total lipid (fat) | 16.8 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 67.2 g |
| Total Sugars | 2.4 g |
| Sucrose | 0.00 g |
| Glucose | 0.94 g |
| Fructose | 0.46 g |
| Lactose | 0.00 g |
| Maltose | 1.0 g |
| Galactose | 0.00 g |
| Starch | 60.6 g |
| Calcium, Ca | 47.0 mg |
| Iron, Fe | 4.4 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 118 mg |
| Potassium, K | 296 mg |
| Sodium, Na | 868 mg |
| Zinc, Zn | 0.81 mg |
| Copper, Cu | 0.11 mg |
| Manganese, Mn | 0.63 mg |
| Thiamin | 0.78 mg |
| Riboflavin | 0.55 mg |
| Niacin | 6.5 mg |
| Pantothenic acid | 0.73 mg |
| Vitamin B-6 | 0.13 mg |
FAQ
Are Goldfish crackers considered a healthy snack?
While baked and not fried, they are a processed snack high in refined carbs, sodium, and calories with minimal fiber or protein. They are best enjoyed occasionally as part of a balanced diet, not as a primary nutrient source.
What makes the 'Explosive Pizza' flavor different from regular cheddar Goldfish?
The 'Explosive Pizza' flavor uses a more complex seasoning blend that includes tomato powder, garlic, onion, and oregano to mimic pizza sauce and cheese, resulting in a tangier, more savory profile than the straightforward cheddar variety.
Can these be part of a child's lunch?
Yes, in moderation. They can be a fun addition, but it's wise to balance the lunch with whole foods like fruits, vegetables, and a protein source (e.g., yogurt, hard-boiled egg) to ensure a more nutritionally complete meal.
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 4.58 kcal/g · 8% calories from protein · 0.0 g fiber · 2.4 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: 2.93 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.