Pepperoni, beef and pork, sliced
Whole food · Sausages and Luncheon Meats
Photo: Wikipedia
Pepperoni is a finely ground, cured sausage of beef and pork, seasoned with paprika and chili, giving it a signature smoky, spicy bite. Its texture is firm yet slightly chewy, with a satisfying snap from the natural casing and a glistening, oily sheen when heated. Nutritionally, it's a dense source of protein and fat, with virtually no carbohydrates.
💚 Why it's loved
People love its intense, savory-spicy flavor that acts as a powerful taste enhancer. Its versatility makes it a beloved topping for pizza, a star in sandwiches, and a convenient, flavorful snack on its own.
⚠️ Watch-outs & how to enjoy it better
Its high sodium and saturated fat content means it should be enjoyed in moderation, especially by those monitoring heart health or blood pressure. To counteract, pair it with fiber-rich vegetables (like on a salad) or whole-grain crusts, and practice strict portion control by using it as a flavor accent rather than the main component.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides energy-dense calories from fats.
- Rich in B vitamins like B12 and niacin from meat.
- Contains minerals such as zinc and selenium.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic cupping and charring of pepperoni slices on pizza is caused by the natural casing shrinking faster than the meat, creating a crispy, grease-filled 'cup' that many consider the best part.
Full nutrition (scales with serving)
| Water | 28.6 g |
| Energy | 504 kcal |
| Energy | 2110 kj |
| Protein | 19.3 g |
| Total lipid (fat) | 46.3 g |
| Ash | 4.7 g |
| Carbohydrate, by difference | 1.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Sucrose | 0.00 g |
| Glucose | 0.00 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 158 mg |
| Potassium, K | 274 mg |
| Sodium, Na | 1582 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 1.1 mg |
| Selenium, Se | 29.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.27 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.0 mg |
| Pantothenic acid | 0.93 mg |
| Vitamin B-6 | 0.36 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Choline, total | 51.2 mg |
| Betaine | 2.8 mg |
| Vitamin B-12 | 1.3 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.11 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 0.00 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 52.0 iu |
| Vitamin D (D2 + D3) | 1.3 ug |
| Vitamin K (phylloquinone) | 5.8 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Vitamin K (Menaquinone-4) | 41.7 ug |
| Fatty acids, total saturated | 17.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 1.0 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 10.3 g |
| SFA 17:0 | 0.35 g |
| SFA 18:0 | 5.7 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.00 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 20.8 g |
| MUFA 14:1 | 0.22 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 1.4 g |
| MUFA 16:1 c | 1.3 g |
| MUFA 17:1 | 0.23 g |
| MUFA 18:1 | 18.7 g |
| MUFA 18:1 c | 17.4 g |
| MUFA 20:1 | 0.26 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 4.5 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:2 n-6 c,c | 3.6 g |
| PUFA 18:2 CLAs | 0.18 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.16 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.14 g |
| PUFA 20:3 | 0.07 g |
| PUFA 20:3 n-3 | 0.02 g |
| PUFA 20:3 n-6 | 0.04 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:4 | 0.04 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.5 g |
| Fatty acids, total trans-monoenoic | 1.4 g |
| TFA 16:1 t | 0.07 g |
| TFA 18:1 t | 1.3 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.12 g |
| Fatty acids, total trans-polyenoic | 0.13 g |
| Cholesterol | 97.0 mg |
| Tryptophan | 0.23 g |
| Threonine | 0.87 g |
| Isoleucine | 0.90 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.51 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.78 g |
| Tyrosine | 0.66 g |
| Valine | 0.99 g |
| Arginine | 1.3 g |
| Histidine | 0.69 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 1.1 g |
| Proline | 0.86 g |
| Serine | 0.77 g |
| Hydroxyproline | 0.38 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What's the difference between pepperoni and salami?
Pepperoni is an American invention, typically made with pork and beef, and is finer in texture and spicier (with paprika and chili) than most traditional Italian salamis, which are often made from just pork and have a coarser grind and milder, more varied seasoning.
Is pepperoni cooked or raw?
Pepperoni is a cured and smoked sausage, so it is safe to eat directly from the package. However, it's almost always heated when used as a pizza topping, which renders out some fat and intensifies its flavor.
Why does pepperoni turn red when cooked?
The vibrant red color comes primarily from paprika and other chili powders used in the seasoning blend. The heat causes the oils and fat-soluble pigments in the spices to release and become more vivid.