Pepperoni, NFS
Common food
Photo: Wikipedia
Pepperoni is a finely ground, cured sausage made from a blend of pork and beef, seasoned with a signature mix of paprika, chili, and garlic. It's known for its vibrant red-orange color, slightly chewy texture, and a distinctively salty, spicy, and subtly smoky flavor. Nutritionally, it's a very high-fat, high-protein food with virtually no carbohydrates.
💚 Why it's loved
People love pepperoni for its bold, savory flavor that perfectly balances salt, spice, and umami, making it a transformative topping. Its versatility allows it to be the star of a pizza, a savory addition to a charcuterie board, or a protein-packed snack straight from the package.
⚠️ Watch-outs & how to enjoy it better
Its very high fat and sodium content can be problematic for heart health or blood pressure management if consumed excessively. The processing also classifies it as a processed meat. To counteract, practice strict portion control (a few slices on a pizza, not half a cup), pair it with fiber-rich vegetables (like a side salad or peppers on a pizza), and choose lower-sodium brands when available.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like zinc and selenium.
- Zero carbohydrates, making it suitable for ketogenic diets.
- High in energy-dense fats for quick fuel.
- Contains B vitamins, particularly B12, from animal sources.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The characteristic 'cupping' of pepperoni slices on pizza, where the edges curl up to form little grease-filled cups, is caused by the natural casing shrinking faster than the meat during cooking.
Full nutrition (scales with serving)
| Water | 28.6 g |
| Energy | 504 kcal |
| Protein | 19.3 g |
| Total lipid (fat) | 46.3 g |
| Carbohydrate, by difference | 1.2 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 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 |
| 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 |
| 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 |
| 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 |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 1.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 1.3 ug |
| Vitamin K (phylloquinone) | 5.8 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 16:0 | 10.3 g |
| SFA 18:0 | 5.7 g |
| Fatty acids, total monounsaturated | 20.8 g |
| MUFA 16:1 | 1.4 g |
| MUFA 18:1 | 18.7 g |
| MUFA 20:1 | 0.26 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 4.5 g |
| PUFA 18:2 | 3.9 g |
| PUFA 18:3 | 0.17 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.11 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 97.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is pepperoni the same as salami?
No, they are different. Pepperoni is an American variety of salami, typically made with pork and beef, and is softer, finer-grained, and milder than many traditional Italian salamis.
Why is pepperoni so red?
The vibrant red color comes primarily from paprika and sometimes chili powder used in the seasoning blend, not just from curing salts.
Can I eat pepperoni raw?
Yes. Pepperoni is a cured and dried sausage, so it is safe to eat straight from the package without cooking, though it is most famously cooked on pizza.