Energy drinks
Rao's Uncured Pepperoni Pizza
18.3 oz/519 g
Score
- Ultra-processed
- High in salt
- High in saturated fat
- Contains nitrites or nitrates
- Contains added sugars
- Contains seed oils
- No synthetic dyes
Why it scores 13
Rao's Uncured Pepperoni Pizza scores 13 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:
- minus 20 points Sugar: An added sugar. Strong
- minus 20 points Dextrose: An added sugar. Strong
- minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
Every line of the math is on The Receipt below, with its evidence tier and sources.
Better pizza
-
Greenwise Uncured pepperoni pizza Publix · 11.45 oz/325 g Not ultra-processed · Less salt Score 47 out of 100 , 34 points higher -
Against the grain pepperoni pizza Against the Grain Gourmet Not ultra-processed · Less salt Score 63 out of 100 , 50 points higher -
Pepperoni pizza - President's Choice President's Choice Not ultra-processed · Less salt Score 60 out of 100 , 47 points higher -
Pizza Singles uncured Pepperoni Against the Grain · 3 oz Not ultra-processed · Less salt Score 71 out of 100 , 58 points higher -
Thin Crust Uncured Pepperoni Pizza Against the Grain · 11 oz Not ultra-processed · Less salt Score 72 out of 100 , 59 points higher
The same kind of product, at least 10 points higher, sold in the US. Never paid placements.
The Receipt
Uncured Pepperoni Pizza
Ingredients
- Sugar minus 20 points
- Dextrose minus 20 points
- Cultured celery powder (natural nitrite source) minus 7.5 points
- Soybean oil minus 1.5 points
- Calcium phosphate minus 1 points
Processing
- Ultra-processed (NOVA 4) minus 18 points
- 4 kinds of ultra-processing markers minus 4.5 points
Nutrition per 100 ml
- Sugars 1.5 g / 100 ml minus 3 points
- Saturated fat 4.6 g / 100 ml minus 5 points
- Salt 1.3 g / 100 ml minus 5 points
- Energy 238 kcal / 100 ml minus 4 points
- Protein 10 g / 100 ml plus 2 points
100 − 87.5 = 12.5 → 13
Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3]
Can’t score above 79. High in fat, saturated fat and salt (above the front-of-pack "high" level). [14]
Nutrition per 100 ml
| Energy | 238 kcal |
|---|---|
| Fat | 10.8 g |
| Saturated fat | 4.6 g |
| Trans fat | 0 g |
| Carbohydrates | 26.2 g |
| Sugars | 1.5 g |
| Added sugars | 0.8 g |
| Fiber | 0.8 g |
| Protein | 10 g |
| Salt | 1.3 g |
Serving: 0.25 pizza (130 g)
Ingredients
- CRUST (ENRICHED WHEAT FLOUR, WATER, SOYBEAN OIL, BREAD CRUMBS, SUGAR, YEAST, SALT, OLIVE OIL, MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, L-CYSTEINE)
- SAUCE (ITALIAN TOMATOES, OLIVE OIL, ONION, SALT, GARLIC, CARROTS, SPICES) (not recognized)
- UNCURED+ PEPPERONI +NO NITRITES OR NITRATES ADDED EXCEPT THOSE NATURALLY OCCURRING IN SEA SALT AND CULTURED CELERY JUICE OR POWDER (PORK, BEEF, SEA SALT, SPICES, NATURAL FLAVORS, LACTIC ACID STARTER CULTURE, CULTURED CELERY JUICE, DEXTROSE, EXTRACTIVES OF PAPRIKA, CHERRY POWDER) (moderate concern)
- WHOLE MILK MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES)
- PROVOLONE CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURE, SALT, ENZYMES)
- FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT])
- PARMESAN AND ROMANO CHEESE (PARMESAN CHEESE, ROMANO CHEESE FROM COW'S MILK, POWDERED CELLULOSE [ANTICAKING AGENT], SALT)
- PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT])
- SPICES
Label text, as published
CRUST (ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYMES, ASCORBIC ACID], WATER, SOYBEAN OIL, BREAD CRUMBS [WHEAT FLOUR, SUGAR, YEAST, SALT], SUGAR, YEAST, SALT, OLIVE OIL, MONOCALCIUM PHOSPHATE, SODIUM BICARBONATE, L-CYSTEINE), SAUCE (ITALIAN TOMATOES, OLIVE OIL, ONION, SALT, GARLIC, CARROTS, SPICES), UNCURED+ PEPPERONI +NO NITRITES OR NITRATES ADDED EXCEPT THOSE NATURALLY OCCURRING IN SEA SALT AND CULTURED CELERY JUICE OR POWDER (PORK, BEEF, SEA SALT, SPICES, CONTAINS 2% OR LESS OF: NATURAL FLAVORS, LACTIC ACID STARTER CULTURE, CULTURED CELERY JUICE, DEXTROSE, EXTRACTIVES OF PAPRIKA, CHERRY POWDER, MAY CONTAIN: CULTURED CELERY POWDER, GARLIC POWDER, OLEORESIN OF PAPRIKA), WHOLE MILK MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PROVOLONE CHEESE (PASTEURIZED WHOLE MILK, CHEESE CULTURE, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT]), PARMESAN AND ROMANO CHEESE (PARMESAN CHEESE [CULTURED, PART-SKIM MILK, SALT, ENZYMES], ROMANO CHEESE FROM COW'S MILK [CULTURED, PART-SKIM MILK, SALT, ENZYMES], POWDERED CELLULOSE [ANTICAKING AGENT], SALT), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTICAKING AGENT]), SPICES.
Allergens and diets
Contains: Milk, Soy, Wheat, Gluten, Celery
- Not vegan
- Not vegetarian
- Not gluten-free
- Palm-oil-free
Always check the package: recipes change.
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More from Rao's
Sources
-
Guideline: sugars intake for adults and children
“In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”
who.int
-
Dietary Guidelines for Americans, 2025–2030
“Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”
cdn.realfood.gov
-
Added and free sugars should be as low as possible
“Sugar consumption is a known cause of dental caries.”
efsa.europa.eu
-
Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)
monographs.iarc.who.int
-
“the presence of nitrites and nitrates in foods can give rise to the formation of nitrosamines some of which are carcinogenic.”
eur-lex.europa.eu
-
“replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”
doi.org
-
“These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”
doi.org
-
EFSA issues new advice on phosphates
“We estimated that dietary exposure to phosphates may exceed the new ADI for infants, toddlers and children with average consumption of phosphates in their diet.”
efsa.europa.eu
-
Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline
“WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”
who.int
-
“For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”
who.int
-
“Table 3: Criteria for drinks (per 100ml)”
assets.publishing.service.gov.uk
-
“Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”
doi.org