ARTISAN SUB MEATBALL vs. CALZONE PEPPERONI
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
CALZONE PEPPERONI has the most protein of the foods compared, at 12.3 g per 100g.
| Nutrient | ARTISAN SUB MEATBALL | CALZONE PEPPERONI |
|---|---|---|
| Protein | 8.7 G | 12.3 G |
| Total lipid (fat) | 7 G | 17.1 G |
| Carbohydrate, by difference | 23.9 G | 26.5 G |
| Energy | 192 KCAL | 312 KCAL |
| Total Sugars | 3 G | 2.4 G |
| Fiber, total dietary | 1.3 G | 1.8 G |
| Calcium, Ca | 152 MG | 147 MG |
| Iron, Fe | 1.6 MG | 1.1 MG |
| Sodium, Na | 653 MG | 941 MG |
| Cholesterol | 15 MG | 35 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 3.5 G | 7.1 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.