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Thin & crispy crust pizza, cheese

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Barcode: 0011161037613 (EAN / EAN-13) 011161037613 (UPC / UPC-A)

Brand owner: Topco Associates, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

87 ingredients

Crust: (enriched wheat flour [wheat flour, benzoyl peroxide (bleaching agent), niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid], water, palm and modified palm oil shortening, sugar, canola oil, yeast, salt, milk protein concentrate, baking powder), sauce: (water, tomato paste, tomato puree, extra virgin olive oil, garlic, sugar, salt, spices [black pepper, oregano, onion, fennel], modified food starch, basil, parsley), toppings: mozzarella cheese (partly skimmed milk, bacterial culture, salt, calcium chloride, microbial enzyme), provolone cheese (milk, bacterial culture, salt, calcium chloride, lipase, microbial enzyme), fontina cheese (milk, bacterial culture, salt, microbial enzyme, calcium chloride), asiago cheese (partly skimmed milk, salt, lipase, bacterial culture, microbial enzyme, calcium chloride), parmesan cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antimicrobial), romano cheese (milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antibicrobiali), powdered cellulose (to prevent caking).

Allergens: Gluten, Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra processed food and drink products group:

Additive: E1104 - Lipase

Additive: E460 - Cellulose

Ingredient: Milk proteins
Food products are classified into 4 groups according to their degree of processing:

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Additives

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E1104 - Lipase

Lipase: A lipase -, - is any enzyme that catalyzes the hydrolysis of fats -lipids-. Lipases are a subclass of the esterases. Lipases perform essential roles in digestion, transport and processing of dietary lipids -e.g. triglycerides, fats, oils- in most, if not all, living organisms. Genes encoding lipases are even present in certain viruses.Most lipases act at a specific position on the glycerol backbone of a lipid substrate -A1, A2 or A3--small intestine-. For example, human pancreatic lipase -HPL-, which is the main enzyme that breaks down dietary fats in the human digestive system, converts triglyceride substrates found in ingested oils to monoglycerides and two fatty acids. Several other types of lipase activities exist in nature, such as phospholipases and sphingomyelinases; however, these are usually treated separately from "conventional" lipases. Some lipases are expressed and secreted by pathogenic organisms during an infection. In particular, Candida albicans has a large number of different lipases, possibly reflecting broad-lipolytic activity, which may contribute to the persistence and virulence of C. albicans in human tissue.
Source: Wikipedia

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
Source: Wikipedia

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460ii - Powdered cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E928 - Benzole peroxide

Benzoyl peroxide: Benzoyl peroxide -BPO- is a medication and industrial chemical. As a medication it is used to treat mild to moderate acne. For more severe cases it may be used together with other treatments. Some versions come mixed with antibiotics such as clindamycin. Other uses include bleaching flour, hair bleaching, teeth whitening, and textile bleaching. It is also used in the plastic industry.Common side effects are skin irritation, dryness, or peeling. Use in pregnancy is of unclear safety. Benzoyl peroxide is in the peroxide family of chemicals. When used for acne it works by killing bacteria.Benzoyl peroxide was first made in 1905 and came into medical use in the 1930s. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. Benzoyl peroxide is available as a generic medication and over the counter. In the United Kingdom 150 ml of a 10% solution costs the NHS about £4. In the United States a month of treatment costs less than US$25.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Palm-and-modified-palm-oil-shortening, Toppings, Bacterial-culture, Bacterial-culture, Bacterial-culture, Bacterial-culture, Bacterial-culture, Antimicrobial, Bacterial-culture, Antibicrobiali
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Non-vegan
Non-vegan ingredients: Milk protein concentrate, Mozzarella, Semi-skimmed milk, Provolone, Milk, Fontina, Milk, Asiago, Semi-skimmed milk, Parmigiano reggiano, Milk, Milk protein concentrate, Romano cheese, Milk, Milk protein concentrate
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Palm-and-modified-palm-oil-shortening, Toppings, Bacterial-culture, Bacterial-culture, Bacterial-culture, Bacterial-culture, Bacterial-culture, Antimicrobial, Bacterial-culture, Antibicrobiali
Some ingredients could not be recognized.
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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: Crust (enriched wheat flour, wheat flour), benzoyl peroxide (bleaching agent), niacin, reduced iron, ascorbic acid, thiamine mononitrate, riboflavin, amylase, folic acid, water, palm and modified palm oil shortening, sugar, canola oil, yeast, salt, milk protein concentrate, baking powder, sauce (water), tomato paste, tomato puree, extra virgin olive oil, garlic, sugar, salt, spices (black pepper, oregano, onion, fennel), modified food starch, basil, parsley, toppings (mozzarella cheese, partly skimmed milk), bacterial culture, salt, calcium chloride, microbial enzyme, provolone cheese (milk, bacterial culture, salt, calcium chloride, lipase, microbial enzyme), fontina cheese (milk, bacterial culture, salt, microbial enzyme, calcium chloride), asiago cheese (partly skimmed milk, salt, lipase, bacterial culture, microbial enzyme, calcium chloride), parmesan cheese, milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antimicrobial), romano cheese, milk, salt, powdered cellulose (to prevent caking), milk protein concentrate, lipase, microbial enzyme, bacterial culture, natamycin (antibicrobiali), powdered cellulose (to prevent caking)
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 1.81818181818182 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.909090909090909 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

benzoyl peroxide -> en:e928 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

bleaching agent -> en:bleaching-agent - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 25

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.6666666666667

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 11.1111111111111

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10

palm and modified palm oil shortening -> en:palm-and-modified-palm-oil-shortening - percent_min: 0 - percent_max: 9.09090909090909

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 4.41

canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.41

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.41

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.065

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.065

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 1.065

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.065

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.065

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 1.065

tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.065

extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 1.065

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.065

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.065

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.065

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 1.065

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.5325

onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.355

fennel -> en:fennel - vegan: yes - vegetarian: yes - ciqual_food_code: 20028 - percent_min: 0 - percent_max: 0.26625

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.065

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 1.065

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.065

toppings -> en:toppings - percent_min: 0 - percent_max: 1.065

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.065

partly skimmed milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 0.5325

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 1.065

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.065

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 1.065

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.065

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.5325

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.355

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26625

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.213

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

fontina cheese -> en:fontina - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.065

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.065

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.5325

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.355

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.26625

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.213

asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.065

partly skimmed milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0 - percent_max: 1.065

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5325

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.355

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 0.26625

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.213

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1775

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.065

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.065

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.065

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.065

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.065

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.065

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 1.065

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

antimicrobial -> en:antimicrobial - percent_min: 0 - percent_max: 1.065

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.065

milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.065

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.065

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.065

milk protein concentrate -> en:milk-protein-concentrate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.065

lipase -> en:e1104 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.065

microbial enzyme -> en:microbial-coagulating-enzyme - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

bacterial culture -> en:bacterial-culture - percent_min: 0 - percent_max: 1.065

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

antibicrobiali -> en:antibicrobiali - percent_min: 0 - percent_max: 1.065

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.065

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.065

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 2

Proteins: 5 / 5 (value: 12.5, rounded value: 12.5)

Fiber: 2 / 5 (value: 2.2, rounded value: 2.2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0123373080383633, rounded value: 0)

Negative points: 11

Energy: 3 / 10 (value: 1075, rounded value: 1075)

Sugars: 0 / 10 (value: 4.41, rounded value: 4.41)

Saturated fat: 4 / 10 (value: 4.41, rounded value: 4.4)

Sodium: 4 / 10 (value: 426, rounded value: 426)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (11 - 2)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (9.56%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in moderate quantity (4.41%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (4.41%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.06%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.25 PIZZA (136 g))	Compared to: Pizzas
Energy	1,075 kj (257 kcal)	1,460 kj (350 kcal)	+6%
Fat	9.56 g	13 g	-8%
Saturated fat	4.41 g	6 g	-1%
Monounsaturated fat	2.94 g	4 g	+9%
Polyunsaturated fat	1.1 g	1.5 g	-40%
Trans fat	0 g	0 g
Cholesterol	15 mg	20.4 mg	-30%
Salt	1.065 g	1.45 g	-18%
Carbohydrates	32.35 g	44 g	+22%
Fiber	2.2 g	2.99 g	+47%
Sugars	4.41 g	6 g	+60%
Proteins	12.5 g	17 g	+23%
Vitamin A	88.2 µg	120 µg	+6%
Vitamin C (ascorbic acid)	0.9 mg	1.22 mg	-74%
Calcium	221 mg	301 mg	+41%
Iron	1.99 mg	2.71 mg	+41%
Potassium	169 mg	230 mg	+2%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.012 %	0.012 %

Serving size: 0.25 PIZZA (136 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on April 23, 2020, 1:12:27 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 1:12:28 PM CEST by org-database-usda.

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Thin & crispy crust pizza, cheese