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The Taproom Double Pep'S Pizza - Hansen Foods

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Barcode: 0038708950037 (EAN / EAN-13) 038708950037 (UPC / UPC-A)

Brands: Hansen Foods

Brand owner: BREWHAUS

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

91 ingredients

Crust: enriched wheat flour (flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid), water, soybean oil, yeast, bread crumbs (wheat flour, yeast, sugar, salt), olive oil, sugar, salt, cultured wheat starch, honey, sodium bicarbonate, sodium aluminum phosphate, l-cysteine, citric acid. low moisture mozzarella cheese: pasteurized milk, cheese cultures, salt, enzymes, powdered cellulose (to prevent caking). sauce: tomato sauce (water, tomato paste), salt, spices, dehydrated garlic. sausage: pork, water, salt, spices, corn syrup solids, paprika, flavoring, disodium inosinate and disodium guanylate, bha, bht, propyl gallate. pepperoni: pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid, ascorbic acid. mozzarella cheese: pasteurized milk, cheese cultures, salt, enzymes. sausage: pork, spices, water, salt, corn syrup solids, flavorings, paprika, sodium phosphate. provolone cheese: pasteurized milk, cheese culture, salt, enzymes, powdered cellulose (to prevent caking). spices, parsley.

Allergens: Beef, Gluten

Food processing

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

Additive: E460 - Cellulose

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose
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

E250 - Sodium nitrite

Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
Source: Wikipedia

E310 - Propyl gallate

Propyl gallate: Propyl gallate, or propyl 3‚4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol. Since 1948, this antioxidant has been added to foods containing oils and fats to prevent oxidation. As a food additive, it is used under the E number E310.
Source: Wikipedia

E320 - Butylated hydroxyanisole (bha)

Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
Source: Wikipedia

E321 - Butylated hydroxytoluene

Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
Source: Wikipedia

E330 - Citric acid

Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

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

E541 - Sodium aluminium phosphate

Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Cultured-wheat-starch, Lactic-acid-starter-culture, Oleoresin-of-paprika
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Honey, Low moisture mozzarella, Pasteurised milk, Sausage, Pork, Pepperoni, Pork, Beef, Mozzarella, Pasteurised milk, Sausage, Pork, Provolone, Pasteurised milk
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Non-vegetarian
Non-vegetarian ingredients: Sausage, Pork, Pepperoni, Pork, Beef, Sausage, Pork
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

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: Crust (enriched wheat flour, flour), niacin, iron, thiamine mononitrate, riboflavin, folic acid, enzyme, ascorbic acid, water, soybean oil, yeast, bread crumbs (wheat flour, yeast, sugar, salt), olive oil, sugar, salt, cultured wheat starch, honey, sodium bicarbonate, sodium aluminum phosphate, l-cysteine, citric acid, low moisture mozzarella cheese (pasteurized milk), cheese cultures, salt, enzymes, powdered cellulose (to prevent caking), sauce (tomato sauce, water), tomato paste, salt, spices, garlic, sausage (pork), water, salt, spices, corn syrup solids, paprika, flavoring, disodium inosinate, disodium guanylate, bha, bht, propyl gallate, pepperoni (pork), beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid, ascorbic acid, mozzarella cheese (pasteurized milk), cheese cultures, salt, enzymes, sausage (pork), spices, water, salt, corn syrup solids, flavorings, paprika, sodium phosphate, provolone cheese (pasteurized milk), cheese culture, salt, enzymes, powdered cellulose (to prevent caking), spices, parsley
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 1.33333333333333 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.666666666666667 - percent_max: 100

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

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 11.1111111111111

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 10

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909

bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 8.33333333333333

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.89

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 7.69230769230769

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.89

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

cultured wheat starch -> en:cultured-wheat-starch - percent_min: 0 - percent_max: 1.51

honey -> en:honey - vegan: no - vegetarian: yes - ciqual_food_code: 31008 - percent_min: 0 - percent_max: 1.51

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.51

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.51

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.51

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

tomato sauce -> en:tomato-sauce - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent_min: 0 - percent_max: 1.51

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.755

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.51

sausage -> en:sausage - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.51

paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.51

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

propyl gallate -> en:e310 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 1.51

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.51

lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.51

oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.51

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.51

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.51

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

sausage -> en:sausage - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.51

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.51

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.51

flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.51

paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.51

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 1.51

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.51

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.51

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.40845070422535

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.40845070422535

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.40845070422535

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.40845070422535

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.40845070422535

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.40845070422535

Nutrition

Poor 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: 1

Proteins: 5 / 5 (value: 12.58, rounded value: 12.58)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0120446843405659, rounded value: 0)

Negative points: 15

Energy: 3 / 10 (value: 1105, rounded value: 1105)

Sugars: 0 / 10 (value: 1.89, rounded value: 1.89)

Saturated fat: 6 / 10 (value: 6.92, rounded value: 6.9)

Sodium: 6 / 10 (value: 604, rounded value: 604)

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

Nutritional score: (15 - 1)

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

Nutrient levels
- Fat in moderate quantity (15.7%)
  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 high quantity (6.92%)
  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 (1.89%)
  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 high quantity (1.51%)
  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 (0.167 PIZZA (159 g))	Compared to: Pizzas
Energy	1,105 kj (264 kcal)	1,760 kj (420 kcal)	+9%
Fat	15.72 g	25 g	+51%
Saturated fat	6.92 g	11 g	+56%
Trans fat	0 g	0 g
Cholesterol	41 mg	65.2 mg	+92%
Salt	1.51 g	2.4 g	+16%
Carbohydrates	18.24 g	29 g	-31%
Fiber	1.3 g	2.07 g	-13%
Sugars	1.89 g	3.01 g	-32%
Proteins	12.58 g	20 g	+23%
Vitamin A	94.2 µg	150 µg	+13%
Vitamin C (ascorbic acid)	3 mg	4.77 mg	-13%
Calcium	157 mg	250 mg	-
Iron	2.26 mg	3.59 mg	+60%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.012 %	0.012 %

Serving size: 0.167 PIZZA (159 g)

Environment

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Product added on March 9, 2017, 9:55:28 PM CET by usda-ndb-import
Last edit of product page on August 4, 2022, 12:44:32 AM CEST by kiliweb.
Product page also edited by org-database-usda, roboto-app, yuka.sY2b0xO6T85zoF3NwEKvlh1lWtfA-gD0MD7vkl-5_fe_M4XiTepcxZrREqs.

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The Taproom Double Pep'S Pizza - Hansen Foods