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Roasted Mushroom 'N' Spinach - Bernatello's Pizza Inc.

Roasted Mushroom 'N' Spinach - Bernatello's Pizza Inc.

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Barcode: 0039131169003 (EAN / EAN-13) 039131169003 (UPC / UPC-A)

Brands: Bernatello's Pizza Inc.

Brand owner: Bernatello's Pizza, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

  • icon

    77 ingredients


    Cheese: low moisture part skim mozzarella cheese (cultured pasteurized part skim milk, salt, enzymes). roasted mushrooms. butter garlic alfredo sauce: liquid soybean oil, partially hydrogenated soybean oil, water, salt (parmesan, cheddar & romano cheeses (pasteurized cultured milk, salt, enzymes)], sweet cream butter, roasted sun dried tomato paste, citric acid, milk, cream, disodium phosphates, whey solids, food starch-modified soy lecithin, garlic powder, vegetable mono and diglycerides, natural flavors (butter and cream), potassium sorbate and sodium benzoate added as preservatives, nonfat dry milk, buttermilk solids, spices, onion powder, artificial flavor colored with beta carotene, tricalcium phosphate, sulfur dioxide, vitamin a palmitate added. spinach. asiago: (pasteurized milk, cheese cultures, salt and enzymes), powdered cellulose (to prevent caking). spice blend: spices, (oregano, pepper, basil), maltodextrin, onion & garlic, soybean oil, parsley. ultra thin crust: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, yeast, dextrose, calcium propionate (preservative), olive oil, salt, dough conditioner (sodium metabisulfite) and soy lecithin.
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160a - Carotene
    • Additive: E322 - Lecithins
    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Whey

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

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. 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

  • E160a - Carotene


    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia
  • E160ai - Beta-carotene


    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia
  • E220 - Sulphur dioxide


    Sulfur dioxide: Sulfur dioxide -also sulphur dioxide in British English- is the chemical compound with the formula SO2. It is a toxic gas with a burnt match smell. It is released naturally by volcanic activity and is produced as a by-product of the burning of fossil fuels contaminated with sulfur compounds.
    Source: Wikipedia
  • E223 - Sodium metabisulphite


    Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
    Source: Wikipedia
  • E322 - Lecithins


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin


    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • 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.

  • E339ii - Disodium phosphate


    Sodium phosphates: Sodium phosphate is a generic term for a variety of salts of sodium -Na+- and phosphate -PO43−-. Phosphate also forms families or condensed anions including di-, tri-, tetra-, and polyphosphates. Most of these salts are known in both anhydrous -water-free- and hydrated forms. The hydrates are more common than the anhydrous forms.
    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
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

    These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

    It is generally considered safe for consumption within established regulatory limits.

Ingredients analysis

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    Palm oil free


    No ingredients containing palm oil detected

    Unrecognized ingredients: Cultured-pasteurized-part-skim-milk, Butter-garlic-alfredo-sauce, Food-starch-modified-soy-lecithin, Vegetable-mono-and-diglycerides, Potassium-sorbate-and-sodium-benzoate-added-as-preservatives, Artificial-flavor-colored-with-beta-carotene, Spice-blend, Ultra-thin-crust

    Some ingredients could not be recognized.

    We need your help!

    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.

    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!

  • icon

    Non-vegan


    Non-vegan ingredients: Cheese, Low moisture part skim mozzarella, Parmigiano reggiano, Cheddar, Romano cheese, Soured milk, Sweet cream butter, Milk, Cream, Whey, Butter, Cream, Skimmed milk powder, Buttermilk solids, Asiago, Pasteurised milk

    Some ingredients could not be recognized.

    We need your help!

    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.

    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!

  • icon

    Vegetarian status unknown


    Unrecognized ingredients: Cultured-pasteurized-part-skim-milk, Butter-garlic-alfredo-sauce, E339ii, Food-starch-modified-soy-lecithin, Vegetable-mono-and-diglycerides, Potassium-sorbate-and-sodium-benzoate-added-as-preservatives, Artificial-flavor-colored-with-beta-carotene, Spice-blend, Ultra-thin-crust, Reduced iron, Thiamin mononitrate, Folic acid

    Some ingredients could not be recognized.

    We need your help!

    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.

    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.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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.

    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!

    : Cheese (low moisture part skim mozzarella cheese, cultured pasteurized part skim milk), salt, enzymes, mushrooms, butter garlic alfredo sauce (soybean oil), partially hydrogenated soybean oil, water, salt, parmesan, cheddar, romano cheeses (cultured milk, salt, enzymes), sweet cream butter, tomato paste, citric acid, milk, cream, disodium phosphates, whey, food starch-modified soy lecithin, garlic, vegetable mono- and diglycerides, natural flavors (butter, cream), potassium sorbate and sodium benzoate added as preservatives, nonfat dry milk, buttermilk solids, spices, onion, artificial flavor colored with beta carotene, tricalcium phosphate, sulfur dioxide, vitamin a palmitate added, spinach, asiago (pasteurized milk), cheese cultures, salt, enzymes, powdered cellulose (to prevent caking), spice blend (spices, oregano, pepper, basil), maltodextrin, onion, garlic, soybean oil, parsley, ultra thin crust (flour, wheat flour), niacin, reduced iron, thiamine mononitrate, riboflavin, enzyme, folic acid, water, soybean oil, yeast, dextrose, calcium propionate (preservative), olive oil, salt, dough conditioner (sodium metabisulfite), soy lecithin
    1. Cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 36.3566000000001 - percent_max: 100
      1. low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 18.1783 - percent_max: 100
      2. cultured pasteurized part skim milk -> en:cultured-pasteurized-part-skim-milk - percent_min: 0 - percent_max: 50
    2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0973
    3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
    4. mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.0973
    5. butter garlic alfredo sauce -> en:butter-garlic-alfredo-sauce - percent_min: 0 - percent_max: 1.0973
      1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.0973
    6. partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.0973
    7. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0973
    8. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0973
    9. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.0973
    10. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.0973
    11. romano cheeses -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.0973
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54865
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.365766666666667
    12. sweet cream butter -> en:sweet-cream-butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.0973
    13. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 1.0973
    14. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    15. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.0973
    16. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 1.0973
    17. disodium phosphates -> en:e339ii - percent_min: 0 - percent_max: 1.0973
    18. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
    19. food starch-modified soy lecithin -> en:food-starch-modified-soy-lecithin - percent_min: 0 - percent_max: 1.0973
    20. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0973
    21. vegetable mono- and diglycerides -> en:vegetable-mono-and-diglycerides - percent_min: 0 - percent_max: 1.0973
    22. natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
      1. butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 1.0973
      2. cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.54865
    23. potassium sorbate and sodium benzoate added as preservatives -> en:potassium-sorbate-and-sodium-benzoate-added-as-preservatives - percent_min: 0 - percent_max: 1.0973
    24. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 1.0973
    25. buttermilk solids -> en:buttermilk-solids - vegan: no - vegetarian: yes - ciqual_food_code: 19801 - percent_min: 0 - percent_max: 1.0973
    26. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    27. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.0973
    28. artificial flavor colored with beta carotene -> en:artificial-flavor-colored-with-beta-carotene - percent_min: 0 - percent_max: 1.0973
    29. tricalcium phosphate -> en:e341iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    30. sulfur dioxide -> en:e220 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    31. vitamin a palmitate added -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    32. spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 1.0973
    33. asiago -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.0973
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.0973
    34. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    35. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0973
    36. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
    37. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
      1. to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.0973
    38. spice blend -> en:spice-blend - percent_min: 0 - percent_max: 1.0973
      1. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
      2. oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.54865
      3. pepper -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.365766666666667
      4. basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 0.274325
    39. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    40. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.0973
    41. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0973
    42. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.0973
    43. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.0973
    44. ultra thin crust -> en:ultra-thin-crust - percent_min: 0 - percent_max: 1.0973
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.0973
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.54865
    45. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
    46. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 1.0973
    47. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 1.0973
    48. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    49. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0973
    50. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 1.0973
    51. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.0973
    52. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.0973
    53. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    54. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0973
    55. calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
      1. preservative -> en:preservative - percent_min: 0 - percent_max: 1.0973
    56. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 1.0973
    57. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0973
    58. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.0973
      1. sodium metabisulfite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0973
    59. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.0973

Nutrition

  • icon

    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: 3

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 6

    • Proteins: 5 / 5 (value: 10.4, rounded value: 10.4)
    • Fiber: 1 / 5 (value: 1.6, rounded value: 1.6)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 3.84055, rounded value: 3.8)

    Negative points: 10

    • Energy: 2 / 10 (value: 1004, rounded value: 1004)
    • Sugars: 0 / 10 (value: 0.8, rounded value: 0.8)
    • Saturated fat: 4 / 10 (value: 4.8, rounded value: 4.8)
    • Sodium: 4 / 10 (value: 438.92, rounded value: 438.9)

    The points for proteins are counted because the negative points are less than 11.

    Nutritional score: (10 - 6)

    Nutri-Score:

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    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (0.333 PIZZA (125 g))
    Compared to: Pizzas
    Energy 1,004 kj
    (240 kcal)
    1,260 kj
    (300 kcal)
    +2%
    Fat 13.6 g 17 g +50%
    Saturated fat 4.8 g 6 g +21%
    Trans fat 0.4 g 0.5 g +25,216%
    Cholesterol 20 mg 25 mg -6%
    Carbohydrates 20 g 25 g -27%
    Sugars 0.8 g 1 g -72%
    Fiber 1.6 g 2 g -12%
    Proteins 10.4 g 13 g +2%
    Salt 1.097 g 1.37 g -12%
    Vitamin A 300 µg 375 µg +260%
    Vitamin C (ascorbic acid) 1.9 mg 2.37 mg -45%
    Calcium 240 mg 300 mg +53%
    Iron 1.44 mg 1.8 mg +1%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 3.841 % 3.841 %
Serving size: 0.333 PIZZA (125 g)

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Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvllVWXtb-uS_mOD3hpmCtz-zeK7HMU8xXvLH4D6s.

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