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Digiorno, thin & crispy pizza, tomato mozzarella with pesto

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Barcode: 0071921723712 (EAN / EAN-13) 071921723712 (UPC / UPC-A)

Brand owner: Nestle USA Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

75 ingredients

Enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, tomatoes, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), tomato paste, basil sauce (basil, olive and soybean oil, water, parmesan cheese [cultured partially skim milk, enzymes], salt, sunflower lecithin, lemon juice concentrate, garlic, lactic acid, natural flavor, spice, sodium benzoate [preservative], potassium sorbate [preservative]), parmesan, asiago, and romano cheeses made from cow's milk (part-skim milk, cheese culture, salt, enzymes, natamycin [mold inhibitor]), 2% or less of vegetable oil shortening (palm oil, natural flavor, beta carotene [color]), bread crumbs (bleached wheat flour, yeast, sugar, salt), vegetable oil (soybean oil and/or corn oil), yeast, reduced sodium salt blend (salt, potassium chloride, natural flavor), seasoning blend (salt, potassium chloride, natural flavor), seasoning blend (salt, spice, dried garlic), baking powder (baking soda, sodium aluminum phosphate), sugar, parsley, mono - and diglycerides and extra virgin olive oil.

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: E160a - Carotene

Additive: E322 - Lecithins

Ingredient: Colour

Ingredient: Flavouring
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

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

E202 - Potassium sorbate

Potassium sorbate (E202) is a synthetic food preservative commonly used to extend the shelf life of various food products.

It works by inhibiting the growth of molds, yeast, and some bacteria, preventing spoilage. When added to foods, it helps maintain their freshness and quality.

Some studies have shown that when combined with nitrites, potassium sorbate have genotoxic activity in vitro. However, potassium sorbate is generally recognized as safe (GRAS) by regulatory authorities.

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
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

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
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.

E500 - Sodium carbonates

Sodium carbonates (E500) are compounds commonly used in food preparation as leavening agents, helping baked goods rise by releasing carbon dioxide when they interact with acids.

Often found in baking soda, they regulate the pH of food, preventing it from becoming too acidic or too alkaline. In the culinary world, sodium carbonates can also enhance the texture and structure of foods, such as noodles, by modifying the gluten network.

Generally recognized as safe, sodium carbonates are non-toxic when consumed in typical amounts found in food.

E500ii - Sodium hydrogen carbonate

Sodium hydrogen carbonate, also known as E500ii, is a food additive commonly used as a leavening agent.

When added to recipes, it releases carbon dioxide gas upon exposure to heat or acids, causing dough to rise and resulting in a light, fluffy texture in baked goods.

It is generally recognized as safe (GRAS) by regulatory authorities when used in appropriate quantities and poses no significant health risks when consumed in typical food applications.

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

Ingredients analysis

Palm oil

Ingredients that contain palm oil: Palm oil

Non-vegan
Non-vegan ingredients: Low moisture part skim mozzarella, Semi-skimmed milk, Parmigiano reggiano, Parmigiano reggiano, Asiago, Semi-skimmed milk
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Vegetarian status unknown
Unrecognized ingredients: Reduced iron, Thiamin mononitrate, Folic acid, Basil-sauce, Cultured-partially-skim-milk, And-romano-cheeses-made-from-cow-s-milk, Mold-inhibitor, And-less-of-vegetable-oil-shortening, Reduced-sodium-salt-blend, Mono-and-diglycerides-and-extra-virgin-olive-oil
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
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Some ingredients could not be recognized.
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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.

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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!
: Enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, tomatoes, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), tomato paste, basil sauce (basil, olive, soybean oil, water, parmesan cheese (cultured partially skim milk, enzymes), salt, sunflower lecithin, lemon juice concentrate, garlic, lactic acid, natural flavor, spice, sodium benzoate (preservative), potassium sorbate (preservative)), parmesan, asiago, and romano cheeses made from cow's milk (part-skim milk, cheese culture, salt, enzymes, natamycin (mold inhibitor)), and less of vegetable oil shortening 2% (palm oil, natural flavor, beta carotene (color)), bread crumbs (wheat flour, yeast, sugar, salt), vegetable oil (soybean oil, corn oil), yeast, reduced sodium salt blend (salt, potassium chloride, natural flavor), seasoning blend (salt, potassium chloride, natural flavor), seasoning blend (salt, spice, dried garlic), baking powder (baking soda, sodium aluminum phosphate), sugar, parsley, mono- and diglycerides and extra virgin olive oil
Enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5 - percent_max: 82

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.833333333333333 - percent_max: 82

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 41

reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 27.3333333333333

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20.5

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.4

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 13.6666666666667

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 2 - percent_max: 42

tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 2 - percent_max: 28.6666666666667

low-moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 2 - percent_max: 22

part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0.5 - percent_max: 22

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 11

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0025

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 2 - percent_max: 18

basil sauce -> en:basil-sauce - percent_min: 2 - percent_max: 15.3333333333333

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0.142857142857143 - percent_max: 15.3333333333333

olive -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 7.66666666666667

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 5.11111111111111

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 3.83333333333333

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 3.06666666666667

cultured partially skim milk -> en:cultured-partially-skim-milk - percent_min: 0 - percent_max: 3.06666666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.53333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

sunflower lecithin -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

lemon juice concentrate -> en:concentrated-lemon-juice - vegan: yes - vegetarian: yes - ciqual_food_code: 2028 - percent_min: 0 - percent_max: 1.0025

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0025

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0025

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

preservative -> en:preservative - percent_min: 0 - percent_max: 1.0025

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

preservative -> en:preservative - percent_min: 0 - percent_max: 1.0025

parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 2 - percent_max: 13.4285714285714

asiago -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 2 - percent_max: 12

and romano cheeses made from cow's milk -> en:and-romano-cheeses-made-from-cow-s-milk - percent_min: 2 - percent_max: 10.8888888888889

part-skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041 - percent_min: 0.4 - percent_max: 10.8888888888889

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.44444444444444

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0025

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

mold inhibitor -> en:mold-inhibitor - percent_min: 0 - percent_max: 1.0025

and less of vegetable oil shortening -> en:and-less-of-vegetable-oil-shortening - percent_min: 2 - percent: 2 - percent_max: 2

palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0.666666666666667 - percent_max: 2

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.666666666666667

color -> en:colour - percent_min: 0 - percent_max: 0.666666666666667

bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 2

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.666666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 2

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 2

corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 1

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

reduced sodium salt blend -> en:reduced-sodium-salt-blend - percent_min: 0 - percent_max: 2

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667

seasoning blend -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

potassium chloride -> en:e508 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.666666666666667

seasoning blend -> en:mixed-condiments - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0025

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0025

dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11023 - percent_min: 0 - percent_max: 0.666666666666667

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 2

baking soda -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.85

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.85

mono- and diglycerides and extra virgin olive oil -> en:mono-and-diglycerides-and-extra-virgin-olive-oil - percent_min: 0 - percent_max: 1.85

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: 21
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 9.26, rounded value: 9.26)

Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 21.2654099237351, rounded value: 21.3)

Negative points: 11

Energy: 2 / 10 (value: 904, rounded value: 904)

Sugars: 0 / 10 (value: 1.85, rounded value: 1.85)

Saturated fat: 5 / 10 (value: 5.56, rounded value: 5.6)

Sodium: 4 / 10 (value: 401, rounded value: 401)

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

Nutritional score: (11 - 1)

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

Nutrient levels
- Fat in moderate quantity (10.5%)
  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 (5.56%)
  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
- Sugars in low quantity (1.85%)
  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%)
  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 (0.5 PIZZA (162 g))	Compared to: Pizzas
Energy	904 kj (216 kcal)	1,460 kj (350 kcal)	-10%
Fat	10.49 g	17 g	+1%
Saturated fat	5.56 g	9.01 g	+26%
Trans fat	0 g	0 g
Cholesterol	19 mg	30.8 mg	-11%
Salt	1.002 g	1.62 g	-23%
Carbohydrates	22.84 g	37 g	-14%
Fiber	1.2 g	1.94 g	-20%
Sugars	1.85 g	3 g	-33%
Proteins	9.26 g	15 g	-9%
Vitamin A	92.7 µg	150 µg	+11%
Vitamin C (ascorbic acid)	0.7 mg	1.13 mg	-80%
Calcium	185 mg	300 mg	+18%
Iron	1.11 mg	1.8 mg	-21%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	21.265 %	21.265 %

Serving size: 0.5 PIZZA (162 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Threatened species

Contains palm oil
Drives deforestation and threatens species such as the orangutan

Tropical forests in Asia, Africa and Latin America are destroyed to create and expand oil palm tree plantations. The deforestation contributes to climate change, and it endangers species such as the orangutan, the pigmy elephant and the Sumatran rhino.

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Data sources

Product added on April 23, 2020, 12:05:36 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 12:05:36 PM CEST by org-database-usda.

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Digiorno, thin & crispy pizza, tomato mozzarella with pesto