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Classic four cheese frozen pizza - Red Baron - 597 g

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Classic four cheese frozen pizza - Red Baron - 597 g

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Barcode: 0072180634290 (EAN / EAN-13) 072180634290 (UPC / UPC-A)

Quantity: 597 g

Packaging: Box, Container

Brands: Red Baron, Sfc Global Supply Chain Inc.

Brand owner: The Schwan Food Company

Categories: Frozen foods, Meals, Pizzas pies and quiches, Pizzas, Cheese pizzas, Frozen pizzas and pies

Origin of the product and/or its ingredients: United States

Origin of ingredients: Estados unidos

Stores: Shaw's

Countries where sold: Mexico, United States

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Health

Ingredients

  • icon

    48 ingredients

    cheeses (low moisture part skim mozzarella cheese and parmesan cheese [cultured pasteurized part skim milk, salt, enzymes], cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto [color]), provolone cheese [cultured pasteurized milk, salt, enzymes]), enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, tomato paste, contains 2% or less of: yeast, palm oil, vegetable oil (soybean and/or canola oil), sugar, salt, modified food starch, spice, maltodextrin, dried garlic, hydrolyzed soy and corn protein, paprika, dried onion, wheat starch, l-cysteine hydrochloride, ammonium sulfate, soy lecithin, natural flavor, enzymes (contains wheat), ascorbic acid
    Allergens: Gluten, Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160b - Annatto
    • Additive: E322 - Lecithins
    • Ingredient: Colour
    • Ingredient: Flavouring

    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

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E517 - Ammonium sulphate

    Ammonium sulfate: Ammonium sulfate -American English and international scientific usage; ammonium sulphate in British English-; -NH4-2SO4, is an inorganic salt with a number of commercial uses. The most common use is as a soil fertilizer. It contains 21% nitrogen and 24% sulfur.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Cheese, Low moisture part skim mozzarella, Parmigiano reggiano, Cheddar, Provolone

    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, Cultured-pasteurized-milk, Cultured-pasteurized-milk, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Hydrolyzed-soy-and-corn-protein

    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!

    cheeses (low moisture part skim mozzarella cheese, parmesan cheese (cultured pasteurized part skim milk, salt, enzymes), cheddar cheese (cultured pasteurized milk, salt, enzymes, annatto (color)), provolone cheese (cultured pasteurized milk, salt, enzymes)), flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, tomato paste, contains 2% and less of (yeast), palm oil, vegetable oil (soybean, canola oil), sugar, salt, modified food starch, spice, maltodextrin, dried garlic, hydrolyzed soy and corn protein, paprika, dried onion, wheat starch, l-cysteine hydrochloride, ammonium sulfate, soy lecithin, natural flavor, enzymes, ascorbic acid
    1. cheeses -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 4.34782608695652 - percent_max: 100
      1. low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - percent_min: 1.08695652173913 - percent_max: 100
      2. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
        1. 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 - percent_min: 0 - percent_max: 25
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      3. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
        1. cultured pasteurized milk -> en:cultured-pasteurized-milk - percent_min: 0 - percent_max: 33.3333333333333
        2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 11.1111111111111
        4. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
          1. color -> en:colour - percent_min: 0 - percent_max: 8.33333333333333
      4. provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
        1. cultured pasteurized milk -> en:cultured-pasteurized-milk - percent_min: 0 - percent_max: 25
        2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 8.33333333333333
    2. flour -> en:flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
      4. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 12.5
      5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 10
      6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 7.14285714285714
    3. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
    4. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. contains 2% and less of -> en:contains-2-and-less-of - percent_min: 0 - percent_max: 20
      1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 14.2857142857143
      1. soybean -> en:soya-bean - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      2. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7.14285714285714
    8. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
    10. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
    11. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.09090909090909
    12. maltodextrin -> en:maltodextrind - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
    13. dried garlic -> en:dried-garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.69230769230769
    14. hydrolyzed soy and corn protein -> en:hydrolyzed-soy-and-corn-protein - percent_min: 0 - percent_max: 7.14285714285714
    15. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    16. dried onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
    17. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.88235294117647
    18. l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5.55555555555556
    19. ammonium sulfate -> en:e517 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.26315789473684
    20. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
    21. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.76190476190476
    22. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 4.54545454545455
    23. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.34782608695652

Nutrition

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    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: 10.74, rounded value: 10.74)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 14

    • Energy: 3 / 10 (value: 1067, rounded value: 1067)
    • Sugars: 1 / 10 (value: 5.37, rounded value: 5.37)
    • Saturated fat: 5 / 10 (value: 6.04, rounded value: 6)
    • Sodium: 5 / 10 (value: 490.96, rounded value: 491)

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

    Score nutritionnel: 13 (14 - 1)

    Nutri-Score: D

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    Sugars in moderate quantity (5.37%)

    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.
  • icon

    Salt in moderate quantity (1.23%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.25 PIZZA (149 g))     		Compared to: Frozen pizzas and pies
    Energy 1,067 kj
    (255 kcal)     		1,590 kj
    (380 kcal)     		+5%
    Fat 11.41 g 17 g +7%
    Saturated fat 6.04 g 9 g +35%
    Trans fat 0 g 0 g
    Cholesterol 30 mg 44.7 mg +58%
    Salt 1.227 g 1.83 g +2%
    Carbohydrates 26.85 g 40 g +3%
    Fiber 1.3 g 1.94 g -12%
    Sugars 5.37 g 8 g +71%
    Proteins 10.74 g 16 g +7%
    Vitamin A 100,800,000 µg 150,000,000 µg +150,447,661%
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Potassium 195 mg 291 mg
    Calcium 235 mg 350 mg +37%
    Iron 1.81 mg 2.7 mg +29%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 0.25 PIZZA (149 g)

Environment

Carbon footprint

Packaging

Transportation

Threatened species

Data sources

Product added on by usda-ndb-import
Last edit of product page on by brendang.
Product page also edited by inf, kiliweb, mxbot, openfoodfacts-contributors, openfoodfactsmx, openfoodfactsmx4, org-database-usda, packbot, teolemon, younescontrib, yuka.sY2b0xO6T85zoF3NwEKvlkAffOfCsi2aOCDln0Cr_NqoJZXSaNB0x5PCIqg.

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