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Cheese Lovers Pizza - Palermo Villa Inc.

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Cheese Lovers Pizza - Palermo Villa Inc.

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Barcode: 0075706155002 (EAN / EAN-13) 075706155002 (UPC / UPC-A)

Brands: Palermo Villa Inc.

Brand owner: Palermo Villa Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas, Vegetarian pizzas, Cheese pizzas

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    105 ingredients

    Crust (enriched wheat flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate {b1}, riboflavin {b2}, folic acid], water, yeast, bread crumbs [enriched bleached wheat flour {enriched with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid}, sugar, salt], palm oil, soy lecithin, contains 2% or less of: vegetable oil with artificial butter flavor [liquid and hydrogenated soybean oil, contains less than 2% of: salt, soy lecithin, natural and artificial flavor, beta carotene {color}, tbhq and citric acid, dimethylpolysiloxane], oat fiber, dehydrated potatoes, soybean oil and/or canola oil, baking powder [sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate], cornmeal, vital wheat gluten, salt, sugar, parmesan cheese [pasteurized cow's milk, cheese cultures, salt, rennet], romano cheese [pasteurized cow's milk, cheese cultures, salt, rennet], vinegar, sour flavor [fumaric acid, lactic acid, acetic acid], natural flavor [sunflower oil, natural flavor], dough conditioner [ascorbic acid, enzymes]), cheeses (low moisture part skim mozzarella cheese [part skim milk, cheese culture, salt, enzymes], provolone cheese [milk, cheese culture, salt, enzymes], white cheddar cheese [milk, cheese culture, salt, enzymes], parmesan and romano cheese blend [parmesan cheese {pasteurized cow's milk, cheese cultures, salt, enzymes}, romano cheese {pasteurized cow's milk, cheese cultures, salt, enzymes}]), sauce (water, tomatoes, olive oil, sugar, salt, spices, garlic powder).
    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: E322 - Lecithins
    • Additive: E450 - Diphosphates
    • Additive: E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane
    • Additive: E900a - Dimethyl polysiloxane
    • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    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

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    Source: Wikipedia

  • E319 - Tertiary-butylhydroquinone (tbhq)

    Tert-Butylhydroquinone: tert-Butylhydroquinone -TBHQ, tertiary butylhydroquinone- is a synthetic aromatic organic compound which is a type of phenol. It is a derivative of hydroquinone, substituted with a tert-butyl group.
    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.

  • E341 - Calcium phosphates

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E341i - Monocalcium phosphate

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Source: Wikipedia

  • E450 - Diphosphates

    Diphosphates (E450) are food additives often utilized to modify the texture of products, acting as leavening agents in baking and preventing the coagulation of canned food.

    These salts can stabilize whipped cream and are also found in powdered products to maintain their flow properties. They are commonly present in baked goods, processed meats, and soft drinks.

    Derived from phosphoric acid, they're part of our daily phosphate intake, which often surpasses recommended levels due to the prevalence of phosphates in processed foods and drinks.

    Excessive phosphate consumption is linked to health issues, such as impaired kidney function and weakened bone health. Though diphosphates are generally regarded as safe when consumed within established acceptable daily intakes, it's imperative to monitor overall phosphate consumption to maintain optimal health.

  • 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.

  • E900 - Dimethylpolysiloxane and Methylphenylpolysiloxane

    Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
    Source: Wikipedia

  • E900a - Dimethyl polysiloxane

    Polydimethylsiloxane: Polydimethylsiloxane -PDMS- belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones. PDMS is the most widely used silicon-based organic polymer, and is particularly known for its unusual rheological -or flow- properties. PDMS is optically clear, and, in general, inert, non-toxic, and non-flammable. It is also called dimethylpolysiloxane or dimethicone and is one of several types of silicone oil -polymerized siloxane-. Its applications range from contact lenses and medical devices to elastomers; it is also present in shampoos -as dimethicone makes hair shiny and slippery-, food -antifoaming agent-, caulking, lubricants and heat-resistant tiles.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Parmigiano reggiano, Pasteurised cow's milk, Romano cheese, Pasteurised cow's milk, Cheese, Low moisture part skim mozzarella, Semi-skimmed milk, Provolone, Milk, White cheddar, Milk, Parmigiano reggiano, Pasteurised cow's milk, Romano cheese, Pasteurised cow's 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: Reduced iron, Thiamin mononitrate, Thiamin, Folic acid, Reduced iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of, Vegetable-oil-with-artificial-butter-flavor, Contains-less-than-2-of, Vital-wheat-gluten, Sour-flavor, Parmesan-and-romano-cheese-blend

    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!

    : Crust (enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate (b1), riboflavin (b2), folic acid), water, yeast, bread crumbs (wheat flour (with niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, salt), palm oil, soy lecithin, contains 2% and less of (vegetable oil with artificial butter flavor, hydrogenated soybean oil), contains less than 2% of (salt), soy lecithin, natural and artificial flavor, beta carotene (color), tbhq, citric acid, dimethylpolysiloxane, oat fiber, potatoes, soybean oil, canola oil, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), cornmeal, vital wheat gluten, salt, sugar, parmesan cheese (pasteurized cow's milk, cheese cultures, salt, rennet), romano cheese (pasteurized cow's milk, cheese cultures, salt, rennet), vinegar, sour flavor (fumaric acid, lactic acid, acetic acid), natural flavor (sunflower oil, natural flavor), dough conditioner (ascorbic acid), enzymes), cheeses (low moisture part skim mozzarella cheese (part skim milk, cheese culture, salt, enzymes), provolone cheese (milk, cheese culture, salt, enzymes), white cheddar cheese (milk, cheese culture, salt, enzymes), parmesan and romano cheese blend (parmesan cheese (pasteurized cow's milk, cheese cultures, salt, enzymes), romano cheese (pasteurized cow's milk, cheese cultures, salt, enzymes))), sauce (water, tomatoes, olive oil, sugar, salt, spices, garlic)
    1. Crust -> en:crust - vegan: maybe - vegetarian: maybe
      1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe
        4. reduced iron -> en:reduced-iron
        5. thiamine mononitrate -> en:thiamin-mononitrate
          1. b1 -> en:thiamin
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes
          1. b2 -> en:e101 - vegan: maybe - vegetarian: yes
        7. folic acid -> en:folic-acid
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. yeast -> en:yeast - vegan: yes - vegetarian: yes
      4. bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
          1. with niacin -> en:e375 - vegan: maybe - vegetarian: maybe
          2. reduced iron -> en:reduced-iron
          3. thiamine mononitrate -> en:thiamin-mononitrate
          4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes
          5. folic acid -> en:folic-acid
        2. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      6. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      7. contains 2% and less of -> en:contains-2-and-less-of
        1. vegetable oil with artificial butter flavor -> en:vegetable-oil-with-artificial-butter-flavor
        2. hydrogenated soybean oil -> en:hydrogenated-soy-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
      8. contains less than 2% of -> en:contains-less-than-2-of
        1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      9. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200
      10. natural and artificial flavor -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe
      11. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
        1. color -> en:colour
      12. tbhq -> en:e319 - vegan: yes - vegetarian: yes
      13. citric acid -> en:e330 - vegan: yes - vegetarian: yes
      14. dimethylpolysiloxane -> en:e900a - vegan: yes - vegetarian: yes
      15. oat fiber -> en:oat-fiber - vegan: yes - vegetarian: yes
      16. potatoes -> en:potato - vegan: yes - vegetarian: yes - ciqual_food_code: 4003
      17. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420
      18. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no
      19. baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046
        1. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes
        2. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes
        3. cornstarch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
        4. monocalcium phosphate -> en:e341i - vegan: yes - vegetarian: yes
      20. cornmeal -> en:cornmeal - vegan: yes - vegetarian: yes - ciqual_food_code: 9615
      21. vital wheat gluten -> en:vital-wheat-gluten
      22. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      23. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      24. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120
        1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        4. rennet -> en:rennet - vegan: maybe - vegetarian: maybe
      25. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
        1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        4. rennet -> en:rennet - vegan: maybe - vegetarian: maybe
      26. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
      27. sour flavor -> en:sour-flavor
        1. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes
        2. lactic acid -> en:e270 - vegan: yes - vegetarian: yes
        3. acetic acid -> en:e260 - vegan: yes - vegetarian: yes
      28. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
        1. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
        2. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
      29. dough conditioner -> en:flour-treatment-agent
        1. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes
      30. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
    2. cheeses -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
      1. low moisture part skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590
        1. part skim milk -> en:semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19041
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      2. provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      3. white cheddar cheese -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726
        1. milk -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
      4. parmesan and romano cheese blend -> en:parmesan-and-romano-cheese-blend
        1. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120
          1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
          2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
          3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
        2. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999
          1. pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
          2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes
          3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe
    3. sauce -> en:sauce - vegan: maybe - vegetarian: maybe
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047
      3. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270
      4. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      6. spices -> en:spice - vegan: yes - vegetarian: yes
      7. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000

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: 9

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 10.29, rounded value: 10.29)
    • Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 9.37519073486328, rounded value: 9.4)

    Negative points: 13

    • Energy: 2 / 10 (value: 983, rounded value: 983)
    • Sugars: 0 / 10 (value: 3.68, rounded value: 3.68)
    • Saturated fat: 5 / 10 (value: 5.88, rounded value: 5.9)
    • Sodium: 6 / 10 (value: 625, rounded value: 625)

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

    Nutritional score: (13 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.1 PIZZA (136 g))     		Compared to: Cheese pizzas
    Energy 983 kj
    (235 kcal)     		1,340 kj
    (320 kcal)     		-3%
    Fat 11.03 g 15 g +14%
    Saturated fat 5.88 g 8 g +30%
    Trans fat 0 g 0 g
    Cholesterol 26 mg 35.4 mg +30%
    Salt 1.562 g 2.12 g +29%
    Carbohydrates 26.47 g 36 g -7%
    Fiber 1.5 g 2.04 g -5%
    Sugars 3.68 g 5 g +22%
    Proteins 10.29 g 14 g -1%
    Vitamin A 110.4 µg 150 µg +11%
    Vitamin C (ascorbic acid) 4.4 mg 5.98 mg +73%
    Calcium 221 mg 301 mg +12%
    Iron 1.99 mg 2.71 mg +51%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 9.375 % 9.375 %
Serving size: 0.1 PIZZA (136 g)

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Product added on by usda-ndb-import
Last edit of product page on by org-database-usda.
Product page also edited by clockwerx.

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