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Stone Fired Three Meat Pizza - Atkins Nutritionals Inc.
Stone Fired Three Meat Pizza - Atkins Nutritionals Inc.
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Barcode: 0637480091626 (EAN / EAN-13) 637480091626 (UPC / UPC-A)
Brands: Atkins Nutritionals Inc.
Brand owner: Atkins Nutritionals, Inc.
Categories: Meals, Pizzas pies and quiches, Pizzas
Countries where sold: United States
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Health
Ingredients
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86 ingredients
Crust (water, pizza base [wheat gluten, corn starch, oat fiber, soy protein isolate, soybean oil, defatted soy flour, whole wheat flour, salt, sesame seed flour and 2% or less of each of the following: monoglycerides, sucralose, l-cysteine hydrochloride], resistant maltodextrin, resistant corn starch (dietary fiber), oil blend [corn oil, extra virgin olive oil], wheat flour, vital wheat gluten, guar gum, yeast, natural and artificial flavors, sodium aluminum phosphate, sodium bicarbonate, garlic powder), sauce (water, tomato paste, oil blend [corn oil, extra virgin olive oil], spice blend [granulated garlic, spices, onion], salt, grated romano blend [part-skim cow's milk, cheese culture, salt, enzymes and cellulose {to prevent caking}], basil), provolone cheese (pasteurized milk, cheese culture, salt, enzymes), low moisture mozzarella cheese (cultured pasteurized milk, salt, enzymes), pepperoni (pork, beef, salt, spices, dextrose, lactic acid, starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid), cooked italian sausage (pork, spices, water, salt, flavorings, paprika), fully cooked bacon pieces (cured with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite. may contain smoke flavoring).Allergens: Beef, Gluten, Pork, 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: E412 - Guar gum
- Additive: E460 - Cellulose
- Additive: E955 - Sucralose
- Ingredient: Dextrose
- Ingredient: Flavouring
- Ingredient: Glucose
- Ingredient: Gluten
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.
Additives
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E250 - Sodium nitrite
Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.Source: Wikipedia
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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
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E316 - Sodium erythorbate
Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.Source: Wikipedia
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E320 - Butylated hydroxyanisole (bha)
Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.Source: Wikipedia
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E321 - Butylated hydroxytoluene
Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.Source: Wikipedia
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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.
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E412 - Guar gum
Guar gum (E412) is a natural food additive derived from guar beans.
This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.
When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.
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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
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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.
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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.
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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
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E955 - Sucralose
Sucralose: Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose. Sucralose is about 320 to 1‚000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. Evidence of benefit is lacking for long-term weight loss with some data supporting weight gain and heart disease risks.It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Common brand names of sucralose-based sweeteners are Splenda, Zerocal, Sukrana, SucraPlus, Candys, Cukren, and Nevella. Canderel Yellow also contains sucralose, but the original Canderel and Green Canderel do not.Source: Wikipedia
Ingredients analysis
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Palm oil content unknown
Unrecognized ingredients: Sesame-seed-flour-and-2-and-less-of-each-of-the-following, Monoglycerides, Resistant-maltodextrin, Resistant-corn-starch, Dietary-fiber, Oil-blend, Vital-wheat-gluten, Oil-blend, Spice-blend, Grated-romano-blend, Part-skim-cow-s-milk, Oleoresin-of-paprika, Cooked-italian-sausage, Fully-cooked-bacon-pieces, May-contain-smoke-flavoringSome 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!
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Non-vegan
Non-vegan ingredients: Provolone, Pasteurised milk, Low moisture mozzarella, Cultured pasteurized milk, Pepperoni, Pork, Beef, PorkSome ingredients could not be recognized.
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You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:
- Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
- Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.
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!
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Non-vegetarian
Non-vegetarian ingredients: Pepperoni, Pork, Beef, PorkSome 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!
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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 (water, pizza base (wheat gluten, corn starch, oat fiber, soy protein isolate, soybean oil, soy flour, whole wheat flour, salt, sesame seed flour and 2% and less of each of the following (monoglycerides), sucralose, l-cysteine hydrochloride), resistant maltodextrin, resistant corn starch (dietary fiber), oil blend (corn oil, extra virgin olive oil), wheat flour, vital wheat gluten, guar gum, yeast, natural and artificial flavors, sodium aluminum phosphate, sodium bicarbonate, garlic), sauce (water, tomato paste, oil blend (corn oil, extra virgin olive oil), spice blend (garlic, spices, onion), salt, grated romano blend (part-skim cow's milk, cheese culture, salt, enzymes, cellulose (to prevent caking)), basil), provolone cheese (pasteurized milk, cheese culture, salt, enzymes), low moisture mozzarella cheese (cultured pasteurized milk, salt, enzymes), pepperoni (pork, beef, salt, spices, dextrose, lactic acid, starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid), cooked italian sausage (pork, spices, water, salt, flavorings, paprika), fully cooked bacon pieces (with water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite, may contain smoke flavoring)- Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 14.2857142857143 - percent_max: 100
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.0989010989011 - percent_max: 100
- pizza base -> en:pizza-base - percent_min: 0 - percent_max: 50
- wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- oat fiber -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- soy protein isolate -> en:soy-protein-isolate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
- soy flour -> en:soya-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- whole wheat flour -> en:whole-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- sesame seed flour and 2% and less of each of the following -> en:sesame-seed-flour-and-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 1.843
- monoglycerides -> en:monoglycerides - percent_min: 0 - percent_max: 1.843
- sucralose -> en:e955 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- l-cysteine hydrochloride -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- resistant maltodextrin -> en:resistant-maltodextrin - percent_min: 0 - percent_max: 33.3333333333333
- resistant corn starch -> en:resistant-corn-starch - percent_min: 0 - percent_max: 25
- dietary fiber -> en:dietary-fiber - percent_min: 0 - percent_max: 25
- oil blend -> en:oil-blend - percent_min: 0 - percent_max: 20
- corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 20
- extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 10
- wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 14.2857142857143
- guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
- natural and artificial flavors -> en:natural-and-artificial-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
- sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
- sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
- tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
- oil blend -> en:oil-blend - percent_min: 0 - percent_max: 16.6666666666667
- corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 16.6666666666667
- extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
- spice blend -> en:spice-blend - percent_min: 0 - percent_max: 12.5
- garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
- onion -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- grated romano blend -> en:grated-romano-blend - percent_min: 0 - percent_max: 1.843
- part-skim cow's milk -> en:part-skim-cow-s-milk - percent_min: 0 - percent_max: 1.843
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.9215
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.614333333333333
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.46075
- cellulose -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3686
- to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.3686
- basil -> en:basil - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
- pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
- cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 25
- cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 25
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- pepperoni -> en:pepperoni - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
- pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
- beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 10
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- starter culture -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.843
- flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.66666666666667
- citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.53846153846154
- cooked italian sausage -> en:cooked-italian-sausage - percent_min: 0 - percent_max: 16.6666666666667
- pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
- spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
- water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.843
- paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- fully cooked bacon pieces -> en:fully-cooked-bacon-pieces - percent_min: 0 - percent_max: 14.2857142857143
- with water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
- salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.843
- sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22
- sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22
- sodium erythorbate -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22
- sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22
- may contain smoke flavoring -> en:may-contain-smoke-flavoring - percent_min: 0 - percent_max: 1.22
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: 8This product is not considered a beverage for the calculation of the Nutri-Score.
Positive points: 5
- Proteins: 5 / 5 (value: 15.85, rounded value: 15.85)
- Fiber: 5 / 5 (value: 10.37, rounded value: 10.37)
- Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.57657967032967, rounded value: 8.6)
Negative points: 17
- Energy: 3 / 10 (value: 1046, rounded value: 1046)
- Sugars: 0 / 10 (value: 1.22, rounded value: 1.22)
- Saturated fat: 6 / 10 (value: 6.71, rounded value: 6.7)
- Sodium: 8 / 10 (value: 737.2, rounded value: 737.2)
The points for proteins are not counted because the negative points are greater or equal to 11.
Nutritional score: (17 - 5)
Nutri-Score:
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Nutrient levels
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Fat in moderate quantity (17.1%)
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.
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Saturated fat in high quantity (6.71%)
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.
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Sugars in low quantity (1.22%)
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.
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Salt in high quantity (1.84%)
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 mlAs sold
per serving (1 PIZZA (164 g))Compared to: Pizzas Energy 1,046 kj
(250 kcal)1,720 kj
(410 kcal)+6% Fat 17.07 g 28 g +89% Saturated fat 6.71 g 11 g +69% Trans fat 0 g 0 g -100% Cholesterol 34 mg 55.8 mg +60% Carbohydrates 17.07 g 28 g -38% Sugars 1.22 g 2 g -57% Fiber 10.37 g 17 g +470% Proteins 15.85 g 26 g +55% Salt 1.843 g 3.02 g +47% Vitamin A 91.5 µg 150 µg +10% Vitamin C (ascorbic acid) 0 mg 0 mg -100% Calcium 183 mg 300 mg +17% Iron 1.1 mg 1.8 mg -23% Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 8.577 % 8.577 %
Environment
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Eco-Score not computed - Unknown environmental impact
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Packaging
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Transportation
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Origins of ingredients
Missing origins of ingredients information
⚠️ The origins of the ingredients of this product are not indicated.
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Data sources
Product added on by usda-ndb-import
Last edit of product page on by kiliweb.
Product page also edited by org-database-usda, yuka.sY2b0xO6T85zoF3NwEKvlnVGcMvdpxHnLjHQwUCnmImuC4b3SPVCy6-iCqs.