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Chicago Authentic Deep Dish Pizza - Gino's East

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Barcode: 0643130300116 (EAN / EAN-13) 643130300116 (UPC / UPC-A)

Brands: Gino's East

Brand owner: Bravo Restaurants, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas, Deep dish pizza

Countries where sold: United States

Matching with your preferences

Health

Ingredients

47 ingredients

Dough: [flour (wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, dough conditioner (sugar, cream of tartar, beta carotene), extra virgin olive oil, yeast], vegetable oil (100% soy bean oil), corn oil, sauce: vine ripened fresh peeled ground tomatoes, light tomato puree, salt, calcium chloride. tomato puree: vine ripened tomato puree, water, modified food starch, sugar, salt, oregano, black pepper. cheese: [low moisture mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes)] may contain vinegar. spice topping: romano cheese: (pasteurized milk, cheese cultures, salt, enzymes), and powdered cellulose (anti-caking agent), oregano.

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: E460 - Cellulose
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

E336 - Potassium tartrates

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
Source: Wikipedia

E336i - Monopotassium tartrate

Potassium tartrate: Potassium tartrate, dipotassium tartrate or argol has formula K2C4H4O6. It is the potassium salt of tartaric acid. It is often confused with potassium bitartrate, also known as cream of tartar. As a food additive, it shares the E number E336 with potassium bitartrate.
Source: Wikipedia

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460ii - Powdered cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

Ingredients analysis

May contain palm oil

Ingredients that may contain palm oil: E160ai

Non-vegan
Non-vegan ingredients: Cheese, Low moisture mozzarella, Pasteurized semi-skimmed milk, Romano cheese, Pasteurised milk
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Vegetarian status unknown
Unrecognized ingredients: Dough, Iron, Thiamin mononitrate, Folic acid, Vine-ripened-fresh-peeled-ground-tomatoes, Light-tomato-puree, Vine-ripened-tomato-puree, Enzymes-may-contain-vinegar, Spice-topping, And-powdered-cellulose
Some ingredients could not be recognized.
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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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

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!
en: Dough (flour, wheat flour), malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, water, dough conditioner (sugar, cream of tartar, beta carotene), extra virgin olive oil, yeast, vegetable oil (soy bean oil), corn oil, sauce (vine ripened fresh peeled ground tomatoes), light tomato puree, salt, calcium chloride, tomato puree (vine ripened tomato puree), water, modified food starch, sugar, salt, oregano, black pepper, cheese (low moisture mozzarella cheese, pasteurized part skim milk), cheese cultures, salt, enzymes)] may contain vinegar, spice topping (romano cheese, pasteurized milk, cheese cultures, salt, enzymes), and powdered cellulose (anti-caking agent), oregano
Dough -> en:dough - percent_min: 3.2258064516129 - percent_max: 100

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.61290322580645 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

iron -> en:iron - percent_min: 0 - percent_max: 25

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 6.36

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.12

cream of tartar -> en:e336i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.12

beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.12

extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 6.36

yeast -> en:yeast - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11009 - percent_min: 0 - percent_max: 6.36

vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 6.36

soy bean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.36

corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 6.36

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.36

vine ripened fresh peeled ground tomatoes -> en:vine-ripened-fresh-peeled-ground-tomatoes - percent_min: 0 - percent_max: 6.36

light tomato puree -> en:light-tomato-puree - percent_min: 0 - percent_max: 6.36

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5475

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5475

tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 0.5475

vine ripened tomato puree -> en:vine-ripened-tomato-puree - percent_min: 0 - percent_max: 0.5475

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.5475

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.5475

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.5475

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5475

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.5475

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.5475

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.5475

low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 0.5475

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 0.27375

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.5475

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.5475

enzymes)] may contain vinegar -> en:enzymes-may-contain-vinegar - percent_min: 0 - percent_max: 0.5475

spice topping -> en:spice-topping - percent_min: 0 - percent_max: 0.5475

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.5475

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.27375

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1825

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.136875

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.1095

and powdered cellulose -> en:and-powdered-cellulose - percent_min: 0 - percent_max: 0.5475

anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.5475

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.5475

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 6

Proteins: 5 / 5 (value: 12.72, rounded value: 12.72)

Fiber: 1 / 5 (value: 1.4, rounded value: 1.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.0948752126386054, rounded value: 0.1)

Negative points: 9

Energy: 3 / 10 (value: 1092, rounded value: 1092)

Sugars: 0 / 10 (value: 2.12, rounded value: 2.12)

Saturated fat: 4 / 10 (value: 4.95, rounded value: 5)

Sodium: 2 / 10 (value: 219, rounded value: 219)

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

Nutritional score: (9 - 6)

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

Nutrient levels
- Fat in moderate quantity (12.7%)
  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 moderate quantity (4.95%)
  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 (2.12%)
  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 (0.547%)
  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 (5 ONZ (141.5 g))	Compared to: Deep-dish-pizza
Energy	1,092 kj (261 kcal)	1,550 kj (369 kcal)	-
Fat	12.72 g	18 g	+5%
Saturated fat	4.95 g	7 g	-
Trans fat	0 g	0 g
Cholesterol	18 mg	25.5 mg	-9%
Salt	0.548 g	0.775 g	-55%
Carbohydrates	22.61 g	32 g	-19%
Fiber	1.4 g	1.98 g	-1%
Sugars	2.12 g	3 g	-51%
Proteins	12.72 g	18 g	+30%
Vitamin A	0 µg	0 µg	-100%
Vitamin C (ascorbic acid)	0.8 mg	1.13 mg	-42%
Calcium	247 mg	350 mg	+83%
Iron	1.27 mg	1.8 mg	-32%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.095 %	0.095 %

Serving size: 5 ONZ (141.5 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Product added on March 9, 2017, 12:11:07 PM CET by usda-ndb-import
Last edit of product page on April 7, 2024, 10:32:15 AM CEST by .
Product page also edited by openfoodfacts-contributors, org-database-usda.

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Chicago Authentic Deep Dish Pizza - Gino's East