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Pepperoni Pizza - Land Mark Products Inc.

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Barcode: 0685060012073 (EAN / EAN-13) 685060012073 (UPC / UPC-A)

Brands: Land Mark Products Inc.

Brand owner: LAND MARK PRODUCTS, INC.

Categories: Meals, Pizzas pies and quiches, Pizzas, Pepperoni pizzas

Countries where sold: United States

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Health

Ingredients

78 ingredients

Crust: wheat flour, water, yeast, soybean oil, dextrose, salt, baking powder (starch, sodium aluminum phosphate, sodium bicarbonate), dough conditioner (flour, calcium sulfate, salt, l-cysteine, fungal protease, fungal amylase, sorbic acid), cheese: low moisture mozzarella cheese (pasteurized milk, cultures, salt, enzymes), cheddar cheese (pasteurized milk, cultures, salt, enzymes, annatto), provolone cheese (pasteurized milk, cultures, salt, enzymes), modified food starch, powdered cellulose (added to prevent caking), non-fat milk, whey protein concentrate, sodium citrate, flavors, sodium propionate (added as a preservative), pizza sauce: tomato puree (water, tomato paste), crushed tomatoes (water, concentrated crushed tomatoes), sugar, salt, granulated garlic, spices, food starch modified, distilled vinegar, potassium sorbate (preservative), sodium benzoate (preservative), citric acid, red lake #40, pepperoni: pork, beef, salt, spices, sugar, lactic acid starter culture, extractive of paprika, garlic powder, spice extractives, sodium nitrite, bha, bht, citric acid.

Allergens: Beef, Gluten

Food processing

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

Additive: E160b - Annatto

Additive: E460 - Cellulose

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Milk proteins
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

E1100 - Alpha-Amylase

Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
Source: Wikipedia

E1101 - Protease

Protease: A protease -also called a peptidase or proteinase- is an enzyme that performs proteolysis: protein catabolism by hydrolysis of peptide bonds. Proteases have evolved multiple times, and different classes of protease can perform the same reaction by completely different catalytic mechanisms. Proteases can be found in Animalia, Plantae, Fungi, Bacteria, Archaea and viruses.
Source: Wikipedia

E160b - Annatto

E200 - Sorbic acid

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia

E202 - Potassium sorbate

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

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

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

E211 - Sodium benzoate

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

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

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

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

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

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.

E331 - Sodium citrates

Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
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

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.

E516 - Calcium sulphate

Calcium sulfate: Calcium sulfate -or calcium sulphate- is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite -the anhydrous form-, it is used as a desiccant. One particular hydrate is better known as plaster of Paris, and another occurs naturally as the mineral gypsum. It has many uses in industry. All forms are white solids that are poorly soluble in water. Calcium sulfate causes permanent hardness in water.
Source: Wikipedia

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

E920 - L-cysteine

Cysteine: Cysteine -symbol Cys or C; - is a semi-essential proteinogenic amino acid with the formula HO2CCH-NH2-CH2SH. The thiol side chain in cysteine often participates in enzymatic reactions, as a nucleophile. The thiol is susceptible to oxidation to give the disulfide derivative cystine, which serves an important structural role in many proteins. When used as a food additive, it has the E number E920. It is encoded by the codons UGU and UGC. Cysteine has the same structure as serine, but with one of its oxygen atoms replaced by sulfur; replacing it with selenium gives selenocysteine. -Like other natural proteinogenic amino acids cysteine has -L- chirality in the older D/L notation based on homology to D and L glyceraldehyde. In the newer R/S system of designating chirality, based on the atomic numbers of atoms near the asymmetric carbon, cysteine -and selenocysteine- have R chirality, because of the presence of sulfur -resp. selenium- as a second neighbor to the asymmetric carbon. The remaining chiral amino acids, having lighter atoms in that position, have S chirality.-
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Fungal-protease, Fungal-amylase, Red-lake-40, Lactic-acid-starter-culture
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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Non-vegan
Non-vegan ingredients: Cheese, Low moisture mozzarella, Pasteurised milk, Cheddar, Pasteurised milk, Provolone, Pasteurised milk, Skimmed milk, Whey protein, Pepperoni, Pork, Beef
Some ingredients could not be recognized.
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Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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Non-vegetarian
Non-vegetarian ingredients: Pepperoni, Pork, Beef
Some 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!

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.
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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.

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: Crust (wheat flour), water, yeast, soybean oil, dextrose, salt, baking powder (starch, sodium aluminum phosphate, sodium bicarbonate), dough conditioner (flour, calcium sulfate, salt, l-cysteine, fungal protease, fungal amylase, sorbic acid), cheese (low moisture mozzarella cheese, pasteurized milk), cultures, salt, enzymes, cheddar cheese (pasteurized milk, cultures, salt, enzymes, annatto), provolone cheese (pasteurized milk, cultures, salt, enzymes), modified food starch, powdered cellulose (added to prevent caking), non-fat milk, whey protein, sodium citrate, flavors, sodium propionate (added as a preservative), pizza sauce (tomato puree, water), tomato paste, crushed tomatoes (water, crushed tomatoes), sugar, salt, garlic, spices, food starch modified, distilled vinegar, potassium sorbate (preservative), sodium benzoate (preservative), citric acid, red lake #40, pepperoni (pork), beef, salt, spices, sugar, lactic acid starter culture, of paprika, garlic, spice, sodium nitrite, bha, bht, citric acid
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 2.12765957446809 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.12765957446809 - percent_max: 100

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.275

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 1.275

starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.275

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6375

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.425

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.275

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.275

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.6375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.425

l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.31875

fungal protease -> en:fungal-protease - percent_min: 0 - percent_max: 0.255

fungal amylase -> en:fungal-amylase - percent_min: 0 - percent_max: 0.2125

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.182142857142857

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.275

low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.275

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.6375

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.275

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.275

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.275

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 1.275

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.275

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.425

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.31875

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.255

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 1.275

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.275

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.6375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.425

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.31875

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.275

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

added to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.275

non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.275

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.275

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 1.275

flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.275

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

added as a preservative -> en:preservative - percent_min: 0 - percent_max: 1.275

pizza sauce -> en:pizza-sauce - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent_min: 0 - percent_max: 1.275

tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.275

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.6375

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 1.275

crushed tomatoes -> en:crushed-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 1.275

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.275

crushed tomatoes -> en:crushed-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 0.6375

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.275

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.275

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.275

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

food starch modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.275

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.275

potassium sorbate -> en:e202 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

preservative -> en:preservative - percent_min: 0 - percent_max: 1.275

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

preservative -> en:preservative - percent_min: 0 - percent_max: 1.275

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

red lake #40 -> en:red-lake-40 - percent_min: 0 - percent_max: 1.275

pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 1.275

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.275

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.275

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.275

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.275

lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.275

of paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.275

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.275

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.275

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: 7

Proteins: 5 / 5 (value: 9, rounded value: 9)

Fiber: 2 / 5 (value: 2, rounded value: 2)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 8.96195147852552e-05, rounded value: 0)

Negative points: 10

Energy: 2 / 10 (value: 1004, rounded value: 1004)

Sugars: 0 / 10 (value: 2, rounded value: 2)

Saturated fat: 3 / 10 (value: 4, rounded value: 4)

Sodium: 5 / 10 (value: 510, rounded value: 510)

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

Nutritional score: (10 - 7)

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

Nutrient levels
- Fat in moderate quantity (9%)
  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%)
  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%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.27%)
  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 (1 SLICE (100 g))	Compared to: Pepperoni pizzas
Energy	1,004 kj (240 kcal)	1,000 kj (240 kcal)	-6%
Fat	9 g	9 g	-24%
Saturated fat	4 g	4 g	-22%
Trans fat	0 g	0 g	-100%
Cholesterol	25 mg	25 mg	+15%
Salt	1.275 g	1.27 g	-13%
Carbohydrates	29 g	29 g	+9%
Fiber	2 g	2 g	+32%
Sugars	2 g	2 g	-26%
Proteins	9 g	9 g	-16%
Vitamin A	90 µg	90 µg	+28%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	100 mg	100 mg	-32%
Iron	0.72 mg	0.72 mg	-54%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 1 SLICE (100 g)

Environment

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Data sources

Product added on March 9, 2017, 10:48:27 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:32:46 AM CEST by org-database-usda.
Product page also edited by roboto-app.

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Pepperoni Pizza - Land Mark Products Inc.