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Fettuccine alfredo self-rising crust pizza - Pazta Pizza

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Barcode: 0685060085084 (EAN / EAN-13) 685060085084 (UPC / UPC-A)

Brands: Pazta Pizza

Brand owner: PAZTA PIZZA

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

88 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), fettuccine: water, enriched durum semolina (durum semolina wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), egg whites, salt, 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), alfredo sauce: skim milk, water, cream, cream cheese (cream, nonfat dry milk, salt, enzymes), parmesan cheese (cultured milk, salt, enzymes), romano cheese (cultured milk, salt, enzymes), butter (cream, salt), food starch-modified, contains less than 2% of maltodextrin, natural flavors, salt, sodium phosphate, sodium citrate, cellulose gum, cellulose gel, vegetable mono and diglycerides, spices, oregano, garlic.

Allergens: Eggs, Gluten, Milk

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

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E471 - Mono- and diglycerides of fatty acids

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

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

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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E471 - Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids (E471), are food additives commonly used as emulsifiers in various processed foods.

These compounds consist of glycerol molecules linked to one or two fatty acid chains, which help stabilize and blend water and oil-based ingredients. E471 enhances the texture and shelf life of products like margarine, baked goods, and ice cream, ensuring a smooth and consistent texture.

It is generally considered safe for consumption within established regulatory limits.

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, Fettuccine, Durum-semolina-wheat-flour, Alfredo-sauce, Contains-less-than-2-of-maltodextrin, Cellulose-gel, Vegetable-mono-and-diglycerides
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Egg white, Cheese, Low moisture mozzarella, Pasteurised milk, Cheddar, Pasteurised milk, Provolone, Pasteurised milk, Skimmed milk, Whey protein, Skimmed milk, Cream, Cream cheese, Cream, Skimmed milk powder, Parmigiano reggiano, Soured milk, Romano cheese, Soured milk, Butter, Cream
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Vegetarian status unknown
Unrecognized ingredients: Fungal-protease, Fungal-amylase, Fettuccine, Durum-semolina-wheat-flour, Ferrous sulfate, Thiamin mononitrate, Folic acid, Sodium citrate, Alfredo-sauce, Contains-less-than-2-of-maltodextrin, Sodium citrate, Cellulose-gel, Vegetable-mono-and-diglycerides
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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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.

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 (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), fettuccine (water), durum semolina (durum semolina wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), egg whites, salt, 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), alfredo sauce (skim milk), water, cream, cream cheese (cream, nonfat dry milk, salt, enzymes), parmesan cheese (cultured milk, salt, enzymes), romano cheese (cultured milk, salt, enzymes), butter (cream, salt), food starch-modified, contains less than 2% of maltodextrin, natural flavors, salt, sodium phosphate, sodium citrate, cellulose gum, cellulose gel, vegetable mono- and diglycerides, spices, oregano, garlic
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 2.27272727272727 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 2.27272727272727 - 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: 0.9875

baking powder -> en:baking-powder - vegan: yes - vegetarian: yes - ciqual_food_code: 11046 - percent_min: 0 - percent_max: 0.9875

starch -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.9875

sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.49375

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.329166666666667

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 0.9875

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.9875

calcium sulfate -> en:e516 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.49375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.329166666666667

l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.246875

fungal protease -> en:fungal-protease - percent_min: 0 - percent_max: 0.1975

fungal amylase -> en:fungal-amylase - percent_min: 0 - percent_max: 0.164583333333333

sorbic acid -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.164583333333333

fettuccine -> en:fettuccine - percent_min: 0 - percent_max: 0.9875

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.9875

durum semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - ciqual_food_code: 9610 - percent_min: 0 - percent_max: 0.9875

durum semolina wheat flour -> en:durum-semolina-wheat-flour - percent_min: 0 - percent_max: 0.9875

niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.49375

ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 0.329166666666667

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 0.246875

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.1975

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 0.164583333333333

egg whites -> en:egg-white - vegan: no - vegetarian: yes - ciqual_food_code: 22001 - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.9875

low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 0.9875

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.49375

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 0.9875

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.9875

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.49375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.329166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.246875

annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.1975

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 0.9875

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.9875

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.49375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.329166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.246875

modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.9875

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

added to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.9875

non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.9875

whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.9875

flavors -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

added as a preservative -> en:preservative - percent_min: 0 - percent_max: 0.9875

alfredo sauce -> en:alfredo-sauce - percent_min: 0 - percent_max: 0.9875

skim milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.9875

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.9875

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.9875

cream cheese -> en:cream-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.9875

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.9875

nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 0.49375

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.329166666666667

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.246875

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.9875

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.49375

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.329166666666667

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.9875

cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.49375

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.329166666666667

butter -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400 - percent_min: 0 - percent_max: 0.9875

cream -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.49375

food starch-modified -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.9875

contains less than 2% of maltodextrin -> en:contains-less-than-2-of-maltodextrin - percent_min: 0 - percent_max: 0.9875

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.9875

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9875

sodium phosphate -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

sodium citrate -> en:sodium-citrate - percent_min: 0 - percent_max: 0.9875

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

cellulose gel -> en:cellulose-gel - percent_min: 0 - percent_max: 0.9875

vegetable mono- and diglycerides -> en:vegetable-mono-and-diglycerides - percent_min: 0 - percent_max: 0.9875

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.9875

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 0.9875

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.9875

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: 8.77, rounded value: 8.77)

Fiber: 1 / 5 (value: 1.8, rounded value: 1.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.81268375046784e-11, rounded value: 0)

Negative points: 9

Energy: 2 / 10 (value: 954, rounded value: 954)

Sugars: 0 / 10 (value: 1.75, rounded value: 1.75)

Saturated fat: 3 / 10 (value: 3.95, rounded value: 4)

Sodium: 4 / 10 (value: 395, rounded value: 395)

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 (7.89%)
  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 (3.95%)
  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 (1.75%)
  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 (0.988%)
  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 (0.125 PIZZA (114 g))	Compared to: Pizzas
Energy	954 kj (228 kcal)	1,090 kj (260 kcal)	-3%
Fat	7.89 g	8.99 g	-13%
Saturated fat	3.95 g	4.5 g	-0%
Trans fat	0 g	0 g	-100%
Cholesterol	18 mg	20.5 mg	-15%
Carbohydrates	30.7 g	35 g	+12%
Sugars	1.75 g	2 g	-39%
Fiber	1.8 g	2.05 g	-1%
Proteins	8.77 g	10 g	-14%
Salt	0.988 g	1.13 g	-21%
Vitamin A	52.5 µg	59.9 µg	-37%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	132 mg	150 mg	-16%
Iron	0.95 mg	1.08 mg	-33%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 0.125 PIZZA (114 g)

Environment

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Product added on March 9, 2017, 10:48:30 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:32:51 AM CEST by org-database-usda.

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Fettuccine alfredo self-rising crust pizza - Pazta Pizza