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Margherita Pizza - Renaissance Food Group

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Margherita Pizza - Renaissance Food Group

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Barcode: 0826766141722 (EAN / EAN-13) 826766141722 (UPC / UPC-A)

Brands: Renaissance Food Group

Brand owner: Renaissance Food Group, LLC

Categories: Meals, Pizzas pies and quiches, Pizzas, Vegetarian pizzas, Margherita Pizza

Countries where sold: United States

Matching with your preferences

Health

Ingredients

  • icon

    63 ingredients

    Pizza crust (enriched flour [wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid], water, contains 2% or less of each of the following: yeast, vital wheat gluten, cultured wheat flour, partially hydrogenated soybean oil, natural butter flavor, beta carotene, salt, sugar, fermented wheat flour, soybean oil, datem, dextrose, guar gum, malted wheat flour, sodium acid pyrophosphate, soy lecithin, ascorbic acid, bakery enzyme [amylase, wheat starch, salt], sodium stearoyl lactylate, azodicarbonamide, microcrystalline cellulose, corn starch, dicalcium phosphate, sodium bicarbonate), mozzarella cheese (whole milk low moisture mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], rice flour and powdered cellulose added to prevent caking, natamycin [a natural mold inhibitor]), tomatoes, parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, powdered cellulose [anti-caking agent]), minced garlic in water (garlic, water, citric acid), olive oil (refined olive pomace oil, extra virgin olive oil), basil.
    Allergens: Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E450 - Diphosphates
    • Additive: E460 - Cellulose
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • 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

  • E235 - Natamycin

    Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E322i - Lecithin

    Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

    Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

    They do not present any known health risks.

  • E330 - Citric acid

    Citric acid is a natural organic acid found in citrus fruits such as lemons, oranges, and limes.

    It is widely used in the food industry as a flavor enhancer, acidulant, and preservative due to its tart and refreshing taste.

    Citric acid is safe for consumption when used in moderation and is considered a generally recognized as safe (GRAS) food additive by regulatory agencies worldwide.

  • E341 - Calcium phosphates

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

  • E341ii - Dicalcium phosphate

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

  • 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.

  • E450 - Diphosphates

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

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

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

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

  • 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

  • E460i - Microcrystalline 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

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Butter natural flavouring, Mozzarella, Pasteurised milk, Parmigiano reggiano, Pasteurized semi-skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Pizza crust, Iron, Thiamin mononitrate, Folic acid, Contains-2-and-less-of-each-of-the-following, Vital-wheat-gluten, Cultured-wheat-flour, Bakery-enzyme, Whole-milk-low-moisture-mozzarella-cheese, Rice-flour-and-powdered-cellulose-added-to-prevent-caking, Minced-garlic-in-water

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

    : Pizza crust (flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, contains 2% and less of each of the following (yeast), vital wheat gluten, cultured wheat flour, partially hydrogenated soybean oil, natural butter flavor, beta carotene, salt, sugar, wheat flour, soybean oil, datem, dextrose, guar gum, malted wheat flour, sodium acid pyrophosphate, soy lecithin, ascorbic acid, bakery enzyme (amylase, wheat starch, salt), sodium stearoyl lactylate, azodicarbonamide, microcrystalline cellulose, corn starch, dicalcium phosphate, sodium bicarbonate), mozzarella cheese (whole milk low moisture mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), rice flour and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor)), tomatoes, parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, powdered cellulose (anti-caking agent)), minced garlic in water (garlic, water, citric acid), olive oil (refined olive pomace oil, extra virgin olive oil), basil
    1. Pizza crust -> en:pizza-crust - ciqual_food_code: 23403 - percent_min: 14.2857142857143 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.549450549450549 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 100
        2. malted barley flour -> en:barley-malt-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9550 - percent_min: 0 - percent_max: 50
        3. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333
        4. iron -> en:iron - percent_min: 0 - percent_max: 25
        5. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 20
        6. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        7. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      3. contains 2% and less of each of the following -> en:contains-2-and-less-of-each-of-the-following - percent_min: 0 - percent_max: 33.3333333333333
        1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      4. vital wheat gluten -> en:vital-wheat-gluten - percent_min: 0 - percent_max: 25
      5. cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 20
      6. partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667
      7. natural butter flavor -> en:butter-natural-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 5
      8. beta carotene -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 5
      9. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19
      10. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.19
      11. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.19
      12. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.19
      13. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.19
      14. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.19
      15. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      16. malted wheat flour -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.19
      17. sodium acid pyrophosphate -> en:e450i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      18. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.19
      19. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      20. bakery enzyme -> en:bakery-enzyme - percent_min: 0 - percent_max: 1.19
        1. amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
        2. wheat starch -> en:wheat-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 0.595
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.396666666666667
      21. sodium stearoyl lactylate -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.19
      22. azodicarbonamide -> en:e927a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      23. microcrystalline cellulose -> en:e460i - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      24. corn starch -> en:corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 1.19
      25. dicalcium phosphate -> en:e341ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
      26. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
    2. mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 50
      1. whole milk low moisture mozzarella cheese -> en:whole-milk-low-moisture-mozzarella-cheese - percent_min: 0 - percent_max: 50
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19
      2. rice flour and powdered cellulose added to prevent caking -> en:rice-flour-and-powdered-cellulose-added-to-prevent-caking - percent_min: 0 - percent_max: 25
      3. natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        1. a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 16.6666666666667
    3. tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 33.3333333333333
    4. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 25
      1. pasteurized part-skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 25
      2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.19
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.19
      5. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.19
        1. anti-caking agent -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.19
    5. minced garlic in water -> en:minced-garlic-in-water - percent_min: 0 - percent_max: 20
      1. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 20
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10
      3. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
    6. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 16.6666666666667
      1. refined olive pomace oil -> en:refined-olive-pomace-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 16.6666666666667
      2. 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: 8.33333333333333
    7. basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 14.2857142857143

Nutrition

  • icon

    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: 13

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 10.71, rounded value: 10.71)
    • Fiber: 1 / 5 (value: 1.2, rounded value: 1.2)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.3928571428571, rounded value: 13.4)

    Negative points: 11

    • Energy: 2 / 10 (value: 946, rounded value: 946)
    • Sugars: 0 / 10 (value: 2.38, rounded value: 2.38)
    • Saturated fat: 4 / 10 (value: 4.17, rounded value: 4.2)
    • Sodium: 5 / 10 (value: 476, rounded value: 476)

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

    Nutritional score: (11 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.125 PIZZA (84 g))     		Compared to: Margherita Pizza
    Energy 946 kj
    (226 kcal)     		795 kj
    (190 kcal)     		+2%
    Fat 8.33 g 7 g -4%
    Saturated fat 4.17 g 3.5 g +12%
    Trans fat 0.6 g 0.504 g
    Cholesterol 18 mg 15.1 mg +31%
    Salt 1.19 g 1 g +14%
    Carbohydrates 26.19 g 22 g -4%
    Fiber 1.2 g 1.01 g -15%
    Sugars 2.38 g 2 g -17%
    Proteins 10.71 g 9 g +21%
    Vitamin A 107.1 µg 90 µg +18%
    Vitamin C (ascorbic acid) 4.3 mg 3.61 mg +21%
    Calcium 95 mg 79.8 mg -23%
    Iron 1.71 mg 1.44 mg +83%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.393 % 13.393 %
Serving size: 0.125 PIZZA (84 g)

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

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