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French Bread Supreme Pizza

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French Bread Supreme Pizza

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Barcode: 0013800151957 (EAN / EAN-13) 013800151957 (UPC / UPC-A)

Brand owner: Nestle Usa-Frozen Food Division

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

  • icon

    93 ingredients

    Bread (enriched bleached flour [wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, yellow cornmeal, contains less than 2% of rice flour, yeast, salt, soybean oil, sugar, cultured wheat flour, vinegar, fumaric acid, acetic acid, citric acid, lactic acid, mono and diglycerides, ascorbic acid, wheat gluten, enzymes, soy lecithin), water, reduced fat mozzarella cheese (cultured milk and non-fat milk, modified corn starch*, salt, vitamin a palmitate, enzyme [*ingredient not in regular mozzarella cheese]), tomato paste, pepperoni (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, natural smoke flavor, sodium nitrite, bha, bht, citric acid), cooked italian sausage (pork, water, spices, salt, sugar, flavorings, bha, bht, citric acid), mushrooms (mushrooms, water, salt, ascorbic acid), seasoning (maltodextrin, modified food starch, sugar, salt, dextrose, spices and spice extractives, dehydrated garlic, citric acid, xanthan gum, sodium benzoate [preservative]), romano, parmesan, & asiago cheese blend (pasteurized part skim milk, cow's milk, cheese cultures, salt, enzymes), contains 2% or less of green bell peppers, red bell peppers, onions, soybean oil, garlic powder.
    Allergens: Beef, Gluten, Milk, Pork, 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: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • Ingredient: Maltodextrin

    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

  • 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

  • E260 - Acetic acid

    Acetic acid: Acetic acid , systematically named ethanoic acid , is a colorless liquid organic compound with the chemical formula CH3COOH -also written as CH3CO2H or C2H4O2-. When undiluted, it is sometimes called glacial acetic acid. Vinegar is no less than 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. Acetic acid has a distinctive sour taste and pungent smell. In addition to household vinegar, it is mainly produced as a precursor to polyvinyl acetate and cellulose acetate. It is classified as a weak acid since it only partially dissociates in solution, but concentrated acetic acid is corrosive and can attack the skin. Acetic acid is the second simplest carboxylic acid -after formic acid-. It consists of a methyl group attached to a carboxyl group. It is an important chemical reagent and industrial chemical, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics. In households, diluted acetic acid is often used in descaling agents. In the food industry, acetic acid is controlled by the food additive code E260 as an acidity regulator and as a condiment. In biochemistry, the acetyl group, derived from acetic acid, is fundamental to all forms of life. When bound to coenzyme A, it is central to the metabolism of carbohydrates and fats. The global demand for acetic acid is about 6.5 million metric tons per year -Mt/a-, of which approximately 1.5 Mt/a is met by recycling; the remainder is manufactured from methanol. Vinegar is mostly dilute acetic acid, often produced by fermentation and subsequent oxidation of ethanol.
    Source: Wikipedia

  • E270 - Lactic acid

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Source: Wikipedia

  • E297 - Fumaric acid

    Fumaric acid: Fumaric acid or trans-butenedioic acid is the chemical compound with the formula HO2CCH=CHCO2H. It is produced in eukaryotic organisms from succinate in complex 2 of the electron transport chain via the enzyme succinate dehydrogenase. It is one of two isomeric unsaturated dicarboxylic acids, the other being maleic acid. In fumaric acid the carboxylic acid groups are trans -E- and in maleic acid they are cis -Z-. Fumaric acid has a fruit-like taste. The salts and esters are known as fumarates. Fumarate can also refer to the C4H2O2−4 ion -in solution-.
    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

  • 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.

  • E415 - Xanthan gum

    Xanthan gum (E415) is a natural polysaccharide derived from fermented sugars, often used in the food industry as a thickening and stabilizing agent.

    This versatile food additive enhances texture and prevents ingredient separation in a wide range of products, including salad dressings, sauces, and gluten-free baked goods.

    It is considered safe for consumption even at high intake amounts.

  • 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.

Ingredients analysis

  • icon

    Non-vegan

    Non-vegan ingredients: Soured milk, Skimmed milk, Pepperoni, Pork, Beef, Pork, Romano cheese, Parmigiano reggiano, Pasteurized semi-skimmed milk, Cow's 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

    Non-vegetarian

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

    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!

    : Bread (flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, yellow cornmeal, contains less than 2% of rice flour, yeast, salt, soybean oil, sugar, cultured wheat flour, vinegar, fumaric acid, acetic acid, citric acid, lactic acid, mono- and diglycerides, ascorbic acid, wheat gluten, enzymes, soy lecithin), water, reduced fat mozzarella cheese (cultured milk, non-fat milk, modified corn starch, salt, vitamin a palmitate, enzyme (ingredient not in regular mozzarella cheese)), tomato paste, pepperoni (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, natural smoke flavor, sodium nitrite, bha, bht, citric acid), cooked italian sausage (pork, water, spices, salt, sugar, flavorings, bha, bht, citric acid), mushrooms (mushrooms, water, salt, ascorbic acid), seasoning (maltodextrin, modified food starch, sugar, salt, dextrose, spices, spice, garlic, citric acid, xanthan gum, sodium benzoate (preservative)), romano, parmesan, and asiago cheese blend (pasteurized part skim milk, cow's milk, cheese cultures, salt, enzymes), contains 2% and less of green bell peppers, red bell peppers, onions, soybean oil, garlic
    1. Bread -> en:bread - percent_min: 6.25 - percent_max: 100
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.328947368421053 - 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. reduced iron -> en:reduced-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. yellow cornmeal -> en:yellow-cornmeal - percent_min: 0 - percent_max: 33.3333333333333
      4. contains less than 2% of rice flour -> en:contains-less-than-2-of-rice-flour - percent_min: 0 - percent_max: 25
      5. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
      6. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      7. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.0718
      8. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0718
      9. cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 1.0718
      10. vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.0718
      11. fumaric acid -> en:e297 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      12. acetic acid -> en:e260 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      13. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      14. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      15. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.0718
      16. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      17. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      18. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
      19. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.0718
    2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
    3. reduced fat mozzarella cheese -> en:reduced-fat-mozzarella-cheese - percent_min: 0 - percent_max: 33.3333333333333
      1. cultured milk -> en:soured-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333
      2. non-fat milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667
      3. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 11.1111111111111
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      5. vitamin a palmitate -> en:retinyl-palmitate - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      6. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
        1. ingredient not in regular mozzarella cheese -> en:ingredient-not-in-regular-mozzarella-cheese - percent_min: 0 - percent_max: 1.0718
    4. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 25
    5. pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 20
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 20
      2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 10
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      4. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0718
      6. lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.0718
      7. oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.0718
      8. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
      9. sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      10. natural smoke flavor -> en:natural-smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
      11. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      12. bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      13. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      14. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
    6. cooked italian sausage -> en:cooked-italian-sausage - percent_min: 0 - percent_max: 16.6666666666667
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
      3. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      5. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0718
      6. flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
      7. bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      8. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      9. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
    7. mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 14.2857142857143
      1. mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 14.2857142857143
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 7.14285714285714
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      4. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
    8. seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      1. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      2. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 6.25
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.89
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.0718
      6. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      7. spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      8. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.0718
      9. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      10. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
      11. sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.0718
        1. preservative -> en:preservative - percent_min: 0 - percent_max: 1.0718
    9. romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111
    10. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 10
    11. and asiago cheese blend -> en:and-asiago-cheese-blend - percent_min: 0 - percent_max: 9.09090909090909
      1. pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 9.09090909090909
      2. cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 4.54545454545455
      3. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.0718
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.0718
    12. contains 2% and less of green bell peppers -> en:contains-2-and-less-of-green-bell-peppers - percent_min: 0 - percent_max: 8.33333333333333
    13. red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 7.69230769230769
    14. onions -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 7.14285714285714
    15. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.66666666666667
    16. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 6.25

Nutrition

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    Good nutritional quality

    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 6

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

    Positive points: 6

    • Proteins: 5 / 5 (value: 9.83, rounded value: 9.83)
    • Fiber: 1 / 5 (value: 1.73, rounded value: 1.73)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 6.61039352416992, rounded value: 6.6)

    Negative points: 7

    • Energy: 2 / 10 (value: 798, rounded value: 798)
    • Sugars: 0 / 10 (value: 2.89, rounded value: 2.89)
    • Saturated fat: 1 / 10 (value: 1.16, rounded value: 1.2)
    • Sodium: 4 / 10 (value: 428.72, rounded value: 428.7)

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

    Nutritional score: (7 - 6)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 PACKAGE (173 g))     		Compared to: Pizzas
    Energy 798 kj
    (190 kcal)     		1,380 kj
    (330 kcal)     		-19%
    Fat 4.05 g 7.01 g -55%
    Saturated fat 1.16 g 2.01 g -71%
    Monounsaturated fat 1.45 g 2.51 g -46%
    Polyunsaturated fat 0.58 g 1 g -68%
    Trans fat 0 g 0 g -100%
    Cholesterol 12 mg 20.8 mg -44%
    Carbohydrates 28.32 g 49 g +3%
    Sugars 2.89 g 5 g +1%
    Fiber 1.73 g 2.99 g -5%
    Proteins 9.83 g 17 g -4%
    Salt 1.072 g 1.85 g -14%
    Vitamin A 86.7 µg 150 µg +4%
    Vitamin C (ascorbic acid) 15.6 mg 27 mg +352%
    Potassium 168 mg 291 mg +1%
    Calcium 87 mg 151 mg -45%
    Iron 1.56 mg 2.7 mg +10%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 6.61 % 6.61 %
Serving size: 1 PACKAGE (173 g)

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Data sources

Product added on by org-database-usda
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlkZ-c_fvi2PDbAP6lGqL_v2KLKbPavFvx4TDaKs.

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