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Sausage & Mushroom Flatbread Pizza

Sausage & Mushroom Flatbread Pizza

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Barcode: 0021130110544 (EAN / EAN-13) 021130110544 (UPC / UPC-A)

Brand owner: Safeway, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

  • icon

    101 ingredients


    Crust (enriched wheat flour [wheat flour, niacin, reduced iron, ascorbic acid as dough conditioner, thiamine mononitrate, riboflavin, folic acid, enzyme], water, soybean oil and/or canola oil, cultured wheat flour, salt, sugar, dried sourdough [wheat flour, rye flour, yeast, ascorbic acid, enzyme], vegetable mono - and diglycerides, yeast, inactive yeast, extra virgin olive oil, enzymes, durum wheat semolina), low moisture mozzarella cheese (cultured pasteurized milk, salt, enzymes), cooked italian sausage (pork, water, spices, salt, corn syrup solids, dehydrated red bell pepper, dextrose, paprika, flavoring, garlic, lemon powder [corn syrup solids, lemon juice solids, lemon oil], annatto extract, paprika extract, natural flavor, rosemary extract), sauce (water, seasoning [cheese powder {asiago, romano made from cow's milk, cheddar and parmesan cheese (pasteurized milk, salt, cultures, enzymes), salt, lactic acid}, whey, dehydrated creamer {sunflower oil, corn syrup solids, sodium caseinate, dipotassium phosphate, mono and diglycerides, soy lecithin}, modified corn starch, dehydrated natural butter flavor {natural flavor, whey, salt, corn syrup solids, butter, guar gum, buttermilk, nonfat dry milk, annatto and turmeric}, salt, dehydrated parmesan and romano cheese {made from cow's milk, salt, cultures, enzymes}, autolyzed yeast extract, dipotassium phosphate, lactic acid {contains calcium lactate}, xanthan gum, dehydrated garlic, dehydrated onion]), mushrooms, caramelized onions, oregano.
    Allergens: Gluten, Milk, Soybeans

Food processing

  • icon

    Ultra processed foods


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

    • Additive: E160c - Paprika extract
    • Additive: E322 - Lecithins
    • Additive: E327 - Calcium lactate
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Whey

    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

  • 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
  • E322 - Lecithins


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E322i - Lecithin


    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia
  • E327 - Calcium lactate


    Calcium lactate: Calcium lactate is a white crystalline salt with formula C6H10CaO6, consisting of two lactate anions H3C-CHOH-CO−2 for each calcium cation Ca2+. It forms several hydrates, the most common being the pentahydrate C6H10CaO6·5H2O. Calcium lactate is used in medicine, mainly to treat calcium deficiencies; and as a food additive with E number of E327. Some cheese crystals consist of calcium lactate.
    Source: Wikipedia
  • E340 - Potassium phosphates


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia
  • E340ii - Dipotassium phosphate


    Potassium phosphate: Potassium phosphate is a generic term for the salts of potassium and phosphate ions including: Monopotassium phosphate -KH2PO4- -Molar mass approx: 136 g/mol- Dipotassium phosphate -K2HPO4- -Molar mass approx: 174 g/mol- Tripotassium phosphate -K3PO4- -Molar mass approx: 212.27 g/mol-As food additives, potassium phosphates have the E number E340.
    Source: Wikipedia
  • E412 - Guar gum


    Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
    Source: Wikipedia
  • E415 - Xanthan gum


    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Source: Wikipedia
  • E471 - Mono- and diglycerides of fatty acids


    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan


    Non-vegan ingredients: Low moisture mozzarella, Pork, Cheese powder, Asiago, Cheddar, Parmigiano reggiano, Pasteurised milk, Whey, Sodium caseinate, Butter natural flavouring, Whey, Butter, Buttermilk, Skimmed milk powder

    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!

  • icon

    Non-vegetarian


    Non-vegetarian ingredients: 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.
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    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!

    Crust (enriched wheat flour (wheat flour, niacin, reduced iron, ascorbic acid as dough conditioner, thiamine mononitrate, riboflavin, folic acid, enzyme), water, soybean oil, canola oil, cultured wheat flour, salt, sugar, sourdough (wheat flour, rye flour, yeast, ascorbic acid, enzyme), vegetable mono- and diglycerides, yeast, inactive yeast, extra virgin olive oil, enzymes, durum wheat semolina), low moisture mozzarella cheese (cultured pasteurized milk, salt, enzymes), cooked italian sausage (pork, water, spices, salt, corn syrup solids, red bell pepper, dextrose, paprika, flavoring, garlic, lemon powder (corn syrup solids, lemon, lemon oil), annatto, paprika extract, natural flavor, rosemary extract), sauce (water, seasoning (cheese powder (asiago, romano made from cow's milk, cheddar, parmesan cheese (pasteurized milk, salt, cultures, enzymes), salt, lactic acid), whey, dehydrated creamer (sunflower oil, corn syrup solids, sodium caseinate, dipotassium phosphate, mono- and diglycerides, soy lecithin), modified corn starch, natural butter flavor (natural flavor, whey, salt, corn syrup solids, butter, guar gum, buttermilk, nonfat dry milk, annatto, turmeric), salt, dehydrated parmesan and romano cheese (made from cow's milk, salt, cultures, enzymes), autolyzed yeast extract, dipotassium phosphate, lactic acid (contains calcium lactate), xanthan gum, garlic, dehydrated onion)), mushrooms, onions, oregano
    1. Crust -> en:crust - vegan: ignore - vegetarian: ignore - percent_min: 14.2857142857143 - percent_max: 100
      1. enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 1.02040816326531 - percent_max: 100
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.127551020408163 - percent_max: 100
        2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
        3. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 33.3333333333333
        4. ascorbic acid as dough conditioner -> en:ascorbic-acid-as-dough-conditioner - 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
        8. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
      3. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 33.3333333333333
      4. canola oil -> en:canola-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 25
      5. cultured wheat flour -> en:cultured-wheat-flour - percent_min: 0 - percent_max: 20
      6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      7. sugar -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143
      8. sourdough -> en:sourdough - percent_min: 0 - percent_max: 12.5
        1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
        2. rye flour -> en:rye-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25
        3. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
        4. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
        5. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
      9. vegetable mono- and diglycerides -> en:vegetable-mono-and-diglycerides - percent_min: 0 - percent_max: 11.1111111111111
      10. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
      11. inactive yeast -> en:inactive-yeast - percent_min: 0 - percent_max: 9.09090909090909
      12. extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 8.33333333333333
      13. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 7.69230769230769
      14. durum wheat semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714
    2. low moisture mozzarella cheese -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 50
      1. cultured pasteurized milk -> en:cultured-pasteurized-milk - percent_min: 0 - percent_max: 50
      2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667
    3. cooked italian sausage -> en:cooked-italian-sausage - percent_min: 0 - percent_max: 33.3333333333333
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      2. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
      3. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.1111111111111
      4. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333
      5. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.66666666666667
      6. red bell pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476
      8. paprika -> en:paprika - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667
      9. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.7037037037037
      10. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      11. lemon powder -> en:lemon-powder - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
        1. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.03030303030303
        2. lemon -> en:lemon - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.51515151515152
        3. lemon oil -> en:lemon-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 1.01010101010101
      12. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.77777777777778
      13. paprika extract -> en:e160c - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.56410256410256
      14. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.38095238095238
      15. rosemary extract -> en:e392 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.22222222222222
    4. sauce -> en:sauce - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 25
      1. water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      2. seasoning -> en:coating - vegan: ignore - vegetarian: ignore - percent_min: 0 - percent_max: 12.5
        1. cheese powder -> en:cheese-powder - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
          1. asiago -> en:asiago - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 12.5
          2. romano made from cow's milk -> en:romano-made-from-cow-s-milk - percent_min: 0 - percent_max: 6.25
          3. cheddar -> en:cheddar - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 4.16666666666667
          4. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 3.125
            1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 3.125
            2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
            3. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.04166666666667
            4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.78125
          5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
          6. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
        2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
        3. dehydrated creamer -> en:dehydrated-creamer - percent_min: 0 - percent_max: 4.16666666666667
          1. sunflower oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 4.16666666666667
          2. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
          3. sodium caseinate -> en:sodium-caseinate - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
          4. dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.04166666666667
          5. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.833333333333333
          6. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.694444444444445
        4. modified corn starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.125
        5. natural butter flavor -> en:butter-natural-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
          1. natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
          2. whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.25
          3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
          4. corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.625
          5. butter -> en:butter - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.5
          6. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
          7. buttermilk -> en:buttermilk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.357142857142857
          8. nonfat dry milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.3125
          9. annatto -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3125
          10. turmeric -> en:turmeric - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.25
        6. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.08333333333333
        7. dehydrated parmesan and romano cheese -> en:dehydrated-parmesan-and-romano-cheese - percent_min: 0 - percent_max: 1.78571428571429
          1. made from cow's milk -> en:made-from-cow-s-milk - percent_min: 0 - percent_max: 1.78571428571429
          2. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.892857142857143
          3. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.595238095238095
          4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.446428571428571
        8. autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5625
        9. dipotassium phosphate -> en:e340ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.38888888888889
        10. lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
          1. contains calcium lactate -> en:e327 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
        11. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.13636363636364
        12. garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.04166666666667
        13. dehydrated onion -> en:dehydrated-onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.961538461538462
    5. mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20
    6. onions -> en:onion - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
    7. oregano -> en:oregano - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

Nutrition

  • icon

    Poor 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: 0

    • Proteins: 5 / 5 (value: 10.61, rounded value: 10.61)
    • Fiber: 0 / 5 (value: 0.76, rounded value: 0.76)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0, rounded value: 0)

    Negative points: 12

    • Energy: 2 / 10 (value: 951, rounded value: 951)
    • Sugars: 0 / 10 (value: 2.27, rounded value: 2.27)
    • Saturated fat: 4 / 10 (value: 4.55, rounded value: 4.6)
    • Sodium: 6 / 10 (value: 592.68, rounded value: 592.7)

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

    Score nutritionnel: 12 (12 - 0)

    Nutri-Score: D

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    Sugars in low quantity (2.27%)


    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.
  • icon

    Salt in moderate quantity (1.48%)


    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.

  • icon

    Nutrition facts


    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (0.5 PIZZA (132 g))
    Compared to: Pizzas
    Energy 951 kj
    (227 kcal)
    1,260 kj
    (300 kcal)
    -3%
    Fat 12.12 g 16 g +33%
    Saturated fat 4.55 g 6.01 g +13%
    Trans fat 0 g 0 g
    Cholesterol 30 mg 39.6 mg +41%
    Carbohydrates 20.45 g 27 g -25%
    Sugars 2.27 g 3 g -21%
    Fiber 0.76 g 1 g -57%
    Proteins 10.61 g 14 g +5%
    Salt 1.482 g 1.96 g +18%
    Vitamin A 45.6 µg 60.2 µg -45%
    Vitamin C (ascorbic acid) 1.8 mg 2.38 mg -48%
    Calcium 152 mg 201 mg -3%
    Iron 1.36 mg 1.8 mg -4%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 0.5 PIZZA (132 g)

Environment

Packaging

Transportation

Data sources

Product added on by org-database-usda
Last edit of product page on by kiliweb.
Product page also edited by yuka.sY2b0xO6T85zoF3NwEKvlldnDYTThgL4KCPQgXWM_OavH5HuXIBe4Y_zN6g.

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