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Pepperoni stromboli

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Barcode: 0027815019997 (EAN / EAN-13) 027815019997 (UPC / UPC-A)

Brand owner: Armour-Eckrich Meats LLC

Countries where sold: United States

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Health

Ingredients

  • icon

    98 ingredients

    Dough: enriched unbleached wheat flour (wheat flour niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, dough conditioner (salt, wheat flour, dextrose, mono and diglycerides, ascorbic acid, l-cysteine), semolina flour (semolina [milled from durum wheat], niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), soybean oil (with citric acid added as a preservative), palm oil, sugar, yeast (yeast, sorbitan monostearate, ascorbic acid), salt, garlic powder. filling: pepperoni (pork, beef, salt, contains 2% or less of sugar, spices, oleoresin of paprika, sodium ascorbate, natural flavorings, garlic powder, dextrose, lactic acid starter culture, sodium nitrite, bha, bht, citric acid), part skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), provolone cheese (pasteurized milk, cultures, salt, enzymes), natural cheese flavor (cheddar cheese, parmesan cheese, romano cheese, mozzarella cheese [pasteurized milk, cultures, salt, enzymes], whey protein powder, maltodextrin, salt). topping: parmesan & romano cheese blend (parmesan cheese [made from cow's milk, salt, enzymes], romano cheese [made from cow's milk, salt, enzymes], powdered cellulose/starch blend added to prevent caking), bread crumbs (bleached flour, water, vegetable oil [soybean oil, cottonseed oil, and/or canola oil], salt, yeast, contains 2% or less of the following: sugar, dextrose), parsley, oregano.
    Allergens: Beef, Gluten, Pork

Food processing

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    Ultra processed foods

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

    • Additive: E460 - Cellulose
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E491 - Sorbitan monostearate
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Maltodextrin
    • Ingredient: Milk proteins

    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

  • 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

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E320 - Butylated hydroxyanisole (bha)

    Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
    Source: Wikipedia

  • E321 - Butylated hydroxytoluene

    Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
    Source: Wikipedia

  • E330 - Citric acid

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

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

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

  • 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

  • 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.

  • E491 - Sorbitan monostearate

    Sorbitan monostearate: Sorbitan monostearate is an ester of sorbitan -a sorbitol derivative- and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used as an emulsifier to keep water and oils mixed. Sorbitan monostearate is used in the manufacture of food and healthcare products and is a non-ionic surfactant with emulsifying, dispersing, and wetting properties. It is also employed to create synthetic fibers, metal machining fluid, and brighteners in the leather industry, and as an emulsifier in coatings, pesticides, and various applications in the plastics, food and cosmetics industries. Sorbitans are also known as "Spans". Sorbitan monostearate has been approved by the European Union for use as a food additive -emulsifier- -E number: E 491-
    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

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    Palm oil

    Ingredients that contain palm oil: Palm oil
  • icon

    Non-vegan

    Non-vegan ingredients: Pepperoni, Pork, Beef, Part skim mozzarella, Pasteurized semi-skimmed milk, Provolone, Pasteurised milk, Natural cheese flavouring, Cheddar, Parmigiano reggiano, Romano cheese, Mozzarella, Pasteurised milk, Whey protein, Parmigiano reggiano, Romano cheese

    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

    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!

    : Dough (wheat flour, wheat flour niacin), iron, thiamine mononitrate, riboflavin, folic acid, water, dough conditioner (salt, wheat flour, dextrose, mono- and diglycerides, ascorbic acid, l-cysteine), semolina flour (semolina (milled from durum wheat), niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), soybean oil (with citric acid added as a preservative), palm oil, sugar, yeast (yeast, sorbitan monostearate, ascorbic acid), salt, garlic, filling (pepperoni, pork), beef, salt, contains 2% and less of sugar, spices, oleoresin of paprika, sodium ascorbate, natural flavorings, garlic, dextrose, lactic acid starter culture, sodium nitrite, bha, bht, citric acid, part skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), provolone cheese (pasteurized milk, cultures, salt, enzymes), natural cheese flavor (cheddar cheese, parmesan cheese, romano cheese, mozzarella cheese (pasteurized milk, cultures, salt, enzymes), whey protein, maltodextrin, salt), topping (parmesan and romano cheese blend, parmesan cheese, made from cow's milk), salt, enzymes, romano cheese (made from cow's milk, salt, enzymes), powdered cellulose, starch blend added to prevent caking, bread crumbs (flour, water, vegetable oil (soybean oil, cottonseed oil, and canola oil), salt, yeast, contains 2% and less of the following (sugar), dextrose), parsley, oregano
    1. Dough -> en:dough - percent_min: 2.4390243902439 - percent_max: 100
      1. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.21951219512195 - percent_max: 100
      2. wheat flour niacin -> en:wheat-flour-niacin - percent_min: 0 - percent_max: 50
    2. iron -> en:iron - percent_min: 0 - percent_max: 50
    3. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 33.3333333333333
    4. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
    5. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 20
    6. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 16.6666666666667
    7. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 14.16
      1. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.36
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.36
      3. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.36
      4. mono- and diglycerides -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.36
      5. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.36
      6. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.36
    8. semolina flour -> en:semolina-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
      1. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
        1. milled from durum wheat -> en:milled-from-durum-wheat - percent_min: 0 - percent_max: 12.5
      2. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 6.25
      3. ferrous sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 4.16666666666667
      4. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 3.125
      5. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      6. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 2.08333333333333
    9. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 11.1111111111111
      1. with citric acid added as a preservative -> en:with-citric-acid-added-as-a-preservative - percent_min: 0 - percent_max: 11.1111111111111
    10. palm oil -> en:palm-oil - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129 - percent_min: 0 - percent_max: 10
    11. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.02
    12. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
      1. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
      2. sorbitan monostearate -> en:e491 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.01
      3. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.673333333333333
    13. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.02
    14. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.02
    15. filling -> en:filling - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.02
      1. pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 2.02
      2. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.01
    16. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 2.02
    17. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.02
    18. contains 2% and less of sugar -> en:contains-2-and-less-of-sugar - percent_min: 0 - percent_max: 2.02
    19. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    20. oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 2.02
    21. sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    22. natural flavorings -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.02
    23. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 2.02
    24. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.02
    25. lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 2.02
    26. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    27. bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    28. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    29. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    30. part skim mozzarella cheese -> en:part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 2.02
      1. pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 2.02
      2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.01
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.673333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.505
    31. provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 2.02
      1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.02
      2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.01
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.673333333333333
      4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.505
    32. natural cheese flavor -> en:natural-cheese-flavouring - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 2.02
      1. cheddar cheese -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 2.02
      2. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.01
      3. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 0.673333333333333
      4. mozzarella cheese -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 0.505
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 0.505
        2. cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.2525
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.168333333333333
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.12625
      5. whey protein -> en:whey-protein - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.404
      6. maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.336666666666667
      7. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.288571428571429
    33. topping -> en:topping - percent_min: 0 - percent_max: 2.02
      1. parmesan and romano cheese blend -> en:parmesan-and-romano-cheese-blend - percent_min: 0 - percent_max: 2.02
      2. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.01
      3. made from cow's milk -> en:made-from-cow-s-milk - percent_min: 0 - percent_max: 0.673333333333333
    34. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.02
    35. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.02
    36. romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 2.02
      1. made from cow's milk -> en:made-from-cow-s-milk - percent_min: 0 - percent_max: 2.02
      2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.01
      3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.673333333333333
    37. powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.02
    38. starch blend added to prevent caking -> en:starch-blend-added-to-prevent-caking - percent_min: 0 - percent_max: 2.02
    39. bread crumbs -> en:breadcrumbs - vegan: maybe - vegetarian: maybe - ciqual_food_code: 7500 - percent_min: 0 - percent_max: 2.02
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 2.02
      2. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.01
      3. vegetable oil -> en:vegetable-oil - vegan: yes - vegetarian: yes - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.673333333333333
        1. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.673333333333333
        2. cottonseed oil -> en:cottonseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17170 - percent_min: 0 - percent_max: 0.336666666666667
        3. and canola oil -> en:and-canola-oil - percent_min: 0 - percent_max: 0.224444444444444
      4. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.505
      5. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.404
      6. contains 2% and less of the following -> en:contains-2-and-less-of-the-following - percent_min: 0 - percent_max: 0.336666666666667
        1. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.336666666666667
      7. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.288571428571429
    40. parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 2.02
    41. oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 2.02

Nutrition

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (1 STROMBOLI (198 g))
    Energy 1,351 kj
    (323 kcal)     		2,670 kj
    (640 kcal)
    Fat 18.69 g 37 g
    Saturated fat 8.08 g 16 g
    Trans fat 0 g 0 g
    Cholesterol 43 mg 85.1 mg
    Carbohydrates 23.23 g 46 g
    Sugars 2.02 g 4 g
    Fiber 1 g 1.98 g
    Proteins 16.67 g 33 g
    Salt 2.36 g 4.67 g
    Vitamin A 45.6 µg 90.3 µg
    Vitamin C (ascorbic acid) 3 mg 5.94 mg
    Calcium 227 mg 449 mg
    Iron 1.82 mg 3.6 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % 0 %
Serving size: 1 STROMBOLI (198 g)

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