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Pizza, cheese - Green Mill

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Barcode: 0038708949475 (EAN / EAN-13) 038708949475 (UPC / UPC-A)

Brands: Green Mill

Brand owner: GREEN MILL

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

Matching with your preferences

Health

Ingredients

62 ingredients

Crust: wheat flour, (wheat flour, enzyme), water, yeast, salt, cultured wheat starch, soybean oil, sugar, whey. low moisture, part skim mozzarella cheese: pasteurized part skim milk, cheese culture, salt, enzymes, powdered cellulose (anti-caking). sauce: tomato puree (water, tomato paste), salt, sugar, spices, dehydrated garlic, citric acid, distilled vinegar. fontina cheese: cultured pasteurized reduced fat milk, salt, enzymes, powdered cellulose (to prevent caking). provolone cheese: cultured pasteurized reduced fat milk, salt, enzymes, powdered cellulose (to prevent caking). parmesan cheese: pasteurized milk, cheese culture, salt, enzymes, powdered cellulose (to prevent caking). romano cheese: pasteurized cow's milk, cheese culture, salt, enzymes, powdered cellulose (to prevent caking). asiago cheese: cultured pasteurized milk, salt, enzymes, powdered cellulose (to prevent caking). spice.

Allergens: Gluten, Milk

Food processing

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

Additive: E460 - Cellulose

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

Unprocessed or minimally processed foods

Processed culinary ingredients

Processed foods

Ultra processed foods

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

→ Learn more about the NOVA classification

Additives

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

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Cultured-wheat-starch, Low-moisture, Anti-caking, Cultured-pasteurized-reduced-fat-milk, Cultured-pasteurized-reduced-fat-milk
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Non-vegan
Non-vegan ingredients: Whey, Part skim mozzarella, Pasteurized semi-skimmed milk, Fontina, Provolone, Parmigiano reggiano, Pasteurised milk, Romano cheese, Pasteurised cow's milk, Asiago, Cultured pasteurized milk
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Vegetarian status unknown
Unrecognized ingredients: Cultured-wheat-starch, Low-moisture, Anti-caking, Cultured-pasteurized-reduced-fat-milk, Cultured-pasteurized-reduced-fat-milk
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The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
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Some ingredients could not be recognized.
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: Crust (wheat flour, wheat flour, enzyme), water, yeast, salt, cultured wheat starch, soybean oil, sugar, whey, low moisture, part skim mozzarella cheese (pasteurized part skim milk), cheese culture, salt, enzymes, powdered cellulose (anti-caking), sauce (tomato puree, water), tomato paste, salt, sugar, spices, garlic, citric acid, distilled vinegar, fontina cheese (cultured pasteurized reduced fat milk), salt, enzymes, powdered cellulose (to prevent caking), provolone cheese (cultured pasteurized reduced fat milk), salt, enzymes, powdered cellulose (to prevent caking), parmesan cheese (pasteurized milk), cheese culture, salt, enzymes, powdered cellulose (to prevent caking), romano cheese (pasteurized cow's milk), cheese culture, salt, enzymes, powdered cellulose (to prevent caking), asiago cheese (cultured pasteurized milk), salt, enzymes, powdered cellulose (to prevent caking), spice
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 2.22222222222222 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.740740740740741 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 33.3333333333333

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

cultured wheat starch -> en:cultured-wheat-starch - percent_min: 0 - percent_max: 1.3525

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 1.3525

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3525

whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

low moisture -> en:low-moisture - percent_min: 0 - percent_max: 1.3525

part skim mozzarella cheese -> en:part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.3525

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 1.3525

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

anti-caking -> en:anti-caking - percent_min: 0 - percent_max: 1.3525

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.3525

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.67625

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3525

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.3525

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

distilled vinegar -> en:distilled-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 1.3525

fontina cheese -> en:fontina - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.3525

cultured pasteurized reduced fat milk -> en:cultured-pasteurized-reduced-fat-milk - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3525

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 1.3525

cultured pasteurized reduced fat milk -> en:cultured-pasteurized-reduced-fat-milk - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3525

parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.3525

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3525

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3525

romano cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.3525

pasteurized cow's milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3525

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3525

asiago cheese -> en:asiago - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.3525

cultured pasteurized milk -> en:cultured-pasteurized-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.3525

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3525

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3525

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.3525

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3525

Nutrition

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: 1
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 15.72, rounded value: 15.72)

Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 1.690625, rounded value: 1.7)

Negative points: 15

Energy: 3 / 10 (value: 1025, rounded value: 1025)

Sugars: 0 / 10 (value: 1.89, rounded value: 1.89)

Saturated fat: 6 / 10 (value: 6.29, rounded value: 6.3)

Sodium: 6 / 10 (value: 541, rounded value: 541)

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

Nutritional score: (15 - 1)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Fat in moderate quantity (10.7%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Saturated fat in high quantity (6.29%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Sugars in low quantity (1.89%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Salt in moderate quantity (1.35%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (0.33 PIZZA (159 g))	Compared to: Pizzas
Energy	1,025 kj (245 kcal)	1,630 kj (390 kcal)	+4%
Fat	10.69 g	17 g	+18%
Saturated fat	6.29 g	10 g	+59%
Trans fat	0 g	0 g	-100%
Cholesterol	28 mg	44.5 mg	+31%
Carbohydrates	22.64 g	36 g	-17%
Sugars	1.89 g	3.01 g	-34%
Fiber	1.3 g	2.07 g	-29%
Proteins	15.72 g	25 g	+54%
Salt	1.352 g	2.15 g	+8%
Vitamin A	94.2 µg	150 µg	+13%
Vitamin C (ascorbic acid)	0 mg	0 mg	-100%
Calcium	157 mg	250 mg	-
Iron	0.45 mg	0.715 mg	-68%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	1.691 %	1.691 %

Serving size: 0.33 PIZZA (159 g)

Environment

Eco-Score not computed - Unknown environmental impact

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Origins of ingredients
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Data sources

Product added on March 9, 2017, 9:55:25 PM CET by usda-ndb-import
Last edit of product page on April 22, 2020, 11:57:37 PM CEST by org-database-usda.
Product page also edited by roboto-app.

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Pizza, cheese - Green Mill