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Brick Oven Style Pizza - Weis

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Brick Oven Style Pizza - Weis

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Barcode: 0041497030125 (EAN / EAN-13) 041497030125 (UPC / UPC-A)

Brands: Weis

Brand owner: Weis Markets, Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

  • icon

    78 ingredients

    Topping cheese (low moisture mozzarella [pasteurized milk, cheese cultures, salt, enzymes], fontina [pasteurized milk, cheese cultures, salt, enzymes], parmesan [pasteurized milk, cheese culture, salt, enzymes]), sauce (water, tomato paste, soybean oil, modified food starch, salt, spices, garlic powder, xanthan gum, paprika, onion powder, parmesan cheese [pasteurized cultured part-skim milk, salt, enzymes]), pepperoni (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid. may contain water). crust: enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme), water, semolina, dextrose, soybean oil, partially hydrogenated soybean oil, salt, yeast, olive oil, sodium bicarbonate, sodium aluminum phosphate, dough conditioner (datem, wheat gluten, sugar, dextrose, wheat flour, guar gum, active malt flour, calcium pyrophosphate, soy lecithin, ascorbic acid, enzyme, l-cysteine), calcium propionate to retard spoilage.
    Allergens: Beef, Milk, Pork
    Traces: Gluten, Soybeans

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E322 - Lecithins
    • Additive: E412 - Guar gum
    • Additive: E415 - Xanthan gum
    • Additive: E450 - Diphosphates
    • Additive: E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten

    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

  • 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.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

  • 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.

  • E450 - Diphosphates

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

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

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

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

  • E541 - Sodium aluminium phosphate

    Sodium aluminium phosphate: Sodium aluminium phosphate -SAlP- describes the inorganic compounds consisting of sodium salts of aluminium phosphates. The most common SAlP has the formulas NaH14Al3-PO4-8·4H2O and Na3H15Al2-PO4-8. These materials are prepared by combining alumina, phosphoric acid, and sodium hydroxide.In addition to the usual hydrate, an anhydrous SAlP is also known, Na3H15Al2-PO4-8 -CAS#10279-59-1-, referred to as 8:2:3, reflecting the ratio of phosphate to aluminium to sodium. Additionally an SAlP of ill-defined stoichiometry is used -NaxAly-PO4-z -CAS# 7785-88-8-.The acidic sodium aluminium phosphates are used as acids for baking powders for the chemical leavening of baked goods. Upon heating, SAlP combines with the baking soda to give carbon dioxide. Most of its action occurs at baking temperatures, rather than when the dough or batter is mixed at room temperature. SAlPs are advantageous because they impart a neutral flavor. As a food additive, it has the E number E541. Basic sodium aluminium phosphates are also known, e.g., Na15Al3-PO4-8. These species are useful in cheese making.
    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

  • icon

    Non-vegan

    Non-vegan ingredients: Low moisture mozzarella, Pasteurised milk, Fontina, Pasteurised milk, Parmigiano reggiano, Pasteurised milk, Parmigiano reggiano, 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!

  • 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!

    : Topping cheese (low moisture mozzarella (pasteurized milk, cheese cultures, salt, enzymes), fontina (pasteurized milk, cheese cultures, salt, enzymes), parmesan (pasteurized milk, cheese culture, salt, enzymes)), sauce (water, tomato paste, soybean oil, modified food starch, salt, spices, garlic, xanthan gum, paprika, onion, parmesan cheese (pasteurized cultured part-skim milk, salt, enzymes)), pepperoni (pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavoring, sodium nitrite, bha, bht, citric acid, may contain water), crust (flour, wheat flour), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, enzyme, water, semolina, dextrose, soybean oil, partially hydrogenated soybean oil, salt, yeast, olive oil, sodium bicarbonate, sodium aluminum phosphate, dough conditioner (datem, wheat gluten, sugar, dextrose, wheat flour, guar gum, active malt flour, calcium pyrophosphate, soy lecithin, ascorbic acid, enzyme, l-cysteine), calcium propionate to retard spoilage
    1. Topping cheese -> en:topping-cheese - percent_min: 4.54545454545455 - percent_max: 100
      1. low moisture mozzarella -> en:low-moisture-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 1.51515151515152 - percent_max: 100
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0.378787878787879 - percent_max: 100
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 50
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4925
      2. fontina -> en:fontina - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 50
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 50
        2. cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4925
      3. parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 33.3333333333333
        1. pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333
        2. cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667
        3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
        4. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4925
    2. sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50
      1. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 50
      2. tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 25
      3. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 16.6666666666667
      4. modified food starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 12.5
      5. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
      6. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      7. garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.4925
      8. xanthan gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      9. paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.4925
      10. onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.4925
      11. parmesan cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 1.4925
        1. pasteurized cultured part-skim milk -> en:pasteurized-cultured-part-skim-milk - percent_min: 0 - percent_max: 1.4925
        2. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.74625
        3. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.4975
    3. pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 33.3333333333333
      1. pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 33.3333333333333
      2. beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 16.6666666666667
      3. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
      4. spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.4925
      6. lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.4925
      7. oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.4925
      8. flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4925
      9. sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      10. bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      11. bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      12. citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
      13. may contain water -> en:may-contain-water - percent_min: 0 - percent_max: 1.4925
    4. crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 25
      1. flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 25
      2. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 12.5
    5. niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 20
    6. reduced iron -> en:reduced-iron - percent_min: 0 - percent_max: 16.6666666666667
    7. thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 14.2857142857143
    8. riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5
    9. folic acid -> en:folic-acid - percent_min: 0 - percent_max: 11.1111111111111
    10. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
    11. water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 9.09090909090909
    12. semolina -> en:semolina - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 8.33333333333333
    13. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 7.69230769230769
    14. soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 7.14285714285714
    15. partially hydrogenated soybean oil -> en:partially-hydrogenated-soybean-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 6.66666666666667
    16. salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.4925
    17. yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
    18. olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 1.4925
    19. sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
    20. sodium aluminum phosphate -> en:e541 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.4925
    21. dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.4925
      1. datem -> en:e472e - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.4925
      2. wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.74625
      3. sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.4975
      4. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.373125
      5. wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 0.2985
      6. guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.24875
      7. active malt flour -> en:active-malt-flour - percent_min: 0 - percent_max: 0.213214285714286
      8. calcium pyrophosphate -> en:calcium-pyrophosphate - percent_min: 0 - percent_max: 0.213214285714286
      9. soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 0.213214285714286
      10. ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.213214285714286
      11. enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.135681818181818
      12. l-cysteine -> en:e920 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.124375
    22. calcium propionate to retard spoilage -> en:calcium-propionate-to-retard-spoilage - percent_min: 0 - percent_max: 1.4925

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: 5

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

    Positive points: 1

    • Proteins: 5 / 5 (value: 10.39, rounded value: 10.39)
    • Fiber: 1 / 5 (value: 1.3, rounded value: 1.3)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 5.96627322110263, rounded value: 6)

    Negative points: 14

    • Energy: 3 / 10 (value: 1059, rounded value: 1059)
    • Sugars: 0 / 10 (value: 2.6, rounded value: 2.6)
    • Saturated fat: 5 / 10 (value: 5.84, rounded value: 5.8)
    • Sodium: 6 / 10 (value: 597, rounded value: 597)

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

    Nutritional score: (14 - 1)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (0.25 PIZZA (154 g))     		Compared to: Pizzas
    Energy 1,059 kj
    (253 kcal)     		1,630 kj
    (390 kcal)     		+8%
    Fat 12.34 g 19 g +37%
    Saturated fat 5.84 g 8.99 g +47%
    Trans fat 0.32 g 0.493 g +20,153%
    Cholesterol 29 mg 44.7 mg +36%
    Carbohydrates 24.03 g 37 g -12%
    Sugars 2.6 g 4 g -9%
    Fiber 1.3 g 2 g -29%
    Proteins 10.39 g 16 g +2%
    Salt 1.492 g 2.3 g +19%
    Vitamin A 97.5 µg 150 µg +17%
    Vitamin C (ascorbic acid) 2.3 mg 3.54 mg -33%
    Calcium 162 mg 249 mg +3%
    Iron 1.75 mg 2.7 mg +23%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5.966 % 5.966 %
Serving size: 0.25 PIZZA (154 g)

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