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Four Cheese Hand-Tossed Style Crust Pizza – DiGiorno

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Four Cheese Hand-Tossed Style Crust Pizza – DiGiorno

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Barcode:
0071921008284(EAN / EAN-13) 071921008284 (UPC / UPC-A)

Brands: DiGiorno

Brand owner: Nestle USA Inc.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

Matching with your preferences

Health

Nutrition

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    Nutri-Score D

    Lower nutritional quality
    ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4
    • icon

      Discover the new Nutri-Score!

      The computation of the Nutri-Score is evolving to provide better recommendations based on the latest scientific evidence.

      Main improvements:

      • Better score for some fatty fish and oils rich in good fats
      • Better score for whole products rich in fiber
      • Worse score for products containing a lot of salt or sugar
      • Worse score for red meat (compared to poultry)
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 14/55

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      Energy

      3/10 points (1090kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (4.6g)

      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.

    • icon

      Salt

      6/20 points (1.21g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (1.53g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

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      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 4

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

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

      Nutritional score: 14 (14 - 0)

      Nutri-Score: D

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (261 g)     		Compared to: Pizzas
    Energy 1,090 kj
    (261 kcal)     		2,845 kj
    (680 kcal)     		+9%
    Fat 10.3 g 27 g +10%
    Saturated fat 4.6 g 12 g +11%
    Cholesterol 15.3 mg 40 mg -27%
    Carbohydrates 32.2 g 84 g +16%
    Sugars 4.6 g 12 g +58%
    Added sugars 0 g 0 g -100%
    Starch 0 g 0 g
    Fiber 1.53 g 4 g -12%
    Proteins 9.96 g 26 g -4%
    Salt 1.21 g 3.15 g -7%
    Vitamin A 0 µg 0 µg -100%
    Vitamin E 0 mg 0 mg
    Vitamin K 0 µg 0 µg
    Vitamin C (ascorbic acid) 0 mg 0 mg -100%
    Vitamin B1 (Thiamin) 0 mg 0 mg
    Vitamin B2 (Riboflavin) 0 mg 0 mg
    Vitamin B6 (Pyridoxin) 0 mg 0 mg
    Vitamin B9 (Folic acid) 0 µg 0 µg
    Vitamin B12 (cobalamin) 0 µg 0 µg
    Potassium 130 mg 340 mg -23%
    Calcium 165 mg 430 mg +6%
    Phosphorus 0 mg 0 mg
    Iron 0 mg 0 mg -100%
    Magnesium 0 mg 0 mg
    Zinc 0 mg 0 mg
    Copper 0 mg 0 mg
    Manganese 0 mg 0 mg
    Selenium 0 µg 0 µg
    Caffeine 0 mg 0 mg
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4.5 % 4.5 %
    Choline 0 g 0 g
Serving size: 261 g

Ingredients

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    66 ingredients

    enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), low-moisture part-skim mozzarella cheese with modified food starch (low-moisture part-skim mozzarella cheese [milk, cheese cultures, salt, enzymes], modified food starch, nonfat milk, natural flavors, annatto [color]), tomato paste, vegetable oil (soybean oil and/or corn oil), sugar, 2% or less of: shortening (palm oil, natural butter flavor, beta carotene [color]), degerminated white corn meal, bread crumbs (bleached wheat flour, yeast, sugar, salt), yeast, parmesan, asiago, and romano cheeses made from cow's milk (part-skim milk, cheese culture, salt, enzymes), seasoning (salt, spices, fructose, garlic, modified cornstarch, konjac gum, malic acid), salt, mono - and diglycerides, wheat gluten, datem, methylcellulose, soy lecithin, sodium stearoyl lactylate, ascorbic acid (dough conditioner)
    Allergens: Gluten, Milk, Soybeans

    • Ingredient information

      • Fortified wheat flour: 45.0% (estimate)

      • — Wheat flour: 22.8% (estimate)

      • — E375: 11.1% (estimate)

      • — Reduced iron: 5.5% (estimate)

      • — Thiamin mononitrate: 2.8% (estimate)

      • — E101: < 2% (estimate)

      • — Folic acid: < 2% (estimate)

      • Water: 23.0% (estimate)

      • Low moisture part skim mozzarella: 16.0% (estimate)

      • — Semi-skimmed milk: 8.2% (estimate)

      • — Lactic ferments: 3.9% (estimate)

      • — Salt: < 2% (estimate)

      • — Enzyme: 3.3% (estimate)

      • Low-moisture-part-skim-mozzarella-cheese-with-modified-food-starch: 9.0% (estimate)

      • — Low moisture part skim mozzarella: 4.7% (estimate)

      • —— Milk: 2.4% (estimate)

      • —— Lactic ferments: < 2% (estimate)

      • —— Salt: < 2% (estimate)

      • —— Enzyme: < 2% (estimate)

      • — Modified starch: 2.1% (estimate)

      • — Skimmed milk: < 2% (estimate)

      • — Natural flavouring: < 2% (estimate)

      • — E160b: < 2% (estimate)

      • —— Colour: < 2% (estimate)

      • Tomato concentrate: 4.5% (estimate)

      • Vegetable oil: 2.2% (estimate)

      • — Soya oil: < 2% (estimate)

      • — Corn oil: < 2% (estimate)

      • Sugar: < 2% (estimate)

      • And-less-of: 2.0%

      • — Fat: < 2% (estimate)

      • — Palm oil: < 2% (estimate)

      • Butter natural flavouring: < 2% (estimate)

      • E160ai: < 2% (estimate)

      • — Colour: < 2% (estimate)

      • Degerminated-white-corn-meal: < 2% (estimate)

      • Breadcrumbs: < 2% (estimate)

      • — Wheat flour: < 2% (estimate)

      • — Yeast: < 2% (estimate)

      • — Sugar: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • Yeast: < 2% (estimate)

      • Parmigiano reggiano: < 2% (estimate)

      • Asiago: < 2% (estimate)

      • And-romano-cheeses-made-from-cow-s-milk: < 2% (estimate)

      • — Semi-skimmed milk: < 2% (estimate)

      • — Lactic ferments: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Enzyme: < 2% (estimate)

      • Coating: < 2% (estimate)

      • — Salt: < 2% (estimate)

      • — Spice: < 2% (estimate)

      • — Fructose: < 2% (estimate)

      • — Garlic: < 2% (estimate)

      • — Modified corn starch: < 2% (estimate)

      • — E425i: < 2% (estimate)

      • — E296: < 2% (estimate)

      • Salt: < 2% (estimate)

      • E471: < 2% (estimate)

      • Wheat gluten: < 2% (estimate)

      • E472e: < 2% (estimate)

      • E461: < 2% (estimate)

      • Soya lecithin: < 2% (estimate)

      • E481: < 2% (estimate)

      • E300: < 2% (estimate)

      • — Flour treatment agent: < 2% (estimate)

  • icon

    Contains added sugars (~ 1%)

    Added sugars: Sugar, Fructose
    Estimated quantity of added sugars in ingredients: 1%
    Search for products in the same category without added sugars: Pizzas
    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.

Food processing

Additives

  • E160a - Carotene

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Source: Wikipedia

  • E160ai - Beta-carotene

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    Source: Wikipedia

  • E160b - Annatto

  • E296 - Malic acid

    Malic acid: Malic acid is an organic compound with the molecular formula C4H6O5. It is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive. Malic acid has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates. The malate anion is an intermediate in the citric acid cycle.
    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.

  • E425 - Konjac

  • E425i - Konjac gum

  • E461 - Methyl cellulose

    Methyl cellulose: Methyl cellulose -or methylcellulose- is a chemical compound derived from cellulose. It is a hydrophilic white powder in pure form and dissolves in cold -but not in hot- water, forming a clear viscous solution or gel. It is sold under a variety of trade names and is used as a thickener and emulsifier in various food and cosmetic products, and also as a treatment of constipation. Like cellulose, it is not digestible, not toxic, and not an allergen.
    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.

  • E472e - Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Palm oil

    Ingredients that contain palm oil: Palm oil
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    Non-vegan

    Non-vegan ingredients: Low moisture part skim mozzarella, Semi-skimmed milk, Low moisture part skim mozzarella, Milk, Skimmed milk, Butter natural flavouring, Parmigiano reggiano, Asiago, Semi-skimmed milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Reduced iron, Low-moisture-part-skim-mozzarella-cheese-with-modified-food-starch, And-less-of, Degerminated-white-corn-meal, And-romano-cheeses-made-from-cow-s-milk

    Some ingredients could not be recognized.

    We need your help!

    You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

    • Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.
    • Add new entries, synonyms or translations to our multilingual lists of ingredients, ingredient processing methods, and labels.

    If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

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!

    en: enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, low-moisture part-skim mozzarella cheese (part-skim milk, cheese culture, salt, enzymes), low-moisture part-skim mozzarella cheese with modified food starch (low-moisture part-skim mozzarella cheese (milk, cheese cultures, salt, enzymes), modified food starch, nonfat milk, natural flavors, annatto (color)), tomato paste, vegetable oil (soybean oil, corn oil), sugar, and less of 2% (shortening, palm oil), natural butter flavor, beta carotene (color), degerminated white corn meal, bread crumbs (wheat flour, yeast, sugar, salt), yeast, parmesan, asiago, and romano cheeses made from cow's milk (part-skim milk, cheese culture, salt, enzymes), seasoning (salt, spices, fructose, garlic, modified cornstarch, konjac gum, malic acid), salt, mono- and diglycerides, wheat gluten, datem, methylcellulose, soy lecithin, sodium stearoyl lactylate, ascorbic acid (dough conditioner)
    1. enriched wheat flour -> en:fortified-wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 4 – percent_estimate: 45 – percent_max: 86
      1. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0.666666666666667 – percent_estimate: 22.8333333333333 – percent_max: 86
      2. niacin -> en:e375 – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 11.0833333333333 – percent_max: 43
      3. reduced iron -> en:reduced-iron – percent_min: 0 – percent_estimate: 5.54166666666667 – percent_max: 28.6666666666667
      4. thiamin mononitrate -> en:thiamin-mononitrate – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 2.77083333333334 – percent_max: 21.5
      5. riboflavin -> en:e101 – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 1.38541666666667 – percent_max: 17.2
      6. folic acid -> en:folic-acid – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 1.38541666666667 – percent_max: 14.3333333333333
    2. water -> en:water – vegan: yes – vegetarian: yes – ciqual_food_code: 18066 – percent_min: 2 – percent_estimate: 23 – percent_max: 44
    3. low-moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 2 – percent_estimate: 16 – percent_max: 30
      1. part-skim milk -> en:semi-skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19041 – percent_min: 0.5 – percent_estimate: 8.25 – percent_max: 30
      2. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 3.875 – percent_max: 15
      3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.605 – percent_max: 1.21
      4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 3.27 – percent_max: 1.21
    4. low-moisture part-skim mozzarella cheese with modified food starch -> en:low-moisture-part-skim-mozzarella-cheese-with-modified-food-starch – percent_min: 2 – percent_estimate: 9 – percent_max: 23
      1. low-moisture part-skim mozzarella cheese -> en:low-moisture-part-skim-mozzarella – vegan: no – vegetarian: maybe – ciqual_food_code: 19590 – percent_min: 0.4 – percent_estimate: 4.7 – percent_max: 23
        1. milk -> en:milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 2.35 – percent_max: 23
        2. cheese cultures -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 1.175 – percent_max: 11.5
        3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0.5875 – percent_max: 1.21
        4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.587499999999999 – percent_max: 1.21
      2. modified food starch -> en:modified-starch – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9510 – percent_min: 0 – percent_estimate: 2.15 – percent_max: 11.5
      3. nonfat milk -> en:skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19051 – percent_min: 0 – percent_estimate: 1.075 – percent_max: 7.66666666666667
      4. natural flavors -> en:natural-flavouring – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0.5375 – percent_max: 5.75
      5. annatto -> en:e160b – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0.5375 – percent_max: 4.6
        1. color -> en:colour – percent_min: 0 – percent_estimate: 0.5375 – percent_max: 4.6
    5. tomato paste -> en:tomato-concentrate – vegan: maybe – vegetarian: maybe – ciqual_food_code: 20068 – percent_min: 2 – percent_estimate: 4.5 – percent_max: 18.8
    6. vegetable oil -> en:vegetable-oil – vegan: yes – vegetarian: yes – from_palm_oil: maybe – percent_min: 2 – percent_estimate: 2.25 – percent_max: 16
      1. soybean oil -> en:soya-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17420 – percent_min: 1 – percent_estimate: 1.625 – percent_max: 16
      2. corn oil -> en:corn-oil – vegan: yes – vegetarian: yes – from_palm_oil: no – ciqual_food_code: 17190 – percent_min: 0 – percent_estimate: 0.625 – percent_max: 8
    7. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 2 – percent_estimate: 1.125 – percent_max: 4.6
    8. and less of -> en:and-less-of – percent_min: 2 – percent: 2 – percent_max: 2
      1. shortening -> en:fat – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 1 – percent_estimate: 0.0625 – percent_max: 2
      2. palm oil -> en:palm-oil – vegan: yes – vegetarian: yes – from_palm_oil: yes – ciqual_food_code: 16129 – percent_min: 0 – percent_estimate: -0.9375 – percent_max: 1
    9. natural butter flavor -> en:butter-natural-flavouring – vegan: no – vegetarian: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    10. beta carotene -> en:e160ai – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      1. color -> en:colour – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    11. degerminated white corn meal -> en:degerminated-white-corn-meal – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    12. bread crumbs -> en:breadcrumbs – vegan: maybe – vegetarian: maybe – ciqual_food_code: 7500 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      1. wheat flour -> en:wheat-flour – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 9410 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      2. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_estimate: 0 – percent_max: 1
      3. sugar -> en:sugar – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 31016 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.666666666666667
      4. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.5
    13. yeast -> en:yeast – vegan: yes – vegetarian: yes – ciqual_proxy_food_code: 11009 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    14. parmesan -> en:parmigiano-reggiano – vegan: no – vegetarian: maybe – ciqual_food_code: 12120 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    15. asiago -> en:asiago – vegan: no – vegetarian: maybe – ciqual_proxy_food_code: 12999 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
    16. and romano cheeses made from cow's milk -> en:and-romano-cheeses-made-from-cow-s-milk – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      1. part-skim milk -> en:semi-skimmed-milk – vegan: no – vegetarian: yes – ciqual_proxy_food_code: 19041 – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      2. cheese culture -> en:lactic-ferments – vegan: maybe – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 1
      3. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.666666666666667
      4. enzymes -> en:enzyme – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 0.5
    17. seasoning -> en:coating – vegan: maybe – vegetarian: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 2
      1. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
      2. spices -> en:spice – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 1
      3. fructose -> en:fructose – vegan: yes – vegetarian: yes – ciqual_food_code: 31077 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.666666666666667
      4. garlic -> en:garlic – vegan: yes – vegetarian: yes – ciqual_food_code: 11000 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.5
      5. modified cornstarch -> en:modified-corn-starch – vegan: yes – vegetarian: yes – ciqual_food_code: 9510 – percent_min: 0 – percent_estimate: 0 – percent_max: 0.4
      6. konjac gum -> en:e425i – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 0.333333333333333
      7. malic acid -> en:e296 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 0.285714285714286
    18. salt -> en:salt – vegan: yes – vegetarian: yes – ciqual_food_code: 11058 – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    19. mono- and diglycerides -> en:e471 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    20. wheat gluten -> en:wheat-gluten – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    21. datem -> en:e472e – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    22. methylcellulose -> en:e461 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    23. soy lecithin -> en:soya-lecithin – vegan: yes – vegetarian: yes – ciqual_food_code: 42200 – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    24. sodium stearoyl lactylate -> en:e481 – vegan: maybe – vegetarian: maybe – from_palm_oil: maybe – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
    25. ascorbic acid -> en:e300 – vegan: yes – vegetarian: yes – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21
      1. dough conditioner -> en:flour-treatment-agent – percent_min: 0 – percent_estimate: 0 – percent_max: 1.21

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Product added on by org-database-usda
Last edit of product page on by municorn-calorie-counter-app.
Product page also edited by inf, kiliweb, macrofactor, yuka.sY2b0xO6T85zoF3NwEKvlhYXefHAvWPiFTvkvHGww9HUEKXIa_1-uZOlaqs, yuka.sY2b0xO6T85zoF3NwEKvlmhac9TEmRn0CCziukizxejQLcPCOMx22dLgLas.

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