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White Veggie Thin Crust Pizza - Wegmans - 14.2 oz

White Veggie Thin Crust Pizza - Wegmans - 14.2 oz

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Barcode: 0077890435212 (EAN / EAN-13) 077890435212 (UPC / UPC-A)

Quantity: 14.2 oz

Brands: Wegmans

Categories: Frozen foods, Meals, Pizzas pies and quiches, Pizzas, Frozen pizzas and pies, Frozen pizzas

Countries where sold: United States

Matching with your preferences

Health

Ingredients

73 ingredients

Crust (Enriched Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes), Water, Soybean Oil, Yeast, Vinegar, Sugar, Salt, Cultured Whey, Whey, Dough Conditioner (Wheat Flour, Ascorbic Acid, Enzymes), Soy Lecithin), Cheeses (Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), White Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes)), Sauce (Water, Creme Fraiche Seasoning (Sour Cream Powder (Sour Cream (Cultured Cream, Nonfat Milk)), Modified Food Starch (Corn), Maltodextrin, Nonfat Dry Milk, Salt, Natural Flavors, Spice, Xanthan Gum, Lactic Acid, Citric Acid, Garlic Powder)), Spinach, Broccoli, Red Onions, Red Peppers, Mushrooms, Spices (Salt, Spices, Onion, Garlic, Natural Flavors, Parsley).

Allergens: Gluten, Milk, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E415 - Xanthan gum

Ingredient: Flavouring

Ingredient: Maltodextrin

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

E270 - Lactic acid

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia

E300 - Ascorbic acid

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.

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.

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Cultured-whey, Creme-fraiche-seasoning
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Whey, Cheese, Low moisture part skim mozzarella, Pasteurized semi-skimmed milk, White cheddar, Pasteurised milk, Parmigiano reggiano, Pasteurised cow's milk, Romano cheese, Pasteurised cow's milk, Sour cream, Sour cream, Sour cream, Skimmed milk, Skimmed milk powder
Some ingredients could not be recognized.
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Vegetarian status unknown
Unrecognized ingredients: Ferrous sulfate, Thiamin mononitrate, Folic acid, Cultured-whey, Creme-fraiche-seasoning
Some ingredients could not be recognized.
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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
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.

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en: Crust (Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid, Enzymes), Water, Soybean Oil, Yeast, Vinegar, Sugar, Salt, Cultured Whey, Whey, Dough Conditioner (Wheat Flour, Ascorbic Acid, Enzymes), Soy Lecithin), Cheeses (Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), White Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes), Romano Cheese (Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes)), Sauce, Water, Creme Fraiche Seasoning, Sour Cream (Sour Cream (Cultured Cream, Nonfat Milk)), Modified Food Starch (Corn), Maltodextrin, Nonfat Dry Milk, Salt, Natural Flavors, Spice, Xanthan Gum, Lactic Acid, Citric Acid, Garlic, Spinach, Broccoli, Red Onions, Red Peppers, Mushrooms, Spices (Salt, Spices, Onion, Garlic, Natural Flavors, Parsley)
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 4.54545454545455 - percent_max: 100

Flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.413223140495868 - percent_max: 100

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 100

Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 50

Ferrous Sulfate -> en:ferrous-sulfate - percent_min: 0 - percent_max: 33.3333333333333

Thiamine Mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

Riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

Folic Acid -> en:folic-acid - percent_min: 0 - percent_max: 16.6666666666667

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

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

Soybean Oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 33.3333333333333

Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

Vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 20

Sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.9850746268657

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Cultured Whey -> en:cultured-whey - percent_min: 0 - percent_max: 1.1194029850746

Whey -> en:whey - vegan: no - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

Dough Conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.1194029850746

Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.1194029850746

Ascorbic Acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5597014925373

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3731343283582

Soy Lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.1194029850746

Cheeses -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 50

Low-Moisture Part-Skim Mozzarella Cheese -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 50

Pasteurized Part Skim Milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 50

Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 25

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

White Cheddar Cheese -> en:white-cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent_min: 0 - percent_max: 25

Pasteurized Milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 25

Cheese Culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

Parmesan Cheese -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 16.6666666666667

Pasteurized Cow's Milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 16.6666666666667

Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 8.33333333333333

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

Romano Cheese -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 12.5

Pasteurized Cow's Milk -> en:pasteurised-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 12.5

Cheese Cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 6.25

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

Sauce -> en:sauce - 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: 25

Creme Fraiche Seasoning -> en:creme-fraiche-seasoning - percent_min: 0 - percent_max: 20

Sour Cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

Sour Cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

Cultured Cream -> en:sour-cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402 - percent_min: 0 - percent_max: 16.6666666666667

Nonfat Milk -> en:skimmed-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333

Modified Food Starch -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 14.2857142857143

Corn -> en:corn - vegan: yes - vegetarian: yes - ciqual_food_code: 9200 - percent_min: 0 - percent_max: 14.2857142857143

Maltodextrin -> en:maltodextrin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5

Nonfat Dry Milk -> en:skimmed-milk-powder - vegan: no - vegetarian: yes - ciqual_food_code: 19054 - percent_min: 0 - percent_max: 11.1111111111111

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Natural Flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.1194029850746

Spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1194029850746

Xanthan Gum -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1194029850746

Lactic Acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1194029850746

Citric Acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1194029850746

Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.1194029850746

Spinach -> en:spinach - vegan: yes - vegetarian: yes - ciqual_food_code: 20059 - percent_min: 0 - percent_max: 1.1194029850746

Broccoli -> en:broccoli - vegan: yes - vegetarian: yes - ciqual_food_code: 20057 - percent_min: 0 - percent_max: 1.1194029850746

Red Onions -> en:red-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.1194029850746

Red Peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.1194029850746

Mushrooms -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.1194029850746

Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1194029850746

Salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.1194029850746

Spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5597014925373

Onion -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 0.3731343283582

Garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 0.27985074626865

Natural Flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.22388059701492

Parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 0.1865671641791

Nutrition

Average nutritional quality
⚠ ️Warning: the amount of fiber is not specified, their possible positive contribution to the grade could not be taken into account.

⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 5

Proteins: 5 / 5 (value: 8.2089552238806, rounded value: 8.21)

Fiber: 0 / 5 (value: 0, rounded value: 0)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.00142096118493473, rounded value: 0)

Negative points: 9

Energy: 2 / 10 (value: 843, rounded value: 843)

Sugars: 0 / 10 (value: 2.9850746268657, rounded value: 3)

Saturated fat: 3 / 10 (value: 3.7313432835821, rounded value: 3.7)

Sodium: 4 / 10 (value: 447.76119402984, rounded value: 447.8)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (9 - 5)

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

Nutrient levels
- Fat in moderate quantity (7.46%)
  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 moderate quantity (3.73%)
  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 (2.99%)
  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 (1.12%)
  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	Compared to: Frozen pizzas
Energy	843 kj (201 kcal)	-12%
Fat	7.463 g	-11%
Saturated fat	3.731 g	+5%
Carbohydrates	25.373 g	-7%
Sugars	2.985 g	-7%
Fiber	?
Proteins	8.209 g	-15%
Salt	1.119 g	-3%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.001 %

Environment

Eco-Score not computed - Unknown environmental impact

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Packaging

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Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

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Data sources

Product added on August 25, 2020, 10:54:24 PM CEST by kiliweb
Last edit of product page on October 14, 2023, 4:20:38 AM CEST by tmbe7.
Product page also edited by charlesnepote, danis1597, yuka.JqFvFeeMAJYlPvPjzN8MhjGUL-j5Xd1GCWwVoQ.

If the data is incomplete or incorrect, you can complete or correct it by editing this page.

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White Veggie Thin Crust Pizza - Wegmans - 14.2 oz

White Veggie Thin Crust Pizza - Wegmans - 14.2 oz

Matching with your preferences

Health

Ingredients

73 ingredients

Food processing

Ultra processed foods

Additives

E270 - Lactic acid

E300 - Ascorbic acid

E322 - Lecithins

E322i - Lecithin

E330 - Citric acid

E415 - Xanthan gum

Ingredients analysis

Palm oil free

We need your help!

Non-vegan

We need your help!

Vegetarian status unknown

We need your help!

Details of the analysis of the ingredients

We need your help!

Nutrition

Average nutritional quality

Nutrient levels

Fat in moderate quantity (7.46%)

Saturated fat in moderate quantity (3.73%)

Sugars in low quantity (2.99%)

Salt in moderate quantity (1.12%)

Nutrition facts

Environment

Eco-Score not computed - Unknown environmental impact

Packaging

Missing packaging information for this product

Transportation

Origins of ingredients

Report a problem

Incomplete or incorrect information?

Data sources