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Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special

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Barcode: 0083554098952 (EAN / EAN-13) 083554098952 (UPC / UPC-A)

Brand owner: BUTCH'S

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

75 ingredients

Crust: (flour (wheat, malted barley), water, soybean oil, yeast, salt, dextrose, calcium propionate {preservative} and soy letcithin). cheese: (low moisture part skim mozzarella: pasteurized part skim milk, cheese cultures, salt, enzymes). cooked sausage: (pork, pepper, salt, sage, garlic, spices). sauce: (tomato puree, tomatoes, corn oil, salt, olive oil, pepper, spices and garlic). cheese, chedder: (made from cultured pasteurized milk, salt, enzymes and annatto color (if colored), potato starch and powdered cellulose (to prevent caking), natamycin (natural mold' inhibitor). canadian style bacon (chunked and formed, includes pork sirloin hips. (cured with water, salt, potassium lactate, sugar, sodium nitrite). pepperoni: (pork and beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, sodium nitrite, b.h.a., b.h.t., citric acid). grated cheese: (romano. parmesan, part skim cheese made from: cow's milk, cheese culture, salt and enzymes).

Allergens: Beef, Gluten, Milk, Pork

Food processing

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

Additive: E326 - Potassium lactate

Additive: E460 - Cellulose

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose
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

E235 - Natamycin

Natamycin: Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye. This includes infections of the eyelids, conjunctiva, and cornea. It is used as eyedrops. Natamycin is also used in the food industry as a preservative.Allergic reactions may occur. It is unclear if medical use during pregnancy or breastfeeding is safe. It is in the macrolide and polyene families of medications. It results in fungal death by altering the cell membrane.Natamycin was discovered in 1955 and approved for medical use in the United States in 1978. It is on the World Health Organization's List of Essential Medicines, the most effective and safe medicines needed in a health system. The wholesale cost in the developing world is between US$92.90 and 126.72 per 5-ml bottle as of 2015. It is produced by fermentation of the bacterium Streptomyces natalensis.
Source: Wikipedia

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

E282 - Calcium propionate

Calcium propanoate: Calcium propanoate or calcium propionate has the formula Ca-C2H5COO-2. It is the calcium salt of propanoic acid.
Source: Wikipedia

E301 - Sodium ascorbate

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

E326 - Potassium lactate

Potassium lactate: Potassium lactate is a compound with formula KC3H5O3, or H3C-CHOH-COOK. It is the potassium salt of lactic acid. It is produced by neutralizing lactic acid which is fermented from a sugar source. It has E number "E326". Potassium lactate is a liquid product that is usually 60% solids but is available at up to 78% solids.Potassium lactate is commonly used in meat and poultry products to extend shelf life and increase food safety as it has a broad antimicrobial action and is effective at inhibiting most spoilage and pathogenic bacteria. Potassium lactate is also used as an extinguishing medium in the First Alert Tundra fire extinguishers.
Source: Wikipedia

E330 - Citric acid

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

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

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

E460 - Cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

E460ii - Powdered cellulose

Cellulose: Cellulose is an organic compound with the formula -C6H10O5-n, a polysaccharide consisting of a linear chain of several hundred to many thousands of β-1→4- linked D-glucose units. Cellulose is an important structural component of the primary cell wall of green plants, many forms of algae and the oomycetes. Some species of bacteria secrete it to form biofilms. Cellulose is the most abundant organic polymer on Earth. The cellulose content of cotton fiber is 90%, that of wood is 40–50%, and that of dried hemp is approximately 57%.Cellulose is mainly used to produce paperboard and paper. Smaller quantities are converted into a wide variety of derivative products such as cellophane and rayon. Conversion of cellulose from energy crops into biofuels such as cellulosic ethanol is under development as a renewable fuel source. Cellulose for industrial use is mainly obtained from wood pulp and cotton.Some animals, particularly ruminants and termites, can digest cellulose with the help of symbiotic micro-organisms that live in their guts, such as Trichonympha. In human nutrition, cellulose is a non-digestible constituent of insoluble dietary fiber, acting as a hydrophilic bulking agent for feces and potentially aiding in defecation.
Source: Wikipedia

Ingredients analysis

Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: Soy-letcithin, Chedder, Made-from-cultured-pasteurized-milk, Enzymes-and-annatto-color, If-colored, Canadian-style-bacon, Chunked-and-formed, Includes-pork-sirloin-hips, Lactic-acid-starter-culture, Oleoresin-of-paprika, B-h-a, B-h-t, Part-skim-cheese-made-from
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Non-vegan
Non-vegan ingredients: Cheese, Low moisture part skim mozzarella, Pasteurized semi-skimmed milk, Sausage, Pork, Cheese, Pepperoni, Pork, Beef, Cheese, Romano cheese, Parmigiano reggiano, Cow's milk
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Non-vegetarian
Non-vegetarian ingredients: Sausage, Pork, Pepperoni, Pork, Beef
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
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Some ingredients could not be recognized.
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: Crust (flour, wheat), malted barley, water, soybean oil, yeast, salt, dextrose, calcium propionate (preservative), soy letcithin, cheese (low moisture part skim mozzarella), pasteurized part skim milk, cheese cultures, salt, enzymes, sausage (pork), pepper, salt, sage, garlic, spices, sauce (tomato puree), tomatoes, corn oil, salt, olive oil, pepper, spices, garlic, cheese, chedder (made from cultured pasteurized milk), salt, enzymes and annatto color (if colored), potato starch, powdered cellulose (to prevent caking), natamycin (natural mold' inhibitor), canadian style bacon, chunked and formed, includes pork sirloin hips (with water, salt, potassium lactate, sugar, sodium nitrite), pepperoni (pork, beef), salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, sodium nitrite, b.h.a, b.h.t, citric acid, cheese (romano, parmesan), part skim cheese made from (cow's milk), cheese culture, salt, enzymes
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 1.81818181818182 - percent_max: 100

flour -> en:flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.909090909090909 - percent_max: 100

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

malted barley -> en:malted-barley - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 33.3333333333333

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 25

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.655

calcium propionate -> en:e282 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

preservative -> en:preservative - percent_min: 0 - percent_max: 1.655

soy letcithin -> en:soy-letcithin - percent_min: 0 - percent_max: 1.655

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.655

low moisture part skim mozzarella -> en:low-moisture-part-skim-mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 1.655

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 1.655

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.655

sausage -> en:sausage - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.655

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.655

pepper -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

sage -> en:sage - vegan: yes - vegetarian: yes - ciqual_food_code: 11069 - percent_min: 0 - percent_max: 1.655

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.655

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

sauce -> en:sauce - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.655

tomato puree -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.655

tomatoes -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent_min: 0 - percent_max: 1.655

corn oil -> en:corn-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17190 - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

olive oil -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 1.655

pepper -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.655

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.655

chedder -> en:chedder - percent_min: 0 - percent_max: 1.655

made from cultured pasteurized milk -> en:made-from-cultured-pasteurized-milk - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

enzymes and annatto color -> en:enzymes-and-annatto-color - percent_min: 0 - percent_max: 1.655

if colored -> en:if-colored - percent_min: 0 - percent_max: 1.655

potato starch -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.655

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 1.655

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

natural mold' inhibitor -> en:preservative - percent_min: 0 - percent_max: 1.655

canadian style bacon -> en:canadian-style-bacon - percent_min: 0 - percent_max: 1.655

chunked and formed -> en:chunked-and-formed - percent_min: 0 - percent_max: 1.655

includes pork sirloin hips -> en:includes-pork-sirloin-hips - percent_min: 0 - percent_max: 1.655

with water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.8275

potassium lactate -> en:e326 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.551666666666667

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.41375

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.331

pepperoni -> en:pepperoni - vegan: no - vegetarian: no - ciqual_food_code: 30350 - percent_min: 0 - percent_max: 1.655

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.655

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.8275

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.655

lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.655

oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.655

flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.655

sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

b.h.a -> en:b-h-a - percent_min: 0 - percent_max: 1.655

b.h.t -> en:b-h-t - percent_min: 0 - percent_max: 1.655

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.655

cheese -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.655

romano -> en:romano-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.655

parmesan -> en:parmigiano-reggiano - vegan: no - vegetarian: maybe - ciqual_food_code: 12120 - percent_min: 0 - percent_max: 0.8275

part skim cheese made from -> en:part-skim-cheese-made-from - percent_min: 0 - percent_max: 1.655

cow's milk -> en:cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.655

cheese culture -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 1.655

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.655

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.655

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: 0
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 14.62, rounded value: 14.62)

Fiber: 1 / 5 (value: 1.5, rounded value: 1.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.000480460470370758, rounded value: 0)

Negative points: 16

Energy: 3 / 10 (value: 1063, rounded value: 1063)

Sugars: 0 / 10 (value: 0.77, rounded value: 0.77)

Saturated fat: 6 / 10 (value: 6.92, rounded value: 6.9)

Sodium: 7 / 10 (value: 662, rounded value: 662)

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

Nutritional score: (16 - 1)

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

Nutrient levels
- Fat in moderate quantity (14.6%)
  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 (6.92%)
  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 (0.77%)
  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 high quantity (1.66%)
  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 (0.2 PIZZA (130 g))	Compared to: Pizzas
Energy	1,063 kj (254 kcal)	1,380 kj (330 kcal)	+8%
Fat	14.62 g	19 g	+62%
Saturated fat	6.92 g	9 g	+75%
Trans fat	0 g	0 g	-100%
Cholesterol	42 mg	54.6 mg	+97%
Carbohydrates	16.15 g	21 g	-41%
Sugars	0.77 g	1 g	-73%
Fiber	1.5 g	1.95 g	-18%
Proteins	14.62 g	19 g	+43%
Salt	1.655 g	2.15 g	+32%
Vitamin A	92.4 µg	120 µg	+11%
Vitamin C (ascorbic acid)	0.9 mg	1.17 mg	-74%
Calcium	231 mg	300 mg	+47%
Iron	0.83 mg	1.08 mg	-42%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0 %	0 %

Serving size: 0.2 PIZZA (130 g)

Environment

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Transportation

Origins of ingredients
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Product added on April 23, 2020, 9:46:31 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 9:46:32 PM CEST by org-database-usda.

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Our 3 meat special sausage cheese pepperoni canadian bacon pizza, our 3 meat special