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Pizza La Folgoetienne - Saveurs des Légendes E.Leclerc - 500 g

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Pizza La Folgoetienne - Saveurs des Légendes E.Leclerc - 500 g

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Barcode: 0206634036082 (EAN / EAN-13) 206634036082 (UPC / UPC-A)

Quantity: 500 g

Brands: Saveurs des Légendes E.Leclerc

Manufacturing or processing places: 29260 Le Folgoët

Stores: Leclerc

Countries where sold: France

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Health

Ingredients

  • icon

    48 ingredients

    : pate: FARINE DE BLE(GLUTEN),levure, huile d'olive,sel, LAIT;sauce tomate: puree de tomates 97,5% ,amidon modifie de pomme de terre, sel, huile de colza,sucre,origan,acidifiant: acide citrique, basilic, poivre,oignon;champignons; FROMAGE (LAIT PASTEURISE,ferments LACTIQUES, sel, antiagglomerant.(e460ii)jambon (jambon de porc 83% origine france), eau, SIROP DE GLUCOSE, sel, stabilisant: e450,e451,e407, aromes,extrait epices naturelles, exhausteur de gout: e621,conservateurs: e250, e316 DEXTROSE); eau, olives(olives, eau, sel, acidifiant: acide LACTIQUE, stabilisateur de couleur gluconate de fer).
    Allergens: Gluten, Milk

Food processing

  • icon

    Ultra processed foods

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

    • Additive: E14XX - Modified Starch
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E460 - Cellulose
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Glucose syrup

    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

  • 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

  • E316 - Sodium erythorbate

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    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.

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • 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.

  • E451 - Triphosphates

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Source: Wikipedia

  • 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

  • E621 - Monosodium glutamate

    Monosodium glutamate: Monosodium glutamate -MSG, also known as sodium glutamate- is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids. Glutamic acid is found naturally in tomatoes, grapes, cheese, mushrooms and other foods.MSG is used in the food industry as a flavor enhancer with an umami taste that intensifies the meaty, savory flavor of food, as naturally occurring glutamate does in foods such as stews and meat soups. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of kombu, an edible seaweed used as a base for many Japanese soups. MSG as a flavor enhancer balances, blends, and rounds the perception of other tastes.The U.S. Food and Drug Administration has given MSG its generally recognized as safe -GRAS- designation. A popular belief is that large doses of MSG can cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome," but double-blind tests fail to find evidence of such a reaction. The European Union classifies it as a food additive permitted in certain foods and subject to quantitative limits. MSG has the HS code 29224220 and the E number E621.
    Source: Wikipedia

Ingredients analysis

  • icon

    Palm oil free

    No ingredients containing palm oil detected

    Unrecognized ingredients: fr:e316-dextrose, fr:stabilisateur-de-couleur-gluconate-de-fer

    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-vegan

    Non-vegan ingredients: Milk, Cheese, Pasteurised milk, Ham

    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: Ham

    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!

    : pate (FARINE DE BLE), levure, huile d'olive, sel, LAIT, sauce tomate (puree de tomates), amidon modifie de pomme de terre, sel, huile de colza, sucre, origan, acidifiant (acide citrique), basilic, poivre, oignon, champignons, FROMAGE (LAIT PASTEURISE, ferments LACTIQUES, sel, antiagglomerant (e460ii), jambon, eau, SIROP DE GLUCOSE, sel, stabilisant (e450), e451, e407, aromes, epices naturelles, exhausteur de gout (e621), conservateurs (e250), e316 DEXTROSE), eau, olives (olives, eau, sel, acidifiant (acide LACTIQUE), stabilisateur de couleur gluconate de fer)
    1. pate -> en:dough - percent_min: 5.26315789473684 - percent_max: 100
      1. FARINE DE BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 5.26315789473684 - percent_max: 100
    2. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 50
    3. huile d'olive -> en:olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_proxy_food_code: 17270 - percent_min: 0 - percent_max: 33.3333333333333
    4. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8
    5. LAIT -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.8
    6. sauce tomate -> en:tomato-sauce - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent_min: 0 - percent_max: 1.8
      1. puree de tomates -> en:tomato-puree - vegan: yes - vegetarian: yes - ciqual_food_code: 20170 - percent_min: 0 - percent_max: 1.755
    7. amidon modifie de pomme de terre -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510 - percent_min: 0 - percent_max: 1.8
    8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.8
    9. huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 0 - percent_max: 1.8
    10. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.8
    11. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 1.8
    12. acidifiant -> en:acid - percent_min: 0 - percent_max: 1.8
      1. acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    13. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 1.8
    14. poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.8
    15. oignon -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.8
    16. champignons -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 1.8
    17. FROMAGE -> en:cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 1.8
      1. LAIT PASTEURISE -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 1.8
      2. ferments LACTIQUES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
      4. antiagglomerant -> en:anti-caking-agent - percent_min: 0 - percent_max: 0.45
        1. e460ii -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
      5. jambon -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 0.36
      6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.3
      7. SIROP DE GLUCOSE -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.257142857142857
      8. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.257142857142857
      9. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 0.257142857142857
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.257142857142857
      10. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.18
      11. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.163636363636364
      12. aromes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.163636363636364
      13. epices naturelles -> en:natural-spices - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.163636363636364
      14. exhausteur de gout -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.163636363636364
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.163636363636364
      15. conservateurs -> en:preservative - percent_min: 0 - percent_max: 0.163636363636364
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.163636363636364
      16. e316 DEXTROSE -> fr:e316-dextrose - percent_min: 0 - percent_max: 0.163636363636364
    18. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.8
    19. olives -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 1.8
      1. olives -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184 - percent_min: 0 - percent_max: 1.8
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.9
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.6
      4. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.45
        1. acide LACTIQUE -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
      5. stabilisateur de couleur gluconate de fer -> fr:stabilisateur-de-couleur-gluconate-de-fer - percent_min: 0 - percent_max: 0.36

Nutrition

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (100g)
    Energy 1,117 kj
    (267 kcal)     		1,120 kj
    (267 kcal)
    Fat 15 g 15 g
    Saturated fat 5.7 g 5.7 g
    Carbohydrates 22 g 22 g
    Sugars 2 g 2 g
    Fiber ? ?
    Proteins 11 g 11 g
    Salt 1.8 g 1.8 g
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 15.193 % 15.193 %
Serving size: 100g

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Product added on by ludo29880
Last edit of product page on by roboto-app.
Product page also edited by openfoodfacts-contributors.

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