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Pizza la Normanvillaise Leclerc - 500 g

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Pizza la Normanvillaise Leclerc - 500 g

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Barcode: 0209133044619 (EAN / EAN-13) 209133044619 (UPC / UPC-A)

Quantity: 500 g

Brands: Leclerc

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: France

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Health

Ingredients

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    72 ingredients

    : PATE A PIZZA (Farine de blé (Farine de BLE. GLUTEN DE BLE. farine de BLE malté, agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases)): eau; Huile d'olive (100% huile d'olive vierge extra); Sel (Sel, antiagglomérant (ferronitrile de sodium (E535)) (20 mg/kg maximum, dosage exprimé en équivalent K4Fe(CN)6))); DES JAMBON STANDARD, 2x5.7KG (Jambon de porc (72%), eau, couenne de porc, sirop de glucose, sel, stabilisants : E450-E451, arômes, gélifiant:carraghenanes, dextrose, exhausteur de goût : E621, antioxydant: E316, conservateur : E250, bouillon (eau, os, viande de porc). Traces lait et soja. Viande origine France): Camembert: Reblochon AOC (LAIT cru de vache, sel, ferments LACTIQUES, présure, colorant de croûte: rocou ou carotène.): Champignon; Emmental rapé: Mozzarella: Olive noire (Eau, olives noires, sel, stabilisateur de couleur : E579 (gluconate de fer). acidifiant: E270 (acide lactique).); Garniture tomate; Origan.
    Allergens: Gluten, Milk
    Traces: Milk, Soybeans

Food processing

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    Ultra processed foods

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

    • Additive: E160a - Carotene
    • Additive: E160b - Annatto
    • Additive: E407 - Carrageenan
    • Additive: E450 - Diphosphates
    • Additive: E451 - Triphosphates
    • Additive: E621 - Monosodium glutamate
    • Ingredient: Colour
    • Ingredient: Dextrose
    • Ingredient: Flavour enhancer
    • Ingredient: Flavouring
    • Ingredient: Gelling agent
    • Ingredient: Glucose
    • Ingredient: Glucose syrup
    • Ingredient: Gluten

    Food products are classified into 4 groups according to their degree of processing:

    1. Unprocessed or minimally processed foods
    2. Processed culinary ingredients
    3. Processed foods
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

Additives

  • E1100 - Alpha-Amylase

    Amylase: An amylase -- is an enzyme that catalyses the hydrolysis of starch into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. The pancreas and salivary gland make amylase -alpha amylase- to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. As diastase, amylase was the first enzyme to be discovered and isolated -by Anselme Payen in 1833-. Specific amylase proteins are designated by different Greek letters. All amylases are glycoside hydrolases and act on α-1‚4-glycosidic bonds.
    Source: Wikipedia

  • 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

  • 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

  • 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

  • E535 - Sodium ferrocyanide

    Sodium ferrocyanide: Sodium ferrocyanide is the sodium salt of the coordination compound of formula [Fe-CN-6]4−. In its hydrous form, Na4Fe-CN-6 · 10 H2O -sodium ferrocyanide decahydrate-, it is sometimes known as yellow prussiate of soda. It is a yellow crystalline solid that is soluble in water and insoluble in alcohol. The yellow color is the color of ferrocyanide anion. Despite the presence of the cyanide ligands, sodium ferrocyanide has low toxicity -acceptable daily intake 0–0.025 mg/kg body weight-. The ferrocyanides are less toxic than many salts of cyanide, because they tend not to release free cyanide. However, like all ferrocyanide salt solutions, addition of an acid can result in the production of hydrogen cyanide gas, which is toxic.
    Source: Wikipedia

  • E579 - Iron gluconate

    IronII gluconate: IronII gluconate, or ferrous gluconate, is a black compound often used as an iron supplement. It is the iron-II- salt of gluconic acid. It is marketed under brand names such as Fergon, Ferralet and Simron.
    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

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    Non-vegan

    Non-vegan ingredients: Ham, fr:Couenne de porc, Bone, Pork meat, Meat, Camembert, Reblochon, Raw cow's milk, Grated emmental cheese, Mozzarella

    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, fr:Couenne de porc, Bone, Pork meat, Meat

    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 A PIZZA, Farine de blé (Farine de BLE, GLUTEN DE BLE, farine de BLE malté, agent de traitement de la farine (acide ascorbique), enzymes (alpha-amylases, hémicellulases, xylanases, cellulases), eau), Huile d'olive (huile d'olive vierge extra), Sel, Sel, antiagglomérant (ferronitrile de sodium (e535), kg maximum, dosage exprimé en équivalent K4Fe, 6), DES JAMBON STANDARD, 2x5.7KG (Jambon de porc, eau, couenne de porc, sirop de glucose, sel, stabilisants (e450), e451, arômes, gélifiant (carraghenanes), dextrose, exhausteur de goût (e621), antioxydant (e316), conservateur (e250), bouillon (eau, os, viande de porc), Viande, Camembert), Reblochon (LAIT cru de vache, sel, ferments LACTIQUES, présure, colorant de croûte (rocou, carotène), Champignon), Emmental rapé (Mozzarella), Olive noire (Eau, olives noires, sel, stabilisateur de couleur (e579 (gluconate de fer), acidifiant), e270 (acide lactique)), Garniture tomate, Origan
    1. PATE A PIZZA -> en:pizza-dough - ciqual_food_code: 23403 - percent_min: 7.69230769230769 - percent_max: 100
    2. Farine de blé -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      1. Farine de BLE -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 50
      2. GLUTEN DE BLE -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25
      3. farine de BLE malté -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 16.6666666666667
      4. agent de traitement de la farine -> en:flour-treatment-agent - percent_min: 0 - percent_max: 12.5
        1. acide ascorbique -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 12.5
      5. enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 10
        1. alpha-amylases -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 10
        2. hémicellulases -> en:hemicellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 5
        3. xylanases -> en:xylanase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.33333333333333
        4. cellulases -> en:cellulase - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 2.5
      6. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 8.33333333333333
    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
      1. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_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: 2.7
    5. Sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 2.7
    6. antiagglomérant -> en:anti-caking-agent - percent_min: 0 - percent_max: 2.7
      1. ferronitrile de sodium -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7
        1. e535 -> en:e535 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.7
      2. kg maximum -> fr:kg-maximum - percent_min: 0 - percent_max: 1.35
      3. dosage exprimé en équivalent K4Fe -> fr:dosage-exprime-en-equivalent-k4fe - percent_min: 0 - percent_max: 0.9
      4. 6 -> fr:6 - percent_min: 0 - percent_max: 0.675
    7. DES JAMBON STANDARD -> fr:des-jambon-standard - percent_min: 0 - percent_max: 2.7
    8. 2x5.7KG -> fr:2x5-7kg - percent_min: 0 - percent_max: 2.7
      1. Jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 1.944
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 1.35
      3. couenne de porc -> fr:couenne-de-porc - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 0.9
      4. sirop de glucose -> en:glucose-syrup - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.675
      5. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.54
      6. stabilisants -> en:stabiliser - percent_min: 0 - percent_max: 0.45
        1. e450 -> en:e450 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.45
      7. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.385714285714286
      8. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.3375
      9. gélifiant -> en:gelling-agent - percent_min: 0 - percent_max: 0.3375
        1. carraghenanes -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.3375
      10. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 0.27
      11. exhausteur de goût -> en:flavour-enhancer - percent_min: 0 - percent_max: 0.245454545454545
        1. e621 -> en:e621 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.245454545454545
      12. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 0.245454545454545
        1. e316 -> en:e316 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.245454545454545
      13. conservateur -> en:preservative - percent_min: 0 - percent_max: 0.245454545454545
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.245454545454545
      14. bouillon -> en:broth - percent_min: 0 - percent_max: 0.245454545454545
        1. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 0.245454545454545
        2. os -> en:bone - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.135
        3. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent_min: 0 - percent_max: 0.09
      15. Viande -> en:meat - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 0.245454545454545
      16. Camembert -> en:camembert - vegan: no - vegetarian: maybe - ciqual_food_code: 12001 - percent_min: 0 - percent_max: 0.16875
    9. Reblochon -> en:reblochon - labels: fr:aoc - vegan: no - vegetarian: maybe - ciqual_food_code: 12045 - percent_min: 0 - percent_max: 2.7
      1. LAIT cru de vache -> en:raw-cow-s-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 2.7
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.35
      3. ferments LACTIQUES -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 0.9
      4. présure -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.675
      5. colorant de croûte -> fr:colorant-de-la-croute - percent_min: 0 - percent_max: 0.54
        1. rocou -> en:e160b - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
        2. carotène -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.27
      6. Champignon -> en:mushroom - vegan: yes - vegetarian: yes - ciqual_food_code: 20010 - percent_min: 0 - percent_max: 0.45
    10. Emmental rapé -> en:grated-emmental-cheese - vegan: no - vegetarian: maybe - ciqual_food_code: 12118 - percent_min: 0 - percent_max: 2.7
      1. Mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent_min: 0 - percent_max: 2.7
    11. Olive noire -> en:black-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13186 - percent_min: 0 - percent_max: 2.7
      1. Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 2.7
      2. olives noires -> en:black-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13186 - percent_min: 0 - percent_max: 1.35
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 0.9
      4. stabilisateur de couleur -> en:colour-retention-agent - percent_min: 0 - percent_max: 0.675
        1. e579 -> en:e579 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.675
          1. gluconate de fer -> en:e579 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.675
        2. acidifiant -> en:acid - percent_min: 0 - percent_max: 0.3375
      5. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
        1. acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.54
    12. Garniture tomate -> fr:garniture-tomate - percent_min: 0 - percent_max: 2.7
    13. Origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 2.7

Nutrition

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    Bad 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: 12

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

    Positive points: 0

    • Proteins: 5 / 5 (value: 25, rounded value: 25)
    • Fiber: 0 / 5 (value: 0, rounded value: 0)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 12.6248798076923, rounded value: 12.6)

    Negative points: 25

    • Energy: 5 / 10 (value: 1695, rounded value: 1695)
    • Sugars: 0 / 10 (value: 2.4, rounded value: 2.4)
    • Saturated fat: 10 / 10 (value: 14, rounded value: 14)
    • Sodium: 10 / 10 (value: 1080, rounded value: 1080)

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

    Nutritional score: (25 - 0)

    Nutri-Score:

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		Compared to: Pizzas
    Energy 1,695 kj
    (405 kcal)     		+72%
    Fat 23 g +154%
    Saturated fat 14 g +254%
    Carbohydrates 24 g -12%
    Sugars 2.4 g -16%
    Fiber ?
    Proteins 25 g +145%
    Salt 2.7 g +116%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 12.625 %
    Carbon footprint from meat or fish 532.8 g

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Data sources

Product added on by kiliweb
Last edit of product page on by vaporous.
Product page also edited by openfoodfacts-contributors, raphael0202, yuka.UTUwR09mOHYvLzR1dnRvYXhDdmV3ZkZxMjcrSmZFam9OZVVRSVE9PQ.

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