Four Cheese Rising Crust Pizza - Meijer

Barcode: 0713733326063 (EAN / EAN-13) 713733326063 (UPC / UPC-A)

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Product characteristics

Brands: Meijer

Stores: Meijer

Countries where sold: United States

Ingredients

→ Ingredients are listed in order of importance (quantity).

Ingredients list:
Crust (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, sugar, yeast, corn meal, leavening (sodium bicarbonate, sodium aluminum phosphate), salt, natural & artificial flavors and soy lecithin), cheeses (low moisture part skim mozzarella cheese [pasteurized part skim milk, cheese cultures, salt, enzymes], parmesan and romano cheese blend [both made from pasteurized cow's milk, cheese cultures, salt, enzymes], asiago cheese [pasteurized milk, cheese cultures, salt, enzymes]), sauce (water, toamto paste, salt, spices, dehydrated garlic, natural flavors, sugar, malic acid).

Substances or products causing allergies or intolerances: Gluten, Milk

Ingredients analysis:
Non-vegan
→ The analysis is based solely on the ingredients listed and does not take into account processing methods.

NOVA group

4 - Ultra processed food and drink products
4 - Ultra processed food and drink products

Nutrition facts

Serving size: 133 g (133 g)


Nutrition facts As sold
for 100 g / 100 ml
As sold
per serving (133 g (133 g))
Energy 912 kj
(218 kcal)
1,210 kj
(289 kcal)
Fat 6.77 g9 g
- Saturated fat 3.01 g4 g
- Trans fat 0 g0 g
- Cholesterol 15 mg19.9 mg
Carbohydrate 30.83 g41 g
- Sugars 3.76 g5 g
Dietary fiber 1.5 g1.99 g
Proteins 9.02 g12 g
Salt 1.412 g1.88 g
Sodium 0.565 g0.751 g
Vitamin A 67.8 µg90.2 µg
Vitamin C (ascorbic acid) 3.6 mg4.79 mg
Calcium 150 mg200 mg
Iron 0.54 mg0.718 mg

Some of the data comes from the USDA National Nutrients Database for Branded Foods (the exact list is available in the product edit history).

Product page on USDA NDB

Product added on by usda-ndb-import.
Last edit of product page on by teolemon.

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