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Spicy italian sausage & peppers pizza

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Barcode: 0826766142460 (EAN / EAN-13) 826766142460 (UPC / UPC-A)

Brand owner: Renaissance Food Group, LLC

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Ingredients

88 ingredients

Pizza crust (enriched wheat flour [wheat flour, niacin, iron, amylase, ascorbic acid, thiamine mononitrate, riboflavin, folic acid], water, yeast, extra virgin olive oil, sugar, salt, canola oil as manufacturing aid), pizza sauce (vine-ripened fresh tomatoes, blend of extra virgin olive oil and sunflower oil, salt, oregano, granulated garlic, black pepper and naturally derived citric acid), 4-cheese blend (low moisture part skim mozzarella cheese [pasteurized milk, cheese cultures, salt, enzymes], provolone cheese [pasteurized milk, cheese cultures, salt, enzymes], asiago medium cheese [pasteurized milk, cheese cultures, salt, enzymes], imported romano cheese [pasteurized sheep's milk, cheese cultures, salt, enzymes], product of france, rice flour and cellulose powder added to prevent caking, natamycin [a natural mold inhibitor]), cooked italian sausage (pork, water, salt, spices [fennel seed, black pepper], corn syrup solids, caramel color, sodium phosphates, autolyzed yeast, flavoring, bha, bht, citric acid), banana peppers (fresh peppers, water, vinegar, salt, calcium chloride, sodium benzoate [preservative], natural flavors, yellow 5, sodium metabisulfite), parmesan cheese (pasteurized part skim milk, cheese culture, salt, enzymes and <2% powdered cellulose added to prevent caking), seasoning (oregano, marjoram, thyme, basil, rosemary, sage), crushed red pepper.

Allergens: Gluten, Pork

Food processing

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

Additive: E102 - Tartrazine

Additive: E150c - Ammonia caramel

Additive: E460 - Cellulose

Ingredient: Flavouring
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

E102 - Tartrazine

Tartrazine: Tartrazine is a synthetic lemon yellow azo dye primarily used as a food coloring. It is also known as E number E102, C.I. 19140, FD&C Yellow 5, Acid Yellow 23, Food Yellow 4, and trisodium 1--4-sulfonatophenyl--4--4-sulfonatophenylazo--5-pyrazolone-3-carboxylate-.Tartrazine is a commonly used color all over the world, mainly for yellow, and can also be used with Brilliant Blue FCF -FD&C Blue 1, E133- or Green S -E142- to produce various green shades.
Source: Wikipedia

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

E150c - Ammonia caramel

E211 - Sodium benzoate

Sodium benzoate: Sodium benzoate is a substance which has the chemical formula NaC7H5O2. It is a widely used food preservative, with an E number of E211. It is the sodium salt of benzoic acid and exists in this form when dissolved in water. It can be produced by reacting sodium hydroxide with benzoic acid.
Source: Wikipedia

E223 - Sodium metabisulphite

Sodium metabisulfite: Sodium metabisulfite or sodium pyrosulfite -IUPAC spelling; Br. E. sodium metabisulphite or sodium pyrosulphite- is an inorganic compound of chemical formula Na2S2O5. The substance is sometimes referred to as disodium metabisulfite. It is used as a disinfectant, antioxidant, and preservative agent.
Source: Wikipedia

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

E320 - Butylated hydroxyanisole (bha)

Butylated hydroxyanisole: Butylated hydroxyanisole -BHA- is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. It is a waxy solid used as a food additive with the E number E320. The primary use for BHA is as an antioxidant and preservative in food, food packaging, animal feed, cosmetics, rubber, and petroleum products. BHA also is commonly used in medicines, such as isotretinoin, lovastatin, and simvastatin, among others.
Source: Wikipedia

E321 - Butylated hydroxytoluene

Butylated hydroxytoluene: Butylated hydroxytoluene -BHT-, also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties. European and U.S. regulations allow small amounts to be used as a food additive. In addition to this use, BHT is widely used to prevent oxidation in fluids -e.g. fuel, oil- and other materials where free radicals must be controlled.
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

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Canola-oil-as-manufacturing-aid, Vine-ripened-fresh-tomatoes, Blend-of-extra-virgin-olive-oil-and-sunflower-oil, Black-pepper-and-naturally-derived-citric-acid, 4-cheese-blend, Imported-romano-cheese, Product-of-france, Cooked-italian-sausage, Autolyzed-yeast, Banana-peppers, Enzymes-and-2-powdered-cellulose-added-to-prevent-caking
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Low moisture part skim mozzarella, Pasteurised milk, Provolone, Pasteurised milk, Asiago medium cheese, Pasteurised milk, Sheeps milk, Pork, Parmigiano reggiano, Pasteurized semi-skimmed milk
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Non-vegetarian
Non-vegetarian ingredients: Pork
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.
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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.

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: Pizza crust (enriched wheat flour (wheat flour, niacin, iron, amylase, ascorbic acid, thiamine mononitrate, riboflavin, folic acid), water, yeast, extra virgin olive oil, sugar, salt, canola oil as manufacturing aid), pizza sauce (vine-ripened fresh tomatoes, blend of extra virgin olive oil and sunflower oil, salt, oregano, garlic, black pepper and naturally derived citric acid), 4-cheese blend (low moisture part skim mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes), provolone cheese (pasteurized milk, cheese cultures, salt, enzymes), asiago medium cheese (pasteurized milk, cheese cultures, salt, enzymes), imported romano cheese (sheep's milk, cheese cultures, salt, enzymes), product of france, rice flour, cellulose powder added to prevent caking, natamycin (a natural mold inhibitor)), cooked italian sausage (pork, water, salt, spices (fennel seed, black pepper), corn syrup solids, caramel color, sodium phosphates, autolyzed yeast, flavoring, bha, bht, citric acid), banana peppers (peppers, water, vinegar, salt, calcium chloride, sodium benzoate (preservative), natural flavors, yellow 5, sodium metabisulfite), parmesan cheese (pasteurized part skim milk, cheese culture, salt, enzymes and <2% powdered cellulose added to prevent caking), seasoning (oregano, marjoram, thyme, basil, rosemary, sage), red pepper
Pizza crust -> en:pizza-crust - ciqual_food_code: 23403 - percent_min: 12.5 - percent_max: 100

enriched wheat flour -> en:fortified-wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 1.78571428571429 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.223214285714286 - percent_max: 100

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

iron -> en:iron - percent_min: 0 - percent_max: 33.3333333333333

amylase -> en:e1100 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

thiamine mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 16.6666666666667

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 14.2857142857143

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 12.5

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

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 33.3333333333333

extra virgin olive oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17270 - percent_min: 0 - percent_max: 25

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 2.86

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

canola oil as manufacturing aid -> en:canola-oil-as-manufacturing-aid - percent_min: 0 - percent_max: 1.535

pizza sauce -> en:pizza-sauce - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent_min: 0 - percent_max: 50

vine-ripened fresh tomatoes -> en:vine-ripened-fresh-tomatoes - percent_min: 0 - percent_max: 50

blend of extra virgin olive oil and sunflower oil -> en:blend-of-extra-virgin-olive-oil-and-sunflower-oil - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 1.535

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.535

black pepper and naturally derived citric acid -> en:black-pepper-and-naturally-derived-citric-acid - percent_min: 0 - percent_max: 1.535

4-cheese blend -> en:4-cheese-blend - percent_min: 0 - percent_max: 33.3333333333333

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: 33.3333333333333

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 33.3333333333333

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

provolone cheese -> en:provolone - vegan: no - vegetarian: maybe - ciqual_food_code: 12716 - percent_min: 0 - percent_max: 16.6666666666667

pasteurized milk -> en:pasteurised-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: 1.535

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

asiago medium cheese -> en:asiago-medium-cheese - vegan: no - vegetarian: maybe - ciqual_proxy_food_code: 12999 - percent_min: 0 - percent_max: 11.1111111111111

pasteurized milk -> en:pasteurised-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 11.1111111111111

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 5.55555555555556

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

imported romano cheese -> en:imported-romano-cheese - percent_min: 0 - percent_max: 8.33333333333333

sheep's milk -> en:sheeps-milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051 - percent_min: 0 - percent_max: 8.33333333333333

cheese cultures -> en:lactic-ferments - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

product of france -> en:product-of-france - percent_min: 0 - percent_max: 6.66666666666667

rice flour -> en:rice-flour - vegan: yes - vegetarian: yes - ciqual_food_code: 9520 - percent_min: 0 - percent_max: 5.55555555555556

cellulose powder added to prevent caking -> en:e460 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.76190476190476

natamycin -> en:e235 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.16666666666667

a natural mold inhibitor -> en:preservative - percent_min: 0 - percent_max: 4.16666666666667

cooked italian sausage -> en:cooked-italian-sausage - percent_min: 0 - percent_max: 25

pork -> en:pork - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 25

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 12.5

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

fennel seed -> en:fennel-seed - vegan: yes - vegetarian: yes - ciqual_food_code: 11066 - percent_min: 0 - percent_max: 1.535

black pepper -> en:black-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 11015 - percent_min: 0 - percent_max: 0.7675

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.535

caramel color -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

sodium phosphates -> en:e339 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

autolyzed yeast -> en:autolyzed-yeast - percent_min: 0 - percent_max: 1.535

flavoring -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

banana peppers -> en:banana-peppers - percent_min: 0 - percent_max: 20

peppers -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 20

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 10

vinegar -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 0 - percent_max: 6.66666666666667

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.535

calcium chloride -> en:e509 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

sodium benzoate -> en:e211 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

preservative -> en:preservative - percent_min: 0 - percent_max: 1.535

natural flavors -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.535

yellow 5 -> en:e102 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

sodium metabisulfite -> en:e223 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.535

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

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 16.6666666666667

cheese culture -> 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: 1.535

enzymes and <2% powdered cellulose added to prevent caking -> en:enzymes-and-2-powdered-cellulose-added-to-prevent-caking - percent_min: 0 - percent_max: 1.535

seasoning -> en:coating - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.2857142857143

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 14.2857142857143

marjoram -> en:marjoram - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

thyme -> en:thyme - vegan: yes - vegetarian: yes - ciqual_food_code: 11070 - percent_min: 0 - percent_max: 4.76190476190476

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 3.57142857142857

rosemary -> en:rosemary - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.85714285714286

sage -> en:sage - vegan: yes - vegetarian: yes - ciqual_food_code: 11069 - percent_min: 0 - percent_max: 2.38095238095238

red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 12.5

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: 4
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 1

Proteins: 5 / 5 (value: 11.43, rounded value: 11.43)

Fiber: 1 / 5 (value: 1.4, rounded value: 1.4)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 4.85511160714286, rounded value: 4.9)

Negative points: 12

Energy: 3 / 10 (value: 1017, rounded value: 1017)

Sugars: 0 / 10 (value: 2.86, rounded value: 2.86)

Saturated fat: 3 / 10 (value: 3.57, rounded value: 3.6)

Sodium: 6 / 10 (value: 614, rounded value: 614)

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

Nutritional score: (12 - 1)

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

Nutrient levels
- Fat in moderate quantity (10%)
  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 (3.57%)
  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 (2.86%)
  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 (1.53%)
  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 (0.125 PIZZA (70 g))	Compared to: Pizzas
Energy	1,017 kj (243 kcal)	712 kj (170 kcal)	+3%
Fat	10 g	7 g	+11%
Saturated fat	3.57 g	2.5 g	-10%
Trans fat	0 g	0 g	-100%
Cholesterol	21 mg	14.7 mg	-1%
Carbohydrates	25.71 g	18 g	-6%
Sugars	2.86 g	2 g	-
Fiber	1.4 g	0.98 g	-23%
Proteins	11.43 g	8 g	+12%
Salt	1.535 g	1.07 g	+23%
Vitamin A	85.8 µg	60.1 µg	+3%
Vitamin C (ascorbic acid)	5.1 mg	3.57 mg	+48%
Calcium	143 mg	100 mg	-9%
Iron	1.54 mg	1.08 mg	+8%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	4.855 %	4.855 %

Serving size: 0.125 PIZZA (70 g)

Environment

Eco-Score not computed - Unknown environmental impact

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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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Product added on April 23, 2020, 12:48:31 PM CEST by org-database-usda
Last edit of product page on April 23, 2020, 12:48:32 PM CEST by org-database-usda.

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Spicy italian sausage & peppers pizza