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Supreme Pizza - Family Finest

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Barcode: 0870375001236 (EAN / EAN-13) 870375001236 (UPC / UPC-A)

Brands: Family Finest

Brand owner: Champion Foods, L.L.C.

Categories: Meals, Pizzas pies and quiches, Pizzas

Countries where sold: United States

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Health

Ingredients

79 ingredients

Crust enriched flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, dough premix (glucono delta lactone, salt, sodium bicarbonate, dough conditioner [wheat flour, yeast, wheat gluten, contains 2% or less of enzyme, ascorbic acid, l. cysteine, soy oil], cellulose gum, sodium propionate, with not more than 2% of soybean oil and calcium silicate [processing aids]), high fructose corn syrup, yeast, inactive yeast, sauce water, tomato paste, garlic powder, basil, oregano, mozzarella cheese low moisture part-skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), powdered cellulose (added to prevent caking), sausage pork, spices, water, salt, corn syrup solids, garlic, paprika, natural flavor (autolyzed yeast extract, lactic acid, spice extractive), sugar, disodium inosinate and disodium guanylate, soy lecithin (processing aid), pepperoni pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, sodium nitrite, bha, bht, citric acid, green pepper, red onion, red pepper, yellow pepper, seasoning oregano, basil, parsley, dehydrated red bell peppers.

Allergens: Beef, Gluten, Soybeans

Food processing

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

Additive: E322 - Lecithins

Additive: E460 - Cellulose

Additive: E466 - Sodium carboxy methyl cellulose

Additive: E627 - Disodium guanylate

Additive: E631 - Disodium inosinate

Ingredient: Dextrose

Ingredient: Flavouring

Ingredient: Glucose

Ingredient: Gluten

Ingredient: High fructose corn syrup
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

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

E281 - Sodium propionate

Sodium propionate: Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na-C2H5COO-. This white crystalline solid is deliquescent in moist air.
Source: Wikipedia

E300 - Ascorbic acid

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

E322 - Lecithins

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

E322i - Lecithin

Lecithins are natural compounds commonly used in the food industry as emulsifiers and stabilizers.

Extracted from sources like soybeans and eggs, lecithins consist of phospholipids that enhance the mixing of oil and water, ensuring smooth textures in various products like chocolates, dressings, and baked goods.

They do not present any known health risks.

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

E466 - Sodium carboxy methyl cellulose

Carboxymethyl cellulose: Carboxymethyl cellulose -CMC- or cellulose gum or tylose powder is a cellulose derivative with carboxymethyl groups --CH2-COOH- bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone. It is often used as its sodium salt, sodium carboxymethyl cellulose.
Source: Wikipedia

E552 - Calcium silicate

Calcium silicate: Calcium silicate is the chemical compound Ca2SiO4, also known as calcium orthosilicate and is sometimes formulated as 2CaO·SiO2. It is also referred to by the shortened trade name Cal-Sil or Calsil.
Source: Wikipedia

E575 - Glucono-delta-lactone

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia

E627 - Disodium guanylate

Disodium guanylate: Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate -GMP-. Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid. As it is a fairly expensive additive, it is not used independently of glutamic acid; if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is produced from dried seaweed and is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.
Source: Wikipedia

E631 - Disodium inosinate

Disodium inosinate: Disodium inosinate -E631- is the disodium salt of inosinic acid with the chemical formula C10H11N4Na2O8P. It is used as a food additive and often found in instant noodles, potato chips, and a variety of other snacks. Although it can be obtained from bacterial fermentation of sugars, it is often commercially prepared from animal sources.
Source: Wikipedia

Ingredients analysis

Palm oil content unknown
Unrecognized ingredients: Dough-premix, Contains-2-and-less-of-enzyme, L, Cysteine, With-not-more-than-2-of-soybean-oil-and-calcium-silicate, Processing-aids, Inactive-yeast, Sauce-water, Mozzarella-cheese-low-moisture-part-skim-mozzarella-cheese, Sausage-pork, Processing-aid, Pepperoni-pork, Lactic-acid-starter-culture, Oleoresin-of-paprika, Seasoning-oregano
Some ingredients could not be recognized.
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Non-vegan
Non-vegan ingredients: Pasteurized semi-skimmed milk, Beef
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Non-vegetarian
Non-vegetarian ingredients: Beef
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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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.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
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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!
: Crust (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), water, soybean oil, dough premix (glucono delta lactone, salt, sodium bicarbonate, dough conditioner (wheat flour, yeast, wheat gluten, contains 2% and less of enzyme, ascorbic acid, l, cysteine, soy oil), cellulose gum, sodium propionate, with not more than 2% of soybean oil and calcium silicate (processing aids)), high fructose corn syrup, yeast, inactive yeast, sauce water, tomato paste, garlic, basil, oregano, mozzarella cheese low moisture part-skim mozzarella cheese (pasteurized part skim milk, cultures, salt, enzymes), powdered cellulose (added to prevent caking), sausage pork, spices, water, salt, corn syrup solids, garlic, paprika, natural flavor (autolyzed yeast extract, lactic acid, spice), sugar, disodium inosinate, disodium guanylate, soy lecithin (processing aid), pepperoni pork, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, flavorings, sodium ascorbate, sodium nitrite, bha, bht, citric acid, green pepper, red onion, red pepper, yellow pepper, seasoning oregano, basil, parsley, red bell peppers
Crust -> en:crust - vegan: maybe - vegetarian: maybe - percent_min: 2.12765957446809 - percent_max: 100

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0.303951367781155 - percent_max: 100

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

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

thiamin mononitrate -> en:thiamin-mononitrate - percent_min: 0 - percent_max: 25

riboflavin -> en:e101 - vegan: maybe - vegetarian: yes - percent_min: 0 - percent_max: 20

enzyme -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 16.6666666666667

folic acid -> en:folic-acid - percent_min: 0 - percent_max: 14.2857142857143

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

soybean oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 33.3333333333333

dough premix -> en:dough-premix - percent_min: 0 - percent_max: 25

glucono delta lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 25

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3025

sodium bicarbonate -> en:e500ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

dough conditioner -> en:flour-treatment-agent - percent_min: 0 - percent_max: 1.3025

wheat flour -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410 - percent_min: 0 - percent_max: 1.3025

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65125

wheat gluten -> en:wheat-gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.434166666666667

contains 2% and less of enzyme -> en:contains-2-and-less-of-enzyme - percent_min: 0 - percent_max: 0.325625

ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2605

l -> en:l - percent_min: 0 - percent_max: 0.217083333333333

cysteine -> en:cysteine - percent_min: 0 - percent_max: 0.186071428571429

soy oil -> en:soya-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17420 - percent_min: 0 - percent_max: 0.186071428571429

cellulose gum -> en:e466 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

sodium propionate -> en:e281 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

with not more than 2% of soybean oil and calcium silicate -> en:with-not-more-than-2-of-soybean-oil-and-calcium-silicate - percent_min: 0 - percent_max: 1.3025

processing aids -> en:processing-aids - percent_min: 0 - percent_max: 1.3025

high fructose corn syrup -> en:high-fructose-corn-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 0 - percent_max: 20

yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 16.6666666666667

inactive yeast -> en:inactive-yeast - percent_min: 0 - percent_max: 14.2857142857143

sauce water -> en:sauce-water - percent_min: 0 - percent_max: 12.5

tomato paste -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068 - percent_min: 0 - percent_max: 11.1111111111111

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 10

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 9.09090909090909

oregano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent_min: 0 - percent_max: 8.33333333333333

mozzarella cheese low moisture part-skim mozzarella cheese -> en:mozzarella-cheese-low-moisture-part-skim-mozzarella-cheese - percent_min: 0 - percent_max: 7.69230769230769

pasteurized part skim milk -> en:pasteurized-semi-skimmed-milk - vegan: no - vegetarian: yes - ciqual_food_code: 19042 - percent_min: 0 - percent_max: 7.69230769230769

cultures -> en:microbial-culture - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 3.84615384615385

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3025

enzymes -> en:enzyme - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3025

powdered cellulose -> en:e460ii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.14285714285714

added to prevent caking -> en:anti-caking-agent - percent_min: 0 - percent_max: 7.14285714285714

sausage pork -> en:sausage-pork - percent_min: 0 - percent_max: 6.66666666666667

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.25

water -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 0 - percent_max: 5.88235294117647

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3025

corn syrup solids -> en:corn-syrup-solids - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31089 - percent_min: 0 - percent_max: 1.3025

garlic -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 0 - percent_max: 1.3025

paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.3025

natural flavor -> en:natural-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3025

autolyzed yeast extract -> en:autolyzed-yeast-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.65125

spice -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.434166666666667

sugar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3025

disodium inosinate -> en:e631 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3025

disodium guanylate -> en:e627 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3025

soy lecithin -> en:soya-lecithin - vegan: yes - vegetarian: yes - ciqual_food_code: 42200 - percent_min: 0 - percent_max: 1.3025

processing aid -> en:processing-aid - percent_min: 0 - percent_max: 1.3025

pepperoni pork -> en:pepperoni-pork - percent_min: 0 - percent_max: 1.3025

beef -> en:beef - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.3025

salt -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.3025

spices -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016 - percent_min: 0 - percent_max: 1.3025

lactic acid starter culture -> en:lactic-acid-starter-culture - percent_min: 0 - percent_max: 1.3025

oleoresin of paprika -> en:oleoresin-of-paprika - percent_min: 0 - percent_max: 1.3025

flavorings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.3025

sodium ascorbate -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

sodium nitrite -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

bha -> en:e320 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

bht -> en:e321 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

green pepper -> en:green-pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.3025

red onion -> en:red-onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 0 - percent_max: 1.3025

red pepper -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.3025

yellow pepper -> en:yellow-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20168 - percent_min: 0 - percent_max: 1.3025

seasoning oregano -> en:seasoning-oregano - percent_min: 0 - percent_max: 1.3025

basil -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent_min: 0 - percent_max: 1.3025

parsley -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.3025

red bell peppers -> en:red-bell-pepper - vegan: yes - vegetarian: yes - ciqual_food_code: 20087 - percent_min: 0 - percent_max: 1.3025

Nutrition

Average 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: 6

Proteins: 5 / 5 (value: 10.43, rounded value: 10.43)

Fiber: 1 / 5 (value: 1.8, rounded value: 1.8)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 0.191250253311644, rounded value: 0.2)

Negative points: 10

Energy: 2 / 10 (value: 925, rounded value: 925)

Sugars: 0 / 10 (value: 2.45, rounded value: 2.45)

Saturated fat: 3 / 10 (value: 3.07, rounded value: 3.1)

Sodium: 5 / 10 (value: 521, rounded value: 521)

The points for proteins are counted because the negative points are less than 11.

Nutritional score: (10 - 6)

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

Nutrient levels
- Fat in moderate quantity (9.2%)
  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 (3.07%)
  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 (2.45%)
  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 moderate quantity (1.3%)
  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 (1.66 PIZZA (163 g))	Compared to: Pizzas
Energy	925 kj (221 kcal)	1,510 kj (360 kcal)	-6%
Fat	9.2 g	15 g	+2%
Saturated fat	3.07 g	5 g	-22%
Trans fat	0 g	0 g	-100%
Cholesterol	18 mg	29.3 mg	-15%
Carbohydrates	25.15 g	41 g	-8%
Sugars	2.45 g	3.99 g	-14%
Fiber	1.8 g	2.93 g	-1%
Proteins	10.43 g	17 g	+2%
Salt	1.302 g	2.12 g	+4%
Vitamin A	92.1 µg	150 µg	+11%
Vitamin C (ascorbic acid)	11 mg	17.9 mg	+219%
Calcium	123 mg	200 mg	-22%
Iron	1.66 mg	2.71 mg	+17%
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	0.191 %	0.191 %

Serving size: 1.66 PIZZA (163 g)

Environment

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Product added on March 9, 2017, 11:02:42 PM CET by usda-ndb-import
Last edit of product page on April 23, 2020, 12:45:09 AM CEST by org-database-usda.

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Supreme Pizza - Family Finest