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Pizza à pâte fine jambon-emmental - Casino - 450 g

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Pizza à pâte fine jambon-emmental - Casino - 450 g

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Barcode:
3222474642518(EAN / EAN-13)

Quantity: 450 g

Packaging: Plastic, Cardboard, Fresh

Brands: Casino

Categories: Meats and their products, Meals, Pizzas pies and quiches, Meals with meat, Pizzas, Pork meals, Pizza with ham and cheese, fr:Pizza jambon-emmental

Labels, certifications, awards: 2016 Nutrition labelling experiment, Nutriscore experiment, Nutriscore experiment Grade C

Origin of ingredients: France

Traceability code: EMB 80664A - Rancourt (Somme, France)

Stores: Casino

Countries where sold: France

Matching with your preferences

Health

Nutrition

  • icon

    Nutri-Score D

    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: 23
    • icon

      What is the Nutri-Score?

      The Nutri-Score is a logo on the overall nutritional quality of products.

      The score from A to E is calculated based on nutrients and foods to favor (proteins, fiber, fruits, vegetables and legumes ...) and nutrients to limit (calories, saturated fat, sugars, salt). The score is calculated from the data of the nutrition facts table and the composition data (fruits, vegetables and legumes).

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    Negative points: 12/55

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      Calories

      2/10 points (995kJ)

      Energy intakes above energy requirements are associated with increased risks of weight gain, overweight, obesity, and consequently risk of diet-related chronic diseases.

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      Sugar

      1/15 points (4g)

      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.

    • icon

      Salt

      5/20 points (1.2g)

      A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.

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    Positive points: 0/10

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      Fiber

      0/5 points (2.4g)

      Consuming foods rich in fiber (especially whole grain foods) reduces the risks of aerodigestive cancers, cardiovascular diseases, obesity and diabetes.

    • icon

      Details of the calculation of the Nutri-Score

      ⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 23

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

      This product is considered to be a red meat product for the calculation of the Nutri-Score.

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

      Nutritional score: 12 (12 - 0)

      Nutri-Score: D

  • icon

    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml     		As sold
    per serving (225 g)     		Compared to: Pizza with ham and cheese
    Energy 995 kj
    (238 kcal)     		2,240 kj
    (535 kcal)     		+7%
    Fat 8.9 g 20 g +24%
    Saturated fat 4.7 g 10.6 g +38%
    Carbohydrates 27 g 60.8 g -2%
    Sugars 4 g 9 g +41%
    Fiber 2.4 g 5.4 g +16%
    Proteins 11 g 24.8 g +3%
    Salt 1.2 g 2.7 g -13%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 23.007 % 23.007 %
    Carbon footprint from meat or fish 834.72 g 1,880 g
Serving size: 225 g

Ingredients

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    36 ingredients

    : Garniture 59,9 % : sauce tomate cuisinée 35,6 % (eau, purée de tomates double concentrée, farine de blé, amidon transformé de maïs, poudre d'oignons, sucre, arôme naturel, ail en poudre, piment doux), jambon cuit standard 32,8 % (jambon de porc 80 %, eau, sel, glucose, dextrose, arôme, diphosphate de sodium, érythorbate de sodium, nitrite de sodium), fromage emmental 28,5 %, olives noires 2,8 % (olives, sel, acide lactique, gluconate ferreux, eau), basilic 0.03 %, origan. Pâte 40,1 % : farine de blé, eau, levure, sel, sucre.
    Allergens: Gluten, Milk

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: E14XX - Modified Starch
    • Additive: E450 - Diphosphates
    • Ingredient: Dextrose
    • Ingredient: Flavouring
    • Ingredient: Glucose

    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

  • 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.

  • 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

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: fr:Jambon cuit standard, Ham, Emmental
The analysis is based solely on the ingredients listed and does not take into account processing methods.
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    Details of the analysis of the ingredients

    : Garniture 59.9% (sauce tomate cuisinée 35.6%, eau), purée de tomates double concentrée, farine de _blé_, amidon transformé de maïs, oignons, sucre, arôme naturel, ail, piment doux, jambon cuit standard 32.8% (jambon de porc 80%, eau, sel, glucose, dextrose, arôme, diphosphate de sodium, érythorbate de sodium, nitrite de sodium), _fromage_ emmental 28.5%, olives noires 2.8% (olives, sel, acide lactique, gluconate ferreux, eau), basilic 0.03%, origan, Pâte 40.1% (farine de _blé_), eau, levure, sel, sucre
    1. Garniture -> en:filling - vegan: maybe - vegetarian: maybe - percent: 59.9
      1. sauce tomate cuisinée -> fr:sauce-tomate-cuisinee - vegan: maybe - vegetarian: maybe - ciqual_proxy_food_code: 11107 - percent: 35.6
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    2. purée de tomates double concentrée -> en:double-concentrated-tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20068
    3. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    4. amidon transformé de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
    5. oignons -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034
    6. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    7. arôme naturel -> en:natural-flavouring - vegan: maybe - vegetarian: maybe
    8. ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000
    9. piment doux -> fr:piment-doux - vegan: yes - vegetarian: yes - ciqual_food_code: 20151
    10. jambon cuit standard -> fr:jambon-cuit-standard - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 32.8
      1. jambon de porc -> en:ham - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205 - percent: 80
      2. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      4. glucose -> en:glucose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      6. arôme -> en:flavouring - vegan: maybe - vegetarian: maybe
      7. diphosphate de sodium -> en:e450i - vegan: yes - vegetarian: yes
      8. érythorbate de sodium -> en:e316 - vegan: yes - vegetarian: yes
      9. nitrite de sodium -> en:e250 - vegan: yes - vegetarian: yes
    11. _fromage_ emmental -> en:emmental - vegan: no - vegetarian: maybe - ciqual_food_code: 12115 - percent: 28.5
    12. olives noires -> en:black-olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13186 - percent: 2.8
      1. olives -> en:olive - vegan: yes - vegetarian: yes - ciqual_food_code: 13184
      2. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      3. acide lactique -> en:e270 - vegan: yes - vegetarian: yes
      4. gluconate ferreux -> en:e579 - vegan: yes - vegetarian: yes
      5. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    13. basilic -> en:basil - vegan: yes - vegetarian: yes - ciqual_food_code: 11033 - percent: 0.03
    14. origan -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035
    15. Pâte -> en:dough - percent: 40.1
      1. farine de _blé_ -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
    16. eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    17. levure -> en:yeast - vegan: yes - vegetarian: yes
    18. sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    19. sucre -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016

Environment

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Data sources

Product added on by sebleouf
Last edit of product page on by packbot.
Product page also edited by date-limite-app, tacinte, teolemon.

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