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Pizza - Jami Domaća kuhinja - 350 g

Pizza - Jami Domaća kuhinja - 350 g

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Barcode: 3871832023430 (EAN / EAN-13)

Quantity: 350 g

Packaging: sr:Папир

Brands: Jami Domaća kuhinja

Categories: Meals, Pizzas pies and quiches, Pizzas

Origin of ingredients: Bosnia and Herzegovina

Manufacturing or processing places: Сарајево, Босна и Херцеговина

Stores: Лидл

Countries where sold: Serbia

Matching with your preferences



  • icon

    52 ingredients

    Serbian: Pizza testo 65% (pšenično brašno, voda, so, Šećer, sveži kvasac), pizza sos 15% (paradajz sos (paradajz, voda), šećer, so, origano, biber, beli luk), sir Edamer 7.5% (Pasterizovano mleko,so, kultura sira, sirilo, boja beta karoten), mešoviti proizvod na bazi biljne masti i mlečnog proteina-kazeina 7,5% (voda, biljna mast (palmina), kazein, pšenični skrob, modifikovani skrob, morska so, emulgator (E 452, E331), arome sira, stabilizator (E407), konzervans (E 200), boja (E160a)), goveda pikant kobasica 5% (Govede meso I kategorlje, govede meso Il kategorije, loj, so, šećeri, konzervans (E250). začini, pojačivač okusa (E621)). Moguće Je prisustvo celera, jaja u tragovima.
    Traces: sr:целер, sr:јаја

Food processing

  • icon

    Ultra processed foods

    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


  • 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
  • E200 - Sorbic acid

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    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
  • E331 - Sodium citrates

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Source: Wikipedia
  • E407 - Carrageenan

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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

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

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    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!

    Pizza testo 65% (pšenično brašno, voda, so, Šećer, sveži kvasac), pizza sos 15% (paradajz sos (paradajz, voda), šećer, so, origano, biber, beli luk), sir Edamer 7.5% (Pasterizovano mleko, so, kultura sira, sirilo, boja beta karoten), mešoviti proizvod na bazi biljne masti i mlečnog proteina-kazeina 7.5% (voda, biljna mast (palmina), kazein, pšenični skrob, modifikovani skrob, morska so, emulgator (e452, e331), arome sira, stabilizator (e407), konzervans (e200), boja (e160a)), goveda pikant kobasica 5% (Govede meso I kategorlje, govede meso Il kategorije, loj, so, šećeri, konzervans (e250), začini, pojačivač okusa (e621)), Moguće Je prisustvo celera, jaja u tragovima
    1. Pizza testo -> sr:Pizza testo - percent: 65
      1. pšenično brašno -> sr:pšenično brašno
      2. voda -> sr:voda
      3. so -> en:salt - vegan: yes - vegetarian: yes
      4. Šećer -> en:sugar - vegan: yes - vegetarian: yes
      5. sveži kvasac -> sr:sveži kvasac
    2. pizza sos -> sr:pizza sos - percent: 15
      1. paradajz sos -> sr:paradajz sos
        1. paradajz -> en:tomato - vegan: yes - vegetarian: yes
        2. voda -> sr:voda
      2. šećer -> en:sugar - vegan: yes - vegetarian: yes
      3. so -> en:salt - vegan: yes - vegetarian: yes
      4. origano -> sr:origano
      5. biber -> sr:biber
      6. beli luk -> sr:beli luk
    3. sir Edamer -> sr:sir Edamer - percent: 7.5
      1. Pasterizovano mleko -> sr:Pasterizovano mleko
      2. so -> en:salt - vegan: yes - vegetarian: yes
      3. kultura sira -> sr:kultura sira
      4. sirilo -> sr:sirilo
      5. boja beta karoten -> sr:boja beta karoten
    4. mešoviti proizvod na bazi biljne masti i mlečnog proteina-kazeina -> sr:mešoviti proizvod na bazi biljne masti i mlečnog proteina-kazeina - percent: 7.5
      1. voda -> sr:voda
      2. biljna mast -> sr:biljna mast
        1. palmina -> sr:palmina
      3. kazein -> sr:kazein
      4. pšenični skrob -> sr:pšenični skrob
      5. modifikovani skrob -> sr:modifikovani skrob
      6. morska so -> sr:morska so
      7. emulgator -> sr:emulgator
        1. e452 -> en:e452 - vegan: yes - vegetarian: yes
        2. e331 -> sr:e331
      8. arome sira -> sr:arome sira
      9. stabilizator -> sr:stabilizator
        1. e407 -> sr:e407
      10. konzervans -> sr:konzervans
        1. e200 -> en:e200 - vegan: yes - vegetarian: yes
      11. boja -> sr:boja
        1. e160a -> sr:e160a
    5. goveda pikant kobasica -> sr:goveda pikant kobasica - percent: 5
      1. Govede meso I kategorlje -> sr:Govede meso I kategorlje
      2. govede meso Il kategorije -> sr:govede meso Il kategorije
      3. loj -> sr:loj
      4. so -> en:salt - vegan: yes - vegetarian: yes
      5. šećeri -> sr:šećeri
      6. konzervans -> sr:konzervans
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes
      7. začini -> sr:začini
      8. pojačivač okusa -> sr:pojačivač okusa
        1. e621 -> sr:e621
    6. Moguće Je prisustvo celera -> sr:Moguće Je prisustvo celera
    7. jaja u tragovima -> sr:jaja u tragovima


  • icon

    Sugars in low quantity (1.18%)

    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.
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    Salt in moderate quantity (1.48%)

    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.

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    Nutrition facts

    Nutrition facts As sold
    for 100 g / 100 ml
    As sold
    per serving (350g)
    Compared to: Pizzas
    Fat 4.98 g 17.4 g -45%
    Saturated fat ? ?
    Carbohydrates 33.47 g 117 g +23%
    Sugars 1.18 g 4.13 g -59%
    Fiber 1.81 g 6.34 g +1%
    Proteins 7.82 g 27.4 g -23%
    Salt 1.48 g 5.18 g +17%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 0 % ?
Serving size: 350g




Data sources

Product added on by openfoodfacts-contributors
Last edit of product page on by .
Product page also edited by off.9d8ef6e2-a3bc-45f7-81c2-ab9062bb6113.

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