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Margherita Pizza - Gro - 210g

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Margherita Pizza - Gro - 210g

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Barcode: 5000129338546 (EAN / EAN-13)

Quantity: 210g

Brands: Gro, Co-op

Categories: Meals, Pizzas pies and quiches, Pizzas

Stores: Co-op

Countries where sold: United Kingdom

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Health

Ingredients

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    48 ingredients

    Pizza Base (Wheat Flour (Wheat Flour, Calcium carbonate, Iron, Niacin, Thiamin), Water, Durum Wheat Semolina, Extra Virgin Olive Oil, Sea Salt, Wheat Protein, Salt, Yeast, Wheat Flour, Wheat Starch, Malted Wheat Flour, Flour Treatment Agent (Ascorbic acid)), Tomato Sauce (17%) (Tomato Purée, Salt, Sunflower Oil, Acidity Regulator (Citric acid), Dried Herbs (Basil, Oregano), Garlic), Coconut Oil-Based No-Cheese (14%) (Water, Coconut Oil, Modified Potato Starch, Oat Fibre, Maize Starch, Salt, Modified Maize Starch, Acidity Regulators (Tricalcium citrate, Lactic acid, Sodium lactate), Thickeners (Carrageenan, Guar gum), Flavourings, Colour (Carotenes)), SunBlush® Red Cherry Tomatoes (12%).
    Allergens: Gluten
    Traces: Soybeans

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: E160a - Carotene
    • Additive: E170 - Calcium carbonates
    • Additive: E325 - Sodium lactate
    • Additive: E407 - Carrageenan
    • Additive: E412 - Guar gum
    • Ingredient: Colour
    • Ingredient: Flavouring
    • Ingredient: Thickener

    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

  • 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

  • E170 - Calcium carbonates

    Calcium carbonate: Calcium carbonate is a chemical compound with the formula CaCO3. It is a common substance found in rocks as the minerals calcite and aragonite -most notably as limestone, which is a type of sedimentary rock consisting mainly of calcite- and is the main component of pearls and the shells of marine organisms, snails, and eggs. Calcium carbonate is the active ingredient in agricultural lime and is created when calcium ions in hard water react with carbonate ions to create limescale. It is medicinally used as a calcium supplement or as an antacid, but excessive consumption can be hazardous.
    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

  • E325 - Sodium lactate

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    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.

  • E333 - Calcium citrates

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E333iii - Tricalcium citrate

    Calcium citrate: Calcium citrate is the calcium salt of citric acid. It is commonly used as a food additive -E333-, usually as a preservative, but sometimes for flavor. In this sense, it is similar to sodium citrate. Calcium citrate is also found in some dietary calcium supplements -e.g. Citracal-. Calcium makes up 24.1% of calcium citrate -anhydrous- and 21.1% of calcium citrate -tetrahydrate- by mass. The tetrahydrate occurs in nature as the mineral Earlandite.
    Source: Wikipedia

  • E407 - Carrageenan

    Carrageenan (E407), derived from red seaweed, is widely employed in the food industry as a gelling, thickening, and stabilizing agent, notably in dairy and meat products.

    It can exist in various forms, each imparting distinct textural properties to food.

    However, its degraded form, often referred to as poligeenan, has raised health concerns due to its potential inflammatory effects and its classification as a possible human carcinogen (Group 2B) by the International Agency for Research on Cancer (IARC).

    Nevertheless, food-grade carrageenan has been deemed safe by various regulatory bodies when consumed in amounts typically found in food.

  • E412 - Guar gum

    Guar gum (E412) is a natural food additive derived from guar beans.

    This white, odorless powder is valued for its remarkable thickening and stabilizing properties, making it a common ingredient in various food products, including sauces, dressings, and ice creams.

    When used in moderation, guar gum is considered safe for consumption, with no known adverse health effects.

Ingredients analysis

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    Vegan status unknown

    Unrecognized ingredients: Pizza base, Iron, Thiamin, Coconut-oil-based-no-cheese, Sunblush-red-cherry-tomatoes

    Some ingredients could not be recognized.

    We need your help!

    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!

  • icon

    Vegetarian status unknown

    Unrecognized ingredients: Pizza base, Iron, Thiamin, Coconut-oil-based-no-cheese, Sunblush-red-cherry-tomatoes

    Some ingredients could not be recognized.

    We need your help!

    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!

The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

    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 Base (Wheat Flour (_Wheat_ Flour, Calcium carbonate, Iron, Niacin, Thiamin), Water, Durum _Wheat_ Semolina, Extra Virgin Olive Oil, Sea Salt, _Wheat_ Protein, Salt, Yeast, _Wheat_ Flour, _Wheat_ Starch, Malted _Wheat_ Flour, Flour Treatment Agent (Ascorbic acid)), Tomato Sauce 17% (Tomato Purée, Salt, Sunflower Oil, Acidity Regulator (Citric acid), Herbs (Basil, Oregano), Garlic), Coconut Oil-Based No-Cheese 14% (Water, Coconut Oil, Modified Potato Starch, _Oat_ Fibre, Maize Starch, Salt, Modified Maize Starch, Acidity Regulators (Tricalcium citrate, Lactic acid, Sodium lactate), Thickeners (Carrageenan, Guar gum), Flavourings, Colour (Carotenes)), SunBlush® Red Cherry Tomatoes 12%
    1. Pizza Base -> en:pizza-base - percent_min: 57 - percent_max: 57
      1. Wheat Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 4.75 - percent_max: 57
        1. _Wheat_ Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0.95 - percent_max: 57
        2. Calcium carbonate -> en:e170i - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 28.5
        3. Iron -> en:iron - percent_min: 0 - percent_max: 19
        4. Niacin -> en:e375 - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 14.25
        5. Thiamin -> en:thiamin - percent_min: 0 - percent_max: 11.4
      2. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 28.5
      3. Durum _Wheat_ Semolina -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 19
      4. Extra Virgin Olive Oil -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 14.25
      5. Sea Salt -> en:sea-salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 11.4
      6. _Wheat_ Protein -> en:wheat-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 9.5
      7. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.14285714285714
      8. Yeast -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 7.125
      9. _Wheat_ Flour -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 6.33333333333333
      10. _Wheat_ Starch -> en:wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.7
      11. Malted _Wheat_ Flour -> en:malted-wheat-flour - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5.18181818181818
      12. Flour Treatment Agent -> en:flour-treatment-agent - percent_min: 0 - percent_max: 4.75
        1. Ascorbic acid -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.75
    2. Tomato Sauce -> en:tomato-sauce - vegan: maybe - vegetarian: maybe - percent_min: 17 - percent: 17 - percent_max: 17
      1. Tomato Purée -> en:tomato-puree - vegan: yes - vegetarian: yes - percent_min: 2.83333333333333 - percent_max: 17
      2. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 8.5
      3. Sunflower Oil -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 5.66666666666667
      4. Acidity Regulator -> en:acidity-regulator - percent_min: 0 - percent_max: 4.25
        1. Citric acid -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.25
      5. Herbs -> en:herb - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
        1. Basil -> en:basil - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.4
        2. Oregano -> en:oregano - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.7
      6. Garlic -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.83333333333333
    3. Coconut Oil-Based No-Cheese -> en:coconut-oil-based-no-cheese - percent_min: 14 - percent: 14 - percent_max: 14
      1. Water -> en:water - vegan: yes - vegetarian: yes - percent_min: 1.27272727272727 - percent_max: 14
      2. Coconut Oil -> en:coconut-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 7
      3. Modified Potato Starch -> en:modified-potato-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4.66666666666667
      4. _Oat_ Fibre -> en:oat-fiber - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.5
      5. Maize Starch -> en:corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.8
      6. Salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.33333333333333
      7. Modified Maize Starch -> en:modified-corn-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      8. Acidity Regulators -> en:acidity-regulator - percent_min: 0 - percent_max: 1.75
        1. Tricalcium citrate -> en:e333iii - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.75
        2. Lactic acid -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.875
        3. Sodium lactate -> en:e325 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.583333333333333
      9. Thickeners -> en:thickener - percent_min: 0 - percent_max: 1.55555555555556
        1. Carrageenan -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.55555555555556
        2. Guar gum -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.777777777777778
      10. Flavourings -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.4
      11. Colour -> en:colour - percent_min: 0 - percent_max: 1.27272727272727
        1. Carotenes -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 1.27272727272727
    4. SunBlush® Red Cherry Tomatoes -> en:sunblush-red-cherry-tomatoes - percent_min: 12 - percent: 12 - percent_max: 12

Nutrition

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    Nutrition facts

    Nutrition facts Compared to: Pizzas
    Fat
    Saturated fat
    Carbohydrates
    Sugars
    Fiber
    Proteins
    Salt
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)

Environment

Packaging

Transportation

Data sources

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