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Pizza capricciosa - Pizza Famiglia - 820 g

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Pizza capricciosa - Pizza Famiglia - 820 g

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Barcode: 8059070740424 (EAN / EAN-13)

Quantity: 820 g

Packaging: Vacuum-packed

Brands: Pizza Famiglia

Categories: Meals, Pizzas pies and quiches, Pizzas

Labels, certifications, awards: Green Dot

Countries where sold: France

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Health

Ingredients

  • icon

    61 ingredients

    French: Farine de BLÉ tendre type "00", MOZZARELLA de vache 24%, eau, jambon cuit 10% (viande de porc, eau, sel, amidon, dextrose, arômes, épaississant : E407, stabilisant : E452, antioxydant E301, conservateur : E250), sauce tomate 8% (pulpe de tomate, sel, origan, huile d'olive vierge extra, correcteur d'acidité : E330), champignons 6% (champignons, eau, sel, amidon de riz, antioxydant : E300, correcteurs d'acidité : E270-E330), artichauts 6% (coeur d'artichauts, eau, sel, correcteur d'acidité : E330, antioxydant : E300), semoule de BLÉ dur, huile d'olive vierge extra, sel de mer fin, émulsifiants: E471, E481, lécithine de tournesol; levure, MALT, conservateur : E200. Allergènes présents dans l'usine : GLUTEN, OEUF, POISSON, SOJA, LAIT, FRUITS À COQUE.
    Allergens: Eggs, Fish, Gluten, Milk, Nuts, 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: E322 - Lecithins
    • Additive: E407 - Carrageenan
    • Additive: E452 - Polyphosphates
    • Additive: E471 - Mono- and diglycerides of fatty acids
    • Additive: E481 - Sodium stearoyl-2-lactylate
    • Ingredient: Dextrose
    • Ingredient: Emulsifier
    • Ingredient: Flavouring
    • Ingredient: Glucose
    • Ingredient: Gluten
    • 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

  • 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

  • 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

  • E301 - Sodium ascorbate

    Sodium ascorbate: Sodium ascorbate is one of a number of mineral salts of ascorbic acid -vitamin C-. The molecular formula of this chemical compound is C6H7NaO6. As the sodium salt of ascorbic acid, it is known as a mineral ascorbate. It has not been demonstrated to be more bioavailable than any other form of vitamin C supplement.Sodium ascorbate normally provides 131 mg of sodium per 1‚000 mg of ascorbic acid -1‚000 mg of sodium ascorbate contains 889 mg of ascorbic acid and 111 mg of sodium-. As a food additive, it has the E number E301 and is used as an antioxidant and an acidity regulator. It is approved for use as a food additive in the EU, USA, and Australia and New Zealand.In in vitro studies, sodium ascorbate has been found to produce cytotoxic effects in various malignant cell lines, which include melanoma cells that are particularly susceptible.
    Source: Wikipedia

  • E322 - Lecithins

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E322i - Lecithin

    Lecithin: Lecithin -UK: , US: , from the Greek lekithos, "egg yolk"- is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances -and so are both hydrophilic and lipophilic-, and are used for smoothing food textures, dissolving powders -emulsifying-, homogenizing liquid mixtures, and repelling sticking materials.Lecithins are mixtures of glycerophospholipids including phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.Lecithin was first isolated in 1845 by the French chemist and pharmacist Theodore Gobley. In 1850, he named the phosphatidylcholine lécithine. Gobley originally isolated lecithin from egg yolk—λέκιθος lekithos is "egg yolk" in Ancient Greek—and established the complete chemical formula of phosphatidylcholine in 1874; in between, he had demonstrated the presence of lecithin in a variety of biological matters, including venous blood, in human lungs, bile, human brain tissue, fish eggs, fish roe, and chicken and sheep brain. Lecithin can easily be extracted chemically using solvents such as hexane, ethanol, acetone, petroleum ether, benzene, etc., or extraction can be done mechanically. It is usually available from sources such as soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. It has low solubility in water, but is an excellent emulsifier. In aqueous solution, its phospholipids can form either liposomes, bilayer sheets, micelles, or lamellar structures, depending on hydration and temperature. This results in a type of surfactant that usually is classified as amphipathic. Lecithin is sold as a food additive and dietary supplement. In cooking, it is sometimes used as an emulsifier and to prevent sticking, for example in nonstick cooking spray.
    Source: Wikipedia

  • E330 - Citric acid

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    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

  • E471 - Mono- and diglycerides of fatty acids

    Mono- and diglycerides of fatty acids: Mono- and diglycerides of fatty acids -E471- refers to a food additive composed of diglycerides and monoglycerides which is used as an emulsifier. This mixture is also sometimes referred to as partial glycerides.
    Source: Wikipedia

  • E481 - Sodium stearoyl-2-lactylate

    Sodium stearoyl lactylate: Sodium stearoyl-2-lactylate -sodium stearoyl lactylate or SSL- is a versatile, FDA approved food additive used to improve the mix tolerance and volume of processed foods. It is one type of a commercially available lactylate. SSL is non-toxic, biodegradable, and typically manufactured using biorenewable feedstocks. Because SSL is a safe and highly effective food additive, it is used in a wide variety of products ranging from baked goods and desserts to pet foods.As described by the Food Chemicals Codex 7th edition, SSL is a cream-colored powder or brittle solid. SSL is currently manufactured by the esterification of stearic acid with lactic acid and partially neutralized with either food-grade soda ash -sodium carbonate- or caustic soda -concentrated sodium hydroxide-. Commercial grade SSL is a mixture of sodium salts of stearoyl lactylic acids and minor proportions of other sodium salts of related acids. The HLB for SSL is 10-12. SSL is slightly hygroscopic, soluble in ethanol and in hot oil or fat, and dispersible in warm water. These properties are the reason that SSL is an excellent emulsifier for fat-in-water emulsions and can also function as a humectant.
    Source: Wikipedia

Ingredients analysis

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    Non-vegan

    Non-vegan ingredients: Cow mozzarella, Cooked ham, Pork meat, Egg, Fish, Milk

    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

    Non-vegetarian

    Non-vegetarian ingredients: Cooked ham, Pork meat, Fish

    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!

    Farine de BLÉ tendre type "00", MOZZARELLA de vache 24%, eau, jambon cuit 10% (viande de porc, eau, sel, amidon, dextrose, arômes, épaississant (e407), stabilisant (e452), antioxydant (e301), conservateur (e250)), sauce tomate 8% (pulpe de tomate, sel, origan, huile d'olive vierge extra, correcteur d'acidité (e330)), champignons 6% (champignons, eau, sel, amidon de riz, antioxydant (e300), correcteurs d'acidité (e270), e330), artichauts 6% (coeur d'artichauts, eau, sel, correcteur d'acidité (e330), antioxydant (e300)), semoule de BLÉ dur, huile d'olive vierge extra, sel de mer fin, émulsifiants (e471), e481, lécithine de tournesol, levure, MALT, conservateur (e200, Allergènes présents dans l'usine), GLUTEN, OEUF, POISSON, SOJA, LAIT, FRUITS À COQUE
    1. Farine de BLÉ tendre type "00" -> fr:farine-de-ble-tendre-type-00 - percent_min: 24 - percent_max: 36
    2. MOZZARELLA de vache -> en:cow-mozzarella - vegan: no - vegetarian: maybe - percent_min: 24 - percent: 24 - percent_max: 24
    3. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 10 - percent_max: 22
    4. jambon cuit -> en:cooked-ham - vegan: no - vegetarian: no - percent_min: 10 - percent: 10 - percent_max: 10
      1. viande de porc -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 1 - percent_max: 10
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 5
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.33333333333333
      4. amidon -> en:starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.5
      5. dextrose -> en:dextrose - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      6. arômes -> en:flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 1.66666666666667
      7. épaississant -> en:thickener - percent_min: 0 - percent_max: 1.42857142857143
        1. e407 -> en:e407 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.42857142857143
      8. stabilisant -> en:stabiliser - percent_min: 0 - percent_max: 1.25
        1. e452 -> en:e452 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      9. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.11111111111111
        1. e301 -> en:e301 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.11111111111111
      10. conservateur -> en:preservative - percent_min: 0 - percent_max: 1
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
    5. sauce tomate -> en:tomato-sauce - vegan: ignore - vegetarian: ignore - percent_min: 8 - percent: 8 - percent_max: 8
      1. pulpe de tomate -> en:tomato-pulp - vegan: yes - vegetarian: yes - percent_min: 1.6 - percent_max: 8
      2. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 4
      3. origan -> en:oregano - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2.66666666666667
      4. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 2
      5. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.6
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6
    6. champignons -> en:mushroom - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 6
      1. champignons -> en:mushroom - vegan: yes - vegetarian: yes - percent_min: 0.857142857142857 - percent_max: 6
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
      4. amidon de riz -> en:rice-starch - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.2
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
      6. correcteurs d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1
        1. e270 -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1
      7. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.857142857142857
    7. artichauts -> en:artichoke - vegan: yes - vegetarian: yes - percent_min: 6 - percent: 6 - percent_max: 5.6
      1. coeur d'artichauts -> en:artichoke-heart - vegan: yes - vegetarian: yes - percent_min: 1.2 - percent_max: 5.5
      2. eau -> en:water - vegan: yes - vegetarian: yes - percent_min: 0.1 - percent_max: 2.8
      3. sel -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.86666666666667
      4. correcteur d'acidité -> en:acidity-regulator - percent_min: 0 - percent_max: 1.5
        1. e330 -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.5
      5. antioxydant -> en:antioxidant - percent_min: 0 - percent_max: 1.2
        1. e300 -> en:e300 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.2
    8. semoule de BLÉ dur -> en:durum-wheat-semolina - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 3.66666666666667
    9. huile d'olive vierge extra -> en:extra-virgin-olive-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 0 - percent_max: 3.14285714285714
    10. sel de mer fin -> fr:sel-de-mer-fin - percent_min: 0 - percent_max: 2.75
    11. émulsifiants -> en:emulsifier - percent_min: 0 - percent_max: 2.44444444444444
      1. e471 -> en:e471 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.44444444444444
    12. e481 -> en:e481 - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 2.2
    13. lécithine de tournesol -> en:sunflower-lecithin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 2
    14. levure -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.83333333333333
    15. MALT -> en:malt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.69230769230769
    16. conservateur -> en:preservative - percent_min: 0 - percent_max: 1.57142857142857
      1. e200 -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.57142857142857
      2. Allergènes présents dans l'usine -> fr:allergenes-presents-dans-l-usine - percent_min: 0 - percent_max: 0.785714285714286
    17. GLUTEN -> en:gluten - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.46666666666667
    18. OEUF -> en:egg - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.375
    19. POISSON -> en:fish - vegan: no - vegetarian: no - percent_min: 0 - percent_max: 1.29411764705882
    20. SOJA -> en:soya - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.22222222222222
    21. LAIT -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.15789473684211
    22. FRUITS À COQUE -> en:nut - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.1

Nutrition

  • icon

    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: 13

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

    Positive points: 7

    • Proteins: 5 / 5 (value: 11, rounded value: 11)
    • Fiber: 2 / 5 (value: 2.4, rounded value: 2.4)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (value: 13.6, rounded value: 13.6)

    Negative points: 10

    • Energy: 2 / 10 (value: 749, rounded value: 749)
    • Sugars: 0 / 10 (value: 2, rounded value: 2)
    • Saturated fat: 3 / 10 (value: 3.3, rounded value: 3.3)
    • Sodium: 5 / 10 (value: 480, rounded value: 480)

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

    Score nutritionnel: 3 (10 - 7)

    Nutri-Score: C

  • icon

    Sugars in low quantity (2%)

    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.
  • icon

    Salt in moderate quantity (1.2%)

    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     		Compared to: Pizzas
    Energy 749 kj
    (179 kcal)     		-24%
    Fat 5.2 g -43%
    Saturated fat 3.3 g -17%
    Carbohydrates 23 g -16%
    Sugars 2 g -30%
    Fiber 2.4 g +34%
    Proteins 11 g +9%
    Salt 1.2 g -5%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 13.6 %
    Carbon footprint from meat or fish 74 g

Environment

Packaging

Transportation

Data sources

Product added on by kiliweb
Last edit of product page on by spotter.
Product page also edited by gajo9330, openfoodfacts-contributors, packbot, segundo, vaporous, yuka.N7J5G9zSEuErG9_1964tzWLmGva7AqVgCXUXoQ, yuka.UktrOFByOENnNmtMaTlzaTNSck8vSWxJMjYrRlprQzBjTXMySVE9PQ.

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