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0036800459960  | EN in English

Three meat pepperoni, sausage, & beef topping rising crust pizza, three meat

code-barre Code-barre: 0036800459960
Données au: 23/04/2020
Sources: Open Food Facts
Poids ou Contenance: indéterminé
Nutri-score: indéterminé
Score nutritionnel sur 100
Analyse nutritionnelle : éléments positifs
Analyse nutritionnelle : éléments négatifs
Tableau nutritionnel pour 100
Élément Quantité Impact Score
Énergie (kcal) 236 - C
Matières grasses 9,03  
     dont saturés 3,12 - D
     hors saturés 5,91 + C
Glucides 29,86  
     dont sucres 3,47 - C
     hors sucres 26,39 + B
Fibres 1,40 + A
Protéines 9,03 + B
Sel 1,32 - D
Ingrédients
Crust (enriched wheat flour [wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid], water, soybean oil, sugar, yeast, contains 2% or less of the following: leavening [sodium aluminum phosphate, sodium bicarbonate], salt, enzyme, ascorbic acid, wheat starch, degermed corn meal, soy lecithin), sauce (water, tomatoes, salt, spices, dehydrated garlic, natural flavors, sugar, malic acid), low moisture part skim mozzarella (pasteurized part skim milk, cheese cultures, salt, enzymes), pepperoni (pork, mechanically separated chicken, beef, salt, spices, dextrose, lactic acid starter culture, oleoresin of paprika, sodium ascorbate, flavoring, sodium nitrite, bha, bht, citric acid), cooked seasoned pizza topping (sausage [pork, mechanically separated chicken, water, spices, salt, sodium phosphates, paprika {color}, modified food starch, natural flavor, autolyzed yeast extract, bha, bht, citric acid, yeast extract, disodium inosinate, soy lecithin], water, textured soy protein concentrate, soy protein concentrate), cooked beef pizza topping (hamburger [beef, salt, spice], water, textured vegetable protein [soy protein concentrate, caramel color], dried potatoes [dehydrated potatoes, sodium acid pyrophosphate], hydrolyzed proteins [corn, soy, wheat], corn syrup solids, corn maltodextrin, garlic powder, sunflower oil, modified corn starch, natural flavor).
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