PEPPERONI ITALIAN STYLE TUSCANO CRISP CRUST LARGE TAKE & BAKE PIZZA, PEPPERONI ITALIAN STYLE
Hy-Vee, Inc.
Computed from the published ingredients and nutrition
Highly processed
- Processing level 4−30Made through many industrial steps
- 5 additives−20Named additives
- Nutrition per 100g−11Saturated fat −8 · Sodium −3
At a glance
- Processing level 4 · Made through many industrial steps−30
- 5 additives · Named additives−20
- Nutrition per 100g · Saturated fat −8 · Sodium −3−11
- 5 ingredients · Sugars 2g · Trans fat 0gNo points deducted within the criteria
Nutrition
Ingredients and additives
5 ingredients
CRUST (WHEAT FLOUR, WATER, SOYBEAN OIL, YEAST, SALT, SUGAR, CALCIUM PROPIONATE, L-CYSTEINE, SOY LECITHIN), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PASTEURIZED PART-SKIM MILK, SALT, ENZYMES, POWDERED CELLULOSE [TO PREVENT CAKING]), SAUCE (TOMATO PUREE [WATER, TOMATO PASTE], SALT, SUGAR, SPICES, DEHYDRATED GARLIC, DEHYDRATED ONION, CITRIC ACID, OLIVE OIL, SODIUM BENZOATE [PRESERVATIVE], POTASSIUM SORBATE [PRESERVATIVE]), PEPPERONI (PORK, BEEF, SALT, CONTAINS 2% OR LESS OF: WATER, PAPRIKA, DEXTROSE, NATURAL SPICES, SMOKE FLAVORING, LACTIC ACID STARTER CULTURE, SODIUM ASCORBATE, FLAVORING, GARLIC POWDER, SODIUM NITRITE, BHA, BHT, CITRIC ACID), SEASONING (SPICES, SUGAR, DEHYDRATED GARLIC, DEHYDRATED BELL PEPPER).
5 additives
- Sodium BenzoatePreserveADI 5 mg/kg
- Calcium PropionatePreserveNot set
- Not set
- ADI 25 mg/kg
- ADI 0.1 mg/kg
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Label
USDA FoodData Central · US-FDC-2553022