5 additives
- Potassium ChlorideTaste & aromaNot set
- Titanium DioxideColorNot set
- Yeast ExtractTaste & aromaNot set
- Not set
- Not set
50 ingredients
CRUST: RICE FLOUR, WATER, SUGAR, POTATO FLOUR, OLIVE OIL, TAPIOCA FLOUR, FRESH YEAST, GUM (CELLULOSE, GUAR, XANTHAN), SALT, GARLIC POWDER, ENZYMES. PESTO SAUCE: WATER, BASIL, EXPELLER PRESSED NON-GMO CANOLA OIL, GARLIC PUREE, OLIVE OIL, MALTODEXTRIN, POTASSIUM CHLORIDE, YEAST EXTRACT, XANTHAN GUM, SALT, VEGAN LACTIC ACID, CITRIC ACID, PEPPER, VEGAN NATURAL FLAVORS. VEGAN CHEESE: FILTERED WATER, TAPIOCA AND/OR PEA STARCH, NON-GMO EXPELLER PRESSED CANOLA AND/OR SAFFLOWER OIL, COCONUT OIL, PEA PROTEIN, SALT, VEGAN NATURAL FLAVORS, INACTIVE YEAST, VEGETABLE GLYCERIN, XANTHAN GUM, VEGAN LACTIC ACID, YEAST EXTRACT, TITANIUM DIOXIDE (A NATURALLY OCCURRING MINERAL)., GROUND TOFURKY GLUTEN-FREE SAUSAGE: WATER, ORGANIC SOY FLOUR, EXPELLER PRESSED NON-GMO CANOLA OIL, VINEGAR, YEAST EXTRACT, BASIL, SEA SALT, POTASSIUM CHLORIDE, GARLIC, ONION, SPICES, XANTHAN GUM, VEGAN NATURAL FLAVORS, GUM ARABIC. TOPPINGS: RED BELL PEPPERS AND ONIONS.
100 g = 1.1 sugar cubes · 0.7 bowls of rice
One serving (124 g) = 1.3 sugar cubes · 0.9 bowls of rice
39 points among 3,567 in Pizza
Heavily processed.
Highly processed
- −3Nutrition
- −8Ingredients
- −20Additives
- −30Processing
Sikcode diagnosis
Where −61 came off
- Processing level 4−30Made through many industrial steps
- 5 additives−20Named additives
- 50 ingredients−8More than 10 costs points
- Nutrition per 100g−3Sodium −3
Other choices in this category
Full nutrition facts per 100g
Where the calories come from 218kcal
Carbs 60%Protein 10%Fat 30%
More to see
Not deducted 3 items
Kept
−0- Sugars 3.2gWithin the limit, nothing deducted−0
- Saturated fat 0.8gWithin the limit, nothing deducted−0
- Trans fat 0gWithin the limit, nothing deducted−0
If you keep eating it
Source · Maker · Label
Maker and label · Turtle Island Foods, Inc. · USDA FoodData Central
More
39 points among 3,567 in Pizza
Source
- Source
- USDA FoodData Central
- Code
US-FDC-2008914