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Pizza

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FOUR CHEESE THIN CRUST PIZZA WITH MOZZARELLA, PROVOLONE, PARMESAN AND PECORINO ROMANO CHEESES OVER ROASTED RED PEPPER MARINARA SAUCE, FOUR CHEESE

Pizza

WPFS Global LLC As labeled · Per 100 g · Label

Allergen labeling not read yetLabels for this country can't be read yet

1 additive

  • Not set

21 ingredients

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CRUST INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SUGAR, SOYBEAN OIL, SALT, GUAR GUM. ROASTED RED PEPPER MARINARA INGREDIENTS: WATER, CONCENTRATED CRUSHED TOMATOES, RED BELL PEPPER PUREE, PIZZA SPICE BLEND [SALT, SPICES, SUGAR, GARLIC, CANOLA OIL], ONION PUREE, GREEN BELL PEPPER PUREE, SPICES, PAPRIKA. TOPPINGS INGREDIENTS: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), UNSMOKED PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), PECORINO ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURE, SALT, ENZYMES).

One serving (152 g) = 2 sugar cubes · 1.1 cheese slices · 1.1 bowls of rice

72 points among 3,567 in Pizza

Heavily processed.

72

Moderately processed

  • −6Nutrition
  • −8Ingredients
  • −4Additives
  • −10Processing
See what was deducted

Sikcode diagnosis

Where −28 came off

  1. Processing level 3−10Made by processing whole foods
  2. 1 additives−4Named additives
  3. 21 ingredients−8More than 10 costs points
  4. Nutrition per 100g−6Saturated fat −3 · Sodium −3

Full nutrition facts per 100g

Where the calories come from 211kcal

Carbs 56%Protein 19%Fat 25%

ItemsAmount% of dailyCategory medianDifference
Energy211 kcal11%
Protein9.9 g18%
Fat5.9 g11%
Carbs29 g9%
Sugars4 g4%
Fiber1.3 g5%
Calcium188 mg27%
Iron2 mg17%
Potassium0 mg0%
Sodium493 mg25%
Cholesterol16 mg5%
Saturated fatty acids2.6 g18%
Trans fat0 g

More to see

Not deducted 3 items

Kept

−0
  1. Sugars 4gWithin the limit, nothing deducted−0
  2. Trans fat 0gWithin the limit, nothing deducted−0

Good

  1. Calcium 188mg27% of the daily target뼈 밀도 유지, 근육 수축, 혈액 응고, 신경 전달에 관여합니다. 비타민D가 있어야 흡수가 잘 됩니다.−0
Nutrients 21 items · 1 additives
  • CRUST INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOURIngredients
  • WATERIngredients
  • YEASTIngredients
  • SUGARIngredients
  • SOYBEAN OILIngredients
  • SALTIngredients
  • GUAR GUM. ROASTED RED PEPPER MARINARA INGREDIENTS: WATERIngredients
  • CONCENTRATED CRUSHED TOMATOESIngredients
  • RED BELL PEPPER PUREEIngredients
  • PIZZA SPICE BLEND [SALTIngredients
  • SPICESIngredients
  • SUGARIngredients
  • GARLICIngredients
  • CANOLA OIL]Ingredients
  • ONION PUREEIngredients
  • GREEN BELL PEPPER PUREEIngredients
  • SPICESIngredients
  • PAPRIKA. TOPPINGS INGREDIENTS: LOW MOISTURE PART SKIM MOZZARELLA CHEESEIngredients
  • UNSMOKED PROVOLONE CHEESEIngredients
  • PARMESAN CHEESEIngredients
  • PECORINO ROMANO CHEESE .Ingredients
Ingredient text

CRUST INGREDIENTS: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, ASCORBIC ACID ADDED AS A DOUGH CONDITIONER, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SUGAR, SOYBEAN OIL, SALT, GUAR GUM. ROASTED RED PEPPER MARINARA INGREDIENTS: WATER, CONCENTRATED CRUSHED TOMATOES, RED BELL PEPPER PUREE, PIZZA SPICE BLEND [SALT, SPICES, SUGAR, GARLIC, CANOLA OIL], ONION PUREE, GREEN BELL PEPPER PUREE, SPICES, PAPRIKA. TOPPINGS INGREDIENTS: LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), UNSMOKED PROVOLONE CHEESE (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), PECORINO ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CHEESE CULTURE, SALT, ENZYMES).

If you keep eating it
Source · Maker · Label

Maker and label · WPFS Global LLC · USDA FoodData Central ·

Serving 152g · Package – Medium energy density
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72 points among 3,567 in Pizza

Source
Source
USDA FoodData Central
Code
US-FDC-2396200
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