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  3. Pizza garnie de chorizo précuit et de poivrons
Pizza garnie de chorizo précuit et de poivrons
Cora·3257980578662

Pizza garnie de chorizo précuit et de poivrons

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Cooked pasta38.8%—
  • Wheat flour22.6%—›
  • Water8.1%—›
  • Colza oil4%—›
  • Salt0.7%—›
  • Yeast0.7%—›
  • Raising agent2.6%—
  • E500i2.6%—
  • Purée de tomates mi-réduite20.3%—
  • Chorizo15%—
  • Pork meat8.3%—
  • Chili pepper3.3%—›
  • Salt0.7%—›
  • Dextrose0.7%—›
  • Preservative0.7%—
  • E2500.7%⚠ High
  • Herb0.5%—
  • Flavouring0.3%—
  • Stabiliser0.1%—
  • E4510.1%⚠ Low
  • Antioxidant0.1%—
  • E3010.1%—
  • Melted cheese10.6%—
  • Cheese5.9%—›
  • Water2.4%—›
  • Butter1.2%—›
  • Milk proteins0.6%—›
  • Modified corn starch0.3%—›
  • Emulsifying salts0.1%—
  • Citrate de sodium0.1%—›
  • Whey<0.1%—›
  • Salt<0.1%—›
  • Anti caking agent<0.1%—
  • E460<0.1%—
  • Emmental4.5%—
  • Anti caking agent4.5%—
  • E4604.5%—
  • Green bell pepper2.8%—›
  • Red bell pepper2.8%—›
  • Wheat flour1.4%—›
  • Water1.4%—›
  • Oregano1.2%—›
  • Basil0.6%—›
  • Extra virgin olive oil0.3%—
  • Garlic paste0.3%—
Show original label text

Pâte cuite 38,8% (farine de blé, eau, huile de colza, sel, levure, poudre à lever : carbonate de sodium), purée de tomates mi-réduite, chorizo précuit 15% (viande de porc, piments, sel, dextrose, conservateur : nitrite de sodium, plantes aromatiques, arômes, stabilisant : triphosphates, antioxydant : ascorbate de sodium), fromage fondu 10,6% (fromages, eau, beurre, protéines de lait, amidon transformé de maïs, sels de fonte : citrate de sodium, lactosérum, sel, antiagglomérant : cellulose), emmental 4,5% (dont antiagglomérant : cellulose), poivrons vert 2,8%, poivrons rouges 2,8%, farine de blé, eau, origan, basilic, huile d'olive vierge extra, pulpe d'ail.

Food health

Nutrition profile and additives of concern

⚠Contains additive of concern
  • Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
  • TriphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.

Per-ingredient concern · chemical identity, not food safety

  1. 01GREEN PEPPERCompoundNot assessed
  2. 02PIMENTOCompoundNot assessed
  3. 03WHEATCompoundNot assessed
  4. 04AQUAHydrationNot assessed
  5. 05OREGANOCompoundNot assessed
  6. 06BASILCompoundNot assessed

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