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Pizza jambon fromage by latoque angevine · Greenveil

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Pizza jambon fromage

Pizza jambon fromage

latoque angevine·3283040625380

Pizza jambon fromage

Greenveil's read: consider avoiding.

Cooked pasta45.2%—
Wheat flour22.6%—
Water11.3%—›
Raising agent5.6%—
E5005.6%—
Colza oil2.8%—

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Ingredient content

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Food health

Critical

Chemical concern

Not assessed

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Salt1.4%—›

Baker S yeast1.4%—

Sauce tomate cuite27.9%—

Purée de tomate mi réduite14%—

Water7%—›

Wheat flour3.5%—

Virgin olive oil1.7%—

Garlic puree0.9%—

Origan en poudre basilic en poudre0.9%—

Jambon cuit standard14.6%—

Ham6.2%—

Water3.1%—›

Acid1.5%—›

E3251.5%—

Dextrose0.8%—›

Salt0.4%—›

Blood proteins0.2%—

Flavouring<0.1%—

Emulsifier<0.1%—

E451<0.1%⚠ Low

E450<0.1%⚠ Low

Antioxidant<0.1%—

E301<0.1%—

Preservative—

E250⚠ High

Mezarella—

Emmental—

Potato starch—›

Oregano—›

Basil—›

Show original label text

Pâte cuite 45,2% (farine de blé, eau, poudre à lever : E500, huile de colza, sel, levure boulangère), sauce tomate cuite 27,9% (purée de tomate mi réduite, eau, farine de blé, huile d'olive vierge, purée d'ail, origan en poudre basilic en poudre), jambon cuit standard 14,6% [jambon de porc (origine : UE) , eau, acidifiant : E325, dextrose, sel, protéine de sang, arôme, émulsifiant : E451 et E450, antioxydant :E 301, conservateur : E250, mezarella 5,9%, emmental 5,9%, fécule de pomme de terre, origan, basilic

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.
DiphosphatesInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
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

Aqua
Aconitic acid, (e)-
Glucose monohydrate [who-ip]
Glucose
Dextrose
Salt
Starch 1551
Oregano
Basil

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