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Pizza Prosciutto e Funghi
Greenveil's read: consider avoiding.
- Critical
- Dough46%—
- Wheat flour23%—›
- Water11.5%—›
- Extra virgin olive oil5.8%—
- Salt2.9%—›
- Baker S yeast2.9%—
- Laktosefreier20%—
- Mozzarella17%—
- Cow S milk8.5%—
- Salt4.3%—›
- Microbial coagulating enzyme2.1%—
- Lactic ferments2.1%—
- Tomatensoẞe17%—
- Chopped tomato8.5%—
- Tomato4.3%—›
- Salt2.1%—›
- Extra virgin olive oil1.1%—
- Spice1.1%—›
- Gekochter Hinterschinken—
- Pork meat—
- Water—›
- Salt—›
- Dextrose—›
- Stabiliser—
- Diund Triphosphate—
- Spice extract—›
- Antioxidant—
- E301—
- Preservative—
- E250⚠ High
- Cultivated mushroom—›
Show original label text
46% Teig (Weizenmehl, Wasser, natives Olivenöl extra, Salz, Frischbackhefe), 20 % laktosefreier, schnittfester Mozzarella*** (pasteurisierte Kuhmilch, Salz, mikrobieller Labaustauschstoff, Milchsäurebakterienkulturen), 20 % Tomatensoẞe (gehackte Tomaten, Tomatenpuree, Salz, natives Olivenöl extra, Gewürze), 9% gekochter Hinterschinken (Schweinefleisch, Wasser, Salz, Dextrose, Stabilisatoren: Di - und Triphosphate, Gewürzextrakte, Antioxidationsmittel: Natriumascorbat, Konservierungsstoff: Natriumnitrit), 5 % Champignons. Kann Spuren von Eiern, Fisch, Soja, Sellerie, Lupine und Senf enthalten.
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.
Per-ingredient concern · chemical identity, not food safety
No evidence records are attached to this product yet.
No regulatory documentation is attached to this product yet.
No lower-concern alternatives are available for this product yet.
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