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  3. Pizza Capricciosa
Pizza Capricciosa
L'italie Des Pizzas·Meats And Their Products · 8059070740790

Pizza Capricciosa

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Soft wheat flour50%—
  • Cow mozzarella27%—
  • Milk13.5%—›
  • Salt6.8%—›
  • Rennet3.4%—›
  • Lactic ferments3.4%—
  • Tomato sauce20%—
  • Tomato pulp10%—
  • Salt5%—›
  • Oregano2.5%—›
  • Extra virgin olive oil2.5%—
  • Water1.5%—›
  • Artichoke1.5%—›
  • Artichoke heart0.8%—
  • Water0.4%—›
  • Salt0.2%—›
  • Acidity regulator<0.1%—
  • E330<0.1%—
  • E270<0.1%—
  • Antioxidant<0.1%—
  • Vitamin C<0.1%—›
  • Cooked ham—
  • Pork meat—
  • Water—›
  • Salt—›
  • Starch—›
  • Dextrose—›
  • Sucrose—›
  • Flavouring—
  • Thickener—
  • E407⚠ Low
  • Stabiliser—
  • E452⚠ Low
  • Antioxidant—
  • E301—
  • Preservative—
  • E250⚠ High
  • Mushroom—›
  • Mushroom—›
  • Water—›
  • Salt—›
  • Acidity regulator—
  • E330—
  • Antioxidant—
  • Vitamin C—›
  • Durum wheat semolina—›
  • Extra virgin olive oil—
  • Salt—›
  • Emulsifier—
  • E471—
  • E472e-lé—
  • Cithine de tournesol—
  • Wheat malt—
  • Preservative—
  • E200—
  • Yeast—›
Show original label text

Farine de BLÉ tendre, mozzarella de vache 27% (LAIT, sel, présure, ferments lactiques), sauce tomate 20% (pulpe de tomate, sel, origan, huile d'olive vierge extra), eau, artichauts 8% (cœur d'artichauts, eau, sel, correcteur d'acidité : E330-E270, antioxydant: E300), jambon cuit 7% [viande de porc (origine : UE), eau, sel, amidon, dextrose, saccharose, arômes, épaississant : E407, stabilisant: E452, antioxydant E301, conservateur: E250], champignons 7% (champignons, eau, sel, correcteur d'acidité: E330, antioxydant: E300), semoule de BLÉ dur, huile d'olive vierge extra, sel, émulsifiants: E471-E472e-lé - cithine de tournesol, malt de BLÉ, conservateur: E200, levure.

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.
  • CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
  • PolyphosphatesInorganic 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. 01AQUAHydrationNot assessed
  2. 02ARTICHOKECompoundNot assessed
  3. 03CULTIVATED MUSHROOMCompoundNot assessed
  4. 04DURUM WHEAT MIDDLINGSCompoundNot assessed
  5. 05SALTCompoundNot assessed
  6. 06YEASTCompoundNot assessed

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