Declared allergens
This product declares Soy.
Declared on pack via Open Food Facts · updated 31 Mar 2026
Pizza Romana
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Soy
Declared on pack via Open Food Facts · updated 31 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
DiphosphatesMinor concernInorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Pizza com queijo mozzarella50%No flag
- Fiambre da perna extra25%No flag
- Cogumelos e azeitonas12.5%No flag
- Refrigerada6.3%No flag
- Ingredientes3.1%No flag
- Cobertura3.1%No flag
- Queijo mozzarellaNo flag
- Leite pasteurizadoNo flag
- Sal tree1.6%No flag
- Fermentos0.8%No flag
- Coalho e antioxidante0.4%No flag
- E3300.4%No flag
- Fiambre da perna extra0.4%No flag
- Perna de suíno0.2%No flag
- água<0.1%No flag
- Gelificante<0.1%No flag
- E407<0.1%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Açúcar<0.1%No flag
- Estabilizador<0.1%No flag
- E4511<0.1%No flag
- Sal treeNo flag
- AntioxidantesNo flag
- E331iiiNo flag
- E316No flag
- E conservantesNo flag
- E250High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E2621No flag
- Molho de tomateNo flag
- TomateNo flag
- águaNo flag
- óleo de girassolNo flag
- Especiarias e salNo flag
- CogumelosNo flag
- CogumelosNo flag
- águaNo flag
- Sal treeNo flag
- AcidificantesNo flag
- E270No flag
- E330No flag
- E575No flag
- E antioxidanteNo flag
- E300No flag
- Azeitonas pretasNo flag
- Azeitona pretaNo flag
- águaNo flag
- Sal treeNo flag
- EstabilizadorNo flag
- E579No flag
- E especiarias) e baseNo flag
- Farinha de trigoNo flag
- águaNo flag
- óleo de girassolNo flag
- Sal treeNo flag
- AçúcarNo flag
- LeveduraNo flag
- LevedantesNo flag
- E450iNo flag
- E500iiNo flag
- E amido de trigoNo flag
- Pode conter vestígios de ovoNo flag
- Sulfitos e peixe.conservar entre 0°C e 4°CNo flag
- Depois de aberto conservar no frigorífico e consumir no prazo máximo de 24 horasNo flag
- Consumir atéNo flag
- LoteNo flag
- Ver frente da embalagemNo flag
- Modo de preparaçãoNo flag
- Preaqueça o forno a 200°C durante 10 minutosNo flag
- Retire a pizza da embalagemNo flag
- Coloque-a na grelha do forno a meia alturaNo flag
- Durante 5 a 10 minutos aproximadamenteNo flag
- Até que apresente um aspeto douradoNo flag
- O tempo e temperatura pode variar consoante o tipo de forno utilizadoNo flag
- Embalado em atmosfera protetoraNo flag
- Diphosphates (E450)Low
Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
Show original label text
PIZZA COM QUEIJO MOZZARELLA, FIAMBRE DA PERNA EXTRA, COGUMELOS E AZEITONAS, REFRIGERADA. INGREDIENTES: COBERTURA (51%) (QUEIJO MOZZARELLA (19%) (LEITE PASTEURIZADO, SAL, FERMENTOS, COALHO E ANTIOXIDANTE (E330)), FIAMBRE DA PERNA EXTRA (12%) (PERNA DE SUÍNO, ÁGUA, GELIFICANTE (E407), AÇÚCAR, ESTABILIZADOR (E4511), SAL, ANTIOXIDANTES (E331iii, E316) E CONSERVANTES (E250, E2621)), MOLHO DE TOMATE (TOMATE, ÁGUA, ÓLEO DE GIRASSOL, ESPECIARIAS E SAL). COGUMELOS (5%) (COGUMELOS, ÁGUA, SAL, ACIDIFICANTES (E270, E330, E575) E ANTIOXIDANTE (E300)), AZEITONAS PRETAS (3%) (AZEITONA PRETA, ÁGUA, SAL, ESTABILIZADOR (E579)) E ESPECIARIAS) E BASE (49%) (FARINHA DE TRIGO, ÁGUA, ÓLEO DE GIRASSOL, SAL, AÇÚCAR, LEVEDURA, LEVEDANTES (E450i, E500ii) E AMIDO DE TRIGO). PODE CONTER VESTÍGIOS DE OVO, SOJA, SULFITOS E PEIXE.CONSERVAR ENTRE 0°C E 4°C. DEPOIS DE ABERTO CONSERVAR NO FRIGORÍFICO E CONSUMIR NO PRAZO MÁXIMO DE 24 HORAS. CONSUMIR ATÉ:/LOTE: (VER FRENTE DA EMBALAGEM). MODO DE PREPARAÇÃO: PREAQUEÇA O FORNO A 200°C DURANTE 10 MINUTOS. RETIRE A PIZZA DA EMBALAGEM, COLOQUE-A NA GRELHA DO FORNO A MEIA ALTURA, DURANTE 5 A 10 MINUTOS APROXIMADAMENTE, ATÉ QUE APRESENTE UM ASPETO DOURADO. O TEMPO E TEMPERATURA PODE VARIAR CONSOANTE O TIPO DE FORNO UTILIZADO. EMBALADO EM ATMOSFERA PROTETORA.
Alerts
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.
- DiphosphatesInorganic 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
Chemical identity has not been assessed for this ingredient yet.
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Image cache
Greenveil proxy cache
Asset write on fetch
Ingredient content
Normalized label parsed
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