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  3. Stenugnsbakad pizza Capricciosa
Stenugnsbakad pizza Capricciosa
ICA·Frozen Foods · 7318690036050

Stenugnsbakad pizza Capricciosa

Greenveil's read: consider avoiding.

Food health
Critical
Chemical concern
Not assessed
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  • Wheat flour25.7%—›
  • Tomato puree19.6%—
  • Ham13.5%—
  • Pork meat10.3%—
  • Salt0.5%—›
  • Grape sugar0.5%—›
  • Herb extract0.5%—
  • Antioxidant0.5%—
  • E3010.3%—
  • E3920.3%—
  • Sugar0.5%—›
  • Preservative0.5%—
  • E2500.5%⚠ High
  • Mozzarella10.8%—
  • Milk9.2%—›
  • Salt0.5%—›
  • Lactic ferments0.5%—
  • Coagulating enzyme0.5%—
  • Microbial rennet0.5%—
  • Water9.5%—›
  • Cultivated mushroom8.1%—›
  • Emmental8.1%—
  • Milk5.9%—›
  • Salt0.5%—›
  • Lactic ferments0.5%—
  • Coagulating enzyme0.5%—
  • Microbial rennet0.5%—
  • Firming agent0.5%—
  • E5090.5%—
  • Rapeseed oil2.4%—›
  • Salt0.5%—›
  • Yeast0.5%—›
  • Sugar0.5%—›
  • Oregano0.4%—›
  • Grape sugar0.4%—›
Show original label text

_Vetemjöl_, tomatpuré, rökt skinka 13,5% (fläskkött, salt, druvsocker, kryddextrakt, antioxidationsmedel (E301, E392), socker, konserveringsmedel (E250)), mozzarella 10,8% (_mjölk_, salt, startkultur, mjölkkoagulerande enzym (mikrobiellt)), vatten, champinjoner 8,1%, emmentalerost 8,1% (_mjölk_, salt, startkultur, mjölkkoagulerande enzym (mikrobiellt), konsistensmedel (E509)), rapsolja, salt, jäst, socker, oregano, druvsocker. Kan innehålla spår av _selleri_.

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

  1. 01WHEATCompoundNot assessed
  2. 02AQUAHydrationNot assessed
  3. 03CULTIVATED MUSHROOMCompoundNot assessed
  4. 04BRASSICA RAPA VAR. RAPA OILCompoundNot assessed
  5. 05CANOLA OILCompoundNot assessed
  6. 06SALTCompoundNot assessed
  7. 07YEASTCompoundNot assessed
  8. 08SUGARCompoundNot assessed
  9. 09OREGANOCompoundNot assessed
  10. 10DEXTROSECompoundNot assessed

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