Margherita
Prefix 933 was issued by GS1 Australia. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily intake |
|---|---|---|
| Energy | 242 kcal | 12% |
| Fat | 7.5 g | 11% |
| of which saturates | 3.5 g | 15% |
| Carbohydrate | 32.5 g | 10% |
| of which sugars | 3.5 g | 4% |
| Protein | 10.7 g | 21% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated 24 September 2023 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
pizza base (63%) (wheat flour (thiamine, folic acid), water, yeast, salt, sugar, canola oil), tomato sauce (18%) (tomato paste, water, canola oil, salt, sugar, acidity regulator (citric acid), oregano), mozzarella cheese (18%) (milk, salt, starter culture, enzyme, anti caking agent (cellulose), preservative (sorbic acid)), oregano. we |* per erving quantity per 100g 14% 1010kj allergen advice contains: gluten and milk. 242cal 10.7g 7.5g 3.5g < 1.0g 32.5g 3.5g 630mg 25% may be present: soybeans and tree nuts. 13% 17% storage instructions keep frozen. once thawed, do not refreeze. 12% packed for woolworths 1 woolworths way bella vista nsw 2153, australia 80 favona road, mangere, auckland, new zealand 5% 32% вох & board film nly. an average 33 n. return to store for more information on recycling visit woolworths.com.au/recycling
- E200Sorbic acidPreservative
- E330Citric acidAntioxidant · Sequestrant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetarian pizzas”: 3.42 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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