3 Cheese Pizza
Prefix 005 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Energy | 230 kcal | — |
| Fat | 7.0 g | 9% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 32.6 g | — |
| of which sugars | 5.3 g | 5% |
| Fibre | 1.6 g | 6% |
| Protein | 9.6 g | — |
| Sodium | 0.46 g | 20% |
Open Food Facts, ODbL, record updated May 31, 2026 · Daily Values: Food and Drug Regulations, Health Canada.
Ingredients
Enriched wheat flour (barley), Water, Part skim mozzarella cheese (partly skimmed milk, bacterial culture, salt, microbial enzyme), Tomato paste, Cheddar cheese (milk, bacterial culture, salt, microbial enzyme, calcium chloride, annatto), Sugar, Monterey Jack cheese (milk, bacterial culture, salt, microbial enzyme), Soya oil, Salt, Yeast, Corn starch, Spices and herbs, Garlic powder, Natural flavour
- E160bAnnattoColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese pizzas”: 1.84 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 Values: Food and Drug Regulations, Health Canada.
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.