Artichaut gorgonzola noisette
Prefix 300 was issued by GS1 France. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 254 kcal | 13% |
| Fat | 11.0 g | 16% |
| of which saturates | 4.4 g | 22% |
| Carbohydrate | 28.0 g | 11% |
| of which sugars | 6.1 g | 7% |
| Protein | 9.0 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 19 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pâte (farine de blé, tomates 19,5%, mozzarella râpée 11.9% [mozzarella (dont lait), fécule de pomme de terre], artichauts marinés à l'huile 7,1% (artichauts 5,8%, huile de tournesol, ail, sel, plantes aromatiques, poivre , correcteurs d'acidité : acide lactique, acide citrique, antioxydant :acide ascorbique), gorgonzola 4.8% (dont lait), pecorino 3.6% (dont lait), noisette 2.4%, eau, huile de tournesol, levure boulangère, sel), purée de huile de tournesol, sel, épices et plantes aromatiques, sucre, arômes naturels.
The ingredient list is only available in French in the source; we show it as it is, without translation.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
93% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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