Margherita Pizza
Prefix 406 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 54 kcal | 3% |
| Fat | 8.0 g | 11% |
| of which saturates | 4.9 g | 25% |
| Carbohydrate | 33.6 g | 13% |
| of which sugars | 1.9 g | 2% |
| Fibre | 1.5 g | — |
| Protein | 9.5 g | 19% |
| Salt | 0.96 g | 16% |
Open Food Facts, ODbL, record updated 14 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, MOZZARELLA CHEESE (18%) (Mozzarella Cheese (Milk), Acidity Regulator: Citric Acid), Water, TOMATO PULP (7%), TOMATO PURÉE (7%), SEMI-DRIED TOMATOES (6%), BUFFALO MOZZARELLA CHEESE PEARLS (MILK) (4.5%), Sunflower Oil, Garlic, Salt, Wheat Malt Flour, Olive Oil, Dried Wheat Sourdough, Yeast, Extra Virgin Olive Oil, Maize Starch, Basil, Dried Oregano, Deactivated Yeast.
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
15% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Margherita 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 “Margherita pizzas”: 1.84 kg CO₂e per kg of product.
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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