Margherita Pizza
Prefix 500 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 230 kcal | 12% |
| Fat | 6.4 g | 9% |
| of which saturates | 4.8 g | 24% |
| Carbohydrate | 33.0 g | 13% |
| of which sugars | 4.9 g | 5% |
| Fibre | 4.0 g | — |
| Protein | 7.9 g | 16% |
| Salt | 0.61 g | 10% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Pizza Base (Wheat Flour (Wheat Flour, Calcium carbonate, Iron, Niacin, Thiamin), Water, Durum Wheat Semolina, Extra Virgin Olive Oil, Sea Salt, Wheat Protein, Salt, Yeast, Wheat Flour, Wheat Starch, Malted Wheat Flour, Flour Treatment Agent (Ascorbic acid)), Tomato Sauce (17%) (Tomato Purée, Salt, Sunflower Oil, Acidity Regulator (Citric acid), Dried Herbs (Basil, Oregano), Garlic), Coconut Oil-Based No-Cheese (14%) (Water, Coconut Oil, Modified Potato Starch, Oat Fibre, Maize Starch, Salt, Modified Maize Starch, Acidity Regulators (Tricalcium citrate, Lactic acid, Sodium lactate), Thickeners (Carrageenan, Guar gum), Flavourings, Colour (Carotenes)), SunBlush® Red Cherry Tomatoes (12%).
- E160acaroteneColour
- E170Calcium carbonates
- E170iCalcium carbonateColour · Stabiliser
- E270Lactic acid
- E300Ascorbic acidAntioxidant · Sequestrant
- E325sodium lactateAntioxidant · Emulsifier · Humectant · Thickener
- E330Citric acidAntioxidant · Sequestrant
- E333Calcium citratesSequestrant · Stabiliser
- E333iiiTricalcium citrateSequestrant · Stabiliser
- E407CarrageenanCarrier · Emulsifier · Humectant · Stabiliser · Thickener
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
100% of products in the category contain less sugar than this one. The thin line marks the category median.
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 “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 valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- 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.