Pizza Mushroom, bacon and mascarpone
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 | 237 kcal | 12% |
| Fat | 9.7 g | 14% |
| of which saturates | 4.3 g | 21% |
| Carbohydrate | 27.5 g | 11% |
| of which sugars | 4.0 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 11.0 g | 22% |
| Salt | 0.93 g | 15% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), mozzarella cheese (milk), water, tomatoes, mushrooms (8%), cooked smoked bacon (6%) (pork belly, salt, preservative (sodium nitrite), antioxidant (sodium ascorbate)), mascarpone cheese (5%) (cream (milk), milk proteins), tomato purée, wheat semolina, rapeseed oil, yeast, extra virgin olive oil, basil, salt, garlic purée, low sodium sea salt, deactivated yeast, acidity regulator (citric acid), wheat gluten
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Cheese and mushrooms pizza”: 3.38 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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