Stone baked Spinach and Ricotta Pizza
Prefix 501 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 | 205 kcal | 10% |
| Fat | 6.1 g | 9% |
| of which saturates | 3.6 g | 18% |
| Carbohydrate | 27.8 g | 11% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.3 g | — |
| Protein | 9.1 g | 18% |
| Salt | 0.75 g | 12% |
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), Tomato, Water, Mozzarella cheese (milk) (11%), Spinach (10%), Ricotta cheese (milk) (9%), Plum tomatoes (8%), Mild Cheddar cheese (milk) (3%), Mature Cheddar cheese (milk) (3%), Tomato purée, Sugar, Yeast, Dried wheat sourdough, Cornflour, Salt, Rapeseed oil, Acidity regulator (citric acid), Oregano, Black pepper, Enzymes (wheat). ! ALLERGY ADVICE
- E330Citric acidAntioxidant · Sequestrant
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
47% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
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.