Prosciutto Portobello Mushroom And Mascarpone 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 | 247 kcal | 12% |
| Fat | 8.6 g | 12% |
| of which saturates | 3.7 g | 19% |
| Carbohydrate | 31.2 g | 12% |
| of which sugars | 3.2 g | 4% |
| Fibre | 2.2 g | — |
| Protein | 10.2 g | 20% |
| Salt | 0.82 g | 14% |
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) (12%), Water, Mushroom (9%) (portobello mushroom (87%), garlic purée, rapeseed oil, sugar, black pepper), Italian style ham (8%) (pork (86%), water, salt, dextrose, flavouring, antioxidant (sodium ascorbate), preservative (sodium nitrite)), Tomato, Tomato passata, Mascarpone cheese (milk) (5%), Tomato purée, Rapeseed oil, Dried whole rye sourdough, Extra virgin olive oil, Yeast, Sugar, Salt, Cornflour, Basil, Garlic purée, Barley malt, Enzymes (wheat), Black pepper, Acidity regulator (citric acid).
- 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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