PIZZA FIORENTINA
Prefix 506 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 | 232 kcal | 12% |
| Fat | 8.4 g | 12% |
| of which saturates | 2.9 g | 15% |
| Carbohydrate | 29.0 g | 11% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.8 g | — |
| Protein | 8.8 g | 18% |
| Salt | 1.1 g | 18% |
Open Food Facts, ODbL, record updated 10 July 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Roasted Garlic Sauce (14.2%) (Cream, Water, Hard Cheese (Cow's Milk)), Sunflower Oil, Maize Starch, Lemon Juice, Roasted Garlic, Salt, Black Pepper), Water, Seasoned Spinach (10.1%) (Spinach (8%), Sunflower Oil, Water, Salt, Onion, Chilli), Mozzarella Cheese (9%) (Cow's Milk), Mushrooms (8.3%), Sunflower Oil, Salt, Black Pepper, Parsley, Garlic, Yeast
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Vegetable pizza”: 3.42 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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