Imperia Sourdough Pizza
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 | 247 kcal | 12% |
| Fat | 9.1 g | 13% |
| of which saturates | 2.7 g | 14% |
| Carbohydrate | 30.0 g | 12% |
| of which sugars | 1.6 g | 2% |
| Fibre | 1.9 g | — |
| Protein | 10.0 g | 20% |
| Salt | 1.2 g | 20% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Garlic Cream Sauce (15%) (Cream, Water, Aged Hard Cheese (Cow's Milk), Sunflower Oil, Maize Starch, Roasted Garlic (0.8%), Salt, Black Pepper, Lemon Juice), Water, Mozzarella Cheese (9%) (Cow's Milk), Basil Pesto (7.8%) (Basil, Sunflower Oil, Aged Hard Cheese (Cow's Milk), Water, Sugar, Salt, Corn Starch, Lemon Juice, Garlic Puree, Bicarbonate of Soda), Prosciutto Cotto Ham (7.1%) (Pork Meat, Water, Salt, Dextrose, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite, Spices and Herbs), Sunflower Oil, Salt, Yeast, Black Pepper
- E250Sodium nitritePreservative
- E301Sodium ascorbateAntioxidant
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Pizza with ham and cheese”: 3.23 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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