Takeaway Classic The Big Cheese
Prefix 539 was issued by GS1 Ireland. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 251 kcal | 13% |
| Fat | 11.0 g | 16% |
| of which saturates | 5.0 g | 25% |
| Carbohydrate | 26.0 g | 10% |
| of which sugars | 1.3 g | 1% |
| Fibre | 2.2 g | — |
| Protein | 11.0 g | 22% |
| Salt | 0.66 g | 11% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheat Flour, Water, Mozzarella Cheese 19% (Milk), Tomato Purée, Red Cheddar Cheese 6% (Milk, colour (Annatto Norbixin)), Rapeseed Oil, White Cheddar Cheese 3% (Milk), Palm Oil, Yeast, Sugar, Extra Virgin Olive Oil, Cornflour, Salt, Maize Flour, Garlic Oil (Rapeseed Oil, Garlic Purée, Palm Oil, Salt, Parsley), Rice Flour, Paprika, Natural Butter Flavouring, Yeast Extract, Onion Powder, Cayenne Pepper, White Pepper, Black Pepper, Garlic Powder, Ginger, Oregano, Paprika Extract, Black Pepper Extract, Basil.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
1% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Frozen pizzas” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Cheese pizzas”: 1.84 kg CO₂e per kg of product (closest product in Agribalyse).
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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