Prosciutto Arugula Pizza
Prefix 019 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 270 kcal | 14% |
| Fat | 10.2 g | 15% |
| of which saturates | 5.1 g | 26% |
| Carbohydrate | 32.1 g | 12% |
| of which sugars | 1.5 g | 2% |
| Fibre | 2.2 g | — |
| Protein | 11.7 g | 23% |
| Salt | 5.1 g | 85% |
Open Food Facts, ODbL, record updated 8 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
CRUST: wheat flour, extra virgin olive oil, salt, yeast GARLIC SAUCE: pasteurized cream, mozzarella cheese, pasteurized milk, part-skim mozzarella cheese, microbial rennet, starter culture, roasted garlic puree, water, corn starch, salt, citric acid PROSCIUTTO: pork, salt SMOKED PROVOLONE CHEESE: pasteurized milk, salt, microbial rennet, starter culture OTHER: arugula, balsamic vinegar glaze (grape juice concentrate, modified starch, wine vinegar, grape must concentrate, caramel color), sunflower oil, paprika flakes Contains milk and wheat. May contain traces of soy.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
16% 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 Ireland, 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
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