Ireland
Data
Pizza jambon fromage, Leclerc
i Photo: Open Food Facts contributors · CC BY-SA
Cured ham pizza · Ireland

Pizza jambon fromage

by Leclerc · 340g
Ireland
NUTRI-SCOREABCEDNOVA4
212 kcalper 100 g · 11% of the reference intake
1.0 gof sugars per 100 g
Barcode (EAN-13)0206030025581
GS1 prefix020
Additives8: E1100, E1422, E220…
AllergensGluten, Milk, Sulphur dioxide and sulphites
0206030025581

Prefix 020: restricted in-store use.

Nutrition

Per 100 g, with the share of an adult’s reference intake (8,400 kJ / 2,000 kcal)
Nutrient100 gReference intake
Energy212 kcal11%
Fat8.9 g13%
of which saturates5.4 g27%
Carbohydrate20.0 g8%
of which sugars1.0 g1%
Fibre0.00 g—
Protein12.0 g24%
Salt0.99 g17%

Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.

Ingredients

As printed on the pack; allergens in bold

PLAQUE PIZZA (Plaque pizza (farine de Blé, farine d'ORGE maltée torréfiée, GLUTEN de BLE, farine de BLE malté, levure désactivée, antioxydant: E 300) eau, levure (levure, sel, stabilisant : E415), sel, améliorant (farine de Blé, émulsifiant : E471, enzymes: amylase maltogène), améliorant (farine de BLE émulsifiant : E471, levure désacivée, agent de traitement de la farine: acide ascorbique, huile de tournesol)), NAPO PIZZA (Sauce tomate tomate concassée 76%, concentré de tomate 8.7%, oignons 7%, huile de tournesol, amidon modifié E1422, sel, sucre, épices, ail, anhydrides SULFUREUX (SULFITES), arômes naturels), EMMENTAL (emmental 98% (LAIT de vache pasteurisé (Origine France))sel, ferments LACTIQUES, coagulant), agent antimottant:fécule de pomme de terre.), JAMBON SUP (jambon de porc (Origine France), sel, bouillon de porc (extrait de porc), aromes naturels, dextrose, anti-oxydant: ascorbate de sodium, conservateur nitrite de sodium.), Olive Noire (Olives noires dénoyautées, Huile de colza, Sel, PRESENCE POSSIBLE DE NOYAUX ),herbes de Provence (Romarin, Thym, Basilic, Marjolaine, Sariette)

The ingredient list is only available in French in the source; we show it as it is, without translation.

Allergen: GlutenAllergen: MilkAllergen: Sulphur dioxide and sulphites
  • E1100Alpha-Amylase
  • E1422Acetylated distarch adipateEmulsifier · Stabiliser · Thickener
  • E220Sulphur dioxideAntioxidant · Preservative
  • E250Sodium nitritePreservative
  • E300Ascorbic acidAntioxidant · Sequestrant
  • E301Sodium ascorbateAntioxidant
  • E415Xanthan gumEmulsifier · Stabiliser · Thickener
  • E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser

Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.

Climate impact

3.23kg CO₂e per kg

Reference value for the category “Cured ham pizza”: 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

Sold under this barcode in Ireland
Ireland

Source: Open Food Facts, countries of sale reported by contributors.

Sources

Every block on this page cites its source

Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.