Ristorante Pizza Vegetar 370g
Prefix 400 was issued by GS1 Germany. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 199 kcal | 10% |
| Fat | 8.9 g | 13% |
| of which saturates | 3.2 g | 16% |
| Carbohydrate | 22.0 g | 8% |
| of which sugars | 3.3 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 6.6 g | 13% |
| Salt | 0.97 g | 16% |
Open Food Facts, ODbL, record updated 1 August 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
WHEAT flour, 19% tomato purée, 12% CHEESE (firmed MOZZARELLA, EDAM), 9,0% cherry tomatoes, 9,0% bell peppers, sour CREAM, rapeseed oil, 3,0% onions, 3,0% pickled chilli pepper (chili pepper, water, white vinegar, salt, antioxidant (ascorbic acid), acid (citric acid)), water, chopped olives, baker's yeast, salt, sugar, pepper, garlic, chilli peppers, oregano, parsley, tomato paste, lemon juice, paprika, spice extract.
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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.