Cheesy Margheriy
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 | 178 kcal | 9% |
| Fat | 6.0 g | 9% |
| of which saturates | 3.4 g | 17% |
| Carbohydrate | 20.8 g | 8% |
| of which sugars | 3.5 g | 4% |
| Fibre | 2.0 g | — |
| Protein | 10.5 g | 21% |
| Salt | 1.4 g | 23% |
Open Food Facts, ODbL, record updated 2 April 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Cauliflower Dough: wheat flour, vegetables (cauliflower, carrot) (40.6%), vital wheat gluten, wholewheat flour, wheat bran, yeast, dried wholemeal spelt sourdough (wheat), salt, calcium carbonate, iron, niacin, thiamin, flour treatment agent: ascorbic acid. Sauce: tomatoes (98%), salt, water, sunflower oil, acidity regulator: citric acid; herbs, garlic.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
84% 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
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.