Ristorante Pizza Quattro Formaggi
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 | Daily intake |
|---|---|---|
| Energy | 257 kcal | 12% |
| Fat | 13.0 g | 19% |
| of which saturates | 5.6 g | 23% |
| Carbohydrate | 24.0 g | 8% |
| of which sugars | 2.8 g | 3% |
| Fibre | 1.6 g | 5% |
| Protein | 11.0 g | 22% |
| Sodium | 0.40 g | 17% |
Open Food Facts, ODbL, record updated 21 July 2026 · Daily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
Ingredients
wheat flour, 24 % tomato purée, 11 % firmed mozzarella cheese , 11 % edam cheese , whipping cream , rapeseed oil, 4,2% emmental cheese , water, baker's yeast, 0,7 % blue cheese , sugar, salt, basil, soy sauce (water, soybeans , salt, wheat flour), modified starch, extra-virgin olive oil, spices, oregano, hydrolysed vegetable protein, maltodextrin, garlic, caramelised sugar,
- E14XXModified StarchEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for this product’s category: 3.63 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 valuesDaily intakes: Food Standards Code, Standard 1.2.8 (FSANZ).
- GS1 prefixPrefix ranges published by GS1
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