Meat Lovers Flatbread
Prefix 009 was issued by GS1 US. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 248 kcal | 12% |
| Total fat | 10.7 g | 14% |
| Saturated fat | 5.0 g | 25% |
| Total carbohydrate | 26.4 g | 10% |
| Total sugars | 1.7 g | — |
| Dietary fiber | 1.7 g | 6% |
| Protein | 11.6 g | 23% |
| Sodium | 0.72 g | 31% |
Open Food Facts, ODbL, record updated September 29, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Unbleached wheat flour, water, salt, instant dry baker's yeast, calcium propionate, low moisture mozzarella cheese, cultured pasteurized part-skim milk, enzymes, pizza sauce, crushed tomatoes, blend of canola and extra virgin olive oils, sugar, garlic, pepper, fully cooked spicy Italian sausage, pork, spices, corn syrup solids, flavorings, paprika, sodium phosphates, pepperoni, beef, dextrose, garlic powder, lactic acid starter culture, natural spice extractives, oleoresin of paprika, sodium nitrite, BHA, BHT, citric acid, bacon topping, bacon, parmesan romano cheese, powdered cellulose, natamycin, oregano, basil.
- E160cPaprika extractColor
- E235NatamycinPreservative
- E250Sodium nitritePreservative
- E282calcium propionatePreservative
- E320Butylated hydroxyanisole (bha)Antioxidant
- E321Butylated hydroxytolueneAntioxidant
- E330Citric acidAntioxidant · Sequestrant
- E460CelluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
- E460iiPowdered celluloseCarrier · Emulsifier · Humectant · Stabilizer · Thickener
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) and USDA FoodData Central (CC0) records in the same category sold in the United States, 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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
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