Italian wood-fired Margherita Pizza
Prefix 019 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 | 237 kcal | 12% |
| Total fat | 7.9 g | 10% |
| Saturated fat | 3.2 g | 16% |
| Total carbohydrate | 31.7 g | 12% |
| Total sugars | 1.4 g | — |
| Dietary fiber | 2.9 g | 10% |
| Protein | 10.8 g | 22% |
| Sodium | 0.63 g | 27% |
Open Food Facts, ODbL, record updated March 30, 2026 · Daily Values: 21 CFR 101.9 (FDA).
Ingredients
Wheat flour, water, extra virgin olive oil, salt, yeast, low-moisture part-skim mozzarella cheese (pasteurized milk, salt, microbial rennet, starter culture), tomato sauce (tomato puree, tomato pulp, extra virgin olive oil, salt, garlic powder, dried basil, dried oregano, black pepper), sunflower oil, Parmigiano Reggiano cheese (milk, salt, animal rennet), basil leaves.
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Climate impact
Reference value for the category “Margherita pizzas”: 1.84 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 Values: 21 CFR 101.9 (FDA).
- 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.
Better options in this category
Same kind of product with less sugar, salt or saturated fat per 100 g, no more additives, no added allergen.
