Calzone

Hodnotenia

Nutri-Score

Výživové skóre (A–E). A = lepšie, E = horšie. Podľa živín na 100 g / 100 ml.

D

Body: 18Verzia: 2023

Eco-Score

Skóre vplyvu na životné prostredie (A–E). A = nižšia stopa, E = vyššia. Odhad z údajov životného cyklu (CO₂, pôda, voda atď.).

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NOVA

Úroveň spracovania (1–4). 1 = minimálne spracované, 4 = ultraspracované. Podľa zloženia a typu spracovania.

4

Úrovne živín

Tuky

Stredná

Nasýtené tuky

Vysoká

Cukry

Nízka

Soľ

Vysoká

Strava a zloženie

Vegánske

Nie

Vegetariánske

Nie

Palmový olej

Nie

Alergény

Beef, Gluten, Milk, Pork, Soybeans

Zloženie

Dough (enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, dough conditioner (rice flour, sugar, sweet dairy whey (milk), vital wheat gluten, salt, interesterified soybean oil, powdered cellulose, soy flour, calcium propionate, diacetyl tartaric acid esters of mono and diglycerides (datem), sodium carboxymethylcellulose, dextrose, monocalcium phosphate, ammonium sulfate, calcium sulfate, ascorbic acid, l-cysteine, dough conditioner (wheat starch, azodicarbonamide (a.d.a.), tricalcium phosphate, silicon dioxide (used as a flow agent)), parmesan cheese (cultured, pasteurized part-skim milk, salt, enzymes), powdered cellulose (added to prevent caking), soybean oil, palm oil, yeast (yeast, sorbitan monostearate, ascorbic acid), vital wheat gluten), filling (pepperoni (pork and beef, salt, contains 2% or less of water, dextrose, spices, lactic acid starter culture, oleoresin of paprika, garlic powder, sodium nitrite, bha, bht, citric acid), mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes, sorbic acid (a preservative)), tomato paste, water, sugar, modified food starch, seasoning (salt, sugar, garlic, spices), modified food starch, methylcellulose), topping (bread crumbs (bleached wheat flour, dextrose, yeast, salt), parmesan cheese (cultured, pasteurized part-skim milk, salt, enzymes), powdered cellulose (added to prevent caking)).