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Pizza jamón y queso - Campofrío - 360 g.

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Pizza jamón y queso - Campofrío - 360 g.

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Codi de barres: 0070560033503 (EAN / EAN-13) 070560033503 (UPC / UPC-A)

Quantitat: 360 g.

Marques: Campofrío

Categories: Menjar preparat, Pizzes i quiches, Aliments amb carn, Pizzes, Aliments del porc, en:Pizza with ham and cheese

Països on es va vendre: Espanya

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Ingredients

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    57 ingredients

    Castellà: PIZZA CON CARNE DE CERDO ESPECIADA (15%) QUESO MOZZARELLA (8,5%). INGREDIENTES: Harina de TRIGO y CENTENO, agua, carne de cerdo, tomate concentrado, QUESO mozzarella, grasa vegetal de palma, aceite de girasol, sal, dextrosa, levadura, azúcar, almidón modificado, orégano, especias, proteína de la LECHE, estabilizantes (E-451, E-420, E-508), antioxidantes (E-316, E-325), corrector de acidez (E-330, E-341), sales de fundido (E-331), conservador (E-250), aromas, aroma de humo, colorante (E-160a). Puede contener trazas de SOJA, MOSTAZA y PESCADO. SALSA CHEDDAR. INGREDIENTES: Agua, LECHE, NATA, queso Cheddar (7%), MANTEQUILLA, almidón modificado, sal, antioxidante (E-270 y E-307), azúcar, aroma, estabilizante (E-415), conservador (E-200), colorantes (E-160c). Puede contener trazas de HUEVO. Alérgenos CONTIENE GLUTEN, LECHE Y LACTOSA. PUEDE CONTENER TRAZAS DE SOJA, HUEVO Y PESCADO. LA SALSA CONTIENE LECHE Y PUEDE CONTENER TRAZAS DE HUEVO.
    Al·lèrgens: en:Gluten, en:Milk
    Rastres: en:Eggs, en:Fish, en:Gluten, en:Milk, en:Mustard, en:Soybeans

Processament d'aliments

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    Aliments ultra processats

    Elements que indiquen que el producte està al grup 4 - Aliments i begudes ultraprocessats:

    • Additiu: E14XX - Midó modificat
    • Additiu: E160a - Carotè
    • Additiu: E160c - Capsantina
    • Additiu: E325 - Lactat de sodi
    • Additiu: E415 - Goma de xantè
    • Additiu: E420 - Sorbitol
    • Additiu: E451 - Trifosfat
    • Ingredient: Color
    • Ingredient: Dextrosa
    • Ingredient: Aromes
    • Ingredient: Glucosa
    • Ingredient: Proteina de la llet

    Els productes alimentaris es classifiquen en 4 grups segons el seu grau de processament:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Aliments ultra processats

    La determinació del grup es fa en funció de la categoria del producte i dels ingredients que conté.

    → Més informació sobre la classificació NOVA

Additius

  • E160a - Carotè

    Carotene: The term carotene -also carotin, from the Latin carota, "carrot"- is used for many related unsaturated hydrocarbon substances having the formula C40Hx, which are synthesized by plants but in general cannot be made by animals -with the exception of some aphids and spider mites which acquired the synthesizing genes from fungi-. Carotenes are photosynthetic pigments important for photosynthesis. Carotenes contain no oxygen atoms. They absorb ultraviolet, violet, and blue light and scatter orange or red light, and -in low concentrations- yellow light. Carotenes are responsible for the orange colour of the carrot, for which this class of chemicals is named, and for the colours of many other fruits, vegetables and fungi -for example, sweet potatoes, chanterelle and orange cantaloupe melon-. Carotenes are also responsible for the orange -but not all of the yellow- colours in dry foliage. They also -in lower concentrations- impart the yellow coloration to milk-fat and butter. Omnivorous animal species which are relatively poor converters of coloured dietary carotenoids to colourless retinoids have yellowed-coloured body fat, as a result of the carotenoid retention from the vegetable portion of their diet. The typical yellow-coloured fat of humans and chickens is a result of fat storage of carotenes from their diets. Carotenes contribute to photosynthesis by transmitting the light energy they absorb to chlorophyll. They also protect plant tissues by helping to absorb the energy from singlet oxygen, an excited form of the oxygen molecule O2 which is formed during photosynthesis. β-Carotene is composed of two retinyl groups, and is broken down in the mucosa of the human small intestine by β-carotene 15‚15'-monooxygenase to retinal, a form of vitamin A. β-Carotene can be stored in the liver and body fat and converted to retinal as needed, thus making it a form of vitamin A for humans and some other mammals. The carotenes α-carotene and γ-carotene, due to their single retinyl group -β-ionone ring-, also have some vitamin A activity -though less than β-carotene-, as does the xanthophyll carotenoid β-cryptoxanthin. All other carotenoids, including lycopene, have no beta-ring and thus no vitamin A activity -although they may have antioxidant activity and thus biological activity in other ways-. Animal species differ greatly in their ability to convert retinyl -beta-ionone- containing carotenoids to retinals. Carnivores in general are poor converters of dietary ionone-containing carotenoids. Pure carnivores such as ferrets lack β-carotene 15‚15'-monooxygenase and cannot convert any carotenoids to retinals at all -resulting in carotenes not being a form of vitamin A for this species-; while cats can convert a trace of β-carotene to retinol, although the amount is totally insufficient for meeting their daily retinol needs.
    Origen: Wikipedia (Anglès)

  • E200 - Àcid sòrbic

    Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
    Origen: Wikipedia (Anglès)

  • E250 - Nitrit de sodi

    Sodium nitrite: Sodium nitrite is the inorganic compound with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. It is a useful precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive to prevent botulism. It is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.Nitrate or nitrite -ingested- under conditions that result in endogenous nitrosation has been classified as "probably carcinogenic to humans" by International Agency for Research on Cancer -IARC-.
    Origen: Wikipedia (Anglès)

  • E270 - Àcid làctic

    Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
    Origen: Wikipedia (Anglès)

  • E307 - Α-tocoferol

    Alpha-Tocopherol: α-Tocopherol is a type of vitamin E. It has E number "E307". Vitamin E exists in eight different forms, four tocopherols and four tocotrienols. All feature a chromane ring, with a hydroxyl group that can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. Compared to the others, α-tocopherol is preferentially absorbed and accumulated in humans.
    Origen: Wikipedia (Anglès)

  • E316 - Eritorbat de sodi

    Sodium erythorbate: Sodium erythorbate -C6H7NaO6- is a food additive used predominantly in meats, poultry, and soft drinks. Chemically, it is the sodium salt of erythorbic acid. When used in processed meat such as hot dogs and beef sticks, it increases the rate at which nitrite reduces to nitric oxide, thus facilitating a faster cure and retaining the pink coloring. As an antioxidant structurally related to vitamin C, it helps improve flavor stability and prevents the formation of carcinogenic nitrosamines. When used as a food additive, its E number is E316. The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh -such as ingredients for fresh salads- and as food processors have responded to the fact that some people are allergic to sulfites. It can also be found in bologna, and is occasionally used in beverages, baked goods, and potato salad.Sodium erythorbate is produced from sugars derived from different sources, such as beets, sugar cane, and corn. An urban myth claims that sodium erythorbate is made from ground earthworms; however, there is no truth to the myth. It is thought that the genesis of the legend comes from the similarity of the chemical name to the words earthworm and bait.Alternative applications include the development of additives that could be utilized as anti-oxidants in general. For instance, this substance has been implemented in the development of corrosion inhibitors for metals and it has been implemented in active packaging.Sodium erythorbate is soluble in water. The pH of the aqueous solution of the sodium salt is between 5 and 6. A 10% solution, made from commercial grade sodium erythorbate, may have a pH of 7.2 to 7.9. In its dry, crystalline state it is nonreactive. But, when in solution with water it readily reacts with atmospheric oxygen and other oxidizing agents, which makes it a valuable antioxidant.
    Origen: Wikipedia (Anglès)

  • E325 - Lactat de sodi

    Sodium lactate: Sodium lactate is the sodium salt of lactic acid, and has a mild saline taste. It is produced by fermentation of a sugar source, such as corn or beets, and then, by neutralizing the resulting lactic acid to create a compound having the formula NaC3H5O3.
    Origen: Wikipedia (Anglès)

  • E330 - Acid citric

    Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
    Origen: Wikipedia (Anglès)

  • E331 - Citrats de sodi

    Sodium citrate: Sodium citrate may refer to any of the sodium salts of citrate -though most commonly the third-: Monosodium citrate Disodium citrate Trisodium citrateThe three forms of the salt are collectively known by the E number E331. Sodium citrates are used as acidity regulators in food and drinks, and also as emulsifiers for oils. They enable cheeses to melt without becoming greasy.
    Origen: Wikipedia (Anglès)

  • E341 - Fosfat de calci

    Calcium phosphate: Calcium phosphate is a family of materials and minerals containing calcium ions -Ca2+- together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. They are white solids of nutritious value.
    Origen: Wikipedia (Anglès)

  • E415 - Goma de xantè

    Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
    Origen: Wikipedia (Anglès)

  • E420 - Sorbitol

    Sorbitol: Sorbitol --, less commonly known as glucitol --, is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the aldehyde group to a hydroxyl group. Most sorbitol is made from corn syrup, but it is also found in nature, for example in apples, pears, peaches, and prunes. It is converted to fructose by sorbitol-6-phosphate 2-dehydrogenase. Sorbitol is an isomer of mannitol, another sugar alcohol; the two differ only in the orientation of the hydroxyl group on carbon 2. While similar, the two sugar alcohols have very different sources in nature, melting points, and uses.
    Origen: Wikipedia (Anglès)

  • E451 - Trifosfat

    Sodium triphosphate: Sodium triphosphate -STP-, also sodium tripolyphosphate -STPP-, or tripolyphosphate -TPP-,- is an inorganic compound with formula Na5P3O10. It is the sodium salt of the polyphosphate penta-anion, which is the conjugate base of triphosphoric acid. It is produced on a large scale as a component of many domestic and industrial products, especially detergents. Environmental problems associated with eutrophication are attributed to its widespread use.
    Origen: Wikipedia (Anglès)

  • E508 - Clorur de potassi

    Potassium chloride: Potassium chloride -KCl- is a metal halide salt composed of potassium and chlorine. It is odorless and has a white or colorless vitreous crystal appearance. The solid dissolves readily in water and its solutions have a salt-like taste. KCl is used as a fertilizer, in medicine, in scientific applications, and in food processing. In a few states of the United States it is used to cause cardiac arrest as the third drug in the "three drug cocktail" for executions by lethal injection. It occurs naturally as the mineral sylvite, and in combination with sodium chloride as sylvinite.The version for injection is on the World Health Organization's List of Essential Medicines, the most important medications needed in a basic health system.
    Origen: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: Mozzarella, Carn de porc, Mozzarella, Proteina de la llet, Llet, Nata, Cheddar, Mantega

    Alguns ingredients no s'han pogut reconèixer.

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    No és vegetarià

    Ingredients no vegetarians: Carn de porc

    Alguns ingredients no s'han pogut reconèixer.

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    Podeu ajudar-nos a reconèixer més ingredients i analitzar millor la llista d'ingredients d'aquest producte i d'altres mitjançant:

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L'anàlisi es basa únicament en els ingredients enumerats i no té en compte els mètodes de processament.
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    Detalls de l'anàlisi dels ingredients

    Necessitem la teva ajuda!

    Alguns ingredients no s'han pogut reconèixer.

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    es: PIZZA CON CARNE DE CERDO ESPECIADA 15%, QUESO MOZZARELLA 8.5%, INGREDIENTES (Harina de TRIGO, CENTENO), agua, carne de cerdo, tomate concentrado, QUESO mozzarella, grasa vegetal de palma, aceite de girasol, sal, dextrosa, levadura, azúcar, almidón modificado, orégano, especias, proteína de la LECHE, estabilizantes (e451, e420, e508), antioxidantes (e316, e325), corrector de acidez (e330, e341), sales de fundido (e331), conservador (e250), aromas, aroma de humo, colorante (e160a), SALSA CHEDDAR, INGREDIENTES (Agua), LECHE, NATA, queso Cheddar 7%, MANTEQUILLA, almidón modificado, sal, antioxidante (e270, e307), azúcar, aroma, estabilizante (e415), conservador (e200), colorantes (e160c)
    1. PIZZA CON CARNE DE CERDO ESPECIADA -> es:pizza-con-carne-de-cerdo-especiada - percent: 15
    2. QUESO MOZZARELLA -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent: 8.5
    3. INGREDIENTES -> es:ingredientes
      1. Harina de TRIGO -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. CENTENO -> en:rye - vegan: yes - vegetarian: yes - ciqual_food_code: 9390
    4. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    5. carne de cerdo -> en:pork-meat - vegan: no - vegetarian: no - ciqual_proxy_food_code: 28205
    6. tomate concentrado -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068
    7. QUESO mozzarella -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590
    8. grasa vegetal de palma -> en:palm-fat - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_proxy_food_code: 16129
    9. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
    10. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    11. dextrosa -> en:dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    12. levadura -> en:yeast - vegan: yes - vegetarian: yes
    13. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    14. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    15. orégano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035
    16. especias -> en:spice - vegan: yes - vegetarian: yes
    17. proteína de la LECHE -> en:milk-proteins - vegan: no - vegetarian: yes
    18. estabilizantes -> en:stabiliser
      1. e451 -> en:e451 - vegan: yes - vegetarian: yes
      2. e420 -> en:e420 - vegan: yes - vegetarian: yes
      3. e508 -> en:e508 - vegan: yes - vegetarian: yes
    19. antioxidantes -> en:antioxidant
      1. e316 -> en:e316 - vegan: yes - vegetarian: yes
      2. e325 -> en:e325 - vegan: yes - vegetarian: yes
    20. corrector de acidez -> en:acidity-regulator
      1. e330 -> en:e330 - vegan: yes - vegetarian: yes
      2. e341 -> en:e341 - vegan: yes - vegetarian: yes
    21. sales de fundido -> en:emulsifying-salts
      1. e331 -> en:e331 - vegan: yes - vegetarian: yes
    22. conservador -> en:preservative
      1. e250 -> en:e250 - vegan: yes - vegetarian: yes
    23. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
    24. aroma de humo -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe
    25. colorante -> en:colour
      1. e160a -> en:e160a - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe
    26. SALSA CHEDDAR -> es:salsa-cheddar
    27. INGREDIENTES -> es:ingredientes
      1. Agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    28. LECHE -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    29. NATA -> en:cream - vegan: no - vegetarian: yes - ciqual_food_code: 19402
    30. queso Cheddar -> en:cheddar - vegan: no - vegetarian: maybe - ciqual_food_code: 12726 - percent: 7
    31. MANTEQUILLA -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    32. almidón modificado -> en:modified-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    33. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    34. antioxidante -> en:antioxidant
      1. e270 -> en:e270 - vegan: yes - vegetarian: yes
      2. e307 -> en:e307 - vegan: yes - vegetarian: yes
    35. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
    36. aroma -> en:flavouring - vegan: maybe - vegetarian: maybe
    37. estabilizante -> en:stabiliser
      1. e415 -> en:e415 - vegan: yes - vegetarian: yes
    38. conservador -> en:preservative
      1. e200 -> en:e200 - vegan: yes - vegetarian: yes
    39. colorantes -> en:colour
      1. e160c -> en:e160c - vegan: yes - vegetarian: yes

Nutrició

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: en:Pizza with ham and cheese
    Greix ?
    Àcid gras saturat ?
    Hidrats de carboni ?
    Sucre ?
    Fiber ?
    Proteïna ?
    Sal comuna ?
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 4,781 %

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Petjada de carboni

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Última modificació de la pàgina del producte per annelotte.
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