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Pizza Fresca York i Formatge - Condis

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Pizza Fresca York i Formatge - Condis

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Codi de barres: 8426765496544 (EAN / EAN-13)

Marques: Condis

Categories: Menjar preparat, Pizzes i quiches, Pizzes

Etiquetes, certificacions, premis: Punt verd

Països on es va vendre: Espanya

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Ingredients

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    61 ingredients

    : BASE DE PIZZA (51%): harina de trigo. agua. aceite de girasol. levadura. harina de centeno. sal. harina de cebada malteada. azúcar. vinagre. conservador (propionato cálcico) y orégano. FIAMBRE DE PALETA (15%): paleta de cerdo. agua. almidón. sal. proteína de soja. leche en polvo. dextrosa de maíz. aromas. estabilizantes (trifosfato. carragenano). antioxidante (eritorbato sódico). conservador (nitrito sódico) y colorante (ácido carmínico). TOMATE Y ORÉGANO (14%): agua. tomate concentrado. almidón modificado de maiz. azúcar. sal y especias. QUESO MOZZARELLA (10%): leche. agua. mantequilla. proteínas de la leche. sal. cultivos lácteos. cuajo microbiano y antiapelmazante (almidón de patata). PREPARADO LÁCTEO (10%): agua. grasa vegetal (palma). proteínas de la leche. almidón modificado de patata. sal. sales de fundido (citrato sódico). corrector de la acidez (ácido cítrico) y colorante (betacaroteno).
    Al·lèrgens: en:Gluten, en:Milk

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: E120 - Carmí
    • Additiu: E14XX - Midó modificat
    • Additiu: E160a - Carotè
    • Additiu: E407 - Carragahen
    • 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

  • E120 - Carmí

    Carminic acid: Carminic acid -C22H20O13- is a red glucosidal hydroxyanthrapurin that occurs naturally in some scale insects, such as the cochineal, Armenian cochineal, and Polish cochineal. The insects produce the acid as a deterrent to predators. An aluminum salt of carminic acid is the coloring agent in carmine. Synonyms are C.I. 75470 and C.I. Natural Red 4. The chemical structure of carminic acid consists of a core anthraquinone structure linked to a glucose sugar unit. Carminic acid was first synthesized in the laboratory by organic chemists in 1991.
    Origen: Wikipedia (Anglès)

  • 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)

  • E160ai

    Beta-Carotene: β-Carotene is an organic, strongly colored red-orange pigment abundant in plants and fruits. It is a member of the carotenes, which are terpenoids -isoprenoids-, synthesized biochemically from eight isoprene units and thus having 40 carbons. Among the carotenes, β-carotene is distinguished by having beta-rings at both ends of the molecule. β-Carotene is biosynthesized from geranylgeranyl pyrophosphate.β-Carotene is the most common form of carotene in plants. When used as a food coloring, it has the E number E160a. The structure was deduced by Karrer et al. in 1930. In nature, β-carotene is a precursor -inactive form- to vitamin A via the action of beta-carotene 15‚15'-monooxygenase.Isolation of β-carotene from fruits abundant in carotenoids is commonly done using column chromatography. It can also be extracted from the beta-carotene rich algae, Dunaliella salina. The separation of β-carotene from the mixture of other carotenoids is based on the polarity of a compound. β-Carotene is a non-polar compound, so it is separated with a non-polar solvent such as hexane. Being highly conjugated, it is deeply colored, and as a hydrocarbon lacking functional groups, it is very lipophilic.
    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)

  • 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)

  • 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)

  • E331i - Citrat monosòdic

    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)

  • E407 - Carragahen

    Carrageenan: Carrageenans or carrageenins - karr-ə-gee-nənz, from Irish carraigín, "little rock"- are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds. They are widely used in the food industry, for their gelling, thickening, and stabilizing properties. Their main application is in dairy and meat products, due to their strong binding to food proteins. There are three main varieties of carrageenan, which differ in their degree of sulfation. Kappa-carrageenan has one sulfate group per disaccharide, iota-carrageenan has two, and lambda-carrageenan has three. Gelatinous extracts of the Chondrus crispus -Irish moss- seaweed have been used as food additives since approximately the fifteenth century. Carrageenan is a vegetarian and vegan alternative to gelatin in some applications or may be used to replace gelatin in confectionery.
    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)

Anàlisi dels ingredients

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    No és vegà

    Ingredients no vegans: en:Pork shoulder, Llet en pols, E120, Mozzarella, Llet, Mantega, Proteina de la llet, Proteina de la llet

    Alguns ingredients no s'han pogut reconèixer.

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    No és vegetarià

    Ingredients no vegetarians: en:Pork shoulder, E120

    Alguns ingredients no s'han pogut reconèixer.

    Necessitem la teva ajuda!

    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.

    Necessitem la teva ajuda!

    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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    : BASE DE PIZZA 51% (harina de trigo, agua, aceite de girasol, levadura, harina de centeno, sal, cebada, azúcar, vinagre, conservador (propionato cálcico)), orégano, FIAMBRE DE PALETA 15% (paleta de cerdo, agua, almidón, sal, proteína de soja, leche en polvo, dextrosa de maíz, aromas, estabilizantes (trifosfato, carragenano), antioxidante (eritorbato sódico), conservador (nitrito sódico)), colorante (ácido carmínico), TOMATE 14%, ORÉGANO 14% (agua, tomate concentrado, almidón modificado de maiz, azúcar, sal, especias, QUESO MOZZARELLA 10%), leche, agua, mantequilla, proteínas de la leche, sal, cultivos lácteos, cuajo microbiano y antiapelmazante (almidón de patata), PREPARADO LÁCTEO 10% (agua, grasa vegetal (palma), proteínas de la leche, almidón modificado de patata, sal, sales de fundido (citrato sódico), corrector de la acidez (ácido cítrico)), colorante (betacaroteno)
    1. BASE DE PIZZA -> es:base-de-pizza - percent: 51
      1. harina de trigo -> en:wheat-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9410
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. aceite de girasol -> en:sunflower-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17440
      4. levadura -> en:yeast - vegan: yes - vegetarian: yes
      5. harina de centeno -> en:rye-flour - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9532
      6. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      7. cebada -> en:barley - vegan: yes - vegetarian: yes
      8. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      9. vinagre -> en:vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018
      10. conservador -> en:preservative
        1. propionato cálcico -> en:e282 - vegan: yes - vegetarian: yes
    2. orégano -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035
    3. FIAMBRE DE PALETA -> es:fiambre-de-paleta - percent: 15
      1. paleta de cerdo -> en:pork-shoulder - vegan: no - vegetarian: no - ciqual_food_code: 28001
      2. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      3. almidón -> en:starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      4. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      5. proteína de soja -> en:soy-protein - vegan: yes - vegetarian: yes - ciqual_food_code: 20591
      6. leche en polvo -> en:milk-powder - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19044
      7. dextrosa de maíz -> en:corn-dextrose - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      8. aromas -> en:flavouring - vegan: maybe - vegetarian: maybe
      9. estabilizantes -> en:stabiliser
        1. trifosfato -> en:e451 - vegan: yes - vegetarian: yes
        2. carragenano -> en:e407 - vegan: yes - vegetarian: yes
      10. antioxidante -> en:antioxidant
        1. eritorbato sódico -> en:e316 - vegan: yes - vegetarian: yes
      11. conservador -> en:preservative
        1. nitrito sódico -> en:e250 - vegan: yes - vegetarian: yes
    4. colorante -> en:colour
      1. ácido carmínico -> en:e120 - vegan: no - vegetarian: no
    5. TOMATE -> en:tomato - vegan: yes - vegetarian: yes - ciqual_food_code: 20047 - percent: 14
    6. ORÉGANO -> en:oregano - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11035 - percent: 14
      1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. tomate concentrado -> en:tomato-concentrate - vegan: yes - vegetarian: yes - ciqual_food_code: 20068
      3. almidón modificado de maiz -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510
      4. azúcar -> en:sugar - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 31016
      5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      6. especias -> en:spice - vegan: yes - vegetarian: yes
      7. QUESO MOZZARELLA -> en:mozzarella - vegan: no - vegetarian: maybe - ciqual_food_code: 19590 - percent: 10
    7. leche -> en:milk - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 19051
    8. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
    9. mantequilla -> en:butter - vegan: no - vegetarian: yes - ciqual_proxy_food_code: 16400
    10. proteínas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes
    11. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
    12. cultivos lácteos -> es:cultivos-lacteos
    13. cuajo microbiano y antiapelmazante -> es:cuajo-microbiano-y-antiapelmazante
      1. almidón de patata -> en:potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
    14. PREPARADO LÁCTEO -> es:preparado-lacteo - percent: 10
      1. agua -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066
      2. grasa vegetal -> en:vegetable-fat - vegan: yes - vegetarian: yes - from_palm_oil: maybe
        1. palma -> en:palm - vegan: yes - vegetarian: yes - from_palm_oil: yes - ciqual_food_code: 16129
      3. proteínas de la leche -> en:milk-proteins - vegan: no - vegetarian: yes
      4. almidón modificado de patata -> en:modified-potato-starch - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 9510
      5. sal -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058
      6. sales de fundido -> en:emulsifying-salts
        1. citrato sódico -> en:e331i - vegan: yes - vegetarian: yes
      7. corrector de la acidez -> en:acidity-regulator
        1. ácido cítrico -> en:e330 - vegan: yes - vegetarian: yes
    15. colorante -> en:colour
      1. betacaroteno -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe

Nutrició

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    Bona qualitat nutricional

    ⚠ ️Atenció: la quantitat de fibra no s'especifica, no es tindrà en compte la seva possible contribució positiva en la qualificació.
    ⚠ ️Atenció: la quantitat de fruita, verdura i fruits secs no s'especifica a l'etiqueta, s'ha fet una estimació a partir de la llista d'ingredients: 14

    Aquest producte no es considera una beguda per al càlcul de la Nutri-Score.

    Punts positius: 5

    • Proteïnes: 5 / 5 (valor: 10.1, valor arrodonit: 10.1)
    • Fibra: 0 / 5 (valor: 0, valor arrodonit: 0)
    • Fruites, verdures, fruits secs i olis de colza/nou/oliva: 0 / 5 (valor: 14, valor arrodonit: 14)

    Punts negatius: 6

    • Energia: 2 / 10 (valor: 946, valor arrodonit: 946)
    • Sucres: 0 / 10 (valor: 1.4, valor arrodonit: 1.4)
    • Greixos saturats: 1 / 10 (valor: 1.6, valor arrodonit: 1.6)
    • Sodi: 3 / 10 (valor: 320, valor arrodonit: 320)

    Els punts per proteïnes es compten perquè els punts negatius són inferiors a 11.

    Puntuació nutricional: (6 - 5)

    Nutri-Score:

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Comparat amb: Pizzes
    Energia 946 kj
    (226 kcal)     		-5%
    Greix 5,9 g -34%
    Àcid gras saturat 1,6 g -59%
    Hidrats de carboni 33,2 g +20%
    Sucre 1,4 g -48%
    Fiber ?
    Proteïna 10,1 g -6%
    Sal comuna 0,8 g -41%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 14 %

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