Pizza with chicken meat and spinach, on a pre-baked dough.
Iglotex
- Barcode
- 5902162105713
- Quantity
- 435 g
- Serving
- 215g
English
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213 kcal
Energy / 100 g
9.3 g
Protein / 100 g
24 g
Carbs / 100 g
8.3 g
Fat / 100 g
Nutrition — per 100 g
| Energy | 213 kcal / 873 kJ |
| Macronutrients | |
|---|---|
| Protein | 9.3 g |
| Carbohydrates | 24 g |
| Fat | 8.3 g |
| Sugars | 2.7 g |
| Fiber | 2.52 g |
| Alcohol | 0 g |
| Starch | 21.86 g |
| Polyols | 9 g |
| Fats | |
| Saturated fat | 2.4 g |
| Cholesterol | 0.07 mg |
| Minerals | |
| Sodium | 480 mg |
| Salt | 1.2 g |
| Calcium | 24.05 mg |
| Iron | 0.56 mg |
| Potassium | 165 mg |
| Magnesium | 16.46 mg |
| Zinc | 0.75 mg |
| Phosphorus | 103 mg |
| Manganese | 0.21 mg |
| Copper | 0.07 mg |
| Selenium | 6.49 µg |
| Iodine | 34.76 µg |
| Vitamins | |
| Vitamin A | 2.31 IU |
| Vitamin C | 0.17 mg |
| Vitamin D | 2.73 IU |
| Vitamin E | 4.46 mg |
| Vitamin B1 (thiamin) | 0.74 mg |
| Vitamin B2 (riboflavin) | 0.08 mg |
| Vitamin B6 | 0.07 mg |
| Vitamin B9 (folate) | 52.18 µg |
| Vitamin B12 | 0.04 µg |
| Niacin (B3) | 1.42 mg |
| Pantothenic acid (B5) | 0.51 mg |
| Other | |
| Added sugars | 0.78 g |
Ingredients
pizza dough: wheat flour, water, rapeseed oil, yeast, wheat gluten, salt, sugar, skimmed milk powder, wheat starch, wheat malt flour, pea fiber, acerola powder juice, turmeric, flour treatment agent: ascorbic acid; pizza additives: chicken meat in spice mix (28%) (chicken meat, salt, sugar, corn starch, seasonings, dried vegetables (onion, red pepper, garlic), natural aromas), mozzarella cheese, tomato purée, water, onion, sour cream (cream, modified starch, thickener: pectins; culture of lactic bacteria), spinach (6%), rapeseed oil, sugar, modified starches, seasonings (contain mustard), salt, basil, olive oil, whey powder, skimmed milk powder, cream powder. The product may contain soy, eggs, celery, fish.
Allergens
May contain: Celery, Eggs, Fish, Soy
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Product data from Open Food Facts, available under the Open Database License (ODbL). Open Food Facts · ODbL