THIN & CRISPY CRUST FIVE CHEESE MOZZARELLA, CHEDDAR, PROVOLONE, PARMESAN & ASIAGO CHEESES PIZZA, FIVE CHEESE — Profile C | Nutrition facts · The Schwan Food Company | BetterBite
The Schwan Food Company
C
ProfileModerate
THIN & CRISPY CRUST FIVE CHEESE MOZZARELLA, CHEDDAR, PROVOLONE, PARMESAN & ASIAGO CHEESES PIZZA, FIVE CHEESE
Pizza USVerified
Label Serving
141 g
Barcode
072180566126
Data last verified: 1 Oct 2026
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Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (141 g) — the label's %RDA
Energy & macronutrients
Energy350 kcal17%
Total Fat16gHigh21%
Saturated Fat9gHigh45%
Trans Fat0gLow0%
Cholesterol35mg12%
Carbohydrates38g14%
Total Sugars7.99g16%
Added Sugars1.97gLow4%
Dietary Fiber1.97g7%
Protein13gGood source26%
Sodium640mgHigh28%
Minerals
Potassium340mg7%
Calcium290mgGood source22%
Iron2.3mg13%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
8
Palm Oil
Moderate
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
9
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
10
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
12
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
13
Spice
No Notables
Flavour and aroma enhancement
14
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
15
Food Starch-Modified
INS 1400-1450 RANGE
LowAllergen
Thickening agent, stabilizer, emulsifier, and texturizer in processed foods.
16
Maltodextrin
INS 1400
Low
bulking agent, thickener, stabilizer, texturizer, and carrier for flavors
17
Dried Garlic
No Notables
Flavour enhancer and seasoning agent
18
Hydrolyzed Corn & Soy Protein
Under Review
AI summary pending...
19
Dried Onion
No Notables
Flavour enhancer and seasoning
20
Paprika
E160C
No Notables
Coloring agent and flavor enhancer
21
Wheat Starch
LowAllergen
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
22
Natural Flavor
No Notables
flavour
23
Yeast Food
No Notables
Processing aid / Fermentation enhancer
24
Cysteine Hydrochloride
Under Review
AI summary pending...
25
Soy Lecithin
E322
Low
Emulsifier, stabilizer, and releasing agent
Ingredient
Concern
Function
Notes
1
Tomatoes
✓No Notable Concerns
flavor, color, natural acidulant, and nutrient enrichment
Tomatoes are a widely consumed, nutrient-dense whole food recognized for their high antioxidant and vitamin content with minimal points of consideration for the general population.
2
Cheddar Cheese
Allergen
⚠Moderate Concern
flavor, texture, emulsifier, and nutrient density in culinary applications
Cheddar cheese is a natural dairy product that provides substantial protein and calcium, while contributing to dietary sodium and saturated fat intake.
3
Cheeses [Low Moisture Part Skim Mozzarella, Parmesan And Asiago Cheeses Cultured Pasteurized Part Skim Milk, Salt, Enzymes)
?Under Review
—
AI summary pending...
4
Annatto
E160B
✓Low Concern
Coloring agent
Annatto is a widely permitted natural color extract with a long history of safe dietary consumption, though rare hypersensitivity responses have been documented in sensitive populations.
5
Enriched Flour
Allergen
✓Low Concern
Texture enhancement, structural binder, and carbohydrate base for baked goods and processed foods
Enriched flour provides essential added micronutrients like iron and B-vitamins, though dietary patterns higher in refined grains are a point of consideration for overall metabolic wellness.
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake.
8
Palm Oil
⚠Moderate Concern
Structuring agent, frying oil, and textural modifier in baked goods, confectionery, and processed foods.
Palm oil is widely permitted and utilized for its stability, though consumption patterns high in its saturated fat content warrant moderation in accordance with standard dietary guidelines.
9
Water
✓No Notable Concerns
solvent, moisture retention agent, beverage base, thermal transfer medium
Water is a fundamental and essential component of human nutrition with an established safety profile.
10
Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
11
Yeast
✓No Notable Concerns
Leavening agent, fermentation catalyst, and nutritional enhancer
Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value.
12
Sugar
⚠Moderate Concern
Sweetener, texturizer, preservative, and browning agent
Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines.
13
Spice
✓No Notable Concerns
Flavour and aroma enhancement
Standard culinary spices are well-tolerated and recognized as safe for general consumption within normal dietary parameters.
14
Sea Salt
⚠Moderate Concern
flavour enhancer, preservative, texture modifier, and fermentation controller
An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines.
15
Food Starch-Modified
INS 1400-1450 RANGE
Allergen
✓Low Concern
Thickening agent, stabilizer, emulsifier, and texturizer in processed foods.
Food starch-modified is a widely utilized processing ingredient generally recognized as safe, though individuals managing gluten sensitivities should verify the specific plant source.
16
Maltodextrin
INS 1400
✓Low Concern
bulking agent, thickener, stabilizer, texturizer, and carrier for flavors
Maltodextrin is a widely utilized food ingredient with a high glycemic index, meaning intake is associated with rapid increases in blood glucose response.
17
Dried Garlic
✓No Notable Concerns
Flavour enhancer and seasoning agent
Dehydrated garlic and onion are standard culinary seasonings generally recognized as safe for regular consumption, though individuals following low-FODMAP diets may need to monitor intake.
18
Hydrolyzed Corn & Soy Protein
?Under Review
—
AI summary pending...
19
Dried Onion
✓No Notable Concerns
Flavour enhancer and seasoning
Dried onion is a widely utilized culinary ingredient with an established history of safe consumption and standard nutritional profile.
20
Paprika
E160C
✓No Notable Concerns
Coloring agent and flavor enhancer
Paprika is a naturally derived spice and colorant generally recognized as safe for standard dietary consumption.
21
Wheat Starch
Allergen
✓Low Concern
Thickening agent, stabilizer, gelling agent, and texture modifier in food products.
Wheat starch is generally recognized as safe for the general population, though individuals with wheat allergies or celiac disease should monitor for potential residual protein content.
22
Natural Flavor
✓No Notable Concerns
flavour
Natural flavors are generally recognized as safe by regulatory bodies worldwide for use within standard manufacturing practices.
23
Yeast Food
✓No Notable Concerns
Processing aid / Fermentation enhancer
Yeast nutrients are standard processing aids utilized to support fermentation efficiency with established regulatory approval for safety.
24
Cysteine Hydrochloride
?Under Review
—
AI summary pending...
25
Soy Lecithin
E322
✓Low Concern
Emulsifier, stabilizer, and releasing agent
Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies.
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
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Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Disclaimer: These alternatives are algorithmically suggested based on nutritional indexing and ingredients. This does not constitute a commercial endorsement, criticism of the current product, or medical advice.
