Pizza With Ham
51
Nutrition Score
Moderate

Pizza With Ham

4337256885744
Starts at 50. Rises with whole foods, proteins, vitamins; drops with added sugars, trans fats, and syrups.
66
Hazard Score
Use with caution
54
Mirella Index
Everyday
Quality category: Gourmet (80+), Everyday (50–79), or Basic (0–49)
Ingredients
wheat
wheat  ·  No known concerns
Contains cereals containing gluten
Cereal grain milled into flour for bread, pasta, and baked goods. Contains gluten.
Tomato Paste
TomatoPaste  ·  No known concerns
Concentrated cooked and strained tomatoes, used as a base for sauces, soups, and stews.
Mozzarella
Mozzarella  ·  No known concerns
Soft, mild Italian cheese, traditionally made from buffalo or cow's milk, popular on pizza and in salads.
Cooked Ham
CookedHam  ·  −3 pts
Pork leg that is cured, cooked, and sliced, eaten cold in sandwiches or hot as a main dish.
Pork Meat
PorkMeat  ·  No known concerns
Whole animal protein. Base component of traditional minced meat and sausages.
Salt (Sodium Chloride)
Salt  ·  −2 pts
Moderate health concern Source: WHO, FDA
Common table salt used for flavouring and preservation. High intake is linked to hypertension.
Wood Smoke (Beechwood)
SmokeFlavouring  ·  −1 pts
Natural smoke from burning wood, used to flavour cured meats; may contain trace PAHs.
Glucose (Dextrose)
Glucose  ·  −3 pts
Moderate health concern Source: EFSA, FDA
Simple sugar used as a sweetener, energy source, and in food processing. High GI.
Sugar (Sucrose)
Sugar  ·  −4 pts
Moderate health concern Source: WHO, FDA
Common refined sugar. High consumption is linked to obesity, type 2 diabetes, and tooth decay.
Sodium Ascorbate
E301  ·  No known concerns
Sodium salt of vitamin C. Antioxidant and preservative. Safe and nutritionally beneficial.
Rosemary Extract
E392  ·  No known concerns
Natural antioxidant derived from rosemary, used to extend shelf life in oils and processed meats.
Sodium Nitrite
E250  ·  −15 pts
High health concern Source: IARC
Preservative in cured meats. Its nitrosamine by-products are a key mechanism behind IARC classifying processed meat consumption as Group 1 carcinogenic to humans.
Water
Water  ·  No known concerns
The most common ingredient in processed foods.
Mushroom
Mushroom  ·  No known concerns
Edible fungus eaten cooked in a wide range of savory dishes, a source of B vitamins and umami flavor.
Bacon
Bacon  ·  −4 pts
Cured and typically smoked pork belly or back, sliced and fried or baked. High in sodium and saturated fat.
Natural Flavouring
NatFlavour  ·  No known concerns
Catch-all term for flavour compounds derived from natural sources (plants, animals, fermentation).
Canola Oil (Rapeseed)
CanolaOil  ·  −2 pts
Moderate health concern Source: FDA, EFSA
Vegetable oil derived from a variety of rapeseed. Low in saturated fat, high in monounsaturated fats.
Starch
Starch  ·  No known concerns
Generic starch, source unspecified on the label (not further identified as corn, potato, wheat, etc).
Yeast
Yeast  ·  No known concerns
Single-celled fungus used to ferment dough for bread and beer, or as a nutritional supplement (nutritional yeast).
Wheat Starch
WheatStarch  ·  No known concerns
Contains cereals containing gluten
Starch extracted from wheat, used as a thickener; may retain trace gluten.
Spices
Spices  ·  No known concerns
General term for dried plant-based seasonings such as pepper, cumin, or cinnamon, used to flavor dishes.
Lemon Juice Concentrate
LemonJuiceConcentrate  ·  No known concerns
Lemon juice with the water removed, reconstituted or used directly to add tart lemon flavor.
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