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Billys Pan Pizza - Bacon Cheeseburger - 170 g

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Billys Pan Pizza - Bacon Cheeseburger - 170 g

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Codi de barres: 7310960031499 (EAN / EAN-13)

Quantitat: 170 g

Empaquetament: 22 PAP

Marques: Billys, Dafgård, Gunnar Dafgård

Categories: Productes amb base de carn, Aliments congelats, Menjar preparat, Pizzes i quiches, Aliments amb carn, Pizzes, Pastissos i pizzes congelades, en:Frozen pizzas

Etiquetes, certificacions, premis: Punt verd

Llocs de fabricació o processament: Sweden, Källby

EMB code: SE 237 EC

Botigues: Coop

Països on es va vendre: Suècia

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Health

Ingredients

  • icon

    37 ingredients

    Suec: VETEMJÖL, OST (23 %), nötkött (7 %), tomatpuré, MJÖLK, rapsolja, vatten, lök, bacon (2,5 %) (griskött, vatten, salt, rökarom, antioxidationsmedel E331, stabiliseringsmedel E451, konserveringsmedel E250), salt, modifierad VETESTÄRKELSE, CRÈME FRAICHE, kryddor, socker, jäst, BLÅMÖGELOST (0,2 %) (MJÖLK, mjölksyra, mögelkultur, löpe, salt), vitvinsvinäger, ärtprotein, vitlök, färgämne (betakaroten), kryddextrakt.
    Al·lèrgens: en:Gluten, en:Milk, sv:blåmögelost

Food processing

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    Ultra processed foods

    Elements that indicate the product is in the 4 - Aliments i begudes ultraprocessats group:

    • Additiu: E160a - Carotè
    • Additiu: E451 - Trifosfat
    • Ingredient: Color
    • Ingredient: Aromes

    Food products are classified into 4 groups according to their degree of processing:

    1. Aliments no processats o mínimament processats
    2. Ingredients culinaris processats
    3. Aliments processats
    4. Ultra processed foods

    The determination of the group is based on the category of the product and on the ingredients it contains.

    → Learn more about the NOVA classification

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.
    Source: 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.
    Source: 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-.
    Source: 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.
    Source: 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.
    Source: 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.
    Source: Wikipedia (Anglès)

Anàlisi dels ingredients

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    No és vegà

    Non-vegan ingredients: Formatge, en:Beef, Llet, Cansalada, Carn de porc, Crema de llet, Formatge blau, Llet

    Some ingredients could not be recognized.

    We need your help!

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    No és vegetarià

    Non-vegetarian ingredients: en:Beef, Cansalada, Carn de porc

    Some ingredients could not be recognized.

    We need your help!

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

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
    • Afegiu entrades, sinònims o traduccions noves a les nostres llistes multilingües d’ingredients, mètodes de processament d’ingredients i etiquetes.

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The analysis is based solely on the ingredients listed and does not take into account processing methods.
  • icon

    Details of the analysis of the ingredients

    We need your help!

    Some ingredients could not be recognized.

    We need your help!

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

    • Editeu aquesta pàgina de producte per corregir les faltes d’ortografia de la llista d’ingredients i/o per eliminar els ingredients d’altres idiomes i frases que no estiguin relacionades amb els ingredients.
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    _VETEMJÖL_, _OST_ 23%, nötkött 7%, tomatpuré, _MJÖLK_, rapsolja, vatten, lök, bacon 2.5% (griskött, vatten, salt, rökarom, antioxidationsmedel (e331), stabiliseringsmedel (e451), konserveringsmedel (e250)), salt, modifierad _VETESTÄRKELSE_, _CRÈME FRAICHE_, kryddor, socker, jäst, _BLÅMÖGELOST_ 0.2% (_MJÖLK_, mjölksyra, mögelkultur, löpe, salt), vitvinsvinäger, ärtprotein, vitlök, färgämne (betakaroten), kryddextrakt
    1. _VETEMJÖL_ -> en:wheat-flour - vegan: yes - vegetarian: yes - percent_min: 23 - percent_max: 53.6
    2. _OST_ -> en:cheese - vegan: no - vegetarian: maybe - percent_min: 23 - percent: 23 - percent_max: 23
    3. nötkött -> en:beef - vegan: no - vegetarian: no - percent_min: 7 - percent: 7 - percent_max: 7
    4. tomatpuré -> en:tomato-puree - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 7
    5. _MJÖLK_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 2.5 - percent_max: 7
    6. rapsolja -> en:rapeseed-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - percent_min: 2.5 - percent_max: 7
    7. vatten -> en:water - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 7
    8. lök -> en:onion - vegan: yes - vegetarian: yes - percent_min: 2.5 - percent_max: 7
    9. bacon -> en:bacon - vegan: no - vegetarian: no - percent_min: 2.5 - percent: 2.5 - percent_max: 2.5
      1. griskött -> en:pork-meat - vegan: no - vegetarian: no - percent_min: 0.357142857142857 - percent_max: 2.5
      2. vatten -> en:water - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.25
      3. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.833333333333333
      4. rökarom -> en:smoke-flavouring - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.625
      5. antioxidationsmedel -> en:antioxidant - percent_min: 0 - percent_max: 0.5
        1. e331 -> en:e331 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.5
      6. stabiliseringsmedel -> en:stabiliser - percent_min: 0 - percent_max: 0.416666666666667
        1. e451 -> en:e451 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
      7. konserveringsmedel -> en:preservative - percent_min: 0 - percent_max: 0.416666666666667
        1. e250 -> en:e250 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.416666666666667
    10. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    11. modifierad _VETESTÄRKELSE_ -> en:modified-wheat-starch - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    12. _CRÈME FRAICHE_ -> en:creme-fraiche - vegan: no - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    13. kryddor -> en:spice - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    14. socker -> en:sugar - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    15. jäst -> en:yeast - vegan: yes - vegetarian: yes - percent_min: 0.2 - percent_max: 2.5
    16. _BLÅMÖGELOST_ -> en:blue-cheese - vegan: no - vegetarian: maybe - percent_min: 0.2 - percent: 0.2 - percent_max: 0.2
      1. _MJÖLK_ -> en:milk - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      2. mjölksyra -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
      3. mögelkultur -> sv:mögelkultur - percent_min: 0 - percent_max: 0.0666666666666667
      4. löpe -> en:rennet - vegan: maybe - vegetarian: maybe - percent_min: 0 - percent_max: 0.05
      5. salt -> en:salt - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.05
    17. vitvinsvinäger -> en:white-wine-vinegar - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    18. ärtprotein -> en:pea-protein - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    19. vitlök -> en:garlic - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2
    20. färgämne -> en:colour - percent_min: 0 - percent_max: 0.2
      1. betakaroten -> en:e160ai - vegan: maybe - vegetarian: maybe - from_palm_oil: maybe - percent_min: 0 - percent_max: 0.2
    21. kryddextrakt -> en:herb-extract - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.2

Nutrició

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    Poor nutritional quality

    ⚠️ Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 5

    This product is not considered a beverage for the calculation of the Nutri-Score.

    Positive points: 1

    • Proteïnes: 5 / 5 (valor: 11, rounded value: 11)
    • Fiber: 1 / 5 (valor: 1.5, rounded value: 1.5)
    • Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (valor: 5, rounded value: 5)

    Negative points: 12

    • Energia: 3 / 10 (valor: 1064, rounded value: 1064)
    • Sucres: 0 / 10 (valor: 1.5, rounded value: 1.5)
    • Greixos saturats: 4 / 10 (valor: 4.2, rounded value: 4.2)
    • Sodi: 5 / 10 (valor: 480, rounded value: 480)

    The points for proteins are not counted because the negative points are greater or equal to 11.

    Score nutritionnel: 11 (12 - 1)

    Nutri-Score: D

  • icon

    Sucre en baixa quantitat (1.5%)

    Què us cal saber
    • Un alt consum de sucre pot provocar augment de pes i càries dental. També augmenta el risc de patir diabetis tipus 2 i malalties cardiovasculars.

    Recomanació: Limitau el consum de sucre i de begudes ensucrades
    • Les begudes ensucrades (com ara refrescos, begudes de fruites i sucs i nèctars de fruites) s'han de limitar tant com sigui possible (no més d'1 got al dia).
    • Triau productes amb menor contingut de sucre i reduïu el consum de productes amb sucres afegits.
  • icon

    Sal comuna en Quantitat moderada (1.2%)

    Què us cal saber
    • Un alt consum de sal (o sodi) pot provocar un augment de la pressió arterial, que pot augmentar el risc de patir malalties del cor i ictus.
    • Moltes persones que tenen hipertensió no ho saben, ja que sovint no en tenen símptomes.
    • La majoria de la gent consumeix massa sal (de 9 a 12 grams de mitjana al dia), al voltant del doble del nivell màxim d'ingesta recomanat.

    Recomanació: Limitau la ingesta de sal i d'aliments rics en sal
    • Reduïu la sal que emprau quan cuinau, i no afegiu sal a taula.
    • Limiteu el consum d'aperitius salats i trieu productes amb menor contingut de sal.

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    Informació nutricional

    Informació nutricional Com es ven
    per 100 g/100 ml     		Com es ven
    per porció (170 g)     		Compared to: en:Frozen pizzas
    Energia 1.064 kj
    (254 kcal)     		1.810 kj
    (432 kcal)     		+11%
    Greix 22 g 37,4 g +162%
    Àcid gras saturat 4,2 g 7,14 g +17%
    Carbohydrates 27 g 45,9 g -1%
    Sucre 1,5 g 2,55 g -53%
    Fiber 1,5 g 2,55 g -26%
    Proteïna 11 g 18,7 g +14%
    Sal comuna 1,2 g 2,04 g +3%
    Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis) 5 % 5 %
Mida de la porció: 170 g

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