Calzone Ost & Skinke

by Grandiosa Barcode 7039010548687
Not enough data to compute
Ultra-processed food

Calzone Ost & Skinke by Grandiosa provides 238 kcal per 100 g, with 2.1 g of sugars and 11 g of protein. It is classified as NOVA 4 (ultra-processed food).

Nutrient levels per 100 g

Fat
8.9 g · Moderate
Saturated fat
3.7 g · Moderate
Sugars
2.1 g · Low
Salt
1.2 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 165 g

Nutrient Per 100 g Per serving% DV*
Calories 238 kcal 393 kcal
Total fat 8.9 g 14.7 g 19%
Saturated fat 3.7 g 6.1 g 31%
Carbohydrates 28 g 46.2 g 17%
Total sugars 2.1 g 3.5 g
Added sugars 0 g 0 g 0%
Protein 11 g 18.2 g 36%
Salt 1.2 g 1.9 g

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values).

Ingredients

Fyll: ost 19%, røkt skinke og bog 12% (svinekjøtt, salt, konserveringsmiddel (E250), druesukker, stabiliseringsmiddel (E450), antioksidant (E301), røkaroma), tomatpure, tomat, sukker, salt, krydder, gjærekstrakt, krydderekstrakt. Deig: hvetemel, vann, rapsolje, sukker, gjær, salt, emulgeringsmiddel (E471)

May contain palm oil

Additives 4

High overexposure risk
High overexposure risk

Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.

Product details

Serving size
165 g
Sold in
Norway
Barcode
7039010548687

Prices reported by shoppers

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Frequently asked questions

How many calories are in Calzone Ost & Skinke?

Calzone Ost & Skinke contains 238 kcal per 100 g and about 393 kcal per serving (165 g).

How much sugar is in Calzone Ost & Skinke?

Calzone Ost & Skinke has 2.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Calzone Ost & Skinke healthy?

It is in NOVA group 4 — ultra-processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated June 6, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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