Nutrition report ready

Pizza 5 formaggi surgelata

Calories, Nutri-Score, processing level, additives, ingredients and shopper prices for this Selex product.

Nutri-Score D

View details

Pizza 5 formaggi surgelata

by Selex in Frozen pizzas Barcode 8003100885296
Poor nutritional quality
Green-Score
d
Environmental impact estimate

Pizza 5 formaggi surgelata by Selex provides 291 kcal per 100 g, with 2.5 g of sugars and 11.2 g of protein. That is 22% less sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Frozen pizzas category.

Nutrient levels per 100 g

Fat
13.3 g · Moderate
Saturated fat
4.5 g · Moderate
Sugars
2.5 g · Low
Salt
1.7 g · High

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 291 kcal 229 +27%
Total fat 13.3 g 8.5 +56%
Saturated fat 4.5 g 3.6 +24%
Carbohydrates 30.9 g 27.6 +12%
Total sugars 2.5 g 3.2 −22%
Dietary fiber 1.5 g 2.2 −31%
Protein 11.2 g 9.6 +17%
Salt 1.7 g 1.2 +45%

Category average across 1799 Frozen pizzas products on Foodmetria.

Compared with other frozen pizzas

Calories higher 2%
Sugars lower 32%
Salt higher 5%
Saturated fat higher 25%
Protein top 16%
Fiber top 84%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
France
Barcode
8003100885296

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pizza 5 formaggi surgelata?

Pizza 5 formaggi surgelata contains 291 kcal per 100 g.

How much sugar is in Pizza 5 formaggi surgelata?

Pizza 5 formaggi surgelata has 2.5 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pizza 5 formaggi surgelata healthy?

It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.

Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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