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Pizza Margherita Bio
Pizza Margherita Bio provides 227 kcal per 100 g, with 3.2 g of sugars and 10.8 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Margherita pizza category and comes in a 400 g pack. Contains: gluten, milk.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 227 kcal | 233 |
| Total fat | 6.2 g | 7.7 −19% |
| Saturated fat | 3.5 g | 3.5 |
| Carbohydrates | 33 g | 30.4 +9% |
| Total sugars | 3.2 g | 2.9 +11% |
| Dietary fiber | 2.1 g | 2.3 −8% |
| Protein | 10.8 g | 9.6 +12% |
| Salt | 1.7 g | 1.3 +36% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 625 Margherita pizza products on Foodmetria.
Compared with other margherita pizza
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Ingredient list not available.
- Allergens
- GlutenMilk
Product details
- Quantity
- 400 g
- Labels & certifications
- OrganicEU OrganicEU AgricultureFR-BIO-01Made in ItalyAb agriculture biologiqueIt bio 018
- Sold in
- France
- Barcode
- 3664042005248
Prices reported by shoppers
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Frequently asked questions
How many calories are in Pizza Margherita Bio?
Pizza Margherita Bio contains 227 kcal per 100 g.
How much sugar is in Pizza Margherita Bio?
Pizza Margherita Bio has 3.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Pizza Margherita Bio 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.
What allergens does Pizza Margherita Bio contain?
According to the label data it contains: Gluten, Milk. Recipes change — always check the package label.
Source: Open Food Facts (ODbL). Last updated March 13, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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