Pizza Meat Feast Thick Crust

by Folkets in Pizzas Barcode 7035620050251
Average nutritional quality

Pizza Meat Feast Thick Crust by Folkets provides 229 kcal per 100 g, with 3.4 g of sugars and 11 g of protein. That is 11% more sugar than the average product in this category. Its Nutri-Score is C. It is listed in the Pizzas category.

Nutrient levels per 100 g

Fat
6.8 g · Moderate
Saturated fat
2.7 g · Moderate
Sugars
3.4 g · Low
Salt
1.1 g · Moderate

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Serving size: 500 g

Nutrient Per 100 g Per serving% DV* Category avg
Calories 229 kcal 1,145 kcal 250 −8%
Total fat 6.8 g 34 g 44% 10.4 −34%
Saturated fat 2.7 g 13.5 g 68% 4.5 −40%
Carbohydrates 30 g 150 g 55% 27.9 +7%
Total sugars 3.4 g 17 g 3.1 +11%
Dietary fiber 1.7 g 8.5 g 30% 1.7
Protein 11 g 55 g 110% 10.9
Salt 1.1 g 5.5 g 1.4 −22%

*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 7486 Pizzas products on Foodmetria.

Compared with other pizzas

Calories lower 39%
Sugars higher 31%
Salt lower 27%
Saturated fat lower 16%
Protein top 44%
Fiber top 42%

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

Product details

Serving size
500 g
Sold in
Norway
Barcode
7035620050251

Prices reported by shoppers

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Frequently asked questions

How many calories are in Pizza Meat Feast Thick Crust?

Pizza Meat Feast Thick Crust contains 229 kcal per 100 g and about 1,145 kcal per serving (500 g).

How much sugar is in Pizza Meat Feast Thick Crust?

Pizza Meat Feast Thick Crust has 3.4 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Pizza Meat Feast Thick Crust healthy?

It has a Nutri-Score of C (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 August 25, 2023. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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