Classic Margherita Pizza
Summary
This pizza features organic wheat flour and lupin flour, which contribute beneficial nutrients like protein and fiber. However, the presence of vital wheat gluten, which can be problematic for those with gluten intolerance, and the processed nature of the product limit its score. The ingredient list is relatively clean, but the processing level restricts the overall rating.
At a glance
Key ingredients 7
WaterNeutral
Water is a basic ingredient used in many food products. It acts as a solvent and helps in mixing other ingredients. It does not provide any nutritional value but is essential for the preparation of dough.
See more about Water →SaltNeutral
Salt is used to enhance flavor and as a preservative. It is a common ingredient in processed foods. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can increase the risk of high blood pressure and cardiovascular diseases.
Benefits
Provides essential sodium needed for various bodily functions.
Citric AcidNeutral
Citric acid is a natural preservative and flavor enhancer. It is commonly used in food products to add acidity and improve shelf life. It is generally recognized as safe when consumed in typical amounts.
Risks
Excessive consumption may cause tooth enamel erosion.
Benefits
Acts as an antioxidant and can enhance the absorption of minerals.
Atacama Desert Natural Sea SaltGood
Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.
Risks
Excessive intake can lead to high blood pressure and other cardiovascular issues.
Benefits
May contain trace minerals that are beneficial to health.
Organic Wheat FlourGood
Organic wheat flour is made from wheat grown without synthetic pesticides or fertilizers. It is a staple ingredient in many baked goods. Being organic, it may have fewer pesticide residues compared to conventional flour.
Risks
Contains gluten, which can be problematic for individuals with celiac disease or gluten sensitivity.
Benefits
Provides carbohydrates for energy and contains some fiber and protein.
Lupin FlourGood
Lupin flour is high in protein and fiber, making it a nutritious addition to baked goods. It is derived from lupin beans and is gluten-free. It can improve the nutritional profile of products by adding protein and fiber.
Risks
May cause allergic reactions in individuals sensitive to legumes.
Benefits
Rich in protein and fiber, supporting digestive health and providing a plant-based protein source.
Vital Wheat GlutenBad
Vital wheat gluten is a concentrated form of gluten protein extracted from wheat. It is used to improve the texture and elasticity of dough. While it enhances the protein content, it can be problematic for those with gluten intolerance.
Risks
Can cause adverse reactions in individuals with celiac disease or gluten sensitivity.
Benefits
Enhances the protein content and improves the texture of baked goods.
Processing
Processed Foods
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