At a glance
Summary
This pizza contains a mix of beneficial and harmful ingredients. The use of tomato puree and basil adds nutritional value, providing antioxidants and essential oils. However, the presence of sunflower oil, a seed oil high in omega-6 fatty acids, is a concern due to its potential to promote inflammation. The product is moderately processed, which limits its overall health score.
Key ingredients 11
Tomato PureeGood
Tomato puree is a concentrated form of tomatoes, providing a rich source of vitamins and antioxidants. It is minimally processed, retaining most of the nutritional benefits of fresh tomatoes. Lycopene, an antioxidant in tomatoes, is linked to reduced risk of chronic diseases.
Benefits
Rich in vitamins A and C, and lycopene, which may reduce the risk of certain diseases.
MilkGood
Whole dairy ingredient.
Risks
Can cause allergic reactions or digestive issues in lactose-intolerant individuals.
Benefits
Rich in calcium and protein, supporting bone and muscle health.
BasilGood
Basil is a fresh herb that adds flavor and aroma to dishes. It contains antioxidants and essential oils that may have anti-inflammatory properties. Fresh herbs like basil enhance the nutritional profile of meals with minimal calories.
Benefits
Rich in antioxidants and essential oils, supporting overall health and flavor enhancement.
WaterNeutral
Water is a fundamental ingredient used to hydrate and bind ingredients in dough. It is essential for the chemical reactions in baking. There are no health concerns associated with water in this context.
Benefits
Essential for hydration and necessary for the dough formation process.
SaltNeutral
Salt is used to enhance flavor and control yeast activity in dough. It is a refined ingredient without the trace minerals found in unrefined salts. Excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular issues.
Benefits
Enhances flavor and plays a role in dough texture and yeast regulation.
YeastNeutral
Yeast is a microorganism used to leaven dough, creating a light and airy texture. It is a natural ingredient with no significant health concerns. Yeast fermentation can enhance flavor and digestibility.
Benefits
Contributes to dough rising and flavor development through fermentation.
Corn StarchNeutral
Corn starch is used as a thickening agent in sauces. It is a refined carbohydrate with limited nutritional value. While it serves a functional purpose, it does not contribute significant nutrients.
Risks
May contribute to blood sugar spikes due to its refined nature.
Benefits
Provides a smooth texture to sauces without altering flavor.
Microbial RennetNeutral
Microbial rennet is used in cheese-making to coagulate milk. It is a vegetarian alternative to animal-derived rennet. It is generally recognized as safe and does not pose significant health risks.
Benefits
Allows for cheese production without animal-derived enzymes, suitable for vegetarians.
Lactic FermentsNeutral
Lactic ferments are used in cheese production to develop flavor and texture. They are beneficial bacteria that can aid in digestion. Fermentation enhances the nutritional profile of dairy products.
Benefits
May support gut health through beneficial bacteria and enhance cheese flavor.
Wheat FlourBad
Refined grain flour stripped of bran and germ.
Risks
May contribute to blood sugar spikes and is a common allergen for those with gluten sensitivity.
Benefits
Provides essential carbohydrates for energy, though lacks the fiber and nutrients of whole grain options.
Sunflower OilVery Bad
Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation if consumed in excess. It is often extracted using high heat and chemicals, which can degrade its nutritional quality. Alternatives like olive oil offer healthier fat profiles.
Risks
High omega-6 content may promote inflammation when consumed in excess.
Processing
Processed Foods
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