Question 1

Why does Pizza Margherita receive a Nutri‑Score of D and which nutrients are responsible for this rating?

Accepted Answer

The Nutri‑Score algorithm penalises high levels of saturated fat and salt and gives limited credit for fruit, vegetable or legume content. In this pizza, the saturated fat (4.4 g) and salt (1 g) per 100 g are relatively high, while the fruit/vegetable share is only about 24 %, which together lower the overall score to a D.

Question 2

How does the sugar and salt content of this pizza affect a diabetic or hypertensive diet?

Accepted Answer

With 3.1 g of sugars and 1 g of salt per 100 g, the pizza provides moderate glucose and sodium loads. For people managing diabetes, the sugar amount is lower than many processed meals but still contributes to total carbohydrate intake and should be counted. For hypertension, the salt level is about half the average pizza, yet it still adds to daily sodium limits and should be consumed in moderation.

Question 3

Is the wheat flour or cheese in Pizza Margherita a concern for consumers with gluten or milk allergies?

Accepted Answer

Yes. The crust is made from wheat flour, which contains gluten and can trigger reactions in celiac disease or gluten sensitivity. The cheese blend includes mozzarella and gouda, both dairy sources, so the product also presents a risk for individuals allergic to milk proteins.

DR.OETKER RISTORANTE • 295g

DR.OETKER RISTORANTE margherita

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