Why is Masa para pizza con trigo espelta e integral classified as ultra‑processed (NOVA 4) and which additives does it contain?

The dough is considered ultra‑processed because it combines refined flours, added oils, leavening agents and several food additives that are not present in traditional homemade dough; the label lists E1510 (ethyl alcohol), E450i (disodium diphosphate), E500ii (sodium bicarbonate), E300 (ascorbic acid) and other minor emulsifiers.

How do the sugar and salt levels in this pizza dough affect a diabetic or hypertensive diet?

With only 1.7 g of sugar per 100 g, the dough has minimal impact on blood‑glucose spikes, but the 1.1 g of salt contributes noticeably to daily sodium intake, so people managing hypertension should monitor portion size and avoid adding salty toppings.

Is this pizza dough suitable for vegan, gluten‑free, or low‑carb diets?

The formulation contains no animal‑derived ingredients, making it vegan‑friendly, but it includes spelt and whole‑wheat flours that provide gluten, so it is not gluten‑free; with 43 g of carbohydrates per 100 g, it is also unsuitable for low‑carb eating plans.

Carrefour

Masa para pizza con trigo espelta e integral

Composite Foods

Product Insights

This is a ready-to-use pizza dough made with spelt and whole-wheat flours, water, sunflower oil and a small amount of olive oil. It falls into the Composite foods category (pizza base) and carries a Nutri-Score of C and a NOVA 4 rating, reflecting its moderate protein (10 g) and fiber (4.8 g) content but also its relatively high salt (1.1 g) and saturated fat (1.1 g) per 100 g. While it provides whole‑grain ingredients and low sugars, the presence of several additives such as E1510, E450i and E500ii and the gluten and milk traces make it less suitable for low‑additive or allergen‑free diets.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

low

Sugars

low

Salt

moderate

Nutritional Values

Values per 100 g/ml

Energy Kcal271 kcal

Fat4.5 g

Saturated Fat1.1 g

Carbohydrates43 g

Sugars1.7 g

Comparative Analysis

Compared with typical pizza‑dough products, it contains far less fat (4.5 g vs 11.4 g), saturated fat (1.1 g vs 4.9 g) and salt (1.1 g vs 2.2 g), virtually no sugars, but higher fiber (4.8 g vs 1.6 g) and more carbohydrates (43 g vs 29 g) per 100 g, while its energy is similar.

Ingredients

Harina De Trigo Espelta (40%), Agua, Harina De Trigo Integral (21%), Almidón De Trigo, Aceite De Girasol, Alcohol Etílico, Sal, Gasificantes (Difosfato Disodico , Carbonato Ácido De Sodio), Aceite De Oliva (0,6%), Emulgente (Mono , Digliceridos De Ácidos Grasos), Corrector De A Acidez (Ácido Cítrico) , Levadura , Antioxidante (Ácido Ascorbico)

84%

35%

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