NUTRITIONA INFORMATION | SCHOOLStoppers.ca/upload/pdf/SchoolNutritionalInformation.pdf ·...
Transcript of NUTRITIONA INFORMATION | SCHOOLStoppers.ca/upload/pdf/SchoolNutritionalInformation.pdf ·...
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Green Peppers, Mushrooms
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Toppings: Fresh Green Peppers, Fresh Mushrooms
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 290 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 230 30 2 10 5 5 0 480
WHOLE WHEAT CRUST - LG 8 SLICES 1 280 40 5 15 5 5 0 420
WHOLE WHEAT CRUST - LG 10 SLICES 1 220 30 5 10 5 5 0 330
Green Peppers & MushroomsServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480
WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420
WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330
Veggie PizzaServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Onions, Green Olives, Green Peppers, Mushrooms, Tomatoes
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Fresh Topppings: Onions, Green Peppers, Mushrooms and Tomatoes
Green Olives: Sliced green olives, filtered water, sea salt, lactic acid and potassium sorbate, citric acid. May contain pits.
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Extra Mozzarella Cheese, Ham, Pineapples
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Ham: Pork, water, seasoning ( salt, sugar, sodium erythorbate, sodium nitrate, sodium bicarbonate), sodium phosphate, carrageenan, spices, smoke flavor, garlic powder.
Pineapples: Pineapple pieces, pineapple juice.
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480
WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420
WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330
Hawaiian PizzaServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese, Turkey Pepperoni
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Turkey Pepperoni: Turkey, water, modified potato starch, salt, potassium chloride, spice, garlic powder, sodium erythorbate, sodium nitrate, smoke
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 300 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 240 30 2 10 5 5 0 480
WHOLE WHEAT CRUST - LG 8 SLICES 1 290 40 5 15 5 5 0 420
WHOLE WHEAT CRUST - LG 10 SLICES 1 230 30 5 10 5 5 0 330
Turkey Pepperoni PizzaServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 290 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 230 30 2 10 5 5 0 480
WHOLE WHEAT CRUST - LG 8 SLICES 1 280 40 5 15 5 5 0 420
WHOLE WHEAT CRUST - LG 10 SLICES 1 220 30 5 10 5 5 0 330
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Mozzarella Cheese
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Cheese Only PizzaServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
NUTRITIONAL INFORMATION | SCHOOLS
Mixed Dishes With a Nutrition Facts Table | SELL MOST (≥80%) Nutrition Criteria – Fat: ≤ 10g AND Saturated fat: ≤ 5g AND Sodium: ≤ 960mg
AND Fiber: ≥ 2g AND Protein ≥ 10g
Topper’s Pizza Ingredients are Nut Free and Trans Fat Free! Nutritional Information provided by INFO ACCESS 1988 - Nutrient Analysis
Serv
ing
Size
(slic
e)
Calo
ries
Carb
ohyd
rate
s (g
)
Fibre
(g)
Prot
ein
(g)
Tota
l Fat
(g)
Satu
rate
d Fa
t (g
)
Tran
s Fat
(g)
Sodi
um (m
g)
REGULAR CRUST - LG 8 SLICES 1 310 40 2.5 15 5 5 0 600
REGULAR CRUST - LG 10 SLICES 1 250 30 2 10 5 5 0 480
WHOLE WHEAT - LG 8 SLICES 1 300 40 5 15 5 5 0 420
WHOLE WHEAT - LG 10 SLICES 1 240 30 5 10 5 5 0 330
Cheese & Pepperoni PizzaServing Size = 1 Slice
Large Pizza Cut Into 8 or 10 Slices
TOPPER’S PIZZA INGREDIENTS: Pizza Sauce, Pepperoni, Mozzarella Cheese
Topper’s Pizza - Regular Dough: Wheat flour, yeast, (yeast, sorbitan monostearate) salt, sugar, canola oil, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, amylase.
Topper’s Pizza - Whole Wheat Dough: Whole wheat flour, wheat flour, water, canola oil, salt, sugar, yeast (yeast, sorbitan monostearate), niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, ascorbic acid, azodicarbonamide, and amylase.
Mozzarella Cheese Diced: Partly skimmed milk, modified ingredients, bacterial culture, salt, microbial enzyme, calcium chloride, cellulose (to prevent caking), natamycin.
Pizza Sauce: Crushed tomatoes, salt, extra virgin olive oil, sugar, spices, onion powder, xanthan gum, garlic powder citric acid.
Pepperoni: Pork, beef, salt, spices, dextrose, oleoresin of paprika, sodium erythorbate, garlic powder, lactic acid starter culture, sodium nitrate, citric acid