What's for Lunch, Tuesday 10/15/13
We make these pizzas in our cafeteria. The pita is actually part whole wheat. The ingredients are wheat flour [whole wheat flour and enriched wheat flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid)], water, soybean oil, less than 2% of yeast, salt, sugar, dough conditioner (distilled monoglycerides, calcium salts, guar gum, wheat starch, sodium metabisulfite, ascorbic acid), preservatives (calcium propionate, potassium sorbate), vinegar.
For our various pizzas, we use the Red Pack vitamin enhanced tomato sauce. The sodium at 140mg is much lower than we previously used. Here are the ingredients: Tomato Concentrate (Water, Tomato Paste), Sugar, Soybean Oil, Potassium Chloride, Onion Powder, Salt, Citric Acid, Spice, Garlic Powder, Vitamin C (Ascorbic Acid), Black Pepper, Vitamin E (DL-Alpha Tocopheryl Acetate), Natural Flavor, Vitamin A (Retinol Palmitate).
Pizzas will have fresh mozzarella and basil -- but skip the meatballs. They are a USDA commodity food processed by Tyson. Ingredients are: Ground beef (not more than 20% fat), water, bread crumbs (bleached wheat flour, salt, yeast, dextrose, and soybean oil), seasoning (salt, dehydrated onion, dehydrated celery, garlic powder, spices, soybean oil), tomato puree (tomatoes and citric acid), grated parmesan cheese [(cultured part-skim milk, salt and enzymes), cellulose powder, potassium sorbate], grated romano cheese made from cow's milk [(cultured pasteurized part-skim milk, salt and enzymes), cellulose powder, potassium sorbate]. They have 9g of fat (3 are saturated) and 450 mg of sodium.