Pepperidge Farm Inc.
A
ProfileExcellent
Pepperidge Farm Whole Grain Thin-Sliced 100% Whole Wheat Bread, 22 Oz Loaf
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
52 GRM
Barcode
00014100049906
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
moderate
Saturated fat
low
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
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Interactive
Verified Safe
Clean: No peanut-free detected for this product.
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AI Decoder analysis
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A
TRANSPARENCY PROFILE
Excellent
Nutrient-rich & minimally processed
Favorable Profile
Profile Spectrum — Nutritional Index
AACTIVE
B
C
D
E
← Nutrient DenseMost Processed →
8.5/10
Health Score
Nutrition Facts (per serving: 52 GRM)
Energy139.88kcal
Carbohydrates25g
Sugar5g
Added Sugar4g
Protein6g
Total Fat2g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Fiber4g
Sodium160.16mg
Calcium49.92mg
Iron1.4mg
Potassium139.88mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (52 g) — the label's %RDA
Energy & macronutrients
Energy140 kcal7%
Total Fat2gLow3%
Saturated Fat0.5gLow2%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates25g9%
Total Sugars5g10%
Added Sugars4g8%
Dietary Fiber4g14%
Protein6g12%
Sodium160mg7%
Minerals
Potassium140mg3%
Calcium50mg4%
Iron1.4mg8%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Nutrient absorption analysis
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Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
14 / 15 researched · AI analyzing 1 more...Ingredients — as printed on the label
MADE FROM: WHOLE WHEAT FLOUR, WATER, SUGAR, CRACKED WHEAT, YEAST, WHEAT GLUTEN, WHEY, CONTAINS 2% OR LESS OF: VEGETABLE OIL (SOYBEAN AND/OR CANOLA), SUGARCANE FIBER, SALT, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS, DATEM, MONOGLYCERIDES, NATURAL FLAVOR, SOY LECITHIN. CONTAINS: WHEAT, MILK, SOY.
Contains allergens: Cracked Wheat, Wheat Gluten, Whey
1
Whole Wheat Flour
No Notables
base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
4
Cracked Wheat
No NotablesAllergen
Grain base, dietary fiber enhancer, texture modifier, and ingredient in cereal products.
5
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
6
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
7
Sugarcane Fiber
No Notables
Texturizer, bulking agent, and dietary fiber enrichment
8
Whey
No NotablesAllergen
Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing.
9
Vegetable Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
10
Datem
E472E
LowEmulsifier, dough conditioner, and stabilizer in baked goods
11
Calcium Propionate And Sorbic Acid To Extend Freshness
E282 / E200
LowPreservative
12
Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
13
Soy Lecithin
E322
LowEmulsifier, stabilizer, and releasing agent
14
Monoglycerides
E471
LowEmulsifier and texturizer
15
NATURAL FLAVOR
Indexing with AI...
| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Whole Wheat Flour | ✓No Notable Concerns | base ingredient for baking bread, pastries, and producing traditional flatbreads like roti or chapati | Whole wheat flour is a standard nutritional staple generally well-tolerated by the broader population, with dietary consideration required primarily for individuals managing gluten-related sensitivities. |
2 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
4 Cracked Wheat Allergen | ✓No Notable Concerns | Grain base, dietary fiber enhancer, texture modifier, and ingredient in cereal products. | Cracked wheat is a whole-grain food ingredient generally recognized as safe for the general population, though it contains gluten. |
5 Wheat Gluten Allergen | ⚠Moderate Concern | Texture modifier, protein supplement, dough conditioner, and plant-based protein base. | Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities. |
6 Yeast | ✓No Notable Concerns | Leavening agent, fermentation catalyst, and nutritional enhancer | Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value. |
7 Sugarcane Fiber | ✓No Notable Concerns | Texturizer, bulking agent, and dietary fiber enrichment | Sugarcane fiber is a well-tolerated plant-derived ingredient primarily used to increase dietary fiber content and improve food texture. |
8 Whey Allergen | ✓No Notable Concerns | Protein enrichment, emulsifier, moisture retention agent, and texture modifier in food manufacturing. | Whey is a widely consumed dairy-derived protein ingredient generally recognized as safe for the general population, with considerations primarily for individuals managing milk allergies or lactose intolerance. |
9 Vegetable Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
10 Datem E472E | ✓Low Concern | Emulsifier, dough conditioner, and stabilizer in baked goods | DATEM is widely authorized for use as a food emulsifier with established safety evaluations from major regulatory bodies. |
11 Calcium Propionate And Sorbic Acid To Extend Freshness E282 / E200 | ✓Low Concern | Preservative | Standard antimicrobial preservatives approved for safety within established dietary intake thresholds by global food authorities. |
12 Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
13 Soy Lecithin E322 | ✓Low Concern | Emulsifier, stabilizer, and releasing agent | Soy lecithin is a commonly utilized emulsifier derived from soybeans, generally recognized as safe for the general population while requiring consideration for individuals with soy allergies. |
14 Monoglycerides E471 | ✓Low Concern | Emulsifier and texturizer | Distilled monoglycerides are widely utilized lipid-based emulsifiers with established regulatory approval for food applications. |
15 NATURAL FLAVOR Indexing with AI... |
Researching scientific toxicity & E-numbers for 1 remaining ingredient...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.
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