The Kroger Co.
A
ProfileExcellent
HONEY 100% WHOLE WHEAT BREAD, HONEY 100% WHOLE WHEAT
🌿Vegetarian (Jain Friendly)Bakery & Breads USVerified
Label Serving
43 g
Barcode
011110009821
Data last verified: 3 Oct 2026
Nutritional Level Analysis (per 100 g)
Fat
low
Saturated fat
low
Sugars
low
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: 43 g)
Energy89.87kcal
Carbohydrates18g
Sugar2g
Added Sugar2.02g
Protein5g
Total Fat1g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber4.51g
Sodium150.07mg
Calcium9.89mg
Iron1mg
Potassium79.98mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (43 g) — the label's %RDA
Energy & macronutrients
Energy90 kcalLow4%
Total Fat1gLow1%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates18g7%
Total Sugars2gLow4%
Added Sugars2.02gLow4%
Dietary Fiber4.51g16%
Protein5g10%
Sodium150mg7%
Minerals
Potassium80mg2%
Calcium9.89mg<1%
Iron1mg6%
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
15 ingredientsIngredients — as printed on the label
ORGANIC WHOLE WHEAT FLOUR, WATER, ORGANIC VITAL WHEAT GLUTEN, ORGANIC WHEAT BRAN, ORGANIC HONEY, ORGANIC BROWN SUGAR. CONTAINS 2% OR LESS OF: ORGANIC CRACKED WHEAT, YEAST, ORGANIC CULTURED WHEAT FLOUR, SEA SALT, ORGANIC SOYBEAN OIL, ORGANIC VINEGAR, ORGANIC SOY FLOUR, ENZYMES, ASCORBIC ACID.
Contains allergens: Vital Wheat Gluten, Cultured Wheat Flour, Cracked Wheat
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
Vital Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
4
Wheat Bran
Low
Nutritional enrichment, dietary fiber fortification, and texturizer
5
Honey
Low
sweetener / flavor / humectant
6
Brown Sugar
Moderate
sweetener, flavor enhancer, and texture modifier in culinary and bakery applications
7
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
8
Cultured Wheat Flour
LowAllergen
Natural preservative, antimicrobial agent, and dough conditioner
9
Cracked Wheat
No NotablesAllergen
Grain base, dietary fiber enhancer, texture modifier, and ingredient in cereal products.
10
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
11
Soybean Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
12
Vinegar
E260
No NotablesFlavour enhancer, preservative, and acidity regulator
13
Enzymes
No Notables
Processing aid, texture modification, and fermentation optimization
14
Soy Flour
E150
LowNutrient fortification, color enhancement, and protein supplementation
15
Ascorbic Acid
E300
No NotablesAntioxidant, nutrient supplement, and dough conditioner
| 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 Vital 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. |
4 Wheat Bran | ✓Low Concern | Nutritional enrichment, dietary fiber fortification, and texturizer | Wheat bran is a naturally derived, fiber-rich ingredient generally recognized as safe for regular dietary inclusion, though individuals managing specific gastrointestinal considerations may adjust intake progressively. |
5 Honey | ✓Low Concern | sweetener / flavor / humectant | Honey is a natural nutritive sweetener generally recognized as safe for adults, while requiring specific age-related considerations for infants. |
6 Brown Sugar | ⚠Moderate Concern | sweetener, flavor enhancer, and texture modifier in culinary and bakery applications | Brown sugar functions primarily as a caloric sweetener, and intake should be managed in alignment with dietary guidelines for added sugars. |
7 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. |
8 Cultured Wheat Flour Allergen | ✓Low Concern | Natural preservative, antimicrobial agent, and dough conditioner | Cultured wheat flour is a naturally derived ingredient utilized for preservation, though individuals with wheat or gluten sensitivities should account for its presence on food labels. |
9 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. |
10 Sea 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. |
11 Soybean 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. |
12 Vinegar E260 | ✓No Notable Concerns | Flavour enhancer, preservative, and acidity regulator | Vinegar is generally recognized as safe for human consumption when used as a standard food ingredient and condiment. |
13 Enzymes | ✓No Notable Concerns | Processing aid, texture modification, and fermentation optimization | Enzymes function as natural biological catalysts in food production with a well-established history of safe consumption and regulatory approval. |
14 Soy Flour E150 | ✓Low Concern | Nutrient fortification, color enhancement, and protein supplementation | Composed of standard nutrients and color additives generally recognized as safe, with consideration required for soy sensitivity. |
15 Ascorbic Acid E300 | ✓No Notable Concerns | Antioxidant, nutrient supplement, and dough conditioner | Ascorbic acid is a widely recognized essential nutrient and antioxidant with an established safety profile for general consumption. |
Research sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
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Important Disclaimer
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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.
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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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